HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine mayonnaise, sour cream, milk, blue cheese, hot sauce, horseradish, and garlic powder in a bowl. Refrigerate 1 to 2 hours to let flavors blend.
Stir the beer, brown sugar, kosher salt, paprika, black pepper, cayenne pepper, and teriyaki marinade together in a bowl. Rub the chicken legs thoroughly with the vegetable oil. Poke several holes in the flesh of the chicken legs with a fork; arrange in a single layer in a glass dish. Pour the marinade over the chicken legs; marinate in refrigerator for 1 hour. Preheat an outdoor grill for medium heat, and lightly oil the grate. Remove the chicken from the marinade and shake off any excess liquid. Discard remaining marinade. Grill the chicken legs on the preheated grill until no longer pink at the bone and the juices run clear, turning one-quarter turn every 5 minutes, 20 to 25 minutes total. An instant-read thermometer inserted into the thickest part of the leg, near the bone should read 180 degrees F (82 degrees C).
Pour beer and water into a large stock pot. Add salt and stir to dissolve. Bring mixture to a boil over medium high heat. In a large skillet or frying pan, heat vegetable oil over high heat. Sear ribs on both sides. Place on paper towels to briefly drain. Add seared ribs to the beer/water mixture. Add more water as needed to cover the ribs. Cover pot and simmer for 2 hours. While the ribs are simmering, melt the butter in a sauce pan and saute the onions and garlic until onions are translucent. Stir in tomatoes, ketchup, molasses, Worcestershire, mustard, salt, hot pepper sauce and vinegar. Bring to a slow boil, stirring constantly. Reduce heat to low and leave it simmering until the ribs are finished. Preheat oven to 350 degrees F (175 degrees C). Drain ribs and arrange them in a shallow roasting pan, or pans. Ladle the sauce over the ribs evenly, slice each slice of lemon in half, and distribute the half slices on top of the sauce. Cover with foil loosely, and place in the oven for 15 minutes, and then uncover for the last 10, a total of 25 minutes oven time. Remove rind from lemon slices, discard rind, returning lemon "meat" to sauce on top of the ribs, and serve ribs covering each with sauce on the plate.
Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix. Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil. Spread chicken mixture onto prepared pan. Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes. Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.
Combine sour cream, sugar, egg whites, milk, vanilla, salt, and yeast in medium bowl. Mix until smooth. Pile the flour in a large flat pan and make a well in the center. Pour the sour cream mixture into the center and draw in the flour until a soft dough is formed. Gradually work in a little flour until the dough is pliant and soft but not sticky. Knead until smooth but add a minimum of flour to keep the dough from sticking. Place in a pan and leave to rise until doubled in bulk. Beat down, knead briefly, then place in a lightly sprayed 9 inch bundt cake pan. Leave to rise until doubled in bulk. Bake bread in a preheated 425 degrees F (220 degrees C) oven for 25 minutes. Reduce the oven temperature to 350 degrees F (175 degrees C) and bake until golden brown on top. If necessary, cover with foil to keep from darkening. Immediately remove from cake pan and place on rack to cool.
Insert 1 ice pop stick into the cut end of each banana half. Place the bananas on a wax paper-covered baking sheet, and freeze until the bananas are frozen through, about 2 hours. Remove the frozen bananas from the freezer and spread a layer of peanut butter on each banana. Place the peanut butter-covered bananas back in the freezer for 30 to 45 minutes. Melt the chocolate in the top of a double boiler over just-barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Dip each frozen banana in the melted chocolate, spooning the chocolate over the banana to cover it completely. Roll the dipped bananas in the chopped peanuts and place on the wax paper covered baking sheet; freeze until the chocolate is firm, about 1 to 2 hours.
