HumbleIntelligence/food-ner-1-Million huggingface dataset:
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt butter and cook onion until soft and tender, about 3 minutes. Add chicken; cook until golden and crispy, about 5 minutes. Place diced tomatoes, kale, chicken broth, salt, garlic powder, oregano, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
In a large bowl, whisk together the salad dressing, peanut butter and sugar until smooth. Add the vinegar, whisking until dressing is creamy. Add additional vinegar to get creamy consistency, if necessary. Add the apples, grapes, peanuts, marshmallows, raisins and celery to the dressing mixture and toss until evenly coated. Serve immediately.
Combine garbanzo beans, dark and light red kidney beans, artichoke hearts, olives, radishes, and carrots in a large glass bowl. Whisk together the olive oil and vinegar in a small glass bowl. Add the garlic powder, Italian seasoning, onion powder, and black pepper; whisk to combine. Pour dressing over the bean mixture and toss carefully to evenly distribute. Cover and refrigerate for at least 4 hours before serving. Stir every hour to redistribute dressing. Sprinkle with sunflower seeds to serve.
Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes; drain, reserving a few tablespoons of the water. Transfer noodles and reserved water to a large bowl. Mix salad dressing and mayonnaise into the noodles about a tablespoon each at a time, stirring to coat the noodles, until the mixture has a creamy texture to your liking. Add corned beef, sauerkraut, Swiss cheese, and Cheddar cheese to the noodles; stir. Pour the mixture into a 13x9-inch baking dish. Bake in preheated oven until the cheese melts completely and the casserole is hot in the center, 45 minutes to 1 hour.
In a medium bowl, combine the apples, bell pepper, red onion and kidney beans. In a separate bowl, whisk together the vinegar, honey, mustard and pepper. Pour over the salad, and stir gently to coat.
Preheat an oven to 350 degrees F (175 degrees C). Wrap each prune with one of the pieces of bacon. Thread three of the wrapped prunes onto each skewer. Arrange the skewers on a baking sheet. Bake in the preheated oven until the bacon is crisp, about 12 minutes. Allow to cool before serving.
To Make Crust: In a medium bowl mix cookie crumbs and white sugar. Stir in softened butter or margarine until mixture forms a ball. Press into a 9 inch pie pan. To Make Filling: In a medium bowl, combine softened cream cheese and sweetened condensed milk. Beat on high speed until smooth and creamy, about 8 minutes. Pour into pie crust. To Make Topping: In a small saucepan, combine caramels, brown sugar, and 2 tablespoons milk. Melt over medium heat, stirring frequently, until smooth. Drizzle mixture over top of filling. In a small saucepan, combine chocolate chips and 2 tablespoons milk. Melt over low heat until smooth, stirring frequently. Drizzle over filling. Sprinkle pecans on top. Chill at least 3 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Spread chocolate chips in the bottom of a glass baking dish. Arrange marshmallows on top. Bake in the preheated oven until chocolate softens and marshmallows are golden brown, 5 to 10 minutes. Let dip cool, about 5 minutes. Serve graham crackers alongside the dip.
Whisk together the honey mustard, chili sauce, eggs, and sea salt in a bowl. Place the chicken drumsticks in a large, sealable plastic bag; pour the marinade over the chicken and seal the bag. Allow to chill in refrigerator at least 4 hours. Preheat an oven to 350 degrees F (175 degrees C). Place the bread crumbs in the bottom of a wide dish; dredge the marinated chicken in the bread crumbs to coat. Heat the vegetable oil in a large, deep pan over medium-high heat. Gently lie the breaded chicken into the hot oil until golden brown, 5 to 7 minutes, turning once if needed to get even coloring; transfer to a baking sheet. Cook the chicken legs in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Combine the pineapple (with juice/ liquids), sugar, lemon juice and dry mustard in a small bowl. Mix all together. Place chicken breasts in a lightly greased 9x13 inch baking dish. Spread the pineapple mixture over the chicken. Bake in the preheated oven for 50 to 60 minutes.
Mash chickpeas, 2 tablespoons reserved chickpea liquid, tahini, sesame oil, red pepper flakes, and garlic powder together in a bowl using a potato masher, adding more reserved liquid if desired, until hummus is desired consistency, 50 to 100 strokes.
