HumbleIntelligence/food-ner-1-Million huggingface dataset:
Chop reserved green bell pepper tops and measure out 1/4 cup. Bring a pot of water to a boil; cook whole green bell peppers until slightly tender, about 5 minutes. Drain and season inside of bell peppers with a little salt. Heat a large skillet over medium-high heat. Cook and stir beef, onion, garlic, and reserved 1/4 cup chopped green bell pepper in the hot skillet until ground beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Preheat oven to 350 degrees F (175 degrees C). Stir canned tomatoes and liquid, rice, 1/2 cup water, Worcestershire sauce, 1 teaspoon salt, hot sauce, and black pepper into ground beef mixture; bring to a boil. Reduce heat, cover skillet with a lid, and simmer until rice is tender, 15 to 18 minutes. Stir 3/4 the mozzarella cheese and 3/4 the tomato sauce into ground beef-rice mixture. Stuff bell peppers with ground beef-rice mixture; top each with remaining mozzarella cheese and tomato sauce. Arrange stuffed peppers in a baking dish. Cover dish with aluminum foil. Bake in the preheated oven until cooked through and cheese is melted, 30 to 35 minutes.
In a large Dutch oven over medium heat, heat the olive oil; cook and stir onion and garlic until the onion is translucent, about 5 minutes. In a bowl, mix vinegar, water, sugar, dry mustard, and red pepper flakes until sugar has dissolved. Place the mustard greens into the onion and garlic mixture, and pour in the vinegar mixture. Stir to combine, cover the Dutch oven, and bring to a boil. Simmer the greens until the liquid has been absorbed, 5 to 10 minutes. Mix in the white beans, allow to heat through, and season to taste with salt and black pepper.
Melt chocolate chips with sweetened condensed milk in large saucepan over low heat. Remove from heat; stir in vanilla. Pour into medium bowl. Cover and chill 2 to 3 hours or until firm. Shape into 1-inch balls; roll in desired coating and/or decorate with frosting and candies. Chill 1 hour or until firm.
Preheat oven to 250 degrees F (120 degrees C). Combine sage, garlic, thyme, rosemary, fennel pollen, salt, and black pepper in a small bowl. Make ten 1/2-inch incisions all over the pork. Stuff the incisions with 1/3 of the sage mixture. Brush olive olive over the pork and rub on remaining 2/3 of the sage mixture. Transfer to a roasting pan. Roast pork, skin-side up, in the preheated oven until golden, about 2 hours. Pour wine into the roasting pan. Continue roasting pork, basting with wine at regular intervals, until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 3 hours. Let pork rest, covered in aluminum foil, for 10 minutes before slicing.
Break angel food or pound cake into bite size pieces. Put into a 9x13 inch pan (preferably glass). Dissolve 1 package of flavored gelatin in 1 cup of water and pour over cake pieces, spreading to the edges of pan. Drain the peaches and pour the juice over the gelatin in the pan. Slice bananas on top of gelatin. Arrange peach slices on top of banana slices. If desired, add crushed pineapple. Prepare instant pudding according to instructions on box and spread evenly over fruit. Spread whipped topping on top of the pudding. Try to keep the layers separate. Refrigerate at least 2 hours before serving.
Whisk vegetable oil, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a large bowl until the oil emulsifies. Fold the cucumbers into the marinade until evenly coated. Marinate cucumbers in refrigerator for 2 hours. Drain cucumbers and discard marinade. Whisk mayonnaise, cream, onion, sour cream, lemon juice, and basil together in a bowl. Fold drained cucumbers into mayonnaise mixture; season with salt and pepper to serve.
Sterilize and dry jars for jelly, and set side. I like to use my dishwasher. New lids are recommended for best results. Combine grape juice and pectin in a large pot over medium-high heat. Bring to a boil, and stir one minute at a rolling boil. Stir in sugar for a few minutes to completely dissolve. Remove from heat. Ladle the hot jelly into the jars, leaving 1/2 inch of space at the top. Wipe rims of jars with a clean dry cloth. Cover with a lid and ring to seal. Let stand 24 hours at room temperature, then refrigerate. Jelly may take up to a week to set. Once set, it is ready to serve. Store in the refrigerator for up to three weeks, once set. If canning for long term storage, process in a hot water bath for 10 minutes, or contact your local extension for processing times in your area.
