HumbleIntelligence/food-ner-1-Million huggingface dataset:
Crumble the ground beef and pork sausage into a large skillet over medium-high heat. Cook and stir until browned. Drain, and set aside. Coat a large pot with cooking spray, and add the green, red and yellow bell peppers, and onion. Cook over medium heat until tender, stirring occasionally. Add the beef and sausage to the peppers. Puree the stewed tomatoes using a blender or food processor, and stir them into the pot along with the chili seasoning. Mix in the pinto beans, and heat to a simmer. Bring a large pot of lightly salted water to a boil. Add the angel hair pasta, and cook until tender, 2 to 3 minutes. Drain. When serving the chili, place the items on your plate in the following order: Start with pasta, then crush some saltine crackers, then some shredded cheese, and then chili. Mix it all up and enjoy! Caution, if you are not careful with your portions, you will end up with a helping too huge to finish.
Combine salt, brown sugar, chili powder, paprika, garlic powder, cayenne pepper, and black pepper in a small bowl for the spice rub. Cut the rack of ribs into 4 equal portions. Rub all sides of each piece with spice rub. Pour broth into a multi-functional pressure cooker (such as Instant Pot(R)). Add ribs in a teepee formation. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Preheat the oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Move ribs to the baking sheet using tongs. Brush ribs on all sides with barbeque sauce. Bake in the preheated oven for 7 minutes. Turn ribs and continue baking until meat pulls away easily from the bone, about 7 minutes more. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Preheat oven to 375 degrees F (190 degrees C). Coat top and insides of jumbo muffin pan with cooking spray, or line with muffin papers. In a large bowl, cream together 1/2 cup butter, 1 1/4 cups sugar, vanilla, and salt until light and fluffy. Beat in eggs, one at time. Mix together the 1 3/4 cups of flour, baking powder, and 1/2 teaspoon cinnamon. Stir in the flour mixture alternately with the milk, mixing just until incorporated. Fold in apples and walnuts. Scoop into muffin cups to fill 3/4 full. Lightly sprinkle the tops with cinnamon crumble. To make Cinnamon Crumble: In a small bowl, combine 1/4 cup white sugar, 1/2 teaspoon of cinnamon, 3 tablespoons all-purpose flour, and 2 tablespoons cubed butter. Mix together using a pastry blender, or two butter knives. The crumble topping should resemble small peas. Bake in preheated oven for 30 minutes, or until tops are golden brown, and a toothpick inserted into the center comes out clean. If they are browning too quickly, cover with tin foil. Remove from pans, and cool on wire rack.
Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine the eggs, bacon, spinach and onion. In a small bowl, whisk together the oil, lemon juice, garlic and salt and pepper. Pour over salad and toss well to coat.
Melt honey-flavored butter in a large skillet over medium-high heat; saute onion in butter until golden and glazed, 5 to 7 minutes. Add Brussels sprouts to the skillet; season with salt and pepper. Saute sprouts until crisp-tender, 5 to 7 minutes. Remove skillet from heat, drizzle wine over the sprouts, and toss to coat.
Combine the bread crumbs, Parmesan cheese, and blackened seasoning in a large, resealable plastic bag. Dip the scallops into a bowl of heavy cream to coat. Place the scallops one at a time into the plastic bag; shake to coat with the seasoning mixture. Place the breaded scallop on a plate and repeat with the remaining scallops. Melt the butter in a large skillet over medium high heat. Pan fry the scallops until golden brown, about 2 minutes on each side.
In a blender or food processor, puree tomatoes with liquid until smooth. Pour into a medium saucepan over medium-low heat. Stir in broth, cheese and tomato paste. Season with parsley, basil, tarragon, thyme, salt and pepper. Simmer 30 minutes, stirring frequently, until cheese is melted and smooth and flavors are well blended.
In a large saucepan, combine sugar and water. Boil for 5 minutes. Remove from heat, and add cinnamon sticks, allspice berries, cloves, and ginger. Cover and let stand in warm place for 1 hour. Strain liquid into a large pot. Just before serving, add juices and cider and quickly bring to boil. Remove from heat and serve.
Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, eggs, pumpkin, peanut butter, salt, and cinnamon in a bowl. Add water as needed to help make the dough workable, but the dough should be dry and stiff. Roll the dough into a 1/2-inch-thick roll. Cut into 1/2-inch pieces. Bake in preheated oven until hard, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Oil bottoms only of medium muffin tins. Mix together cream cheese, 1/4 cup white sugar, lemon peel, vanilla, and 1 egg with an electric mixer. Set filling aside. In a large bowl, mix together flour, 1/3 cup white sugar, baking powder, and salt until well blended. Beat remaining egg, and stir in milk and oil; pour into flour mixture, and stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full. Bake 30 to 35 minutes. Don't brown these; muffins should be light in color. Roll while still hot in sifted confectioners' sugar.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square pan. In a large bowl, blend melted butter, sugar and vanilla. Beat in eggs one at a time. Combine the flour, cocoa, baking powder and salt. Gradually blend into the egg mixture. Spread the batter into the prepared pan. Bake in preheated oven for 40 to 45 minutes, or until brownies begin to pull away from the sides of the pan. Let brownies cool, then cut into squares. Enjoy!
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix oatmeal, baking powder, and sugar together in a large bowl. Beat milk and egg together in a separate bowl; add to oatmeal mixture and stir to incorporate. Stir cranberries, coconut, and nuts into the oatmeal mixture; spread into the prepared baking dish. Bake in preheated oven until beginning to brown along the edges, 50 to 60 minutes.
Rinse berries in cold water; drain. In a saucepan, mix water and sugar; stir to dissolve sugar. Bring to boil. Add cranberries, Jalapeno peppers, and lemon juice, and return to boil. Reduce heat and simmer gently for 10 minutes, stirring occasionally. Add sherry and stir well. Remove from heat and let cool completely at room temperature. Refrigerate in a glass container with cover. Serve with turkey or chicken.
In a large bowl stir together flour, the 1 tablespoon sugar, nutmeg, and salt. Using a pastry blender, cut in the 1/2 cup butter until mixture resembles coarse crumbs. Stir in the ice water, 1 tablespoon at a time, just until dough starts to form. Knead gently for four to five strokes. Cover and chill for at least 1 hour or until dough is easy to handle. On a lightly floured surface roll dough into a 12-inch circle. Transfer pastry to a 10-inch tart pan. Press pastry into fluted side of pan trim pastry even with rim. Freeze for 20 minutes. Preheat oven to 400 degrees F. Prick bottom and side of pastry with a fork. Line pastry with double thickness of Reynolds Wrap(R) Aluminum Foil. Place on a baking sheet. Bake about 15 minutes or until pastry is set. Remove the aluminum foil. Bake about 10 minutes more or until pastry is light golden brown. Cool on a wire rack. Reduce oven temperature to 350 degrees F. Place sliced banana in baked pastry shell. Top with pecans. In a small bowl combine eggs, the 1/2 cup sugar, melted butter, and vanilla. Carefully pour over banana and pecans. Bake about 30 minutes or until filling is set and slightly puffed. Cool on a wire rack for 30 minutes. If desired, drizzle with caramel topping and serve with ice cream.
Preheat oven to 350 degrees F. Beat butter and sugar for about 5 minutes, or until light and fluffy; beat in 2 eggs and milk. Stir in hazelnuts. In separate large bowl, sift together flour, baking powder and salt; fold in butter mixture until combined. Spoon mixture into 12-cup paper-lined muffin pan (or individual cups, if preferred). Bake for 20 to 25 minutes or until tester inserted into center comes out clean. Transfer to rack; let cool completely. Using small knife, cut out 1-inch deep hole in top of each cupcake. Spoon Nutella(R) hazelnut spread into piping bag fitted with small, plain tip. Pipe about 2 tsp Nutella(R) hazelnut spread into each cupcake. Meringue: In small saucepan, heat sugar and 2 tbsp water until temperature registers 245 degrees F on candy thermometer. Meanwhile, using electric mixer, beat egg whites until soft peaks form. Slowly pour the sugar syrup down side of bowl, beating until side of bowl is barely warm and stiff peaks form. Transfer into piping bag; pipe over cupcakes. If you like: Using small cooking blowtorch, caramelize the meringue (or broil on high).
