HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. In a large skillet, melt 2 tablespoons butter over medium heat. Saute onion and celery until onion is soft and translucent. Stir in the ham and continue to saute until the vegetables are tender and the ham is heated through. Add the chicken broth, water and the remaining 1/2 cup butter or margarine and heat until the butter is completely melted. Place the stuffing mix in a large bowl. Pour the contents of the skillet over the stuffing and toss together gently until mixed. Turn the mixture into the prepared baking pan. Cover pan with aluminum foil and bake in preheated oven for 25 minutes, until heated through. Remove from the oven and make 6 evenly spaced indentations big enough for each to hold an egg. Take care not to leave a bare spot at the bottom of the indentations. Carefully break an egg into each indentation, leaving the yolks whole. Return to the oven, uncovered, and bake another 12 to 14 minutes, until whites of the eggs are nearly set. Remove from the oven again and sprinkle evenly with the cheese and then dust with paprika. Continue to bake for another 3 to 4 minutes, or until cheese is melted and whites of the eggs are just set, but yolks are still soft. Serve hot, with one egg in each serving.
Preheat an oven to 350 degrees F (175 degrees C). Grease 2 loaf pans. Combine the raisins and water in a small saucepan over medium heat; bring to a simmer and cook until the raisins plump, about 4 minutes. Add the butter and cook until the butter melts into the liquid. Remove from heat and set aside to cool. Beat the egg and sugar together in a large bowl until the sugar dissolves into the mixture. Sift the flour, baking soda, and salt together in a separate bowl; stir in batches into the egg mixture along with the cooled raisin mixture, alternating small amounts of each as you stir. Mix the almond paste and walnuts into the mixture. Pour about half of the resulting batter into each loaf pan. Bake in the preheated oven until the top springs back when pressed, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Cream butter and peanut butter together. Add the sugars and stir until well mixed. Add eggs one at a time, then add vanilla. Mix oatmeal and baking soda separately, then stir into batter. Add chocolate chips last. Drop by heaping teaspoons onto cookie sheets. Bake for 12-15 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch tube pan. Beat butter and cream cheese together in a bowl using an electric mixer until well combined. Add sugar and beat until fluffy, 3 to 4 minutes. Mix almond extract, vanilla extract, salt, and baking powder into creamed mixture; beat in 2 eggs. Add 1 cup flour and mix well. Add 2 eggs and mix well. Add 1 cup flour and mix well. Add last 2 eggs and mix well. Add remaining 1 cup flour and mix until batter is smooth. Remove 2 cups batter and place in a separate bowl; stir in cocoa powder. Pour 1/2 of the plain batter into the prepared pan; add 1/2 of the chocolate batter and swirl with a knife. Repeat with remaining plain batter and chocolate batter, swirling gently. Place pan in the middle rack of the preheated oven; bake until a toothpick inserted in the center comes out clean, about 90 minutes.
Combine the oranges, pineapple, marshmallows, coconut, and sour cream. Stir till mixed well. Refrigerate till cold. Serve.
Process 1/2 cup of watermelon, along with the orange juice and oil, in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.)
Heat vegetable oil in a large, heavy-bottomed pot over high heat. Cook and stir onion, green bell pepper, and red bell pepper in hot oil until softened, 2 to 3 minutes. Pour chicken stock into the pot and reduce heat to low. Stir vegetable juice, black beans, turkey, diced tomatoes, garlic, lemon juice, cumin, chili powder, jalapeno pepper, salt, and pepper into the stock. Raise heat to medium, bring the soup to a simmer, and cook until heated through and the flavors meld, 15 to 30 minutes.
Mix salmon, bread crumbs, onion, eggs, flour, dill, basil, garlic salt, and onion powder together in a bowl; form into 5 large patties. Preheat oven to 350 degrees F (175 degrees C). Melt shortening in a large frying pan over medium-high heat; fry patties until golden brown, 6 to 8 minutes per side. Transfer patties to a baking dish. Bake in the preheated oven until patties are cooked through, about 20 more minutes.
Place the chicken in a saucepan and add water to cover. Bring to a boil over high heat, then reduce the heat to medium-low, cover, and simmer until the chicken pieces are no longer pink, about 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Melt the butter in a skillet over medium heat. Stir in the mushrooms; cook and stir until the mushrooms are lightly browned and have released their liquid, about 5 minutes. Place the chicken pieces in the prepared baking dish and add the sauteed mushrooms. In a small saucepan over medium heat, combine and heat the soup, milk, Cheddar cheese and garlic powder. Remove from heat and add the white wine and mayonnaise. Pour mixture over the chicken and mushrooms. Top with slivered almonds and grated Parmesan cheese and bake in the preheated oven for 1 hour.
