HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place pork shoulder in a large pot and add enough apple cider to cover. Combine white sugar, brown sugar, salt, paprika, onion powder, black pepper, and garlic powder in a bowl. Mix about 1/4 cup sugar rub into cider; reserve remaining rub. Cover pot and refrigerate for 12 hours. Prepare smoker to about 210 degrees F (99 degrees C). Add enough wood chips to smoker. Pour cider brine into the water pan of the smoker; add onion and about 1/4 cup more sugar rub. Spread remaining rub over pork shoulder. Transfer pork to the center of smoker. Smoke pork until very tender, about 8 hours. Monitor hickory chips and liquid, adding more wood and water, respectively, as needed. Transfer pork to a large platter and cool for 30 minutes before shredding with forks.
In a Dutch oven, brown ground beef or turkey with chopped onion, stirring frequently. Once beef is browned drain grease from pan. Add canned tomatoes, kidney beans, hominy, taco seasoning and ranch salad dressing mix. Mix well and let simmer over low heat for two hours. (Add 1 to 2 cups of water if necessary to make soup the desired consistency) Ladle into soup bowls and garnish with shredded Cheddar cheese and a dollop of sour cream, if desired.
Cut steak into four strips and pound them flat with a meat mallet. Sprinkle each piece with salt and pepper. Cut bacon slices in half and place one piece on each strip of beef. Place a slice of onion on top of bacon. Roll up strips and secure with toothpicks; coat meat rolls with flour. Heat oil in a pressure cooker over medium-high heat. Brown meat rolls on all sides. Pour in tomato soup; use water to dissolve any soup remaining in can before pouring it into the pressure cooker. Add bay leaf. Seal lid and bring pressure cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Remove from heat and let pressure drop naturally.
Preheat oven to 350 degrees F (175 degrees C). Fit crusts into bottoms of 2 9-inch pie dishes. Cook and stir ham and pepperoni in a skillet over medium heat until lightly browned, about 10 minutes. Drain grease and set ham and pepperoni aside to cool. Stir ricotta cheese, Romano cheese, eggs, parsley, salt, and black pepper together in a bowl until well mixed. Add ham and pepperoni to the mixture and stir to combine. Pour half the filling into each pie crust. Bake pies in the preheated oven until filling is set and lightly browned, 35 to 40 minutes.
Mix Gravy Mix, water and pepper in medium bowl. Set aside. Heat oil in large skillet on medium-high heat. Add beef; cook and stir 3 to 4 minutes. Stir in broccoli and gravy mixture. Bring to boil. Reduce heat to low; cover and simmer 5 to 8 minutes or until broccoli is tender-crisp. Serve over cooked rice, if desired.
Divide thawed bread dough into 6 pieces and roll into balls. Saute onion in a large saucepan until browned; add beef and cook until beef loses its red color (overcooking beef will cause Runzas to be very dry). Stir in cabbage and MSG, cover and steam until cabbage is wilted. Preheat oven to 350 degrees F (175 degrees C). Remove beef/cabbage mixture from heat and let cool. Roll each dough ball into a 5 x 5 inch square. Fill center of each square with about 1/2 cup of beef mixture. Bring opposite corners of dough square together and seal. Place smooth-side-down on a lightly greased cookie sheet and flatten slightly. Bake in preheated oven for 20 to 25 minutes. Remove from oven and butter top of each pastry as soon as they come out of the oven.
In a medium bowl, stir together the butter and cream cheese. Mix in the flour until well blended. Cover and refrigerate for 1 hour. While the dough chills, make the filling. In a medium bowl, whisk together the egg, brown sugar, melted butter and vanilla. Stir in the cranberries and walnuts. Preheat the oven to 325 degrees F (160 degrees C). Roll the dough into 1 inch balls. Press the balls into the cups of mini muffin pans so that the dough covers the bottom and sides. Fill each one with a generous teaspoon of the filling. Bake for 25 to 30 minutes in the preheated oven, until the edges of the tarts are lightly browned.
Preheat oven to 350 degrees F (175 degrees C). Grease an oven-proof cast iron Dutch oven or a deep baking dish. Heat milk and cornmeal in the top of a double boiler over simmering water, stirring frequently, until thick and creamy, about 5 minutes. Remove cornmeal mixture from heat and stir in butter and 1 teaspoon salt until well combined. Beat egg yolks, sugar, and 1/2 teaspoon cream of tartar together in a bowl until smooth; stir into cornmeal mixture. Beat egg whites, 1/8 teaspoon cream of tartar, and 1 pinch salt together in a separate bowl using an electric mixer until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Gently fold egg white mixture into cornmeal mixture until well mixed and fluffy; pour into prepared Dutch oven. Bake in the preheated oven until golden brown with a moist center, about 30 minutes. Allow to rest for 10 to 15 minutes before serving.
