HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1/4 cup olive oil in a stockpot over medium heat. Cook neck bones, country-style pork rib, beef chuck, beef rib, and lamb shank in hot oil, turning regularly, until browned on all sides, 7 to 10 minutes. Remove all the meat to a large bowl. Pour another 1/4 cup olive oil into the stockpot and heat over medium heat; stir a pinch of basil, a pinch of mint, and a pinch of red pepper flakes into the oil. Cook and stir onions in hot oil until translucent, about 5 minutes. Add garlic; cook and stir 1 minute more. Stir the tomato paste into the onion mixture until incorporated. Pour crushed tomatoes and water into the mixture and bring to a low boil. Add an additional 2 pinches each of basil, mint, and red pepper flakes. Season with salt and black pepper. Return the browned meats to the tomato mixture; bring to a simmer and cook, stirring every 15 minutes, for 2 1/2 hours. Remove the neck bones and discard. Heat 2 tablespoons olive oil in a skillet over medium heat. Crumble Italian sausage into the skillet; cook and stir until crumbly, evenly browned, and no longer pink, 5 to 7 minutes. Drain and discard any excess grease. Stir sausage into the tomato sauce with sugar. Return the sauce to a simmer and cook another 1 1/2 hours. Mix ground beef, ground pork, eggs, milk, Italian bread crumbs, parsley, Parmesan cheese, and garlic with your hands in a large bowl until evenly mixed; shape into 2-inch balls. Heat 1 1/2 teaspoons in a skillet over medium heat. Cook the meat balls in hot oil until evenly browned, 5 to 7 minutes. Add meatballs to the tomato sauce. Cook at a simmer for 1 hour, adding water as needed to keep sauce from becoming too thick. Remove stockpot from heat; let sit 2 to 3 minutes. Skim and discard any fat from the top of the sauce.
Preheat oven to 300 degrees F (150 degrees C). Whisk ketchup, water, vinegar, butter, onion, paprika, sugar, Worcestershire sauce, mustard, salt, pepper, and steak sauce together in a saucepan. Bring to a simmer; cook 5 minutes, stirring occasionally, for flavors to blend. Spread chicken thighs in a single layer in a baking dish. Pour sauce over chicken thighs. Bake chicken in the preheated oven until thighs are cooked through and sauce is bubbling, about 2 hours. An instant-read meat thermometer inserted into the thickest part of a thigh should read at least 165 degrees F (74 degrees C).
Place the chicken breast halves in a dish with the 1 1/2 cups of teriyaki sauce. Cover and refrigerate 8 hours or overnight. Preheat a grill for high heat. Lightly oil the grill grate. Place chicken breasts on grill, and discard marinade. Cook for 8 minutes per side, or until juices run clear. Brush with the remaining teriyaki sauce during the last 5 minutes. When almost done, place one pineapple ring on top of each breast, and brush with melted butter. In a small saucepan over medium heat, mix the brown sugar, soy sauce, pineapple juice, and Worcestershire sauce. Cook, stirring occasionally, until sugar is dissolved. Serve with chicken for dipping!
Preheat oven to 350 degrees F (175 degrees C). Melt 1 tablespoon of butter in a large skillet over medium-high heat. Stir in garlic, and cook for 30 seconds until fragrant. Add mushrooms, and continue cooking until softened and lightly browned, 4 to 6 minutes. Season with salt and pepper, then set aside to cool. Meanwhile, spread softened butter onto one side of each slice of bread. Press the buttered sides into a muffin tin; set aside. Stir together eggs and cream, then stir in the cooled mushroom mixture. Divide this custard equally among the toast cups. Sprinkle the tops with grated Parmesan cheese. Bake in preheated oven until egg mixture sets, and tops are golden brown, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups. Combine flour and baking soda together in a large bowl. Whisk eggs, butter, and apple cider together in a small bowl. Pour egg mixture over flour mixture and mix until smooth batter forms. Scoop batter into muffin cups, filling each 2/3 of the way full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to wire rack to cool completely, about 45 minutes. Frost muffins with whipped cream. Sprinkle cinnamon on top.
