HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line a baking sheet with a silicone mat or parchment paper. Place yeast into bowl of a large stand mixer; whisk in 1/2 cup flour and warm water until smooth. Let stand until mixture is foamy, 10 to 15 minutes. Whisk 1 egg, melted butter, sugar, and salt thoroughly into yeast mixture. Add remaining flour (about 3 cups). Fit a dough hook onto stand mixer and knead the dough on low speed until soft and sticky, 5 to 6 minutes. Scrape sides if needed. Poke and prod the dough with a silicone spatula; if large amounts of dough stick to the spatula, add a little more flour. Transfer dough onto a floured work surface; dough will be sticky and elastic but not stick to your fingers. Form the dough lightly into a smooth, round shape, gently tucking loose ends underneath. Wipe out stand mixer bowl, drizzle olive oil into the bowl, and turn dough over in the bowl several times to coat surface thinly with oil. Cover bowl with aluminum foil. Let dough rise in a warm place until doubled, about 2 hours. Transfer dough to a floured work surface and pat to flatten bubbles and form into a slightly rounded rectangle of dough about 5x10 inches and about 1/2 inch thick. Dust dough lightly with flour if needed. Cut dough into 8 equal pieces. Form each piece into a round shape, gently tucking ends underneath as before. Use your hands to gently pat and stretch the dough rounds into flat disc shapes about 1/2 inch thick. Arrange buns about 1/2 inch apart on prepared baking sheet. Dust buns very lightly with flour. Drape a piece of plastic wrap over the baking sheet (do not seal tightly). Let buns rise until doubled, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Beat 1 egg with milk in a small bowl, using a fork, until mixture is thoroughly combined. Very gently and lightly brush tops of buns with egg wash without deflating the risen dough. Sprinkle each bun with sesame seeds. Bake in the preheated oven until lightly browned on top, 15 to 17 minutes. Buns will stick together slightly where they touch. Let cool completely, tear the buns apart, and slice in half crosswise to serve.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 2-quart baking dish. Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Return potatoes to pot and roughly mash them with 1/4 cup butter. Meanwhile, place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove all but 1 teaspoon of bacon drippings from the skillet. Drain the bacon slices on a paper towel-lined plate, and allow to cool. Crumble the bacon and set aside. Place chopped onion in the skillet and cook and stir over medium-low heat until the onion has softened and turned translucent, about 5 minutes. Scrape onion out of the skillet over the potatoes. Stir reserved bacon, cottage cheese, green onion, 1/2 cup of shredded Cheddar cheese, salt, and pepper into the potato mixture and mix lightly to combine. Spoon into the prepared baking dish, dot with 2 tablespoons of butter, and sprinkle with 1/4 cup of Cheddar cheese. Garnish top with paprika for color, and bake, uncovered, in oven for 30 minutes, until the top begins to brown and the cheese is melted and bubbling.
Sift together flour, 1 cup sugar, salt, and baking soda. Beat 2 eggs and pour over dry mixture. Add fruit cocktail. Stir together. Grease and flour pan. Bake at 325 degrees F (165 degrees C) for 45 minutes. Over low heat, cook together 1 cup sugar, 1 cup milk, 1/2 cup butter or margarine and coconut. Pour over cake while still hot.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the shortening, margarine, white sugar and brown sugar until smooth. Beat in the eggs one at a time, then stir in the peanut butter and vanilla. Combine the flour, cocoa, baking powder, baking soda and cream of tartar; stir into the sugar mixture. Mix in the oats, walnuts (if desired) and chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Heat the olive oil in a large saucepan, Dutch oven, or preferably a clay pot over medium heat. Add the onion, garlic, carrot, celery, bay leaves, parsley, and red pepper flakes. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mashed tomatoes and cook for 15 minutes over medium heat. Add the fish. Pour in the vinegar or wine. Cook until the liquid has almost evaporated, about 10 minutes; pour in the fish stock. Cover, reduce the heat to low, and simmer for 10 minutes. Gently mix in the clams. Cook until clams have opened (discard any that don't open) about 2 minutes, and then stir in the shrimp. Cook until the shrimp are pink, about 3 minutes. Place a slice of toasted bread in the bottom of each bowl. Ladle brodetto over the bread and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). In large bowl, cream together butter, brown sugar, and white sugar until smooth. Beat in cream cheese, egg, and vanilla. Combine flour, baking powder, and salt; mix into creamed mixture to form a soft dough. Fold in the melted chocolate until the dough is just marbled. Do not over mix. Drop dough by heaping teaspoons onto ungreased cookie sheets. Cookies should be about 2 inches apart. Bake for 10 to 12 minutes in the preheated oven, or until edges are light golden brown. Cool completely before storing.
