HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oil in a large deep skillet over medium heat. Add onions, and cook for a few minutes, then stir in tomatoes, and cook until they release all of their juice. Stir in the hot chile peppers, cilantro, black pepper and sugar. Bring to a boil, and let it cook for about 10 minutes to thicken. Add chicken breasts to the skillet, along with the oregano, cinnamon, cumin, bay leaf, chocolate and lime juice. Simmer over medium heat for 15 to 20 minutes or until chicken breasts are cooked through. Chicken breasts should have an internal temperature of 170 degrees F (75 degrees C) when fully cooked. Remove bay leaf, and serve chicken breasts smothered in sauce. Garnish with additional fresh parsley or cilantro.
Prepare rice according to package instructions, and set aside. Meanwhile, combine the ground sirloin, green pepper and onion in a large skillet over medium-high heat. Cook, stirring frequently, and crumbling beef until no longer pink. Drain off grease. Place the rice and beef mixture into a 5 quart slow cooker. Add the black-eyed peas, beef broth, diced tomatoes with green chilies and enough water to cover everything. Cover, and cook on Low for 4 to 6 hours.
Place chocolate chips into a microwave-safe bowl and heat on low in microwave for 1 minute; stir. Continue heating on low several more times, 30 seconds at a time, stirring after each time, until white chocolate is warm and smooth. Use 2 forks to dip cookies into white chocolate; set cookies on sheets of waxed paper. Place 2 miniature chocolate chips onto one end of each cookie for eyes; set cookies aside until coating has hardened, about 20 minutes.
In a medium bowl, marinate the water chestnuts in the soy sauce 6 to 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Cut the bacon slices in half. Wrap each water chestnut with 1 half slice of bacon. Secure with toothpicks and arrange on a large baking sheet. Bake in the preheated oven 12 to 15 minutes, or until the bacon is lightly crisp and evenly brown.
Melt butter in a skillet over medium-high heat. Saute mushrooms and onions in hot butter until soft and caramelized, about 5 minutes. Pour 1/2 cup chicken stock into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Gradually stir flour into mushroom mixture; cook and stir until light golden brown, about 30 seconds. Add remaining chicken stock to mushroom mixture; simmer, stirring occasionally, until sauce thickens, about 5 minutes. Stir yogurt into sauce; add cream cheese and stir until cheese melts and sauce is thickened, about 2 minutes. Stir chicken into sauce and cook until heated through, about 5 minutes more.
Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups with vegetable oil or line with paper liners. Whisk ketchup, Dijon mustard, brown sugar, and Worcestershire sauce together in a bowl until sugar dissolves. Cover the bowl with plastic wrap and refrigerate until sauce is chilled, about 30 minutes. Knead ground beef, milk, 8 ounces Cheddar cheese, bread crumbs, eggs, onion soup mix, chili powder, and paprika together in a large bowl until well-mixed. Fill prepared muffin cups with meat mixture, pressing down to remove any air pockets. Cook in the preheated oven for 15 minutes. Spread chilled sauce over each meatloaf 'cupcake'; return muffin pans to the oven and cook until no longer pink in the center, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Sprinkle remaining Cheddar cheese over 'cupcakes'; let cool for 10 minutes.
Preheat oven to 450 degrees F (230 degrees C). Coat a large rimmed baking sheet with olive oil. Heat 3/4 cup hot sauce and butter together in saucepan over low heat, whisking constantly, until butter is melted and completely incorporated. Cool to room temperature. Stir chicken, bread crumbs, hot sauce mixture, celery, and eggs together in a bowl until evenly mixed; roll into 1-inch balls and place on prepared baking sheet. Bake in the preheated oven until cooked through, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool on the baking sheet for 5 minutes. Transfer meatballs to a platter and drizzle with 2 tablespoons hot sauce.
Preheat oven to 400 degrees F (200 degrees C). Sift flour, salt, and baking soda together in a bowl. Beat 1 1/2 cups sugar, butter, shortening, and vanilla extract together in a separate bowl until thoroughly mixed; add egg and beat until creamy. Stir creamed mixture into flour mixture until smooth; stir in milk. Drop teaspoons of dough onto a baking sheet and flatten each with the bottom of a water glass. Sprinkle the tops of each cookie with enough sugar to cover the entire cookie. Bake in the preheated oven until lightly browned around the edges, 10 to 12 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a rectangular baking dish. Combine flour, sugar, cocoa powder, baking powder, and salt in a large bowl. Make an indention in the middle and pour in water, oil, and vanilla extract. Mix everything well into a smooth batter. Pour batter into prepared baking dish. Bake in the preheated oven until the surface is no longer shiny and a toothpick inserted into the center comes out clean, 30 to 40 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely. Cut brownies into pointy triangles. Garnish each with pomegranate seeds and place a star-shaped candy on top.
