HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine the ground beef with half of the minced garlic and a tablespoon of chopped onion. Mix with your hands until fully incorporated. Shape the meat mixture into 1 1/2-inch oblong patties; you should have 12 to 14 meatballs.
 Watch Now Heat a skillet over medium-high heat. Brown the patties in batches until they are crispy on both sides and are no longer pink in the center, about 10 minutes. Set the meatballs aside in a rimmed serving dish and repeat with the remaining patties.
 Watch Now Reduce the heat to medium and stir in the remaining chopped onion. Add salt and pepper. Cook the onions in the drippings, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. Stir in the remaining half of the garlic and cook for 30 seconds.
 Watch Now Stir in the roma tomatoes, dried parsley, ras el hanout, and water. Cook until the tomatoes are soft, about 5 minutes. Pour the tomato sauce over the meatballs and serve.
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Pat pork loin dry and season on all sides with salt and pepper. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add butter and let melt. Add pork loin and cook on all sides until just a little bit of color shows, about 1 minute per side. Turn off Saute function and add cranberry sauce, sliced onion, Dijon mustard, tarragon, and dry onion mix. Gently combine and spoon some of the sauce over the pork loin. Close and lock the lid. Select high pressure according to manufacturers' instructions; set timer for 9 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. Check internal temperature of the pork loin; an instant-read thermometer inserted into the center should read at least 180 degrees F (82 degrees C). Temperature will continue to rise slightly after the pork loin is removed from pot. Place on a cutting board to allow to rest for 8 to 10 minutes before cutting into thin slices. While pork loin is resting, select Saute function again and stir cornstarch into sauce. Whisk until sauce thickens, 2 to 5 minutes. Serve pork loin with cranberry-Dijon sauce.
Line one 9x5 inch loaf pan with plastic wrap, allowing wrap to hang over edges a few inches. In a large bowl, combine the graham crackers, red and green cherries, pineapple, pecans, and the sweetened condensed milk, using your hands mix thoroughly. Place mixture into lined pan and cover well. Freeze for at least 8 hours or overnight before serving. When ready to serve; invert onto a serving platter, remove pan and plastic wrap, and slice. Store any remaining cake in the freezer.
Preheat oven to 450 degrees F (230 degrees C). Combine potatoes and onion in a roasting pan; cover with canola oil and olive oil. Add garlic, onion soup mix, rosemary, and black pepper and stir until potatoes and onion are evenly coated. Cover roasting pan with aluminum foil. Roast in the preheated oven for 25 minutes. Remove foil and continue to roast until potatoes and onion are browned and edges are crispy, 15 to 30 minutes.
Preheat an oven to 400 degrees F (200 degrees C). Stir together the cream cheese, Cheddar cheese, mayonnaise, ranch dressing mix, and garlic powder in a mixing bowl until evenly blended. Spoon some of the cheese mixture into each jalapeno half, wrap with half a bacon strip, and secure with a toothpick. Arrange the wrapped jalapeno halves onto a broiler pan. Bake in the preheated oven until the bacon is no longer pink and beginning to brown, about 20 minutes.
Add 3/4 cup boiling water to lime gelatin mix in medium bowl; stir at least 2 min. until completely dissolved. Add ice; stir until gelatin is slightly thickened. Remove any unmelted ice. Pour into 1- to 1-1/2-qt. serving bowl. Refrigerate 15 min. or until set. Stir remaining boiling water into strawberry gelatin mix in large bowl at least 2 min. until completely dissolved. Add 2/3 of COOL WHIP; stir with whisk until COOL WHIP is melted and mixture is well blended. Refrigerate remaining COOL WHIP for later use. Carefully spoon strawberry gelatin mixture over lime layer. Refrigerate 2 hours or until set. Top with remaining COOL WHIP just before serving.
Preheat oven to 425 degrees F (220 degrees C). Place habanero pepper, mango, and onion on a baking sheet. Drizzle with olive oil; toss to coat evenly. Roast on the middle rack of the preheated oven for 10 minutes. Turn on the oven's broiler and roast for 5 more minutes. Move baking pan to the oven's top shelf; broil until onion and mango begin to brown and habanero pepper blisters, about 3 more minutes. Remove and slightly cool. Wearing gloves, remove stem from habanero pepper and place pepper in a small food processor or blender; add mango, onion, garlic, cilantro, lime juice, and salt. Season with black pepper and cumin. Pulse until salsa is combined and slightly chunky. Refrigerate for 2 hours before serving for flavors to blend.
