HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat bacon grease in a large pot over medium heat. Stir in the pork, and cook until evenly browned. Remove pork and liquid from the pot, and set aside. In the large pot, melt the butter over medium heat, and saute the onions until tender and lightly browned. Mix in the flour and paprika, and, stirring constantly, cook until thickened. Mix pork, green bell pepper, red bell pepper, yellow bell pepper, and jalapeno peppers into the pot. Stir in the beef stock, tomato paste, garlic, salt, and bay leaf. Bring the mixture to a boil. Reduce heat, cover, and simmer 1 to 1 1/2 hours, stirring occasionally.
Grease the inside bowl of a double-boiler. Mix flour, bread crumbs, water, molasses, figs, raisins, walnuts, orange peel, baking soda, cinnamon, cloves, allspice, and nutmeg together in a bowl until batter is well incorporated; spoon batter into the prepared double-boiler bowl and cover. Fill the bottom half of a double boiler with water and bring to a boil; reduce heat and simmer. Place bowl in the simmering water and cover. Steam until pudding is cooked through, adding water as needed, 3 hours. Cool slightly with cover ajar before serving warm.
Combine bread flour, all-purpose flour, and salt together in a large bowl. Mix in water slowly until dough comes together into a rough ball. Turn dough out onto a work surface and knead until smooth and elastic, about 15 minutes. Wrap dough in plastic wrap and refrigerate, at least 3 hours or overnight. Remove dough from the refrigerator and cut in half. Dust the dough, rolling pin, and your work surface with bread flour. Roll one piece of dough into a rectangle about 1/16-inch thick. Fold rectangle into thirds like a letter. Cut dough crosswise into thin strips. Repeat with second piece of dough.
Cut rows of deep slits into both sides of pork butt using a sharp knife; insert a garlic clove into each slit. Rub vegetable oil over pork butt. Mix Creole seasoning, brown sugar, white sugar, paprika, garlic powder, black pepper, mustard, cumin, and ginger together in a bowl; coat pork butt with spice mixture. Wrap coated pork butt with aluminum foil and refrigerate for 8 hours to overnight. Heat an infrared turkey fryer or a large skillet over medium-high heat; remove aluminum foil from pork butt. Sear all sides of pork butt in the fryer or hot skillet until an internal temperature of 145 degrees F (63 degrees C) is reached, 1 to 1 1/2 hours. Wrap the seared pork butt tightly in aluminum foil. Preheat the roaster or oven to 265 degrees F (130 degrees C). Place wrapped pork butt in the preheated roaster or oven until pork is easily shredded, 3 to 4 hours. Remove pork butt from aluminum foil and pull meat apart.
Dissolve yeast in 1/2 cup milk in a bowl; add 4 1/2 tablespoons sugar. Let stand until the yeast softens and begins to form a creamy foam, about 5 minutes. Stir yeast mixture and 2 1/4 cups flour together in a bowl until dough is dry and clumpy. Allow dough to rise for 15 minutes. Add remaining 1/2 cup milk, butter, egg, lemon zest, and salt to dough until evenly mixed. Knead dough, adding more flour as needed, until dough is elastic. Cover bowl with a clean damp towel or plastic wrap and allow dough to rise in a warm area until doubled in size, about 1 hour. Preheat oven to 390 degrees F (199 degrees C). Grease a baking sheet. Gently knead dough; roll into a long rope on the prepared baking sheet and twist into a pretzel shape. Cover dough with a clean towel or plastic wrap and allow to rise for 15 minutes more. Brush egg yolk over dough and sprinkle 1 teaspoon sugar over egg yolk. Bake in the preheated oven until golden brown, 25 to 30 minutes.
Thoroughly mix cream cheese, lemon juice, minced onion, horseradish, salt, and liquid smoke in a bowl. Fold salmon through the mixture to distribute evenly; shape into a ball. Refrigerate ball until firm, about 30 minutes. Spread crackers onto a plate. Roll ball in crackers to coat. Keep chilled until serving.
Heat a popcorn kettle or pot over medium heat. Add popcorn, oil, sugar, and cocoa powder to the kettle. Cook, turning the handle slowly, until popping slows to 3 seconds between pops.