Combine the basil, garlic, 1/4 cup pine nuts, 1/2 cup Parmesan cheese, 1/4 cup olive oil, and lemon juice in a food processor and blend until well combined and has the texture of fresh pesto; set aside. Bring a pot of lightly salted water to a boil. Cook the pasta in boiling water until cooked yet firm to the bite, about 11 minutes; drain. Transfer the pasta to a large bowl. Pour 1 tablespoon olive oil over the pasta and toss to coat; set aside. Heat 1 tablespoons olive oil in a large skillet over medium heat. Roast the pine nuts in the skillet until lightly browned; remove to a plate and set aside. Add the asparagus, zucchini, Kalamata olives, roasted red pepper, and sun-dried tomatoes to the skillet; cook and stir until hot, 5 to 7 minutes. Stir the pine nuts into the vegetable mixture. Add the pasta and about 1/4 cup of the pesto, or more to your liking, to the skillet and toss to combine. Serve in bowls topped with the grated Parmesan cheese.
Preheat the oven to 325 degrees F (165 degrees C). Fry bacon in a skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside. Drain most of the bacon grease from the pan, and place over medium heat. Add the onions and bell pepper; cook and stir until tender. Stir in the wine, scraping all of the bits of bacon from the bottom of the pan. Mix in the butter, milk, soup, and soy sauce. Season with salt and pepper. Stir in the green beans and bacon until evenly coated. Fold in cheese, then transfer to a 9x13 inch baking dish. Sprinkle with French fried onions. Bake uncovered for 25 minutes in the preheated oven, until heated through, and sauce is bubbly.
Place all ingredients in a blender and puree until smooth. Pour puree into 4 to 6 popsicle molds. Insert handles, or cover the top of the molds with foil. Carefully make small slits over each pop and insert wooden sticks. Freeze until firm, at least 4 hours.
Rinse lamb, and put in pot with water. Add squash, carrots, and celery. Bring to a boil, and then simmer for half an hour. Do not cover. Twist stems off cilantro bunch. Put in a blender with 1 cup water. Blend till liquefied. Add garlic cloves, onion, red pepper, bouillon cube; chop in blender. Do not liquefy. Should be fairly chunky. Stir fry cilantro mixture in olive oil till onion is translucent. Add to soup pot with beer, and simmer for 15 minutes. Add potatoes, and simmer for final 15 minutes, or until potatoes are tender. Season to taste with salt.
In a large bowl, mix together the Bloody Mary mix, hot pepper sauce, and lemon juice. Stir in the shrimp and halibut chunks. Let marinate for 10 to 15 minutes. Preheat a grill for high heat. Place a grill pan over the grilling surface, or you may use a heavy sheet of foil that has holes poked in it with a fork. Drain the shrimp and halibut in a colander, discarding the marinade. Grill for 10 to 15 minutes, stirring occasionally, until the seafood is browned and opaque.
Cook and stir pumpkin seeds in a skillet over medium heat until toasted and fragrant, 2 to 4 minutes. Blend pumpkin seeds, cilantro, chipotle chiles, Greek yogurt, lime juice, and salt in a blender until smooth.
Preheat oven to 375 degrees F (190 degrees C). In a medium-sized mixing bowl, combine flour and baking soda. Set aside. In another large mixing bowl, combine butter, white sugar, brown sugar, vanilla, and pudding mix. Beat until smooth and creamy. Beat in eggs. Gradually stir in flour mixture. Stir in chocolate chips. Drop batter by heaping teaspoonfuls, about 2 inches apart, onto an ungreased cookie sheet. Bake for 9 to 9 1/2 minutes, or until browned.
Bring 1 cup water and confectioners' sugar to a boil in a saucepan; reduce heat to medium-low and simmer until a syrupy consistency is reached, about 5 minutes. Remove from heat and cool to room temperature. Combine syrup, grapefruit juice, 1 cup water, and vodka together in a bowl; transfer to the bowl of an ice cream maker. Freeze for 3 to 4 hours. Process mixture in the ice cream maker according to manufacturer's instructions for sorbet. Freeze for an additional 4 to 6 hours.
