HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the olive oil in a large skillet over medium heat. Cook and stir the beef and pork until evenly browned on all sides. Remove the meat using a slotted spoon and place in a bowl, then set aside. Cook and stir the bell pepper and garlic in the same skillet until tender. Remove from heat. Combine the tomatoes, green chiles, parsley, sugar, clove, cumin, and red wine in a large pot, breaking up the tomatoes using a spoon. Bring to a boil, then reduce heat to a simmer. Stir in the browned beef and pork along with their juice, then add the cooked green pepper and garlic. Cover and continue to cook over low heat for 2 hours, stirring occasionally. Remove lid and allow to simmer until sauce is reduced, about 45 minutes.
Stir ginger ale, sherbet, grenadine, and orange juice together in a pitcher or punch bowl until smooth.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour Bundt pan. In a medium bowl, sift flour, soda and salt. Set aside. In a large bowl, cream shortening and sugar until light and fluffy. Add eggs one at a time, mixing well with each addition. Add flour mixture and mix in well. Add buttermilk and vanilla, and combine. Pour into prepared Bundt pan. Bake at 325 degrees F (165 degrees C) for 1 hour or until bottom is golden and pick inserted into center comes out clean.
Cover fish with water, refrigerate and let stand for 2 days. Change water every six hours. Two to twelve hours before fish is to be cooked, drain water and cover fish with salad dressing. Heat a grill to medium heat. Remove fish from marinade and place skin side down on grill. Cook until meat is tender and flaky, about 20 minutes.
Preheat an outdoor grill for medium heat. Season the pork chops with salt and black pepper and arrange in the bottom of a disposable aluminum pan; top each with a tomato slice. Divide the basil, oregano, and garlic between the pork chops; drizzle with the olive oil. Cover the pan with aluminum foil. Cook on the preheated grill until the pork is no longer pink in the center, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Remove the pan from the grill; top each pork chop with a slice of mozzarella cheese, replace the aluminum foil over the pan, and wait until the cheese melts, 3 to 5 minutes, before serving.
Mix cornflakes, sugar, and butter or margarine together thoroughly. Press into an 8 or 9 inch pie plate. Chill.
In a saucepan over medium heat cook sugar and evaporated milk to the soft ball stage 238 degrees F (114 degrees C). Stir in the semi-sweet chocolate chips, butter or margarine, and the marshmallow creme. Stir until all are melted. Remove from heat and beat icing until cool. Use to ice cake immediately.
Place cucumber, nectarine, lemon slices, lemon juice, lime slices, lime juice, ginger, and melissa leaves in a large pitcher; mash gently with a wooden spoon. Pour in water, stir, and refrigerate until flavors blend, 2 hours to overnight. Strain; serve over ice.
Cook bacon in a large skillet over medium-high heat, turning occasionally, until crisp and browned, about 10 minutes. Drain the bacon slices on paper towels and reserve 1 tablespoon bacon grease. Crumble bacon once drained and slightly cooled. Line a large baking sheet with parchment paper. Combine sugar, syrup, and salt in a large microwave-safe bowl. Heat in microwave oven until bubbling, about 4 minutes. Stir bacon, pecans, reserved bacon grease, and vanilla extract through the sugar mixture; heat in microwave oven for 3 minutes more. Immediately add baking soda and stir just until foamy. Working quickly, spread the mixture onto the prepared baking sheet. Let cool until set, about 15 minutes. Break into bite-size pieces.
Preheat oven to 450 degrees F (230 degrees C). Pour flour into a shallow bowl. Pour egg in another shallow bowl. Pour bread crumbs into a third bowl. Gently press the avocado slices into flour to coat and shake off any excess flour. Dip into beaten egg and press into bread crumbs. Place breaded avocado slices onto a baking sheet. Sprinkle grated Parmesan cheese over breaded avocado slices. Bake avocado in the preheated oven until cheese is melted and 'fries' are golden brown, about 10 minutes. Stir sour cream, garlic powder, tomatillo salsa, and chile-garlic sauce together in a bowl until thoroughly mixed.
