HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix sea salt, 1/2 teaspoon cinnamon, 1/4 teaspoon cloves, 1/4 teaspoon black pepper, nutmeg, and garlic salt together in a bowl. Rub salt mixture all over pork shanks. Heat 2 tablespoons olive oil in a large saucepan. Cook pork shanks in the hot oil until browned, 2 to 3 minutes per side. Pour in enough water to cover the shanks. Stir in coarsely chopped onion and celery. Bring to a boil; reduce heat and simmer until pork can be easily removed from the bones, 2 to 3 hours. Transfer pork shanks to a cutting board; shred pork. Strain cooking liquid, discarding bones, onion, and celery. Pour strained liquid back into the saucepan. Stir in shredded pork. Mix ground pork, finely chopped onion, parsley, 1/4 teaspoon cinnamon, 1/4 teaspoon cloves, ginger, mustard powder, salt, and 1/4 teaspoon pepper together in a large bowl. Shape into balls. Pour toasted flour into a shallow dish. Roll meatballs in toasted flour. Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Cook meatballs in batches until browned, about 1 minute per side. Stir browned meatballs into the shredded pork stew. Simmer, stirring in leftover toasted flour, until meatballs are no longer pink in the center and stew is thick, about 30 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish. Beat the egg in a mixing bowl. Whisk in the onion, pickle juice, salt, and pepper. Stir in the bread until soggy, then mix in the ground beef until evenly combined. Form into a loaf and place into the prepared pan. Stir together the chopped pickles, ketchup, water, sugar, and Worcestershire sauce; pour over the meatloaf. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan. Heat vegetable oil in a medium saucepan over medium-high heat. Saute zucchini and onion until softened, about 8 minutes. Add garlic; cook for 2 minutes. Remove from heat and let mixture cool to room temperature. Soak bread in a small bowl with milk until milk is absorbed, about 2 minutes. Remove bread and gently squeeze out excess milk. Place bread in a food processor and pulse until mixture forms fine crumbs resembling wet sand. Combine ground turkey with the sauteed zucchini mixture, bread crumbs, oregano, salt, pepper, and nutmeg in a large bowl. Add eggs, Parmesan cheese, and parsley; mix thoroughly. Form mixture into 12 large meatballs using a large ice cream scoop. Place 1/3 cup flour in a shallow dish. Dredge meatballs in flour and place 1 inch apart in the prepared baking pan. Drizzle olive oil over meatballs. Bake in the preheated oven until meatballs are lightly browned on top and no longer pink in the center, 30 to 38 minutes. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (71 degrees C).
Combine the ginger ale, ginger, red hot candies, and cinnamon sticks in a large container; refrigerate until the candies dissolve completely, 8 hours or overnight. Add the habanero peppers to the ginger ale mixture for 4 hours or desired time; remove and discard peppers. Serve in small glasses.
Heat a large pot over medium-high heat. Cook and stir sausage, celery, and onion in the hot skillet until sausage is completely browned, 5 to 7 minutes; drain and discard grease. Stir zucchini, diced tomatoes, chicken broth, Italian seasoning, and garlic salt into the sausage mixture. Place pot over low heat and cook mixture at a simmer until the zucchini is tender, about 25 minutes. Top individual servings with Cheddar cheese.
Stir together the grapefruit juice, lime juice, triple sec, tequila, and agave syrup in a pitcher, and mix with ice cubes. Strain the cocktail into 4 margarita glasses; garnish each cocktail with a few pomegranate seeds.
In a 1 gallon pitcher, combine the mint leaves, 1 quart of boiling water, instant tea powder and sugar. Stir to dissolve sugar. Let stand for 15 minutes. Stir in the cold water and lemonade concentrate. Serve in tall glasses over ice. Strain out mint leaves, if desired.
In a medium bowl, mix together the cream cheese and ketchup, adding ketchup as needed to make the mixture a light pink color. Stir in olives. Cover, and chill for at least one hour before serving.
Pour the vodka, rum, cranberry juice, and pineapple juice into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
Bring a saucepan of water to a boil. Add noodles and cook for about 5 minutes. Drain and keep warm. Press Saute button on an multi-functional electric pressure cooker (such as Instant Pot(R)). Add oil and garlic. Saute for 30 seconds. Add steak strips and saute until starting to brown, about 5 minutes. Remove steak from pot and keep warm. Add 1/2 cup water to the pot. Insert steamer basket and add mushrooms, carrot, bell pepper, and snow peas. Steam for about 5 minutes. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Meanwhile, mix hoisin sauce, oyster sauce, and liquid aminos to make the sauce. Unlock and remove the lid. Toss noodles, steak, and vegetables with the sauce. Garnish with green onion.
