HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat smoker to 225 to 250 degrees F (110 to 120 degrees C). Rinse turkey under cold water, and pat dry. Rub the crushed garlic over the outside of the bird, and sprinkle with seasoned salt. Place in a disposable roasting pan. Fill turkey cavity with butter, cola, apple, onion, garlic powder, salt, and ground black pepper. Cover loosely with foil. Smoke at 225 to 250 degrees F (110 to 120 degrees C) for 10 hours, or until internal temperature reaches 180 degrees F (80 degrees C) when measured in the thickest part of the thigh. Baste the bird every 1 to 2 hours with the juices from the bottom of the roasting pan.
Combine pork, hominy, cilantro, oregano, garlic, chile paste, cumin, and lemon pepper on a flat-top grill or large skillet over medium heat; cook and stir until heated through, 10 to 15 minutes. Spoon pork mixture into each tortilla and top with Cheddar cheese. Fold opposing edges of the tortilla to overlap the filling. Roll 1 of the opposing edges around the filling into a burrito; wrap in aluminum foil.
In a large stoneware bowl, stir together the flours and salt. Make a well in the center of the flour mixture. Sprinkle the sugar and yeast into that well. Carefully pour the water into the well. Let stand until the yeast begins to act, about 5 minutes. Pour 2 tablespoons of the oil into the well. With a wooden spoon stir the mixture in the center of the bowl. Gradually widen the circle of stirring to take in all of the flour at the sides of the well. Turn out on a floured surface, and knead just until smooth. Keep the dough soft. Pour 1/2 teaspoon of the oil into a clean bowl. Place the dough in the bowl, turning once to oil the top. Cover. Let rise until doubled, 30 to 45 minutes. Punch the dough down. Use 1 teaspoon of the oil to coat a baking sheet, and place the dough on the baking sheet. Gently press the dough out to about 1/2 inch thickness. Pour the remaining 1 1/2 teaspoons oil over the top of the dough. Use the handle end of a wooden spoon to dimple the dough at 1 1/2 inch intervals. Sprinkle with the rosemary and the cheese. Place in a cold oven on the center shelf. Place a flat pan of hot water on the shelf below the bread. Let rise until doubled, 20 to 25 minutes. Turn on the oven to 375 degrees F (190 degrees C). Bake the focaccia for 20 to 25 minutes, or until browned on top. Remove from the pan, and cool on a wire rack. Serve warm.
In a large bowl, mix the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and mustard. Cover, and refrigerate for 2 hours. Preheat grill for high heat. Gently form the burger mixture into about 12 patties. Oil the grill grate. Grill patties 5 minutes per side, or until well done. Serve on rolls.
Preheat the oven to 350 degrees F (175 degrees C). Bring a saucepan of water to a boil. Add cauliflower and cook until tender, but not overly soft, 3 to 5 minutes. Drain well and transfer cauliflower to a large bowl. Mash, using a potato masher, leaving some chunks. Reserve 1/2 cup Cheddar cheese and 1 tablespoon bacon bits. Mix remaining Cheddar cheese, remaining bacon bits, cream cheese, sour cream, green onions, butter, salt, and pepper into the mashed cauliflower in the bowl. Transfer mixture to an 8-inch square baking dish. Sprinkle reserved Cheddar cheese and bacon bits on top. Bake in the preheated oven until hot and bubbly, 30 to 35 minutes.
In a medium saucepan over medium heat, combine potatoes, celery, onion, carrot, chicken broth, vinegar and salt. Bring to a boil, then reduce heat, cover and simmer 20 minutes. Whisk together milk and flour and stir into pot. Simmer uncovered until thickened, 5 to 10 minutes. Pour into 2 bowls and top with Cheddar, Monterey Jack and bacon.
In a microwave safe dish, combine caramels and water. Microwave for 2 to 2 1/2 minutes or until smooth, stirring after each minute. Dip a pretzel rod into melted caramel. Reserve about an inch at the end to use as a handle, and spread smooth with a spatula or the back of a spoon. Attach 12 chocolate pieces, then roll in chopped peanuts. Place on wax paper until set.
Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until onion is softened, 5 to 10 minutes. Stir potatoes into onion mixture and cook until potatoes are lightly browned, 2 to 3 minutes. Stir kale into potato mixture and drizzle in sesame oil. Cook and stir until kale is wilted, about 2 minutes. Stir black beans and sun-dried tomatoes into kale-potato mixture; pour in chicken broth. Simmer soup until potatoes are tender, about 30 minutes.
