HumbleIntelligence/food-ner-1-Million huggingface dataset:
To prepare barbecue sauce, combine brown sugar, beer, mustard and vinegar in small saucepan; bring to a boil. Reduce heat and simmer 15 to 17 minutes until thickened and reduced to 1/2 cup, stirring occasionally. Lightly shape Ground Beef into four 1/2-inch thick patties. Place patties on grid over medium, ash-covered coals. Grill, covered, 8 to 10 minutes (over medium heat on preheated gas grill, covered, 7 to 9 minutes) until instant-read thermometer inserted horizontally into center registers 160 degrees F, turning occasionally. About 2 minutes before burgers are done, place bun, cut sides down, on grid. Grill until lightly toasted. Spoon 1 tablespoon sauce on bottom of each bun; top with burger. Evenly top burgers with cabbage. Evenly spoon remaining sauce over cabbage. Close sandwiches.
Place shrimp, water chestnuts, cilantro leaves, green onions, garlic, grated ginger, anchovy filet, sesame oil, fish sauce, soy sauce, egg white, sugar, paprika, cayenne pepper, and salt into the bowl of a food processor. Pulse several times; scrape down sides of bowl. Continue to process until mixture is well blended and reaches a paste consistency, 1 or 2 minutes. Transfer mixture to a bowl; cover with plastic wrap and refrigerate to blend the flavors, about 1 hour. Very lightly toast bread slices. Trim crusts from bread. Spread shrimp paste onto bread in an equal thickness as the bread. Cut slices in half and then diagonally into diamond shapes. Sprinkle with sesame seeds. Place a heavy skillet over medium-high heat; pour in about 1/2 inch of vegetable oil. When oil is hot, place bread slices, paste side down, into the oil. Fry until crispy, 2 to 3 minute per side. Transfer to a paper towel-lined plate. Serve hot or warm garnished with additional sliced green onions.
Heat oil in a large skillet over medium high heat. Season pork chops with salt and pepper. Working in batches, sear the pork chops until they're browned on each side. Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the potatoes, carrots, kohlrabi, salt, marjoram and pepper. Mix lightly and place mixture into a 9x13-inch baking dish. Pour milk over potato mixture and top with browned pork chops. Cover baking dish with aluminum foil and bake in the preheated oven for 1 1/2 hours, or until pork chops and vegetables are very tender and internal temperature of pork has reached 145 degrees F (63 degrees C).
Mix together buttermilk and heavy cream. Let sit at room temperature for six to eight hours. Cover and refrigerate for at least 24 hours before serving.
Soak mushrooms in a bowl of water. Heat oil in a saucepan over medium-high heat. Add garlic; cook until browned, about 2 minutes. Transfer garlic to a bowl. Saute onion and achiote powder until onion is translucent, about 5 minutes. Add chicken, soy sauce, and fish sauce. Stir in bouillon cube until dissolved. Add 1 cup water; bring to a boil. Soak vermicelli in a bowl of hot water, 2 to 3 minutes. Drain. Cut noodles to a desired length. Drain mushrooms. Cut into 1-inch pieces. Toss cabbage, bok choy, and carrot into the boiling water in the pan. Add the vermicelli, mushrooms, pepper, and chili powder. Cook, mixing well, until pancit is slightly dried, about 5 minutes. Arrange pancit on a platter. Garnish with the browned garlic and sliced eggs.
Preheat oven to 350 degrees F (175 degrees C). Mix 1/4 cup tomato sauce, Worcestershire sauce, spicy mustard, and honey together in a bowl; set aside. Mix thoroughly ground beef, ground turkey, ground lamb, 2 1/4 cup tomato sauce, oats, egg, sweet onion, salt, and pepper in a large bowl; divide into halves and form 2 loaves. Put loaves into loaf pans. Bake in the preheated oven for 45 minutes, brush tops with sauce, and continue baking until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool slightly in pans before serving.
In a Dutch oven, over medium heat, saute onions in butter until translucent. Remove from the heat. Stir in the flour so that no lumps remain, then slowly whisk in the tomato juice. Return to the heat and add salt to taste. Cook until just boiling but turn off the heat before it boils. Let cool 10 minutes then slowly stir in milk. Serve immediately.
Combine kefir, blueberries, banana, almond butter, and honey in a blender. Process until smooth.
