HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small skillet, saute onions, green peppers, and mushrooms in butter or margarine. Set aside. Brown hamburger in a large skillet over medium heat. Drain. Mix in tomato sauce, pasta sauce, chopped ham, chopped chicken or turkey, pepperoni, salt, and red and black pepper. Add vegetable saute to hamburger mixture. Cook pasta according to package directions. Drain. Spread a little sauce over the bottom of two 9 x 13 inch pans. In each pan, place a layer of pasta, a layer of mozarella cheese, a hamburger sauce layer, a sprinkling of Parmesan cheese, and another layer of mozarella cheese. Repeat layers. Cover pans. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes.
Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat.
Place chopped plum tomatoes in a food processor; pulse until pureed. Transfer to a Dutch oven over medium heat. Add vegetable stock, green bell peppers, tomato paste, mushrooms, vinegar, and oil. Bring to a boil; reduce heat and simmer until saucy, 1 1/2 to 2 hours. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer cooked beef to the Dutch oven. Place onion, parsley, shallot, garlic, habanero peppers, Italian seasoning, fennel seeds, sugar, and basil into the Dutch oven. Cover and continue to simmer until vegetables are tender, 12 to 15 minutes more.
In a large bowl, mix together lime rind, lime juice, and condensed milk. Whisk in pudding mix and allow to set up 5 minutes. Fold in 8 ounce tub of whipped topping. Pour mixture into pastry shell. Chill at least 2 hours before serving. Garnish with additional whipped topping if desired.
Preheat oven to 400 degrees F (200 degrees C). Grease an 9x11-inch baking dish. In a large bowl, gently mix together the cooked turkey, cream of chicken soup, corn, carrots, potatoes, and chicken stock until thoroughly combined. Season to taste with salt and black pepper. Transfer the mixture to the prepared baking dish. In a second bowl, mix the baking mix and milk to form a dough; roll the dough out to a 9x12-inch rectangle on a floured work surface. Place the dough on top of the baking dish. Bake in the preheated oven until the filling is bubbling and the biscuit dough topping is browned, about 25 minutes.
Combine milk, butter, vanilla, and flour; set aside. Melt sugar in a 10 inch skillet. This takes 15 to 20 minutes, be careful not to let sugar scorch! Warm the milk combination and add to melted sugar. Work quickly because the sugar hardens fast. Frost on cooled cake.
Mix lukewarm water, sugar, and yeast in a small bowl. Let stand until yeast softens and begins to bubble slightly, about 5 minutes. Sift flour and salt together in a large bowl. Pour water mixture over flour mixture and knead until dough is smooth and elastic, 5 to 7 minutes. Cover bowl with clean cloth and let dough rise until until doubled in volume, about 45 minutes. Pinch off a piece of dough about the size of a tennis ball; roll until smooth. Flatten ball of dough until it is the size of palm; set aside on a floured work surface. Repeat with remaining dough. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry flattened pieces of dough in the hot oil, 2 to 3 pieces at a time, until golden brown, about 3 minutes per side.
Preheat oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil. Stir together olive oil, maple syrup, and cayenne pepper in a small bowl. Brush the sweet potato slices with the maple mixture and place onto the prepared baking sheet. Sprinkle with salt and pepper to taste. Bake in preheated oven for 8 minutes, then turn the potato slices over, brush with any remaining maple mixture, and continue baking until tender in the middle, and crispy on the edges, about 7 minutes more.
Preheat oven to 250 degrees F (120 degrees C). Cut off top of bread and set aside. Hollow loaf, leaving 1 1/2 to 2 inch shell. Reserve the bread that you pull out of the loaf. In a medium-size bowl, combine cream cheese, onion, beer, Worcestershire sauce, lemon juice, hot pepper sauce, and salt. Beat well. Fold clams into the mixture. Pour clam mixture into the hollowed out bread bowl, cover the bread bowl with the bread top. Wrap the loaf in aluminum foil. Bake at 250 degrees F (120 degrees C) for 3 hours. Use the leftover bread torn from inside the loaf to make bread cubes to dip with. Toast bread cubes with dip during last 5 minutes of baking time.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish with butter. Heat olive oil in large skillet over medium heat. Add onion and garlic; cook and stir until softened, about 5 minutes. Add chicken; cook and stir until heated through, 3 to 5 minutes. Season with salt and pepper. Remove from heat. Dissolve flour in chicken broth in a saucepan over medium heat. Bring to a boil; cook, stirring often, until broth thickens, about 5 minutes. Pour in cream and parsley; mix well until smooth. Layer chicken, cream mixture, corn, and olives in the greased baking dish. Cover with cream cheese and potato sticks. Bake in the preheated oven until top is golden, about 20 minutes.
