HumbleIntelligence/food-ner-1-Million huggingface dataset:
To Marinate: The day before preparing the chili, in a large bowl mix together the sage, thyme, basil, marjoram, cumin, chili powder, garlic powder, salt, black pepper and cayenne pepper. Cut beef and pork into 1/2 inch cubes and add to bowl. Mix meat and seasoning together, cover bowl and refrigerate overnight. To Make Chili: Begin to heat tomatoes, tomato sauce, salsa and 2 teaspoons chili powder in a large pot over medium low heat. Meanwhile, heat bacon grease in a large skillet over medium heat. Add jalapeno peppers and saute until soft, 1 to 2 minutes, then add them to large pot. In same skillet fry beef and pork with onion and garlic, in small batches, about 15 to 20 minutes each. As each batch is done add to large pot. When all ingredients are in the large pot, season with salt to taste. Bring to a boil. Cover, reduce heat to medium low and simmer for about 3 hours. After eating chili, eat ice cream and say "Come on, ice cream!"
Preheat oven to 375 degrees F (190 degrees C). Beat the sugar, corn syrup, bourbon, eggs, butter, and salt together in a mixing bowl until smooth and creamy. Fold in the pecans and chocolate chips. Pour the mixture into the prepared pie crust. If desired, cover the edges of the pie with aluminum foil strips to prevent excessive browning. Bake in preheated oven until the center sets, about 50 minutes. Cool before serving.
Preheat an oven to 375 degrees F (190 degrees C). Lightly dust a working surface with flour. Line a baking sheet with parchment paper. On your prepared work surface, join the two sheets of puff pastry by their short edges to make a long rectangle. Brush water along edges and press down gently with fingertips to seal. Mix the apple slices, cinnamon, brown sugar, almonds, and butterscotch chips together in a bowl until evenly combined; spoon the mixture onto one of the long edges of the pastry. Fold one side of pastry over the mixture and roll into a long strudel. Make sure to seal at both ends. Brush pastry with melted butter; make two-inch diagonal slits the length of the strudel with a sharp knife. Transfer to the prepared baking sheet. Bake in the preheated oven for 15 minutes. Sprinkle the sugar over the top of the strudel and return to oven until the pasty is golden brown and flaky, another 15 to 20 minutes.
Melt the butter in a large skillet over medium heat. Cook onion, bell pepper, celery, and garlic in butter until onions are tender. Stir in flour, and cook for 5 to 10 minutes, stirring frequently. Stir in crawfish. Cover, and simmer for 15 to 20 minutes, stirring often. Stir in the processed cheese, half-and-half, Cajun seasonings, and cayenne pepper. Cover, and simmer for about 20 minutes, stirring occasionally. Meanwhile, bring a large pot of lightly salted water to a boil. Cook pasta in boiling water for 8 to 10 minutes, or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Stir noodles into crawfish mixture; pour into prepared dish, and sprinkle with Parmesan cheese. Bake in a preheated oven for 20 minutes, or until hot and bubbly.
Add 1 teaspoon of salt to a large pot of water and bring to a boil. Add yam. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Preheat the oven to 375 degrees F (190 degrees C). Spread carrots onto a baking sheet and drizzle with avocado oil. Season with rosemary and a pinch of salt. Bake in the preheated oven until carrots are tender when poked with a fork, 15 to 20 minutes. Combine stock, coconut milk, and vegan butter in a large saucepan over medium heat. Stir in remaining salt, celery flakes, turmeric, and black pepper and slowly bring soup to a boil, about 5 minutes. Combine quinoa flour and onion powder in a bowl. Slowly whisk about 1/4 cup hot soup into quinoa mixture to form a loose batter. Slowly whisk batter into the soup. Reduce heat to low; let soup simmer but not boil, about 5 minutes. Add cooked yam and carrots to soup. Stir in corn kernels and paprika. Continue cooking over low heat until heated through, about 10 minutes more. Season with salt.
