HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken, black beans, chicken broth, tomatoes with green chile peppers, corn, onion, jalapeno peppers, garlic, chili powder, red pepper flakes, cumin, coriander, salt, and black pepper in a slow cooker; cook on Low for 8 hours. Serve with about 1 tablespoon sour cream on each serving.
Heat oil in a skillet over medium heat; stir in onion. Cook and stir onion until golden, about 5 minutes. Add mushrooms and cook until softened, about 5 minutes more. Pour in 1/2 cup broth; simmer, stirring occasionally, until liquid is reduced, 8 to 10 minutes. Whisk miso paste and 2 tablespoons broth together in a bowl. Pour into the vegetable mixture. Season with salt and pepper. Cook and stir to coat the vegetables, about 1 minute. Add chicken meat and the remaining broth. Reduce heat to low and simmer soup until flavors are well blended, about 30 minutes.
In a saucepan, stir together the sugar, water and cream of tartar. Cook over medium-high heat until the sugar is dissolved and the mixture is bubbly. In a medium mixing bowl, whip the egg whites and vanilla to soft peaks. Gradually add the sugar mixture while whipping constantly until stiff peaks form, about 7 to 10 minutes. Frost the cake of your choice.
Combine gin, grapefruit juice, vermouth, simple syrup, and lemon juice in a cocktail shaker. Add ice cubes, cover, and shake until very cold. Strain into 2 chilled martini glasses. Garnish with grapefruit wedges.
In a slow cooker, combine the tomatoes, garbanzo beans, zucchini, onion, carrots, celery, red bell pepper, green bell pepper, chili powder, green chile peppers, garlic, oregano, cumin and salt. Cover and cook on low for 6 to 8 hours OR on high for 3 to 4 hours.
In a jar with a lid, combine the mustard, vegetable oil, vinegar, pepper, salt, garlic salt, onion powder and olive oil. Cover and shake until thoroughly combined. Chill until ready to serve.
Flatten cranberries between fingers and spread them onto a sheet of waxed paper to dry until they start to curl slightly, about 1 hour. Put cranberries into a bowl labeled 'Dried Bloody Scabs' and watch the kids scoop them up by the handful!
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 broccoli rabe, and cook until just tender, about 5 minutes. Remove with a slotted spoon, and set aside. Return the water to a boil, and stir in the macaroni. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. While the pasta is cooking, cook and stir the walnut halves in a skillet over medium heat until fragrant, about 5 minutes. Set the walnuts aside, add the olive oil, and reduce heat to low. Stir in the garlic, and cook until golden brown, about 3 minutes. Stir in the broccoli rabe, and cook 3 minutes to reheat. Season to taste with salt and black pepper, then stir in the drained pasta and walnuts. Toss with Parmesan cheese before serving.
In a small bowl, dissolve the yeast in the milk and add the sugar. In another bowl, sift the flour and salt together and add the cooled melted butter. Add the yeast mixture to the flour mixture, and turn out onto a floured counter and knead until the dough is smooth and elastic. Place the dough in an oiled bowl, cover with a clean towel and let rise in a warm, draft free place to 45 minutes. Turn dough out onto the freshly floured board and shape into 9 balls. Place dough balls into a buttered and floured 9 inch square pan. Let them sit, covered for another 15 minutes to rise again. Preheat the oven to 425 degrees F (220 degrees C). Bake for 15-20 minutes until browned and puffed. Split open and serve warm.
Place porcini mushrooms in a bowl and cover with hot water. Let soak until soft, about 1 hour. Drain, reserving soaking liquid. Squeeze mushrooms to remove excess water and roughly chop. Bring beef stock to a boil in a saucepan. Reduce heat to low and cover to keep warm. Heat 3 tablespoons oil in a skillet over medium heat. Add garlic cloves; cook until fragrant, about 2 minutes. Add mushrooms; cook and stir until soft, 5 to 6 minutes. Season with rosemary, salt, and pepper. Discard garlic cloves; pour in 1/2 cup wine. Increase heat to medium-high and simmer until wine reduces, 3 to 5 minutes. Heat remaining 1 tablespoon oil with 2 tablespoons butter in a saucepan over medium-low heat. Cook and stir shallot until soft, about 3 minutes. Cook and stir Arborio rice until toasted and fragrant, about 3 minutes. Pour in remaining 1/2 cup wine. Simmer until wine is absorbed, about 3 minutes. Ladle 1/3 of the warm stock into the saucepan; cook and stir until absorbed. Ladle in remaining stock and reserved soaking liquid in small amounts and cook, stirring constantly, until risotto is tender and creamy, 15 to 18 minutes. Remove risotto from the heat; stir in remaining 2 tablespoons butter and Parmesan cheese. Let stand for 3 to 5 minutes before serving.