Place the pancetta in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Chop into small pieces. Heat the olive oil in a skillet over medium-high heat. Cook and stir the shiitake and crimini mushrooms in the hot oil for 5 minutes. Reduce heat to medium and add the garlic, olives, capers, lemon juice, and balsamic vinegar; cook another 8 minutes. Combine the spinach, arugula, bacon pieces, and the mushroom mixture in a large bowl; toss until the spinach and arugula leaves are coated. Sprinkle the feta cheese over the salad; season with black pepper to serve.
In a wok over high heat, combine 1/4 cup of the beef stock, soy sauce, and sake. Add onions and mushrooms; fry until onions start to soften. Add the strips of beef and remaining beef stock, and cook, stirring constantly, for 2 minutes. Add spinach, cover, and cook for 3 minutes, until spinach is wilted, but not fully cooked. Adjust seasonings to taste, and serve over udon or ramen noodles.
Bring a large pot of salted water to boil. Cook pasta according to package directions. Combine clams with juice, butter, oil, minced garlic, parsley, basil, and pepper in a large saucepan. Place over medium heat until boiling. Serve warm over pasta.
Pulse potato, onion, and walnuts in a food processor until finely chopped. Place oats and water in a large microwave safe bowl. Cook in the microwave on High until oats have absorbed the water, 2 to 4 minutes. Stir potato mixture, 2 tablespoons vegetable oil, bread crumbs, salt, soy sauce, and sage into oatmeal; mix thoroughly. Form into patties. Heat 1 tablespoon vegetable oil in a skillet over medium heat; fry patties until cooked through and browned, 5 to 7 minutes per side.
Preheat the oven to 350 degrees F (175 degrees C). Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off the grease. Stir in the green beans and corn, and cook for a few minutes. Mix in the cans of soup until well blended. Transfer to a 9x13 inch baking dish. Top with shredded cheese and crushed potato chips. Bake for about 15 minutes in the preheated oven, until the cheese melts and the chips are toasted. If you like crispier chips, you can sprinkle them on top after the cheese has melted, and bake for another 5 minutes.
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 small bowl combine avocado and lime juice. In a separate bowl combine chili, green onion, tomatoes, garlic and cilantro. Serve pasta topped with chili mixture and avocado.
Preheat an oven to 350 degrees F (175 degrees C). Melt 2 tablespoons butter in a skillet over medium heat. Cook and stir the onions, parsley, and mushrooms in the melted butter until the onions are translucent and the mushrooms are giving off their juices, 7 to 10 minutes. Add the flour, salt, pepper, and lemon juice; cook until the flour is slightly browned, 2 to 3 minutes. Stir the sour cream into the mixture. Mix the green beans into the mixture. Pour the green bean mixture into a 9-inch square baking dish. Sprinkle the Cheddar cheese over the mixture. Stir the crackers and melted butter together in a small bowl until evenly mixed; spread evenly over the Cheddar cheese layer. Bake in the preheated oven until bubbly and brown, 20 to 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 11x13-inch glass baking dish baking with olive oil. Melt 5 tablespoons butter in a saucepan over medium-low heat; cook until bubbling and beginning to brown, 2 to 3 minutes. Stir arrowroot flour into the butter until completely moistened; season with 1 teaspoon marjoram, salt, black pepper, and nutmeg. Pour almond milk over the arrowroot mixture, whisking continually to integrate. Bring mixture to a boil, stir ricotta cheese into the mixture until smooth, and immediately remove saucepan from heat. Pour about 1/3 of the ricotta mixture into the prepared baking dish and spread into an even layer. Layer about half the butternut squash, kale, and onion atop the sauce, respectively; top with about 1/2 of the ricotta mixture. Layer remaining squash, kale, and onion over the second layer of ricotta mixture and then cover with remaining ricotta mixture. Cover the dish tightly with aluminum foil. Bake in preheated oven until the squash is tender, about 30 minutes. Remove and discard aluminum foil. Mash the almond meal, nutritional yeast, 5 tablespoons butter, Parmesan cheese, 1/2 teaspoon marjoram, thyme, and sea salt together with a fork or pastry cutter; spread in a layer atop the gratin. Continue baking until the gratin is bubbling and the topping is browned, 5 to 10 minutes.
