HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cover the mung beans with the water and refrigerate overnight. The next day, drain the beans and reserve the soaking water. In a mixing bowl, combine the mung beans, rice flour, cumin seeds, green chile, asafoetida, cilantro, coconut, shredded carrot, and salt. Gradually add the water, mixing well with your hands to form a workable dough. Use only as much water as needed (about 1/2 cup). Shape the dough into balls about the size of a tennis ball. Set aside. Flatten one portion of dough into a thin round. Heat 2 tablespoons of vegetable oil in a griddle or skillet over medium heat. Place the rotti in the oil, and fry until golden brown, about 30 to 40 seconds. Flip the rotti over and fry until golden. Repeat with the remaining dough, adding 2 tablespoons of oil to the griddle for each rotti. Serve hot.
Combine crushed graham cracker and pretzels in serving dish. Top with one serving (2 tablespoons) Reddi-wip, strawberries and another serving Reddi-wip. Serve immediately.
Place bacon in a skillet. Cook over medium high heat until evenly brown. Drain and crumble. In a food processor, blend the cooked bacon, leeks, cream cheese, garlic, and Worcestershire sauce until smooth. Season with salt and pepper. Refrigerate until ready to serve.
Heat oil in a large saucepan over medium heat. Add flour; cook and stir until a golden brown paste forms, about 10 minutes. Heat a large skillet over medium heat. Add sausage; cook and stir until golden brown, 8 to 10 minutes. Transfer to a slow cooker. Place chicken thighs in the same skillet; cook and stir until no longer pink, about 5 minutes. Transfer chicken thighs to the slow cooker. Stir diced tomatoes, onion, yellow bell pepper, celery, jalapeno pepper, and minced garlic into the slow cooker. Add flour paste, garlic powder, paprika, onion powder, pepper, and oregano. Stir in chicken broth. Cook on Low until flavors combine, 6 to 8 hours.
Preheat oven to 450 degrees F (225 degrees C). In a medium bowl, beat together egg yolks and 1/2 cup sugar until mixture is thick and lemon-colored. Add flour, melted butter, grated orange rind, and orange juice. Mix thoroughly, then pour into pastry shell. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 25 minutes, until custard is set. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until whites form stiff peaks. Spread meringue over pie, covering completely. Return to oven for 10 minutes, until meringue is golden brown. Cool before serving. Garnish with orange slices.
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Beat 1 1/2 cups sugar, butter, vanilla extract, and salt together in a bowl until fluffy. Beat in eggs; add cream of tartar and baking soda. Beat in cocoa powder, 1/2 teaspoon cinnamon, and cayenne powder. Beat in flour. Stir chocolate chips into the dough. Mix remaining 1/4 cup sugar and 1/2 teaspoon cinnamon together in a bowl. Roll heaping tablespoons of dough into balls. Roll balls in the sugar-cinnamon mixture and place on the prepared baking sheets. Bake in the preheated oven until centers are set and edges crack slightly, about 10 minutes. Cool on baking sheets for 5 minutes.
Place eggplant slices on a double layer of paper towels and sprinkle salt generously on both sides. Allow to stand at least 30 minutes to draw out moisture. Preheat the oven to 375 degrees F (190 degrees C). Line a large baking sheet with parchment paper and coat with oil. Mix almond flour, Parmesan cheese, Italian seasoning, garlic powder, and crushed red pepper together in a wide, flat container. Mix eggs and water together in a separate wide, flat container. Rinse eggplant slice to remove salt and pat dry. Dredge each slice thoroughly in egg wash, coat with breading, and place on the prepared baking sheet. Sprinkle with remaining breading if any eggplant is still exposed. Bake in the preheated oven until tops are slightly browned, 18 to 20 minutes. Rotate slices carefully and bake until nicely browned and tender, 5 to 8 minutes more. Spoon pizza sauce equally on top of baked eggplant slices, sprinkle with mozzarella cheese, and add pepperoni. Return baking sheet to the oven and bake until cheese is melted and eggplant is completely cooked through, 5 to 10 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Mix graham cracker crumbs, macadamia nuts, margarine, and sugar together in a bowl; press into the bottom of a 9-inch springform pan. Bake in the preheated oven until crust is lightly browned, about 10 minutes. Cool crust. Mix water and gelatin together in a saucepan over low heat until dissolved, 3 to 4 minutes. Beat cream cheese and marshmallow cream together in a bowl using an electric mixer on medium speed until well mixed. Gradually stir gelatin mixture and cranberry sauce into cream cheese mixture; fold in whipped topping. Spoon mixture over crust. Chill cheesecake in the refrigerator until firm, at least 1 hour.
