HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 2 tablespoons oil in a small skillet over medium-high heat. Add sliced jalapenos; cook and stir until browned and crispy, 3 to 5 minutes. Transfer to a small plate with a slotted spoon. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes. Remove from heat and transfer to a large bowl. Pour melted butter evenly over popcorn. Lightly sprinkle ranch dressing mix over popcorn; mix to combine. Crumble jalapeno slices and mix in.
In a large bowl, combine the flour, salt, and 1 tablespoon sugar. Crumble the yeast into the flour mixture as finely as possible. Cut in shortening until the mixture resembles coarse crumbs. Make a well in the center, and add the eggs. Mix well while gradually adding sour cream. If the dough is too sticky, more flour can be added depending on the size of your eggs. Wrap the dough in a clean dish towel, and hang in very very cold water for one hour while you make the filling. In a saucepan over medium heat, stir together the ground walnuts, 2/3 cup sugar, and milk. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of the mixture dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir constantly to prevent burning. Set aside to cool before using. Preheat the oven to 375 degrees F (190 degrees C). On a sugared surface, roll the dough out to 1/8 inch thickness. Flour will make the cookies tough. Cut into 3x3 inch squares. Place one teaspoon of filling into each square, then fold in half to make a rectangle. Bend the two long ends around to form a horse shoe shape, and place onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until golden brown. Watch the first batch carefully to set the ideal time for your oven, as they do burn quickly. Enjoy a rare treat!
Place the ice cubes into a small cocktail glass. Pour in the Galliano, sour mix, and soda water; stir to combine.
Preheat oven to 325 degrees F (165 degrees C). Line a muffin tin with medium-sized cupcake liners. Combine 3/4 cup butter and 3/4 cup plus 2 tablespoons white sugar in a large bowl; beat with an electric mixer until fluffy. Beat in eggs and 1 teaspoon vanilla extract. Beat in flour gradually. Divide batter evenly among the cupcake liners. Bake in the preheated oven until golden, 15 to 20 minutes. Transfer to a wire rack to cool, about 20 minutes. Beat 1 cup plus 2 1/2 tablespoons confectioners' sugar, 1/4 cup butter, and 1 teaspoon vanilla extract together in a bowl to make buttercream filling. Scoop some of the center out of each cupcake, keeping it in one piece. Fill each hole with raspberry jam. Top cupcakes with buttercream. Cut the scooped-out centers into 2 pieces and position them in the buttercream to look like butterfly wings.
Pour water, apple juice, cider vinegar, molasses, kosher salt, pickling spice, and black peppercorns in a saucepan; bring to a boil, stirring to dissolve salt and molasses. Simmer to blend flavors, about 5 minutes. Pour 2 cups ice into brine and stir to melt ice and cool brine. Place pork loin into a large container and pack 2 more cups ice, or as needed, around the meat. Pour brine over ice and pork, cover, and refrigerate at least 4 hours to overnight. Remove pork roast from brine and place into a slow cooker; pour 2 cups brine over the meat. Discard remaining brine. Spread sauerkraut, onion slices, brown sugar, fennel seeds, and coriander over pork roast. Set cooker on Low and cook for 3 hours. Add carrots to slow cooker and cook 1 more hour; add apples, cranberries, and walnuts and cook until an instant-read meat thermometer inserted into the thickest part of the roast reads 160 degrees F (70 degrees C), about 1 hour more.
Preheat oven to 350 degrees F (175 degrees C). 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 has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. In a large skillet over medium heat, cook and stir the ground beef with onion until the meat is browned, about 10 minutes. Break the meat up into crumbles as it cooks; drain excess grease. Mix in the tomato sauce, diced tomatoes, corn, kidney beans, taco seasoning, and chili seasoning; bring to a boil, reduce heat to a simmer, and cook, stirring occasionally, for about 20 minutes. Whisk the Cheddar cheese soup and milk in a saucepan until smooth, and bring to a simmer over medium-low heat. Whisk in 1 cup of shredded Cheddar cheese, 1/2 cup of sour cream, and garlic powder; season to taste with salt and black pepper. Arrange the cooked macaroni into the bottom of a 10x15-inch baking dish, and mix with the soup mixture. Pour the ground beef chili over the macaroni, and sprinkle with 1 more cup shredded Cheddar cheese and crushed tortilla chips. Bake in the preheated oven until the casserole is hot and bubbling and the cheese topping has melted, 20 to 30 minutes. Serve topped with dollops of sour cream.
