HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lightly flour a work surface. Place dough on flour and sprinkle more on top. Begin to knead dough, kneading about 2 tablespoons flour into dough until it is soft and supple but not too sticky, 5 to 10 minutes. Cover with a large bowl and allow dough to rest and come to room temperature, 15 to 20 minutes. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with parchment paper and sprinkle lightly with cornmeal. Place water in a deep skillet. Whisk in baking soda to create an alkaline bath. Bring to a simmer over medium-high heat. Adjust heat to keep water at a low simmer while you shape the dough. Dust dough with a sprinkling of flour as needed so that dough does not stick to work surface. Flatten slightly and divide into 6 equal pieces. Shape each piece into a round dough ball. Shape each dough ball into a disk, thinner in the middle, thicker around the edges. Poke a hole in the center. Gently keep pulling and stretching until you've achieved a round pretzel shape that's not too thick. Transfer pretzels (in batches if necessary) to simmering alkaline bath. Boil about 30 seconds per side. Transfer to prepared sheet with slotted spoon. Immediately sprinkle with coarse salt while pretzels are still wet and sticky. Let rest 5 to 10 minutes before baking. Place on center rack in preheated oven until beautifully browned, and stretch marks have formed, about 20 minutes. Exact times will depend on the specific size and shape of your pretzel. Transfer to a rack to cool a bit.
In a medium bowl, stir together the coconut milk, ground coriander, curry powder, fish sauce, and chili oil. Add the chicken breast strips, and stir to coat. Cover, and refrigerate for at least 30 minutes, and up to 2 hours. Preheat an indoor or outdoor grill for high heat. Thread the chicken strips onto skewers. Discard marinade. Grill chicken for 2 to 3 minutes per side, until no longer pink. Time will depend on how thick your strips are. Transfer to a serving plate, and garnish with cilantro and peanuts. Serve with peanut sauce for dipping.
Stir Worcestershire sauce, ketchup, mayonnaise, horseradish, lemon juice, garlic powder, and black pepper together in a bowl. Cover bowl with plastic wrap and refrigerate until chilled, 30 minutes to a full day.
Preheat an outdoor grill for high heat. Place the mushrooms, zucchini, squash, broccoli, and onion in a grill pan, and brush with 2 tablespoons olive oil. Cook on preheated, covered grill until tender when pierced with a fork, about 5 minutes. Remove from grill and set aside. Roll out pizza dough on a floured surface to make two 8 inch circles 1/4 inch thick. Place onto pizza pans. Brush tops with remaining 1 tablespoon olive oil. Bake on preheated, covered grill until browned, turning once, about 3 minutes each side. Remove from grill and spread with pesto. Top with cooked vegetables. Sprinkle with blue and fontina cheeses. Return to grill, cover, and cook until cheese melts, about 3 minutes.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Pour oil into the pot. Add onion and cook until softened and translucent, about 5 minutes. Add chicken; cook and stir until nearly browned, 3 to 5 minutes. Stir in sweet potato, mushrooms, and celery, followed by tomatoes, tomato sauce, broth, chili powder, cumin, mustard seeds, garlic powder, salt, and pepper. Add whole jalapeno peppers. Close and lock the lid. Select low pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes.
In a large saucepan bring water to a boil. Rinse rice; stir into boiling water. Boil just until rice rises to the surface of the water. Drain rice and return it to the saucepan. Stir in the oil and water. Mix in the dill, parsley, cilantro, fava beans, turmeric, cinnamon, salt and pepper. Cook the rice over medium heat for 5 minutes. Reduce heat to the lowest setting. Cover and simmer for 40 to 45 minutes. Note: It's normal to end up with crispy rice (called Tadig) on the bottom of the pot after cooking; it's delicious.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 6 to 7 minutes. Drain and transfer to a large mixing bowl; stir in 2 tablespoons butter until coated. Melt remaining 6 tablespoons butter in a large skillet over medium heat; whisk flour into melted butter. Cook, stirring constantly, until mixture is lightly golden and smooth. Slowly whisk warm milk into flour mixture until smooth. Whisk salt, white pepper, and nutmeg into white sauce, bring to a simmer, and whisk until smooth and thickened, about 3 minutes. Remove sauce from heat and gradually stir Mexican-style cheese into sauce until melted and thick. Pour cheese sauce over macaroni and gently fold black beans, avocados, green chiles, green onions, and cilantro into the macaroni mixture. Transfer to a 9x13-inch glass baking dish. Spoon salsa over the casserole in decorative swirls or lines. Bake in the preheated oven until the top has begun to brown and the casserole is bubbling, 30 to 45 minutes. Let the casserole rest about 10 minutes before serving.