Season chicken with 1/2 tablespoon chili powder, salt and pepper. Heat oil in a large skillet over medium high heat and saute seasoned chicken for 3 to 4 minutes, or until no longer pink. Remove from skillet with a slotted spoon and keep warm. In same skillet, stir fry bell pepper and onion until soft. Add jalapeno peppers, tomatoes, remaining 1/2 tablespoon chili powder and hot pepper sauce. Cook, stirring, for an additional 3 to 5 minutes; add chicken and stir fry for 2 minutes more.
In a medium saucepan, place the turkey giblets in enough water to cover. Bring to a boil and cook until tender, about 20 minutes; drain, reserving 2 cups stock. Preheat oven to 350 degrees F (175 degrees C). In a saute pan, add oil and cook celery, onions, parsley and oysters. Cook until oysters are firm. In a large mixing bowl, combine the giblets and stock with the cooked rice, bread cubes and vegetable and oyster mixture. Season with salt, pepper and cayenne. Gently mix together. Place dressing in 4 quart casserole dish. Cover and bake for 45 minutes in the preheated oven.
Heat olive oil in a large skillet over medium-high heat. Add rice; cook and stir until heated through, 2 to 3 minutes. Stir in soy sauce and sesame oil. Add onion, red bell pepper, mushrooms, and green onions; cook and stir until tender, 5 to 10 minutes.
Preheat oven to 425 degrees F (220 degrees C). Pour the hash browns into a lightly greased 9x13 inch baking dish. In a large bowl, combine the cheese, sour cream and soup. In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish. Next, arrange the crushed corn flakes over all in the dish. Melt the remaining stick of butter and pour this evenly over the corn flakes. Bake at 425 degrees F (220 degrees C) for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Combine blueberries, water, 1 cup white sugar, and 1 tablespoon butter in a saucepan; cook and stir over medium heat until heated through, about 5 minutes. Transfer blueberry mixture to a deep 1 1/2 to 2-quart baking dish. Beat 1/2 cup white sugar and 1 tablespoon butter together in a bowl until creamy. Sift flour, baking powder, and salt together in a separate bowl; stir into sugar-butter mixture. Add milk; stir until incorporated. Pour batter over blueberries. Bake in the preheated oven until lightly browned and bubbling, about 30 minutes.
Measure flour into a large mixing bowl. Slowly whisk in the milk. Whisk in the salt, eggs, cinnamon, vanilla extract and sugar until smooth. Heat a lightly oiled griddle or frying pan over medium heat. Soak bread slices in mixture until saturated. Cook bread on each side until golden brown. Serve hot.
Preheat oven to 450 degrees F (230 degrees C). Line 2 baking sheets with parchment paper and spray them with cooking spray. Drop tablespoonfuls of Parmesan cheese 2 inches apart on the prepared baking sheet. Flatten them out to the size of a potato chip. Sprinkle rosemary and garlic salt on top. Bake in the preheated oven just until edges start to turn golden brown, 3 to 5 minutes. Cool on the baking sheets for 2 minutes; lift off with a spatula and transfer to a wire rack to cool until firm, about 5 minutes.
Bring a large pot of lightly salted water to a boil; cook the rotini and tri-color rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse the pasta with cold water until cool; drain. Combine pasta, tomatoes, cucumber, and purple onion in a large bowl. Stir ranch dressing and Italian-style salad dressing together in a separate bowl; spread over the pasta mixture and stir to coat.
In a large bowl, mix together flour, baking soda, salt, sugar and baking powder. Add the sourdough starter, oil, eggs and milk; beat well. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Heat 2 teaspoons oil in a skillet over medium heat. Add onions; cook and stir until translucent, 6 to 8 minutes. Sprinkle in chili powder and mix. Add turmeric, 1/2 teaspoon coriander, 1/4 teaspoon cumin, and 1/4 teaspoon ginger. Stir well and remove from heat. Combine chickpea flour, 1/2 teaspoon cumin, 1/2 teaspoon coriander, and salt in a bowl and mix well. Mix in the onions and tomato puree; add a little water until mixture is wet and easy to stir. Drizzle 1 teaspoon olive oil onto the prepared baking sheet. Place 2 tablespoons of the onion mixture onto the baking sheet for each bhaji; flatten slightly with the back of a spoon. Bake in the preheated oven for 20 to 25 minutes. Drizzle remaining oil over the bhajis and continue baking until golden brown, about 25 minutes.
