HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine orange juice, lime juice, lemon juice, chili powder, garlic, cumin, oregano, garlic salt, and chipotle powder in a bowl. Pour into a resealable plastic bag and add chicken drumsticks, onion, and cilantro. Seal the bag and refrigerate for at least 8 hours to overnight, turning the bag frequently. Pour marinade into a multi-functional pressure cooker (such as Instant Pot(R)). Place the rack inside the pot and place drumsticks on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method for 15 minutes. Release remaining pressure using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Chop pineapple, raisins, and cherries. Combine chopped fruit with currants, orange peel, and citron; soak in orange juice overnight. Preheat oven to 275 degrees F (135 degrees C). Place a small pan of water in the oven. Line one 5x9 inch loaf pan and two 3x8 inch loaf pans with parchment or doubled waxed paper. In a large bowl, cream butter and confectioner's sugar. Stir in beaten egg yolks. Stir in fruit, juice, and pecans. Mix in sifted flour. In a clean bowl, beat the egg whites to peaks. Fold into batter. Fill pans 2/3 full. Bake for 2 to 2 1/2 hours until golden brown, or until toothpick comes out clean when inserted.
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar and melted butter. Mix well and press into the bottom of a 9 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. In a large bowl, beat cream cheese, sugar, peanut butter and flour together until smooth. Mix in eggs one at a time. Blend in milk. Pour batter into prepared crust. Bake in preheated oven for 10 minutes. Reduce temperature to 250 degrees F (120 degrees C) and continue to bake for 40 minutes. Let cool to room temperature, then refrigerate for at least 4 hours before removing from pan. Stir jelly until smooth and drizzle over cake in a lattice design.
Preheat grill for medium heat and lightly oil the grate. Mix ground turkey, onion, almond flour, egg, garlic, basil, seasoning blend, and black pepper together thoroughly in a bowl. Form 5 burger patties using about 1/3 cup of the turkey mixture for each. Cook turkey burgers on preheated grill until no longer pink in the center and the juices run clear, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place Cornish game hens in a large resealable plastic bag. Mix Greek yogurt, lemon juice, paprika, olive oil, garlic salt, thyme, black pepper, oregano, rosemary, and savory together in a small bowl. Pour yogurt mixture over game hens, turning to coating them completely and get some of the mixture into their cavities. Seal bag, removing as much air as possible, and refrigerate, 2 hours to overnight. Preheat grill for low heat and lightly oil the grate. Remove game hens from bags and pat dry. Discard yogurt mixture. Grill until skins starts to brown, about 3 minutes per side. Cover grill and cook game hens, rotating if needed, until an instant-read thermometer inserted into the thickest parts of the thigh, near the bone, reads 165 degrees F (74 degrees C), 15 to 20 minutes. Remove game hens from the grill and slice open on the breast side, flattening them out like open books. Return to the grill, cut-side down, cover grill, and cook until browned, about 4 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square baking pan. Over low heat, melt chocolate and butter in a medium saucepan. Stir until smooth. Remove from heat and cool slightly. In a large bowl, beat sugars and eggs until light and fluffy (about 2 minutes with electric mixer). Add melted chocolate, 3 tablespoons of the Grand Marnier, vanilla and the orange peel, mixing until well blended. Mix in the flour, salt and chocolate chips (on low speed if using an electric mixer). Pour batter into prepared pan. Smooth the top. Bake for 30-35 until sides look done and top feels firm. Inserting a toothpick 2 inches from center should come out clean; however, center will jiggle and look undercooked. Remove from oven and brush top with the remaining 1 tablespoon Grand Marnier. Cover pan with foil or plastic and cool completely. Cut into 2 inch squares. Store covered at room temperature or they may be frozen. Defrost covered at room temperature.
In a medium, nonreactive bowl, combine the ketchup, honey, vinegar and garlic. Mix well, cover and refrigerate for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Heat the olive oil in a large skillet over medium high heat. Add the chicken parts and saute for 2 to 3 minutes per side, just to sear the meat. Transfer chicken to a 9x13 baking dish and cover each piece well with the reserved sauce. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, basting with the sauce every 15 minutes.
