HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken thighs and chicken breasts in a slow cooker. Whisk red wine vinegar, green onions, lime juice, and garlic together in a bowl; pour over chicken. Cook on High for 4 hours. Blend sour cream, chipotle peppers in adobo sauce, and 1/4 teaspoon salt together in a food processor until sauce is smooth; refrigerate until ready to use. Place chicken on a work surface and shred into bite-size chunks; season with salt and pepper. Measure 1/2 cup cooking liquid in slow cooker and discard the rest. Return shredded chicken and 1/2 cup cooking liquid to slow cooker and add cilantro; cook and stir until chicken is heated through, about 5 minutes. Spoon chicken into tortillas and top with chipotle cream sauce.
In a skillet over medium heat, saute onion in butter until slightly brown and soft. Pour in vodka and let cook for 10 minutes. Mix in crushed tomatoes and cook for 30 minutes. Pour in heavy cream and cook for another 30 minutes.
Preheat oven to broil. In a medium bowl combine butter, mayonnaise, sage, garlic, oregano, salt and pepper. Spread mixture evenly on bread and sprinkle with Parmesan cheese. Place bread under broil for 5 minutes, or until lightly toasted.
Preheat oven to 375 degrees F (190 degrees C). Mix graham cracker crumbs, melted butter, 3 tablespoons white sugar, and cinnamon together in a bowl; press into a pie pan. Bake crust in preheated oven until set, 6 to 8 minutes. Spread 3/4 cup caramel ice cream topping over the pie crust. Sprinkle 1 cup chopped pecans over the caramel. Refrigerate until the caramel is set, at least 15 minutes. Melt 5 tablespoons butter in a saucepan. Stir brown sugar and salt into the butter; add apples and stir to coat. Cook until apples are fork-tender, 10 to 15 minutes; transfer to a bowl and refrigerate until completely cool, at least 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Beat cream cheese, white sugar, egg, lemon juice, and vanilla extract together in a bowl until smooth. Spread chilled apple mixture over the caramel and pecans in the pie crust; top with the cream cheese layer. Bake in preheated oven until a knife inserted into the center comes out clean, about 30 minutes. Let pie cool completely, at least 30 minutes. Top pie with whipped topping. Drizzle 1/4 cup caramel ice cream topping over the pie. Sprinkle 1/4 cup pecans over the caramel and whipped topping.
Bring a large pot of lightly salted water to a boil. Add potatoes, and cook until tender but still firm, about 10 minutes. Drain, and place in a large bowl. Combine potatoes with butter, milk, sour cream, salt, and pepper. Mash together until smooth and creamy.
Whisk together the raspberry vinaigrette, maple syrup, and soy sauce in a large bowl. Stir in the venison until well coated, and set aside. Bring the butter, olive oil, water, onions, and garlic to a boil in a large skillet over medium-high heat. Cook and stir until the onions have caramelized to a deep, golden brown, 10 to 15 minutes. Once the onions have turned dark golden brown, stir in the sugar, and cook 2 to 3 minutes more. Stir in the venison along with the marinade. Cook and stir until the venison is no longer pink in the center, about 5 minutes.
Preheat oven to 400 degrees F (200 degrees C). In a 13x9 inch casserole dish, combine the mushroom and beef onion soups, canned mushrooms and water. Mix thoroughly and add beef tips. Turn to coat well. Bake in a preheated oven for 1 hour. While beef tips are baking, 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. Serve beef tips and sauce over noodles.
Stir water, chicken, carrots, celery, potatoes, sweet potato, peas, tomato sauce, and bay leaves together in a pot; bring to a simmer, reduce heat to medium, and cook at a simmer for 1 hour 45 minutes. Stir cooked rice into the soup and cook until the rice separates into grains and are hot, about 15 minutes more.
Combine vinegar and water in a large bowl. Whisk sugar into the vinegar mixture until dissolved. Add onion slices and marinate at least 3 hours; drain. Whisk mayonnaise, celery seed, salt, and pepper together in a separate bowl; add to drained onion slices and fold to coat. Marinate at least 2 hours before serving.
Place the vinegar, lemonade, lemon juice, peanut oil, honey, salt, pepper, celery seed, and hot sauce in a blender. Puree until blended, then set aside for 30 minutes. Place the romaine lettuce, green onions, green pepper, cucumber, peas, celery, apple, grapes, and blue cheese in a large bowl. Pour in the salad dressing and toss to coat.
Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes. Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook until vegetables and apples are tender, about 30 minutes. Remove soup from heat and cool slightly, about 10 minutes. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon.
In a large bowl, whisk together olive oil, vinegar, garlic powder, basil, oregano, black pepper, and sugar. Add cooked pasta, mushrooms, tomatoes, red peppers, feta cheese, green onions, olives, and pepperoni. Toss until evenly coated. Cover, and chill 2 hours or overnight.
Heat olive oil in a medium-sized saucepan. Add onion and cook until soft and translucent, about 5 minutes. Add garlic and red peppers; cook 2 to 3 minutes more. Add tomatoes, shrimp, and cilantro and simmer gently until shrimp are opaque, about 5 minutes. Pour coconut milk into the saucepan, add sriracha sauce, and cook until just heated through without boiling. Add lime juice and season with salt and black pepper to taste.
In a medium saucepan, heat pineapple and juice over medium heat until boiling. Add gelatin and stir to dissolve. Remove from heat and refrigerate until partially set. In a small bowl, blend the pimento into the softened cream cheese. Mix the gelatin mixture and cream cheese together, and then fold in the whipped cream, nuts and celery. Pour into a 1 1/2 quart mold and chill until firm.
Fill a large pot with lightly salted water and bring to a rolling boil; stir in tortellini and return to a boil. Cook uncovered, stirring occasionally, until the tortellini are tender yet firm to the bite, about 9 minutes. Drain. Melt butter in a pot over medium heat. Add onion and garlic; cook and stir until onion is tender, about 5 minutes. Add paprika, cumin, marjoram, salt, and pepper. Reduce heat to low. Stir flour into the pot. Whisk in chicken stock slowly until fully blended. Bring soup to a boil, stirring frequently until thickened. Add tortellini, chicken, spinach, and heavy cream; stir until heated through, about 5 minutes. Stir in Parmesan cheese until melted, 1 to 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). Fill a large oven-safe pot with water to 1 inch; bring to a boil. Place sweetened condensed milk, evaporated milk, eggs, cream cheese, milk, and vanilla extract in a blender; blend until smooth. Place sugar in an even layer in a saucepan over medium heat. Cook until edges start to brown, about 1 minute; drag sugar into the center with a spatula once the edges start to brown. Continue cooking, stirring from time to time, until caramel is an even golden brown, 4 to 5 minutes. Pour caramel into a 9-inch flan mold or baking pan; swirl so that caramel reaches 1 inch up the sides. Pour condensed milk mixture on top. Place mold in the pot of boiling water. Bake flan in the preheated oven until a damp table knife inserted into the center comes out clean, 45 minutes to 1 hour. Remove from oven and let stand for 5 minutes. Chill flan in the refrigerator until firm, 2 to 3 hours. Invert onto a serving plate so that caramel is on top.
Combine the sliced quince, honey, water, and a pinch of salt in a pan (you should have about nine cups of sliced fruit). Cover the pan and bring it to a boil. Reduce the heat to very low. Simmer, covered, until the fruit is tender, about 8 minutes, stirring carefully once or twice to avoid breaking the fruit. Put a strainer over a saucepan and pour the cooked quince into a strainer, reserving the cooking liquid. Set the quince aside to cool. Roll out the pastry and line a 9 inch pie plate. Refrigerate the dough while you prepare the filling. Combine the white sugar, cinnamon, 1/2 teaspoon salt, and flour in a small bowl and mix well. Add the sugar mixture and the butter to the reserved quince cooking liquid and bring it to a boil. Reduce the heat and cook, stirring constantly, until the mixture thickens, about 1 to 2 minutes. Remove the pan from the heat and allow the sauce to cool. Place a sheet pan on the lowest rack of the oven. Preheat an oven to 500 degrees F (260 degrees C). Pour the cooled quince into the pastry-lined pan and cover with the sauce. Add the top crust, crimping the edge to seal. Cut vents or prick the crust with a fork to allow steam to escape. Put the pie on the preheated sheet pan and immediately reduce the oven temperature to 425 degrees F (220 degrees C). Bake until the edges of the crust are golden brown, about 25 minutes. Reduce the heat to 375 degrees F (190 degrees C) and bake until the juices are bubbling and the crust is brown, about 45 minutes more. Cool on a rack at least two hours before serving.
