HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oven to 325 degrees F. Grate 1 teaspoon zest from the lemon. Heat the olive oil in a roasting pan over medium-high heat. Add the beef and cook until well browned on both sides. Remove the beef from the pan. Pour off all but 1 tablespoon pan drippings. Reduce the heat to medium. Add the garlic cloves to the pan and cook until golden, stirring occasionally. Add the vinegar to the pan and cook and stir for 1 minute, scraping up the browned bits from the bottom of the pan. Stir in the stock, thyme and rosemary sprigs. Reduce the heat to low. Cook for 5 minutes. Season with black pepper. Return the beef to the pan. Spoon the stock mixture over the beef. Cover the pan. Bake for 2 1/2 hours or until the beef is fork-tender. Baste the beef with the pan juices every 30 minutes. Remove the beef from the pan, cover and keep warm. Strain the pan drippings through a sieve into a medium bowl, reserving the garlic and discarding the thyme and rosemary sprigs. Spoon off any fat. Place about half the garlic cloves and about 1 cup pan drippings into a food processor or blender. Cover and process until the mixture is smooth. Heat the garlic mixture, remaining garlic cloves, remaining pan drippings, chopped rosemary, minced garlic and lemon zest in a 10-inch skillet over medium-high heat to a boil. Cook and stir until the gravy is thickened. Serve the gravy with the beef.
Blend cherries, ice, almond milk, and coconut water together in a blender until smooth.
Preheat grill for high heat. In a small bowl, stir together the garlic powder, onion powder, paprika, lemon pepper, and sea salt. Sprinkle seasonings onto the fish. In a small saucepan over medium heat, melt the butter with the garlic and parsley. Remove from heat when the butter has melted, and set aside. Lightly oil grill grate. Grill fish for 7 minutes, then turn and drizzle with butter. Continue cooking for 7 minutes, or until easily flaked with a fork. Drizzle with olive oil before serving.
Heat vegetable oil in a saucepan over medium heat. Add onion; cook and stir until slightly softened, 3 to 4 minutes. Stir in grape tomatoes; cook until they begin to release their juices, about 2 minutes. Stir in tomato paste and crushed tomatoes. Cover and cook until fragrant, about 5 minutes. Remove saucepan from heat. Add water, okra pods, red pepper flakes, chicken bouillon, salt, and curry powder. Return saucepan to medium heat; simmer soup for 10 minutes. Reduce heat to medium-low and stir in shredded chicken. Simmer until okra is soft and chicken is heated through, stirring occasionally, 8 to 10 minutes.
Heat a large skillet over medium heat. Add the chorizo, bell pepper and onion; cook and stir until chorizo is browned and vegetables are tender. Drain excess grease. Pour in the baked beans, and simmer over low heat for 30 minutes. Serve in tortillas with shredded cheese and sour cream.
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13 inch pan with cooking spray. Arrange the salmon skin side down in the prepared pan, and lightly coat with the Dijon mustard. Place the garlic and onion slices on the salmon fillets. Season with tarragon, salt, and pepper. Bake 20 minutes in the preheated oven, or until salmon is easily flaked with a fork.
Melt 1/2 cup of butter in a saucepan over low heat, and stir in the sugar and cocoa powder until the mixture is smooth. Whisk in egg and vanilla extract, remove from heat, and stir in the graham cracker crumbs, coconut, and walnuts until well combined. Press the mixture into a 9x9-inch square pan, and refrigerate until cold, about 1 hour. Place 1/3 cup of room temperature butter into a mixing bowl, and stir custard powder and milk into the butter to make a smooth, creamy mixture. Stir in confectioners' sugar, about 1 cup at a time, until the mixture is very smooth, with no lumps. Lightly stir in the blackberries. Spread the filling on the chilled crust in an even layer, and refrigerate for at least 30 minutes to set up. Melt chocolate and 2 tablespoons of butter in a saucepan over very low heat, stirring until the chocolate is completely melted and smooth. Remove from heat, and pour over the filling layer, spreading the topping over the filling to cover completely. Return to refrigerator, and allow to set until firm, at least 30 minutes. To cut, dip a very sharp knife into boiling water, and cut into squares with the hot knife.
