HumbleIntelligence/food-ner-1-Million huggingface dataset:
Lay the eye of round roast on your work surface. Use the tip of a sharp boning or paring knife to cut a pocket by inserting the knife all the way through the center of the roast, beginning on the flat side. Rotate the blade 90 degrees and insert the knife in the same spot, creating an cross shape that extends through the roast. Stuff the chorizo pieces into the pocket. Using the same knife, pierce the roast all over. Set aside. Mash garlic and oregano with a mortar and pestle to create a paste. Rub paste all over the roast, then season with paprika, salt, and pepper. Pour the orange juice, lime juice, and lemon juice over the roast. Cover with plastic wrap and marinate in the refrigerator for at least 3 hours, or overnight. Remove the roast from the marinade, and shake off excess. Reserve marinade. Heat a large Dutch oven over medium heat. Place the roast in the Dutch oven and brown on all sides, about 10 minutes. Remove roast to a platter, and set aside. Stir in the onions; cook and stir until the onion has softened and turned translucent, about 5 minutes. Return the roast to the pot. Add the bay leaves, sherry, beef broth, and reserved marinade. Increase heat to medium-high, bring to a boil, then cover and reduce heat to low; simmer 2 hours. Drop potatoes into the pot, cover, and continue to simmer until potatoes are tender and easily pierced with a fork, about 30 minutes more, adding additional beef broth as needed. Remove the roast and place on a platter. Cover the meat with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. Slice roast into 1/2-inch thick slices, and arrange potatoes on the platter. Spoon the remaining sauce over, and serve.
Beat eggs. Combine eggs, sugar, and butter or margarine in a large saucepan. Bring to a boil and let cook on low for 2 minutes, stirring constantly. Turn off heat. Add the crumbs, marshmallows and coconut. Spread mixture into a lightly buttered 9x13 inch dish. Melt the chocolate chips and peanut butter together and spread over the top of the bars. Refrigerate overnight. Cut into small squares to serve.
Arrange 12 2-ounce plastic cups on a baking sheet. Slowly pour boiling water over gelatin mix in a bowl while whisking. Continue whisking while streaming raspberry-flavored vodka into the gelatin mixture. Pour mixture into plastic cups. Refrigerate until set, 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Place ground beef and onions in a large, deep skillet. Cook over medium high heat until beef is evenly brown. Drain any excess fat. Add the soup, rice, tomatoes, garlic powder, thyme, oregano and sugar. Mix well and cook over medium heat for 10 minutes. Place in a 9x13 inch casserole dish. Top with cheese slices and bake for 15 to 20 minutes or until cheese is bubbling and browning.
Whisk flour, sugar, eggs, shortening, baking powder, salt, and anise oil together in a large bowl. Refrigerate 2 hours or overnight. Preheat pizzelle iron according to manufacturer's instructions. Drop a spoonful of batter onto the preheated iron. Bake until golden, 30 to 40 seconds. Carefully remove pizzelle and cool on a cooling rack.
Combine the blueberries, cherries, oranges, lemon juice, and pectin in a large pot; bring to a rolling boil. Stir in the sugar until it dissolves completely and the mixture returns to a rolling boil; boil 1 minute and remove from heat. Pour into hot, sterilized jars and top with sterilized lids. Secure lids with bands, process for 5 minutes in a boiling water bath. Allow jars to cool slowly, creating a vacuum seal. Allow to sit at room temperature 1 to 2 days to allow jam to set. Refrigerate after opening.
Stir baked beans, kidney beans, cannellini beans, barbeque sauce, and brown sugar together in a large bowl. Heat a large skillet over medium-high heat. Cook and stir beef, sweet Italian sausage, and hot Italian sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; pour meat mixture into a slow cooker. Cook and stir kielbasa in the same skillet over medium-high heat until browned, 5 to 7 minutes; add to slow cooker. Top meats with chopped bacon. Pour bean mixture over meats in the slow cooker and stir to combine. Cook on Low for 10 to 12 hours.
Heat olive oil in a large skillet over medium heat. Stir in green tomatoes, bell pepper, celery, green onions and apple cider vinegar. Saute until tender crisp, about 5 to 10 minutes.
Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables. Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute. Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat. Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes. Serve in bowls or on rolls as sandwiches.
Stir barbeque sauce, onion, ketchup, brown sugar, salt, black pepper, and chili powder in slow cooker; add pork loin and coat with sauce. Cover and cook on High until pork is very tender, about 4 1/2 hours. Shred pork with 2 forks. Keep warm on Low until ready to serve. Serve on onion rolls.
Preheat oven to 350 degrees F (175 degrees C). Cream butter and sugar; add yolk and lemon juice and beat well. Stir in flour until well blended. Form into 1 inch balls, dip into beaten egg white then into chopped nuts. Place on greased cookie sheet, make deep indentation in center of each cookie. Bake for 5 minutes, then quickly indent centers again, continue baking for 10 minutes. Fill center of each hot cookie with raspberry jam or jelly.
Combine boiling water and tea leaves in a bowl; allow to steep for about 5 minutes. Set aside to cool. Preheat oven to 350 degrees F (175 degrees C). Spray a cake pan with cooking spray. Mix vegetable oil in to tea. Strain tea leaves from tea using a strainer or paper coffee filter. Whisk eggs in a bowl; add sugar and mix well. Sift flour and baking powder together in a separate bowl. Mix half of the flour mixture into the egg mixture, stirring quickly. Add half of the cooled tea mixture to flour-egg mixture, mixing well. Add the remaining flour mixture to the batter, mixing well. Stir the remaining cooled tea mixture to batter, mixing well. Pour batter into the prepared pan and place on top of a baking sheet. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 35 minutes. Cool cake for 20 minutes. Spread frosting onto cake and sprinkle green tea powder on top.
Toss cabbage, ramen noodles and seasoning packets, red bell pepper, green onion, almonds, sunflower seeds, sesame seeds, sugar, peanut oil, olive oil, red wine vinegar, and black pepper together in a large resealable bag until evenly mixed.
Preheat the oven to 400 degrees F (200 degrees C). Press two of the pie crusts into the bottom and up the sides of two 8 inch pie plates. In a microwave-safe dish, combine the rhubarb and 1/2 cup of sugar. Heat at full power in the microwave until rhubarb is soft and juice is pooling in the bottom of the dish, 4 to 5 minutes. Drain off the juice into a measuring cup and add enough water to make 2 cups. Dissolve the cornstarch in the liquid. In a saucepan, stir together the 2 cups of liquid, lemon juice and remaining 1 cup of sugar. Add the saskatoon berries and rhubarb; cook over medium-high heat until thick and bubbling, about 5 minutes. Pour into the two pie crusts. Top with the remaining crusts and cut holes in the top to vent steam. Pinch the edges together to seal. Bake for 15 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake until crust is golden brown and filling is bubbling, about 30 more minutes.
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 10 inch Bundt or tube pan. Sprinkle pecans on bottom of pan; set aside. Sift together flour, salt, and baking soda into a medium bowl; set aside. In a large bowl, cream butter and white sugar until light and fluffy. Beat in eggs one at a time, then stir in vanilla. Add flour mixture alternately with sour cream. Pour batter over pecans in prepared pan. Bake in the preheated oven for 75 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 20 minutes, then turn out onto a wire rack and cool completely. To prepare the glaze: In a small bowl, combine confectioners' sugar, orange juice and 1 teaspoon vanilla. Drizzle over cake while still warm.
Heat oil in a skillet over medium heat. Add onion and bacon. Cook until onions are browned, 3 to 5 minutes. Form turkey into 12 small patties. Season both sides of each patty with hamburger seasoning, garlic salt, and pepper. Add patties to skillet on top of the onion and bacon. Cook for 3 minutes. Flip and cook for 2 minutes more. Scatter Muenster cheese on top and let melt. Cook until cheese is melted and meat reaches desired doneness, about 2 minutes more. If desired, add buns to the pan and let steam while patties cook. Remove patties, place between buns, and spoon onion and bacon on top.
Mix together imitation crab, cream cheese, onion, celery, and Worcestershire sauce. Form into a ball, place on a plate, and cover loosely with plastic wrap. Refrigerate until firm.