Fill a large pot with lightly-salted water and bring to a rolling boil. Stir the linguine into the water and return to a boil. Cook uncovered until the pasta has cooked through but is still firm to the bite, about 11 minutes; drain, reserving 2 tablespoons of the water. Melt the butter with the olive oil in a saucepan over medium-low heat; when the mixture begins to bubble, add the shallots and cook until softened. Stir the salmon, cream cheese, and milk into the shallot mixture. Mix the reserved water from the pasta into the mixture. Transfer to a large bowl and toss with the pasta to serve.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Heat olive oil and 1/2 teaspoon sesame oil in a skillet over medium-high heat; cook and stir tofu, working in batches, until lightly browned on 1 side, 2 to 3 minutes. Flip using chopsticks and cook until lightly browned on the other side, 2 to 3 minutes. Whisk water, soy sauce, brown sugar, cornstarch, ancho chile pepper, and garlic together in a bowl, adding more water if sauce gets clumpy. Mix tofu, cabbage, carrot, cucumber, cilantro, and green onions together in a bowl; mix in sauce until coated. Spoon mixture down the center of each egg roll wrapper; roll wrapper around the filling. Apply water to the edges of the wrapper so it sticks together. Arrange egg rolls on the prepared baking sheet and spray with cooking spray. Bake in the preheated oven, flipping halfway through, until golden brown, 20 to 30 minutes.
Preheat an oven to 425 degrees F (220 degrees C). Line an 11-17-inch baking sheet with aluminum foil and lightly spray with cooking spray. Mix milk and ranch dressing in a shallow bowl. Place flour in a separate shallow bowl; set aside. Whisk together bread crumbs, Parmesan cheese, seasoned salt, black pepper, celery salt, garlic powder, onion powder, paprika, parsley, and basil in a bowl. Spray bread crumb mixture with cooking spray until damp, then whisk bread crumbs. Repeat spraying and whisking 3 more times to lightly moisten crumb mixture with cooking spray. Transfer crumb mixture to a large resealable plastic bag. Gently press tilapia fillets into the flour to coat, and shake off the excess flour. Dip the fillets into the ranch dressing mixture. Place all the fillets into the resealable plastic bag; seal bag and shake to coat fish with bread crumb mixture. Arrange tilapia on prepared baking sheet. Lightly spray the breaded fish with cooking spray. Bake in the preheated oven until the fish is easily flaked with a fork, 20 to 25 minutes.
In a small bowl, whisk together egg yolks and heavy cream until well blended. Set aside. Melt butter in a saucepan over low heat. Stir in the egg yolk mixture and sherry. Cook, stirring constantly until the mixture thickens. Do not boil. Remove from heat, and season with salt, cayenne, and nutmeg. Add lobster. Return pan to low heat, and cook gently until heated through. Serve hot over slices of buttered toast.
In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil. Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.
Slowly pour rose into a chilled glass pitcher, holding bottle at an angle to help preserve the carbonation. Add an equal amount of apricot mango juice. Serve in chilled Champagne flutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl, beat eggs for approximately 2 minutes. Gradually add sugar, butter or margarine, milk, evaporated milk, and vanilla extract. Mix well, then pour mixture into pastry shell. Bake in preheated oven for 45 to 60 minutes, until top is light brown. Sprinkle with ground cinnamon. Serve warm or chilled.
Cook rotelle pasta in boiling salted water until al dente. Rinse with cool water, and drain well. In a large bowl mix together the cubed Monterey Jack cheese, salad seasoning, black olives, and diced cucumbers. Add the drained and cooled pasta to the large bowl, pour Italian dressing over pasta and vegetables. Mix well. Refrigerate for several hours before serving.
Heat oil in a large skillet over medium heat. Add the sugar snap peas, green onion, and garlic. Season with salt and pepper. Stir-fry for 4 minutes, then remove from heat and stir in the mint leaves.
Whisk flour, baking powder, sugar, and salt together in a large bowl; stir in water just until a fairly sticky dough forms. Set aside to rest while oil preheats. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Divide dough into 6 equal portions. Flatten each portion into a round disc the size of your palm. Fry dough discs, one at a time, in hot oil until browned on one side, about 2 minutes; turn over with tongs and cook until browned on both sides, about 1 minute more. Drain fry bread on paper towels; repeat with remaining dough. Cook and stir ground beef in a skillet over medium heat; stir in chili seasoning and kidney beans and cook until heated through, about 5 minutes. Place fry bread on a plate; top each fry bread with a portion of chili mixture, shredded Cheddar cheese, lettuce, tomatoes, and sour cream.
