HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim the beef roast of excess fat and tissue, and cut into 4 or 5 large chunks. In a cup or small bowl, mix together 2 teaspoons of salt, 1/2 teaspoon of pepper, 1 tablespoon of chili powder, and 1 tablespoon of ground cumin. Rub this mixture into the meat, and let stand at room temperature for 15 minutes. Heat 3 tablespoon of olive oil in a large deep skillet or Dutch oven over medium-high heat. Sear the meat on all sides. Remove meat from the pan, and pour in the remaining olive oil. Reduce heat to medium, and add onions, garlic, Anaheim peppers, poblano peppers, jalapeno peppers, green pepper, carrot and celery. Cook, stirring frequently, for about 5 minutes to release the flavors. Add roma tomatoes to the pan, and season with remaining chili powder, cumin, salt and pepper, as well as the dried chile pepper. Bring to a simmer and cook for 5 minutes. Return the meat to the pan, and stir in the beef broth. Bring to a boil, then simmer over low heat for 3 to 3 1/2 hours, until meat is very tender. Taste and adjust seasonings if necessary. Remove meat from the pot, shred, and return to the pot. Reheat if necessary before serving.
Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners. Sift flour, cornmeal, brown sugar, salt and baking powder together into a large bowl. Dredge the blueberries in the sifted ingredients. In a small bowl, combine the milk, butter and egg. Stir the wet ingredients into the flour mixture just until moistened. Spoon batter into prepared muffin tins. Bake in preheated oven for 20 minutes. Let muffins sit for 10 minutes before removing from the pan.
Preheat an outdoor grill for medium-high heat, and lightly oil grate. Stir together the peaches, honey, and curry powder in a small saucepan over medium heat. Bring to a simmer, and cook until the peaches break down, and the sauce thickens, about 10 minutes. Season to taste with salt and pepper. Season the salmon steaks with salt and pepper, and cook on the preheated grill until the fish flakes easily with a fork, 5 to 10 minutes per side depending on the thickness of the steaks. Pour the peach sauce over the salmon to serve.
Combine pear, grapes, water, pineapple, banana, bok choy, kale, orange, ice, and mint in a large blender. Blend, starting on low speed and increasing to high, until smooth. Turn blender to liquefy setting for a smoother texture.
Preheat oven to 350 degrees F (175 degrees C). Place the turkey breasts in a medium pot of boiling water over high heat. After about 5 minutes add the diced carrots and cubed potatoes to the pot and boil all for about 5 more minutes. Drain the water and transfer the vegetables to a medium bowl. To the bowl add the peas, mushrooms, onions, chicken soup and mushroom soup. Cube the cooked turkey breasts and stir into the mixture. Mix together well and spread the mixture into a 2-quart casserole dish. Top with the coarsely crushed saltine crackers. Cover and bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling. Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes. Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting. Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.
Preheat oven to 350 degrees F (175 degrees C). Grease 10 jumbo muffin cups or line with paper muffin liners. Mix pecans, brown sugar, 1/2 cup flour, and softened butter together in a bowl until mixture is crumbly. Beat 1 cup white sugar and oil together in a bowl with an electric mixer until smooth. Add eggs one at a time, beating well after each addition. Beat pureed cantaloupe and vanilla extract into sugar mixture. Whisk 1 1/2 cup flour, baking powder, cinnamon, and salt together in a mixing bowl. Stir flour mixture into cantaloupe puree mixture; gently fold in cantaloupe chunks and lemon zest. Pour batter into prepared muffin cups. Bake in the preheated oven for 25 minutes. Remove from oven and sprinkle pecan mixture over the top of each muffin. Continue baking until a toothpick inserted into the center comes out clean, about 10 more minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Combine corn, tomatoes, green onions, basil and vinaigrette in a large bowl. Gently stir in feta. Cover and refrigerate at least 30 minutes before serving.
Pour ice into a glass. Add milk, vodka, and chocolate syrup; stir with chewy chocolate candy stick.
In a small bowl, whisk together mayonnaise, lemon juice, sugar, white wine vinegar, garlic, Worcestershire sauce, salt and pepper, and chile sauce. In a large bowl, combine cabbage, broccoli, bell peppers, and crab. Toss mixture with dressing. Cover, and refrigerate until ready to serve.