Beat together half-and-half, white sugar, and brown sugar in a large bowl with an electric mixer on medium speed until the sugars have dissolved. Stir heavy cream and vanilla extract into the mixture until smooth. Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. About 2 minutes before the end of freezing time, pour Irish cream liqueur into the ice cream maker; allow the machine to finish freezing the ice cream. Transfer ice cream into a freezer-proof container with a tight lid and place in freezer until ice cream is hardened, at least 4 hours.
Preheat oven to 350 degrees F (180 degrees C). Mix ingredients well in the order given. Drop by teaspoon on cookie sheet and bake for 10-12 minutes. Under bake for a chewy cookie.
In a large bowl, combine the orange candy, dates, marshmallows, nuts, graham crackers, sugar, evaporated milk and vanilla. Mix together well and press into regular or molded loaf pans. Chill overnight before slicing.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, cocoa, baking soda and salt, set aside. In a medium bowl, cream together the sugar and butter until smooth. Stir in the eggs and vanilla. Gradually mix in the dry ingredients, alternately with the milk. Once all of the ingredients have been incorporated, mix on high speed of an electric mixer for 2 to 3 minutes. Pour batter into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean.
Melt butter in a saucepan over low heat. Add chocolate to butter; cook and stir until chocolate melts completely into the butter and the color is consistent, about 5 minutes. Slowly stream hot water into the chocolate mixture while stirring continually; add sugar and corn syrup. Continue to cook and stir until the sugar dissolves completely into the liquid, about 10 minutes. Remove saucepan from heat and stir vanilla extract and salt into the sauce.
Mix lime juice, olive oil, thyme, garlic, black pepper, and cayenne pepper in a resealable plastic bag. Place trout fillets in bag, seal the bag, and marinate in refrigerator at least 30 minutes. Preheat grill for medium heat and lightly oil the grate. Remove fillets from marinade and shake off excess; discard used marinade. Grill fish on preheated grill until the flesh flakes easily, 10 to 15 minutes, turning once.
Combine chipotle powder, garlic powder, cinnamon, and onion powder in a small bowl. Pat pineapple rings dry. Heat 1 teaspoon olive oil in a large, nonstick saucepan over medium-high heat. Add pineapple rings and red onion; sprinkle with 3 tablespoons reserved pineapple juice and brown sugar. Cook until pineapple is lightly browned, about 3 minutes per side. Transfer pineapple-onion mixture to a plate. Pat pork chops dry and lightly season both sides with salt and pepper. Heat remaining 2 teaspoons oil in the same saucepan over medium-high heat; swirl to coat pan. Add chops; cook until bottom is browned, about 3 minutes. Flip and sprinkle the chipotle mixture on top. Cook until other side is browned, about 3 minutes. Continue flipping and cooking until no longer pink in the center, 3 to 5 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Transfer chops onto a plate and top with the pineapple-onion mixture. Sprinkle goat cheese on top.
In a large skillet over medium heat, combine Italian sausage and garlic. Cook, stirring frequently until sausage is evenly browned. Drain cooked sausage in a strainer to remove grease. In a large Dutch oven or stock pot, combine the beef broth, hominy, stewed tomatoes, carrots, beans, and zucchini. Bring to a boil over medium-high heat, and boil for 2 minutes. Reduce heat to low, and add sausage and cilantro; simmer for 15 minutes, or until carrots and zucchini are tender. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Beat cake mix, eggs, and vegetable oil in a bowl using an electric mixer on medium until dough is well combined; stir in chocolate chips. Drop dough by the spoonful onto a baking sheet. Bake in the preheated oven until golden brown, 10 to 12 minutes.
Heat the oil in a large skillet over medium heat. Toss beef cubes with flour to coat, then fry in the hot oil until browned. Place the carrots, potatoes, onion and garlic in a large slow cooker. Place the meat on top of the vegetables. Mix together the beef broth and tomato paste and pour into the slow cooker along with the beer. Cover and cook on High for 6 hours or Low for 8 hours. During the last hour before serving, dissolve the cornstarch in cold water and then stir into the broth. Simmer on the High setting for a few minutes to thicken.
Combine chicken, apple, cranberries, celery, pecans, and green onions in a bowl. Mix mayonnaise, lime juice, and curry powder in a small bowl. Fold mayonnaise mixture into chicken mixture; stir to coat. Cover and refrigerate until ready to serve. Cut each bread slice with a 3-inch heart-shaped cookie cutter; top with a lettuce leaf and chicken salad.