Coat steaks with ground peppercorns, olive oil, and soy sauce. Let stand at room temperature for 30 minutes. Preheat the oven to 425 degrees F (220 degrees C). Heat a cast iron skillet over medium-high heat. Place 2 tablespoons butter in the skillet and allow it to melt completely and begin to foam. Cook steaks in the hot skillet until browned, 2 to 3 minutes per side. Place mushrooms around steaks and stir to coat with pan drippings. Transfer skillet to the preheated oven and cook until steaks are firm and reddish-pink and juicy in the center, 6 to 8 minutes. An instant-read thermometer inserted into the center should read 135 degrees F (57 degrees C). Remove steaks from the skillet and allow to rest. Return skillet to medium heat and add remaining 1 tablespoon butter and garlic. Cook, stirring constantly, until garlic is fragrant, about 2 minutes. Pour in bourbon carefully, away from any heat source, and cream. Allow to simmer until slightly reduced, about 2 minutes. Serve sauce over steaks.
In a large bowl, mix seasoning salt, paprika, chili powder, ginger, nutmeg, dry mustard, cloves, dry mesquite flavored seasoning mix, garlic salt, black pepper and brown sugar.
Heat 3/4 cup vegetable oil in a large skillet over medium heat; cook and stir onions until golden brown and very tender, 20 to 30 minutes. Add garlic and butter; cook and stir until butter is melted and garlic is fragrant, 5 to 10 minutes. Remove skillet from heat and cool onion mixture to room temperature. Combine warm water and olive oil in the bowl of a stand mixer. Combine bread flour, white sugar, yeast, and kosher salt in a bowl; sift into the bowl with oil and water. Attach dough hook to mixer; add parsley, rosemary, and marjoram and mix on medium speed until dough holds together and is no longer sticky, 5 to 8 minutes. Turn dough onto a floured work surface and knead, adding flour if needed, until dough becomes somewhat firm. Divide dough into six 10-ounce portions. Roll each portion of dough into a 12-inch rectangle, dusting with flour if sticky. Fill each rectangle with equal quantities onion mixture and 1/4 cup blue cheese. Roll each rectangle into an oval baguette-shape stromboli, pinching the edges to close. Grease 2 baking sheets with 1 tablespoon vegetable oil. Generously brush the bottoms of each stromboli with water and transfer to the prepared baking sheets; cover with plastic wrap. Allow stromboli to rise for 2 hours. Preheat oven to 375 degrees F (190 degrees C). Bake in the preheated oven until golden brown, rotating the stromboli as needed for even browning, 45 minutes to 1 hour.
Preheat oven to 325 degrees F (165 degrees C). Mix ground beef, salt, garlic powder, onion powder, black pepper, celery salt, chipotle chile powder, and cayenne pepper together in a bowl with your hands. Stir breadcrumbs, egg, ketchup, mustard, and Worcestershire sauce into meat mixture until thoroughly combined; form into a loaf shape. Spread barbeque sauce out into the bottom of a loaf pan; place meatloaf on top of barbeque sauce and press into pan. Bake meatloaf in the preheated oven until no longer pink in the center, about 1 hour, 15 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain the fat from the loaf pan and invert pan over a plate to transfer meatloaf. Let rest for 5 minutes before slicing.
Cook sausage links according to package instructions; drain. Cut into 1/2-inch pieces and set aside. In a skillet, heat oil over medium heat and saute garlic and red pepper until crisp-tender. Add prepared sausage, pasta, and marinara sauce; cook and stir until heated through. Sprinkle with parsley. Serve.
Spray a 9x13-inch baking pan with cooking spray. Arrange bread slices in baking pan in a single layer. Whisk half-and-half, eggs, vanilla extract, cinnamon, and salt together in a bowl; pour over bread slices. Cover with plastic wrap and refrigerate, 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap and top bread slices with bananas. Combine brown sugar, butter, and corn syrup in a bowl; drizzle over bread slices. Bake in the preheated oven until golden brown and set in the center, about 40 minutes.
