HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in cheese. Combine water and vinegar, and gradually stir in until mixture forms a ball. Divide dough in half and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight. Preheat oven to 450 degrees F (230 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside. In a large bowl, toss apples in lemon juice to prevent discoloration. Drain and discard any excess juice. Stir in sugar and cinnamon. Arrange rows of overlapping apple slices, working from outer rim in. Dot with butter. Cover with top pie crust. Seal and crimp edges with fork, then trim excess dough. Cut a few slashes in top crust to allow steam to escape. Bake on cookie sheet in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and continue baking for about 30 minutes, or until golden brown. Remove from oven, brush lightly with beaten egg, and sprinkle liberally with sugar. Bake 5 to 10 minutes more until sugar forms a crisp glaze.
Melt margarine in a skillet over medium heat; cook and stir onion until tender, about 5 minutes. Stir in green beans, salt, and pepper; cook until heated through, 7 to 10 minutes. Serve with sour cream and sprinkle with paprika.
Combine the rye flour, all-purpose flour, caraway seed, salt, onion powder, and garlic powder in a bowl. Stir in the canola oil and honey. While stirring with a fork, slowly add the water until the dough comes together in a ball. Cover and rest for 10 minutes. Preheat an oven to 375 degrees F (190 degrees C). Divide the dough into 4 sections, rolling each piece out on parchment paper to 1/8 inch thick. Cut into desired shape then place on a baking sheet. Prick each cracker a few times with a fork. Bake in the preheated oven until the edges are brown and the crackers are crisp, 10 to 12 minutes. Remove immediately to a cooling rack.
Melt butter in a small saucepan over medium heat. Whisk in flour and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Whisk in beef broth gradually. Cook and stir until no lumps remain, about 2 minutes. Add Worcestershire sauce, Dijon mustard, onion powder, garlic powder, salt, and black pepper. Cook and whisk until gravy thickens, about 5 minutes more.
In a bowl, whisk together the eggs, 1 tablespoon of paprika, mustard, salt and pepper. In a separate dish, stir together the remaining paprika and matzo meal. Heat the oil in a large skillet over medium-high heat. Dip each chicken breast into the eggs, then into the matzo meal until completely coated. Make sure you can see no chicken through the breading, or it may fall off. Fry in the hot oil for about 5 minutes per side, or until the chicken is firm and the juices run clear. If it starts to brown too fast, reduce the heat slightly.
Preheat grill for medium-high heat. Form the ground beef into individual patties, and place each patty on a piece of foil large enough to hold the patty and some vegetables. Layer each patty with onion slices, carrots, and potato slices. Season with seasoned salt, salt, and pepper to taste. Wrap foil around food, and seal each packet tightly. Grill 30 minutes, or until the potatoes are tender. Carefully open each packet (the steam that escapes will be very hot), and serve.
Preheat oven to 400 degrees F (200 degrees C). Generously spray 12 muffin cups with cooking spray. Melt butter in a skillet over medium heat; add bacon. Cook gently until bacon begins to curl, 3 to 5 minutes. Add onion, garlic, and chard leaves; cook and stir until chard has wilted, stirring occasionally, 5 to 8 minutes. Transfer chard mixture to a large bowl; stir in zucchini, eggs, salt, and black pepper. Add flour and baking powder; mix until flour is evenly distributed and moistened. Stir in Swiss cheese. Spoon batter into prepared muffin tin. Bake in the preheated oven until edges of muffin turn golden brown, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium-high heat. Saute onion until golden brown, about 5 minutes. Transfer onion and 1 tablespoon of the oil from the skillet to a food processor and puree until smooth. Reserve remaining oil in the skillet. Place onion puree, beef, egg, yogurt, garlic paste, ginger paste, coriander, salt, and red pepper in a bowl. Mix by hand to combine. Form beef mixture into 4 to 5-inch-long kebabs using oiled hands. Arrange in a baking pan. Saute cumin seeds in the reserved oil over medium-high heat until blackened, about 5 minutes. Stir in tomato sauce, and salt; cook until heated through, about 5 minutes more. Pour the sauce over the kebabs. Cover with aluminum foil. Bake in the preheated oven until beef is no longer pink in the center, about 20 minutes. Uncover and turn on the broiler. Broil until brown, about 5 minutes more.
