HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place flour, parmesan cheese, butter, and a pinch of salt in food processor. Process briefly. Add the egg and 1 tablespoon oil through feeder tube, adding extra oil if necessary; you should be able to bring the dough together in your hands. Wrap in plastic, and chill for 1 hour. Roll out to fit a 9 inch quiche pan with a loose bottom. Prick all over. Chill for at least 2 hours, preferably overnight. Line pastry with foil, and cover bottom with uncooked beans. Bake at 375 degrees F (190 degrees C) for 15 minutes. Remove foil and beans, and cook for 5 more minutes. Remove and cool. Saute; mushrooms in 1 tablespoon olive oil for 10 minutes. Drain and cool. Lay ham over the pastry base, and top with mushrooms and artichokes. Beat together creme fraiche, eggs, parsley, and milk. Season well with black pepper and salt; pour mixture over the ham and vegetables. Bake for 40 minutes, until golden. Serve warm or cold.
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides. Remove the chicken from the skillet. Reduce the heat to medium. Heat the remaining oil in the skillet. Add the rice and cook and stir until it's golden. Stir in the broth, picante sauce and cumin and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the beans and corn. Return the chicken to the skillet. Top the chicken with the cheese. Cover and cook for 5 minutes or until the chicken is cooked through and the rice is tender.
Whisk together the maple syrup, brown sugar, and 1/2 teaspoon pumpkin pie spice. Line a rimmed baking sheet with foil. Place a baking rack on top of the foil and spray generously with non-stick cooking spray. Place bacon slices across the rack making sure to not overlap. Turn oven to 400 degrees F and bake bacon for 15 to 20 minutes. (Do not preheat the oven.) Carefully remove the baking sheet from the oven and brush bacon with maple glaze. Return to the oven for another 7 to 8 minutes. Carefully remove the baking sheet from the oven and, using a pair of tongs, flip bacon over. Brush with the maple glaze. Return baking sheet to the oven and bake for another 5 to 7 minutes or until bacon reaches your desired level of crispness. Remove the baking sheet from the oven (last time!) and let the bacon rest for 5 minutes before removing. Roughly chop bacon into bite-size pieces. Reserve 1/4 cup for topping the waffles later. Whisk together the pancake mix, milk, pumpkin, oil, and pumpkin pie spice just until blended. Add bacon and stir to combine. Preheat waffle iron; cook waffles according to manufacturer's instructions. Top waffles with freshly whipped cream, maple bacon, pumpkin pie spice, and maple syrup.
Mix black-eyed peas, onion, red bell pepper, yellow bell pepper, green bell pepper, canola oil, ketchup, vinegar, jalapeno peppers, garlic, oregano, cumin, salt, basil, chili powder, paprika, celery salt, black pepper, and thyme together in a large bowl. together in a large bowl. Cover bowl with plastic wrap and refrigerate to let the flavors mingle, at least 1 hour.
Stir boiling water and salt together in a bowl until salt dissolves; cool completely. Pack cucumbers into the canning jar; add garlic cloves, dill, and sprinkle cayenne pepper over the top. Pour water mixture into canning jar to cover cucumbers completely. Cover the jar with a lid and refrigerate for at least 2 weeks.
Top each cake with about 2 tablespoons whipped topping. Distribute strawberries, raspberries, and blackberries on top.
Preheat an oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Beat eggs in a bowl and set aside. Place the Parmesan cheese into a shallow bowl. In a bowl, mix the flour, salt, and baking soda until well combined. Add in milk, several tablespoons at a time, until the mixture forms a soft dough. Turn the dough out onto a well-floured work surface, and knead several times until the dough comes together. Roll the dough out into a rectangle about 1/2 inch thick, and cut into 2x3-inch squares. Brush each square with beaten egg, and dip the top of the square into the Parmesan cheese. Place the squares onto the prepared baking sheet. Bake in the preheated oven until the squares are lightly browned, about 10 minutes.
In a large bowl, combine shortening, sugar, eggs, salt, vinegar and water. Mix until smooth. Stir in the flour until just combined. Divide dough into 4 equal pieces. Roll each piece into a ball, flatten, then wrap with plastic and refrigerate.