Heat the vegetable oil in a large skillet over medium heat. Add cumin seeds, and fry for a few minutes until they become fragrant and begin to pop. Stir in chopped onion, and cook until the onion has softened and turned translucent, 3 to 4 minutes. Stir together tomato paste and water, and pour into skillet. Stir in chicken, and cook until it has firmed and turned white, about 5 minutes. Add coconut milk, brown sugar, chile paste, cayenne pepper, turmeric, salt, and pepper. Bring mixture to a simmer, then reduce heat to medium-low, cover, and continue to simmer until the chicken is tender and no longer pink in the center, about 15 minutes. Sprinkle with chopped cilantro before serving.
Preheat oven to 300 degrees F (150 degrees C). Mix cookie crumbs and butter together in a bowl. Press crust mixture into a 9-inch springform pan. Beat cream cheese, eggs, sugar, and vanilla extract together in a large bowl with an electric mixer until smooth and fluffy. Spoon 1/2 of the cream cheese mixture into the crust. Break dark chocolate and milk chocolate into smaller pieces. Place dark chocolate and 1/4 of the milk chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir melted chocolate into the bowl of remaining cream cheese mixture. Drizzle over the batter in the crust to make a swirl pattern. Bake in the preheated oven until center is set, about 50 minutes. Transfer cheesecake to a wire rack to cool cheesecake completely, at least 40 minutes. Place the cheesecake on a serving plate. Cover with plastic wrap and refrigerate until chilled, 2 hours to overnight. Melt the remaining milk chocolate using the double broiler, about 5 minutes. Combine with sour cream in a small bowl; spread over the cheesecake. Chill until frosting is set, about 5 minutes.
Cook the bacon in a heavy, 5 quart pot over medium-high heat until the grease begins to render out, about 3 minutes. Stir in the ground beef and onions. Cook and stir until the beef is crumbly, and beginning to brown, about 10 minutes. Pour in the wine, and season with salt, basil, oregano, garlic, and pepper. Simmer uncovered until most of the wine has evaporated, about 10 minutes. Stir in the tomato paste, diced tomatoes, tomato sauce, and hot pepper sauce. Bring to a simmer, then reduce heat to medium-low, cover, and simmer 20 minutes.
Place eggs in a medium saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and finely chop. In a medium bowl, mix yellow mustard, mayonnaise, basil, parsley, garlic salt, salt, onion powder and hot pepper sauce. Fold in eggs and celery. Chill in the refrigerator until serving.
Season the chicken wings on both sides by sprinkling with seasoned salt, garlic powder, onion powder, pepper, and MSG. I like to lay it all out on a big plastic bag for easier clean up. Coat each piece with a thin layer of mustard. You may use a basting brush or your fingers. Put the flour into a plastic bag, add the chicken, and shake to coat. Heat the oil in a deep-fryer or deep heavy skillet to 350 degrees F (175 degrees C). When the oil is hot, add the chicken and cook for 6 minutes on each side, or until juices run clear. Drain on paper towels, and cool for 5 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease or line 12 muffin cups with paper liners. Mix cake mix, water, eggs, and vegetable oil together in a bowl; beat with an electric mixer until batter is smooth, about 2 minutes. Fill muffin cups with batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 19 to 23 minutes. Cool cupcakes in the pan for 10 minutes before transferring to a wire rack to cool. Beat shortening and butter together in a bowl using an electric mixer until smooth; add vanilla extract and mix well. Beat confectioners' sugar, alternating with milk, into butter-shortening mixture until frosting is stiff and holds its shape; mix in green food coloring until desired color is reached. Fill a piping bag, or large resealable freezer bag with a corner snipped, with frosting. Pipe frosting around the top half perimeter and top of each cupcake creating the "head" and "face"; smooth out the frosting using a small spatula, flattening the top into a square-shape for the top of his "head." Pour chocolate sprinkles into a shallow bowl and dip the top of each cupcake into the sprinkles, slightly angling the cupcake to get sprinkles around the uppermost top side of the "head" for the "hair." Press 2 dark brown chocolate pieces on the sides of each cupcake creating the "bolts." Press 2 blue chocolate pieces into the top front of each cupcake creating the "eyes." Put a dot of black food gel in the center of each blue candy for the "pupil." Make a "stitch" onto the "face" using the red food gel.
