HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the tomatoes, cauliflower, onion, sugar, and 3 cups of vinegar into a large pot; bring to a boil. Reduce heat to medium-low and stir until the sugar has dissolved, 5 to 10 minutes. Stir the flour, turmeric, mustard, curry, nutmeg, clove, and ginger together in a bowl. Stir in the remaining cup of vinegar to create a thin paste. Blend this mixture into the simmering tomatoes. Cook and stir until the mixture thickens, then simmer an additional 10 minutes. Cool completely and store in the refrigerator.
Preheat oven to 425 degrees F (220 degrees C). Place butter in a 10 inch cast iron skillet and heat the skillet in oven. Beat eggs at high speed with an electric mixer. Slowly add the milk and flour. Pour batter into hot skillet. Return skillet to oven and bake for 20 minutes. It will rise like a souffle, then fall when taken out of oven. Lightly dust with powdered sugar and serve.
Preheat oven to 400 degrees F (200 degrees C). Place 1 piece of puff pastry on a baking sheet lined with a silicone mat or parchment paper. Lightly moisten one of the short edges with water. Connect the end of the other puff pastry to the moistened edge. Press pieces together to form a long rectangle, trimming off loose ends with a dough scraper as needed. Cut the third puff pastry piece lengthwise into 1-inch strips. Moisten the outer edges of the long rectangle with your finger; stick the pastry strips on top. Poke shallow holes all over the bottom of the dough using a fork. Do not prick the raised border. Bake pastry shell in the preheated oven until it starts to turn golden brown, about 15 minutes. Remove from oven. Reduce oven temperature to 375 degrees F (190 degrees C). Readjust the borders and push the bottom down with the flat side of a fork. Let cool completely while preparing the filling. Place butter and 1/3 cup plus 1 tablespoon sugar in a bowl; smear together using a spatula until combined. Whisk in egg until mixture is creamy. Add almond flour, salt, vanilla extract, and almond extract. Mix thoroughly. Cut each pluot into 6 wedges. Fill pastry shell with the almond paste. Stick the pluots snugly, but not too deeply, into the filling. Bake in the preheated oven until browned and almond filling is set, 30 to 40 minutes. Transfer tart onto a wire rack and let cool completely, at least 40 minutes. Combine apricot jam and water in a microwave-safe bowl. Bring to a boil in the microwave. Let cool until warm. Brush glaze over the cooled tart.
Fill a glass with ice. Splash grenadine over ice. Pour cake-flavored vodka and pineapple juice over the ice; stir. Garnish with maraschino cherry to serve.
Preheat oven according to pizza package instructions. Dab pesto onto the center of the pizza base, and spread toward the outer edges. Cut the goat cheese into thin coins, and spread or crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the crust edges lightly with olive oil. Place pizza directly on preheated oven rack. Bake for 5 to 10 minutes, or until the crust edges are golden. After taking pizza out of the oven, allow to cool for a few minutes so that the cheese has time to set. After a couple of minutes, cover the pizza with a few handfuls of arugula. Cut, serve, and enjoy!
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 9x9-inch cake pan. Whisk together cake flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Make a well in the middle of the dry ingredients Whisk water, vegetable oil, vinegar, and vanilla extract in a separate bowl until thoroughly combined; pour the wet ingredients into the well in flour mixture. Stir until batter is smooth. Pour into prepared cake pan. Bake in preheated oven until cake springs back when lightly touched and a toothpick inserted into the center comes out clean, about 45 minutes. Cool in pan on wire rack for 15 minutes before removing cake to finish cooling on rack.
Heat a large skillet over medium-high heat and cook and stir the ground beef until the meat is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Transfer ground beef to a bowl; set aside. Cook and stir the cabbage, onion, carrots, and mushroom in the skillet over medium-high heat until the vegetables are tender, 5 to 7 minutes. Stir in the beef, and season with salt and pepper. Fill each pita half with the hot cabbage mixture. Top with mozzarella cheese.