Bake shrimp shells at 375 degrees F (195 degrees C) until dried and starting to brown on edges. In an 8-quart pot, combine water, carrots, onions, celery, bay leaves, garlic, parsley, cloves, pepper, basil, thyme and shrimp shells. Bring slowly to a boil. Reduce heat, and cook 5 to 7 hours. Replace water as needed, 2 or 3 times, by pouring more water down the inside of the pot. Remove stock from heat, and strain. Press all liquid from the shells and vegetables, then discard them. Return liquid to heat, and reduce to 2 to 3 quarts, or to taste.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Transfer to a bowl, add processed cheese cubes, and let stand until cheese partially melts. Place ground beef in a skillet over medium heat, break meat apart with a spatula, and sprinkle with garlic powder, onion powder, salt, and black pepper. Cook and stir until beef is browned and crumbly, about 10 minutes. Drain excess grease. Stir Cheddar cheese soup, sour cream, Parmesan cheese, and onion together in a bowl; gently fold macaroni and processed cheese mixture into soup mixture. Stir in milk until thoroughly combined. Mix ground beef into macaroni mixture and spread into prepared baking dish. Top casserole with slices of American cheese and sprinkle cracker crumbs on top. Cover casserole with aluminum foil. Bake in the preheated oven until casserole is bubbling, about 20 minutes; remove foil and bake until top is golden brown, about 10 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Spread nuts in a single layer over a baking sheet. Roast for approximately 8 to 10 minutes, or until the nuts start to turn brown and the smell of roasting nuts fills the kitchen. Stir together sugar, cinnamon, salt, and milk in a medium saucepan. Cook over medium-high heat for 8 minutes, or until the mixture reaches the soft ball stage of 236 degrees F (113 degrees C). Remove from heat, and stir in vanilla immediately. . Add walnuts to sugar syrup, and stir to coat well. Spoon nuts onto waxed paper, and immediately separate nuts with a fork. Cool, and store in airtight containers.
Preheat oven to 425 degrees F (220 degrees C). Line the inside of a roasting pan with aluminum foil. Place hens, breast-side up, in the prepared roasting pan. Mix 1 tablespoon garlic and herb seasoning with 1 package cream cheese in a bowl. Stuff cream cheese mixture in 1 hen. Repeat with 1 tablespoon garlic and herb seasoning and remaining 1 package cream cheese; stuff the second hen. Brush hens with melted butter; sprinkle with remaining 1 tablespoon garlic and herb seasoning. Season with salt. Cover hens with aluminum foil. Bake in the preheated oven for 1 hour. Remove aluminum foil and bake until no longer pink at the bone and the juices run clear, about 15 more minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C).
Combine rum, lime juice, maraschino liqueur, and grapefruit juice in a cocktail shaker. Add ice and shake until chilled. Strain into a chilled cocktail glass. Garnish with a lime wheel.
Puree blue cheese and cream cheese together in a food processor until completely smooth; transfer to a bowl and season with kosher salt and black pepper. Beat heavy cream in a glass or metal bowl until soft peaks form. Lift your beater or whisk straight up: the whipped cream will form soft mounds rather than a sharp peak. Fold whipped cream into the blue cheese mixture, stirring until the mixture is creamy with no lumps. Transfer mixture to a pastry bag with a round tip for piping.
Beat eggs with 1/2 teaspoon salt, 1/8 teaspoon pepper, and 1/8 teaspoon nutmeg in a large bowl. Mix in ricotta cheese and spinach until evenly blended. Continue mixing in the flour, 1/4 cup at a time until a soft dough forms. If the dough is still sticky, add an additional 1/4 cup of flour. Cover, and place into refrigerator. Bring a large pot of lightly salted water to a boil over high heat. Divide the gnocchi dough into 4 pieces, and roll into 1/2 inch thick ropes on a floured surface. Slice each rope into 1/2 inch pieces. Gently boil the gnocchi until they float in the water, 3 to 4 minutes. Drain in a colander, and set aside. Meanwhile, pour cream, wine, brandy extract, and 1 pinch of nutmeg into a saucepan. Bring to a simmer, then remove from heat and whisk in the Gorgonzola cheese; season to taste with salt and pepper. Toss the gnocchi with the Gorgonzola sauce, and serve immediately.
