HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 300 degrees F (150 degrees C). Sprinkle kosher salt and 1 teaspoon black pepper over the fatty side of brisket. Spread tomato paste over entire brisket. Place brisket, fat-side up, in a heavy pot; pour in enough water to cover brisket. Add halved onion, carrot, celery, 1/2 of the cilantro, and garlic to the pot. Bring liquid to a boil. Cover pot with a lid or aluminum foil and transfer to oven. Bake in the preheated oven until brisket is very tender, about 6 hours. Blend chipotle peppers in adobo sauce in a a food processor until finely chopped. Add vinegar to peppers and continue processing; drizzle olive oil into mixture until smooth. Remove brisket from liquid and cool slightly. Slice meat across the grain into 2-inch slices; shred thoroughly with a fork. Combine shredded meat, chopped onion, tomato, remaining cilantro, and pepper mixture in a large bowl; season with salt and pepper. Serve meat mixture with corn tortillas and top meat with Monterey Jack cheese.
Stir cream and coffee granules together in a bowl until dissolved. Add mascarpone cheese, confectioners' sugar, and vanilla extract; beat on low speed using an electric mixer until mixed. Increase speed to high and beat until soft peaks form; transfer to a serving bowl. Sprinkle chocolate over dip.
To Make Pineapple Filling: Mix 1 cup crushed pineapple and juice (8 1/4-ounce can), 1 cup sugar, 2 1/2 Tablespoons cornstarch, 1 Tablespoon butter, and 1 cup water in saucepan. Cook until thickened, cool. Preheat oven to 400 degrees F (200 degrees C). Cream together shortening and sugar thoroughly. Stir in flour, baking soda and salt. Mix in rolled oats. Press and flatten half of the mixture over bottom of a 13 x 9 1/2 x 2 inch greased pan. Spread with cooled filling. Top with remaining crumb mixture, patting lightly. Bake 25 to 30 minutes, or until lightly browned. While warm cut into bars and remove from pan.
Preheat oven to 400 degrees F (200 degrees C). Mix salad dressing, brown sugar, and thyme together in a small bowl. Mix Brussels sprouts, parsnips, and red onion together in a 13x9-inch baking dish. Drizzle dressing mixture over the vegetables and toss to coat. Bake in preheated oven until vegetables are tender, about 40 minutes.
Combine yogurt, 2 teaspoons garam masala, paprika, black pepper, 1/2 teaspoon salt, cayenne pepper, and 1/2 teaspoon coriander in a large bowl. Add chicken strips and toss to coat. Cover and marinate in the refrigerator for 2 hours. Preheat oven to 450 degrees F (230 degrees C). Grease a baking sheet. Place chicken strips on the prepared baking sheet, leaving space between each piece, and bake in the preheated oven until browned and no longer pink inside, about 10 minutes. Remove and set aside. Heat vegetable oil in a large skillet over medium heat. Cook and stir cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in garlic, ginger, and green chiles and continue to cook until onion is browned, 15 to 20 minutes. Cook and stir tomatoes, tomato paste, and water into onion mixture until tomatoes begin to break down and incorporate into the onion mixture, about 10 minutes. Cook and stir 1 teaspoon garam masala, 1/2 teaspoon coriander, and turmeric into the tomato mixture. Mix in the cooked chicken, add cream, and stir to coat. Cover and let simmer for 10 minutes. Season with 1/2 teaspoon salt and garnish with cilantro.
Heat 3 tablespoons olive oil in a skillet over a medium heat. Add garlic; cook and stir until starting to sizzle, about 2 minutes. Stir in scallops and cook for 1 minute. Add shrimp and season with salt, pepper, and red pepper flakes. Cook over high heat until shrimp are pink, 3 to 5 minutes. Pour 1/2 cup white wine into the skillet and let the alcohol evaporate. Scrape the bottom of the skillet to deglaze; cook until the liquid is reduced, 2 to 3 minutes. Remove from heat, add lemon juice, and sprinkle with 1/2 of the parsley. Discard garlic. Cover the skillet to keep shellfish warm. Pour fish stock into a saucepan over medium heat and bring to a simmer. Melt butter in a skillet over low heat. Add 1 tablespoon olive oil and shallot. Cook until shallot is soft and translucent, but not brown, 3 to 5 minutes. Increase heat and add rice; cook until rice has absorbed the oil and butter and has a nutty aroma, stirring often, 1 to 2 minutes. Make sure not to burn the shallot and reduce heat if skillet gets too hot. Pour 1/2 cup white wine into the skillet and stir until alcohol has evaporated. Add 1 ladleful of fish stock, stir, and cook until rice has absorbed the stock. Add another ladleful and repeat the process until the rice is tender, 15 to 18 minutes in total. Add shellfish with their juices to the risotto pan 3 minutes before the end of cooking. Stir and finish cooking all together, adding stock if needed. Remove from heat. Stir in remaining parsley and 1 tablespoon extra-virgin olive oil. Let risotto stand for 2 minutes before serving.