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch pan. On a lightly floured surface, roll pastry into a large rectangle, about 24 by 16 inches. Cut into 6 square pieces. Place an apple on each pastry square with the cored opening facing upward. Cut butter into 8 pieces. Place 1 piece of butter in the opening of each apple; reserve remaining butter for sauce. Divide brown sugar between apples, poking some inside each cored opening and the rest around the base of each apple. Sprinkle cinnamon and nutmeg over the apples. With slightly wet fingertips, bring one corner of pastry square up to the top of the apple, then bring the opposite corner to the top and press together. Bring up the two remaining corners, and seal. Slightly pinch the dough at the sides to completely seal in the apple. Repeat with the remaining apples. Place in prepared baking dish. In a saucepan, combine water, white sugar, vanilla extract and reserved butter. Place over medium heat, and bring to a boil in a large saucepan. Boil for 5 minutes, or until sugar is dissolved. Carefully pour over dumplings. Bake in preheated oven for 50 to 60 minutes. Place each apple dumpling in a dessert bowl, and spoon some sauce over the top.
Whisk olive oil, lemon juice, garlic, cumin, salt, and black pepper together in a bowl until dressing is smooth; add carrots, chickpeas, parsley, and onion and toss to coat.
Heat a skillet over medium-high heat. Stir in the ground lamb, and cook until browned and crumbly, about 5 minutes. Drain off excess grease, and set meat aside. Heat vegetable oil in the same skillet, and stir in onion; cook and stir until the onion begins to brown, about 3 minutes. Stir in garlic, and continue cooking 1 minute more. Stir the cooked lamb back into the skillet along with the tomato paste, curry paste, and water. Bring to a boil, then reduce heat to medium-low, cover, and simmer 15 minutes. Stir in peas, cover, and simmer 5 minutes more. Pour into a serving dish and garnish with cilantro.
Heat 3 1/4 cups chicken broth in a saucepan over medium-high heat. Add carrots, ginger, and white parts of green onion; bring soup to a boil. Whisk remaining 3/4 cup broth and cornstarch together in a bowl until dissolved. Stir cabbage and green parts of green onion into the soup. Drop beaten egg, a spoonful at a time, into soup, stirring after each addition to prevent clumping. Stir cornstarch mixture into soup and season with salt and pepper. Stir soup until cornstarch thickens the soup, about 2 minutes.
Combine yogurt, mango chunks, mango juice, honey, vanilla extract, ground cardamom, ground cinnamon, and ground ginger in a blender; process until liquefied.
Spread cornstarch into a wide, shallow bowl. Dredge flank steak in the cornstarch to coat completely; put into a large resealable plastic bag. Stir water, soy sauce, brown sugar, carrots, green onions, olive oil, garlic, and ginger together in a bowl; pour into the bag with the beef and seal. Put bag of marinating beef in the freezer until the day before you wish to prepare it. Remove bag from freezer and put bag into a bowl and place in refrigerator to thaw, at least 24 hours before you wish to prepare the beef. Empty bag into the crock of a slow cooker. Cook on High until the beef is tender, 2 to 3 hours. Alternately, you can cook this on Low for 4 to 5 hours.
Preheat oven to 450 degrees F (230 degrees C). Press pie crust into a pie plate. Bake in the preheated oven until slightly brown, about 8 minutes. Remove crust from oven and lower temperature to 350 degrees F (175 degrees C). Layer eggplant, green onions, Italian seasoning, salt, and pepper in the pie crust, ending with a layer of eggplant. Mix mozzarella cheese, Cheddar cheese, and mayonnaise together in a bowl; spread over eggplant layer. Cover the browned edges of pie crust with thin strips of aluminum foil. Bake in the preheated oven until cheeses are slightly browned, about 35 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Beat butter, brown sugar, and white sugar together in a bowl until fluffy. Add egg and vanilla extract; mix until combined. Whisk flour, baking soda, and salt together in a bowl; add to butter mixture until dough is just mixed. Fold in oats and quinoa. Drop dough by teaspoonfuls onto baking sheet, approximately 2 inches apart. Bake in the preheated oven until edges are golden, 10 to 15 minutes. Let cool on baking sheet for 5 minutes; transfer to a wire rack to cool completely.
In a large bowl mix the starter, egg, vegetable oil, sugar and vanilla together. Stir in the salt, buckwheat flour, all-purpose flour, baking soda and ginger. Mix until just combined. Adjust consistency with more flour or some water, depending upon how thick your starter is. The batter should be pourable, but not runny. Heat a griddle to 400 degrees F (200 degrees C). Lightly grease griddle and ladle 1/4 to 1/3 cup of batter onto hot greased griddle. Cook for about 3 to 4 minutes or until top is full of bubbles. Use a spatula to turnover and cook other side for and additional 2 minutes or so. Serve hot!
