HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450 degrees F (230 degrees C). Rinse the roast, and pat dry with paper towels. Sprinkle black pepper and rosemary over the top and sides of the meat, and set aside. In a large bowl, mix the rock salt with the flour, and slowly work in 3/4 cup of cold water or as needed, about 1 tablespoon at a time, to make a sticky paste. Place a 1/2-inch thick layer of the rock salt paste into the bottom of a roasting pan. Lay the meat, ribs down, onto the paste. Lay the bacon strips over the top of the roast. Smear rock salt paste liberally all over the roast, coating the top, sides, and bottom of the meat. Reserve about 1/4 cup of the paste. Bake the roast in the preheated oven until seared and brown, 20 to 30 minutes. Remove the roast from the oven, and check for holes in the paste coating; repair with reserved paste. Reduce oven temperature to 325 degrees F (165 degrees C). Return the roast to the oven, and cook until browned and an instant-read meat thermometer inserted into the thickest part of the meat, not touching bone, reads 130 degrees F (54 degrees C) for medium-rare, about 1 more hour. Remove the roast, and allow to stand for about 30 minutes. Temperature will rise to 140 to 145 degrees F (60 to 65 degrees C) as it rests. Melt butter in a large skillet over medium heat, and cook and stir the mushrooms until browned and their liquid has almost evaporated, about 15 minutes. Stir in 6 cups of cold water, and whisk in the au jus gravy mix until smooth. Stir in the red wine. Bring the sauce to a boil, reduce heat, and simmer, stirring constantly, until the sauce has thickened. To serve, break off and discard the salt crust from the meat; slice, and serve with mushroom gravy.
In a large bowl, stir together the garlic, olive oil, tomato sauce, and red wine vinegar. Season with basil, salt, and cayenne pepper. Add shrimp to the bowl, and stir until evenly coated. Cover, and refrigerate for 30 minutes to 1 hour, stirring once or twice.
 Watch Now Preheat grill for medium heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard marinade.
 Watch Now Lightly oil grill grate. Cook shrimp on preheated grill for 2 to 3 minutes per side, or until opaque.
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Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray. Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is tender, about 5 minutes; add ground beef and continue to cook while breaking beef into small pieces with a wooden spoon until the beef is completely browned, 5 to 7 minutes. Season beef mixture with the taco seasoning mix. Stir beef mixture, rice, vegetables, kidney beans, 1 cup Cheddar cheese, salsa, and olives together in the prepared casserole dish. Sprinkle remaining cheese over the mixture. Bake in preheated oven until the cheese is melted and the dish is hot in the center, about 30 minutes.
Place eggs into a saucepan, cover with cold water, and place over high heat. When water is boiling, cover saucepan with a lid, reduce heat to low, and simmer for 18 minutes. Remove from heat and cool eggs under cold running water until eggs can be handled. Peel eggs. Cut eggs in half lengthwise and scoop yolks into a mixing bowl. Beat yolks, cream cheese, creamy salad dressing, pickle relish, hot sauce, salt, and black pepper until mixture is creamy and smooth. Spoon yolk mixture into egg white halves. Sprinkle each deviled egg half lightly with Cajun seasoning. Chill before serving.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet over medium heat, cook bacon until crisp. Drain and crumble. In a large bowl combine spaghetti, bacon, celery, onion, bell pepper, olives, tomatoes, salad seasoning, salad dressing and Parmesan. Toss to coat. Chill until serving.
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan. Combine cake mix, water, eggs, and oil in a bowl; mix well. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 23 to 28 minutes. Remove from oven and allow to cool until safe to handle, about 1 hour. Score cooled cake into quarters using a knife. Line a baking sheet with parchment paper. Remove 1/4 of the cake from the pan; cut off and discard any hard outer edges. Crumble cake into a bowl and add 1 tablespoon icing; use the back of a spoon to mash until mixture binds together. Use a cake-pop baller or small ice cream scoop to shape mixture into balls. Roll balls between cupped hands until firm and smooth. Place on the prepared baking sheet. Repeat with remaining cake quarters and icing. Cover cake balls with plastic wrap and foil and refrigerate for at least 4 hours. Cover a styrofoam block with foil to use as a stand for the cake pops; use a knitting needle to punch approximately 40 holes in the block. Remove cake balls from the refrigerator. Use a cake-pop baller or thin knitting needle to make a guide hole halfway through each ball. Return cake balls to the refrigerator while preparing icing. Place icing in a microwave-safe bowl and heat in the microwave until softened, 30 seconds to 1 minute. Remove cake balls from refrigerator. Push the end of a lollipop stick into a ball; dip ball straight down into icing until submerged and melted icing touches the stick. Tap softly to remove excess icing, and immediately cover with sprinkles. Push cake pop stick into the styrofoam block. Repeat with remaining cake balls. Allow to dry, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, combine flour, cornmeal, sugar, salt, baking powder and baking soda. In a separate bowl, beat together oil, vanilla and egg. Stir egg mixture into dry ingredients alternating with the buttermilk just until moistened. Gently fold in the blueberries. Spoon batter into prepared muffin tins. Bake in preheated oven for 20 to 25 minutes, until golden. Serve warm.
