HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine basmati rice, urad dal, parboiled rice, and fenugreek seeds in a bowl. Cover with water; soak for 2 to 3 hours. Drain the rice mixture; transfer to a blender. Add water, 1/4 cup at a time, and blend until a smooth paste forms. Add salt. Transfer batter to a covered container; set aside to ferment, at least 12 hours. Thin the batter, if necessary, by stirring in 1 tablespoon water at a time. Heat 1 tablespoon oil in a large skillet over medium-high heat. Ladle 1/4 cup batter into the skillet, spreading it quickly into a circular shape. Fry until edges start to look dry and curl from the pan, 1 to 2 minutes. Flip dosa; cook until underside is just golden and still soft, about 30 seconds.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Pour rice milk over the rice. Bring to a boil. Reduce heat to low and simmer until mixture thickens slightly, about 5 minutes. Increase heat to medium and add coconut milk, soy creamer, sugar, and cardamom. Bring back to a boil. Reduce heat to low once again and simmer until thickened, 5 to 10 minutes. Remove from heat and stir in raisins and pistachios. Adjust flavoring and sugar to desired strength and serve hot or cold.
In a saucepan, combine pork, beef, onion, garlic, water, salt, thyme, sage, black pepper and cloves. Cook over medium heat until mixture boils; stirring occasionally. Reduce heat to low and simmer until meat is cooked, about 5 minutes. Allow to cool to room temperature. Preheat oven to 425 degrees F (220 degrees C). Spoon the meat mixture into the pie crust. Place top crust on top of pie and pinch edges to seal. Cut slits in top crust so steam can escape. Cover edges of pie with strips of aluminum foil. Bake in preheated oven for 20 minutes; remove foil and return to oven. Bake for an additional 15 to 20 minutes, or until golden brown. Let cool 10 minutes before slicing.
Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain slices on paper towels. Crumble into pieces and set aside. Spray another skillet with cooking spray and heat over medium-low heat. Crack eggs side by side into the skillet; season with salt and black pepper. Cook until egg whites are set and firm, 3 to 4 minutes. Flip eggs. Sprinkle bacon pieces and Cheddar cheese over one egg. Continue cooking to desired doneness and cheese is melted, 3 to 4 minutes more. Place second egg on top. Transfer to serving dish.
Spray a large bowl with cooking spray. Fill with popcorn. Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper or a silicone pad. Combine sugar and water in a saucepan and bring to a boil over medium-high heat. Cook, without stirring and swirling pan gently as needed, until sugar has melted and the caramel is a deep amber color, 8 to 12 minutes. Remove from heat. Stir Buffalo sauce and butter carefully into the caramel; it will spit and bubble and may form a ball. Return to heat; bring to a boil, stirring until caramel is dissolved, about 3 minutes. Remove from heat and stir in the baking soda and cayenne pepper. Pour spicy caramel mixture carefully over the popcorn. Toss to completely coat, guarding your hands from the hot caramel. Spread the coated popcorn onto the prepared baking sheet. Bake in the preheated oven until dry, 15 to 20 minutes. Let cool for 10 minutes; stir.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the hot bread roll mix with yeast and Cheddar cheese. In a microwave or small saucepan, heat the beer to almost boiling. Stir beer and egg into the flour mixture and knead 5 minutes. Allow the dough to rest 5 minutes, then roll into desired shape. Sprinkle with kosher salt. Bake 25 minutes in the preheated oven, or until golden brown. In a food processor, blend the cream cheese, processed cheese, garlic powder and room temperature beer. Refrigerate until serving with the baked dough.
Whisk together the eggs, milk, and pina colada mix in a bowl. Heat a skillet over medium heat; melt butter in the skillet until the foam disappears. Soak the bread slices in the egg mixture, turning the slices over a couple of times. Gently lay the soaked bread slices into the hot skillet 2 at a time and pan-fry until the french toast is golden brown, about 2 minutes per side. Transfer cooked french toast slices to a warmed platter while you finish cooking. Top each 2-slice serving with several slices of banana to serve.