Bring a large pot of lightly salted water to a boil. Cook tortellini in the boiling water until tender yet firm to the bite, 2 to 3 minutes; drain. Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant and tender, 1 to 2 minutes. Add shrimp and cook until heated through, 2 to 3 minutes. Mix tortellini into shrimp mixture, remove skillet from heat, and cool until easily handled. Thread tortellini, shrimp, tortellini, shrimp, and tortellini onto a skewer, ending with a tomato. Repeat with remaining ingredients. Mix sour cream and ranch dressing mix together in a bowl; serve with skewers.
Heat oil over medium-high heat in a large, deep saute pan until shimmering. Add turnips, then onion; saute, stirring very little at first, then more frequently, until vegetables start to turn golden brown, 7 to 8 minutes. Reduce heat to low and add butter, sugar and garlic; continue cooking until all vegetables are a rich spotty caramel color, about 10 minutes longer. Add paprika, thyme and cayenne pepper; continue to saute until fragrant, 30 seconds to 1 minute longer. Add broth; bring to a simmer over medium-high heat. Reduce heat to low and simmer, partially covered, until turnips are tender, about 10 minutes. Using an immersion blender or traditional blender, puree until very smooth, 30 seconds to 1 minute. (If using a traditional blender, vent it either by removing the lid's pop-out center or by lifting one edge of the lid. Drape the blender canister with a kitchen towel. To 'clean' the canister, pour in a little half-and-half, blend briefly, then add to the soup.) Return to pan (or a soup pot); add enough half-and-half so the mixture is souplike, yet thick enough to float garnish. Taste, and add salt and pepper if needed. Heat through, ladle into bowls, garnish and serve.
Trim the dry top off 12 of the cupcakes and crumble the soft cake interiors into a bowl. Add about 5 ounces of vanilla icing and mix well. Add more frosting if needed to bring the mixture together into a ball so that it can be easily shaped. Cover bowl and chill cake mixture in the fridge for 20 minutes. Frost remaining 12 cupcakes with a thin layer of white vanilla frosting. Remove cake mixture and roll with wet hands into 2 different sized balls for the snowmen's torsos and heads, 12 bigger balls and 12 smaller balls. Stick a small ball on top of a big ball to make the snowman, using some frosting if the balls are not very sticky. Place snowmen onto frosted cupcakes. Cut black licorice laces into small squares for the eyes and mouth using scissors and attach them with the tip of a knife to the head. Mix white fondant with orange food coloring to turn it orange and make little carrot noses out of the orange fondant. Press into the snowman faces. Attach 2 dark colored candy-coated milk chocolate pieces into the torso and cupcake as buttons. Attach 2 candy-coated milk chocolate pieces on either side of the head and connect them with a piece of black licorice for the earmuffs. Cut red licorice laces into 2 1/2-inch long pieces and wrap around the snowman's neck as a scarf.
In a large bowl combine yeast and warm water. Stir until yeast is dissolved. Add Herman Sweet Sourdough Starter, flour, salt, and oil. Mix well. Shape into 16 rolls. Place in a greased 8x8 inch pan. Let stand for 30 to 40 minutes. Bake in a 350 degree F (175 degree C) oven for 20 minutes, or until brown.
Preheat an oven to 350 degrees F (175 degrees C). Grease an 8-inch baking pan. Beat egg and 1/2 cup sugar together in a bowl. Mix in flour, vinegar, apricot jam, baking powder, baking soda, and salt. Add milk gradually, mixing well. Pour into the prepared baking dish. Bake in the preheated oven until set, about 45 minutes. Dissolve 1/2 cup sugar in boiling water. Add evaporated milk, melted butter, and vanilla extract. Mix well; pour over baked pudding. Wait until sauce is absorbed before serving, about 5 minutes.