Combine pumpkin, cider, apple, applesauce, and pumpkin pie spice in a skillet over medium-low heat. Cook, stirring frequently, until pumpkin-apple butter is thickened, 10 to 12 minutes. Add honey and stevia-sugar blend. Fill blender halfway with pumpkin-apple butter. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a lidded container. Repeat with remaining pumpkin-apple butter.
Place corn on a microwave-safe plate; cover tightly with plastic wrap. Microwave on high power until corn is fully cooked, 8 to 10 minutes. (Leaving plastic wrap in place, corn can be made up to 2 hours ahead.) Mix sour cream, cilantro, chili powder, lime juice, salt and pepper. Cover and chill until ready to serve. (Makes 1/2 cup.) About 10 minutes before serving time, heat butter in a 12-inch skillet over medium to medium-high heat. Add corn and cook, turning with kitchen tongs every few minutes, until golden brown, about 6 minutes. Serve immediately, with sour cream spread passed separately.
Layer yogurt, banana, and blueberries in a blender, respectively. Add as much spinach to blender that will fit; pour in water. Blend on high speed until smooth, adding the remaining spinach if needed. Add ice for a colder and thicker smoothie. Add more water for a thinner smoothie.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. In a medium bowl, stir together the flour, cocoa, sugar and baking soda. Make a well in the center and pour in the oil, water, honey, vanilla and vinegar; mix well. Fold in chocolate chips. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until brownies spring back when lightly touched. Let cool in the pan for at least 10 minutes before cutting into squares.
Cut bottom shell of lobster tails using kitchen shears along each side where it meets the top shell; do not remove the shell at this point. Melt 2 tablespoons butter in a skillet over medium-high heat. Place lobster tails cut side down in the butter. Cook, covered, about 3 minutes. Turn lobster tails over (they are curved so will lean to 1 side); cover and cook 1 minute. Lean them to the other side; cover and cook 1 minute more. Remove from heat. Transfer lobster tails to a bowl. Remove any shell pieces from the skillet. Place 1 tablespoon butter in the skillet over medium heat; add shallots and pinch of salt. Cook and stir until pan starts to deglaze and shallots soften, 3 to 4 minutes. Add mushrooms; cook stir until golden brown, 5 to 6 minutes. Add flour; stir until mushrooms are coated and cook for 2 minutes. Pour in cognac; use a kitchen torch to flame cognac to burn off alcohol. This will take just a few seconds. Add milk; cook and stir until pan is completely deglazed and milk begins to thicken and turn bubbly, about 2 minutes. Remove from heat. Stir in creme fraiche. Let cool. Remove lobster meat from the shell, leaving top shell intact. Remove any bits of bottom shell from the meat. Preheat oven to 450 degrees F (230 degrees C). Line a baking pan with crinkled up foil. Make 4 channel-like indentations in the foil to hold and stabilize the lobster tails as they bake. Slice lobster meat down the middle and check for and remove any dark veins. Chop into 1/2-inch pieces. Transfer meat to a mixing bowl. Add cooled sauce, tarragon, pinch of salt, and cayenne pepper. Stir gently until well blended. Divide mixture among the lobster tail shells; place in prepared foil-lined pan. Sprinkle each lobster tail with about 1/2 teaspoon bread crumbs and 1/2 teaspoon grated cheese. Drizzle melted butter on the stuffed shells. Bake in preheated oven until nicely browned and heated through, about 10 minutes. If you like, you can turn on the broiler and broil 1 minute until tops are golden and crispy.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Season zucchini with sea salt and freshly ground black pepper. Drizzle 2 tablespoons olive oil over the zucchini halves. Bake zucchini in preheated oven until softened, about 10 minutes. Remove to a platter to cool; cut into 2-inch segments, keeping them together to resemble intact halves. Season eggplant slices on both sides with salt and pepper; arrange onto the baking sheet. Bake eggplant for 15 minutes, flip, and continue baking until browned, 15 to 20 minutes more; remove to a cutting board and let cool slightly. Remove and discard skin from eggplant. Chop eggplant flesh and transfer to a large mixing bowl; add tomatoes and garlic. Chop 3/4 cup basil leaves; add to eggplant mixture and season with 1 teaspoon salt and 1/2 teaspoon black pepper. Drizzle 3 tablespoons olive oil over the mixture; toss to coat. Spoon the mixture onto the zucchini halves. Drizzle balsamic vinegar and more olive oil over the stuffed zucchini. Tear remaining basil leaves and sprinkle over the zucchinis.