Beat together the cream cheese, sugar, and vanilla extract in a large bowl with an electric mixer until smooth. Beat in the whipped topping until well mixed. Spread about half of the cream cheese mixture into the graham cracker crust. Spread the strawberry preserves in an even layer over the cream cheese mixture. Top the preserves with the remaining half of the cream cheese filling. Cover with plastic wrap and refrigerate until set, about 1 hour.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until softened, about 10 minutes. Add Brussels sprouts and cook for 5 minutes more. Drain. Preheat oven to 375 degrees F (190 degrees C). Grease a baking dish. Beat heavy cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat eggs in a separate bowl until foamy, 2 to 3 minutes, and generously season with salt, pepper, and nutmeg. Stir in Cheddar cheese. Fold in whipped cream. Place drained potatoes and Brussels sprouts in the prepared baking dish. Cover evenly with egg-cream mixture. Bake in the preheated oven until top is lightly browned, 25 to 35 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet. In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well. Bring water and oil to a boil. Pour the boiling water over the matzo meal mixture, and stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes. Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet. Bake at 375 degrees F (190 degrees C) for 50 minutes.
Whisk eggs, milk, Buffalo sauce, and salt together in a shallow bowl. Soak bread in the egg mixture until completely absorbed, at least 30 minutes. Melt butter in a skillet over medium heat until it starts to foam. Arrange soaked bread in the melted butter; sprinkle Parmesan cheese over bread, patting it into the holes of the bread. Fry until bottoms are browned, 3 to 4 minutes. Flip and sprinkle more Parmesan cheese on second side. Cook until bottoms are browned, 3 to 4 minutes. Flip again and cook until cheese is crisp, 2 to 3 minutes.
In food processor, pulse cheese and jalapeno together until finely chopped. Add flour, mustard and pepper. Pulse just to combine. Add butter; pulse until mixture resembles coarse crumbs with butter the size of peas. Pour in 3 tablespoons (45mL) of ice water. Pulse just until dough starts to hold together, adding up to 1 tablespoon (15mL) more water if dough seems dry. Shape into disc. Cover with plastic wrap and chill until firm, 2 hours or for up to 24 hours. (Disc can be frozen for up to 2 months; thaw in fridge before rolling.) Preheat oven to 375 degrees F (190 degrees C). Transfer dough to lightly floured work surface. Roll dough to 1/4-inch (5mm) thickness, dusting with flour to prevent sticking. Using 2-inch (5cm) cookie cutter, cut out rounds. Transfer to parchment paper-lined cookie sheets. Bake in centre of oven for 15 to 20 minutes or until golden. Cool in pan on rack for 5 minutes. Transfer to racks to cool completely.
Cut the tenderloin in half and set the thinner end to the side. Cut the thicker end in half lengthwise. You should have 3 mostly equal pieces. Combine onion, thyme, vinegar, garlic, habanero peppers, ginger, soy sauce, vegetable oil, brown sugar, allspice, black pepper, cayenne pepper, nutmeg, and cinnamon in a blender. Puree until smooth, stopping to scrape down sides. Pour Jerk marinade into a resealable plastic bag. Add pork tenderloin pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 to 6 hours. Preheat an outdoor grill for high heat, and lightly oil the grate. Grill pork, moving if necessary to avoid overcooking the thin parts of the meat, until dark grill marks appear and they lift easily from the grill, 6 to 7 minutes each side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Heat the oil in a saucepan over medium-high heat; cook the onion in the hot oil until tender, about 5 minutes. Add the ground beef, bell peppers, tomatoes, tomato sauce, tomato paste, and red pepper flakes to the saucepan; stir. Reduce heat to medium-low; simmer until the peppers are soft and the beef is tender, 4 to 6 hours.
Layer the ingredients in a 1 quart or 1 liter jar, in the order listed. Attach a tag with the following instructions: Cranberry Hootycreeks 1. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet or line with parchment paper. 2. In a medium bowl, beat together 1/2 cup softened butter, 1 egg and 1 teaspoon of vanilla until fluffy. Add the entire jar of ingredients, and mix together by hand until well blended. Drop by heaping spoonfuls onto the prepared baking sheets. 3. Bake for 8 to 10 minutes, or until edges start to brown. Cool on baking sheets, or remove to cool on wire racks.
Bring water and margarine to a boil in a saucepan; stir in stuffing mix. Cover and remove from heat. Let stand until stuffing is softened, about 5 minutes. Fluff with a fork. Spoon about 1/2 cup stuffing over each slice of turkey. Roll turkey around stuffing and arrange rolls in a microwave-safe dish, seam-side down. Pour gravy over rolls. Heat in a microwave on high until gravy is bubbly, about 5 minutes.