Heat milk in a microwave-safe bowl in the microwave until warmed, about 3 minutes. Add 1/2 cup flour and yeast to warm milk. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Stir carrots, honey, and salt into yeast mixture. Mix flour, about 1/2 cup at a time, into carrot mixture, mixing thoroughly after each addition until a smooth dough forms. Mix butter into dough until thoroughly integrated using your hands. Cover bowl with a damp, clean towel. Preheat oven to 450 degrees F (230 degrees C). Place bowl with dough on top of oven while it preheats until dough has doubled in size, about 30 minutes. Form dough into rolls and arrange on a baking sheet; loosely cover dough with a clean towel or plastic wrap and let rise, 20 to 30 minutes. Bake in the preheated oven until rolls are lightly browned, 10 to 15 minutes.
Remove the tough ends of the asparagus spears and chop into 1-inch pieces. Reserve the tips. Heat 1 tablespoon oil in a large pot over medium-low heat and cook garlic until light golden, 1 to 2 minutes. Add asparagus pieces and cook over medium heat, stirring often, until softened, about 5 minutes. Stir in mushrooms and coat well with oil. Pour in wine and cook until liquid evaporates, about 4 minutes. Add reserved asparagus tips and cook for 2 minutes. Discard garlic and season sauce with salt and pepper. In the meantime, fill a large pot with lightly salted water and bring to a rolling boil. Cook tagliatelle at a boil until tender yet firm to the bite, about 8 minutes. Drain, reserving some of the cooking water. Add tagliatelle to pot with the sauce, toss, and cook everything over high heat for 30 seconds to 1 minute. Drizzle with remaining olive oil and add some cooking water to thin sauce. Distribute tagliatelle on serving plates and sprinkle with Parmesan cheese.
Season both sides of chicken with salt, pepper, and dried thyme. Place flour in a shallow dish and dredge both sides of chicken pieces in flour. Heat oil in pan over medium-high heat. When oil starts to shimmer, add the chicken. (If the chicken browns too quickly, reduce heat.) Cook, turning as needed, until chicken is browned on both sides, is no longer pink in the center, and the juices run clear, 4 or 5 minutes total on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate and tent with foil. In the same pan, reduce heat to low and add thyme sprigs and cook until aromatic, 1 or 2 minutes. Increase heat to high; pour in Swanson(R) Chicken Stock and wine. Stir up browned bits to deglaze the pan. Add the chicken bouillon granules and mix well. Reduce heat to medium and cook until sauce reduces and is slightly thickened, about 5 minutes. Remove pan from heat. Remove and discard the thyme sprigs. Add to the pan any accumulated juices from the tented chicken plate. Finish the sauce by whisking in the cold butter. Season with salt and pepper to taste. Spoon sauce over chicken before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly coat a baking sheet with cooking spray. In a bowl, thoroughly mix the milk and prepared brown mustard. In a separate bowl, mix the oats, sage, and rosemary. Dredge each turkey breast first in the milk mixture, then in the oat mixture to evenly coat. Bake turkey 30 minutes in the preheated oven, until the oats are crisp and the internal temperature of the turkey has reached a minimum of 180 degrees F (80 degrees C). In a bowl, mix the yogurt and whole grain mustard. Season with salt and pepper. Drizzle over the cooked turkey to serve, or use as a dipping sauce.
Preheat oven to 350 degrees F (175 degrees C). Butter and flour a fluted tube pan (such as Bundt(R)). Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Beat eggs, 1 at a time into the butter mixture. Sift flour, baking powder, and salt together in a bowl. Stir flour mixture into butter mixture until smooth batter forms. Fold in cherries and raisins. Pour batter into prepared fluted tube pan. Bake in the preheated oven until evenly browned, about 1 1/2 hours. Cool cake in the tube pan for 10 minutes before turning out onto a cooling rack to cool completely. Dust with confectioners' sugar.
