HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a pan over medium heat. Add onions, garlic, and beef. Cook and stir until beef is browned and crumbly, 5 to 7 minutes. Add stock, peas, carrots, tomato paste, parsley, salt, and pepper. Reduce heat and cover. Simmer until carrots are tender, about 20 minutes. While beef mixture is cooking, place potatoes into a large pot and cover with salted water. Bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Add Cheddar cheese and butter to the pot and mash together with the potatoes. Preheat the oven to 400 degrees F (200 degrees C). Spoon beef mixture into a baking dish. Top with potato-cheese mash. Bake in the preheated oven until golden brown on top, about 30 minutes.
Bring water to a boil in a large pot. Cook green beans at a boil until just softened, about 3 minutes; drain. Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a large skillet over medium-low heat. Cook and stir onion in hot oil until translucent, 3 to 5 minutes. Crumble ground turkey into the skillet and increase heat to medium-high. Season turkey generously with salt and pepper; cook and stir until the turkey is completely browned, 7 to 10 minutes. Reduce heat to medium. Stir garlic, basil, and thyme through the turkey mixture; cook, stirring occasionally, another 3 minutes. Remove turkey mixture from skillet with a slotted spoon and transfer to a 9x13-inch casserole dish. Reserve 2 tablespoons of the pan drippings for later use and discard remainder. Heat the reserved pan drippings in the skillet over medium heat. Stir green beans, peas, mushrooms, and zucchini into the hot pan drippings; season with salt and black pepper. Cook and stir vegetable mixture until hot, about 5 minutes; add to casserole dish and stir to combine. Pour crushed tomatoes over the turkey and vegetable mixture. Top with a layer of mozzarella cheese. Sprinkle Parmesan cheese over the mozzarella cheese. Bake in preheated oven until the cheese is melted and vegetables are tender, about 20 minutes. Rest dish 10 minutes before serving.
Toss together the canned peaches, fresh peach, onion, habanero pepper, and cilantro in a mixing bowl; stir. Pour the lime juice, tequila, and olive oil over the mixture and mix well. Season with salt and pepper. Cover; refrigerate overnight or 8 hours before serving.
Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Preheat an oven to 350 degrees F (175 degrees C). Whisk together the cream of mushroom soup, cream of chicken soup, and milk; set aside. Place the mushrooms and half of the dry onion soup mix into a 9x13 inch glass baking dish along with the cooked rice. Pour in half of the condensed soup mixture, and stir until thoroughly combined. Even out the mushrooms in the baking dish, then place the chicken breasts on top. Cover with the remaining condensed soup mixture, and sprinkle with the remaining dry onion soup mix. Cover with aluminum foil, and bake in the preheated oven for 1 1/2 hours. Remove the foil, and continue baking 15 minutes longer before serving.
Preheat oven to 350 degrees (175 degrees C).
 Watch Now Beat eggs until frothy; add butter, sugar and flour. Beat until smooth.
 Watch Now Stir in buttermilk, vanilla, lemon juice and nutmeg; pour into pie shell.
 Watch Now Bake for 40 to 60 minutes, or until center is firm.
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Stir the mango, red bell pepper, jalapeno pepper, green onion, lime zest, lime juice, vinegar, olive oil, salt and pepper together in a bowl. Refrigerate at least 30 minutes before serving.
Preheat an outdoor grill for high heat and lightly oil the grate. Combine quinoa and water in a saucepan and bring to a boil. Reduce heat to low, place lid on saucepan, and cook until water is completely absorbed, about 15 minutes; Remove from heat and set aside to cool. Heat 2 teaspoons olive oil in a skillet over medium-high heat. Cook and stir carrots, celery, red bell pepper, onion, garlic, ginger, and mushrooms in the hot oil until softened, about 10 minutes; set aside to cool. Mash kidney beans with a fork in a large bowl; add quinoa and the carrot mixture to the means and mix. Mix dill, spinach, egg, bread crumbs, sesame oil, mozzarella cheese, salt, and pepper into kidney bean mixture; shape into 8 patties. Brush the 1 tablespoon olive oil evenly both sides of each patty. Arrange the patties into a large baking dish. Grill on preheated grill until hot in the center, 7 to 8 minutes per side.
Bring water to a boil in a saucepan. Add ramen noodles and cook 2 minutes until tender. Pour out water, then stir in seasoning packet and cheese to serve.
Blend the ice and banana together in a blender set to Low until mixed, adding the lime juice and lemon juice as it blends to keep the ice from freezing to the side of the blender. Serve in a tall glass and garnish with coconut or a cherry.