Preheat the oven to 425 degrees F (220 degrees C). Combine sweet potatoes and oil in a bowl and toss to coat. Lay on a shallow baking sheet. Roast until slightly charred, about 45 minutes, turning regularly to prevent burning on the bottom. While potatoes are roasting, combine 1/3 cup brown sugar and flour in a medium-sized bowl. Add 3 tablespoons butter and cut into the dry ingredients. Stir in pecans until evenly mixed. Set crumble mixture aside. Combine 1/3 cup brown sugar, remaining 7 tablespoons butter, eggs, evaporated milk, vanilla extract, cinnamon, salt, cloves, and nutmeg in a large mixing bowl. Set aside until potatoes are done roasting. Remove potatoes from oven and reduce heat to 325 degrees F (165 degrees C). Transfer sweet potatoes to the brown sugar mixture in the large mixing bowl. Toss until well combined. Spoon sweet potato mixture into a 1 1/2-quart casserole dish. Top with crumble mixture, distributing evenly to form a crust. Bake in the hot oven until lightly browned on top, 30 to 40 minutes. Let rest for 10 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease 2 large cookie sheets with vegetable shortening. Cream the butter and sugars together in a large bowl. Beat in the egg and vanilla extract until well blended. Sift together the flour, baking soda, and salt; gradually blend into the batter. Stir in the chopped macadamia nuts and chocolate chips. Drop by rounded teaspoonfuls onto the cookie sheets, about 2 inches apart. Bake in preheated oven for 10 to 12 minutes, or until the cookies are golden brown. Remove from the oven, and transfer the cookies to cooling racks.
Preheat oven to 375 degrees F (190 degrees C). Stir peaches, mango, rum, lemon zest, almond extract, 1/8 teaspoon cinnamon, and nutmeg together in a bowl. Stir water, 1/2 cup white sugar, 1/2 cup stevia sugar substitute, and brown sugar substitute together in a pot; bring to a simmer. Stir peach mixture into pot; cook and stir until peaches are heated through, about 5 minutes. Remove from heat. Whisk flour, 1/2 cup white sugar, 1/2 cup stevia sugar substitute, and a pinch of cinnamon together in a bowl; add milk and whisk to form a smooth batter. Pour melted batter into the bottom of a Dutch oven. Pour batter over butter. Gently spread peach mixture with syrup on top of the batter. Bake cobbler in the preheated oven until syrup is bubbling and crust is risen and golden brown, 50 to 55 minutes.
Grease a 9x13-inch baking pan and sprinkle the bottom with walnuts. Tear thawed dough into pieces and place into the pan. Combine brown sugar, pudding mix, butter, 3 teaspoons cinnamon, and milk in a saucepan. Cook over low heat until dissolved, 6 to 8 minutes. Pour over the dough. Sprinkle with 1 teaspoon cinnamon. Cover rolls with a clean kitchen towel and let rise until doubled in size, 1 to 2 hours. Preheat oven to 350 degrees F (175 degrees C). Bake rolls in the preheated oven until golden brown, about 30 minutes. Allow to cool, about 5 minutes. Flip rolls out of pan and serve warm.
Heat vegetable oil in a skillet over medium heat; add onion. Cook and stir for 2 minutes. Add chopped tomato and tomato paste; cook until tomatoes are mushy, about 4 minutes. Add 1 teaspoon water, if necessary. Pour fava beans into skillet; mash into a paste. Add 1 tablespoon water, cumin, salt, black pepper, and ground red pepper; stir well. Heat for 1 minute more. Remove from heat; allow to rest for 1 minute. Stir in olive oil and parsley.
Preheat oven to 375 degrees F (190 degrees C). Mix ground beef, bread crumbs, parsley, eggs, grated onion, soy sauce, and garlic powder in a bowl until thoroughly combined. Pinch off about 2 teaspoons of meat mixture per meatball and roll into small meatballs. Arrange meatballs in a large, deep baking dish. Bake in the preheated oven until meatballs are browned, about 25 minutes. Drain excess grease. Combine jellied cranberry sauce, ketchup, brown sugar, and lemon juice in a saucepan and place over medium heat. Stir the sauce until cranberry sauce has melted and brown sugar has dissolved. Pour the sauce over meatballs and bake until sauce forms a glaze and meatballs are no longer pink inside, 25 to 30 more minutes.