Mix applesauce and cinnamon together until it is thick enough to hold a form when cut into cookie cutter shapes. Flatten the mixture on a flat surface and cut into cookie cutter shapes. Place cookie shapes on a cookie sheet to dry for 3 to 4 days depending on the size and thickness of the cookies. If using as a hanging ornament, make hole with toothpick before drying.
Preheat oven to 350 degrees F (175 degrees C). Toss the bread cubes with the olive oil to evenly coat. Sprinkle with salt, and toss again. Spread the cubed bread evenly over a baking sheet, and bake in the preheated oven until golden brown, about 12 minutes. Remove from oven and allow to cool completely. Toss together the garbanzo beans, tomatoes, peppers, onion, and kalamata olives in a large bowl. In a separate bowl, whisk together the pesto, balsamic vinegar, rosemary, and pepper. Toss the tomatoes with the pesto mixture, and let stand at room temperature for 30 minutes to 1 hour. To serve, toss the toasted bread cubes and goat cheese with the tomato mixture. Line a serving platter with a few lettuce leaves. Shred the remaining lettuce, and mound in the center of the platter. Spoon the bread mixture over the lettuce, and sprinkle with toasted pine nuts.
Heat the vegetable oil in a large skillet over medium heat. Add the potatoes, cover, and cook, stirring occasionally until they begin to soften, about 10 minutes. Stir in the nopalitos, onion, tomato, and jalapeno. Season to taste with salt, and continue cooking and stirring until the onion has softened and turned translucent, and the potatoes are tender, about 10 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Combine biscuit mix, Parmesan cheese, mozzarella cheese, parsley, oregano, basil, and salt in a bowl. Mix eggs, oil, and onion in a bowl. Stir biscuit mixture into egg mixture until just combined; fold in zucchini and pepperoni. Transfer to baking dish. Bake in preheated oven until golden brown and set, 30 to 35 minutes. Allow to cool slightly and cut into squares.
Preheat oven to 350 degrees F (175 degrees C). Prepare 12 muffin cups with paper liners. Sift the flour, baking soda, baking powder, and salt into a bowl; set aside. In a large bowl, cream together butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then beat in the bananas and rum extract. Stir in the flour mixture. Fold in the shredded coconut and pineapple; mixing just enough to evenly distribute. Evenly divide the batter among the prepared muffin cups. Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
In a medium bowl, stir together the sour cream, buttermilk, horseradish, hot pepper sauce, and pepper. Transfer to a jar, cover, and store in the refrigerator until needed.
Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy. In a large bowl, mix together the yeast mixture, milk, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth. Melt butter in a saucepan over medium heat. Stir in confectioners' sugar and vanilla until smooth. Remove from heat, and stir in hot water one tablespoon at a time until the icing is somewhat thin, but not watery. Set aside. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Slide doughnuts into the hot oil using a wide spatula. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from hot oil, to drain on a wire rack. Dip doughnuts into the glaze while still hot, and set onto wire racks to drain off excess. Keep a cookie sheet or tray under racks for easier clean up.
In a small mixing bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. Prepare a sweet dough by creaming 1/4 cup sugar with the shortening and 1/4 teaspoon salt. Add 1 egg and beat with electric mixer one minute until well blended. Add 2 1/2 cups flour, the yeast mixture and 1 tablespoon vanilla. Mix three minutes with dough hook or with hands. Turn dough out on floured board and knead for one minute. Place in a lightly greased bowl, cover with a towel and set in a warm place to rise for one hour. While dough is rising, prepare the Gooey Butter Topping: In a large bowl, combine 2 1/2 cups sugar, 1 cup butter and a pinch of salt. Add 1 egg and the corn syrup. Mix enough to incorporate. Add 2 1/4 cups flour, 1/4 cup water and 1 teaspoon vanilla. Mix together well and set aside. Divide dough into two pieces. Place each into a greased 9 inch round cake pan. Crimp edges halfway up sides of pans to keep the gooey butter topping from running out underneath. After dough is spread out, punch holes in dough with fork to keep it from bubbling when baking. Divide Gooey Butter Topping into two equal parts. Spread over dough in each pan. Let cake stand for 20 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake cakes in preheated oven 30 minutes. Do not overbake; the topping should stay gooey. After cakes are cool, sprinkle with confectioners' sugar.