Combine oil, onion, and garlic in a Dutch oven over medium heat. Cook and stir until onion softens, 3 to 5 minutes. Add mushrooms, Japanese eggplant, and buttercup squash sequentially, stirring well after each addition. Stir tomatoes into the Dutch oven. Stir in red lentils; add pasta shells. Pour in stock; reduce heat to medium-low and simmer, covered, until pasta is almost fully cooked, about 30 minutes. Stir occasionally to ensure pasta doesn't stick to the bottom of the Dutch oven. Mix rice vinegar, soy sauce, and tomato paste together in a small bowl. Pour into the Dutch oven; stir to combine. Stir in nutritional yeast. Add basil, paprika, and black pepper; stir once more.
Whisk flour, baking powder, nutmeg, salt, and black pepper together in a bowl. Mix spinach and onion together in a separate bowl. Add milk and eggs to spinach mixture; mix well. Stir flour mixture into spinach mixture until batter is evenly combined. Heat about 1 inch of oil in a large, deep frying pan over medium-high heat. Oil is ready to use with a drop of spinach batter added to the oil bubbles immediately. Drop batter, about 1 tablespoon per fritter, into the hot oil; fry until outside edges of fritters are golden brown, 3 to 4 minutes per side. Remove fritters with a slotted spoon and drain on a paper towel-lined plate. Repeat with remaining batter, adding more oil as needed.
Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan. In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour, almonds, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together. Press half of the dough into the bottom of the prepared pan. Press half of the dough into the bottom of the prepared pan. Spread the preserves over the crust. On a lightly floured surface, roll the remaining dough into long rope about 1/2 inch in diameter. Place lengths of the rope across the top of the jam in a lattice pattern over the preserves. Bake 40 minutes or until top is golden. Cool in pan on wire rack. Cut into 2 inch by 1inch bars.
Heat a large skillet over medium heat. Add bacon, and cook until browned, but not yet crispy. Push bacon to the sides of the skillet and add the onions and garlic to the bacon grease. Cook and stir until onions are barely translucent. Stir in the green beans, and cook for 15 minutes, stirring occasionally. Pour in the water, and mix in the brown sugar, Worcestershire sauce, salt and pepper. Simmer over low heat uncovered until water has evaporated and green beans are tender, about 1 hour.
Lay cucumber slices onto a large plate and sprinkle with salt on both sides. Set aside until water is drawn from the cucumber, about 15 minutes. Brush salt from cucumbers and press with paper towel to remove excess moisture. Combine cucumber slices, crab sticks, rice vinegar, and soy sauce in a glass dish bowl; toss to coat. Cover bowl with plastic wrap and refrigerate for at least 1 hour (or up to 24 hours). Divide cucumber salad onto 4 plates; sprinkle each portion with sesame seeds.
Heat a large nonstick skillet over medium heat. Add ground beef; cook and stir until browned, 5 to 10 minutes. Stir in black beans and red bell pepper; cook until heated through, about 5 minutes. Cut four 13x13-inch pieces of aluminum foil. Place 1 tortilla on each piece of aluminum foil. Spoon beef mixture in a line down the center of each tortilla. Divide cheese evenly among tortillas. Fold opposing edges of each tortilla to overlap the filling. Roll up in the shape of a burrito, sealing ends. Rinse and dry 4 half-gallon wax-lined milk cartons. Cut several 1-inch diamond-shaped vents into 2 corners of each milk carton, near the bottom. Place a wrapped burrito inside each carton. Place milk cartons in a safe cooking area outdoors. Light each on fire at one of the vents; cook until cartons burn down, about 2 minutes. Gently unwrap burritos with heatproof gloves.
Bring a large pot of lightly salted water to a boil. Add fettucine pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet melt the butter and add the chopped garlic. Cook on low for about 5 minutes, stirring often, making sure not to burn the garlic. Pour about a 1/4 cup of the heavy cream into a small bowl. Add the egg yolk and beat together; put aside. Pour the remaining cream into the frying pan. Increase the heat to medium-high. As the cream starts to boil, mix rapidly using a whisk. Slowly add the cream/egg mixture. You do not want the egg to curdle. Continue whisking until well blended. Add 1 cup of the Parmesan cheese and continue to mix the cream. Pour in the remaining Parmesan and the parsley, mix until smooth. Immediately remove from stove. Serve over cooked pasta.
Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside. In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 cup of the stock to a small bowl. Stir in saffron, and set aside to soak. Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage. Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.
In a large bowl, stir together pudding mix, milk and condensed milk until blended. Stir in lemon juice, amaretto and vanilla until well combined. Fold in whipped topping. In a large glass serving bowl, layer pudding mixture, bananas and cookies. Chill until serving.
Whisk the mustard, lemon juice, olive oil, and shallot in a bowl. Add the sliced persimmon, pear, walnuts, and arugula and mix well to coat. Shave Parmesan cheese on top of the salad and season to taste with salt and pepper.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Heat 1 tablespoon olive oil in a skillet over medium heat and cook mushrooms until lightly browned, 3 to 5 minutes. Stir in spinach and garlic. Cook until spinach is wilted, about 3 minutes. Add drained pasta and stir to combine. Mix in remaining 2 tablespoons olive oil and balsamic vinegar. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. Whisk flour, baking soda, baking powder, cinnamon, nutmeg, and salt together in a bowl. Mix banana, white sugar, brown sugar, egg white, milk, canola oil, and vanilla extract together in a separate bowl; stir into flour mixture just until batter is moistened. Fold sesame seeds and walnuts into batter; pour into prepared loaf pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool in pan before transferring to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Spread corn chip crumbs over the bottom of the baking dish and press crumbs into place. Melt butter in a large skillet over medium-high heat; cook and stir onion in melted butter until tender, 6 to 7 minutes. Stir diced tomatoes, cream of chicken soup. cream of mushroom soup, green chiles, milk, sour cream, chili powder, and cumin in a large bowl. Add chicken and cooked onion; stir to combine. Pour mixture over corn chips and top with Cheddar cheese. Bake in the preheated oven until bubbly and cheese is melted, 55 to 60 minutes. Let stand for 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan or 2 - 8 inch round pans. Sift together flour, baking powder, baking soda, salt, cinnamon, cloves and allspice. set aside. In a large bowl, cream shortening and sugar until light and fluffy. Mix in water and egg. Add flour mixture alternately with applesauce and mix thoroughly. Fold in nuts and raisins. Pour into pan and bake at 350 degrees F (175 degrees C) for 45 to 50 minutes or until a toothpick inserted into center of cake comes out clean. Cool and frost with cream cheese frosting. To make frosting: In a medium bowl, beat cream cheese until smooth. Add milk and vanilla and mix in. Add confectioners sugar and orange or lemon juice. Beat until fluffy, then frost cake.
Place a heavy skillet over medium heat. Pour cream into skillet, bring to a simmer, and cook cream until it reduces by half, about 8 minutes, stirring occasionally. Season with salt, black pepper, and cayenne pepper. Bring a pot of salted water to a boil. Pour dried ravioli into boiling water and cook, stirring occasionally, until pasta is tender, 16 to 18 minutes. Drain pasta, reserving a cup of pasta water. Gently fold cooked ravioli into cream sauce and turn heat to low. Mix in Gorgonzola cheese, stirring gently until melted. If sauce is too thick, thin it with a little pasta cooking water. Stir in 2 tablespoons parsley and Parmesan cheese. Transfer to a serving bowl and sprinkle with diced apple, walnuts, and 1 teaspoon parsley.
Preheat oven to 425 degrees F (220 degrees C). Stir the raisins, apples, orange zest, orange juice, and apple cider together in a pan. Simmer over medium heat, stirring occasionally, until apples are very soft, about 20 minutes. Stir in the sugar, cinnamon, cloves, and soda crackers until well blended. Refrigerate until ready to use, or pour apple mixture into the prepared pie crust. Top with the second crust. Pinch and crimp edges to seal the crusts. Pierce the top crust in several places with a fork. Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and bake until top is golden brown, about 30 minutes more. Cool before serving.
