HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an oven to 350 degrees F (175 degrees C). Heat the olive oil in a Dutch oven. Brown the pot roast on all sides in the hot oil; remove from pan and set aside. Cook the onion and garlic in the hot oil until they begin to soften and turn brown, about 5 minutes. Add the carrots, mushrooms, and potatoes to the pot; cook and stir until they begin to color, 2 to 3 minutes. Mix the flour into the vegetables; stir continuously for 1 minute. Pour the beef stock and beer into the mixture and bring to a boil, stirring continuously. Add the Bay leaf, thyme, brown sugar, mustard, tomato paste, salt, and pepper. Place the pot roast atop the entire mixture. Cover pot with lid. Bake in the preheated oven until the meat and vegetables are completely tender, about 2 1/2 hours.
Combine boiling water and baking soda together in a large bowl. Let cool slightly. Stir flour, buttermilk, bran cereal, bran flakes, walnuts, sugar, oil, butter, eggs, cinnamon, salt, ginger, and nutmeg into water-baking soda mixture until just combined. Cover bowl with plastic wrap and refrigerate muffin batter for at least 8 hours or overnight. Preheat oven to 375 degrees F (190 degrees C). Grease 60 muffin cups or line with paper muffin liners. Pour batter into prepared muffin cups 1/2 full. Bake muffins in the preheated oven until the tops spring back when lightly pressed, about 20 minutes.
Preheat oven to 425 degrees F (220 degrees C). Whisk together flour, baking powder, and salt in a bowl. Cut in shortening with a knife or pastry blender until the mixture resembles coarse crumbs. Stir Cheddar cheese and chives into flour mixture; gradually stir in milk to form a soft dough. Turn dough out onto a lightly floured surface and with floured hands, knead until smooth, about 15 times. Roll dough out to a 1-inch thickness with a floured rolling pin. Cut biscuits with a 2 1/2-inch round cookie cutter; place onto an ungreased baking sheet. Press dough trimmings together, roll out again, and cut remaining dough into rounds. Bake in the preheated oven until golden brown, about 15 minutes.
Pour cream into a food processor or blender. Process for 10 minutes, or until the butter separates. Strain off the liquid. Season to taste with salt if you like. Press butter into a small bowl with the back of a spoon to further remove liquid.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Chop into bite-sized pieces. Discard half of the bacon grease left in the pan. Return the skillet to the stovetop and toss in bacon, tomatoes, jalapeno peppers, diced onion, and cilantro. Stir in pinto beans. Cook over low heat, stirring occasionally, until flavors are blended, about 30 minutes. Heat canola oil in a saucepan over medium-high heat. Add rice and chopped onion and cook until rice is brown and onion is tender, about 5 minutes. Stir in 2 cups water and tomato sauce. Bring to a simmer. Reduce heat to low; cover saucepan and cook until rice has absorbed the liquids, about 20 minutes. Stir in bacon mixture.
In a medium saucepan over medium heat, mix the sweet potatoes, butter and lemon juice. Break the gingersnap cookies into the mixture. Stirring occasionally, cook until thick, about 15 minutes. Cover the mixture with desired quantity of marshmallows. Remove from heat and cover 5 minutes, or until marshmallows have melted. Serve warm.
Mash eggs and avocado together in a bowl. Stir spinach, celery, and yogurt into the egg mixture; season with red pepper flakes, garlic powder, and black pepper.
Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast. Cover, and cook on Low for 6 to 8 hours, or on High for 3 to 4 hours.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, pour the rum over the raisins and set aside. Grease a 9x9 inch baking pan. In a medium bowl, cream the sugar and butter. Add the egg and mix until fluffy. Sift together the flour and baking powder. Add this alternately to the egg mixture with the milk. Mix until blended, then fold in raisins. Spread the batter evenly in the greased pan and bake in preheated oven for 20 to 25 minutes. While the raisin bars are baking, in a smaller bowl, stir together the 2 tablespoons of butter with the confectioners' sugar. Add the remaining rum and stir until smooth. When the bars come out of the oven, let them cool slightly, then spread the icing evenly over the top. Cut into 32 bars.
Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine eggs, evaporated milk, and mashed navy beans. Mix well. Add sugar, salt, cinnamon, ginger, nutmeg, and cloves. Mix until all ingredients are thoroughly combined. Pour mixture into pastry shell. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake an additional 35 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Spread carrot pieces on a baking sheet. Bake in the preheated oven for 20 minutes. Add tomato and red bell pepper. Roast to your desired brownness, about 10 minutes more. Heat a saucepan over medium-high heat. Add onion; saute until translucent, about 5 minutes. Combine the onion, roasted carrot, tomato, red bell pepper, chickpeas with reserved liquid, lemon juice, salt, garlic, paprika, black pepper, cumin, coriander, and parsley in a food processor. Blend until smooth. Spoon hummus into a bowl.
Combine the red wine, salt and rosemary in a small bowl. Let stand at room temperature for 2 to 3 hours. Heat a large griddle or cast-iron skillet over high heat. Place the steaks on the hot pan, and cook for about 8 minutes per side, or to desired degree of doneness. The internal temperature should be at least 145 degrees F (62 degrees C) for medium rare. Pour in the wine mixture, and allow it to boil for a minute. Serve steaks with sauce on a deep platter.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Fold in the white chocolate chips. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until cookies are set. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 375 degrees F (190 degrees C). Wrap 1/2 strip of bacon around each water chestnut. Combine ketchup and sugar in a small bowl and mix together; dip each wrapped water chestnut into this mixture. Place water chestnuts in a lightly greased 9x13 inch baking dish and bake covered in the preheated oven for 20 minutes, or until bacon is crisp.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour the bottom and sides of a 10x15 inch jelly roll pan In a large bowl, combine eggs, sugar, oil and pumpkin; beat until smooth. Stir in the flour, baking powder, baking soda, cinnamon, ginger, salt and cloves. Spread batter into prepared pan. Bake for 30 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow to cool completely. Frost with cream cheese frosting and sprinkle top with nuts. Cut in to 2 inch by 1 1/2 inch bars. Store in refrigerator.
Preheat oven to 300 degrees F (150 degrees C). Place the nuts on a large baking pan and bake in the preheated oven 10 to 12 minutes, taking care they do not burn. Remove from heat and let cool approximately 5 minutes. In a small bowl, mix the white sugar, brown sugar, salt, pepper, cumin, curry powder, cloves and cinnamon. In a large saucepan over medium heat, place the nuts and approximately 1/2 the sugar mixture. When the mixture begins to melt, mix in the remaining mixture. Shake the pan until all the nuts are coated, about 5 minutes. Use a spoon to separate nuts that stick together. Remove from heat and cool on a lightly greased baking sheet or wax paper. Separate the nuts to prevent sticking.
In a medium serving dish, toss the tomatoes, cucumbers and onion with lemon juice and salt.
Whisk 1/4 cup olive oil, garlic, turmeric, cumin seeds, salt, and pepper together in a bowl and pour into a resealable plastic bag or container. Add chicken, coat with the paste and seal bag or container. Marinate in the refrigerator, 4 hours to overnight. Heat 2 tablespoons olive oil in a large stockpot over medium-high heat. Add onion; cook and stir until soft and translucent, 5 to 7 minutes. Remove chicken from marinade, discarding marinade. Add chicken thighs skin-side down to stockpot and cook until browned, about 4 minutes. Flip chicken thighs and cook until browned on second side, about 3 minutes more. Lower heat to medium and add water to cover chicken halfway, cover stockpot, and cook for 20 minutes. Uncover stockpot, sprinkle saffron threads onto chicken, and top with preserved lemon slices. Replace cover and cook until chicken is no longer pink at the bone and juices run clear, about 5 minutes more. An instant-read thermometer inserted near the bone should read at least 165 degrees F (74 degrees C). Uncover stockpot and transfer chicken to a serving platter. Continue simmering liquid in stockpot until thickened to sauce consistency, 5 to 7 minutes. Spoon sauce over chicken; top with olives, artichokes, and parsley.
Cut cucumbers into long, thin noodle shapes using a spiralizer set to the thinnest setting. Place cucumber noodles in a fine-mesh strainer set over a bowl. Sprinkle with 1/2 teaspoon salt and toss until combined. Let cucumber stand until moisture is drawn out, about 30 minutes. Whisk rice vinegar, sesame oil, soy sauce, and sugar together in a bowl until sugar is dissolved. Add cucumber; toss gently until coated. Season with remaining 1/2 teaspoon salt; sprinkle with sesame seeds.
