HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chicken (breast-side up), chicken broth, water, Mexican crema, tomatoes, red peppers, jalapeno peppers, onion, garlic, oregano, bay leaf, cayenne pepper, salt, and pepper in a large stockpot, ensuring all ingredients are submerged in the liquid. Bring to a boil over medium heat. Reduce heat to low, cover, and simmer for 1 hour.
 Watch Now Turn chicken over using a pair of tongs. Cover stockpot and simmer until chicken is cooked through, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C). Remove chicken from mixture and set aside.
 Watch Now Increase heat to high and bring mixture to a boil, skimming off any fat that rises to the surface, 5 to 10 minutes.
 Watch Now Cut chicken into serving-size pieces and return to stockpot; stir in chopped cilantro and cook until chicken is warmed through, about 5 minutes.
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Heat vegetable oil in a 6-quart Dutch oven over medium heat. Add ground venison and cook until browned, 5 to 7 minutes. Add bell peppers, carrots, and onion; cook until onion is translucent, about 3 minutes. Mix in garlic and cook until fragrant, about 30 seconds more. Stir in chili powder, salt, paprika, cumin, oregano, pepper, garlic powder, and onion powder. Cook for 1 to 2 minutes. Mix in tomato paste and cook, stirring constantly, for 2 minutes. Add ale; cook and stir for 2 to 3 minutes. Stir in tomatoes and cook until juices start to release, about 3 minutes. Pour in chicken broth, water, and molasses; stir to combine. Add beans and bay leaves. Bring chili to a simmer, stirring occasionally. Reduce heat to medium-low and cook until flavors blend, 30 to 45 minutes more. Taste, adjust seasonings, and discard bay leaves.
Heat a large, lidded cast iron pot over medium-high heat. Add bacon and fry until browned but not crispy, about 5 minutes. Quickly add cabbage pieces and water, in that order. Cover the pot with the lid and allow cabbage to steam, about 1 minute. Season with cayenne pepper and salt and boil for 15 minutes. Remove lid and reduce heat to a high simmer. Cook until all liquid has evaporated and cabbage is browning in the bottom of the pot and wilted but not soggy, about 10 minutes more. Scrape the bottom of the pot regularly and turn cabbage to prevent sticking.
Heat the oil in a pressure cooker. Fry the cashews in the hot oil until golden brown; remove from oil and set aside. Cook the red chile peppers, cumin seed, mustard seed, peppercorns, and asafoetida in the hot oil for 2 minutes. Stir the lentils into the mixture and cook another 2 minutes. Add the rice, 1/2 cup coconut, green chile peppers, turmeric, salt, and water; stir. Close the lid of the pressure cooker and bring to 15 pounds of pressure; cook about 35 minutes. Relieve the pressure from the cooker; stir the cashews and ghee into the mixture. Garnish with the cilantro and 1/4 cup shredded coconut to serve.
In a large bowl, combine flour and salt. Cut in lard until mixture resembles coarse crumbs. Stir in lemon-lime soda until mixture forms a ball. Divide dough in quarters and shape into balls. Wrap in plastic and refrigerate for 4 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Mix milk and vinegar together in a bowl. Stir white sugar, vegetable oil, milk mixture, brown sugar, and butter together in a bowl; add baking soda and baking powder and stir. Mix oats into sugar mixture. Stir flour, 1 cup at a time, into sugar-oat mixture until batter is evenly combined; fold in bananas. Pour batter into the prepared baking dish. Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 45 minutes.
Preheat oven to 300 degrees F (150 degrees C). Grease a 9-inch square baking pan and line with parchment paper. Stir together butter, sugar, 1/2 cup plus 1 tablespoon golden syrup, and molasses in a saucepan and cook over low heat, stirring constantly, until butter is melted and mixture is smooth, 4 to 5 minutes. Remove from heat and let mixture cool 5 minutes. Whisk flour, baking soda, and oats together in a large bowl. Stir in butter mixture. Add egg, then milk, and stir until well combined. Pour batter into prepared pan and spread evenly. Bake until a toothpick inserted into center comes out clean, about 1 hour 20 minutes. Remove from oven and let cool completely in pan, about 1 1/2 hours. Cover pan tightly with foil or plastic wrap, without letting it touch surface of cake, and let stand at room temperature for at least 1 day and up to 5. Cut into squares and serve.
