HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season beef chunks with salt and pepper on all sides. Heat oil in a large skillet over medium-high heat. Add beef in batches; cook until browned, about 1 minute per side. Transfer beef to a slow cooker. Combine beef broth, apple cider vinegar, lime juice, chipotle peppers, garlic, cumin, oregano, and cloves in a bowl. Season with salt and pepper and mix well. Pour over beef in the slow cooker. Stir in bay leaves. Cook on Low until beef is fork-tender, 8 to 10 hours. Discard bay leaves. Remove beef and shred using 2 forks. Return beef to the slow cooker to marinate in the sauce for at least 10 more minutes before serving.
Line a 9x13-inch baking pan with waxed paper. Heat honey in a saucepan over medium heat until bubbly, 2 to 3 minutes. Add peanut butter; stir until thoroughly mixed. Place granola in a large bowl. Pour honey mixture over granola; stir until well combined. Transfer granola mixture to prepared baking pan; press firmly. Let stand until firm, 15 to 20 minutes.
Combine tomatoes, sugar, lime juice, ginger, cumin, salt, cinnamon, cloves, and cayenne pepper in a large, heavy-bottomed pot; bring to a boil. Reduce heat; simmer uncovered until tomatoes are broken down into a thick sauce, about 1 hour and 30 minutes. Pour into sterilized jars; tightly screw on lids. Turn jars upside down to stand on their lids; cool completely. Refrigerate.
In a bowl, pour boiling water over gelatin, stirring to dissolve. Stir in frozen strawberries until thawed. Set aside. In a small bowl, stir lemon juice into mashed banana. Stir banana mixture into gelatin, and mix in sour cream. Pour into serving bowl, cover, and refrigerate overnight, or until set.
In a heatproof bowl, pour boiling water over bulgur. Let stand 1 hour at room temperature. In a small bowl, beat together oil, lemon juice, salt, and pepper. Pour over bulgur; and mix with a fork. Place bulgur in the bottom of a nice glass serving bowl. Layer vegetables and garbanzo beans in this order on top of the bulgur: green onions, garbanzo beans, parsley, and carrots on top. Cover, and refrigerate. Toss salad just before serving.
Mix together pumpkin, brown sugar, salt, cinnamon, ginger, and molasses. Blend in eggs and evaporated milk. Pour filling into pie shell. Bake at 425 degrees F (220 degrees C) for 40 minutes, or until set.
Stir red wine vinegar and shallot together in a bowl; season with salt and black pepper. Stream olive oil into the mixture while whisking to form a dressing. Toss mixed greens and cucumbers in a large bowl; pour dressing over the mixture and toss to coat. Add strawberries and toss lightly. Season with sea salt to serve.
Place the romaine, red and green leaf lettuce, arugula, endive, frisee lettuce, dandelion leaves, escarole, Batavia lettuce, basil, tarragon, and dill into a large salad bowl, and toss lightly to combine.
Preheat the oven to 275 degrees F (135 degrees C). Place the ham cut side down onto a sheet of aluminum foil. I like to put the shiny side up. Mix together the brown sugar, apricot jam and mustard powder in a small bowl. Brush onto the ham using a pastry or barbeque brush. Reserve any leftover glaze. Enclose the foil around the ham and place on a rimmed baking sheet. Roast for 2 hours in the preheated oven, or if your ham is a different size, figure 14 minutes per pound. Apply the remaining glaze 20 minutes before the ham is done.
Clean lettuce thoroughly and wrap in paper towels to absorb moisture. Refrigerate until crisp, at least 1 hour or more. In a bowl or jar combine oil, vinegar, Worcestershire sauce, salt, mustard, garlic and lemon juice. Whisk until well blended. Coddle egg by heating 3 cups of water to boiling. Drop in egg (still in shell) and let stand for 1 minute. Remove egg from water and let cool. Once cooled crack open and whisk egg into dressing. Whisk until thoroughly blended. Mash desired amount of anchovies and whisk them into the dressing. If desired set aside a few for garnish. To assemble, place torn lettuce leaves in a large bowl. Pour dressing over the top and toss lightly. Add the grated cheese, garlic croutons and freshly ground pepper, toss. Serve immediately!
