HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir 1 tablespoon of the sugar and the yeast into the warm water in a small bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Whisk together the cinnamon and 2 tablespoons sugar in a small bowl; set aside. Beat together the eggs, applesauce, salt, and the remaining 1 tablespoon of sugar in a large bowl. Stir in the yeast mixture. Beat in half of the flour mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition to form a sticky dough. Turn it out onto a lightly floured surface and knead until fairly smooth but still sticky, about 8 minutes. Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) for 30 minutes. Grease a 9x13 inch baking pan. Deflate the dough and turn it out onto a lightly floured surface. Roll the dough into a 16x20 inch rectangle. Spread the honey over the dough; sprinkle evenly with the cinnamon sugar and raisins. Beginning with the long side, roll the dough tightly into a log shape, and pinch to seal the seam. Cut into 12 equal size pieces. Place the rolls into the prepared pan cut side up. Cover the pan with a damp cloth and let rise until doubled in volume, about 30 minutes. Preheat an oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8x4 inch loaf pans. In a medium bowl, stir together the cake mix and instant pudding. Add the eggs, oil, water and mashed banana, mix with an electric mixer until smooth. Fold in the chopped nuts. Pour evenly into the prepared pans. Bake for 50 to 55 minutes in the preheated oven, until a toothpick inserted comes out clean. Cool in pans for 15 minutes before removing to cool completely on wire racks.
Heat olive oil in a skillet over medium heat; cook and stir asparagus until slightly tender, 5 to 10 minutes. Preheat oven to 375 degrees F (190 degrees C). Press pie pastry into a 10-inch deep-dish pie pan. Combine asparagus, eggs, milk, half-and-half, French-fried onions, Swiss cheese, Cheddar cheese, and green onion in a bowl. Pour into prepared pie pastry. Bake in the preheated oven until center of quiche is set and a knife inserted in the middle comes out clean, about 45 minutes. Allow to stand for 10 minutes before serving.
Heat the shortening in a large skillet over medium-high heat and stir in the beef stew meat. Cook and stir until the beef is evenly browned, and no longer pink. Drain and discard any excess grease. Transfer beef to a large pot, and add beef stock, onion, garlic, bay leaves, beef bouillon, salt, and pepper. Cook on medium heat until beef begins to tender, about 1 hour. Melt the butter in a skillet over medium heat. Stir in the carrots; cook and stir until the carrots begins to tender. Stir in the potatoes and celery. Continue to cook and stir until all the vegetables are tender. Transfer the vegetables to the large pot. Simmer until the beef is very tender, about 1 hour more.
Lightly grease a slow cooker. In a large bowl, blend sweet potatoes, 1/3 cup butter, white sugar and 2 tablespoons brown sugar. Beat in orange juice, eggs and milk. Transfer this mixture to the prepared casserole dish. In a small bowl, combine pecans, 1/3 cup brown sugar, flour and 2 tablespoons butter. Spread the mixture over the sweet potatoes. Cover the slow cooker and cook on HIGH for 3 to 4 hours.
Preheat oven to 400 degrees F (200 degrees C). Place the potatoes, peppers, fennel, zucchini, and garlic in a large baking dish. Drizzle the olive oil evenly over the vegetables. Sprinkle the salt, bouillon powder, and rosemary over the top. Stir the mixture until the vegetables are coated. Bake in the preheated oven until tender, stirring occasionally, about 1 hour. Stir the balsamic vinegar into the vegetables; serve immediately.
Bring a large pot of lightly salted water to a boil. Place pasta in the pot, cook for 8 to 10 minutes, until al dente, and drain. Cool, transfer to a large bowl, and toss with 3 tablespoons olive oil. Heat remaining olive oil in a large skillet over medium heat. Place mushrooms and onions in the skillet. Cook and stir until lightly brown. Gradually pour in the heavy cream, stirring continuously. Place the mint sprigs in the skillet. Cook and stir 5 minutes. Mix sugar into the cream sauce. Season with salt and pepper. Remove the mint sprigs with a slotted spoon. Stir in the cooked pasta until well coated.