Preheat oven to 350 degrees F (175 degrees C). Place crushed cracker crumbs and seasonings of your choice in a shallow bowl or plate. Pour melted butter into another shallow bowl or plate. Roll chicken livers in butter or margarine, then in crumbs. Place coated chicken in a lightly greased 9x13 inch baking dish. Bake in the preheated oven for 40 to 45 minutes.
Preheat an oven to 450 degrees F (230 degrees C). Place the butternut squash, carrots, sweet potato, rutabaga, parsnips, and turnips into a large mixing bowl. Drizzle with olive oil, and toss to coat. Season to taste with kosher salt and pepper, and place the vegetables into a deep roasting pan. Roast in the preheated oven until the vegetables have lightly browned around the edges and are tender, about 45 minutes. Stir once as the vegetables roast to ensure even cooking.
Toss strawberries and sugar together in a bowl; refrigerate for 30 minutes. Beat milk and pudding mix together in a bowl with a whisk for about 2 minutes; fold whipped topping into the pudding mixture. Slice angel food cake horizontally into 3 layers. Spread strawberry jam onto cut side of 1 layer putting it together with one of the remaining layers; cut into 2 inch pieces. Spread jam onto the remaining layer and also cut into 2-inch pieces; sandwich pieces together. Layer about half the cake pieces into the bottom of a trifle bowl; top with a layer of about half the strawberries. Spread a layer of the pudding mixture atop the strawberries. Repeat layering. Top with blueberries. Cover bowl with plastic wrap and refrigerate for 4 hours.
Combine the cream, water, sugar, and gelatin in a saucepan over low heat. Stir constantly until the gelatin has dissolved. Remove from the heat and let cool slightly until thickened, about 10 minutes; it should be the consistency of beaten eggs. Fold in the sour cream, vanilla extract, and almond extract. Pour into a mold, cover, and refrigerate until set, at least 4 hours, preferably overnight. Loosen from mold by dipping into hot water. Invert onto a serving plate to unmold. Pour lingonberries over top.
Cook pasta in about 4 quarts of boiling salted water until al dente. Drain. Meanwhile, heat oil in a large nonstick skillet over medium high heat until hot. Add mushrooms, onions, and garlic; saute 2 minutes. Add chicken, salt, basil, and pepper; saute 5 minutes, or until chicken is done. Add chopped tomato, and saute an additional 2 minutes. Serve chicken herb sauce over pasta. Sprinkle with Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets, or line them with parchment paper. In a large bowl, whisk the whole wheat flour and baking powder together until thoroughly combined, and stir in the cooked turkey meat and dried cranberries. Make a well in the center of the flour mixture, and drop the egg into the center; pour in the olive oil and about 1/2 cup of chicken broth. Mix into a soft dough. If mixture is too dry, mix in more chicken broth, about 1 tablespoon at a time, until dough is of desired consistency. Turn the dough out onto a floured work surface, and knead for 1 to 2 minutes. Roll the dough out 1/4 inch thick, and cut out with your favorite cookie cutters. Bake until the treats turn brown, about 25 minutes. Turn the oven off, and leave the dog treats in the oven an additional 30 minutes to dry out. Refrigerate leftover dog treats.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Rub a generous amount of salt over each steak. Spread a thick layer of mustard on each side of each steak. Sprinkle tea leaves over each steak until mustard is completely covered. Cook the steaks on the preheated grill until desired degree of doneness is reached, 5 to 10 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Place the sliced beef into a flat, ovenproof dish. Stir the red wine vinegar, 1/2 cup olive oil, lemon juice, allspice, cinnamon, cardamom, black pepper, salt, tomatoes and garlic together in a bowl until well blended. Pour over the beef, turning slices to coat evenly. Cover, and refrigerate 4 hours. Preheat oven to 425 degrees F (220 degrees C). Remove the cover from the dish with the beef, and cook in preheated oven until the meat is no longer pink, about 50 minutes. Cool slightly. Meanwhile, make the parsley sauce by mixing the parsley, sweet onion, and 1/2 cup olive oil together in a bowl. Place the tomatoes in a bowl, and set aside until needed. Make the tahini sauce by mixing the garlic, tahini, lemon juice, and water together in a bowl. Season to taste with salt. To serve, place the pita bread rounds on serving plates. Spoon some of the meat mixture down the center of each pita round. Top with the parsley mix, tomatoes, and tahini sauce. Roll up the sides of the pita bread around the filling, and serve.