Preheat oven to 375 degrees F (190 degrees C). Process cubed bread in a food processor to make bread crumbs. Set aside. Heat olive oil in a deep ovenproof skillet or Dutch oven. Add onion; cook and stir until softened, about 5 minutes. Add garlic; cook and stir until fragrant, about 1 minute. Add quinoa, chicken stock, and water to the skillet. Bring to a simmer; cover and cook until quinoa is tender, about 10 minutes. Heat 1/4 cup butter in a saucepan over medium-low heat. Add flour; cook and stir to form a paste, about 2 minutes. Slowly whisk in skim milk. Season with salt and ground black pepper; simmer on low until thickened, about 5 minutes. Remove saucepan from heat; stir in Cheddar and mozzarella cheeses, a little at a time, until combined. Stir cheese sauce into quinoa mixture in the skillet. Melt 1 tablespoon butter in a separate skillet over medium heat. Add bread crumbs; cook and stir until crumbs are toasted, about 2 minutes. Place tomato slices on top of quinoa; top with bread crumbs. Quinoa mixture will be soupy but will firm up during baking. Bake in the oven until golden brown, about 25 minutes. Allow to rest for 5 minutes before serving.
Combine rice noodles, chicken, bok choy, carrot, green onion, dashi, nutritional yeast, ginger, black pepper, white pepper, and red pepper flakes in a large, portable bowl with a lid. Combine tamari, sesame oil, and miso paste in a small, portable container. Cover and shake until combined. Add hot water to the noodle bowl when ready to eat. Push aside the noodles and crack egg into the middle, stirring constantly with chopsticks. Close lid and let sit until noodles soften, about 3 minutes. Remove the cover and pour in tamari mixture.
Melt butter in a frying pan over high heat. Add shrimp, honey, balsamic vinegar, mustard, dill, basil, and cayenne. Stir and season with salt and pepper. Cook until honey and balsamic vinegar start to bubble, about 5 minutes. Cover with a lid; cook, stirring occasionally, until liquid is completely reduced and shrimp are blackened in spots, about 10 minutes.
Cook onion and garlic in butter over medium high heat until onion is translucent, about 5 minutes. Add chicken stock, water, carrots, leeks, green onions, habanero peppers, spinach, and watercress. Bring to a low boil, and cook for 30 minutes, or until carrots are soft. Remove from heat, and allow to cool for 30 minutes. Puree in a blender or food processor until smooth. Return to the pot, and simmer on low heat for 15 minutes before serving. Serve with a drizzle of olive oil or vinegar, or both, if desired.
In a medium bowl, mix the Mexican-style processed cheese food, cream cheese, deviled ham meat spread, green onion, milk and Worcestershire sauce. Chill at least 3 hours before serving.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking dish. Combine the zucchini, tomatoes, onion, garlic, and red pepper flakes in the prepared baking dish. Drizzle with the olive oil, season with salt and pepper, and mix well. Place in preheated oven. Roast until vegetables are tender and slightly golden, about 18 minutes. Remove from oven; sprinkle with the Parmesan cheese and basil.
Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown, 10 to 15 minutes. Drain bacon on a paper towel-lined plate; crumble. Mix broccoli, cauliflower, celery, peas, and cranberries in a large bowl. Whisk mayonnaise, Parmesan cheese, sugar, onion, vinegar, and salt together in a bowl. Pour dressing over the salad; add nuts and bacon and toss well.