Toss lettuce with dressing in a mixing bowl; transfer to a serving dish. Scatter grapes, goat cheese, and pecans on top, and enjoy!
Preheat oven to 350 degrees F (175 degrees C). Place pork chops in a 9x13 inch baking dish. In a medium bowl combine the soup, onion and water. Mix well and pour mixture over pork chops. Cover dish with aluminum foil and bake in the preheated oven for 45 minutes. Remove cover and bake for another 15 minutes.
Place chicken, celery, carrots, onions, garlic, cloves, cinnamon, cilantro, peppercorns, and bay leave in a large stock pot and fill with cold water, (it is not necessary to peel the garlic or onion, just wash the outside.) Using low heat cook for 4 hours after boiling begins or until water line is an inch or two from the top. Using a colander drain broth into another pot. Reserve chicken meat and discard the rest. In a bowl put rice and 1 cup of water to soak. While it is soaking skim fat off the top of broth and remove usable meat from chicken. Add rice to chicken broth and salt and pepper to taste. Boil at least 20 minutes and then add shredded chicken. Remove from heat and let sit until soup thickens. Once soup has reached desired thickness heat through and serve.
Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners. Whisk oats, quinoa flour, ground flax seed, baking powder, baking soda, 1 scoop protein powder, 2 packets stevia powder, 1 teaspoon cinnamon, and nutmeg together in a bowl. Stir sweet potato, eggs, Greek yogurt, coconut oil, applesauce, and vanilla extract together in a separate bowl; stir in flour mixture until batter is smooth. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Cool slightly, about 15 minutes. Whisk 1/2 scoop protein powder, 2 packets stevia powder, 1 1/2 teaspoons cinnamon, and water together in a bowl, adding more water to thin the glaze. Brush glaze over slightly cooled muffins.
Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain and transfer to a large bowl. Pour vinegar over pasta. Mix black-eyed peas, corn, celery, vegetable oil, green bell pepper, olives, green onions, mayonnaise, pimentos, green olives, green chile peppers, salt, black pepper, Worcestershire sauce, and hot pepper sauce into pasta mixture and stir well. Cover bowl with plastic wrap and refrigerate, 1 to 3 days.
Preheat oven to 350 degrees F. Combine quick oats, flour and baking soda in a medium bowl; set aside. Cream butter and sugars in a large mixing bowl. Add peanut butter and mix well. Mix in eggs, corn syrup and vanilla until well blended. Stir in oat mixture. Fold in chocolate chips, candies and raisins. Drop 1-1/2 inch mounds onto ungreased cookie sheet and bake for 12 to 15 minutes until cookies are just set. Cool on wire rack for 5 minutes and then remove from pans.
In a large skillet heat cook the onion in the olive oil until tender. Add the spaghetti sauce, black beans, kidney beans, corn, and mix well. Stir in the cumin, red pepper sauce, salt, and ground black pepper. Simmer for 15 to 20 minutes. Meanwhile, in a large pot with boiling salted water cook spaghetti until al dente. Drain. Toss pasta with spaghetti sauce. Serve with freshly grated Parmesan cheese.
In a large bowl dissolve the yeast in the warm water and let stand for 5 minutes. Add the olive oil and 4 cups of the flour to the yeast mixture. Stir with a wooden spoon until well incorporated and the pepper and a more flour a little at a time until the dough is able to be kneaded. Place dough on a floured board and add more flour. Make sure dough remains moist. It should be slightly more moist than normal bread dough. Knead dough for 5 minutes. Cover with a warm moist cloth and let rise in a warm place for about 3 hours. Place almonds and about 2 cups of water in a small saucepan and bring almost to a boil. Let sit for 10 minutes. Drain and peel then place the almonds on a baking sheet and bake in a preheated 350 degree oven for 10 minutes. Remove from oven and let cool. Once dough is ready, divide it into thirds and roll each third out to 1/4 inch thick squares. Cut into 1 inch wide strips. Place about 3 or 4 almond in a row on end of the strips and fold the other end over and seal the nuts well. Twist dough together to form rings and pinch ends together. They should be about 2 to 2 1/2 inch rings. Place the rings on a parchment lined baking sheet. Bake in a preheat 350 degrees F (175 degrees C) oven for 30 minutes or until nice and brown. To make them more crispy place them in a roasting pan and return to the oven as it cools.