Cream together butter or margarine and confectioner's sugar. Beat in eggs one at a time; beat for 3 minutes after each addition. Stir in vanilla. Slice 2 bananas, and sprinkle with lemon juice. Fold grated chocolate and bananas into sugar mixture. Turn filling into cooled pie shell. Garnish with walnuts, banana slices, and whipped cream. For more information regarding egg safety, read our Hints and Tips.
Mix lemon juice, basil, 1 tablespoon onion powder, and salt in a large bowl; toss the shrimp, grouper, and tilapia in the marinade. Remove fish fillets and allow shrimp to continue to marinate. Heat 1 tablespoon olive oil in a large skillet over high heat and cook grouper and tilapia fillets just until outsides are white, about 3 minutes. Remove fish with a slotted spoon. Cook and stir shrimp in the same skillet until firm and white on the outside, 3 to 5 minutes, sprinkling shrimp with black pepper and 1 more tablespoon onion powder as they cook. Heat 1 tablespoon olive oil in a large soup pot; cook and stir onion and garlic until onion is translucent and beginning to brown, about 8 minutes. Transfer shrimp to the soup pot and mix in potatoes, carrots, zucchinis, sweet corn, and cilantro. Stir in water to cover and bring soup to a boil; simmer over medium-low heat until potatoes and carrots are tender, about 30 minutes. Stir in skim milk and coconut cream. Gently mix in grouper and tilapia fillets, bring chowder to a boil, and reduce heat to low. Simmer chowder until fish are no longer translucent and break apart into chunks, about 10 more minutes. For a thicker chowder, scoop up about 1/2 cup of soup into a small bowl and whisk whole wheat flour into liquid until smooth. Stir the flour mixture into chowder and let simmer until thickened, about 5 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Place pecans on a medium baking sheet. Bake in the preheated oven 5 minutes, or until toasted. In a medium bowl, mix together cream cheese, braunschweiger liver sausage, onion, Worcestershire sauce and lemon juice. Form the mixture into a ball. Place toasted pecans in a pie pan. Place cream cheese mixture ball into the pie pan, and roll to coat with pecans. Cover with plastic wrap. Chill in the refrigerator until serving.
Melt butter or margarine in a skillet over medium heat. Cook onion, celery, mushroom, and parsley in butter, stirring frequently. Spoon cooked vegetables over bread cubes in a very large mixing bowl. Season with poultry seasoning, sage, thyme, marjoram, and salt and pepper. Pour in enough broth to moisten, and mix in eggs. Transfer mixture to slow cooker, and cover. Cook on High for 45 minutes, then reduce heat to Low, and cook for 4 to 8 hours.
Whisk vegetable oil, chili powder, lime juice, honey, garlic powder, paprika, and black pepper in a bowl to make a marinade. Place chicken strips into a large resealable plastic bag; pour marinade over chicken. Knead bag to coat chicken with marinade. Squeeze out air, seal bag, and refrigerate 4 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken strips from marinade; discard used marinade. Grill chicken on preheated grill until browned, the juices run clear, and an instant-read meat thermometer inserted into the thickest piece reads at least 160 degrees F (70 degrees C), about 10 minutes per side.
Whisk whole wheat flour, all-purpose flour, baking powder, poppy seeds, and salt together in a bowl. Beat eggs in a large bowl. Add milk, bananas, coconut oil, honey, and vanilla extract; whisk together. Pour in flour mixture and stir until just combined. Preheat a lightly oiled griddle on medium-low heat. Ladle batter 1/4 cup at a time onto the prepared griddle, sprinkling a few blueberries over each pancake. Cook until bubbles start to appear and edges are dry, about 3 minutes. Flip and cook until other side is browned, about 2 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In same pot, saute onion and bell pepper over medium heat until softened. Remove from pan. In same pot, cook sausage over medium heat until brown. Drain. Combine onion mixture, pasta, sausage, mushrooms and stewed tomatoes in same pot and heat through, 5 minutes. Serve.
Heat a large skillet over medium-high heat. Add sausage; saute until lightly browned, about 3 minutes. Add onion and garlic; saute until the onion has softened and turned translucent, about 5 minutes. Add cabbages season with salt and pepper. Cook and stir until cabbage is translucent and limp, 6 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. Cream the shortening with 2 cups of the white sugar until light and fluffy. Beat in the eggs, vanilla and sour cream; mixing well. Stir in the flour, salt, baking powder and baking soda into the shortening mixture to make a stiff dough. Add the chopped black walnuts. Drop teaspoonfuls of dough onto the prepared baking sheets. Mix the 3 tablespoons with the ground cinnamon. Grease the bottom of a small glass. Dip it into the cinnamon-sugar mixture and gently press the cookies to flatten the balls of dough slightly. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes or until centers are done.