Preheat oven to 300 degrees F (150 degrees C). Combine raspberries and sugar in a small bowl; mash slightly. Stir until well combined. Blend cake mix, egg, water, and butter together in a large bowl using an electric mixer on low speed, scraping sides of the bowl. Beat at medium-high speed until smooth, about 3 minutes. Pour 1/2 the batter into a heart-shaped baking pan. Strain raspberries through a wire-mesh strainer, pushing out as much excess moisture as possible using the back of spoon. Pour strained raspberries over the batter in the pan and spread out to the edges. Pour remaining cake batter on top and spread to cover the entire raspberry layer. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 37 to 39 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely, at least 20 minutes. Mix glaze mix and milk together in a microwave-safe bowl until well blended. Heat in the microwave until hot and thickened, about 40 seconds. Add food coloring; mix until smooth and immediately pour warm glaze over cooled cake. Place red milk chocolate pieces on top. Let set for 15 minutes.
Evenly spread walnut oil over bottom of a large, heavy skillet over medium-high heat. Place Brussels sprout halves in skillet cut side down. Cook 5 to 10 minutes, until cut sides are lightly browned. Pour orange juice over sprouts in skillet, and continue cooking 5 minutes or until sprouts are tender. Transfer to a large bowl. Place the walnuts in a small skillet over medium heat. Cook 5 minutes, stirring frequently, until lightly toasted. Gently toss Brussels sprouts with toasted walnuts and orange zest. Season with salt and pepper.
Preheat the broiler. On a medium baking sheet, arrange tomatoes, garlic and onion. Place under the broiler. Checking frequently, heat 15 minutes, or until vegetables are charred. Remove from heat and allow to cool approximately 10 minutes. Place charred vegetables in a blender or food processor with the water and blend until smooth. Stir in ground black pepper, hot pepper sauce, salt and hot chile sauce. Refrigerate the mixture until serving.
Line a 15 1/2x10x1-inch baking pan or large tray with a sheet of Reynolds(R) Parchment Paper; set aside. Pop popcorn according to package directions; shake bag so that unpopped kernels fall to the bottom. Pour popcorn, pretzels, almonds and dried cranberries into large bowl. Discard unpopped popcorn kernels. Melt white morsels according to package directions. Stir in cinnamon; pour over popcorn and pretzels. Toss to evenly coat. Spread evenly on parchment lined tray. Let set to harden, about 1 hour. Break apart large pieces. Store in airtight container.
Bring a pot of water to a simmer over low heat. Add the chicken breast to the water and cook until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove the chicken from the water and allow to cool before shredding the meat into a large bowl. While the chicken cooks, bring a pot of lightly salted water to a boil. Cook the macaroni at a boil until cooked through, but is still firm to the bite, about 8 minutes. Drain and rinse with cool water to halt the cooking process until the pasta is cool to the touch. Add to the bowl with the chicken. Stir the pineapple, apple, celery, carrot, and raisins to the bowl; toss to combine. Add the mayonnaise, sugar, and seasoned salt; gently stir the mixture until evenly coated. Refrigerate at least 30 minutes before serving.
Melt butter in a large pot over medium heat. Add fennel; cook and stir until fragrant, about 5 minutes. Stir in leeks; cook until slightly softened, 3 to 5 minutes. Add potatoes and broth. Bring soup to a boil; reduce heat and simmer until vegetables are very tender, about 15 minutes. Puree soup with an immersion blender until smooth. Add carrots and red bell pepper; simmer until softened, about 5 minutes. Remove from heat. Stir in heavy cream and anise-flavored liqueur. Season with salt and white pepper.
Place basmati rice in a large bowl and cover with warm water. Set aside. Wash heads of garlic. Set aside. Heat vegetable oil in a dutch oven or large skillet over high heat until smoking, then add lamb, turning occasionally until the lamb is evenly browned, about 10 minutes. Stir in the onions; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the carrots; cook and stir until the carrots have softened, about 10 minutes. Sprinkle with cumin, coriander, barberries, and peppercorns. Drop whole garlic heads into the mixture, stirring to evenly distribute ingredients. Reduce heat to medium. Cover and cook for 30 minutes. Wash and drain basmati rice with hot water. Pour cleaned rice over the lamb mixture in an even layer. Slowly pour in the boiling water. The rice should be covered with about 3/4 inch of water. Do not stir. Season with salt, and reduce heat to medium-low. Cover and cook until rice is tender, and the liquid has been absorbed, about 20 minutes. Stir rice and lamb together, and serve with the garlic heads on top.
