HumbleIntelligence/food-ner-1-Million huggingface dataset:
Soak wood chips in water until fully moistened, at least 1 hour. Preheat smoker to 225 degrees F (110 degrees C). Place a drip pan beneath the rack where you will roast the meat. Season roast generously with sea salt and black pepper to coat on all sides; rub seasoning into the meat and fat. Put the roast into the preheated smoker above the drip pan with the fat cap facing upwards. Add 2/3 cup of the soaked wood chips to your heat source according to your smoker's instruction manual. Smoke the roast in the preheated smoker for 30 minutes. Add half the remaining wood chips to the heat source. Smoke another 30 minutes and add remainder of the wood chips. Continue smoking roast until browned on the outside and red in the center, about 2 hours more. An instant-read thermometer inserted into the center should read 125 degrees F (49 degrees C). Remove roast to a cutting board, cover loosely with aluminum foil, and rest beef for 30 minutes. Carve into 1/2- to 1-inch slices.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease and flour two 8 inch cake pans. Sift together into a large bowl the cake flour, 1 1/3 cups sugar, baking powder, baking soda, and 3/4 teaspoons salt. Add grated orange rind, shortening, orange juice, and 1/3 cup water. Beat on medium speed for 2 minutes with an electric mixer, scraping bowl while beating. Add two whole eggs and beat batter for 2 more minutes. Beat in the lemon juice. Pour batter into prepared pans. Bake at 375 degrees F (190 degrees C) for 30 to 40 minutes. Remove cakes from pans and let cool. Frost with Double Boiler Icing or whipped cream. Sprinkle cake with grated orange rind and finely chopped nuts or coconut. To Make Double Boiler Icing: In the top of a double boiler put; the 2 egg whites, 1 1/2 cups of the sugar, 5 tablespoons water, 1/8 teaspoon salt, light corn syrup, and cream of tartar. Place over boiling water and beat until blended. Cook mixture beating constantly until mixture will stand in peaks. Remove from heat and add the vanilla. Continue beating until of spreading consistency, about 5 minutes. Spread onto cooled cake.
Line a 9 inch square pan with buttered wax paper. In a saucepan over medium heat, combine brown sugar, evaporated milk, butter and salt. Bring to a boil, and heat to between 234 and 240 degrees F (112 to 116 degrees C), about 10 minutes. Remove from heat, and stir in marshmallow fluff, vanilla and chopped pecans. Spread into prepared pan. Let cool, then cut into squares.
Preheat oven to 400 degrees F (200 degrees C). Grease 8 muffin cups or line with paper muffin liners. In a large bowl, combine flour, sugar, salt and baking powder. Add vegetable oil, egg and milk; mix well. Fold in diced peach and nectarine. Fill each muffin tin to the top with muffin mix. Sprinkle a little brown sugar onto the top of each uncooked muffin. Bake in preheated oven for 18 to 20 minutes. Check muffins regularly after 15 minutes of baking. Serve warm or cool.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone baking mat. Whisk sugar and Chinese five-spice powder together in a small bowl. Beat egg and water together in another bowl. Melt butter in a large skillet over medium heat. When the butter foams, arrange peaches in a single layer in the skillet. Pour sugar mixture over the peaches; cook, turning peaches once, until sugar is melted, bubbling, and syrup has a tan color, about 2 minutes. Transfer peaches and syrup to a bowl to cool completely. Cut pie crusts into eight 4 1/2-inch rounds. Set rounds on prepared baking sheet and fold edges of each crust up to form a 1/2-inch rim. Brush each crust with egg mixture. Place 2 peach slices, pit-sides facing each other, in the center of each tart. Place 1 peach slice in center, skin-side up, in between the other two peaches. Drizzle excess syrup over the peaches. Bake in the preheated oven until golden and bubbling, about 15 minutes.
Preheat oven to 425 degrees F (220 degrees C). Blend pumpkin puree, coconut milk, and banana together in a large bowl. Mix sugar, xanthan gum, cinnamon, salt, ginger, nutmeg, and cloves together in a small bowl; add to pumpkin mixture and blend. Pour the pumpkin mixture into a casserole dish. Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until a toothpick inserted into the center comes out clean, 30 to 45 minutes more.