Bring a pot of water to a boil and add sweet potatoes. Boil until potatoes can be pierced with a fork but are still firm, about 15 minutes. Do not over-boil, or they will be messy to grate. Drain and let cool. Grate sweet potatoes into a bowl using a box grater. Carefully mix in Cajun seasoning. Form mixture into tot-shaped cylinders. Spray the air fryer basket with olive oil spray. Place tots in the basket in a single row without touching each other or the sides of the basket. Spray tots with olive oil spray and sprinkle with sea salt. Heat air fryer to 400 degrees F (200 degrees C) and cook tots for 8 minutes. Turn, spray with more olive oil spray, and sprinkle with more sea salt. Cook for 8 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt or tube pan. Combine cake mix, pudding mix, eggs, coffee, 3/4 cup liqueur, and oil with an electric mixer at low speed until moistened. Beat for two minutes at high speed. Pour batter into prepared pan. Bake for 45 to 55 minutes, or until done. Cool for 30 minutes. Invert onto serving plate, and prick top with a fork. Heat frosting in a small pan. Remove from heat, and stir in 3/4 cup liqueur. Drizzle glaze over top of cake, allowing it to soak in and drizzle over sides. Repeat until glaze is used up.
In a large bowl, break bread into small pieces. Add oats and milk; stir. Let stand for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking pan. To the milk mixture add: butter, bananas, brown sugar and raisins (if desired). Stir just to combine and pour into prepared pan. Bake at 350 degrees F (175 degrees C) for 45-55 minutes, or until pudding has set. Cool before serving.
Place ice, avocado, maple syrup, milk, sweetened condensed milk, and vanilla powder into a blender. Puree until smooth.
In a large mixing bowl, cream together softened cream cheese, mayonnaise, and 3 tablespoons of reserved pineapple juice. Add pineapple and mix thoroughly. Gently fold in whipped cream and marshmallows. Transfer the mixture to a serving bowl, smoothing top with a rubber spatula or large spoon. Cover and refrigerate, 8 hours to overnight. Serve chilled.
Preheat oven to 400 degrees F (200 degrees C). Roast sweet potatoes in the preheated oven until tender, about 1 hour; set aside until cool enough to handle. Halve cooled sweet potatoes lengthwise and scoop the flesh from the peels. Discard potato peels. Mash the sweet potato flesh on a work surface and allow to rest for at least 30 minutes to cool and release moisture. Transfer mashed sweet potatoes to a bowl and mix with egg yolks, ricotta cheese, and 3/4 cup Parmigiano-Reggiano cheese. Stir in salt, black pepper, and nutmeg. Add flour gradually to the sweet potato mixture until the dough holds together. Start with 1/4 cup each semolina flour and all-purpose flour, adding more as you need to. Scoop dough by teaspoonful and roll into marble-size balls. Sprinkle a baking sheet generously with semolina flour and place gnudi onto the prepared baking sheet. Refrigerate at least 1 hour or overnight for best texture. Bring a large pot of salted water to a boil. Reduce heat to low and let the water simmer. Gently drop gnudi, about 12 at a time, into the simmering water and cook until they rise to the surface, about 4 minutes. Simmer for 4 more minutes and remove with a slotted spoon. Keep boiled gnudi warm while you finish cooking remaining batches. Melt butter in a large skillet over medium heat and cook whole sage leaves until they wilt and are beginning to brown, about 2 minutes; remove leaves. Retain butter in skillet. Stir chopped sage into the hot butter and cook until the butter begins to brown and give off a nutty fragrance, about 2 minutes. Gently mix the gnudi into the butter and sage until gnudi are coated. Garnish with whole sage leaves and sprinkle with 2 tablespoons Parmigiano-Reggiano cheese to serve.
Cut candy bars in half lengthwise, then into 1/4 inch pieces. Place candy pieces over bottom of pie crust. In a small bowl, combine sugar and cream cheese; beat until smooth. Add eggs one at a time, beating well after each addition. Add sour cream and peanut butter; beat until mixture is smooth. Pour filling over candy pieces. Bake at 325 degrees F (165 degrees C) for 30 to 40 minutes. In a small saucepan, heat whipping cream until very warm. Remove from heat, and stir in chocolate chips until smooth. Spread over top of pie. Refrigerate 2 to 3 hours before serving.