In a food processor or blender, combine the coconut milk, almonds, onion, ginger, turmeric, lemon grass, and 1/4 teaspoon of salt. Process until smooth. Heat a large non-stick skillet over medium-high heat. Season the fish fillets with salt and pepper on both sides, then place them skin-side up in the skillet. Pour the pureed sauce over the fish. Use a spatula to coat the fish evenly with the sauce. Sprinkle with red pepper flakes. Reduce heat to medium, cover, and simmer for about 15 minutes, until the puree is thickened and fish flakes easily with a fork.
Preheat the oven to 400 degrees F (200 degrees C). Place butternut squash in a baking dish dish, cut-side down. Fill baking dish with 1/2 inch of water. Roast squash in the preheated oven until tender, 30 to 45 minutes. Add more water to the baking dish, if necessary, while roasting. Remove from oven and allow to cool slightly. Meanwhile, heat olive oil in a small skillet over medium heat. Add onions and cook, stirring occasionally, until onions are soft and caramelized, about 20 minutes. Add 1 teaspoon of water to release the caramelized bits from the bottom of the skillet, if necessary. Meanwhile, place pine nuts in a dry skillet over medium heat and toast, stirring occasionally, until golden brown, about 5 minutes. Once butternut squash is cool enough to handle, remove skin and dice into 1-inch pieces. Combine squash, caramelized onions, toasted pine nuts, feta cheese, mint, salt, and pepper in a mixing bowl. Toss salad to combine all ingredients, then transfer to a serving bowl or platter. Drizzle with olive oil and balsamic vinegar to serve, if desired.
Pour beef broth, tomato juice, and soy sauce into a large saucepan. Stir in brown sugar, applesauce, and celery; season with ginger and chili powder. Bring to a boil, then reduce heat to medium-low and simmer 20 minutes. Ladle into serving bowls and garnish with green onions and shrimp chips.
Preheat oven to 475 degrees F (245 degrees C). In a large bowl, combine oil, garlic, basil, marjoram, dill weed, thyme, oregano, parsley, red pepper flakes, and salt. Stir in potatoes until evenly coated. Place potatoes in a single layer on a roasting pan or baking sheet. Roast for 20 to 30 minutes in the preheated oven, turning occasionally to brown on all sides.
Teriyaki Sauce: In a pot, boil water and add Japanese soy sauce until re-boiled. Add the sugar and mirin. Add the tapioca flour in small batches until thickened, whisk smooth. Potato Bites: Preheat oil in a fryer or a deep pan to 350 degrees F. Fry tater drums according to packaging or approximately 3 minutes. In a skillet, heat oil, add the squid and cabbage. Saute with Japanese Soy Sauce until light-brown color, place on the plate. Place the prepared tater drums, followed by the 1/3 cup teriyaki sauce, and mayonnaise on top of squid/cabbage plating. Then sprinkle fish flakes and seaweed. Serve.
Cook pasta as directed on package. Meanwhile, crumble sausage into large skillet; cook and stir on medium heat 8 min. or until done. Drain. Add bell peppers; cook and stir 5 min. or until crisp-tender. Stir in next 3 ingredients; cook 5 min. or until heated through. Add cream cheese; cook 2 min. or until melted, stirring frequently. Drain pasta. Add to sausage mixture; mix lightly. Top with Parmesan.
Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Roll puff pastry over a floured surface; cut into 1.5-inch squares. Place on the prepared baking sheets. Bake in the preheated oven until lightly golden and crispy, 15 to 20 minutes. Transfer baked squares to a wire rack and let cool completely, about 5 minutes. Slice each square in half. Spread 2 tablespoons dulce de leche on half of the puff pastry squares; top with the other half of puff pastry square. Dust with confectioners' sugar.
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, heat oil in a large skillet over medium heat. Saute onions, garlic, celery, salt, pepper, parsley, basil, oregano and tarragon until onions are tender. Stir in cooked rice and tomatoes. Transfer to a medium bowl. In a small bowl combine Provolone and parmesan cheeses. Stir 3/4 of cheese mixture into rice mixture. Slice tops off of peppers and remove the seeds. Fill peppers with rice mixture and place in a shallow baking dish. Pour tomato sauce over peppers and sprinkle remaining cheese on top. Cover with aluminum foil and bake for 45 minutes. Remove foil and bake until cheese is golden and bubbly.
