HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir tomato salsa, chipotle salsa, and pineapple preserves in crock of a slow cooker. Add chicken and turn to coat in salsa mixture. Cook on Low until chicken is tender and easily shredded, 3 to 4 hours. Remove chicken to a cutting board; shred with 2 forks. Return shredded chicken to salsa mixture, stir, and continue cooking for 1 hour more.
Preheat an outdoor grill for medium heat. Place one eggplant half and one tomato half on each sheet of aluminum foil. Sprinkle with garlic salt and black pepper. Drizzle with the olive oil. Fold the foil up to form packets. Grill the packets until the eggplant and tomato are very tender, about 15 minutes.
Trim any fat from round steak and slice meat into thin 2 to 3 inch long strips. Remove the seeds and core from the green bell pepper, and slice into thin 3 inch long strips. In a large frying pan over medium to high heat add oil and cook meat until medium rare, add peppers and continue cooking until meat is browned. Reduce heat to simmer and add tomatoes, soy sauce, garlic powder, black pepper and ginger. Cover and simmer 10 minutes. Dissolve bullion cube and corn starch in 2 cups water and stir well before adding to simmering beef. Cover and simmer 10 minutes, stirring occasionally, until sauce resembles the consistency of gravy. Remove from heat and serve over a bed of rice. To cook rice: In a saucepan, bring 2 cups of water to a boil. Stir in 1 cup of rice. Cover and reduce heat to a simmer. Simmer for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9x5-inch bread pans. In a small bowl, combine milk, sugar and molasses. Mix together whole wheat flour, all-purpose flour, salt, baking soda and baking powder. Add to milk mixture and mix well. Pour mixture into bread pans. Bake in preheated oven until a tester inserted in the centers comes out clean, about 45 minutes. Let bread cool in pans for 10 minutes, then invert on wire rack and allow to cool completely.
Bring 2/3 cup water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, 15 to 20 minutes. Heat olive oil in a skillet over medium heat; saute kale and garlic in the hot oil until kale is wilted, about 5 minutes. Season with salt and pepper. Stir quinoa into kale mixture and add sesame oil; cook until flavors blend, about 5 more minutes. Add 1 tablespoon water to mixture to keep from sticking.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a medium bowl, mix bacon, Cheddar cheese, green onions and mayonnaise. Adjust the amount of mayonnaise as needed, using just enough to make the mixture stick together. Mold the mixture into a ball. Spread ball with strawberry preserves. Chill in the refrigerator until serving.
Place leftover turkey (meat, bones, skin) into a stock pot. Add 1 chopped onion and 2 ribs chopped celery and water or chicken broth (or half of each). Bring to a simmer over high heat; reduce heat to low and continue to cook at a low simmer. Skim off scum as it forms, but don't remove any fat. Cook until broth is rich and any turkey meat has been rendered flavorless, about 3 hours. While broth cooks, skim off fat as it rises to the surface and save it in a bowl. Save about 4 tablespoons turkey fat. After removing surface fat, strain broth into a bowl. Lightly whisk 2 eggs in a separate mixing bowl. Add 2 tablespoons cooled rendered turkey fat and whisk to mix. Whisk in salt, pepper, and cayenne. Mix in seltzer water. Add matzo meal and mix with a fork until mixture begins to thicken up, 1 or 2 minutes. Cover bowl with plastic wrap and refrigerate until firm, about 30 minutes. Heat 2 tablespoons turkey fat in a large pot over medium heat. Add 1 cup diced onions, 1/2 cup diced carrots, 1/2 cup diced celery, and salt. Cook until onions start to turn translucent, 6 or 7 minutes. Add sliced garlic and cook an additional minute. Add turkey broth and bring to a simmer. Simmer until vegetables are tender, about 20 minutes. Check seasoning and adjust salt, if necessary. Divide matzo ball dough into 8 pieces and roll each into a ball using your wet hands. Bring a pot of salted cold water to a boil. Gently place matzo balls into the boiling water. Reduce heat so they simmer gently; cover the pot. Simmer until matzo balls are cooked through, about 30 minutes, adjusting heat as they cook so a gentle simmer continues. Transfer to hot serving bowls, 2 per serving. Stir freshly chopped parsley and dill into soup. Ladle hot soup over the matzo balls.
