HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place beef, onion, bell pepper, garlic and cumin in a large, deep skillet. Cook over medium high heat until hamburger is evenly brown. Drain any excess fat. Stir cheese, green chilies and tomato sauce into the beef mixture. Cook 5 minutes, or until cheese is melted. Equally divide lettuce among salad plates. Pour meat and cheese mixture over lettuce and garnish with chopped tomato and corn chips.
Stir the tomatoes, mango, onion, sugar, cilantro, lime juice, cider vinegar, salt, pepper, and garlic together in a bowl; refrigerate 1 hour before serving.
Cream together cream cheese and condensed milk until smooth. Add lemon juice and blend well. Pour into graham cracker crust. Top with fruit pie filling. Chill for 2 hours before serving.
Place bacon in the bottom of a pressure cooker and cook over medium-high heat, turning occasionally, until evenly browned, about 8 minutes. Add onions; saute for 1 minute. Add green beans; toss until coated in bacon grease. Add water. Close cooker securely and place pressure regulator over vent according to manufacturer's instructions. Heat until steam escapes in a steady flow, about 5 minutes. Reduce heat to medium-low and cook for 5 minutes. Let pressure release naturally according to manufacturer's instructions, 5 to 10 minutes. Unlock lid and remove. Season with garlic powder, salt, and pepper.
In a slow cooker, combine the sausage, green pepper, onion, tomato paste, wine, water, and crushed garlic. Stir so that everything is evenly distributed. Cover, and set on Low. Cook for 8 hours. Uncover the pot, and cook an additional 2 hours to allow some of the liquid to evaporate. Serve over rice, or with Portuguese rolls.
Heat sesame oil in a large skillet over medium-high heat. Add tuna; cook until browned, about 2 minutes per side. Remove skillet and slice into 1/2-inch cubes. Place sesame seeds in a small skillet over medium-low heat; toast, tossing occasionally, until lightly browned, about 5 minutes. Remove from heat. Combine tuna, sesame seeds, avocados, pomegranate seeds, scallions, ponzu sauce, cilantro, and Thai chile pepper in a large bowl. Divide brown rice among 4 serving bowls. Top with tuna mixture.
Whisk soy sauce, vinegar, brown sugar, green onions, garlic, and mustard powder together in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 3 to 4 hours. Remove steak from marinade and discard remaining marinade. Heat a non-stick skillet over medium-high heat; cook steak just until outside is browned and seared, about 1 minute per side. Continue to cook until desired doneness is reached, about 5 minutes more per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove skillet from heat and allow steak to rest before cutting, 3 to 5 minutes. Sprinkle sesame seeds over steak.
In a large bowl combine the ground ham, onion, broccoli and beaten eggs. Mix with hands for 1 full minute, or until eggs are evenly absorbed into meat. Sprinkle anise seed, basil, garlic, salt, pepper, cornmeal and cheese over meat mixture and mix again with hands for 1 full minute, until all ingredients are evenly distributed. Heat oil in a large skillet over medium heat. Scoop about 3 ounces of ham mixture into hands and form patties about 1/2 inch thick. Lay patties in skillet and cook for 3 to 5 minutes each side, or until browned. Drain on paper towels. Repeat until all of the mixture has been used, then serve hot.
Place the shrimp, mustard seed, seasoned salt, mustard powder, yellow mustard, black pepper, celery salt, beer, and vinegar into a large pot and bring to a boil. Turn the heat off and stir in the bay leaves. Let cool slightly before draining and serving.
Cook pasta until al dente according to package directions. While linguine is cooking, melt butter or margarine in a large skillet. Add garlic, and saute briefly to release flavor. Add cream; heat just to boiling, stirring frequently. Lower heat, and stir in shrimp, parsley, basil, and thyme. Continue cooking until shrimp are just heated through. Do not overcook shrimp! Remove sauce from heat. Drain the pasta, and toss lightly with the sauce. Toss again with cheese, and salt and pepper to taste. Serve immediately.
In a large bowl, combine confectioners sugar, shortening, milk, salt, butter flavored extract and vanilla. Beat until smooth and fluffy.
Cook and stir beef, garlic powder, and onion powder in a large pot until beef is browned, about 5 minutes. Drain excess grease. Pour beef stock, diced tomatoes, and Italian seasoning into the saucepan; bring to a boil. Stir in pasta. Cook, stirring occasionally, until pasta is tender yet firm to the bite, about 12 minutes. Stir in Parmesan cheese.