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a small saucepan, combine the diced onion, sugar, black pepper, celery salt, mustard, vegetable oil, and vinegar. Whisk over high heat until all ingredients are well mixed and onions are translucent. Remove from heat and refrigerate until cool. In a large bowl, combine the eggs, spinach, iceberg, bacon, croutons and onion rings. Toss together. Pour dressing over salad and toss to coat evenly.
Place packaged popcorn in the microwave; cook on high until popping begins to slow down, about 2 1/2 minutes. Pour popcorn into a large bowl. Remove any unpopped kernels. Place almond bark in a saucepan and melt over medium-low heat, stirring constantly so it does not burn on the bottom, about 8 minutes. Pour melted almond bark over popcorn and stir to coat evenly. Pour out onto a baking sheet to cool.
Preheat oven to 400 degrees F (205 degrees C). Place garlic on a baking sheet, and drizzle with olive oil. Roast for 15 to 20 minutes, or until soft. Set aside. Meanwhile, melt 1/4 cup butter in a skillet over medium heat. Cook and stir onion and apple in butter until tender and browned. Set aside. Arrange brie on top of thawed puff pastry. Top the cheese with the apple and onion mixture. Fold puff pastry over the cheese, and pinch closed. Brush with melted butter. Bake about 20 to 25 minutes, or until golden brown. Serve warm. Garnish with whole cloves of roasted garlic.
Preheat oven to 350 F (175 degree C). In a medium size bowl, toss apples with sugar, flour, cinnamon, lemon juice, and water; spread evenly into a 8x8 inch pan. In another bowl, mix together flour, brown sugar, oats, and butter; spoon mixture evenly over apples. In a heavy sauce pan over low heat, melt the caramels with the evaporated milk. Heat , stirring frequently, until mixture has a smooth consistency. Drizzle the caramel sauce over the top of the crumble. Bake in preheated oven for about 45 minutes (apple mixture will bubble and topping will be golden brown).
Sprinkle chicken breasts lightly with salt and pepper. Grill or broil until no longer pink. Cube cooked chicken. Prepare broccoli according to package directions, and drain well. Prepare spaghetti according to package directions. Drain well. Process garlic cloves with garlic press, and combine with olive oil. Toss pasta with chicken, broccoli, and garlic/oil combination. Season with salt and pepper to taste. Sprinkle with grated Parmesan cheese.
Combine walnuts and garlic in Oster(R) Versa(R) Performance Blender; PULSE on HIGH 2 to 3 times to chop finely. Add remaining ingredients; select programmed DIP/SALSA setting. If necessary PULSE on HIGH 5 to 6 times to combine.
Preheat grill for medium heat. In a large bowl, coat eggplant with olive oil and balsamic vinegar. Season with salt and pepper. Arrange half of the eggplant slices on a tray. Place a slice of tomato and a slice of goat cheese on each slice of eggplant. Sprinkle a little salt and pepper on the tomatoes and cheese. Top with remaining slices of eggplant, and secure each bundle with a toothpick. Lightly oil the grill grate. Remove toothpicks, and arrange bundles on grate. Cook about 7 to 8 minutes, then carefully flip. Continue cooking for 6 to 7 minutes.
Mix the flour, baking powder, salt, and sugar together. Cut in the butter until well-blended. Stir in the eggs and mix thoroughly. Knead dough on a floured surface until dough is elastic. Let dough rest for 1 hour. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Divide dough into 4 parts, keeping each piece covered until ready to use. Roll each piece into a thin rectangle, about 8x10 inches. Cut dough into strips about 8 inches long and 3/4 inch wide. Tie each strip into loose knot. Fry cookies in hot oil 3 to 4 at a time, until golden brown. Transfer cookies to a paper towel-lined plate. Drain well and sprinkle with confectioners' sugar and honey, if desired. Serve hot or cold. Store any uneaten cookies in an airtight container (see Editor's Note).
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Beat sugar, cocoa powder, and shortening together in a large bowl with an electric mixer until light and fluffy. Beat in 1 egg at a time until smooth. Sift 2 cups flour, baking soda, and salt together in a separate bowl. Add portions of flour mixture and milk alternately, beating well after each addition. Stir in boiling water and vanilla extract to form a thin batter. Pour batter into prepared baking dish. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 30 minutes. Cool in the baking dish for 10 minutes before removing to cool completely on a wire rack.
Blend 2 cups water, tomato paste, lemon juice, sugar, and salt together in a blender until smooth; pour into a 1/2 gallon container. Stir 3 cups water into mixture. Refrigerate until thickened, about 1 hour. Add 1 more cup water if juice is too thick.