Place bacon slices in a large skillet over medium-high heat. Fry until crisp. Remove bacon, crumble and set aside. Drain off all but 2 tablespoons of the bacon drippings. Add mushrooms, onion and garlic to the bacon drippings, and cook over medium heat, stirring, until tender and most of the liquid has evaporated. Sprinkle the flour, salt, and pepper over the top, and stir to blend. Mix in cream cheese, Worcestershire sauce, and soy sauce. Reduce heat to low, and stir until cream cheese is melted. Remove from heat. Stir in the sour cream and bacon. Serve warm.
Melt the butter in a saucepan over low heat. Add garlic, and saute until fragrant, 2 or 3 minutes. Season with salt, pepper and anise, and cook for another minute to blend the flavors. In the container of a blender or food processor, combine the prickly pears, rose petals (reserving a few for garnish) and walnuts. Pour in just enough broth to cover. Cover, and process until smooth. Pour the rose petal mixture into the saucepan with the garlic. Cook over medium heat for about 10 minutes, stirring gently. If the sauce is too thick, add more broth as needed. Mix in the honey, then taste and adjust seasoning with more salt and pepper or anise if desired. Serve poured over poultry, garnishing with a few rose petals.
Melt lard in a large pot over medium heat. Cook and stir onions in hot lard until soft and translucent, 5 to 8 minutes. Stir beef and paprika into onions. Reduce heat to low and simmer for 1 hour, stirring occasionally. Add 1 cup water and simmer, adding more water if moisture gets too low, until meat falls apart and onion sauce is thick, about 1 hour more. Season with salt and pepper to taste.
In large bowl, combine the shortening and the sugars. Add the coffee liqueur and the eggs. Blend well. Now, in a separate bowl, combine the flour, the baking soda, and the salt. Add this mixture to the coffee mixture. Mix well, then add the chocolate chips. Add the chocolate syrup if desired. Drop dough in teaspoon size balls onto cookie sheets. Bake at 375 degrees F (190 degrees C) for about 8 minutes. Remove cookies from the oven, and allow to cool.
Mix Greek yogurt, cilantro, lemon juice, garlic, salt, cumin, cayenne, and pepper together in a large bowl. Place chicken thighs in a large resealable plastic bag; cover with yogurt mixture. Let chicken marinate in the refrigerator, 3 to 8 hours. Bring chicken to room temperature, about 30 minutes. Pour off marinade. Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.
Preheat oven to 300 degrees F (150 degrees C). Arrange tomatoes, cut-side up, on a baking sheet. Whisk 1/4 cup olive oil, garlic, oregano, salt, and pepper together in a bowl; spoon over tomatoes. Bake tomatoes in the preheated oven until slightly shrunken, 3 to 4 hours. In the last hour of the tomatoes baking, thinly slice eggplant and sprinkle with salt; set aside until some of the water starts to bead on the slices, about 30 minutes. Rinse the salt off the eggplant and transfer to a bowl. Pour remaining 1/4 cup olive oil and sprinkle paprika over eggplant slices; toss with your hands to coat. Arrange eggplant slices in a single layer in a skillet over medium heat; cook until tender, 3 to 4 minutes. Alternate tomato slices and eggplant slices on serving plates creating 'towers.' Drizzle yogurt and honey over each 'tower'; top with almonds.
Preheat oven to 350 degrees F (175 degrees C). Mix ground beef, milk, crackers, onion, eggs, salt, black pepper, and ground ginger together in a large bowl until ingredients are well mixed; divide into six even portions, roll into balls, and flatten into patties. Wrap each patty with 2 slices bacon. Spread brown sugar into the bottom of a 13x9-inch baking dish in an even layer. Pour barbeque sauce evenly over the sugar. Arrange wrapped patties into the baking dish. Bake in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Plate meatloaf patties and ladle sauce over them to serve.
Remove corn kernels from cobs and place in a bowl. Scrape 'milk' from cobs into bowl with the kernels. Reserve 1 cob. Melt butter in a large saucepan over medium-low heat. Add onion, scallions, and garlic; cook until soft but not brown, about 3 minutes. Add corn kernels, corn milk, potatoes, and jalapeno. Cook, stirring frequently, for 10 minutes. Add milk, broth, and reserved cob. Simmer until potatoes are completely soft and soup is slightly thick, 15 to 20 minutes. Remove and discard cob. Season chowder with cilantro and pepper and serve.
