HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 225 degrees F (110 degrees C). Mix salt, black pepper, paprika, brown sugar, onion powder, garlic powder, and cayenne pepper together in a bowl. Sprinkle rub mixture evenly and thoroughly on each surface of the pork roast, pressing it onto the surface. Cut a 4-foot piece of unbleached parchment. Place roast at one end and roll roast tightly in the parchment. Cut a second piece of parchment and roll the roast, positioning it in the opposite direction before rolling. Cut a long piece of heavy duty aluminum foil and tightly wrap the parchment-wrapped roast. Wrap the roast in a second piece of foil, and then a third, rotating the position of the roast each time. Place wrapped roast in a roasting pan with folded edges facing up to minimize leaking. Place in preheated oven and roast until tender, about 12 1/2 hours (or 1.75 hours per pound of pork). Remove pan from oven and allow the wrapped roast to rest at least 1 hour before unwrapping. Brush roast with accumulated juices in the parchment paper.
Preheat the oven to 425 degrees F (220 degrees C). Melt butter with oil in a large saucepan over low heat. Add onion; cook and stir until translucent, 7 to 10 minutes. Add chickpeas and cook until heated through, 3 to 5 minutes. Add rice; cook and stir until translucent and coated in oil, 4 to 5 minutes. Remove from heat. Season drumsticks with 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon cayenne pepper. Heat a large cast iron skillet over medium-high heat. Cook drumsticks until skin is golden brown and crispy on all sides, about 10 minutes. Transfer to a plate. Pour chicken broth into a deep saucepan and bring to a boil. Season with remaining salt, black pepper, and cayenne pepper; add thyme. Reduce heat to a simmer. Transfer chickpea-rice mixture to an oven-proof cast iron skillet. Pour in the chicken broth and mix. Place drumsticks on top and cover skillet tightly with aluminum foil. Bake in the preheated oven until rice is tender, 30 to 40 minutes. Remove aluminum foil, raise oven temperature to 450 degrees F (230 degrees C); continue baking until rice is crispy on top, 10 to 15 minutes more.
In a large skillet or wok heat oil over medium heat. Add chicken and saute for 15 to 20 minutes, or until cooked through (juices run clear and chicken meat is no longer pink inside). Add green bell pepper, red bell pepper, lemon pepper seasoning, prepared gravy, and salt and pepper to taste. Stir all together; reduce heat to medium low and let all simmer about 10 minutes, or until bell peppers are tender and gravy has thickened.
Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Blot kale thoroughly dry with paper towels if leaves are damp from washing. Arrange kale pieces onto the prepared baking sheet in a single layer and drizzle with olive oil and maple syrup; sprinkle with sea salt. Bake in the preheated oven until the edges of the kale begin to brown slightly and the pieces feel crisp to the touch, 10 to 15 minutes. Check often after 10 minutes to prevent burning.
Mix milk and yeast in a small bowl with a fork until frothy, about 5 minutes. Add egg, butter, white sugar, brown sugar, vanilla extract, and salt. Beat for 1 to 2 minutes. Add 1 cup flour. Beat for about 5 minutes. Add remaining 2 cups flour; mix until dough comes together. Turn dough out onto a lightly floured work surface. Knead until dough is smooth and feels rubbery, about 10 minutes. Add additional flour if needed. Add chocolate chips and cherries; knead just until incorporated. Cover dough and let rise in a warm, humid area until doubled, about 1 hour. Punch down dough gently. Let rest for 10 minutes. Divide dough in half; shape into loaves. Transfer loaves to a greased baking sheet and let rise again, about 1 hour more. Preheat the oven to 350 degrees F (175 degrees C). Bake in the preheated oven until browned, 20 to 30 minutes.
Cook and stir the ground turkey in a large pot over medium heat until crumbly and no longer pink, about 5 minutes. Stir in the crushed tomatoes, tomato sauce, kidney beans, pinto beans, black beans, onion, garlic, and red wine. Season with chili powder, cumin, parsley, oregano, black pepper, red pepper flakes, and bay leaves. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer 2 hours. Stir the chili occasionally as it simmers. Remove and discard bay leaves before serving.