Mix Neufchatel cheese and mayonnaise in a bowl; fold minced ramps into the cheese mixture. Cover bowl with plastic wrap and refrigerate at least 6 hours.
Grease a 9x13 inch baking pan with butter. Spread the crushed nuts evenly in the greased pan. In a medium saucepan melt the butter and sugar. Let it cook, stirring constantly, for five minutes until it is brown and almost smoking. Pour the mixture into the pan over the nuts. Immediately sprinkle the chocolate chips over the top of the mixture so they will melt and spread the melted chocolate over the mixture. Sprinkle additional ground nuts on top if you wish. Let the candy cool before cutting it into bars.
Fill a cocktail shaker with ice; add gin, Cointreau(R), and lime juice. Shake in bitters. Shake well and strain into a chilled glass. Garnish with a slice of lime.
Heat oil over medium-high heat in a large skillet, and cook and stir onions until golden brown, about 8 minutes. Stir in tomato and cook for 2 minutes. Stir in garlic paste, turmeric, garam masala, green chile peppers, and salt, and cook for 2 minutes more. Reduce heat to low, add the shrimp, and cook and stir over low heat until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 8 minutes. Add a small amount of water if needed; the sauce should be thick. Sprinkle with cilantro.
Place coconut milk, squash, maple syrup, cinnamon, rosemary, ginger, nutmeg, and salt, in that order, in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Use an immersion blender or hand mixer to blend mixture. Divide among bowls and top with pistachios, cranberry sauce, and orange zest.
Slowly whisk onion soup mix and white wine vinegar together in a bowl. Whisk in sugar, cider vinegar, oil, salt, and black pepper until well incorporated. Add zucchini, celery, and green bell pepper; toss to coat. Cover bowl with plastic wrap and refrigerate, stirring occasionally, for 4 to 6 hours. Drain off excess liquid before serving.
Preheat oven to 350 degrees F. Lightly grease two 9-inch round cake pans. Beat cake mix, dry pudding mix, eggs, sour cream, oil and water in large bowl with electric mixer on low speed just until moistened, stopping frequently to scrape side of bowl. Beat on medium speed 2 min. or until well blended. Stir in chopped chocolate and 2 Tbsp. of the crushed candy canes. Spoon evenly into prepared pans. Bake 35 to 40 min. or until toothpick inserted in centers comes out clean. Cool 10 min. Loosen cakes from sides of pans with metal spatula or knife. Invert cakes onto wire racks; carefully remove pans. Cool completely. Place one of the cake layers on serving plate; spread evenly with 1 cup of the whipped topping. Top with remaining cake layer. Frost top and side of cake with remaining whipped topping. Sprinkle with remaining crushed candy canes just before serving. Store leftover cake in refrigerator.
Crumble ground beef into a skillet over medium heat; season with garlic salt and cayenne pepper. Cook and stir the ground beef until completely browned, breaking into small pieces as you stir, 5 to 7 minutes. Drain as much grease from the beef as possible. Combine water, beef broth, corn, potatoes, sliced jalapeno peppers, onion, onion powder, and black pepper in a slow cooker; add drained ground beef. Cook on High until potatoes are tender, stirring occasionally, 3 1/2 to 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Beat brown sugar, white sugar, and butter together with an electric mixer in a large bowl until smooth. Add 1 egg one at a time, allowing the first to blend into the butter mixture before adding the next with the vanilla. Stir flour, baking soda, salt, and baking powder together in a bowl. Beat into the butter mixture until just incorporated into a dough. Fold oats, crispy rice cereal, and coconut into the dough; mixing just enough to evenly combine. Drop cookie dough by teaspoonful onto baking sheets. Bake in preheated oven until browned, 8 to 9 minutes. Cool cookies slightly on baking sheets before moving to cooling racks to cool completely.
Preheat oven to 200 degrees F (95 degrees C). Prepare a jelly roll pan with cooking spray. Beat egg white and sugar together in a large bowl. Mix cinnamon, vanilla extract, and salt together in a small bowl; stir into the egg mixture. Fold walnuts into the mixture to coat; spread onto prepared jelly roll pan. Bake in preheated oven until the coating on the nuts is crusty, about 1 hour 15 minutes. Cool nuts 5 minutes before serving.
Stir sugar and apple cider vinegar together in a small saucepan; cook over medium-low heat until sugar is dissolved, scraping sides of the pan to include all sugar granules, 3 to 5 minutes; remove from heat and let cool 2 to 3 minutes. Combine vinegar mixture, olive oil, soy sauce, sesame oil, garlic, and red pepper flakes in a food processor; blend until the garlic and red pepper flakes are tiny, 1 to 2 minutes. Strain through a fine-mesh sieve.
