HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line a 4-6 quart slow cooker with a Reynolds(R) Slow Cooker Liner. Trim any large pieces of fat from chicken thighs. Season chicken with half the salt and pepper; add to slow cooker. Add onion, garlic, jalapeno, orange juice, lime juice, soy sauce, cumin, and the remaining salt and pepper to slow cooker. Stir gently with a wooden or silicon spoon to combine. Cover and cook on high setting for 2 to 3 hours or low-heat setting for 4 to5 hours, until chicken is done. Carefully remove lid to allow steam to escape. Use slotted spoon to transfer chicken to a large bowl or cutting board. Shred into bite-size chunks. The chicken should easily shred when it is cooked through. Ladle out some of the juices from the slow cooker, leaving enough to mix with shredded chicken. Spoon shredded chicken back into lined slow cooker. Season to taste with additional salt, pepper, and cumin, if necessary. Warm tortillas in oven or on stove top. To serve, top each tortilla with shredded chicken, diced red onion, chopped cilantro, and a squeeze of fresh lime juice.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Combine tahini, yogurt, sugar, egg, and milk in a medium bowl; mix until smooth. Combine melted butter and sugar in a bowl and mix until well combined. Whisk in eggs one at a time, beating well after each addition. Combine flour, cocoa powder, cinnamon, baking powder, and salt in a bowl. Gently mix into the butter mixture until batter is thick and smooth. Remove 1 cup of the batter and set aside. Spread remaining batter into the prepared baking pan. Pour tahini mixture on top and spread all the way to the edges of the pan. Drop small teaspoonfuls of the reserved batter evenly over the tahini mixture. Gently swirl a knife through the tahini layer to create a marbled effect. Bake in the preheated oven until a skewer inserted in the center comes out almost clean, 35 to 40 minutes. Remove from oven and cool completely before slicing into squares.
Rinse seaweed; soak in a bowl with water until softened, about 6 minutes. Drain seaweed; toss with 1 teaspoon of the sesame oil and ginger in a large bowl. Soak kale in a bowl with water to loosen dirt; rinse thoroughly. Chop kale into 1-inch strips. Heat 2 teaspoons of the sesame oil in a large skillet over medium heat. Add garlic; cook until fragrant, about 1 minute. Add seaweed mixture; cook until softened, about 1 minute more. Transfer seaweed mixture back to large bowl. Return skillet to heat; heat 1 tablespoon sesame oil. Add kale and liquid amino acid; toss to combine. Cover skillet and reduce heat to low. Cook until kale is just wilted, 5 to 10 minutes. Remove cover; cook and stir until excess moisture evaporates, about 1 minute more. Add kale to seaweed mixture; toss to combine. Garnish with toasted sesame seeds. Refrigerate until chilled, 10 to 20 minutes.
Stir butter and garlic in stockpot over medium heat until butter begins to brown. Remove garlic and discard. Stir shallots into browned butter. Cook and stir until translucent, 5 to 7 minutes. Pour sherry over shallots in the stockpot and bring to a boil while scraping any browned bits off of the bottom of the pot. Simmer until liquid is reduced by half, 3 to 5 minutes. Pour reserved oyster liquor, milk, and cream into the stockpot; bring mixture to a simmer. Reduce heat to medium-low and stir in oysters; cook until oyster edges begin to ruffle, about 3 minutes. Remove from heat. Stir in parsley; season with sea salt to taste. Ladle into bowls and garnish with sweet paprika and oyster crackers.
Place potatoes in a large saucepan with enough water to cover, and bring to a boil over high heat. Reduce heat to medium low, cover and simmer until potatoes are tender. Drain and cool; cut into 1-inch cubes. In a large bowl, combine potatoes with onion, celery, roasted red pepper, pepperoncini and eggs. In a small bowl, mix mayonnaise, sour cream, pickle relish, Dijon and yellow mustards, garlic, dill, parsley and red pepper flakes. Pour mixture over potatoes and stir gently to combine. Season to taste with salt and pepper. Cover and chill for 2 hours before serving.
Place chopped pears into a large pot, and pour pineapple juice over them to prevent them from browning. Stir in sugar, and bring to a boil over medium-high heat. Stir frequently to prevent scorching. When the pears are at a full boil, reduce heat to medium, and cook until the mixture is the color and texture of honey. The longer you cook it, the thicker it gets. Cooking time is usually 2 to 3 hours. Ladle into hot sterile jars, filling to within 1/4 inch of the top. Wipe rims with a clean damp cloth, and seal jars with lids and rings. Process in a boiling water canner for 10 minutes, or the amount of time recommended by your local extension for your area.