Place arrowroot powder, tapioca flour, flaxseed meal, and guar gum separately into 4 small disposable cups with enough water to dissolve each. Bring almond milk to a boil in a saucepan. Add the dissolved arrowroot, tapioca, flaxseed, and guar gum. Add, one at a time, the agar agar, xanthan gum, ground soy lecithin granules, and soy-sunflower lecithin, whisking vigorously after each addition. Blend using an electric mixer until well combined. Continue cooking until an instant-read thermometer inserted in the yogurt mixture reads 90 to 115 degrees F (32 to 46 degrees C), about 5 minutes. Stir vegan yogurt starter into the saucepan with the yogurt mixture; mix well. Pour yogurt into jars. Turn on the oven light. Place jars on the top rack in the oven; cover with a cloth. Close the door and let yogurt sit until thickened to desired consistency, 7 to 9 hours. Seal jars or pour yogurt into an airtight container and refrigerate.
Preheat oven to 350 degrees F (175 degrees C). Slice the French baguette in half lengthwise. In a medium bowl, mix the Monterey Jack cheese, Cheddar cheese, mayonnaise and chopped green onions. Spread the mixture evenly over the bread halves. Bake in the preheated oven 15 minutes, or until the cheese is melted.
Lightly grease or spray a 13 x 9-inch (33 x 23 cm) baking dish. Layer ham, cheese, green onion and asparagus in dish. Whisk milk into baking mix a little at a time so mixture doesn't get lumpy. Whisk in eggs just until blended. Pour mixture carefully over ingredients in baking dish. Bake in a preheated 400 degrees F (200 degrees C) oven until puffed and golden brown, and a knife inserted in centre comes out clean, 35 to 45 minutes. Let cool for 5 minutes before slicing and serving.
Mix 1/2 cup olive oil, 1/2 cup cilantro, parsley, lemon juice, garlic, paprika, ginger, cumin, salt, and saffron in a large glass or ceramic bowl. Add cod and mix well. Cover and marinate in the refrigerator for 2 hours. Heat 1 tablespoon olive oil in a large pot or tagine. Layer onion rings, carrot matchsticks, and potato slices in the pot in that order. Remove cod from marinade and spread evenly over potatoes. Cover cod with green bell pepper rings and tomato strips. Sprinkle 1/4 cup cilantro on top. Pour marinade over cilantro. Cover pot tightly and cook over low heat until potatoes are tender and cod flakes easily with a fork, about 1 hour.
Pour the beer, soda, and grenadine syrup in a tall glass. Stir and serve.
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups or line with paper liners. Whisk pumpkin puree, coconut flour, coconut oil, agave nectar, eggs, cinnamon, vanilla extract, nutmeg, baking powder, and pumpkin pie spice together in a bowl until batter is smooth; fold in walnuts. Spoon about 3 tablespoons batter into each muffin cup. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 15 to 17 minutes.
Mix garlic powder, onion powder, salt, and black pepper together in a small bowl. Spread over baby back ribs. Cover with plastic wrap and refrigerate, 8 hours to overnight. Place plank on a rimmed baking sheet and pour in enough water to cover. Let soak before grilling, about 1 hour. Drain. Preheat an outdoor grill to about 500 degrees F (260 degrees C). Place plank on the grate and heat until slightly blackened, about 5 minutes. Flip plank and place ribs on top. Lower heat and cover the grill. Cook ribs, sprinkling some water on top every 30 minutes to create steam inside the grill, until tender, about 3 hours. Uncover grill and increase heat to high. Brush barbeque sauce over ribs. Cook until ribs are dark brown, about 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a large baking dish with the butter. Mix brown sugar, vanilla sugar, cinnamon, and nutmeg in a small bowl. Layer about 1/3 of the apples in prepared baking dish; sprinkle with 1/3 of the sugar mixture. Repeat layers twice more. Bake in preheated oven for 30 minutes. Pour water over apples and continue baking until tender, about 15 minutes more.
Preheat oven to 425 degrees F. Combine sugar, salt, cinnamon, ginger and cloves in small bowl. Beat eggs lightly in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk. Pour into pie shell. Bake for 15 minutes. Reduce temperature to 350 degrees F.; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. (Do not freeze as this will cause the crust to separate from the filling.)
Combine soy milk, oats, sugar, chia seeds, almonds, vanilla bean powder, salt, and cinnamon in a saucepan over medium heat. Cook and stir frequently until thickened to your preference, 5 to 7 minutes.