In a large pot with boiling salted water cook pasta until al dente. Drain. Meanwhile, season chicken strips with lemon pepper and garlic powder. Broil in oven for 5 to 7 minutes, or until juices run clear. Cool chicken. Cut into bite size pieces. In a large bowl, mix together the cooked pasta, chicken, quartered tomatoes, and feta cheese. Serve with Italian dressing poured over top of pasta.
Preheat oven to 350 degrees F (175 degrees C). Line a muffin pan with paper or foil liners. Sift together the flour, baking powder, baking soda, cocoa and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Add the flour mixture alternately with the milk; beat well. Fill the muffin cups 3/4 full. Bake for 15 to 17 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Frost with your favorite frosting when cool.
Drain soaking liquid from beans, and place them in a Slow Cooker. Stir ketchup, water, molasses, onion, mustard, salt, bacon, and brown sugar into the beans until well mixed. Cover, and cook on LOW for 8 to 10 hours, stirring occasionally if possible, though not necessary.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Place squash, cut-side up, on the prepared baking sheet. Place 1 tablespoon butter and 1 tablespoon brown sugar into the cavity of each squash half. Bake in the preheated oven until skin is crispy and flesh is tender, about 1 hour. Cool until squash is easily handled, about 10 minutes. Scoop flesh into a large bowl; add remaining butter, brown sugar, and apple pie spice. Whip squash mixture with an electric mixer on medium speed until fluffy.
Preheat the oven to 350 degrees F (175 degrees C). Grease a fluted tube pan (such as Bundt(R)) with 2 tablespoons butter. Mix flour, sugar, and baking powder in a large bowl. Beat in buttermilk using an electric mixer. Add 3/4 cup butter and beat until fully incorporated. Mix in eggs and vanilla extract until smooth. Pour 1/3 of the batter into a small bowl; mix in orange food coloring. Add cocoa powder and black food coloring to the large bowl. Mix well, scraping down the sides. Pour black batter into the cake pan. Pour orange batter on top. Rap pan against the counter to release any air bubbles. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool for 15 minutes before removing from the pan.
Combine malt vinegar, onion, water, sugar, chile pepper, soy sauce, garlic, and ginger in a saucepan. Bring to a boil; cook, uncovered, until thickened, about 7 minutes. Remove from heat and let cool. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Brush hake fillets with olive oil on both sides and place on the baking sheet. Bake in the preheated oven until flesh flakes easily with a fork, about 20 minutes. Cool until easily handled, about 10 minutes. Break into chunks. Mix salad greens, cucumber, carrot, red bell pepper, and snow peas on a large serving plate. Top with chunks of hake. Spoon dressing over salad.
Beat 1 cup softened butter with white sugar in a large bowl until creamy. Beat egg, whole milk, and 1 1/2 teaspoons vanilla extract into butter mixture until smooth. Whisk flour, baking powder, and salt in a separate bowl and gradually stir dry ingredients into moist ingredients to make a smooth dough. Chill dough in refrigerator for 2 to 3 hours. Preheat oven to 400 degrees F (200 degrees C). Dust a pastry cloth or kitchen towel generously with flour. Divide dough into thirds and roll each third out 1/8-inch thick on the prepared pastry cloth. Cut shapes out of the rolled dough with cookie cutters. Place cookies onto ungreased baking sheets. Bake in the preheated oven until cookies are barely browned, 5 to 8 minutes. Let cookies cool on baking sheets for 5 minutes before removing to finish cooling on a wire rack. Beat 1 cup softened butter, 3 cups confectioners' sugar, 1 1/2 tablespoons vanilla extract, and evaporated milk in a bowl until smooth. Gradually stir 6 cups confectioners' sugar into mixture until combined. Beat frosting hard until fluffy; stir in additional evaporated milk or confectioners' sugar if needed to reach desired consistency. Frost cooled cookies.
Heat grill to medium-high heat. Brush chicken with oil; season with salt and pepper, to taste. Grill 8 to 12 minutes or until no longer pink in the center (165 degrees F), turning once. Cool chicken enough to handle; slice into thin strips. Combine salad blend, tomatoes from pouch, cooked sliced chicken, avocado, bacon, egg and blue cheese in large bowl. Toss with blue cheese dressing, to taste.
