HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine flour, salt, eggs and water. Stir until dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and elastic. If it sticks, add a little oil to your hands. Cover with plastic wrap, and set aside in refrigerator for about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Place bacon in a skillet over medium heat. Cook until bacon starts to brown. Stir in chopped onion, and cook for about 5 minutes. Stir in sauerkraut, chopped apple, water, bouillon cube, salt and pepper. Reduce heat, cover, and simmer for 15 to 20 minutes. Remove from heat, and let cool. Divide the dough into 2 portions. Lightly oil your work surface, and roll out the dough into thin sheets about 8 by 16 inches. Pour liquid from sauerkraut into a 9x13 inch baking dish, and spread bits of butter into it. Spread kraut mixture evenly over the sheets of dough. Roll sheets up widthwise. Cut slices about 2 inches wide, and place them flat and close together in the baking dish. Bake in preheated oven for 45 minutes, or until dough is lightly browned, and liquid has evaporated.
Preheat an oven to 450 degrees F (230 degrees C). Combine the green beans in a large bowl with 1 tablespoon olive oil and the coarse salt; toss to coat. Roast the green beans in the preheated oven until cooked through, about 20 minutes. Whisk 1 tablespoon of olive oil, red wine vinegar, Dijon mustard, sugar, dill, and pepper together in a bowl; drizzle over the roasted green beans to serve.
Preheat grill for high heat. In a small bowl, blend mayonnaise, teriyaki sauce, and wasabi paste. Place salmon on a large piece of aluminum foil. Spread the mayonnaise mixture over the top of the fillet. Top with green pepper and onion. Season with salt and pepper. Fold the foil around the food and seal into a packet. Place fish on the preheated grill. Cook for 10 to 15 minutes, or until the fish is easily flaked with a fork.
Combine flour, baking powder, sugar and salt in a mixing bowl. Add oil and mix with a fork or pastry blender; you should have small lumps throughout the mixture. Store in an airtight container in a cool, dry place for up to three months.
Line tray or baking sheet with wax paper. Insert 1 stick into stem end of each apple. Microwave caramels and water in large, microwave-safe bowl on HIGH (100%) power for 2 minutes; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth. Dip each apple in melted caramel; scrape excess caramel from bottoms. Quickly roll bottom half of apples in chopped Butterfinger, then place on prepared tray. Refrigerate for 45 minutes or until set. Store apples in refrigerator in airtight container. Apples are best if they are served the same day as they are prepared.
Preheat oven to 350 degrees F (180 degrees C). Cream butter and sugars. Add egg and beat in. Add vanilla and raspberry jam. Mix well. Mix together flour and baking soda. Gradually add flour mixture to batter. Stir in nuts and chips. Drop by rounded teaspoonfuls onto lightly greased cookie sheets, about 2 inches apart. Bake for 8 - 10 minutes. Don't overbake. Cool on racks.
Bring water to a boil in a large pot and add vegetable bouillon to taste. Add lentils and bay leaves and simmer for 15 minutes. Add carrots, mushrooms, salt, and pepper; continue to simmer. Heat olive oil in a skillet over medium-high heat; saute onion until soft, about 5 minutes. Add garlic and saute until fragrant, 1 to 2 minutes. Stir onion mixture into the soup. Cook and stir hemp seeds in a separate skillet over medium-high heat until toasted and fragrant, 2 to 3 minutes. Stir toasted hemp seeds into soup. Add cilantro and cook 5 minutes more.