Combine evaporated milk, cream of coconut, sweetened condensed milk, spiced rum, egg yolks, vanilla extract, and ground cinnamon in a blender; you may need to do this in batches. Blend until thoroughly combined.
In a large stock pot, combine tomatoes, chicken broth, butter, sugar, onion, and baking soda. Bring to a boil over medium-high heat; reduce heat to low and simmer for 1 hour. Stir in cream; cook until heated through and serve.
Place almonds and vanilla bean in a bowl; add enough water to cover completely. Place dates in a separate bowl and add enough water to cover completely. Soak almonds and dates at room temperature, 8 hours to overnight. Drain and discard soaking water from almonds and rinse almonds thoroughly. Drain water from dates and keep water to add to the almond milk, if desired. Combine soaked almonds, vanilla bean, dates, and sea salt in a blender; pour in 3 cups water. Blend on high for 1 minute. Let sit to allow foam to subside, about 1 minute. Add remaining 1 cup water and some of the date water for extra sweetness; blend until almond milk is smooth, about 1 minute. Place a nut milk bag in a quart-size measuring cup or large bowl. Pour almond milk into the bag and lift to drain. Gently squeeze the bag to extract as much milk as possible. Store almond milk in the refrigerator.
In a large pot over medium heat, cook ground beef until evenly brown. Stir in onions, and saute until soft and translucent. Season with chili powder, and cook for about 2 minutes. Add potatoes, carrots, hominy, tomatoes and chilies. Pour in beef broth. Season to taste with salt and pepper. Reduce heat, and simmer 2 hours, or until potatoes and carrots are tender.
Preheat oven to 350 degrees F (190 degrees C). Grease one 9 inch square baking pan. Whisk together the flour, sugars, baking soda, cocoa and salt. Stir in the vegetable oil, vanilla and vinegar. Pour batter into the prepared pan and pour the water over the top. Draw a fork through the batter to just barely mix. Bake at 350 degrees F (175 degrees C) for 35 minutes. Let cool slightly and serve warm.
Combine tomatoes, butter, dried minced onion, salt, and black pepper in a small saucepan over medium heat. Bring mixture to a simmer, place a cover on the saucepan, and cook at a simmer for 15 minutes. Heat olive oil in a stock pot over medium heat. Cook and stir celery, onion, garlic, and bay leaves in hot oil until onion is translucent, about 5 minutes. Add tomato mixture; cook and stir another 5 minutes. Remove and discard bay leaves. Pour water into the stock pot. Stir green cabbage, beef base, herbes de Provence, and red pepper flakes into the water. Loosely cover the stock pot and cook the mixture for 25 minutes. Stir kidney beans and kale into the soup. Again loosely cover the pot and continue cooking another 15 minutes.
In a medium bowl, use a mixer to smooth the cream cheese. Pour in the salsa 1 tablespoon at a time while continuing to mix. Continue adding salsa and mixing until the ingredients have attained a spreadable consistency. Spread the mixture on the flour tortillas. Roll the tortillas and slice them into bite-sized pieces. Refrigerate until serving.
Preheat oven to 300 degrees F (150 degrees C). In a medium bowl, stir together pecans, sugar, cinnamon and nutmeg until well combined. Working quickly to prevent dough from drying. Brush each sheet of phyllo with melted butter and stack them. Sprinkle the dough evenly with the nut mixture and roll, loosely. Cut with a sharp knife into 10 slices. Place slices on a baking sheet and brush with melted butter. Bake in preheated oven 25 to 30 minutes, until golden. Let cool before serving.
Cook syrup and sugar until mixture comes to a boil. Stir constantly; do not overcook. Remove from heat, add peanut butter, and stir until smooth. Pour mixture over cornflakes in a large bowl. Mix until cereal is thoroughly coated. Spread in a buttered 9 x 13 inch pan and press down lightly with buttered hands. When cool, cut into squares.
Combine cream cheese, eggs, sugar, and cinnamon in a blender; blend until smooth. Let rest 2 minutes or lightly tap on counter to remove bubbles. Heat a skillet over medium heat and grease with cooking spray. Pour 1/4 of the batter into the skillet; cook until bubbles start to form, about 2 minutes. Flip and cook until cooked through, about 1 minute. Transfer to a clean plate. Repeat with remaining batter.