Preheat oven to 400 degrees F (200 degrees C). Grease a deep-dish pie plate. Roll out biscuits, 1 at a time, into a thin rough 7-inch circles. Spread the center of each circle with 1 tablespoon cream cheese. Add 1 teaspoon cranberry sauce and 2 tablespoons each Swiss cheese, stuffing, and turkey. Bring dough up around the filling, pinching it together. Work your way around until the filling is fully encased in the biscuit bomb. Place bombs on the pie plate, seam-side down. Repeat with remaining biscuits, cream cheese, cranberry sauce, Swiss cheese, stuffing, and turkey. Fit 7 bombs around the rim of the pie plate and 1 in the middle. Brush melted butter over the top of each bomb. Sprinkle with salt and pepper. Bake in the preheated oven, rotating once, until deep golden brown, 25 to 30 minutes. Rest bombs on a cooling rack for 15 minutes before eating. Serve with warmed gravy for dipping.
Beat eggs, coconut milk, 1 1/2 coconut oil, baking powder, and sea salt together in a bowl until smooth. Gradually stir rice flour into the egg mixture until completely incorporated into a batter. Refrigerate batter for at least 1 hour. Melt enough coconut oil in a skillet over medium heat to coat cooking surface completely. Spoon batter into hot skillet to make 4-inch rounds. Cook pancakes until bubbles form on the top, 2 to 3 minutes. Flip cakes and continue cooking until golden on the bottom, about 2 minutes more.
Preheat oven to 400 degrees F (200 degrees C). Lightly coat muffin pans with nonstick cooking spray, set aside. In a mixing bowl, stir together flour, sugar, baking powder, and salt. Make a well in the center of flour mixture, set aside. In a separate bowl, stir together egg whites, orange juice, oil and vanilla. Add egg white mixture all at once to the flour mixture; stir just until moistened. Fold in blueberries. Spoon into prepared muffin cups, filling each about 2/3 full. Bake in preheated oven for 15 to 18 minutes, or until golden and toothpick inserted into centers comes out clean. Cool slightly before removing from pans. Serve warm with butter.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt cake pan. In a large bowl, stir together the cake mix and instant pudding. Add the eggs, oil, coffee flavored liqueur, and water, mix until well blended. Pour into the prepared pan. Bake for 50 to 60 minutes in the preheated oven, until the cake springs back when lightly touched. Cool in the pan for 10 minutes before inverting onto a wire rack to cool completely. In a small saucepan, heat cream and instant coffee, until hot enough to dissolve coffee crystals. Pour into a bowl. Stir in the confectioners' sugar and coffee flavored liqueur. Pour over warm cake. Let cool before serving.
Preheat oven to 400 degrees F. Brown beef in large nonstick skillet; drain fat.* Add tomatoes and Recipe Ready Mirepoix and bring to a boil over high heat. Reduce heat to low and simmer 10 minutes. Stir in parsley and salt. Turn mixture into 1-1/2 quart casserole dish. Evenly top with mashed potatoes. Bake 20 minutes or until potatoes are golden and mixture is bubbling.
Melt butter in a large skillet over medium heat; cook and stir lamb neck bones in hot butter until browned, 7 to 10 minutes. Add onion and garlic; cook and stir until browned, 7 to 10 minutes. Stir water, tomato sauce, salt, allspice, and pepper together in a small bowl; pour into the skillet and bring to a boil. Reduce heat to medium-low, place a cover on the skillet, and cook until the meat pulls away from the neck bones, about 45 minutes. Put green beans and potatoes into the skillet so they are in liquid, replace cover, and continue cooking until the beans are tender and the potatoes are cooked through, about 15 minutes. Remove and discard bones before serving.
Preheat oven to 450 degrees F (230 degrees C). Grease a 2-quart glass casserole dish with cooking spray. Mix olive oil, dill, garlic, lemon juice, cumin, salt, and pepper together in a bowl. Add cauliflower; mix until coated. Spread in the prepared dish. Roast in the preheated oven, turning halfway through, until tender, about 25 minutes. Transfer to a platter; spoon any juices left in the dish on top.
Peel and slice pears thin. Mix sliced pears with white sugar, brown sugar, and nuts and let sit for one hour. After sitting puree pear mixture in a blender. Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan. By hand stir in until just blended; the flour, salt, and baking soda. Add dry ingredients to pear mixture and add oil, vanilla and eggs. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour and 15 minutes.
Place the garbanzo beans, garlic, tahini, salt, orange juice, jalapeno chiles, avocado, and cilantro in the bowl of a food processor. Process until smooth. Adjust thickness by stirring in desired amount of reserved liquid from garbanzo beans or olive oil. Refrigerate for 1 hour before serving.