Heat half the oil over medium-high heat. Add onions, peppers and half of the salt and pepper. Cook, stirring, for 5 minutes or until tender. Reserve. Add remaining oil to pan. Crumble in turkey, add garlic, chili powder and remaining salt and pepper. Saute until brown, about 5 minutes. Stir in half the chili sauce and all of the ketchup. Bring to a simmer. Serve meat and vegetable mixtures with tortillas and bowls of remaining chili sauce, cheese, lettuce and sour cream to make your own fajitas.
Bring 2 cups water to a boil in a saucepan. Add guajillo chile peppers and boil until soft, about 10 minutes. Drain and transfer to a blender. Add 1/2 cup fresh water and process sauce until liquefied. Strain sauce into a bowl. Heat oil in a saucepan over medium heat. Add carrots, potato, onion, and garlic; cook and stir until slightly softened, about 5 minutes. Pour in the sauce and cook until combined, about 3 minutes more. Add remaining water and bring to a boil. Add bouillon and epazote. Simmer until vegetables are soft, 7 to 10 minutes. Stir in shrimp and cook until opaque, about 3 minutes more.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Combine vital wheat gluten, onion powder, garlic powder, and paprika in a large bowl. Mix 1/2 cup hot water and bouillon cube together in a small bowl. Pour 1 1/2 cups water and the bouillon mixture over the vital wheat gluten mixture and mix together to form a dough. Dust work surface with flour. Turn dough out onto work surface and pat into a 6-inch square. Heat tahini in a small microwave-safe bowl until warmed through, about 30 seconds. Spread half of the tahini over the dough with your fingers. Flip dough over and repeat with remaining tahini on the other side. Cut the dough into 1x3-inch strips. Transfer strips to baking sheet. Bake in the preheated oven until golden brown on the bottom, 10 to 15 minutes. Flip strips and bake until second side is golden brown, about 10 minutes more. Remove from oven and coat with barbecue sauce. Return to the oven and bake until flavors combine, about 5 minutes more.
Bring a large pot of lightly salted water to a boil. Cook Brussels sprouts in the boiling water, stirring occasionally until tender, about 15 minutes. Drain and transfer to a large bowl. Pour Italian dressing and hot sauce over Brussels sprouts; toss to coat. Marinate in the refrigerator, stirring occasionally, for 4 hours.
Preheat an oven to 450 degrees F (230 degrees C). Combine the canola oil, water, and salt in a saucepan and bring to a boil. Place the tapioca starch in a metal bowl; pour the oil and water mixture over the tapioca; mix thoroughly. Beat in the egg. Stir in the yogurt, Parmesan cheese, and mozzarella cheese. Pour the mixture into mini-muffin tins. Place on middle rack of the preheated oven. Reduce heat to 350 degrees F (175 degrees C). Bake until slightly golden, 25 to 30 minutes.
Blend chile peppers, cilantro, onion, garlic, coriander, and turmeric together in a blender until smooth. Add tomato paste, vegetable oil, fish sauce, and soy sauce; blend until smooth, scraping down the sides of the blender with a spatula as needed.
In a small bowl, whisk the egg with some salt and pepper using a fork. Place the bread crumbs in a separate bowl. Dip the cubes of Brie into the egg, then roll in breadcrumbs until evenly coated and well covered. Place the cheese cubes on a tray, and refrigerate for about 20 minutes, to firm up. Heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). Fry the cheese cubes for 3 to 5 minutes, until deep golden brown. Remove with a slotted spoon, and drain on paper towels. Serve warm with cranberry sauce for dipping. You can also make these before your guests arrive, and keep them in a warm oven.
Combine white fish, lime juice, orange juice, oil, and chile pepper in a glass or ceramic bowl. Cover with plastic wrap and refrigerate for 90 minutes. Mix in mangoes and green onions, cover, and chill for 10 minutes more. Gently fold in tomatoes and cilantro. Season with salt and pepper and serve immediately.
In a bowl, mix the oregano, salt, and pepper. Rub the mixture into chicken. Melt the butter in a skillet over medium heat. Brown chicken in butter for 3 to 5 minutes on each side. Place chicken in a slow cooker. In the same skillet, mix the water, lemon juice, garlic, and bouillon. Bring the mixture to boil. Pour over the chicken in the slow cooker. Cover, and cook on High for 3 hours, or Low for 6 hours. Add the parsley to the slow cooker 15 to 30 minutes before the end of the cook time.