Place garbanzo beans, arugula, tahini, lemon juice, and garlic in a food processor; pulse until garbanzo beans are chopped. Slowly drizzle olive oil into garbanzo bean mixture while blending until mixture is smooth. Season with salt and pepper.
Combine condensed milk, evaporated milk, vanilla, salt and sugar in freezer canister of ice cream maker, and stir well. Add enough milk to bring mixture to the fill line on canister. Freeze according to manufacturer's directions.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease an 11x7 inch baking dish. Spread the blueberries out to cover the entire bottom of the baking dish. Squeeze the juice from the lemon over them. In a medium bowl, stir together the butter and 1 1/8 cups sugar until smooth. Stir in flour and baking powder alternately with the milk until smooth. Batter will be thin. Spoon over the berries, and spread evenly. In a small bowl, stir together 1 1/2 cups of sugar, salt, and cornstarch. Sprinkle over the top of the batter. Dust with a pinch of cinnamon, then pour the boiling water over the entire dish. Bake for 45 minutes in the preheated oven, or until golden brown.
Combine nutritional yeast, almond meal, and sea salt in a blender. Using short pulses, blend the ingredients just enough to come together.
In a medium bowl, combine flour, white sugar, 2 tablespoons cocoa, baking powder, and salt. Stir in the milk, oil, and vanilla until smooth. Spread in ungreased 9 inch square baking pan. Combine brown sugar and 4 tablespoons cocoa; sprinkle over batter in the pan. Pour hot water over all; do not stir. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Serve warm.
Heat oil in a large pot over medium-high heat. Cook and stir beef cubes in hot oil until browned on all sides, about 10 minutes. Add onion and garlic to beef; cook and stir until slightly tender and fragrant, 3 to 5 minutes. Stir water, tomatoes, okra, tomato puree, coriander, cumin, allspice, lemon juice, salt, and pepper into beef mixture. Bring to a boil, reduce heat to low, and simmer until sauce thickens, about 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Spray a shallow pan or baking sheet with cooking spray. Place fish fillets into the prepared pan. Heat margarine in a saucepan over medium heat. Mix white wine, lemon juice, cilantro, garlic, salt, and black pepper into the melted margarine; simmer sauce for 2 minutes. Generously spoon sauce over fish fillets. Sprinkle fillets with paprika. Bake in the preheated oven until fish flakes easily with a fork, 10 to 12 minutes.
Place yeast and warm water in the bowl of a stand mixer; whisk to mix. Add flour and salt. Knead with dough hook until mixture forms a soft, sticky dough ball and easily pulls away from the sides and the hook, about 5 minutes. (If still too sticky, add a bit more flour and knead a few more seconds.) Transfer dough to a work surface and form into a smooth ball. Place dough back in the mixing bowl. Drizzle the dough and sides of bowl a few drops of vegetable oil. Spread a film of oil over the surface of the dough. Cover the bowl and transfer to a warm, draft-free place until dough is doubled in size, 60 to 90 minutes. Transfer dough to a floured work surface. Form into a rectangle shape and cut into 6 equal pieces. Using your cupped hand and the work surface, roll each section of dough into a smooth round ball. Cover with a clean, dry cloth and let rest 15 minutes. Flatten dough balls into 6- or 7-inch long ovals. Starting with a long edge, roll the dough into a cylinder, applying extra pressure to the ends to form pointy tips for a classic French roll shape. Transfer to parchment-lined baking sheets (do not crowd them) and cover with clean dry towels until doubled, about 1 hour. Preheat oven to 450 degrees F (230 degrees C). Place a pan of water on the bottom rack. With a very sharp knife, score each roll about 1/4 inch deep along one side somewhere between the side and the top. Spritz loaves lightly with water from a spray bottle. Bake in preheated oven about 20 minutes. Spritz loaves again and rotate pans for a more even bake. Bake until loaves are golden brown, about 10 more minutes. Transfer to a cooling rack; cool completely before cutting.