Preheat an oven to 375 degrees F (190 degrees C). Place the two halves of the squash with the cut sides facing down into a baking dish. Bake the squash in the preheated oven until tender, 30 to 40 minutes. Strip the squash from the rind with a fork into short strands and set aside. Heat the vegetable oil in a skillet over medium heat; cook the onion and jalapeno pepper in the hot oil until the onion is browned and soft, 7 to 10 minutes. Add the squash and taco seasoning; cook and stir the mixture for 5 minutes more. Season with salt. Stuff into taco shells to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a very large bowl, cream together the margarine, butter, brown sugar and white sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Combine the flour, baking soda, baking powder, salt and rolled oats; stir into the sugar mixture. Mix in chocolate chips and candy-coated chocolate pieces. Drop by tablespoonfuls onto the prepared cookie sheets. Bake for 10 to 11 minutes in the preheated oven, or until the edges are golden. If you like chewy cookies, take them out before they look done.
Preheat oven to 400 degrees F (204 degrees C). Toss root vegetables with shallots, oil, garlic, salt, and pepper. Place in a 9x9-inch baking dish. Roast, turning occasionally, for 25 to 30 minutes or until vegetables are lightly golden and tender crisp. Stir in zucchini and scatter cherry tomatoes over top; roast for 12 to 15 minutes or until all vegetables are tender. Stir in lentils, Patak's Tandoori Sauce, and quinoa. Cover tightly with foil. Cook, covered, stirring occasionally, for 10 to 15 minutes or until mixture has simmered and heated through. Garnish with mint.
Preheat oven to 425 degrees F (220 degrees C). Set a metal rack over a baking sheet. Rub Cornish hens with olive oil; season inside and out with salt and pepper. Place 1 sprig rosemary in the cavity of each hen. Tie legs together with kitchen twine. Place hens breast side-up on the rack. Roast hens in the preheated oven until an instant-read thermometer inserted into the thigh, near the bone, reads 165 degrees F (74 degrees C), 25 to 35 minutes. Combine strawberry jam, white wine, balsamic vinegar, 1/4 teaspoon salt, and 1/8 teaspoon pepper in a small saucepan over medium heat. Cook and stir until jam starts to melt, about 3 minutes. Add Thai chile pepper; let steep for 5 minutes. Remove sauce from heat and discard pepper. Serve alongside Cornish hens.
Puree strawberries and honey in a food processor until smooth. Slowly whisk milk and peanut butter together in a bowl until smooth; add vanilla and stir. Spoon the peanut butter mixture evenly into the bottoms of 12 silicon muffin cups; top each with a portion of the strawberry puree. Put 'cups' in freezer until frozen through, about 4 hours.
Place allspice, salt, garlic powder, sugar, chipotle powder, cloves, thyme, black pepper, cayenne pepper, and cinnamon into a very large bowl. Mix together until well blended. Store in airtight containers. To use, rub spice mix onto the meat of your choice, about 1 1/2 teaspoons per serving. For best results, marinate for at least an hour to allow the flavors of the rub to penetrate the meat.
Beat eggs, egg whites, and brown sugar together in a large bowl. Stir in cinnamon and cloves. Blend in mashed banana; mix in matzo meal. Let batter stand until thickened, about 5 minutes. Grease a griddle with cooking spray and preheat over medium heat. Drop silver dollar-sized dollops of batter onto the griddle. Cook until browned, about 2 minutes per side. Drain on a plate lined with paper towels.
Heat the canola oil in a skillet over medium heat. Cook and stir the onion and red bell pepper in the hot oil until the onion has softened and turned translucent, about 5 minutes; season with cumin, salt, and cayenne pepper. Scrape into a mixing bowl; stir in the black beans, apples, lemon juice, and cilantro. Refrigerate until cold before serving.
Preheat oven to 350 degrees F (175 degrees C). Mix cookies, brown sugar, butter, and ground ginger together in a bowl; press into the bottom of a 9x13-inch baking dish. Bake in the preheated oven until lightly browned, 6 to 8 minutes. Remove crust from oven and cool to room temperature. Process cream cheese, eggs, white sugar, lemon juice, and lemon extract in a food processor until smooth and creamy; spread over crust. Bake in the preheated oven until cheesecake is set, 25 to 30 minutes. Cool cheesecake to room temperature and refrigerate until chilled, about 1 hour.