Melt butter in a large saucepan over medium heat. Add onions; cook until clear, about 5 minutes. Stir in ham and curry until curry is fragrant, 30 to 60 seconds. Add chicken broth, tomatoes, and barley. Bring to a boil; lower heat and simmer, covered, until barley is tender, 30 to 35 minutes. Add mushrooms and carrots and cook until tender, 10 to 15 minutes.
Beat heavy whipping cream in a large bowl with an electric hand mixer until it begins to thicken. Add chocolate pudding and vanilla extract; continue beating until thick enough to hold shape and begins to gather on the beaters. Fold banana into the mousse.
Spread margarine onto slices of bread. Cover with sprinkles. Cut into triangles to serve. Watch Now
Preheat oven to 425 degrees F. Boil peas, carrots, green beans, and celery in a saucepan until tender. Drain, set veggies aside. Melt butter in a saucepan on medium heat and cook onion until translucent. Stir in 2/3 cup of flour as well as salt, pepper, celery seed and onion powder. Slowly whisk in chicken broth and milk until the mixture is smooth, comes to a simmer, and thickens. Remove from stove and mix in sweet potatoes. Stir vegetables and turkey meat into the mixture. Drape pie crust in bottom of pie dish. Spoon filling into the crust, then top with the second crust. Pinch the edges, poke some steam holes on top, and bake in the preheated oven until crusts are golden brown and the internal temperature of the pie is at least 165 degrees F. This should take about 30-35 minutes. If the crust starts to brown before the filling gets hot, cover the top crust gently with a sheet of foil. Cool before serving.
Preheat the oven to 350 degrees F (175 degrees C). Spread chicken thighs out flat and remove the bones. Place skin-side down and rub mustard on top. Divide pickle slices, ham, and 2/3 of the Gruyere over the chicken thighs. Roll up each thigh and secure with 2 strips of bacon crosswise. Place thighs on a baking pan; place remaining Gruyere on top. Bake in the preheated oven until chicken is no longer pink in the center, about 40 minutes.
Heat peanut oil in a deep, heavy skillet over medium heat or a deep-fryer. Mix flour, onion powder, and paprika together in shallow bowl. Whisk milk and egg together in a separate shallow bowl. Dip chicken pieces in flour mixture until evenly coated, shaking off excess. Dip coated chicken in the milk mixture, allowing excess to drip back into bowl; roll again in the flour mixture until coated. Working in batches, place chicken in the hot oil and cover skillet; cook until chicken is browned and no longer pink and the center, about 7 minutes per side. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Combine hartshorn and milk in a small bowl; set aside to dissolve at least 30 minutes and up to 1 hour. Beat eggs in the bowl of a stand mixer fitted with the paddle attachment on high speed until very pale and thick, 5 to 7 minutes. With mixer running, add 6 cups confectioners' sugar, 2 tablespoons at a time. Beat on high speed after all sugar has been added, 2 to 3 minutes. Reduce speed to medium. Add hartshorn and milk mixture, butter, orange extract, and salt; mix well to combine. Beat flour into the mixer gradually, 1/2 cup at a time, until dough is too stiff for the mixer. Stir in remaining flour by hand. Turn dough out onto work surface. Divide into 4 pieces, shape into discs, and wrap with plastic wrap. Chill until firm, 3 hours or longer. Place springerle mold or rolling pin in the freezer. Line baking sheets with a cotton or linen cloth. Dust work surface with 2 teaspoons confectioners' sugar. Roll one piece of dough into a circle 1/4-inch thick. Press the dough firmly into the springerle mold or rolling pin. Use a pastry cutter to cut extra dough away from the design. Transfer cookies to the baking sheets. Repeat with remaining pieces of dough. Use a delicate brush to brush off excess confectioners' sugar. Leave cookies out to air dry, uncovered, 12 hours or longer. Preheat oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper and spray lightly with cooking spray. Transfer cookies onto baking sheets, spacing them 1-inch apart. Bake cookies on the middle rack of the oven, one baking sheet at time, until slightly golden on the bottom but still pale on top, 18 to 20 minutes. Transfer to cooling racks to cool completely, about 30 minutes. Store cookies in an airtight container for a week before serving, allowing the flavors to age.
Combine the butter, hot sauce, ketchup, and honey in a small saucepan. Bring to a boil over medium-high heat. Reduce heat to low and simmer for 15 minutes. Use as a sauce for cooked chicken wings or pieces.
Preheat grill for high heat. In a large bowl, mix together ground beef, onion, raisins, and parsley. Season with cayenne pepper, cinnamon, coriander, nutmeg, sugar, salt, and pepper, and mix well. Form into 6 flat sausages around skewers. Lightly brush sausages with oil; this prevents sticking to the grill. Arrange skewers on hot grill grate. Cook for approximately 15 minutes, turning occasionally to brown evenly, until well done.