Preheat oven to 325 degrees F (165 degrees C). Put nuts on a cookie sheet and bake for about 7 minutes, or until toasted. Grease an 8-inch square baking pan. In a large mixing bowl, beat the egg and brown sugar until light and fluffy, about 3 minutes with an electric mixer on medium speed. Melt the butter over low heat and add to egg mixture along with vanilla. Mix well. Sift the flour, baking soda and salt onto a piece of wax paper, and add to egg mixture beating slowly. Mix until just blended. Coarsely chop the white chocolate and fold into mixture. Stir in macadamia nuts. Pour batter into baking pan. Bake for 28 to 30 minutes, or until toothpick inserted in center comes out clean. Place on wire rack and let cool.
Pour the margarita mix, mangosteen juice, and rum into a blender or bowl of a food processor. Blend until smooth. Gradually add the frozen fruit, and continue blending. Pour the mixture into four tall glasses and garnish with mango slices.
In a large bowl, combine coleslaw, seasoning salt, lemon juice, olive oil, mayonnaise and salsa. Toss well and serve.
Heat olive oil in a large skillet. Saute tomatoes, onions, and ginger in the hot oil until the tomatoes are just beginning to soften, 2 to 3 minutes. Stir collard green pieces into the tomato mixture; cook until the greens begin to soften, about 1 minute more. Transfer tomato mixture to a slow cooker; add water, rice, and salt. Cook on Medium until the water is completely absorbed, about 4 hours. Season with salt and freshly ground black pepper to taste.
Heat butter or margarine in a large skillet over medium heat. Add onions and saute until translucent; then add meat and saute until browned. When meat is lightly browned, add mushrooms, garlic, tomato paste, flour, sour cream, salt, mustard powder and parsley. Stir together, reduce heat to low and let simmer for 20 to 30 minutes. The longer it simmers, the more tender the meat will be. Enjoy!
Mix rye flour, whole wheat flour, 1 teaspoon ground pepper, 1 teaspoon thyme, 1 teaspoon caraway seeds, garlic powder, and basil in a large resealable plastic bag. Add beef to the bag a handful at a time, tossing to coat. Transfer beef to a large slow cooker. Add remaining 1 1/2 teaspoon thyme, 1 teaspoon caraway seeds, crushed tomatoes, onion, salt, and garlic. Pour in beer. Cover and cook on Low for 3 to 4 hours. Stir stew. Mix in frozen carrot mixture, green bell pepper, tomato paste, mushrooms, beef broth, gravy mix, hot sauce, and sugar. Cover and cook on Low until beef is tender and flavors combine, about 4 hours more. Season with remaining 1 1/2 teaspoon pepper.
In a large saucepan over medium heat, mix together the orange juice, brown and white sugar, vanilla extract, and cinnamon. Bring the mixture to a boil, stirring to dissolve the sugar. Place pears into the syrup, and cover; simmer pears for 1 hour and 15 minutes, spooning sauce over pears every 10 minutes, and turning pears over twice during cooking time. Transfer pears to individual serving dishes. Continue cooking the syrup, stirring often, until thickened, about 15 more minutes, then mix in the walnuts. Pour the sauce over the pears to serve.
Place olive oil, orange juice, mango, green onions, thyme, chile pepper, lime juice, dry mustard, salt, and cinnamon into a food processor or blender; puree.
Bring a large pot of water to a boil. Cook egg noodles in boiling water until done, about 8 minutes. Drain. Meanwhile, prepare the sauce. In a large skillet, cook mushrooms and onions in 2 tablespoons of butter over medium heat until soft; remove from pan. Using the same pan, melt remaining butter. Cook ground beef in melted butter until browned. Mix in flour. Stir in beef broth, and cook until slightly thickened. Add mushroom and onion mixture; stir in sour cream. Season to taste with salt and pepper. Continue cooking until sauce is hot, but not boiling. Serve sauce over egg noodles.
Bring water and sugar to a boil in a pot over medium heat; boil for 5 minutes stirring occasionally. Add the cranberries, ginger, and cinnamon stick; return the mixture to a boil and cook until the cranberries start popping, about 5 minutes. Transfer the sauce to a shallow container; chill in refrigerator until cold, about 3 hours.