Mix together potatoes, butter or margarine, and milk. Add enough confectioners' sugar to make a stiff dough. Roll out on a flat surface sprinkled with powdered sugar. Spread on a layer of peanut butter and roll up. Chill and slice.
Heat a skillet over medium-high heat. Add sausage, cayenne pepper, red pepper flakes, chili powder, and paprika. Cook and stir until sausage is halfway browned, 2 to 3 minutes. Add red bell pepper, yellow bell pepper, onion, and jalapeno pepper. Saute until sausage is no longer pink and peppers are slightly softened, about 5 minutes more. Drain and discard grease; transfer sausage mixture to a bowl. Whisk 2 eggs with a dash of half-and-half in a bowl. Wipe the same skillet clean; add 1 tablespoon butter and heat over medium-low heat. Add eggs. Cook until edges start to harden, 1 to 2 minutes. Lift the omelet with a spatula as the center rises; tilt the skillet so that uncooked eggs run to the center of the pan. Sprinkle cheese over the omelet; top half with 1/3 of the sausage mixture. Flip over to fold and cook until set, 2 to 4 minutes. Transfer omelet to a plate. Repeat steps 2 and 3 with the remaining eggs, half-and-half, butter, and sausage mixture to complete the remaining 2 omelets.
Preheat oven to 350 degrees F (175 degrees C). Mix together the cake mix, eggs, oil, raisins, oatmeal and chocolate chips. Stir well. Drop by teaspoonful onto a greased cookie sheet (Baking stones yield best results). Bake for about 8-10 minutes. Remove from oven and let cool for 1 minute before removing from cookie sheet. NOTE: For even more chocolate, put a large chocolate kiss in the center of each cookie 1 minute before removing from oven.
Preheat a grill for medium heat. Melt butter in a skillet over medium heat. Add the garlic, and cook until fragrant, 1 to 2 minutes. Whisk in honey and lemon juice. Reserve half for basting, and brush the other half onto the chicken breasts. Lightly oil the grill grate, and place chicken on the grill. Cook for 6 to 8 minutes per side, turning frequently. Baste often during the last 5 minutes. Chicken is done when the meat is firm, and juices run clear.
Cover a baking sheet with foil and spray lightly with cooking spray. Soak bread crumbs in milk in a small bowl for 20 minutes. Heat olive oil in a skillet over medium heat. Cook and stir onions in hot oil until translucent, about 20 minutes. Mix beef and pork together in a large bowl. Stir onions, bread crumb mixture, eggs, parsley, garlic, salt, black pepper, red pepper flakes, Italian herb seasoning, and Parmesan cheese into meat mixture with a rubber spatula until combined. Cover and refrigerate for about one hour. Preheat an oven to 425 degrees F (220 degrees C). Using wet hands, form meat mixture into balls about 1 1/2 inches in diameter. Arrange onto prepared baking sheet. Bake in the preheated oven until browned and cooked through, 15 to 20 minutes.
Preheat oven to 425 degrees F (220 degrees C). Butter a baking sheet. Cut a hole in the top of each bread round, leaving the sides and bottoms untouched, to make the opening of the bread bowl. Pull apart the cut-out section. Place 1/2 cup butter and 2 tablespoons crushed garlic in a microwave-safe bowl. Heat until butter is melted, 2 to 4 minutes. Brush the insides of the bread bowls and the cut-out pieces with butter; place on the prepared baking sheet. Bake in the preheated oven for 3 to 5 minutes. Leave oven on. Melt the remaining butter in a large saucepan over medium heat. Add sweet onion. Cook and stir until onion has softened and turned translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 20 minutes more. Stir the remaining garlic, beef broth, chicken broth, wine, and Worcestershire sauce into the onions. Bring to a boil. Reduce heat to low; cook until flavors intensify, 5 to 10 minutes. Spoon soup into each bread bowl. Cover soup with Gruyere cheese. Bake in the preheated oven until cheese is bubbling and melted along the sides of the bread bowl, about 5 minutes.