Prepare an outdoor grill for indirect heat - a pile of charcoal on one side, nothing under the food. Once it is going, throw some soaked mesquite woodchips on it. Remove the membrane from the ribs if the butcher has not already. Combine the salt, pepper, paprika, chile powder and thyme; rub onto the ribs. Cut the slab of ribs in half. Place the ribs over indirect heat, and close the lid. Cook for 20 minutes, then brush with barbeque sauce. Cover, and continue cooking for an additional 30 minutes.
Bake cake in two 9 inch pans according to directions. Cool to room temperature. Place one layer of cake onto a serving plate, brush liberally with rum. Spread apricot jam over the top to 1/2 inch from the edge. Place the second layer on top. Brush with remaining rum. Frost the sides first, then the top with the prepared icing. Clean the edge of the plate with a dry towel.
Melt the butter and heat the olive oil in a large pot over medium heat. Stir in the onion and garlic, and cook until tender. Mix in the tomatoes, clam juice, and wine. Season with oregano, salt, and pepper. Bring to a boil, reduce heat to low, and simmer 10 minutes. Transfer soup in batches to a blender, and puree until smooth. Return to the pot, and stir in feta cheese. Continue cooking 10 minutes. Stir the shrimp into the soup, and continue cooking 3 minutes, or until shrimp are opaque. Mix in parsley just before serving.
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a saucepan over medium-low heat. Stir cinnamon and brown sugar through the melted butter; remove from heat and stir crushed saltine crackers into the butter until moistened. Pour enough water into a baking dish to be about 1 inch deep. Lay the acorn squash into the water with the rounded sides down. Fill the cavity of the squash with the saltine cracker mixture. Bake in the preheated oven until the squash is easy to pierce with a fork, about 45 minutes.
Place oil, ketchup, sugar, vinegar, onion, lemon juice, paprika, and salt into a blender; cover and puree until smooth. Store in refrigerator.
Pour egg, confectioners' sugar, white vinegar, lemon juice, salt, garlic powder, mustard, and paprika into a blender; pulse until mixture is frothy. Turn the blender on to low and slowly pour olive oil into egg mixture until dressing thickens and emulsifies.
Heat a large deep skillet or Dutch oven over medium-low heat. Pour in the olive oil, and let it heat up. Add the oats; cook and stir until toasted. In a blender or large food processor, combine the tomatoes, onion, garlic, 1 cup of water, and cilantro. Blend until smooth. Pour into the pan with the toasted oats. Stir in the remaining 2 cups of water, and bring to a boil. Mix in the salt and chicken bouillon. Cover, and simmer for 15 minutes. Enjoy hot or warm.
Place the chicken broth, celery, carrots, onion, garlic, cabbage, barley, ham and parsley in a large pot over high heat. Bring to a boil, reduce heat to low and simmer for 1 1/2 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish. Mix milk, 3/4 cup sugar, baking mix, butter, cinnamon, and nutmeg together in a large bowl. Pour batter into the prepared baking dish. Mix remaining 1/2 cup sugar with cherries in a bowl. Spoon on top of the batter in the baking dish. Bake in the preheated oven until golden brown, 45 to 50 minutes.
In a medium bowl, beat together the butter and shortening. Add the sugar; cream well. Mix in the egg and vanilla. Sift together the flour, baking powder, and salt; stir into the creamed mixture. Pat the cherries between paper towels to remove excess moisture. Stir cherries and pecans into the dough. Cover and chill for 2 hours. Shape the cold dough into 2 logs. Roll them in the colored sugar, wrap in wax paper and chill again until firm (about 1 hour). Preheat oven to 400 degrees F (200 degrees C). Lightly grease cookie sheets. Unwrap dough and slice into 1/4 inch slices. Place on the prepared cookie sheets, and bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool 1 minute before removing from cookie sheets to cool on wire racks.
Bring water to a boil in a saucepan; add oats, pumpkin puree, vanilla extract, 1/4 teaspoon, cinnamon, and ginger. Reduce heat to low and simmer, without stirring, until oatmeal is thickened, about 25 minutes. Pour 3/4 cup milk into oatmeal, stir well, and cook for 10 minutes more. Spoon oatmeal into serving bowls and top with remaining 5 tablespoons milk, brown sugar, and 1/4 teaspoon cinnamon.