Melt the bacon drippings in a large Dutch oven over medium-high heat. Sear the venison in two batches until nicely browned and remove. Stir in the shiitake, onions, and garlic; cook until softened, 1 to 2 minutes. Pour in the cognac, wine, and bouillon cube, simmer for 30 seconds to remove the alcohol flavor and dissolve the bouillon. Stir in the venison, pepper, thyme, rosemary, and bay leaves. Bring to a boil, then reduce heat to low and simmer gently until the venison is tender, about two hours or more; adding water as needed. If using baby carrots, add them during the last half hour of cooking. When the venison is tender, you may wish to thicken the sauce by dissolving the cornstarch in 2 tablespoons of water and stirring it into the sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease mini-muffin pan with cooking spray. Sift together the flour, brown sugar, white sugar, cinnamon, ginger, nutmeg, baking soda, baking powder, and salt into a large bowl. Whisk together the eggs, butter, and pumpkin in a separate bowl. Mix the flour mixture with the egg mixture. Stir in the butterscotch chips; pour into each cup of the muffin pan to about 3/4 full. Bake in preheated oven until a toothpick inserted into the center of a muffin comes out clean, 10 to 12 minutes.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Place the bacon slices on a paper towel-lined plate. Add the chopped green onions to the bacon grease; cook and stir for about a minute or until the onions reach your desired tenderness. Pour the onions and bacon grease over the lettuce and toss lightly. Crumble the bacon and add it to the lettuce. Serve immediately.
Place sugar and bitters in chilled Champagne flute and fill with Champagne. Add a twist of lemon peel.
Preheat oven to 350 degrees F (175 degrees C). Prepare cake-like brownies as directed on package, except omit nuts. Beat egg whites until frothy. Gradually beat in sugar, beating until stiff and glossy. Fold in vanilla and nuts. Spread over brownie batter. Bake 40 to 45 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. Combine flour, salt, and baking powder in a bowl. Set aside. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour mixture until just incorporated. Fold in the caraway seeds; mixing just enough to evenly combine. Pour the batter evenly into the 2 pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Squeeze ice pop into a blender. Add ice cubes, lemon juice, tequila, and triple sec. Process until slushy, or to your desired consistency. Sprinkle salt on top; add a few drops of agave nectar.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Mix the ground beef and ground pork in a large bowl. In a separate bowl, mix the corn, cornbread, sour cream, pepperjack cheese, onion, milk, egg, jalapeno peppers, garlic, kosher salt, and pepper. Gently mix the corn mixture into the meat mixture. Form into a rounded loaf shape, and place in the prepared baking dish Bake 1 hour in the preheated oven, to a minimum internal temperature of 160 degrees F (72 degrees C). Loosely cover with aluminum foil during the last 15 minutes of cook time if the loaf is overly brown.
Preheat an oven to 350 degrees F (175 degrees C). Arrange the chicken wings, rosemary, and garlic cloves on a broiler-proof baking sheet, making sure the chicken pieces are not touching. Drizzle the olive oil over the chicken and garlic. Season the wings on all sides with the lemon pepper and seasoned salt. Bake in the preheated oven until chicken meat is no longer pink at the bone and the juices run clear, 35 to 40 minutes, turning the wings once about halfway through the cooking time. An instant-read thermometer inserted into the thickest part of a wing should read at least 160 degrees F (70 degrees C). Take the baking sheet from the oven and set the oven's broiler to High. Remove the garlic and rosemary from the sheet and set aside. Turn the wings again. Broil the wings until golden brown, about 5 minutes. Garnish with the rosemary sprigs and garlic to serve.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Place tomatoes in a pot with water to cover. Bring to a boil and cook until soft but not falling apart, 5 to 8 minutes. Drain and let cool briefly. Peel and place in a blender; add onion, chipotle peppers, garlic, and black pepper. Blend until smooth. Strain mixture, discarding solids, for the sauce. Heat oil in a saucepan over medium-high heat. Add carrots and celery; saute until lightly browned, about 5 minutes. Pour in blended tomato sauce. Add chicken broth and bouillon. Cook and stir until carrot and celery are soft, 10 to 15 minutes. Add peas and chicken breast; cook until heated through, about 3 minutes. Serve soup over a spoonful of rice; top with avocado slices and Monterey Jack cheese.