Arrange cucumber slices in a large bowl, generously seasoning each layer of cucumber with salt and pepper. Cover bowl with plastic wrap and refrigerate for 3 hours. Drain liquid from cucumbers. Gently press cucumber slices with paper towel to absorb any remaining liquid. Stir half-and-half, sour cream, mayonnaise, green onions, ranch dressing mix, sugar, dill, celery salt, and lime juice together in a small bowl; pour over cucumber slices and gently stir to coat.
Line a 12x18 inch jelly roll pan with aluminum foil. Melt the milk chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes (depending on your microwave). Do not overheat or chocolate will scorch. Stir in the peppermint extract. Spread the chocolate evenly in the prepared pan; chill until set, about 30 minutes. Meanwhile, melt the white chocolate in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 5 minutes. Stir in 1/4 cup of the crushed candy canes. Spread the white chocolate mixture evenly over the milk chocolate. Sprinkle the remaining candy cane pieces evenly over the white chocolate layer. Chill until set, about 1 hour. Break into small pieces to serve.
Place the garlic, tahini paste, lemon juice, and olive oil into a blender or food processor. Blend until the garlic is finely minced, then add the garbanzo beans and chopped cucumber. Puree until smooth, then season to taste with salt and black pepper; blend to mix. Pour into a serving dish, and refrigerate 1 to 2 hours to allow the flavors to blend. Sprinkle with paprika before serving.
Pour cream into a blender. Cover and blend until cream separates into buttermilk and butter, about 5 minutes. Pour buttermilk into a small bowl, using a spoon to press as much buttermilk out of the butter as possible. Place butter in a large bowl filled with cold water. Knead butter in the cold water to remove all buttermilk, straining off and replacing the water 7 to 10 times as you work, until it remains clear, about 5 minutes. Pour off the water and knead butter a few more times to squeeze out any remaining water, about 1 minute. Transfer to a plate and knead in salt.
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Allow to cool completely before cutting into bite-size cubes. Transfer to a large bowl Bring a large pot of salted water to a boil over high heat. Add the asparagus spears, and cook until tender, about 3 minutes depending on size. Drain and immediately plunge into cold water to stop cooking. Cut the asparagus spears into 1 inch pieces. Place in the bowl with the potatoes. Stir in the artichokes, breaking them apart slightly as you put them in the bowl. Combine the mustard and lemon juice in a bowl; whisk the oil gradually into the mustard and lemon juice until smooth. Season with salt, pepper, and cayenne pepper to taste. Drizzle over the vegetables; toss to coat. Sprinkle with chives to serve.
Preheat oven to 375 degrees F (190 degrees C). 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. Grease a 2 quart casserole dish. Place a quarter of the macaroni in the bottom, followed by an even layer of one-quarter of the cheese slices. Dot with butter and season with salt and pepper. Repeat layering three times. Pour evaporated milk evenly over the top of all. Bake, uncovered, for one hour, or until top is golden brown.
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. In a large bowl, cream together 1 cup of shortening and white sugar until light and fluffy. Beat in the eggs one at a time then stir in the vanilla and sour milk. Combine the flour, cocoa and salt, stir into the creamed mixture. Stir together the baking soda and hot water then mix them into the batter last. Drop by tablespoonfuls onto the prepared cookie sheet. Bake for 8 minutes in the preheated oven, until firm but not overbaked. Allow cookies to cool on baking sheets for a few minutes before removing to wire racks to cool completely. To make the filling: In a medium bowl, cream together the 1 1/2 cups shortening with the confectioners' sugar and 1/4 cup of flour until light and fluffy. Gradually beat in the milk and vanilla until well mixed, then fold in the egg whites. Sandwich at least 1 tablespoon of filling between the flat sides of two cookies.
Bring a large pot of water to a boil. Add sweet potatoes and cook until tender but still firm, about 30 minutes. Drain, cool, peel and mash. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine sweet potatoes, butter, sugar, vanilla and nutmeg. In a small bowl, whisk together the eggs and milk and blend into the sweet potato mixture. Pour into pie shells and bake in preheated oven for 60 minutes, or until done.