Place rice in a medium-size mixing bowl. Mix pickles, olives, onion, salt, green pepper, raisins and tomato juice into the rice. Stir well and let mixture stand 5 minutes. Mix shrimp and mayonnaise into the mixture, toss lightly and serve.
Season roast with salt, pepper, and garlic powder. Heat a skillet over medium-high heat. Cook roast in hot skillet until browned on all sides, 3 to 5 minutes per side. Place roast in a slow cooker and scatter onion slices around roast. Pour vinegar over the roast and onions. Cook roast in the slow cooker set to Low until tender and falling apart, 6 to 8 hours. Shred meat and return to slow cooker with juices.
Preheat oven to 350 degrees F (175 degrees C). Sift the flour, baking soda, salt, cinnamon and nutmeg into a large bowl. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9x5 inch loaf pan and smooth the top. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the center comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper muffin liners. Beat white cake mix, 3/4 cup pink lemonade concentrate, water, vegetable oil, egg whites, and 4 drops red food coloring together in a bowl with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until batter is smooth, about 1 minute more. Pour batter into prepared muffin cups. Bake cupcakes in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean, about 25 minutes. Transfer cupcakes to wire racks to cool completely. Beat confectioners' sugar, butter, 1/4 cup pink lemonade concentrate, and yellow food coloring together in a bowl with an electric mixer until frosting is light and the desired consistency. Spread frosting onto cooled cupcakes.
Reserve 1/2 teaspoon of lemon juice. Whisk the rest with brown sugar and vinegar until sugar dissolves. Add olive oil, honey, 1 pinch salt, and mustard. Whisk until dressing is thoroughly emulsified; set aside. Line a baking sheet with parchment paper. Mix white sugar and water in a saucepan over medium-high heat. Heat, without stirring, until sugar has melted and is just beginning to change color, 2 to 3 minutes. Add walnuts and stir to coat; turn mixture out onto the parchment paper. Season lightly with salt and allow to cool. Fill a medium-sized pot with enough water to submerge peach. Bring to a boil; add peach. Boil for 1 minute and turn off heat. Let sit for another minute; remove peach from water with a spider or slotted spoon. Place onto a folded towel to cool. Cut each avocado half into 8 slices using a small knife. Carefully remove skin. Brush avocado slices with the reserved lemon juice. Peel the loosened skin from the peach, taking care not to squash the flesh, and discard. Cut into 16 even slices. Carefully pry out 1 slice; remove the remaining slices from the pit. Trim away any hard bits of the stone that adhere to the center of the slices. Crack and separate any of the cooled candied walnuts that have stuck together. Toss them with the crumbled blue cheese. Divide spinach over 4 salad plates. Arrange peach and avocado on top in alternating and partially overlapping slices, forming a ring. Spoon the blue cheese-walnut mixture into the middle of each ring. Drizzle the dressing over the salads.
Line a baking sheet with parchment paper. Heat brown sugar in a saucepan over medium-low heat until melted; stir in walnuts and sesame seeds until walnuts are coated with sugar and sesame seeds. Transfer coated walnuts to the prepared baking sheet; set aside until cooled. Mix coated walnuts, pumpkin seeds, sunflower seeds, and cranberries together in a bowl.
In a large pot over medium heat, heat the olive oil, and cook the skinned bratwurst until browned, breaking the sausage up into chunks as it cooks, about 10 minutes. Stir in the onions and garlic, and cook until the onions are translucent, about 5 more minutes. Mix in fennel seed and sauerkraut with juice, and allow the mixture to pan-fry for 2 minutes without stirring. Mix in the rice and soup base, and stir until the rice is colored and the soup base is incorporated, about 2 more minutes. Stir in water, black pepper, and raisins, and bring to a boil; cook for 5 minutes, stirring frequently. Reduce heat to a simmer, and cook until rice is tender and almost all the water has absorbed, about 30 minutes.