Line a 9x9 inch pan with aluminum foil. Butter the foil or spray with cooking spray and set aside. In a 3-quart saucepan, heat milk and sugar over medium heat. Bring to a boil, stirring occasionally with a wooden spoon. Mix in pumpkin puree and cinnamon; bring back to a boil. Cook, stirring constantly, for 18 minutes (see Editor's Note). Remove saucepan from the heat. Allow to cool slightly, 2 to 3 minutes. Pour white chocolate chips in a large bowl. Pour fudge mixture over white chocolate chips. Let stand 5 minutes to allow white chocolate to soften; stir until smooth. Mix in marshmallow creme, butter, and vanilla until butter is melted and mixture is smooth. Pour into prepared pan. Cool, remove from pan, and cut into squares. Store in a cool, dry place.
In a VERY LARGE BOWL, cream together the butter and sugar until smooth. Beat in the eggs one at a time then stir in the vanilla and milk. Add candied cherries and pineapple, raisins and nuts mixed with flour. Stir in oatmeal and coconut. Make balls the size of a large walnut and slightly flatten. Place on ungreased cookie sheets. Bake at 300 degrees F (150 degrees C) one pan at a time on middle rack of oven, for 10 to 12 minutes, or until bottoms are light brown. Cookies will look underdone. Sprinkle with nutmeg and leave on cookie sheet for 10 minutes to finish cooking. Transfer to cooling rack. Have lots of containers ready!!
Place cubed butter in a bowl; lower into a large bowl full of ice to keep cold. Combine flour, salt, and sugar in a food processor; pulse twice. Add 1/4 cup of the butter cubes and pulse 4 times. Repeat with the remaining butter cubes, 1/4 cup at a time. Place mixture into a large, chilled bowl. Combine 1/2 cup plus 1 tablespoon ice water and lemon juice in a small bowl. Add 1/2 the mixture to the flour-butter mixture and toss until just combined; dough should be lumpy with bits of solid butter. Place dough on a floured work surface. Knead lightly to form a ball. Wrap tightly with plastic wrap and refrigerate for 30 minutes. Roll chilled dough out into a square. Place whipped butter in the center of the dough and smooth outward, leaving a 1/2-inch edge. Fold dough in half; pinch edges and seal. Wrap in plastic wrap and chill for another 30 minutes. Roll dough out into a rectangle. Fold 1/3 of the dough into the center. Fold the other side toward the center to overlap the first fold. Rotate dough 90 degrees. Roll out into a rectangle again. Repeat folding. Make 2 indents in the top of the dough with your finger to show you've completed 2 folds. Wrap dough again and chill for 30 minutes. Repeat folding and rolling 4 more times, marking the dough before chilling every time. Cut in half after the sixth fold; wrap each half and chill.
Place mushrooms, red bell peppers, and red onion in a 9x13-inch baking dish. Whisk olive oil, lime juice, grill seasoning, garlic, and cayenne pepper in a small bowl; pour over vegetables. Toss to coat and allow vegetables to marinate for at least 30 minutes. Preheat grill for medium heat and lightly oil the grate. Remove vegetables from the marinade, and shake off excess. Reserve remaining marinade. Grill vegetables on preheated grill until tender, about 5 minutes. Transfer grilled vegetables to a large platter. Whisk remaining marinade with balsamic vinegar; pour over vegetables. Top with avocado and goat cheese, then season with salt and pepper. Sprinkle with basil to serve.
In a medium-size pot, place one inch of water, 1/2 teaspoon salt, and eggplant. Cover pot and cook 15 minutes, or until eggplant is tender. Drain well. Chop the cooked eggplant. In a large bowl, combine eggplant, onion, green pepper, 3/4 cup bread crumbs, 1 egg, cheese, paprika, pepper and remaining salt. Cool and chill 2 to 3 hours or overnight. Place flour in a bowl. Beat the remaining egg in a separate small bowl. Drop mixture by heaping teaspoonfuls into the flour and coat completely. Then dip the eggplant balls into the beaten egg; finally, coat the balls with the remaining bread crumbs. In a large skillet, heat vegetable oil and fry eggplant balls until they are heated through.
Place mint leaves and sugar in the bottom of a collins glass. Crush mint using a muddler. Add rum and lime slices to glass and muddle again. Top with sparkling wine and crushed ice.