Dissolve yeast in 1/4 cup warm water in a bowl; add sugar, stir, and let sit until foamy, about 10 minutes. Mix 3 1/2 cups flour with rosemary and kosher salt in the bowl of a stand mixer. Pour the yeast mixture into flour mixture; slowly add 11 ounces warm water and mix until dough holds together and pulls away from the sides of the bowl. Grease a large glass bowl with 1 tablespoon olive oil. Place dough in the bowl, turning once to coat with oil. Cover bowl with plastic wrap and place into a cool oven with the oven light on until dough has doubled in size, about 1 1/2 hours. Line a rimless baking sheet with parchment paper. Sprinkle 2 tablespoons flour over parchment paper. Turn risen dough onto the parchment paper and flatten it gently with your hands, forming a 9x13-inch rectangle. Place baking sheet into the oven, with the oven light on, until dough has risen, another 1 1/2 hours. Drizzle the remaining 2 tablespoons of olive oil over dough and top with coarse sea salt. Position your oven rack slightly lower than center, and place a baking stone on the rack. Preheat oven to 450 degrees F (230 degrees C). Gently slide the parchment off of the sheet pan and onto the baking stone. Bake dough in the preheated oven for 8 minutes. Gently lift the crust using a pizza peel or large spatula and pull the parchment paper out so that the crust is directly on the baking stone. Continue to bake until crust is golden brown, 15 to 16 minutes more. Transfer crust to a cooling rack to cool completely, at least 30 minutes. Slice the crust into small squares. Cut each square in half horizontally so that you have a top and a bottom. Fold a mortadella slice in half and then in half again; place on top of the pizza bottom. Layer a basil leaf on top of mortadella and top with a mozzarella slice. Add the pizza top and secure with an appetizer pick. Repeat with remaining ingredients.
Prepare a baking dish and a large mixing bowl with non-stick cooking spray. Pour cereal into a large mixing bowl and set next to your stove. Heat caramel bits and butter together in a large saucepan over low heat until both are melted and the mixture is smooth, about 5 minutes; add marshmallows. Continue to cook the mixture, stirring regularly, until the marshmallows are melted and the mixture is smooth, about 5 minutes; pour immediately into the middle of the cereal in the bowl and quickly stir to coat cereal completely. Spread the coated cereal into the prepared baking dish. Spray the back of a spoon with cooking spray and use it to press the cereal into an even layer. Let cereal cool completely before cutting into squares.
Preheat oven to 450 degrees F (230 degrees C). Heat olive oil in a large skillet over medium heat. Add garlic; cook and stir until fragrant, about 30 seconds. Sprinkle in flour and black pepper; cook, whisking constantly, for 1 minute. Pour in milk; whisk constantly until sauce thickens, about 3 minutes. Remove from heat; stir in Parmesan cheese. Lay pizza crust on a piece of parchment paper. Spread sauce over crust. Add spinach in an even layer. Sprinkle mozzarella cheese evenly on top. Cover with chicken, artichoke hearts, feta cheese, and bacon. Sprinkle red pepper flakes on top. Bake in the preheated oven until cheese is melted and golden, about 12 minutes.
Grease an 8x8 inch square pan. Place the chocolate chips and sweetened condensed milk into a medium sized microwavable bowl. Microwave on high for 2 to 3 minutes, stirring occasionally, until smooth. Stir in the vanilla, then fold in the walnuts and marshmallows. Spread evenly into the prepared pan. Chill until set.
Pat scallops dry with paper towels and set aside. Place flour, black pepper, garlic powder, paprika, marjoram, salt, and cayenne pepper in a large plastic resealable bag and shake well to mix. Add scallops to the bag and toss to coat with flour mixture. Heat olive oil in a large skillet over medium heat. Add all scallops in a single layer and sear until golden, 3 to 4 minutes per side. Drizzle balsamic vinegar over seared scallops.
Combine potato, peas, onion, carrot, bread, garlic, and mixed herbs in a bowl. Dice the tops of the green bell pepper and add them to the bowl. Mix well to combine. Preheat the air fryer to 350 degrees F (180 degrees C). Fill the peppers equally with the filling. Place stuffed peppers into the air fryer basket. Cook until tender and hot throughout, about 20 minutes. Add shredded vegan cheese and cook until melted, about 5 minutes more.
