HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix garlic and vegetable oil in a small bowl. Set aside for 1 hour. Preheat oven to 225 degrees F (110 degrees C). Combine black pepper, paprika, coriander, dry mustard, white pepper, and cayenne pepper in a large bowl. Set aside. Cover a baking sheet with a large sheet of heavy-duty aluminum foil. Coat aluminum foil with prepared garlic oil. Lay corned beef brisket on foil and brush with remaining garlic oil. Cover all sides of corned beef brisket completely with pepper mixture, reserving 1 to 2 tablespoons. With fat side of corned beef brisket up, wrap in the sheet of aluminum foil. Place wrapped corned beef on another sheet of aluminum foil with the seam and fat side down. Place double-wrapped corned beef on a third sheet of aluminum foil (seam down), and wrap again. Bake in the preheated oven for 6 hours. Remove pastrami from the oven and let cool to room temperature, about 3 hours. With pastrami still wrapped in aluminum foil, place in a freezer bag or other plastic bag and refrigerate for 8 to 10 hours. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil. Remove pastrami from refrigerator, unwrap, and place on the prepared baking sheet. Sprinkle top with 1 to 2 tablespoons of remaining pepper mixture. Place pastrami in the oven, 6 to 8 inches below broiler heat. Broil briefly to brown surface, about 3 to 4 minutes. Remove pastrami from the oven and slice thinly, about 1/8-inch slices. Heat a large skillet over low heat. Heat pastrami slices in the skillet with a few drops of water until fat begins to turn from white to translucent, about 5 minutes.
Preheat oven to 450 degrees F (230 degrees C). Place a cast iron skillet in the preheated oven for 15 minutes. Whisk 3 eggs together in a bowl until well blended and frothy. Add milk and 2 tablespoons melted butter; mix well. Stir in flour, 1/2 teaspoon salt, and 1/2 teaspoon pepper and blend until batter is smooth. Place 1 tablespoon butter in the hot skillet and swirl until bottom is evenly coated and butter is melted. Pour batter into the skillet and place immediately in the oven. Bake in the preheated oven until edges are brown and pancake is inflated, 15 to 20 minutes. Heat vegetable oil in a large skillet over medium heat; crack 4 eggs into skillet. Cook until desired doneness is reached, 2 to 3 minutes per side. Mix ricotta cheese, salt, and pepper, together in a bowl. Cut pancake into 4 pieces and top each with a fried egg, ham, ricotta cheese, and Parmesan shavings.
Preheat oven to 350 degrees F (175 degrees C). Grease 10 cups of a muffin tin or line with paper muffin liners. Combine all-purpose flour, sugar, coconut flour, baking powder, cinnamon, salt, and nutmeg together in a bowl. Whisk egg lightly in a large bowl. Add applesauce, coconut milk, vegetable oil, honey, and vanilla extract. Stir in flour mixture until batter is just combined. Scoop into the prepared muffin pan. Bake in the preheated oven until tops spring back when lightly pressed and a toothpick inserted into the center comes out clean, about 30 minutes.
Combine olive oil, lemon juice, Dijon mustard, onion, black pepper, Cajun seasoning, cilantro, and cayenne pepper in a shallow glass baking dish. Add swordfish steaks, turning to coat with marinade. Cover and refrigerate for at least 30 minutes, turning occasionally. Preheat an outdoor grill for high heat, and lightly oil the grate. Grill swordfish steaks for 5 to 6 minutes on each side until the fish flakes easily with a fork.
Preheat oven to 425 degrees F (220 degrees C). Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add chicken wings, put lid on steamer, and steam wings until no longer pink at the bone and the juices run clear, about 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Spread chicken wings onto a platter to cool; pat dry with paper towel. Spread wings onto a rimmed baking sheet; season with salt and pepper. Bake wings in preheated oven for 20 minutes, flip, and continue to bake until crispy, about 20 minutes more. Melt butter in a saucepan over low heat. Stir hot sauce, brown sugar, onion powder, garlic powder, and cayenne pepper into the melted butter; cook, stirring occasionally, until the seasonings dissolve into the liquid and the mixture is hot, about 5 minutes. Put wings in a large bowl; pour sauce over wings and toss to coat.
Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper. Combine oats, almonds, coconut, sesame seeds, cinnamon, and salt in a large bowl. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Beat in vanilla extract. Fold egg whites into the oat mixture. Spread on the prepared baking sheet. Bake in the preheated oven, stirring every 20 minutes, until granola is crispy, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Spread 1 cup chocolate chips and 1 cup pecan halves into the bottom of each pie shell. Whisk dark corn syrup and eggs together in a bowl. Add sugar, butter, and vanilla extract to corn syrup mixture and whisk until smooth. Stir in coffee-flavored liqueur and chocolate syrup until pie filling is well-mixed. Pour filling into each prepared pie shell, being careful not to disturb the pecans and chocolate chips. Bake pies in the preheated oven until crust is lightly browned and filling is puffy set, 50 to 60 minutes. Cool on a wire rack.
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, cream together the margarine and sugar until smooth. Beat in the eggs one at a time mixing well after each. Combine the flour, baking powder and baking soda; stir into the sugar mixture alternately with the milk. Drop by heaping tablespoonfuls onto ungreased cookie sheets. Space cookies at least 3 inches apart. Bake for 12 to 15 minutes in the preheated oven, or until light brown. Remove from cookie sheets to cool on wire racks. When completely cool, frost with vanilla frosting and sprinkle with candy sprinkles.
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium heat. Add bacon and onion; cook and stir until sizzling, about 5 minutes. Add beef; season with salt and pepper. Cook and stir until beef is no longer pink, about 5 minutes. Season with garlic salt and onion powder. Cook until browned, about 5 minutes more. Drain excess grease. Press beef mixture into the bottom of a 9-inch pie plate. Cover with 3/4 cup shredded Cheddar cheese. Whisk eggs, mayonnaise, and heavy cream together in a bowl. Pour over Cheddar cheese and beef mixture in the pie plate. Bake in the preheated oven until set, about 45 minutes. Sprinkle remaining 1/4 cup Cheddar cheese on top. Continue baking until cheese is melted, about 10 minutes.
Place asparagus in a large bowl. Pour olive oil over spears and coat each one. Wrap 2 to 3 spears with 1 slice of bacon. Repeat with remaining asparagus and bacon. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill asparagus until bacon is crispy, 3 to 4 minutes per side. Season with pepper.
Thaw frozen bread dough loaves until they can be cut into 1 inch cubes. Toss bread cubes with the grated sharp cheddar cheese, diced onion, olive oil and Italian spices. Place in a 9x9 inch square baking pan. Let sit and rise in a warm place until bread has doubled in size. Bake bread in a preheated 350 degrees F (175 degrees C) oven for about 20 minutes or until golden brown and all cheese is melted.
Preheat oven to 300 degrees F (150 degrees C). Cream butter and confectioners' sugar together. Add the cornstarch and flour and mix well. Stir in the chopped cherries. Drop teaspoonfuls of the dough onto a cookie sheet then press with tines of a floured fork. Bake at 300 degrees F (150 degrees C) until lightly golden, about 10 to 15 minutes.
Whisk together the extra-virgin olive oil, 1 tablespoon lemon juice, parsley, garlic, basil, 1 teaspoon pepper, and 1/2 teaspoon salt in a bowl and pour into a resealable plastic bag. Add the tilapia fillets, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 1 hour. Prepare the mango salsa by combining the mango, red bell pepper, red onion, cilantro, and jalapeno pepper in a bowl. Add the lime juice and 1 tablespoon of lemon juice, and toss well. Season to taste with salt and pepper, and refrigerate until ready to serve. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Remove the tilapia from the marinade, and shake off excess. Discard the remaining marinade. Grill the fillets until the fish is no longer translucent in the center, and flakes easily with a fork, 3 to 4 minutes per side, depending on the thickness of the fillets. Serve the tilapia topped with mango salsa.