Preheat oven to 225 degrees F (110 degrees C). Lightly grease a large baking sheet. In a large bowl, mix together wheat germ, sesame seeds, sunflower seeds, pumpkin seeds, cashews, almonds, coconut, rolled wheat and rolled oats. In a medium saucepan over medium heat, mix oil, honey and vanilla. Cook and stir just until the mixture is hot. Stir into the wheat germ mixture. Spread the mixture on the prepared baking sheet. Bake 1 1/2 hours in the preheated oven, stirring approximately every 20 minutes, until golden brown.
In a medium bowl, blend the cream cheese, butter, and allspice. Gradually mix in the confectioners' sugar, vanilla, and milk until the mixture is spreadable.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease an 8 inch skillet. In a large bowl, beat together sugar, salt, butter and vanilla until creamy. Stir in eggs one at a time, beating well after each addition. In a separate bowl, mix together flour, baking powder and cornmeal. Stir flour mixture into egg mixture alternately with the milk. Beat well until blended. Bake in preheated oven for 20 minutes, or until golden brown. Serve warm.
Preheat oven to 375 degrees F (190 degrees C). Pour ranch dressing into a shallow dish. Whisk bread crumbs, 3 tablespoons Parmesan cheese, and oregano together in a shallow dish until evenly mixed. Dip each chicken breast into ranch dressing. Transfer to the bread crumbs and coat evenly. Place chicken breasts in a baking dish. Sprinkle Parmesan cheese on top. Cover baking dish with aluminum foil. Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 15 to 20 minutes. Remove aluminum foil from the baking dish. Bake until cheese starts to brown, 5 to 7 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch bundt pan. Use an electric mixer to beat the butter and sugar together. Beat in the eggs, one at a time. Mix in whiskey, lemon zest, lemon juice, yogurt, vanilla, and a pinch of salt. Stir the flour into the batter a little bit at a time. Allow batter to rest for 5 minutes. Stir the baking powder into the batter. Remove 3/4 cup batter from bowl. Pour remaining batter into prepared bundt pan. Stir the cocoa powder into the reserved batter. Pour chocolate batter evenly into the center of the batter in the pan. Bake cake in preheated oven until the top is golden, and the cake springs back when pressed lightly, about 40 minutes. Allow cake to cool before removing from bundt pan.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Place chicken in the skillet, season with salt and pepper, and cook 6 minutes on each side, until juices run clear. Set aside, and keep warm. In a large pot, mix spaghetti sauce, tomatoes with liquid, red bell pepper, corn, olives, and jalapenos. Bring to a boil, and season with garlic powder, onion powder, and 1 teaspoon pepper. Place chicken in the pot. Reduce heat to low, cover, and simmer 15 minutes. Bring a large pot of lightly salted water to a boil. Place pasta in the pot, and cook 2 to 4 minutes, until al dente. Drain, transfer to a bowl, and toss with remaining olive oil and butter. Spoon the sauce over the pasta to serve.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9 inch round cake pan. Place the bacon in a large, deep skillet; cook over medium-high heat, turning occasionally, until lightly browned but still soft, about 7 minutes. Drain the bacon slices on a paper towel-lined plate. Place the bacon on the bottom of the greased cake pan, overlapping slices as necessary to fit. Sprinkle the bacon strips with the brown sugar. Combine the prepared cake batter, maple extract, and maple syrup in a large bowl, mixing well. Pour the batter over the brown sugar and bacon in the cake pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 15-20 minutes. Cool cake slightly and remove from pan by inverting onto a serving platter. Cut into wedges to serve.
In a large bowl, beat sugar and 1/2 cup butter with mixer at high speed until light and fluffy. Add flour, vanilla, salt, and egg; beat on low speed until blended, occasionally scraping bowl. Shape dough into ball. Wrap and refrigerate 1 hour, until firm enough to handle. To Make Filling: Stir remaining ingredients and 4 Tablespoons butter untl mixed. Set aside. On waxed paper, roll half of dough into 10 by 8 inch rectangle. Spread dough with half of the poppy seed mixture. Starting at narrow side, roll jelly-roll fashion. Wrap and refrigerate 1 hour, until firm. Repeat with remaining dough and filling. Preheat oven to 375 degrees F (190 degrees C). Slice one roll cross-wise into 1/4 inch thick slices. Place 1/2 inch apart on ungreased cookie sheet. Bake 10 to 12 minutes, until lightly browned. Cool on wire rack and repeat with remaining dough.