Stir together the sugar, vinegar, and oil in a large bowl until the sugar has dissolved. Stir in the corn, cucumber, mint, and sun-dried tomatoes. Cover, and refrigerate for 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet. Bake pecans in the preheated oven until lightly toasted, 6 to 8 minutes. Cool to room temperature. Bring sugar, light corn syrup, and dark corn syrup to a boil in a saucepan; boil for 2 minutes. Remove from heat and cool slightly, about 10 minutes. Whisk eggs in a large bowl until frothy. Add syrup mixture slowly, whisking constantly to prevent eggs from curdling. Whisk in butter, vanilla extract, and salt until batter is smooth. Spray 8 small jars with cooking spray. Press pieces of pie crust dough into bottom and sides of jars. Add a layer of toasted pecans to each jar. Spoon in batter, leaving 1/4 inch rim at top. Bake in preheated oven until darkened on the top, about 40 minutes. Cool to room temperature before serving.
Preheat grill for medium heat and lightly oil the grate. Season salmon fillets with salt. Place salmon on the preheated grill; cook salmon for 6 to 8 minutes per side, or until the fish flakes easily with a fork. Combine water, rice vinegar, brown sugar, chile paste, ginger, garlic, and soy sauce in a small saucepan over medium heat. Bring mixture to a boil, reduce heat to medium and simmer until barely thickened, about 2 minutes. Sprinkle basil on top of salmon; spoon glaze over basil.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x11-inch baking pan. Place hot cocoa mix and butter in a large microwave-safe bowl; microwave until butter is mostly melted, about 3 minutes. Stir well. Add sugar, eggs, and vanilla extract and mix thoroughly. Add milk; mix until batter is thick and creamy. Mix in flour. Bake in the preheated oven in 5 to 10 minute increments until set and sticky in texture, 25 to 65 minutes. Let cool for 10 minutes before cutting into bars.
In a 4-quart pan, add 1 tablespoon of the oil , and heat over high heat. When oil is hot, add 1/2 cup of popping corn. Keep pan moving constantly. When corn stops popping, remove from heat. Spread freshly popped corn on a large shallow sheet pan. Put it in a very slow oven, 250 degrees F (120 degrees C), to keep warm and crisp. Place popped corn in oven to keep warm. Repeat until all corn has been popped, for a total of 5 quarts popped corn. Cook and stir peanuts in 2 tablespoons of butter or margarine, about 5 minutes. Drain on paper towel and sprinkle with salt. Fold peanuts into popped corn. Combine butter, brown sugar, corn syrup, and salt in a heavy 2 quart saucepan. Place over medium heat, stirring until sugar dissolves. Continue to boil to the firm ball stage, 248 degrees F (118 degrees C), about 5 minutes. Remove from heat and stir in baking soda. Syrup will foam. Take popped corn from oven and pour hot caramel mixture over it in a fine stream. Stir to mix well. Return to oven for 45 to 50 minutes, stirring every 15 minutes. Cool and serve, or store. Store in an airtight container and set in a cool place.
Combine flour, salt, and baking powder. Stir in 1 1/2 cups lukewarm water. Knead until soft but not sticky. Shape dough into balls about 3 inches in diameter. Flatten into patties 1/2 inch thick, and make a small hole in the center of each patty. Fry one at a time in 1 inch of hot shortening, turning to brown on both sides. Drain on paper towels.
Melt the butter in a large pot over medium low heat. Add the onions and saute for 10 minutes, or until onion is translucent. Add the celery and the water. Cover and bring to a boil, then reduce heat to low and simmer for 30 minutes, or until celery is soft. Add 2 1/2 ounces of the Stilton cheese to the soup and mix well. Puree the soup in small batches in a blender or food processor and transfer it to a clean pot. Season with freshly ground pepper and salt to taste. Stilton can be very salty, so beware! Pour into individual bowls, sprinkle with the remaining cheese and garnish with the watercress.
Cream together shortening and sugars, blend in eggs and vanilla. Mix in flour, oats, baking powder, and salt. Stir in chips and nuts. Spread into a 9 x 13 pan. Bake at 350 degrees F (175 degrees C) for 25-30 minutes.
Heat oven to 350 degrees F. Cook and stir bacon in large skillet on medium heat 10 min. or until crisp. Remove bacon from skillet with slotted spoon; drain on paper towels. Discard all but 2 Tbsp. drippings from skillet. Add potatoes, mushrooms, peppers and onions to reserved drippings in skillet; cook 10 min. or until peppers and onions are crisp-tender, stirring occasionally. Stir in VELVEETA. Spoon into 13x9-inch baking dish sprayed with cooking spray. Whisk eggs and sour cream in medium bowl until blended; stir in bacon. Pour over vegetable mixture. Bake 40 min. or until center is set and casserole is heated through.
In a blender, combine ice cream, milk, vanilla, hot chocolate mix and instant coffee. Blend until smooth. Pour into glasses and serve.