Heat a wok or large skillet over medium-high heat, and add oil. Saute garlic for about 5 seconds, then add ground beef. Stir-fry until beef is evenly brown, 5 to 7 minutes; drain excess fat. Stir in cabbage and pepper, and cook until vegetables are tender and beef is fully cooked. Stir in soy sauce. Mix together cornstarch and water, and stir in. Season with pepper; add salt to taste. Cook, stirring, until sauce has thickened.
Preheat a grill for high heat. When the grill is hot, roast the jalapeno peppers until blackened on all sides. Place in a plastic bag to sweat and loosen the blackened skin. Rub the skin off, then seed if desired, and chop. In a large bowl, use your hands to mix together the chopped jalapenos, ground beef, salt, pepper, egg, steak sauce, onion, hot pepper sauce, oregano, Worcestershire sauce, garlic salt and Fritos(R). Divide into 8 balls, and flatten into patties. Grill patties for 10 to 15 minutes, turning once, or until well done. I always drink one beer, then flip, drink another beer, then remove from the grill and place on buns. Top each one with a slice of pepperjack cheese and pig out!
In a large Dutch oven heat the oil over high heat and brown the cubed stew meat. Remove from pan. In the same pan, saute the bacon, onion and celery until onions are translucent and bacon is fully cooked. Return the browned stew meat to the pan. Stir in seasoning salt, Worcestershire sauce and beef broth. Bring to a boil, then cover and reduce the heat to medium. Simmer for 1 to 1 1/2 hours or until meat is fork tender. Bring a large pot of lightly salted water to a boil. Add the egg noodles and cook for 8 to 10 minutes or until al dente; drain. In a skillet, melt the butter over medium heat and saute the mushrooms for 3 to 4 minutes. Add the mushrooms to the meat mixture. Bring the meat mixture to a boil. Mix together the cornstarch and the water, and stir into the meat mixture; stirring constantly. Stir in sour cream until creamy serve over the egg noodles.
Melt the chocolate chips with the peanut butter and maple syrup in a double boiler over medium heat, stirring continually until smooth. Pour into a dish lined with parchment paper; refrigerate 6 hours to overnight before cutting to serve.
Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in the hot oil until toasted and fragrant, 3 to 4 minutes. Add 2 1/2 cups water to couscous and bring to a boil; cover skillet and cook until couscous is tender, about 10 minutes. Rinse couscous in a colander with cold water and transfer to a bowl. Mix 1/4 cup olive oil into couscous and stir to coat. Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous. Mix tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, parsley, green onion, and sumac into couscous-lentil mixture. Beat 1/4 cup olive oil, lemon juice, honey, salt, and pepper together in a bowl; pour over couscous-lentil mixture and stir until coated. Refrigerate salad for flavors to blend, 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Mix the ground beef, chipotle peppers with the adobo sauce, green onions, bread crumbs, garlic powder, salt, and pepper together in a bowl until evenly mixed. Roll the mixture into balls the size of cherry tomatoes. Arrange on the prepared baking sheet. Bake in the preheated oven until cooked through, about 30 minutes. While the meatballs bake, bring a large pot of lightly-salted water to a boil. Add the spaghetti and return to a boil. Cook until tender but still firm to the bite, about 12 minutes. Drain. Pour the spaghetti sauce in a large saucepan over medium heat; cook until hot, 5 to 7 minutes. Add the cooked meatballs and stir to coat. Ladle over the drained spaghetti and top with the grated Parmesan cheese to serve.
In a small saucepan, dissolve lime gelatin in 2 cups boiling water. Remove from heat and add 3/4 cup of reserved pineapple juice. Cool to room temperature. Add mayonnaise to gelatin mixture and whisk together until smooth. Refrigerate until slightly thickened. Fold in the pineapple, Cheddar cheese and pecans. Pour in 2 quart mold and chill until firm.
