HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place California chile pods and guanjino chile peppers into a saucepan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 15 minutes. Remove saucepan from heat and cool for 5 minutes. Pour chiles and water into a blender; add mixed spices, onion, and salt. Blend until sauce is smooth. Mix stew meat, sauce, and bay leaves in a large pot; cook over medium-low heat until meat is very tender, 3 to 5 hours.
Preheat oven to 425 degrees F (220 degrees C). Grease muffin cups or line with paper muffin liners. In a large bowl, stir flour, cornmeal, baking powder, baking soda, and salt and make a well in the center. In a small bowl, stir together the eggs, pumpkin, sugar, and oil. Make a well in the center of the dry ingredients and pour in the egg mixture. Stir just until blended; do not over mix. Fold in pecans. Divide the batter evenly among prepared muffin tin cups. Bake in preheated oven for 15 to 18 minutes, until a toothpick inserted into center of a muffin comes out clean.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Fill the hole created from coring the cabbage with butter, salt, and pepper. Roll bacon slices and stuff into hole in cabbage. Lay any leftover bacon slices over the top of cabbage. Wrap the whole cabbage in aluminum foil. Cook cabbage on preheated grill until tender, 45 to 50 minutes. Remove bacon from cabbage and cook on the grill until crisp, 5 to 7 minutes; crumble and sprinkle over cabbage.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 5 x 3 inch loaf pan. Mix together the egg, oil, orange peel, juice, and mincemeat, blending well. Combine flour, sugar, baking powder, baking soda, and salt; add gradually to the egg mixture. Mix just until moist. Pour into prepared pan. Bake for 1 hour. Remove the loaf from the oven, and cool on a wire rack.
For the hummus, place the drained garbanzos, lemon juice, garlic, cumin, and olive oil in a food processor. Process until blended, about 1 minute. Refrigerate overnight. Bring to room temperature before making the bruschetta. Spread a teaspoon of butter on each slice of ciabatta; sprinkle with a teaspoon of Parmesan cheese. Place under broiler until slices are golden, about 3 minutes. Remove from oven and spread with a generous tablespoon of hummus. Sprinkle with a dusting of paprika. To serve, top with tomato slices, feta cheese, and a sprinkle of the oregano and garlic powder.
In a large salad bowl, stir together the mayonnaise, horseradish, dry mustard, lemon juice, seasoned salt, and salt. Mix until the dressing is smooth. 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 rigatoni 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 13 minutes. Drain well in a colander set in the sink; rinse with cold water until the pasta is cool. Place the rigatoni (guts), cherry tomatoes (monster eyeballs), black olives (eyes of newt), and water chestnuts (blind bat eyeballs) into the dressing, and toss to coat; stir in cauliflower (elven trees), zucchini (lizard bones), green bell peppers (magic grass), mushrooms (fairy stools), and shrimp (baby fingers) into the salad and toss again.
In a small bowl, combine the sugar, salt, paprika, mustard, pepper, oregano and thyme. To use: coat meat in mixture, and then grill as desired.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. Beat together the white sugar and butter. Add the eggs and 1 teaspoon vanilla. In a separate bowl, combine the flour and baking powder. Add the flour mixture alternately with the milk. Pour the batter into the prepared pan and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 30 minutes. Cool cake completely on wire rack. Combine the brown sugar, egg whites, water, and salt in a heat-proof bowl. Place the bowl over a saucepan of boiling water and beat with an electric mixer. Cook the frosting, beating constantly, for 10 minutes, or until the frosting will stand in peaks. Remove from heat and add 1 teaspoon vanilla. Beat until thick. Spread the frosting on the cooled cake. To decorate, place one large raisin in each corner. Then place toasted almonds, toasted pecans, and red and green cherries all over the cake.
In a medium-sized mixing bowl, combine cream cheese, sour cream and taco seasoning. Spread this mixture in a 9-inch (or a little larger) round serving dish. Top the mixture with lettuce, Cheddar cheese, tomatoes, bell pepper and black olives.
