HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove all seeds from jackfruit. Combine jackfruit and BBQ sauce in a slow cooker. Cook on High for 3 to 4 hours. Use a fork to shred jackfruit meat. Spread margarine on hamburger buns and place a scoop of jackfruit "meat" on top. Serve immediately
Preheat oven to 350 degrees F (175 degrees C). Mix ground beef, ground turkey, Italian sausage, vegetable soup, eggs, bread crumbs, barbeque sauce, ketchup, yellow mustard, garlic, Worcestershire sauce, browning sauce, seasoned salt, and black pepper in a bowl until thoroughly combined. Form into a loaf and place meat loaf into a 9x13-inch baking dish. Bake in the preheated oven until meat loaf is browned and no longer pink inside, 60 to 75 minutes. An instant-read meat thermometer inserted into the thickest part of the loaf should read at least 160 degrees F (70 degrees C). Let meat loaf rest for 10 minutes before cutting into 1/2-inch thick slices.
Place bacon and vegetable oil in a large, deep pot with a tight-fitting lid over medium heat. Cook and stir bacon until crisp and brown, 8 to 10 minutes. Scatter the popcorn into the pan with the bacon and drippings and cover with the lid. When you hear kernels of popcorn begin to pop, shake the pan vigorously until popping slows to 1 or 2 pops per about 30 seconds. Remove lid facing away from you to avoid steam and transfer bacon popcorn to a large serving bowl. Season to taste with salt if desired.
Preheat oven to 300 degrees F (150 degrees C). Line a jelly roll pan with parchment paper. Beat butter in a large bowl with and electric mixer until fluffy. Add confectioner's sugar, cinnamon hearts, vanilla extract, cinnamon oil, baking soda, and baking powder; stir using a wooden spoon. Add flour 1 cup at a time, mixing by hand until dough sticks together. Push dough onto the prepared pan, flattening the corners to make an even layer. Bake in the preheated oven until corners start to turn a light brown, 35 to 40 minutes. Cool on a rack for 10 minutes; lift shortbread out of the pan by holding onto the parchment paper. Cut into 2-inch squares.
Combine farmer's cheese, melted butter, and milk in a bowl and stir until smooth. Mix 1 3/4 cups flour, 2 tablespoons sugar, and baking powder in a separate bowl. Add to the ricotta mixture. Mix until pastry dough comes together. Refrigerate until chilled, about 30 minutes. Beat 1/2 cup sugar and eggs together in a bowl using an electric mixer until thickened. Add sour cream, 2 tablespoons flour, and vanilla extract; stir until filling is well combined. Preheat oven to 350 degrees F (175 degrees C). Butter a 9-inch springform cake pan. Press the chilled pastry into the bottom and sides of the cake pan. Add 1/2 the apples; top with 1/2 of the filling. Repeat layering, ending with the filling. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Remove and let cool in pan.
Stir flour, cornstarch, baking powder, and salt together in a small bowl. Dip onion rings into the flour mixture until coated; set aside. Whisk milk and egg into the flour mixture using a fork. Dip the floured rings into the batter to coat. Place on a wire rack to drain until the batter stops dripping. Place bread crumbs in a shallow dish. Place rings one at a time into the crumbs and scoop the crumbs over the rings to coat evenly. Give rings a hard tap as you remove them from the crumbs; the coating should cling very well. Repeat with remaining rings. Heat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place rings side by side in the frying basket. Spray lightly with cooking spray. Flip rings and place basket in the air fryer. Cook until rings are golden brown, 2 to 3 minutes. Flip once halfway through. Drain on paper towels and sprinkle with garlic powder and paprika.
Bring water to a boil in a saucepan. Add farro and reduce heat to simmer; cook until tender, about 30 minutes. Meanwhile, melt butter in a nonstick pan over medium heat. Add garlic and cook, stirring frequently, until slightly soft and fragrant, 1 to 2 minutes. Add mushrooms and season with onion powder, garlic salt, and pepper. Cook over medium-high heat, stirring frequently, about 10 minutes. Drain and discard any excess water from the farro; add farro to the pan with the mushroom mixture. Add chicken stock and increase heat to a simmer, stirring frequently, about 5 minutes. Add Parmesan cheese and stir until melted, about 1 minute more.