In a very large bowl, cream together the lard and sugar until light and fluffy. Stir in the molasses and sour cream. Combine the cinnamon, allspice, cloves, baking soda, salt and flour. Stir dry ingredients into the molasses mixture until they are completely absorbed, then fold in the pecans. Cover dough and chill overnight. Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface, roll the dough out to 1/4 inch thickness. Cut out with a half moon cookie cutter or cut into circles, then cut the circles in half. Place cookies at least 1 inch apart onto unprepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Whisk together Almond Breeze, sugar, cornstarch, and extract in a small saucepan. Bring to a simmer, whisking frequently. Add coconut oil and cook over low heat for 5 minutes or until mixture has thickened, stirring frequently. Let cool, stirring occasionally. Stir in berries and spoon into ice cream pop molds. Insert a handle or popsicle stick into each. Freeze overnight.
Spread each cucumber slice with cream cheese, layer with crabmeat, and top with cocktail sauce. Place in the refrigerator to chill, or serve right away.
Arrange 12 2-ounce plastic cups on a baking sheet. Slowly pour boiling water over gelatin mix in a bowl while whisking. Continue whisking while streaming tequila, triple sec, and orange liqueur into the gelatin mixture. Pour mixture into plastic cups. Refrigerate until set, 8 hours to overnight.
Heat oil in a large pot over medium heat. Cook pancetta until most of fat is rendered out, about 6 minutes. Remove cooked pancetta with a slotted spoon and save. Raise heat to high and transfer meat to the pot. Season with salt. Cook and stir until liquid releases from beef and begins to evaporate, and meat browns, 10 to 15 minutes. Reduce heat to medium-high. Add celery, carrots, reserved cooked pancetta, salt and pepper. Cook and stir about 5 minutes. Add a heaping tablespoon of tomato paste, bay leaf, and white wine. Cook and stir, scraping up the brownings from the bottom of the pan, 2 to 3 minutes. Add sliced onions. Reduce heat to medium. Cover pot and cook 30 minutes without stirring. After 30 minutes, stir onions and meat until well mixed. Cover again, and cook another 30 minutes. Stir. Reduce heat to low and cook uncovered 8 to 10 hours, stirring occasionally. Skim off fat as mixture cooks. If sauce seems to reduce too much, add water or broth as needed to maintain a sauce-like consistency. Cook until beef and onions seem to melt into each other. Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until just barely al dente, 10 to 12 minutes. Drain. Add rigatoni to the sauce and cook until heated through. Serve topped with a pinch of marjoram and freshly grated Parmigiano-Reggiano cheese.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mix black beans, ground turkey, Parmesan cheese, bread crumbs, egg, and onion soup mix with your hands in a large bowl. Divide into 6 portions and shape into patties. Cook on preheated grill until no longer pink in the middle, 5 to 6 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Beat cream cheese in a bowl using an electric mixer until smooth and creamy. Add limeade concentrate and sugar and beat until light and fluffy, at least 5 minutes. Spoon mixture into graham cracker crust; refrigerate until chilled, at least 4 hours. Top pie with cherry pie filling and whipped cream.
In a medium bowl, whisk together sour cream, mayonnaise, vinegar and jam. Add green onion, apricots, celery and chicken and toss until evenly coated. Chill and serve over lettuce leaves.
Pound almonds, bread crumbs, garlic and salt together in a mortar to form a paste. Gradually mix in oil. Stir in vinegar. Place mixture in a soup tureen. Stir in water, ice and grapes. Let rest in a cool place 30 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Melt the butter in an ovenproof skillet over medium-high heat, and brown the chicken breasts about 3 minutes on each side. Remove chicken from the skillet, and set aside. Add the onion and asparagus to the skillet; cook for 4 to 5 minutes, or until the onions are tender. Arrange the chicken breasts over the onions and asparagus, and season with tarragon. Pour soup over chicken. Cover the skillet, and bake for 15 minutes in the preheated oven. Remove cover, sprinkle with almonds, and bake for another 5 minutes. Meanwhile, combine water and rice in a saucepan. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Serve chicken and asparagus over rice.
Preheat the grill for high heat. Spray 4 sheets of aluminum foil, large enough to wrap bananas, with cooking spray. Slice the peel of the banana from stem to bottom, while slicing the banana inside lengthwise. The bananas can be cut into slices instead if you like, (while still in the peel) for easier handling later. Carefully open the banana just wide enough to place the chocolate chips and marshmallows inside the peel with the banana. Stuff with as much of the chocolate chips and marshmallows as desired. Wrap the bananas with the aluminum foil and place on the grill or directly in the coals of a fire. Leave in long enough to melt the chips and the marshmallows, about 5 minutes. Unwrap bananas, open the peels wide, and eat with a spoon.