Preheat oven to 350 degrees F (175 degrees C). Mix spelt flour, salt, cinnamon, and baking soda together in a bowl. Mix banana, brown sugar, shortening, applesauce, egg, and maple syrup together in a separate bowl; add to flour mixture. Stir to combine. Fold in oats and raisins. Drop tablespoonfuls of batter onto an ungreased baking sheet. Bake cookies in the preheated oven until the edges are light brown, about 12 minutes. Cool completely on a wire rack.
Preheat oven to 350 degrees F. Beat butter and sugar with electric mixer in large bowl until fluffy. Beat in corn syrup, egg and vanilla. Gradually beat in flour, baking soda and salt until combined. Stir in chocolate chips. Drop dough by heaping tablespoonfuls onto lightly greased baking sheets. Bake for 9 to 11 minutes or until lightly browned. Cool 1 to 2 minutes on pan; remove from pan to wire rack.
Blend oranges, spinach, water, pineapple, grapes, ice, and flax seed in a blender until smooth.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 2 1/2-quart baking dish with a lid. Place the green beans in a large pan with water to cover; bring to a boil and cook only until the beans are hot and bright green, about 1 minute. Drain. Transfer to a large bowl. Cook the bacon in a large, deep skillet over medium-high heat, stirring occasionally, until evenly browned and crisp, about 10 minutes. Pour off all but 1 tablespoon of the drippings. Return to the heat and add the green onions; cook until the onions have softened, about 2 minutes. Add the bacon mixture, Cheddar cheese, sour cream, mayonnaise, salt, and pepper to the green beans; stir. Spread the mixture into the prepared baking dish; cover with the lid. Bake in the preheated oven until the casserole is bubbling and the beans are tender, about 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). Stir together 1/3 cup of sugar and cornstarch in a small saucepan. Stir in the crushed pineapple with the juice, then bring to a simmer over medium heat. Cook and stir until the mixture has thickened and turned clear. Remove from the heat and allow to cool. While the pineapple mixture is cooling, place the milk, vanilla extract, cream cheese, 1/2 cup sugar, and salt into a blender. Pulse until the mixture is combined, then add an egg and pulse until smooth. Add the remaining egg, and pulse again until the mixture is smooth. Pour into the pie shell and smooth the top. Carefully pour the pineapple mixture over the pie until evenly covered, then sprinkle with a pinch of nutmeg. Bake in the preheated oven for 10 minutes, then reduce the heat to 325 degrees F (165 degrees C), and continue baking until a knife inserted into the center comes out clean, about 40 minutes more. Cool to room temperature, then refrigerate for several hours before serving cold.
Place the potatoes into a pan, and fill with just enough water to cover. Bring to a boil, then simmer over low heat until tender, about 10 minutes. Drain, and cool under cold running water. In a large bowl, stir together the sour cream, mayonnaise, and 1/2 cup of chives. When the potatoes have cooled, stir them into this mixture. Season with salt and pepper. Garnish with remaining chives.
Stir together the black beans, tomatoes, and corn. Add the onion, mango, lime juice, and olive oil and stir. Garnish with cilantro to serve.
For marinade: In a small, nonporous bowl, combine the soy sauce, brown sugar, garlic chile paste, ginger, garlic powder, sesame oil, Chinese cooking wine, orange marmalade, pineapple chunks and cilantro, if desired. Mix well and pour over pork or chicken. Marinate covered in the refrigerator for at least 2 hours, or overnight. For glaze: In a small saucepan over low heat, combine the soy sauce, brown sugar, garlic chile paste, ginger, garlic powder, sesame oil, Chinese cooking wine, orange marmalade, pineapple chunks (with juice) and cilantro, if desired. Simmer for 20 minutes, or until sauce is thickened slightly. Glaze over pork or chicken while grilling.
