HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat slow cooker to low setting OR preheat oven to 350 degrees F (175 degrees C). Using a sharp knife, make 5 or 6 deep slits around the top and side of the roast. Push the whole cloves of garlic down into the slits. Place the meat in a slow cooker OR a 10x15 inch roasting pan and pour the coffee over the meat. Cook in slow cooker on low setting for 6 to 8 hours OR bake at 350 degrees F (175 degrees C) for 2 to 3 hours. When roast is done, remove from slow cooker OR oven, and pour the drippings into a small saucepan over medium low heat. In a separate small bowl, combine the cornstarch and water. Mix well and add slowly to the drippings, stirring constantly. Simmer until thickened.
Smear a small amount of frosting onto the flat bottom of a candy kiss. Press onto the flat bottom of the vanilla wafer. Smear a little more frosting onto the flat bottom of a butterscotch chip, and press onto the rounded top of the cookie. Repeat with remaining ingredients. Set aside to dry, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Tear off two large sheets of aluminum foil. Place one ham slice onto each piece of foil, and sprinkle brown sugar on both sides. Spread a little bit of the crushed pineapple over the ham, then top with sweet potatoes. Sprinkle a little bit more brown sugar and pineapple over the sweet potatoes. Close the aluminum foil tightly around the ham, and place on a baking sheet. Bake for 30 minutes in the preheated oven. Remove from the oven, and carefully open the packets. Sprinkle miniature marshmallows over the top, and return to the oven with the foil open. Bake for another 10 minutes. If you want the marshmallows really toasty, you could brown them under the broiler for a couple of minutes. You will end up with a sweet, juicy ham dish and very few dishes to wash.
Preheat oven to 350 degrees F (175 degrees C). Melt 6 tablespoons butter in a saucepan over medium heat; cook and stir onion and garlic until onion is slightly softened, 5 to 10 minutes. Mix potatoes, Mexican cheese blend, sour cream, cream of chicken soup, and onion mixture together in a bowl; pour into a 9x13-inch baking dish. Mix corn flakes, melted butter, and garlic salt together in a bowl; sprinkle over potato mixture. Cover baking dish with aluminum foil. Bake in the preheated oven for 30 minutes. Remove foil and continue baking until corn flake topping is lightly browned, about 30 minutes more.
Combine the chicken, vinegar, water, sugar, soy sauce, bay leaves, crushed peppercorns, onion, and garlic in a large pot; stir and bring the mixture to a boil for 2 minutes. Reduce heat to medium-low and cook at a simmer for 30 minutes. Remove the chicken to a large serving platter and set aside. Increase the heat under the pot to medium and cook until the liquid reduces by about one-quarter, about 10 minutes. Season with salt; stir the coconut milk into the mixture. Cover and cook until the coconut milk appears oily, about 10 minutes. Pour the mixture over the chicken to serve.
Preheat the oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with aluminum foil. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Mix rice, chicken, corn, salsa, and green chile peppers in a large bowl until well combined. Add black beans and stir gently to incorporate. Spread in the prepared pan and top with Mexican cheese blend. Bake in the preheated oven until cheese is melted, 20 to 30 minutes.
In a slow cooker set for low heat, place chili without beans, salsa, taco sauce, green chile peppers, crushed red pepper and processed cheese. Stirring occasionally, heat until processed cheese is melted and all ingredients are well blended.
Blend together the pineapple, cream cheese and vanilla. Stir in nuts, fold in whipped topping and chill before serving.
In a medium bowl, mix together the ground beef, suet, baking soda, caraway seeds, garlic, salt, pepper and juniper berries using your hands. Mix with your hands for about 15 minutes, adding a little bit of the water at a time. This part can be made a few hours ahead of time if you like. Preheat a grill for high heat. With wet hands form the meat into rolls about 3 inches long and 1 inch thick. Brush lightly with oil. Grill the meat for 5 to 10 minutes, basting frequently with a mixture of beef broth and any remaining oil, until well done.
Place strawberries and bananas in separate containers or resealable plastic bags; freeze at least 2 hours or overnight. Place strawberries in a food processor or blender and process until smooth. Place bananas in a food processor or blender and process until smooth.