Mix water, chicken stock, salsa, barley, chili powder, cumin, and garlic together in a slow cooker. Cook on High until the liquid is bubbling, 5 to 10 minutes. Switch slow cooker to Low and continue to cook until the barley is tender, about 20 minutes more. Stir chicken, black beans, and white beans into the mixture in the slow cooker. Switch slow cooker to High again until the liquid is bubbling. Cook on Low until the beans are softened, about 5 minutes.
Mix corn meal mix, 1/2 cup flour, seasoning and 1/2 teaspoon salt in pie plate. Place remaining 1 cup flour and 1/2 teaspoon salt in shallow bowl. Place buttermilk and hot sauce in separate shallow bowl. Cut chicken or fish lengthwise into 5 x 1-inch strips. Working in batches, coat with flour mixture, shaking off any excess. Dip into buttermilk to coat, then coat with corn meal mixture. Let stand 10 minutes. Heat oil in 12-inch skillet over medium heat. Add chicken or fish to hot oil in batches. Cook 3 minutes. Turn and cook an additional 3 to 4 minutes to until golden brown and internal temperature of chicken reaches 165 degrees F or fish flakes easily with fork. Drain on paper towels.
Stir milk, orange juice, and orange zest together in a bowl. Mix flour, sugar, baking powder, baking soda, and salt together in a separate large bowl. Whisk egg, butter, and vanilla extract into the orange juice mixture. Whisk orange juice mixture into flour mixture until smooth batter forms. Heat a lightly oiled skillet over medium-high heat. Drop batter in 1/4-cup spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Preheat oven to 350 degrees. Using a stand mixer, blend all dry ingredients together. Add the butter, water and eggs to the dry mixture and blend. To make Cake Pops: You will need a cake pop pan (can be found at Bed Bath and Beyond or Amazon.com), and 6-inch sucker sticks and a foam block (like a floral block) to allow pops to cool and set while decorating. Spray pan release on the cake pop pan. Add cake batter to the fill line of each hole. Secure the top of the cake pop pan. Bake for 15 minutes. Remove from oven and let cool 10-15 minutes. Remove the top of the cake pop pan and gently run a butter knife around each cake pop to help release. Set cake pops aside. To make candy coating: Melt a 12 ounce bag of semisweet chocolate chips, and or white chocolate chips in a microwave, stirring often. Add a tablespoon of vegetable oil if coating is too thick after microwaving. Prepare bowls with toppings. Dip the end of each stick in chocolate coating and press into one end of a cake pop. When all the cake pops have sticks, place them in a freezer for 10-15 minutes to set the chocolate (this will help hold the sticks in place while dipping into additional coating). When pops have chilled, dip each pop in chocolate coating, taking care to seal the chocolate around the base of the stick. Decorate with desired sprinkles and chocolate drizzles. Set each pop into the floral block to let set.
Combine the paprika, salt, pepper, brown sugar, garlic powder, onion powder, and cayenne pepper in an airtight container; seal. Shake to combine. Store in a cool, dry place between uses.
For sauce, whisk together all ingredients in small saucepan over medium-low heat. Cook, stirring occasionally, for 15-20 minutes until sauce thickens. For cinnamon rolls, preheat oven to 350 degrees F (175 degrees C). Lightly spray an 8-inch cake pan with non-stick cooking spray. Roll out pizza dough into 8 x 12-inch rectangle with the smallest length facing you. Combine sugars and cinnamon together in small bowl. Sprinkle evenly over dough. Pat sugar mixture gently into dough. Roll dough away from you. Dough will be about 2 inches in diameter and 12 inches long. Cut dough into 8 equally thick slices. Place rolls in prepared cake pan and Bake for 20 minutes. Pour sauce over rolls, and, bake for an additional 15 minutes. Let pan cool slightly on wire rack for 10 minutes. Serve.
Heat the oil in a skillet over medium-high heat. Add the beef to the oil and season with the sage; cook the beef until browned on all sides; drain. Place beef, potatoes, carrots, mushrooms, onion, celery seed, Worcestershire sauce, pepper, and beef bouillon in a slow cooker; season with salt. Pour enough water over the mixture to cover. Set slow cooker to HIGH and cover. Cook for 4 to 5 hours, stirring occasionally. Whisk together the cornstarch and warm water in a small bowl until smooth; stir through the stew. Allow the stew to cook until thickened, 15 to 20 minutes.
Combine water, cornmeal, whole milk, coconut milk, white sugar, vanilla extract, salt, nutmeg, and cinnamon in a blender; blend until smooth. Bring the mixture to a boil in a saucepan; whisk occasionally until beginning to thicken, about 5 minutes. Reduce heat when slow bubbles form. Stir frequently until as thick as you like, about 5 minutes. Add raisins. Remove from heat, cover, and let cool before serving, about 5 minutes.