Preheat oven to 375 degrees F (190 degrees C). Melt 1/4 cup butter or margarine in an 8-inch square pan. Sprinkle with brown sugar and nutmeg. Arrange peach halves, cut side down, in pan. In a large bowl, cream the butter and sugar until light and fluffy. Beat in egg. Stir together flour, baking powder and salt. Add flour mixture to creamed mixture alternately with milk, beating well after each addition. Spread batter over peaches. Bake in preheated oven until lightly browned on top, 35 to 40 minutes. Remove cake from oven, and let stand in pan for 5 minutes; invert onto serving platter.
Preheat oven to 315 degrees F (157 degrees C). Line a baking sheet with parchment paper or aluminum foil. Stir oats, almonds, cranberries, apricots, walnuts, and raisins together in a bowl. Whisk honey and butter together in a bowl. Drizzle honey mixture over oat mixture; toss to coat. Spread oat mixture in a single layer on the prepared baking sheet. Bake granola in the preheated oven until lightly browned, 20 to 25 minutes; cool in pan and break into pieces.
Heat oil in large nonstick skillet over medium-high heat and cook steak, stirring frequently, 6 minutes or until almost done. Remove steak; keep warm. Add Recipe Ready Broccoli Stir Fry and continue cooking, stirring frequently, 4 minutes or until vegetables are tender. Add back steak and stir-fry sauce and cook, stirring frequently, 2 minutes or until heated through.** Serve over prepared rice and sprinkle, if desired, with chopped peanuts.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat 1 tablespoon olive oil and add cubed chicken; cook until golden, stirring constantly, about 3 minutes. Remove chicken from the pot. Heat remaining tablespoon olive oil and cook onion, red peppers, green peppers, garlic, salt, oregano, cumin, pepper, and red pepper flakes until tender, about 3 minutes. Place chicken back in the pot and stir in chicken broth, rice, and tomato sauce. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 35 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid; stir in capers. Serve with cilantro and lemon wedges.
Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt(R)) with cooking spray. Mix brown sugar and melted butter in a small bowl and spread evenly over the pan. Pat the apricot slices with a paper towel to soak up any excess liquid. Line them on the bottom of the pan. Sift flour, baking powder, salt, and cinnamon together in a bowl. Beat white sugar and softened butter in a bowl using an electric mixer until creamy and fluffy. Beat in eggs until thoroughly mixed. Add the flour mixture, sour cream, water, and vanilla extract. Beat well. Spread the batter evenly into the prepared pan. Bake in the center of the preheated oven, about 45 minutes.
Melt butter in a large skillet over medium-high heat. Stir in garlic, and cook for a few seconds until fragrant. Add scallops, and cook for several minutes on one side, then turn over, and continue cooking until firm and opaque.
 Watch Now Remove scallops to a platter, then whisk salt, pepper, and lemon juice into butter. Pour sauce over scallops to serve.
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In a small bowl, combine olive oil, wine vinegar, oregano, parsley, and onion. Mix and set aside. Add potatoes to a large pot of boiling, lightly salted water. Boil for about 20 minutes, or until potatoes are tender. Drain water and let cool. When cooled, peel and dice. Place in a large bowl, add dressing and season with salt and pepper to taste. Toss to coat, cover bowl and refrigerate for several hours or overnight.
Sift together flour, salt, and baking powder. In a large bowl, cream shortening and sugar until fluffy. Beat in eggs one at a time. Combine milk and vanilla, and add alternately with flour mixture to egg mixture. Fold in nuts. Pour into a greased and floured 9 x 13 inch cake pan. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes. Cool on a wire rack.