In a sterile 2 quart jar, blend together the yeast, 2 teaspoons of castor sugar, and 2 teaspoons of ground ginger. Stir in the cold water until well blended. Cover with a clean cheesecloth, and let sit in a convenient corner at room temperature where it will be out of the way for the next seven days. Every morning for the next seven days, feed the yeast mixture by stirring in 1 teaspoon of castor sugar, and 1 teaspoon of ground ginger. On the eighth day, give the mixture a good stir, then strain it through a clean tea towel into a large new plastic bucket, bin, or glass carbuoy. Wring all of the liquid out of the cloth, and set aside. You will be dealing with this later. Dissolve the white sugar in 5 cups of boiling water by stirring vigorously. Pour the cold water into the bucket with the ginger juice, then stir in the sugar syrup and lemon juice. Siphon the mixture into sterile screw top bottles, filling to within 2 inches of the top. Old cleaned out soda bottles will do. Screw on the tops tightly. Store the bottles of ginger beer in a cool dark place where they can remain undisturbed for 7 days. Be very careful upon opening as the beer is very fizzy. Go back to the cloth now. The residue looks disgusting! However, lay the towel out flat with the disgusting side up. Use a knife to scrape the stuff to the center, then divide in half, and place each half into a separate sterile jar. Top each jar with 2 cups of cold water, and you are ready to go again. Twice! Begin with step 2 for subsequent batches. Unless you are very thirsty, I suggest you give one of them away.
Place ham, lettuce, and carrot in a resealable plastic bag. Pour Ranch dressing into a small resealable container. Wrap the pita bread in plastic wrap. Pack the ham mixture, Ranch dressing, and pita bread along with a spoon in a lunch box or bag until lunch time. Assemble pita pocket by spooning the ham mixture into each pita half and drizzling the Ranch dressing on top.
Place ribs in a large stock pot, and cover with water. Bring to a boil, and cook for 15 minutes. In a mixing bowl, mix together soup, onion, garlic, brown sugar, Worcestershire sauce, and soy sauce. Remove ribs from water, and transfer to a slow cooker. Pour sauce over ribs. Cover, and cook on Low for 6 to 8 hours, or until ribs are tender. If sauce is too thin when cooking time is done, drain sauce from ribs, and pour into a sauce pan. Combine 1 teaspoon cornstarch with a small amount of cold water, stir into sauce, and bring sauce to boil. Cook until sauce has reached desired thickness.
Preheat oven to 325 degrees F (165 degrees C). Generously season lamb shanks with salt and black pepper. Heat vegetable oil in a large Dutch oven over medium-high heat. Place lamb shanks in the Dutch oven, cook, turning, until browned on all sides, about 10 minutes. Transfer shanks to a plate. Drain off remaining oil and fat so only 1 tablespoon remains in the Dutch oven. Stir onion, garlic, and a pinch of salt into the Dutch oven; decrease heat to medium-low and cook, stirring, until onions are softened and translucent, about 5 minutes. Add tomato paste, chipotle chile powder, ancho chile powder, and ground cinnamon; stir to combine. Pour 1 cup chicken broth over onion mixture. Increase heat to high; when liquid boils, place lamb shanks in Dutch oven. Cover and cook in the preheated oven for 90 minutes. Remove Dutch oven and stir in jalapeno pepper, red bell pepper and 1/2 cup chicken stock; bring to a boil on the stovetop. Return pan to the oven and cook, uncovered, until lamb shanks are fork tender, about 20 minutes. Transfer lamb to plate. Place Dutch oven on the stovetop over high heat; bring liquid to a boil and cook, skimming off any foam, until liquid is reduced and thickened, about 5 minutes. Stir in cilantro; season with salt and pepper to taste. Spoon sauce over lamb shanks and serve.
Preheat oven to 350 degrees F (175 degrees C). Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined. Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth. Mix the eggs into the meat until evenly combined, if the mixture seems too dry, add a little water. Press into a 9x5 inch loaf pan. Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center, 45 to 60 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets. Beat together the whipped topping and eggs together. Add the lemon cake mix and continue to mix. Dough will be thick. Drop by teaspoonfuls into a bowl of confectioners' sugar and roll to coat. Place cookies on the prepared baking sheets. Bake at 350 degrees F (175 degrees C) for 8 minutes.