Preheat grill for medium heat and lightly oil the grate. Spread goat cheese inside each date half. Cook dates on preheated grill until dates begin to caramelize and goat cheese melts, about 5 minutes. Remove from grill and cut each date half into halves. Mix spinach, pear, onion, and tomatoes together on a plate or in a bowl; top with dates. Drizzle olive oil and vinegar over salad.
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper liners. Combine butter, rolled oats, dark brown sugar, 1 tablespoon all-purpose flour, and 1/4 teaspoon cinnamon in a bowl. Mix with a fork or fingers until crumbly. Whisk 1/2 cup all-purpose flour, white whole-wheat flour, oat flour, baking powder, 1 teaspoon cinnamon, and baking soda together in a large bowl. Whisk oil, sugar, eggs, and vanilla extract together in a separate bowl. Pour into flour mixture; fold until batter is just combined. Fold peaches and carrots in gently. Spoon batter into prepared muffin pan, about 2/3 full. Sprinkle with oat topping. Bake in the preheated oven until an inserted toothpick comes out clean, about 15 minutes. Cool in the pan for 5 to 10 minutes; transfer muffins to a wire rack to cool completely.
Bring two large pots of water to a boil. Season one pot of water with salt and cook the broccoli rabe for approximately 3-4 minutes. When the broccoli rabe is cooked, drain well and set aside. In a large skillet, saute the chicken sausage in 1 tablespoon of olive oil until slightly browned. Add the garlic and saute for 1 minute. Add the broccoli rabe and saute for an additional 2-3 minutes - then add the white wine and deglaze by using a spoon to gently scrape the flavor from the bottom of the pan. Cook the pasta according to the directions, add 1/2 cup of cooking water to the broccoli rabe and bring to a simmer. Drain the pasta and toss with the sauce, then stir to combine. Remove the skillet from the heat, add the remaining olive oil and fold in the cheese.
Beat milk and instant pudding mix together with a whisk or electric mixer until pudding mix is completely dissolved, about 2 minutes. Refrigerate until slightly set, at least 5 minutes. Stir 1/2 of the pudding and peanut butter together in a bowl until peanut butter is evenly distributed. Melt chocolate chips in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Stir remaining 1/2 of the pudding and melted chocolate together in a bowl. Spray 7 ice-pop molds with cooking spray. Pour crushed graham crackers into molds and shake to coat all surfaces in the mold. Drop 1 spoonful peanut butter-pudding mixture into each mold; top with 1 spoonful chocolate pudding. Repeat layering until molds are full. Top with ice-pop top or stick and freeze until frozen, at least 4 hours.
In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed. Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out. Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.
Wash and peal potatoes. If using large potatoes cut them in half. Place potatoes in a medium sauce pan covered with water. Cook over medium heat until tender, about 20 minutes. Drain, cool, and mash. In a large mixing bowl, combine 1 1/2 cup mashed potatoes with butter or margarine, eggs, buttermilk and vanilla; beat until smooth. In another bowl, sift together flour, baking powder, baking soda, and salt. Gradually add flour mixture to the potato mixture; stirring until well combined. Refrigerate batter for 1 hour. Fill a 2 to 4 quart sauce pan 1 to 2 inches deep with vegetable oil and heat to 350 degrees F (175 degrees C). Form the chilled batter in 1 tablespoon size balls. Use a spoon to carefully slide the potato balls into the hot oil. Let cook until brown, turn, and cook opposite side. Remove from oil, briefly drain on paper towels, and roll in powdered sugar. Serve hot.