Preheat oven to 350 degrees F (175 degrees C). Grease and place a layer of waxed paper in a 9x13-inch baking pan. Butter and flour the waxed paper layer. Mix flour, white sugar, pineapple, baking soda, eggs, 1 cup coconut, and 1 cup walnuts together in a bowl. Pour batter into prepared baking pan. Bake in the preheated oven until cake is golden brown and a toothpick inserted in the center comes out clean, 40 to 45 minutes. Let cool for about 15 minutes in the pan; run a knife around the edge of the cake to loosen from pan. Flip onto cooling rack. Whip butter, cream cheese, confectioners' sugar, and vanilla extract together in a bowl until light and creamy. Frost the cooled cake. Top with about 1/2 cup chopped walnuts and 1/2 cup shredded coconut.
Preheat oven to 325 degrees F (165 degrees C). Line muffin cups with paper liners. Melt together butter and chocolate chips. Stir and set aside to cool. In a separate bowl, combine the eggs, vanilla, sugar and flour. Add the butter chocolate mixture and stir together well. Fill paper lined muffin pans 2/3 full. Bake at 325 degrees F(165 degrees C) for 25 minutes.
Stir together the sugar, cocoa powder, butter, and chestnut puree in a bowl. Fold in the almonds and walnuts until evenly blended. Pat the mixture into a log and wrap tightly with wax paper. Refrigerate overnight before slicing to serve.
Place water and oats in a microwave-safe bowl. Cook at 50% power, stirring half way through cooking, until oats are softened, 3 to 5 minutes. Stir in butter until melted. Stir in bacon bits and Creole seasoning until evenly distributed.
Preheat oven to 200 degrees F (95 degrees C). Beat eggs with salt and pepper in a shallow dish. Spread flour in another dish and bread crumbs in a third dish. Working with one piece at a time, gently press chicken into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded chicken onto a plate while breading the rest; do not stack. Heat vegetable oil in a large skillet over medium heat. Pan-fry chicken in batches of 2 or 3 pieces until golden brown and no longer pink in the center, about 2 to 4 minutes per side. Transfer cooked chicken to a baking sheet and keep warm in preheated oven while cooking remaining chicken. Serve with lemon wedges.
Preheat the oven to 325 degrees F (165 degrees C). Mix the flour with 1/2 cup of sugar. Add the water gradually and cook on top of a double boiler for 15 minutes, stirring constantly, or until thickened. Combine the remaining 1/2 cup of sugar with the yolks and salt and mix well with a whisk until the sugar is dissolved. Add the hot flour mixture to the yolk mixture gradually, mixing all the time. Return to the double boiler and cook for about 3 minutes more or until the mixture is thick and smooth. Add the butter, extract, and vinegar. Mix well and remove from heat. Place a piece of plastic on top of this custard. Meanwhile, beat the egg whites until foamy and gradually add the 6 tablespoons sugar. Beat until a stiff, glossy peak is achieved. Pour the custard filling into the prebaked shell ( the custard should still be hot, if not, heat up a again before adding to shell). Top with the meringue. Spread the meringue all over the top of the pie, sealing to the edges of the crust. Place into the oven and bake until the meringue is a nice nut brown, about 15 minutes. Traditionally, this pie is served hot.
Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl. Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes. Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface. Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.
Spray a heavy nonstick skillet with cooking spray and place over high heat. Add tempeh and onion; cook and stir until onion softens, about 5 minutes. Add squash and tomatoes; cook and stir until squash begins to soften, 5 to 8 minutes. Stir balsamic vinegar, lime juice, and agave nectar into the skillet. Toss until mixture is well coated. Season with pepper and salt. Add arugula; toss until it begins to wilt, 1 to 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Beat butter, brown sugar, and 3/4 cup white sugar with an electric mixer in a large bowl until smooth. Add cookie butter and peanut butter; beat until fluffy. Mix flour, egg, baking soda, baking powder, and salt into the butter mixture creating a cookie dough. Roll dough into teaspoon-size balls. Spread 1/3 cup sugar into a shallow dish. Roll dough balls in the sugar to coat and arrange onto the prepared baking sheet. Press dough balls with a fork twice to flatten slightly and press a crosshatch shape into the top of the cookies. Bake in preheated oven until golden brown, about 12 minutes.
