HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch casserole dish with cooking spray. Cook and stir ground beef in a Dutch oven over medium-high heat until meat starts to brown and release juices, about 5 minutes. Reduce heat to medium and stir in poblano peppers, salt, salsa, oregano, and chipotle powder; cook and stir until seasoned beef is crumbly and no longer pink, about 10 minutes. Mix one package of corn muffin mix in a large bowl with 1 egg and 1/3 cup of milk. Whisk to combine. In a separate large bowl, mix the second package of corn muffin mix with 1 egg, 1/3 cup of milk and half the Cheddar and Monterey Jack cheeses. Spread the prepared corn muffin mixture without cheese into the prepared baking dish. Sprinkle corn over the muffin mix, followed by remaining half of the cheeses, then the beef mixture. Spoon the corn muffin mix with cheese on top of the beef and carefully spread over the top with a fork, leaving about half an inch from the edges of the pan. Bake in the preheated oven for 50-60 minutes, until golden brown.
Score bison flank steak on both sides by making shallow cuts at 1-inch intervals diagonally across the steak in a diamond pattern. Place bison flank steak between two pieces of plastic wrap. Using the flat side of a meat mallet, pound bison flank steak lightly into a 8x10-inch rectangle about 1/2 inch thick. Discard plastic wrap. Place bison flank steak in a resealable plastic bag set in a shallow bowl. For marinade, combine the 3 tablespoons oil, the lemon juice, the 2 cloves minced garlic, and the oregano in a medium bowl. Pour marinade over bison flank steak. Seal bag; turn to coat bison flank steak. Marinate in the refrigerator for 2 to 4 hours, turning bag occasionally For filling, heat the 2 teaspoons oil over medium heat in a large skillet. Cook the 2 cloves garlic in hot oil for 1 minute. Add spinach; cook and stir for 1 to 2 minutes or until spinach begins to wilt. Drain spinach in a colander, pressing out any excess liquid with the back of a spoon. Coarsely chop spinach. Stir in feta cheese and kalamata olives; set aside. Drain bison flank steak; discard marinade. Spread filling mixture evenly over bison flank steak to within 1 inch of edges. Starting from long edge, roll up bison flank steak into a spiral, making sure the ends stay tucked in. Using heavy 100-percent-cotton kitchen string, tie bison roll at 1-inch intervals. Place bison roll on a rack in a shallow roasting pan. Insert an oven-going meat thermometer into the center of the bison roll. Roast, uncovered, for 35 to 40 minutes or until internal temperature registers 135 degrees F. Cover with foil; let stand for 10 minutes before slicing. Slice bison roll into 3/4-inch-thick slices.
Whisk together soy sauce, rice vinegar, sesame oil, ginger, garlic powder, and onion powder until smooth. Distribute in small dipping dishes.
Line a 9 inch pie pan with crust. Place peaches in the unbaked pie shell. Cream together the sugar and butter or margarine. Add the egg, flour, and vanilla; mix together completely. Spread this mixture over the top of the peaches. Bake at 300 degrees F (150 degrees C) for 1 hour.
Preheat oven to 350 degrees F (180 degrees C). Place pork chops in a baking pan. Spread 1 teaspoon of butter over each chop, then spread 1 teaspoon of mayonnaise over butter. Season each one with seasoning salt, pepper and parsley. Sprinkle 1/4 cup cheese over the top of each pork chop. Bake 35 minutes in preheated oven, or until the internal temperature of the chops has reached 145 degrees F (63 degrees C).
Blend the chocolate and milk together in a blender on high until smooth; add the creme fraiche, sugar, maple syrup, and vanilla extract. Blend again until the sugar has dissolved. Pour the mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer at least 2 hours or overnight.
Bring the barley and water to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes. Remove from heat, and chill in refrigerator. In a large salad bowl, combine the cooked barley, black beans, green and red bell pepper, corn, celery, red onion, carrot, chipotle pepper, 1 tablespoon of canola oil, salt, black pepper, and cumin until thoroughly mixed. In a separate bowl, whisk together the water, corn syrup, 1 tablespoon of canola oil, lime juice, lemon juice, cilantro, white vinegar, and onion powder; pour dressing over barley mixture, and toss to combine. Refrigerate salad until cold.
