HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook and stir ground beef in a skillet over medium heat until meat is crumbly and no longer pink, 5 to 10 minutes. Drain excess grease. Stir in taco seasoning mix and water and simmer until beef mixture has thickened, 8 to 10 minutes. Set the oven rack about 6 inches from the heat source and preheat the broiler. Line a baking sheet with aluminum foil. Spread tortilla chips on the prepared baking sheet; top with Cheddar cheese and dot with refried beans and ground beef mixture. Broil in the preheated oven until cheese is melted, watching carefully to prevent burning, 3 to 5 minutes. Top nachos with salsa, sour cream, black olives, green onions, and jalapeno peppers.
In a medium saucepan bring chicken broth to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Heat oil in a large skillet over medium heat, and cook the beef, red bell pepper, yellow bell pepper and green bell pepper until beef is evenly browned. Season with salt and pepper. Remove from heat. Stir Dijon mustard and honey in the beef mixture. Stir green onions into cooked rice. Serve peppers and beef over the rice.
In a large heavy saucepan, melt butter over medium heat; add orzo and brown until golden. Add rice, bouillon, and water; bring to a boil, cover and lower heat to medium-low. Simmer for about 20 to 25 minutes or until all water is absorbed; serve.
Preheat oven to 325 degrees F (165 degrees C). Butter a 10 inch tube pan and coat with white sugar.
 Watch Now In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla. Reserve 1/4 cup of flour for later, and sift together the remaining flour, baking powder and salt. Gradually stir into the creamed mixture. Use the reserved flour to coat the chopped peaches, then fold the floured peaches into the batter. Spread evenly into the prepared pan.
 Watch Now Bake for 60 to 70 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean. Allow cake to cool in the pan for 10 minutes, before inverting onto a wire rack to cool completely.
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Spread the mustard onto one side of each of the bread slices. Place the luncheon meat onto half of the bread slices, then top each with 2 slices of Cheddar cheese, sliced tomato, and onion. Place the remaining bread slices, mustard-side-down onto the onions. Spread butter evenly onto the outside of each sandwich. Heat a large skillet over medium-low heat. Place the sandwiches into the skillet, and cook until they are golden brown, then flip the sandwiches over, and continue cooking until golden brown and crispy on the other side, about 6 minutes per side. Allow the sandwiches to cool slightly before serving.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Whisk egg and water together in a bowl. Mix in bread crumbs and let stand 5 minutes. Add turkey, Parmesan cheese, parsley, garlic, salt, and pepper; stir gently to blend. Shape mixture into 1 1/4-inch diameter meatballs using wet hands. Place meatballs on the prepared baking sheet. Cover with plastic wrap and refrigerate until firm, 15 to 30 minutes. Coat chilled meatballs in 1 tablespoon olive oil. Bake in the preheated oven until browned, about 20 minutes. Pour remaining olive oil into a heavy soup pot over medium heat. Add carrots and shallot; cook until tender, about 5 minutes. Add chicken broth and wine. Bring to a boil, add orzo, and reduce heat to medium. Cook, uncovered, until orzo is tender, about 5 minutes. Add kale and cook until wilted, about 5 minutes more. Add cooked meatballs and cook until heated through, about 5 minutes. Season with salt and pepper.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch square pan. Sift together the flour and baking powder. Set aside. In a large bowl combine together yogurt, sugar, eggs, oil and vanilla. Beat on medium speed for 2 minutes. Beat in flour mixture until smooth. Pour batter into prepared pan. Bake in the preheated oven for 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. To make the Frosting: In a medium bowl combine the melted chocolate and sweetened condensed milk. Beat for 2 minutes. Pour in 3 tablespoons milk and beat until creamy. Frost cake while still warm.
Combine the asparagus and water in a 10 inch skillet and place over medium heat; cover. Allow the asparagus to steam until tender, about 10 minutes; drain. Reduce heat to low and return the skillet to the heat. Drizzle olive oil over the asparagus; sprinkle with Parmesan cheese. Add the grape tomatoes to the skillet and replace the lid. Allow to sit covered until the cheese melts and the tomatoes are slightly steamed, about 2 minutes.