Pour water into the bottom of a pressure cooker (such as Presto(R)). Place a trivet into the pressure cooker and turn the heat on high. Place potatoes in a single layer in the pressure cooker and lock the lid. Cook over high heat until the pressure regulator reaches 15 psi, 5 to 10 minutes. Remove from heat. Allow pressure to drop naturally, 10 minutes. Unlock and remove lid.
Beat butter and sugar with an electric mixer until fluffy. Mix in egg and vanilla extract. Add flour and salt and mix until just incorporated; overmixing will make the dough too stiff. Cover the dough with plastic wrap. Refrigerate for 30 to 60 minutes, or up to overnight. Preheat the oven to 375 degrees F (190 degrees C). Press about 1 teaspoonful of the chilled dough into the bottom and up the sides of each walnut-shaped mold. Place the molds on a baking sheet. Bake in the preheated oven until browned around the edges, 12 to 18 minutes. Cool for a few minutes. Lightly tap on the bottom of the mold to pop out the cookies. Let cool until easily handled. Spoon some dulce de leche onto the bottom of each cookie and sandwich the halves together.
Preheat oven to 325 degrees F (165 degrees C). In a mixing bowl combine pecans, cracker crumbs, cheese, garlic powder, onion powder, parsley and eggs. Mix until all ingredients are combined. Shape batter into walnut-size balls. Bake for 9 to 12 minutes, or until browned.
Pour olive oil into a large pot, set over medium heat, and add leeks to hot oil. Season leeks with a pinch of salt. Cook, stirring often, until leeks are soft, 5 to 6 minutes. Pour chicken broth into leeks; bring to a boil. Season with black pepper and cayenne pepper. Stir peas into boiling broth mixture and add 2 mint leaves. Bring back to a boil and cook until peas are bright green and have started to soften, 5 to 6 minutes. Turn off heat; use a slotted spoon to transfer vegetables into a large blender, leaving liquid in pot. Pour half the liquid from the pot into the blender, place a folded towel on the blender lid, and pulse a few times to chop vegetables. Blend at high speed to puree vegetables. Add remaining liquid from pot to blender and liquefy the soup until smooth. Pour soup from blender into a fine mesh strainer set over a bowl and use a spatula to push soup through the strainer, leaving the tough fibrous material behind. Cool soup to room temperature, cover with plastic wrap, and refrigerate until thoroughly chilled, about 3 hours. Season cold soup with salt and adjust cayenne pepper. Ladle soup into a serving bowl. Spoon creme fraiche into a plastic squeeze bottle and squeeze the creme fraiche over the top of the soup in a loose spiral. Use a skewer to pull the spiral into flower petal shapes, starting from the middle and quickly pulling the skewer through the creme to make pointed petal shapes. Serve garnished with strips of fresh mint.
Preheat oven to 375 degrees F. Line two cookie sheets with Reynolds(R) Parchment Paper. Beat the butter with an electric mixer on medium to high speed for 30 seconds in a large mixing bowl. Add 1 1/2 cups sugar, baking soda, cream of tartar, and salt. Beat until combined, scraping the sides of the bowl occasionally. Add the eggs, one at a time, beating after each addition just until combined. Beat in the vanilla. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour and the pecans. Cover and chill about 1 hour or until the dough is easy to handle. Combine 1/4 cup sugar, cinnamon, and nutmeg in a small bowl. Shape dough into 1 1/2-inch balls. Roll the balls in the sugar mixture to coat. Arrange 2 inches apart on the prepared cookie sheets. Flatten the dough balls slightly. Bake 8 to 10 minutes or until edges are firm and bottoms are very light brown. Let cool on the cookie sheets for 2 minutes. Slide the parchment paper with baked cookies on it to wire racks and let cool completely. Once cooled, slide the parchment paper onto a work surface. Spread Cinnamon Buttercream Frosting onto the flat side of half of the cookies. Top with remaining cookies, flat-sides down. Cinnamon Buttercream Frosting: Beat butter with an electric mixer on medium speed in a large mixing bowl until smooth. Add 2 cups powdered sugar, beating well. Beat in 1/4 cup milk, cinnamon, and vanilla. Gradually beat in 6 cups more powdered sugar. Beat in 2 to 4 teaspoons more milk until the frosting is of spreading consistency.
Heat oil in a medium saucepan over medium heat, and saute onion until tender. Season with anise pods and salt. Mix in garlic, red bell pepper, dried hot red peppers, and black pepper. Continue to cook and stir until vegetables are tender. Stir mushrooms and lemon juice into the vegetable mixture. Mix in dates and cinnamon, and simmer over low heat for about 10 minutes. Place couscous in a medium saucepan, and cover with vegetable stock. Bring to a boil. Reduce heat to low. Cover, and simmer 3 to 5 minutes, until all moisture has been absorbed. Fluff couscous with a fork, mix into the vegetables, and serve.