Whisk together vinegar, lemon juice, Dijon mustard, and olive oil in a small bowl until blended; set aside. In a large bowl, toss rice together with artichokes, prosciutto, parsley, basil, green onions, and Parmesan cheese. Pour in dressing and stir to mix. Season to taste with pepper. Serve either chilled or at room temperature.
Combine cinnamon, nutmeg, ginger, and allspice together in a bowl. Store in air-tight container.
Beat cream and cream of tartar in a bowl with an electric mixer until soft peaks form. Beat mascarpone cheese in a separate bowl using an electric mixer on low speed; slowly beat in confectioners' sugar until fully incorporated. Add pumpkin puree, cinnamon, ginger, nutmeg, and cloves; beat until well combined. Fold whipped cream into pumpkin mixture. Mix coffee and rum together in a bowl. Briefly dip each ladyfinger into coffee mixture. Arrange a layer of dipped ladyfingers in the bottom of a trifle bowl or serving dish. Cover layer with about 1/3 of the pumpkin mixture. Continue layering ladyfingers and pumpkin mixture. Cover dish with plastic wrap and refrigerate until set, 3 hours to overnight.
Bring a large pot of water to a boil. Add squash; cook until tender, about 10 minutes. Drain. Heat butter and olive oil in a large pot. Saute onion until translucent, about 5 minutes. Add green pepper, ginger, and garlic. Stir in tamari and curry paste until blended. Add the cooked squash. Stir in coconut milk. Simmer over low heat, stirring frequently, until flavors combine, about 30 minutes.
Heat olive oil in a stockpot over medium-high heat; saute onion, green bell pepper, celery, carrot, and garlic until onion is translucent, about 5 minutes. Add black beans, diced tomatoes, water, and cumin to onion mixture; bring to a boil. Reduce heat to medium-low and simmer until flavors have combined, at least 20 minutes.
Bring a large pot of water to a boil; add potatoes and carrot. Return mixture to a boil and add eggs; cook until potatoes are tender, 20 to 30 minutes. Drain and slightly cool mixture. Chop potatoes and carrot; peel and chop eggs. Mix potatoes, carrot, eggs, pickles, peas, ham, and parsley together in a large bowl; stir in mayonnaise until salad is evenly coated.
Stir wine, garlic, and 1 teaspoon rosemary together in an 8 inch square baking dish. Sprinkle fish with salt and pepper. Place in the baking dish, turning to coat. Cover, and refrigerate for at least 1 hour. In a small bowl, stir together the lemon juice, olive oil, and remaining rosemary. Set aside. Preheat grill for medium heat. Transfer fish to a paper towel-lined dish, and discard marinade. Lightly oil grill grate to prevent sticking. Grill fish 10 minutes, turning once, or until fish can be easily flaked with a fork. Remove fish to a serving plate. Spoon lemon sauce over the fish, and top each fillet with a slice of lemon for garnish.
Beat eggs and sugar until light and fluffy. Grate squares of chocolate and add to egg mixture. Add remaining ingredients and beat well. Shape into a ball. Chill in refrigerator at least one hour. Shape chilled dough into small balls (about 3/4 inch in diameter). Roll each in sifted confectioners' sugar. Place balls on greased baking sheet and allow to dry in warm room (kitchen) for 4-5 hours. Bake at 475 degrees F (245 degrees C) for 3-5 minutes. Cool on baking pan for 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 4 baking sheets. Beat butter and sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended. Add second egg with vanilla extract; continue beating. Continue beating while adding vegetable oil, honey, oats, whole wheat flour, ground flax seed, sesame seeds, poppy seeds, flax seeds, baking soda, and ground cinnamon, respectively. Fold raisins into the dough. Use a 1/4 cup measuring cup to create monster cookie size and drop onto prepared baking sheets. Bake in the preheated oven until edges are just browning, about 20 minutes.
Preheat an oven to 375 degrees F (190 degrees C). Line a baking dish with enough aluminum foil to be able to fold over ingredients. Stir together the tomato, mushrooms, onion, and scallions in a bowl; spread into the bottom of the prepared dish. Lay the salmon fillets over the mixture. Season with salt and pepper. Dot the salmon with the butter. Arrange the lemon slices atop the butter pieces. Fold the foil over the salmon, and press edges together to seal. Bake in the preheated oven until the fish flakes easily with a fork, about 1 hour.