Preheat oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper liners. Whisk flour, bran, rolled oats, flax seeds, baking powder, baking soda, cinnamon, salt, ginger, allspice, and nutmeg together in a bowl. Mix bananas and peanut oil together in a separate large bowl; stir dry ingredients into banana mixture. Fold walnuts, chocolate chips, and raisins into batter. Spoon batter into prepared muffin cups, filling them about 2/3 full. Bake muffins in the preheated oven until lightly golden brown and a knife inserted into the center of a muffin comes out clean, about 30 minutes.
Preheat oven to 425 degrees F (220 degrees C). Grease a sheet of aluminum foil. Arrange mushrooms onto a sheet of aluminum foil with the hollow side facing upward. Spoon 1/2 teaspoon garlic flakes into each mushroom cap. Top each garlic portion with 1 teaspoon tomato paste; season with salt. Lie half a cheese slice atop each mushroom cap. Bake in preheated oven until the cheese is slightly browned, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). 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. In a large skillet over medium heat, cook beef until brown; drain. Beat milk and eggs together until well combined; season with salt and pepper. Place pasta in a 9x13 inch baking dish. Pour milk mixture evenly over pasta. Pour pasta sauce over that. Distribute beef evenly over pasta sauce and sprinkle with oregano, garlic powder, minced onion and pepperoni slices. Top with shredded cheese. Bake in preheated oven until hot and bubbly, 30 minutes.
Blend cantaloupe, ice cubes, grapes, rice milk, and mint leaves together in a blender until smooth; pour into martini glasses and garnish each with a cantaloupe wedge.
Blend vegetable oil, Parmesan cheese, egg substitute, Dijon mustard, garlic, anchovy paste, Worcestershire sauce, and pepper in a blender or food processor until smooth; season with salt. Drizzle dressing over lettuce in a large mixing bowl; toss to coat. Top salad with croutons.
In a medium bowl, mix the vanilla pudding mix, sour cream and yogurt. Chill in the refrigerator at least 2 hours before serving.
Preheat oven to 400 degrees F (200 degrees C). Grease a 1-quart casserole dish with cooking spray. Melt butter in a wok or very large skillet over medium heat. Add onion; cook and stir until translucent and soft, about 5 minutes. Reduce heat to low. Add Cheddar cheese, oats, pecans, cashews, eggs, milk, bread crumbs, salt, and white pepper; mix until completely blended. Pack cheese-nut mixture into the prepared casserole dish. Bake in the preheated oven until top is well browned and crispy, about 1 hour.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper and brush with olive oil. Place a tortilla on the prepared baking sheet; add 1/4 cup of tomato sauce. Top with another tortilla and spread another 1/4 cup tomato sauce over the tortilla. Decorate the pizza with mushrooms, green bell pepper, red onion, white onion, black olives, sun-dried tomatoes, and jalapeno pepper. Bake in the preheated oven until toppings are softened, about 20 minutes.
Poach chicken in a large pot of simmering water. Cook until no longer pink in center, about 12 minutes. Remove from pot and set aside. Bring chicken cooking water to a boil and cook pasta in it. Drain. Cut chicken into small pieces, and mix with noodles. In a separate bowl, mix together mushroom soup, chicken soup, and sour cream. Season with salt and pepper. Gently stir together cream soup mixture with the chicken mixture. Place in a 2 quart baking dish. Melt butter in a small saucepan, and remove from heat. Stir in crumbled crackers. Top casserole with the buttery crackers. Bake at 350 degrees F (175 degrees C) for about 30 minutes, until heated through and browned on top.
Combine water and beef base in a 6-quart slow cooker and stir well. Add prime rib, potatoes, frozen vegetables, red wine, onion, ketchup, celery, carrots, garlic, parsley, thyme, salt, and pepper. Cook on Low until vegetables are tender, 6 to 8 hours.