Cream together 1 cup of the butter or margarine and the egg. Add 1 cup white sugar, vanilla and hot water. Stir in the flour, cocoa, and baking soda and mix well. Drop from a teaspoon onto cookie sheets and bake at 375 degrees F (190 degrees C) for 10 to 12 minutes. Sandwich cookies together with Peanut Butter Frosting. To Make Peanut Butter Frosting: Blend 1 tablespoon butter and peanut butter. Stir in confectioners' sugar and add enough milk to make frosting soft enough to spread. Spread between the flat sides of two cookies and sandwich together.
Mix club soda, lime juice, and honey together in a pitcher until honey is dissolved. Serve over ice.
Rinse beans and place in a large pot. Cover with water and bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, partially covered, until beans are tender, about 1 hour; add more water as necessary to prevent drying out and scorching. When beans are tender, add spaghetti and cook until al dente. Season with salt to taste.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender and water has been absorbed, about 12 to 15 minutes. Spread quinoa onto a baking sheet and cool to room temperature, at least 30 minutes. Transfer quinoa to a large bowl and gently fold in avocado and pomegranate seeds. Drizzle olive oil over quinoa mixture and toss to coat; mix in cilantro and lemon juice.
Puree roma tomatoes, cucumber, green and red bell peppers, red onion, and garlic in a blender, about 30 seconds. Add tomato juice, beef bouillon granules, oregano, basil, celery salt, salt, black pepper, Worcestershire sauce, and red wine vinegar. Pulse a few times to mix. Pour into a bowl and chill at least 1 hour.
In a medium saucepan, saute onion and green chile peppers until tender. Stir in chicken, then milk and soup. Heat through, mix well and set aside. Preheat oven to 350 degrees F (175 degrees C). In a small skillet, saute tortillas a few at a time until soft. Cut tortillas into quarters, then line a 9x13 inch baking dish with 1/2 of the tortillas. Spread 1/2 of the chicken mixture over the tortillas, then layer with remaining tortillas and remaining chicken mixture. Finally, sprinkle with cheese. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until cheese is melted and bubbly.
Mix kosher salt, black pepper, and cayenne pepper together in a small bowl to make the dry brine. Generously apply mixture to both sides of pork chops. Transfer chops to a rack on a paper towel-lined baking sheet. Refrigerate uncovered 18 to 24 hours. Preheat grill to medium or medium-high heat. Brush pork chops on each side with a few drops of vegetable oil. Grill chops until internal temperature reaches 135 degrees F (60 degrees C), turning to evenly brown on each side. Transfer to platter and allow to rest 5 minutes.
Heat the olive oil in a large skillet over medium heat, and cook and stir the onion and celery until the onion is translucent, about 5 minutes. Transfer the vegetables into a large bowl. Mix in the stuffing mix, oysters, melted butter, and seasoning; pour in hot water to desired moistness. If used for stuffing a turkey, stuffing will need less moisture.
Preheat an outdoor grill for medium-high heat and lightly oil grate. In a large bowl, combine ground beef, ketchup, mustard, Worcestershire sauce, vinegar, grated onion and bell pepper. Mix well and shape into patties. Place burgers on grill and cook for 3 to 4 minutes per side, or until done.
Mix pumpkin mix and cinnamon together in a bowl; add pumpkin butter, milk, egg, and lemon juice and stir until batter is smooth. Heat a lightly oiled griddle over medium-high heat. Drop batter, about 1/4 cup per pancake, onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Cook the bacon in a large saucepan over medium heat until the grease begins to render. Stir in the onion, bell pepper, and thyme; cook until the onion is nearly translucent. Reduce heat to medium-low and add the tomato sauce, browning sauce, salt, black pepper, and red pepper flakes; stir; simmer another 3 minutes. Add the corn; simmer another 3 minutes. Slowly pour the water into the mixture while stirring. Raise the heat to high and stir in the rice; bring to a boil; cover and reduce heat to low. Simmer until the rice has absorbed all the moisture, about 30 minutes; fluff with a fork to serve.
