HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425 degrees F (220 degrees C). Press 1 pie pastry into bottom of a 9-inch pie pan. Mix blackberries, sugar, flour, and lemon juice together in a large bowl. Pour into prepared crust. Slice second pie crust into 1-inch strips; weave a lattice pattern over the top of the pie. Seal the lattice ends to the bottom pastry with a dab of water; crimp edges together. Brush lattice top with beaten egg. Bake pie in the preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C) and bake for an additional 15 minutes. Loosely cover pie with aluminum foil to prevent burning; bake until pie is bubbling, 10 to 15 more minutes.
Grease and flour four 9 inch cake pans. Preheat oven to 325 degrees F (165 degrees C). Sift together flour, cream of tartar, and baking powder four times. Set aside. Beat 8 egg yolks with a rotary or electric beater until very thick, light, and creamy. Add the 2 cups sugar, a few tablespoons at a time, and continue beating until mixture is smooth and pale yellow. Stir in 1 grated lemon rind and juice of 1 lemon. Quickly fold in the flour mixture until well incorporated. In a large glass or metal mixing bowl, whip the 8 egg whites until peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Spoon into cake pans and bake for 20 to 25 minutes or until cake begins to pull away from sides of pans. Loosen edges with a knife and turn out on cake racks to cool while you prepare the filling and frosting. To Make Lemon Jelly Filling: Mix 6 egg yolks with 2 cups sugar, grated rind of 2 lemons, and juice of 4 lemons. Cook over boiling water, stirring constantly, until sugar dissolves. Add 1/2 cup butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake. To Make Lemon-Orange Frosting: Beat the 1/4 cup butter until it has the appearance of thick cream, stir in 6 cups confectioners sugar, a little at a time, and continue working until mixture is very smooth. Beat in 1 egg yolk and 2 tablespoons lemon juice. Stir in enough orange juice to make a spreadable frosting, then add grated rind of 1 lemon and 2 grated orange rinds. Spread on sides and top of cake.
Mix buttermilk, 1/2 cup oil, honey, rosemary, garlic, salt, and pepper in a bowl until salt is dissolved. Divide chicken pieces between two 1-gallon zip-top bags. Pour 1/2 of the buttermilk into each bag. Press out as much air as possible and seal bags. Place on a rimmed dish or plate in case bag leaks. Refrigerate 8 hours to overnight, or preferably for 2 days. Flip bag halfway through marinating time. Preheat the oven to 400 degrees F (200 degrees C). Take the chicken out of the bags and place on a wire rack so any extra marinade will drip off. Line a baking pan with aluminum foil and place the chicken in a single layer on the pan. Drizzle chicken with remaining oil. Roast chicken in the preheated oven for 45 minutes. Turn off oven and let chicken continue to cook until no longer pink in the center, 7 to 10 minutes more. Remove from oven and let rest 7 to 10 minutes. Garnish with parsley.
Use 2 tablespoons of the butter to spread over one side of each slice of bread. On three of the slices, spread a layer of Dijon mustard over the butter, and top each with 4 slices of ham. On the other three, spread mayonnaise, and top each one with 2 slices of Swiss cheese. Press ham and cheese sides of sandwiches together. In a flat bottomed dish, whisk together the flour, baking powder, salt, eggs, and water until blended. Set aside. Heat remaining butter and vegetable oil in a large skillet over medium heat. Dip both sides of each sandwich in the egg mixture, and fry in the oil and butter until browned, flipping to brown on each side.
Preheat oven to 375 degrees F (190 degrees C). In a medium bowl combine crushed pretzels, 3 tablespoons confectioner's (powdered) sugar and melted butter. Mix well and press into a 9 x 13 inch casserole dish. Bake in preheated oven for 10 minutes. Cool. To make the filling, combine in a medium bowl the cream cheese and 1 cup confectioner's (powdered) sugar; beat until smooth. Stir in whipped topping; spread mixture in crust and refrigerate. Meanwhile, combine gelatin mix and boiling water; add strawberries. Let gelatin mixture thicken slightly, and then pour over the crust and filling layers. Refrigerate for 4 hours.
Preheat oven to 500 degrees F (260 degrees C). Coat a 9x13 inch baking dish with non-stick cooking spray. In a medium bowl, marinate the fish fillets in the salad dressing for a few minutes. Toss the shredded cheese and crushed chips together. Place the marinated fish fillets in the prepared baking dish and top with the cheese/chip mixture. Discard the leftover marinade. Bake, uncovered in the preheated oven for 8 to 10 minutes or until the fish can be flaked with a fork.