Stir 2 tablespoons water and cornstarch together in a bowl. Place pork in shallow bowl and add cornstarch mixture and 1 teaspoon salt; stir to coat and let sit for a few minutes. Mix 3 tablespoons water, sugar, soy sauce, MSG, and 1 teaspoon salt together in a bowl until sauce is smooth. Heat oil in a wok or large skillet over medium-high heat; saute pork until pork is cooked through, about 5 minutes. Push pork to a side; add sweet bean paste. Cook and stir bean paste until fragrant, about 1 minute. Pour in the sauce and stir until thickened, 2 to 3 minutes. Transfer pork mixture to a dish and top with spring onions.
Heat the oven to 375 degrees F. Spray 16 (2 1/2-inch) muffin-pan cups with the cooking spray. Stir the green beans, soup, milk, 1 cup cheese and 2/3 cup onions in a large bowl. Roll each biscuit into a 4-inch circle. Press the biscuit circles into the bottoms and up the sides of the muffin-pan cups. Divide the green bean mixture among the biscuit cups. Bake for 20 minutes or until the biscuit cups are golden brown. Stir the remaining cheese and onions in a small bowl. Sprinkle over the green bean mixture. Bake for 5 minutes or until the cheese is melted. Let the minis cool in the pans on wire racks for 5 minutes.
Pour the water into a saucepan, add the rice, and bring to a boil. Cover, reduce heat to low, and simmer until rice is tender and water is absorbed, about 20 minutes. Set aside. Meanwhile, place 2 tablespoons of cooking oil into a large skillet and heat over medium heat. Stir in the eggs and cook until scrambled to desired consistency. Remove eggs from the pan, and set aside. Using the same skillet, add the remaining 1 tablespoon oil, and heat over medium heat. Stir in the onion and green onion; cook until the onion is transparent, about 5 minutes. Stir in the salmon, rice, peas, and scrambled eggs, and toss until evenly blended. Cook and stir rice mixture until heated through. Season to taste with salt and pepper.
In a pot, heat the olive oil over medium heat, and cook and stir the onion until slightly browned, about 10 minutes. Stir in the mincemeat, and cook and stir until mincemeat is hot and well mixed with onion. Pour in the pasta sauce and tomato puree, and mix in the basil leaves. Bring the sauce to a simmer, and cook until the flavors have blended, about 10 minutes. Stir often.
Preheat oven to 375 degrees F (190 degrees C). Place zucchini in a pot with about 1 inch of water. Bring to a boil, and cook until tender but still firm, about 10 minutes. Drain zucchini and transfer to a large bowl. Mash with a fork, then transfer to a fine mesh strainer or sieve, pressing to release excess water. Return to mixing bowl. Melt 4 tablespoons butter in a large skillet over medium-high heat. Add onion and garlic, and cook until lightly browned being careful not to burn the garlic. Remove from heat, stir into the zucchini. Mix in the eggs, Parmesan cheese, bread crumbs, and basil. Season with salt and pepper. Butter an 8 inch square baking dish with remaining butter. Pour the zucchini mixture into the dish, and spread evenly. Bake in the preheated oven until firm in the center and lightly browned on top, about 45 minutes. Allow to cool, cut into squares, and serve.
Blend tahini, rice vinegar, soy sauce, 2 tablespoons olive oil, chile-garlic sauce, turmeric, and 2 tablespoons water together in a large bowl with a fork. Add water as needed to get the dressing to a hummus-like consistency; set aside. Soak arame seaweed in a pot of lukewarm water for 10 minutes. Place the pot over medium heat and bring the water to a boil; reduce heat to low and simmer the seaweed for 10 minutes. Drain the seaweed. Bring a pot of lightly salted water to a boil. Cook soba noodles at a boil until tender yet firm to the bite, 5 to 7 minutes. Drain the noodles; set aside. Heat 1 tablespoon olive oil in a large skillet over medium heat. Cook and stir garlic in the olive oil until fragrant, about 1 minute. Stir ginger and drained seaweed with the garlic; cook and stir 1 minute more. Add kale to the skillet; cook and stir until the kale is coated slightly, about 1 minute more. Reduce heat to low, place a cover on the skillet, and simmer together until the kale wilts, 5 to 10 minutes. Toss the drained soba noodles in the tahini sauce until coated. Fold the drained seaweed and the kale mixture into the noodles and sauce and toss to coat. Divide among two or four bowls, and serve.