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking soda and salt; set aside. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs, one at a time then stir in the vanilla. Blend in the sifted ingredients to form a soft dough. Stir in the chocolate chips, white chocolate chips and walnuts. Drop by heaping teaspoonfuls about 2 inches apart onto ungreased baking sheets. Bake for 8 to 11 minutes in the preheated oven, or until lightly golden. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Combine mayonnaise and basil in a food processor; blend until mixed and mayonnaise turns slightly green. Add garlic; process until well blended. Add lemon juice and zest; process until well mixed, 30 to 45 seconds. Transfer to a bowl and cover. Chill until flavors combine, about 1 hour.
In a large jar or drink cooler, combine the light rum, dark rum, 151 rum, orange liqueur, almond syrup, simple syrup, and lime juice. Stir and top off with orange juice. Do not use grenadine if you want the true Mai Tai! Serve in 8 to 12 ounce glasses with ice.
Heat oil in a saucepan over medium-high heat. Add the fideo, and fry until browned. Pour in half of the can of tomato sauce, and 1 cup of the water. Season with cumin, garlic salt and chili powder, and stir to blend. Bring to a boil, and cook until the liquid has almost evaporated. Stir in the remaining tomato sauce and water. Cover, and cook over medium heat for about 10 minutes, or until the fideo is tender, and the sauce has thickened.
Preheat oven to 350 degrees F (175 degrees C). Mix sugar, cocoa powder, cinnamon, and allspice together in a bowl.
 Watch Now Coat both sides of flour tortillas with melted butter; cut tortillas into quarters. Coat 1 side of tortillas with sugar mixture. Arrange tortilla pieces in a single layer on a baking sheet.
 Watch Now Bake in the preheated oven until golden brown and crispy, 12 to 16 minutes.
 Watch Now Arrange baked tortilla pieces on a serving platter; drizzle with peanut butter, caramel dip, and chocolate syrup. Top with whipped topping.
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Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet. Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature. Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top. Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.
Mix the water and sugar together in a saucepan, and bring to a boil. Reduce heat to a simmer, and stir until the sugar has dissolved. Stir in the root beer extract, and allow to cool for about 15 minutes. Pour the root beer mixture into a 1-gallon pitcher or bottle, and slowly pour in the carbonated water. Refrigerate until cold; serve over ice.
Preheat oven to 350 degrees F (175 degrees C). Stir the mayonnaise, Swiss cheese, Parmesan cheese, Vidalia onion, and hot sauce together in a casserole dish. Bake in the preheated oven until the edges are golden brown, 30 to 35 minutes. Allow to cool 10 minutes before serving.
Beat eggs and milk together in a bowl. Heat 1 tablespoon oil in a skillet over medium heat; cook and stir egg mixture until scrambled and cooked through, about 5 minutes. Remove skillet from heat. Heat 1 tablespoon oil in a wok or large, deep skillet over medium heat; cook and stir chicken until almost cooked through, 5 to 10 minutes. Add bacon; cook and stir until bacon is browned and chicken is no longer pink in the center, 5 to 10 minutes more. Mix peas and carrots into chicken mixture; cook and stir until warmed, about 5 minutes. Add cauliflower, scrambled eggs, and soy sauce; cook and stir until cauliflower is tender, about 10 minutes more.
Combine pumpkin, ginger, cinnamon, and cloves in a saucepan; cook and stir occasionally, about 5 minutes. Transfer to a bowl; place in freezer to cool quickly. Soften ice cream in a microwave oven in two 15-second intervals. Place in a large bowl; add pumpkin mixture. Stir until color is uniform. Fold in gingersnaps until evenly distributed. Freeze until firm, about 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. In a skillet, brown ground beef. Using a fork, mix cottage cheese, eggs, garlic powder, parsley, salt and pepper. In a separate bowl combine tomato paste and tomato sauce. In a 9x13 inch baking pan, layer noodles, ground beef, tomato sauce mixture and cottage cheese mixture. Two layers of each will fit. Cover with tin foil and bake for 30 minutes. Remove tin foil the last 8 minutes of baking time.
Combine watermelon, strawberries, peaches, nectarines, pear, and grapes in a large mixing bowl. Whisk lemon juice, mint, lemon zest, and honey together in a small bowl; drizzle over the fruit mixture and toss to coat. Refrigerate 1 hour before serving.
Place the chicken breasts in the bottom of a slow cooker. Pour the salad dressing, cranberry sauce, and onion soup mix over the chicken. Cook on Low 4 to 6 hours.