Wash the goose thoroughly and pat dry with paper towels. Let the goose sit at room temperature for about 30 minutes. Meanwhile, mix together the allspice, 1/2 teaspoon cinnamon, salt and pepper in a small bowl and set aside to make a spice rub. Remove any lumps of visible fat from the cavity of the goose, and render the goose fat in a skillet over medium heat until the fat is liquid and the remaining bits are crisp and brown, about 15 minutes. Reserve 3 tablespoons of goose fat and save the rest for another use, or discard. Working in batches if necessary, fry the sliced apples in the reserved goose fat in a large skillet over medium heat until the apple slices are browned, about 10 minutes per batch. Remove the browned apple slices to a large mixing bowl, let cool slightly, and sprinkle with the Calvados and 2 teaspoons of cinnamon. Mix lightly to combine. With the point of a sharp knife, prick the entire skin of the goose, being careful not to cut into the meat. Rub the exterior of the goose well with the spice rub, massaging the spices into the skin. Preheat an oven to 400 degrees F (200 degrees C). Spoon the apple stuffing lightly into the cavity of the goose, and lay it on a large sheet of aluminum foil big enough to wrap over the entire goose. Wrap the goose in the foil, seal the edges, and make a 1/2-inch hole in the bottom of the foil packet to allow the fat from the goose to drain. Place the bird breast side up, on a rack set into a large baking pan, and roast the goose in the preheated oven until no longer pink at the bone and the juices run clear, about an hour and a half. Peel the foil back from the breast meat and roast for another 45 minutes until the skin browns, basting once or twice to prevent burning. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the goose from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before serving.
Preheat oven to 325 degrees F. Line 13 x 9-inch baking pan with foil. Combine flour, baking powder and salt in large bowl; stir well. MIcrowave chocolate and butter in large, microwave-safe bowl on HIGH (100%) power for 45 seconds; stir. Microwave an additional 30 seconds; stir until smooth and melted. Microwave at additional 15-second intervals as needed. Whisk in sugar. Add eggs one at a time, whisking after each addition. Whisk in vanilla extract. Gradually stir in flour mixture. Stir in half of chopped Butterfinger. Spoon into prepared pan. Bake for 30 to 35 minutes or until wooden pick inserted in center comes out with moist crumbs attached. Cool on wire rack for 5 minutes; sprinkle top with remaining chopped Butterfinger. Cool completely before cutting into 2-inch squares.
Preheat oven to 375 degrees F. Lightly spoon flour into a measuring cup. Level off. In a bowl combine the flour and powered sugar. Cut in butter with a fork and mix well. Press mixture into a 9 inch square pan. Bake at 375 for 15 to 17 minutes until lightly brown. To make Filling: Spread jam evenly over baked crust . In a small bowl beat cream cheese and milk until smooth. Melt white chocolate chips over low heat and add to mixture. Beat until smooth. Drop cream cheese mixture by teaspoons evenly over jam. Spread carefully and refrigerate. To make Glaze Topping: Cut chocolate squares into small pieces and melt with shortening over low heat, stirring constantly. Spread over white chocolate layer. Cool completely. Cut into bars and store in refrigerator.
Mix whole wheat flour, all-purpose flour, yeast, sugar, and salt in a large bowl using a spoon. Pour in water and oil; mix until dough no longer sticks to the bowl. Turn dough onto a lightly floured surface and knead for 5 to 8 minutes. Transfer dough to a greased bowl; cover bowl with a clean towel. Place bowl in the oven with the light turned on until risen, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Mash black beans in a bowl; add onion, garlic, carrots, and green bell pepper. Mix. Whisk cornstarch, water, chile-garlic sauce, chili powder, cumin, seafood seasoning, salt, and black pepper together in a separate small bowl. Stir cornstarch mixture into black bean mixture. Mix whole-wheat bread into bean mixture. Stir flour, 1/4 cup at a time, into bean mixture until a sticky batter forms. Spoon 'burger-sized' mounds of batter onto the prepared baking sheet, about a 3/4-inch thickness per mound. Shape into burgers. Bake in the preheated oven until cooked in the center and crisp in the outside, about 10 minutes on each side.
Preheat the oven to 400 degrees F (200 degrees C). Discard green tops and the bottom 1/2 inch of the leeks. Cut leeks in half lengthwise. Place leeks and green onions on a sheet pan. Drizzle with ghee. Add sea salt and pepper. Roast in the preheated oven until browned, 15 to 20 minutes. Prepare vinaigrette by blending avocado, 3/4 cup olive oil, lemon juice, vinegar, salt, and pepper thoroughly in a food processor. Heat 1 teaspoon oil in a skillet over medium-low heat. Crack eggs into opposite sides of the skillet and cook until whites are barely set and yolks are still runny, 2 to 3 minutes. Remove leeks and onions from oven and top with the sunny-side up eggs. Sprinkle almonds and red pepper flakes on top. Finish with a drizzle of the avocado vinaigrette.