Place squash halves in a microwave-safe bowl and cover bowl with plastic wrap. Cook in microwave until flesh is very tender, 12 to 15 minutes. Pour about 1 inch of oil in a skillet and place over medium-low heat. Fry tortillas in oil until softened and lightly browned, about 10 seconds per side. Drain tortillas on paper towel-lined plates. Preheat oven to 325 degrees F (165 degrees C). Spread a thin layer of enchilada sauce into the bottom of a 9x13-inch baking dish. Sprinkle cinnamon, garlic salt, and black pepper over squash; mash until smooth. Stir black beans and cilantro into squash mixture until filling is well mixed. Place a tortilla in the bottom of the baking dish; spoon filling down the middle and roll tortilla around filling, keeping it seam-side down. Repeat with remaining tortillas and filling. Stack rolled tortillas on top of each other, if needed. Pour remaining enchilada sauce over tortillas and top with Colby-Jack cheese. Bake in the preheated oven until cheese is melted, 25 to 30 minutes.
Preheat the oven to 400 degrees F. Toss the Brussels sprouts with pancetta, olive oil, 1 teaspoon salt and 1 tablespoon of the brown sugar. Place in a casserole pan and cover the pan with a sheet of Reynolds Wrap(R) Aluminum Foil. Roast for 30 minutes, then remove the foil and continue roasting until the Brussels sprouts are lightly browned around the edges, about 10 to 15 minutes more. Remove from oven and set aside. Melt the butter and remaining tablespoon brown sugar in a medium-sized frying pan over medium heat, stirring every few minutes. Once the sugar has melted, add the pecans and stir to coat. Let them sit for a few minutes until they smell toasty, then stir. Continue to stir every few minutes until most of the pecans are lightly browned and very aromatic. Remove the pan from the heat and empty the mixture onto a large baking sheet lined with Reynolds(R) Parchment Paper. Smooth the pecans so they are in one layer, then sprinkle with 1/2 teaspoon salt. Place the pan in the freezer for 10 minutes to allow the nuts to harden, then remove the pan and separate the pecans by hand. Toss the roasted Brussels sprouts with caramelized pecans before serving.
Mix chopped onion, soy sauce, brown sugar, garlic, sesame oil, and black pepper in a large bowl to make marinade. Add chicken thighs; soak for at least 20 minutes. Spread onion rings on the bottom of a large pot. Place chicken thighs, with some of the marinade, on top. Pour in water to fill the pot halfway. Bring to a boil; reduce heat to medium-low and cook until chicken thighs are tender, about 1 hour 30 minutes. Add carrots and jalapeno peppers. Cook until carrots are soft, about 30 minutes more.
Heat the oven to 400 degrees F. Heat the butter and oil in a 12-inch skillet over medium heat. Add the green onions and garlic and cook until the onions are tender. Stir in the broth, artichokes, mushrooms, parsley and black pepper and heat to a boil. Remove the skillet from the heat. Add the stuffing and mix lightly. Spoon 3 cups stuffing mixture down the center of the pork. Fold the sides over the filling to form a roll. Tie the pork crosswise at 2-inch intervals with kitchen twine. Season the pork with additional black pepper and the garlic powder. Place the pork into a large roasting pan. Bake for 45 minutes or until the pork is cooked through. Let the pork stand for 10 minutes. Remove the twine before slicing.
Whisk together mango nectar, lemon juice, honey, soy sauce, oil, garlic, ginger, chili sauce, and cayenne in a bowl. Add shrimp, turning to coat, and marinate, covered with plastic wrap, 30 minutes at room temperature or chilled up to 4 hours. Preheat an outdoor grill for medium-high heat, 375 to 450 degrees F (200 to 230 degrees C ). Lightly oil the grate. Lift shrimp from marinade, shaking off excess. Grill shrimp until just cooked through, about 1 minute per side.
Whisk egg in a small bowl. Combine flour, herbes de Provence, seafood seasoning, salt, and black pepper in a separate small bowl. Cut halibut into 4 equal pieces. Heat olive oil in a large frying pan over medium-low heat. Dip each piece of halibut in whisked egg. Dredge all sides of each piece in flour mixture to evenly coat; tap off excess flour. Place coated pieces immediately in the hot olive oil. Cook the halibut until lightly browned, about 5 minutes; turn and cook until fish is opaque and flakes easily with a fork, another 2 minutes.
