HumbleIntelligence/food-ner-1-Million huggingface dataset:
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Arrange Hatch chiles, skin-side up, on the prepared baking sheet. Brush with 1 tablespoon olive oil. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Cool; remove and discard skins. Roughly chop chiles. Melt butter in a large skillet over medium-high heat. Cook chicken thighs until browned, about 2 minutes per side. Pour 1 cup chicken broth over thighs and bring to a boil. Cover skillet and reduce heat to medium. Cook the chicken thighs until no longer pink in the center and the juices run clear, about 5 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat. Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Cook and stir onion, garlic, oregano, cumin, salt, and pepper in hot oil until onion is soft, about 6 minutes. Stir chopped chiles, tomatoes, and 1 1/2 cups chicken broth into onion mixture. Bring to a boil, reduce heat to medium-low, and simmer until chiles and onion are tender, 20 minutes. Mash chile-onion mixture to a sauce consistency. Remove chicken thighs from chicken broth, reserving 1/2 cup broth. Stir thighs into chile sauce; cook until chicken is heated through, about 2 minutes. Preheat oven to 350 degrees F (175 degrees C). Spread a thin layer of chile chicken sauce on the bottom of an 8-inch pie dish. Arrange a layer of corn tortillas over sauce, spread another layer of chile chicken sauce over the tortillas, and sprinkle Mexican cheese blend over sauce. Repeat layering process until all tortillas, sauce, and cheese are used, ending with a layer of cheese. Pour 1/2 cup reserved chicken broth over the top. Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes.
In a shallow bowl, mix the flour, salt, and pepper. Lightly coat the round steak pieces in the flour mixture. Heat the oil in a skillet over medium heat, and saute the celery, onion, and carrots about 5 minutes, until tender. Remove from heat, and set aside. Mix in the round steak pieces, and cook until lightly browned. Place the vegetables and steak in a slow cooker. Mix in the tomatoes with juice, Worcestershire sauce, and brown sugar. Cover, and cook 8 to 10 hours on Low, until the round steak is very tender.
Preheat the oven to 350 degrees F (175 degrees C). Stir together the maple syrup, mustard, vinegar, soy sauce, salt, and pepper in a small bowl. Place pork roast in a shallow roasting pan. Spread glaze evenly over pork roast. Roast pork in the preheated oven uncovered, until internal temperature measured with a meat thermometer reaches 145 degrees F (63 degrees C), about 1 hour. Remove from oven, and let rest about 10 minutes before slicing to serve.
In a blender, combine the bananas, ice cubes, milk and sugar. Cover, and blend for 2 minutes, or until ice is finely crushed.
In a large bowl, combine the romaine, escarole, radicchio, red-leaf, scallions, red pepper, green pepper and cherry tomatoes. Whisk together the grapeseed oil, basil, vinegar, lemon juice and salt and pepper. Pour over salad, toss and serve immediately.
Heat the oil in a large pot over medium heat. Saute the carrots, celery and cabbage in the oil for about 8 minutes, stirring well. Raise heat to high and pour in the broth, tomatoes and water. Bring to a boil, reduce heat to low, cover and simmer for 1 hour. Remove lid, stir in macaroni and heat for 5 minutes, or until macaroni is tender. Remove from heat and stir in the garlic and ground black pepper.
In a 3 quart soup pot heat oil. Add onions and saute 4-5 minutes. Add pumpkin puree and chicken broth and bring to a boil. Reduce heat and simmer soup 10-12 minutes. Season soup with salt and pepper. Remove soup from heat (can be made in advance up to this point). In a bowl combine yogurt, and spices, mix well. Whisk in 1 cup of the spiced yogurt into the soup. Set 16 3-oz shot glasses (or votive candle holders) on a clean work surface. Divide soup among the glasses and top each with a teaspoon of remaining yogurt. Sprinkle with toasted seeds if desired and serve.