Heat oil in a deep-fryer or heavy saucepan to 365 degrees F (180 degrees C). In a medium bowl, stir together the corn, flour and pepper. Drop balls of the mixture into cornmeal to coat. Fry the nuggets for about 4 minutes, until golden brown. Drain on paper towels, and serve hot.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Combine 1 cup of the flour with currants and pecans. Set aside. Mix together the remaining 2 cups flour, baking powder, salt and nutmeg. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg yolks one at a time, then beat in the flour mixture alternately with the bourbon. Stir in the currant pecan mixture. In a large bowl, beat the egg whites until stiff. Gently fold egg whites into the cake batter. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In a medium bowl, mix steak sauce, sherry, light brown sugar, soy sauce, garlic and pepper. Place desired meat in the mixture. Cover and marinate in the refrigerator at least 4 hours before grilling as desired.
Grind orange zest using a mortar and pestle until it forms a smooth paste. Combine chocolate, coffee, and orange zest in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir until smooth and remove from heat. Allow to cool slightly Beat egg whites and salt in a glass, metal, or ceramic bowl until stiff peaks form (see Editor's Note). Add egg yolks to the slightly cooled chocolate mixture and stir until well combined. Pour over egg whites. Carefully fold together using a spatula until just combined. Pour mixture into 10 small dessert glasses or 1 large serving dish. Refrigerate at least 6 hours to overnight.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking sheet. In a shallow, medium bowl, mix bread crumbs, Parmesan cheese, garlic, basil, and oregano. Set aside 2/3 cup of the mixture. Place 2 egg whites in a small bowl. Dip zucchini slices in the egg whites, then coat with the bread crumb mixture. Arrange coated slices on the prepared baking sheet, and bake 12 to 15 minutes in the preheated oven, until lightly browned. In a medium bowl, mix ricotta, parsley, and the remaining 6 egg whites. Spread 1/2 the tomato sauce in the bottom of a 9x13 inch baking dish. Layer with 1/2 the zucchini, 1/2 the ricotta mixture, and 1/2 the mozzarella cheese. Repeat layers, and top with remaining bread crumb mixture. Bake 45 minutes in the preheated oven. Serve warm.
Heat oven to 350 degrees F. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert onto wire racks; gently remove pans. Cool cakes completely. Microwave chocolate and butter in small microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in COOL WHIP and crushed cookies. Place 1 cake layer on plate, spread with cream cheese mixture. Top with remaining cake layer. Spread top with chocolate glaze; let stand 10 min. or until firm. Keep refrigerated.
Preheat oven to 325 degrees F (170 degrees C). Combine sugar, oil, milk, eggs, baking powder and vanilla in large bowl. Blend in enough flour to form a soft dough. Roll into walnut size balls. Place on ungreased cookie sheets Bake for 15-20 minutes. Cookies will be pale. Remove to rack to cool. Hollow out cookie center. Reserve crumbs. Combine 2 cups crumbs, preserves, almonds, cream cheese, instant tea powder, brandy and cinnamon. Mix to blend. Fill cookies with crumb mixture. Press 2 cookies together to form peach. Brush lightly with brandy or water and dip one spot in the red sugar for blush and roll entire cookie in orange sugar. Top with a icing leaf or purchase the plastic peach leaves.
In a medium saucepan over medium low heat, melt the processed cheese food. Stir in chili without beans and chili powder. Serve warm when thoroughly blended.
Fill a large Dutch oven about 2/3 full with water. Bring water to 130 degrees F (54 degrees C) over medium heat. Attach a candy/oil thermometer to the side of the Dutch oven in order to monitor and maintain the water temperature. Generously season steaks with salt and black pepper. Heat vegetable oil in a large skillet over high heat. Place steaks in skillet and cook until just browned, 1 minute per side. Transfer steaks to a resealable plastic bag, squeeze out all air, and seal. Place plastic bag containing steaks in the Dutch oven, adjusting the heat as necessary to maintain the temperature at 130 degrees F (54 degrees C). Cook for 2 1/2 hours, moving the bag around occasionally and maintaining the temperature. While the steaks are cooking, heat 1 tablespoon butter in the skillet over medium-low heat. Add mushrooms; cook, stirring, until mushrooms are soft, 5 minutes. Transfer to a plate and set aside. Remove steaks from plastic bag (reserving any accumulated juices) and pat dry. Generously season with salt and pepper. Heat 1 teaspoon vegetable oil in the skillet over high heat. Place steaks in skillet and cook to form a crust, 2 minutes per side. Transfer steaks to a plate. Stir garlic and reserved mushrooms into skillet, reduce heat to medium, and cook until mushrooms are reheated, 2 minutes. Stir in reserved juices, water, and balsamic vinegar. Remove from heat. Stir in 1 tablespoon cold butter until completely melted and incorporated. Season with salt and pepper to taste. Spoon sauce over steaks and serve.
