HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix the ketchup, Italian dressing, soy sauce, and molasses in a small bowl. Place the steak in slow cooker, sprinkle with onions, and pour the ketchup mixture over the steak. Turn the slow cooker to High and cook for 1 hour. Reduce the heat to Low and continue cooking until the meat is tender, about 4 hours. Serve on hoagie buns and top with 1/4 cup coleslaw, if desired, for a Southern BBQ flavor.
Mix apples, walnuts, grape juice, honey, and cinnamon together in a bowl. Cover the bowl with plastic wrap and refrigerate until chilled, 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Slice the top off of each bun, saving the tops. Hollow out each bun, leaving a shell. In a medium bowl combine chicken, cream cheese, Pepper Jack cheese, Parmesan cheese, garlic and spinach. Spoon mixture into each bun, packing it tightly; cap with bun tops. Wrap each bun tightly in foil. Bake in preheated oven for 20 minutes.
Melt ghee in a skillet over medium heat. Add onion and garlic; cook until tender, about 3 minutes. Stir in sausage and grated cauliflower; cook for 3 minutes more. Add zucchini and cook until tender, about 3 minutes. Stir heavy cream, Parmesan cheese, salt, pepper, and nutmeg into the skillet; cook over medium heat until creamy, 5 to 7 minutes.
Arrange twelve 2-ounce plastic cups on a baking sheet that will fit in the refrigerator. Empty cherry-flavored gelatin into a bowl; whisk in water slowly until gelatin is dissolved. Mix in vodka and chocolate liqueur. Pour gelatin mixture into the plastic cups. Refrigerate gelatin mixture until set, at least 4 hours and preferably overnight.
Place flour in large bowl, and season with salt and pepper. Dredge beef in flour to coat. Melt 2 tablespoons butter in a heavy Dutch oven over high heat. Working in batches, saute beef until brown on all sides, about 5 minutes per batch. Return all meat to pot, and add brandy; boil until almost evaporated, about 2 minutes. Add wine, broth, thyme, garlic, bay leaves and oregano. Cover, and simmer until beef is almost tender, about 1 hour. Meanwhile, melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Saute onions until brown. Using slotted spoon, transfer onion to large bowl. Melt 1 tablespoon butter in same skillet, add carrots and celery, and saute until golden. Transfer to bowl with onions. Melt 2 tablespoons butter in same skillet, add potatoes, and saute until brown on all sides. Transfer to bowl with other vegetables. Melt 1 tablespoon butter in same skillet, add mushrooms, and saute until brown on all sides, about 5 minutes. Transfer to bowl. Transfer vegetables to pot with beef, and stir in nutmeg. Cover pot and simmer 45 minutes. Uncover pot, and boil liquid until thickened to sauce consistency, about 7 minutes. Season with salt and pepper.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place cauliflower steaks on the prepared baking sheet. Whisk olive oil, lemon juice, garlic, red pepper flakes, salt, and black pepper together in a bowl. Brush 1/2 of the olive oil mixture over the tops of the cauliflower steaks. Roast cauliflower steaks in the preheated oven for 15 minutes. Gently turn over each steak and brush with remaining olive oil mixture. Continue roasting until tender and golden, 15 to 20 minutes more.
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. Preheat oven to 350 degrees F (175 degrees C.) Place ground beef and onion in a large, deep skillet. Cook over medium high heat until meat is evenly brown, and onion is tender. Drain excess fat. Stir in noodles, condensed tomato soup, condensed mushroom soup, sliced mushrooms and 1 cup cheese. Season with garlic powder, salt and pepper. Pour into a 9x13 inch baking dish. Sprinkle top with remaining 1/2 cup cheese. Bake in preheated oven for 30 minutes.
Heat a large pot over medium-high heat until hot. Add beef and garlic; cook and stir until the beef is crumbly and no longer pink. Place cooked beef in a mesh strainer to drain off the grease. Return beef to the pan and add the tomato sauce, green olives, and olive brine. Season with garlic salt, garlic powder, adobo seasoning, and pepper. Bring to a simmer, then reduce heat to medium-low, cover, and simmer for 45 minutes, stirring occasionally.