Toast almonds in small skillet over medium-low heat until light golden brown, 5 to 7 minutes. Remove from heat and set aside to cool. Heat 1 teaspoon olive oil in a small skillet over medium-low heat. Cook the garlic cloves in the hot oil until softened, about 5 minutes. Set aside to cool to room temperature; chop. Pulse the almonds, garlic, and cilantro together in a food processor until roughly chopped. Slowly stream the 1/2 cup olive oil into the mixture with the food processor running continually. Add the lemon juice, red pepper, salt and pepper and continue processing until smooth.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Stir apple, pear, brown sugar, vanilla extract, cornstarch, cinnamon, nutmeg, cloves, and salt together in a bowl. Whisk egg and water together in a small bowl. Roll pastry out on a lightly floured surface; cut into circles with a 3- to 4-inch round cookie cutter. Spoon a small amount of apple mixture onto center of each pastry circle; fold circles in half and press firmly to seal edges. Crimp with a fork, if desired. Place pies on prepared baking sheet. Cut 3 small slits in top of each hand pie with a sharp knife. Brush surface of pies with egg mixture; sprinkle with decorating sugar. Bake in the preheated oven until lightly golden, about 25 minutes; allow pies to cool to room temperature, about 20 minutes. Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 2 minutes. Drizzle melted chocolate over pies.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 inch baking dish. In a large bowl combine hash browns, potato soup, celery soup, sour cream, milk and onion. Mix well and then season with salt, pepper and dill weed. Spoon into prepared dish and sprinkle with cheese and paprika. Bake in preheated oven for 1 to 1 1/2 hours, or until well browned and bubbly.
Blend coconut milk, ice cream, bananas, and honey in a blender or food processor until smooth.
Please yeast in a measuring cup and add warm water to the 1/4-cup line. Pour mixture into a bread machine; add eggs. Add the remaining water, flour, oil, 1/3 cup sugar, salt, and vanilla extract. Run Dough cycle, 1 to 2 hours. Mix 2/3 cup butter, brown sugar, and corn syrup together in a bowl. Spread caramel mixture into the bottom of a 9x13-inch baking pan. Roll dough out onto a floured work surface. Spread 1/4 cup butter, 1/4 cup sugar, and cinnamon over the dough; add the caramel topping. Roll up the dough and cut into rolls using a thread. Place rolls on top of the caramel sauce in the pan. Cover with a kitchen towel; let rise until doubled in volume, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bake rolls in the preheated oven until golden brown, about 30 minutes. Turn out immediately to avoid sticking.
In a large, deep skillet fry the bacon over medium-high heat until evenly brown. Drain the bacon fat. Add the onions to the pan with the bacon and cook 5 minutes or until the onions are translucent. Stir in the shrimp and chipotle chiles; cook 4 minutes or until heated through. Heat tortillas on an ungreased skillet over medium-high heat for 10 to 15 seconds. Turn and heat for another 5 to 10 seconds. Fill the heated tortillas with shrimp mixture. Sprinkle with cilantro, lime juice, and salt.
Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a 2-quart baking dish. Bring milk to a boil in a saucepan over medium-high heat. Stir in grits. Reduce heat to medium-low and simmer until the grits are thick, stirring often, about 5 minutes. Stir ham, Cheddar cheese, eggs, green onion, parsley, garlic powder, salt, and black pepper into grits. Transfer grit mixture to the prepared baking dish. Bake in the preheated oven until set, about 25 minutes.
Combine the flour and salt in a bowl. Gently press the steak into the flour mixture to coat and shake off the excess flour. Heat the vegetable oil in a large skillet over medium-high heat. Cook the beef until brown on all sides, 5 to 7 minutes. Remove beef from skillet and drain excess oil. Stir the ketchup, onion, and water into the skillet, then add the meat. Reduce heat to medium-low. Cover and simmer until tender, about 1 hour.
In large bowl cream shortening, sugar, water and vanilla extract. Beat in eggs. In a separate bowl, combine flour, cocoa, salt and baking soda and gradually add to creamed mixture. Beat until just blended. Stir in chocolate chips and nuts. Drop by rounded teaspoonfuls 2 inches apart on ungreased cookie sheets. Bake at 375 degrees F (190 degrees C) for 7 - 9 minutes. Do not overbake. Cool 2 minutes before removing from cookie sheet.
Cut pate into 12 rectangles, and place onto a plate lined with plastic wrap. Place into the freezer. Combine chicken thighs and Worcestershire sauce in a bowl. Seal with plastic wrap, and place in refrigerator to marinate for 1 hour. Gently fry the prosciutto in a large, nonstick skillet over medium heat until crispy. Drain, cool and crumble into a bowl. Season with garlic powder to taste; set aside. Preheat oven to 350 degrees F (175 degrees C). Remove chicken thighs from the marinade and pat dry with paper towels. Discard marinade. Lay the chicken thighs out flat on a clean work surface. Season with salt and pepper, then sprinkle crumbled prosciutto in the center. Place a cube of pate on top of the prosciutto, then wrap the thigh around the filling and secure with toothpicks. Heat corn oil in a large skillet over high heat. Place thighs into oil, and cook until browned all over, about 5 minutes. When browned, place thighs seam side down into a glass baking dish. Bake in preheated oven until the chicken is no longer pink, and the juices run clear, 25 to 30 minutes, depending on size.
Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave first 3 ingredients in large microwaveable bowl on HIGH 2 min.; stir until chocolate is completely melted and mixture is well blended. Add dry pudding mix; stir with whisk 2 min. Gradually stir in sugar; press onto bottom of prepared pan. Top with nuts; press gently into fudge to secure. Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into pieces.
Place the eggs, vanilla, vegetable oil, 1 teaspoon of the sugar, and the flour and salt in the bowl of an electric mixer fitted with the paddle and blend on low speed until incorporated. Then beat on high speed for 5 minutes. Remove the paddle and scrape the batter down the sides of the bowl. Rest the dough in the bowl, covered, until soft and spongy outside, about 1 hour. Then remove it from the bowl, it will be sticky, and make a ball out of it. Preheat oven to 350 degrees F (175 degrees C) and grease 2 baking sheets. Sprinkle a work surface with the 1 cup sugar, about 1/8 inch deep. Place the dough in the center, flatten it slightly with a rolling pin and sprinkle the dough liberally with sugar. Roll the dough to a thickness of 1/8 inch, a rectangle about 18 by 12 inches. Then, using a pastry cutter or a dull knife, cut out the dough into strips 3/4 inch wide and 2 inches long. Lift each strip, twist in the middle to make a bow tie and place on the cookie sheets, leaving 1/2 inch between each strip. Bake the cookies for 25 to 30 minutes on the middle rack of the oven, until the cookies are hard to the touch on all corners and golden brown. (If using 1 oven, put the cookie sheets on the top and center racks, then switch them midway). To test for doneness, break a cookie in half. If it is doughy or too soft, it is not done yet. Return to the oven for a few minutes more.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
 Watch Now Mix cake mix, water, eggs, and oil in a bowl until just moistened; pour cake batter into prepared baking dish.
 Watch Now Bake in the preheated oven until a toothpick inserted into the center comes out clean, 34 to 38 minutes. Cool in the baking dish for 2 to 3 minutes. Poke several holes into the cake using the handle of a wooden spoon. Be sure to poke all the way through to the bottom of the cake.
 Watch Now Stir milk and pudding mix together in another bowl until smooth. Let pudding rest until it begins to thicken slightly, but is not fully set, about 2 minutes. Pour pudding over cake and spread evenly, making sure to fill each hole completely. Chill cake in the refrigerator until cake is cooled and pudding is set, about 2 hours.
 Watch Now Spread whipped topping over cake and sprinkle with crushed vanilla wafers just before serving.
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Preheat oven to 350 degrees F (175 degrees C). In a 9 x 13 inch casserole dish combine green beans, processed cheese and dill. Stirring occasionally, bake until heated through and cheese is bubbling, about 30 minutes.
Drain mackerel and place in a large bowl. Add eggs, onion, mayonnaise, parsley, and black pepper; mix well to combine.
Melt butter in a large, heavy pot over medium heat. Add celery, carrots, and leek and cook until they just begin to soften, 4 to 6 minutes. Add water and crumble in bouillon cube. Stir in tomato paste, thyme, and garlic. Cover pot, reduce heat to low, and gently simmer for 10 minutes. Stir salmon cubes into the pot and simmer for another 5 minutes. Add olives and parsley, mixing gently. Simmer for another 5 minutes.
In a saucepan, mix gelatin with boiling water, stir until dissolved and add cold water. In a large bowl, combine the gelatin and frozen strawberries. Chill until slightly thickened (consistency of egg whites). If adding lots of frozen strawberries, it may reach this stage while stirring in. Gently fold in cake cubes and whipped topping. Chill until set. Decorate top with any extra whipped topping or strawberries.
Measure ingredients into large bowl. Mix on low speed until blended, then medium speed until light and fluffy. Roll dough into 1 inch round balls, then place a pecan half on top of ball gently. Bake at 350 degrees F (180 degrees C) on ungreased cookie sheet for 12 minutes. Cool slightly on cookie sheet.
Arrange the onions, carrots, and mushrooms in the bottom of a slow cooker. Rub the venison rump roast with garlic, black pepper, and salt, then place on top of the vegetables. Mix the cream of mushroom soup, beef broth, water, and onion gravy mix in a bowl until gravy mix is dissolved; pour soup mixture over the roast. Cook on High setting until roast is very tender, 8 to 10 hours. Slice roast before serving with gravy and vegetables.