In a large bowl, whip cream until stiff peaks form. Fold the mascarpone gently into the whipped cream, until well incorporated. Set aside. Place half of the strawberries into the blender pitcher. Blend until smooth. Mix the remaining whole berries with the pureed strawberries in a large bowl. Layer 1/3 of the angel food cake cubes in the bottom of a trifle or serving dish. Cover with 1/3 of the strawberries and blueberries and gently spoon 1/3 of the cream mixture over the fruit. Repeat the layers twice, ending with the cream mixture. Chill until ready to serve. When ready to serve, run a vegetable peeler over the edge of the dark chocolate bar, letting the curls fall onto the top of the dessert.
In a large bowl, stir together flour and salt. Add shortening, 4 beaten eggs, evaporated milk, yeast and 1/4 cup sugar. Mix as much as you can in the bowl, then turn out onto a floured surface and knead until smooth, about 5 minutes. Place into an oiled bowl, cover and chill overnight. To make the filling: Melt margarine and stir in sugar. Mix in the cinnamon and walnuts; remove from heat and set aside to cool. When the nuts are cooled, stir in the egg and just enough of the milk to moisten the filling. Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Roll out dough to 1/4 inch in thickness. Sprinkle some of the remaining sugar over the dough. Cut into small triangles about 3 inches long and 2 inches at the base. Put a teaspoon of filling at the base of the triangle and roll towards the point. Roll in sugar and place 2 inches apart onto the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch tube pan. In a large bowl, cream 1 cup butter, shortening, brown sugar, and white sugar. Add eggs, one at a time, beating well after each addition. Sift together flour, baking powder, and salt, and add alternately with milk to the creamed mixture. Stir in 1 teaspoon vanilla and 1 cup black walnuts. Pour batter into prepared pan. Bake in the preheated oven for 80 to 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. In a mixing bowl, cream together cream cheese and 1/4 cup butter. Add confectioners' sugar, beat well. Stir in 1 teaspoon vanilla. Frost cooled cake, and sprinkle with 1/2 cup nuts.
Preheat oven to 450 degrees F (230 degrees C). Cook and stir bacon in a 9-inch cast-iron skillet over medium-high heat until browned, about 10 minutes. Remove and chop bacon, leaving 1 tablespoon of bacon drippings in skillet. Whisk cornmeal, salt, and baking soda in a bowl. Stir sweet potato, buttermilk, and eggs together in a separate bowl until thoroughly combined. Stir sweet potato mixture into dry ingredients and mix chopped bacon into batter. Pour batter into the cast-iron skillet. Bake corn bread in the preheated oven until browned and bread feels firm to the touch, about 30 minutes. Turn corn bread onto a serving plate and cut into wedges for serving.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl; add flaked tuna, feta cheese, red onion, dill, red pepper flakes, lemon zest, and lemon juice to the bowl and toss.
Beat egg whites until stiff. Add salt and beat. Add brown sugar gradually. Sprinkle flour over pecans and add to mixture. Add vanilla. Drop by teaspoon onto greased cookie sheet. (Use low fat, non-stick spray for less fat). Bake at 275 degrees F (135 degrees C) for 12 - 15 minutes.
Mix the yogurt, parsley, garlic, thyme, marjoram, chervil, and black pepper together in a medium-sized bowl. Chill until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch square pans. Beat eggs in mixing bowl until frothy. Gradually beat in 1 cup sugar. Beat until light colored and thick. In another bowl, mix flour, baking powder, and salt together. Fold into egg mixture. Into hot milk, stir vanilla and butter until melted. Fold milk mixture into batter. Divide batter in 3 equal parts into separate bowls. Add a few drops of red food colouring onto one batter. Stir to mix. Spread into a prepared pan. Add a few drops of yellow food colouring into another batter. Stir to mix. Spread into a prepared pan. Add a few drops of green food coloring into remaining batter. Stir to mix. Spread into remaining pan. To summarize, make three different coloured batters, and pour each into a prepared pan. Bake in oven for about 10 to 15 minutes until an inserted wooden pick comes out clean. Let stand 8 to 10 minutes. Turn out onto racks to cool. Trim cake layers of rough edges. Cut each layer into 2 even layers. Mash apple or crabapple jelly with fork. Spread some over 1 pink layer on tray. Spread 1 green layer with jelly, and place on top. Spread yellow layer with jelly, and place on top of green strip. Repeat with remaining 3 layers in same order, making 6 layers. Spread jelly on top and sides if preferred, but it is not necessary. Trim edges if needed. To Make Strawberry Fluff: Place 1 egg white, 1/2 cup sugar, thawed strawberries, and 1/8 teaspoon salt into top of double boiler. Beat with electric beater to mix well. Place over rapidly boiling water. Continue beating while it cooks until stiff peaks form when beater is lifted. Remove frosting from heat, and spread over cake.