Rinse quinoa in a paper towel-lined colander until water is no longer milky. Transfer quinoa to a saucepan, add 1 1/2 cups water and soak for 30 minutes. Bring quinoa and water to a boil, reduce heat to low, cover, and simmer until water is absorbed, about 15 minutes. Blend bananas, whole milk, coconut milk, 3 tablespoons honey, butter, 1/2 teaspoon cinnamon, and salt together in a blender until smooth. Stir milk mixture into quinoa, raise heat to medium; cook and stir constantly until pudding becomes thick, about 10 minutes. Transfer pudding to serving dish and refrigerate until cold, about 1 hour. Drizzle 1 tablespoon honey over pudding; sprinkle with 1/2 teaspoon cinnamon.
Preheat oven to 350 degrees F (175 degrees C). Grease mini muffin cups or line with paper liners. Mix pastry flour, white sugar, and cocoa powder together in a bowl; add water, oil, and vanilla extract and blend until batter is smooth. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 8 to 12 minutes. Cool in the tin for 5 minutes. Mix frosting and green food coloring together in a bowl until evenly combined. Transfer frosting to a pipe bag or plastic bag with a snipped corner; refrigerate for 5 minutes. Squeeze a small amount of frosting onto the hulled side of each strawberry and place each onto a cupcake so the strawberry is in the shape of a tree. Pipe frosting onto each strawberry to look like leaves. Add candies to the "tree" to look like ornaments and place a star-shaped candy on top of each "tree".
Place broth, celery, onion and garlic salt in a large saucepan over high heat, and cook until mixture thickens, 10 minutes. Remove from heat, stir in cheese, and puree in a food processor or with an immersion blender until smooth. Return to pot. Stir in jalapenos and heat through. Serve.
Stir Alfredo sauce, garlic powder, lemon zest, and chicken broth together in the crock of a slow cooker until smooth. Place quick-mixing flour and water into a small jar with a lid and shake to combine; stir into sauce mixture. Place artichoke hearts and chicken breasts into slow cooker and cover with sauce. Cover and cook on Low for 4 1/2 hours.
Melt the butter in a medium saucepan over medium heat. Place leeks and garlic in the pan and slowly cook and stir 10 minutes, or until tender and lightly browned. Mix in the chicken broth and salt. Reduce heat and simmer approximately 15 minutes. Increase heat to medium low and stir in the romaine lettuce. Cook 5 minutes. Stir in the tarragon. Remove from heat. In a blender, blend the soup until smooth. Return soup to the saucepan and warm over medium heat. Season with salt and pepper to taste.
Preheat oven to 400 degrees F (200 degrees C). Place butter in a 9x13-inch baking dish and place in the preheating oven until melted, about 5 minutes. Beat milk, flour, eggs, sugar, and salt together in a bowl until batter is smooth. Pour melted butter from baking dish into batter and beat until smooth. Pour batter into the baking dish. Bake in the preheated oven until cooked through, 20 to 25 minutes.
Whisk together the soy sauce, sherry, sugar, ginger, cornstarch, crushed red pepper, and garlic powder in a large glass or ceramic bowl. Add the chicken and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 1 to 2 hours. Heat the vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Place onion and bell pepper on a plate and set aside. Reduce heat to medium-low, stir chicken and marinade into the same skillet. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 15 minutes. Stir in cashews and cook for 1 to 2 minutes. Stir in the onion and bell pepper, cooking until heated through.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Mix 2 tablespoons olive oil and 1 teaspoon black pepper in a small bowl. Dip the chicken breasts into the pepper mixture until well coated, then place the chicken on a baking dish. Broil the chicken in the preheated oven until no longer pink in the center and the juices run clear, about 5 minutes on each side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Meanwhile, heat the remaining 2 tablespoons olive oil in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the mushrooms, artichoke hearts, Italian seasoning, salt, and pepper. Continue to cook and stir for about 6 minutes, then stir in the white wine. Allow the wine to simmer and reduce by half, about 10 minutes. Stir in the roma tomatoes; cook and still until the tomatoes are warmed through. Stir in the butter until it melts. Serve the sauce over the cooked chicken breast.