Whisk sugar, eggs, pineapple juice, lemon juice, and flour in a saucepan until smooth. Heat egg mixture over low heat, stirring constantly until thickened, about 10 minutes. Set aside to cool completely. Whisk milk and dessert topping in a large bowl until fluffy. Fold cooled egg mixture into dessert topping. Fold in fruit cocktail, pineapple chunks, grapes, and marshmallows.
Heat milk in a heavy bottom pot over medium-high heat until boiling. Remove from heat and add vinegar. Stir a couple times until curds separate from whey, about 5 minutes. Line a colander with cheese cloth. Pour curds and whey through colander and drain. Wrap curds with cheesecloth and place a heavy pot fill with water over curds to press and drain completely, about 2 hours. Curds will form a soft disk.
Heat the olive oil and cayenne pepper in a large pot over medium heat, and saute the onion until tender. Season with curry powder. Pour in the broth, and mix in the potatoes. Bring to a boil, reduce heat to low, and simmer 20 minutes, or until potatoes are very tender. Mix the squash and cauliflower into the pot, and continue cooking 30 minutes. Mash the garbanzo beans with a fork, and mix into the pot. Continue cooking 5 minutes, until heated through. Top with yogurt, and garnish with cilantro to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch casserole dish. In the greased casserole dish, combine kernel corn, cream style corn, sour cream, corn muffin mix and salt and pepper to taste. Bake in a preheated 350 degrees F (175 degrees C) oven for 90 minutes or until a toothpick comes out clean.
Cut plantain into three sections. Quarter each section so you have twelve pieces. Season plantain pieces with garlic powder. Heat oil and margarine together in a small skillet over medium heat. Cook plantains in hot oil until lightly browned, 2 to 3 minutes per side; season with black pepper and continue to cook until slightly darker in color, 2 to 3 minutes more. Remove skillet from heat and drizzle agave syrup over the plantain pieces. Sprinkle brown sugar and cinnamon over the plantains.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch glass baking pan. Combine apples and sugar in a bowl and toss to coat. Stir in oil, eggs, and vanilla extract. Stir flour, cinnamon, baking soda, salt, nutmeg, and allspice in a separate bowl. Add to the apple mixture and mix well. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Let cool in the pan on a wire rack.
Preheat the oven to 350 degrees F. Butter an 8x8 pan. Combine the apples and syrup in a saucepan and cook over medium heat until the juice from the apples is gone. Set aside to cool. Mix together 2 cups pancake mix, milk, and 1 tablespoon syrup until a soft dough forms. Sprinkle the counter with the remaining pancake mix and knead the dough a few times. Make sure you keep enough pancake mix under the dough. Gently press the dough into a 12x8 rectangle using your hands. Spread the cooled apples on top of the dough. Mix together the brown sugar, granulated sugar, cinnamon, and 1 tablespoon butter. Sprinkle over the apples. Gently roll the dough up starting from the shorter side. If your dough sticks to the counter, slide a butter knife gently under the roll and push some pancake mix underneath the roll. Slice the log into 9 even rolls. Place the rolls in the prepared pan. Mix together the remaining tablespoon of melted butter and syrup. Drizzle over the rolls in the pan. Bake for 20 to 22 minutes. Remove and cool for a few minutes. Mix together the frosting ingredients and spread over the warm rolls. Drizzle with extra syrup, if desired.
Add potatoes to a large pot of salted water, and bring to a boil; cook until tender, about 15 minutes. Drain, pour potatoes into a large bowl. Stir in butter, and mash with a fork or potato masher. Set aside. Heat 1 tablespoon oil in a large skillet over medium heat. Stir in onions, and cook until soft. Stir in beef and soy sauce. Cook, stirring continuously, until beef is browned and all the liquid is evaporated. Combine beef and onions with potatoes, and stir well. Heat 1/2 cup oil in a deep skillet or wok over medium-high heat. Shape potato and beef mixture into 10 similar-size balls, and flatten into patties. Dredge patties in flour. Then dip in egg, and coat with panko bread crumbs. Carefully place patties into oil, and fry until golden brown on each side.
In a large saucepan, combine the pecans, white sugar, brown sugar, salt, ginger, cinnamon, butter, and cider vinegar. Cook over medium heat, until the sugar has dissolved and the mixture is well blended. Do not allow the mixture to boil. Transfer to sterile jars, and refrigerate.