Mix yogurt, tahini, vinegar, parsley, lemon juice, garlic, paprika, water, cayenne pepper, and salt in a bowl until smooth.
Preheat oven to 350 degrees F (175 degrees C). Place chicken pieces in a 9x13 inch baking dish. Season chicken with garlic powder, salt, pepper and poultry seasoning. In a large bowl combine the sour cream, cream of chicken soup and cream of mushroom soup. Mix well with a wire whisk. Add the wine and mix together. Pour this cream mixture over the chicken and bake in the preheated oven for 40 minutes. Add the onion and mushrooms and stir into the chicken/sauce mixture. Bake for another 30 minutes. Let cool 10 minutes and serve.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Beat eggs in a bowl. Pour pretzels into a separate bowl. Pour flour into a shallow bowl. Gently press pickle slices into flour to coat and shake off the excess flour. Dip into the beaten egg, then press into crushed pretzels. Place the coated pickles onto a plate while coating the rest; do not stack. Fry coated pickles, working in batches, in the hot oil until browned, about 1 minute per side. Drain fried pickles on a paper towel-lined plate.
Preheat oven to 425 degrees F (220 degrees C). Place the ground beef in a skillet over medium heat, and sprinkle on half the package of taco seasoning. Cook and stir the beef until browned and crumbly, about 8 minutes; discard excess grease. Spread the pizza dough out onto a 12-inch round pan, forming a rim of slightly thickened dough around the edge. Mix together the refried beans with salsa in a bowl; spread evenly over the crust. Mix tomato paste, water, chili powder, cayenne pepper, and the remaining half of the taco seasoning mix together in a bowl, and spread the sauce over the refried beans mixture. Top with the cooked beef, sprinkle the onions over the pizza, and evenly spread the cheese on top. Bake in the preheated oven until the crust is cooked through and the cheese is bubbling and beginning to brown, 15 to 20 minutes.
Fill a cocktail shaker with ice. Pour in the Southern Comfort, vermouth and aromatic bitters. Shake for about 15 seconds then strain into a highball glass with or without ice. Garnish with a maraschino cherry.
In a medium bowl, combine flour, sugar, salt, baking powder and cinnamon. In a separate large bowl, beat together eggs, milk, corn syrup, butter and vanilla extract. Stir in the flour mixture. Heat a lightly oiled griddle or frying pan over medium low heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. While pancakes are cooking, mix the icing. Combine confectioners' sugar, vanilla extract and enough milk to make a liquid frosting. Drizzle frosting on hot pancakes before serving.
Place the chicken breasts into a saucepan over medium-low heat, and pour in 1 cup of barbeque sauce. Simmer the chicken until the meat is no longer pink inside, about 15 minutes. Allow to cool, and dice chicken meat. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 10 minutes. Drain well in a colander set in the sink. Rinse pasta with cold water until chilled, and drain again thoroughly. In a large salad bowl, whisk 1 cup of barbeque sauce with mayonnaise until thoroughly combined. Mix in the cumin, then stir in cooked chicken. Place cooked pasta, jicama, red and orange bell peppers, corn, cilantro, black beans, jalapeno peppers, and red onion into the salad bowl, and gently fold to combine with the dressing. Serve warm or chilled.
Clean flowers and dry with a paper towel. Mix flour, baking powder, and salt together in a bowl. Whisk eggs, milk, and olive oil together in a separate bowl; stir in flour mixture until batter is smooth. Heat vegetable oil in a deep skillet over medium heat. Dip flowers in the batter and fry in the hot oil until golden and crispy, 2 to 5 minutes, working in batches as needed. Transfer fried flowers to a paper towel-lined plate; sprinkle salt over each.
