HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine the black beans, garbanzo beans, corn, onion, jalapenos, red bell pepper, cilantro, tomato, olive oil, lime juice, honey, pepper and salt. Mix well and allow to sit 1 hour before serving.
Place beets in a saucepan and cover with water. Bring to a boil, cover, reduce heat, and simmer until beets can easily be pierced with a fork, about 45 minutes. Drain and cool slightly. Peel and slice beets; place into a large bowl. Combine apple cider vinegar, olive oil, sugar, salt, and pepper in a small bowl and pour over beets. Mix well. Add caraway seeds and mix again. Allow to chill 2 hours before serving.
To begin the starter, mix together 1 1/4 cups flour, 1 1/2 cups water, 1/2 teaspoon malt and 1/2 teaspoon of honey. Mix well, cover and leave at room temperature for 24 hours. Repeat the process for days 2 and three. On day four, add to the starter: 7 1/2 cups of flour, 4 1/4 cups of water and 2 teaspoons of malt. Mix well, cover and keep at room temperature for 24 hours. Repeat this process the next day, BUT only let the dough sit for 5 hours, then refrigerate it. Be aware that your starter will stay usable for 5 days. After this period, you will have to refresh the starter by taking 2 pounds of the batter and starting again from day 4. At last, the starter is complete and now we can make the bread! In a large bowl or in the bowl of a 5 quart stand mixer, combine 2 1/2 cups of the starter, 5 1/8 cups of bread flour, 1 1/2 cups water, 1/4 cup gluten, 2 teaspoons malt and 4 teaspoons of salt. Mix everything together into a uniform dough. Turn the dough out onto a floured surface and knead until elastic, about 15 minutes. In an electric mixer, it should take about 9 minutes. For more experienced bread bakers, the dough should pass the windowpane test: Stretch the dough between your fingers till you have a very thin membrane, if the dough is elastic enough the membrane will not break or tear apart. Cover the bowl with a towel and let rest for 30 minutes. Divide the dough into two equal pieces and form into rounds. Cover again and let rest for 1 hour. Grease any pans you wish to use. Give the loaves their final shape - loaves, baguettes or round and place onto the prepared pans. Let the loaves rise until double in size. Spritz with water occasionally to keep from drying. Preheat the oven to 475 degrees F (240 degrees C). Spray loaves generously with water. Bake for about 45 minutes, or until the loaf makes a hollow sound when tapped on the bottom. If after 20 minutes the loaves appear to be taking on too much color, reduce the temperature to 425 degrees F (220 degrees C). After baking, cool loaves on a wire rack. BON APPETIT!
Place the beef tongue into a tight-fitting pot and cover with water by 1 inch. Add the salt and bring to a boil. Reduce heat to medium-low, cover, and simmer until the meat is tender, about 2 hours. Strain and reserve the cooking liquid. Remove and discard the skin from the tongue. Shred the meat using two forks; set aside. Heat the vegetable oil in a large pot over medium-high heat. Stir in the onion, leek, celery, and carrots. Cook and stir until the vegetables soften, about 5 minutes. Stir in the tomato paste until no lumps remain and cook for 1 minute more. Add the shredded meat to the pot along with the reserved broth and taco seasoning. Bring to a boil; reduce heat to medium-low and simmer until the vegetables are tender, 20 to 30 minutes. Season to taste with salt and pepper before serving.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove from heat; crumble bacon when cool. Bring water to a boil in a large saucepan, and stir in pinto beans. Simmer over medium-low heat until the beans soften, about 30 minutes; pour beans and water into a slow cooker. Stir in the bacon and bacon drippings, kielbasa, ranch-style beans, tomato paste, dried onion, apple cider vinegar, pickled jalapeno, sugar, salt, garlic powder, onion powder, and paprika. Set the cooker to Low, and cook until pinto beans are very tender, 9 to 10 hours. About 5 minutes before serving, stir in chopped green pepper. Serve topped with chopped green onion.