Pour 1/2 cup of warm water into a small bowl, and stir in the yeast and 1 teaspoon of sugar. Allow the yeast mixture to stand until it forms a creamy foam layer on top, 5 to 10 minutes. Place milk and vegetable shortening into a small saucepan over medium-low heat and cook until the shortening has melted and the milk has tiny bubbles around the edge. Remove from heat. Place 1/4 cup of sugar and the salt into the work bowl of a large stand mixer and pour the milk and shortening into the bowl. Mix on low speed just to dissolve sugar; and allow mixture to stand until warm. Beat in the yeast mixture, eggs, and 1 cup of flour on low speed until smooth. Gradually beat in remaining flour to make a soft dough. Continue beating the dough on low speed until dough leaves the sides of the bowl, 2 to 3 minutes. Turn the dough out onto a well-floured work surface and knead until smooth and elastic, 2 or 3 more minutes. Form the dough into a ball and place into a large greased bowl. Grease the top of the dough, and cover the bowl with waxed paper. Set the bowl into a warm place; let the dough rise until doubled in size, 1 to 1 1/2 hours. Punch down the dough and roll out on a floured work surface to 1/2 inch thick. Cut doughnuts out of the dough with a 3 1/2-inch round doughnut cutter with a 1-inch smaller cutter in the center. Let the doughnuts rise on the work surface until very light and fluffy, 40 minutes to 1 hour. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently pick up and drop the doughnuts into the hot oil, working in small batches of 2 or 3 at a time, and cook until the doughnuts are light golden brown, turning once, about 2 minutes. Drain the doughnuts on paper towels to absorb oil. In a bowl, mix 1 tablespoon of warm water and vanilla extract, and stir in the confectioners' sugar to make a glaze. Spread a thin layer of glaze over the warm doughnuts.
Toss the grated potatoes with flour in a large bowl. Stir in mashed potatoes until combined. In a separate bowl, whisk together the egg and skim milk; mix into the potatoes. Season to taste with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Drop in the potato mixture, forming patties about 2 inches in diameter. Fry on both sides until golden brown, 3 to 4 minutes per side. Drain on a paper towel-lined plate. Serve warm.
Preheat the oven to 375 degrees F (190 degrees C). Heat butter in a skillet over medium heat; cook and stir zucchini and onion until tender, about 10 minutes. Add salt, pepper, garlic powder, basil, and oregano; stir to coat. Whisk eggs and mozzarella cheese together in a bowl. Stir zucchini mixture into egg mixture. Separate crescent dough into two rectangles and place into a 8x12-inch baking dish; press into bottom and slightly up sides of dish to form a crust. Spread mustard onto crust. Pour zucchini-egg mixture into crust. Bake in the preheated oven until set in the middle and lightly browned, 18 to 20 minutes. Cool before cutting into squares or wedges.
Preheat oven to 350 degrees F (175 degrees C).
 Watch Now Place hot dogs in a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until warmed through, about 5 minutes. Drain.
 Watch Now Roll crescent dough onto a work surface; tear into 8 pieces. Roll 1 piece dough around each hot dog, creating the look of a mummy. Place dots of mustard on the top of each for the eyes, nose, and mouth. Arrange hot dogs on a baking sheet.
 Watch Now Bake in the preheated oven until crescent dough is golden brown and flaky, about 10 minutes.
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Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking pan with cooking spray. Mix brown sugar, sunflower seed spread, butter, and corn syrup in a large bowl until combined. Stir in chocolate chips and raisins. Mix in oats. Press mixture evenly into the prepared pan. Bake in the preheated oven until golden brown, about 30 minutes. Let cool for 1 hour before cutting.
Bring 3 cups water to a boil in a saucepan and stir in sugar until dissolved. Bring to a boil, reduce heat to medium, and boil the syrup until it becomes clear, about 2 minutes. Remove from heat. Stir 1 cup mint leaves into the simple syrup and allow to cool thoroughly. Pour syrup and mint leaves into a container with a lid. Mix in 1 more cup mint leaves, cover, and refrigerate mint syrup at least 4 hours or overnight. Pour whiskey and chilled mint syrup into a large cooler or drink dispenser. To serve, fill 10-ounce glasses with ice and dispense 2 to 4 ounces mint julep mixture into each glass. Top with ice water and 1 or 2 mint leaves per cocktail and stir.
Melt butter in a large pot or Dutch oven over medium heat. Sprinkle in 3 tablespoons plus 1 teaspoon flour. Whisk constantly until the mixture is thick and all the flour is incorporated, 3 to 4 minutes. Slowly pour cold milk into the butter mixture, whisking constantly until combined. Simmer, stirring occasionally, until slightly thickened, about 5 minutes. Stir in paprika, ground chipotle, ancho chile powder, cayenne pepper, and salt. Reduce heat to low and add sharp Cheddar cheese, Monterey Jack cheese, and Muenster cheese, a handful at a time; stir until thoroughly melted. Season with salt to taste.