Heat vegetable oil in a large skillet over medium-high heat. Place peppers in the skillet; cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes. Remove from heat. Transfer whole hot peppers to 1 quart mason jar and press down. Combine white vinegar, sugar, garlic, black peppercorns, and red pepper flakes in a saucepan over medium-high heat. Bring to a boil, remove from heat. Pour mixture over peppers into mason jar, leaving about 1/2-inch head space. Screw on 2-piece top; let seal over 24 hours.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Mash chickpeas roughly in a bowl. Add cooked quinoa, chicken, egg whites, beets, oat bran, onion, prunes, poblano pepper, salt, chile powder, cumin, and black pepper. Mix well. Form into 6 equal-size patties. Wrap in aluminum foil. Bake in the preheated oven until no longer pink in the center and any juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
In a blender, combine strawberries, banana and peaches. Blend until fruit is pureed. Blend in the juice. Add ice and blend to desired consistency. Pour into glasses and serve. Watch Now
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Mix flour, cornmeal, onion, milk, egg, celery, garlic, and Cajun seasoning in a bowl. Drop ping pong ball-sized balls of batter, about 5 at a time, into the hot oil. Fry until golden brown, about 5 minutes. Remove hush puppies with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter.
Preheat oven to 350 degrees F (175 degrees C). In large bowl, cream together the butter, brown sugar and white sugar until smooth. Beat in the eggs, then stir in the creme de menthe liqueur. Combine the flour, baking soda and salt; stir into the mint mixture. Mix in the chocolate chips by hand using a wooden spoon. Drop dough by heaping teaspoonfuls onto an ungreased cookie sheet. Cookies should be at least 2 inches apart. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
In a large bowl, combine the tomato and clam juice cocktail, shrimp, avocados, cucumbers, tomatoes, red onion, cilantro, lemon juice, salt, and pepper. Refrigerate until ready to serve.
Preheat oven to 375 degrees F (190 degrees C). Spread crescent roll dough out into an 11x14-inch jelly roll pan; pinch perforations and seams together to make a crust. Bake in the preheated oven until crust is lightly golden brown, about 10 minutes. Let cool completely. Mix cream cheese, mayonnaise, and vegetable soup mix together in a bowl. Spread cream cheese mixture over the crust. Sprinkle pizza with radishes, green, red, and yellow bell pepper, broccoli, cauliflower, carrot, and celery, pressing vegetables into the cream cheese mixture. Cut pizza into squares, cover with plastic wrap, and refrigerate overnight to blend flavors.
Preheat oven to 350 degrees F. Mix cream cheese, sour cream, 1/2 cup of the Cheddar cheese and Seasoning Mix in medium bowl until well blended. Stir in chicken. Spoon into lightly greased pie plate. Top with remaining 1/2 cup Cheddar cheese. Bake 20 minutes or until heated through. Sprinkle with blue cheese, if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour baking pan; 9x13 inch, or 2 round 9 inch pans. In a large bowl, measure flour, sugar, baking powder, salt, shortening, milk and the vanilla into a large mixing bowl. Beat 2 minutes on high speed, scraping bowl occasionally. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into pan(s), Bake 9x13 inch cake for 35 to 40 minutes. If using 9 inch rounds, bake 30 to 35 minutes. A toothpick inserted into the cake will come out clean.
Preheat oven to 400 degrees F (200 degrees C). Line a cookie sheet with parchment paper and lightly grease. These cookies are really sticky. In a large bowl, mix together the corn syrup, brown sugar, egg, lemon juice, and lemon zest, with an electric mixer. Sift together the flour, baking soda, cinnamon, cloves, nutmeg, and cardamom, and stir into the sugar mixture. Add candied fruits and chopped nuts; mix well. Drop dough by tablespoons onto prepared cookie sheet, about 4 inches apart. Spread dough into a 3 inch circle. Bake in the preheated oven for 12 to 14 minutes, cookies should be browned and firm.