Lightly spray a nonstick skillet with cooking spray and place over low heat; cook and stir garlic until fragrant and lightly browned, 2 to 3 minutes. Season chicken with salt and pepper and place in skillet with garlic; cook over medium heat until browned on both sides, 10 to 12 minutes. Add chicken broth and lemon juice; bring to a boil. Reduce heat to medium-low, cover skillet, and simmer until chicken is no longer pink in the center, 10 to 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a serving dish, reserving liquid in skillet. Continue simmering liquid until slightly reduced, about 3 minutes. Pour liquid over chicken.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9x5x3 inch loaf pan. In large bowl measure in flour, sugar, baking powder, salt, candied pineapple, raisins or currants, and cherries. Stir thoroughly. Make a well in center. In small bowl beat eggs until frothy. Mix in milk and oil. Pour into well. Stir just to moisten. Pour into greased 9x5x3 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 1 hour. Let cool in pan 10 minutes, then remove.
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. In a skillet over medium heat, cook bacon and onion in the butter for 7 to 8 minutes. Add mushrooms and cook 2 to 3 minutes more. Stir in the heavy cream, salt, pepper, Roquefort cheese and tomato sauce; cook for 5 minutes, stirring continuously. Pour over cooked farfalle pasta and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray. Slice bread rolls horizontally without separating into individual rolls, creating 2 even halves. Whisk eggs in a large, shallow bowl until smooth. Stir in milk, vanilla extract, and cinnamon to make a smooth batter. Dip bottom half of bread rolls into batter, coating both sides, and place in baking dish. Cover bread with sliced bananas. Sprinkle brown sugar and pecans on top. Dot with cubes of butter. Dip top half of bread rolls in batter, coating both sides, and place on top. Bake in the preheated oven until middle is set and top is golden brown, about 25 minutes.
Whisk together egg, oil, and milk until smooth. Sift together flour, baking soda, and salt; add to egg mixture along with brown sugar, and oatmeal; stir until just combined. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or spoon the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
Heat oil in a skillet over medium heat; cook and stir onion, garlic, and pepper in hot oil until onion is golden, 10 to 15 minutes. Stir pumpkin into onion mixture and cook until pumpkin is tender, 15 to 20 minutes. Stir cream cheese, mayonnaise, and basil puree together in a microwave-safe bowl; microwave until warmed and smooth, about 1 minute. Pour cheese mixture over pumpkin mixture and toss to coat; cook until warmed, about 5 minutes.
Combine blueberries, ketchup, sugar, blackberry jelly, vinegar, corn syrup, tomato paste, margarita mix, red chile peppers, jalapeno pepper, rum, sea salt, paprika powder, blackening seasoning, soy sauce, garlic powder, liquid smoke, black pepper, and lime juice together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until sauce is smooth, about 30 minutes. Pour sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Bring a large saucepan of water to a boil; add 1 teaspoon salt and 1 teaspoon vegetable oil. Add prawns, cabbage, carrots, zucchini, mushrooms, broccoli, and egg noodles; cook until tender, about 5 minutes. Rinse under cold water; drain well. Heat 2 tablespoons vegetable oil in a wok or large skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add chicken; cook and stir until browned, 3 to 4 minutes. Add prawns, vegetables, and egg noodles; cook and stir until heated through, 2 to 3 minutes. Season mixture with chicken bouillon granules, soy sauce, and 2 teaspoons salt; mix well. Drizzle sesame oil and sprinkle sugar over chow mein before serving.
Preheat oven to 350 degrees F (175 degrees C). Cut the softened margarine or butter into the cake mix. Use a fork mash them together until they are well combined and the mixture resembles coarse crumbs. Beat in the eggs, milk and rum extract and mix well. Stir in the flaked coconut until combined. Drop by teaspoonfuls onto an ungreased baking sheet and bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place squash face down in a baking pan; pour in water to 1/2 inch. Bake in the preheated oven until interior can be easily pierced with a fork, about 1 hour. Cool until easily handled, about 15 minutes. Scrape squash flesh into spaghetti strands with a spoon; place into a bowl. Season with salt and pepper. Spread squash, tomatoes, onion, feta cheese, spinach, and spaghetti sauce in 3 even layers in a casserole dish. Top with Parmesan cheese. Bake in the preheated oven until Parmesan cheese is melted and bubbly, 30 minutes to 1 hour.