In a small bowl, mix together salt, black pepper, cayenne, paprika, 1/4 teaspoon garlic powder, onion powder, thyme and parsley. Sprinkle spice mixture generously on both sides of chicken breasts. Heat butter and olive oil in a large heavy skillet over medium heat. Saute chicken until golden brown, about 6 minutes on each side. Sprinkle with 2 teaspoons garlic powder and lime juice. Cook 5 minutes more, stirring frequently to coat evenly with sauce.
Preheat oven to 350 degrees F (175 degrees C). Stir bread crumbs, salt, 1/4 teaspoon black pepper, onion powder, and paprika together in a shallow bowl. Pour melted butter into a separate bowl. Dip each chicken piece into melted butter, press into bread crumb mixture to coat, shaking off any excess. Place coated chicken pieces and onion in a 9x13-inch baking dish. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chick to a plate and pour any pan drippings into a saucepan. Place saucepan with pan drippings over medium-high heat and stir in flour. Add sour cream and black pepper; cook and stir until heated through, 1 to 2 minutes. Stir in chives and enough milk to reach desired consistency. Top chicken and onions with sour cream mixture.
Heat butter and oil in a large skillet over medium heat. Stir in onion, jalapeno, and red, green, and yellow peppers. Pour in white wine; cook 5 minutes. Stir in tomato, corn, garlic, and mushrooms; cook 10 minutes. Meanwhile, cook orzo according to package directions. Drain, and toss orzo with sauteed vegetables.
Preheat the oven's broiler. In a small bowl, mix together the soy sauce, ginger, salt, pepper, basil, mustard and lemon juice until smooth. Place the steaks on a broiling pan, and pour 1/4 of the mixture over each one. Massage into the meat. Broil the steaks for 5 minutes, then turn over and cook to your desired degree of doneness.
In a saucepan, fry potatoes in oil until golden brown. Stir in peppers, water, and seasonings. Cover, and simmer until potatoes are tender.
Cook butter or margarine, milk and sugar in kettle and boil for 1 and 1/2 minutes. Add peanut butter, oatmeal, cocoa powder and any one of the optional ingredients. Drop on waxed paper and allow to cool before serving.
Fill a blender halfway with ice cubes. Scoop out flesh from dragon fruit half and place in the blender. Add cream of coconut, rum, coconut milk, and pineapple chunks; puree until smooth. Pour into 2 glasses.
Whisk sour cream, lemon juice, curry paste, salt, pepper, curry powder, basil, and thyme together in a bowl until smooth.
Heat a cast iron skillet over medium-high heat. Place melted butter in a shallow bowl. Dip fish into the butter and place on a plate. Sprinkle Creole seasoning on top of the fillets and pat it in. Place fish in the hot skillet and cook until just starting to blacken, but not burn, about 2 minutes. Flip and cook until blackened on the other side, about 2 minutes more.
Place tomatillos into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain. Transfer tomatillos to a blender. Add avocados, sour cream, jalapeno pepper, lime juice, garlic, cilantro, fajita seasoning, and sea salt; blend until smooth. Refrigerate blended sauce until flavors meld, at least 4 hours.
Pour water, lemon juice, and olive oil over couscous in a bowl; cover with plastic wrap and let stand until liquid is absorbed and couscous is softened, about 5 minutes. Mix kale, tomatoes, mushrooms, sumac, and salt into couscous mixture; refrigerate until cold, at least 30 minutes.
Cut bottom off each pear and core from the bottom to give each pear a flat bottom to stand upright. Combine wine, water, sugar, lemon juice, cinnamon, and star anise in a large saucepan; bring to a boil. Reduce heat and arrange pears on their sides in the saucepan. Simmer pears for 10 to 12 minutes. Turn pears and continue simmering until tender and easily poked with a fork, 8 to 10 minutes. Work in batches if needed. Remove pears from wine mixture and place in a serving dish, standing upright. Continue boiling wine sauce until reduced to about 3/4 cup, 5 to 10 more minutes. Fill each pear's core cavity with chocolate sauce. Pour wine sauce over each pear.