Heat olive oil in a saucepan over medium heat. Add fennel bulb, fronds, and onion. Cook until tender, about 5 minutes. Add garlic; cook for 1 minute. Add sardines with oil; stir until crumbled. Stir in raisins, pine nuts, basil, fennel seeds, salt, pepper, and red pepper flakes; cook until toasted. Pour in tomatoes. Let sauce simmer. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, heat oil in another pan over medium heat. Add garlic and saute until fragrant, about 1 minute. Add bread crumbs and basil. Cook, stirring occasionally, until browned, about 3 minutes. Remove from heat. Drain pasta; serve topped with the sauce, seasoned bread crumbs, and Parmesan cheese.
Toast bread. Heat butter in a small saucepan over medium heat. Pour in egg and milk, and stir in black pepper. Stirring constantly, cook eggs until light and fluffy. Remove from heat and stir in salmon. Slice toast into triangles and place, with points in toward the middle, around a plate. Spoon eggs into the center and serve warm.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread Setting; press Start.
Preheat oven to 375 degrees F (190 degrees C). Cream butter and honey and add sugar; beat until light and fluffy. Add eggs, vanilla, salt and baking powder and mix well; gradually add flour and mix until semi-soft dough forms. Roll tablespoons of dough into balls and place them 2 inches apart onto an ungreased cookie sheet. Bake for about 10 minutes, or until bottoms are light golden brown. Remove from oven and immediately remove from cookie sheets. Let cool and serve warm or cold. Enjoy!
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper. Roll each pastry out onto a lightly flour work surface and cut each into quarters. Spread about 2 tablespoons mashed potatoes onto 4 of the pastry quarters, spreading to within 1/3-inch of the edges. Top mashed potatoes with 2 tablespoons turkey and 1 tablespoon cranberry sauce. Whisk egg and water together in a bowl. Brush egg mixture onto outside edges of prepared pastry quarters. Top each prepared quarter with remaining pastry quarters; press and crimp edges with a fork to seal. Cut a slit in the top of each pastry wedge and brush each with egg mixture. Transfer wedge pies to prepared baking sheet. Bake in the preheated oven until golden brown, 15 to 20 minutes.
Heat the vegetable oil in a skillet over medium heat. Stir in the lemon grass, cooking until fragrant, 3 to 5 minutes. Place the chicken into the skillet. Cook and stir the chicken until no longer pink in the center and the skin is browned, about 10 minutes. Stir in the water, fish sauce, and curry powder. Increase heat to high and bring to a boil. Reduce heat and simmer for 10 to 15 minutes. Mix cornstarch and 2 tablespoons of the curry sauce in a small bowl, until smooth. Stir cornstarch mixture into the skillet and simmer until sauce has thickened, about 5 minutes. Garnish with cilantro before serving.
Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts skin side up in a glass baking dish. Bake chicken, uncovered, for 35 to 40 minutes in the preheated oven. Remove from the oven, and coat each piece generously with barbeque sauce. Lay 2 folded slices of ham over each breast, and top with slices of cheese. Return to the oven, and continue baking for 10 to 15 minutes, until cheese is melted. Let stand 5 minutes before serving.
Preheat oven to 400 degrees F (200 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer ground beef to a mixing bowl. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain. Transfer spaghetti to bowl with ground beef and mix in spaghetti sauce and Parmesan cheese. Unroll pizza dough onto a baking sheet. Starting with a long edge, cut the 2 outer thirds of the crust into 1-inch horizontal strips, leaving the center third uncut. Spoon spaghetti mixture onto the center third from top to bottom. Spread mozzarella cheese over the spaghetti mixture. Braid the dough strips over the filling by pulling a dough strip across the filling and pulling another strip from the opposite side over the first strip. Pinch strips together and continue to braid until the filling is covered with braided dough. Mix garlic into olive oil in a small bowl. Brush olive oil mixture over the top of the bread. Bake in the preheated oven until the filling is hot and the crust is golden brown, 25 to 30 minutes. Serve cut in slices.