Line a 9 inch square pan with enough aluminum foil to extend a little past the edges, and butter the foil. Place chocolate chips in a glass bowl, and cook in the microwave, stirring every 20 to 30 seconds until melted and smooth. Spread the melted chocolate in the bottom of the prepared pan. Set aside in the refrigerator to cool while you make the candy part. In a small saucepan over medium heat, combine the sugar, butter, hazelnuts and corn syrup. Bring to a boil, stirring to blend as the butter melts. Heat the mixture to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Pour over the cooled chocolate, and spread into an even layer. Return to the refrigerator to cool. When completely cool, break into bite size pieces, and store in an airtight container.
Pour sorghum into a small brown paper bag and fold shut. Microwave on High until the majority of sorghum is popped, 1 to 1 1/2 minutes. Transfer popped sorghum into a bowl and drizzle with canola oil; sprinkle with sugar and cinnamon. Toss to coat.
Preheat oven to 400 degrees F (200 degrees C). Combine chicken, cream cheese, hot pepper sauce, 1/2 cup pepper Jack cheese, blue cheese dressing, crumbled blue cheese, seafood seasoning, and cayenne pepper in a large bowl. Transfer chicken mixture to a 9-inch round baking dish and sprinkle with 2 tablespoons pepper Jack cheese. Bake until lightly browned, 15 to 20 minutes. Remove from oven and garnish with cayenne pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat butter, 1/2 cup white sugar, brown sugar, and egg in a large bowl until smooth. Stir in flour, oats, 1/3 cup peanut butter, baking soda, vanilla extract, and salt until dough is well mixed. Press dough into prepared baking dish. Bake in preheated oven until golden brown, about 20 minutes; sprinkle with chocolate chips immediately. Let chocolate chips melt, about 5 minutes. Spread chocolate over cookie with a spatula or knife. Mix confectioners' sugar, 1/4 cup peanut butter, and milk in a small bowl until smooth. Add more milk if mixture is too thick to pour; drizzle over chocolate and allow to cool. Cut into bars to serve.
Mix tuna, guacamole, tomatoes, mayonnaise, lemon juice, and flax seed in a bowl with a fork. Fill split rolls with tuna mixture.
Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. Loosen the skin on each chicken breast to form a pocket, and set aside. Heat the butter in a skillet over medium heat, and cook and stir the onion, parsley, and basil until the onion is translucent, about 5 minutes. Stir in the zucchini, and cook and stir until tender, about 2 more minutes. Remove the skillet from the heat, and thoroughly mix the torn bread, egg, Swiss cheese, salt, and pepper into the zucchini mixture until well-combined. Stuff the chicken breasts with the zucchini mixture, place them in the prepared baking dish, and bake in the preheated oven until the chicken breasts are golden brown and the stuffing is hot, 50 to 60 minutes.
Put banana, milk, ice, sugar, and cinnamon in a blender; puree until smooth.
Melt butter in a large skillet over medium-low heat; cook and stir cabbage and onion until very tender, about 30 minutes. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in bow tie pasta and return to a boil. Cook pasta until tender but still slightly firm, about 12 minutes. Drain well and set aside. Stir water and cooked ham into cabbage mixture; heat through. Thoroughly mix in sugar. Gently stir bow tie pasta into the ham and cabbage and heat through.
Preheat oven to 350 degrees F (175 degrees C). Blend the sugar and the cream. Stir in the flour, almonds and orange peel. Drop by teaspoonfuls onto a heavily creased and floured cookie sheet. Spread mixture into thin circles with a spatula. Bake at 350 degrees F (175 degrees C) just until the edges are light brown about 10 to 12 minutes. Let cool a few minutes before removing from the cookie sheet, cool. Chop the chocolate up into small pieces. Melt chocolate over low heat or in the microwave on medium for about 3 minutes. Turn the cooled cookies upside down and spread the bottoms with the melted chocolate. Let cookies stand at room temperature until chocolate is firm, at least 3 hours. Store in a covered container at room temperature or refrigerate.
In a medium bowl, cream together the margarine, eggs and confectioners' sugar; beat for 15 minutes. Spread evenly in the graham cracker crusts. In each crust, place banana slices on top of sugar mixture; spread pineapple on bananas. Spoon a little of the reserved juice over fruit. Spoon whipped topping over fruit; garnish with cherries and pecans. Chill before serving.