Chop 2 zucchini blossoms finely. Transfer to a bowl. Stir tofu, feta cheese, olives, garlic, thyme, oregano, and seasoned salt into the bowl. Pour filling into a food processor; pulse until very crumbly. Increase speed blend until smooth and golden, about 3 minutes. Pipe filling into remaining 6 blossoms using a pastry bag or a resealable plastic bag with the corner snipped off. Twist blossom ends carefully to seal in filling. Arrange on a plate; transfer to the freezer. Mix whole wheat flour and egg substitute together in a bowl until batter is the consistency of pudding. Spread bread crumbs in a shallow dish. Dip a stuffed blossom in batter and roll in bread crumbs. Repeat with remaining blossoms. Spray a large nonstick skillet with cooking spray; heat over medium-high heat. Cook blossoms until golden brown on both sides, about 5 minutes.
Preheat the oven to 425 degrees F (220 degrees C). Melt butter in a medium iron skillet over medium heat; stir in onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes. Add zucchini and cook until tender, about 3 minutes. Season with salt and black pepper. Whisk eggs, cream, and nutmeg in a bowl. Pour over zucchini mixture and sprinkle with Gouda cheese. Place iron skillet in the preheated oven and bake until golden and set, 15 to 20 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain. Heat olive oil in a large skillet over medium heat; stir in garlic and cook and stir until fragrant, about 2 minutes. Stir spinach, cherry tomatoes, and red pepper flakes; cook and stir until spinach is wilted and cherry tomatoes start to burst, about 5 minutes. Toss spinach mixture with cooked spaghetti; stir in lemon zest and juice. Season with salt and pepper.
Divide the goat cheese into 12 equal portions. Roll each portion into a ball. Combine the crushed pecans and cinnamon in a bowl. Roll each goat cheese ball in the pecan mixture until covered. Gently pat the balls into patties; transfer to a serving plate. Drizzle honey over the patties and sprinkle rosemary on top. Serve immediately.
Bring a large pot of lightly salted water to a boil over high heat. Add the bow tie pasta, and cook until al dente, 8 to 10 minutes. Drain and rinse well with cold water, then toss with the olive oil, and set aside. Stir the sour cream, mayonnaise, lemon juice, lemon zest, dried dill, cayenne pepper, and salt until smooth. Fold in the onion, peas, ham, Cheddar cheese, and bow tie pasta. Garnish with the dill sprigs to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease 9 cups of a muffin tin; place tin on a baking sheet. Divide croissant cubes evenly among greased muffin cups. Press strawberries into and on top of the cubes. Beat cream cheese, white sugar, milk, egg, and vanilla extract together in a large bowl until smooth. Pour over each muffin cup slowly until croissant cubes and strawberries are fully soaked. Bake in the preheated oven until set and evenly browned, 30 to 40 minutes. Cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely, about 30 minutes. Dust with confectioners' sugar before serving.
Whisk together ground coffee and cold water in a small bowl. Cover with plastic wrap and set aside for 12 hours. Whisk, then strain through a funnel lined with a moistened paper towel into a bowl. Place ice cream scoops in 2 coffee or espresso cups. Pour 1/4 to 1/2 cup cold coffee over the top of each. Garnish with shaved dark chocolate.
Coat a slow cooker with cooking spray. Place the bell pepper strips and pork chops into the slow cooker. Pour the teriyaki sauce, vinegar, red pepper flakes, and garlic over the pork chops. Cover and cook on Low until the pork is very tender, 8 to 9 hours. Once tender, remove the pork from the slow cooker, and whisk in the peanut butter until smooth. Return the pork to the slow cooker, and cook 10 minutes more. Pour into a serving dish and sprinkle with green onions and peanuts to garnish. Decorate with lime wedges to serve.