Cook and stir oil and flour in a skillet over medium heat until mixture is thick and the color of peanut butter, about 20 minutes. Stir onion, green bell pepper, and celery into flour mixture; cook and stir until softened, about 5 minutes. Add sausage; cook and stir until browned, about 5 minutes. Add Cajun seasoning, garlic, and black pepper; cook and stir until fragrant, about 2 minutes. Pour chicken stock over vegetable-sausage mixture; reduce heat to low and simmer for 30 minutes. Add shrimp and cook until shrimp are pink and cooked through, about 10 minutes.
Preheat oven to 350 degrees F ( 165 degrees C ). In a large bowl, cream the butter and sugar together. Add eggs one at a time; beat until fluffy. Stir in the anise and vanilla extracts. Sift together the flour, baking powder, and salt; Add them to the egg mixture along with the chopped almonds. Stir with a spoon and as the dough comes together, Knead by hand. Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets, 2 to a sheet, the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25 to 30 minutes in the preheated oven, loaves should be firm. Cut the loaves into diagonal slices 1/2 inch wide, place the slices onto the cookie sheets and return to the oven. Toast on one side, then turn them over to do the other side. This will take about 7 to 10 minutes.
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 10 inch tube pan. Line bottom of pan with greased parchment paper. Set aside. Chop fruit and nuts in a large mixing bowl. Add coconut and mix well with hands. Stir in flour, then sweetened condensed milk. Blend well. Pack firmly in prepared tube pan. Bake for 1 1/2 hours. Remove from oven. Run knife around edge of cake and remove rim of pan. When barely warm, remove tube bottom and paper from cake.
Place ingredients into the bread machine in the order recommended by the manufacturer. Select the Dough cycle, and press Start. When the machine signals the end of the cycle, remove the dough. Roll into a loaf, and place in a 9x5 inch bread pan. Set aside to rise until doubled, or until your finger leaves a dent when the dough is pressed lightly. Preheat the oven to 350 degrees F (175 degrees C). Bake the bread for 25 minutes in the preheated oven, or until a rich golden brown.
For the cake: Preheat the oven to 350 degrees. Grease and flour a 9- by 13-inch cake pan. Whisk together the flour, baking powder and salt in a large mixing bowl. Cream the butter and sugar with an electric mixer on high until it turns pale yellow. Mix in the eggs and almond extract. Slowly incorporate the dry ingredients into the wet ingredients until fully combined - avoid over-mixing. Fold in drained cherries. Pour into the prepared pan and evenly spread the batter out. Bake until the cake is has cooked through, 25 to 30 minutes. Cool slightly, then pierce the surface of the cake with a fork several times, especially the edges. Combine the heavy cream, evaporated milk and condensed milk in a small bowl or pitcher. Drizzle the milk mixture over the top and allow the cake to sit and absorb the milk mixture. For the icing: Whip heavy cream until slightly fluffy, then add sugar and almond extract. Spread it evenly over the top of the soaked cake. Top with toasted almonds. Refrigerate for at least 2 hours or until ready to serve.
Preheat the oven to 350 degrees F (175 degrees C). Slit hot dogs lengthwise down the center, but do not cut in half. Spread them open, and place them in a 9x9 inch square baking dish. Pile an equal amount of the mashed potatoes onto each hot dog. Bake for 10 minutes in the preheated oven. Turn the oven off, and remove the dish of hot dogs. Place one slice of cheese onto each one, and return them to the oven until the cheese has melted.
In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties. Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm. Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.
Place the tea, cinnamon, star anise, five-spice, cloves, ginger, peppercorns, licorice, orange peel, rock sugar, dark soy sauce, and light soy sauce in a large saucepan. Bring to a boil, then reduce heat to medium-low, and let simmer for 15 minutes. Meanwhile, lightly tap the hard-cooked eggs to crack the shells all over. The soy sauce will penetrate the cracks, and color the egg white. Place the eggs in the simmering liquid, and cook for 30 minutes, then remove from the heat, and let the eggs stand in the liquid for 2 hours off the heat. After 2 hours, drain the eggs, chill, and peel.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces. Whisk eggs, milk, salt, and pepper together in a bowl. Heat avocado oil in a large skillet over medium heat. Add spaghetti, milk mixture, peas, and garlic; cook and stir until milk mixture is heated through and coats the spaghetti, 5 to 10 minutes. Stir in bacon and Parmesan cheese. Garnish with parsley.