Preheat oven to 350 degrees F. Line cookie sheet with parchment paper. In a mixing bowl beat sugar, vanilla, lemon peel and 6 tablespoons of butter with an electric mixer until well blended. Add eggs one at a time, beating well after each addition. Continue to beat for 1 minute. Stir in flour and baking powder (will be a soft, sticky dough). Spoon dough into a pastry bag fitted with a 3/8-inch round tip. Pipe 2-inch diameter rings onto the prepared cookie sheet. With moistened fingertips, press ends of each ring together to form a smooth ring. Bake about 20 minutes or until golden brown. To make icing: Melt 1 tablespoon of butter over low heat. Add sugar, water, lemon juice and vanilla and whisk until sugar melts and mixture is heated through. Thin with more water if icing is too thick to brush. Remove cookies from oven and immediately brush warm icing over hot cookies. Cool iced cookies on sheet for 2 minutes. Transfer to a rack and cool completely.
Place lentils in a 5 to 6 quart slow cooker. Add chicken stock, bay leaf, carrots, celery, onion, and ham. Season with Worcestershire sauce, garlic powder, nutmeg, hot pepper sauce, caraway seed, celery salt, parsley, and pepper. Cover, and cook on Low for 8 to 10 hours. Remove bay leaf before serving.
Strain the turkey drippings through a fine mesh sieve into a large saucepan. Set aside 1 cup of the drippings in a bowl. Stir white wine, rosemary, and black pepper into the drippings in the saucepan, and bring to a simmer over medium-low heat. Simmer for about 20 minutes to cook off the alcohol and blend the flavors. Whisk cornstarch into the drippings in the bowl, and whisk the cornstarch mixture into the hot gravy. Allow the gravy to simmer until thickened, about 3 minutes. Stir in salt to taste; strain out any large pieces of rosemary before serving.
Season salmon with garlic salt and black pepper. Combine mayonnaise and honey in a small bowl and spread on top side of salmon steaks. Place furikake in a shallow bowl. Dip top side of each salmon steak in furikake; press down lightly for coating to stick. Heat oil in a large skillet over medium heat. Place salmon coated-side down and cook until golden brown, about 5 minutes. Turn over and continue cooking until salmon flakes easily with a fork, about 5 minutes more.
Preheat oven to 400 degrees F. Line a rimmed baking sheet with Reynolds Wrap(R) Aluminum Foil. Place cherry tomatoes on the prepared baking sheet. Distribute sage and thyme amongst tomatoes, reserving about 1 tablespoon of each for garnishing. Drizzle generously with olive oil. Sprinkle with salt and pepper. Roast for 30 minutes or until tomatoes blister. Remove tomatoes and place into a bowl, tossing all juices collected in the foil. Garnish with additional fresh thyme, sage and oregano. Season with salt and pepper to taste and serve.
Preheat oven to 325 degrees F (165 degrees C). Grease a 10x15 inch baking pan. In a large mixing bowl, combine the applesauce, sweetened condensed milk, butter or margarine, eggs, melted chocolate, and vanilla extract. Add the baking mix and cinnamon, and mix well. Stir in nuts. Pour batter into prepared pan. Bake for 25 to 30 minutes, or until a wooden pick inserted near the center comes out clean. Frost when cool.
In a large, non-reactive bowl, stir together the olive oil, lemon juice, parsley, garlic, and black pepper. Season with crushed red pepper, if desired. Add shrimp, and toss to coat. Marinate in the refrigerator for 30 minutes.
 Watch Now Preheat grill for high heat. Thread shrimp onto skewers, piercing once near the tail and once near the head. Discard any remaining marinade.
 Watch Now Lightly oil grill grate. Grill for 2 to 3 minutes per side, or until opaque.
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Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium heat, heat olive oil. Saute garlic and onions in oil until tender. Stir in tomato paste, black pepper, cumin, thyme, tomato juice, water, ketchup and salt. Reduce heat to low, and simmer 15 minutes. While sauce is simmering, 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. Stir the cooked pasta into the sauce. Stir in 1 cup of the shredded mozzarella. Pour all into a 9x13 inch baking dish. Top with the remaining mozzarella, sliced olives and bell pepper. Bake in preheated oven 20 to 30 minutes, until hot and bubbly.