Mix salt, cumin, ginger, turmeric, cinnamon, black pepper, white pepper, coriander, cayenne pepper, allspice, nutmeg, and cloves in a small bowl until evenly blended. Store in an airtight container up to 1 month.
Combine water and yeast in a small bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Combine flour and salt together in the bowl of a stand mixer fitted with a dough hook attachment. Pour in yeast mixture. Knead dough until smooth, about 7 minutes. Grease a large bowl lightly with olive oil. Form dough into a tight ball and lightly grease the top. Place in the bowl; cover loosely with plastic wrap. Let rise until doubled in volume, about 30 minutes. Mix crushed tomatoes and pizza sauce together in a bowl to make sauce. Grease a heavy-gauge rimmed 12x17-inch baking sheet generously with olive oil. Press dough into the bottom. Prick dough all over with a fork. Arrange mozzarella cheese slices over dough; cover with 1 cup sauce. Sprinkle Pecorino Romano cheese on top. Drizzle remaining olive oil over pizza. Let pizza rise in a warm area until puffy, about 1 hour. Preheat oven to 450 degrees F (230 degrees C). Bake pizza on the center rack of the preheated oven until edges are very dark brown but top is not burnt, 15 to 20 minutes. Cool in the pan for 5 minutes before slicing into squares.
In a large pot over high heat, combine the celery, onion, carrots, tomatoes, tomato-vegetable juice, water, leek, potato, peas, corn, beans, rice, soy sauce, thyme, ground black pepper, garlic powder and dill weed. Bring to a boil, reduce heat and simmer for 30 minutes, or until vegetables are tender.
Preheat oven to 350 degrees F (175 degrees C). In a small saucepan combine caramels and 1/2 cup of evaporated milk. Cook over low heat, stirring frequently until smooth; set aside. Grease an 8x10 inch baking pan. In a large bowl, stir together the dry cake mix, melted butter and remaining 1/2 cup of evaporated milk. Press half of the mixture into the bottom of the prepared pan, reserving the rest. Bake for 6 minutes in the preheated oven. Remove the pan from the oven and let cool slightly. Sprinkle chocolate chips evenly over the surface. Pour the caramel mixture over the chocolate chips, then top with the remaining cake mixture. The top should be swirled with caramel and cake mixture. Return pan to the oven for an additional 18 to 20 minutes, until firm. Cool on a wire rack, then refrigerate for 1 hour before cutting into bars.
Melt butter in a large pot over low heat. Stir miniature marshmallows into melted butter; cook and stir until mostly melted, about 5 minutes. Add molasses, cinnamon, and nutmeg to the marshmallow mixture; continue cooking until the mixture begins to bubble, about 5 minutes more. Mix crushed peanuts into the mixture. Remove pot from heat. Gently fold popcorn into the marshmallow mixture to coat, taking care to not crush kernels. Working with buttered hands or a measuring cup sprayed with non-stick spray, form popcorn mixture into 12 balls and let rest on waxed paper until cool.
Preheat oven to 350 degrees F (175 degrees C). Knead together the pie dough and the 1/4 cup finely chopped pecans. Line 9-inch pie pan with the pecan dough; fill with heavy-duty foil and dried beans or pie weights. Bake for 20 minutes or until set and lightly browned (see Editor's Note). Let cool. Beat cream cheese and confectioners' sugar until smooth, and spread in the pie shell. Prepare chocolate pudding according to package instructions, but use 1/2 cup less milk. Set aside. Whip the cream with 1/2 cup sugar. Spread half of the whipped cream over the cream cheese in the shell. Lay sliced bananas on top of the whipped cream, and cover with the chocolate pie filling. Spread the other half of the whipped cream over the bananas. Sprinkle with chopped pecans, and refrigerate at least 3 hours or overnight before serving.