Place raspberries, strawberries, vodka, and lemonade into a blender. Cover, and puree until smooth. Pour into chilled glasses to serve.
Mix flour and salt in a large bowl. Cut in shortening with a pastry blender until mixture is completely blended and appears crumbly. Mix in water, 1 tablespoon at a time, by lightly tossing with a fork. Add only enough water to form mixture into a ball. The dough will be sticky and tough if to much water is added, and it will crack and tear when rolled if too little is added. Divide the dough into 2 balls, and roll each out into a circle 1 inch larger than the inverted pie plate. Follow these directions for a filled pie. Fold one circle of dough in half, and gently lift. Place into pie plate and unfold. Add filling to pie plate. Fold second circle of dough in half. Gently place over filling, and unfold. With a table knife, cut off excess crust evenly so that 1/2 to 1 inch extends beyond the edge of the pie plate. Fold under the excess dough so that it is even with the edge of the pie plate. Flute the edge of the crust. Cut slits in top crust for steam to escape. Follow these directions for 2 prebaked pie shells. Fold circle of dough in half, and gently lift. Place into pie plate and unfold. Either prick the entire surface of dough with a fork, or weight the bottom of the crust with pie weights while baking. Pie weights can be uncooked rice, dried beans, small clean pebbles, or small balls sold as pie weights.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish. In a large bowl, stir together the spinach, eggs, corn, sour cream and margarine until well blended. Stir in the dry cornbread mix. Pour into the prepared pan, and spread evenly. Bake for 35 minutes in the preheated oven, or until firm and slightly browned on the top.
Chill a serving bowl in the freezer while you make the salsa. In a mixing bowl, combine the chopped green chiles, onion, green olives, and black olives. Lightly mix in the Cheddar cheese and tomatoes; season to taste with garlic salt and black pepper. If desired, mix in a little bit of the olive brine. Serve in the chilled bowl.
Place navy beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain navy beans and put into a pot with 5 cups water. Bring water to a boil; reduce heat and simmer until beans are tender, about 1 hour. Preheat oven to 250 degrees F (120 degrees C). Combine beans, onion, brown sugar, molasses, vinegar, mustard, garlic, nutmeg, and cinnamon in a 2-quart casserole dish with a lid; season with pepper. Place lid on dish. Bake in the preheated oven, 5 to 7 hours, stirring halfway through and adding water if mixture is too dry. Remove lid and bake until mixture has reduced to desired thickness, about 1 hour more.
Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices. Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan. Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the pear mixture and stir gently just to combine. Pour the batter into the prepared loaf pan. Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.
Stir espresso and coconut syrup together in a mug. Heat milk in a saucepan over medium-low heat until just beginning to boil, about 5 minutes; stir warm milk into espresso mixture. Sprinkle latte with cinnamon.
Preheat oven to 350 degrees F (175 degrees C). Beat eggs together in a bowl using an electric mixer on medium speed until volume doubles or triples, about 7 minutes. In the following order, add sugar, honey, flour, baking powder, green tea powder, and water to eggs, beating 15 to 30 seconds before each addition. Pour batter into a 9-inch cake pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.