In a medium bowl, stir together the soy flour, whole wheat flour, spelt flour, and salt. Add water, and mix by hand or in a stand mixer with the dough hook attachment. Use more water as needed to form a stiff but pliable dough. Mix or knead by hand for about 10 minutes. Cover, and let the dough rest for 30 minutes, or if you do not have a pasta machine, rest for at least an hour. Divide dough into four pieces for easier rolling. Run dough through a pasta machine if you have one, or use a rolling pin to roll out very thin, but not transparent on a floured surface. If you are making noodles, allow the pasta sheet to dry for a few minutes. Dust with flour, and roll into a loose tube. Slice the tube into 1/4 inch slices for linguine, or to desired size. To cook: Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, 1 to 5 minutes depending on thickness. Cooked pasta will float to the top of the water.
Place ground beef in a large skillet over medium heat, and cook until brown, breaking up the meat as it cooks, about 15 minutes. Drain excess grease. Place the cooked meat, onion, garlic, celery, salt, black pepper, cider vinegar, mustard, brown sugar, and ketchup into a slow cooker, and stir to combine. Set the cooker on Low, and cook for 6 to 8 hours.
Combine berries and sugar in non-stick saucepan over medium heat; bring to a boil while stirring constantly. Whisk cornstarch into cold water in a small bowl until dissolved completely; stir into the berry mixture. Reduce heat to medium low and cook mixture at a simmer until it begins to thicken, about 3 minutes. Remove berry mixture from heat. Stir lemon juice and vanilla extract into the berry mixture; transfer to a bowl. Cover bowl with plastic wrap and refrigerate for 24 hours.
Combine chicken meat, chicken broth, beef broth, tomatoes, onion, green chiles, oil, cumin, garlic, and chili powder together in a stockpot; bring to a boil. Reduce heat and simmer until flavors have blended, at least 1 hour. Add tortillas just before serving.
Fill a large pot with lightly salted water and bring to a rolling boil. Ease soba noodles into water and return to a boil. Cook uncovered, stirring occasionally, until noodles are tender yet firm to the bite, 5 to 7 minutes. Drain and rinse with cold water. Heat canola oil in a saucepan over medium heat; add onion, garlic, and ginger. Cook and stir until onions are translucent, 3 to 4 minutes. Add carrots, red bell pepper, and half the scallions to the pan; cook and stir to desired tenderness, 3 to 5 minutes. Mix soy sauce, peanut butter, sesame oil, hot sauce, and brown sugar in a large bowl until peanut butter is incorporated. Add cooked soba noodles, cooked vegetables, and cucumber to the bowl; toss until fully combined with sauce. Add rice vinegar and toasted sesame seeds to the bowl, toss again. Chill for 30 minutes or more; garnish with remaining scallions and serve with lime wedges.
Pour milk into a large saucepan, and bring to a boil over medium heat. In a medium bowl, whisk together the semolina, cornstarch, 1 cup sugar and salt so there are no cornstarch clumps. When milk comes to a boil, gradually add the semolina mixture, stirring constantly with a wooden spoon. Cook, stirring constantly until the mixture thickens and comes to a full boil. Remove from heat, and set aside. Keep warm. In a large bowl, beat eggs with an electric mixer at high speed. Add 1/2 cup of sugar, and whip until thick and pale, about 10 minutes. Stir in vanilla. Fold the whipped eggs into the hot semolina mixture. Partially cover the pan, and set aside to cool. Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish, and layer 7 sheets of phyllo into the pan, brushing each one with butter as you lay it in. Pour the custard into the pan over the phyllo, and cover with the remaining 5 sheets of phyllo, brushing each sheet with butter as you lay it down. Bake for 40 to 45 minutes in the preheated oven, until the top crust is crisp and the custard filling has set. In a small saucepan, stir together the remaining cup of sugar and water. Bring to a boil. When the Galaktoboureko comes out of the oven, spoon the hot sugar syrup over the top, particularly the edges. Cool completely before cutting and serving. Store in the refrigerator.
Process basil, olive oil, pumpkin seeds, cashews, lemon juice, garlic, sea salt, coconut aminos, and cayenne pepper in a food processor, adding more oil as necessary, until desired consistency is reached.
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Roast almonds on 1 baking sheet in the preheated oven, stirring occasionally, until toasted, about 10 minutes. Microwave white chocolate melting wafers and butter in a microwave-safe bowl on medium-high for 1 minute 30 seconds; stir. Microwave until completely melted, 20 to 30 seconds more. Add almond extract and stir until smooth. Stir in toasted almonds. Spread chocolate mixture evenly onto the second baking sheet. Chill in the refrigerator until hardened, about 1 hour. Break into small pieces by hand.