Preheat oven to 425 degrees F (220 degrees C). Peel, core, and halve apples. Cut into 1/2-inch slices, then slice into 1/2-inch cubes. Combine sugar, butter, cinnamon, nutmeg, and salt together in a large bowl; add apples and toss to coat evenly. Add flour and toss again to distribute. Pour apple mixture into 1 pie crust. Roll out 2nd pie crust, top pie, and pinch crust edges together. Place pie on baking sheet and bake in the preheated oven until golden brown, about 45 minutes.
Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add frozen corn, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer. Add cumin and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until vegetables are tender, about 10 minutes. Using an immersion blender or traditional blender, puree (adding fresh cilantro) until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Strain through a colander (the corn kernels don't puree). Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Preheat oven to 350 degrees F (175 degrees C). Heat a large pot over medium-high heat. Cook and stir bacon and onion in pot until the onion is tender, 7 to 10 minutes; add ketchup, dry mustard, brown sugar, Worcestershire sauce, hot pepper sauce, salt, and black pepper. Reduce heat to low and cook bean mixture at a simmer until hot, about 10 minutes; pour into a large casserole dish. Bake in preheated oven until bubbling on top, 10 to 15 minutes.
Whisk the sour cream, sweetened condensed milk, vanilla, almond extract, cinnamon, and cardamom together in a mixing bowl. Refrigerate the dressing until ready to serve.
Preheat an oven to 400 degrees F (200 degrees C). Place shallot and garlic cloves over two layers of aluminum foil. Coat with 2 tablespoons of extra-virgin olive oil and season with salt. Wrap the shallot and garlic with the foil, creating a pouch. Bake in the preheated oven until the garlic is tender, about 30 minutes. Place shallot and garlic in a bowl and mash using a fork. Set aside. Meanwhile, place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil. Add the Brussels sprouts, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Set aside. Heat 1 teaspoon olive oil in a large, deep skillet over medium-high heat. Lay the kielbasa into the hot skillet and cook, turning occasionally, until evenly browned and crispy, about 3 minutes on each side. Remove the kielbasa from the skillet with a slotted spoon to retain the grease in the skillet; drain the sausage slices on a paper towel-lined plate. Add 1 tablespoon of olive oil to the skillet. Cook the mashed shallot and garlic in the hot oil for 1 minute. Stir in the mustard and cream. Reduce the heat to medium-low and add the Brussels sprouts and beans. Toss to coat and season with salt and pepper. Continue cooking until heated through. Serve the kielbasa over the Brussels sprouts and beans.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Combine cake mix, water, eggs, and vegetable oil in a large bowl; mix until moistened. Beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Spread blueberries in the bottom of the baking pan. Layer sugar, gelatin, and marshmallows on top. Pour cake mix evenly over marshmallows and smooth the top. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 50 to 55 minutes. Transfer baking pan to a wire rack and let cool, about 30 minutes. Serve cake with whipped topping.
Stir 2 cups whipping cream, milk, lemon pudding mixes, and lemon juice in a large bowl until creamy and smooth. Cover and refrigerate until set, about 1 hour. Beat remaining 2 cups whipping cream in a bowl until foamy. Gradually add confectioners' sugar and vanilla extract, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Layer half the angel food cake in a trifle bowl. Top with half the lemon pudding mixture, half the strawberries and half the blueberries. Spread half the whipped cream over the berries. Repeat the layers. Cover and refrigerate until ready to serve.
In a large bowl, beat together the eggs and beer. Sift together the flour and salt, and mix in. Beat in oil. Allow to stand for 1 hour. If batter is too thick, stir in a little milk. Heat a crepe pan over medium heat, and lightly coat with cooking spray. Pour on 2 tablespoons batter, and quickly spread to the edges of pan. Cook until top appears dry, then turn, and cook for 15 seconds. Set aside on paper towels and repeat cooking method until all batter is used.
Preheat an oven to 350 degrees F (175 degrees C). Beat the eggs in a mixing bowl. Add the onion, beef, milk, and salt; mix well. Sprinkle in the cracker crumbs and mix until evenly combined. Form the mixture into 40 meatballs and place into a 9x13 inch baking dish; set aside. Whisk the ketchup, mustard, vinegar, and sugar in a bowl; pour over the meatballs. Bake in the preheated oven until the meatballs are no longer pink in the center, about 1 hour.