Heat 1 tablespoon olive oil in a skillet over medium high heat. Roast ancho chiles and 4 cloves unpeeled garlic. Press the chiles flat against the pan with a spatula until they begin to pop and smoke, then flip. When done, rehydrate chiles in a bowl of warm water for 30 minutes. Turn garlic until all sides are browned, about 15 minutes. Allow to cool, then peel. In a blender or food processor, combine chiles, 2 cloves roasted garlic, and eggs. Blend until smooth. Place the flour in a mound on a clean surface. Stir in 1/2 teaspoon salt with a fork, then make a well in the center. Pour in egg mixture. Working from the center outward, gradually incorporate the flour with a fork until dough is formed. Knead dough for 5 minutes, adding more flour if necessary. Prepare fettuccini according to your pasta machine's instructions. Lay the fettuccine flat on lightly floured surface for 15 minutes. In a blender or food processor, combine 2 remaining cloves roasted garlic, cilantro, tomatillos, jalapeno, cream cheese, sour cream, chicken stock, 1 tablespoon olive oil, cumin, salt and pepper. Blend until smooth. Pour into a saucepan over low heat, and cook until heated through. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 2 to 3 minutes, or until pasta rises to the surface. Drain, and divide into serving portions; pour sauce over top.
Combine first six ingredients; stir well. Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.
Preheat Panasonic Countertop Induction Oven to High on the "Grill" setting. Place chicken in the grill pan. Cook chicken until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 10 minutes. Remove cooked chicken from grill pan and chop into small pieces. Transfer chicken to a bowl and toss with 1/2 cup barbeque sauce to coat. Open and unroll prepared pizza crust while the grill pan is still hot. Lay flat in the grill pan. Spread remaining barbeque sauce over the crust. Top with sliced onion and chicken; sprinkle Mexican cheese blend on top. Place pizza in the oven and press "Auto Cook." Select the pizza setting, 12-inch size. Allow pizza to cook until timer goes off, about 13 minutes, or until pizza reaches desired doneness.
Heat the oil in a large pot or Dutch oven over medium-high heat. Place the roast in the pot, and quickly brown on all sides. Fill the pot with enough water to cover the roast. Add the onion, garlic, celery, basil, salt and pepper. Bring to a boil, then reduce heat to low and simmer for 2 hours and 15 minutes, adding water if needed to keep the roast covered. Add potatoes and turnips; simmer for an additional 15 minutes. Add carrots; simmer for 30 minutes, or until roast can be pulled apart with a fork. Taste, and adjust salt and pepper if needed before serving.
Preheat the oven to 350 degrees F (175 degrees C). Coat a casserole dish with nonstick cooking spray. Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 20 minutes. Drain and return to the pot. Add vegan butter and mash to the desired consistency. Add almond milk, maple syrup, orange juice, vanilla extract, cinnamon, nutmeg, and salt. Pour into the prepared casserole dish. Combine pecans, brown sugar, flour, vegan butter, and maple syrup in a bowl and sprinkle over casserole. Bake in the preheated oven until hot, about 45 minutes.
Preheat oven to 375 degrees F (190 degrees C). Place the spinach, eggs, dill, onion, feta cheese, cottage cheese, and black pepper into a large bowl, and mix well. Place 2 sheets of phyllo dough into the bottom of a 9x13-inch baking dish, and drizzle with about 1 tablespoon of olive oil; top with 2 more sheets of phyllo dough. Spread the spinach filling evenly over the sheets of phyllo, pat it down gently, and top with 2 more sheets of phyllo. Drizzle with 1 more tablespoon of olive oil, and top with the remaining 2 phyllo sheets. Drizzle with remaining 1 tablespoon olive oil. Bake in the preheated oven until the top is browned and the filling is set, about 1 hour. To serve, cut into squares and top each square with a dollop of sour cream.
Preheat oven to 400 degrees F (200 degrees C). Peel potatoes and cut into 1/2 inch slices. Place sliced potatoes in a pot and cover with water. Bring to a boil. Allow to boil 2 minutes, then drain and set aside. Heat a large ovenproof skillet over medium-high heat. Pour in olive oil, then add onions. Saute until lightly caramelized, 8 to 10 minutes. Stir in garlic and saute until onions are deep brown and garlic is soft. Transfer mixture to a bowl. Place skillet back on stove over low heat. Melt butter, then cover bottom of pan with 1/3 of potatoes. Season with salt and pepper. Cover potatoes with 1/2 of onion mixture. Cover with 1/2 of remaining potatoes and season with salt and pepper. Spread with the rest of onion mixture. Cover with remaining potatoes, and season with more salt and pepper. Bake in preheated oven for 10 to 12 minutes, or until potatoes are tender and browned on top. Remove from oven and use a spatula to carefully transfer potatoes to a serving platter. Sprinkle with chopped parsley just before serving.
In a cocktail shaker full of ice, combine tequila, vermouth and orange bitters. Shake well and strain into a cocktail glass. Garnish with a twist of lime.