Season the chicken liberally with seasoned salt. Heat oil in a large skillet over medium-high heat; add chicken and cook until well browned on all sides, about 10 minutes. Remove chicken from pan and set aside. Lower the heat, add the onion, and cook and stir until translucent, about 5 minutes. Stir in the garlic, carrot, and pimento, and cook and stir an additional 3 minutes. Pour the chicken broth into the pan, and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir in the lentils, rosemary, wine, and vinegar. Return the chicken to the pan; simmer until chicken breasts are no longer pink at the bone and the juices run clear, about 20 minutes. Remove from heat; stir the lemon juice into the sauce and serve.
Preheat oven to 350 degrees F (175 degrees C). Cream the butter with 1/2 cup of the confectioners' sugar until light and fluffy. Stir in the flour, salt and nuts; mix well. Form the stiff dough into egg shapes about 1-1/2 inches long. Bake at 350 degrees F (175 degrees C) for about 15 minutes. Cool on rack. Spread half of cookie with confectioners' sugar glaze or melted chocolate. If desired, sprinkle with coconut, chopped nuts, colored sugar or decors. Let sit until glaze is dry. To Make Confectioners' Sugar Glaze: Combine 1 cup unsifted confectioners' with the water. Stir until smooth. To Make Chocolate Glaze: Melt the chocolate chips in a double-boiler or in microwave (stir every 15 second) until melted. Pour slightly cooled glaze in a quart size freezer ziploc, snip tip of bag and drizzle over cookies.
Preheat oven to 350 degrees F (175 degrees C) grease and flour a 9 inch Bundt pan. Pour boiling water over raisins and let stand 5 minutes. Drain well and dry raisins with a cloth towel. In large bowl, combine sausage, brown sugar and white sugar. Stir until mixture is well blended. Add eggs and beat well. In a separate bowl, sift together flour, ginger, baking powder and pumpkin pie spice. Stir baking soda into coffee. Add flour mixture and coffee alternately to sausage mixture, beating well after each addition. Fold raisins and walnuts into cake batter. Pour batter into greased and floured 9 inch Bundt pan. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours or until toothpick inserted into cake comes out clean. Cool in pan 15 minutes, then turn out onto wire rack.
Brown the buffalo in a skillet over medium heat; season with 1/2 teaspoon cumin and 1 pinch cayenne pepper, or to taste. Drain excess grease. Combine the buffalo, tomatoes with green chiles, tomato soup, kidney beans, chili beans, onion, garlic, Anaheim chile pepper, poblano chile pepper, chili powder, red pepper flakes, 1 1/2 teaspoons cumin, 1/2 teaspoon cayenne pepper, salt, and black pepper in a slow cooker. Cover and cook on Low overnight or 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Arrange pie shells on a rimmed baking sheet. Mix milk, eggs, chives, hot sauce, salt, and pepper together in a bowl. Divide Italian cheese blend, bacon, and sun-dried tomatoes evenly among the pie shells. Cover evenly with beaten egg mixture. Bake in preheated oven until eggs are set, about 30 minutes.
Make the salsa: In a medium-size bowl, combine oranges, pineapple chunks, mango, minced jalapenos, 3 tablespoons orange juice, diced red bell pepper, sugar, and cilantro. Mix well, and refrigerate covered. In a non-reactive bowl, mix 1/2 cup orange juice, olive oil, cayenne pepper, and pineapple juice concentrate. Place swordfish steaks in bowl, and turn to coat well. Marinate the swordfish in the mixture for 30 minutes. Prepare an outside grill with oiled rack set 6 inches from the heat source. On a gas grill, set the heat to medium-high. Grill the swordfish on each side for a total time of about 12 to 15 minutes, until opaque in the center. Serve the grilled fish with the salsa.
To make roux: melt 2 cups butter in saucepan over moderate heat. Add 4 cups flour all at ounce, stirring constantly over low heat, for approximately 5 minutes, until roux is a very pale ivory color. Set aside. Using a large stock pot, melt clarified butter and saute shrimp shells until color changes. (To make clarified butter: slowly melt unsalted butter in a saucepan, being careful not to burn. Once thoroughly melted skim off surface of butter, removing milk solids.) Add onion and garlic, cooking until tender, adding more butter if needed. Add paprika, cooking for 10 to 15 minutes. Once paprika is dissolved add tomato paste and mix well. Deglaze pan with brandy; add fish stock and simmer. Thicken soup by adding small amounts of roux, each time mixing thoroughly. Strain soup, pressing shells to extract all liquid. In separate saute pan, saute shrimp in butter and add to soup mixture. Add heated heavy cream, sherry and season to taste using; hot pepper sauce, Worcestershire and seafood seasoning. Stirring well and serve.