In the top half of a double boiler melt the caramel with the coffee liqueur or rum and 1/2 cup evaporated milk. Cook until smooth, melted and slightly thickened. Pour caramel mixture into the tart shells and let cool. Beat the shortening, sugar, vanilla, butter or margarine and 1/3 cup evaporated milk together until fluffy. Frost cooled tarts.
In a large bowl, beat butter and peanut butter until light and fluffy. Slowly beat in 1/2 of the confectioner's sugar. Mix in 1/4 cup of the cream. Beat in the remaining confectioners' sugar. If necessary, add a little more cream or milk until the frosting reaches a good spreading consistency. Makes enough to frost one 2 layer 9 inch cake or one 9x13 inch cake.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a medium bowl, whisk together the chopped eggs, Worcestershire sauce, sugar, vinegar, cloves, mayonnaise, relish, olives and red pepper until evenly blended. Chill and serve spooned over fresh greens. Store in the refrigerator.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Drain the bacon slices on paper towels, reserving 1 to 2 teaspoons drippings in the skillet. Cook and stir spinach, tomato, and garlic in the reserved drippings over medium heat until heated through, 1 to 2 minutes. Add bacon, linguine, Parmesan cheese, lemon juice, salt, and pepper to spinach mixture and toss.
Pour the pineapple juice into a measuring pitcher, and add enough water to make 2 cups. Set the pineapple chunks aside. Pour the pineapple juice into a saucepan, and stir in the quinoa and lentils. Season with salt, black pepper, and curry powder. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils and quinoa have absorbed the water, about 30 minutes. Stir in the coconut, and simmer for 5 minutes more. Stir in the pineapple chunks, pecans, and onion; cook briefly to reheat. Sprinkle with cilantro to serve.
Combine the jicama, cilantro, lime juice, lemon juice, and mandarin orange segments with a small amount of the syrup from the can in a bowl; mix to evenly coat. Allow mixture to sit 10 minutes. Season with salt and stir just before serving.
Fold all ingredients well to combine. Serve with toasted baguette and drizzle with Aunt Sue's(R) Raw & Unfiltered Honey. Garnish with chive batons if desired.
Lay 1 sandwich wrap on a work surface. Spread 1 ounce ricotta cheese over the wrap, covering about 2/3 of the surface and leaving 1 end without ricotta. Top ricotta cheese layer with prosciutto. Spread about 1 tablespoon pesto over prosciutto. Carefully roll the wrap around the filling, starting with the covered end. You may need to tug on the ends of the prosciutto to take up slack. The uncovered end of the bread is to account for this. Repeat with remaining ingredients. Refrigerate wraps until chilled, about 1 hour. Slice wraps into 1/2-inch-thick pieces and lay on a bed of Parmesan cheese.
Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Let rice cool for at least 30 minutes, stirring several times as it cools. Transfer to a large salad bowl. Mix vegetable oil, lemon juice, wine vinegar, sugar, chives, tarragon, and salt together in a bowl until the sugar and salt have dissolved. Pour dressing over the cooled rice and stir to combine. Mix your choice of slivered almonds, raisins, mandarin orange segments, onion, celery, bell pepper, and peas into the rice mixture and lightly toss to combine. Cover salad and refrigerate until chilled, at least 1 hour.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain on paper towels and set aside. Sprinkle rabbit with salt and coat with 1/3 cup flour, shaking off excess. Brown rabbit in remaining bacon fat. Remove from skillet, along with all but 2 tablespoons of the fat, and reserve. Saute shallots and garlic in skillet for about 4 minutes, until tender. Stir in wine, 1 cup water and bouillon. Heat to boiling, then stir in jelly, peppercorns, bay leaf, and rosemary. Return rabbit and bacon to skillet. Heat to boiling, then reduce heat to low. Cover and let simmer about 1 1/2 hours or until rabbit is tender. Remove bay leaf and discard. Place rabbit on a warm platter and keep warm while preparing gravy. To Make Gravy: Stir lemon juice into skillet with cooking liquid. Combine 3 tablespoons water with 2 tablespoons flour and mix together; stir mixture into skillet over low heat. Finally, stir in thyme. Pour gravy over stew and serve, or pour into a gravy boat and serve on the side.