Stir the peanut butter, honey, and butter together in a bowl until smooth; spread on 1 of the bread slices and sandwich with the other slice.
Toss together the mango, pineapple, papaya, jalapeno pepper, and red onion in a bowl. Pour in the lime juice and olive oil. Season to taste with salt, and stir to combine. Sprinkle with chopped mint leaves before serving.
Mix pumpkin puree, vanilla pudding mix, cinnamon, nutmeg, allspice, and ginger together in a bowl. Fold in whipped topping until well blended.
Place raisins into a bowl, cover with boiling water, and let stand to plump. Place sweet potatoes into a saucepan, cover with 2 cups water, and bring to a boil. Add honey, butter, salt, cinnamon, black pepper, turmeric, and saffron to potatoes; reduce heat to low. Simmer until potatoes are tender but not mushy, 8 to 10 minutes. Drain raisins and stir into sweet potato mixture. Continue to simmer until mixture has thickened, about 10 more minutes. Let cool before serving.
Pierce potatoes with fork in 2-3 places. Microwave 3-5 minutes or until just beginning to soften. Melt 2 Saute Express(R) squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form. Add chicken. Saute 13-18 minutes or until chicken is golden brown on both sides and done (165 degrees F). Remove from skillet. Melt remaining 1 Saute Express(R) square in skillet. Cut potatoes into bite-sized wedges; add potatoes and green beans to skillet. Cover; cook over medium-high heat, stirring occasionally, 8-10 minutes or until potatoes are golden brown and green beans are tender. Slice chicken; serve over potatoes and green beans.
Heat oven to 450 degrees F (230 degrees C). Cook potatoes in boiling water 15 minutes or just until tender (Do not overcook.) Drain potatoes, then rinse with cold water to cool completely. Drain potatoes again; cut into thin slices. Roll Perfect Parmesan Pizza Dough into 12-inch circle on lightly floured surface. Press onto bottom of 12-inch pizza pan sprayed with cooking spray, stretching dough as necessary to fit. Let stand 10 minutes Meanwhile, mix garlic and oil. Spread pizza crust with half the garlic oil; top with half each of the onions and mozzarella. Toss asparagus with remaining garlic oil; spread over pizza. Top with potatoes, Parmesan and cream cheese, broken into pieces. Bake 15 to 18 minutes or until crust is golden brown. Sprinkle with remaining onions.
Bring a large pot of lightly salted water to a boil. Add penne pasta, cook for 8 to 10 minutes, or until al dente, and drain. Preheat oven to 350 degrees F (175 degrees C). In a large casserole dish, toss the pasta with the mango, tomatoes, avocado, olives, sun-dried tomatoes, spinach, Parmesan cheese, and pesto. Place the salad in the preheated oven for about 10 minutes, just until warm.
Wash limes thoroughly. Cut ends off and discard, then slice into about 8 pieces. Place limes, water, sugar, and sweetened condensed milk in a blender. Pulse 5 times. Strain mixture through a sieve into a large pitcher. Serve over ice.
Combine tomatoes, garlic, basil, and olive oil in a non-metal bowl. Stir in salt. Cover with plastic wrap. Allow to sit at room temperature at least 2 hours, or as long as 10 hours. Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.
In a pot, bring the rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes. In a separate pot over medium heat, mix the tomatoes, vermouth, brown sugar, tarragon, basil, sea salt, and pepper. Cook, stirring occasionally, 20 minutes, until most of the liquid has been reduced. Serve over the cooked rice.
Heat olive oil in a large soup pot over medium heat; cook and stir onion, celery, and carrots in the hot oil until softened, 5 to 7 minutes. Stir potatoes, cauliflower, bay leaves, thyme, and oregano into vegetables; cook about 5 minutes more. Pour vegetable broth and 6 cups corn kernels and into vegetable mixture and bring mixture to a boil. Reduce heat to low and simmer until vegetables are tender, 35 to 40 minutes. Remove and discard bay leaves. Place remaining 2 cups corn kernels, cashews, and nutritional yeast into a blender and add several large spoonfuls of simmering broth to blender. Work in batches if necessary, filling blender no more than half full per batch. Cover lid with a dish towel and hold lid down; pulse a few times before leaving on to blend until smooth. Stir cashew mixture into soup pot; season with salt and black pepper.
Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet. Whisk together the flour, sugar, baking powder, and salt in a large bowl. Using a pastry blender, cut in butter and lemon juice until evenly mixed and slightly crumbly. Whisk together the eggs and half-and-half in a small bowl; add 3/4 teaspoons lemon zest with the egg mixture to flour mixture, and mix gently just until well blended and forming a dough. Fold in the huckleberries. Divide dough in half, and on a floured surface, shape each half into a ball, then flatten slightly. Cut each round into six wedges; place on prepared baking sheet. Bake in the preheated oven until tops are golden brown, about 12 minutes. Whisk together powdered sugar and lemon juice to make a glaze. Drizzle glaze on cooled scones. Sprinkle with remaining lemon zest for garnish.
Bring water to a boil in a saucepan, turn off the heat, and stir in the bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary. Place the bulgur wheat in a large salad bowl, and lightly toss with the tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate the salad for at least 3 hours to blend the flavors; serve cold.
In a small mixing bowl, dissolve the sugar and yeast in warm water. Let stand until creamy, about 10 minutes. In a large mixing bowl, combine the yeast mixture with the milk, vegetable oil, whole wheat flour, 1 cup of the all-purpose flour and the salt; beat well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour. Grease two 8x4 inch bread pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Brush the risen loafs with lightly beaten egg. Bake at 400 degrees F (200 degrees C) for 30 minutes, or until the bottom of the loaf sounds hollow when tapped.
Heat pinto beans in a saucepan over low heat until hot, 5 to 7 minutes. Bring water, quinoa, and salt to a boil in a saucepan and simmer until quinoa is tender and water is absorbed, 15 to 20 minutes. Remove from heat and set aside to cool, about 10 minutes. Heat olive oil in a skillet over medium heat. Add red bell pepper, yellow bell pepper, and black pepper; cook and stir until bell peppers are softened but still crisp, about 10 minutes. Toss quinoa, pinto beans, and lettuce together in a bowl. Top with pepper mixture, vegan cheese, avocado, and vegan sour cream.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Roll out one puff pastry sheet into a large rectangle on a lightly floured surface and place on the prepared baking sheet. Lightly score puff pastry into the shape of a Christmas tree (triangle) with a wide base. Spread chocolate-hazelnut spread over the triangle in a thin layer with the back of a spoon. Roll out the second sheet of puff pastry to a large rectangle and place on top of the first one. Carefully trace the shape of the chocolate covered triangle underneath and cut out the Christmas tree shape and the trunk. Pull away excess pastry. Lightly score 2 lines down the middle of the triangle to form a tree trunk that is narrower at the top and gets wider towards the base. Using the trunk as a guide, cut branches into the sides of the triangle. Twist the branches away from you, trying to get in 2 turns on the lower branches. Continue moving up the tree, twisting away from you as you go. Cut a small star out of the excess pastry; place on top of the tree. Brush the star and tree with beaten egg. Bake in the preheated oven until puffy and golden brown, 12 to 15 minutes. Cool slightly, about 5 minutes. Slide onto a serving plate, using a piece of parchment paper if needed.
Preheat oven to 325 degrees F (165 degrees C). Stir boysenberry syrup and Dijon mustard together in a bowl until glaze is well-combined. Place ham, cut-side down, on a rack in a roasting pan. Generously brush about 1/2 of the glaze over the ham and cover ham loosely with aluminum foil. Bake in the preheated oven until almost completely heated through, about 3 hours. Remove and discard aluminum foil, brush ham with remaining glaze, and continue baking until ham is completely heated through, 25 to 30 minutes more.
Fill each celery stick with raspberry flavored cream cheese and top with 3 or 4 dried cranberries.
In a measuring cup, combine the cherry juice, lime juice, and Sweet'N Low. Stir to dissolve the Sweet'N Low. Fill a tall glass with ice. Pour in the cherry juice mixture. Top with the club soda. Serve with a straw, garnished with the lime wedge, if desired.