Slice 2 of the bananas and arrange in bottom of baked and cooled pastry shell. Pour cold milk into a medium bowl. Add pudding mix and whisk until thoroughly combined. Fold in 1/2 cup of the whipped topping. Pour into pastry shell. Chill at least 3 hours before serving. Garnish with remaining whipped topping and slices of the remaining banana.
Preheat oven to 400 degrees F (200 degrees C). Line 2 pie dishes with prepared pie crusts. Stir corn, peas, and carrots together in a microwave-safe glass or ceramic bowl and cover the bowl with plastic wrap. Cook in the microwave until tender, 2 to 6 minutes. Stir corn mixture, turkey, gravy, green beans, bacon bits, parsley, sage, thyme, and black pepper together in a large bowl. Divide turkey mixture even between the two prepared pie dishes. Place remaining crusts over the top of each pie, trim pastry to fit, crimp and pinch the edges together to seal. Cut 4 slits in the top of each pie. Whisk egg and water together in a small bowl. Brush egg mixture over the top of each pie. Fold a strip of aluminum foil around the outer edges of each pie crust. Bake in the preheated oven until browned and heated through, about 45 minutes. Cool for 5 to 10 minutes before serving.
Mix mayonnaise, lime juice, chipotle peppers, garlic, and salt together in a bowl. Place in refrigerator until chilled, at least 30 minutes.
Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving.
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, sugar, baking powder, cinnamon, and salt; mix well. In a small bowl, combine apple juice, oil, and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Stir in chopped apples. Fill cups 2/3 full. Bake for 18 to 22 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Preheat oven to 450 degrees F (230 degrees C). Place pizza crust on a baking sheet. Bring a small pot of lightly salted water to a boil. Cook cavatappi in the boiling water, stirring occasionally, until cooked through but firm to the bite, 10 to 11 minutes. Drain and return pasta to the pot. Stir 1/2 the cheese sauce and butter into the cavatappi pot over medium heat until butter is melted and pasta-cheese mixture is combined. Season with salt and pepper. Spread a thin layer of cheese sauce over the pizza crust. Sprinkle shredded Cheddar cheese over the cheese sauce onto the crust. Pour pasta-cheese mixture over the Cheddar cheese, and top with another 1/2 the cheese sauce. Bake pizza in the preheated oven until golden and bubbling, 8 to 10 minutes. Let rest for 2 minutes before slicing.
Bring a large pot of lightly salted water to boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and add pasta to a large bowl. Stir in eggs, carrots, peas, shrimp, and crab meat. Cover, and refrigerate. To make dressing, stir together mayonnaise, milk, lemon juice, and sugar. Season to taste with salt, pepper, and paprika. Mix dressing into chilled pasta, stirring until well combined. If the salad seems dry, stir in more mayonnaise and a splash more milk or water. Cover, and chill before serving.
Preheat oven to 400 degrees F (200 degrees C). Scoop out some of the flesh in the center of each avocado; place into mixing bowl. Add chicken, cream cheese, tomatoes, salt, pepper, and cayenne pepper; mix well to combine. Scoop spoonfuls of chicken mixture into the wells of each avocado; top each with generous amount of Parmesan cheese. Place avocado halves, face-up, in muffin cups to stabilize. Bake avocados in preheated oven until cheese is melted, 8 to 10 minutes.
Mix pineapple, mango, red onion, and jalapeno pepper in a large glass bowl. Stir cilantro, lime juice, olive oil, cumin, and red pepper into the pineapple mixture. Cover bowl with plastic wrap and refrigerate, 2 hours to overnight.
Cook pasta in large pot of boiling salted water, just until al dente, about 7 to 9 minutes. Drain. Combine pasta and pesto in large bowl. Stir in mozzarella, tomatoes, Parmesan and olives. Chill until ready to serve. Serve garnished with basil sprigs, if desired.