In a medium bowl, combine the tuna, cucumber, avocado, green onion, red pepper flakes and sesame seeds. Pour in the lemon juice, sesame oil and soy sauce, and stir carefully to blend so as not to mash the avocado. Place this bowl into a larger bowl that has been filled with ice. Chill in the refrigerator for 15 minutes, but no longer - the terrific freshness of the fish will be lost. Once chilled, remove the bowl from the ice, and invert onto a serving plate. Serve with toasted bread or your favorite crackers.
Combine red beans, sausage, bay leaf, Cajun seasoning, garlic, onion, celery, green pepper, salt parsley, and cumin in pressure cooker. Pour in water to cover, according to manufacturer's directions (do not go over line inside of pot). Stir to combine. Seal lid and bring pot to full pressure over high heat. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Allow pressure to drop naturally. Remove lid, stir, and serve.
In a small bowl, mix together beef broth, flour, tomato paste and demi glace; set aside. Heat bacon drippings in a large heavy skillet over medium heat. Add beef, and cook until brown on all sides. Remove beef from skillet; set aside. Stir the sherry wine into the skillet. Add the onions, and cook about 5 minutes. Blend in the tomato paste mixture, and bring to a rapid boil, stirring constantly. Stir in Burgundy wine. Make the herb bouquet: Place parsley, rosemary, thyme, and bay leaf in a square of cheesecloth. Place herb bouquet in sauce. Return beef to skillet. Cover, and simmer over low heat for about 3 hours, or until beef is tender. Melt butter in a small skillet over medium heat. Saute mushrooms until lightly browned. Add to meat in the skillet, and continue cooking 15 minutes. Discard bouquet garni. Serve in a casserole dish, sprinkled with parsley.
Preheat oven to 350 degrees F (175 degrees C). Line a 9 x 13 inch pan with parchment paper. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, cinnamon, nutmeg, ginger and cloves. Mix until smooth and pour into a 9x13 inch pan. Sprinkle dry cake mix over pumpkin mixture, then sprinkle chopped nuts and pat down gently. Melt butter or margarine and drizzle over cake. Bake at 350 degrees F (175 degrees C) for approximately 45 to 60 minutes. (Be sure to check the cake after 45 minutes because oven temperatures vary.) After cake cools, turn it upside down so the top of the cake will be the crust. Remove the parchment paper. Top with dessert topping (optional) before serving.
Preheat oven to 325 degrees F (165 degrees C). In a small bowl, mix the olive oil, garlic, rosemary, basil, Italian seasoning, black pepper and salt. Set aside. Wash the turkey inside and out; pat dry. Remove any large fat deposits. Loosen the skin from the breast. This is done by slowly working your fingers between the breast and the skin. Work it loose to the end of the drumstick, being careful not to tear the skin. Using your hand, spread a generous amount of the rosemary mixture under the breast skin and down the thigh and leg. Rub the remainder of the rosemary mixture over the outside of the breast. Use toothpicks to seal skin over any exposed breast meat. Place the turkey on a rack in a roasting pan. Add about 1/4 inch of water to the bottom of the pan. Roast in the preheated oven 3 to 4 hours, or until the internal temperature of the bird reaches 180 degrees F (80 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Place half the asparagus into the bottom of an 11x7-inch baking dish. Spread 1 can cream of mushroom soup over the asparagus. Top soup with 6 slices processed cheese. Layer on remaining asparagus, remaining soup, and remaining slices of processed cheese. Sprinkle cracker crumbs over the casserole; spread butter cubes evenly over the crumbs. Bake in the preheated oven until the casserole is bubbling and the cracker topping is lightly browned, about 45 minutes.
Fill a large pot with water and bring to a rolling boil over high heat. Once the water is boiling, stir in the frozen okra and return to a boil. Cook the okra uncovered, about 8 minutes. Drain well in a colander set in the sink, but do not rinse. Trim the stems off the okra. Place the trimmed okra, chile pepper, garlic, lemon juice, and salt into a food processor. Process until smooth, about 30 seconds. Season to taste.