In a large pot with boiling salted water cook linguini pasta until al dente. Meanwhile, in a medium sized saucepan using medium heat cook olive oil and minced garlic until garlic is translucent. Add chopped clams, clam juice or water, and chopped parsley. Add salt and ground black pepper to taste. Bring to a boil. Lower heat and simmer for 3 minutes. Toss pasta with clam sauce. Serve warm.
Cut each slice of ham in 3, and roll each piece on itself to form a little square. Slide a Maille(R) cornichon, then a cube of ham, then a cube of cheese, then a tomato on a skewer. Repeat 3 times to fill the skewer. Repeat for each skewer.
Sprinkle pork with salt and black pepper. Cook bacon in a large Dutch oven over medium heat until crisp and well browned; transfer to paper towel-lined plate, reserving 1/4 cup drippings in pot. Brown pork pieces in bacon drippings over medium-high heat, 3 to 5 minutes per side. Work in batches; transfer browned pieces to a plate as they brown. Transfer all pieces back to pot, along with accumulated juices. Stir in onion, serrano pepper, broth, and tomato sauce. Bring to a boil, then reduce heat to medium-low or low to maintain a low simmer. Simmer, covered, 1 hour. Stir in beans and cactus; simmer, uncovered, until heated through, 20 minutes more. Stir in bacon. Serve over rice and garnish with avocado and cilantro.
Preheat oven to 350 degrees F (175 degrees C). In a small saucepan over low heat, melt 2 tablespoons butter or margarine together with vinegar and milk. Remove from heat, and set aside. Meanwhile, sift flour, baking soda, and salt together into a separate bowl. Beat 1 cup sugar and eggs with an electric mixer on high speed until fluffy and light colored, about 5 minutes. Gradually mix in the apricot jam. Fold the dry ingredients into the egg mixture alternately with warmed milk mixture using a spatula. Pour batter into a greased, 1 quart oven-proof baking dish. Bake approximately 45 minutes, or until a knife inserted into the center comes out clean. Place cream, butter, 1/2 cup sugar, and water in a saucepan and stir over moderate heat until the butter has melted and sugar is dissolved. Do not allow the mixture to boil. Remove pudding from the oven, pierce several times with a skewer or fork, and pour the hot cream mixture immediately over the pudding. Serve hot or cold.
Preheat oven to 350 degrees F (175 degrees C). Place a large roasting pan over medium-high heat and sear beef brisket, fat side down at first, until browned on all sides, about 3 minutes per side. Remove brisket and set aside. Place onion slices into the bottom of the roasting pan; pour 1 can beef broth, 1 can French onion soup, and 1 can beer over the onions. Lay the brisket into the roasting pan; pour remaining cans of beef broth, French onion soup, and beer over the brisket. Cover the roasting pan with a lid. Bake in the preheated oven for 3 hours. Remove from oven and let stand for 30 minutes. Remove cooled brisket from roasting pan and wrap tightly in aluminum foil. Pour pan juices and onion into a food storage container and cover tightly with a lid. Refrigerate beef and pan juices overnight. The next day, preheat oven to 350 degrees F (175 degrees C). Pour pan juices and onion into a 9x13-inch baking dish. Unwrap the brisket, cut away any visible fat, and slice thinly across the grain of the meat. Place brisket slices into the pan juices. Return to oven and bake until pan juices are thickened and meat is hot, about 45 more minutes.
Heat olive oil in a skillet over medium heat, and cook and stir onion and garlic until soft and fragrant, about 3 minutes; remove from heat. Stir ground turkey, turkey sausage, egg, parsley, onion mixture, salt, and pepper together in a large bowl. Use an ice cream scoop to measure 8 equal portions; pat each portion gently into a burger shape. Pan fry the burgers in a large skillet over medium-low heat until browned and the meat is no longer pink inside, about 4 minutes per side. An instant-read meat thermometer inserted into the center of the burgers should read at least 160 degrees F (70 degrees F).