Stir kosher salt, sugar, and cayenne together in a bowl. Line a dish with cheesecloth or a clean kitchen towel. Sprinkle 1/3 of the salt-sugar mixture over the bottom. Place salmon skin side-down in the dish. Grate beet over the salmon and spread evenly to cover. Sprinkle the remaining salt-sugar mixture on top, varying the amount according to the thickness of each section. Fold cheesecloth over the salmon and cover the top with plastic wrap. Wrap a brick in aluminum foil and place on top of the salmon. Let cure in the refrigerator until salmon is firm to the touch and translucent when sliced, about 36 hours. You can carefully unwrap, and poke to test, and then rewrap, and let cure longer if need be. Transfer salmon to a paper towel-lined plate. Scrape off the grated beet. Cover with plastic wrap and refrigerate, about 18 hours more. Slice salmon thinly at a 45-degree angle, gliding knife back and forth and turning it up and away from the skin.
Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn't scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.
Preheat an oven to 350 degrees F (175 degrees C). Spray 2, 9-inch springform pans with cooking spray. Sift flour, salt, baking soda, and cocoa powder into a large bowl. Whisk in oil, 2 eggs, vanilla extract, vinegar, white sugar, and buttermilk. When well blended, whisk in food coloring and water. Pour half of the batter into each prepared pan. Bake cakes in preheated oven until cake toothpick inserted in the center comes out clean; about 30 minutes. While the cake is cooling, use an electric mixer to beat the cream cheese in a large bowl until smooth. Mix in the sugar and cornstarch; beat until creamy. Add the 2 remaining eggs, one at a time, beating well after each addition. Blend in vanilla. Use a hand whisk to mix in the heavy cream until well blended. Pour half of the batter over each cake layer. Bake cheesecakes in preheated oven until set and beginning to brown, 30 to 45 minutes. Cool on a wire rack for 1 hour. Cover and refrigerate until completely cool, about 1 additional hour.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan. Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy. Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter. In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar. Bake for 50 minutes, or until cake tests done.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil. Lower asparagus into the water, and cook for 1 minute, 2 minutes if the spears are thick. Lay one slice of meat on a plate. Layer a slice of cheese on top of the slice of meat. Place 3 to 4 asparagus spears at one end of the cheese and meat, and sprinkle with black pepper to taste. Roll the cheese and meat up over the asparagus, and secure with a toothpick. Place asparagus rolls in a casserole dish. Once all of the asparagus rolls have been arranged in the casserole dish, pour melted butter over the entire dish. Sprinkle with bread crumbs and Parmesan cheese. Bake for 15 to 20 minutes, or until the crumb mixture has formed a crust over the asparagus rolls.
Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C). Pour buttermilk into a bowl. Combine flour, salt, and pepper in a separate bowl. Immerse 4 or 5 scallops in the bowl of buttermilk. Transfer to the flour mixture; roll around until thickly coated. Lower scallops gently into the hot oil. Cook until golden and crispy, 3 to 4 minutes. Drain on a plate lined with paper towels. Repeat with remaining scallops.
In a large pot over medium heat, simmer chicken in 6 cups water until no longer pink. Remove chicken, cool and shred. Return shredded chicken to pot and stir in butter, salt and pepper. Cook until chicken reaches desired tenderness, 15 to 60 minutes. In a bowl, stir together baking mix and milk until smooth. In a separate bowl, stir together flour and 1/2 cup cold water until smooth. Stir flour mixture into soup; bring soup to a rolling boil. Drop baking mix mixture by tablespoonfuls into the boiling water, neatly around the chicken. Reduce heat to a simmer and cook, uncovered, 10 minutes. Then cover and cook 10 minutes more. (Sneak a spatula under the dumplings to prevent chicken from sticking to the bottom of the pot.) Serve hot.