Place the julienned apple into a bowl with the balsamic vinaigrette. Refrigerate for at least one hour to marinate. Cook bacon in the microwave or in a skillet over medium-high heat until browned. Drain, and crumble. In a salad bowl, combine the blue cheese, pecans, bacon and romaine lettuce, and toss to blend. When ready to serve, pour the apples and dressing over the top.
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Toss red bell pepper, yellow bell pepper, zucchini, mushrooms, and 4 tablespoons olive oil together in a bowl. Season with salt and pepper. Transfer vegetables to the prepared baking sheet in a single layer. Roast in the preheated oven for about 10 minutes. Turn vegetables and roast 10 to 15 minutes more. Meanwhile, bring water to a boil in a saucepan. Add torn kale and cook until just darkened in color, about 1 minute. Drain. Heat remaining olive oil in a frying pan over medium heat. Add garlic and cook for 1 minute. Add drained kale and cook until wilted, 3 to 5 minutes. Remove from heat. Remove bell peppers from the oven and adjust oven temperature to 375 degrees F (190 degrees C). Layer pasta sauce, lasagna noodles, roasted bell pepper mixture, and grated mozzarella cheese into a 9x13-inch baking pan. Add another layer of noodles, pasta sauce, kale, and sliced bocconcini cheese. Continue layers until ingredients are used up, being sure to place noodle layers and sauce next to each other to prevent dry noodles. Bake lasagna in the hot oven until bubbling and noodles are soft, about 45 minutes. Let cool 20 to 30 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine beef, bread crumbs, egg, mustard, salt and pepper; mix well. On a sheet of waxed paper, pat out beef mixture into a large rectangle. Cover the surface with slices of cheese. Starting with the short side of the rectangle, roll up and remove waxed paper simultaneously. Place in a shallow baking dish. In a small bowl, mix together ketchup, water, and Worcestershire sauce; pour over beef. Bake in preheated oven for 1 hour and 10 minutes.
Heat the olive oil in a large skillet over medium-high heat. Cook and stir the asparagus in the hot oil until tender, about 5 minutes. Pour in the lemon juice, and season to taste with salt and pepper. Place the asparagus into a serving dish, and sprinkle with Parmesan cheese to serve.
Preheat an oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray. Break matzo sheets in half and run under warm water to soften. Pour tomato sauce into bowl, and season with salt and pepper. Coat the bottom of the prepared pan with some of the tomato sauce, then begin layering with the softened matzo sheet, Swiss cheese, mozzarella cheese, and tomato sauce. Continue layering until the cheeses are used up, finishing with a layer of matzo. Top with the remaining tomato sauce, and sprinkle with Parmesan cheese and oregano. Bake in the preheated oven until the cheese is melted, 25 to 30 minutes.
Allow the steaks to come to room temperature. Stir together 2 tablespoons of olive oil, cayenne pepper, black pepper, ground paprika, salt, mustard powder, and garlic powder in a small bowl to make a paste. Prick steaks all over with a fork and rub them well with the spice rub paste, working the rub into the meat. Heat a large, heavy skillet over high heat and add the remaining 3 tablespoons of olive oil. Heat oil until it just begins to smoke and quickly sear the steaks until the outside has browned but the center is still blood red and just warmed, 2-3 minutes per side. An instant-read thermometer inserted into the center should read 115 degrees F (46 degrees C). Remove steaks from skillet with tongs. Pour the dry red wine 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. Stir in the sliced portobello mushrooms, and cook and stir until mushrooms are cooked and have released their liquid, about 5 minutes. Return steaks to the skillet on top of the mushroom-wine sauce. Reduce heat to LOW and cook until sauce reduces and thickens, about 5 minutes. Remove steaks to serving platter and pour mushroom sauce over steaks to serve.