Preheat oven to 375 degrees F (190 degrees C). Prick potatoes with a fork and wrap each potato in aluminum foil. Bake in the preheated oven until potatoes are tender, 1 1/2 to 2 hours. Cool potatoes until easily handled; scoop insides from skins and discard skins. Place chicken in a bowl and add enough olive oil to coat; add 1 teaspoon salt and 1/2 teaspoon pepper and toss to coat. Heat a skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, 5 to 10 minutes. Toss onion, carrots, and celery with enough olive oil to coat in a bowl. Heat a skillet over medium-low heat; cook and stir onion mixture until tender, 5 to 10 minutes. Melt butter in a large saucepan over medium-heat. Stir flour into melted butter and cook until lightly browned, 1 to 2 minutes. Pour milk, about 1/4 cup at a time, into butter-flour mixture; cook, stirring constantly, until sauce is thickened, about 10 minutes. Stir cooked potato, chicken, onion mixture, chicken stock, broccoli, 1/2 of the bacon bits, 1/2 of the green onions, and 4 ounces of the Cheddar cheese into the sauce. Cook soup until heated through and broccoli is tender, about 10 minutes; season with salt and pepper. Stir sour cream into soup and cook until heated through, about 5 minutes. Ladle soup into serving bowls and top with remaining bacon, green onions, and Cheddar cheese.
Bring a large pot of water to a boil; add peaches. Cook until peach skin begins to split, 1 to 2 minutes. Drain and allow to cool slightly. Peel, pit, and quarter peaches and transfer to a large pot. Mash peaches with a potato masher and stir in sugar, cinnamon, and cloves. Cook and stir on low heat until desired consistency, 1 to 1 1/2 hours. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack peach preserves into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and 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 into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and cool. Once cool, press the top of each lid, ensuring that the seal is tight (lid does not move up or down at all).
Melt butter in a large saucepan over medium heat. Saute onion and garlic until onion is tender. Whisk in flour, and cook 2 minutes. Stir in clam juice and chicken broth, and bring to a boil. Mix in corn, and season with salt, white pepper, thyme, and cayenne. Reduce heat, and simmer 15 minutes. Stir in cream, crab meat, and green onions. Heat through, but do not boil once the cream has been added.
Preheat the oven to 450 degrees F (230 degrees C). Place catfish on a baking sheet. Roast in the preheated oven until flesh is opaque, 10 to 15 minutes. Flake into large pieces with a fork. Lay the flaked fish out on a plate to dry. Heat oil in a large pan over medium-high heat. Fry fish in batches until golden brown, about 5 minutes. Try not to break up the fish too much in the pan. Toss mango, shallots, cilantro, green onions, peanuts, fish sauce, lime juice, Thai chiles, and sugar together in a large bowl. Toss in crispy catfish at the very last minute. Check the seasoning; the salad should taste sour, hot, and salty, with a slight sweetness at the end.
Place water and dill seed in a small saucepan and bring to a simmer over medium-high heat. Reduce heat to medium-low and simmer 10 minutes. Whisk in honey and salad dressing mix, then pour mixture into a large bowl. Whisk in mayonnaise, buttermilk, milk, and vinegar until smooth. Place cucumbers, tomatoes, celery, onion, garlic, and salt into a separate bowl, and pour half of the dressing onto the vegetables; toss well. Cover, and refrigerate salad for at least 1 hour. Cover and refrigerate remaining dressing for future use.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. While bacon is cooking, combine romaine, tomato, and avocado in a bowl. Combine mayonnaise and vinegar in a bowl; add salt and black pepper. Pour dressing over salad and toss to combine.
Rub a lime wedge around the rims of 3 margarita glasses, and dip each glass rim into salt. Place ice cubes into each glass. Mix together the tequila, orange liqueur, lime juice, and grapefruit juice into a pitcher, and pour into the glasses over the ice. Add 1 splash of club soda to each glass, and serve.
Preheat griddle to 375 degrees F (190 degrees C). Mix whole wheat flour, almond meal, oats, baking powder, and salt in a bowl. Beat an egg in a separate bowl. Beat milk, banana, and canola oil into the beaten egg; pour into flour mixture and stir until just combined into a lumpy batter. Pour batter 1/2-cupful at a time onto the hot griddle; cook until edges become crisp and bubbles have formed on the top, 3 to 5 minutes. Flip the pancakes and continue cooking until the bottom of the pancakes are browned, 3 to 5 minutes more.