In a large bowl, whisk together the eggs, milk, salt and flour to make a batter. Mix in the bread cubes using your hands or a sturdy wooden spoon. Divide the dough into two pieces and roll each piece into a log about 3-inches long. Bring a large pot of lightly-salted water to a fast boil. Add the dumplings, cover, and simmer over medium heat for 20 minutes. Use a slotted spoon to carefully remove the dumplings from the water and let drain. Slice and serve while very hot.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in pasta and return to a boil. Cook pasta uncovered, stirring occasionally, until tender yet firm to the bite, about 10 minutes. Drain and let cool to room temperature, at least 15 minutes. Mix the cooled pasta, shrimp, salad dressing, celery, lemon, scallions, seafood seasoning, salt, and pepper together. Chill until ice-cold, at least 1 hour.
In a large stock pot over medium/high heat, heat the oil and add the beef pieces. Sprinkle the flour over the beef. Brown the meat on all sides. Pour in broth and red wine. Sprinkle in salt, marjoram, thyme and black pepper. Bring to a boil. Cover, and reduce heat. Simmer for 1 1/2 hours or until beef is tender, stirring occasionally. Add mushrooms and onions to the pot. Liquid should just cover everything. If necessary, add some more wine to cover. Cook until onions are limp.
Place chicken in a shallow dish or large resealable plastic bag. Pour the dressing over it, cover or seal, and marinate in the refrigerator for 12 to 24 hours. Coat a large skillet with cooking spray or oil, and set over low heat. Remove the chicken from the marinade and discard the marinade. Fry chicken breast halves over low heat for about 30 minutes, or until juices run clear. Arrange chicken on a serving platter. Place a generous slice of fresh mozzarella on top of each piece. Place a leaf of basil on top of the cheese, and cover with a slice of tomato. Dash balsamic vinegar over the platter, and season with salt and pepper. Serve!
Preheat oven to 450 degrees F or grill to medium-high. Center one-fourth of onion slices and carrots on each sheet of Reynolds Wrap(R) Non-Stick Foil. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper to taste. Bring up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. Bake 16 to 20 minutes on a cookie sheet in oven. OR grill 14 to 16 minutes in covered grill. Serve salmon and carrots on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.
Heat the oil in a large skillet over medium heat. Fry the mustard seeds in the oil until they begin to splutter, 2 to 3 minutes; add the curry leaves and asafoetida powder and cook together for 1 minute before adding the onion, potato, green chile peppers, turmeric, sugar, and salt. Cook and stir the mixture until the potatoes are tender, about 10 minutes. Crumble the rice into the skillet, breaking the grains apart as best you can. Stir the rice into the mixture, continuing to separate the grains your spoon as you stir; cook until the rice is thoroughly heated, 2 to 3 minutes. Add the lime juice and cilantro to serve.
In a punch bowl combine the sports drink and the lemon-lime soda. Stir gently and serve over ice.
Place the cider vinegar, oil, egg, salt, poultry seasoning, and black pepper in a blender. Cover, and puree until smooth. Pour blended mixture into a resealable plastic bag. Add the chicken halves, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours (up to overnight). Remove chicken halves from bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken dry with more paper towels. Reserve marinade mixture. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill chicken, skin-side down, on the preheated grill for 2 minutes. Turn each piece, brush with marinade mixture, and move to indirect heat. Grill, brushing with glaze and turning often, until well-browned and meat is no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 180 degrees F (82 degrees C).
Spread SunButter(R) on apple slice, sprinkle with granola and chocolate chips or raisins if desired. Top with another apple slice. Repeat using remaining apple slices.
Preheat oven to 350 degrees F (175 degrees C). Place butter in a 9x13-inch baking dish and melt butter in the oven while it heats. Mix crushed crackers, Parmesan cheese, oregano, basil, salt, and garlic powder in a shallow bowl. Remove baking dish from oven and dip walleye fillets into butter; gently press fillets into crumb mixture to coat both sides of each fillet. Lay the breaded fillets into the baking dish. Bake in the preheated oven until fish is opaque and flakes easily, 25 to 30 minutes.
