HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease the bottom of one 5x9 inch loaf pan. In a large bowl combine the flour, brown sugar, baking powder, salt, butter, egg, orange zest, milk and orange juice. Beat at low speed just until moistened. Then beat at medium speed for 2 minutes. Fold in the blueberries and spread into the prepared pan. Bake at 350 degrees F (175 degrees C) for 60 to 70 minutes or until a toothpick poked into the center of the loaf comes out clean. Cool in pan for 10 minutes then invert onto a wire rack to cool completely before serving.
Mix skim milk, coffee, sugar, vanilla extract, and almond extract together in a 1-quart container. Refrigerate until ready to serve. Pour over ice.
Mix 2 1/2 cups all-purpose flour, rye flour, and salt together in a bowl. Pour 1/2 cup water into a microwave-safe bowl; heat in microwave for 30 seconds. Stir brown sugar into water until dissolved; add yeast and stir. Let mixture stand until bubbling, about 10 minutes. Pour yeast mixture into flour mixture. Pour remaining 1 cup water into a microwave-safe bowl; heat in microwave for 30 seconds. Stir olive oil into the warm water; pour over flour mixture. Knead flour mixture, adding more all-purpose flour if dough is sticky, until dough is smooth and holds together. Form dough into a ball and place in a bowl. Cover bowl with a damp towel and let rise until doubled in size, about 1 hour. Punch dough down and transfer to a floured work surface. Roll or shape dough into desired shape.
Combine the flour, yeast, and salt in a large bowl and mix to combine. Add the water and herbs, if using, and mix well. The dough will be very sticky and shaggy-looking. Cover the bowl with plastic wrap and set aside at room temperature for 18 to 24 hours. Generously flour a work surface. The dough will have risen and will be covered in bubbles. Transfer the dough to the work surface and dust it with flour. Fold the dough in half, and then form the dough into a ball by stretching and tucking the edges of the dough underneath the ball. Liberally flour a kitchen towel (do not use terrycloth). Place the dough ball on the floured towel. Cover with another floured towel. Let the dough rise for about two hours [see footnote]. Preheat an oven to 450 degrees F (230 degrees C). Place a lidded Dutch oven or deep heavy duty casserole dish (with lid) into the oven to preheat. Carefully remove the hot baking dish from the oven. Remove the lid and gently turn the dough ball into the ungreased baking dish, seam-side up; shake the dish so the dough is more evenly distributed. Cover and bake for 30 minutes. Remove the lid and bake until the crust is golden brown, 15 to 20 minutes. Remove the loaf from the baking dish and let it cool on a rack before slicing.
Without separating the dough, roll out both packs of crescent rolls onto a baking sheet, forming them into a single, flat surface. Bake according to the directions on the package. Allow the finished rolls to cool. In a bowl, Mix together the cream cheese, mayonnaise, basil and garlic powder. Spread the mixture evenly over the surface of the rolls. Spread the broccoli, cauliflower and carrots on top of the cream cheese mixture. Sprinkle the salad seasoning mix over all. Cut into squares and serve.
Heat vegetable oil in a heavy skillet over medium-high heat. Cook steaks to desired doneness, about 5 minutes per side for medium; an instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Transfer steaks to a plate to rest. Place shallots in the skillet and cook until beginning to soften, about 2 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add broth and anchovy; cook until thickened to sauce consistency, 2 to 3 minutes. Remove skillet from heat; whisk butter in gradually. Stir parsley, chervil, and thyme into the sauce. Puree sauce in the skillet with an immersion blender until smooth. Cut steaks into thin slices across the grain; spoon sauce over slices.
Place sausage and onion in a large, deep skillet. Cook over medium high heat until evenly brown. Drain well and set aside. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x13 inch baking pan or casserole. In a large bowl, combine green pepper, cornmeal, eggs and creamed corn. Pour half of the batter into the prepared pan. Sprinkle batter with sausage, onions and cheese. Pour on remaining batter. Bake in preheated oven until brown, about 35 to 45 minutes.
Whisk flour, cocoa powder, cinnamon, cardamom, baking powder, and salt together in a medium bowl. In a large bowl or the bowl of a stand mixer fitted with a paddle attachment, beat butter, sugar, and stevia until smooth. Beat in eggs one at a time, then vanilla. Stir in flour mixture just until combined. Cover batter and refrigerate at least 2 hours. Preheat a Belgian waffle iron. Add spoonfuls of batter (about 2 1/2 tablespoons per cookie) to the waffle iron, spacing them evenly. Close the iron and cook until golden brown, 3 to 4 minutes per batch. Transfer to a rack to cool completely and repeat with remaining batter. For glaze, in a food processor, combine cream cheese, stevia, tapioca, and vanilla and process until smooth, scraping down sides of the bowl as needed. With machine running, add cream to reach a smooth, pourable consistency. Drizzle cookies with glaze before serving.