In a medium bowl, cream together the butter and sugar. Stir in the corn syrup and egg yolk. Gradually stir in the flour until fully incorporated. Cover and chill for at least 1/2 hour. Preheat oven to 325 degrees F (165 degrees C). Lightly grease baking sheets. Roll dough into 1 inch balls, dip them in the egg white, then roll them in the nuts. Place cookies on the prepared cookie sheet 2 inches apart. Using your finger, make an indention in the center of each cookie. Bake for 20 to 25 minutes in the preheated oven, or until golden. Fill each indention with a small amount of jam while cookies are still warm. Allow cookies to cool on the baking sheets.
In a small bowl, mix the butter and mustard. Remove crusts from the bread slices. On a small cookie sheet, arrange 4 rye slices to form a square. Spread slices with a layer of mustard butter. Top with 4 slices of boiled ham. Top the boiled ham with four slices of white bread arranged in a square. Spread with mustard butter. Top with 4 slices of cooked ham. Top the cooked ham with four slices of rye bread arranged in a square. Spread with mustard butter. Top with 4 slices of salami. Repeat until 8 alternating layers have been created. Trim overhanging meat. Place a small cookie sheet on top of the layers. Weigh down the cookie sheet with a bowl so as to lightly flatten the layers into a thinner, square cake. Continue flattening and refrigerate a minimum of 5 hours. Frost the chilled cake on all sides with cream cheese and curry powder. Decorate with almonds. Refrigerate until serving. To serve, cut into quarters, then six cubes per quarter resulting in 24 pieces.
Trim bottom from boy choy heads. Cut leaves from stalks. Cut stalks into 1/2-inch chunks. Gather large leaves and cut into halves. Heat vegetable oil over high heat. Saute bok choy stalks and bell pepper in hot oil until just beginning to soften, about 1 minute. Stir garlic, ginger, and red pepper flakes into the bok choy mixture; saute until garlic and ginger are fragrant, about 1 minute more. Stir bok choy leaves, soy sauce, and sesame oil into the bok choy mixture; saute just until the leaves turn a bright green and beginning to soften, about 1 minute more.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and reserve. In a large saucepan over low heat, warm soup and add milk; stir. Add 1/4 of cheese to soup and remove mixture from heat when cheese is melted. Preheat oven to 400 degrees F (200 degrees C). Add macaroni and tomatoes to soup; stir and pour into a 9x13 inch baking dish. Cover with bread crumbs and remaining cheese. Bake in preheated oven for 25 to 40 minutes or until the cheese is a golden brown; serve.
Melt butter in a saucepan over medium heat. Whisk in flour until no lumps remain. Add apples, apple juice, sugar, brown sugar, lemon juice, and cinnamon. Cook over medium heat for 5 to 7 minutes, stirring occasionally. Meanwhile, preheat the oven to 425 degrees F (220 degrees C). Trim 4 circles from the pie crust; allow enough dough to fit the tin and be able to crimp and seal top and bottom crusts. Press 1 dough circle into the bottom of each of 2 mini pie tins. Add filling. Drape top crusts over filling. Wrap excess top crusts under bottom crusts edges, pressing edges together to seal. Flute the edges and cut slits in the top crusts. Bake in the preheated oven for 15 minutes. Cover edges of crusts with strips of aluminum foil to prevent burning. Continue baking until apples are tender and crusts are golden brown, 25 to 30 minutes more. Cool pies on rack at least 2 hours before serving.
Season pork and chicken with salt and pepper and place in a stock pot. Rub with crushed garlic and torn bay leaf, and coat with vinegar and soy sauce. Cover, and marinate in the refrigerator at least 2 hours or overnight. Bring meat and marinating liquid to a boil in a cast iron casserole or Dutch oven. Reduce heat to a simmer and cook until meat is tender, about 30 minutes. If necessary, add water to prevent sauce from drying out. Strain liquid from meat and set aside; discard bay leaves. Heat 1 tablespoon oil in a large skillet over medium-high heat. Brown the pork and chicken on all sides; reduce heat and stir in remaining 2 cloves of smashed garlic. Cook and stir for 2 minutes more. Pour in reserved cooking liquid, and continue simmering until sauce is slightly thickened. Serve hot.