Dissolve yeast in warm water in a large bowl; add pumpkin, brown sugar, cinnamon, salt, nutmeg, allspice, and cloves and mix well. Stir in enough flour to make a soft dough. Turn dough onto a work surface and knead by hand 6 to 8 minutes or mix in a stand mixer. Transfer dough to a greased bowl, cover with a damp towel, and let rise in a warm place until doubled in size, about 1 hour. Punch dough down and divide into 8 balls. Poke a hole in the middle of each ball using your finger to create a bagel shape. Arrange bagels on a baking sheet and let rise, 10 to 15 minutes. Fill a large pot with 6 cups water and white sugar and bring to a boil. Slightly flatten the bagels and drop a couple at a time into the boiling water; cook for 1 1/2 minutes. Flip bagels and boil for another 1 1/2 minutes; remove with a slotted spoon and dry on a clean towel. Repeat with remaining bagels. Preheat oven to 400 degrees F (200 degrees C). Spray a baking sheet with cooking spray and sprinkle cornmeal on the sheet. Arrange bagels on the baking sheet about 2 inches apart. Bake in the preheated oven until cooked through, 25 to 30 minutes.
Place the tomatoes, jalapeno pepper, chipotle pepper, ancho chile, garlic, onion, cilantro, lemon juice, salt, sugar, and cumin into a blender. Pulse until the salsa has been finely ground, or to your desired consistency. Let stand at least 1 hour to allow the flavors to blend.
Preheat oven to 425 degrees F (220 degrees C). Grease a 12-cup muffin tin. Combine flour, shortening, sugar, and salt in a bowl; blend with a pastry cutter until crumbly. Mix water and egg together in a bowl; add to flour mixture. Stir until a dough forms. Divide dough into 12 equal portions. Flatten dough along the bottom and sides of each muffin cup. Spoon in pie filling; smooth the tops. Bake in the preheated oven until set and crust is golden, 15 to 18 minutes. Cool for 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Mix peaches, flour, 1/4 cup white sugar, rum, 1 tablespoon cinnamon, and 1 pinch nutmeg together in a baking dish. Bake in the preheated oven until peaches are tender and bubbling, about 30 minutes. Remove and set peaches aside. Reduce oven temperature to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish. Stir milk and heavy cream together in a saucepan over medium heat; heat until just warmed and a film forms over top of mixture, about 5 minutes. Remove from heat; stir in butter until melted. Cool mixture to lukewarm. Combine 1 cup white sugar, brown sugar, eggs, 2 teaspoons cinnamon, vanilla extract, salt, and 1/4 teaspoon nutmeg in a bowl; beat with an electric mixer at medium speed until combined, 1 minute. Slowly pour milk mixture into sugar mixture; stir to combine. Add bread cubes; stir gently. Fold in cooked peaches. Pour batter into prepared casserole dish. Bake in the preheated oven until pudding is bubbling and center is set, 45 to 50 minutes. Serve warm.
Heat olive oil in a large skillet over medium-high heat. Cook and stir chicken and onion together in the hot oil until the chicken is completely browned and the onions tender, 7 to 10 minutes. Stir garlic, basil, kosher salt, and black pepper into the chicken mixture; cook for 1 minute. Blend the tomatoes in a blender until smooth; pour over the chicken mixture and bring to a simmer. Cook mixture at a simmer until hot and the sauce has thickened slightly, about 10 minutes. Sprinkle Parmesan cheese over the mixture; stir.
Preheat an outdoor grill for high heat. In a mixing bowl, toss mango slices with oil to coat. Lightly oil grate, place mango slices on grill. Cook for 4 minutes on each side, until nicely browned with grill marks. Remove mango from grill, cut into small cubes, and transfer to a mixing bowl. Stir in onion, red pepper, jalapeno pepper, lime juice, salt, sugar, and ginger. Serve at room temperature, chill until ready to serve, or serve hot by heating through in a nonstick skillet.
Heat olive oil in a medium skillet over medium heat. Stir in green onions, and cook until tender, 5 to 10 minutes. Mix white wine and tomatoes with the green onions, and bring to a boil. Place orange roughy fillets in the white wine mixture. Season with basil, pepper, thyme, and rosemary. Reduce heat, and simmer 15 to 20 minutes, until fish is easily flaked with a fork. Remove fish fillets from skillet. Sprinkle fish fillets with black olives and feta cheese.
Butter a 12x15 inch sheet of aluminum foil and dust generously with confectioners' sugar. In a saucepan over medium-high heat, mix together the sugar and evaporated milk. Stir frequently and bring to softball stage of 235 degrees F. Stir in dates and nuts; allow mixture to cool. Form the candy into a roll about 1-1/2 inches in diameter and wrap in the prepared foil; refrigerate until firm. Slice thinly with a knife dipped in hot water to serve.