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with baking parchment. Beat shortening, peanut butter, brown sugar, and 1/2 cup white sugar together with an electric mixer in a large bowl until smooth. Beat egg into the creamy mixture until fully incorporated. Stir milk and vanilla extract into the mixture until smooth. Mix flour, baking soda, and salt together in a small bowl; add to the wet mixture in the large bowl and stir until completely incorporated into a dough. Divide and shape dough into 48 balls. Spread 1/4 cup white sugar into a wide, shallow bowl. Roll dough balls in sugar to coat and arrange about 2 inches apart onto prepared baking sheets. Bake in preheated oven until golden brown, 10 to 12 minutes. Remove cookies from oven and quickly press a dimple into the middle of each cookie using the blunt end of a wooden spoon. Cool cookies on sheets for 10 minutes before transferring to a wire cooling rack to cool completely. Cut each chocolate sphere into two hemispheres. Put one piece atop each cookie with the rounded side facing upwards. Spoon frosting into a pastry bag with a small round tip or a plastic freezer bag with one end snipped off. Dab a small amount of frosting onto the back of each candy eyeball and stick two onto each chocolate candy to resemble eyes. Then pipe frosting in four thin lines, starting at the base of the candy, on each side atop the cookie to resemble spider legs. Let frosting harden at room temperature, about 30 minutes. Store cookies in an airtight container.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan. Make yellow cake mix according to package directions. Pour batter into the greased 9x13 inch pan. Mix together the ricotta cheese, sugar, eggs and vanilla extract and spoon over cake batter. Bake at 350 degrees F (175 degrees C) for about 45 minutes. Sprinkle cake with confectioners' sugar when cool.
Squeeze as much liquid from the potatoes as you can, and place in a large bowl. Beat the eggs with salt, pepper, and Italian seasoning, and mix with the potatoes. Mix in salmon, green onions, capers, red bell pepper, banana peppers, mushrooms and bread crumbs. Form into about 12 patties about 3/4 inch thick. Heat 1/4 inch of oil in a large heavy skillet over medium-high heat. Fry the patties for about 3 minutes per side, or until golden brown. Drain on paper towels quickly before serving. Try to fry all the patties at one time, otherwise the mixture becomes stiff.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking 9x13 inch baking dish. Place the sweet potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork easily pierces the potatoes, about 10 minutes. Drain, and cool. Mix the brown sugar, cinnamon, ginger, nutmeg, and salt together in a bowl. Stir in the cashews. Arrange half the sweet potatoes over the bottom of the prepared baking dish. Sprinkle with half the brown sugar mixture. Top with half the butter pieces. Repeat with a second layer of sweet potatoes, brown sugar mixture, and remaining butter pieces. Bake in preheated oven until potatoes are glazed with the brown sugar mixture, about 30 minutes. Sprinkle mini marshmallows over the top, and return to the oven to bake until browned, about 5 minutes more.
Slice the meat of each avocado half 3 or 4 times in one direction, turn avocado and slice 3 or 4 more slices perpendicular to the first slices creating 8 to 12 small cubes still attached to the peel. Drizzle lemon juice over each avocado and top with kosher salt. Drizzle hot sauce over each. Eat with a fork or spoon.
Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt(R)) with cooking spray. Mix cake mix and pudding mix together in a bowl. Add sour cream, melted butter, eggs, butter-flavored extract, 1 teaspoon vanilla extract, and coconut extract to cake mix mixture and stir until batter is thoroughly mixed. Fold butterscotch chips and toffee baking bits into batter. Fill the prepared pan 2/3-full with batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 55 minutes. Cool for 10 minutes before removing cake from pan to cool completely. Melt butter in a saucepan over low heat. Add pecans, corn syrup, and 1 teaspoon vanilla extract to melted butter; cook and stir until mixture is thickened, 2 to 3 minutes. Remove saucepan from heat and stir in frosting; pour over cooled cake.
Whisk sriracha, soy sauce, sugar, sesame oil, and ginger in a medium bowl until sugar is dissolved. Pour about a third of sauce into a gallon-sized resealable plastic bag and add wings. Seal bag, pressing out air, then toss to coat wings. Chill at least 4 hours and up to 24. Cover remaining sauce and chill. Boil potatoes in a pot of salted water, starting from cold, until fork tender, 15 to 20 minutes. Drain and let cool, then smash with the palm of your hand or the bottom of a glass to flatten gently. Chill until ready to use. Preheat oven to 350 degrees. Line a large rimmed baking sheet with aluminum foil. Build separate foil trays by folding a large piece of foil in half, and folding up the edges to create three trays; one taking up about 1/2 of the sheet to hold the nachos, and 2 smaller trays to hold the wings and smashed potatoes. Remove wings from bag, allowing excess marinade to drip off, and arrange in one of the small foil trays, spacing evenly. Toss smashed potatoes with olive oil in the other small foil tray and season with salt and pepper. Spread out potatoes; place in oven along with wings. Bake until wings are cooked through and tender at the bone, and potatoes are browned on the bottom, 25 to 30 minutes. While wings and potatoes are roasting, cook bacon in a dry medium skillet over medium, turning occasionally, until crispy, 8 to 10 minutes. Drain on paper towels and coarsely chop; set aside. Remove baking sheet from oven and increase temperature to 450 degrees F. Turn potatoes so they're browned-side up and use a brush to baste wings with half of remaining ginger sauce. Arrange 1/2 the tortilla chips on open half of baking sheet. Toss cheeses together and sprinkle half over top of chips. Scatter remaining chips and cheese in a second layer over top. Tent chips with more foil, then place baking sheet back in oven. Bake until cheese is melted and wings are browned and crispy in spots, 5 to 8 minutes. Remove from oven and let cool slightly. Drizzle wings with remaining ginger sauce, then sprinkle with sesame seeds and scallion. Scatter red onion, tomatoes, jalapenos, and cilantro over nachos. Place a dollop of sour cream over each smashed potato, then top with bacon and chives. Season with more salt and pepper and serve.