Dice two strawberries and set aside. Cut the stems off of each of the remaining strawberries, forming a base for strawberries to stand on. Starting at the pointed ends and cutting most of the way, but not completely through the stem end, slice each strawberry into four wedges. Beat the cream cheese until fluffy; stir in the diced strawberries, walnuts, and powdered sugar. Spoon or pipe about a teaspoon of mix into each strawberry.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large saucepan, bring the water to a boil. Remove from the heat and add the quick oats. Cover and let stand for a few minutes, until the water is absorbed. While still warm, stir in the butter, white sugar, and brown sugar. Mix until the butter is melted, then stir in the eggs. Combine the flour, baking soda, salt and cinnamon, stir into the oatmeal mixture. Fold in the coconut, 1 cup of the chocolate chips and the nuts. Pour into the prepared pan, and sprinkle the remaining chocolate chips over the top. Bake for 35 minutes in the preheated oven, until the cake springs back when lightly touched.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange eggplant slices on a baking sheet and place under the broiler. Cook until slightly browned, about 5 minutes per side. Turn off broiler and heat the oven to 350 degrees F (175 degrees C). Arrange 1/2 of the eggplant slices in a single layer in a baking dish. Season with salt and pepper. Sprinkle with cilantro, garlic, and 1/2 cup Gouda cheese. Top with the remaining eggplant slices and season with salt and pepper. Sprinkle with the remaining cheese. Bake in the preheated oven until cheese is browned and bubbly, about 15 minutes.
Scrub potatoes and prick in several places with toothpick or sharp knife. Place on paper towel in microwave and cook at high power for 8 minutes Turn and rotate potatoes and cook for another 8 to 10 minutes or until tender. Alternately you can bake potatoes in a 400 degrees F (200 degrees C) oven for about 1 hour or until tender Over medium high, heat oil in a medium skillet. Saute onions and bell peppersuntil softened. Stir in beans, Worcestershire sauce, and jalapeno peppers. Reduce heat to low, cover and simmer for 5 to 6 minutes. Split potatoes and top with bean mixture. Sprinkle with cheese.
Whisk vinegar, butter, tomato soup, sugar, mustard, and eggs in a saucepan over medium heat, whisking until smooth. Bring to a simmer and whisk constantly until the glaze bubbles and thickens, about 10 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Be sure that your 10 inch tube pan is clean and dry. Any amount of oil or residue could deflate the egg whites. Sift together the flour, and 3/4 cup of the sugar, set aside. In a large bowl, whip the egg whites along with the vanilla, cream of tartar and salt, to medium stiff peaks. Gradually add the remaining sugar while continuing to whip to stiff peaks. When the egg white mixture has reached its maximum volume, fold in the sifted ingredients gradually, one third at a time. Do not overmix. Put the batter into the tube pan. Bake for 40 to 45 minutes in the preheated oven, until the cake springs back when touched. Balance the tube pan upside down on the top of a bottle, to prevent decompression while cooling. When cool, run a knife around the edge of the pan and invert onto a plate.
Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water until cooked through but firm to the bite, 8 minutes; drain. Stir cooked elbow macaroni, cream of chicken soup, Cheddar cheese, tuna packed in water, milk, and butter together in a large bowl; pour into prepared baking dish. Sprinkle bread crumbs over macaroni mixture. Bake in preheated oven until golden brown on top, 35 to 40 minutes.
In a large bowl, beat eggs and sugar until thick. Stir in the melted butter and vanilla. Sift together the flour and baking powder, and blend into the batter until smooth. Heat the pizzelle iron, and brush with oil. Drop about one tablespoon of batter onto each circle on the iron. You may need to experiment with the amount of batter and baking time depending on the iron. Bake for 20 to 45 seconds, or until steam is no longer coming out of the iron. Carefully remove cookies from the iron. Cool completely before storing in an airtight container. For chocolate pizzelles, add 1/4 cup cocoa sifted together with flour and baking powder, 1/4 cup more sugar and 1/4 teaspoon more baking powder. I find that for the chocolate mixture, the iron must be well oiled to start and then brush on more as needed.