Combine flour, baking powder, and salt in a bowl; set aside. Beat the butter and confectioners' sugar with an electric mixer in a large bowl until smooth. Stir in the vanilla and almond extracts and orange zest. Mix in the flour mixture until just incorporated. Fold in the cranberries; mixing just enough to evenly combine. Divide the dough into 2 equal portions, then roll into logs about 7 inches long. Wrap each log in wax paper or plastic wrap, and chill in the refrigerator for at least 4 hours. Preheat an oven to 350 degrees F (175 degrees C). Remove wax paper, and cut the cookie dough into 1/2-inch slices. Arrange the slices on a baking sheet about 1 inch apart. Bake in the preheated oven until firm but not browned, about 10 minutes.
Stir together the sugar, water, lime juice, lemon juice, rum, tequila, vodka, gin, and triple sec in a glass until the sugar has dissolved. Add the ice, and pour in the cola; garnish with the lemon wedge to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch oven-proof skillet. Place butter in a microwave-safe bowl; heat in microwave until melted, about 30 seconds. Add sugar and cocoa powder to butter and stir. Heat butter-cocoa mixture in microwave until sugar is dissolved and mixture is smooth, about 30 seconds. Mix vanilla extract into butter-cocoa mixture. Stir eggs into butter-cocoa mixture; add flour and stir until batter is well mixed. Pour batter into the prepared skillet. Bake in the preheated oven until a toothpick inserted in the center of the brownies comes out clean, 40 to 50 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet cook ground beef with onion, salt and pepper; drain and spread into the bottom of a 9x13 inch baking dish. Add tater tots; mix cream of mushroom and cream of celery soup together and pour mixture over dish. Top with onion rings, if using. Bake in preheated oven for 1 hour.
Put chicken pieces in a large pot and add enough water to cover. Add ginger and bring water to a boil; reduce heat to medium and simmer for 10 minutes. Drain water and discard ginger. Mix 1 1/2 cups water, soy sauce, sugar, hot pepper paste, hot pepper powder, sesame oil, and garlic into chicken; cook and stir over medium heat for 10 minutes. Stir potatoes and carrot into chicken mixture; cook for 5 minutes. Add onion, salt, and black pepper; mix well. Cook stew until heated through and chicken is no longer pink in the center, about 5 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Garnish stew with green onions and sesame seeds.
Preheat oven to 350 degrees F (175 degrees C). Stir together the flour, brown sugar, walnuts, and melted butter in a bowl. Spread out on a baking sheet, and bake in preheated oven for 20 minutes until crispy, then remove from oven and allow to cool completely. Beat the egg whites to soft peaks; continue beating to stiff peaks while slowly adding sugar. Toss the strawberries in lemon juice, and stir into the egg whites until the mixture turns slightly pink. Fold in the whipped cream until incorporated. Crumble up the walnut mixture, and sprinkle 2/3 of it evenly on the bottom of a 9x13 inch dish. Spoon the strawberry mixture over the crumbs, then sprinkle the remaining crumbs over top. Place in freezer and freeze for two hours until hard. Remove from the freezer several minutes before serving to make it easier to slice.
Preheat oven to 400 degrees F (200 degrees C). Grease a 15x10 inch roasting pan. Place the potatoes, green and red peppers, and onions in the pan and toss with the 2 tablespoons of vegetable oil. Bake in a preheated oven, uncovered, for 20 minutes. Meanwhile, in a mixing bowl, combine egg, ground beef, parsley, Worcestershire sauce, garlic and bread crumbs. Mix thoroughly. Shape into a loaf about 8x4x4 inches. When vegetables have cooked for 20 minutes, reduce heat to 350 degrees F (175 degrees C). Take roasting pan out of oven and stir in zucchini. Push the vegetables to the sides of the pan. Place the meat loaf in the center of the pan and pour the tomato sauce over the loaf and vegetables. Season with salt and pepper to taste. Bake in a preheated oven, uncovered, for 30 minutes or until done.