Blend blueberries, pomegranate juice, yogurt, milk, oats, sweetener, and cinnamon together in a blender until smooth, about 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream butter and sugar until fluffy. Stir in the egg and vanilla, mix well, then stir in the shredded zucchini. Sift together the flour, baking soda and cinnamon, stir into the zucchini mixture. Finally, stir in the oats, granola and chocolate chips. Drop dough from a teaspoon onto an unprepared cookie sheet. Leave at least 2 inches between cookies. Bake for 10 to 12 minutes in the preheated oven. The cookies will stay soft and moist because of the zucchini.
In a bowl, mix together chevre and cream cheese with a fork. Add port wine and a pinch of salt and pepper; mix until smooth. Chill 30 minutes. Toast almonds stovetop in a dry frypan until toasted, shaking the pan frequently, about 5 minutes on medium high heat. Lay out on a large cutting board to cool. Using a chef's knife, finely chop the almonds. Alternately, if you prefer to have ground almonds, chop in a food processor or grinder. Scoop 1 tablespoon cheese mixture. Press grape into mixture. Using plastic wrap, cover grape with cheese and roll into little ball with grape inside. Remove plastic wrap. Continue making rest of truffles. Spread almonds onto plate and mix in the chives. Roll each truffle ball in almonds and coat evenly. Refrigerate, covered until serving.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; place squash cut-side down onto foil. Bake squash in preheated oven until tender when pierced with a fork, about 30 minutes. Remove from oven, and set aside to cool until cool enough to handle, about 15 minutes. Scoop the cooked squash into the bowl of an electric mixer. Add the cream cheese, then sprinkle with cinnamon, nutmeg, and brown sugar substitute. Beat until smooth, then scoop the squash mixture into a 2 quart baking dish and sprinkle with chopped walnuts. Return the squash to the preheated oven, and bake until hot, about 20 minutes.
Melt butter or margarine in a large saucepan. Add chopped onion, and cook over medium heat until tender. Add potatoes, water, salt, marjoram, and bouillon cubes. Cover. Simmer for 10 minutes, or until potatoes are tender. Blend flour with a little milk until smooth. Gradually stir into potato mixture with remaining milk. Cook over medium heat, stirring constantly, until thickened and mixture comes to a boil. Stir in parsley. Ladle into bowls, and top with shredded cheese.
Heat the vegetable oil in a large skillet over medium heat, and cook and stir the green and red peppers until tender, about 10 minutes. Remove the peppers from the pan and set aside. Place the steak strips into the skillet with the grated onion, and cook and stir for about 10 minutes, until the steak is evenly browned and no longer pink inside. Return the cooked peppers to the skillet, and stir in tomatoes, water, and sugar. Sprinkle with salt and pepper to taste. Simmer over low heat for 45 minutes to 1 hour, stirring occasionally, until the steak is tender and the sauce has thickened.
In a saucepan, warm oil over moderate heat. Add onion, garlic, and sweet potatoes; saute 5 minutes. Stir in broth, bay leaf, basil, thyme, and paprika. Salt and pepper to taste. Bring to a boil, and then reduce heat to medium low. Cover. Simmer until vegetables are tender but not mushy, about 15 minutes. Stir in tomato, green beans, and chickpeas. Simmer uncovered until tender, about 10 minutes more. Serve hot.
Preheat the oven to 325 degrees F (165 degrees C). Sprinkle fennel wedges with coriander. Heat oil in a large oven-proof skillet over medium-high heat. Add fennel; cook for 4 minutes. Flip. Add tomatoes, garlic, lemon juice, and salt. Transfer skillet to the oven and bake for 15 minutes. Sprinkle with feta and fennel fronds.
In a large bowl, cream butter, white sugar, and brown sugar. Add eggs and beat until smooth. Sift together flour, baking soda, and salt. Stir dry ingredients into the creamed mixture until well blended. Stir in walnuts last. Shape dough into logs about 2 inches in diameter, wrap them in wax paper, and refrigerate until firm. Preheat oven to 350 degrees F (175 degrees C). Slice dough logs into 1/2 inch slices, and place on baking sheet. Bake in preheated oven for 8 to 10 minutes. Mmmm nuttylicious!
Stir the mayonnaise, relish, mustard, and lemon juice together in a bowl.