Preheat the oven to 375 degrees. Bring a large saucepan of water to a boil. Score the stem end of each peach and place the peaches in the boiling water. Boil for about 1 minute, or until the skins soften. Transfer to a bowl of cold water to cool, then peel, halve and pit the peaches. In a 9-inch cast-iron skillet, combine 1/3 cup of the sugar with 1 tablespoon of the butter. Cook over medium heat for 3 to 5 minutes, or until the sugar begins to melt. Add the peaches to the skillet, cut-side up, in one layer (the fruit should fit tightly). Remove the pan from the heat and set aside. In a medium bowl, combine the flour, baking powder, baking soda, cinnamon and salt; set aside. In a large bowl, with an electric mixer at medium speed, beat the remaining 1/3 cup sugar and 1 tablespoon butter with the oil until combined. Add the egg, beating until smooth, then beat in the vanilla and almond extract. With the mixer at low speed, add the buttermilk and the reserved flour mixture, beating until just incorporated. Spoon the batter evenly over the peaches in the skillet, place the skillet in the oven and bake, uncovered, at 375 degrees F (190 degrees C), for 20 to 25 minutes, or until a cake tester inserted into the center of the cake comes out clean. Transfer the skillet to a wire rack to cool for 3 to 4 minutes. Loosen the edges of the cake with a knife. Invert the cake onto a serving plate. If any of the peaches stick to the skillet, remove them with a knife and replace them on the cake.
Pulse walnuts and garlic in a food processor until finely chopped. Add basil, Parmigiano-Reggiano cheese, and jalapeno pepper; process until combined. Stream olive oil into basil mixture while food processor is still running until consistency is smooth. Season with salt and black pepper.
In a large bowl, mix chocolate wafer crumbs, ground blanched almonds, unsweetened cocoa powder, and 1/4 cup sugar. Dissolve instant coffee in coffee liqueur and stir into crumb mixture with corn syrup. Shape into 1/4 inch balls and roll in cinnamon sugar. To make cinnamon sugar, combine 1/4 cup sugar with 2 teaspoons cinnamon. Store in refrigerator.
Combine tomatoes, onion, celery, water, tomato sauce, 1 teaspoon salt, and 1/4 teaspoon black pepper in a large saucepan; bring to a boil. Reduce heat and simmer until onion is tender, 10 to 15 minutes. Combine remaining 1 teaspoon salt, 1/4 teaspoon black pepper, brown rice, and basil in a bowl. Fill green bell peppers with rice mixture. Carefully place peppers in the tomato sauce mixture, spooning some sauce over tops of peppers. Cover saucepan and simmer until peppers are tender, 40 to 45 minutes.
In a medium bowl, stir together the barbeque sauce, whiskey, Worcestershire sauce, ginger, cayenne pepper, paprika, chili powder, garlic powder, onion salt, oregano, red pepper flakes, sugar, ground black pepper, and hot pepper sauce. Cover, and keep refrigerated until ready to use.
Mix butter, Italian seasoning, garlic powder, and Parmesan cheese together in a bowl.
Preheat oven to 350 degrees F (175 degrees C). Grease one 11x7 inch pan. Sift together flour, sugar, cocoa, baking powder, and soda. Add mayonnaise, cold water, and vanilla. Beat 2 minutes. Pour into prepared pan. Bake at 350 degrees F (175 degrees C), 30-35 minutes. Frost if desired.
Stir the sour cream and ranch dressing mix together in a bowl. Pulse the jalapenos and cilantro together in a food processor until finely chopped; fold into the sour cream mixture.
Place the water and rice into a saucepan, and bring to a boil over medium-high heat. Stir, and reduce heat to low. Cover pan, and simmer until all water is absorbed, about 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Beat the egg yolks together with 1/2 cup sugar in a mixing bowl. Add the cornstarch and salt. Continue beating, and gradually pour in the milk. Stir in the cooked rice, lemon juice, and raisins. Pour the rice mixture into a baking dish, and place inside a larger baking pan. Fill the larger pan with water to 1 inch up the sides of the dish containing the rice mixture. Bake in preheated oven until the pudding is creamy and most of the liquid is absorbed, stirring occasionally. If necessary, add more water to maintain the water level. Meanwhile, place the egg whites in a mixing bowl and beat until soft peaks form. Continue beating, and gradually add 1/4 cup sugar. Beat until stiff peaks form. Remove the pudding from the oven, leaving it in the larger baking dish. Top pudding with the meringue, swirling with a spoon to create soft peaks. Preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven until the meringue is golden, 8 to 10 minutes. Serve warm.
Prepare sausage according to directions. Cool slightly; cut into 1/4-in. slices. Prepare pasta according to package directions. In a large saucepan, saute the onion and garlic in olive oil until tender. Stir in tomatoes and chicken broth. Bring to a simmer. Add the broccoli and cooked pasta. Cook until broccoli is tender, about 5 minutes. Add sausage; toss to combine.