Preheat oven to 375 degrees F (190 degrees C). Grease a doughnut pan with about 1 teaspoon vegetable oil. Sift flour, baking powder, cinnamon, ginger, nutmeg, allspice, salt, and cloves together in a large bowl; stir brown sugar into flour mixture until well mixed. Whisk pumpkin puree, 1/3 cup vegetable oil, 1/3 cup maple syrup, buttermilk, and egg together in a separate bowl until smooth. Stir pumpkin mixture into flour mixture until batter is just combined. Refrigerate batter for flavors to blend, 20 to 40 minutes. Scoop about 1/4 cup batter into each doughnut well. Bake in the preheated oven until a toothpick inserted in the center of a doughnut comes out clean, 9 to 13 minutes. Cool doughnut completely in pan. Loosen edges of each doughnut with a small offset spatula or knife and transfer to wire rack. Whisk confectioners' sugar and 3 tablespoons maple syrup together in a small bowl until glaze is smooth. Press doughnuts facedown into glaze to cover the top completely. Place doughnuts on a wire rack for glaze to set, 2 to 3 minutes. Sprinkle pumpkin seeds over glaze.
Fill a chilled cocktail glass with ice; add whiskey and lemon juice. Stir in sugar until dissolved. Top off with club soda. Garnish with lemon slice.
Place the mango cubes into a serving bowl. In a separate bowl, whisk together the lime juice and olive oil. Season with red pepper flakes, cilantro, shallots, salt and pepper. Whisk briefly, then pour over the mangos. Stir to coat, then cover and refrigerate for about 30 minutes to blend the flavors before serving.
Heat butter and olive oil in a saucepan over medium-high heat. Saute onion, celery, and garlic until onion is translucent, about 5 minutes. Whisk in flour and stir until the mixture becomes thick and light golden brown, about 2 minutes. Remove from heat. Bring 2 cups chicken broth to a boil in a pot. Cook gnocchi in the boiling broth until they float to the top, 2 to 4 minutes. Transfer gnocchi to a plate and reserve the broth in the pot. Place chicken in the broth and return it to a boil. Cook until chicken is no longer pink inside, about 7 minutes. Transfer chicken to a plate. Stir spinach, carrots, parsley, and thyme into the saucepan with the flour mixture and place over medium heat. Stir in half-and-half and bring to a boil. Cook until starting to thicken, about 3 minutes. Add 2 cups chicken broth. Bring back to a boil and simmer until soup is thick and smooth, 10 to 15 minutes. Stir gnocchi and chicken into the soup and season with salt and pepper.
Preheat oven to 325 degrees F (165 degrees C). Beat butter and 1/3 cup confectioners' sugar together in a large bowl with an electric mixer until light and fluffy, about 5 minutes. Mix vanilla extract, almond extract, and salt into butter mixture. Add 3/4 cup plus 2 tablespoons flour slowly, beating until just mixed. Fold in almonds; mix briefly until combined. Shape dough into tiny crescents and arrange on ungreased baking sheets. Bake in the preheated oven until crescents are golden, about 15 minutes. Cool on the pan for 5 minutes before transferring to a wire rack to cool completely. Roll cooled crescents in 1/2 cup confectioners' sugar.
Use a knife or grater to sharpen the thick ends of the rosemary sprigs. Soak sprigs in water for at least 10 minutes. Preheat oven to 425 degrees F (220 degrees C). Layer each chicken breast with 1 slice fontina and 1 slice prosciutto. Roll tightly, and skewer each with a rosemary sprig to secure. In a bowl, whisk together the wine, broth, oil and pepper. Pour into a medium baking dish. Place rolled chicken breasts in the dish. Place 2 garlic halves under each breast. Bake 25 minutes in the preheated oven, until chicken juices run clear. Remove from baking dish, reserving sauce, and allow to stand 5 minutes. Transfer remaining sauce to a saucepan, and bring to a boil. Drizzle over chicken to serve. Season chicken with salt to taste.
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. In the meantime, melt butter in a skillet over medium heat and cook shallots until soft and translucent, 3 to 5 minutes. Pour in cream and cook until heated through, 3 to 5 minutes. Add spinach and crumble in Gorgonzola cheese. Season with salt and pepper and cook until spinach is wilted and sauce has thickened, about 4 minutes. Drain fusilli and toss with sauce. Serve immediately.