Scoop ice cream into 8 - 1/2 cup sized balls. Place on baking sheet and freeze until firm, about 1 hour. In a shallow dish, combine cornflakes and cinnamon. In another dish, beat egg whites until foamy. Roll ice cream balls in egg whites, then in cornflakes, covering ice cream completely. Repeat if necessary. Freeze again until firm, 3 hours. In deep fryer or large, heavy saucepan, heat oil to 375 degrees F (190 degrees C). Using a basket or slotted spoon, fry ice cream balls 1 or 2 at a time, for 10 to 15 seconds, until golden. Drain quickly on paper towels and serve immediately.
Combine basil, olive oil, lime juice, sugar, salt, and pepper in a jar and screw on the lid; shake until dressing is completely blended. Stir corn, tomatoes, cucumber, jalapeno, and shallots together in a bowl. Drizzle dressing over corn mixture and toss to coat. Refrigerate until serving.
In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly. Preheat oven to 400 degrees F (200 degrees C). In a medium bowl, combine the apples, flour, and cinnamon. Mix well. Line a 9 inch pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust. Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes. In small bowl, combine confectioners' sugar, 1 tablespoon milk, 1/4 teaspoon vanilla, and 1 tablespoon softened butter. Blend until smooth; pour evenly over warm pie. Refrigerate for AT LEAST 1 1/2 hours before serving (longer is better).
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 8 inch round cake pan. In small bowl, combine brown sugar, 1/4 cup white sugar, cinnamon; set aside. In medium bowl, cream butter and 1/4 cup sugar until light and fluffy; beat in sour cream, vanilla and egg. In a separate bowl, mix flour, baking soda and salt; add to creamed mixture. Blend well. Spread half of the batter in prepared pan; add raisins. Sprinkle half of the topping mixture over the raisins. Spread remaining batter over top. Bake in preheated oven for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Serve warm.
Preheat oven to 400 degrees F (200 degrees C). Arrange bacon slices in a medium skillet. Fry over medium-high heat until browned and slightly crisp. Drain on paper towels, then crumble into bottom of pie shell. Cover with spinach. In a medium bowl, beat together eggs, sugar, salt, onion powder, minced onion, garlic, and pepper. Slowly add scalded milk. Pour mixture over spinach in shell. Top with shredded cheese. Bake in preheated oven for 20 to 30 minutes, or until knife inserted in the center comes out clean.
Preheat oven to 425 degrees F (220 degrees C). Spray a 2-quart baking dish with cooking spray. Stir sweet potatoes, dates, 3/4 cup brown sugar, eggs, 1/2 cup melted butter, cream, vanilla extract, cinnamon, and nutmeg in a bowl until thoroughly combined. Spread the mixture into the prepared baking dish. Bake in the preheated oven until hot, about 20 minutes. Mix granola cereal, 1/2 cup brown sugar, pecans, and flour in a bowl until the mixture is crumbly; pour 1/3 cup melted butter into granola mixture and stir to combine. Sprinkle the granola topping over the sweet potatoes. Bake until topping is lightly golden brown, about 15 more minutes.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Heat olive oil in a skillet over medium heat. Cook chicken in hot oil until browned completely, 3 to 5 minutes. Add asparagus, zucchini, yellow squash, onion, and mushrooms; continue to cook until the chicken is no longer pink in the middle, about 5 minutes more. Pour chicken broth over the vegetable mixture, place a cover on the skillet, and continue cooking until vegetables are tender, about 10 minutes. Stir cooked pasta into the vegetable mixture; season with red pepper flakes and top with feta cheese.
Combine chickpeas, 3/4 cup panko bread crumbs, red potato, red onion, garlic, egg, 1 tablespoon olive oil, cilantro, 1 teaspoon lemon juice, cumin, salt, and black pepper in a large bowl. Form mixture into 2-inch patties. Place 1/4 cup panko crumbs in a shallow bowl. Gently press patties into the crumbs to coat. Heat canola oil in a large skillet over medium-high heat. Fry patties in the hot oil until golden brown, about 4 minutes per side. Set patties aside. Stir yogurt, dill, lemon juice, garlic salt, and white pepper together in a bowl. Serve sauce drizzled over falafels.