Preheat a waffle iron according to manufacturer's instructions and spray with non-stick cooking spray. Whisk whole wheat flax flour, white sugar, baking powder, and baking soda together in a large bowl. Whisk eggs, buttermilk, 1 tablespoon melted butter, and vanilla extract together in a separate bowl; pour into flour mixture and stir just until batter is combined. Pour about 1/3 cup batter into waffle iron; close lid and bake until golden brown, about 2 minutes. Repeat with remaining batter, keeping waffles warm. Whisk brown sugar, 3 tablespoons melted butter, hot water, and cinnamon together in a small microwave-safe bowl; cook in the microwave on High until cinnamon drizzle can be poured, about 10 seconds. Whisk confectioners' sugar, skim milk, and 1 tablespoon melted butter together in a small bowl until icing drizzle is smooth and can be poured. Place 2 waffles on a plate; drizzle with 2 tablespoons cinnamon drizzle, then drizzle with 2 tablespoons icing drizzle.
Melt the butter in a large pot over medium-high heat; cook the onion and garlic in the melted butter until tender, 5 to 7 minutes. Pour the beef stock into the pot; add the tomatoes, green beans, carrot, kale, Italian seasoning, and bay leaf. Bring the mixture to a boil. Stir in the meatballs and tortellini; return to a boil and cook another 5 minutes. Ladle into bowls and top each with about 1 teaspoon Parmesan cheese to serve.
Preheat oven to 350 degrees F (175 degrees C). Spray at 9x13-inch glass baking dish with cooking spray. Combine sugar, flour, butter, eggs, walnuts, cocoa powder, vanilla extract, baking powder, and salt together in a large bowl, stirring well as each ingredient is added, until smooth batter forms. Pour batter into prepared baking dish. Bake in preheated oven until top is dry and edges have started to pull away from the sides of the pan, 20 to 30 minutes. Cool to room temperature, 30 to 45 minutes. Remove ice cream from freezer to defrost slightly, about 10 minutes. Spread caramel topping over cooled brownies using a rubber spatula. Spread a single layer of ice cream over caramel topping. Scatter 1/2 of the peanut butter cups evenly and press into ice cream layer. Place cake in freezer until ice cream layer is hardened, at least 1 hour. Remove baking dish from freezer. Spread an even layer of fudge topping over cake. Cover with waxed paper and return to freezer until hardened, about at least 1 hour. Frost cake with chocolate frosting and top with remaining peanut butter cups.
Preheat oven to 350 degrees F (175 degrees C). Spray a 1-quart casserole dish with cooking spray. Mix corn, Cheddar cheese, black olives, green chilies, and green olives together in a bowl; pour into prepared casserole dish. Bake in the preheated oven until cheese is melted and bubbling, about 25 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Place ham in a large baking pan and score the surface with a knife. Mix 1/4 cup pineapple juice, 1/4 cup brown sugar, and butter together in a bowl. Inject the mixture into the ham; pour any remaining liquid over the ham. Pour an additional 1/2 cup pineapple juice and water into the pan. Rub 1/2 cup brown sugar onto the ham. Mix remaining pineapple juice, remaining brown sugar, ginger, and cloves in a small pan over medium heat. Cook until the mixture comes to a boil; simmer until glaze is reduced and dark brown, about 10 minutes. Bake ham in the preheated oven until an instant-read thermometer inserted into the thickest part of the ham and not touching the bone reads at least 160 degrees F (70 degrees C), about 2 hours. Continue baking, brushing glaze onto ham every 10 minutes, about 30 minutes more. Remove from the oven and allow to sit 10 minutes before slicing.