In a shallow nonporous dish or bowl combine the salsa, mustard and lime juice. Mix well. Add chicken, cover dish and refrigerate. Marinate for at least 30 minutes. Melt butter in a large skillet over medium heat. Remove chicken from marinade and add to skillet. Saute, turning frequently, until browned on all sides. Meanwhile, boil remaining marinade in a saucepan for 4 to 5 minutes. Add boiled marinade to chicken, and saute another 3 to 5 minutes or until chicken juices run clear and marinade is starting to glaze. Remove chicken to serving platter; raise heat to high and boil marinade for 1 minute. Spoon marinade over chicken and top each breast with 1 tablespoon yogurt and 1 lime wedge. Serve.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet, cook and stir shrimp and garlic in the butter for about one minute. Pour in half and half; stir. Sprinkle Parmesan cheese in one tablespoon at a time, stirring constantly. After all Parmesan is added, mix in parsley and salt. Stir frequently making sure it does not boil. Sauce will take a while to thicken. When sauce has thickened, combine with cooked pasta noodles; serve hot.
In a blender combine lemonade and vodka. Fill blender with ice. Blend until ice is crushed. Pour into 4 glasses. Dip each lemon half in sugar, then attach to the rim of each glass. Garnish with 2 mint sprigs.
Lightly score hot dog skins from end to end on 4 sides. This helps keep them flat when they cook. Slice into 1/2-inch rounds. Melt butter in large pot over medium heat. Add onions, poblano pepper, celery, and cayenne pepper. Season with salt and pepper. Cook and stir until vegetables are soft and onions are translucent, 5 to 7 minutes. Stir in hot dog slices and cook until heated through and fat from hot dogs mixes with the butter, about 3 minutes. Add brown sugar, ketchup, mustard, Worcestershire sauce; pour in chicken broth. Stir in beans. Raise heat to bring mixture to a simmer; reduce heat to low and cook until flavors mix, about 30 minutes. While beans are cooking, use a wooden spoon to crush some of them against the side of the pot to help thicken the stew. If mixture gets too thick, add more broth. Just before serving, stir in chopped green onions.
Pour the rum, vodka, grain alcohol, cranberry juice, soda, and grape juice into a huge punch bowl or a clean ice chest. Add the strawberries, kiwis, oranges, grapes, and watermelon, and stir to mix.
Preheat oven to 425 degrees F (220 degrees C). Rub each hen with a lime half. Drizzle the hens with olive oil, and season with chili powder, cumin, kosher salt, and pepper. Place hens on a rack in a shallow roasting pan. Roast hens 15 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C), and continue roasting 30 minutes, or to an internal temperature of 180 degrees F (80 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish and set aside. Stir zucchini, apple, eggs, brown sugar, olive oil, and vanilla extract together in a bowl. Sift whole wheat flour, all-purpose flour, cocoa powder, baking soda, kosher salt, and baking powder together in a separate bowl; gently stir into the zucchini and apple mixture until fully incorporated. Spoon batter into prepared baking dish. Sprinkle chocolate chunks and pepitas over the batter. Bake in preheated oven until a tester comes out clean, about 25 minutes. Let cool before slicing.
Preheat oven to 400 degrees F (200 degrees C). Set butter in a 6x10-inch casserole dish; place dish in the preheating oven until butter is melted. Mix cottage cheese, Jack cheese, green chiles, eggs, flour, baking powder, and salt in a large bowl using an electric hand mixer. Pour mixture into the melted butter in the casserole dish. Bake in the preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C); bake until middle of casserole is set, about 50 more minutes. Allow to stand for 10 minutes before serving.
Preheat oven to 400 degrees F (200 degrees C). Pour warm water into a mixing bowl. Stir in yeast, salt, sugar, and oregano. Mix in 1 cup flour, and then stir in remaining flour. Cover with plastic wrap, and set aside to rest for 10 to 15 minutes. While dough is resting, prepare topping. Place bacon in a large, deep skillet. Cook over medium heat until evenly brown. Stir in green onions, and cook for 1 minute. Add eggs to the pan; cook, stirring frequently, until mixture has the consistency of scrambled eggs. Season with salt and pepper to taste. Spread dough out evenly onto a lightly greased pizza tray, and spread pizza sauce over dough. Top with bacon and eggs, Parmesan cheese, and salami. Bake for 20 to 25 minutes, or until golden brown on top.