Heat 2 tablespoons olive oil in a large skillet over medium high heat. Add onions and turmeric and saute; when onions are brown, add chicken and saute for about 10 minutes, or until chicken is almost cooked through. Add tomato paste, water and salt and pepper to taste. Stir together, reduce heat and simmer for 20 to 30 minutes, during which the 'gravy' should thicken. Meanwhile, put carrots in a small saucepan; add sugar and cook until carrots are soft to caramelize. When cooked, drain carrots. Heat 1 tablespoon vegetable oil in a small skillet over medium heat, add carrots and saute. Set aside. Heat remaining 3 tablespoons of vegetable oil in a large skillet, add potatoes and fry. (If desired, add a pinch of turmeric and a pinch of salt.) Add carrots and potatoes to chicken, stir all together and serve.
Sift flour, baking powder, and salt together, set aside. In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Gradually blend in the sifted ingredients until fully absorbed. Cover dough, and chill for 2 hours.
 Watch Now Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. On a clean floured surface, roll out small portions of chilled dough to 1/4 inch thickness. Cut out shapes using cookie cutters.
 Watch Now Bake 6 to 8 minutes in the preheated oven, or until edges are barely brown. Remove from cookie sheets to cool on wire racks.
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Cook spaghetti according to package directions. Drain, rinse with cold water and drain well. Transfer to large bowl. In medium bowl, whisk together salad dressing, cheese, seeds, salt, paprika, garlic powder and peppers until well blended. Stir in cucumber and onion. Pour mixture over spaghetti and toss lightly to coat evenly. Cover and refrigerate for at least 2 hours or up to 24 hours. Top with tomatoes to serve.
Preheat oven to 350 degrees F (175 degrees C). Spray two 9x5-inch loaf pans with cooking spray. Mix flour, baking soda, and salt in a bowl. Beat eggs, sugar, and vegetable oil together in another bowl; stir in yogurt, lemon zest, lemon juice, and vanilla extract. Gradually stir flour mixture into wet ingredients until just moistened; fold zucchini and pistachios into batter. Pour batter evenly into prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 55 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 375 degrees F (190 degrees C). Whisk together the flour, corn flour, and cornmeal in a mixing bowl. Lightly grease two baking sheets. Place the peanut butter in a microwave safe dish, and cook in the microwave a few seconds at a time until the peanut butter has liquefied. Stir the peanut butter, water, vegetable oil, and egg into the flour mixture until a stiff dough forms. Roll out on a floured surface and cut into treat shapes with a cookie cutter. Place the treats onto the prepared cookie sheets. Bake in the preheated oven until golden, 10 to 12 minutes. Allow the treats to cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely. Store in an airtight container.
Boil one cup of water with the sugar in a saucepan over medium-high heat, stirring until the liquid becomes clear. Remove from heat and stir in the lemon juice. Pour 7 cups of cool water and ice into a serving pitcher. Add the lemon syrup and blueberries; stir until you get a 'hot pink' color.
Combine tuna, avocado, green onion, and soy sauce in a bowl. Roll lime on a hard surface, cut into wedges, and squeeze juice over tuna mixture. Combine mayonnaise and sriracha sauce in a small resealable plastic bag. Seal bag and massage sauce to mix. Divide chips between 2 bowls. Pour 1/2 of the tuna mixture into each bowl. Cut a small corner off the bag containing the sauce and drizzle over tuna. Sprinkle with sesame seeds to garnish.
Soak corn husks in a bowl of warm water until softened, about 1 hour; drain. Mix masa, 1 tablespoon paprika, 1 tablespoon chili powder, garlic powder, 1 teaspoon cumin, and 1 teaspoon salt together in a bowl. Stir corn oil into masa mixture. Measure 1/2 cup turkey broth and set aside. Add remaining broth, 1 cup at a time, to masa mixture until dough is smooth and the consistency of thick peanut butter. Heat olive oil in a skillet over medium heat; saute onion and garlic until softened and translucent, 5 to 10 minutes. Remove skillet from heat and add turkey, 1 teaspoon paprika, oregano, 1 teaspoon cumin, 1 teaspoon chili powder, 1 teaspoon salt, black pepper, and cayenne pepper. Stir reserved 1/2 cup turkey broth into filling until moistened. Spoon 1 heaping tablespoon dough in the center of each corn husk. Top filling with 1 heaping tablespoon filling. Roll husk around dough and filling, tucking bottom of husk into tamale. Tie a corn husk strip or string around each tamale to secure. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Stand tamales upright in steamer, cover, and steam until cooked through, about 1 hour. Add more water as needed.