Remove skin from chicken pieces, and cut slits into them lengthwise. Place in a shallow dish. Sprinkle both sides of chicken with salt and lemon juice. Set aside 20 minutes. In a medium bowl, combine yogurt, onion, garlic, ginger, garam masala, and cayenne pepper. Mix until smooth. Stir in yellow and red food coloring. Spread yogurt mixture over chicken. Cover, and refrigerate for 6 to 24 hours (the longer the better). Preheat an outdoor grill for medium high heat, and lightly oil grate. Cook chicken on grill until no longer pink and juices run clear. Garnish with cilantro and lemon wedges.
Heat oven to 425 degrees F. Coat 12 (4 x 3/4-inch) tart pans with no-stick cooking spray. Beat shortening and cream cheese in large bowl with electric mixer on medium speed until fluffy. Beat in flour and salt until dough forms. Divide dough evenly into 12 pieces. Pat evenly into prepared tart pans or roll each into 5-inch circle between 2 small sheets wax paper and line prepared tart pans. Trim dough even with edges of pans. Place tart pans on baking sheet. Bake 5 minutes. Whisk sweetened condensed milk, egg and vanilla in medium bowl until smooth. Stir in pecans and toffee bits. Divide evenly into crusts. Reduce oven to 375 degrees F. Bake tarts 17 to 20 minutes or until lightly browned. Cool completely. Remove from pans. Garnish with whipped cream and pecans halves, if desired.
Preheat an oven to 350 degrees F (175 degrees C). Mix together flour, salt, baking soda, baking powder, allspice and nutmeg. In a large bowl, beat together vegetable oil, brown sugar, eggs, orange juice and pumpkin. Stir flour mixture into pumpkin mixture until just combined. Pour batter into prepared loaf pan. Bake in preheated oven for 50 to 60 minutes, until a toothpick inserted into center of the loaf comes out clean.
Place apples and raspberries in the rice cooker; add brown sugar, cinnamon, and nutmeg. Add honey, vanilla extract, lemon juice, and water, in respective order. Set rice cooker to standard "cook" setting, about 30 minutes. Stir mixture halfway through cooking cycle, mashing apples a little bit. Remove the applesauce from the heat and cool for 30 minutes. Transfer applesauce to a bowl and chill in the refrigerator for at least 1 hour.
Position a rack into the center position of the oven and preheat oven to 400 degrees F (200 degrees C). Line a baking sheet or jelly roll pan with parchment paper. Spread acorn squash cubes onto prepared baking sheet and toss with 2 tablespoons olive oil. Mix cinnamon, onion powder, cumin, 1/2 teaspoon salt, and 1/4 teaspoon black pepper in a small bowl; sprinkle spice mixture over squash cubes. Bake on the center rack of preheated oven until squash are tender, 15 to 20 minutes. Remove from oven and allow to cool completely. Whisk apple cider vinegar, maple syrup, Dijon mustard, orange zest, garam masala, garlic, 1/2 teaspoon salt, and 1/2 teaspoon black pepper in a bowl until thoroughly combined; slowly drizzle olive oil into vinegar mixture, whisking constantly, until olive oil incorporates into the dressing. Refrigerate while completing remaining steps. Toss cooked acorn squash cubes, baby arugula, cranberries, pistachios, and goat cheese in a salad bowl; drizzle with dressing and serve.
Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, stir together the peanut sauce and peanut butter. Spread over the pizza crust. Arrange strips of chicken on top. Sprinkle on the green onions and cheese. Bake for 8 to 12 minutes in the preheated oven, until cheese is melted and bubbly. Top with bean sprouts, carrot shreds and peanuts, if using. Slice into wedges and serve.
Combine almonds, almond extract, flour, and sugar until thoroughly mixed. Work in butter and egg yolk with hands; until well blended. Chill the dough for one hour. Preheat the oven to 350 degrees F (175 degrees C). Pinch off pieces of dough about the size of your thumb and shape into crescents. Place on greased cookie sheets and bake for about 16 minutes.