Melt 1/2 cup butter in a large skillet over medium-high heat; cook and stir onion and 1/2 of the garlic, breaking onion into rings, until softened, 5 to 10 minutes. Add salmon to onion mixture and cook until salmon is about 1/4-cooked, about 2 minutes. Pour wine and cream over salmon and cook, stirring lightly and flipping salmon halfway through, until liquid is reduced by 1/2 and salmon flakes easily with a fork, 5 to 10 minutes. Melt 1 tablespoon butter in a skillet over medium heat; cook and stir remaining garlic until fragrant and golden, 1 to 3 minutes. Add spinach and cook until spinach is wilted, 3 to 4 minutes. Place spinach on 2 serving plates, making a well in the center of each. Arrange each salmon steak in the center of the well and pour sauce over each. Garnish salmon with onion.
Preheat oven to 325 degrees F (165 degrees C). Place hazelnuts on a baking sheet and place into preheated oven. Bake until the skins loosen and the nuts turn a light golden-brown, 20 to 30 minutes. Remove from oven and allow to cool until you can handle them. Remove the skins by placing the hazelnuts into a kitchen towel, folding it over, and rubbing until the skins come off. Discard the loosened skins, and chop the nuts into very small pieces by hand. Whisk together lemon juice, hazelnut liqueur, sherry, and salt together in a bowl until the salt has dissolved. Whisk in pepper, 2 tablespoons lemon zest, and shallots; slowly pour in canola oil while whisking vigorously until completely incorporated. Pour into a resealable plastic bag or glass bowl; toss fish with marinade, then refrigerate 8 to 24 hours. Preheat an outdoor grill for high heat and lightly oil grate. Remove the salmon from the marinade, shake off excess, and discard remaining marinade. Cook on preheated grill 6 to 8 minutes per side, or until the fish is just opaque. Garnish with hazelnuts and lemon zest to serve.
Place strawberries, banana and yogurt in blender container. Pulse until fruit is well blended, scraping sides of container, if necessary. Add ice; pulse until ice is well blended. Pour into glass and top with one serving (2 tablespoons) Reddi-wip. Serve immediately.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with a piece of aluminum foil. Brush the mushroom on both sides with olive oil and place gill-side up onto the baking sheet. Drizzle with any remaining olive oil, and the red wine vinegar. Sprinkle with sliced garlic and shallot; season to taste with salt and pepper. Top with the piece of roasted red pepper, and wrap the foil tightly around the mushroom. Bake in preheated oven until the mushroom is tender, about 30 minutes. Toss the arugula with Romano cheese and salad dressing. Place onto a plate and top with the hot mushroom and pepper. Dig in!
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place eggplant, onion, red bell pepper, green bell pepper, and zucchini on the grill and cook until slightly softened and grill marks have formed on each side, 15 to 30 minutes. Remove vegetables from grill and cut into cubes. Transfer to a large bowl. Add tomatoes, vinegar, olive oil, basil, salt, and pepper. Toss thoroughly. Refrigerate 8 hours to overnight. Toss again before serving.
Mix mangoes, red onion, bell pepper, mint, cilantro, and chile pepper together in a bowl. Mix fish sauce and sugar together in a bowl until dissolved. Pour dressing over salad. Refrigerate at least 2 hours. Top with peanuts and lime juice just before serving.
Preheat oven to 350 degrees F (175 degrees C). Line 2 muffin tins with paper liners. Combine 2 cups sugar, flour, 1 cup cocoa powder, baking powder, salt, and baking soda in a bowl. Whisk buttermilk, vegetable oil, eggs, and vanilla extract in a large bowl. Add flour mixture; mix until well-combined. Pour in hot water; stir until batter is smooth. Divide batter evenly among muffin tins. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 12 minutes. Transfer cupcakes to a wire rack and let cool completely, about 20 minutes. Whip 3/4 cup plus 1 1/2 tablespoon heavy cream in a bowl with an electric mixer until soft peaks form. Fold in 1 1/2 cup plus 2 tablespoons mascarpone cheese, 7 tablespoons cocoa powder, and 1/4 cup sugar gently to make frosting. Spread 1 tablespoon frosting over each cooled cupcake. Twist chocolate sandwich cookies open, leaving all cream filling on 1 side. Place 2 cookies, cream filling-side up, on each cupcake to make owl eyes. Place a brown milk chocolate piece on each cookie to create pupils. Insert an orange or yellow milk chocolate piece in the center to make a beak.