Preheat oven to 350 degrees F (175 degrees C). Line two baking sheets with parchment paper. Beat butter, white sugar, and brown sugar together with an electric mixer in a large bowl until smooth. Beat the first egg into the butter mixture completely before adding the second with the vanilla extract; continue beating until you get a smooth batter. Stir graham cracker crumbs and salt into the creamed batter. Dissolve baking soda in hot water in a small bowl; stir into the batter. Fold chocolate chips and marshmallows through the batter. Sprinkle flour into the batter while stirring until flour is completely incorporated and you get a cookie dough texture. Scoop small balls of the dough from the bowl and drop onto prepared baking sheets. Depress each dough ball slightly using the back of a spoon. Bake in preheated oven until the edges begin to brown, 10 to 12 minutes. Let cool on baking sheet for 5 minutes before moving to cooling racks.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ziti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. While pasta is cooking, heat a large skillet over medium heat. Add the sausage, and cook and stir until brown, about 10 minutes. Drain sausage and set aside. Stir together the ricotta, egg, onion, garlic, and oregano in a large bowl until well combined. Stir in the drained pasta, the drained sausage, salt, pepper, and 1/2 jar of the spaghetti sauce; mix well. In the prepared baking dish, cover the bottom with 1/3 jar of spaghetti sauce. Layer 1/2 of the pasta mixture, 1/3 jar of spaghetti sauce, and 1/2 of the shredded cheese. Then layer the remaining 1/2 of the pasta, 1/3 of the sauce, and 1/2 of the cheese. Sprinkle with basil. Cover the dish tightly with aluminum foil. Bake in the preheated oven until heated through, about 20 minutes. Uncover; return to the oven and bake until cheese is melted, 5 to 10 more minutes.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, about 9 minutes. Add asparagus and cook until pasta is tender yet firm to the bite, about 3 minutes more; drain. Heat olive oil in a large skillet over medium heat; cook and stir mushrooms, red bell pepper, and garlic until tender, 5 to 10 minutes. Reduce heat and stir in chicken, artichoke hearts, pesto, salt, and red pepper flakes; cook and stir until heated through, about 5 minutes. Mix pasta and asparagus into chicken mixture, adding chicken broth if some moisture is needed. Sprinkle Parmesan cheese over the top.
Heat oven to 350 degrees F. Wrap outside of 9-inch springform pan with aluminum foil. Line bottom of pan with parchment paper. Butter parchment paper and sides of pan. Combine 1 tablespoon instant espresso powder and 1 tablespoon hot water in bowl; set aside. Place butter and chocolate in 2-quart nonstick saucepan. Cook over medium heat, stirring occasionally, until melted. Remove from heat; stir in espresso mixture. Add sugar; beat with whisk until combined. Add 1 egg at a time, whisking after each addition. Whisk in cocoa until well mixed. Pour cake into prepared pan. Place springform pan into center of large roasting pan. Place roasting pan in oven. Fill space around springform pan slowly with hot water, to about 1 inch up sides of pan. Bake 40-45 minutes or until center of cake is set. Remove springform pan from roasting pan. Place onto cooling rack; remove foil. Cool completely. Combine 1 teaspoon instant espresso powder and 1 teaspoon hot water in bowl; set aside. Beat chilled whipping cream and 1/4 cup sugar in chilled bowl at high speed, scraping bowl often, until stiff peaks form. Stir in espresso mixture. Combine powdered sugar and edible glitter in bowl. Remove sides from springform pan; place cake onto serving plate. Place snowflake stencil on top of cake (see Recipe Tips). Lightly dust top of cake with powdered sugar mixture. Carefully remove stencil. Serve with espresso whipped cream.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, white sugar and brown sugar until smooth. Mix in the applesauce, eggs, orange juice and orange zest one at a time, mixing well after each. Combine the flour, baking soda, cinnamon and nutmeg; gradually stir into the orange mixture. Fold in oats and cranberries. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Slice each block of cream cheese lengthwise. Line a loaf pan with plastic wrap. Place one strip of cream cheese between two layers of plastic wrap. Flatten the cheese with a rolling pin until it is the same size as the loaf pan's bottom. Place the cream cheese into the loaf pan. Spread pesto (about 1/4 inch thick) over the cream cheese. Repeat this process until all of the pesto and cream cheese has been used. The final layer should be cream cheese. Fold the plastic wrap over the final layer, and refrigerate for at least 3 hours. When you are ready to serve, gently remove the torta from the loaf pan. Unwrap the plastic wrap. Place drained, roasted red peppers over the top of the torta.
In a heavy pot over medium heat cook crumbled sausage and onions and drain well. Stir in tomatoes, broth, water, and salami, heat to a boil. Reduce heat, cover, and simmer 15 minutes. Add rotini, and simmer 15 minutes more or until pasta is done.