Place bacon in a cold pot. Turn heat to medium, cook and stir until the bacon is cooked but not crisp. Stir in onion; cook and stir for 5 minutes, until the onion turns translucent and golden. Stir in garlic; cook for 2-3 minutes. Add chicken stock, turn heat to medium-high. Stir in oregano, cayenne and salt. Add black beans and water. Return to a simmer. Simmer on medium-low, stirring occasionally, for 20-30 minutes. While it's cooking, mash about half the beans to thicken the soup. Stir in black pepper and cumin. Add salt to taste. Make the relish by stirring together minced green onion, sambal paste, and lime juice. Serve garnished with relish, chopped green onions, and sour cream.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Beat white sugar and 1 cup butter together in a bowl using an electric mixer until smooth and creamy; add eggs, 1 at a time, beating well after each addition. Mix peppermint extract, almond extract, and food coloring into creamed butter mixture. Whisk flour, baking powder, and salt together in a separate bowl. Mix flour mixture, alternating with 3/4 cup milk, into creamed butter mixture, ending with flour mixture, until batter is just combined. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the middle comes out clean, 15 to 20 minutes. Melt white chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Allow melted white chocolate to cool to room temperature. Mix marshmallow fluff and 1/2 cup butter together in a bowl until smooth. Stir melted white chocolate into marshmallow mixture. Add confectioners sugar, 1 to 2 tablespoons at a time, to marshmallow mixture until fully incorporated; add enough milk to reach desired consistency. Transfer frosting to a piping bag or resealable plastic bag with a corner snipped and pipe frosting onto each cupcake.
Combine the onion with the juice of 2 limes in a small bowl; allow the onion to soak in the lime juice for 2 hours. Strain through a fine-mesh sieve and discard the lime juice. Set the onions aside. Grind the serrano chile peppers, the juice of 2 limes, and salt together in a food processor until smooth; add the avocado and continue processing until creamy and smooth. Transfer the mixture into a small serving bowl; fold the soaked onions, chopped cilantro, and about half the pomegranate seeds into the avocado mixture. Top with the remaining pomegranate seeds and garnish with the cilantro sprig to serve.
Heat the olive oil in a saucepan over medium-high heat. Cook and stir the onion in the hot oil until translucent, about 5 minutes. Add the bacon to the onions; continue cooking and stirring until the bacon fat begins to render, about 5 minutes more. Mix the garlic into the bacon and onion mixture, reduce heat to medium, and continue cooking until the garlic is fragrant, about 5 minutes. Stir the undrained navy beans into the mixture; bring to a simmer, stirring occasionally. Reduce heat to low. Fold the spinach into the mixture until the leaves are evenly coated. Place a cover on the saucepan; simmer to allow the flavors to blend, about 1 hour. Squeeze the half lemon over the dish and stir to serve.
In a large skillet combine the crushed tomatoes, tomato paste, tomato sauce, garlic, sugar, vinegar, oregano and red pepper flakes. Stir all together and simmer over low heat for at least 30 minutes (for the best flavor). Stir frequently to prevent burning.
Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl combine the noodles, chicken meat, soup, 2 cans of the milk and celery. Mix well and spread mixture into the bottom of a 9x13 inch baking dish. Pour the remaining can of milk over all; do not mix in. Then top all with potato chip crumbs. Bake at 350 degrees F (175 degrees C) for 50 minutes. Serve hot.
Arrange tomato slices on a plate. Mix pine nuts, almonds, goji berries, peanut sauce, and sesame seeds in a bowl; spoon over tomatoes.
Heat oil in large Dutch oven or large saucepan over medium-high heat. Add onion and red pepper and saute until onions are translucent. Add chickpeas, garlic, and ginger and saute for 2 minutes. Add water and cook, stirring for 3 to 5 minutes. Stir in Patak's Butter Chicken Cooking Sauce, salt, and pepper, and bring to a simmer. Cook covered, stirring occasionally, for 5 to 8 minutes. Garnish with cilantro and red chilli peppers (optional).
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pasta shells, and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 13 minutes. well in a colander set in the sink, then rinse with cold water until the pasta is cold. Drain thoroughly. While the pasta is cooking, stir the crabmeat, shrimp, celery, onion, and creamy salad dressing in a mixing bowl. Stir in the shredded Swiss cheese. Stuff each shell with some of the seafood mixture, and place into a serving dish. Keep refrigerated until ready to serve.