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir pancetta until crisp, about 7 minutes. Transfer pancetta to a paper towel-lined plate using a slotted spoon. Cook and stir artichoke hearts in the same skillet over medium heat until lightly browned, about 2 minutes per side. Transfer artichoke hearts to a plate. Place kale in a large bowl and top with artichoke hearts and pancetta. Drizzle 3 tablespoons olive oil over kale mixture and add lemon juice, salt, and pepper; toss. Sprinkle grated pecorino cheese over salad.
In a large pot combine the chicken, carrots, barley, water, bouillon and salt and pepper to taste. Bring all to a boil. Reduce heat, cover and let simmer for 30 minutes or until chicken is cooked through and no longer pink inside. Skim broth as needed. Remove chicken from pot and add leeks. Bring back to a boil; reduce heat, cover and let simmer another 15 minutes or so, until thickened. Meanwhile, skin and debone the cooked chicken. Return chicken meat to thickened stew and cook for about 5 minutes to heat through. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). Spread cabbage in the bottom of a 9x13-inch baking dish; sprinkle rice on top. Heat a large skillet over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add onion, oregano, basil, garlic powder, and thyme; cook and stir until onion is transparent, about 5 minutes. Season with sugar, salt, and pepper. Spoon beef mixture over rice and cabbage in the baking dish. Break up tomatoes in the can with your hand; pour over beef mixture. Cover baking dish with aluminum foil. Bake in the preheated oven until rice is tender, about 1 hour 15 minutes. Uncover and arrange American cheese slices over casserole. Let stand until cheese melts and absorbs juices, 15 to 20 minutes.
Heat about 1 inch of oil in a heavy skillet over medium to medium-high heat to 365 degrees F (180 degrees C). Use tongs to place one tortilla at a time into the oil. It should start to sizzle right away. Cook for about 15 seconds, then flip over and fold the shell in half, holding in place with the tongs until crispy, about 15 seconds. You may need a little practice at first. Drain on paper towels, and sprinkle with salt while still hot. Use for tacos right away, or they may become chewy. Leftovers may be heated in the oven for crisping.
Heat water in a saucepan over low heat. Dissolve sugar and tamarind powder in warm water; add soy sauce, peanuts, and red onions. Increase heat to medium-high and cook until onions become slightly translucent, 3 to 5 minutes. Stir cilantro into the sauce; continue cooking until thickened to your liking, 5 to 7 minutes more.
Preheat the oven to 425 degrees F (220 degrees C). Gather all of your ingredients and a cookie sheet; you'll have to work quickly once the puff pastry is out of the fridge. Melt butter in a microwave-safe bowl; stir in Parmesan cheese and garlic powder. Remove 1 sheet puff pastry from fridge. Keep the other sheet chilled. Very gently unfold the sheet onto your work surface. Press pastry back together if it cracks. Slice into 6 squares and place them 1 1/2 to 2 inches apart on the cookie sheet. Brush the edges of each square with some of the garlic butter. Add a spoonful of sauce to the center of each square. Top with some Italian cheese, mushrooms, and bacon. Bake in the preheated oven until puffed and golden, about 15 minutes. In the meantime, repeat slicing, brushing, and topping the second sheet of puff pastry. Bake second batch for 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Beat butter and sugar together in a bowl with an electric mixer until smooth and creamy; add eggs and vanilla extract and beat until smooth. Fold almond flour, baking soda, and salt into butter mixture until dough comes together. Stir in chocolate chips and cranberries. Drop dough by the teaspoonful onto prepared baking sheet. Bake in the preheated oven until golden and set, about 12 minutes.
Mix mayonnaise, vinegar, horseradish, lemon juice, black pepper, mustard, salt, cayenne pepper, and garlic powder together in a bowl. Whisk together thoroughly until creamy and smooth. Cover and refrigerate until ready to use.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Spray a large nonstick skillet with cooking spray and set over medium-high heat. Add ground beef. Cook, breaking up, until browned, about 10 minutes. Season with salt and pepper. Stir mushrooms, onion, and garlic into the skillet. Cook and stir until onion is tender, about 2 minutes. Add wine; reduce heat to low and simmer for 3 minutes. Add cream of mushroom soup, sour cream, and mustard. Put cooked noodles in a large bowl and pour beef mixture over; toss to coat. Pour into the prepared baking dish and cover with aluminum foil. Bake in the preheated oven until bubbling, about 25 minutes.