Whisk rice vinegar, lime juice, honey, ginger, peanut butter, garlic, sesame oil, red pepper flakes, and sriracha sauce together in a small bowl to make dressing. Slice red onion into spirals with a spiralizer fitted with a straight-flat blade. Spiralize cucumbers into thin, curly ribbons; snip into serving-size lengths with kitchen shears or a knife. Transfer to a shallow bowl. Drizzle dressing over onion and cucumbers; mix gently to combine. Garnish with peanuts and jalapeno pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, brown sugar, white sugar, salt and peanut butter. Beat in the eggs and vanilla. Combine the flour and baking soda; stir into the batter to form a dough. Mix in the chocolate chips and walnuts. Scoop mounds of dough as large as two tablespoons onto the prepared cookie sheets. Cookies should be at least 2 inches apart. If batter is crumbly, roll portions of dough into rough spheres between the palms of your hands. Flatten cookies down by 1/3 using the bottom of a glass. Bake for 10 to 12 minutes in the preheated oven, until well risen and brown. Do not overbake they will firm up a little as they cool. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper and place it in the oven. Stir cranberry juice, cranberries, and maple syrup together in a skillet; bring to a boil. Reduce heat to low and simmer until cranberries burst, about 10 minutes. Pour cranberry mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season pureed cranberry sauce with salt and pepper. Stir veal, egg, bread crumbs, and rosemary together in a bowl. Season meat mixture with salt and pepper. Shape meat mixture into balls by pressing the meat around the Cheddar cheese cubes. Place meatballs on prepared baking sheet. Bake meatballs in the preheated oven until meat is cooked through and cheese is melted, 8 to 10 minutes. Serve meatballs with cranberry sauce.
Bring stock to a boil in a stockpot. Heat olive oil in a skillet over medium heat. Add carrot and onion; cook and stir until onion is translucent, 5 to 7 minutes. Scrape carrot and onion into to stock. Stir potatoes and bay leaf into stock; cook and stir until potatoes begin to soften, 10 to 15 minutes. Stir amaranth leaves and garlic scapes into stock; continue to cook and stir until soup flavors have melded and potatoes can be easily pierced with a fork, 5 to 10 minutes more. Stir scallions, parsley, salt, and pepper into soup. Divide chicken among 4 serving bowls. Pour soup over chicken to serve.
Blend plantains, spinach, bread crumbs, cornmeal, mushrooms, olives, garlic, paprika, and oregano in a food processor until a moldable batter forms; mold into patties. Melt butter in a skillet over medium heat; pan-fry patties until golden brown, 6 to 8 minutes per side. Season with salt and pepper.
Separate the leaves from the stems of the bok choy. Cut the stems into bite-sized chunks and shred the leaves. Heat the olive oil in large skillet over medium heat. Cook the bok choy stems in the oil until slightly tender, about 3 minutes; add the water and leaves and cook until the water evaporates, about 10 minutes more. Stir in the capers, garlic, and ginger; cook and stir 1 minute more. Sprinkle the vinegar and lemon juice over the bok choy and remove from heat; serve immediately.
Sprinkle chicken with paprika, pepper, and curry powder. Place in a roasting pan. Combine mustard, honey, and jam in a small bowl. Pour over chicken, and marinate for 1 hour or overnight. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour, basting often.
Stir together the water, lime juice, and goat meat in a large container. Let stand for 10 minutes, then drain the meat in a colander, and squeeze out as much water as possible. Heat the canola oil in a large skillet until smoking over medium-high heat. Add the drained goat meat, and cook until browned all over, about 7 minutes. Stir in the onion and bell pepper, cook until the onion has softened, about 3 minutes, then stir in the tomato paste. Pour in the water, vinegar, and soy sauce; season with nutmeg, paprika, salt, and pepper. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the meat is tender, about 1 1/2 hours. Stir occasionally and add more water if needed to prevent sticking.
Heat a skillet over high heat. Heat butter in hot skillet until almost completely melted; stir in corn. Season corn with Italian seasoning, salt, and black pepper. Cook seasoned corn until light golden brown, about 5 minutes.