Combine water with 1 package strawberries in a square container. Store in freezer until solid, at least 2 hours. Mix ginger ale, pink lemonade concentrate, daiquiri mix, orange juice concentrate, and 1 package sliced strawberries in a punch bowl. Rinse outside of container with strawberries frozen in water with hot water to loosen the ice block. Float block in punch.
Whisk 1 cup lemon juice, olive oil, and marjoram together in a large glass or ceramic bowl. Add chicken and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator, stirring occasionally, for 2 hours. Remove chicken from marinade; discard marinade. Heat vegetable oil in a skillet over high heat. Cook chicken in hot oil until almost burned on each side and no longer pink in the center and the juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove skillet from heat and sprinkle chicken breasts with remaining 1 tablespoon lemon juice.
Preheat oven to 375 degrees F and line a baking sheet with parchment paper or lightly grease. Stir together mashed potatoes, Almond Breeze, oil, and egg in a large bowl until well mixed. Stir in zucchini, sun-dried tomatoes, and green onions. Stir together remaining ingredients in a medium bowl and stir into vegetable mixture. Transfer to a floured board and knead several times until dough is smooth (do not add too much flour or bread will be tough). Shape into a loaf and place on prepared baking sheet. Bake for 55 minutes or until a toothpick inserted into the center comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9 inch pie plate. Whisk together egg, melted butter, and vanilla in a large bowl. Puree about 1/4 cup of the sliced strawberries and whisk into the butter. Sift together the sugar, cocoa powder, and cake flour. Fold into the butter, and mix until well incorporated. Use more flour if needed to end up with a mixture in between a cake batter and a cookie dough (the strawberries will add additional moisture). Gently fold in the remaining sliced strawberries and pour the batter into prepared pie plate. Bake in preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes.
Season chicken, if desired, with salt and pepper. Combine 1 tablespoon olive oil with chili powder in large bowl; add chicken and toss to coat. Heat large nonstick skillet over medium heat and cook chicken, stirring frequently, until thoroughly cooked, about 6 minutes. Add garlic to skillet and cook, stirring, until fragrant, about 30 seconds. Add lime juice; toss. Remove and set aside. Heat remaining 1 tablespoon oil in same skillet over medium-high heat and cook poblano pepper and onion, stirring occasionally, until softened, about 4 minutes. Add 2 cups water to skillet and Knorr(R) Rice Sides(TM) - Rice Pilaf and cook according to package directions. Stir in chicken. Serve in corn tortillas or taco shells and serve, if desired, with sour cream, lime wedges and salsa verde.
Melt coconut oil with olive oil in a large pot over medium-low heat. Cook and stir leeks and garlic in hot oil mixture until leeks are translucent, about 5 minutes. Stir cauliflower, carrots, and potato into leek mixture; cook and stir until the vegetables are tender, 20 to 30 minutes. Pour vegetable broth into the pot, bring to a simmer, and cover the pot. Reduce heat to low and simmer broth until vegetables are completely tender, 10 to 20 minutes. Pour broth 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. Return puree to pot and place over low heat. Stir coconut milk, black pepper, nutmeg, and allspice into the puree. Ladle into bowls and garnish with parsley.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish. In a large bowl combine corn, milk, egg, butter, sugar, flour, salt and pepper. Mix well and transfer to prepared casserole dish. Bake, uncovered, in preheated oven for 1 hour.
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, mix flour, soda, baking powder, cinnamon, nutmeg, cloves and salt. Set aside. In a large bowl, cream brown sugar and 1/2 cup margarine. Add eggs and mix in. Add shredded carrots, raisins and orange juice. Stir in flour mixture, and beat until well combined. Pour into ungreased 8x8 inch pan. Bake at 325 degrees F (165 degrees C) for 35 to 40 minutes. Butter sauce: In a saucepan over low heat, combine 1/2 cup butter or margarine, sugar, cornstarch, water and vanilla. Cook and stir. When mixture comes to a boil, continue to boil for 1 minute. Serve warm over carrot cake squares (can be reheated in microwave).