Combine olive oil, parsley, garlic, salt, black pepper, and red pepper flakes in a bowl. Add shrimp and mix well. Set aside to marinade for 10 minutes. Preheat an outdoor grill for high heat. Lay out a large piece of aluminum foil and fold in half. Fold up edges to create a pouch in the middle. Place marinated shrimp in the middle and drizzle with lemon juice. Lightly close pouch. Cook on the hot grill until shrimp are pink and cooked through, 8 to 10 minutes. Serve with lemon wedges.
Place the potatoes in a large pot, and fill with enough water to cover. Bring to a boil, and cook until a fork can be easily inserted and removed, about 20 minutes. Drain and cool slightly. During the last 10 minutes, boil the hot dogs and eggs. Drain everything, and set aside to cool. Peel the potatoes, and cut into cubes. Chop hot dogs. Place everything in a large bowl, and mix in the pickles, onions and peas. Peel the eggs, and grate them on top of the salad. Add mayonnaise and salt to individual servings.
In a blender or food processor, blend spinach and milk until smooth. Add garlic powder, dried onion and fresh onion and mix well. Pour into medium saucepan and cook over medium heat until thickened, about 3 minutes. Reduce heat to low and simmer for 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Press the bottom pie crusts into 2 pie pans. Combine cherries, 1 cup plus 2 tablespoons sugar, and cornstarch in a saucepan. Let sit until sugar begins to draw out the cherries' juices, about 10 minutes. Bring to boil, stirring constantly. Lower the heat; simmer until the juices thicken and become translucent, about 5 minutes. Remove from heat; stir in butter and almond extract until well mixed. Pour into the bottom half of the pie shells. Cover with top crusts, crimp the edges to seal, and cut vents into the top with a sharp knife. Bake in the preheated oven until crust is golden brown, 45 to 55 minutes.
Preheat oven to 350 degrees F (175 degrees C). Butter the inside edges of a 2-quart casserole dish. Stir flour, 1/2 teaspoon salt, sugar, black pepper, fresh thyme, and milk together in a large bowl until smooth. Whisk eggs and lemon zest into milk mixture to form a smooth batter. Melt butter in a heavy skillet over medium heat. Cook and stir asparagus and 1/4 teaspoon salt in melted butter until the asparagus turns dark green and is coated with butter, 1 to 2 minutes. Layer asparagus in the bottom of the prepared casserole dish. Pour batter evenly over the top. Bake in the preheated oven until the pie has puffed up and is browned around the edges, 40 to 45 minutes.
Heat olive oil in a skillet over medium heat. Season salmon fillets with salt and pepper and dredge in flour. Place fillets in the skillet. Cook until browned, quickly flipping the salmon halfway through, about 5 minutes total. Remove from the skillet for a moment. Add lemon juice to the skillet and scrape the bottom with a wooden spoon. Add broth and capers. Return salmon to the skillet. Cook until fish flakes easily with a fork and sauce is reduced by half, 6 to 8 minutes more. Serve with sauce drizzled on top.
Preheat oven to 350 degrees F (175 degrees C). Thoroughly mix ground beef, onion, eggs, bread, milk, green bell pepper, salt, sage, and black pepper together in a bowl. Press into a loaf pan. Spread ketchup over the top of the loaf. Bake in the preheated oven until no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
In a large skillet over medium heat, warm oil and cook chicken for 5 to 10 minutes or until no longer pink. Turn heat to low. Add sour cream, half and half, cumin, nutmeg, allspice, and ground white pepper to skillet; simmer for about 5 minutes or until sauce is smooth. Do not allow mixture to boil. Stir stewed tomatoes into the mixture and simmer over low heat for 10 minutes; serve.
Place red and green cabbage, red and yellow bell pepper, snap peas, cucumber, cherry tomatoes, and onion in a mixing bowl. Whisk vinegar, yogurt, sesame oil, celery seed, sugar, garlic powder, salt, and pepper together in a small mixing bowl until smooth. Pour over vegetables. Toss gently to coat. Cover and refrigerate until chilled and flavors combine, at least 2 hours.
Combine balsamic vinegar, honey, lemon juice, and pepper in a small saucepan. Bring to a boil over high heat; reduce to low. Simmer until mixture has reduced down to 1/3 cup, about 15 minutes. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill naan until faint char marks appear, 2 to 3 minutes. Spread ricotta cheese over the charred side. Top with peaches and prosciutto. Sprinkle with basil. Drizzle with balsamic reduction. Return flatbreads to to the grill. Grill with the cover on, until the cheese is melted and the bottom of the flatbread begins to char, about 7 minutes.