Combine beef stock, chicken stock, lime juice, onion, cilantro, basil, lemongrass paste, red pepper flakes, cumin, garam masala, ginger, and white pepper in a stockpot. Add steak and shrimp; simmer for 45 minutes to 1 hour. While soup is cooking, prepare noodles about 30 minutes into the process. Bring a separate pot of water to a boil and add noodles. Boil until tender yet firm to the bite, about 6 minutes. Drain, rinse, and add to the soup. Stir in bean sprouts and season with salt.
Preheat the oven to 325 degrees F (165 degrees C). Grind tea into a fine powder using a spice grinder. Mix in cardamom, cinnamon, ginger, nutmeg, cloves, salt, and pepper. Beat butter, sugar, and vanilla extract in a bowl using an electric mixer until creamy. Add the spiced tea mixture and mix thoroughly. Fold in flour, 1/2 cup at a time, until a stiff dough forms. Transfer dough to a lightly floured surface and roll out to 1/4-inch thickness. Cut into 2-inch pieces with a cookie cutter or knife. Arrange cookies on baking sheets. Bake in the preheated oven until edges begin to brown slightly, about 20 minutes.
Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain. Place soaked and drained chickpeas in a blender or food processor; blend to a paste. Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed. Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl. Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days. Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C). Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls. Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.
Preheat oven to 350 degrees F (175 degrees C). Spray two 8-inch pans with cooking spray and lightly flour sides and bottoms. Mix cake mix, water, egg whites, and oil in a large bowl until thoroughly combined. Divide batter between pans. Bake cakes in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes. Cool on wire racks, about 15 minutes. Remove cakes from pans and let cool completely, about 30 minutes. Mix vanilla frosting, whipped topping, and grated lemon peel together in a bowl. Place 1 cake on a serving plate, coat with 1/2 the frosting, arrange raspberries on top. Cover with the second cake and frost completely.
Spray wells of plastic ice cube trays or mini muffin pans with cooking spray, set aside. Add boiling water to combined gelatin mixes in medium bowl; stir 2 min. until completely dissolved. Pour into prepared ice cube trays or mini muffin pan cups. Refrigerate 3 hours or until firm. Place one blackberry "head" and one gelatin "body" on each skewer. Decorate with licorice and candy.
Freeze the cabbage leaves or blanch them for about 3 minutes in a large pot of boiling water to soften. Place the ground beef, rice, tomato sauce, chile powder, garlic, onion, salt, and black pepper in a bowl. Mix with your hands until combined. Divide the meat mixture into 8 portions and place the meat on the softened cabbage leaves. Roll the leaves up to form logs and tuck the edges under the logs. Place the tamales into a pressure cooker or slow cooker. Pour diced tomatoes with green chiles over tamales. To cook tamales in a pressure cooker: seal the lid of the pressure cooker and bring it up to full pressure. Reduce the heat to low, maintaining full pressure, and cook for 1 hour. Use the quick-release function or allow the pressure to reduce naturally. To cook tamales in a slow cooker: place the lid on the slow cooker and set it on High. Cook the tamales for 4 hours.
Preheat an oven to 400 degrees F (200 degrees C). Stir together the Parmesan cheese, garlic powder, and basil in a small bowl; set aside. Stir together the Parmesan cheese, garlic powder, and basil in a small bowl; set aside. Spread the cut sides of the hot dog buns with margarine. Sprinkle with the Parmesan cheese mixture and place, margarine-side-up, onto a baking sheet. Bake in the preheated oven until golden brown, about 10 minutes.