Pour vodka, lemon juice, and lime juice into a 16-ounce glass; stir. Fill glass with ice. Top off with lemon-lime soda.
Preheat oven to 400 degrees F (200 degrees C). Mix together butter, flour, brown sugar, almonds and salt. Form the dough into marble-size balls. Place each ball on an ungreased cookie sheet 1-1/2 inches apart. Bake cookies for 15 minutes.
Bring a large pot of lightly salted water to a boil. Add the pasta and return the water to a boil. Stir the olive oil and garlic into the pasta and water; continue cooking until cooked through yet firm to the bite, about 11 minutes; drain. Reduce the heat to medium-low and return the pasta to the pot. Stir the tomatoes, bell pepper, fava beans, onion, and lemon juice into the pasta; simmer together until hot and the flavors have melded, 7 to 8 minutes. Top with halloumi cheese and sliced almonds to serve.
Line a 9-inch square baking dish with aluminum foil. Combine chocolate chips and sweetened condensed milk in a saucepan over medium heat; cook, stirring frequently, until chocolate is melted, about 5 minutes. Remove from heat and immediately stir milk and butter into the chocolate mixture. Stir peppermint extract and vanilla extract into the mixture. Spread chocolate mixture into the prepared baking dish. Refrigerate until set, about 2 hours. Remove from dish by grabbing the foil and pulling straight up. Cut fudge into small squares. Store in covered container in refrigerator.
Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add chicken; cover. Cook 5 to 6 min. on each side or until done (165 degrees F). Remove chicken from skillet; cover to keep warm. Carefully wipe out skillet with paper towel. Add remaining dressing, broth and seasonings to skillet; cook 3 to 4 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until Neufchatel is melted. Stir in tomatoes; cook 3 min. Drain pasta. Add to ingredients in skillet with Parmesan and basil; mix well. Serve topped with chicken.
Pour almond milk into a blender and add ice, peanut butter, cocoa powder, whey powder, cream, vanilla extract, and stevia powder to blender in that order. Blend until smooth and pour into glasses.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine egg, peanut butter and sugar in a bowl. The dough should be slightly dry; add small amounts of sugar if it seems too wet. Place dough between two sheets of wax paper and roll to 1/2 inch thickness. Cut the dough with a heart-shaped cookie cutter. Place the hearts on the prepared baking sheet. Bake in the preheated oven until the edges are golden, 7 to 10 minutes. Cool completely on the baking sheet. Melt the chocolate chips in the microwave at 30 second intervals until fully melted, stirring between intervals. Dip the bottom and sides of each cookie in the melted chocolate. Place cookies on wax paper to dry.
In a medium sauce pan combine soup and milk. Heat through while whisking. In a small sauce pan boil 1 cup water and uncooked rice. Reduce heat and simmer 20 minutes, or until tender. Add rice to soup and cook until heated through. Add lemon juice in small increments until a subtle lemon taste develops. Serve warm.
Combine apple juice, apple cider, white sugar, brown sugar, cinnamon sticks, vanilla extract, and cloves together in a large pot; bring to a boil. Reduce heat to medium-low and simmer until sugars are dissolved, about 20 minutes. Remove pot from heat and cool completely, about 1 hour. Stir grain alcohol and vodka into apple juice mixture. Remove cinnamon sticks and set aside. Pour moonshine into bottles; add 1 cinnamon stick per bottle and seal. Store moonshine in refrigerator.