In a medium bowl, combine pudding, pumpkin, milk, nutmeg, ginger, and cinnamon. Mix slowly for about 1 minute. Fold whipped topping into the mixture then spoon entire mixture into pie shell. Freeze until firm (about 4 hours). Let stand at room temperature for about 10 minutes before slicing.
Preheat oven to 375 degrees F (190 degrees C). Line a small baking sheet with aluminum foil. Place garlic cloves on prepared baking sheet and drizzle with olive oil. Fold aluminum foil tightly around garlic. Roast garlic in the preheated oven until soft and fragrant, 30 to 45 minutes. Remove garlic from aluminum foil and transfer to a bowl. Mash garlic, mayonnaise, Parmesan cheese, black pepper, and salt together with a fork until spread has a uniform, paste-like consistency.
Stir together the apple jelly, apricot preserves, and horseradish in a bowl until mixed. Sprinkle with mustard powder and black pepper; mix well. Place the cream cheese onto a serving dish, and pour the jelly mixture overtop to serve.
Preheat oven to 350 degrees F (175 degrees C). Heat bacon grease in a large skillet over medium heat. Add onions; cook and stir until onions are translucent, about 5 minutes. Arrange sauerkraut and apples in a large roasting pan. Top with cooked onions and remaining bacon grease. Mix chicken broth, brown sugar, and mustard powder together in a microwave-safe bowl. Microwave on high until sugar dissolves and broth is heated through, about 2 minutes. Stir and pour over sauerkraut mixture, mixing to combine. Cut several deep slits in the top of the pork loin and place in the center of the sauerkraut mixture. Cover roasting pan with aluminum foil. Roast pork in the preheated oven until heated through, about 1 hour. Reduce oven temperature to 250 degrees F (121 degrees C). Continue roasting pork until tender and pulls apart easily, 2 to 3 hours. Remove from oven and cool until easily handled, about 15 minutes. Discard pork bones, shred pork using 2 forks and return to pan with sauerkraut mixture. Stir well to combine.
Transfer the yogurt to a small resealable plastic bag. Line a cookie sheet with parchment paper. Snip off 1 corner of the bag and pipe dots onto the cookie sheet. Freeze until hard, 1 hour. Remove from paper and eat with fingers, mix into oatmeal or throw on top of berries.
Preheat the oven to 400 degrees F (200 degrees C). Line muffin tin with paper baking cups. Spray each cup with cooking spray. Stir together muffin mix, egg, milk, and 1/4 cup of shredded cheese in a bowl until combined. Fill muffin cups halfway with batter. Add 1 to 2 tablespoons of pulled pork to each cup. Top with remaining batter. Use the remaining 1/4 of shredded cheese to top each muffin. Bake in the preheated oven until a toothpick inserted into the batter comes out clean, about 20 minutes.
Grease a fluted tube pan (such as Bundt(R)) generously with butter and sprinkle with bread crumbs. Turn pan so bread crumbs are evenly distributed. Preheat the oven to 375 degrees F (190 degrees C). Beat butter using an electric mixer on high speed for a few minutes until foamy. Add eggs, 1 at a time, beating well after each addition. Add sugar and vanilla sugar in batches. Beat batter for a few minutes until mixture is light and foamy. Mix in white wine. Combine flour, cinnamon, baking powder, and salt in a bowl. Mix flour mixture into egg mixture quickly on low speed. Fold in hazelnuts and chocolate chips. Pour batter into the prepared baking pan and level with the back of a spoon. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Dissolve rice flour in water in a bowl and pour into a saucepan over medium heat. Whisk milk, cream, and cornstarch in a bowl and pour into the saucepan. Bring rice flour and milk mixture to a boil. Add sugar and rose water; reduce heat to low and simmer, stirring constantly, until sugar is dissolved and pudding thickens, about 5 minutes. Scoop pudding into small serving bowls and garnish with pistachios, almonds, and rose petals. Place bowls in the refrigerator to cool completely, about 1 hour.
Pour vodka, gin, ice cubes, sherry, and water into a glass container and freeze until mix is slushy, at least 3 hours. At the same time, freeze martini glasses. Pour martinis into glasses, straining out any remaining ice cubes.
Heat the oil in a large skillet over medium heat. Place the meat in the hot oil and saute until well browned on all sides. Sprinkle the curry powder, salt, and ground black pepper over the meat and stir well. In a small bowl, mix together tomato paste and water, then stir mixture into skillet. Stir in onion, celery, and raisins, then reduce heat to low and simmer for thirty minutes, or until beef is tender. Stir apple into skillet and simmer for 5 more minutes, or until apple is tender and sauce has thickened.