Preheat oven to 375 degrees. Wash and scrub the beets. Pat dry. Place on large piece of aluminum foil. Lightly coat with olive oil. Add dash of salt and pepper. For even roasting, wrap foil over, covering beets completely, and crimp ends. Roast until cooked through, 30 to 50 minutes. Remove, uncover and let cool. Do not discard oil in the foil; you can use this later as dressing. Cut the avocados in half lengthwise and remove the pit and skin. Place flat side down on cutting board. Slice horizontally. Squeeze lemon juice on to prevent browning. Cut Granny Smith same way, but leave skin on. Squeeze lemon juice on to prevent browning. When the beets are cool enough to handle, slip their peels off using your fingers or a paring knife. Slice crosswise. Stack on plate alternating beets, apples and avocados. Sprinkle crumbled goat cheese over top. Garnish with parsley and pine nuts if desired. Drizzle the used olive oil from roasting and the rest of the olive oil and season with salt and pepper.
Melt butter in a medium-size skillet over medium heat. Saute onions until soft; stir in jalapenos, ketchup, sugar and liquid smoke. Bring to a boil then reduce heat to medium-low and simmer for an hour or until sauce has thickened to desired consistency. Smoke pork shoulder in a hot smoker for 3 to 5 hours at 210 degrees F (internal meat temperature of 150 degrees F). Remove, and wrap in aluminum foil. Refrigerate overnight. Remove excess fat from pork. Using two forks, shred remaining meat into a large bowl. Mix in barbecue sauce. Brown 2 slices of buttered sourdough bread in a skillet or griddle over medium heat. Place a slice of cheese on each slice. Top with ? of pulled pork mixture, a second slice of cheese and another slice of bread. Turn sandwich over when bottom slice has browned and brown the other side.
Stir cooked rice, cranberries, hazelnuts, and maple syrup together in a heavy saucepan. Put saucepan over medium-high heat and cook until the mixture is heated through, about 3 minutes. Pour cream over the rice mixture; stir. Continue cooking until the cream is heated, about 2 minutes.
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 cauliflower, cover, and steam until tender, about 5 minutes. Mix cauliflower, eggs, mayonnaise, dill pickle relish, green onion, mustard, salt, and pepper together in a bowl.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir in taco seasoning. Preheat oven to 350 degrees F (175 degrees C). Spray an 8x10-inch baking dish with cooking spray. Spread crescent roll dough into the bottom of the prepared baking dish; spoon refried beans onto dough. Layer ground beef over refried beans. Wrap edges of crescent roll dough over ground beef. Bake in the preheated oven until dough is golden brown, 10 to 15 minutes. Sprinkle with Cheddar cheese and lettuce.
Preheat oven to 355 degrees F (180 degrees C). Grease a 9-inch square baking dish. Combine dates, water, 2 tablespoons sugar, and vanilla extract in a saucepan; cook and stir over medium heat until filling mixture forms a paste, about 5 minutes. Add more water if filling gets too thick. Remove saucepan from heat and cool. Place flour in a bowl and rub margarine into flour using your hands until mixture resembles bread crumbs; stir in oats and 3/4 cup sugar. Press 1/2 of the mixture into the prepared baking dish. Spoon filling over over crust, smoothing with the back of the spoon, leaving a thin border between the filling and the edge of the dish. Sprinkle the remaining crumble mixture over filling. Bake in the preheated oven until top is golden brown, 40 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, mix together sugar and margarine. Stir in eggs, vanilla and vinegar. Stir in pecans. Pour into pie shell. Bake in preheated oven for 45 minutes, or until top is lightly browned, and filling is set.
Boil sweet potatoes until tender. Peel and mash until more or less lumpless. Add brown sugar, orange juice and zest, bourbon, butter or margarine, and pumpkin pie spice. Mix well. Spread in shallow dish (10 inch deep dish pie plate works well). Bake 30 minutes in a 350 degree F (175 degrees C) oven. Top with marshmallows and broil very briefly.
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 macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta is tender and has cooked through, about 10 minutes. Drain well in a colander set in the sink. Cook the ground beef in a skillet over medium heat, breaking the meat up as it cooks, until the beef is browned and no longer pink. Drain excess fat. Stir in the cream cheese until melted, then mix in the mushroom soup until thoroughly combined. Stir in milk, about 1/4 cup at a time, until the mixture is the consistency of gravy. Stir in the macaroni, bring to a simmer, and serve.
Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium high heat, cook the ground beef and onion until beef is evenly browned and onion is tender. Prepare the enchilada sauce according to package directions. Pour 1/4 cup of the sauce into the bottom of a 9x13 inch baking dish. On each flour tortilla, place an equal portion of the ground beef mixture and about 1 ounce of Cheddar cheese, reserving at least 1/2 cup of cheese. Then tightly roll the tortillas and place seam side down in the baking dish. Pour the remaining sauce over the top of the enchiladas and sprinkle with the remaining cheese and olives. Bake in a preheated oven for 20 minutes, or until the sauce is bubbly and cheese is thoroughly melted.