Whisk eggs, salt, and pepper together in a bowl until frothy. Melt 2 tablespoons butter in a large skillet over medium-low heat. Pour eggs into skillet; cook and stir with spatula until set, 3 to 6 minutes. Remove from heat. Cut rolls in half horizontally; lay bottoms in a single layer in a 9x13-inch baking dish. Add a layer of provolone cheese, then scrambled eggs, then a layer of ham, then provolone cheese, then ham, then provolone cheese again. Cover with roll tops. Cut through ham and provolone cheese layers to make individual sandwiches. Melt 1/4 cup butter, brown sugar, and mustard together in a small saucepan over medium heat; cook and stir until sugar is dissolved. Spread mixture over roll tops. Cover baking dish with aluminum foil and let stand, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Remove aluminum foil from baking dish. Bake in preheated oven until tops are golden brown and cheese has melted, 15 to 20 minutes.
Heat olive oil in a Dutch oven. Add oxtails and cook until browned, 3 to 5 minutes per side. Use tongs or a slotted spoon to transfer oxtails to a plate. Pour red wine into the Dutch oven; scrape any browned bits off the bottom with a wooden spoon. Return oxtails to the Dutch oven and add vegetable broth. Bring to a boil. Simmer until flavors combine, about 90 minutes. Add 1 cup water, if needed, to keep the oxtails covered. Add beef broth, barley, garlic, bay leaves, hot sauce, salt, and pepper. Simmer until barley softens, about 30 minutes. Add carrots, shallots, and celery. Continue simmering until oxtails and carrots are tender, about 30 minutes more.
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl, beat eggs and sugar together; add butter and beat well. In a separate bowl, sift together flour, baking powder and salt. Add the flour mixture to the egg mixture, alternating with milk. Fold in the cherries and pecans; stir just to combine. Scoop batter into prepared muffin pans and bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Preheat oven to 400 degrees F (200 degrees C). Place game hen halves with skin sides up into a 9x13-inch roasting pan. Roast hens in the preheated oven for 35 minutes. Stir orange juice, honey, soy sauce, and vinegar together in a small bowl; brush mixture over hens. Roast hens for 5 more minutes and baste again with orange juice mixture. Roast until skin is browned and meat is no longer pink inside, about 10 more minutes.
Preheat oven to 425 degrees F (220 degrees C). Heat 1 tablespoon oil in a skillet over medium heat; cook and stir onion, green bell pepper, and red bell pepper until onion is translucent, 5 to 10 minutes. Add mushrooms; cook and stir until tender, 5 to 10 minutes. Transfer vegetable mixture to a bowl. Pour remaining olive oil into the skillet over medium heat; add seitan and cook, turning frequently, until browned on all sides, 5 to 10 minutes. Return vegetable mixture to skillet and mix with seitan; season with salt and pepper. Arrange hoagie rolls on a baking sheet and fill with seitan-veggie mixture. Place 1 provolone cheese slice over the filling of each sandwich. Heat sandwiches in the preheated oven until cheese is melted, about 5 minutes.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. When cooled, chop the bacon. Preheat oven to 350 degrees F (175 degrees C). Separate biscuits and pull each biscuit into halves. Press 2 biscuit halves into a muffin cup, molding the dough to the inside to make a dough cup. Repeat with remaining dough to make 12 biscuit cups. Whisk eggs and milk together in a bowl until thoroughly combined. Spoon each biscuit cup about half full of egg mixture and top with about 1 tablespoon bacon and about 1 1/2 teaspoon Cheddar cheese per biscuit. Bake in the preheated oven until the biscuit crust is browned, the cheese is melted and bubbling, and the egg center is set, about 20 minutes.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until crispy, 5 to 8 minutes. Drain on paper towels; reserve most of the bacon fat in skillet. Reduce heat to medium. Cook and stir onions until starting to soften, about 5 minutes. Add potatoes; toss to coat evenly in bacon fat. Pour in water and cover skillet with a large lid. Cook, checking occasionally, until potatoes are tender, about 20 minutes. Add green onions, garlic, and paprika. Season with salt and pepper. Make 4 wells in the potato mixture using a wooden spoon, revealing the bottom of the skillet. Crack an egg into each well; season with salt and pepper. Sprinkle cooked bacon and Cheddar cheese over the entire skillet. Replace lid; cook until egg whites are set and yolks are still runny, about 5 minutes.