Preheat oven to 375 degrees F (190 degrees C). Mix ground beef, oats, onion, egg, water, garlic powder, salt, and black pepper together in a large bowl; shape into 1-inch balls and arrange into a large baking dish. Bake in preheated oven until very firm, hot, and grey in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Drain fat from the dish. Stir hot sauce, butter, and honey together in a bowl until smooth; pour over the meatballs. Turn meatballs to coat.
Fill a large saucepan with 2 to 3 inches of water and bring to a boil over high heat. Reduce the heat to medium-low, pour in the vinegar and 2 teaspoons of salt, and keep the water at a gentle simmer. While waiting for the water to simmer, place a slice of mozzarella cheese and a thick slice of tomato onto each English muffin half, and toast in a toaster oven until the cheese softens and the English muffin has toasted, about 5 minutes. Crack an egg into a small bowl. Holding the bowl just above the surface of the water, gently slip the egg into the simmering water. Repeat with the remaining eggs. Poach the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. Remove the eggs from the water with a slotted spoon, and dab on a kitchen towel to remove excess water. To assemble, place a poached egg on top of each English muffin. Spoon a teaspoon of pesto sauce onto each egg and sprinkle with salt to taste.
Preheat oven to 350 degrees F (175 degrees C). Line a baking pan with parchment paper and lightly grease. Combine flax seed meal, sugar substitute, dill weed, salt, baking powder, garlic powder, and onion powder in a bowl. Mix well. Stir in eggs, cottage cheese, water, and oil; combine well, making sure there are no obvious strings of egg white. Let batter rest until slightly thickened, 2 to 3 minutes. Pour batter into the prepared pan. Spread into a rectangle 1 to 2 inches from the sides of pan. Bake in the preheated oven until browning and the top springs back when pressed, about 20 minutes. Let cool before slicing.
Preheat grill for high heat. Lightly oil grate. Grill chicken 10 minutes on each side, or until juices run clear. Remove from heat, cool, and cube. In a large bowl, toss together the chicken, celery, red bell pepper, onion, and corn. In a small bowl, mix together the barbeque sauce and mayonnaise. Pour over the chicken and veggies. Stir, and chill until ready to serve.
Place beef in a Dutch oven over medium heat. Pour in water. Cover, and cook for 30 minutes. Remove cover, and cook until liquid has evaporated, and beef is well browned, about 10 minutes. In a medium bowl, combine beef broth, red wine vinegar, chili powder and cumin. Pour over beef. Cover, and cook until meat is very tender, and pulls apart easily, about 2 hours. Allow to cool, then shred and mix with pan juices. Preheat oven to 500 degrees F (260 degrees C). Brush both sides of each tortilla with melted butter. Spoon shredded beef filling down center of each tortilla. Fold ends over filling, then fold sides to center to make a packet. Place chimichangas, seam side down, in a 9- by 13-inch baking pan. Bake in preheated oven for 8 to 10 minutes, or until golden brown. Serve with shredded cheese, sour cream and salsa.
Mix agar-agar into 1/2 cup of cold water. Bring sugar and 3/4 cup water to a boil in a saucepan. Do not stir once syrup begins to boil. Heat to 238 degrees F (114 degrees C) or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface. Remove from heat and add the agar-agar. Pour syrup into a glass bowl; let cool briefly. Beat the syrup using an electric mixer until thick and white. Mix in vanilla extract and salt until the marshmallow mixture is combined. Mix 2 tablespoons confectioners' sugar and cornstarch together; spread over the bottom of a 9-inch baking pan. Pour the marshmallow mixture on top; let stand until firm, at least 1 hour. Cut into square marshmallows using a wet knife. Dust with remaining confectioners' sugar.
Heat oil in large skillet over medium-high heat. Add chicken; cook and stir 4 to 5 minutes or until cooked through. Add soup, peas and milk; bring to a boil. Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Stir in bacon bits and Parmesan cheese.