Drain olives well on paper towels. Place Gorgonzola cheese in a pastry bag, or a heavy plastic bag, and squirt into each olive. Whisk together the eggs and milk; place the bread crumbs in a shallow bowl. Dip olives in the egg mixture, shake off the excess, and roll in bread crumbs to coat; set aside. Heat at least 4 inches of oil in a large pot to 375 degrees F (190 degrees C). Fry olives in hot oil until golden brown and drain on paper towels. Allow to cool slightly before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray. Mix almond flour, chocolate chips, coconut flour, baking soda, salt, cinnamon, and nutmeg together in a small bowl. Beat eggs in a large bowl with an electric mixer until light and frothy. Add brown sugar, almond oil, maple syrup, 1 teaspoon orange zest, and vanilla extract; mix well. Stir in zucchini. Fold in almond flour mixture until well blended. Thin batter with almond milk if it appears too thick. Divide batter among prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 22 minutes. Let cool for 2 to 3 minutes. Combine confectioners' sugar, orange juice, and 1 teaspoon orange zest in a bowl; beat with an electric mixer on high speed until glaze is smooth. Spoon glaze over muffins. Let stand for 5 minutes; transfer to a wire rack to cool.
Preheat oven to 350 degrees F. In large bowl, on low speed, combine cake mix, 1 egg, butter and 2 teaspoons pumpkin pie spice until crumbly. Press onto bottom of 15x10-inch jellyroll pan. In large mixing bowl, beat cream cheese on low until fluffy. Gradually beat in sweetened condensed milk, then remaining 2 eggs, pumpkin, remaining 2 teaspoons pumpkin pie spice, and salt; mix well. Pour over crust; sprinkle with nuts. Bake 30 to 35 minutes or until set. Cool. Chill; cut into bars. Store covered in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, beat eggs together with half-and-half. Mix in sugar, flour, salt, molasses, corn syrup, vanilla, and brandy. Stir in pecans. Pour into pie crust. Bake in preheated oven for 40 to 50 minutes, or until done.
In a saucepan saute onion and garlic over medium-low heat until they start to become clear. Combine in a pot, diced tomatoes, carrots, celery, red bell pepper, mushrooms, oregano, parsley, basil and olive oil. Bring to boil and reduce heat to medium-low. Simmer for at least 1 hour, however, 3 hours of cooking develops better flavor and consistency.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon grease into a small glass container and chill until set, at least 1 hour. Cut bacon strips into 1/4-inch slices. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Combine flour and 1 tablespoon plus 1 teaspoon baking powder in a large bowl. Measure out 6 tablespoons plus 2 teaspoons chilled bacon grease into the bowl. Knead grease into the flour mixture with one hand, turning bowl with the other, until dough is crumbly. Make a well in the center of the dough and slowly pour in 10 tablespoons plus 2 teaspoons milk. Mix with one hand until milk is incorporated and dough feels wet to the touch. Form dough into a thick disc. Cut into 16 equal-sized pieces with a knife. Roll dough into individual balls and place them on the baking sheet. Flatten them into circles about 2 1/2 inches in diameter. Place a tablespoon of bacon slices in the center of 8 circles. Top with remaining circles of dough. Seal so that the top circle meets the bottom using your fingertips. Whisk egg yolk with maple syrup in a bowl; brush over sides and top of each scone. Let scones rest, about 15 minutes. Bake in the preheated oven until golden brown, 12 to 15 minutes. Place a clean towel on a plate, transfer scones to the towel and fold towel over to keep warm.
Boil the lentils in broth in a covered pan until the lentils are soft and all the broth has been absorbed, about 30 minutes. Remove from heat, and let cool. Place lentils in a food processor. Pour in olive oil and truffle oil, and pulse until almost smooth. Season with salt and pepper to taste, and add additional truffle oil if desired. Pulse to preferred thickness and consistency. If too thick, pour in a few teaspoons of water or broth to thin.
Pour apple cider, brandy, moscato, and pear wine into a slow cooker. Add apple, orange, pear, and cranberries. Stir in cinnamon sticks and cloves. Set on High until heated through. Switch to Warm setting.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Line a 10-inch pie dish with 1 sheet of puff pastry. Trim the edge so 1 inch hangs over the rim of the dish. Bake in preheated oven just long enough to set the pastry, 5 to 10 minutes. Cut the second sheet of puff pastry into 1 inch wide strips. Place the strips on the prepared baking sheet. Refrigerate the strips and the baked pie shell for at least 30 minutes, or up to 24 hours. Meanwhile, melt the butter in a skillet over medium-high heat. Stir in the onions, and cook until soft and transparent, about 6 minutes. Stir in the mushrooms and thyme, and cook until the mushrooms soften and release their juices, about 6 minutes. Mix the cream cheese into the mushroom mixture, stirring until melted. Season to taste with salt and pepper. Spoon the mushroom mixture into the pie shell. Arrange the pastry strips in a lattice pattern across the filling. Fold and crimp the ends of the strips together with the pie shell edge trimming any necessary pastry to make an even edge. Whisk the egg yolk and milk together in a small bowl, and use to brush the top of the pie. Bake in preheated oven until the crust is golden brown and the filling is heated through, up to 45 minutes. Check for doneness after 30 minutes. Cool another 30 minutes before serving.