Place chicken breasts in a shallow dish. Coat with Italian dressing. Cover with plastic wrap and let marinate in the refrigerator, 8 hours to overnight. Heat a grill pan over medium-high heat. Remove chicken breasts from marinade and place in the skillet; cook until no longer pink in the center and the juices run clear, about 6 minutes per side. Slice chicken breasts; lay Brie cheese on top to melt. Preheat oven to 300 degrees F (150 degrees C). Heat 1 teaspoon olive oil in an oven-safe skillet over medium heat. Add tomatoes and 1/8 teaspoon salt; cook, stirring once, until tomatoes release their juices, about 4 minutes. Remove from heat and stir in 2 tablespoons balsamic vinegar and basil. Transfer skillet to the preheated oven; bake tomatoes until softened, about 15 minutes. Combine remaining 2 teaspoons olive oil, 1 tablespoon balsamic vinegar, and 1/8 teaspoon salt in a bowl. Add spinach; toss to coat. Mix mayonnaise, Dijon mustard, garlic, and pepper together in a bowl. Place bottom half of the loaf on a baking sheet. Spread mayonnaise mixture on top. Cover with spinach and tomatoes. Place chicken with Brie cheese on top. Cover with top half of the loaf. Bake in the preheated oven until heated through, 5 to 10 minutes. Cut into 4 sections.
Whisk water, cornstarch, flour, salt, and pepper together in a large bowl until smooth. Add cauliflower florets and stir until coated. Transfer cauliflower to a parchment paper-lined baking sheet. Chill for 30 minutes. Put cauliflower in your ActiFry. Drizzle with vegetable oil and cook for 22 minutes or until browned and tender. Meanwhile, zest orange, measure 1 teaspoon and set aside. Juice orange to measure 1/4 cup. Combine orange juice, soy sauce, rice vinegar, ketchup, brown sugar, sesame oil, and garlic in a saucepan; bring to a simmer over medium heat. Stir cornstarch with 1 teaspoon water until dissolved. Whisk into the sauce and cook for 2 minutes, or until glossy. Remove from heat and stir in orange zest. Toss cauliflower with warm sauce and garnish with green onion and sesame seeds. Serve immediately.
Place potatoes in a large saucepan and add water to cover by 1-inch. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Meanwhile, bring a large pot of salted water to a boil. Stir in cabbage along with 2 tablespoons of butter; cover, and simmer until the cabbage has softened. Drain. Melt 1/2-cup butter over medium heat. Stir in garlic and the white parts of the green onions. Cook until the garlic has softened and mellowed. Drain the potatoes and mash with white pepper to taste. Fold in melted butter, milk, cabbage, and corned beef. Sprinkle with green onion tops to serve.
Preheat oven to 425 degrees F (220 degrees C). Grease a shallow 2-quart baking dish. Heat a skillet over medium heat; cook and stir salami, artichokes, tomatoes, and mushrooms until heated through, about 4 minutes. Transfer salami mixture to baking dish. Whisk eggs, milk, green onions, garlic, basil, onion powder, salt, and black pepper in a large bowl; pour eggs over salami mixture. Sprinkle with mozzarella cheese and Parmesan cheese. Bake until eggs are set and cheese is melted, about 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x9-inch baking dish with cooking spray. Place 3 plums and 1 peach into the work bowl of a food processor with the juice drink, red pepper flakes, paprika, and cinnamon; process until smooth. Sprinkle the chicken on both sides with salt and pepper; place into the prepared baking dish. Pour about 3/4 of the fruit sauce over the chicken. Set the remaining sauce aside. Bake the chicken in the preheated oven until the sauce has thickened and baked onto the meat, the chicken is no longer pink inside, and the juices run clear, about 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Place each chicken breast on a plate and spoon the reserved fruit sauce over the chicken. Place 1 chopped plum and 1 chopped peach into a bowl, and mix the fruit together; garnish each chicken breast with 1/3 of the chopped fruit.
Heat a large skillet over medium heat. Toss kale in the skillet; cook and stir until reduced in size by about one-quarter, 1 to 2 minutes. Remove kale to a bowl; refrigerate for 1 hour. Beat mayonnaise, olive oil, mustard, Parmesan cheese, lemon juice, garlic, Worcestershire sauce, and anchovy paste together in a bowl until you get a smooth salad dressing; refrigerate for 1 hour. Toss kale, cucumber, and leeks together in a large bowl. Drizzle dressing over the salad; toss. Season with black pepper.
Bring sugar, milk and butter to boil. Boil for 2 minutes and remove from heat. Stir in cocoa and vanilla. Stir in remaining ingredients to coat well. Drop onto waxed paper by the tablespoonfuls. Cool and enjoy!