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. Heat oil in a large skillet over medium heat. Saute garlic until tender, then stir in chicken. Season with red pepper flakes. Cook until chicken is golden, and cooked through. In a large bowl, combine pasta, chicken, sun-dried tomatoes and pesto. Toss to coat evenly.
Arrange cut vegetables on large rimmed baking pan. Brush both sides with olive oil and squeeze juice of 1/2 lime over vegetables. Combine cumin, chili powder, salt, cayenne and black pepper to taste in small bowl. Sprinkle on veggies. Heat grill. Arrange vegetables on oiled grate or in grill pan. Grill 8 to 10 minutes, turning as necessary, until warm and tender, adding avocado halves halfway through, cut-side down. Chop veggies and slice avocados. Season with salt and pepper, if desired. Serve in warm tortillas with wedges of remaining lime. Top with cheese and garnish with cilantro. TIP: To warm tortillas on grill, arrange tortillas in single layer on hot grate. Heat 2 to 3 minutes until warm through and small brown spots appear, turning once or twice.
In a gallon ice cream freezer container, mix together the sweetened condensed milk, cream, white sugar, grape juice, and lemon juice. Pour in enough whole milk to fill the container to the fill line. Follow the manufacturer's instructions to freeze the ice cream.
Heat the broth, black pepper, celery and onion in a 2-quart saucepan over medium-high heat to a boil. Reduce the heat to low. Stir in the mushrooms. Cover and cook for 5 minutes or until the vegetables are tender. Add the stuffing and sausage to the saucepan and mix lightly.
Preheat the oven to 350 degrees F (175 degrees C). Grease two 9 inch round cake pans. Dissolve the espresso powder and cocoa powder in the hot water; set aside to cool slightly. In a large glass or metal bowl, whip egg whites to soft peaks. Gradually sprinkle in 1/4 cup sugar while continuing to whip until stiff, but not dry. In a separate bowl, whip egg yolks with remaining sugar until thick and pale, about 5 minutes. Stir in the espresso mixture, then sift in the flour, baking powder and salt. Gently stir until incorporated. Fold 1/3 of the egg whites into the batter until very well mixed, then gently fold in the remaining egg whites. A few streaks are okay. Divide the batter between the two prepared pans, and spread evenly. Bake for 25 to 30 minutes in the preheated oven, until the top of the cake springs back when lightly pressed.
Preheat oven to 350 degrees F (175 degrees C). Combine the sugar and the beaten eggs and continue to beat for 15 minutes. Stir in the flour, baking powder, cream of tartar and the anise seeds. Drop by teaspoonfuls onto a greased cookie sheet and bake at 350 degrees F (175 degrees C) for 15 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8 inch tube pan. Mix together the flour, baking powder, and salt; set aside. In a large bowl, cream together the butter, cream cheese, and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and almond extract. Beat in the flour mixture, mixing just until incorporated. Dredge cherries in 1/4 cup flour, then fold into batter. Spread into prepared pan. Bake in the preheated oven for 80 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with paper towels. Cut zucchini into noodles using a spiralizer or vegetable peeler. Spread on the baking sheet; cover with another layer of paper towels. Bake zucchini noodles in the preheated oven until dried out, about 30 minutes. Season chicken with poultry seasoning. Melt butter in a large skillet over medium-high heat. Add chicken; cook and stir until golden brown, about 5 minutes. Add onion; cook and stir until softened, about 3 minutes. Reduce heat to medium-low; stir in sun-dried tomatoes, oil, and garlic. Cook until garlic is fragrant, 1 to 2 minutes. Stir evaporated skim milk, Parmesan cheese, and vegan cream cheese into the skillet until melted and smooth, 1 to 2 minutes. Season with salt, red pepper flakes, and basil. Stir in zucchini noodles until evenly coated with sauce.
Warm olive oil in a large pot over medium heat. Stir in onions and cook until tender, about 3 minutes. Stir in the garlic and ham; cook for another 2 minutes. Stir in the chopped cabbage and water. Cover, and simmer 10 minutes. Stir in potatoes, carrots, celery seed, caraway seed, paprika, salt, and pepper. Cover, and simmer 10 to 12 minutes. Reduce the heat to medium low, stir in the greens, adjust seasonings, and cook for 10 minutes. Serve with bread.