Arrange banana slices on a baking sheet and freeze, 8 hours to overnight. Process frozen bananas in a food processor until evenly chopped; add peanut butter and process until thick and creamy.
Preheat oven to 400 degrees F (205 degrees C). Lightly grease a baking sheet. In a medium bowl, combine the crabmeat, green onions, cheese, mayonnaise, curry powder, salt and lemon juice. Mix well. Separate each refrigerator roll into three layers, making 36 pieces total. Place the pieces on the prepared baking sheet. Spoon a small amount of the crabmeat mixture onto each pieces of dough. Bake at 400 degrees F (205 degrees C) for 12 minutes, until puffed and brown. Serve hot.
Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 6 minutes, stirring occasionally. Beat eggs and vanilla lightly in a small bowl. Stir small amount of hot mixture into eggs. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened. DO NOT BOIL. Remove from heat. Let stand 30 minutes. If desired, sprinkle with cinnamon. Serve warm. Store any remaining pudding in refrigerator.
Preheat a waffle iron according to manufacturer's instructions. Coat heated waffle iron with cooking spray or butter. Whisk milk, ricotta cheese, and egg together in a large bowl until smooth; stir in pancake mix, coconut oil, 1 tablespoon lemon juice, and vanilla extract. Mix batter until well combined. Combine blueberries, sugar, and 2 teaspoons lemon juice in a small saucepan; bring to a boil. Stir and reduce the heat to low, allowing blueberry sauce to simmer. Pour 1/4 cup batter on the center of the waffle iron and close. Cook until golden brown, about 3 minutes. Pour blueberry sauce over the waffle. Repeat with remaining batter and sauce.
Preheat oven to 350 degrees F (175 degrees C). Line bottom of a 9x13 inch baking dish with chicken breasts. Spoon prepared stuffing mix over chicken. Mix the cream of chicken soup, cream of celery soup, sour cream, curry powder, and lemon juice. Pour mixture over top of stuffing. Bake uncovered in the preheated oven for approximately 1 hour, until chicken juices run clear.
Heat oil in a large Dutch oven over medium heat. Cook and stir jalapeno peppers, corn, tomatoes, red onion, yellow bell pepper, Scotch bonnet peppers, carrots, and garlic in hot oil until onion is translucent, 10 to 20 minutes. Pour enough cider vinegar into Dutch oven to cover vegetables by 1/2-inch. Bring to a boil, reduce heat to medium, and cook at a low boil until liquid is reduced to just covering the vegetables, about 20 minutes. Reduce heat to medium-low and simmer until liquid is slightly more reduced, about 20 minutes more. Pour mixture through a strainer to separate vegetables from liquid; reserve liquid. Pour 1 cup of vegetables into a blender. Cover and hold lid down; pulse a few times before leaving on to blend. Add another cup of vegetables and continue pureeing until smooth. Repeat with remaining vegetables. Add reserved liquid and blend until desired sauce consistency is reached.
Preheat oven to 375 degrees F (190 degrees C). In a large mixing bowl, mix together ground beef, oats, onion, apple, raisins, peanuts, ketchup, egg, curry powder, cinnamon, and salt. Shape to form six 4x2 inch loaves. Place in a large shallow pan. Bake for about 25 to 30 minutes, or until done.
Preheat oven to 350 degrees F (175 degrees C). Butter a 1 1/2-quart baking dish. Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; add eggs and beat until smooth. Stir crushed pineapple and juice into creamed butter mixture until evenly incorporated. Fold bread into pineapple mixture; transfer to the prepared baking dish. Cover dish with aluminum foil. Bake in the preheated oven until lightly browned and set, about 1 hour.
Blend almond milk, oats, strawberries, blueberries, clementines, apple, avocado, flax seeds, honey, coconut oil, and chia seeds together in a blender until smooth, 30 to 60 seconds.