Place potatoes in a large pot with enough water to cover. Bring to a boil over medium heat. Before the potatoes are finished, add the collards to the pot. Place bacon in a deep skillet over medium-high heat. Cook until evenly browned, about 10 minutes. Remove bacon to paper towels to drain, and saute the onion in bacon grease until tender. Drain onions of grease, and add to the greens. Crumble in the bacon, and stir in the wine vinegar. Simmer over low heat until greens are tender, about 1 hour.
Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste. Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.
Combine chocolate-hazelnut spread, milk, honey, and vanilla extract in a small microwave-safe container. Heat in microwave oven for 1 minute. Stir the dip with a toothpick until somewhat smooth; let cool for 2 minutes before eating.
Heat oil in non-stick saucepan over medium heat. Cook shallots and garlic gently until fragrant, but not brown. Stir in black bean sauce, rice wine, and soy sauce. Bring to boil and cook until reduced by half. Remove from heat, and stir in vinegar; set aside. Pat fish dry. Rub with sesame oil and sprinkle with pepper. Preheat an outdoor grill for high heat, and lightly oil grate. Grill fish for about 5 minutes per side, or just until cooked through. Sprinkle with cilantro. Serve with sauce poured over top.
Gently stir pomegranate seeds into the softened cream cheese so as to keep the seeds from bursting; shape into a ball.
In a large bowl, mix together eggs, sugar, vegetable oil and vanilla using an electric mixer on medium speed. Combine the flour, baking powder and salt, Gradually stir into the mixture by hand using a large spoon. Turn dough out onto a lightly floured surface and knead to make a soft elastic dough, about 5 minutes. Cover the dough and let rest at room temperature for 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper. Break off small pieces of dough and roll into small ropes about 4 inches long and 1/4 inch wide. Twist the ropes into loose knots or braids. place them 1 inch apart onto the prepared cookie sheets. Bake for 15 to 20 minutes in the preheated oven, or until firm and lightly browned. Remove from cookie sheets to cool on wire racks. When cool, frost with a simple confectioners' glaze.
Spray 2 egg-shaped gelatin molds with cooking spray. Firmly snap the molds together. Pour gelatin mix in a large heatproof glass measuring cup with a spout; stir in boiling water until gelatin has dissolved. Slowly pour gelatin into prepared molds. Refrigerate molds until gelatin has set, about 3 hours. Unsnap the molds and remove the gelatin eggs; cut each egg in half lengthwise with a sharp paring knife. Mix whipped topping and instant vanilla pudding mix in a bowl until smooth. Scoop the pudding mixture into a piping bag or plastic bag with a snipped corner. Pipe about 1 tablespoon of filling into the middle of each egg half for the "yolk." Sprinkle decorating sugar over each yolk. Chill until ready to serve.
Heat oven to 450 degrees F. Spray a cookie sheet lightly with no-stick cooking spray. Place flour in large bowl. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Add milk; stir with fork until soft dough forms and mixture begins to pull away from sides of bowl. Knead dough on lightly floured surface just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter. Place biscuits with sides touching on prepared cookie sheet. Bake 10 to 12 minutes or until golden brown. Serve warm.
Heat olive oil in a large saucepan over medium heat; cook and stir onion until translucent, about 7 minutes. Mix in lamb, salt, and black pepper; cook and stir until lamb is lightly browned, 5 to 10 more minutes. Stir in tomato sauce and water; season with salt and black pepper. Bring lamb mixture to a boil and reduce heat to low. Simmer lamb in sauce until very tender, at least 1 hour, adding more water as needed. Stir occasionally. Preheat oven to 350 degrees F (175 degrees C). Stir okra into lamb mixture, adding more water if necessary, and bring to a boil. Spoon the bamia into a 2-quart baking dish and adjust salt and black pepper; cover dish with foil. Bake in the preheated oven until okra is tender, about 45 minutes; uncover for last 10 minutes of baking.