Place the potato cubes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 25 minutes. Drain and allow to steam dry for a minute or two. Melt 1/2 cup of butter in a large skillet over medium heat, and cook and stir the onions and celery until they are reduced and browned, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease 2 glass baking dishes, each 9x13 inches. Place another 1/2 cup of butter into the work bowl of a stand mixer, and add the cooked potatoes. Start the mixer on Low setting. While mixer is running, pour in 1 cup of milk, and add 1 tablespoon of seasoned salt and 4 slices of torn bread. Mix those ingredients briefly into the mixture, and pour in 1/2 cup of milk and 4 more bread slices. Mix that addition, and then mix in 2 more bread slices. After the last 2 bread slices have been roughly incorporated, place another 1/2 cup of butter, 1 tablespoon of seasoned salt, all the onions, celery, and butter from the skillet, and 4 more slices of bread into the mixer bowl. Mix to incorporate, and finally mix in 2 to 4 additional torn bread slices. Allow the mixer to run until the dressing is the desired consistency. Place half the dressing into each prepared baking dish, and top the dressing with the remaining 1/2 cup of butter, cut into thin slices and scattered over the top. Sprinkle remaining 1 tablespoon of seasoned salt evenly over the top of the dishes. Cover the dishes with aluminum foil. Bake in the preheated oven until the dressing is browned, about 1 hour.
Preheat oven to 325 degrees F. Grease and flour a 16 x 11 x 1 inch pan. Cream butter or margarine and sugar. Separate egg, and set aside egg white. Add egg yolk and sifted dry ingredients. Pour batter into pan. Beat egg white until foamy and brush sparingly over batter (not all egg white will be used.) Sprinkle chopped nuts over top. Bake for 30 minutes.
Place the potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook for about 10 minutes, or until easily pierced with a fork. Drain, and set aside to cool. In a serving bowl, mix together the sour cream, salad dressing, shredded cheese and hard-cooked eggs. When the potatoes are cool, stir into the dressing. If you like it creamier, mix longer. Season with salt and pepper to taste.
Preheat oven to 425 degrees F (220 degrees C). Whisk olive oil, salt, and pepper together in a bowl. Separate broccoli florets from stem. Trim and discard bottom off stem. Peel stem with a vegetable peeler or paring knife and slice cross-wise into 1/4-inch-thick pieces. Add florets and stems to oil mixture and toss to coat. Arrange broccoli mixture in a single layer on a baking sheet. Roast in the preheated oven until tender, 8 to 10 minutes. Sprinkle lemon juice over roasted broccoli.
In medium container with lid, or in large ziptop bag, combine steak slices, Mojo and 1 tsp. Adobo; transfer to refrigerator. Marinate at least 2 hours, or up to 24 hours. Drain steak, discarding marinade. Bring meat to room temperature. Heat 1 tbsp. oil in large skillet over high heat. Add onions; cook, stirring occasionally, until starting to brown, about 3 minutes. Add peppers to pan. Cook, stirring occasionally, until starting to brown, about 3 minutes more. Season vegetables with sazonador total and adobo; transfer to large serving platter. Cover vegetables with foil to keep warm. Heat remaining oil in skillet over high heat. Add beef; cook, in batches, until brown on all sides, about 10 minutes. Transfer meat to serving platter. To serve, spoon meat and vegetables into center of warm tortillas. Add guacamole, pico de gallo, sour cream and salsita, if desired; wrap and enjoy.
Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone baking mat or parchment paper. Whisk sugar and cornstarch in a bowl. Set aside. Beat egg whites in a bowl until they are foamy and have a thick, ribbony texture, 2 to 3 minutes. Pour 1/4 of the sugar mixture into the egg whites; whisk until completely incorporated, about 30 seconds. Repeat for the rest of the sugar mixture, whisking after each addition, until all of the sugar mixture is incorporated and the egg whites are glossy and thick. Pour vanilla and vinegar into egg white mixture; whisk until you can lift your beater or whisk straight up and the egg whites form a sharp peak that holds its shape, 2 to 3 minutes. Spoon egg white mixture onto prepared baking sheet; spread out into a 2-inch high by 6-inch wide disc. Bake in the preheated oven for 1 hour. Turn off the oven, crack open the oven door and let the Pavlova cool for one hour. Whip cream, sugar, and vanilla extract in a bowl until soft peaks form, 3 to 4 minutes. Transfer Pavlova to a serving plate. Top with whipped cream and fresh strawberries.
Pour popcorn into a large bowl. In a glass or plastic bowl, combine the margarine, brown sugar, and marshmallows. Cook at 1 minute intervals in the microwave, stirring between each time, until the mixture is melted and smooth. Stir in the peanut butter until well blended. Pour the melted mixture over the popcorn, and stir quickly to coat the corn before it cools.