Coat the chicken pieces with 1/4 cup of cornstarch; set aside. Beat the eggs, salt, and pepper in a mixing bowl until smooth. Stir in the flour and baking powder until no large lumps remain. Mix in the chicken until evenly coated. Heat the vegetable oil in a wok or large skillet over high heat. Drop in the chicken pieces; cook until golden brown and no longer pink on the inside, about 12 minutes. Set the chicken aside; keep warm. Reduce the heat to medium-high and stir in the sesame oil, ginger, and green onion. Cook and stir until the onion is limp and the ginger begins to brown, about 1 minute. Pour in the water, vinegar, and sugar; bring to a boil. Dissolve the cornstarch in the soy sauce and add to the simmering vinegar along with the oyster sauce and ketchup. Stir until the sauce has thickened and is no longer cloudy. Stir in the chicken and simmer until hot.
Preheat grill for medium heat. Lay eggplant slices on a grill topper. Brush with olive oil. Season with smoked salt and garlic powder. Grill until browned, about 5 minutes. Place watercress in a microwave-safe bowl. Heat in the microwave until wilted, about 3 minutes. Mash white beans in a large bowl. Mix in quinoa. Place a dollop of the mixture in the middle of each eggplant slice. Fold in ends to create 12 parcels. Top each eggplant parcel with a basil leaf. Divide watercress among parcels.
Mix flour, dashi, egg, zucchini, cabbage, carrot, and 1 green onion in a large bowl for the batter. Heat oil in a pan over medium heat. Pour in batter. Top with bacon slices. Cook until golden brown, 5 to 15 minutes per side. Top with okonomiyaki, mayonnaise, and remaining green onion.
In a large mixing bowl, combine the beets, apples, walnuts and salad dressing. Mix together and chill before serving.
Combine all ingredients for marinade in a bowl and stir well to dissolve the sugar. Add chicken and red pepper slices. Cover and place in the refrigerator to marinate for at least 2 hours. Make dipping sauce by adding all ingredients into a saucepan. Stir and bring to a boil. Reduce heat slightly and keep at a gentle boil. When sauce is reduced by 1/3, remove from heat. The sauce will thicken as it sits. Preheat grill. Brush grill grates with oil or spray with cooking spray. Place chicken and red pepper slices on grill grate and grill on medium heat, turning occasionally, until chicken is no longer pink in the center and peppers are charred, 8 to 10 minutes. In a serving bowl, layer brown rice, arugula, roasted red peppers, garbanzo beans, sliced grilled chicken, and walnuts. Drizzle with warm sweet and sour sauce.
In a large bowl combine tomatoes, onions, bell peppers and salt. Let stand overnight. Drain the tomato/pepper mixture and add the hot chile peppers, vinegar, sugar, and horseradish. Wrap the cinnamon, allspice, and cloves in cheesecloth or a porous bag, and add to tomato/pepper mixture. Boil for 15 minutes, or until tender. Pack tightly in sterilized jars and seal.
Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours. Position oven rack to its top setting and set oven to broil. Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade. Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle. Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade. Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.
Place beef in slow cooker. Mix together flour, salt, and pepper in a small bowl. Pour over meat and stir to coat. Stir in garlic, bay leaf, paprika, Worcestershire sauce, onion, beef broth, potatoes, carrots, celery, and butternut squash. Cover and cook on Low for 10 to 12 hours or on High for 4 to 6 hours. Stir in escarole. Cover and cook until escarole is tender, 15 to 20 minutes.
Heat the lard in a deep roasting pan over medium heat. Stir in the pork, bay leaves, salt, pepper, onions, and garlic. Squeeze the orange into the mixture and drop in the orange halves. Add more lard if needed to cover all of the ingredients. Cook until the pork is tender enough to pull apart with a fork, 45 minutes to 1 hour. Discard the orange, onion, and garlic; strain the pork cubes from the lard using a slotted spoon.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish. In a large bowl combine flour, sugar, baking powder and salt. Stir in butter, milk, vanilla and egg until smooth. Fold in raspberries. Pour into prepared pan. Bake in preheated oven 35 to 40 minutes, until top is firm.