Preheat oven to 425 degrees F (220 degrees C). Bring water and crab boil bag to a boil in a large saucepan. Stir in lobster tails and boil until they turn bright red and the meat becomes opaque, 5 to 8 minutes. Drain and cool lobster tails. Remove shells, and dice lobster meat. Transfer to a bowl. Place a pie crust into the bottom of a 9-inch pie pan and set aside. Heat butter in a skillet over medium heat. Cook and stir onion and celery in butter until tender, 5 to 8 minutes. Stir flour into onion and celery mixture until vegetables are coated with flour. Combine chicken broth and milk in a bowl. Slowly stir broth and milk into onion, celery, and flour mixture until thickened. Stir seafood seasoning, garlic powder, and ground black pepper into thickened sauce. Mix thawed vegetables, diced potato, and cooked lobster meat into the sauce; simmer until potato is tender, about 8 minutes. Pour lobster filling into the prepared pie crust. Cover with remaining pie crust ,and seal by crimping the edges of the two crusts together. Cut an 'X' into top of pie crust with a sharp knife to allow steam to escape during baking. Bake pie in the preheated oven until crust is golden brown, 40 to 45 minutes. Remove from oven and let stand for 10 to 15 minutes to allow sauce to thicken.
Place chicken breasts on a flat work surface. Slice each horizontally through the middle, being careful not to cut all the way through to the other side. Open the 2 sides and spread them out like an open book. Place each one between 2 sheets of heavy plastic. Firmly pound chicken with the smooth side of a meat mallet to a 1/4-inch thickness. Preheat the oven to 375 degrees F (190 degrees C). Season insides of chicken with salt, pepper, and garlic powder. Layer spinach, tomato, onion, and feta cheese over chicken in that order. Roll chicken over the stuffing and tie ends with butcher's twine. Mix olive oil, lemon juice, garlic, oregano, rosemary, thyme, salt, and pepper together to make the sauce. Heat a cast iron skillet over high heat. Add chicken; cook until browned, about 5 minutes per side. Brush 1/2 of the sauce on top. Bake in the preheated oven for 30 minutes. Pour the remaining sauce over chicken. Continue baking until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 10 to 15 minutes more. Remove chicken and let rest for 5 minutes. Slice into pinwheels and serve with pan juices.
Preheat oven to 450 degrees F (230 degrees C). Grease or flour a pizza pan. Roll dough onto the prepared pizza pan. Heat 1 1/2 tablespoons olive oil in a skillet over medium-low heat; cook and stir mushrooms and garlic until mushrooms are tender, 5 to 10 minutes. Spread gravy over pizza dough; top with mushroom mixture, turkey, and spoonfuls of mashed potatoes. Sprinkle mozzarella cheese and parsley over pizza. Whisk remaining 1/2 tablespoon olive oil with garlic powder and garlic salt; brush over pizza crust. Bake in the preheated oven until dough is cooked and cheese is melted, 12 to 15 minutes. Cool slightly before serving, 3 to 5 minutes.
Beat together the butter or margarine, eggs, brown sugar and vanilla. Add oats, flours, baking soda, salt and chocolate chips. Bake at 325 degrees F (170 degrees C) for 10 - 12 minutes.
Heat olive oil and butter in a saucepan over medium heat. Stir in onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Mix in brown sugar. Finely chop ginger and garlic in a food processor. Add them to the onion mixture and cook, stirring frequently, until garlic is beginning to brown, about 10 minutes. Stir in the sage and cook for an additional 5 minutes. Pour in apple juice and stir to loosen any browned bits in the pan. Add peanut butter, 1 tablespoon at a time, stirring well after each addition. Mix in chicken broth and squash. Bring the mixture to a boil; reduce the heat and simmer, stirring frequently, for 5 minutes. Season the soup to taste with hot pepper sauce, Worcestershire sauce, and vinegar, tasting frequently until flavors are balanced. Simmer for 15 minutes. If the soup seems too thick, add water 1/2 cup at a time. Remove the soup from the heat. Use an immersion blender to partially puree the mixture, leaving some of the onion intact. (If you don't have a handheld stick blender, carefully puree the hot soup in batches in a regular blender.) Pour in cream and blend to lighten the texture. Ladle soup into warmed bowls and garnish with fresh-grated nutmeg and finely chopped pistachios.