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of a square cake pan. Cut a piece of parchment paper to fit the base exactly and grease the paper. Sift flour, cinnamon, cloves, anise, and cardamom together into a bowl. Beat butter and vanilla extract together in a bowl using an electric mixer until creamy. Cream egg yolks and 1 cup plus 2 tablespoons sugar together in another bowl until thick and tripled in volume. Place egg whites in a separate bowl using clean beaters; mix until stiff peaks form. Mix the creamed butter with the creamed egg yolk mixture. Slowly fold in the spiced flour, alternating with beaten egg whites. Carefully mix well. Pour 1 ladleful of cake batter into the prepared pan. Spread batter evenly into a layer about 1/4-inch thick. Bake in the preheated oven until light brown, about 5 minutes. Remove pan from oven; use a skewer to prick the top of the cake to prevent air bubbles from forming. Spread another ladleful of batter on top and bake the new layer for about 5 minutes. Repeat the process and bake each remaining ladle of batter. When done, remove the cake from pan at once. Turn it over, top side up, onto a cooling rack and let cool for at least half an hour.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish. Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Heat a large skillet over medium-high heat and stir in turkey and onion. Cook and stir until turkey mixture is crumbly, evenly browned, and no longer pink, about 10 minutes; drain. Stir in tomato sauce and Italian seasoning; bring to a boil. Reduce heat to low, cover, and simmer for 10 minutes. Combine milk, cream cheese, parsley, and garlic in a small saucepan. Cook and stir over medium heat until cream cheese is melted, about 5 minutes. Toss noodles with cream cheese mixture; transfer to prepared baking dish. Top with turkey mixture and sprinkle with mozzarella cheese. Bake in preheated oven until cheese is melted, 15 to 30 minutes.
Preheat a panini press according to manufacturer's instructions for medium heat. Butter one side of each piece of bread. Lay 1 slice bread, butter side down, on the preheated panini press; layer with turkey, provolone cheese, and sun-dried tomatoes. Sprinkle with Italian seasoning. Top with second slice of bread. Press panini maker down and cook until provolone cheese has melted and bread is toasted, about 5 minutes. Cut in half and serve warm.
Fill a large tropical or Collins glass with ice cubes. In a shaker, combine the coconut rum, butterscotch schnapps, hazelnut liqueur, pina colada mix and pineapple juice. Shake vigorously, and pour over ice in the glass.
Place the tomatoes, onion, garlic, lime juice, salt, green chiles, and cilantro in a blender or food processor. Blend on low to desired consistency.
Separate 3/4 cup of the cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water, and set aside for garnish. Heat oil in a large saucepan over medium heat. Add onion, garlic, leek and celery. Cook, stirring, until tender, about 5 minutes. Add potato, chicken broth, uncooked cauliflower and sherry. Bring to a boil, then simmer over low heat, stirring occasionally until potatoes and cauliflower are tender. Remove from heat. Puree the cauliflower mixture in batches using a food processor or blender, and transfer to a soup pot over medium-low heat. I like it smooth but still with little tiny bits in it. Season with white pepper, black pepper and salt. Stir in the milk and cream, then crumble in the Stilton cheese. Heat through, but do not boil. Ladle into bowls, and garnish with cauliflower pieces and chopped fresh parsley.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Add the bay leaves and onion flakes to the water. Cover, and bring the water to a boil over high heat; reduce heat to medium low to maintain a simmer. Add the moose, recover, and steam until fork tender, 1 1/2 to 2 hours depending on thickness, adding water to the pot as needed. Pour the barbecue sauce into a large sauce pan over medium heat; once warm, add the moose and reduce heat to low; simmer 45 minutes.
Shape the ground beef into three patties. Place the patties in a shallow dish. Combine the beer, Worcestershire sauce, garlic powder, onion salt, and pepper. Pour the marinade over the burgers. Refrigerate for 15 minutes. Flip the burgers over and marinate for an additional 15 minutes. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the patties on the hot grill and cook for 2 minutes before flipping them over. Cook the burgers to the desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Preheat an oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish. Arrange the zucchini in a single layer in the bottom of the prepared dish. Season the ground beef with the salt and pepper; spread gently over the layer of zucchini. Sprinkle the crushed potato chips over the beef. Scatter the jalapeno pepper over the chips. Place the cheese slices in a single layer atop the chips and jalapeno peppers. Bake in the preheated oven until the cheese begins to melt, about 5 minutes; sprinkle the basil over the cheese and return to oven for another 5 minutes. Pour the water into the casserole dish; continue baking until the ground beef is cooked through entirely, about 35 minutes.
In large bowl, whisk egg white until frothy, but not stiff. Stir in confectioners' sugar and peppermint extract. You may need to knead it with your hands. If you wish to add food coloring, knead it in, and keep kneading until the color is evenly distributed. Line a cookie sheet with parchment paper. Form the dough into small balls, place on cookie sheet and flatten slightly. Cover and let sit overnight in a cool, dry place, until set.