Bring a pot of water to boil, add carrots and boil until the carrots are just tender, approximately 10 minutes. Drain well. In a mixing bowl combine the celery, green pepper, carrots and onion. Bring tomato soup, oil, vinegar and sugar to a boil. Stir well. Remove the mixture from the heat and let cool, 10 to 15 minutes. Pour the mixture over the vegetables, mix until all of the vegetables are coated. Marinate this salad overnight before serving.
Place bacon in a large skillet; cook and stir over medium-high heat until evenly browned, about 10 minutes. Add mushrooms, green bell pepper, onion, and garlic; cook and stir until mushrooms are softened, about 10 minutes. Remove skillet from heat. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place 1 round steak between 2 pieces of plastic wrap on a flat work surface. Pound steak using a meat tenderizer until flattened. Repeat with remaining steaks. Pour Montreal steak seasoning into a shallow bowl. Press 1 side of each steak into the seasoning and lay seasoning-side down on a cutting board. Spoon some of the mushroom mixture down the center of each steak. Roll up steaks and secure with toothpicks. Cook on the preheated grill, turning occasionally, until cooked to desired doneness, about 35 minutes. Remove toothpicks before serving.
In a blender or food processor combine garbanzo beans, garlic, cumin, salt and olive oil. Blend on low speed, gradually adding reserved bean liquid, until desired consistency is achieved.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook spaghetti in boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes. Drain. Heat a large skillet over medium heat; cook and stir beef and onion until meat is browned and onions are soft and translucent, about 7 minutes. Drain. Stir in spaghetti sauce and seasoned salt. Whisk eggs, Parmesan cheese, and butter in a large bowl. Mix in spaghetti to egg mixture and toss to coat. Place half the spaghetti mixture into baking dish. Top with half the cottage cheese, mozzarella, and meat sauce. Repeat layers. Cover with aluminum foil. Bake in preheated oven for 40 minutes. Remove foil and continue to bake until the cheese is melted and lightly browned, 20 to 25 minutes longer.
Heat olive oil in a saucepan over medium heat and cook onion, turmeric, and cardamom, stirring constantly, until soft and translucent, about 5 minutes. Add rice and mix well. Pour chicken broth into the saucepan, stir, and bring to a boil. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 17 minutes. Toast pistachios in a dry skillet until fragrant, 3 to 5 minutes; remove from skillet and coarsely chop. Place golden raisins in a bowl and cover with boiling water. Soak for 1 minute and drain well. Remove rice from heat and allow to stand, covered, for 5 minutes. Fluff with a fork. Mix in pistachios, raisins, and green onions; season with salt.
Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray. Spread crushed chips out into the bottom of the prepared baking dish. Stir chicken, 1 cup Mexican cheese blend, salsa, cream of mushroom soup, cream of chicken soup, and sour cream together in a bowl. Pour chicken mixture over crushed chips into the baking dish. Bake in the preheated oven for 20 minutes. Spread remaining 1 cup cheese over the casserole and bake until cheese is melted and bubbling, about 5 minutes more.
Preheat oven to 210 degrees F (100 degrees C). Cover the bottom of a roasting pan with a layer of kosher salt. Place the roast, bone side down, on the salt. Season the meat with the ground black pepper and seasoning salt, then cover completely with kosher salt. Roast in preheated oven for 4 to 5 hours, or until the internal temperature of the meat reaches 145 degrees F (63 degrees C). Remove from oven and let rest for 30 minutes. This sets the juices and makes the roast easier to carve. (Note: Be sure to remove all the salt from the roast before serving.)