Spread the graham cracker crumbs onto a small, shallow plate. Moisten the rims of 2 martini glasses with the lime wedges; reserve the lime wedges. Dip the moistened glasses into the graham cracker crumbs and set aside. Reserve the lime wedges and remaining graham cracker crumbs to use as a garnish. Pour the vodka, melon liqueur, pineapple juice, almond syrup, and whipped cream into a cocktail shaker over ice. Cover and shake until the outside of the shaker has frosted. Strain into the rimmed glasses. Place a lime wedge on the edge of each glass and sprinkle the cocktails with some of the reserved graham cracker crumbs to garnish.
Place the zucchini in a colander, and sprinkle with salt. Place the colander over a bowl, and refrigerate for one hour to release the liquid from the zucchini. In a medium bowl, mix together the cream cheese and sour cream. Stir in the artichoke hearts, drained zucchini, and black olives. Season with hot sauce, salt, pepper, and pico de gallo seasoning. Serve with crackers, raw vegetables, or corn chips.
Place beans in a saucepan and add enough water to cover them by 1 inch. Bring to a boil and remove from heat. Let stand for 1 hour. Drain and rinse beans. Add enough fresh water to cover by 1 inch. Bring to a boil, reduce heat, and simmer for 2 hours. Drain, reserving 1/2 cup of the cooking water, and rinse. Heat oil in a skillet over medium-high heat. Add beans and salt. Fry until beans are very soft, stirring and mashing frequently, 5 to 7 minutes. Set an oven rack about 6 inches from the heat source and preheat the oven's broiler on low heat. Spread an equal amount of beans on each slice of bread and sprinkle queso on top. Place bread slices on a baking sheet. Broil until beans are warmed and cheese is melted, about 3 minutes. Remove from oven and top with chile-garlic sauce.
Preheat oven to 400 degrees F (200 degrees C). Place bacon in a large skillet and cook over medium-high heat until cooked through but still slightly soft, 5 to 10 minutes. Drain the bacon slices on paper towels, retaining bacon drippings in the skillet. Melt butter in a separate skillet over medium-high heat; saute onion and celery until softened, about 5 minutes. Stir bacon and poultry seasoning into onion mixture. Mix onion-bacon mixture and bread pieces together in a large bowl; fold in eggs. Spoon bread mixture into muffin cups. Bake in the preheated oven until tops are crispy, about 25 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Sprinkle 3 tablespoons of brown sugar over the bottom of a small saucepan or skillet. Cook over medium heat until melted. Stir in water until sugar is completely dissolved. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Pour the syrup into a round baking dish or deep dish pie plate and spread to coat the bottom. Make a layer of bananas on top of the melted sugar. In a medium bowl, stir together the whole wheat flour, wheat germ, oats and 1 cup of brown sugar. Mix in the margarine using your hands, pinching it into small pieces to make a crumbly dough. Sprinkle half of this over the bananas in the dish and pat down. Top with the remaining bananas and sprinkle with about half of the cinnamon. Spread the rest of the dough over the bananas and pat the pie smooth. Sprinkle remaining cinnamon over the top. Bake for 45 minutes in the preheated oven, until the pie topping is toasted and a toothpick inserted into the center comes out clean.
Combine chicken, olive oil, garlic, red pepper flakes, salt, and black pepper in a large bowl; toss to coat. Heat a large pot or Dutch oven over medium-high heat. Add chicken mixture and cook, stirring frequently, until chicken begins to brown, about 5 minutes. Add yellow bell pepper, onion, zucchini, and balsamic vinegar and cook until onion begins to soften, about 5 minutes. Stir mushrooms and 1 tablespoon basil into chicken mixture and cook until mushrooms have softened, about 5 minutes. Add mozzarella cheese and pesto sauce; toss to coat. Stir in cherry tomatoes and cook until warmed through, 2 to 3 minutes. Spoon chicken mixture into toasted buns and top each sandwich with 1/4 cup feta cheese and 1 1/2 teaspoons basil.