Whisk together the red wine, garlic, bay leaves, salt, and black pepper together in a large glass or ceramic bowl. Add the sirloin cubes, and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 8 hours or overnight. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the sirloin from the marinade; shake off excess liquid. Discard the remaining marinade. Skewer the beef onto the prepared skewers. Cook on the preheated grill until the beef cubes start to become firm and are reddish-pink and juicy in the center, 2 to 4 minutes per side for medium-rare.
Heat a lightly oiled skillet over medium-high heat. Saute the turkey and onion until browned, about 8 minutes. Drain and discard juice. Stir chile powder, garlic powder, and onion powder into the turkey mixture until well combined. Mix in salsa, green chile peppers, cilantro, salt, and pepper. Cook and occasionally stir taco filling until flavors meld, 7 to 10 minutes. Fill taco shells with taco filling. Top with avocado, shredded Monterey Jack cheese, lettuce, and tomatoes.
Preheat oven to 350 degrees F. Butter a 9 x 13-inch dish. For topping, combine all ingredients and set aside. For filling, heat oil in a saute pan, add onions and cook for 3 to 4 minutes or until they are soft. Add yellow squash and saute for 3 to 4 minutes. Transfer to large bowl and add remaining ingredients and toss gently. Place mixture into prepared pan. Cover with topping and bake 30 to 35 minutes or until thoroughly heated. Serve.
Combine pork tenderloin, onion, red pepper, black beans, salsa, chicken broth, oregano, cumin, and chili powder in a slow cooker. Set to Low and cook for 8 to 10 hours. Break up pieces of cooked pork to thicken the chili before serving.
Preheat oven to 350 degrees F (175 degrees C). Butter an 8x8-inch baking dish. Mix doughnuts and apple together in the prepared baking dish. Whisk half-and-half, sugar, eggs, vanilla, and cinnamon together in a bowl. Pour half-and-half mixture over donuts and apples in the baking dish. Let sit until liquid is absorbed, stirring occasionally, about 15 minutes. Bake in the preheated oven until golden, about 30 minutes. Cool and drizzle with maple syrup.
Preheat oven to 425 degrees F (220 degrees C). Place watermelon rind in a saucepan and cover with water and bring this to a boil. Reduce the heat; simmer uncovered for about 10 minutes or until the rind becomes tender and translucent. Remove from heat and drain. Place cooked watermelon rind in a large bowl and add the cranberries, walnuts and vinegar. Combine the sugar, pumpkin pie spice, flour, and the salt. Add this to the rind mixture and stir well. Line a 9 inch pie plate with bottom pastry, trim the pastry even with the edge. Add the filling. Roll out the remaining pastry and make a lattice crust. Seal and flute edges. Cover pie with aluminum foil and bake at 425 degrees F (175 degrees C) for 20-25 minutes. Remove the foil, and bake for another 20-25 minutes or until the crust is golden brown. In a small bowl, combine confectioners sugar, orange rind and orange juice. Stir to combine, and spoon over hot pie. Cool on a wire rack.
Preheat an oven to 350 degrees F (175 degrees C). Grease a deep 9x9 inch baking dish. Beat the eggs in a mixing bowl, then stir in the spinach, leeks, green onions, feta cheese, parsley, dill, spearmint, sugar, milk, and 3/4 cup of olive oil until evenly mixed. Season to taste with salt and pepper; set aside. Whisk together the all-purpose flour, semolina flour, and 1 pinch of salt in a mixing bowl. Stir in 1/4 cup of olive oil and the water until no lumps remain. Pour 2/3 of the batter into the prepared 9x9 inch pan, and spread out evenly. Spoon the spinach filling over the batter, then spoon the remaining batter overtop. Sprinkle with the Parmesan cheese, butter pieces, and 2 tablespoons of olive oil. Bake in the preheated oven until the bottom crust and top has firmed and nicely browned, about 1 hour.
Slice the jelly rolls into 1-inch pieces. Line a glass trifle bowl with the sliced jelly rolls. Drizzle 1/2 cup of sherry over the jelly roll slices. Toss the raspberries with 1 tablespoon of sugar or to taste and spoon over the jelly roll slices. In a bowl, whisk together the egg, egg yolks, and 1/2 cup of sugar until smooth; whisk in the flour until thoroughly combined and free of lumps. Pour milk and half-and-half into a saucepan; heat over medium heat until the milk mixture is steaming hot but not simmering. Whisk about 1/4 cup of the hot milk mixture into the egg mixture until smooth; repeat, whisking the hot milk in thoroughly each time, until you have whisked in about 3/4 cup of the hot milk mixture. Whisk the milk-egg mixture back into the steaming milk in the saucepan. Reduce heat to low. Whisking constantly, heat the sauce until it is thickened and just at the point of simmering (do not boil sauce), 3 to 4 minutes. Whisk in vanilla extract, 2 tablespoons of sherry, and butter. Allow the sauce to cool for about 10 minutes, whisking often to avoid lumps. Pour the custard over the raspberries in the trifle bowl, cover bowl with plastic wrap, and refrigerate until thoroughly chilled and set, at least 2 hours. Garnish with dollops of whipped cream, more raspberries, and chocolate shavings if desired.