Preheat oven to 400 degrees F (200 degrees C). Melt butter in a large saucepan over low heat. Stir in the flour and heat until bubbly. Slowly add the milk, stirring constantly, until mixture is thickened and smooth. Remove from heat and stir in the chicken, ham, noodles, celery, salt and ground black pepper. Transfer this mixture to a 1 1/2 quart casserole dish. Bake at 400 degrees F (200 degrees C) for 15 minutes. Remove from oven, sprinkle with the cheese and top with paprika, as desired. Return to oven and bake for 5 to 10 minutes, or until cheese is bubbly.
Whisk together pumpkin puree, apple juice, sugar, cloves, ginger, and cinnamon in a saucepan until smooth. Bring to a boil, then reduce heat to medium-low, and simmer until the mixture has reached the consistency of applesauce. About 10 minutes. Meanwhile, pulse pecans and bread crumbs in a food processor until the pecans are finely chopped. Pour into a shallow dish, and press pork chops into the mixture to coat. Heat oil in a skillet over medium-high heat. Add breaded pork chops and cook until golden brown on both sides and cooked through, about 4 minutes per side. Remove and drain on a paper towel-lined plate. Serve the pork chops with a dollop of pumpkin butter.
Combine shrimp shells, onion, lemon, chopped celery, celery leaves, garlic, peppercorns, thyme, and bay leaves in a saucepan. Cover with water. Bring to a boil and reduce heat to low. Simmer until reduced by 1/2, skimming off foam as necessary, 45 minutes to 1 hour. Strain and use or freeze for later use.
Melt butter in a large saucepan over medium heat. Cook and stir onion and mushroom in hot butter until onion is tender, about 3 minutes. Stir flour, pepper, and salt into the onion mixture. Gradually stream milk and chicken broth into mixture while stirring to incorporate. Bring the liquid to a boil; cook at a boil until thickened, about 2 minutes. Remove saucepan from heat. Stir parsley and nutmeg into the soup. Ladle soup into bowls and top each with a dollop of sour cream.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan. Combine white sugar, flour, cocoa, salt, and baking powder in a bowl. Whisk oil, eggs, corn syrup, and vanilla extract in a small bowl. Stir egg mixture into flour mixture; fold in walnuts. Spread into prepared baking pan. Bake in preheated oven until a toothpick inserted near the center comes out clean, about 30 minutes. Combine confectioner's sugar and water in a small bowl to make a glaze; drizzle over warm brownies.
Whisk together the canola oil, hot pepper sauce, garlic, chili sauce, lemon juice, and oregano in a large glass or ceramic bowl. Add the shrimp and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the shrimp from the marinade, and shake off excess. Discard the remaining marinade. Thread about 4 shrimp onto each skewer. Cook on the preheated grill until pink on the outside and no longer translucent in the center, about 3 minutes per side.
In a large pot, bring to a boil the water, coconut milk, ginger, and rice; cover, and simmer, stirring occasionally, until all liquid is absorbed. Meanwhile, in a resealable plastic bag, combine the flour, lemon pepper, and chicken; shake to coat. Heat oil in a large skillet over medium heat. Fry chicken strips and rosemary, turning occasionally, until golden brown. Remove chicken pieces from pan, and set aside. Pour raspberry vinegar into skillet, and simmer until reduced by half. Return chicken to skillet, and cook until all liquid is absorbed. Serve with coconut rice.
Heat 2 tablespoons butter in a skillet over medium heat. Stir onion, habanero pepper, brown sugar, salt, and pepper into hot butter; cook and stir until onions turn translucent and soften, 5 to 8 minutes. Stir 1 tablespoon butter into onion mixture and continue to cook and stir until onion caramelizes, 5 to 10 minutes. Remove onions from pan and top with remaining 1 tablespoon butter.
Place bacon in a large skillet over medium-high heat. Cook until shrunken, but not crisp. Remove to paper towels to drain. Preheat the oven to 300 degrees F (150 degrees C). In a shallow baking dish, whisk together the sugar, soy sauce and garlic with a fork. Wrap each oyster with a piece of bacon, and secure with toothpicks. Place wrapped oysters into the dish with the sauce. Bake for 10 minutes in the preheated oven, until the sauce has thickened and bacon is nicely crisped at the edges.