Heat olive oil in a large skillet over medium-high heat. Stir in mushrooms and garlic. Cook until the mushrooms have begun to brown, about 4 minutes. Increase heat to high, and pour in wine. Bring to a boil, then stir in olives, capers, caper juice, crushed tomatoes, and pepper flakes. Return to a simmer, then reduce heat to medium-low, and cook for 20 minutes. Meanwhile, 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 and toss with sauce to serve.
Heat chocolate and butter in a glass bowl placed inside a saucepan of simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and glossy, about 5 minutes. Let melted chocolate cool to room temperature, about 10 minutes. Add sugar; whisk thoroughly. Mix in yogurt and vanilla extract until combined. Beat in eggs 1 at a time using the whisk. Sift in flour, cocoa powder, baking soda, and salt; gently fold into the chocolate mixture until batter is thick and smooth. Do not overmix. Butter a 6-inch round cake pan with 2-inch sides. Pour batter into the pan and seal top with a sheet of aluminum foil. Set a trivet inside the pot of an electric pressure cooker (such as Instant Pot(R)). Add 1 cup water. Make sure the steam release handle is in Sealing position according to manufacturers' instructions. Arrange long strips of aluminum foil crosswise under the cake pan; hold the ends to lower cake onto the trivet. Keep foil strips folded down to prevent contact with the lid. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 25 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Check a toothpick inserted into the brownie comes out clean. Cook at high pressure for 3 minutes more if needed. Release pressure using the quick-release method, about 5 minutes. Let brownie cool before cutting.
In a medium bowl, combine all ingredients. Refrigerate; serve chilled. Garnish with mint sprigs.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Mix cake mix, water, eggs, graham cracker crumbs, butter, and cinnamon in a large bowl; beat with an electric mixer on medium speed until batter is smooth, about 2 minutes. Fold apples into batter; pour into the baking pan. Sprinkle brown sugar over batter. Bake in the preheated oven until cake pulls away from sides of the pan, 40 to 45 minutes.
Mix parsley, cilantro, lime juice, salt, garlic powder, chili powder, black pepper, and tequila together in a bowl. Add tomatoes, onion, and green bell peppers and toss to coat. Refrigerate.
Preheat an outdoor grill for high heat, and lightly oil grate. Preheat oven to 400 degrees F (200 degrees C). In a large bowl, combine ground beef, 1 chopped onion, garlic, and 1 tablespoon olive oil. Season with Worcestershire sauce, Italian seasoning, salt, and pepper. Add egg, and mix well. Shape into 4 thick patties, not too large in diameter. Cook burgers on grill until brown. Heat 1 tablespoon olive oil in a skillet over medium heat. Saute 1 chopped onion, and chopped mushrooms until brown and caramelized. Cut puff pastry into 4 squares, and roll pieces large enough to wrap burgers. Divide mushroom mixture into the center of each pastry, then top with burgers. Wrap pastry around burgers, and seal edges. Place parcels seam side down on a baking sheet. Brush with beaten egg. Bake in preheated oven for 25 to 30 minutes, or until pastry is puffed and golden brown. Serve with Red Grape Sauce. Meanwhile, make Red Grape Sauce: In a saucepan over medium heat, combine grape juice, Worcestershire sauce, and bouillon. Mix the cornstarch with water, and stir into sauce. Bring slowly to a boil, stirring constantly, until thickened.
Mix the cream cheese, lime juice, balsamic vinaigrette, salt, and pepper in a bowl. Spread the mixture evenly over one of the bagel halves. Arrange the radish slices, arugula, and tomato on top of the cream cheese. Sandwich with the remaining bagel half.
Line a sheet pan with aluminum foil or parchment paper. Place chopped chocolate in a heatproof bowl. In a saucepan, combine cream and butter. Place over low heat, and bring to a boil. Pour over chocolate, and stir until chocolate is melted and smooth. Stir in cake crumbs and rum. Set aside until firm, but not hard. Roll heaping teaspoons of chocolate mixture into balls, then roll in the chocolate sprinkles. Place on the prepared tray. Refrigerate 30 minutes or until firm. Serve in small paper cups.