Mix 2 cups flour and salt together in a bowl. Slowly mix in enough water to make a thick dough. Mix in oil until combined. Knead dough on a cool surface for a few minutes, adding a few spoonfuls of flour. Return dough to the bowl, cover with a clean cloth, and let rest for 30 minutes. Preheat the oven to 200 degrees F (95 degrees C). Heat a skillet or griddle over medium heat. Divide dough into orange-sized balls. Flatten into 6-inch circles. Fry in batches in the hot skillet, turning once, until golden brown and spotted, 6 to 8 minutes. Repeat with remaining dough. Keep chapatis warm in the oven.
Put beef cubes in a container with a lid. Whisk 2 tablespoons olive oil, 2 tablespoons oyster sauce, 4 minced garlic cloves, wine, 1 teaspoon fish sauce, 1 teaspoon black pepper, soy sauce, dark soy sauce, and sesame oil together in a bowl until marinade is well mixed; pour over beef. Allow beef to marinate, 10 to 30 minutes. Whisk 1 tablespoon fish sauce, lemon juice, and 1 tablespoon black pepper together in a bowl until dipping sauce is well mixed. Heat 2 tablespoons olive oil in a wok or large skillet over high heat; add beef and marinade. Cook and stir beef mixture, 2 tablespoons oyster sauce, and 4 cloves minced garlic together in hot oil until beef is cooked through and sauce begins to thicken, 5 to 10 minutes. Adding garlic over several times during cooking will produce a better mix of flavors. Serve beef alongside dipping sauce.
In a medium bowl, cream together the butter and sugar. Stir in the eggs and vanilla, then the sour cream. Sift together the flour, baking powder, salt and baking soda, stir into the creamed mixture. Cover and chill for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Drop cookies by heaping teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks. Frost the flat side with icing when cool. To make the icing, combine the shortening, milk, egg whites, 1/4 cup of flour, vanilla and confectioners' sugar in a medium bowl. Mix on the high speed of an electric mixer until fluffy. The longer you mix, the fluffier it will be.
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large heavy skillet over medium-high heat. Brown steaks for 3 to 5 minutes on each side. While browning, season both sides with onion powder, garlic powder, salt and pepper. Transfer steaks to a 9x13 inch casserole dish, and sprinkle with chopped onion and sliced mushrooms. In a small bowl, combine condensed mushroom soup, water, onion soup mix and Worcestershire sauce. Mix until smooth, and pour over steaks. Cover pan with aluminum foil. Bake in preheated oven for 90 minutes.
Sprinkle chicken with salt and pepper, then dredge in flour. Melt butter in a large deep skillet over medium heat and brown on both sides. Remove chicken from skillet and set aside. Stir brown sugar, cornstarch and allspice into skillet; gradually stir in water. Reduce heat to low and simmer, stirring constantly, for about 5 minutes or until mixture is smooth and thick. Stir in orange juice, bourbon and raisins. Return chicken to skillet and top each breast with an orange slice. Cover skillet and simmer for about 35 minutes, or until chicken is cooked through and no longer pink inside. Serve chicken with sauce.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Toss together the grapes, carrots, and red onion in olive oil to coat. Sprinkle with cumin and toss to evenly distribute. Spread mixture on baking sheet. Roast in preheated oven until carrots have begun to soften, about 15 to 20 minutes.
Blend water, honeydew, sugar, vanilla extract, and lime juice together in a blender until smooth.
Toss avocado slices with 1/2 of the lime juice in a bowl. Mash 3 avocado slices with a fork in a bowl. Whisk mashed avocado slices, olive oil, vinegar, garlic, salt, and pepper together in a bowl until dressing is smooth and creamy. Pour lettuce into a large salad bowl. Arrange avocado slices over lettuce and sprinkle red onion over the top. Season with salt and black pepper. Serve salad with dressing on the side.
Preheat oven to 350 degrees F (175 degrees C). Butter two baking sheets. Beat butter and sugar together in a bowl with an electric mixer until light and fluffy; beat in eggs and vanilla extract until smooth. Stir in zucchini. Whisk flour, baking powder, cinnamon, and salt together in a separate bowl. Mix flour mixture into butter-zucchini mixture. Fold in coconut, walnuts, chocolate chips, and raisins. Drop batter, about 1 tablespoon per cookie, onto the prepared baking sheets. Bake cookies in the preheated oven until lightly browned, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13-inch baking dish. Bring a large pot of water to a boil and add spinach. Cover, reduce heat, and cook until heated through, 5 to 6 minutes. Drain well, squeezing out excess moisture with your hands. Set aside to cool. Melt butter in a saucepan over medium heat; stir in onion and cook until soft and translucent, 5 to 10 minutes. Transfer onions to a double boiler; mix in milk, Cheddar cheese, flour, and ground black pepper; cook and stir until blended and smooth, about 5 minutes. Remove from heat; fold in eggs and spinach. Pour the spinach mixture into baking dish and smooth top. Bake, uncovered, in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool briefly before cutting into squares.