Whisk together flour, brown sugar, baking powder, baking soda, and salt in a bowl. Whisk together peanut butter, sour cream, butter, and boiling water in a large bowl (mixture will be very thick). Stir flour mixture into peanut butter mixture until fully combined, then stir in chocolate chips. Generously coat a 6-quart oval slow cooker with cooking spray. Spread batter evenly in slow cooker. Whisk together white sugar, cocoa powder, milk, and vanilla in a small bowl until smooth. Pour over batter. Cover and cook on High until sides of cake begin to pull away from ceramic liner and appear solid (the center will still be soft), 1 1/2 to 2 hours.
To make the dressing, place the balsamic vinegar, Dijon mustard, honey, shallot, garlic, salt, and pepper in the bowl of a mini food processor. Pulse until blended. Slowly pour in the olive oil, and pulse again until thoroughly blended. Set aside or refrigerate until needed. Divide lettuce between 6 serving plates, and top with red onion, almonds, strawberries, and feta cheese. Serve dressing on the side.
Preheat oven to 350 degrees F (175 degrees C). Grease a 8 1/2x4 1/2-inch loaf pan. Combine flour, sugar, baking powder, salt, and baking soda in a bowl. Stir butter into flour mixture until combined. Add orange juice, orange zest, and egg; mix well. Fold in cranberries and walnuts. Spoon batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 75 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Preheat an oven to 325 degrees F (165 degrees C). Combine the stuffing mix and water in a mixing bowl; set aside. Grease a roasting pan with cooking spray. Trim the fat and connective tissue from the pork loin. Cut from one side through the middle horizontally to within 1/2-inch of the other side. Open the two sides and spread them out like an open book. Place the pork loin between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/2-inch. Stir the apple, cranberries, pecans, and onion into the stuffing mix. Season the pork loin with salt and pepper to taste, then spread the stuffing mix onto the cut side of the loin. Roll the pork into a firm cylinder, and secure with cooking twine. Place into the prepared roasting pan. Bake in the preheated oven until the pork is no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Remove kitchen twine before slicing and serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking soda and salt. Set aside. In a large bowl, Beat eggs and 1 1/2 cups white sugar together until smooth. Beat in flour mixture and fruit cocktail with juice. Spread into prepared pan. Mix together the brown sugar and chopped nuts; sprinkle on top of cake. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Remove from oven and immediately poke holes in cake with fork. Pour topping over cake. To make the topping: In a small saucepan, combine sugar, butter and evaporated milk. Bring to a boil, and stir in coconut.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15-inch baking pan. Cream white sugar, brown sugar, and butter together in a bowl. Mix in peanut butter and eggs until smooth. Stir in oats, baking soda, and vanilla extract. Add chocolate chips and milk chocolate pieces. Spread in the greased baking pan. Bake in the preheated oven until lightly brown on top, about 15 minutes. Be careful not to overbake.
Combine apples, celery, and pecans in a bowl. Whisk mayonnaise, sugar, lemon juice, and cinnamon together in a separate bowl until well combined. Whip heavy cream with an electric mixer until soft peaks form; fold into mayonnaise mixture to form a creamy dressing. Fold apple mixture into the dressing until coated; chill in refrigerator for about 1 hour.
Cook beef shank in a large soup pot over high heat until browned, about 3 minutes per side; add water, onion, carrots, celery, and bay leaf to the pot, bring to a simmer and cook until meat is tender and falling off the bone, about 4 hours. Strain broth and discard solids. Combine beef broth, beets, and cabbage in a large soup pot; cook, stirring occasionally, until beets are tender, about 30 minutes. Reduce heat to low; add vinegar, salt, and black pepper. Serve garnished with sour cream and dill.
Place the pork chops between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the pork with the smooth side of a meat mallet to a thickness of 1/8-inch. Trim any fat from the edges, and make a few small slits along the edge to prevent the pork from curling during cooking. Combine the flour, 1 teaspoon salt, and pepper in a bowl. Whisk the egg and milk together in another bowl until well blended, then mix the panko bread crumbs and paprika together in a third bowl. Dredge the pork chops in the flour mixture one at a time, then dip them into the egg mixture followed by the panko mixture. Heat the vegetable oil in a large skillet over medium-high heat. Arrange no more than two pork chops in the skillet at a time, cooking until the meat is golden brown no longer pink in the center, 3 to 4 minutes on each side. Place the pork chops in a warm oven to keep warm. Pour the chicken stock into the skillet used to cook the pork. Reduce the heat to low, and scrape up any brown bits in the bottom of the pan. As the stock simmers, mix the dill, 1/2 teaspoon salt, and sour cream together in a bowl. Whisk about 1/4 cup of the hot stock into the sour cream mixture, then pour it back into the skillet. Heat until warm and thick, about 5 minutes. Serve with the pork chops.
