HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place water, honey, vital wheat gluten, salt, yeast, and whole wheat flour in the bread maker in that order. Select "Dough" setting. Let the bread maker work, about 2 hours. Remove finished dough from bread maker and punch it down on a lightly floured surface. Cut the dough into 8 equal-sized sections and pat into balls. Push a thumb through each ball to make a hole; shape the bagels as round as possible. Place on a plate and cover with a clean towel; let rest for 15 minutes. Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a clean towel. Sprinkle a separate baking sheet with cornmeal. Bring a large pot of water to a boil; add sugar. Add bagels to the water, 2 at a time. Boil for 1 minute, turning them over halfway through. Remove bagels from the water with a slotted spoon and drain on the towel-lined baking sheet. Transfer bagels to the prepared baking sheet. Brush bagels with egg white. Bake in the preheated oven until browned, 15 to 20 minutes. Transfer to a cooling rack.
In a large pot with boiling salted water cook rotelle pasta until al dente. Drain. Meanwhile, in a large non-stick skillet heat oil over medium-high heat, add onion and cook until onion for 2 minutes, or until softened. Add ground turkey and cook until no pink remains, about 3 to 4 minutes. Stir in chopped green bell pepper, corn, chili powder, dried oregano, salt, tomato sauce, and BBQ sauce. Bring mixture to a boil. Reduce heat to medium and simmer until slightly thickened, about 3 to 4 minutes, stirring occasionally. In a large serving bowl, combine the turkey mixture with the pasta. Serve immediately.
Season both sides of pork chops with paprika, salt, and pepper. Heat a large skillet over medium-high heat; add 2 tablespoons butter. Sear pork chops until golden brown and no longer pink in the center, 2 to 4 minutes per side. Remove pork chops from the skillet and set aside. Melt remaining butter in the same skillet over medium-high heat. Add mushrooms and cook until golden and excess moisture evaporates, about 5 minutes. Add garlic and mustard; cook until garlic is fragrant, about 1 minute. Add flour to the skillet, stirring to remove any lumps. Slowly add beef broth, whisking until incorporated. Season with salt and pepper. Reduce heat to medium and simmer, stirring often, until sauce thickens, about 5 minutes. Check for seasoning again. Return pork chops to the skillet and cook until heated through, about 1 minute. Serve hot.
In a large skillet, cook sausage links according to package directions; drain and cut into 1/2-inch slices. Set aside. Meanwhile, cook pasta according to package directions. In the same skillet, heat oil and saute zucchini, tomatoes, onion and garlic until tender. Add sausage, stir until heated through. Drain pasta; add to sausage mixture. Season to taste and serve.
In a medium sized saucepan combine the chicken stock and the wild rice. Bring to a boil then reduce heat and let simmer until rice is tender. In a large skillet melt the butter. Add the mushrooms, celery and onion. Cook until the vegetables are soft. In a large bowl mix the cornbread stuffing and poultry seasoning. Add the rice and the vegetables and mix well. Use to stuff turkey or bake on its own. More chicken stock can be added if stuffing is dry.
Combine Granny Smith apple, spinach, blueberries, soy milk, and ice cubes in a blender; blend until smooth.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove bacon with a slotted spoon to a plate lined with paper towel. Drain and discard liquid from 1 can of green beans; empty both cans into a saucepan over low heat. Bring to a simmer; add bacon and sweet onion. Increase heat to medium-low. Stir cinnamon, salt, and nutmeg into the green beans. Cook the mixture until the onions are transparent but not yet soft, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with parchment paper or grease. Mix graham cracker crumbs and butter together in a bowl; press into the prepared baking dish. Stir cranberries, sweetened condensed milk, pecans, coconut, white chocolate chips, and bittersweet chocolate chips together in a bowl; gently spread over the graham cracker crust. Bake in the preheated oven until edges are golden brown, 25 to 28 minutes; cool on a wire rack.