Bring water and sugar to a boil in small saucepan, stirring occasionally, until sugar is dissolved, 5 to 10 minutes. Remove saucepan from heat and stir in raspberries. Mash mixture using a potato masher or fork. Let mixture steep for at least 1 hour. Drain mixture through a fine mesh strainer, pressing raspberry pulp with a spatula to extract as much liquid as possible. Discard solids and store syrup in a sealed container in the refrigerator.
Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour one 10 inch tube pan. Combine shortening, white sugar, eggs, buttermilk, sifted flour, baking soda, baking powder, and lemon extract and beat with an electric mixer for 3 minutes at medium speed. Pour batter into prepared pan. Bake at 300 degrees F (150 degrees C) for one hour. Remove cake from pan after it has cooled.
Spread a layer of parchment paper over a baking sheet small enough to fit into your freezer. Wrap each filet tightly with a strip of bacon, pinning with a toothpick. Place each wrapped filet onto the parchment paper, being careful to ensure the bacon is wrapped tightly in the way you'd want the final product to look. Place sheet of steaks into the freezer until frozen solid, ideally overnight. Preheat oven to 350 degrees F (175 degrees C). Remove steaks from freezer and allow to sit at room temperature 10 minutes. Prepare Idahoan SignatureTM Russets Mashed Potatoes according to package instructions. Keep warm. When surface of the steaks is moist but not thawed, season with salt and pepper as desired. Place 1 tablespoon butter in a skillet over high heat. Place one steak into hot pan, top with a sprig of thyme, and sear to desired level of browning 2 to 3 minutes. Spoon hot butter over the top of the steak. Turn the steak and thyme sprig over and sear the other side. Transfer back to parchment-lined baking sheet. Repeat with the remaining steaks. Bake steaks in preheated oven for 7 minutes for rare, 10 for medium rare, 15 for medium, or 20 for well-done. Transfer steaks to a work surface. Crisp the bacon with a chef's torch, keeping the flame at least 1 inch away from the bacon to avoid burning. Remove toothpicks. Top each steak with smoked blue cheese crumbles and allow to rest 8 minutes. Serve with Idahoan SignatureTM Russets Mashed Potatoes.
Combine beef, diced tomatoes with garlic, tomato-vegetable juice cocktail, potatoes, tomato sauce, carrot, barley, onion, green beans, corn, bell pepper, celery, Worcestershire sauce, parsley, thyme, oregano, marjoram, basil, beef bouillon cubes, bay leaves, sea salt, and black pepper in the crock of a large slow cooker. Cook on Low until the beef is tender, 7 to 8 hours. Add mushrooms and cook 1 hour more.
Preheat the oven to 325 degrees F (165 degrees C). Spray a 9x13-inch baking pan with cooking spray. Press crushed cookies into the bottom of the prepared pan to make the crust. Beat cream cheese and sugar together in a bowl using an electric mixer until creamy. Add eggs, sour cream, flour, and vanilla extract; beat until combined. Spoon 1/2 the batter into the prepared crust. Divide remaining batter evenly into 6 bowls. Add red, orange, yellow, green, blue, and violet food colorings separately to individual bowls until desired colors are achieved. Spoon colored batters onto the plain batter in a random pattern and swirl gently with a knife. Bake in the preheated oven until center jiggles just slightly, 40 to 45 minutes. Cool on the counter for 2 hours. Cover with plastic wrap and refrigerate for at least 4 hours; cut into 24 squares.
Rinse chicken halves, and pat dry with paper towels. Place chicken cut side down in a 9x13 inch baking dish. In a medium mixing bowl, combine sugar, soy sauce, grated ginger and garlic. Mix well, and pour mixture over chicken. Cover and refrigerate for at least 3 hours. Preheat oven to 350 degrees F (175 degrees C). Bake chicken uncovered in the preheated oven for 1 hour, basting frequently. Test for doneness, making sure there is no pink left in the meat. Let cool slightly, then cut into smaller pieces to serve.
Place chicken in a pot with water to cover, and bring to a boil over medium heat. Boil 20 minutes, or until cooked through. Cool, and cut into pieces. In a slow cooker, stir together chicken, cornbread, bread, eggs, onion, salt, pepper, sage, chicken broth, and chicken soup. Stir until well blended. Dot with margarine. Cover, and cook on Low for 3 to 4 hours. Remove lid, and fluff with fork. Let rest 15 minutes before serving.