Preheat the oven to 375 degrees F (190 degrees C). Mix 1 1/2 cups flour, butter, brown sugar, and 1/4 teaspoon salt together in a bowl using a pastry blender until crumbly. Pat crust mixture into a 9x13-inch baking pan. Bake in the preheated oven until set, about 10 minutes. Sprinkle chocolate chips over crust and return to the hot oven until chips are softened, about 1 minute. Remove from oven and gently spread softened chocolate over the crust. Leave oven on. Beat eggs in a bowl until light and frothy; add shredded coconut, 2 tablespoons flour, vanilla extract, baking powder, and 1/4 teaspoon salt. Spread egg mixture over the chocolate-covered crust. Bake in the hot oven until light golden and center is set, 15 to 20 minutes. Allow to cool completely, at least 1 hour. Cut into 1x3-inch bars.
Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water, working in batches, 30 to 45 seconds. Remove from the boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove the seeds using your finger or a spoon. Place in a colander to drain. Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent, about 5 minutes. Combine tomatoes, onion, lemon juice, red wine, garlic, celery, basil, red sweet pepper, salt, bay leaves, and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens, about 10 minutes. Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Top with clean lids and screw on rings. Fill water bath canner with water according to manufacturer's instructions. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Process for 35 minutes for pints. Remove the jars from the water bath canner and place onto a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Heat a large skillet to about 300 degrees F (150 degrees C) or over medium heat. Place eggplant in a large bowl and add salt; stir. Add red onion, yellow onion, and green bell pepper and stir. Mix garlic powder, black pepper, paprika, and cayenne into vegetable mixture. Crack egg over vegetable mixture and stir. Add bread crumbs and stir well. Pour olive oil into hot skillet. Cover skillet and cook vegetable mixture in the hot oil, stirring occasionally, until onions are soft, about 20 minutes.
Spread 1 tablespoon chocolate-hazelnut spread onto one side of each of 2 slices cinnamon bread; top each with another bread slice to make 2 sandwiches. Beat milk, egg, and vanilla extract together in a shallow bowl until smooth. Soak each sandwich in the milk mixture until the bread is moistened, about 15 seconds per side. Prepare a nonstick pan with cooking spray and heat over medium-high heat. Cook sandwiches in the hot pan until browned on the bottom, about 2 minutes. Flip sandwiches and continue cooking until other side is browned, about 1 minute more.
In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl. In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans. Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Combine 3/4 cup plus 2 tablespoons of melted butter and sugar in a bowl; stir well. Whisk in sour cream until smooth. Mix flour and baking powder and sift over batter. Knead everything until a smooth, stiff dough forms. Using the meat grinder attachment of your kitchen aid, pass handfuls of the dough through the grinder. Spread ground dough pieces bits evenly over the prepared baking sheet. Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the oven and allow to cool. Beat 3/4 cup plus 2 tablespoons of softened butter in a bowl with an electric mixer until smooth and creamy. Add dulce de leche and beat until well combined. Add the cooled cake pieces to the caramel mixture and fold in with a spatula until well combined. Place mixture onto a serving plate and with buttered hands form into the shape of an ant hill. Sprinkle with poppy seeds. Mound the mixture onto a serving plate. Using buttered hands, form the mixture into an ant hill. Sprinkle with poppy seeds.
Melt 2 tablespoons butter in a large skillet over medium heat. Add shallot, red and green peppers, and green onion. Season with salt and pepper, and saute until soft, about 5 minutes. Add zucchini, sweet corn, water and 2 teaspoons Cajun or creole seasoning to the skillet. Cook until zucchini is tender, about 2 minutes. Add half and half, and stir. Turn off heat. Meanwhile, season shrimp with remaining 2 teaspoons Cajun or creole seasoning. Melt butter in a separate skillet and cook shrimp in four batches, about 2 minutes on each side, or until curled, pink and cooked all the way through. Do not overcook. Divide corn mixture between four plates. Top each plate with 5 cooked shrimp, and serve immediately.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; arrange chile peppers cut-side down on top. Roast under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and seal tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins. Chop flesh. Heat a large skillet over medium heat. Add sausage and bacon; cook and stir until browned, 5 to 8 minutes. Drain excess grease. Add onion; cook and stir until golden, 3 to 5 minutes. Pour water into the skillet; bring to a boil. Add rice. Reduce heat; simmer until water is absorbed and rice is tender, 15 to 20 minutes. Fluff with a fork. Fold in chopped peppers before serving.