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Mix oats, buckwheat, sunflower seeds, and salt in a large bowl. Melt coconut oil in a small saucepan over medium heat; stir in honey and seeds from vanilla bean until mixed. Pour over oat mixture and toss to coat. Spread oat mixture evenly over prepared baking sheet. Bake in the preheated oven, stirring every 10 minutes, until granola is lightly brown, 35 to 40 minutes. Stir almonds into granola and continue baking until golden grown, about 5 to 10 minutes more. Allow granola to cool completely, then stir in coconut and raisins. Store in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix 3/4 cup of sugar into the cream cheese. Mix in the eggs one at a time, then stir in the vanilla. Pour this batter into the graham cracker crust, and smooth over the top. Bake in preheated oven until the edges have puffed up but the middle still jiggles, about 30 minutes. Allow to cool for 30 minutes, then refrigerate until cold, about 3 hours. While the cheesecake is baking, pour 1 cup of the mango nectar and 1/3 cup of sugar into a saucepan, and bring to a boil over medium-high heat, dissolving the sugar. Dissolve the cornstarch in the remaining 1/4 cup of nectar, and stir into the boiling saucepan until thickened and clear, about 30 seconds. Place diced mango into a heatproof bowl, and toss with the thickened sauce. Allow to cool to room temperature, then pour over the cheesecake. Serve cold.
Preheat oven to 425 degrees F (220 degrees C). Whisk 1 tablespoon olive oil, cumin, and coriander together in a large bowl; place quail in bowl and toss to coat quail completely. Place 1 cured lemon slice in the cavity of each quail. Tie a piece of twine around the wings and under breast above the legs of each quail; tie legs together with twine. Heat remaining olive oil in a large skillet over high heat. Cook quail in hot oil until browned on all sides, 2 to 4 minutes per side. Remove from heat. Turn each quail, breast-side facing up. Place 1 slice cured lemon on each quail breast and sprinkle each with cayenne pepper. Roast in the preheated oven until slightly pink at the bone, 10 to 15 minutes. Remove quail to a plate. Pour chicken broth into skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Cook until reduced by half, about 5 minutes. Stir minced lemon into broth mixture. Return quail to skillet and pour sauce over quail until heated through, 2 to 3 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Lightly oil a 9x13-inch baking dish. Whisk 1/2 cup sugar with the cornstarch in a small bowl; set aside. Place the blackberries into a mixing bowl, and drizzle with 1/4 cup of melted butter. Sprinkle with the cornstarch mixture, and toss to evenly coat. Spread the berries into the prepared baking dish. In a separate bowl, whisk together the flour, 1 1/2 cup sugar, baking powder, and salt until evenly blended. Stir in the milk, vanilla extract, and 1/4 cup melted butter until combined but still slightly lumpy. Pour the batter over the berries. Bake in the preheated oven until the berries are tender and the crust is golden brown, 55 minutes to an hour.
Preheat the grill for low heat. In a bowl, mix the blue cheese, butter, and chives. Set aside. In a separate bowl, mix the black pepper, garlic salt, onion powder, and cayenne pepper. Rub the steak with olive oil. Coat both sides of the meat with the spice mixture, and rub in by hand or press with a spatula. Lightly oil the grill grate. Place meat on the grill, and cook 10 to 15 minutes per side, or to desired doneness. Grill to rare or medium rare for best flavor. Remove from grill, and slice lengthwise into thin strips. Top with a large dollop of blue cheese butter, and serve.
Heat oil in deep-fryer or large heavy skillet to 375 degrees F (190 degrees C). In a large bowl, whisk together eggs, vanilla and melted butter until well blended. Mix in the salt and baking powder. Gradually stir in flour with a wooden spoon until dough is stiff. Turn out onto a floured surface and knead in as much flour as necessary to make a smooth stiff dough. Dough should not be sticky. Roll the dough out paper thin and cut into 3 inch squares. Fry in the hot oil, turning once until golden. Drain in colander and place them into a waxed paper lined bushel basket. Dust with confectioners' sugar when cool.
Stir the honey, orange zest, garlic, soy sauce, balsamic vinegar, pepper, and water together in a bowl. Add the green beans and toss to coat. Allow to soak for 20 minutes, mixing every 5 minutes. Heat the olive oil in a saucepan over low heat; add the green beans to the hot oil and cover the saucepan. Pour the green beans and sauce into the pan and cook, shaking the pan regularly, until the beans are slightly tender, about 5 minutes. Add the tomatoes to the green beans, replace the cover, and continue cooking until the green beans are cooked though yet slightly crispy, about 5 minutes more.