Mix beef, grated onion, quinoa, milk, 2 cloves minced garlic, egg, 2 tablespoons basil, 2 tablespoons oregano, 1 teaspoon red pepper flakes, salt, and black pepper together in a bowl until evenly combined. Form mixture into 1 1/2-inch meatballs. Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Working in batches, cook meatballs in hot oil until browned on all sides, 5 to 10 minutes. Fill a large pot with 2 to 3 inches of cold water, 1 teaspoon olive oil, and a pinch of salt. Place spaghetti squash, cut side down, into pot. Cover the pot with a lid and place over high heat; cook until squash is tender, about 20 minutes. Drain and shred squash into "noodles" by scraping out the flesh with a fork. Heat 2 tablespoons olive oil in a large, deep skillet over medium-high heat. Saute chopped onion, 2 cloves minced garlic, and 1 teaspoon red pepper flakes in hot oil until soft and translucent, 5 to 7 minutes. Stir mushrooms, green bell pepper, zucchini, and olives into onion mixture; saute until slightly softened, 3 to 5 minutes. Add tomatoes, 2 tablespoons basil, 2 tablespoons oregano, and honey; bring to a simmer. Gently stir meatballs into tomato mixture, return to a simmer, and cook, stirring occasionally, until meatballs are heated through and vegetables are tender, 20 to 30 minutes. Divide squash "noodles" between serving bowls and ladle sauce and meatballs over the top.
Combine the egg whites, sugar, corn syrup, water, cream of tartar, and salt in the top of a double boiler over water that is at a hard boil. Start beating right away with a beater until the mixture stands in stiff peaks. Remove from heat and add vanilla or your favorite flavoring and keep beating until it is thick enough to spread easily.
Preheat oven to 350 degrees F (175 degrees C). Wrap the bottom of a springform pan with aluminum foil. Mix 25 crushed cookies with butter in a large bowl. Press into the bottom of a springform pan to form crust. Beat cream cheese, sugar, and vanilla extract together in a bowl with an electric mixer until smooth. Beat in eggs one at a time, mixing well between each addition. Fold in 10 crushed cookies and peppermint extract. Spread cream cheese mixture over crust. Set springform pan in a deep baking dish. Pour enough water into the baking dish to come halfway up the sides of the pan. Bake in the preheated oven until center of the cheesecake is set, 45 to 60 minutes. Turn off oven and open door slightly, leaving cheesecake inside to cool, about 1 hour. Refrigerate until firm, about 4 hours.
Season the pork tenderloin on all sides with salt, pepper, sage, and rosemary. Place the tenderloin into a slow cooker, and spoon the blackberry jam, 1/4 cup honey, and 2 tablespoons of red wine over the pork. Set the cooker to Low, and cook until very tender, 4 to 5 hours. About 15 minutes before serving time, pour 1/2 cup red wine, 2 tablespoons of honey, and the fresh blackberries into a saucepan. Bring to a boil over medium-low heat, and simmer until the sauce thickens slightly and some of the berries burst, about 15 minutes. To serve, slice the tenderloin and spoon blackberry-wine sauce over slices.
In a blender or food processor, blend the soy sauce, oil, sherry, shallots, garlic, ginger, Chinese five-spice powder, serrano pepper, brown sugar, anise, and salt until smooth. Place the chicken in a large bowl. Pour the blended mixture over the chicken, cover, and marinate at least 1 hour in the refrigerator. Preheat grill for high heat. Lightly oil the grill grate. Discard marinade. Place chicken on the grill, and cook 10 minutes on each side, or until juices run clear.
Place red beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain. Heat a skillet over medium heat; cook sausage until cooked through, 10 to 15 minutes. Transfer sausage to a work surface and slice. Heat butter in a skillet over medium heat; cook and stir onions, bell pepper, celery, and bay leaves until softened, about 5 minutes. Add sausage, ham, and 1/2 of the Creole seasoning; saute over medium-high heat until lightly browned, about 10 minutes. Stir drained beans into sausage mixture. Mix chicken broth, garlic, and remaining Creole seasoning into bean mixture; cover skillet and simmer on low for 3 hours. Stir tomato sauce, vinegar, and 1/2 of the green onions into bean mixture, slightly smashing beans with a potato masher. Simmer, uncovered, until thickened and beans are tender, about 30 minutes more. Mix remaining green onions and parsley into beans and serve over cooked rice.
Place the roast in a slow cooker. Mix in the ketchup, sweet peas with liquid, onion, and potatoes. Cover, and cook 6 to 8 hours on Low, until meat is tender and easily shredded.