In a mixing glass combine the rum, apricot brandy, fruit punch and pina colada mix. Stir to blend and serve over ice.
Preheat oven to 350 degrees F(175 degrees C). Grease and flour a 10 inch tube pan. Set aside. Cream together the sugar and butter until light. Continue beating and add 7 eggs, one at a time; beating well after each egg In a separate bowl, mix together flour and cornstarch. Beat half of the flour mixture into the egg and sugar mixture. Beat in 1/2 cup whipping cream, and then beat in the remainder of the flour mixture. Finish by beating in 1/2 cup more of whipping cream and vanilla. Pour into prepared pan and bake for about 60 to 75 minutes. Cool on rack for 10 minutes before turning it out onto a serving plate.
Preheat an outdoor grill to high heat, and lightly oil grate. Divide the ground beef into 4 balls, and flatten into patties between sheets of waxed paper. Lay patties onto the grate of the prepared grill. Sprinkle the tops of the burgers with salt. Grill for about 5 minutes per side, or to desired degree of doneness. While the burgers are cooking, spread each top bun with 1 teaspoon of butter, and spread each bottom bun with 1 teaspoon of mustard. Place the buns onto the grill for just a minute to toast. Assemble the burgers in this order: Bun, onion, burger patty, cheese, tomato, lettuce, a pinch of salt, and top bun. Spread mayonnaise onto top bun if using.
Place ice into a cocktail shaker. Pour in vodka, peach schnapps, cranberry juice, and lychee juice. Cover and shake vigorously until the outside of the cocktail shaker has frosted. Strain into a chilled martini glass; garnish with a lychee fruit.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Poke holes in the skin of the squash, and place onto the baking sheet cut-side down. Bake in the preheated oven until soft, about 1 hour. Turn the squash cut-side up, and allow to cool until cool enough to handle, about 30 minutes. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Stir in the ground lamb, and cook until browned and crumbly, about 7 minutes. Once browned, remove the lamb from the skillet and set aside. Heat the remaining 1 tablespoon of olive oil in the skillet over medium heat. Stir in the onion and bell peppers, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, basil, rosemary, and oregano. Season to taste with salt and pepper (remember that the ricotta salata is very salty). Continue cooking and stirring until the flavor of the garlic has mellowed, about 3 minutes more. Scrape the flesh of the warm spaghetti squash into a large bowl. Separate the strands of the squash with a fork, and season with salt and pepper to taste. Place half of the squash into a 9x13 inch baking dish. Evenly spread with half of the lamb, half of the red pepper mixture, half of the olives, sprinkle with half of the cheese, and spread with half of the tomato sauce. Repeat the layers using the remaining squash, lamb, red pepper mixture, olives, cheese, and tomato sauce. Bake the casserole in the preheated oven until hot and bubbly, about 30 minutes.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix sirloin, chuck, onion, kosher salt, and pepper together in a bowl with your hands. Form meat mixture into eight 3/4-inch patties. Stir tomatoes and basil together in a bowl until well-combined. Cook patties on the preheated grill until they start to firm, and are reddish-pink and juicy in the center, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Place a slice of mozzarella cheese onto each burger during the last minute of cooking. Place 1 burger on the bottom half of each bun, spoon some tomato mixture onto each burger, and place top bun on top.
Melt 2 tablespoons butter in a large skillet over medium heat. Cook and stir onion and 1 1/2 teaspoons salt in butter until onion begins to turn translucent, about 6 minutes. Transfer onion mixture to a large bowl. Add milk, eggs, bread crumbs, black pepper, nutmeg, allspice, and cayenne pepper to the breadcrumb mixture; stir to combine. Mix beef and pork into the bread crumb mixture. Cover with plastic wrap and refrigerate for 1 hour. Melt 2 tablespoons butter in a large skillet over medium heat; whisk flour into butter and cook until golden brown, 4 to 5 minutes. Slowly whisk beef broth into butter mixture. Increase heat to medium-high, whisk cream into mixture and bring to a simmer. Stir sugar and Worcestershire sauce into gravy. Simmer until slightly thickened, 6 to 7 minutes. Season with salt and black pepper. Remove from heat and set aside. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil and lightly coat foil with cooking spray. Roll 2 to 3 tablespoons meatball mixture into a ball using wet hands; repeat with remaining meatball mixture. Place meatballs on the prepared baking sheet. Bake in the preheated oven until browned, about 20 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Transfer meatballs to the gravy and cook over medium-low heat until warmed through, about 5 minutes.