Place the bacon in a large, deep skillet, and cook over medium-high heat, stirring occasionally, until evenly browned, but not crispy, about 10 minutes. Remove the bacon with a slotted spoon, leaving the grease in the skillet. Pour off all but 2 tablespoons of the bacon grease and stir in the olive oil, butter, onion, and garlic. Season with salt and pepper. Cook and stir until the onion softens and the garlic lightly browns, 5 to 7 minutes. Stir in the balsamic vinegar and bring to a simmer; cook until the liquid has reduced by 1/3. Add the reserved bacon, the halved Brussels sprouts, and the chicken stock. Stir, then bring to a boil over high heat. Reduce heat to medium-low, and simmer until the Brussels sprouts are tender, yet still slightly firm, about 10 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Pour mixed vegetables into a microwave-safe bowl. Add water. Heat in the microwave until warmed through, 1 to 3 minutes. Drain. Spray a skillet with cooking spray and heat over medium heat. Add onion and cook until soft, about 3 minutes. Add mixed vegetables, diced chicken, condensed soup, salt, and pepper. Cook and stir until filling is heated through, 3 to 5 minutes more. Open biscuits and flatten each circle out with your fingertips. Place a portion of filling on one half of a circle and fold the other half over. Press edges with a fork to seal closed. Place mini pie carefully onto the prepared baking sheet. Repeat with remaining biscuits and filling. Bake in the preheated oven until the outsides are golden, 30 to 35 minutes.
Inspect 7 half-pint jars for cracks and rings for rust; discard any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Place berries in a large pot and bring to a boil over medium heat until they release their juice. Press all or half of the berries through fine mesh strainer to remove the seeds, if desired. Measure exactly 5 cups raspberry pulp and return to the empty pot. Add lemongrass and pectin to the pot with the raspberries. Slowly bring mixture to a full rolling boil. Add sugar and stir to dissolve. Return to a full rolling boil on high heat and boil for exactly 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon. Remove the lemongrass. Pack raspberry jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Pour fruit punch into a large punch bowl. Stir in grenadine and lemon-lime soda. Add the ice cream in big scoops - it will resemble a big fluffy cloud. Drop cherries on top of the cloud of ice cream and serve.
Turn on a multi-cooker (such as Instant Pot(R)) and the select Saute function. Melt butter in the pot. Saute onion, apple, and celery until onion and celery are slightly translucent, about 5 minutes. Add broth; scrape off bits from the bottom of the pot. Add gravy mix; stir until dissolved. Combine kosher salt, thyme, rosemary, black pepper, sage, and garlic powder in a small bowl. Rub onto the turkey breast. Lower a trivet into the pot; place seasoned turkey on top. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 50 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Mix water and quick-mixing flour together slowly in a bowl until slurry is smooth. Unlock the lid and open the pot; transfer turkey to a plate. Strain the liquid from the pot; return it to the pot and select Saute function. Bring to a boil. Stir in the slurry slowly until gravy is thickened to your satisfaction. Slice turkey and serve with gravy.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 10x15 inch jelly roll pan. Combine the flour, baking soda, brown sugar, cinnamon and salt. Set aside. In a small saucepan, melt 1 cup margarine. Stir in water, 1/4 cup cocoa and 1 tablespoon instant coffee. Bring mixture to a boil, then remove from heat. Make a well in the center of the dry ingredients. Pour in the cocoa mixture, then stir in 1/3 cup sweetened condensed milk, eggs and vanilla. Mix until blended. Pour batter into prepared pan. Bake in the preheated oven for 15 to 20 minutes, or until the cake springs back when lightly touched. Allow to cool. For the coffee glaze: In a small saucepan, melt 1/4 cup margarine. Mix in 1/4 cup cocoa, 1 tablespoon instant coffee and sweetened condensed milk, and confectioners' sugar. Stir until blended. Fold in the almonds. Spread glaze over warm cake.
Bring a large pot of lightly salted water to a boil. Cook lasagna pasta in boiling water for 8 to 10 minutes, or until al dente. Drain, rinse with cold water, and place on wax paper to cool. Cook bell peppers and onion in olive oil in a large sauce pan until onions are translucent. Stir in diced tomatoes, tomato paste, water, and red pepper flakes. More red pepper flakes can be added if spicier sauce is preferred. Simmer for 30 minutes. Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine Parmesan cheese, ricotta cheese, mozzarella cheese, eggs, black pepper, and oregano. Place a small amount of sauce in the bottom of a 9x13 inch baking dish. Reserve 1/2 cup of the sauce. Place three lasagna noodles lengthwise in pan. Layer some of the cheese mixture and the vegetable sauce on top of noodles. Repeat layering with remaining ingredients, ending with noodles. Spread reserved sauce over top of noodles. Sprinkle with grated Parmesan cheese, if desired. Cover dish with foil, and bake for 40 minutes or until bubbly. Remove foil during last 10 minutes of baking.