Preheat an oven to 350 degrees F (175 degrees C). Arrange the chicken pieces in a single layer in a 9x13-inch baking dish. Season the chicken liberally with salt, pepper, and the paprika; set aside. Melt the butter in a skillet over medium heat. Add the apple and onion to the melted butter, season with the curry powder, and cook and stir until the apple and onion are tender, 7 to 10 minutes. Stir the mushroom soup and half-and-half into the mixture until completely combined; spoon over the chicken pieces. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 75 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Combine the split peas, water, smoked turkey legs, chicken broth, carrot, celery, potatoes, onion, garlic powder, oregano, and bay leaves in a slow cooker. Cover, set the cooker to High, and cook until the peas are tender and the soup is thickened, 4 to 5 hours. Discard bay leaves to serve.
Whisk peanut oil, sherry, soy sauce, egg white, cornstarch, and red pepper flakes together in a large bowl. Add chicken, toss to coat, and marinate for 30 minutes. Remove chicken from marinade, shake to remove excess, and discard marinade. Cook and stir garlic in a large skillet or wok until fragrant, about 1 minute. Stir marinated chicken pieces into skillet; cook and stir until cooked through, about 5 minutes. Stir chicken broth, baby corn, snow peas, peanuts, green onions, and sesame oil into chicken mixture and cook until heated through, about 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners or grease. Combine flour, sugar, baking powder, nutmeg, and salt in a large bowl; mix in walnuts. Combine eggnog, melted butter, rum, egg, and vanilla extract in a separate bowl; stir into flour mixture until just moistened, forming a lumpy batter. Pour batter into prepared muffin cups and bake in preheated oven until a toothpick inserted into the center comes out clean, about 15 minutes.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add oil and tip pot to coat the entire bottom. Add ground beef, onion, and red bell pepper. Season with salt and black pepper. Cook and stir until vegetables are soft and beef is no longer pink, 5 to 7 minutes. Drain and discard grease. Add garlic to the pot and cook another 30 seconds. Add vinegar. Stir in water, brown sugar, mustard, Worcestershire sauce, tomato paste, chili powder, and red pepper flakes. Add crushed tomatoes and stir well. Close and lock the lid and close the vent. Select high pressure according to manufacturer's instructions; set timer for 5 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, toast hamburger buns and coat with butter. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Serve on toasted buns.
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda, and salt; set aside. In a medium bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and vanilla. Gradually stir in the sifted ingredients, then stir in the chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Preheat oven to 300 degree F (150 degrees C). Cut each full rack of ribs in half, so that you have 4 half racks. Sprinkle salt and pepper (more pepper than salt), and 1 tablespoon chile pepper over meat. Wrap each half rack in aluminum foil. Bake for 2 1/2 hours. Meanwhile, heat oil in a medium saucepan over medium heat. Cook and stir the onions in oil for 5 minutes. Stir in water, tomato paste, vinegar, brown sugar, honey, and Worcestershire sauce. Season with 2 teaspoons salt, 1/4 teaspoon black pepper, liquid smoke, whiskey, garlic powder, paprika, onion powder, dark molasses, and 1/2 tablespoon ground chile pepper. Bring mixture to a boil, then reduce heat. Simmer for 1 1/4 hours, uncovered, or until sauce thickens. Remove from heat, and set sauce aside. Preheat an outdoor grill for high heat. Remove the ribs from the oven, and let stand 10 minutes. Remove the racks from the foil, and place on the grill. Grill the ribs for 3 to 4 minutes on each side. Brush sauce on the ribs while they're grilling, just before you serve them (adding it too early will burn it).
Mix all-purpose flour, buckwheat flour, and baking powder together in a bowl. Cut in shortening with 2 knives or a pastry blender until the mixture resembles coarse crumbs. Beat egg yolk lightly in a separate bowl. Mix in milk and molasses. Pour into the flour mixture; mix batter until no dry spots remain. Beat egg white in a separate bowl until stiff. Fold into the batter. Heat a lightly oiled griddle over medium heat. Pour batter into 4-inch cakes on the griddle. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Preheat the oven to 250 degrees F (120 degrees C). In a medium bowl, mix together the honey, maple syrup, curry powder, nutmeg, paprika, cayenne, and black peppercorns. Rub some of this mixture all over the chicken, including under the skin, and inside the cavity. Stuff the shallots, onions, and pieces of one apple into the chicken's cavity. Coat the remaining apples with the spice mixture, and place in a roasting pan. Place the chicken in the pan, and pour brown rice around the outside. Pour the water over the rice, making sure that all of the rice is down in the water. Bake uncovered for about 5 hours. The chicken juices should run clear, and rice should be tender.