Grate 1 teaspoon zest and squeeze 1/4 cup juice from the lemon. Heat the oil in a 12-inch skillet over medium-high heat. Add the chicken and cook for 10 minutes or until well browned on both sides and cooked through. Remove the chicken from the skillet, cover and keep warm. Stir the garlic, stock, lemon juice, lemon zest and soup in the skillet. Add the spinach and cook and stir until the spinach is wilted. Return the chicken to the skillet.
Mix white sugar and cinnamon together in a small bowl. Roll out 1 thawed loaf into a large rectangle. Brush half of the melted butter evenly over dough. Sprinkle half of the cinnamon sugar mixture over butter. Roll up dough into a log starting with the long edge closest to you. Cut log into 1-inch slices with a sharp serrated knife. Arrange slices cut-side up in an ungreased 9x13-inch baking pan. Repeat step 2 with second thawed loaf. Combine brown sugar, vanilla ice cream, and 1/2 cup butter in a small saucepan over medium heat; stir until melted and well-blended, 3 to 5 minutes. Pour caramel mixture over rolls in the baking pan. Cover with aluminum foil and refrigerate until rolls double, 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, about 30 minutes. Allow to cool in the pan for 10 minutes before serving.
In a large pot combine crumbles, tomato sauce, water, onion, garlic, Worcestershire sauce, liquid smoke, chili powder, black pepper, mustard, salt and pepper flakes. Cook on low heat for 30 minutes, or until heated through.
Pour vodka and lime juice into a mug; add ice cubes and ginger beer. Stir to combine. Drop a lime wedge into the mug for garnish.
In large saucepan set over medium heat, stir together oats, milk, honey, pumpkin pie spice and salt. Bring to boil; reduce heat and simmer, stirring occasionally, for 5 minutes. Stir in pumpkin puree and heat through. Divide evenly among 4 bowls; top with dollop of yogurt and sprinkle with pecans.
Preheat the oven to 350 degrees F (175 degrees C). Place a 9x13-inch baking pan filled with water on the lower rack of the preheating oven. Line a 10-inch springform pan with parchment paper. Combine graham cracker crumbs, cookie crumbs, butter, sugar, and cinnamon in a food processor or bowl; mix well. Spread mixture evenly over the bottom and 1/2 inch up the sides of the springform pan. Press down with the bottom of a glass or mug to compress the crust. Sprinkle mini chocolate chips on top. Place crust in the preheated oven to melt the chocolate chips, 3 to 5 minutes. Carefully spread melted chocolate over the crust. Set aside. Place semisweet chocolate chips in an oven-proof bowl; heat in the oven until melted, 3 to 5 minutes. Stir well to ensure there are no lumps. Add cream cheese and sugar to the chocolate; beat with an electric mixer until creamy. Stir in vanilla extract. Add eggs one at a time, beating well after each addition. Mix in heavy cream just until incorporated; avoid overbeating. Pour filling mixture over the crust. Bake on the middle rack of the oven, above the water-filled pan, until middle is set, 40 to 50 minutes. Remove cheesecake from the oven and cool completely, about 1 hour. Run a thin, sharp knife around the edges to loosen the sides of the cake and prevent cracking. Make ganache while cheesecake is cooling. Bring cream to a boil in a small saucepan. Add tea bags and let steep until fragrant, about 10 minutes. Squeeze tea bags into the cream and discard. Add chocolate chips; stir until melted and smooth. Add ginger, cinnamon, and nutmeg. Pour over cooled cheesecake and chill until set, at least 1 hour.
Preheat the oven to 450 degrees F (230 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray. Toss okra and grapeseed oil in a large bowl. Mix gluten-free flour, paprika, salt, oregano, thyme, chipotle powder, and pepper in a small bowl. Add flour mixture to okra and mix well to combine. Spread in one layer onto the prepared baking sheet. Bake in the preheated oven for 20 minutes. Stir and bake until crisp, 10 to 25 minutes more. Remove from the oven and let stand for a few minutes so that the crispy parts release from the foil.
In a large salad bowl, lightly stir together the pineapple, cantaloupe, peaches, plums, bananas, oranges, kiwi fruit, apricots, cherries, grapes, and strawberries; chill for 1 hour before serving.
In a large bowl, beat the cream cheese and milk until blended. Mix in the sugar and peanut butter until smooth, then fold in the whipped topping. Spoon mixture into all 3 graham cracker crusts. Drizzle each with chocolate syrup and a sprinkle of peanuts. Cover and freeze for about 2 to 3 hours. Let stand 30 minutes at room temperature before serving.