Preheat oven to 350 degrees F. Stir together flour, soda, and cinnamon. Set aside. Beat butter and SPLENDA(R) Sugar Blend at medium speed with an electric mixer until fluffy. Add eggs, molasses and vanilla, beating until blended. Gradually add flour mixture, beating at low speed until blended. Stir in oats and raisins. Drop dough by rounded tablespoons onto lightly greased baking sheets. Bake 10 to 12 minutes or until lightly browned. Cool slightly on baking sheets. Remove to wire racks; cool completely.
Heat olive oil in a large pot over medium-high heat. Add cumin seeds and cloves; saute until cumin seeds swell, about 30 seconds. Discard cloves. Add onion to the pot and saute until lightly golden, about 5 minutes. Combine tomato paste, curry powder, flour, turmeric, garlic powder, ginger, basil, allspice, and salt together in a bowl. Stir in 1 cup warm water. Pour tomato mixture over onion in the pot; stir until combined and thick. Stir in additional water until curry reaches a saucy consistency. Stir in garbanzo beans and bell pepper. Reduce heat and simmer curry, 5 minutes. Add green beans and peas; season with rice wine vinegar, salt, and black pepper. Simmer curry, stirring occasionally, until vegetables are tender, 20 to 25 minutes. Add additional water if curry appears too thick.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine water, butter, and sugar in a saucepan and bring to a boil. Remove from heat and immediately add flour. Stir quickly with a wooden spoon for 30 seconds to 1 minute. Return pan to heat and stir to let excess moisture evaporate, 30 seconds to 1 minute. Scoop dough into the bowl of a stand mixer fitted with a paddle attachment. Let cool slightly. Add 3/4 cup Gruyere cheese, cayenne, and black pepper to the dough. Beat in eggs, 1 at a time, scraping down the bowl after each addition. If mixture still clings to the beaters, add a fourth egg. Pipe or spoon tablespoonfuls of dough 2 inches apart onto a the prepared baking sheet. Add a small pinch of remaining Gruyere cheese on top of each puff. Bake in the preheated oven for 10 minutes. Lower temperature to 375 degrees F (190 degrees C), and bake until puffed and golden brown, about 15 minutes more.
Preheat oven to 400 degrees F (200 degrees C). Cook and stir ground beef and onions in a large skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in diced tomatoes, green chiles, cilantro, and taco seasoning mix. Remove from heat. Mix black beans and 1 can red enchilada sauce in a bowl until creamy. Mix pepperjack cheese and Monterey Jack cheese together in a separate bowl. Heat a cast-iron skillet over medium heat. Cook tortillas, one at a time, until slightly crisp, about 15 seconds per side. Place one tortilla on the bottom of an 8-inch springform pan. Spread a generous layer of black bean mixture on top of tortilla, then spread a layer of ground beef mixture on top. Sprinkle 1 cup of cheese mixture on top of meat mixture and pour 1/4 cup red enchilada sauce over the top. Repeat the tortilla, bean, meat, cheese, and sauce layering process, finishing with cheese and enchilada sauce on top. Cover pan with aluminum foil and bake in the preheated oven until cheese is bubbling and enchiladas are cooked through, about 40 minutes. Cool for 15 minutes and serve with sour cream.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with parchment paper or aluminum foil. Roll puff pastry out into a 14- to 15-inch circle on a floured surface. Place onto the prepared baking sheet. Place marzipan between 2 pieces of plastic wrap and roll into a circle about 11 inches in diameter. Remove plastic wrap and place marzipan in the center of the puff pastry. Toss apples, cornstarch, butter, flour, cinnamon, and nutmeg together in a large bowl. Add brown sugar and toss quickly. Arrange the apple slices in concentric circles onto the marzipan, leaving about 3 inches of pastry free at the edges. Pile the apple filling high up in layers and add all the dry bits remaining in the bowl. Sprinkle with pecans. Fold edges of the puff pastry up around the filling, leaving center open and pinching the edges where it overlaps. Press pastry gently around the filling to squeeze out any excess air in between. Brush a little egg around the top. Bake in the preheated oven until puff pastry is golden brown and apples are fork-tender, 35 to 40 minutes.
In a large bowl, combine shortening, vinegar, and milk. Pour in hot water and whip until mixture is smooth. In a separate bowl, mix together flour, salt, and cornstarch. Add flour mixture to shortening mixture and stir just until dough comes together. Roll out dough between sheets of wax paper. If dough is difficult to work with, refrigerate before rolling.