Preheat oven to 450 degrees F (230 degrees C). To Make Crust: In a medium bowl, combine the 2 1/2 cups flour and 1 teaspoon salt. Cut in shortening until coarse crumbs form. Stir in water, vinegar and 1 egg. Form dough into ball and roll out into 2 1/8 inch thick rounds. Use one to cover the bottom and sides of a ten-inch pie pan. To Make Filling: In a large bowl, beat remaining eggs until thick and light. Combine flour, sugar, salt, and nutmeg. Fold into the eggs. Stir in butter and orange juice until the mixture is smooth. Fold in rhubarb. Pour into pie shell; cover top of pie with remaining pie shell. Crimp edges together and cut slits in top shell. Bake in a preheated 450 degrees F (230 degrees C) oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C).Continue baking the pie at this temperature for 35 more minutes.
Preheat oven to 425 degrees F (220 degrees C). Grease a 9x13-inch baking dish. Arrange one layer of potatoes in the bottom of the prepared baking dish. Sprinkle the potatoes with salt and pepper, 3 tablespoons flour, and 2 tablespoons butter. Repeat layering 2 more times, until all of potatoes have been used. Slowly pour milk over the potatoes until the dish is 3/4 full of milk. Bake until the milk comes to a boil (check after 15 minutes), then reduce heat to 375 degrees F (190 degrees C) and bake until potatoes are tender, 45 to 60 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Sift flour and brown sugar into a bowl; stir in eggs. Mix butter into flour mixture until dough is creamy; fold in chocolate chips. Spoon dough onto a baking sheet, keeping them about 3 inches apart. Bake in the preheated oven until slightly brown, 10 to 15 minutes. Cool.
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, then season with taco seasoning, garlic, cayenne pepper, chili powder and water. Simmer for 10 minutes. Preheat oven to 375 degrees F (190 degrees C). Grease the bottom of a 9x13 inch baking dish. Place 6 tortillas into the prepared baking dish. Spread 1/3 of the salsa on top of the tortillas. Spread 1/2 of the meat mixture evenly over the salsa. Sprinkle with 1/2 of the green onions. Drop 1/2 of the sour cream randomly over the green onions. Top with 1/2 cup Cheddar and 1/2 cup Monterey Jack cheese. Repeat layers. Top with 6 tortillas, spread with remaining salsa, and sprinkle with remaining cheese. Bake in a preheated oven for 30 to 45 minutes or until cheeses are melted.
In a 1 quart or 1 liter jar, layer the ingredients in the order listed. Attach a tag with the following instructions: Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. In the large bowl of an electric mixer, cream 1 cup butter or margarine, softened. Add 4 eggs, 1 at a time, beating well after each addition. Add Brownie Mix and beat until smooth. Spread into greased pan and bake 40 to 50 minutes in the preheated oven, until a toothpick inserted into the center, comes out clean.
Heat olive oil in a large, heavy skillet over medium heat. Brown pork chops about 5 minutes per side. Mix lemon juice, garlic, paprika, thyme, and cayenne pepper into the skillet. Cover, and simmer 20 minutes, cooking the chops to an internal temperature of 145 degrees F (63 degrees C). Remove pork chops from the skillet, and set aside. Over high heat, reduce the remaining liquid for about 5 minutes. Return pork chops to the skillet briefly, coating them on both sides with the reduced mixture.
Stir the black-eyed peas, black beans, garbanzo beans, chili beans, onion, ham, and garlic together in a slow cooker. Cook on Low for 5 hours. Top with sour cream to serve.
Coat 13 x 9 x 2-inch microwave-safe dish with cooking spray. Arrange Keebler(R) Grahams Original crackers in single layer in dish, breaking crackers as needed to fit. Sprinkle marshmallows evenly over crackers. Microwave on HIGH 1 minute or until marshmallows are puffy. Remove from microwave. Cool completely. In 2-quart microwave-safe mixing bowl combine chocolate morsels, corn syrup and butter. Microwave on HIGH about 1 1/2 minutes or until chocolate is melted, stirring every 30 seconds. Stir in peanut butter. Add Kellogg's(R) Rice Krispies(R) cereal, mixing until combined. Spread evenly over marshmallows. Cover and refrigerate about 1 hour or until firm. Cut and store in airtight container in refrigerator.