Blend 3 cups strawberries, confectioners' sugar, and brandy together in a blender until smooth. Chill in refrigerator for 10 minutes. Divide the strawberry mixture among 3 champagne flutes; top each with about 1/2 cup sparkling wine; stir. Garnish each glass with 1 strawberry.
Place tenderloins in a shallow glass dish. In a small bowl, whisk together soy sauce, hoisin sauce, sherry, black bean sauce, ginger, sugar, garlic, sesame oil, and five-spice powder. Pour marinade over pork, and turn to coat. Cover, and refrigerate for at least 2 hours or up to 24 hours. Preheat oven to 375 degrees F (190 degrees C). Remove tenderloins from refrigerator while the oven preheats. Bake pork in preheated oven for 30 to 35 minutes, or to desired doneness. Let stand for 10 minutes, and then slice diagonally into thin slices.
Fill a cocktail shaker with ice; pour in Irish cream liqueur, butterscotch schnapps, and cinnamon schnapps. Cover the shaker and shake until frothy. Strain into a martini glass.
Place peppers, onion, dates, basil, parsley, tomato, bouillon powder, and garlic in the bowl of a food processor; pour in the oil. Pulse mixture until finely chopped, adding more oil if needed to thin; season with salt. Pour pepper mixture into a small saucepan; bring to a boil. Squeeze lemon juice into pepper mixture, reduce heat to low, and simmer for 15 minutes. Allow pepper mixture to cool; pour into a glass jar with a lid. Store pepper sauce in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Line a large roasting pan with foil. Shape ground beef into golf sized balls. Arrange them on the large roasting pan. Bake the meatballs for 20 to 25 minutes. While the meatballs are baking, combine the jelly, chili sauce and lemon juice in a Dutch oven. When the meatballs finish cooking add them to the Dutch oven. Cover the oven and simmer on low for 30 minutes. Serve the meatballs hot.
Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners. 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 and crumble. Measure 1 1/2 cups bacon pieces and reserve the rest for garnish. Stir flour, sugar, chocolate chips, baking soda, baking powder, and salt together in a bowl; make a well in the center. Whisk coffee, buttermilk, bacon grease, and eggs together in a separate bowl; pour into the flour mixture well. Stir until batter is just combined; fold in reserved 1 1/2 cups bacon. Spoon batter into the prepared muffin cups. Bake in the preheated oven until tops spring back when lightly pressed, 20 to 25 minutes. Cool cupcakes in the muffin tin set on a wire rack. Beat cream cheese and butter together in a bowl using an electric mixer until smooth and creamy. Stir confectioners' sugar, maple extract, and vanilla extract into creamed butter mixture until frosting is smooth. Arrange cooled cupcakes on a serving platter and spread frosting over each cupcake; sprinkle with reserved bacon pieces.
Frost each cupcake with a thin layer of frosting and refrigerate for 30 minutes to make decorating easier. Remove cupcakes from refrigerator and apply a second layer of white frosting. Separate candy-coated milk chocolate pieces by color. Place 1 brown or black candy-coated milk chocolate piece in the middle of one half of the cupcake for the eye. Add 2 red candy-coated milk chocolate pieces for the mouth on one side of the cupcake. Place candy-coated milk chocolate pieces in vertical rows by color on the other half of the cupcakes to resemble fish scales. Place 3 candy-coated milk chocolate pieces opposite the mouth as the tail.
Melt butter slowly. Add onions and saute 3 minutes. Add flour, salt, pepper, sherry, cayenne, and parsley, and mix thoroughly. Add milk and cook until thick, raising heat if necessary. Add cans of corn, peppers, grated cheese. Let simmer on low for at least an hour.
Place the chicken, onions, apricots, and raisins into a slow cooker. In a bowl, whisk together the chicken broth, tomato paste, lemon juice, flour, ginger, cumin, cinnamon, black pepper, curry powder, and cayenne. Pour the mixture over the chicken in the cooker. Cover, set the cooker to High, and cook 2 1/2 hours; or set the cooker to Low and cook for 5 hours. Place the couscous into a saucepan, stir in the boiling water, cover, and let stand until the water is absorbed and the couscous is tender, about 5 minutes. Fluff the pasta with a fork. Scoop onto plates, and serve with chicken tagine.