Whisk the pudding and 2 cups milk together in a bowl until thickened, about 2 minutes. Refrigerate the pudding until serving time. Mix blueberries and 1/2 cup sugar in a large saucepan, and pour in enough water to just barely cover the berries. Bring the mixture to a boil over medium heat, reduce heat to low, and simmer while you make the biscuits. To make drop biscuits, mix flour, baking powder, 1 tablespoon of sugar, and salt together in a bowl. Make a well in the center of the flour mixture, and pour in vegetable oil and 1 cup of milk. Stir until the mixture forms a soft dough. Bring the berry mixture back to a boil, and drop the biscuit dough into the boiling blueberries by heaping spoonfuls. Cover, and simmer over medium-low heat until the biscuit dough is cooked through, about 15 minutes. A knife inserted into a dumpling will come out clean. To serve, scoop a biscuit into a serving bowl, spoon blueberry sauce over, and top with chilled vanilla pudding.
Combine Kikkoman Teriyaki Marinade & Sauce, brown sugar, and grated ginger root. Pour mixture over salmon* in a large sealable bag. Marinate for 30 minutes, turning bag over once. Grill following your favorite method.
Combine reserved pineapple juice, water, and orange juice in a saucepan and bring to a boil. Pour hot liquid into a deep serving dish and add gelatin. Stir until completely dissolved. Mix in cranberry sauce and place in the refrigerator until set and beginning to thicken, about 1 hour. Stir in crushed pineapple, apple, cranberries, and pecans. Refrigerate until fully set, 8 hours to overnight.
Heat oil in a large saucepan over medium-low heat. Cook and stir onion, leek, and garlic in the hot oil until softened, 5 to 7 minutes. Add water, black beans, brown sugar, oregano, cumin, bay leaves, salt, and pepper. Cover and simmer until flavors combine, about 20 minutes. Discard bay leaves from the soup. Serve with croutons.
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. In a medium bowl, combine butter, sugar and graham cracker crumbs until well coated. Press half of crumb mixture into the bottom of the prepared pan. Top with the chocolate chips, then the marshmallows. Sprinkle the remaining graham cracker mixture over the marshmallows and press down with a spatula. Bake in preheated oven 10 minutes, until marshmallows are melted. Cool completely before cutting into squares.
In a saucepan, combine olive oil, garlic, salt, pepper and red peppers and lightly saute over high heat. Reduce heat to low and mix in tomatoes and tomato paste. Stir in celery salt, salt and pepper. Start with 1/2 cup of the brown sugar and mix into the sauce. Gradually add brown sugar, depending on acidity of tomatoes. First taste of sauce should be sweet.
Heat a skillet over medium-high heat. Cook and stir beef until browned and crumbly, 5 to 7 minutes. Add onion; cook until translucent, about 3 minutes more. (Drain and discard grease.) Preheat oven to 400 degrees F (200 degrees C). Roll out dough onto a baking sheet. Layer pepperoni, beef mixture, Cheddar cheese, and mozzarella cheese in the center of the dough. Roll up and seal all ends. Brush with olive oil; sprinkle with Parmesan cheese and sea salt. Bake in the preheated oven until golden brown, 20 to 25 minutes. Pour pizza sauce into a microwave-safe bowl; heat in the microwave until warm, 3 to 4 minutes. Serve alongside pizza roll.
Preheat oven to 350 degrees F (175 degrees C). Grease 18 muffin cups. Mix flour, sugar, cornmeal, baking powder, and salt together in a large mixing bowl. Add cream-style corn, eggs, applesauce, and 1/2 cup milk to the flour mixture and beat with an electric hand mixer for 1 minute. Pour remaining milk into the batter and beat until just blended. Fill muffin tins 3/4 full of batter. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C.) In the top of a double boiler, combine egg yolks, milk, 2 cups sugar and flour. Cook, stirring constantly until thickened. Remove from heat and stir in the vanilla and coconut. Pour into 2 pie shells. In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 1/3 cup white sugar, continuing to beat until stiff peaks form. Spread meringue over pies, covering completely. Bake in the preheated oven for 8 to 10 minutes, or until golden brown.
In a food processor, thoroughly blend peanut butter, peanut oil, red wine vinegar, soy sauce, and lemon juice. Mix in garlic, cilantro, red pepper flakes, and ginger. Process until smooth. Cover, and refrigerate until serving.
Squirt 10 crackers evenly with about 1/2 tablespoon of cheese spread; top each cracker with another to make sandwiches. Poke 6 pretzel sticks into the cheese, 3 on each side, to make 6 legs. Squirt two dots of cheese onto the top of the sandwich, and stick 2 raisin eyes on each snack.