Preheat oven to 400 degrees F (200 degrees C). Cut the top off the head of garlic. Arrange the garlic, carrots, celery, onion, pepper, and tomato on a large baking sheet in a single layer. Drizzle the olive oil over the vegetables; season with salt and pepper. Roast the vegetables in the preheated oven, turning every 20 minutes, until tender and browned, about 1 hour. Combine the water, thyme, parsley, and bay leaves in a large stock pot over medium-high heat. Squeeze the head of garlic into the stock pot, and discard the outer husk. Place the carrots, celery, onion, pepper, and tomato in the stock pot. Bring the water to a boil; reduce heat to low and simmer for 1 1/2 hours; strain and cool.
Preheat an oven to 350 degrees F (175 degrees C). Grease the bottom and halfway up the sides of a 9 inch springform pan. Mix together the sugar, cornstarch, and flour and set aside. Combine the cream cheese and cottage cheese; beat with an electric mixer at high speed until smooth and fluffy. Beat in the softened butter. Gradually add the sugar mixture, beating until combined. Add the eggs one at a time, blending well and scraping down the bowl after each addition. Stir in the lemon juice and vanilla and mix just until smooth. Pour the batter into the prepared pan and bake for 1 hour and 10 minutes. Turn off the oven and let the cheesecake rest in the oven with the door closed for 2 hours. Remove and cool on a wire rack. Chill for 4 hours or overnight.
In a small bowl, mix together the poultry seasoning, cayenne pepper, white pepper, onion powder, and garlic powder. Divide spice mixture in half. In a small skillet, melt butter over low heat. Slowly stir in cream and milk, and 1/2 of spice mixture. Continue cooking over low heat, stirring frequently, until slightly reduced and thickened to desired sauce consistency. Remove from heat, and set aside. Preheat grill to high heat. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, and set aside. In a large skillet, heat olive oil over medium-high heat. Carefully stir in wine and remaining spice mixture. Place chicken breasts in the skillet, and cook for 16 to 20 minutes, or until no longer pink in center and juices run clear. Remove from heat and set aside. Lightly oil grill grate. Cook shrimp on preheated grill for 3 to 4 minutes, or until slightly opaque. Serve each chicken breast on a bed of linguine topped with grilled shrimp. Ladle generously with cream sauce. Garnish with Romano cheese, if desired. Enjoy!
Season veal with salt and pepper to taste; dredge in flour to coat. Shake off excess flour. Melt 2 tablespoons butter and olive oil over medium heat in a large skillet. When foam subsides, add veal 3 to 4 pieces at a time and saute for 2 to 3 minutes each side, until browned. Transfer meat to a plate. Pour most of the fat off from the skillet; add wine and 1/4 cup of the stock and bring to a boil over high heat for 1 or 2 minutes, scraping the bottom and sides of the skillet. Return meat to skillet; cover, reduce heat to low, and simmer for 10 to 15 minutes, basting meat with pan juices occasionally. Transfer meat to a platter. Add remaining 1/4 cup stock to skillet and bring to a boil, scraping bottom and sides of skillet. When sauce has reduces to a thick, syrupy consistency, remove from heat and season with salt and pepper to taste. Stir in 2 tablespoons softened butter and pour sauce over meat.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5 inch loaf pan with non-stick spray. Sift together all-purpose flour, whole wheat flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt in a large bowl until well blended. Beat egg whites with a mixer until light and frothy. Stir in applesauce, brown sugar, zucchini, carrots, and vanilla until well combined. Mix in the raisins and pecans. Add the flour mixture, stirring just until blended. Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 1 hour 20 minutes. Cool bread in pans for 10 minutes, then remove, and cool completely on a wire rack.
Heat olive oil, salt, and black pepper in a skillet over medium heat. Cook scallops in hot oil just until opaque in the center, about 3 minutes. Combine chicken broth, wine, and lemon juice in a saucepan. Bring to a boil; cook until reduced by half, about 5 minutes. Add garlic, butter, and capers; simmer until garlic sauce is fragrant, about 2 minutes. Pour garlic sauce over scallops in the skillet. Add broccoli. Reduce heat to medium-low, cover, and let steam until broccoli softens, about 7 minutes. Bring 2 cups of water to boil in a saucepan. Add ramen noodles and cook until soft, about 3 minutes. Drain noodles; stir into scallops. Add cornstarch, mixing well to make sure there are no lumps. Remove skillet from heat, cover, and let sit until flavors combine, about 2 minutes.