Heat oven to 375 degrees F. Line cookie sheets with parchment paper. In large bowl, beat 1 cup shortening, 1 1/2 cups granulated sugar, egg, and vanilla with electric mixer on medium speed until creamy, scraping sides of bowl if necessary. Add flour, baking soda, baking powder, and cream of tartar. Mix on low speed until well mixed. Add 2 tablespoons of the Almondmilk and beat until smooth. Form into 1 1/4-inch balls, using rounded tablespoonfuls of dough. Place 2 inches apart on cookie sheets. Place 3 to 4 tablespoons granulated sugar in small bowl. Spray flat bottom of measuring cup or drinking glass with cooking spray; dip in sugar. Press each cookie flat, dipping into sugar every other time. If desired, lightly brush tops of cookies with remaining Almondmilk and sprinkle with colored decorator sugar or sprinkles, or leave plain and frost when cooled. Bake 8 to 10 minutes or until edges start to brown. Cool on cookie sheets 2 minutes. Remove to cooling racks. In large bowl, beat powdered sugar, 3/4 cup shortening, vanilla, and 3 tablespoons of the Almondmilk with electric mixer on low speed until moistened. Beat on medium-high speed until smooth and creamy, adding Almondmilk for desired spreading consistency. Tint as desired with food coloring.
Stir red wine, apple juice, honey, cinnamon sticks, cardamom pods, cloves, and anise together in a saucepan over medium-low heat. Simmer until flavors blend, at least 10 minutes.
Mix gin, lemon juice, and confectioners' sugar in a punch bowl until the sugar is dissolved; add ice to chill. Pour Champagne into the bowl and lightly stir to blend.
Combine almond milk, carrots, dates, almonds, hemp seeds, flax seeds, cinnamon, and nutmeg in a blender; blend until smooth.
Preheat oven to 425 degrees F (220 degrees C.) In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together butter and sugar until smooth. Beat in egg and vanilla. Combine flour, baking powder, and baking soda; beat into the creamed mixture alternately with the buttermilk. Drop by rounded spoonfuls onto prepared cookie sheets. Bake for 8 to 10 minutes in preheated oven. Allow cookies to cool on baking sheets for 5 minutes before transferring to a wire rack to cool completely.
Bring chicken stock to a boil in a large pot. Stir curry sauce into the boiling stock. Reduce heat to medium and add chicken, mushrooms, lemongrass, and garlic to the stock; bring to a simmer and cook for 30 minutes. Reduce heat to medium-low. Stir coconut cream into stock; stir. Remove and discard lemongrass. Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Bring a large pot of water to a boil. Cook rice noodles in the water until softened, about 8 minutes; drain. Divide noodles between 6 soup bowls. Ladle soup over noodles.
Zest lemons, making sure to get the outermost part of the skin and avoid the white pith. Place lemon zest in a glass bowl and cover with alcohol. Cover and let infuse at room temperature until yellowish in color, about 7 days. Bring water and sugar to the boil in a saucepan, stirring until sugar dissolves. Remove syrup from heat and let cool, about 10 minutes. Pour alcohol into the syrup through a fine-mesh strainer; discard lemon zest. Stir well. Pour limoncello into thick, freezer-safe glass bottles. Store in the freezer for at least 2 weeks before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan. Mix together the flour, baking powder, baking soda, salt, ground cinnamon. Stir in the white sugar. Add the oil and the eggs and mix well. Stir in the carrots, pineapple, chopped nuts, and the coconut. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 40 minutes or until a toothpick inserted in the center comes out clean.
Place the watermelon pieces onto a plastic-wrapped baking sheet, and freeze until solid, about 45 minutes. Place the frozen watermelon, water, and strawberry lemonade drink mix in a blender; blend until slushy.