Preheat an oven to 350 degrees F (175 degrees C). Butter a large baking dish. Place the beaten eggs in a shallow dish. Mix the almonds, coconut, sesame seeds, brown sugar, and nutmeg together in a mixing bowl. Stir the pineapple and onion together in a separate bowl. Dip each tilapia fillet into the beaten egg and then press into the almond mixture. Place the coated tilapia into the prepared dish. Spread the pineapple mixture over the coated fillets. Bake in the preheated oven until the fish flakes easily with a fork, about 40 minutes.
In a medium saucepan over medium high heat, combine the water, beef broth, vinegar, apricot preserves, salt, onion, carrot and pickling spice. Stir together and bring to a boil. Then remove from heat, cover and refrigerate until well chilled. Place roast in a 9x13 inch baking dish, pour chilled marinade over roast, cover and refrigerate for up to 24 hours. Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium high heat. Place the roast in the skillet and sear the meat, browning well on all sides. Season with salt and pepper to taste, return meat to the baking dish and cover. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours. Remove from oven and let meat rest for 5 to 10 minutes. Meanwhile, to make the gravy, transfer the sauce from the baking dish to a blender and puree until smooth. Then pour into a medium saucepan over medium heat. Stir in the cream and simmer until thickened, about 15 to 20 minutes. Slice meat and serve with the sauce.
Place pancake mix into a medium bowl, and stir in apple cider. Apple cider may be adjusted to achieve the desired thickness. Stir in cinnamon, nutmeg, brown sugar and vanilla. Mix in walnuts if using. Heat a large skillet over medium heat, and spray with cooking spray. Use about 1/4 cup of batter per pancake. Cook 3 to 4 pancakes at a time. Turn over when bubbles appear in the center, and cook until golden on the other side. Serve immediately with pats of butter and maple syrup.
Spread butter onto whole wheat bread. Heat bread slices in a grill pan over low heat until golden brown, 1 to 2 minutes per side. Cut each grilled slice into 4 pieces. Top with sweetened condensed milk and banana slices.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Place the bread slices onto baking sheets in a single layer. Bake in the preheated oven until golden brown, then turn the bread over, and continue baking until golden brown on the other side as well, about 15 minutes. Remove, and allow the bread to cool. Once cool, cut into 1/2-inch cubes. Meanwhile, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly no longer pink. Stir in the butter, onion, and celery; continue cooking until the onion has softened and turned translucent, about 5 minutes. Scrape the mixture into a large mixing bowl, and stir in the mushrooms, olives, garlic, poultry seasoning, salt, and pepper. Stir in half of the bread cubes until evenly blended, then stir in the beaten egg with the remaining bread cubes. Pack into the prepared baking dish. Bake in the preheated oven until crispy and golden brown on top, about 30 minutes.
In a large bowl (using a hand beater) whip the Bruce's Yams Cut Sweet Potatoes until creamy. Add the eggs, parsley, flour, salt, pepper and onion; stir well to combine. Press all the excess moisture out of the grated Russet potatoes and add to sweet potato mixture. Stir ingredients to blend well. Heat peanut oil to 375 degrees F in an electric skillet (or a heavy skillet over medium-high heat). Pour in 1/3 cup potato mixture at a time, flattening each with the back of a wooden spoon. Fry until crisp and golden brown on both sides, about 3 minutes per side. Serve with sour cream and applesauce on the side.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch cake pan. Cream together 1/2 cup butter and 1/2 cup peanut butter. Stir in white and brown sugars and beat well, then add the beaten eggs and 3/4 teaspoon of vanilla. Sift together flour, baking powder and salt. Add the flour mixture into the batter alternately with the milk. Pour batter into the prepared pan and bake for 35 minutes. Frost when cool. To Make Frosting: Blend together 1/8 cup butter or margarine, 3 cups confectioners' sugar, 4 1/2 tablespoons evaporated milk and 1 1/2 teaspoons vanilla extract, stirring slowly until mixture holds its shape. Then beat until very smooth. If necessary, gradually add tiny amounts of evaporated milk to bring to spreading consistency.
Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the sugar, salt and shortening; stir until melted. Let cool until lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the cooled milk mixture and egg; stir well to combine. In a separate bowl, combine carrots, raisins, 2 cups flour, cinnamon, allspice and cloves. Mix together with your fingers until carrots and raisins are coated and separated. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 1/2 hour. Deflate dough and allow to rise again until nearly doubled, about 30 minutes. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. (At this point, you may divide the dough into 12 pieces and form into rolls if you wish.) Place the loaves into two lightly greased 9x5 inch loaf pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven until crust is golden and loaf sounds hollow when tapped.
Boil plantains in a large pot of water until tender, 20 to 30 minutes; drain. Peel plantains while still hot and mash in a bowl until smooth. Pour mashed plantains into a saucepan; add 1/2 cup sugar, 2 cinnamon sticks, 1 teaspoon vanilla extract, and 1/4 teaspoon salt. Cook and stir over medium heat until sugar is dissolved, about 5 minutes. Refrigerate until cooled, about 20 minutes. Whisk 1/2 cup milk and cornstarch together in a small bowl until smooth. Combine 2 cups milk, 2 tablespoon sugar, lemon zest, 1 cinnamon stick, 1 teaspoon vanilla extract, and 1/4 teaspoon salt in a saucepan over medium heat; bring to a boil. Add cornstarch mixture and cook, stirring constantly, until filling thickens, 3 to 5 minutes. Pinch off a piece of the plantain mixture and roll into a ball the size of a golf ball. Flatten into a disc and place 1 tablespoon of filling in the center; fold in half and press edges to seal into an empanada. Repeat with remaining plantain mixture and filling. Heat oil in a deep skillet. Fry empanadas in batches until golden brown, about 5 minutes per side. Drain on paper towels.
Blend pineapple juice, gin, lemon juice, grapefruit juice, and honey in a blender until frothy. Pour into a pitcher; serve in glasses over ice. Garnish with grapefruit slices.
Peel the mangos and remove the pits. Place the pits into a slow cooker, then roughly chop the mango and set aside. Place the pork shoulder into the slow cooker, and season with the black pepper, kosher salt, and 1 teaspoon chipotle powder; pour in the balsamic vinegar and water. Cover, and cook on Low 5 to 8 hours until the meat is very tender. Once done, drain the pork, discarding the cooking liquid and mango pits, and shred with two forks. While the pork is cooking, puree the chopped mango in a blender until smooth, then pour into a saucepan along with the honey, 1 teaspoon chipotle powder, and whiskey. Bring to a simmer. Reduce heat to medium-low, and simmer, stirring frequently until the mango has reduced and darkened slightly, about 10 minutes. Stir in the barbeque sauce, and remove from the heat. Return the shredded pork to the slow cooker, and stir in the mango barbeque sauce. Cover, and cook on High 1 to 2 hours until the pork absorbs the barbeque sauce.
In a large bowl, mix dressing, dill weed and ground black pepper. Mix in macaroni, tuna, broccoli, celery and cucumber until well blended. Cover and refrigerate until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream butter and sugar. Beat in the molasses and egg. Sift together the flour, baking soda, cinnamon, ginger, cloves, and cardamom; stir into the creamed mixture alternately with the orange juice. Then stir in the orange zest. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut out cookies with cookie cutters, and place them on an unprepared cookie sheet. Bake in the preheated oven for 8 to 10 minutes, edges should be slightly browned. Cool cookies on wire racks.
Place onion and garlic in a food processor; pulse into a coarse paste. Heat 3 tablespoons oil in a nonstick skillet over medium heat. Add chopped leaves and stems and onion paste; stir to combine, about 1 minute. Stir in tamarind pods, chile powder, and turmeric. Pour in water and bring to a simmer, 3 to 5 minutes. Cook until water evaporates, 5 to 10 minutes. Stir in butter. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add chile peppers, curry leaves, garlic, mustard seeds, and black lentils. Cook and stir until seeds pop and mixture is fragrant, 3 to 5 minutes. Fold into amaranth mixture to serve.
In a blender, combine strawberries, orange juice, ice cubes and sugar. Blend until smooth. Pour into glasses and serve.