Boil sausages in large pan of water for 5 minutes; drain and peel off skin. Chop up sausages. Heat oil in a large fry pan and fry onion until soft and golden. Remove pan from heat and add flour. Stir slowly adding water until well combined. Return to heat and bring to boil, stirring. Add beef cubes, Worcestershire sauce, tomato sauce, salt and pepper; mix well. Reduce heat and add cooked sausages. Cover and simmer for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 10-inch tube or Bundt pan, tapping out excess. In a small saucepan over medium heat, melt 1 1/4 cups chocolate chips. In a bowl, beat together the cream cheese, sugar, 3 tablespoons heavy cream, and melted chocolate until smooth. In a separate bowl, beat together the cake mix, coffee, oil, and eggs until just mixed. Pour into the prepared pan. Sprinkle with nuts. Mound the cream cheese mixture around the pan, but do not spread to the edges. Bake in the preheated oven for 55-65 minutes, until a toothpick inserted in the center comes out clean. Cool 1 hour in the pan before inverting. To prepare the glaze, heat 1/2 cup heavy cream in small saucepan over medium heat until the edges are bubbly. Mix in 1/2 cup chocolate chips, and stir until melted and smooth. Simmer one minute, until slightly thickened. Pour glaze over the cake, letting it to flow down the sides. Cool completely, allowing the glaze to set. Store in the refrigerator.
Pour rum over ground walnuts in a small bowl; soak for 1 hour. Grease and flour a 9-inch log mold. Mix 1/3 cup butter and 1/2 cup plus 2 1/2 tablespoons sugar together with an electric mixer in a large bowl; beat in egg yolks until light and fluffy. Add milk, flour, cocoa powder, and baking powder; mix until smooth a batter forms. Whisk egg whites in a separate bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds. Spoon 1/3 of the egg whites into batter using a rubber spatula. Gently run spatula around the edges of the mixture lifting the bottom up and over the center, repeating until well incorporated. Add remaining egg whites, folding just until blended. Pour batter into prepared log mold and place in cold oven (not preheated). Set oven to 300 degrees F (150 degrees C); bake for 15 minutes. Increase oven to 375 degrees F (190 degrees C); bake until top springs back when lightly pressed, 25 to 30 minutes more. Cool cake in the pan for 15 minutes before transferring to a wire rack to cool completely, about 30 minutes more. Blend 3/4 cup plus 2 tablespoons butter and 1/2 cup sugar together with walnut and rum mixture. Transfer cooled cake to serving platter; cut in half lengthwise. Spread walnut mixture evenly over bottom half of cake; replace cake top; slice vertically to serve.
Trim excess fat and thin membrane from leg of lamb; place into roasting pan. Cut slits in the meat and insert garlic slivers into slits. Mix olive oil, lemon juice, and rosemary in a small bowl; brush mixture over lamb. Lay bacon slices onto the meat. Let roast stand at room temperature for 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Roast lamb in the preheated oven until an instant-read meat thermometer inserted into the thickest part of the leg, not touching bone, reads 145 degrees F (65 degrees C) for medium-rare or 160 degrees F (70 degrees C) for medium, 1 1/2 to 1 3/4 hours. Transfer lamb to a serving platter, cover loosely with aluminum foil, and let stand while you make the sauce. Skim and discard excess grease from pan drippings left in roasting pan; place roasting pan over medium heat. Cook and stir onion in drippings until translucent, about 5 minutes; pour in wine. Stir wine and pan drippings, scraping up and dissolving brown bits of food stuck on the bottom of the pan. Pour in stock, bring sauce to a boil, and reduce heat to low. Stir tomato paste into sauce, bring to a simmer, and cook until sauce has reduced to about 1 cup. Season with salt and black pepper. For a smoother sauce, strain before serving.