Bring a large pot of lightly salted water to a boil. Add rice noodles and cook until al dente, about 3 minutes. Drain and rinse well with cold water to stop the cooking; set aside. Heat oil in a large saucepan over medium heat. Stir in garlic, lemon grass, and ginger; cook and stir until aromatic, 30 to 60 seconds. Add the curry paste, and cook 30 seconds more. Pour in about 1/2 cup of the chicken broth, and stir until the curry paste has dissolved, then pour in the remaining chicken stock along with the soy sauce and sugar. Bring to a boil, then reduce heat to medium-low, partially cover, and simmer 20 minutes. Stir in coconut milk, shrimp, mushrooms, spinach, lime juice, and cilantro. Increase heat to medium-high, and simmer until the shrimp turn pink and are no longer translucent, about 5 minutes. To serve, place some rice noodles into each serving bowl and ladle soup on top of them. Garnish each bowl with a sprinkle of sliced green onion.
Heat oil in a saucepan over medium heat; gently cook and stir rice in the hot oil until toasted, 2 to 3 minutes. Add coconut milk, water, sugar, and salt; bring to a boil. Reduce heat, cover saucepan, and simmer until rice is tender and has absorbed all the liquid, 20 to 25 minutes. Stir coconut cream into rice. Scoop rice into a serving bowl and top with mango.
Spread a little jam on each piece of cake and place in the bottom of a large glass bowl. Sprinkle raspberries over cake. Heat 10 fl. oz. cream in a medium saucepan over medium heat. While the cream is heating, beat the egg yolks with the sugar until pale yellow and smooth. Strain yolk mixture into a clean bowl. Pour hot cream into egg yolks and stir vigorously. Return mixture to pan over low heat and cook, stirring, until thick enough to coat the back of a metal spoon. Remove from heat and allow to cool. While custard is cooling, whip 10 fl oz. cream until soft peaks form. Place almonds on a baking sheet and toast, in a 300 degree oven or toaster oven, stirring frequently, until golden, 2 to 10 minutes. Spread cooled custard over cake in bowl. Top with whipped cream and toasted almonds. Chill 2 hours before serving.
In a medium bowl, mix together the graham cracker crumbs, raisins, dates and honey until well blended. Roll into 1 inch balls and roll the balls in chopped almonds.
Stir nacho cheese soup, refried beans, sour cream, and salsa together in a small saucepan over medium heat; cook and stir until smooth and warm, about 10 minutes.
In a large nonreactive bowl, stir together the onion, garlic, lemon grass, soy sauce, peanut oil, turmeric, brown sugar, cumin, ginger, salt, and pepper. Reserve about 2 tablespoons of marinade in a small bowl, and refrigerate until cooking time. Mix the chicken breasts into the remaining marinade, stir to coat well, and marinate in refrigerator overnight. About 30 minutes before serving, soak the skewers in water. Preheat an outdoor grill for high heat, and lightly oil the grate. Remove the chicken breasts from the bowl, and discard the used marinade. Cut each chicken breast on the diagonal into 6 long strips, and thread a chicken strip onto one of the soaked skewers. Grill the skewers, turning frequently and basting with the reserved marinade, until the chicken is cooked through with brown, crispy edges, 5 to 8 minutes per skewer.
Place the yogurt, water, lemon juice, vinegar, olive oil, onion, and garlic into a large mixing bowl. Whisk in the salt, black pepper, cumin, nutmeg, clove, mace, and cayenne pepper until evenly blended. Mix in the lamb strips to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 12 to 24 hours (the longer the better). Heat a large skillet over high heat. Cook the lamb strips in a single layer in batches until the fat melts and the meat has browned and is no longer pink on the inside, about 5 minutes, turning occasionally.
Heat oven to 450 degrees F. Lightly spray a cookie sheet with no-stick cooking spray. Combine flour, corn meal mix and sugar in medium bowl; mix well. With pastry blender or fork, cut in shortening until mixture resembles coarse crumbs. Add buttermilk; stir with fork until a soft dough forms and mixture pulls away from sides of bowl. Knead dough on lightly floured surface with floured hands just until smooth. Roll out dough to 1/2-inch thickness. Cut with floured 2-inch round cutter; place biscuits on prepared cookie sheet Bake 10 to 12 minutes or until golden brown. Serve warm.