Brown the chuck in a large pan. Add mushrooms and onions to meat, and cook until soft. Transfer to an oven proof pan. Mix together tomato paste, wine vinegar, and brown sugar. Pour this mixture over the meat and vegetables. Add cinnamon sticks, sprinkle of whole cloves, and salt and pepper to taste. Dilute with water to cover all. Bake at 325 degrees F (165 degrees C) for at least 2 to 2 1/2 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans or one oblong pan. Sift flour, white sugar, baking soda, cinnamon, nutmeg, cloves, and salt together. Add brown sugar, 2/3 cup shortening, and buttermilk. Beat 2 minutes. Add eggs, one at a time, beating well after each addition. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes or oblong pan for 45 minutes, until toothpick comes out clean. Cool. Frost. To make frosting: cream butter and 1/2 cup shortening together. Add maple flavoring. Gradually add confectioners' sugar. Gradually add milk and continue beating until light and airy. Add more milk if necessary. Color with maple coloring, if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Make the streusel topping: In a medium bowl, combine 1/4 cup flour, 2/3 cup sugar and 1 teaspoon cinnamon. Cut in butter until mixture resembles coarse crumbs. Set aside.
 Watch Now In a large bowl, combine 2 cups flour, 3/4 cup sugar, baking powder and salt. Cut in butter until mixture resembles coarse crumbs. Crack an egg into a measuring cup and then fill add milk to make 1 cup. Stir in vanilla. Pour into crumb mixture and mix just until moistened. Spread into prepared pan. Sprinkle top with streusel.
 Watch Now Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
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Preheat oven or toaster oven to 425 degrees F (220 degrees C). Place mushroom caps, gill side up, on baking sheet. Drizzle with soy sauce and add a few grinds of black pepper to each cap. Bake for 25 minutes. Remove from oven, and sprinkle 1 1/2 tablespoon blue cheese onto each cap. Return to oven and bake an additional 10 minutes, or until cheese is fully melted.
Melt butter in a soup pot over medium heat. Add minced onion and salt; cook and stir until onion is soft and golden, about 10 minutes. Pour chicken broth and water into pot. Bring to a boil, reduce heat to medium, and simmer 15 minutes. Place asparagus pieces in simmering broth. Cook, stirring occasionally until asparagus is just tender and still bright green, 5 to 10 minutes. Remove from heat. Use an immersion blender to blend soup until smooth, about 3 minutes. For a finer texture, strain soup through mesh strainer. Return strained soup to pot and place on stove. Turn heat to low. Season with cayenne pepper, black pepper, and nutmeg. Adjust salt to taste. Whisk 1/2 cup cream into soup. Place 1/4 cup cream, Parmigiano-Reggiano cheese, and lemon zest in a small bowl. Whisk until frothy and slightly thickened, about 1 minute. Ladle soup into bowls. Drizzle a spoonful of Parmigiano-Reggiano-lemon cream on top of each serving and swirl to form a random design. Sprinkle with a pinch of lemon zest and cayenne pepper, if desired.
Fill your sink with at least 6 inches of very cold water before starting to cook the spread. In a large pot over medium-high heat, bring the maple syrup and corn syrup to a boil. Cook the syrup until a candy thermometer reads exactly 232 degrees F/112 degrees C., stirring occasionally. The correct temperature is very crucial in the process. As soon as the syrup reaches the correct temperature, take the pan off the heat and carefully lower it into the cold water bath. Allow the syrup to rest and cool until it reaches 70 degrees F/20 degrees C, about 30 minutes. When the syrup reaches 70 degrees F, remove the pot from the cold water bath and beat the cooled syrup with an electric mixer on high speed until the syrup forms a creamy, thick spread, about 3 minutes. Pack the spread into a container, cover, and ripen in refrigerator for about 2 hours before serving. Maple butter will keep covered in refrigerator up to a month. If chilled maple butter is too hard to spread straight from the refrigerator, allow to come to room temperature.
Preheat oven to 425 degrees F (220 degrees C). Combine the artichoke hearts, onion, salad dressing, mayonnaise, sour cream, Swiss cheese, mozzarella cheese, 1/2 cup Parmesan cheese, Romano cheese, garlic powder, salt, and pepper in a large mixing bowl; mix evenly. Gently fold the spinach into the mixture; spread into the bottom of an 8x8 casserole pan. Sprinkle 1/4 cup Parmesan cheese over the top. Cover with aluminum foil. Bake in preheated oven 15 minutes. Remove the aluminum foil and bake until top begins to brown, about 10 minutes more. Allow to cool 10 to 15 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Spread cream cheese evenly in the bottom of an 8-inch round baking dish. Layer pesto evenly over cream cheese. Bake in the preheated oven until bubbling, about 20 minutes.