Combine brown sugar, butter, and milk in a saucepan over medium heat. Bring to a boil; cook for 1 minute and remove caramel mixture from heat. Blend confectioners' sugar into the caramel mixture using an electric mixer until you reach a spreadable consistency.
Place a large cast iron skillet in the oven. Preheat the oven to 450 degrees F (230 degrees C). Toss green beans, 1/2 tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper in the hot skillet. Return to the oven and roast for 3 minutes. Meanwhile, sprinkle remaining 1/2 teaspoon salt and 1/4 teaspoon pepper over tilapia fillets. Combine bread crumbs, almonds, and sage in a small bowl; stir in remaining 1 1/2 tablespoon butter. Sprinkle enough topping over the tilapia to cover the surface. Press topping lightly to adhere. Carefully remove skillet from the oven. Sprinkle remaining topping over the green beans and toss lightly. Place the tilapia on top, in the center of the skillet. Roast until flesh flakes easily with a fork, 10 to 13 minutes.
Press tofu to remove excess water: Place tofu on a flat surface. Cover with a cutting board, and place an iron skillet or a similarly heavy object on top. Allow it to sit for about 30 minutes. Crumble tofu into a medium bowl. Mix in miso and tahini. If desired, stir in onion, carrot, and seeds. Refrigerate.
Butter a small cake pan. To prepare Nougat: In a frying pan place 1/2 cup of sugar over medium heat and stir. Sugar will turn into liquid caramel. When syrup becomes dark brown, pour into cake pan and let harden. Crush nougat in a mortar or between waxed paper with a hammer into small pieces. Preheat oven to 375 degrees F (175 degrees C). In a medium bowl, cream the butter and sugar until light and fluffy. Separate the egg and add the yolk and water. Blend thoroughly. Stir in 1/2 cup of sifted flour and the nougat. Mix well. Sift in the rest of the flour. Knead the dough lightly on a board. Roll the dough into a 1-inch in diameter log. Slice into 1/2-inch thick cookies. Place on greased cookie sheets 3 inches apart and press down with a fork. Bake 10 to 12 minutes.
Cut the chicken into bite-sized pieces. Combine the vinegar, tamarind juice, 1/4 cup curry powder, salt, and pepper in a bowl. Add chicken and toss to coat. Heat the coconut oil in a wok or frying pan over medium heat. Cook the sliced onion, green chiles, cardamom pods, cloves, curry leaves, ginger, and cinnamon stick until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. Stir in the garlic and cook for an additional minute. Add the chicken mixture, water, and tomato paste. Stir and simmer until the chicken is cooked through, about 10 minutes. Add the roasted curry powder and stir until evenly dispersed. Gradually stir in the coconut milk and simmer for 2-3 more minutes. (Do not overheat or the coconut milk may curdle.)
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a miniature muffin pan. Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and remove from heat. Stir Monterey Jack cheese and Colby cheese into the warm sausage to melt. Stir in salsa. Gently press wonton wrappers into the prepared miniature muffin pan so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper. Bake 10 minutes in the preheated oven, or until wonton edges begin to brown. Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 tablespoon sour cream. Sprinkle with green onions.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Preheat the oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon butter. Peel potatoes and cut in half lengthwise. Place in the prepared baking dish. Drizzle with melted butter and season with coarse salt. Sprinkle with chervil and chives. Cover with Gruyere cheese. Bake in the preheated oven until cheese is melted and lightly browned, about 30 minutes.
In a large skillet over medium heat, combine the butter, sugar, eggs and dates. Cook for 5 minutes, or until butter is melted and sugar is completely dissolved. Gradually stir in the flour and salt, and continue cooking for 5 to 7 minutes. Remove from heat and stir in the vanilla, almonds and crispy rice cereal until well blended. Roll pieces of dough into strawberry shapes. Roll the berries in red sugar and pipe a green leaf on top using a leaf tip attachment with frosting tube or pastry bag.
In a 4 quart casserole dish combine cubed potatoes, carrots, celery, onion, water and salt. Microwave on high for 15 minutes or until vegetables are crisp tender. Stir in broccoli, bouillon cubes, margarine, dry mustard, pepper, and processed cheese. Set aside. In a small bowl combine the milk and flour and blend until smooth. Slowly add to cheese mixture, stirring until blended. Microwave on medium-high (70 percent) for 20 minutes, or until temperature reaches 160 degrees.