Heat 1 tablespoon oil in large saucepan over medium-high heat. Add mushrooms and onion; cook 5 minutes or until tender, stirring occasionally. Stir in undrained tomatoes, sauce, vinegar and 1/4 teaspoon garlic salt. Bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally. Meanwhile, carefully cut zucchini lengthwise into long thin noodles with vegetable peeler, stopping when seeds are visible. Discard center portion of zucchini. Heat remaining 1 tablespoon oil in large skillet over medium-high heat. Add zucchini noodles and remaining 1/4 teaspoon garlic salt; cook 5 minutes or until desired doneness, stirring occasionally. Serve zucchini noodles with sauce. Top with cheese, if desired.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. In a bowl, mix beef, egg, oats, evaporated milk, salt, pepper, garlic powder, chili powder, and 1/2 cup onion. Form into 1 1/2 inch balls and arrange in a single layer in the baking dish. In a separate bowl, mix ketchup, garlic, sugar, 1/4 cup onion, and liquid smoke. Pour evenly over the meatballs. Bake uncovered 1 hour in the preheated oven, until the minimum internal temperature of a meatball reaches 160 degrees F (72 degrees C).
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, 3 tablespoons sugar, cinnamon and melted margarine. Mix all ingredients well and press into bottom and sides of a 9 inch springform pan. In a large bowl, beat cream cheese and sugar until smooth. Blend in the eggs one at a time, then stir in the vanilla and salt. Fold in the sour cream. Pour batter into springform pan. Bake in preheated oven for 1 hour. Turn off oven and leave cake in for at least 30 minutes.
Blend mayonnaise, 2 tablespoons relish, capers, 1 tablespoon chopped onion, parsley, and sugar in a blender until smooth. Stir remaining relish and onion into the blended mixture. Transfer sauce to a bowl, cover with plastic wrap, and refrigerate at least 2 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Line a 10x15 inch jellyroll pan with parchment paper. In a medium bowl, cream together the margarine and sugar. Beat in the eggs, one at a time. Stir in the vanilla and peanut butter until smooth. Combine the flour and baking powder, then stir into the peanut butter mixture. Finally, fold in the chocolate chips. Spread the dough out flat on the prepared pan. Bake for 12 to 15 minutes in the preheated oven, until the tops of the bars look dry. Cool in pan, then cut into squares.
Cook bacon in large skillet over medium-high heat until browned and crisp. Carefully remove bacon and drain on paper towels. Brown pork chops in bacon grease over medium-high, about 2 minutes per side; remove chops from skillet. Add butter to bacon grease in skillet; saute onions, mushrooms, salt and pepper until onions have browned and are very tender. Stir in stock, vinegar and garlic; cook and stir until reduced by half. Add browned chops and cooked bacon to skillet. Cover and simmer until internal temperature of meat reaches 150 degrees F, turning once (about 10 minutes).
Brew 12 cups of coffee. While the coffee is brewing, fill each cup with a scoop of ice cream. Be sure to use large cups (the oversized types you get at coffee houses are best). Top each scoop of ice cream with just enough Irish cream so that the ice cream looks lightly coated. When the coffee is brewed, pour it so that each cup is filled up about halfway. It is then up to each individual to add more Irish cream, half-and-half, or sugar to suit his/her taste.
Preheat oven to 350 degrees F (175 degrees C). Line 24 muffin cups with paper liners. Mix cake mix, pudding mix, zucchini, eggs, sour cream, and applesauce together in a bowl until batter is smooth and thick; fold in chocolate chips. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 22 to 25 minutes.
Combine canola oil, sugar, apple cider vinegar, sesame oil, onion, poppy seeds, sesame seeds, garlic, and paprika in a jar. Close and shake jar until dressing is well mixed. Place salad greens in a large bowl. Pour in half of the dressing; toss to mix. Arrange mandarin oranges, grape tomatoes, almonds, Gorgonzola cheese, and green onions on top.
Combine sherry vinegar, 3 tablespoons olive oil, and minced garlic in a jar with a lid and shake until blended. Set aside. Place lentils, chicken broth, water, and 1 tablespoon olive oil in a saucepan and bring to a boil. Reduce the heat to low and simmer, covered, until the lentils are just tender to the bite, about 20 minutes. Do not overcook. Remove from heat, drain, and cool for at least 30 minutes. Transfer cooled lentils to a mixing bowl. Stir in the dressing, chives, and cilantro; mix well. If you're serving the salad immediately, add the goat cheese and tomatoes. If you're preparing the recipe ahead of time, refrigerate the salad and add the goat cheese and tomatoes just before serving.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Arrange bacon on the baking sheet in a single layer; edges can touch or slightly overlap. Sprinkle brown sugar generously on top. Sprinkle pecans over the sugar. Bake in the preheated oven until browned and glazed, 10 to 15 minutes.