Heat a skillet over medium heat and pour in amaranth; cook and stir until toasted and fragrant, 3 to 5 minutes. Remove from heat and cool. Dissolve yeast in 1/4 cup lukewarm water in a small bowl. Let stand until bubbly, about 5 minutes. Mix remaining 2 1/2 cups water with toasted amaranth, yeast mixture, all-purpose flour, bread flour, and salt in a large plastic container with a lid with a wooden spoon until well combined. Cover and let rise in a warm, draft-free place until doubled in volume, about 2 hours. Dust a cutting board with 1 tablespoon all-purpose flour. Turn the dough out onto the board and briefly knead with floured hands. Shape into a ball. Line a large bowl with a piece of parchment paper. Place dough in the bowl and cover with a clean dish towel; let rise until nearly doubled in volume, about 1 1/2 hours. Preheat oven to 450 degrees F (230 degrees C) after dough has been rising for 45 minutes. Place a lidded Dutch oven inside after 25 minutes. Remove hot Dutch oven from the oven using oven mitts. Place dough carefully inside, lifting it up with the parchment paper. Cut any parchment paper that is peeking out of the Dutch oven with kitchen shears. Cover with the hot lid. Bake bread covered in the preheated oven for 30 minutes. Remove the lid and continue baking until top is golden brown, about 10 minutes. Lift bread out of the Dutch oven with the parchment paper using oven mitts and tap the bottom; if it sounds hollow, bread is done. Let cool for at least 1 hour on a wire rack.
Preheat oven to 350 degrees F. Heat oil in large skillet on medium-high heat. Add scrapple; cook 3 to 4 minutes or until browned, turning occasionally. Remove from skillet. Coarsely chop scrapple and place in large bowl. Stir cream cheese and shredded cheese into the scrapple. Spread in 9-inch glass pie plate. Sprinkle with crab cake mix. Bake 30 minutes or until hot and bubbly. Serve with assorted crackers or sliced French bread.
Combine broth, water, parsnips, garlic, bay leaf, thyme, salt, and pepper in a large pot and bring to a boil. Reduce heat to a simmer, cover partially, and cook until parsnips are tender, 15 to 20 minutes. Drain and transfer to a large bowl. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9-inch glass pie plate with 1 tablespoon butter. Add 1/2 cup butter, nutmeg, and lemon rind to the bowl with the parsnips. Use an electric mixer to beat until mixed thoroughly but still slightly chunky. Transfer mixture to the prepared pie plate. Melt remaining butter in a large, heavy skillet over medium-high heat. Add onion and saute until translucent and beginning to brown, about 10 minutes. Spread onion evenly over parsnip mixture. Place apple slices in a bowl and add a squeeze of lemon juice; toss to coat. Spread apple slices evenly over onion. Season with additional lemon juice, nutmeg, and pepper. Bake in the preheated oven until heated through and top is beginning to crisp, about 25 minutes.
Melt butter in a saucepan over medium heat; stir flour, basil, pepper, and salt into butter and pour in chicken broth. Cook and stir broth mixture until thickened and boiling, 5 to 7 minutes. Stir potato, carrot, and green onions into broth mixture; bring to a boil. Reduce heat and simmer until potatoes are mostly tender, 10 to 15 minutes. Stir half-and-half and corn into broth mixture; cook and stir until chowder is heated through, about 5 more minutes.
Preheat oven to 400 degrees F (200 degrees C). Line 2 muffin tins with paper liners. Mix oats, 1/3 cup sugar, lemon juice, wheat germ, water, and lemon zest together in a small bowl. Mix cherries with 2 tablespoons sugar in a small bowl. Combine remaining 2/3 cup sugar, flour, baking powder, cinnamon, and ginger in a large bowl. Stir in oat mixture. Mix in yogurt, eggs, oil, and butter until batter is thick and smooth. Fold cherries into the batter. Divide batter evenly among muffin cups, filling each 3/4 full. Bake in the preheated oven until tops start to brown and a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the tins for 5 minutes before transferring to a wire rack to cool.