Place the ham hock in a 5 to 6 quart slow cooker, and fill half way full with water. Set to High. Heat a large skillet over medium heat. Cook the bacon for a few minutes, then add onions, carrots, and cabbage. Cook, stirring frequently for about 5 minutes. Stir in chili powder and garlic; cook for 2 more minutes. Transfer the mixture to the slow cooker, and add beans, tomatoes, and sage. Cover, and cook 2 hours on High. Reduce heat to Low, and cook for 6 to 7 hours, or until beans are tender. Transfer ham hock to a cutting board, remove meat from bone, and return meat to slow cooker. Season with salt and fresh ground pepper to taste.
Stir together the olive oil, onion, and garlic in a saucepan over medium heat until the onion has softened and turned translucent, about 5 minutes. Stir in the quinoa, curry powder, salt, pepper, cumin, cinnamon, and chicken stock. Bring to a boil, then reduce heat to medium-low, cover, and simmer 20 minutes until the quinoa is tender. Once the quinoa has finished cooking, stir in the drained garbanzo beans, toasted pine nuts, and raisins. Serve warm or cold.
Preheat oven to 425 degrees F (220 degrees C). Line 2 large, rimmed baking sheets with parchment paper. Arrange cabbage, red potatoes, onions, and carrots evenly on the baking sheets. Drizzle olive oil over vegetables. Combine garlic, sea salt, cumin, turmeric, parsley, ginger, white pepper, garlic powder, salt, and pepper in a bowl; sprinkle over the vegetables and mix until evenly coated. Bake in the preheated oven, stirring every 20 to 30 minutes, until potatoes and cabbage are softened an evenly coated with spice mixture, about 1 hour 45 minutes. Season with salt and pepper.
Preheat the oven broiler. Line a baking sheet with aluminum foil. Place the salmon on the foil, and brush with 2 tablespoons melted butter. Season with salt and pepper. Broil 15 minutes, until fish is easily flaked with a fork. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms until tender. Place the tomatoes in a bowl, and drizzle with 1 tablespoon olive oil. Season with salt and pepper. In a large bowl, toss together the salmon, mushrooms, tomatoes, lettuce, avocado, cilantro, and jalapeno. Drizzle with remaining olive oil and the vinegar. Season with salt and pepper, and sprinkle with feta cheese to serve.
Preheat an oven to 350 degrees F (175 degrees C). Combine sausages, baked beans, kidney beans, tomato sauce, ketchup, red wine, onion, celery, garlic, mustard, and Worcestershire sauce in a 3-quart baking dish. Bake in preheated oven until hot and bubbly, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Combine the flour and baking soda. Set aside. Mix the butter, brown sugar, white sugar, pudding mix, and vanilla. Beat until creamy. Add the eggs and mix well. Gradually stir in the flour mixture. Stir in the chocolate chips and the chopped nuts. Drop from teaspoon onto ungreased cookie sheets about 1 inch apart. Bake at 375 degrees F (190 degrees C) for 8 to 10 minutes.
Blend chicken broth, tomatoes, chili powder, flour, garlic, cumin, oregano, salt, and cayenne pepper in a blender until smooth. Put chicken breast in bottom of a slow cooker; pour blended enchilada sauce over the chicken. Cook on Low 8 to 9 hours (or 4 to 6 hours on High). Shred the chicken with 2 large forks and stir into the sauce.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Mix rhubarb, white sugar, and 3 tablespoons flour together in a bowl; spread onto baking sheet. Mix 1 1/2 cups flour, brown sugar, butter, and oats together in a bowl; sprinkle over rhubarb mixture. Bake in the preheated oven until browned and crunchy, 35 to 40 minutes.
Heat oil in a large stockpot over medium heat until the oil shimmers; cook and stir onion, garlic, red pepper flakes, and black pepper until onion is translucent, 10 to 15 minutes. Mix sausage, basil, and paprika together in a bowl. Stir sausage mixture into onion mixture; cook and stir until sausage is browned and fully cooked, 5 to 10 minutes. Add chicken broth, kale, cannellini beans, and potatoes to sausage-onion mixture; lower heat to medium low. Cover stockpot and simmer until potatoes are tender, 15 to 20 minutes.