Preheat oven to 400 degrees F (200 degrees C). Bake pie crust in preheated oven until firm, about 8 minutes. Remove crust from oven and set aside. Reduce oven heat to 350 degrees F (175 degrees C). Heat olive oil in a large skillet over medium heat. Cook and stir onion, green bell pepper, mushrooms, and zucchini in hot oil until soft, 5 to 7 minutes. Remove vegetables from skillet and set aside. Sprinkle tomato slices with flour and basil; cook in the skillet for 1 minute per side. Whisk eggs, milk, salt, and pepper together in a small bowl. Spread 1 cup Colby-Monterey Jack cheese in the bottom of pie crust. Layer vegetable mixture over the cheese and top with the tomatoes. Pour egg mixture into pie shell. Sprinkle remaining 1/2 cup cheese atop the quiche. Bake in preheated oven until a knife inserted near the center comes out clean, 40 to 45 minutes. Cool 5 minutes before serving.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels. Mash avocado in a large bowl with a fork. Mix in bacon, yolks from the hard-boiled eggs, mayonnaise, mustard, and lime juice. Spoon avocado mixture into the egg whites. Garnish eggs with red pepper flakes. Chill until ready to serve.
Cook and stir bacon in Dutch oven or large deep skillet on medium heat until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 teaspoons drippings from skillet. Add vegetables and garlic to reserved drippings in skillet; cook 5 minutes, stirring occasionally. Stir in flour; cook and stir 1 minute. Gradually stir in broth. Bring to boil. Add cream cheese product; cook and stir 1 minute or until cream cheese is completely melted and mixture is well blended. Remove from heat; stir in chicken. Spoon into 9-inch deep-dish pie plate or shallow 1.5-L casserole dish; top with bacon. Heat oven to 400 degrees F (200 degrees C). Prepare dough for Foolproof PHILLY Pie Crust and roll into shape 1/2 inch larger than top of casserole dish; place over chicken mixture. Flute edge, sealing to edge of dish. Cut several slits in crust to allow steam to escape. Place on baking sheet. Bake 40 minutes or until golden brown, covering edge of crust with foil for the last 10 minutes if necessary to prevent overbrowning.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove the bacon, and reserve the grease. Allow the bacon to cool, then crumble, and set aside with the grease. Meanwhile, heat 1 tablespoon of clarified butter in a large pot over medium heat. Stir in the onion, green pepper, celery, and garlic. Cook and stir until the onion has softened and turned translucent, about 10 minutes. Pour in the white wine and brandy, and bring to a simmer. Season with the basil, white pepper, cayenne pepper, thyme, and Worcestershire sauce. Add the corn and potatoes, then pour in the chicken stock. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes. While the soup is simmering, melt 1/2 cup of butter in a small saucepan over medium-low heat. Stir in the flour, and cook, stirring constantly, until the flour has turned the color of peanut butter to make a roux, about 10 minutes. Stir the roux into the soup, and pour in the heavy cream, half-and-half cream, reserved bacon and grease, and shrimp. Return to a simmer over medium-high heat, and cook until the shrimp are no longer translucent in the center, the potatoes are tender, and the soup has thickened, about 15 minutes. Season to taste with Creole seasoning, and stir in the crab meat to serve.
Cover black-eyed peas with water in a large soup pot, bring to a boil, and boil for 2 minutes. Reduce heat to low and simmer peas for 1 hour. Drain. Dissolve vegetable bouillon cube in 1/4 cup hot water in a small bowl; pour bouillon into slow cooker. Stir black-eyed peas, onion, garlic, ham hock, collard greens, oregano, red pepper flakes, and vegetable broth into the cooker. Add 5 cups of water or as needed to cover. Cook 5 hours on High. Stir rice into stew and cook 1 more hour. Remove meat from ham hock, chop meat, and return to stew. Season with salt and black pepper.