Place flounder fillets in a small glass dish. Mix lemon juice, garlic, cumin, and paprika in a small bowl; pour over flounder fillets. Cover dish with plastic wrap and marinate flounder in refrigerator for 2 hours. Mix flour, dill weed, and cayenne pepper together on a piece of waxed paper. Beat egg and water together in a wide bowl. Heat oil in a large skillet over medium heat. Gently press the flounder fillets into the flour mixture to coat; shake to remove excess flour. Dip into the beaten egg to coat and immediately return to the flour mixture to coat. Fry flounder in hot oil until the fish flakes easily with a fork, about 5 minutes per side.
Preheat oven to 350 degrees F. In a large bowl, mix all ingredients until well blended. Drop on greased cookie sheets and bake for 12 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place butter (not softened) in a large mixing bowl. Add flour, sugar and corn starch. Mix with hands (do not use a mixer) until blended and most of dough is like course cornmeal. It will be very lumpy. Spread a portion of the dough into the bottom of a glass pie pan and press firmly into the pan. Add dough until the thickness is about 1/2 inch thick. Place in oven and bake until edges are golden brown. Remove from oven and use a fork to create perforations. Shortbread will break easily when cooled. Remove from pie pan by placing a plate to cover, then flipping over - shortbread will fall out in one piece.
Preheat oven to 200 degrees F (95 degrees C). Pour popcorn into a very large bowl. Combine brown sugar, butter, corn syrup, and salt in a saucepan over medium-low heat. Cook, stirring continuously, until mixture begins to bubble, but not boil, about 10 minutes. Remove from heat; stir in baking soda carefully. Pour over popcorn; mix until evenly coated. Spread coated popcorn on 2 jelly roll pans. Bake in the preheated oven, stirring every 15 minutes, until a cooled piece of popcorn is crunchy, about 1 hour.
Prepare pudding mix according to package directions for pie filling. When pudding begins to boil, turn heat to low and mix in cream cheese and sugar. Stir until cream cheese is completely blended into mixture. Pour mixture into crust. Chill at least 1 hour before serving.
Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain. Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.
Preheat oven to 350 degrees F (175 degrees C). Spray two 8x4 inch loaf pans with non-stick cooking spray. Combine the flour, brown sugar, baking soda, baking powder, salt, ground cinnamon and ground cloves in a large bowl and mix well. Set aside. Mix the egg substitute, cranberry sauce, pureed pumpkin, vegetable oil and grated orange zest together. Add this mixture to the flour mixture and stir until just moistened. Pour batter into the prepared pans. Sprinkle the top of each loaf with the chopped nuts. Bake at 350 degrees F (175 degrees C) for 55 to 60 minutes or until a toothpick inserted in the center comes out clean. Let loaves cool for 10 minutes then remove from pans. Can be made even lower in fat by substituting 1/3 cup applesauce for the 1/3 cup vegetable oil.
Preheat and grease a waffle iron according to manufacturer's instructions. Sift flour, baking powder, and salt together in a bowl. Whisk buttermilk, yogurt, butter, eggs, and sugar together in a separate bowl; stir into flour mixture until batter is smooth. Fold strawberries into batter. Pour about 1/3 cup batter into preheated waffle iron; cook until lightly browned, 5 to 7 minutes. Repeat with remaining batter.
Place the cherry into a chilled martini glass. Pour in the vodka, then the pineapple juice. Slowly pour in the grenadine. It should sink to the bottom with the cherry. Mix together before drinking.
Melt butter with olive oil in a large skillet over medium heat. Cook shallot and garlic in the hot butter mixture, stirring frequently, until soft and slightly browned, 5 to 10 minutes. Stir green beans with shallot mixture; season with salt and pepper. Cook and stir green beans until tender, about 12 minutes. Remove skillet from heat and sprinkle Parmesan cheese over the green beans.
Mix cream cheese and mayonnaise together in a large bowl. Stir Cheddar cheese, tomatoes with green chile peppers, corn, green bell pepper, and green onion into cream cheese mixture. Cover and refrigerate for flavors to blend, 2 hours to overnight.
Mix flour, sugar, baking powder, baking soda, and cinnamon together in a bowl. Whisk milk, eggs, and melted butter together in a separate bowl. Pour milk mixture into flour mixture. Whisk until well blended. Heat a lightly oiled griddle over medium heat. Drop batter by 1/4 cup measures onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.