Fill a large pot with salted water, place the zucchini into the pot, and boil over medium heat for about 5 minutes to soften. Remove the zucchini, slice in half lengthwise, and allow to cool. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Scoop out the flesh from the zucchini halves, leaving a 1/2-inch shell. Set aside the scooped out flesh in a bowl. Place the zucchini flesh into a bowl and mash well. Mix in the tuna, onion, tomato, bread crumbs, egg, salt, and black pepper. Lightly stuff the zucchini shells with the tuna mixture. Drizzle about 1/2 teaspoon of olive oil over each stuffed zucchini half. Bake in the preheated oven until the tops are slightly browned, 20 to 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Put 1 egg in each of 12 muffin cups. Bake in preheated oven for 30 minutes. Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.
Place wheat berries in a bowl, cover with water, and allow to soak for 5 minutes. Drain. Transfer into a large saucepan and stir in 6 cups water. Bring to a boil, reduce heat to low, and simmer until wheat berries are tender, 60 to 80 minutes. Pour in more water if wheat becomes dry. Drain and set aside to cool. Mix wheat berries with apples, raisins, walnuts, parsley, pomegranate seeds, apple juice, vinegar, olive oil, lemon juice, salt, black pepper, nutmeg, and cinnamon in a salad bowl. Can be chilled overnight if desired.
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a baking dish. Cover and bake for 1 hour in preheated oven. Remove chicken from dish and allow to cool. Remove meat from bone and tear into small pieces. Meanwhile, mix the cream of mushroom soup, the cream of chicken soup, chili, picante sauce, milk, onion, cumin, and garlic powder in a large bowl. Spread half the shredded chicken into the bottom of a 9x13 inch baking dish. Cover the chicken with half of the tortilla pieces. Pour half of the sauce on top of the tortillas; sprinkle half the Cheddar cheese and Monterey Jack cheese evenly over the dish. Repeat the layers with the rest of the ingredients. Bake in preheated oven until all the cheese has melted and sauce mixture is bubbling, 35 to 40 minutes.
Preheat oven to 350 degrees F (175 degrees C), grease and flour a 10 inch Bundt pan. Combine cake mix and pudding mix in a large bowl. Add beer and vegetable oil and mix lightly. Add 4 eggs. Beat at high speed until mixture is thick, creamy and smooth. Pour into greased and floured Bundt pan. Bake at 350 degrees F (175 degrees C) for 55 minutes. Cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. Frost as desired.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Mix flour, baking soda, salt, cinnamon, and nutmeg together in large bowl. Beat sugar and eggs with an electric mixer on medium speed in a separate bowl until light and fluffy, about 3 minutes. Beat in oil and 1 teaspoon vanilla extract until well-blended. Mix in flour mixture until batter is smooth. Fold in pears and walnuts. Pour batter into the prepared tube pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 55 minutes. Cool in the pan for 10 minutes before inverting on a wire rack to cool completely, about 30 minutes. Melt butter in a saucepan over medium-low heat, stirring constantly until it is a rich brown color and has a nutty aroma, about 5 minutes. Remove from heat; stir in confectioners' sugar and 1 teaspoon vanilla extract until icing is thick and smooth. Stir in water 1 tablespoon at a time to thin icing to desired consistency. Drizzle icing over cooled cake.
Preheat oven to 325 degrees F and line a 8" x 8" square pan with non-stick aluminum foil. Combine cupcake mix, egg yolks, melted butter, water, and corn syrup. Transfer batter to prepared pan. Bake for 35 minutes or until toothpick inserted into pan comes out clean. Let bars cool completely.
Preheat oven to 425 degrees F (220 degrees C). Arrange frozen Brussels sprouts in a single layer on a rimmed baking sheet; sprinkle apple and onion pieces evenly around the baking sheet. Drizzle the sprouts, apples, and onions with olive oil; sprinkle with salt, black pepper, and garlic powder. Toss the mixture gently to coat. Roast in the preheated oven until sprouts are hot and fragrant, about 20 minutes. Sprinkle with lemon zest, and squeeze juice from zested lemon over the sprouts to serve.
Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate. Crumble and set aside. Meanwhile, melt 2 tablespoons of butter in a large pot over medium heat. Stir in the chopped onion and whole garlic clove. Cook and stir until the garlic has softened, and the onions begin to turn golden-brown, about 8 minutes. Scrape the mixture into a small bowl; remove the garlic clove, mash, and return to the onions. Place the green beans, wax beans, and carrots into the saucepan. Pour in the chicken broth and enough water to just cover the vegetables; season with salt. Bring to a boil over high heat; reduce heat to medium-low and simmer 15 minutes. After the beans have simmered 15 minutes, stir in the new potatoes and cook until tender, about 30 minutes more. Stir in the garlic, onions, 1/4 cup butter, and cream; return to a simmer. Dissolve the flour in 1/2 cup of water and stir into the soup. Cook and stir until the soup has thickened, 10 to 15 minutes. Serve with crumbled bacon.
Pour the half-and-half, dry milk, and milk into a large saucepan over low heat. Cook until heated, stirring to dissolve the dry milk. Stir in the peanut butter and sugar until smooth and sugar has dissolved. Remove from heat, and stir in the vanilla. Cool mixture, and refrigerate. Stir the mixture, or blend in a blender before pouring into an ice cream maker. Freeze according to the manufacturer's instructions.
Combine mascarpone cheese and confectioners' sugar in a bowl and beat using an electric mixer until smooth and fluffy. Stir together cream and vanilla extract, add to mascarpone mixture and beat until well combined. Set 4 cherries aside for garnish, and fold the rest into the cream-mascarpone mixture. Fill 4 dessert bowls equally with cream-mascarpone mixture, garnish with a cherry, and refrigerate until serving.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Combine water, butter, and salt in a saucepan and bring to a boil. As soon as the mixture boils, remove from heat and pour in 1 cup plus 2 tablespoons flour in a single motion. Mix thoroughly with a wooden spoon until well combined. Stir in eggs, 1 at a time, beating well after each addition, until a smooth, sticky paste forms. Mix Gruyere cheese and ham into the dough until well combined. Drop large tablespoonfuls of dough onto the prepared baking sheet, leaving ample space between each dollop, as gougeres will rise during baking. Bake in the preheated oven until golden brown and puffed up, about 20 minutes. Transfer gougeres to a plate and allow to cool.
Preheat oven to 325 degrees F (165 degrees C). Mix the flour, 2 cups of the sugar, baking soda, 6 tablespoons of the cocoa, salt, vegetable oil, vinegar, 2 teaspoons vanilla, and the water together. Stir until just combined. Pour batter into on ungreased 13x9 inch baking pan. Bake at 325 degrees F (165 degrees C) for 30 to 35 minutes. Let cake cool than ice. To Make Icing: Beat together the butter or margarine, vegetable shortening, 1 cup sugar, milk, and 1 teaspoon vanilla. Continue beating for 10 minutes. Spread over cooled cake.
Blend milk, strawberries, sugar, oats, and egg together in a blender until smooth and creamy.
Mix water, coffee, vanilla extract, and cinnamon together in a jar or resealable container. Stir well. Let coffee stand (no refrigeration necessary) until flavors intensify, 8 hours to overnight. Strain coffee through cheesecloth into a separate container.
If desired, partially freeze bison ribeye steak for easier slicing (about 30 minutes). Thinly slice bison ribeye steak across the grain into bite-size strips; set aside. For sauce, combine broth, teriyaki sauce, cornstarch, ginger, and the 1/4 teaspoon crushed red pepper in a medium bowl; set aside. Heat oil over medium-high heat in a large skillet or wok. Cook broccoli, carrots, bell pepper, mushrooms, and bamboo shoots in hot oil for 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables from skillet. Add bison ribeye strips, half at a time, to hot skillet. (Add more oil if necessary). Cook and stir for 2 to 3 minutes or until bison ribeye strips are slightly pink in the center. Push bison ribeye strips from center of skillet. Stir sauce. Add sauce to center of skillet. Cook and stir until thickened and bubbly. Return cooked vegetables to skillet; stir to coat all ingredients with sauce. Cook and stir for 1 to 2 minutes more or until heated through. Serve with rice. If desired, sprinkle with additional crushed red pepper and toasted sesame seeds.