Place the potatoes, water, and butter into a slow cooker. Season with salt, garlic powder, and pepper. Cover, and cook on Low for 7 hours, or High for 4 hours. Mash potatoes with a masher or electric beater, adding the desired amount of milk to achieve a creamy consistency. Keep warm on low until serving.
Heat olive oil in a large soup pot over medium heat; cook and stir onion and garlic in the hot oil until onion is tender, 2 to 5 minutes. Stir chicken broth, tomato juice, diced tomatoes and their juice, spinach, zucchini, carrots, celery, cannellini beans, Italian seasoning, salt, and black pepper. Bring soup to a boil, reduce heat to low, and cover pot. Simmer soup for 45 minutes. Bring soup back to a full boil and stir in rotini pasta. Reduce heat to low and simmer until pasta is tender, 10 to 15 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. In a medium bowl, mix together flour, butter, pecans and 1 tablespoon sugar. Press mixture into bottom of baking pan. Bake in preheated oven for 15 minutes. Remove from oven and let cool. In a large bowl, beat together cream cheese and confectioners' sugar until smooth. Gently stir in the 2 cups whipped topping. Spread over cooled crust. In a small bowl, stir together the 1 1/2 cups sugar and cornstarch. Pour the sugar mixture into a saucepan and stir in the 3 cups water. Cook over medium heat, stirring frequently until clear and thick. Stir in gelatin and remove from heat. Combine the gelatin mixture with the peaches. Spread entire mixture over cream cheese layer. Top with 12 ounce container of whipped topping. Cover and refrigerate for an hour.
Combine ground beef, onion, cilantro, garlic, ginger, fish sauce, honey, and chile pepper in a food processor and blend until mixed and minced. Transfer to a bowl. Coat fingers and palms lightly with oil and scoop tablespoons of beef mixture to create equal-sized meatballs and place them on a plate. Heat oil in a deep pan over medium heat. Add meatballs; cover and cook 5 minutes. Turn meatballs over, cover pan, and cook until golden brown, about 5 minutes more. Combine hoisin sauce, soy sauce, water, fish sauce, and chile pepper in a bowl and serve with meatballs. Pour over meatballs or use as a dipping sauce.
Preheat an oven to 350 degrees F (175 degrees C). Pulse the almonds in a food processor until finely ground. Combine the almonds with the graham cracker crumbs, sugar, and salt. Pour in the melted butter and mix until evenly moistened. Press into a 9-inch pie plate. Bake the crust in the preheated oven until golden brown, 10 to 13 minutes. While the crust is baking, beat the egg yolks in a bowl with the condensed milk, cream, and lime zest. Whisk in the lime juice a little at a time to thicken the custard. Pour the custard into the pie crust and return to the oven. Bake in the oven for 15 minutes to help the custard begin to set. Cool to room temperature on a wire rack before covering loosely with plastic wrap and refrigerating overnight.
To make the mustard sauce: Crack 1 egg into a small saucepan. With the heat on low, stir in mayonnaise, mustard and sugar. When it just starts to boil, it's done. Remove and let sit until cool, then chill for at least 10 minutes. Place 6 whole eggs in a saucepan and cover with cold water. Bring water to a boil and cook eggs for 10 to 12 minutes. Remove from hot water, cool, peel. Heat oil in deep-fryer to 375 degrees F (190 degrees C). Put the sausage into a bowl with the finely parsley, lemon rind, nutmeg, marjoram, salt and pepper. Work all the ingredients well into the sausage with your hands. Make a coating for each hand boiled egg out of the sausage, working it round the eggs with wet hands to form an even layer. Roll the covered eggs in beaten egg, and then in dried breadcrumbs. Carefully slide in 3 eggs and fry for 4 to 5 minutes, until they turn deep golden brown. Turn them as they cook so that they brown evenly. Remove with a slotted spoon, drain on paper towel, and repeat with the remaining 3 eggs. Serve eggs with mustard sauce.
Heat the olive oil in a medium skillet over medium heat, and cook the onion until tender. Mix in the black-eyed peas, vegetable stock, jalapeno, garlic, and lime juice. Season with salt and pepper to taste, and continue cooking until heated through. Wrap the mixture in the tortillas to serve.
Prepare the falafel mix according to package directions. Heat the oil in a skillet over medium-high heat. Shape the prepared falafel mix into 1/2-inch rounds. Place in the skillet in batches, and fry until evenly browned. Drain on paper towels. In a large bowl, mix the falafel, cucumber, tomatoes, onion, green bell pepper, celery, and carrots. In a separate bowl, mix the Ranch dressing, garlic powder, and cumin. Toss with the salad to coat. Serve over lettuce.