Bring Herman Starter to room temperature. Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 9x13 inch baking pan. Stir together Herman Starter, oil and beaten eggs. Stir together the flour, cinnamon, baking soda, baking powder, salt and white sugar. Stir in nuts and raisins. Add the flour mixture to the egg mixture and stir well. Pour into the prepared pan and sprinkle with the topping. To Make Topping: Combine the 1 cup brown sugar, 3 tablespoons flour, 1 teaspoon cinnamon. Cut in 1/4 cup softened butter, until the mixture resembles very coarse crumbs. Bake in a preheated 350 degrees F (175 degrees C) for 30 to 40 minutes. While still hot pour glaze over the top and serve. To Make Glaze: In a small saucepan, melt 1/2 cup butter or margarine. Stir in the milk and 1 cup brown sugar. Bring to a boil and let boil for 3 minutes. Immediately pour over hot cake.
Layer about half the cantaloupe in the bottom of a large bowl; top with layers of about half the apple slices, half the grapes, and half the mandarin oranges in juice. Repeat the layering. Top the salad with coconut to serve.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. Mix the cocoa powder, vegetable oil, and water together in a bowl. Stir the stevia and sugar into the mixture. Pour the soy milk and vanilla into the mixture and stir. Add the flour and baking powder; continue stirring until the batter is smooth. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 35 minutes.
Mix peanut butter and agave syrup together in a bowl. Add protein powder and mix well. Grind graham cracker crumbs, flax seeds, and cocoa nibs in a food processor to a coarse, sand-like consistency. Add to the bowl with the peanut butter mixture. Grind sesame seeds, sunflower seeds, and pumpkin seeds in the food processor to a coarse consistency. Add to the bowl with the peanut-flax seed mixture. Add puffed quinoa and walnuts. Add figs. Stir to combine. Form tablespoonfuls of the mixture into 1-inch balls. Place coconut in a bowl. Roll balls in coconut and place on a baking sheet or plate. Freeze until firm, about 15 minutes. Store in the freezer.
Preheat the grill for high heat. In a bowl, mix the lamb, green onions, garlic, curry powder, cumin, red pepper, salt and pepper. Form into 4 patties. Lightly oil grill grate. Grill patties 5 minutes on each side, or until done.
Preheat a lightly oiled griddle over medium heat. In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt. In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries. Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet over medium-high heat, saute the ground beef for 5 minutes, or until browned. Drain excess fat and set aside. In a medium bowl, combine the cream cheese, soup, ketchup and milk. Mix well and stir in the ground beef. Pour into a 9x13-inch baking dish. Bake at 350 degrees F (175 degrees C) for 15 minutes, place the biscuits on top and bake for 15 minutes or until biscuits are golden brown.
Heat a large skillet over medium-high heat. Cook and stir beef, onion, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer beef mixture to a slow cooker. Stir pinto beans, tomatoes, tomato sauce, and tomato soup into beef mixture. Mix chili powder, sugar, Italian seasoning, garlic salt, and pepper together in a bowl; stir into beef mixture. Add beer. Cook on Low, 6 to 8 hours.
Preheat the oven to 325 degrees F (165 degrees C). Grease a 12-cup muffin tin. Combine milk, vegetable oil, water, and egg in a bowl; whisk until well combined. Whisk in brownie mix, followed by pudding mix. Whisk until batter slightly thickens, about 2 minutes. Spoon batter into the prepared muffin cups, filling each 1/3 of the way. Bake in the preheated oven for 20 minutes. Transfer to a wire rack as quickly as possible to prevent brownies from overbaking.
Preheat oven to 350 degrees F (175 degrees C). Grease 24 mini-muffin cups. Stir chicken, Buffalo wing sauce, cream cheese, egg, and egg white together in a large bowl until well-mixed. Add Cheddar cheese and green onion; stir. Stir quinoa into chicken mixture. Spoon mixture into prepared mini-muffin cups. Bake in the preheated oven until browned around the edges, 18 to 22 minutes.
Place bean mix into a large bowl and cover with several inches of water; soak for at least 24 hours. Drain completely. Bring chicken stock to a boil in a pot large enough to hold the beans and, eventually, the ham bone. Add the soaked beans; reduce heat and simmer until tender, about 1 hour. Bring stock and beans back to a boil. Add ham bone, onion, carrots, celery, garlic, and bay leaves. Reduce heat to low and simmer until vegetables are soft, about 1 hour. Add chopped ham, liquid smoke, and mustard powder. Stir and let simmer until flavors blend, about 30 minutes more. Remove ham bone from the soup. Season with salt and pepper.