Place chicken in a bowl and drizzle vegetable oil over chicken; toss to coat. Whisk kosher salt, garam masala, ground cumin, ground coriander, smoked paprika, ground turmeric, black pepper, cayenne pepper, and cardamom together in a small bowl. Season chicken with spice mixture and turn to coat evenly. Melt clarified butter in a large, heavy skillet over high heat. Cook chicken thighs in hot butter until browned on all sides, 5 to 10 minutes. Transfer chicken to a plate. When cool enough to handle, cut chicken into bite-size pieces. Reduce heat under the skillet to medium-high. Stir onion into skillet; saute until onion softens and turns translucent, 5 to 6 minutes. Add tomato paste and stir. Saute until paste caramelizes, about 5 minutes. Stir garlic and ginger into tomato-onion mixture and cook until fragrant, about 1 minute. Pour the crushed tomatoes into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the skillet with a wooden spoon. Pour in coconut milk and chicken broth; bring to a simmer, reduce heat to medium low, and cook, stirring occasionally, until flavors blend and sauce is slightly reduced, about 15 minutes. Stir chicken, any accumulated juices from the chicken, cilantro, and red pepper flakes into tomato mixture; bring to a simmer, reduce heat to medium-low, and cook until chicken is cooked through and tender, 10 to 15 minutes. Season with salt and black pepper.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a skillet over medium heat, brown the ground beef with the onion until no pink shows; drain. Mix in 1 of the cans of tomato sauce, salt, pepper and cinnamon. Pour into shallow 3 quart casserole baking dish. Pour in noodles in an even layer. Top with cottage cheese; sprinkle with onions and Cheddar cheese. Pour on remaining can of tomato sauce. Bake in a preheated over for 30 minutes.
Melt the butter or margarine in a saucepan, and stir in the 1/2 cup chopped pecans and brown sugar. Cook until bubbly. Spread over the bottom of cooled pie shell. Combine custard mix, white sugar, and spices in a 2 quart saucepan. Stir in evaporated milk, milk, and pumpkin puree. Cook while stirring until bubbly. Cover, and cool for 10 minutes. Pour pumpkin custard filling into pie shell, and chill until firm.
Preheat oven to 325 degrees F (165 degrees C). Mix the graham cracker crumbs together with 1/3 cup white sugar, butter, and 1/8 teaspoon salt in a mixing bowl. Spread evenly over the bottom and sides of a 9 inch pie pan. Bake the graham cracker crust in preheated oven until lightly browned, about 5 minutes. Remove from oven, and cool on a rack. Preheat oven to 400 degrees F (200 degrees C). To make the sweet potato filling, place the mashed sweet potatoes in a mixing bowl. Whisk in the brown sugar, whipping cream, eggs, vanilla, cinnamon, mace, and salt until smooth and evenly blended. Pour the sweet potato mixture into the baked graham cracker crust. Bake the pie in preheated oven until the center is set, about 45 minutes. Remove from oven and cool on a rack. To make the marshmallow meringue, place the marshmallows and milk in a pan; cook over low heat, folding mixture gently until marshmallows are half melted. Remove pan from the heat. Continue folding until marshmallows melt completely, and the mixture becomes smooth and fluffy. Place the egg whites in a separate mixing bowl, and beat until soft peaks form. Gradually add 1/4 cup white sugar, and continue beating until stiff peaks form. Beat in vanilla and salt. Gently fold the egg whites into the marshmallow mixture, and spread over the top of the pie. Return the pie to the oven and cook until the meringue is toasted, 5 to 10 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease a baking sheet generously with cooking spray. Heat olive oil in a skillet over medium heat. Add asparagus and rosemary; cook and stir until asparagus is tender, about 3 minutes. Lay 2 phyllo sheets on a flat work surface. Place 2 slices of mozzarella cheese side-by-side in the center; cover with a small scoop of asparagus. Fold in long edges of phyllo to cover asparagus; overlap short ends in the center to form a package. Wrap a slice of Canadian bacon around phyllo package. Repeat with remaining ingredients. Arrange phyllo packages on the baking sheet. Bake in the preheated oven until phyllo is crispy and Canadian bacon is browned, 20 to 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x11 inch baking dish. Toss together the pieces of bread and mango, and place in the prepared baking dish. In a medium bowl, whisk together the sugar, eggs, milk, vanilla and cardamom. Pour over the bread. Dot with small pieces of butter. Bake for 45 to 50 minutes in the preheated oven, or until slightly puffed and golden brown.