Peel and core the apples. Slice thinly. Combine 1 1/2 c apple juice, candies, food coloring, vanilla, and apples in a saucepan. Bring to a boil. Simmer until apples are tender, stirring frequently. Combine remaining 1/4 cup apple juice and corn starch; stir into apple mixture, and cook until thickened. Remove from heat, and let cool. Spread apple mixture into pie shell, and chill for several hours. Before serving, top with whipped topping and sprinkle with cinnamon if desired.
Top each cracker with 1 EACH cheese slice and basil leaf. Add 1 tomato half to each for the lady bug's body, 1 olive piece for the head and 2 green onion strips for the antennae. Brush with balsamic glaze; sprinkle with sesame seed.
Preheat oven to 400 degrees F (200 degrees C). Sprinkle chicken with salt and ground black pepper. Wrap in aluminum foil and place on a baking sheet. Place butternut squash pieces cut-side down in a 9x13-inch baking dish. Add about 1/2-inch water to the dish and cover with aluminum foil. Bake chicken and squash in the preheated oven until butternut squash is tender and chicken breasts are no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center of the chicken should read at least 165 degrees F (74 degrees C). Heat oil in a skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Scoop cooked squash flesh into a large pot. Pour in chicken broth and mash together until smooth using an immersion blender or potato masher. Cube cooked chicken and add to the pot. Stir in onion, garlic, canned tomatoes, quinoa, oregano, and 1/2 teaspoon salt. Bring soup to a gentle boil; reduce heat and simmer until quinoa is tender and flavors are well-blended, about 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Place the chicken breasts into a saucepan and fill with enough water to cover. Bring to a boil, then simmer over medium heat until chicken is tender enough to be pulled apart with a fork. Drain and cool until cool enough to touch. Shred or chop chicken and place in a 1 to 2 quart casserole. Mix the cream cheese into the chicken until well blended, then stir in the ranch dressing and hot sauce. Top with Cheddar cheese. Bake uncovered for 20 minutes in the preheated oven, until cheese is browned and the sauce is bubbly.
Melt white chocolate in a double boiler, spread evenly over the bottoms of the cookies. Break up the milk chocolate bar into 10 pieces, and place 1 piece onto the white chocolate side of 10 cookies. Place the marshmallows on top of the milk chocolate. Top with the remaining cookies, creating a chocolate-marshmallow sandwich. Toast cookies over a campfire, or stove using tongs until the chocolate and marshmallow has melted, about 3 minutes.
Drain the pineapple and reserve 2/3 cup juice. Stir the pineapple chunks, cucumber, red pepper, red onion, vinegar and hot pepper sauce, if desired, in a medium bowl. Heat the broth, wine and reserved pineapple juice in a 12-inch skillet over medium-high heat to a boil. Add the fish to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the fish flakes easily when tested with a fork. Serve the fish with the pineapple salsa.
Mix brown sugar, sea salt, paprika, black pepper, onion powder, garlic powder, cumin, sage, red pepper flakes, chili powder, and thyme in a bowl until well blended. Store in an airtight container.
Sift together flour, baking powder and salt. Cream sugars, shortening and egg. Add sifted dry ingredients to creamed mixture alternating with milk. Stir in bran flakes and peanuts. Mix well. Drop by teaspoonfuls onto greased baking sheet. Bake at 375 degrees F (190 degrees C) for 10-12 minutes until lightly brown. Store in airtight container.
Bring the rice, water, Cajun seasoning, and hot pepper sauce to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. While rice is cooking, mix thyme, black pepper, cayenne pepper, salt, garlic powder, onion powder, paprika, dill weed, and lemon pepper in a bowl until well blended. Brush catfish fillets with butter and sprinkle with seasoning mixture other both sides. Heat any remaining melted butter in a large skillet over medium-high heat; pan-fry seasoned catfish in butter until fish is easily flaked with a fork, 4 to 5 minutes per side. Serve catfish over a plate of seasoned rice. Pour leftover butter from the skillet over fish and sprinkle with lemon juice.
Stir together vodka, sweet and sour mix, and grenadine in an 8 ounce glass. Fill with ice.