Fill a large pot with lightly salted and oiled water and bring to a rolling boil. Stir in the fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer to a serving bowl. Pour cream into a skillet and bring to a boil; reduce heat to low. Add butter to cream and stir until butter is melted. Add Parmesan cheese to cream mixture and bring to a simmer until sauce is reduced and thickened, 5 to 10 minutes. Mix peaches into sauce and cook until peaches are warmed, 2 to 3 minutes. Pour peach sauce over pasta and toss.
Combine vodka, coffee liqueur, cream, and crushed ice in a cocktail shaker. Shake vigorously to chill. Pour into martini glasses, and serve.
Place the olive oil in a large saucepan and heat over medium-high heat until hot. Add chicken; cook and stir about 5 minutes or until chicken is browned. Add onion; cook and stir 2 minutes. Add chicken broth, undrained tomatoes, northern beans, carrots, potato, salt and pepper. Bring to a boil, stirring to break up tomatoes. Reduce heat to low; cover and simmer for 15 minutes, stirring occasionally. Add green beans and cook for 5 minutes or until vegetables are tender. Ladle soup into bowls, top each with 1 teaspoon pesto and sprinkle with parmesan cheese.
Cook pasta according to package directions. Drain. Meanwhile, heat butter in skillet. Add chicken and cook until browned, stirring often. Add soup, pesto sauce and milk. Bring to a boil. Cook over low heat 5 minutes or until done. Stir in drained pasta and heat through.
Cut the bananas in half crosswise then lengthwise. Insert 1 ice pop stick into the end of each banana. Roll the bananas in the frozen berries, and place the sticks into the mold. Fill each mold with the orange juice and freeze until solid, about 2 to 3 hours.
Preheat oven to 375 degrees F (190 degrees C). Lightly coat a 9x13 inch baking pan with cooking spray. Melt butter in frying pan over medium heat. Add onion and saute for 1 minute. Stir in crabmeat, parsley, garlic powder salt and pepper and cook 1 minute more. Remove from heat and stir in crushed crackers. Spread mixture over filets; sprinkle with lemon juice and Parmesan cheese. Roll up filets, seal with toothpicks and place in prepared baking dish. Dot each roll with butter and cover pan tightly with foil. Bake in preheated oven for 15 to 17 minutes until fish flakes.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish. In a large bowl, combine the flour, cocoa, baking powder and salt; set aside. In a separate bowl, stir together the melted butter, sugar, and vanilla. Mix in the eggs. Gradually stir in the dry ingredients just until blended. Fold in chocolate chips and pecans if using. Spread the batter evenly in the prepared pan. Bake in the preheated oven until the edges start to pull away from the sides of the pan and the top appears dry, 35 to 40 minutes.
Muddle (crush) together the mint leaves, lime wedges and sour apple schnapps in a glass using the handle of a wooden spoon. Add lemon rum and pineapple juice; shake well and pour over ice. Top with club soda.
Blend mango, garlic, habanero pepper, cilantro, lime juice, and salt in a blender until desired consistency is reached.
Place steaks in a flat glass dish. Use a big enough dish so that steaks lay flat on the bottom. Toss in your garlic and spices. Pour the bottle of stout, soy sauce, and beef broth over the steaks. Add just enough water to cover the steaks. Cover, and let marinate in the refrigerator overnight (or at least three hours). Preheat the oven to broil. Cook steaks to desired doneness.
Preheat an oven to 375 degrees F (190 degrees C). Grease a 10-inch Bundt pan. Toss the sugar and orange zest together in a small bowl. Whisk the orange juice and melted butter together in a separate small bowl. Roll the biscuit dough pieces into balls. Dip each ball into the orange juice mixture and then roll in the sugar mixture. Arrange the coated balls evenly in the prepared pan. Pour the remaining orange juice mixture over the biscuits. Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for a few minutes before turning out onto a serving platter. Serve warm.
Spread the peanut butter onto one slice of bread. Spread the marshmallow creme onto the other slice. Place the bread topping-side-up onto a microwave-safe plate. Cook in the microwave on High for 30 seconds. Place the two halves together and serve.