Cover a baking sheet with wax paper, and spray paper with nonstick cooking spray. Melt milk chocolate in a small saucepan over low heat, stirring constantly. Stir in the cream and vanilla. Spoon tablespoon-sized scoops of the chocolate mixture onto the prepared baking sheets. Refrigerate until well chilled, about 30 minutes. Melt the chocolate chips in a small saucepan over low heat. Stir in shortening. Roll each piece of chilled chocolate into a ball. Use a spoon to dip chocolate balls into the melted chocolate chip mixture. Return truffles to baking sheet, and chill until firm.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly-salted water to a boil. Add pasta and cook until al dente, 8 to 10 minutes; drain well. Cook the bacon in a skillet over medium-high heat until crisp; drain, crumble, and set aside. Place the drained noodles in a large baking dish. Stir the sour cream into the noodles. Spoon the cottage cheese evenly over the top of the noodle mixture. Sprinkle the crumbled bacon over the top; season with salt. Bake in preheated oven until the cottage cheese softens, 3 to 5 minutes.
Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray. Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside. Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat. To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture. Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups. Place apricots into a small bowl, and pour the boiling water over them. Let stand for 5 minutes. In a medium bowl stir together the flour, sugar, baking soda and salt. In a separate bowl, whisk together the melted butter, oil, buttermilk and egg. Pour the wet ingredients into the dry ingredients, and stir until just blended. It is okay for the batter to have some lumps. Drain water from apricots, and mix them into the batter. Spoon into the prepared muffin cups. Bake for 15 minutes in the preheated oven, or until the top springs back when lightly pressed. Cool in the pan over a wire rack.
Preheat oven to 375 degrees F (190 degrees C). Grease a small baking sheet. Stir flour, sugar, maple syrup, chocolate chips, brownie mix, egg, and baking soda together in a bowl until batter is evenly-mixed. Spoon batter onto prepared baking sheet. Bake in the preheated oven until set, 7 to 10 minutes. Cool to room temperature and break into pieces.
Preheat oven to 250 degrees F (120 degrees C). Place kale leaves in a large resealable bag. Mix olive oil and garlic together in a bowl; pour over kale. Seal and shake bag until kale leaves are evenly coated. Add vinegar to bag, reseal bag, and shake until coated. Spread leaves evenly onto a baking sheet. Bake in the preheated oven until crisp, 20 to 25 minutes. Season with salt.
Pour 1 cup coffee into an ice tray. Freeze until solid, 3 to 4 hours. Place 6 coffee ice cubes in a tall glass; add white chocolate syrup. Pour in cold coffee; add coffee creamer.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Melt 3 tablespoons butter in a pot over medium heat. Whisk flour and mustard powder into melted butter until smooth, about 5 minutes. Mix milk, onion, paprika, and bay leaf into flour mixture; bring to a boil, reduce heat to medium, and simmer until sauce is thickened, about 10 minutes. Remove bay leaf from sauce. Beat about 2 tablespoons sauce and egg together in a bowl to temper egg. Pour egg mixture into sauce and stir gently. Mix 3/4 of the Cheddar cheese into the sauce until melted and smooth, 2 to 3 minutes; season with salt and pepper. Fold macaroni into cheese sauce and pour into a 2-quart casserole dish. Sprinkle remaining cheese over macaroni mixture. Stir panko bread crumbs and 3 tablespoons melted butter together in a bowl; sprinkle over cheese layer. Bake in the preheated oven until cheese is melted and topping is lightly browned, about 30 minutes.
Stir apple cider, sparkling grape juice or wine (see Cook's Note), orange juice, and lemon juice together and refrigerate until serving.
Preheat oven to 300 degrees F (150 degrees C). Grease four 7x3-inch loaf pans. Mix 1/4 cup sucralose sugar substitute and 1 teaspoon cinnamon together in a bowl. Dust the prepared loaf pans with sugar-cinnamon mixture. Beat margarine and 1 1/2 cups sucralose blend for baking together in a bowl using an electric mixer until smooth and creamy. Mix bananas, egg substitute, sour cream, vanilla extract, and 2 teaspoons cinnamon into creamed margarine mixture until smooth. Stir flour, protein powder, baking soda, and salt substitute into banana mixture until batter is just mixed; fold in walnuts. Pour batter into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center of a loaf comes out clean, about 1 hour.