In a large heavy skillet, cook ground beef until evenly brown; drain well. In a slow cooker, combine onion, bell pepper, celery, condensed gumbo soup, tomato paste and brown sugar. Stir in lemon juice, mustard, ketchup, barbeque sauce and vinegar. season with Worcestershire sauce, liquid smoke, parsley, black pepper and salt. Stir in browned beef. Cover, and cook on low for 4 to 6 hours, stirring occasionally. Skim off excess fat.
Mix salt, garlic powder, basil, oregano, cinnamon, black pepper, parsley, rosemary, dill, marjoram, cornstarch, thyme, and nutmeg in a bowl. Store in an airtight container. Alternately, blend spices in a spice grinder for a finer texture.
In a medium bowl, mix the buttermilk and hot pepper sauce. Place chicken in the mixture to coat. Cover, and marinate in the refrigerator 8 hours or overnight. Preheat oven to 350 degrees F (175 degrees C). In a separate medium bowl, mix dry bread crumbs, flour, onion powder, cornstarch, white sugar, garlic salt, salt, pepper, paprika, and cayenne pepper. Thoroughly coat the chicken in the bread crumb mixture. Heat the olive oil in a medium skillet over medium heat, and cook chicken 5 to 7 minutes on each side, until lightly browned. Transfer chicken to a medium baking dish, and bake in the preheated oven 30 minutes, until no longer pink and juices run clear.
Place flour in a large bowl, make a well in the center, and crumble fresh yeast into it. Sprinkle in sugar and add 1 tablespoon milk. Cover and let rise at a warm place for 15 minutes. Heat 1 1/2 cups milk and 1 cup plus 2 tablespoons unsalted butter in a saucepan over low heat until butter is melted. Pour milk-butter mixture over yeast mixture and add 1 cup sugar, egg yolks, and salt. Knead until a soft dough forms. Cover with a clean dish towel and let rise in a warm place until doubled in volume, about 1 hour. Line a baking sheet with parchment paper. Mix almonds, raisins, candied lemon peel, and candied orange peel together and fold into the dough. Shape dough into a loaf and place on the prepared baking sheet. Cover and let rest until the loaf has risen again slightly, about 30 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven until toothpick inserted in the middle comes out clean, 45 to 60 minutes. Remove from oven. Brush hot stollen immediately with 2 tablespoons melted butter and dust with confectioners' sugar.
The night before baking the bread prepare this starter: In a medium sized non-metal mixing bowl dissolve 1/2 teaspoon active dry yeast in 1 cup warm water. Add 1 1/2 cup bread flour and mix well. Cover and let sit overnight at room temperature. The next day: In a large mixing bowl, dissolve the 2 teaspoons yeast in the 2 cups warm water. Add the starter mixture, the whole wheat flour, 3 cups bread flour and the salt; stir until well combined. Add the remaining bread flour, 1/2 cup at a time, mixing 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 hour. Grease two 9x5 inch loaf pans. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and form into loaves. Place the loaves into the prepared pans. Cover the loaves with a damp cloth and let rise until doubled in volume, about 45 minutes. Preheat the oven to 425 degrees F (220 degrees C). Bake in the preheated oven for about 30 minutes or until the top is golden brown and the bottom of the loaf sounds hollow when tapped.
Mix cabbage, tomatoes, red onion, yellow onion, jalapeno pepper, cilantro, lime juice, garlic, and salt in a large bowl. Cover bowl with plastic wrap and refrigerate at least 2 hours.
Combine flour and salt. Cut in shortening with pastry blender until mixture resembles coarse meal. Combine egg and water, and sprinkle lightly over flour mixture. Add vinegar, and lightly stir with a fork until dry ingredients are moistened. Shape into a ball. Wrap dough in wax paper. Chill for at least one hour. Use as directed in any fried pie recipe.
Preheat oven to 425 degrees. Place cabbage and fennel in a 9-by-13-inch Pyrex dish or other large, shallow casserole. Sprinkle on turkey, cranberries and fennel seeds. Pour on broth, juice and oil. Add salt and pepper. Bake, covered, 30 minutes. Uncover, stir and bake 30 minutes. Serve.