Preheat oven to 350 degrees F. Butter and flour two 8-inch cake pans and line bottoms with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment beat butter, sugar, and stevia until light and fluffy, 4 to 5 minutes. Beat in eggs one at a time, scraping down bowl and beaters after each addition. Beat in vanilla. Stir in flour mixture until just combined. Divide batter evenly between cake pans. Smooth tops and bake, rotating pans halfway through baking, until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Let cool in pans on a rack for 10 minutes, then unmold onto rack to cool completely, at least 1 hour. For cranberry sauce, combine water, sugar, stevia in a large saucepan. Bring to a boil and boil 5 minutes. Add cranberries and orange zest and reduce heat to simmer gently until berries are translucent, about 5 minutes. Transfer to a bowl to cool completely. For custard, whisk sugar, stevia, egg yolks, egg, cornstarch, and salt together in a medium bowl. Bring milk to a simmer in a medium saucepan. Whisking constantly, pour half the milk into the egg mixture. Pour egg mixture, whisking constantly, back into saucepan with remaining milk. Cook, stirring constantly, over medium-low, until custard thickens, about 2 minutes. Scrape custard into a bowl and stir in vanilla. Place a piece of plastic wrap directly on the surface of custard, and chill until cold, at least 2 hours. For frosted cranberries, toss cranberries with egg white to lightly coat. Roll cranberries in sugar, then spread out in a single layer on a baking sheet and let dry for 2 hours at room temperature. When ready to assemble trifle, make whipped cream. In a large bowl or the bowl of a stand mixer fitted with the whisk attachment, beat cream, stevia, and vanilla on medium speed until stiff. Beat custard in a medium bowl until creamy. To assemble, cut cakes into 1-inch chunks. Scatter half the cake cubes in a 2- to 3-quart glass trifle bowl. Spread half the cranberry sauce on top. Top with half the custard. Top with remaining cake cubes, then cranberry sauce, then custard. Spread whipped cream evenly on top, and decorate with frosted cranberries and orange zest.
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, beat eggs until light and lemon colored. Whisk in sour cream and vanilla. In a separate bowl, mix sugar, flour and salt together. Stir into egg mixture. Gently fold in raspberries. Pour filling into 2 unbaked pie crusts. Bake the pies without the topping in the preheated oven for 30 to 35 minutes, or until the center begins to set. While pies bake, make the topping: In a medium bowl, mix together brown sugar, flour and chopped nuts. Cut in butter until crumbly. Set aside. Sprinkle pies with topping and return to oven for 10 to 15 minutes, or until topping is golden brown. Allow to cool before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture. Reserve 1 1/2 cups of the dough and spread the rest into the bottom of the prepared pan. Cover this layer evenly with cherry pie filling. Drop the rest of the dough by spoonfuls on top of the cherry layer and spread to cover the best you can. Bake for 35 to 40 minutes in the preheated oven, until top is golden. Frost with a confectioners' glaze when cool for sweeter bars. Let cool completely before cutting into bars.
Combine 1 1/2 cups cookie crumbs and melted butter or margarine. Press firmly over bottom and up the sides of a 9 inch pie pan. Freeze. Spread half of softened ice cream in crust. Drizzle 2 tablespoons creme de menthe and sprinkle 1/2 cup cookie crumbs over the ice cream. Repeat. Freeze till firm. In a clean bowl, beat egg whites until foamy. Add salt and cream of tartar, and beat until slightly stiff. Gradually beat in sugar until peaks form. Fold in 2 teaspoons creme de menthe. Spread meringue over pie, and seal to edges. Freeze up to 24 hours. Just before serving, broil until top is golden.
Preheat oven to 350 degrees F (180 degrees C). Melt butter or margarine over low heat. Stir together all ingredients, including butter or margarine, and mix well. Shape dough into 1-inch balls and place them about 2 inches apart on ungreased cookie sheets. Press flat with thumb. Bake for 9 minutes or until edges are golden. Cool on cookie sheets one minute. Remove to wire racks to cool.
Heat the oil in a large skillet over medium-high heat. Season the chicken with salt and pepper, then coat with flour. Fry in the hot oil until browned, turning as needed. Reduce heat to medium, cover and cook for about 25 minutes or until meat is tender and juices run clear. Remove the chicken from the pan, and pour off all but 1/4 cup of the drippings. Return to medium heat and stir in the cherries, reserving some of the cherry liquid for later. Stir in sugar and bring to a boil. Dissolve the cornstarch in the reserved cherry liquid, then stir into the pan. Cook, stirring gently, until thickened. Add orange slices and almonds to the skillet, then return the chicken pieces to the skillet. Spoon sauce over the chicken to coat, and simmer over low heat for 5 to 10 minutes before serving.