Season chicken with 1/2 teaspoon salt and 1/4 teaspoon pepper; coat chicken with flour on both sides, shaking off any excess (wash hands). Preheat large saute on medium-high 2-3 minutes. Place oil and butter in pan, cook chicken 2-3 minutes on each side or until browned and 165 degrees F. Remove chicken from pan. Place mushrooms, garlic, thyme, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper in pan; cook and stir 2 minutes. Cut pasta in half. Stir in stock, half-and-half, and pasta; cook and stir 3-4 minutes or until pasta is tender. Stir in cheese and spinach; cook 1 minute or until cheese melts. Serve chicken over pasta.
Place kohlrabi into a bowl. Season with oil, lemon juice, celery salt, and pepper.
Place the strawberries, bananas, raspberries, yogurt, lemonade mix, and ice cubes into a blender. Pour in the vodka, rum, whiskey, cherry vodka. Puree until smooth, and pour into two large glasses to serve.
Toss the cucumbers, dried shrimp, beans, and tomatoes together in a bowl. Stir the Thai chilies, palm sugar, fish sauce, and lime juice together in a small bowl; pour over the cucumber mixture. Toss to combine. Adjust seasoning to your taste. Sprinkle chopped peanuts over the mixture to serve.
Preheat oven to 350 degrees F (175 degrees C). Generously coat the bottom of a 13x9-inch baking dish with 1 tablespoon olive oil. Season cut sides of tomatoes with salt and pepper. Heat olive oil in a skillet over medium heat. Arrange tomato halves into the skillet with the cut sides facing down. Reduce heat to medium-low, place a cover on the skillet, and cook tomatoes until warmed through, about 5 minutes. Pour water over the tomatoes, again cover the skillet, and continue cooking tomatoes until the skins begin to wrinkle and loosen from the flesh, about 5 minutes. Remove skins with tongs and discard. Mash tomatoes in the skillet until smooth. Reduce heat to low. Stir onion, bell pepper, celery, wine, tomato paste, parsley, basil, and garlic into the mashed tomatoes. Bring the mixture to a simmer and cook until the liquid reduces to about 2/3 its original volume, 10 to 15 minutes. Bake in preheated oven until the edges begin to brown, 25 to 30 minutes. Slice about 1/2 inch off each end of the eggplant; cut eggplant lengthwise into 6 equal slices. Lay each eggplant slice into the prepared baking dish; flip so both sides of each slice are coated in oil. Spoon tomato mixture in an even layer over the eggplant slices. Spread Gouda cheese over the tomato mixture in an even layer. Sprinkle Parmesan cheese evenly over the Gouda.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the rotini, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain and cool by running cold water over the pasta in a colander set in the sink. Combine cooked and cooled pasta with the cucumbers, onion, tomatoes, and olives in a large bowl. Pour the Italian dressing over the salad and stir to combine. Cover and refrigerate for at least two hours before serving.
Heat olive oil in a large saucepan over medium heat; cook and stir garlic and bay leaves until fragrant, 1 to 2 minutes. Stir tomatoes and rice into garlic mixture. Pour hot water over rice mixture and season with salt; cover saucepan. Cook rice mixture until rice is partially cooked and beginning to absorb the liquid, about 10 minutes. Add cachaca and continue cooking until rice is tender and liquid is absorbed, 10 to 15 minutes more.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Spread cherry tomatoes on the prepared baking sheet. Drizzle with 1 tablespoon olive oil. Sprinkle salt and pepper over tomatoes and toss to coat evenly. Roast in the preheated oven until tomatoes blister and pop and skins start to char, 15 to 20 minutes. Meanwhile, heat remaining olive oil in a large Dutch oven over medium-high heat. Add onion and cook until translucent, 4 to 5 minutes. Add garlic, paprika, cumin, coriander, cayenne pepper, salt, and pepper. Cook until fragrant, 30 to 60 seconds. Add tomatoes and green chiles; bring to a boil. Reduce stew to a simmer and add chickpeas. Add the cherry tomatoes and their juices. Cover and simmer for 30 minutes. While stew simmers, bring 3 cups water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Mix Greek yogurt, hummus, 1 tablespoon water, and vinegar together to make the sauce. Season with salt and pepper. Serve the stew over quinoa. Top with the yogurt sauce, green onions, and cilantro.