Mix cream cheese and egg yolks together in a bowl with an electric mixer. Stir lemon juice and salt together in a separate small bowl. Transfer cream cheese mixture to saucepan over low heat; whisk in lemon juice mixture. Increase heat to medium-low; bring cream cheese mixture to a boil, whisking constantly, about 3 minutes. Whisk milk in gradually until desired consistency is reached. Continue to cook, whisking constantly, until smooth sauce forms, 1 to 2 minutes.
Stir soy milk, water, quinoa, blueberries, chia seeds, and honey together in a slow cooker. Cook on Low 6 to 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan. Place the raisins in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 5 minutes; drain. In a large bowl, mix the sausage, brown sugar, white sugar, and eggs. Fold in the raisins and pecans. In a separate bowl, mix the flour, baking powder, ginger, and pumpkin pie spice. Blend the coffee and baking soda in a small bowl, and mix into the flour mixture. Mix the moistened flour mixture into the sausage mixture. Transfer to the prepared pan. Bake 1 hour and 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.
Preheat the oven to 375 degrees F. Melt butter in small saucepan over medium heat and add flour. Allow to cook, stirring frequently, for 2 minutes. Add milk, whisking constantly until just reaching a simmer. Stir in cheese and season with salt and pepper. Place naan on baking sheet and top generously with cheese sauce, leaving a little crust uncovered. Top with potato slices, leaving open place in center for egg, followed by sausage. Place egg in center and bake until lightly browned and warmed through, 8 to 10 minutes. Remove from oven and top with fresh rosemary.
In a medium skillet, cook sausages over medium heat until juices run clear. Drain, and cut into bite sized pieces. Set aside. In large (13 quart) stock pot over medium heat, saute onion, garlic and crushed red pepper in olive oil until golden brown. Stir in sausage pieces, half the oregano and half the basil, and cook 10 minutes. Stir in the tomatoes, increase the heat to high and bring to a boil. Stir in the remaining oregano and basil, reduce heat to low, and simmer 90 minutes, stirring occasionally. Pour in the red wine, and with a handheld mixer, carefully blend the sauce in the pot until the tomatoes have been chopped into small pieces and the sauce is thick and chunky. Serve.
In a large bowl, combine cream cheese, 2 tablespoons sugar and 1 tablespoon milk. Beat until smooth. Gently fold in 1/2 of the whipped topping. Spread on the bottom of crust. In a large bowl, combine chocolate pudding mix with 2 cups milk. Beat with wire whisk for 2 minutes (mixture will be thick.) Spread over cream cheese layer. Refrigerate 4 hours or until set. Just before serving, spread remaining whipped topping over pudding layer.
Preheat oven to 500 degrees F (260 degrees C). Heat olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion until it begins to soften and turn translucent, about 5 minutes. Add eggplant and cook until they have absorbed some of the oil, about 1 minute. Stir zucchini into eggplant mixture and cook until softened, 1 to 2 minutes. Mix in mushrooms and salt; cook and stir until mushrooms are softened, 3 to 4 minutes. Pour Marsala wine into eggplant mixture and bring to a boil, scraping up any browned bits from the bottom of the pan. Cook until wine has reduced slightly, 2 to 3 minutes. Spread each ciabatta roll with 1 tablespoon garlic basil spread, 1 tablespoon garlic roasted tomato sauce, and 1 tablespoon artichoke aioli. Top with 1/4 pound mozzarella cheese. Evenly distribute the eggplant mixture among the 4 sandwiches. Place sandwiches on a baking sheet and bake in the preheated oven until the cheese is melted and the bread is toasted, 3 to 4 minutes.
Combine water, milk, and raisins in a saucepan. Boil. Slowly stir in oats, honey (to taste), and cinnamon. Turn down heat and cook for about 10 minutes. When oatmeal is a lot less sticky, pour into bowl. Spray cookie sheet with cooking spray. Take small handfuls of the oatmeal (this is very messy) and kneed into balls. Place on cookie sheet. Poke small holes in each ball and fill with honey. Close with extra oatmeal. Place cookie sheet in oven and bake for about 10 - 15 minutes at 350 degrees F (175 degrees C).