Preheat oven to 425 degrees F. Cut sausage on an angle in 1/4-inch slices. Place crusts on 2 baking sheets; spread 1/3 cup barbecue sauce on each crust. Top each pizza with 1/2 each of sausage, red onion, pepper and mozzarella cheese. Bake 20 minutes or until crust is crispy and cheese is lightly browned. Cut each pizza into 8 slices.
Mix flour, baking soda and 1-1/2 cups sugar until blended. Microwave butter and 3 oz. chocolate in large microwaveable bowl on HIGH 2 minutes or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Add cream cheese; mix well. Gradually beat in flour mixture until blended. Refrigerate 30 minutes. Meanwhile, melt remaining chocolate as directed on package. Beat corn syrup, water and remaining sugar in medium bowl until blended. Add chocolate; mix well. Spoon into resealable plastic bag; seal bag. Heat oven to 375 degrees F (190 degrees C). Roll dough to 1/8-inch thickness on lightly floured surface. Use 3-inch cookie cutter to cut dough into leaf shapes, re-rolling scraps as necessary. Place, 2 inches apart, on parchment-covered baking sheets. Bake 12 minutes or until edges are lightly browned. Cool on baking sheet 3 minutes. Remove to wire racks; cool completely. Cut small piece off one bottom corner of icing bag; use to pipe icing onto cookies, then gently shake cookies to form even layer of icing. Sprinkle with nonpareils. Let stand until firm.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking pan. Mix raspberries, applesauce, oat bran, and white sugar together in a bowl. Combine oats, brown sugar, and butter together in a bowl using a pastry blender; add flour. Continue cutting into mixture using pastry blender until crumbly. Spread half the crumb topping into the bottom of the prepared baking pan. Bake in the preheated oven until crust is lightly browned, about 20 minutes. Remove from oven and cool. Spread the raspberry filling onto the cooled crust and sprinkle with remaining crumb topping. Bake in the preheated oven until topping is lightly browned, about 20 more minutes.
Into a medium saucepan drain the juice from the pineapple. To the juice add egg, sugar and flour. Cook over medium heat, stirring constantly, until thickened. Let cool. In a medium bowl combine pineapple chunks and cheese. Pour the cooled juice mixture over the pineapple and cheese; mix well.
Melt butter in a saucepan over medium-high heat. Saute shrimp shells in melted butter until pink and fragrant, 3 to 4 minutes. Add water; bring to a simmer, reduce heat to low, and simmer until flavors combine, about 20 minutes. Heat 1/3 cup olive oil in a large skillet over medium-high heat. Saute zucchini and eggplant with a pinch of salt and pepper in hot oil until soft, 6 to 7 minutes. Clear a space in the center of the skillet. Add tomato; saute in the center of the skillet until slightly caramelized, 3 to 4 minutes. Add garlic to the skillet; cook and stir all vegetables together until garlic is fragrant, about 1 minute. Heat 2 teaspoons oil in a skillet over medium-high heat. Saute shrimp in hot oil until shrimp are pink, about 1 minute per side. Combine vegetable mixture, shrimp, couscous, tarragon, and dill together in a bowl. Season with salt, black pepper, and cayenne pepper. Scrape down the sides of the bowl and pat mixture into a flat shape. Pour hot shrimp stock through a strainer into couscous mixture, discarding strained shells. Cover the bowl with aluminum foil and let sit until couscous is tender and fluffy, about 5 minutes. Toss.
In a saucepan over medium heat, stir the white sugar and water until the sugar has dissolved and the mixture is boiling. Remove from heat, and let cool completely. Pour the syrup into a large mixing bowl, and beat in vegetable oil, shortening, and clear vanilla extract with an electric mixer on high speed to blend. Beat in the confectioners' sugar, 1 cup at a time, until the filling is thick and fluffy. If it's too thick, beat in a tablespoon of water at a time until it's the correct consistency.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. Melt butterscotch morsels and margarine in a large bowl in microwave. Stir the mixture well and let it cool to lukewarm. While the liquid mixture is cooling, mix flour, brown sugar, baking powder, salt, vanilla, and eggs into the butterscotch mixture; mix well. Fold in marshmallows and chocolate morsels. Spread batter into a lightly greased 9x13 inch pan. Bake 25 minutes. Be careful not to overcook.