Preheat oven to 200 degrees F (95 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Sift cocoa powder into a large bowl and add 5 tablespoons boiling water. Stir into a thick paste, adding more water, 1 tablespoon at a time, if needed. Add 3/4 cup butter and 3/4 cup plus 2 tablespoons sugar and beat with an electric mixer until smooth and creamy. Beat in eggs one at a time, beating well after each addition, until batter is smooth. Mix flour and baking powder in a bowl and stir into the batter until well combined. Spoon batter into the prepared muffin cups, filling each 2/3 to the top using an ice cream scoop. Bake in the preheated oven until tops spring back when lightly pressed and a toothpick comes out clean, 10 to 15 minutes. Allow to cool in muffin tin for a few minutes; transfer to wire rack and cool completely, about 1 hour. Beat confectioners' sugar, peanut butter, 1/4 cup butter, and vanilla extract in a bowl until a thick dough forms. Refrigerate for 30 minutes. Line a baking sheet with baking parchment. Remove the peanut butter mixture from the fridge and roll into small balls to make monster eyes. Chill mixture or moisten hands if it starts to stick. Arrange balls on the prepared baking sheet and freeze for 30 minutes. Place white chocolate in top of a double boiler over simmering water. Stir continuously, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Remove the eyes from the freezer and individually pick them up with a toothpick. Dip balls into melted chocolate leaving a small circle on one side blank. Twirl the toothpick to remove excess chocolate and put back on the parchment lined baking sheet. Dig out a bit of the peanut butter mixture from each ball where it isn't covered with chocolate to make room for the red decorating gel. Fill the holes with red decorating gel. Frost cupcakes with chocolate frosting. Place 2 peanut butter eyes on top. Draw on a mouth with the white decorating gel.
Combine roast beef, dry dressing mix, pepperoncini and beef broth in a slow cooker. Cook over medium-high heat until hot, about 1 hour
Preheat oven to 425 degrees F (220 degrees C). Place a 12-inch cast iron skillet into the oven while it preheats. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Combine eggs, milk, flour, 1 tablespoon butter, salt, and pepper in a blender; blend until batter is smooth and thin, about 2 minutes. Carefully remove cast iron skillet from oven using an oven mitt and pour remaining 1 tablespoon butter into the skillet, quickly and carefully swirling to coat the skillet with butter. Pour batter into the skillet and transfer to the oven. Bake in the oven until puffed around the edges and cooked through, 18 to 20 minutes. Top Dutch baby with Cheddar cheese, chives, fresh thyme, and crumbled sausage. Return to the oven and bake until cheese is melted, about 1 minute. Slice and serve Dutch baby immediately.
In a medium bowl, stir together vinegar, black pepper, and red pepper flakes. Heat oil in a saucepan over medium-high heat. Stir in sesame seeds, and reduce heat to medium. Cook until seeds are brown, about 5 minutes. Remove seeds with a slotted spoon, and stir into vinegar mixture. Mix in cucumber, green onions, and carrot. Cover, and refrigerate at least 5 minutes.
In a large mixing bowl, combine butter, corn syrup, sweetened condensed milk, vanilla, and sugar. Knead dough, and form it into balls with a cherry wrapped in the middle. The balls should be approximately the size of walnuts. Place balls in the freezer to chill. In a double boiler, melt chocolate chips and shortening together. Dip the cooled balls in the chocolate, let cool on parchment paper.
Bring water to a boil in a large saucepan; add cauliflower, lemon slices, and garlic. Cover saucepan and steam cauliflower until tender, 5 to 10 minutes. Drain water; remove and discard lemon slices and garlic. Transfer cauliflower to a serving bowl. Melt butter in the same saucepan over medium-low heat; add salt and lemon juice and cook until butter sauce is smooth, 1 to 2 minutes. Pour butter sauce over cauliflower and top with egg.
In a medium bowl, mix together the oats, oat bran, raisins, apricots, and cinnamon. Stir in yogurt, cover, and refrigerate overnight. In the morning, pour the milk over the muesli, and sprinkle with walnuts. You may wish to add more milk depending on your preference.
In a large bowl combine fruit cocktail, mandarin oranges, apples, pears, and pecans. In a small mixing bowl, mix cream cheese and lemon juice. Add enough fruit cocktail juice to achieve a smooth and creamy consistency. Fold the cream cheese mixture into the fruit mixture and toss. Cover and chill for 1 hour before serving. Prior to serving slice bananas, add to fruit salad and toss again.