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. Evenly divide the lettuce, cucumbers, crab, shrimp, avocado, tomatoes and eggs between 4 salad plates. Prepare the dressing by whisking together the mayonnaise, chili sauce, relish, salt and pepper. Spoon dressing over the salad and garnish with parsley and lemon.
Preheat oven to 375 degrees F (190 degrees C). Grease a 12 cup muffin pan. In a medium bowl, mix flour, baking powder, baking soda and salt. In a large bowl, beat together butter, sugar and eggs until smooth. Mix in vanilla. Stir in apples, and gradually blend in the flour mixture. Spoon the mixture into the prepared muffin pan. In a small bowl, mix brown sugar, flour and cinnamon. Cut in butter until mixture is like coarse crumbs. Sprinkle over tops of mixture in muffin pan. Bake 20 minutes in the preheated oven, or until a toothpick inserted in the center of a muffin comes out clean. Allow to sit 5 minutes before removing muffins from pan. Cool on a wire rack.
Place acorn squash cut-side down in a glass baking dish. Pierce the skin in a few places with a sharp knife. Pour in 1 inch water. Cook squash in the microwave on high until tender, 10 to 15 minutes. Cool until easily handled, about 5 minutes. Scoop flesh into a large bowl; discard skin. Preheat a large, heavy skillet over medium heat. Add olive oil. Add onion and garlic; cook and stir until onion is translucent, 4 to 5 minutes. Stir in diced tomatoes with their liquid; simmer until softened, 3 to 5 minutes. Stir in mushrooms; cook until softened, about 2 minutes. Stir squash gradually into the skillet. Pour in red wine, stirring to loosen mixture. Add basil. Simmer, stirring occasionally, about 2 minutes. Spread spinach on top. Cover skillet; cook until wilted, 3 to 5 minutes. Stir spinach into the mixture. Season with salt and pepper.
Place eggs in a large stock pot and cover with cold water. You may need to cook the eggs in 2 batches if you do not have a pot large enough. Bring to a boil and immediately remove from heat. Cover, and let stand in hot water for 10 to 12 minutes. Cool under cold running water, and peel. Pierce each egg with a knife or fork to assist in the absorption of liquid. Transfer eggs to a large glass jar or other deep, sealable glass container. Place beer, vinegar, pickling spice, and parsley flakes together in a bowl. Pour over eggs until fully submerged. (Be sure to select a container in which the eggs are completely covered, or add additional pickling liquid, if necessary.) Cover and refrigerate for at least 3 days before using. Can be sealed and stored in the refrigerator for up to 2 weeks in pickling liquid.
Toast the almonds in a skillet over medium heat until just golden, 3 to 5 minutes; set aside. Heat the cinnamon and quinoa together in a saucepan over medium heat until warmed through. Add the milk and sea salt to the saucepan and stir; bring the mixture to a boil, reduce heat to low, place a cover on the saucepan, and allow to cook at a simmer for 15 minutes. Stir the vanilla, honey, dates, apricots, and about half the almonds into the quinoa mixture. Top with the remaining almonds to serve.
Preheat oven to 350 degrees F (175 degrees C). Bake crust in preheated oven for 8 to 10 minutes, until lightly browned. Allow to cool. Spread ice cream into crust and serve immediately.
Mix sugar, flour, and cinnamon in large bowl. Add fruit. Add lemon juice, and stir well. Pour into a 9 inch unbaked pie shell. Dot with the butter or margarine. Cover with top crust and flute edges. Cut small slits in the top. Bake at 375 degrees F (190 degrees C) for 1 hour. I put a baking sheet under mine to catch any liquid that might bubble over.
In an 8x8 pan (NOT muffin tins), prepare muffin mix according to package directions. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine shredded chicken, cream of chicken soup, cream of celery soup, salt and pepper and mix well. Pour mixture into a lightly greased 9x13 inch baking dish and crumble baked muffin mix on top. Bake at 350 degrees F (175 degrees C) for 30 minutes or until bubbly.