Preheat the toaster oven to 350 degrees F (175 degrees C) according to manufacturer's instructions. Coat a small loaf pan with nonstick cooking spray; dust with a dash of flour and tap out excess. Combine flour, baking soda, cinnamon, nutmeg, salt, cloves, and ginger in a mixing bowl. Blend pumpkin puree, sugar, oil, and egg in a separate bowl. Gradually add flour mixture until evenly incorporated; do not overmix. Pour into the prepared pan and sprinkle walnuts on top. Cover with foil. Bake in the preheated toaster oven until a toothpick inserted into the center comes out mostly clean, about 1 hour. Remove foil and continue baking until top is a deep golden brown, about 10 minutes more. Transfer to a wire rack to cool completely.
Melt 1/4 cup butter in a large skillet over medium heat. Cook and stir shallot and garlic in butter until soft and fragrant, about 5 minutes. Pour lemon juice and white wine into the skillet; season with kosher salt and black pepper. Cook the liquid at a simmer, stirring occasionally, until the liquid reduces enough to stick to the back of a spoon, 20 to 30 minutes. Stir tomatoes and artichoke hearts into the reduced sauce; cook until warmed, 2 to 3 minutes more. Remove skillet from heat, add cold butter pieces, and swirl skillet off heat until the butter melts and emulsifies into the sauce. Stir flour and seasoned salt together in wide, shallow bowl. Dredge mahi mahi fillets in flour mixture to coat. Heat olive oil in a separate skillet over medium heat. Pan-fry mahi mahi in the oil until the fish flakes easily with a fork in the center, 3 to 5 minutes per side. Transfer mahi mahi to a platter; top with the sauce.
Place whole potatoes in a pot with 1/4 cup kosher salt. Cover with cold water. Bring to a boil over high heat. Reduce heat to medium-low. Simmer until tender, about 40 minutes (depending on size). Transfer cooked potatoes to a plate. Allow them to cool to room temperature. When potatoes are completely cooled, peel off the skin. Cut into larger than bite-size pieces as the pieces will break down slightly when you toss with the dressing. Transfer potato pieces to a mixing bowl. Add celery, onions, parsley, chopped hard-boiled eggs. Combine ingredients, breaking up larger pieces of potato. Place mayonnaise in mixing bowl. Add cider vinegar, mustard, salt, black pepper, and cayenne pepper. Whisk until well combined. Pour mayonnaise mixture onto potatoes; stir until well combined. Cover and refrigerate until completely chilled, 2 to 3 hours. Taste for seasonings and texture. Salad may need a bit more salt and another spoonful of mayonnaise.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Drizzle burger buns with enough oil to flavor and moisten the buns but not make them soggy, about 4 tablespoons, and place on the prepared baking sheet. Bake buns in the preheated oven until bottoms become golden brown, about 8 minutes. Flip buns over and cook until second side is golden brown, about 5 minutes more. While buns bake, heat remaining 2 tablespoons olive oil in a small pan over medium heat. Add garlic to hot pan so it sizzles and cook for 30 seconds. Add mushrooms and water; simmer, stirring constantly, until shrunken in size, about 3 minutes. Mix in oyster sauce and cook an additional minute. Assemble slider from the bottom up. Place a bun base on a plate and add a generous amount of lettuce. Add a cucumber slice, a piece of tomato, and a slice of pickle. Add a tablespoon of cooked mushrooms and top with the top bun. Repeat for remaining sliders.
In a medium bowl, combine gelatin and boiling water. Stir 3 minutes, or until gelatin is dissolved. Add ice and stir until gelatin thickens and cools. Fold in the whipped topping and strawberries. Chill until mixture will mound, then spoon into crust. Refrigerate for at least 2 hours before serving.