Combine water, mustard powder, vinegar, flour, 1/4 teaspoon plus 1/8 teaspoon salt, turmeric, garlic powder, and paprika in a small saucepan over medium heat; whisk until smooth. Bring mixture to a boil, reduce heat to medium-low, and simmer, stirring often, until mustard is thickened, 5 to 10 minutes. Remove saucepan from heat; leave uncovered for 1 minute. Cover saucepan with a lid until cooled to room temperature; refrigerate until chilled.
Preheat oven to 375 degrees F (190 degrees C). Line 3 baking sheets with parchment paper. Beat brown sugar, white sugar, butter, and coconut oil together in a bowl with an electric mixer until light and creamy. Add eggs and vanilla extract; beat until just combined. Combine all-purpose flour, almond flour, coconut flour, baking soda, and salt in a bowl. Whisk to mix evenly. Pour into the butter mixture; stir until well combined. Fold in chocolate chips and nuts. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets. Bake in the preheated oven until golden brown and edges are set, 10 to 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, stir together crushed rosemary, sage, and oregano. Rub one side of each chicken breast with herb mixture. Place chicken herb-side up in a baking dish, and pour broth over the chicken. Bake in preheated oven for 20 minutes. Place raspberry preserves in a microwave-safe bowl, and heat for 20 to 30 seconds to soften. Stir in honey mustard and rosemary. Spread about 1 tablespoon of preserve mixture over each breast. Bake 10 minutes more.
Stir oats, almonds, and 1 teaspoon cinnamon, and salt together in a bowl. Mix 1/2 cup coconut oil into oat mixture until crumbly. Heat remaining 2 tablespoons coconut oil in a large skillet over medium-high heat; cook and stir apples in hot oil until crisp and tender, 4 to 6 minutes. Mix honey and 1/2 teaspoon cinnamon into apples. Pour oat mixture into skillet with apple mixture, lower heat to medium, cover, and cook, stirring occasionally, until oats are cooked and tender, 10 to 15 minutes.
Preheat oven to 400 degrees. In a small skillet, saute garlic in oil until soft; add spinach, cream cheese and half and half. Saute, stirring, until blended, about 5 minutes. Stir in salt, pepper and nutmeg. Spread spinach mixture over bottom of 10-inch pie plate or oven-proof dish. Top with oysters; sprinkle on cheese and hot sauce. Bake for 15 minutes. If needed, briefly broil to brown.
Stir salt into water in a large pot and add potatoes; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and cool. Slice potatoes and place in a large bowl. Cook and stir yellow onion, bacon, celery, and pepper rings in a skillet until bacon is browned and celery begins to soften, about 10 minutes. Mix mayonnaise, Dijon mustard, horseradish, pepper juice, lemon juice, and Creole seasoning together in a bowl until well blended. Add bacon mixture and dressing to potatoes; stir to combine. Refrigerate for 30 minutes before serving.
In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Add the all purpose flour, whole wheat flour, honey, olive oil and salt to the yeast mixture; stir well to combine. 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 hour. Deflate the dough and turn it out onto a lightly floured surface. Roll the dough out into a 14 inch diameter circle and place on a 14 inch pizza pan which has been lightly dusted with cornmeal or lightly oiled. Cover with plastic wrap and set aside. Preheat oven to 450 degrees F (230 degrees C). In a small bowl, combine ham and 2 tablespoons barbecue sauce; set aside. Melt butter in a medium saute pan over medium heat. Saute onions and garlic in butter, stirring occasionally, until onions are brown and caramelized, about 15 minutes. Remove from heat and stir in ham and pineapple. Spread remaining 6 tablespoons barbecue sauce over pizza dough. Top with half of the cheeses. Spread on ham mixture. Top with remaining cheese. Bake in heated oven for 15 to 18 minutes, until crust is lightly browned and cheese completely melted. Let pizza sit for 5 minutes before slicing.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 6x10-inch baking pan thoroughly with oil. Mix zucchini, eggs, onion, flour, carrot, bacon, Cheddar cheese, salt, and pepper together in a large bowl. Pour into the prepared baking pan. Bake in the preheated oven until fully set, 30 to 40 minutes. Cool before slicing.
Preheat oven to 400 degrees F (200 degrees C.) In a large bowl, cream margarine and sugar. Beat in flour and salt. Blend in the eggs. Stir in the buttermilk and vanilla. Pour into pie shell. Bake in the preheated oven for 15 minutes, then reduce temperature to 325 degrees F (165 degrees C) and bake 45 minutes, or until filling is set.