Preheat oven to 350 degrees F (175 degrees C). Place apples, 1/2 cup sugar, lemon zest and wine in a heavy saucepan. Pour in water to cover completely. Bring to a boil, then reduce heat and simmer, covered 15 minutes. Place raisins in a small bowl and cover with water. Let soak 10 minutes, then drain and reserve. In a small bowl, cream together butter and remaining sugar until well combined. Coat the bottom and sides of a 2-quart baking dish with this butter mixture. Butter the top edge of each slice of bread. Starting from the bottom, roll each slice up into a log, using the buttered edge to seal. Cut 1/4- to 1/2-inch thick slices to form pinwheels. Repeat with remaining bread. Line bottom and sides of the greased baking dish with bread rounds. Drain the apples and combine them with the drained raisins. Spoon the fruit mixture into the lined dish. Cover the top with the remaining bread rounds. Sprinkle with the remaining sugar. Bake in the preheated oven 1 hour. To serve, pour rum over the warm charlotte and light it with a long match or kitchen torch.
Pour beer into a pint glass. Pour Irish cream and Irish whiskey into a shot glass. Gently drop the shot glass into the glass of beer.
Preheat oven to 350 degrees F (175 degrees C). Grease two baking sheets. Mix ground almonds, flour, white sugar, 2 teaspoons cocoa powder, cinnamon, cloves, baking powder, and salt together in a large bowl. Use your fingers or a pastry blender to rub in the butter until mixture resembles fine crumbs. Add honey and egg; mix together to form a dough. Dust work surface with flour. Roll out dough into a circle about 1/8-inch thick. Cut into gingerbread men shapes with a floured cookie cutter. Place 2 inches apart on baking sheets. Bake in the preheated oven until edges are brown, 15 to 20 minutes. Cool in the pan 1 to 2 minutes before transferring to a wire rack to cool completely, about 20 minutes. Combine confectioners' sugar and 2 tablespoons cocoa powder in a bowl. Mix in enough boiling water to make a smooth and spreadable icing. Spread icing on cooled cookies using a table knife. Set aside until icing hardens, about 2 hours.
Cook pasta according to package directions. Drain and rinse under cold water; transfer to large bowl. Add kale and bacon; toss well. Whisk together mayonnaise, lemon juice, olive oil, garlic puree, mustard, anchovy paste, salt and pepper. Drizzle over pasta and toss to coat well. Sprinkle with Parmesan. Serve with lemon wedges.
Whisk together the soy sauce, vinegar, honey, garlic, ginger, sesame seeds, sesame oil in a bowl.
In a blender, combine banana, milk, vanilla, egg and sugar. Blend until smooth. Pour into a tall glass and top with a pinch of cinnamon.
Shred imitation crab meat into bite sized pieces. Combine with salad dressing, celery, onions and carrot. Chill for 1 hour before serving.
In a pot, mix together the tomato-vegetable juice, diced tomatoes, mixed vegetables, kidney beans and potatoes. Simmer over medium low heat for at least 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the butter or margarine and brown sugar until smooth. Mix in 1 teaspoon of cinnamon, baking powder, egg, and vanilla. Stir in flour by hand using a wooden spoon, as the dough will be stiff. Roll out tablespoon sized pieces of dough into 6 inch long ropes. Curl up one end slightly to make the head, then curl the rest of the rope towards the head in a spiral shape to make the snail shell. Place cookies 2 inches apart on the prepared cookie sheets. Brush cookies with egg white. Mix together the remaining cinnamon and superfine sugar in a small cup. Sprinkle this over the snails. Use chocolate chips to make eyes on the heads. Bake cookies for 8 minutes in the preheated oven, or until the bottoms are lightly browned. Let cool on the baking sheet for about 5 minutes before removing to wire racks to cool completely.
Heat oil in medium size saucepan. Add potatoes, celery, and onion, saute for 5 minutes. Stir in cabbage, cover and cook over medium heat, until cabbage is tender. Add broth, bay leaf, pepper and pork and beans. Heat until soup is hot and then remove bay leaf and serve.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil; add chicken breasts to water and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cool chicken and shred with a fork. Stir ranch dressing, Mexican cheese blend, cream cheese, and hot pepper sauce together in a bowl with a fork until well-combined; add chicken and stir. Spread chicken mixture into a 9x13-inch baking dish. Bake in the preheated oven until hot and bubbling, 15 to 20 minutes. Cool to room temperature; top with lettuce and tomato.