Mix and bake cake mix as directed for two 8 or 9 inch layers. Let layers cool then split each one in half horizontally to make a total of 4 layers. In a saucepan over medium heat mix together the white sugar, butter or margarine, and 1/2 cup of the evaporated milk. Cook for 10 minutes. Stir in the marshmallows and mix until smooth. Stir in the coconut. Spread the filling between the cake layers. Mix together the cocoa, remaining 1/4 cup evaporated milk, the confectioner's sugar, and the vanilla. Beat until smooth and spread over top and sides of cake.
Heat oil in large skillet on medium heat. Add onion; cook and stir 2 to 3 minutes or until translucent. Stir in lentils, tomatoes and Seasoning Mix. Bring to boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Spoon into serving bowl. Sprinkle with cheese.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, cream the butter. Beat in egg, molasses and banana. Mix in whole wheat flour, all-purpose flour, baking soda, salt, nutmeg and walnuts; stir until well blended. Pour batter into prepared pan. Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean.
Soak the dried beans in water overnight. After soaking, drain off remaining water, and rinse. In a large stockpot, cook the onion in oil over low heat until just beginning to soften, about 4 minutes. Stir in garlic, and cook for 1 minute. Increase the heat to medium, and add lamb; cook for 3 to 4 minutes. Stir in carrots and celery, and cook for 1 minute. Stir in tomatoes, and season with parsley, thyme, oregano, and with freshly ground pepper and salt to taste. Add beans and broth to the pot. Bring to a boil, boil for 5 minutes, then reduce heat to medium-low. Simmer, covered, for 1/1/2 hours, or until beans are tender. Rinse spinach, and then place in a saucepan. Place over medium heat, and cook until wilted. This will only take a short time, and you will not need to add more liquid to the pan. Top each serving of soup with wilted spinach and crumbled feta cheese.
Melt 2 teaspoons butter in a skillet over medium-high heat. Saute shallots until soft and sweetened, about 5 minutes. Let cool to room temperature. Combine sole, salmon, and shrimp in a food processor. Add bread crumbs. Pour in egg whites and whole egg. Season with kosher salt and cayenne pepper. Add the cooled shallots and parsley. Cover processor and pulse on and off, starting with short pulses and transitioning to longer ones, until mixture is well blended and clumps together at the blade. Transfer mixture to a bowl, wrap in plastic wrap, and chill in the refrigerator for 1 to 2 hours. Transfer 1/4 of the sausage mixture onto a piece of plastic wrap. Shape into a log with dampened fingertips. Roll in the plastic, twisting the ends to seal. Lay the log onto a piece of aluminum foil and roll it up. Twist the ends in opposite directions, but not too tightly. Fold the ends back. Repeat with the remaining sausage mixture. Bring a pot of water to a simmer. Add the sausages and submerge them with a plate. Cover pot and simmer on low for 20 minutes. Transfer sausages into a bowl of cold water to stop the cooking process. Let cool for 15 to 20 minutes. Remove from the water and refrigerate until ready to serve. Peel foil off of the sausages over a piece of paper towel. Snip off 1 end of the plastic wrap and squeeze the sausage out through the opening. Trim off any unsightly chunks. Melt remaining butter in a pan over medium heat. Cook sausages in the hot butter, turning until browned all over, 5 to 6 minutes. Reduce heat to medium-low and cover. Cook until an instant-read thermometer inserted into the sausages reads 140 degrees F (60 degrees C), 5 to 6 minutes more. Repeat with remaining sausages. Pour water and lemon juice into the same pan and bring to a boil. Cook until reduced by 1/2, about 3 minutes. Reduce heat to low; add cold butter and parsley. Swirl pan until butter is melted; season with salt and swirl once more. Spoon sauce over the sausages.
Preheat oven to 350 degrees F (175 degrees C). Mix rhubarb, white sugar, tapioca, and salt in a large bowl and toss to coat; let rest, stirring occasionally, for 30 minutes. Stir strawberries into the rhubarb mixture; spread into a casserole dish. Stir oats, brown sugar, flour, and butter together in a separate bowl until crumbly; sprinkle over the fruit mixture in the casserole dish. Bake in preheated oven until set, about 45 minutes.