Combine cherry tomatoes, oil, garlic, and salt in a saucepan over medium-low heat. Cook and stir until garlic is just toasted, 2 to 3 minutes. Pour chicken broth into tomato mixture; bring to a simmer and cook until tomatoes start to collapse and burst, about 10 minutes. Stir oregano and red pepper flakes into tomato mixture. Puree tomato mixture with a stick blender until sauce is smooth. 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 and return pasta to the pot. Pour tomato sauce over penne and stir until pasta absorbs some of the sauce, 1 to 2 minutes. Stir Parmigiano-Reggiano cheese into pasta and season with salt and pepper to taste.
Preheat the oven to 350 degrees F (175 degrees C). Puree bananas in a blender. Add eggs, yogurt, applesauce, and vanilla extract; briefly blend until smooth. Drizzle in melted butter while blender is running and mix until combined, about 10 seconds. Whisk oats, oat flour, almond flour, brown sugar blend, chia seeds, baking soda, cinnamon, salt, and nutmeg together in a large bowl. Add liquid mixture from the blender; mix until no dry spots remain. Add pecans and chocolate chips and mix until evenly incorporated. Pour batter into 2 loaf pans and spread out evenly to the corners. Bake in the preheated oven until tops are dark golden brown and a toothpick inserted into the centers comes out with tiny crumbs attached, 70 to 80 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 2 quart casserole dish. Bring a large pot of salted water to a boil, add penne pasta, and cook 10 minutes or until al dente; drain. Heat the oil in a large wok or skillet over medium-high heat. Mix in onion and cook 5 minutes. Stir in the celery and bell pepper and continue cooking for another five minutes. Mix in the garlic, salt and pepper and continue cooking 3 minutes. Pour in sherry; stir in the kale and cover. Reduce heat to medium and cook for 5 minutes, stirring occasionally, until the kale has wilted. Transfer wok mixture to a large bowl. Mix in the cooked pasta, soup, vegetable broth, and tuna. Pour mixture into the prepared casserole dish. Top with a layer of mozzarella followed by a layer of bread crumbs. Bake uncovered in the preheated oven for 25 minutes.
Mix ham, mashed potatoes, green onions, egg, Dijon mustard, dill weed, salt, black pepper, and 1/4 cup panko bread crumbs together in a bowl until thoroughly combined. If mixture is too moist to hold together, mix in an additional 1/4 cup of crumbs. Place remaining panko crumbs into a shallow bowl. Scoop about 1/3 cup of the mixture and form into a ball; slightly flatten into a patty. Press both sides of patty into the panko crumbs; tap off any loose crumbs. Repeat with remaining mixture. Heat vegetable oil in a skillet over medium heat until very hot; pan-fry 2 or 3 patties at a time in the hot oil until golden brown on each side, 3 to 4 minutes per side.
Season the beef with salt and black pepper; heat the margarine in a skillet over low heat, and cook the beef, stirring occasionally, until the meat is browned and tender, about 45 minutes. While the beef is cooking, place the tomato soup, corn, peas, beans, spinach, beef bouillon cubes, water, garlic powder, and garlic herb seasoning in a large, heavy saucepan, and bring to a boil over medium heat. Reduce heat to a simmer, then add the stew beef. Simmer to blend the flavors, about 30 minutes. Cut each biscuit into quarters, flatten slightly, and gently stir the dumplings into the stew. Simmer uncovered for 10 minutes, then cover the stew and simmer 10 more minutes.
Prepare roll mix according to package directions, letting rise only once, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Line a large baking sheet with parchment paper. In a large skillet brown the pork sausage and pepperoni and drain well. In a large bowl, combine the cooked sausage mixture, parmesan cheese, mozzarella cheese, cheddar cheese, 2 beaten eggs, parsley flakes, garlic powder, MSG powder, onion flakes, and oregano. Stir until well combined. Divide the risen dough in two. On a floured board roll out one half to a rectangle about 1 inch thick. Spread 1/2 of the filling over the rectangle. Starting at the wide end roll two times then fold in the sides. Continue rolling until the end, making sure the seal is on top. Repeat with remaining half. Place rolls on the prepared baking sheet. Brush generously with beaten egg. Use toothpicks to help hold the seam shut. Bake at 350 degrees F (175 degrees C) for 1 hour.