Preheat oven to 450 degrees F (230 degrees C).
 Watch Now In a large plastic bag, combine the soup mix, red potatoes and olive oil. Close bag, and shake until potatoes are fully covered.
 Watch Now Pour potatoes into a medium baking dish; bake 40 minutes in the preheated oven, stirring occasionally.
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In a large skillet, prepare rice and beans according to package directions. Meanwhile, in another large skillet, saute chicken until cooked through (meat is no longer pink), about 15 to 20 minutes over medium heat. Drain saute oil/grease from skillet. Add the potatoes and cook until just tender. Add seasoning according to package directions. Cook all together, stirring often, until potatoes are done. Preheat oven to 350 degrees F (175 degrees C). Take a tortilla. Place some of the chicken/potato mixture and some of the beans and rice (about 1/2 to 3/4 cup total filling) onto the tortilla, add a little cheese to taste, and roll up. Place rolled tortilla in a lightly greased 9x13 inch baking dish. Repeat with other tortillas until dish is full. Top with the rest of the cheese and bake in the preheated oven 15 to 20 minutes or until cheese is melted and bubbly.
Prepare and bake cake mix according to package directions for a 10 inch Bundt pan. Allow to cool completely. Cover cake with cream cheese frosting. Pour pie filling over frosted cake.
In a blender or food processor, puree whole tomatoes until smooth. In a large pot over medium heat, cook zucchini, onions and mushrooms in oil until tender. Pour in pureed tomatoes. Season with salt, bay leaves, thyme, basil and white pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Remove bay leaves before serving.
Combine milk powder, sweetener, creamer, cocoa, and cinnamon in a bowl; add marshmallows and mix. Store in an airtight container in a cool dry place for up to 3 months.
Heat oven to 300 degrees F. Combine wafer crumbs, powdered sugar, cocoa and butter in medium bowl. Press firmly onto bottom and 1/2 inch up side of ungreased 9-inch springform pan. Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into prepared pan. Bake 1 hour and 5 minutes or until center is set. Cool. Chill. Garnish as desired.
Mix ground beef, milk, saltine cracker crumbs, onion, salt, and black pepper in a bowl. Shape mixture into a narrow loaf and place onto a baking sheet; cover and refrigerate 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cut loaf into 1-inch-thick slices and sear the 'steaks' in the hot skillet until browned, 2 to 3 minutes per side. Insides will still be pink. Arrange slices in a roasting pan. Spread mushroom soup over steaks. Bake steaks in the preheated oven until mushroom soup is bubbling and meat is no longer pink inside, about 1 hour. An instant-read meat thermometer inserted into the center of a meat slice should read at least 160 degrees F (70 degrees C).
Beat eggs and sugar with an electric mixer until fluffy. Stir in the melted margarine and anise extract. Combine the flour and baking powder; stir in gradually. Dough will be sticky. Preheat your pizzelle iron according to the manufacturer's instructions. Drop batter by rounded spoonfuls onto the iron. Close and cook for about 90 seconds, or until steam stops coming out of the iron. Carefully remove and cool. Store in an airtight tin at room temperature.
Heat frying pan over medium heat and lightly spray with cooking spray. Crack the egg into the pan and break the yolk. Cook the egg to desired firmness. Warm sliced ham in the pan while assembling sandwich. Toast pancakes in toaster and place one pancake on plate. Place egg on top of pancake. Pour 1 tablespoon of maple syrup over egg, place the cheese on top of egg, and a slice of warmed ham on top of the cheese. Top the sandwich with the second pancake and pour another 1 tablespoon of maple syrup over the top of the sandwich.
Place chicken breasts on a cutting board. With a sharp knife, slice chicken breasts horizontally, without slicing them completely in half. Open the chicken breasts like a book. Place chicken and marinade into a large resealable plastic bag. Refrigerate for 30 minutes. Preheat oven to 500 degrees F (260 degrees C). Place opened chicken breasts on a broiler pan. Place 4 basil leaves on the bottom half of each chicken breast. Top each with 2 or 3 tomato slices and 1 slice of cheese, and fold over top half of chicken (if necessary, fasten with toothpicks). Wrap 3 slices bacon around each chicken breast. Cook in preheated oven for 15 minutes. Turn chicken, and cook 15 minutes more. Remove from oven, and sprinkle chicken with Parmesan. Return to oven, and cook until cheese is melted, about 2 to 3 minutes.