In a large bowl, cream together the shortening and 1 1/2 cups sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking powder and salt; stir into the creamed mixture until well blended. Cover dough and refrigerate for at least 1 hour. Preheat oven to 350 degrees F (175 degrees C). Roll dough into 1 inch balls and roll the balls in the remaining sugar. Place cookies 2 inches apart onto ungreased cookie sheets. Bake for 8 to 9 minutes in the preheated oven, or until just barely golden. Allow cookies to cool on the baking sheet for 2 minutes before removing to wire racks to cool completely.
In a saucepan, combine the reserved cherry juice with the cola. Bring to a boil, and stir in the gelatin until dissolved. Remove from the heat, and mix in the drained cherries, drained pineapple, and chopped pecans. Pour mixture into a mold sprayed with non-stick cooking spray, and refrigerate for at least 24 hours before serving.
Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until slices begin to brown, about 5 minutes. Drain the bacon slices on a paper towel-lined plate. Transfer partially cooked bacon to the bottom of a large roasting pan. Preheat oven to 350 degrees F (175 degrees C). Whisk milk and flour together in a bowl; set aside. Layer about one-third of the potatoes over the bacon, followed by half the onion and half the ham. Scatter one-fourth of the Cheddar cheese atop the ham. Pour one-third of the milk mixture over the cheese and season with salt and black pepper. Repeat the layers of potato, onion, ham, Cheddar Cheese, milk mixture, salt, and black pepper. Arrange the final third of potatoes in the roasting pan; pour remaining milk mixture on top. Scatter the remaining Cheddar cheese over the potato mixture. Cover roasting pan with aluminum foil. Bake in the preheated oven until potatoes are tender, about 2 hours.
Preheat the oven to 375 degrees F (190 degrees C). Rub the leg of lamb all over with salt and pepper. Use a small knife to make punctures in the lamb about 1 inch apart. Press slivers of garlic into each hole so that they are about 1/2 inch below the surface. Place the meat in a roasting pan. You can either remove the rosemary from the stalk and sprinkle and rub into the meat on all sides, or you can simply use the string from the lamb to secure against it. Pour the can of tomato sauce over the whole thing. Bake for 45 minutes in the preheated oven, then lower the temperature to 325 degrees F (160 degrees C), and continue roasting until the internal temperature of the meat is at least 160 degrees F (70 degrees C), about 15 minutes. If you want the meat well done, wait until the internal temperature reaches 170 degrees F (75 degrees C).
Rinse and pat dry the chicken breasts. Rub the garlic powder and chili powder onto the surface of the chicken; season with salt and pepper. Melt the butter in a large skillet over medium heat; lay the chicken into the skillet with the bone side facing down. Add the onions. Cover the skillet and cook, stirring the onions occasionally, 15 minutes. Turn the chicken and continue cooking until the chicken is 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). Add the potatoes to the skillet, return the cover to the skillet, and cook until the potatoes are cooked through, 7 to 10 minutes. Pour the beer into the skillet and allow the mixture to cook uncovered until the liquid is mostly absorbed, 7 to 10 minutes. Remove the chicken to a platter and set aside. Sprinkle the cheese over the potato and onion mixture; cook until the cheese is melted. Serve hot with the chicken breasts.
Place the chicken breasts into a slow cooker, and pour in the kidney beans, pinto beans, black beans, onions, green bell pepper, tomato paste, brown sugar, rice vinegar, chili black bean sauce, and sea salt. Stir to combine all ingredients, and set the cooker to High. Cook for 1 hour; stir again, and set the cooker to Low. Cook for 4 more hours. Remove the chicken breasts, shred with 2 forks, and stir the shredded chicken back into the chili. Sprinkle the top of the chili with Cheddar cheese, and serve.
Stir together the Cheddar cheese, pimento, red onion, green onion, and the Worcestershire sauce. Stir in mayonnaise 1 tablespoon at a time to achieve desired texture.