In a large bowl, cream together the shortening, butter, and sugar with an electric mixer until fluffy. Add egg, vanilla, orange juice, and red food coloring. Mix until well blended. Sift together the flour, baking powder, and salt. Stir into butter mixture until blended. Chill dough in refrigerator for three hours. Preheat oven to 375 degrees F (190 degrees C). On a floured surface, roll out the dough to 1/4 inch thickness. Cut with a three inch round cookie cutter. Cut cookies in half and place on an ungreased cookie sheet. Press a few chocolate chips into each cookie. Bake in preheated oven for 8 to 10 minutes. Do not brown. Remove from baking sheet and cool on a wire rack. In a small shallow bowl, stir together the egg white and water. Brush the round edge of each cookie with the liquid and roll it in the green sugar. Let cookies dry on wire cooling racks.
Preheat the oven to 400 degrees F (200 degrees C). Unroll the puff pastry sheets, and place flat on a baking sheet. Bake for 15 minutes in the preheated oven, or until puffed and golden brown. Break the puff pastry into pieces, and place in a large bowl. Add the raisins, almonds, pine nuts, pistachios, and coconut, and toss to distribute. Pour into a 9x13 inch glass baking dish, and spread evenly. Pour the milk into a saucepan, and stir in the sugar and vanilla. Heat until hot but not quite boiling. Pour over the mixture in the baking dish. Bake for 15 minutes in the preheated oven. Turn the oven to broil, and broil for 2 minutes to brown the top. Remove from the oven and let stand for 5 minutes. Serve warm.
Bring 1 cup apple cider to a boil in a small saucepan; boil until reduced to 1/4 cup, 20 to 30 minutes. Cool. Beat butter in a bowl with an electric mixer until creamy, 1 to 2 minutes. Add 1 cup white sugar and beat until light and fluffy, 2 to 3 minutes. Beat eggs, 1 at a time, into butter mixture until completely incorporated. Mix buttermilk and reduced cider into butter mixture. Whisk 3 1/2 cups flour, baking powder, baking soda, 1/2 teaspoon cinnamon, salt, and nutmeg together in bowl. Add flour mixture to buttermilk mixture; stir until dough is just combined. Transfer dough to a lightly floured piece of parchment or wax paper. Sprinkle dough with flour. Turn dough over onto a baking sheet and sprinkle with flour. Roll dough to 1/2-inch thickness, sprinkling with more flour as necessary. Transfer dough on the baking sheet to the freezer until slightly hardened, about 20 minutes. Cut cold dough using a 3-inch doughnut cutter. Gather, roll, and cut any dough scraps. Transfer cut doughnuts and doughnut holes to a second, slightly floured, baking sheet. Refrigerate doughnuts for 20 to 30 minutes. Whisk 1 cup white sugar and 1/2 teaspoon cinnamon together in a bowl. Transfer cinnamon sugar to a paper bag. Whisk 1 cup confectioners' sugar and 2 tablespoons apple cider together in another bowl. Whisk 1 1/4 cups confectioners' sugar, maple syrup, and vanilla extract together in a third bowl. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Cook doughnuts and doughnut holes in batches in preheated oil, turning once, until golden brown and cooked through, about 1 minute per side. Set cooked doughnuts on paper towels to drain. Shake warm doughnuts in the paper bag with cinnamon sugar, or pour cider glaze or maple syrup glaze over warm doughnuts.
Drain the canned tomatoes. Stir together the drained tomatoes, garlic, and olive oil in a bowl. Season with salt and pepper.
In a large bowl, cream together 1/2 cup butter or margarine, 1/2 cup peanut butter, white sugar, brown sugar, and vanilla. Add egg and beat well. In another bowl, combine the flour, baking soda, baking powder, and salt. Add these dry ingredients to the creamed mixture. Stir. Add oatmeal and stir. Drop by teaspoons onto greased baking sheet, and press each mound down with a fork to form 1/4 inch thick cookies. Bake at 350 degrees F (175 degrees C) for 10 minutes, or until cookies are a light brown. To Make Filling: Cream 3 tablespoons butter or margarine with the confectioners' sugar, 1/2 cup smooth peanut butter, and the cream. Spread filling onto half of the cooled cookies, then top with the other half to form sandwiches.