Wash lemon very well and cut into fine slices. Put in a gallon jar with sugar. Mince pineapple and put in jar. Pour in wine and soda. Mix with a spoon and refrigerate for 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray. Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Beat in bananas and eggs. Mix 1 1/2 cup plus 3 tablespoons cake flour, baking soda, and salt together in a bowl. Mix into the banana mixture. Stir in vanilla extract. Pour half of the batter into the prepared pan. Heat cookie spread in the microwave until softened, about 20 seconds. Spread over the batter in the pan. Cover with remaining banana batter; swirl decoratively with a knife. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack. Cool for 10 to 15 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Line a baking pan with aluminum foil; coat with cooking spray. Combine mayonnaise and paprika in a bowl; mix well. Mix panko and garlic powder together in another bowl. Spread mayonnaise-paprika mixture on each chicken thigh; press into panko mixture to coat. Place in the prepared baking pan; spritz thighs with cooking spray. Bake in the preheated oven until no longer pink at the bone and the juices run clear, about 1 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Preheat oven to 400 degrees F (200 degrees C). Coat a baking sheet with cooking spray. Place salmon on prepared baking sheet. Whisk mayonnaise and lemon juice together in a bowl until smooth; spread mixture onto salmon. Sprinkle each fillet with rosemary, salt, and black pepper. Top each piece with hazelnuts. Bake in the preheated oven until the fish flakes easily with a fork, about 15 minutes.
Season bison sirloin steaks with salt and pepper. Heat the 1 tablespoon oil over medium heat in a large heavy skillet. Cook bison sirloin steaks in hot oil for 16 to 18 minutes or until an instant-read thermometer registers 145 degrees F, turning once. Top each bison steak with 1 tablespoon of the pesto. Cover skillet and let stand for 3 minutes. Remove bison sirloin steaks from skillet and thinly slice. Meanwhile, cook pasta according to package directions; drain. Toss the cooked pasta, the remaining pesto, the tomatoes, and mozzarella in a large bowl. Serve with the sliced bison sirloin steaks. Drizzle with olive oil and sprinkle with basil.
Steep the tea bags in the boiling water for 10 minutes. Discard the tea bags and allow the tea to cool to room temperature. To prepare the drinks, fill 4 glasses with ice cubes and pour 1 cup of lemonade into each glass. Carefully pour 1 cup of cooled tea into each glass so that it floats on the lemonade.
Heat oil in a pressure cooker over medium-high heat. Brown roast on all sides in the hot oil; season with pepper, seasoned salt, and onion powder. Pour in beef broth and Worcestershire sauce, add the quartered onion, and seal the lid. Bring the cooker up to full pressure. Reduce heat to low, maintaining full pressure, and cook for 30 minutes. Use the quick-release method to lower the pressure. Mix in carrots and potatoes, seal the lid again, and return the pressure cooker to the heat. Bring the cooker up to full pressure and cook for an additional 15 minutes. Use the quick-release method again and transfer the roast and vegetables to a serving dish.
Preheat an oven to 450 degrees F (230 degrees C). Sift flour and baking soda together in a large bowl; cut in shortening with a knife or pastry blender until mixture resembles coarse crumbs. Make a well in the center of the mixture and stir in buttermilk until a soft ball forms. Turn the dough out onto a lightly floured surface and knead for 2 to 3 minutes. Roll dough out to a 1/2-inch-thick rectangle. Cut biscuits out with biscuit cutter and transfer to a baking sheet. Bake in preheated oven until tops are light brown and sides begin to darken, about 10 minutes. Remove biscuits to cool completely on a wire rack.
Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.
Cut the steak into 4 to 6 pieces and pound each piece thinly with a mallet or the side of a cleaver. Place a slice of mozzarella cheese and 1 teaspoon of butter on each piece, then sprinkle each piece with Parmesan cheese, garlic, and raisins, and season with salt and pepper. Roll each piece tightly and tie securely with string. Heat olive oil in a medium skillet over medium high heat. Saute each roll in the oil for 5 to 10 minutes, or until browned on all sides. Drop these rolls into your favorite simmering tomato sauce for 1 1/2 hours, or until tender. Remove from sauce, cool slightly and remove the strings before serving.
In a blender, combine bananas, frozen strawberries, yogurt and milk. Blend until smooth. Pour into glasses and serve.