Melt butter in a saucepan over medium heat. Add the quinoa, and toast, stirring occasionally, until lightly browned, about 5 minutes. Stir in broth, and bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes, or until quinoa is tender. In a bowl, toss quinoa together with garlic, parsley, thyme, salt, and onion. Sprinkle with lemon juice, and serve.
In a bowl, mix the oil, white wine, and Cajun seasoning. Place chicken in the bowl, and coat with the mixture. Cover, and refrigerate for at least 3 hours. Preheat the grill for high heat. Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook for 6 to 8 minutes on each side, until juices run clear.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Combine brown sugar, flour, cinnamon, nutmeg, and cloves together in a large bowl; add apples and toss to coat. Stir raisins, walnuts, and butter into apple mixture. Spread apple mixture evenly in prepared baking dish. Combine milk and vanilla extract together in a bowl; pour evenly over apple mixture. Cover baking dish with aluminum foil. Bake in preheated oven until apples are easily pierced with a fork, about 30 minutes. Remove foil and stir apples. Bake until apples are very soft and mixture is bubbly, about 30 minutes more.
Place tomatillos, onion, garlic, and chile pepper into a saucepan. Season with cilantro, oregano, cumin, and salt; pour in water. Bring to a boil over high heat, then reduce heat to medium-low, and simmer until the tomatillos are soft, 10 to 15 minutes. Using a blender, carefully puree the tomatillos and water in batches until smooth.
Heat vegetable oil in a large skillet over medium heat. Add cauliflower; cook and stir until lightly browned, 8 to 10 minutes. Transfer cauliflower to a bowl. Puree onions, tomato, parsley, jalapeno, cumin, coriander, and turmeric together in a food processor. Transfer onion mixture to skillet over medium heat; cook and stir until slightly thickened, 8 to 10 minutes. Return cauliflower to skillet; add chicken broth, garlic, and salt. Reduce heat to medium-low; cook and stir until cauliflower is easily pierced with a fork, 15 to 20 minutes.
Heat the olive oil in a large skillet over medium-high heat. Sear the pork in the hot oil until browned on all sides, about 10 minutes. Place into a slow cooker along with the cumin, New Mexico chiles, quartered onion, garlic, and 1 minced jalapeno pepper. Pour in the water, cover, and cook on High for 6 to 8 hours, then reduce heat to Low and cook until the pork is tender and easily shredded, 12 to 16 hours more. Once cooked, remove the pork and vegetables to a large bowl and shred finely with two forks. Mix in enough cooking liquid to moisten the meat to your taste. Prepare the pico de gallo 2 to 6 hours before the carnitas will be ready. Combine the tomatoes, onion, tomatillos, and 2 minced jalapeno peppers in a mixing bowl. Season with lime juice, salt, and pepper. Mix well, and refrigerate until ready to serve.
Butterfly the chicken breast so you are creating a pocket. Place 2 slices of capicola, fontina cheese and 2 slices of portobello mushrooms. Fasten with a toothpick. Roll in all purpose floor. Place oil in a large saute pan and heat on medium to high. Sear the flour coated chicken breasts until they become browned on all sides. Set the browned chicken breasts in a Dutch oven or roasting pan, add butter, white wine, chicken stock, parsley, salt and pepper. Bake for 7 minutes at 425 degrees, baste and cook for additional 7 minutes. Serve in center of plate, drizzle pan juices and garnish with parsley.
Place the chicken breasts into a slow cooker, and pour in 3/4 of the wing sauce and the ranch dressing mix. Cover, and cook on Low for 6 to 7 hours. Once the chicken has cooked, add the butter, and shred the meat finely with two forks. Pile the meat onto the hoagie rolls, and splash with the remaining buffalo wing sauce to serve.
In a large bowl, mix together soy sauce, pear juice, sugar, garlic, sesame oil, sesame seeds, black pepper, and monosodium glutamate. Place beef and onions into the mixture, and stir to coat. Cover, and refrigerate for 1 hour. Preheat grill pan over high heat. Brush oil over grill pan, and add beef and onions. Cook, turning to brown evenly, for 3 to 6 minutes, or until done.
Stir lemonade concentrate and vodka together in a large container. Pour beer into the lemonade mixture. Float raspberries into the liquid and gently stir. Serve over ice and garnish with lemon slices.
Preheat oven to 350 degrees F (175 degrees C). Spray 28 mini muffin cups with cooking spray or line with paper liners. Mix pumpkin puree, spice cake mix, and water together in a bowl until batter is smooth. Fill muffin cups 2/3-full with batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 14 to 17 minutes.