In a medium saucepan, bring 1 cup vegetable stock to a boil. Stir in the quinoa and reduce heat to low. Cover and simmer for 20 minutes. While quinoa is cooking, heat olive oil in a skillet over medium heat. Add the garlic, broccoli florets, and tofu. Stir for a minute, then cover and steam over low heat for 2 minutes. Stir in 1/4 cup vegetable broth, mushrooms, and spinach. Cover and cook over medium heat until the mushrooms are soft and spinach is wilted, about 3 minutes. Stir the vegetable-tofu mixture into the cooked quinoa. Cover, and allow to sit for 10 minutes before serving.
In a blender or food processor, combine the cream cheese, confectioners' sugar, and strawberries. Pulse until smooth and well blended. Use immediately, or refrigerate until needed.
Combine chicken broth, lettuce, mushrooms, and onion in a small saucepan; bring to a boil. Add ramen noodles to the boiling liquid and cook until softened, stirring occasionally, about 3 minutes. Drizzle egg substitute into the broth while stirring continually until the substitute solidified, about 30 seconds. Remove saucepan from heat; stir soy sauce and sesame oil into the soup.
Preheat the oven to 400 degrees F (200 degrees C). Grease muffin tins, or line with paper liners. In a large bowl, stir together the flour, 1/2 cup white sugar, brown sugar, baking powder and salt. In a separate bowl, mix together the eggs, milk and 1/2 cup of melted butter until well blended. Pour the wet ingredients into the dry, and mix until just blended. Fold in the blueberries and peaches. Fill muffin cups with batter. Bake for 18 to 20 minutes in the preheated oven, or until the tops spring back when lightly touched. In a small bowl, stir together the remaining sugar, cinnamon and nutmeg. Brush muffins with remaining melted butter, and sprinkle with the cinnamon mixture. Cool in the pan over a wire rack.
Bring 2 cups water and wild rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender, 30 to 45 minutes. Drain excess liquid, fluff rice with a fork, and cook uncovered, about 5 minutes more. Bring 1/2 water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, about 45 minutes. Combine cherries, brown sugar, and almonds in a large nonstick skillet; cook and stir over medium heat until brown sugar melts and coats cherries and almonds, about 6 minutes. Stir in brown rice, wild rice, celery, orange juice, red wine vinegar, and orange zest. Cook, stirring frequently, until heated through, about 5 minutes.
Preheat oven to 425 degrees F (220 degrees C). In a bowl, mix the mayonnaise, Parmesan cheese, and garlic powder. Place bread crumbs in a separate bowl. Dip chicken into the mayonnaise mixture, then into the bread crumbs to coat. Arrange coated chicken on a baking sheet. Bake 20 minutes in the preheated oven, or until chicken juices run clear and coating is golden brown.
Mix tahini, sweetener, and vanilla until smooth. Add remaining ingredients and mix well. Refrigerate for 30 minutes. Remove from refrigerator and roll into 1 inch balls, place evenly on parchment covered cookie sheet. Freeze for 30 minutes before serving. Store any uneaten energy balls in the freezer to enjoy later.
Place the lima beans into a large container and cover with several inches of warm water; let stand 1 hour. Drain. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Add the ham hocks and return to a boil; cook at a boil for 1 minute. Drain and rinse. Combine the lima beans and ham hocks in a stockpot; add the ginger, tomato, onion, green chile peppers, tamarind powder, and 3 cups water. Season with salt to taste. Bring the mixture to a boil; reduce heat to medium-low and simmer the soup until the pork is tender and the lima beans are soft and bursting from their skins, about 20 minutes. Add the spinach to the soup and cook until the spinach has just wilted.
In a large bowl, combine the saltine crackers, celery, onion, eggs, parsley and pepper. Set aside. Measure the half-and-half into a small cup and stir in the cornstarch. Bring the chicken broth to a boil in a small saucepan. Stir in the half-and-half and simmer for a few minutes to thicken. The gravy will be somewhat thin. Pour hot gravy over the cracker mixture one cup at a time, stirring each time, until the dressing is moist but not soupy. Cover the bowl tightly with aluminum foil and let rest for 10 minutes before serving.