Bring water to a boil in a large saucepan and slowly whisk in grits; reduce heat to medium-low and simmer until thickened and tender, 5 to 7 minutes, stirring occasionally. Stir farmers cheese, goat cheese, and American cheese into grits until cheese has melted. Set grits aside and keep warm. Melt butter with vegetable oil in a large skillet over medium heat. Cook and stir tomato, 2 green onions, and garlic in the hot skillet until the vegetables are tender, 5 to 7 minutes. Stir in bacon drippings until combined. Cook and stir shrimp with vegetables until bright pink, about 5 minutes; season to taste with salt and black pepper. Mix grits into shrimp mixture and stir in half-and-half until smooth. Simmer the mixture to blend flavors, about 5 minutes, and add sherry. Simmer 3 more minutes before adjusting salt and black pepper. Garnish with sliced green tops of 1 green onion before serving.
Preheat oven to 350 degrees F (175 degrees C). To the stiff egg whites add sugar, butter and walnuts. Mix until nuts are well coated. Spread out on a cookie sheet. Bake in preheated oven for 20 to 30 minutes, stirring a couple of times, until browned.
Mix cinnamon, pumpkin pie spice, nutmeg, mace, allspice, cloves, and ginger together in a bowl to make speculaas spice mix. Pulse almonds in a food processor until finely ground. Add 3/4 cup white sugar, egg, 1 teaspoon almond extract, and 1/2 teaspoon lemon zest. Pulse until mixture forms a ball. Combine speculaas spice mix, flour, brown sugar, orange zest, 1/2 teaspoon lemon zest, baking soda, and salt in a large bowl. Cut in butter with a pastry blender until dough resembles coarse crumbs. Add milk, vanilla extract, and 1/4 teaspoon almond extract; mix until dough forms a smooth ball. Preheat oven to 375 degrees F (190 degrees C). Line a 9-inch springform pan with parchment paper. Divide dough into 2 pieces. Roll out into circles on a lightly floured work surface. Press 1 circle over the bottom and 1 inch up the sides of the lined pan. Spread almond mixture on top. Cover with second circle and seal edges over filling. Mix 2 tablespoons white sugar, water, and 1/4 teaspoon almond extract in a small bowl to make a thick paste. Brush paste over top of the dough. Arrange slivered almonds in a decorative pattern on top. Bake in the preheated oven until golden brown, about 20 minutes. Let cool before removing the outer ring of the springform pan, about 30 minutes.
Preheat oven to 300 degrees F (150 degrees C). Mix maple syrup and coconut oil together in a bowl; add oats, pecans, and almond flour and mix until evenly coated. Spread onto a baking sheet. Bake in the preheated oven until lightly browned, about 40 minutes.
Cream the butter and sugar until light and fluffy. Whip the cream and vanilla and add to mixture. Sift the flour and baking powder and add, stirring well. Knead the dough lightly on a board. Cover and refrigerate for 2 hours. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Roll the dough and cut into pencil sized strips 6 to 7 inches long. Double the strips and twirl together. Make into circles approximately 3 inches around. Bake 12 to 15 minutes, or until golden.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl combine mashed bananas, sugar, baking powder, salt and flours; mix until smooth. In a small bowl or cup combine egg replacer and water; stir into banana mixture. Fold in blueberries. Spoon batter evenly, about 1/4 cup each, into muffin cups. Bake in preheated oven for 20 to 25 minutes, or until golden brown.
Combine water, sugar, and green tea bags in a large pot. Bring to a boil and dunk green tea bags several times in the boiling water. Discard tea bags. Stir in lemonade and orange juice concentrates until dissolved. Remove pot from heat and allow mixture to cool. Stir vodka and gin into the cooled tea-juice mixture. Pour mixture into a freezer-safe container and freeze until slushy, 3 hours to overnight. Stir slush to evenly distribute the alcohol. Fill small glasses with about 1/4 cup of slush; top off with lemon-lime soda. Garnish each drink with a maraschino cherry.
Heat canola oil in a large wok or skillet over medium heat; cook and stir onion, mushrooms, garlic, and ginger for 2 minutes. Add ground chicken; cook and stir, breaking chicken into smaller pieces, until chicken is no longer pink, about 5 minutes. Pour soy sauce and vinegar over chicken mixture and stir. Add corn and water chestnuts to chicken mixture; cover and cook for 4 minutes. Add snap peas; cover and cook for 2 minutes. Stir sesame oil into chicken mixture. Scoop about 1/4 cup chicken mixture into each lettuce leaf. Fold leaf around the filling.
Mix mint, soy sauce, lime juice, ginger, and coconut sugar together in a baking dish until marinade is evenly combined. Place salmon on top of marinade, skin-side up. Marinate in the refrigerator, at least 2 hours. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven for 20 minutes. Add water if sauce is getting dry. Continue baking until skin peels off easily and fish flakes easily with a fork, about 10 minutes more.