Melt the butter with the olive oil in a large pot over medium-low heat. Add the onion slices and garlic to the pot; season with a pinch of salt and black pepper. Cook the onions in the oil mixture until caramelized, stirring every 10 minutes to keep from browning too quickly, about 1 hour. Stir the brown sugar and thyme into the caramelized onions; allow the sugar to melt into the onion mixture, about 2 minutes. Pour the wine over the onions and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue simmering another 5 minutes. Add the beef stock; cook together another 10 minutes. Season to taste with more salt and pepper, if desired. Preheat the oven's broiler. Ladle the soup into 5 oven-safe crocks arranged onto a baking sheet. Top the soup with a slice of French bread; cover with a slice of Swiss cheese and sprinkle with some of the Parmagiano-Reggiano cheese. Melt the cheese under the broiler until browned, 2 to 3 minutes.
Mix oil, soy sauce, and peanut butter together in a bowl until blended and creamy. Stir in spring onion, sesame seeds, garlic, red chile powder, salt, and pepper. Add pork to marinade; turn to coat. Marinate pork in the refrigerator for 2 to 4 hours. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed baking sheet with aluminum foil. Thread pork, onion, mushrooms, red bell pepper, and zucchini onto skewers. Transfer to the baking sheet. Pour marinade on top. Bake in the preheated oven until pork is tender and browned, about 30 minutes.
Preheat the oven to 375 degrees F (190 degrees C). In the container of a food processor or blender, combine the walnuts, garlic, onions, celery and parsley. Pulse until finely chopped. Add the bread crumbs, seafood seasoning, eggs and oil; process until smooth. Roll the mixture into 2 inch balls and place on a baking sheet. Flatten them slightly to keep them from rolling off. Bake for 10 to 12 minutes in the preheated oven, or until a deep brown color.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease one 12-cup muffin tin. Lightly beat egg whites. In a separate bowl mix dry ingredients thoroughly. In a separate bowl, mix remaining ingredients. Gently fold in egg white. Add to the dry ingredients. Stir until barely moistened. Batter will be lumpy. Fill greased muffin tins two-thirds full. Bake about 20 minutes until lightly browned.
Cut frozen marshmallows into smaller pieces. Layer graham crackers, marshmallow pieces, and chocolate chips on 4 tortillas, leaving a 1-inch border uncovered. Top with remaining 4 tortillas. Heat a lightly oiled griddle over medium heat. Cook tortillas until marshmallow pieces and chocolate chips are melted, about 2 minutes per side. Let cool for 1 minute; cut into 4 wedges.
Preheat the oven to 400 degrees F (200 degrees C). Season pork with salt and pepper. Heat oil in a large skillet over medium-high heat and cook pork until browned on all sides, 5 to 8 minutes. Remove from skillet and set aside. Combine Gruyere cheese, cream, eggs, nutmeg, salt, and pepper in a bowl and stir together. Slice pork and layer pork, potatoes, mushrooms, and carrots into a casserole dish. Pour egg-cheese mixture on top. Bake in the preheated oven until cooked through and lightly browned on top, about 1 hour. Sprinkle with parsley to serve.
Preheat oven to 350 degrees F (175 degrees C). Melt chocolate in the top of a double boiler. Let cool. In a mixing bowl, combine flour, baking soda and salt. In a separate bowl, cream butter and sugar together. Blend eggs into the butter mixture one at a time. Stir the vanilla, flour mixture, water and chocolate into the butter and eggs; beat well. Stir in marshmallows. Fill paper-lined cupcake pans half full. Bake in a preheated 350 degrees F (175 degrees C) oven for 20 minutes. Cool on a wire rack before serving.
In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top.
Preheat oven to 375 degrees F (190 degrees C). Line two baking sheets with parchment paper. Melt the butter and olive oil in a large skillet over medium heat. Stir the onions into the butter, and cook until the onions have softened and caramelized to a deep, golden brown, 30 to 40 minutes. Stir frequently as the onions cook to keep them from burning. Once done, season with salt and pepper, and set aside to cool. Use a sharp knife to cut each sheet of puff pastry into 9 squares. Cut each square in half diagonally to yield 36 triangles. Place the triangles onto the prepared baking sheets, and top with the caramelized onions, pears, and 1 teaspoon of blue cheese. Bake in the preheated oven until the pastry is puffed and golden brown, 20 to 30 minutes. Allow to cool to room temperature before serving.