Preheat oven to 350 degrees F (175 degrees C). Grease a 15x10-inch jelly roll pan. Line with waxed paper. Grease paper. Sift together flour, cocoa, baking powder, and salt. Beat together sugar and egg yolks at high speed until light and fluffy. At low speed, alternately beat milk and flour mixture into egg mixture. Using clean beaters, beat egg whites at high speed until stiff, but not dry, peaks form. Fold one third of beaten whites into batter. Fold in remaining whites. Spread batter in prepared pan; smooth top. Bake cake at 350 degrees F (175 degrees C) until set, 12 minutes. Dust a clean cloth with confectioners' sugar. Turn cake out onto prepared cloth. Remove waxed paper. Trim cake edges. Starting with a long side, roll up cake, jelly-roll style. Transfer, seam-side down, to a wire rack to cool for 30 minutes. Unroll cake; remove cloth. Spread whipped cream over cake to within 1 inch of edges. Re-roll cake. Place, seam-side down, on serving plate. To prepare frosting, in a small saucepan, bring heavy cream, melted chocolate, and butter to a boil over medium heat, stirring vigorously until blended. Remove from heat. Let stand until set. Spread frosting over top and sides of cake. To prepare garnish, dust work surface with confectioners' sugar. Knead food coloring into marzipan until blended. Using a rolling pin dusted with confectioners' sugar, roll marzipan to a 1/8-inch thickness. Using a small knife, cut out leaves. Arrange leaves, cinnamon candies, and snowmen on top of cake and around plate. Dust with confectioners' sugar. Enjoy!
Heat sesame oil in a large skillet over medium heat. Add kabocha and onion; cook and stir until tender and onion is translucent, about 10 minutes. Stir in coconut milk, fish sauce, ginger, and curry powder. Bring to a simmer; cook until flavors combine, about 5 minutes. Season with brown sugar and salt.
Preheat oven to 325 degrees F (165 degrees C). Stir onion, mayonnaise, Cheddar cheese, and sugar together in a pie plate. Bake in preheated oven until bubbly and brown around the edges, 25 to 30 minutes.
Preheat the oven to 350 degrees F. Grease a 2-quart square baking dish. On a rimmed baking sheet, bake oats and pecans 4 to 5 minutes or until fragrant and lightly toasted. Cool 5 minutes. In a medium bowl, stir together the oats and pecans, cinnamon, baking powder, and salt. In another medium bowl, combine milk, maple syrup or honey, eggs, butter, and vanilla. Whisk until thoroughly combined. Set aside 1/2 cup of the HERSHEY'S Semi-Sweet Chocolate Chips for topping the baked oatmeal. Pour the remaining chocolate chips into the prepared baking dish, spreading into an even layer. Cover the chocolate with the dry oat mixture, then drizzle the wet ingredients over the oats. Stir once or twice to gently combine, but do not combine completely. Sprinkle reserved chocolate chips over the top, along with raspberries (if using). Bake 35 to 40 minutes or until set and golden. Let stand 15 minutes before serving. If desired, add additional HERSHEY'S Semi-Sweet Chocolate Chips, maple syrup, and/or honey for serving.
In a large saucepan over medium high heat, combine the chicken stock, carrots and potatoes and simmer for 20 minutes, or until potatoes are tender. Add the mushrooms and simmer for 5 more minutes.
Preheat oven to 425 degrees F (220 degrees C). Squeeze and drain any excess moisture from hash brown potatoes. Stir potatoes and butter in a bowl; press mixture into the bottom and up the sides of a 10-inch pie dish to make a crust. Bake crust in preheated oven until lightly browned, 25 minutes. Beat heavy cream and eggs in a bowl. Remove potato crust from pie dish and break apart; stir potatoes into egg mixture in a bowl. Layer ham and Monterey Jack cheese blend into bottom of the empty pie dish; pour egg-potato mixture over ham and cheese. Bake quiche in preheated oven until eggs are set, about 30 minutes.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Heat olive oil in a saucepan over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the red bell pepper, papaya, and habanero pepper. Continue cooking a few more minutes until the bell pepper begins to soften. Stir together the cornstarch, water, and 2 tablespoons of lime juice. Stir into the papaya sauce until thickened, stirring constantly. Keep the sauce warm over very low heat. Stir 1 tablespoon of lime juice together with the melted butter, and brush on the mahi mahi fillets. Place onto a broiler pan. Cook under the preheated broiler for 4 minutes, then turn the fish over, and continue cooking for 4 minutes more. Sprinkle the almonds over the fish and return to the broiler until the almonds are crisp and the fish flakes easily with a fork, about 2 minutes. Season to taste with salt and serve with the papaya sauce.
Trim and peel the conch, and cut into small cubes. Place into a large bowl with the water, lemon juice, cilantro, onion, pineapple, tomato and salt. Let stand at room temperature for 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Season chicken breasts with poultry seasoning, salt, and black pepper. Combine water, yellow rice mix, and soy sauce in a baking dish. Arrange chicken over rice and pour pineapples and juice over chicken. Bake in the preheated oven until chicken breasts are no longer pink in the center and rice is tender, about 45 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C).