Pour the vodka and peach schnapps into a shaker with the ice. Shake until frothy. Strain into a martini glass, and top off with champagne. Garnish with fresh raspberries.
Combine miso and honey in a bowl. Pour in rice vinegar, followed by hot sauce and salt. Whisk well until mostly smooth. Add chicken halves; cut 3 to 4 slashes into the legs and thighs. Toss chicken in the marinade until well coated. Refrigerate for 2 to 12 hours. Flip chicken over in the bowl. Sprinkle more kosher salt on top. Preheat grill to 350 degrees F (175 degrees C) over indirect heat. Add chicken and cover. Grill for 20 minutes and flip chicken over. Cover and grill for another 20 minutes. Brush the excess marinade on top. Cover again and continue cooking until an instant-read thermometer inserted into the center of each thigh reads 165 degrees F (74 degrees C), 5 to 10 minutes more. Plate chicken alongside lemon wedges sprinkled with cayenne pepper. Squeeze some spicy lemon over the chicken as you cut it up.
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with silicone baking mats. Divide potato slices between the baking sheets. Drizzle olive oil over slices and season with salt and pepper. Roast in the preheated oven until slightly softened, about 10 minutes. Rotate and switch baking sheets on the oven racks. Continue roasting until tender, about 10 minutes more. Let cool completely. Whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, balsamic vinegar, paprika, salt, and pepper together in a bowl to make dressing. Mix celery, radishes, and cornichons together in a bowl. Chop leaves from 1 sprig of dill and mix into the bowl. Spoon 1/2 teaspoon of the dressing over cooled potato slices. Top with 1 teaspoon of the celery mixture. Sprinkle green onions on top. Garnish each slice with a small frond of dill from the remaining 2 sprigs.
Whisk soy sauce, sesame oil, grated ginger, sliced onions, macadamia nuts, seaweed, pepper flakes, and salt together in a bowl. Place cubed tuna into bowl. Pour in marinade and stir to distribute evenly. Cover and refrigerate 2 hours. Mix again. Serve topped with toasted sesame seeds, sliced green onions, and a sprinkle of lemon or lime juice, or seasoned rice vinegar.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl combine whole corn, cream-style corn, sour cream, egg, dry corn bread mix, onion and 3/4 cup of Cheddar cheese. Mix well and pour into prepared dish. Bake in preheated oven for 25 minutes. Remove from oven and sprinkle with remaining cheese. Bake for another 20 minutes.
Bring almond milk and quinoa to a boil in a saucepan. Add cinnamon and vanilla beans; reduce heat and simmer, stirring occasionally, until all liquid is absorbed, about 15 minutes. Remove vanilla beans from quinoa. Spoon quinoa into bowls; top each with raisins, chia seeds, and ground flax seeds.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups, or line with paper muffin liners. Heat a large skillet over medium-high heat and stir in sausage; cook and stir until sausage is crumbly, evenly browned, and no longer pink, 10 to 15 minutes; drain. Beat eggs in a large bowl. Stir in onion, green pepper, salt, pepper, and garlic powder. Mix in sausage and Cheddar cheese. Spoon by 1/3 cupfuls into muffin cups. Bake in preheated oven until a knife inserted near the center comes out clean, 20 to 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Whisk milk and lemon juice together in a bowl. Beat vegetable oil, egg whites, lemon zest, and vanilla extract into milk mixture. Combine gluten-free baking flour, sugar, baking powder, and salt together in a large bowl. Add milk mixture to flour mixture; beat on medium speed with an electric mixer until batter is well mixed, about 2 minutes. Spoon batter into lined cups to about 3/4-full. Bake in the preheated oven until tops are a light golden brown and a toothpick inserted in the center of the cupcake comes out clean, 18 to 20 minutes. Cool cupcakes in the muffin tin for 10 minutes before transferring to a wire rack to cool completely.