Steam or boil diced peaches until very tender. Drain if necessary and mash or puree until you have your desired consistency. Let cool slightly then place in a sealed container in the fridge until ready to use. Place your egg in a small pot and cover with cold water. The water should be about an inch or so higher than the egg. Cover the pot with a lid. Over high heat, bring your egg to a rolling boil. Remove from heat and let stand for 12 minutes. Drain water and immediately run cold water over egg until cooled. Rapid cooling helps prevent a green ring from forming around the yolks. Peel egg and place in a bowl. Mash very well. Combine egg with 1/4 cup (60 mL) pureed peaches and mashed banana. Mash together well until you have your desired consistency. Add a little breast milk or formula to thin if you like.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch pie pan. Heat oil in a saucepan over medium-high heat. Saute onions in the hot oil until softened and lightly browned, about 5 minutes. Add celery and cook until soft, about 5 minutes; stir in chicken broth, garlic, parsley, sage, rosemary, and thyme. Simmer broth mixture until it thickens slightly, about 10 minutes. Remove saucepan from heat and pour broth mixture into a bowl. Set it aside to cool, about 10 minutes. Stir eggs and feta cheese into broth mixture; pour into the prepared pan. Bake in the preheated oven until set, 25 to 35 minutes.
In a large bowl, combine the oats, sugar, flour. Melt and add butter or margarine. Add golden syrup. Lastly, add the baking soda dissolved in the boiling water. Stir the dough until everything is completely mixed together. Place spoonfuls of mixture onto a greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 15-20 minutes, or until done.
Heat oil in a 6-quart pot over medium heat. Add carrots, red bell pepper, 1 red onion, and parsley root; cook and stir until slightly softened, 10 to 15 minutes. Pour in water. Add tomatoes and celery. Simmer until flavors combine, about 30 minutes. Mix ground beef, 1/2 onion, egg whites, rice, flour, 1 pinch dill, salt, and pepper together in a large bowl. Wet your palms with water and roll spoonfuls of the beef mixture into meatballs. Drop meatballs carefully into the pot. Cook until no longer pink in the center, 30 to 35 minutes. Stir in lovage, garlic herb seasoning, 1/2 teaspoon dill, and parsley. Remove from heat. Stir in lemon juice. Mix sour cream and egg yolks together in a small bowl. Stir into the soup. Cover and let stand for 15 minutes.
Mix heavy cream and flour in a small bowl. Heat the mixure in the microwave for 45 seconds on high. Set aside to cool. In a mixing bowl, combine butter, shortening, confectioner's sugar, vanilla extract and butter extract. Using and electric mixer, beat on low until combined. Then beat on medium speed for 6-8 minutes. Next add the heavy cream mixture, and beat on medium speed for another 10 minutes. ( Mixture will appear soupy at first, but will become fluffy.)
Combine ground beef and onion in a large skillet over medium heat; cook and stir until beef is browned, about 5 minutes. Transfer beef and onion to a slow cooker. Stir in diced tomatoes, black beans, corn, nopales, tomato paste, chili powder, sugar, chipotle pepper, garlic powder, cumin, salt, and pepper. Cook on Low until flavors combine, about 4 hours.
Heat olive oil in a stockpot over medium-low heat; cook and stir garlic in the hot oil until lightly browned, 1 to 2 minutes. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir ground beef into garlic. Add crushed tomatoes and tomato puree to ground beef mixture; season with salt and pepper. Cover stockpot and simmer mixture, stirring occasionally, until flavors have blended, about 2 hours. Heat a large skillet over medium-high heat. Cook sausage links in the hot skillet until browned and not longer pink in the center, 10 to 15 minutes; drain and discard grease. Slice sausages into 1/4-inch rounds. Stir sausage, green bell pepper, and onion into the simmering tomato sauce; cook, stirring occasionally until bell pepper and onion are softened, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and return rigatoni to pot. Dice about 3/4 the mozzarella into 1/8-inch cubes. Mix cubed mozzarella with ricotta cheese in a bowl. Stir cheese mixture into cooked rigatoni until mozzarella cheese begins to melt. Pour rigatoni-cheese mixture into 2 large casserole dishes; add tomato-meat sauce. Toss well. Slice the remaining mozzarella cheese and arrange on top of rigatoni mixtures. Bake in the preheated oven until mozzarella cheese is melted and browned, about 45 minutes.