Place aji dulces peppers, green bell pepper, red bell pepper, onion, olives, cilantro, Cubanelle pepper, 2 tablespoons olive oil, garlic, 2 teaspoons salt, capers, 1 tablespoon black pepper, and oregano in a blender. Puree until smooth. Refrigerate sofrito until ready to use. Heat 1 tablespoon olive oil in a skillet over medium heat. Cook 2 tablespoons sofrito until fragrant, about 2 minutes. Add tomato sauce and 1/2 the sazon; cook and stir until incorporated, about 3 minutes. Add beef, Cook and stir the picadillo (meat mixture) until flavors combine, about 25 minutes. Rinse the grated yuca in a colander; press yuca to squeeze out most of the moisture. Place in a bowl; add the remaining sazon, egg, and chicken broth. Mix well. Season the masa (dough) with salt and pepper. Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan. Spoon 1/2 of the yuca masa into the prepared pan in an even layer. Top with the picadillo; spread to 1/4 inch from the edges. Spread the remaining masa smoothly on top. Cover with aluminum foil. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Alternatively, preheat an outdoor grill. Place apples in a loaf pan. Combine brown sugar and cinnamon in a bowl; spoon into each apple. Place the loaf pan into the campfire or on the grill; cook for about 3 minutes. Carefully remove the pan from the fire and sprinkle bacon over apples. Place in the fire or on the grill for about 5 minutes more.
Place the water, chourico, potatoes, cabbage, carrots, onion, celery, canned vegetables, parsley, garlic powder, celery salt, and red pepper in a large pot. Bring to a simmer over high heat, then reduce heat to medium-low and continue to simmer the soup until the vegetables are tender, about 40 minutes. If soup is too thin, stir in cornstarch dissolved in water to thicken.
Beat sugar and egg yolks together in a bowl using an electric mixer until very light in color. Mix milk and cream into yolk mixture. Beat egg whites in a separate bowl using an electric mixer until stiff peaks form, adding more sugar, if desired. Fold egg whites into milk mixture until eggnog is smooth. Stir rum and whisky into eggnog. Refrigerate until chilled, at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 9x9 inch glass baking pan. In a large bowl, cream the butter and 1/2 cup sugar. In a separate bowl, mix flour, salt and baking powder. Add to the creamed mixture alternately with the milk. Spread mixture evenly into baking dish . If using canned peaches, drain thoroughly, reserving the juice. Spoon fruit over batter. Sprinkle with cinnamon and 1/4 cup sugar. Pour fruit juice or water over the top. Bake at 375 degrees F (190 degrees C) for 45 to 55 minutes. During baking the fruit and juice go to the bottom and the batter rises.
Melt butter in a saucepan over medium heat. Whisk in flour, and cook stirring constantly for a few minutes. Remove from heat, and gradually whisk in the chicken broth so that no lumps form. Return to medium heat, and bring to a simmer. Add watercress, cover, and cook over low heat for 20 minutes. Puree in small batches using a blender, or blend in the pan using an immersion blender. Return to the saucepan, and stir in the half-and-half cream. Heat until warm, but do not boil.
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, mix together the parsley, onions, lamb, allspice, lemon zest, salt and butter until well blended. Use your hands for best results. Place in a baking dish, or pat into a 2 inch tall round on a baking sheet with sides. Arrange tomato slices on top. Bake uncovered for 50 minutes in the preheated oven, until no longer pink and the internal temperature has reached at least 160 degrees F (72 degrees C). Serve with pita bread or rice.
Melt the chips in a saucepan on low heat. Stir in the nuts and the noodles. Then drop by teaspoonfuls onto waxed paper-lined cookie sheet. Cool and then store covered in the refrigerator.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or line with paper liners. Gently stir flour, baking powder, baking soda, cocoa powder, salt, chocolate chips, dried cranberries, and orange zest in a bowl until thoroughly combined. Beat butter, white sugar, brown sugar, sour cream, milk, and eggs with an electric mixer on medium speed in a separate large mixing bowl until blended. Gently stir flour mixture into the liquid ingredients just until batter is moistened and smooth. Dissolve coffee granules in water in a small bowl and stir coffee mixture into the batter. Spoon batter into prepared muffin cups, filling them about 3/4 full. Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of a muffin, 20 to 25 minutes.