Mix avocado and mayonnaise in a serving dish until smooth; season with black pepper and hot pepper sauce.
Preheat oven to 375 degrees F (190 degrees C). Mix canned ham, dried onion, 1 teaspoon of poppy seeds, and margarine together in a bowl until thoroughly combined. Separate the biscuits; press 5 biscuits onto an ungreased baking sheet so each biscuit is flattened and about 3 1/2 inches in diameter. Spoon about 2 tablespoons of ham mixture into the center each flattened biscuit. Fold Swiss cheese slices to break into quarters and place 4 quarters atop the ham. Spoon the remaining ham mixture over the Swiss cheese pieces. On a floured work surface, lightly press remaining 5 biscuits into 4-inch circles. Lay a 4-inch biscuit circle onto of each topped biscuit and lightly stretch the top biscuit to cover the filling. Press the edges together lightly but do not seal tightly together. Sprinkle each filled biscuit with a pinch of poppy seeds for garnish. Bake in the preheated oven until biscuit tops are golden brown and the filling is hot, 10 to 15 minutes. Serve warm.
In a large bowl combine pineapple with juice and pudding mix. Whisk together until well blended. Fold whipped topping into pineapple and spoon mixture into graham cracker crust. Refrigerate at least 3 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a medium bowl; mix together shortening, white sugar, 1/2 cup brown sugar, and egg yolks. Stir in water and vanilla. In a separate bowl, sift together flour, baking soda, and salt. Combine with egg and sugar mixture; blend well. Stir in chocolate chips. Press into the bottom of the prepared pan. In a large glass or metal mixing bowl, beat egg whites until soft peaks form. Gradually add 1 cup brown sugar, continuing to beat until whites form stiff peaks. Spread meringue on top of base, covering completely. Bake in preheated oven until meringue has risen and light brown in color, about 15 to 20 minutes. Leave to cool before cutting into bars.
Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 8 inch round cake pans then line them with parchment paper. Sift the flour with the baking powder and salt and set aside. Cream the butter until fluffy. Add the sugar gradually and beat until light and fluffy. Beat in the egg yolks and add the vanilla. Add flour mixture to butter mixture, alternating with milk. Stir the batter until smooth. Pour the batter into the prepared cake pans. Bake at 350 degrees F (175 degrees C) for 45 minutes. This cake rises very well so only fill the cake pans 2/3 full. Cool cakes in pans for 10 minutes, then cool thoroughly on a wire rack. Frost as desired.
Heat the olive oil in a large pot over medium heat. Add the onion; cook and stir until onions are limp, but not brown, about 5 minutes. Mix in the celery and carrot; cook for another 5 minutes. Stir in the barley and lentils so they are coated with oil, continue to cook and stir until lightly toasted. Pour in the beef broth and season with thyme, parsley, pepper and the bay leaf. Bring to a boil. Add the porcini mushrooms, cover and simmer for 25 minutes over low heat. Add the button mushroom, cover and continue cooking for another 30 minutes, stirring occasionally. Mix in sherry during the last 5 minutes. Taste and adjust seasoning if needed before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a medium bowl, stir together the 3 cups of flour with the confectioners' sugar. Cut in the butter with a fork or pastry cutter until the mixture resembles coarse crumbs. Press 1/2 of the mixture into the bottom of the prepared pan. Bake for 15 minutes. In a smaller bowl, stir together the egg whites and white sugar. Add the flour and baking powder, mix until lumps are gone. Stir in the lemon juice. Pour the lemon mixture over the baked crust, then sprinkle the remaining crust mixture evenly over the top. Bake for 20 to 25 minutes in the preheated oven. Refrigerate to set before serving.
Combine cream cheese and butter in a microwave-safe bowl; heat in microwave until mostly melted, about 30 seconds. Add corn, jalapeno peppers, cumin, and garlic powder to cream cheese mixture. Heat mixture in microwave until warm, 1 to 2 minutes.
Drain and reserve liquid from salmon. Mix egg, onion, bread crumbs and salmon together. Make into patties. If mixture is too dry to form into patties, add reserved liquid from salmon. In a frying pan, heat olive oil. Place patties in pan. Brown on each side, turning gently. Drain on paper towels and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In a large saucepan over medium-high heat, cook zucchini in lightly salted water until crisp-tender, about 5 minutes. Drain, and place in a large bowl. Stir in the condensed soup, sour cream, onion, and carrots. In a small bowl, mix together stuffing and melted butter. Spread half of the stuffing mixture in the bottom of the casserole dish, add a layer of the zucchini mixture, and top with remaining stuffing mixture. Bake for 20 minutes in the preheated oven, or until the top is golden brown.