In slow cooker, combine onion soup mix with enough water to fill slow cooker halfway. Set slow cooker to 350 degrees F (175 degrees C) until soup boils. Meanwhile, to make meatballs: In a large bowl combine turkey with rice and flavoring mix and mix together; then add egg beat and mix well. Form mixture into 2 inch balls and brown in a large skillet over medium high heat. Once soup is boiling, add browned meatballs to slow cooker and cook for 3 hours on medium setting, 6 hours on low setting.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9-inch tube pan. Separate the eggs. In a small bowl, beat the egg whites until stiff peaks form, and set aside. In a large bowl, cream the butter and sugar. Beat in the egg yolks and the lemon zest. Stir together the flour and baking powder and then blend the flour mixture into the creamed mixture. Gently fold in the egg whites. Spread the batter evenly into the prepared pan. There will only be a little over an inch of batter. Arrange the plums, skin side down, attractively over the batter. Bake in preheated oven until a tester inserted in the center comes out clean, about 40 minutes. Transfer to a cooling rack and allow to cool before serving.
Prepare the Cookies: Beat butter, granulated sugar, brown sugar, and peanut butter with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth, 1 to 2 minutes. Add eggs, one at a time, beating just until incorporated after each addition. Beat in vanilla. Whisk together flour, baking soda, baking powder, and salt in a medium bowl; gradually add to butter mixture, beating on low speed just until blended and smooth. Cover and chill 1 hour. Preheat the oven to 350 degrees F. Scoop dough into balls using a 1-inch cookie scoop (about 1/2 tablespoon); place 2 inches apart on parchment paper-lined baking sheets. Press your thumb or the end of a wooden spoon into center of each ball, forming an indentation. Keep unused dough chilled while baking cookies. Bake, in batches, in preheated oven until lightly browned, 10 to 11 minutes. Cool on baking sheets 5 minutes; transfer to wire racks. Lightly press your thumb into indentations again while cookies are warm to reinforce shape. Cool completely, about 30 minutes. Prepare the Filling: Place first bag of Ghirardelli Semi-Sweet Chocolate Baking Chips, heavy cream, and butter in a medium-size microwaveable bowl, and microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds. Let stand 15 minutes. Transfer filling to a piping bag or a heavy-duty zip-top bag with 1/2 inch snipped from 1 corner. Pipe filling into indentation in each cookie, about 1 teaspoon per cookie. Press 3 Ghirardelli Grand Semi-Sweet Chocolate Chips onto the filling of each cookie. Let stand until chocolate filling is firm, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil, add pasta, and cook until al dente. Drain pasta, and set aside. In a large skillet, melt butter over medium heat. Add most of the garlic, keeping some for later. Coat the garlic completely with butter. Do not let the garlic brown. Add shrimp, and toss to coat. Immediately remove pan from heat; shrimp will not be cooked yet. Sprinkle the shrimp with breadcrumbs (enough to coat the shrimp), and transfer the entire mixture to a medium casserole dish. Pour wine and the lemon juice over the shrimp. Cover, and bake at 350 degrees F (175 degrees C) for 10 minutes. Remove cover, and bake an additional 5 minutes. In a small saucepan heat olive oil with remaining garlic. Toss the pasta with the olive oil and garlic mixture. Serve the shrimp over the pasta with additional lemon slices on the side.
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. Wash chicken breasts and cut into large bite-size pieces. Cut sausages into large pieces. In a large, deep skillet over medium low heat, combine oil and garlic; and cook just enough to flavor the oil. Remove garlic from oil. Add chicken and sausage to skillet and brown both lightly until they are opaque. Add the tomatoes and the wine. Bring to a boil and let simmer for 20 minutes. Season sauce mixture with basil, rosemary and salt and pepper to taste. Add cooked, drained pasta to the skillet mixture. Toss and serve.
Combine mustard, caraway seeds, allspice berries, ground nutmeg, salt, and black pepper in a small bowl to make spice mixture. Rub spice mixture evenly over the pork loin. Cover with plastic wrap and let marinate in the refrigerator, at least 2 hours and up to 12 hours. Melt butter in a large skillet over medium-high heat. Add pork loin; cook until browned on all sides, 2 to 3 minutes per side. Bring milk to a boil in a deep saucepan. Lower pork loin carefully into the saucepan. Reduce heat and simmer, stirring often and adding melted butter as milk evaporates, until pork is slightly pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Slice pork loin and place on a serving platter. Pour milk and butter mixture over slices.