Place pineapple slices in a non-stick skillet over low heat; sprinkle with brown sugar. Cook pineapple, shaking the pan every minute, until bottom of pineapple rings turn golden and sugar is caramelized, about 5 minutes; remove slices from pan and set aside. Place SPAM(R) with Bacon slices into the same skillet and pour 1/4 cup of reserved pineapple juice over the SPAM(R) with Bacon; cook until juice evaporates, about 3 minutes. Flip SPAM(R) with Bacon; pour remaining pineapple juice in and cook until evaporated, about 3 minutes more. Crack eggs into a nonstick skillet over medium-low heat; cook until whites are firm and yolks are done to your liking. Toast bagels; spread bagel halves with mashed avocado. Top each bagel half with tomato slices, SPAM(R) with Bacon slices, an egg, and a pineapple slice; top with just a splash of balsamic vinegar.
Rinse hibiscus very well to make sure all dust is removed. Place clean hibiscus in a pot over medium heat, cover with water, and boil for 10 minutes. Remove hibiscus from heat and allow to steep for at least 2 hours, until hibiscus is very soft. Drain well. Heat oil in a large skillet over medium heat and cook 1 onion and 2 cloves garlic until soft and translucent, about 2 minutes. Stir in drained hibiscus and season with salt and pepper. Cook for 5 minutes, stirring constantly, until hibiscus turns a deep red color. Combine tomatillos, avocado, 1/4 onion, serrano peppers, 1 clove garlic, and 2 tablespoons cilantro; blend until smooth. Season salsa verde with salt. Warm corn tortillas in a skillet. Divide hibiscus mixture amongst tortillas and top with pineapple, onion, and cilantro. Serve with salsa verde and lime.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix tomato sauce and sloppy joe seasoning together in a bowl. Finely chop the usable 'meat' from the removed tops of each red bell pepper. Heat olive oil in a skillet over medium heat; cook and stir red pepper pieces and garlic until fragrant, 1 to 2 minutes. Cook and stir ground beef and 1/2 cup beef broth into the red pepper-garlic mixture until ground beef crumbles are browned, 8 to 10 minutes. Drain off excess fat from the cooked ground beef. Add instant rice, 1/2 cup beef broth, and Worcestershire sauce; stir to combine. Simmer until the rice becomes tender and absorbs most of the liquid, about 10 minutes. Add about 1/2 cup of the tomato sauce mixture, 1/2 cup Parmesan cheese, salt, and black pepper to the beef mixture; stir to combine. Ladle about half the remaining tomato sauce mixture into the bottom of the prepared baking dish. Stuff each of the red bell peppers with ground beef mixture; arrange in the baking dish. Ladle the remaining tomato sauce mixture over each bell pepper. Cover the baking dish with aluminum foil. Bake in the preheated oven until filling is cooked through, about 25 minutes. Sprinkle remaining 1/2 cup Parmesan cheese over the peppers. Bake until cheese is melted and bubbling, about 10 more minutes.
In a nonporous glass dish or bowl, combine the mushrooms, vinegar, rosemary, and salt and pepper. Stir to coat. Cover, and refrigerate for at least 30 minutes. Preheat grill for high heat. Brush grate with oil, and arrange marinated mushrooms on hot grill. Turn after 2 to 3 minutes, and continue grilling until mushrooms are heated through and look wilted and black. Serve hot off the grill.
Preheat oven to 350 degrees F (175 degrees C). Combine the artichoke hearts, mayonnaise, cheese and green chilies. Mix well and pour into a 2 quart casserole dish. Bake for 20 to 25 minutes or until lightly browned. Garnish with chopped green onions and chopped tomato if desired.
Bring the sugar, water, and strawberry flavored gelatin to a boil in a large saucepan; boil for 3 minutes. Stir in the pineapple juice, lemon juice, and orange juice. Divide mixture into 2 separate containers and freeze. Combine the contents of 1 container with 1 bottle of the lemon-lime flavored carbonated beverage in a punch bowl; stir until slushy. Repeat with remaining portions as needed.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine vegetarian ground beef, vegetarian ground beef crumbles, onion, eggs, Worcestershire sauce, salt, pepper, sage, garlic powder, mustard, oil, bread cubes and milk. Transfer to a 9 x 13 inch baking dish and form into a loaf. Pour tomato sauce on top. Place carrots and potatoes around loaf and spray vegetables with cooking spray. Bake 30 to 45 minutes; turn vegetables. Bake another 30 to 45 minutes. Let stand 15 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate. Place lemon-lime beverage, powdered milk, vanilla, baking mix, butter or margarine, sugar, coconut, and eggs in a blender. Process for 3 minutes. Pour mixture into greased pie plate and allow to sit for 5 minutes. Bake in preheated oven for 40 minutes. Makes its own crust.