Warm the oil in a large skillet over medium heat. Stir in onions, and cook 5 minutes. Add zucchini, and cook, stirring, about 1 minute. Stir in teriyaki sauce, soy sauce, and sesame seeds. Cook until zucchini are tender, about 5 minutes. Stir in ground pepper, and serve immediately. Watch Now
Preheat oven to 350 degrees F (175 degrees C). Combine shallots and garlic in a large skillet over medium heat; cook and stir until starting to brown, about 5 minutes. Pour in red wine. Add pomegranate syrup, honey, a few pinches of rock salt, soy sauce, sumac, peppercorns, cloves, cornstarch, and Aleppo pepper. Cook and stir until sauce thickens and coats the spoon, 5 to 10 minutes. Spread chicken wings in a baking dish; sprinkle some rock salt on top. Pour sauce over chicken; spread evenly with a brush. Bake in the preheated oven, basting occasionally with the brush, until chicken is no longer pink in the center, about 45 minutes. Turn on the broiler; broil chicken until dark, about 10 minutes. Sprinkle poppy seeds on top.
In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes. Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick. Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.
Place warm water, milk, oil, honey, salt, oats, oat flour, wheat flour, baking flour, and yeast in the pan of a bread machine in the order listed. Set cycle for light crust according to manufacturer's instructions.
Melt the butter in a large pot over low heat. When the butter begins to foam, add the onion; cook until the onion begins to turn translucent, 3 to 4 minutes. Add the chicken broth, carrots, potatoes, herbes de Provence, thyme, and bay leaf; season with salt and pepper. Raise heat to medium-high and bring to a boil; reduce heat again to low and simmer until the potatoes are tender, about 30 minutes. Pour the soup into a blender, filling the pitcher no more than halfway. Securing the lid of the blender with a folded kitchen towel, start to blend using a few quick pulses before allowing to blend continually; puree in batches until smooth. Divide into eight soup bowls; garnish each portion with about 1/2 tablespoon heavy cream and a sprig of parsley.
Place apples in a large bowl and sprinkle with lemon juice. Toss gently. Add the celery, grapes, and walnuts. Pour in the yogurt and mix until ingredients are coated. Cover bowl and refrigerate several hours or overnight to blend the flavors.
In a mixing bowl, mash the cottage cheese with a fork until it is smooth and creamy. Combine the clams, sour cream, onion, salt, lemon juice, clam juice and pepper with the cottage cheese. Refrigerate the mixture and allow it to chill for 30 minutes, or until it thickens.
Spread 1 tablespoon mayonnaise over each half of the English muffin. Add avocado and tomato slices. Top with lettuce.
Preheat oven to 425 degrees F (220 degrees C). In a small saucepan, cover squash cubes with water. Bring to a boil and cook until tender, about 15 minutes. Drain, cool and mash. Measure out 2 cups of mashed squash and refrigerate remaining leftover amount. Mix sugar, salt, and spices. Blend in milk, squash, eggs, and butter or margarine. Pour filling into unbaked pie shell. Bake at 425 degrees F (220 degrees C) for 40 minutes, or until a knife blade inserted in the center comes out clean.
Onto each toothpick, place one piece of sausage, one cherry, one olive and one cube of cheese. Arrange them neatly on a plate. Eat the entire contents of the toothpick at once, but don't eat the toothpick!
Bring onion and water to a boil in a saucepan. Cover, reduce heat, and simmer until tender, 15 to 20 minutes. Transfer onion and water to a blender; puree until smooth. Heat oil in a saucepan over medium heat. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, about 20 minutes. Stir onion puree into flour paste. Cook and stir until thickened to sauce consistency, adding more water if necessary, about 2 minutes. Stir in wine vinegar and salt.
Combine apricots, water, sugar, lemon juice, salt, and butter and margarine in a large pot. Cook over medium low heat till apricots are thoroughly cooked. You may need to adjust the water or sugar, depending on the tartness and the amount of cooking. The apricots need to be very sweet and very juicy. Cut the tortillas into 1 inch strips. Add tortilla strips to the apricots a few at a time. Cook about 20 minutes on very low heat. This cobbler can also be made in a 3 quart casserole dish, and baked in the oven at 350 degrees F (175 degrees C) for about 45 minutes.
Stir together the vanilla creamer, pumpkin spice creamer, instant coffee granules, and sugar. Store the latte mix in an airtight container. For 1 serving, place 2 tablespoons latte mix in a coffee cup. Add 1 cup boiling water, and stir to dissolve.