Preheat oven to 375 degrees F (190 degrees C.) In a medium bowl, combine the rolled oats, flour, brown sugar and cinnamon. Cut in butter until mixture resembles coarse crumbs. Sprinkle one half of crumb mixture in the bottom of a 9 inch square baking dish. Cover with cherry pie filling. Sprinkle remaining crumb mixture over pie filling. Bake in the preheated oven for 40 minutes, or until topping is golden brown. Serve warm.
Preheat oven to 400 degrees F (200 degrees C). To Make Biscuit Topping: In a medium bowl combine flour, baking powder, baking soda, and 1 tablespoon sugar. Mix well then stir in buttermilk just until all ingredients are moistened and dough forms a ball. Set aside. To Make Berry Filling: In a large saucepan combine honey, 1 tablespoon sugar, cornstarch, cinnamon, water, and lemon juice. Mix until smooth, then add berries. Simmer over medium heat, stirring gently, until thickened (about 10 minutes). Spoon berry mixture into an 8x11 inch nonstick casserole dish. Drop biscuit dough onto berry mixture by tablespoonfuls. Bake in preheated oven for 20 minutes, or until biscuits are lightly browned.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9-inch pie plate with cooking spray. Blend coconut flakes in a food processor until powdery. Place in a bowl; mix in eggs and butter until well combined. Press mixture into the prepared pie plate. Bake in the preheated oven until golden brown, 15 to 20 minutes. Cool before filling.
Gently tenderize steaks with a meat mallet. With a sharp knife, lightly score the meat on one side diagonally. Place steaks in a casserole dish, scored side up, and pour bourbon over them. Rub the brown sugar evenly over each steak. Marinate in refrigerator for 1 to 3 hours. Preheat grill to high heat, and lightly oil grate. Place the steaks on the hot grill, with the sugar side down. Let cook until sugar has caramelized, 3 to 5 minutes, then flip steaks, and finish cooking to desired doneness.
Mix together all ingredients except ribs and scallions. Place rib pieces in resealable plastic bag; pour about 3/4 marinade over ribs. Seal bag and refrigerate for 2 hours or up to overnight. The longer you can marinate, the longer the flavors have time to work into the ribs. Heat oven to 325 degrees F. Remove rib pieces from marinade and place on a large enough piece of aluminum foil to loosely encase ribs. Spoon some of the marinade over the ribs; fold foil over ribs and seal. Place rib package in roasting pan and place in the 325 degree F. oven. Cook until ribs are tender, about 2 hours. Turn oven up to 450 degrees F. Remove ribs from foil and place back on roasting pan, meat side up. Return ribs to oven and roast until nicely browned and glazed. Coat ribs with reserved marinade and sprinkle with scallions. Serve with jasmine rice.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Mix bread crumbs, egg, 1/4 cup minced onion, water chestnuts, 1/4 cup applesauce, Parmesan cheese, 1 tablespoon parsley, 1/2 teaspoon salt, 1/2 teaspoon mustard powder, and poultry seasoning together in a large bowl. Add ground turkey and gently mix together until just-combined. Roll turkey mixture into 1 1/2-inch meatballs and place meatballs on prepared baking sheet. Bake in the preheated oven until cooked through, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Whisk apple jelly, 1 cup applesauce, cider vinegar, 1/2 cup minced onion, ketchup, chili sauce, tomato paste, brown sugar, Dijon mustard, 1 teaspoon dry mustard, and 1/2 teaspoon salt together in a saucepan; bring to a simmer and cook, stirring occasionally, until flavors combine, about 10 minutes. Transfer cooked meatballs to simmering sauce, cover the saucepan with a lid, and simmer until flavors blend, about 10 minutes. Garnish with remaining parsley.
Bring the rice and water to a boil together in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 35 to 40 minutes. When the rice is nearly done cooking, heat the oil in a large skillet over high heat. Cook the onion in the hot oil until softened, 2 to 3 minutes. Add the chicken, garlic, and ginger to the skillet and continue cooking and stirring until the chicken is completely browned, 7 to 10 minutes. Fold the mushrooms, asparagus, bell peppers, and fish sauce into the chicken mixture; continue cooking just until hot, about 5 minutes. Crack the egg, and scramble it into the mixture. Add the basil leaves to the mixture; cook until the leaves wilt slightly, about 30 seconds. Remove pan from heat immediately. Serve over the basmati rice; garnish with the cilantro and sesame seeds and a drizzle of the tamari soy sauce.