Cut chicken breasts into 1 inch strips. Place in a medium bowl with desired marinade, and marinate in the refrigerator for at least 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over medium heat. Saute chicken and onions until chicken is evenly brown. Stir in diced tomatoes with green chile peppers, stewed tomatoes, chile peppers, soup and broth. Bring mixture to a boil. Reduce heat, cover skillet, and simmer for 20 to 30 minutes, or until chicken is no longer pink and juices run clear. Remove chicken from skillet, and shred when cool enough to handle. Meanwhile, allow skillet mixture to simmer and reduce to about 2 1/4 cups. In a medium bowl, combine shredded chicken and about 1/4 cup skillet mixture (just enough to make a paste like mixture). Mix together with half the chopped green onions. Pour remaining 2 cups of skillet mixture into a 9x13 inch baking dish. In a second skillet, heat cream over low heat, being careful not to boil. Dip tortillas in the warm cream to soften and coat. Spoon about 1/3 cup chicken mixture onto each tortilla. Top chicken mixture with half the shredded cheese, and roll up tortillas. Place rolled tortillas in baking dish, seam side down, and drizzle with enchilada sauce. Cover with remaining shredded cheese, and sprinkle remaining chopped green onion over cheese. Bake uncovered in preheated oven for 25 minutes, or until cheese is melted and bubbling.
Stir milk, schnapps, Irish cream liqueur, vodka, and coffee-flavored liqueur together in a bowl. Add pudding mix and blend thoroughly. Spoon into disposable shot cups and refrigerate until chilled, at least 30 minutes.
Cream together peanut butter, mascarpone cheese, honey, vanilla and salt until well blended. Stir in chocolate chips. Serve with Snack Factory(R) Pretzel Crisps(R) for dipping.
Mix ground beef and Montreal steak seasoning together in a bowl. Form mixture into 4 patties. Preheat grill for medium heat and lightly oil the grate. Grill patties until browned, 5 to 6 minutes per side. Serve grilled patties on hamburger buns.
Heat cream cheese and processed cheese food together in a sauce pan over low heat until melted, 5 to 10 minutes. Slowly stir beer into cheese mixture until thoroughly mixed. Add Gouda cheese, mozzarella cheese, and provolone cheese to beer-cheese mixture, stirring continually until smooth, 5 to 10 minutes. Stir Worcestershire sauce, brown sugar, horseradish, garlic, mustard, salt, and pepper into cheese mixture until well mixed and heated through, about 10 more minutes.
Cook pasta and drain. Rinse with cold water; drain. Mix pasta with yogurt, mustard, salt, jalapeno chili, tomatoes, onion and garlic. Cover and refrigerate about 2 hours or until chilled.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch square baking dish. Spread the oats and coconut evenly across a baking sheet. Toast oats and coconut in preheated oven until browned, about 10 minutes; transfer to a large mixing bowl. Mix honey, peanut butter, vanilla extract, and salt in a saucepan over medium-low heat. Cook and stir until smooth. Pour the honey mixture over the oats and coconut; stir to coat. Spread the mixture evenly into the prepared baking dish. Bake in preheated oven until beginning to dry, about 15 minutes for crunchy granola bars, less if you like them chewy. Cool completely before cutting.
In a double boiler over hot, but not boiling water, combine chocolate chips, butter, and corn syrup. Stir until chips are melted and mixture is smooth, then add vanilla. Spread warm glaze over top of cake, letting it drizzle down the sides.
Drain pineapple, reserving syrup. Add enough water to the juice to make 2 cups liquid. In a saucepan over medium heat, combine the liquid with the gelatin; stir until dissolved. Remove from heat, and chill until partially set. Beat together the cream cheese and salad dressing; add to gelatin mixture and mix. Fold in whipped topping and mix well. Take out 1 1/2 cups of mixture, and reserve. To the remaining mixture add the pineapple, cranberries, nuts, and apples. Pour gelatin and fruit mixture into a large dish or bowl, and top with reserved mixture. Refrigerate until chilled.