Place the pork sausage, beef, and onion into a large skillet over medium heat, and cook, stirring frequently, until the meat is browned, about 15 minutes. Break the meat up into crumbles as it cooks. Drain off excess fat, then place the meat into a soup pot. Mix in the diced tomatoes with green peppers, chili beans, tomato sauce, chili powder, masa harina, cumin, salt, paprika, oregano, garlic powder, and cayenne pepper. Bring the chili to a simmer, reduce heat, and simmer for 1 hour.
Preheat an oven to 375 degrees F (190 degrees C). Butter a 2-quart casserole dish. Heat a large skillet over medium heat; cook the sausage in the hot skillet until completely browned, 5 to 7 minutes. Add the onion, celery, and green pepper; cook and stir until tender, about 5 minutes more. Transfer to the prepared casserole dish. Bring the grits, water, and salt to a boil in a saucepan; reduce heat to medium-low, cover, and simmer until the grits are tender, about 30 minutes. Add to the sausage mixture in the casserole dish and stir; press into an even layer. Pour the soup over the mixture in an even layer. Sprinkle the Cheddar cheese over the soup. Bake in the preheated oven until the cheese has melted, about 30 minutes.
Grease cookie sheet and insides of two or more heart-shaped cookie cutters 4 inches long and 2 inches deep. Place cutters on cookie sheet, set aside. In large bowl, combine cereal, chocolate chips, marshmallows, candied cherries and pecans, set aside. In small heavy saucepan over very low heat, stir white chocolate and shortening until melted and smooth. Remove from heat, cool slightly. Pour chocolate mixture over mixture in bowl, stir gently to coat completely. Using greased fingers, press about 2/3 cup mixture firmly and evenly into each prepared cutter on cookie sheet to thickness of up to 3/4 inch. Refrigerate 30 minutes until firm. Depending on number of molds available, you may have to work in batches. Keep unused mixture at room temperature between batches. To unmold: Run wide metal spatula under cutters to loosen from cookie sheet. Using fingers, gently push each sweetheart free of the cutter.
Toss peas, bacon, raisins, Cheddar cheese, onion, and sunflower seeds together in a large bowl. Stir mayonnaise, vinegar, and sugar together in a small bowl; drizzle over the salad and toss to coat. Cover bowl with plastic wrap and refrigerate for 1 hour.
Preheat oven to 350 degrees F. Stir together flour, sugar, baking powder, cinnamon and salt in a large bowl. Make a well in the dry ingredients and add vanilla, eggs, oil, fruits, nuts and coconut; mix well. Pour into 2 greased 8-1/2 x 4-1/2-inch loaf pans. Bake for 45 to 50 minutes or until a wooden pick inserted near the center of loaf comes out clean. Cool in pans 5 minutes. Remove from pans and cool completely on wire racks. When loaves are cool, mix together ingredients for glaze and pour over loaves.
Put swordfish, halibut, and squid in a large, resealable plastic bag; add lime juice and mix to coat seafood with the lime juice, squeeze bag to remove excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight. Pour seafood mixture into a large serving bowl. Stir cilantro, bloody mary mix, green olives, black olives, yellow onion, pimento peppers, jalapeno peppers, corn, peas, cumin seeds, and Worcestershire sauce with the seafood mixture. Sprinkle ground cumin over the mixture to cover completely.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle squash with salt and pepper, and lightly spray with cooking oil. Place in a baking dish flesh side down, and cover with plastic wrap. Microwave on high for 10 to 15 minutes, or until flesh is fork-tender. Meanwhile, cook beef and pork in 1 tablespoon of oil on medium high heat until well browned, stirring frequently to crumble. Drain, and set aside. In the same skillet, cook the onion and garlic until onion is translucent. Combine beef and pork with cheese and onions, and spoon mixture into squash halves. Bake, uncovered, in the preheated oven for 15 to 20 minutes, or until cheese is melted and squash is lightly browned. Season with salt and pepper to taste. Serve hot.
Bake pie shell at 350 degrees F (175 degrees C) for 10 minutes. Cool slightly. Beat egg whites until stiff. In a large bowl, beat together sugar and butter or margarine. Beat in eggs and milk. Stir in cornmeal, flour, lemon juice, and rind. Fold in egg whites. Scrape filling into pie shell. Place pie in lower third of oven. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until golden on top. Pie will firm up as it cools.