Whisk almond milk, pumpkin puree, vanilla extract, sugar, 1 1/2 teaspoons pumpkin pie spice, and pepper together in a small saucepan over medium-high heat. Cook, stirring constantly, until mixture is almost boiling; remove from heat and whisk until frothy, about 1 minute. Divide mixture between 2 mugs. Slowly pour coffee into each mug. Top with whipped cream and pinch pumpkin pie spice.
Combine rhubarb and strawberry gelatin mix in a large microwave-safe glass bowl. Cover bowl and cook rhubarb mixture on high until rhubarb is very soft and has cooked down into threads, 6 to 8 minutes. Stir every 2 minutes. Let mixture cool. Stir skim milk and vanilla pudding mix in a bowl until moistened. Beat with an electric mixer on low speed until thickened, about 2 minutes; stir cooled rhubarb mixture into pudding mixture. Spread strawberry slices into the bottom of prepared graham cracker crust. Spoon rhubarb pudding mixture over strawberries and refrigerate dessert until firm, about 1 hour.
Measure the bacon grease into a 6 quart pot and place over high heat. Add one or two popcorn kernels as testers. When the test kernels pop, add the rest of the popcorn and cover with a lid. As the popcorn starts to pop, shake the pan back and forth constantly to keep the unpopped kernels on the bottom where they can pop. When the popping slows down, remove the pan from the heat and let it finish popping. Pour the popcorn into a large bowl or paper sack. Season with half of the seasoned salt and stir. Taste before adding more salt if desired. Toss with bacon bits and shredded Cheddar cheese for an extra special treat. Store leftovers in lunch sacks or sandwich bags.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place half the chopped cilantro into a large bowl and mix with ground beef, chipotle peppers in adobo sauce, mushrooms, and Worcestershire sauce. Set remaining cilantro aside. Form the beef mixture into 4 patties. Lightly toss remaining cilantro in a bowl with avocado, onion, tomato, jalapeno peppers, lime juice, salt, and black pepper. Grill burgers on the preheated grill until browned and no longer pink inside, about 5 minutes per side. Serve the burgers on onion rolls topped with avocado salsa.
Melt the margarine and the chocolate together, stirring until chocolate is smooth. Add eggs, sugar, salt, and syrup. Stir until everything is mixed thoroughly. Stir in walnuts. Pour into unbaked pie shell. Bake at 375 degrees F (190 degrees C) for 40-50 minutes, or until pie is set. Let sit for 30 minutes before slicing.
Combine the sugar and water in a small saucepan. Bring to a boil and stir to dissolve the sugar, making a thick syrup. Stir in the peppermint oil and green food coloring. Allow to cool slightly before stirring in brandy. Pour into a bottle and seal.
Preheat oven to 325 degrees F (165 degrees C). Line a 9x13-inch baking sheet with aluminum foil; coat with cooking spray. Combine honey and peanut butter in a microwave-safe bowl; microwave on high until melted, about 20 seconds. Stir well. Place the rolled oats in a large bowl. Drizzle honey-peanut butter mixture over oats; toss to coat. Mix in sunflower seeds, chocolate chips, coconut, brown sugar, vanilla extract, and cinnamon until evenly combined. Spread mixture onto the prepared baking sheet. Bake in the preheated oven until lightly browned, about 22 minutes. Let cool for 20 minutes.
Evenly season the chicken with salt and turmeric; set aside for 15 minutes. Heat the oil in a large skillet or kadhai over medium heat. Cook the onions in the hot oil until browned, about 5 minutes. Add the chicken and cook until browned, about 5 minutes more. Stir the bell peppers and chile peppers into the chicken; continue cooking another 5 minutes. Grind the cumin seed, coriander seed, black peppercorns, cinnamon, cloves, cardamom pod, and fennel seed into a coarse powder; sprinkle over the mixture in the skillet. Add the water, coconut milk powder, ground red pepper, and salt. Cook until the chicken is tender, about 30 minutes. If the curry is too wet, cook on high until the moisture evaporates. Garnish with cilantro and serve hot.