Place grated cauliflower, Cheddar cheese, egg, panko, green onion, salt, pepper, and paprika in a large bowl. Mix until combined; mixture will be very crumbly. Heat olive oil in a large skillet over medium-high heat until hot. Scoop up some of the cauliflower mixture using an ice cream scoop; pat into a flat patty. Gently place patty in the hot oil; reduce heat to medium. Repeat with remaining mixture. Cook until a golden brown crust forms, about 5 minutes per side. Remove to a platter and serve immediately.
Preheat the oven to 250 degrees F (120 degrees C). Lightly grease a cookie sheet with sides, or a large cake pan with cooking spray. In a large bowl, toss together the oats, almonds, wheat germ, coconut, and sunflower seeds. In a separate bowl, whisk together the maple syrup, brown sugar, oil, water and salt. Pour the liquid over the oat and nut mixture, and stir until evenly coated. Spread out on the prepared cookie sheet. If you want some chunky bits, squeeze some small handfuls into little clumps. Bake for 1 hour and 15 minutes in the preheated oven, stirring occasionally until evenly toasted. Mix in raisins. Cool, and store in an airtight container at room temperature.
Preheat oven to 375 degrees F (190 degrees C). Line a cake pan with parchment paper. Butter the paper and sprinkle with 1 teaspoon superfine sugar. Bring a saucepan of water to a boil; pour into a large bowl. Whisk 1/4 cup honey and milk together in a bowl until smooth. Beat eggs with an electric mixer in a bowl placed over the hot water. Gradually add 1 1/3 cup superfine sugar; beat until smooth and mixture is warm. Remove bowl of egg mixture from the bowl of hot water and cool to room temperature, about 5 minutes. Return bowl of egg mixture to the hot water and continue beating. Repeat this process a few times until batter is foamy and thick. Pour milk mixture into egg mixture and mix well using a spatula; stir in sifted flour until batter is mixed. Pour batter into the prepared cake pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 50 minutes. Spread the remaining 1 tablespoon honey over the top of cake. Serve slices with sweet bean paste and ice cream, if desired.
Preheat oven to 350 degrees F (175 degrees C). Mix together the cracker crumbs, melted butter, and poppy seeds in a bowl. Layer the bottom of a 9x13-inch glass baking dish with 2/3 of the cracker mix. Mix the chicken breast pieces with cream of chicken soup and sour cream until thoroughly combined, and spoon the mixture on top of the crumb crust. Sprinkle remaining 1/3 of the cracker mix over the top of the chicken mixture. Bake in the preheated oven until the casserole is hot and bubbling, about 1 hour.
Put ice in a blender. Pour champagne, pineapple juice, half-and-half, and simple syrup over the ice; blend until smooth.
Layer bananas, peaches, coconut milk, moringa powder, and almond butter in a blender; add water. Blend mixture until very smooth, at least 1 minute.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease two 12 cup muffin pans. Cut each tortilla into 6 smaller round pieces. Insert the pieces into the muffin tin cups. Arrange the white Cheddar cheese, Monterey Jack cheese, Cheddar cheese, tomato, red bell pepper, green onions, black beans, hot salsa and chili powder in the cups as desired. Bake in the preheated oven 5 minutes, or until the cheeses are lightly browned and bubbly.
Preheat oven to 350 degrees F (175 degrees C). Grease the cups of a muffin pan. In a large heavy skillet over medium heat, cook beef until evenly brown. Drain excess fat. Stir in barbeque sauce and dried onion. Simmer for a few minutes over low heat. Flatten each biscuit, and press into cups of the prepared muffin pan. Make sure the dough comes to the top of the pan. Spoon a portion of the meat mixture into each dough cup. Bake in preheated oven for 12 minutes. Sprinkle with cheese, and bake for 3 more minutes.
In a large skillet, brown chops, about 2 minutes each side; reserve. Preheat oven to 350 degrees F (175 degrees C). Arrange apple slices in the bottom of a 9x13 inch baking dish. Sprinkle with brown sugar and cinnamon. Dot with butter or margarine. Top with browned pork chops and season with salt and pepper to taste. Pour sherry over all, cover and bake in the preheated oven for 1 hour or until tender and the internal temperature has reached 145 degrees F (63 degrees C).