Toss coleslaw mix, tomato, and cucumber together in a mixing bowl. Whisk vinegar, Dijon mustard, and agave nectar together in a bowl until emulsified; season with salt and pepper. Drizzle dressing over the vegetable mixture. Turn the salad with a fork until vegetables are evenly coated in dressing.
Place the mango, peach, pineapple, tomato, onion, red pepper, yellow pepper, and cilantro in a mixing bowl. Stir in the garlic, jalapeno, lime juice, salt, sugar, and water. Cover and refrigerate at least 1 hour before serving.
Combine the lime juice, triple sec, tequila, lemon juice, and 2 cups ice in a blender; blend until smooth. Place 1 cup ice cubes in a cocktail shaker; add desired amount of margarita; cover and shake well; serve.
In a blender, combine banana, frozen blueberries, frozen peach slices, yogurt and syrup. Blend until smooth. add rice milk and blend to desired consistency. Pour into glasses and serve.
In a large salad bowl, combine the spinach, mango, avocado, tomato, onion and mushrooms. Prepare the dressing in a jar by combining the oil, vinegar, pepper and sugar. Seal, shake well, and pour over salad. Toss and serve.
Heat oil in a saucepan over medium heat. Add pasta and onion; cook, stirring constantly, until pasta is lightly browned and onions are translucent. Dissolve chicken bouillon into hot water. Pour into the pot with pasta. Stir in tomatoes, cilantro, cumin, garlic salt, and pepper. Cover and set heat to low. Simmer the pasta for 20 minutes until the water is almost gone. It will remain a little soupy.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Beat cake mix, pumpkin puree, and eggs together in a bowl using an electric mixer until batter is smooth, about 2 minutes. Fold chocolate chips into batter; pour into the prepared baking pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes.
Beat eggs, milk, and a pinch of salt together in a bowl. Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add mushrooms, spinach, and cherry tomatoes; cook and stir until spinach is wilted, 3 to 5 minutes. Pour egg mixture over vegetable mixture and cook until eggs are still soft and halfway cooked, 2 to 3 minutes. Add mozzarella cheese and Parmesan cheese to egg mixture; cook until eggs are set and cheeses are melted, 3 to 4 more minutes. Season with salt and pepper.
Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper. Sift together the flour, baking powder and salt; set aside. In a medium bowl, cream the butter and beat in egg yolks one at a time. Stir in cream, and then mix in the dry ingredients to form a light dough. If necessary, cover dough and chill for 30 minutes for easier handling. On a lightly floured surface, roll the dough out to 1/4 inch thickness, and cut into small circles. Place the circles onto the prepared baking sheets. In a clean glass or metal bowl, whip egg whites to soft peaks. Gradually add confectioners' sugar while continuing to whip to stiff peaks. Fold in walnuts and coconut. Spoon some of the meringue mixture onto the top of each cookie. Bake for 12 minutes in the preheated oven, or until delicately browned.
Preheat oven to 350 degrees F (175 degrees C). Combine curry paste and olive oil in a small bowl. Rinse chicken and dry with paper towels. Gently separate skin from meat over the chicken's breast and legs. Rub the cavity of the chicken with curry paste mixture and rub more curry mixture under the skin. Place onion quarters in the chicken cavity. Rub remaining paste all over chicken. Place chicken on a rack set inside a roasting pan. Roast in the preheated oven until skin is browned, the juices run clear, and an instant-read meat thermometer inserted into a chicken thigh, not touching bone, reads at least 160 degrees F (70 degrees C), about 2 hours.
Stir the seafood mix and lime juice together in a large, non-metallic bowl; let stand 10 minutes. Fold in the diced tomatoes and onion; cover, and refrigerate 30 minutes. Whisk together the Worcestershire sauce, hot pepper sauce, tomato paste, cayenne pepper, cumin, chili powder, and salt in a small bowl. Cover, and refrigerate 30 minutes. After 30 minutes, gently stir half of the tomato paste mixture into the seafood mixture. Cover the remaining tomato paste mixture and the seafood mixture. Return both to the refrigerator for 30 minutes. After another 30 minutes, gently stir the remaining tomato paste mixture into the ceviche, cover, and refrigerate another 30 minutes. Gently stir the cilantro and diced avocado into the ceviche before serving.