Combine 2 cups water and cinnamon in a saucepan over medium-high heat. Bring to a boil; let boil for 7 minutes. Drop in chocolate tablet and stir until dissolved, 5 to 6 minutes. Reduce heat to medium and cook for 2 minutes more. Combine cornstarch and cold water in a small container with a lid; shake until mixed well. Stir evaporated milk and sugar into the chocolate mixture in the saucepan. Add cornstarch mixture and stir well. Increase heat to a simmer and cook until slightly thickened, about 3 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grind 2 1/2 cups oats and hemp together in a food processor. Transfer to a large bowl. Add 3 cups flour, brown sugar, salt, cinnamon, baking soda, and allspice. Rub in butter and coconut oil by hand until mixture forms crumbs the size of frozen peas. Add water to the bowl with the oat mixture. Knead until dough is uniform and moist, adding a small amount of additional water if necessary. Turn dough out onto a surface dusted with 1 tablespoon flour and 1 tablespoon oats. Pat down to about 1 1/2-inch thickness. Cut cakes into desired shapes and place on a baking sheet. Bake in the preheated oven until cakes are dry and firm, 16 to 20 minutes.
Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Place Brussels sprouts and butternut squash in a single layer on the baking sheet. Drizzle with olive oil and sprinkle with garlic powder, smoked paprika, salt, and black pepper. Roast in the preheated oven until golden and crispy, about 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish with cooking spray. Stir ground beef, onion, oats, Cheddar cheese, milk, egg, and salt together in a bowl; mix well. Divide meat mixture into 8 equal portions and form each into a loaf shape. Place loaves in prepared baking dish. Stir ketchup, brown sugar, and mustard together in a bowl until smooth. Spread ketchup mixture over meat loaves. Bake in the preheated oven until no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Heat olive oil in a large pot over medium-high heat. Cook and stir onion, celery, green bell pepper, and red bell pepper in the hot oil until softened, about 5 minutes. Stir garlic, cayenne pepper, and diced andouille sausage into the onion mixture; continue to cook and stir until the sausage is hot, 1 to 2 minutes more. Fold corn kernels and bay leaves into the sausage mixture; season with thyme. Allow the mixture to simmer until the corn is warmed, about 1 minute. Pour chicken broth into the pot; bring the mixture to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, about 30 minutes. Stir potatoes and heavy cream to the pot, place a cover on the pot, and continue cooking at a simmer until the potatoes are tender, about 20 minutes. Season the chowder with salt and black pepper. Remove and discard the bay leaves. Garnish with cilantro to serve.
Cook bacon in a large skillet over medium-high heat until evenly browned, about 5 minutes per side. Transfer to a plate lined with paper towel to drain and cool. Cook sausage links in the same skillet until no longer pink in the center, 7 to 10 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Transfer to plate with the bacon to cool and drain. Drain most of the grease from the skillet and return to medium heat. Cook and stir eggs until scrambled and no longer wet, about 5 minutes; season with salt and pepper. Preheat oven to 350 degrees F (175 degrees C). Roll crescent roll dough out to cover bottom of a 9x13-inch baking dish. Bake dough until golden brown, about 10 minutes. Spread salsa in a layer onto the baked dough; top with the scrambled eggs. Crumble the bacon and sprinkle over the eggs. Slice sausage links and scatter evenly among the bacon crumbles. Top the entire pizza with Cheddar cheese. Bake in oven until cheese is melted and beginning to brown, about 10 minutes. Allow to cool 10 minutes before cutting to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking dish. In a small bowl, mix the sugar, cocoa powder, cinnamon, and salt. In a medium bowl, whisk together the eggs, milk, vanilla, and vegetable oil. Add the sugar mixture to wet ingredients and stir until combined. Cover the bottom of the prepared baking dish with an even layer of the crumbled biscuits. Pour the liquid mixture evenly over the biscuits. Press down onto the biscuits with the back of a large spoon to moisten them. Place the 8x8 inch baking dish into a larger high sided baking dish. Place dish on oven rack. Pour boiling water halfway up the sides of the 8x8 inch dish. Bake in preheated oven for 45 minutes, or until pudding is set.
Preheat oven to 325 degrees F (170 degrees C). Cream together the butter or margarine and sugars. Stir in egg, oil, vanilla, baking soda and flour. Mix until well blended. Stir in the rest of the ingredients. Drop on cookie sheets. If desired, sprinkle with sugar before baking. Bake for 12 - 15 minutes.