Toss the shrimp, cannellini beans, cherry tomatoes, and diced red onion together in a bowl. Whisk the olive oil, red wine vinegar, Italian seasoning, and garlic salt together in a small bowl until well blended; drizzle over the shrimp mixture and toss to coat. Cover the bowl with plastic wrap and chill in refrigerator 4 hours to overnight. Put the salad greens in a salad bowl, and top with the chilled shrimp mixture to serve.
Place the ginger and garlic in a blender with 1/4 cup of water, and blend to a smooth paste. Heat a large skillet with a lid over medium-low heat, and scoop the ginger-garlic paste into the skillet. Sprinkle with garam masala, and stir to combine. Reduce heat to low, cover, and simmer the paste for about 15 minutes, checking to see that it hasn't cooked dry. Add more water if the mixture gets dried out. Stir in the spinach and kale, and cook, stirring occasionally, until the greens are bright green and limp, about 10 minutes. Place the milk and cottage cheese into the blender, and blend until smooth. Add a pinch of salt and nutmeg to the blender, and pulse again just to mix. Heat the ghee in a skillet over medium heat, and cook and stir the onions until they are translucent, about 5 minutes. Stir the cottage cheese mixture and the cooked onions into the skillet with the greens until well combined, let cool slightly, and place about half the saag into the blender. Pulse until smooth, return the blended mixture to the skillet, and stir well.
Place caramels, butter, and water in a microwave-safe bowl. Microwave on high, stirring every 30 seconds, until smooth, about 3 minutes. Stir in pecans. Drop caramel pecan mixture by spoonfuls onto parchment paper. Place in freezer for 15 to 20 minutes. Place chocolate in a microwave-safe bowl and microwave on high, stirring every 15 seconds, until melted and smooth, 1 to 2 minutes. Dip each caramel cluster into chocolate using a fondue fork until coated; place on parchment paper to dry. Chill until firm, if necessary.
Soak cashews in a bowl of water, 8 hours to overnight. Drain and rinse. Combine almonds and dates in a food processor. Blend, adding water slowly, until mixture clumps together. Divide mixture over the bottoms of 12 muffin cups and press down to form crusts. Refrigerate tin while making the cheesecake. Blend cashews, strawberries, maple syrup, coconut oil, lemon juice, and sea salt in a food processor until smooth. Fill each muffin cup to the top with the cheesecake mixture. Chill in the refrigerator for 6 hours.
Stab several holes in the potato with a fork. Heat in a microwave oven on high setting until tender, about 5 minutes. Remove when cool enough to handle. Cut potato in half; scoop out the flesh, leaving skin intact. Place flesh in a bowl; reserve skins. Add vegan cheese, chives, imitation bacon bits, vegan sour cream, salt, and pepper; mix filling together. Spoon filling back into the potato skins and place on a microwave-safe plate. Cook in the microwave oven on high setting until filling is heated through, about 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). Sprinkle 1/4 cup Cheddar cheese in pastry shell. Mix chicken, spinach, onion, and remaining 3/4 cup Cheddar cheese in a bowl; transfer mixture to pastry shell. Whisk eggs, half-and-half, mayonnaise, salt, black pepper, seasoning blend, and herbes de Provence in another bowl; pour over chicken mixture. Bake in the preheated oven until a knife inserted into the center comes out clean, 35 to 40 minutes. Let stand for 15 minutes before slicing and serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. In a large bowl, stir together cake mix, egg whites, oil, water and margarita mix. Pour batter into prepared pan. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. Stir lime zest into the Cool Whip(R). Frost cooled cake and refrigerate until serving.
Beat the eggs, and add them to the boxed cake mix. Add the oil and the mandarine oranges to the batter; remember to add the juice as well as the fruit. Pour the batter into a greased and floured 9 x 13 inch pan. Bake the cake for 40 minutes in a preheated oven at 325 degrees F (165 degrees C). Cool on wire rack. While cake is baking, prepare the frosting by mixing together the whipped dessert topping, the package of instant pudding, and the crushed pineapple with its juices. Set frosting in refrigerator to set. Frost when cake has thoroughly cooled.