Process bananas, peanut butter, vanilla extract, and ground cinnamon together in a food processor, pausing to scrape down the sides occasionally, until smooth. Add soy milk and blend until smooth. Scoop into bowls and top with chopped almonds.
To Make Filling: Combine pecans, 1/2 cup sugar and cinnamon in a bowl and set aside. In a large bowl, soften butter and cream cheese. Add flour and sugar, blend well. Divide dough into (4) pieces. Roll each into a ball and dust each with flour, shake off excess. With a rolling pin, roll each piece between sheets of waxed paper into a 10 inch circle. Stack circles and refrigerate at least one hour. Preheat over to 375 degrees F (190 degrees C). Grease baking sheets. Spread each circle of dough with light layer of apricot jam/preserves. Divide nut filling among circles, spread evenly. Cut each circle into 12 pie shaped wedges. Roll wedges from wide edge to point. Place on baking sheets point side down. Bake 12 - 15 minutes.
Salt the rims of 2 large margarita glasses. To do so, pour salt onto a small plate, moisten the rims of the glasses on a damp towel and press them into the salt. In a blender combine tequila, triple sec and limeade concentrate. Fill blender with ice cubes. Blend until smooth. Pour into glasses, garnish with slice of lime and serve.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray. Place sliced potatoes in a colander; sprinkle sugar over potatoes. Set aside until liquid is released from potatoes, 20 to 30 minutes. Drain liquid and dry potatoes well. Mix potato slices, olive oil, garlic powder, salt, and black pepper in a resealable bag until evenly coated. Spread coated potato slices in a single layer, leaving space around each potato, on the prepared baking sheet. Bake in the preheated oven for 20 minutes; flip fries and continue baking until crisp and browned, about 20 more minutes.
Mix ground beef, sweet potato, onion, and oats in a large mixing bowl. Beat eggs, salt, thyme, and pepper together in a small bowl. Add 3/4 cup ketchup, vegetable juice, Worcestershire sauce, 1 tablespoon prepared mustard, and mustard powder to the egg mixture; stir. Pour the egg mixture into the large mixing bowl; use your hands to mix together. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Grease 2 8 1/2x4x3-inch glass bread pans. Divide meatloaf mixture into prepared bread pans. Bake meat loaves on center rack in preheated oven for 1 hour. Stir 3/4 cup ketchup, brown sugar, and 1 teaspoon prepared mustard together in a bowl; spread over the meatloaf. Divide ketchup mixture and spread over the loaves; continue baking for 15 minutes.
In a medium bowl, thoroughly blend the sour cream and ranch-style dressing mix. Mix in the bacon bits and Cheddar cheese. Chill in the refrigerator 20 minutes or longer before serving.
Prep the balsamic vinaigrette. Whisk together olive oil, balsamic vinegar, garlic and sugar in a small bowl; set aside. To assemble salad, place spinach in a large bowl. Top with strawberries, avocado, quinoa, pecans and Gorgonzola cheese. Pour dressing over salad and gently toss to combine. Serve immediately.
Place tuna steaks with Italian dressing in a bowl, coating both sides; marinate in refrigerator for 20 minutes. Preheat outdoor grill for medium-high heat, and lightly oil the grate. Grill tuna on the preheated grill until tuna lightens in color but retains a thin line of pink in the center, about 5 minutes on each side.
Preheat oven to 375 degrees F (190 degrees C). If necessary, unbind legs of turkey. Rinse and dry turkey with paper towels. Place turkey into a roasting pan with a lid, and rub the oil all over the turkey, inside and out. Stuff the body and neck cavities of the turkey with the apple quarters; arrange whole apples around the turkey in the roasting pan. Scatter any extra apple quarters into the pan. Cover the roasting pan. Roast in the preheated oven until the skin is browned and the meat is beginning to separate from the legs, 2 1/2 to 3 hours. Remove lid in last 20 minutes of roasting if needed to brown skin. Use pan drippings for gravy, if desired.