Preheat an oven to 350 degrees F (175 degrees C). Combine the flour, baking powder, nutmeg, cloves, cinnamon, and salt. Beat the shortening and butter with an electric mixer until smooth. Add the sugar and beat until combined. Mix in the chopped almonds and orange zest. Gradually add the flour mixture to the butter mixture and stir until combined. Transfer the cookie dough to a lightly floured surface and roll it into a rectangle about 13 inches long. Cut the dough into 3 1/2-inch rectangles using a fluted pastry wheel or sharp paring knife. Place the cookies on an ungreased baking sheet. Bake in the preheated oven until lightly browned, about 12 minutes. Allow the cookies to cool slightly on the baking sheets, and then transfer them to a wire rack to cool completely. Combine the sifted confectioners' sugar, the orange marmalade, and the orange juice and stir well. Spread the glaze on the cookies and garnish with sliced almonds, if desired.
Combine carrot, parsley root, celeriac, and leek in a large pot. Cover with water and bring to a boil. Add potatoes and stock cube. Add beet and beet leaves and cook until beet and beet greens are tender, about 25 minutes. Season with sugar, lemon juice, salt, and pepper. Simmer until flavors are well combined, about 5 minutes. Remove from heat. Combine cream, flour, and 3 tablespoons of soup and mix until smooth. Add to pot and stir in well. Place pot back on stove and bring to a boil. Add dill and remove from heat. Divide hardboiled eggs among 3 bowls. Ladle soup on top of eggs and garnish with dill.
Bring the apple cider, apple juice, cinnamon sticks, whole clove, white sugar, and brown sugar to a boil in a large pot; reduce heat to medium low and simmer for 20 minutes. Remove from heat and cool completely. Stir the grain alcohol and vanilla vodka into the cooled mixture. Pour into bottles and refrigerate.
Wrap a sushi rolling mat completely in plastic wrap and set aside. Bring water and rice to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Transfer rice to a bowl and cut in rice vinegar using a rice paddle or wooden spoon. Season with 1 teaspoon sugar and 1 teaspoon salt, or to taste. Allow to cool to room temperature, about 30 minutes. Combine crab meat with mayonnaise in a small bowl. Place a sheet of nori on a flat work surface. Spread a thin layer of rice on top of the nori. Place the nori, rice side down, on the prepared rolling mat. Place 2 to 3 avocado slices on top of the nori in one layer. Top with 2 to 3 tablespoons of the crab mixture. Spoon 1 to 2 teaspoons tobiko lengthwise on one side of the avocado-crab mixture, and 2 cucumber strips on the other side. Using the mat as a guide, carefully roll the California roll into a tight log. Remove the rolling mat. Top roll with more tobiko, cover with plastic wrap, and gently press the tobiko into the top of the roll. Remove the plastic and cut roll into 6 even pieces using a wet knife. Repeat with remaining sheets of nori and filling. Serve garnished with pickled ginger, soy sauce, and wasabi paste
Combine vegetable stock, ancho chiles, plum tomatoes, onion, red chile, garlic, brown sugar, vegetable oil, cumin, kosher salt, and black pepper in a saucepan; bring to a boil. Boil mixture for 2 minutes. Cover saucepan and remove from heat; let stand for 10 minutes. Pour mixture 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. Transfer salsa to a bowl and stir in vinegar.
Place cucumbers in a large salad bowl, and set aside. In a small bowl, whisk together the sour cream, mint, garlic, lemon juice, olive oil, salt, and pepper until well blended. Pour over the cucumbers, and mix until well coated.
Combine green beans, tomatoes, red pepper flakes, and garlic salt in a saucepan; cook over medium heat until heated through, 5 to 10 minutes.