Mix confectioners' sugar and cinnamon together on a large, flat plate. Place tortillas on a flat work surface. Place 1/4 cup chocolate chips on the edge closest to you. Fold in opposing edges and roll tortilla up tightly like a burrito. Heat oil in a deep saucepan over medium-high heat. Fry rolled tortillas in hot oil in batches, partially covered, using tongs to rotate them until they are golden brown on all sides, 2 to 3 minutes. Roll in sugar mixture until coated on all sides.
Peel cucumbers, but leave a little on for color and slice by hand as thin as possible. Dry slices with paper towels. Place dried cucumber slices in a large bowl with onion slices. Generously season with salt and pepper. Toss well and let sit 10 minuets, drain any excess liquids. Toss cucumbers and onions in with enough sour cream to coat. Refrigerate until well chilled. Stir, and season with salt and pepper to taste if needed.
Flatten pork steaks lightly with a meat mallet. Combine cornstarch, salt, and ground black pepper in a shallow bowl. Dredge both sides of each pork steak in the cornstarch mixture. Heat olive oil in a pressure cooker over medium heat. Cook pork steaks in hot oil until browned, 2 to 3 minutes per side. Add wine, carrots, celery root, parsley root, and prunes to the pressure cooker. Cover and cook at high pressure according to manufacturer's instructions, about 8 minutes. Remove from heat and release pressure through natural release method. Open the pressure cooker carefully. Transfer carrots, celery root, parsley root, prunes, and cooking liquid to a blender. Cover and hold lid down; blend to the consistency of a thick gravy, 1 to 2 minutes. Pour over pork steaks.
In a large pot with boiling salted water cook macaroni pasta until al dente. Drain. In a large skillet cook ground beef until no pink remains. Drain excess grease. In a large bowl add the tomato juice, diced tomatoes, cooked ground beef, cooked and drained pasta, one package of the grated cheese, and mix well. Pour into a 2 quart casserole baking dish. Spread remaining package of grated cheese over the top. In a 425 degree F (220 degree F) oven bake until the cheese on top is melted, then broil until the cheese is golden brown.
Preheat oven to 425 degrees F (220 degrees C). Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels; crumble. Reserve about 2 tablespoons bacon drippings in the skillet. Cook and stir onion and garlic in reserved bacon drippings over medium heat until onion is softened, 5 to 10 minutes. Place thawed pie crust in a pie dish; prick holes in the bottom and sides of crust using a fork. Bake crust in the preheated oven until lightly browned, about 8 minutes. Remove crust from oven and reduce oven temperature to 325 degrees F (165 degrees C). Whisk half-and-half and sour cream together in a bowl; beat eggs into half-and-half mixture. Mix Swiss cheese, salt, black pepper, and cayenne pepper into half-and-half mixture; add bacon, onion mixture, and parsley. Pour mixture into the crust. Bake in the preheated oven until a knife inserted into the center of the quiche comes out clean, about 45 to 50 minutes. Cool for 10 minutes before slicing into wedges.
Preheat oven to 350 degrees F (180 degrees C). Cook chopped dates and water over low heat until soft. Set aside. Cream together sugar and shortening. Add eggs and beat well. Stir in flour, salt, baking soda, cocoa and vanilla and mix well. Stir in date mixture. Pour in 9 x 11 inch pan and top with chocolate chips and chopped nuts. Bake until toothpick comes out clean. (10 - 15 minutes)
In a medium bowl, stir together the salted salmon, tomatoes, white onion, green onion, sea salt and cayenne pepper. Chill for at least 30 minutes before serving. Serve chilled.
Preheat oven to 350 degrees F (175 degrees C). Combine flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Beat butter, white sugar, and brown sugar in a bowl with an electric mixer until light and fluffy. Beat the first egg into the butter until completely blended, then beat in vanilla extract with the last egg. Mix in flour mixture until just incorporated. Fold in oats and chocolate chips, mixing just enough to evenly combine. Drop tablespoonfuls of the dough 2 inches apart onto ungreased baking sheets. Bake in preheated oven until cookies are set, 11 to 12 minutes. Cool in baking sheets for 10 minutes before removing to cool completely on a wire rack.