Place bacon in a large saucepan over medium heat; cook until golden but not crispy, about 5 minutes. Add asparagus and onion; cook, stirring frequently, until onion is translucent and asparagus is tender, about 7 minutes. Pour in chicken broth; bring to a boil. Reduce heat and simmer soup, covered, about 10 minutes. Remove from heat. Melt butter in another saucepan over medium heat. Whisk in flour to form a paste, about 1 minute. Gradually add milk, whisking constantly, until smooth. Cook over medium heat until thickened, about 5 minutes. Puree soup in batches in a food processor or blender until smooth. Return to the saucepan. Stir in thickened milk mixture until incorporated. Season with salt and pepper to taste.
Mix cheese spread, horseradish, Worcestershire sauce, dry mustard, and garlic powder in a mixing bowl. Refrigerate 8 hours to overnight.
Preheat oven to 450 degrees F (230 degrees C). To Make Cookies: Cream together 2 cups sugar, 1/2 cup shortening and 2 eggs. Sift together 4 cups flour, baking soda, baking powder, 1 1/2 teaspoons salt and cocoa. Add alternately the flour mixture to the creamed mixture with boiling water and 1 teaspoon vanilla. Drop teaspoons sized pieces of dough onto greased cookie sheet. Bake 5 to 7 minutes. To Make Filling: Cook 5 1/2 tablespoons flour and 1 cup milk until thick. Let cool. Cream 1 cup shortening, 1 cup sugar, 1/4 teaspoon salt, and 1 teaspoon vanilla. Add cooled flour mixture. Beat till creamy. Spread on the flat side of a cooled cookie and sandwich together with another cookie.
In a medium bowl, stir together the peanut butter and honey. Add the powdered milk and mix until well blended. Roll into walnut sized balls and serve.
In medium skillet, heat 1 teaspoon oil over medium-high heat. Cook and stir mushrooms in oil 4 minutes. Remove from skillet. Heat another teaspoon oil in same skillet. Cook and stir asparagus 3 minutes or until asparagus is crisp-tender. Stir in garlic and wine; cook 30 seconds. Stir in rice and thyme. Heat through; stir in mushrooms and desired amount of juice from mushrooms. Keep warm. Meanwhile, heat beef according to package directions. While beef is resting, heat remaining teaspoon oil in small skillet. Cook and stir snow peas and bell pepper 2 to 3 minutes until crisp tender. Divide meat and rice among 3 dinner plates. Spoon snow peas and bell pepper beside the meat. Drizzle with au jus. Serve immediately.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Mash butter, chipotle peppers, lime zest, and salt together in a bowl until evenly mixed. Place corn on the grill, place lid on the grill, and cook corn, turning occasionally, until husks are charred, about 20 minutes. Serve corn with spicy butter.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish. Place a layer of shredded cabbage into baking dish and then a layer of sliced potatoes. Repeat cabbage and potatoes and salt. Simmer the soup, water and diced onion. Pour over cabbage and potatoes. In a skillet, brown each pork chop in a small amount of oil and place on top of mixture. Bake for 1 1/2 hours uncovered or until chops are tender.
Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). To make filling- Combine in a bowl: ricotta cheese, mozzarella, parmesan and eggs. To make sauce- In a skillet, brown the ground beef until cooked through; drain grease. Combine in skillet, browned ground beef, oregano, basil, garlic powder, sugar, salt, pepper and tomato sauce. Heat through and stir. In a 9x13 inch pan, alternate layers of cooked lasagna noodles, sauce, and filling, making 3 layers total. If desired, top with more mozzarella cheese. Bake for 40 minutes. Let stand 10 minutes before cutting.
Add oats to a jar or other container. Pour in milk. Layer with yogurt. In small bowl, stir together pumpkin, maple syrup, and cinnamon; layer over yogurt. Top with pumpkin seeds or walnuts. Refrigerate overnight and enjoy in the morning.
In a blender, combine coconut milk, pineapple juice, rum, sugar and ice. Blend until smooth. Pour into glasses, and serve immediately.
Sift flour, baking powder, salt, and sugar together in a large bowl. Make a well in the center and pour in milk, egg whites, and melted butter; mix until smooth. Heat a lightly oiled griddle or frying pan over medium-high heat. Using approximately 1/4 cup for each pancake, pour or scoop batter onto griddle. Brown on both sides and serve hot.