Preheat oven to 375 degrees F (190 degrees C). Combine gingerbread cake mix, water, and eggs in a large bowl. Stir until well blended. Divide batter between 2 ungreased 9-inch cake pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Place cake pans on wire racks to cool for 10 minutes. Invert and let cool to room temperature, about 20 minutes. Combine milk and vanilla pudding mix in a saucepan over medium heat. Bring to a boil, stirring constantly. Remove from heat; let cool until thickened, about 10 minutes. Stir in pumpkin pie filling, brown sugar, and cinnamon. Crumble 1 gingerbread cake into the bottom of a large punch bowl. Pour 1/2 of the pudding mixture over the gingerbread. Add a layer of whipped topping. Repeat with remaining gingerbread cake, pudding mixture, and whipped topping. Sprinkle gingersnaps on top. Refrigerate until pudding is set and flavors combine, 8 hours to overnight.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch pan. Combine the melted butter, sugar, cocoa powder, vanilla, eggs, flour, baking powder, and salt. Spread the batter into the prepared pan. Decorate with walnut halves, if desired. Bake in preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out with crumbs, not wet. Cool on wire rack.
Preheat oven to 400 degrees F (200 degrees C). Place 2 tablespoons butter in a microwave-safe bowl; melt in microwave on high, about 30 seconds. Stir buttery round crackers into melted butter. Place remaining 2 tablespoons butter in a 7x11-inch baking dish. Melt in the preheated oven, 1 to 3 minutes. Remove dish from oven. Coat both sides of cod in melted butter in the baking dish. Bake cod in the preheated oven for 10 minutes. Remove from oven; top with lemon juice, wine, and cracker mixture. Place back in oven and bake until fish is opaque and flakes easily with a fork, about 10 more minutes. Garnish baked cod with parsley and green onion. Serve with lemon wedges.
In a small bowl, combine bran and buttermilk. Set aside to soak for 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin pan, or use paper liners. In a large bowl, mix together flour, brown sugar and baking soda. Stir in bran mixture and egg whites. Fold in grated apple. Divide batter into 12 muffin cups. Bake in preheated oven for 16 to 18 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool for 5 minutes before removing from the pan.
Melt butter or margarine in 3-quart saucepan over low heat. Add flour and mix well, cooking until it just starts to turn golden. Add stock and whip vigorously, bring to boil and reduce to simmer. Skim foam off top, and continue to simmer until reduced to 2/3 its original quantity and the sauce is the consistency of heavy cream. Strain through fine sieve. Return sauce to pan, and cook over low heat. Add brie cheese, cook slowly, stirring occasionally, until the cheese has melted. Add sherry and vegetables and simmer lightly until the vegetables are al dente. Heat heavy cream over low heat and add to soup. Season soup with salt and pepper. Garnish with fresh chives or scallion.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 fluted tube pans (such as Bundt(R)) with cooking spray. Beat sugar and butter together in a stand mixer until light and fluffy; mix in eggs and vanilla extract until just incorporated. Scrape down bowl with a rubber spatula. Mix in flour and baking soda until just incorporated. Add milk while mixer is running, beating until batter is smooth. Fold apple pie filling into the batter by hand. Divide between the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Adjust oven rack to middle position, and heat oven to 450 degrees. Heat oil or butter in a heavy-bottom Dutch oven or large ovenproof saucepan over medium-high heat. Add onion and prosciutto or ham; saute until tender, 4 to 5 minutes. Stir in rice (can be removed from heat and covered for up to 2 hours in advance), then add wine, and simmer until the liquid has almost evaporated. Turn off heat. Add broth and water. Cover the pot with a sheet of heavy-duty foil, pressing the foil down so it's concave and rests on the broth. Place a lid over the pot to ensure an even tighter seal. Set pot in oven; cook for 25 minutes. Remove from oven. Use a potholder to remove lid and foil. Remembering that the handles are hot, set pot on low heat. Stir mixture, adding water if necessary, until rice is cooked and a little chewy at the center, the liquid is creamy, and the flavors of the new ingredients have melded in, about 5 minutes. Stir in 1 cup of Parmesan cheese, peas and/or parsley. Adjust seasonings, including salt and pepper, to taste. Spoon into shallow soup plates, sprinkling each serving with shaved Parmesan.