Toss the watermelon, vodka, sugar, and mint together in a large bowl. Cover the bowl with plastic wrap and refrigerate 1 to 2 hours.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet and place in the oven. Place sweet potatoes in a large bowl. Add olive oil, salt, and pepper; toss to coat. Spread sweet potatoes onto the baking sheet. Bake in the preheated oven for 20 minutes. Turn the fries and continue baking until brown and crispy, about 15 minutes more.
Blend almonds, nutritional yeast, garlic powder, and salt together in a blender until desired consistency is reached.
Whisk flour, cornmeal, baking powder, baking soda, and salt together in a bowl. Add 1/3 cup vegetable oil, eggs, and buttermilk and whisk until batter is well blended. Preheat a waffle iron according to manufacturer's instructions and brush with oil. Pour batter into the preheated waffle iron, covering 2/3 of the grid. Close and bake according to manufacturer's instructions. Repeat with remaining batter.
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. (See Cook's Note.) Preheat oven to 350 degrees F (175 degrees C). Melt the butter in a large saucepan over medium-low heat. Whisk in the flour, salt, and pepper; cook and stir for 2 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook, stirring frequently, until mixture has thickened slightly, about 3 minutes. Remove from heat. Whisk the egg yolks slightly in a medium bowl. Gradually pour a steady stream of the hot milk mixture into the egg yolks, whisking constantly, until you have whisked in about half of the milk mixture. Return the egg yolk mixture to the saucepan with the remaining milk, and whisk until smooth. Cook 2 more minutes, stirring constantly. Remove from heat. Stir the rice, tuna, onion, and lemon juice into the milk mixture. Beat egg whites until foamy in a large glass or metal mixing bowl. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape; set aside. Gently fold in the egg whites until evenly blended, then pour into a 1 1/2 quart casserole dish. Bake in the preheated oven until the casserole has puffed slightly, is golden brown, and has set in the center, about 40 minutes.
Heat the oil in a large pot over medium heat. Cook and stir the green bell peppers, onion, and garlic in the hot oil until soft, 5 to 7 minutes. Add the sirloin roast to the pepper mixture and continue cooking until the beef is completely browned, 25 to 30 minutes. Stir the chili beans, diced tomatoes, tomato sauce, water, chili powder, cumin, nutmeg, salt, black pepper, lime juice, and Worcestershire sauce into the pot; reduce heat to medium-low and cook 3 to 5 hours. Remove from heat and allow to cool slightly before chilling in refrigerator overnight. Before serving, return pot to stove over medium-low heat; cook another 3 to 4 hours.
Stir sour cream, mayonnaise, lime juice, cilantro, seafood seasoning, and ancho chile pepper together in a bowl. Cover bowl with plastic wrap and refrigerate for at least 1 hour.
Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, about 10 minutes; drain and discard grease. Transfer sausage to a slow cooker and stir in marinara sauce, green bell pepper, and onion. Poke several holes in each potato with a fork and wrap potatoes in aluminum foil. Push potatoes into sausage mixture. Cook on Low for 8 hours. Remove and unwrap potatoes, cut in half, and place into a serving bowl; serve sausage mixture over cooked potatoes.
Grease a 9x13 inch pan. Mix graham cracker crumbs, butter, peanut butter and powdered sugar together in a large mixing bowl. Press the mixture into the prepared pan. In a small pot melt chocolate chips and condensed milk together over a low heat. Stir until well mixed. Spread the chocolate mixture over the peanut butter mixture. Chill the cookie-bars for 4 hours. Cut and serve.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain, reserving 1 cup of cooking water. Heat olive oil in a large skillet over medium heat and cook onion until soft and translucent while penne is cooking, about 5 minutes. Add garlic and cook an additional 30 seconds. Stir in tomato sauce and tomato paste and cook until slightly reduced, about 5 minutes. Add cream and Parmesan cheese and season with salt, pepper, and sugar. Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish. Stir some pasta cooking water into the sauce and add cooked penne. Remove from heat and stir in cherry tomatoes, 1/2 the mozzarella cheese, and basil. Pour penne mixture into the prepared baking dish and cover with remaining mozzarella cheese. Bake in the preheated oven until cheese is melted, about 20 minutes.