Preheat oven to 300 degrees F (150 degrees C). Layer bell peppers, tomatoes, onion, cilantro, jalapeno pepper, and garlic in a baking dish. Drizzle olive oil over mixture; add juice from 1 lime and mix well. Arrange fish fillets over mixture and season with Creole seasoning. Sprinkle Mexican cheese blend over fish and add remaining lime juice. Cover dish with aluminum foil. Bake in the preheated oven until fish flakes easily with a fork, about 40 minutes.
Heat vegetable oil in a large skillet over medium-high heat. Place pita pieces into the skillet without crowding. Fry in batches until golden brown and blot dry with paper towels. Combine cucumber, tomatoes, red onion, parsley, mint, olive oil, lemon juice, sumac, garlic, salt, and ground black pepper in a bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater.
Tear a 2 foot piece of parchment paper and place lemon slices in the middle, lengthwise. Place fresh rosemary and thyme on top of lemon slices. Lay salmon filets on top of herbs. Divide 1 tablespoon of butter among each filet. Fold and seal the parchment paper being careful that the lemon slices and herbs stay on the bottom. Wrap another piece of parchment paper tightly around the fish. Place fish packet into a double boiler for 25 to 30 minutes. While fish is cooking, make the sauce. In a saucepan, combine the remaining 1/4 cup of butter, olive oil, garlic and onion; cook and stir on medium heat for 15 minutes, until onions are transparent. Do not over brown. Pour in heavy cream and cook until it begins to thicken. Remove from the heat. Pour the hot butter mixture into a blender. Add fresh mint and blend on high for 10 to 15 seconds. Pour back into the saucepan to warm and thicken for 2 to 3 minutes, stirring constantly. Do not let it sit too long, or it will begin to break down. When fish is done, remove from parchment paper and pace on a warm plate. Spoon sauce over top of fish.
Butter a 9x13-inch baking pan. Line a baking sheet with parchment paper. Melt 1/4 cup butter in a deep saucepan over medium heat, about 3 minutes. Stir. Add marshmallows and stir until melted, about 4 minutes. Add crispy cereal and stir quickly to evenly coat the cereal. Spread an even layer of marshmallow mixture into the buttered pan. Let crispies sit at room temperature for 30 minutes. Combine chocolate chips, oil, and salt in a heatproof bowl. Place bowl over a saucepan containing a few inches of water over medium-low heat. Bring water to a simmer. Cook and stir chocolate mixture until melted, about 3 minutes. Add matcha powder, stirring until evenly mixed. Remove from heat. Cut crispies into 24 equal pieces using a sharp knife. Dip 1 end of each bar into the chocolate-matcha coating; place on the parchment-lined baking sheet. Refrigerate for exactly 10 minutes, or bars will lose their crispiness.
Combine the oats, milk, flax seeds, walnuts, honey, and banana in a microwave-safe bowl. Cook in microwave on High for 2 minutes. Mash the banana with a fork and stir into the mixture. Serve hot.
Place the sweet potatoes into a large pot and cover with water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Mash the potatoes, and set aside. Sprinkle chicken tenders with steak seasoning; heat the oil in a large skillet over medium heat, and cook the chicken tenders until the meat is lightly browned and no longer pink inside, 5 to 8 minutes per side. Remove the chicken, and set aside. Stir the maple syrup into the skillet, scraping up and dissolving any browned flavor bits from the skillet. Bring to a boil, simmer for 2 minutes, and stir in the green onions. To serve, place the mashed sweet potatoes onto a serving platter, top with the chicken tenders, and pour the maple sauce over the chicken.
Preheat oven to 450 degrees F (230 degrees C). Break chocolate bars into a saucepan over low heat. Add milk. Heat, stirring constantly, until chocolate is melted, about 5 minutes. Pour into 8-1/2x6-1/2-inch casserole dish. Arrange marshmallows over melted chocolate. Bake dip in the preheated oven until marshmallows are golden brown, 4 to 7 minutes. Serve dip with graham crackers.