Stir flour, baking soda, cinnamon, and salt together in a large bowl. Whisk cottage cheese, milk, eggs, and oil together in a separate bowl. Pour into the flour mixture; whisk until batter is just combined; it will be thick. Heat an oiled griddle over medium-high heat; when a water drop on the surface dances and sizzles, it's ready. Drop 1/4 cup batter onto the griddle. Cook until golden brown and bubbles break the surface, 1 to 2 minutes. Turn and cook until set, about 1 minute more. Repeat with remaining batter.
Beat the egg in a bowl, then whisk in 1 cup of milk and the hot pepper sauce. Pound the venison steaks with a meat mallet to 1/4 inch thick, and place into the milk mixture. Stir together the cornmeal, bread crumbs, cornstarch, baking soda, black pepper, and garlic salt in a shallow dish. Remove the venison steaks from the milk mixture one at a time, allowing the excess to run off, and press into the bread crumb mixture; set aside. Reserve the remaining bread crumb mixture. Heat the oil in a large skillet over medium heat. Place as many breaded venison steaks into the pan as will fit without overlapping. Cook until the venison is golden brown on both sides, about 3 minutes per side. Remove to drain on a paper towel lined plate and keep warm. Repeat with remaining venison. Once the venison has finished cooking, stir the onions into the hot oil, and cook until dark brown, about 5 minutes. Pour off and discard the oil, remove the onions to a plate and set aside. Stir the reserved bread crumb mixture into the hot skillet, and cook for a few seconds until it begins to toast. Stir in the remaining cup of milk, and simmer until the milk has thickened, about 5 minutes. Pour the gravy over the venison steaks and top with the caramelized onions to serve.
Stir water gradually into Gravy Mix with whisk in small saucepan. Stirring frequently, cook on medium heat until gravy comes to boil. Reduce heat and simmer 3 to 4 minutes. (Gravy will thicken upon standing).
In a shaker, combine ice, light rum, passion fruit syrup, lemon-lime flavored carbonated beverage and lime juice. Shake well and pour mixture into a Hurricane or other large specialty glass. Float the 151 proof rum on top of the drink.
Combine the garbanzo beans, yogurt, lemon juice, garlic, olive oil, water, salt, pepper, and cumin in a blender or food processor, blend until smooth.
In a large saucepan over medium heat cook onion, garlic, ginger and crushed red pepper in oil for 2 minutes. Pour in broth, carrots and celery and bring to a boil. Reduce heat, cover and simmer 5 minutes. Stir in snow peas and shrimp, cover and cook 3 minutes. Break noodles into 2 inch pieces and stir in to soup; cover and cook 3 minutes more, until vegetables are tender and shrimp is pink. Stir in soy sauce and pepper and serve.
Preheat oven to 425 degrees F (220 degrees C). Roll pie dough to fit a 9 inch pie plate. Place bottom crust in pie plate and chill for at least 20 minutes before baking. Line the chilled pie crust with foil and fill halfway up with dried beans, rice, or baking weights. Bake in the preheated oven for 7 minutes. Remove foil and weights and bake until golden brown, about 5 minutes. Reduce oven to 325 degrees F (165 degrees C). Cook bacon in a skillet over medium heat until browned and cooked through, 8 to 10 minutes. Remove from pan to drain. Blot out some of the oil from the skillet, leaving 1 to 2 teaspoons. Add leeks, onion, salt, black pepper, and cayenne pepper. Cook and stir until tender and browned, 5 to 7 minutes. Set aside. Whisk eggs, egg yolks, cream, and milk together in a large bowl. Add thyme and stir to combine. Sprinkle 1/3 onion-leek mixture on the bottom of the baked crust. Top with 1/3 cooked bacon and 1/3 Gruyere cheese. Ladle in half the egg mixture. Sprinkle with 1/3 the onion-leek mixture, 1/3 bacon, and 1/3 cheese. Pour in remaining egg mixture and top with remaining onion-leek mixture, bacon, and cheese. Bake filled quiche in the preheated oven until browned and set, but no longer jiggly in the center, 40 to 45 minutes. Allow to cool slightly before serving.