Combine the chicken stock, garlic, and saffron in a saucepan. Warm until hot, but not too hot to put your finger in. Cover, and keep warm over low heat so the saffron can infuse while you continue with the recipe. Cook and stir the diced pancetta in a cast iron skillet over medium heat until most of the fat has rendered out and the pancetta has cooked to your desired degree of doneness, about 10 minutes. Once done, remove the pancetta and set aside. Discard the grease and pour in 1 tablespoon of olive oil. Cook and stir the carrots, artichoke hearts, and green beans until the vegetables begin to soften, then remove from the pan and set aside. Heat the remaining 1 tablespoon of olive oil in the skillet, and stir in the onion. Season with salt and pepper, and cook until the onion has softened, about 10 minutes. Add the tomatoes, and cook until the tomato-onion mixture is practically a paste, 15 to 20 minutes. Spread the onion mixture evenly over the bottom of the skillet, and sprinkle evenly with the broken spaghetti pieces. Pour in enough saffron broth to cover the noodles, then arrange the pancetta and cooked vegetables over top. Add additional saffron broth as needed to cover the vegetables. Bring to a simmer, then reduce heat to medium-low, and cook until the noodles are tender, about 15 minutes.
Whisk onion, sugar, apple cider vinegar, canola oil, yellow mustard, salt, celery seed, and black pepper together in a bowl until well combined. Chill in refrigerator at least 2 hours to blend flavors. Mix spinach, stuffing mix, eggs, and bacon together in a large bowl. Add dressing and stir to coat.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a fluted tube pan (such as a Bundt(R). Combine flour, baking soda, baking powder, and salt in a bowl. Place butter and sugar in a blender; process until sugar is almost completely dissolved; pour into a bowl. Stir in mashed bananas and egg until well blended; pour banana mixture into flour mixture and stir until batter is just combined. Pour batter into prepared tube pan. Bake in the preheated oven until a knife inserted into the center comes out clean, 30 to 35 minutes. Cool in the pan for 10 minutes before inverting cake onto a plate to serve.
Preheat oven to 350 degrees F (175 degrees C). Press cookie dough into the bottom of a baking sheet. Bake in the preheated oven until light-golden brown, 10 to 12 minutes. Remove from oven and cool completely. Mix cream cheese, brown sugar, and vanilla extract together in a bowl until smooth; fold in cinnamon chips. Spread cream cheese mixture over cooled cookie and layer with apple slices. Sprinkle cinnamon sugar and nutmeg over apple slice layer. Cut into squares.
Cover beef kidney with lightly salted water. Cover, and refrigerate overnight. Drain off water. Cut out tubes and white membrane with scissors. Dice meat In a stew pot, brown kidney and steak in hot fat. Add onions, seasonings, and 1 1/2 cups water. Simmer until meat is almost tender, about 1 hour. Add potatoes and continue simmering until potatoes are tender, about 1/2 hour. Blend together flour and remaining 1/2 cup water; stir into meat mixture. Continue cooking and stirring until mixture thickens. Pour into 3 quart casserole. Roll out pastry slightly larger than top of casserole. Place over meat mixture, and trim to overhang 1 inch. Fold under, and flute against inside edge of casserole. Cut several steam vents in center. Bake at 425 degrees F (220 degrees C) until lightly browned, about 30 minutes.
Preheat an outdoor grill for high heat. In a bowl, toss together the lettuce, onion, pepper, tomato, and dressing. Lightly oil grill grate. Place steak on grill, and cook 5 minutes on each side, or to desired doneness. Cut into strips, and arrange over the salad to serve.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potatoes, cover, and steam until easily pierced with a knife, 30 to 35 minutes. Drain and cool until easily handled, about 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Peel and dice potatoes into 1-inch cubes. Spread on baking sheet. Bake in the preheated oven until lightly golden, 15 to 20 minutes. Grind garlic, black pepper, basil leaves, and cumin seeds into a paste with a mortar and pestle. Heat oil in a large saucepan over medium heat. Add garlic paste and red chile pepper; cook and stir until garlic begins to brown, 1 to 2 minutes. Stir in potatoes and lemon juice. Cover and cook until flavors combine, about 5 minutes. Stir in orange sauce and sesame seeds.