Lay out several sheets of foil to spoon the hot peanut brittle onto. In a large skillet mix the sugar, syrup, and water together. Cook at a medium-high heat, stirring regularly. Heat until the mixture has a hard ball consistency. Heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. If you don't own a candy thermometer, occasionally hold spoon above mixture, allowing it to drip off spoon. When mixture is at hard ball stage, it will 'hair' off the spoon when falling, looking like a clear spider web. Once mixture is at hard ball consistency, add raw peanuts. (They will pop a little.) When mixture starts to turn a light clear-brown, as if it's starting to burn, remove from stove. Add soda and stir. Mixture will foam up. Spoon out bite-size pieces onto unbuttered foil, stirring constantly between each couple of pieces. Mixture can also be poured onto unbuttered foil as one big piece and broken into smaller pieces once cooled.
Preheat an oven to 450 degrees F (230 degrees C). Mix butter, 1/3 cup sugar, and 1 teaspoon vanilla extract in a bowl. Stir flour into mixture to make a workable dough. You might not need all the flour. Press the crust into a 9-inch pie dish. Mix cream cheese with egg, 1/4 cup sugar, and 1 tablespoon vanilla extract in a bowl. Pour cream cheese mixture into pie crust. Toss sliced apples with 1/3 cup sugar and cinnamon; top the cream cheese filling with the apple mixture. Sprinkle with sliced almonds. Bake pie in the preheated oven for 10 minutes. Lower oven temperature to 350 degrees F (175 degrees C) and continue baking until the filling is set, 20 to 25 more minutes. Cool before serving.
In a large bowl, mix together the bread crumbs, eggs, butter, milk, salt, and allspice into a smooth dough. Roll into golf ball-sized pieces. Cook by dropping into a boiling soup or broth. Simmer until they float to the top.
Place cedar plank on a rimmed baking sheet. Cover with water. Let soak, at least 4 hours. Drain; rub one side with 1 teaspoon vegetable oil. Combine mangoes, onion, cilantro, jalapeno pepper, lime juice, olive oil, orange juice, salt, and pepper in a large bowl; mix thoroughly. Season salmon with salt and pepper. Place on the oiled side of the cedar plank and cover with mango mixture. Turn the burners on one side of an outdoor grill to high heat, and the other side to low heat. Transfer cedar plank to the side of the grill preheated to low heat. Close grill and cook, checking often and spraying plank with water if needed, until salmon flakes easily with a fork, 30 to 40 minutes.
Stir hot water and espresso powder together in a small bowl until dissolved; cool to room temperature. Whisk skim milk and pudding mix together in a bowl until well combined. Whisk in espresso mixture and fold in 1/2 cup whipped topping. Spoon 2 tablespoons pudding into each shot glass. Top pudding layer with 2 teaspoons cookie crumbs, 2 tablespoons pudding, and 2 more teaspoons cookie crumbs. Garnish each mousse shot with 1 tablespoon whipped topping.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 2 quart baking dish, and set aside. Line a baking sheet with aluminum foil. Pierce each sweet potato several times with a fork, and place on the prepared baking sheet. Roast the sweet potatoes in preheated oven until easily pierced with a fork, 1 to 1 1/2 hours. Remove from the oven, and cool about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). When sweet potatoes are cool enough to handle, cut in half, and scoop flesh into a mixing bowl. Discard potato skins. Beat the sweet potatoes with the chipotle peppers, butter, and salt; spread evenly in the prepared baking dish. This can baked now or refrigerated until the next day. Bake in the preheated oven until heated through, 20 to 25 minutes.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a 12 inch pizza pan or 9x13 inch baking dish. Unroll the crescent rolls and separate into triangles. Arrange in the pan with tips towards the center and lightly press together. Bake 5 minutes, or until lightly brown. Remove from the oven and sprinkle with pieces of Brie cheese. Spoon the cranberry sauce over the cheese. Top with pecans. Bake an additional 8 minutes, or until the cheese is melted and the crust is golden brown. Cool 5 minutes and cut into wedges or squares.
In a small saucepan over low heat, whisk together the orange juice and arrowroot powder. Whisk in lemon juice and honey, and cook stirring until thickened. Stir in the lemon zest and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 x13 inch cake pans. In a medium bowl combine flour, sugar, baking soda, dates, pecans, eggs, vanilla extract and salt. Mix well and spread evenly between prepared pans. Bake in preheated oven for 20 minutes. Crumble into small pieces and cool. In a large bowl combine oranges, bananas, pineapple and sugar. On a large serving platter spread 1/2 of crumb mixture. Spoon fruit mixture on top. Sprinkle remaining crumb mixture over fruit. Spread whipped cream over crumbs, sprinkle with coconut and top with cherries. Chill before serving.