In a slow cooker set to high heat, place the processed cheese and milk. Cover and, stirring occasionally, cook until the cheese has melted and is well blended with the milk. Place ground pork sausage in a medium skillet. Cook over medium high heat until evenly brown. Mix in white onion. Cook and stir until onion is translucent. Remove from heat and drain. Stir sausage mixture into the cheese mixture. Reduce heat to low. Mix in salsa and black beans. Continue cooking, stirring occasionally, approximately 1 hour. Garnish with green onions and serve with tortilla chips.
Preheat oven to 325 degrees F (165 degrees C). With a small knife, pierce top of roast. Force garlic slices into the cuts. Sprinkle the roast with salt and pepper. Place bay leaves in the bottom of the roasting pan, and set roast on top of bay leaves, fat side up. Mix vinegar and thyme in a small bowl, and pour over the top of the roast. Bake in the preheated oven 3 hours, or until an internal temperature of 145 degrees F (63 degrees C) is reached. Using a baster or spoon, baste the drippings over the roast frequently while it is cooking. Let the roast rest for 10 minutes when done before slicing.
In a shallow bowl, stir together the flour and salt. Whisk in the eggs, 1 tablespoon of oil, milk, and water until batter is smooth. The batter should be just thick enough to stick to the apples and coat them. If the batter is too thin, more flour may be added. If the batter does not want to stick, toss the apples with a bit of flour. Heat one inch of vegetable oil in a deep heavy skillet to 375 degrees F (190 degrees C). Coat apple slices with batter, and place 4 or 5 slices into the hot oil at a time. Fry until golden on one side, then use tongs to flip and fry until brown on the other side. Drain on paper towels. Stir together the cinnamon and sugar; sprinkle over the apple slices before serving.
Heat oil in a nonstick skillet over medium heat. Saute onion and garlic until onion begins to turn translucent, about 5 minutes. Add pork; saute until starting to whiten, 3 to 5 minutes. Add fish sauce and black pepper. Continue cooking and stirring until pork begins to brown, about 2 minutes more. Stir green chile into the pork mixture; saute until fragrant, about 2 minutes. Add winged beans; cook and stir until bright green, 3 to 5 minutes. Pour in coconut cream; bring to a boil. Reduce heat to medium low; let simmer until coconut cream thickens, about 5 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Arrange ribs in a shallow roasting pan; season with salt and black pepper. Bake ribs in preheated oven for 1 hour. Mix molasses, vinegar, mustard, water, Worcestershire sauce, instant coffee granules, and hot pepper sauce together in a bowl. Brush generously over the ribs. Continue baking ribs, basting with sauce every 15 minutes, until the meat pulls away easily from the bone, about 1 additional hour.
Preheat oven to 375 degrees F. Spray a 13x9-inch baking dish with non-stick cooking spray; set aside. Cook lasagna noodles according to package directions; drain. Heat oil in large saucepan over medium heat; cook onion and garlic 3 minutes, stirring frequently. Add squash, crushed tomatoes, tomato sauce, basil, rosemary, balsamic vinegar and sugar. Bring to a boil; reduce heat. Simmer 12 minutes or until squash is tender. Remove from heat. Lightly mash squash with a potato masher. Stir together ricotta, egg and 2 Tbsp. Parmesan cheese in a medium bowl; set aside. Layer 4 lasagna noodles, 1/3 sauce, 1/3 ricotta mixture and 1/3 mozzarella cheese. Repeat 2 more times ending with ricotta and mozzarella. Cover with foil. Bake 45 minutes. Remove foil. Sprinkle with remaining 2 Tbsp. Parmesan cheese. Bake, uncovered, 10 minutes or until cheese is lightly browned. Remove from oven. Let rest 5 to 10 minutes. Sprinkle with additional chopped basil before serving, if desired.
Whisk the ketchup, water, molasses, Worcestershire sauce, white wine vinegar, Dijon mustard, brown sugar, salt, hot pepper sauce, granulated garlic, and black pepper together in a small heavy-bottomed saucepan and place over medium heat. Bring to a boil, reduce heat to low, and continue cooking at a simmer, stirring together, another 10 minutes. Remove from heat and allow to cool completely. Pour into a glass jar and store uncovered in the refrigerator for 8 hours or overnight. This allows the flavors to blend and reduce any sharpness from the vinegar.