HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mash beans with a fork in a large bowl. Stir in rice, onion, egg, bread crumbs, and 2 tablespoons salsa; mix well. Heat a large nonstick skillet over medium heat; drop bean mixture by 1/2-cupfuls into skillet and flatten to 1/2-inch thickness. Cook until each side is firm and browned, 4 to 5 minutes per side. Combine sour cream and 4 tablespoons salsa in a small bowl. Place a bean burger on bun with a lettuce leaf, 1 slice Cheddar cheese, and top with salsa mixture. Repeat with remaining ingredients.
Mix refried beans and chili powder together in a microwave-safe bowl. Microwave on high until heated through, about 2 minutes. Cover to keep beans hot. Heat oil in a large skillet over high heat. Add shrimp, green bell pepper, red bell pepper, and onion. Stir in soy sauce, fajita seasoning, and lemon pepper. Cook and stir until shrimp is evenly coated and lightly browned, about 5 minutes. Bring shrimp mixture to the table in the hot skillet. Spread refried beans over tostada shells; pile shrimp mixture on top.
Preheat oven to 400 degrees F (200 degrees C). Line a 9x13-inch glass baking dish with foil. Place a small saucepan over low heat; heat butter until partially melted. Stir in lemon juice, jalapeno pepper, green onion, and garlic; stir mixture into a paste. Season with sea salt and black pepper. Place each trout onto a large sheet of aluminum foil and stuff the cavity of each fish with butter paste; place a dill sprig and a bacon strip into the cavity over the butter mixture. Fold foil over fish and wrap edges to seal tightly. Place foil packets in the prepared baking dish. Bake foil packets until fish flakes easily with a fork, 26 minutes. Let fish sit in foil packet for 5 minutes before unwrapping. To serve, transfer fish from foil to a serving plate; discard bacon. Flesh of fish will be white and skin will peel off.
Shake together the grapefruit juice, gin, and a generous amount of salt in a cocktail shaker. Pour into a glass over ice.
Preheat oven to 350 degrees F (175 degrees C). Stir apples, 2/3 cup sugar, cinnamon, cloves, and nutmeg together; distribute apple mixture into a 9x9-inch baking dish that is at least 2 inches deep. Whisk flour, remaining 1 cup sugar, baking powder, and salt together in a bowl. Stir egg, cream and melted butter together in a cup; pour egg mixture into flour mixture and stir until all ingredients are moistened. Using the back of a spoon, spread batter over apple mixture to seal apples in completely. Bake in the preheated oven until golden brown on top, about 50 minutes.
Preheat oven to 350 degrees F (175 degrees C). Toss bread cubes and butter together in a bowl and transfer to an 8-inch square baking pan. Whisk milk, pumpkin puree, sugar, egg, egg yolks, and pumpkin pie spice together in a bowl until well mixed. Pour over the bread mixture. Let soak for 5 to 10 minutes. Bake in the preheated oven until golden brown, 25 to 30 minutes.
Preheat the oven to 425 degrees F (220 degrees C). Cover a rimmed baking sheet with aluminum foil. Form Italian sausage into 6 patties. Space patties evenly across the baking sheet. Season with basil, oregano, and parsley. Bake in the preheated oven for 10 minutes. Flip patties over and continue baking for 5 minutes. Sprinkle Parmesan and mozzarella cheeses over patties. Cover with a layer of pepperoni slices. Bake until cheese melts, about 4 minutes more. Toast buns in the oven until nearly as crunchy pizza crust. Spread 1/2 tablespoon pizza sauce onto both halves of each bun. Place each patty on a bun and top with 1 slice of bell pepper and 1/2 tablespoon olives.
Blend banana, milk, yogurt, oats, coconut milk, shredded coconut, flax seed, and sugar together in a blender until smooth.
Pour the rice and water into the bowl of a blender; blend until the rice just begins to break up, about 1 minute. Let rice and water stand at room temperature for a minimum of 3 hours. Strain the rice water into a pitcher and discard the rice. Stir the milk, vanilla, cinnamon, and sugar into the rice water. Chill and stir before serving over ice.
Season meat with salt and pepper to taste. In a large skillet, heat butter and olive oil over medium heat. When skillet is hot, place sliced pork loin into skillet; cook until browned, turning once. After both sides have browned nicely, add chicken stock ,and cook until liquid thickens. Stir in dry white wine, scraping the bottom of the pan. Reduce heat, and simmer until liquid is reduced by half. Remove from heat, and allow to cool slightly. Stir in cilantro. Spoon sauce over pork when serving.
Preheat oven to 375 degrees F (190 degrees C). In a food processor, combine graham crackers, 2 tablespoons sugar, butter and cinnamon. Pulse until smooth. Press into the bottom of an 8x12 inch baking dish. In the food processor, combine cream cheese, 1 cup sugar, eggs and vanilla. Process until smooth. Pour over crust. Bake in preheated oven for 25 to 30 minutes, or until filling is set. Allow to cool for 2 hours. Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together sour cream, sugar and vanilla. Spread over top of cheesecake. Bake in preheated oven for 10 to 15 minutes.
For the dressing, blend sour cream, chutney, lemon juice, honey, and curry powder in a small bowl. Mix well, and refrigerate until ready to use. In a large bowl, combine turkey, red pepper, celery, pineapple, orange segments, and green onion. Add dressing, and toss well to coat. Refrigerate for 1 hour before serving.
Shape ground sausage into 1/2-inch mini meatballs. Heat a large non-stick skillet over medium to medium-high heat. Cook sausage balls until no longer pink in the center, 8 to 12 minutes. Transfer meatballs to a paper-towel-lined plate. Drain all but a tablespoon of the grease from the skillet. Place carrots, celery, and onion in skillet and cook over medium heat until vegetables are tender, about 10 minutes. Add chicken broth, baby spinach, and Knorr(R) Rice Sides(TM) - Herb & Butter. Cook according to package instructions. Transfer meatballs back to skillet; cook until heated through, about 5 minutes. Serve topped with Parmesan cheese.
Peel shrimp and place skin, heads, and tails into a large saucepan. Fill pan with water and bring to a boil. Reduce heat to low and let simmer, about 45 minutes. Combine tomatoes and 1/2 the parsley in a blender; puree until smooth. Heat olive oil in a separate pan over medium heat. Add onion, bell pepper, and chile pepper; cook and stir until softened, about 5 minutes. Add garlic; cook until fragrant but not browned, 1 to 2 minutes. Pour pureed tomato mixture into the pan with the peppers. Add water, tomato paste, oregano, salt, and black pepper. Stir well; add paprika. Let sauce simmer on low to medium heat until juices have reduced. Strain shrimp shells from the water. Bring water back to a boil and add spaghetti. Cook spaghetti, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Reserve 1 cup of the cooking water and drain the rest. In the meantime, add shrimp to the tomato sauce. Add the reserved water, stir well, and cook until shrimp is pink, about 3 minutes. Plate spaghetti and spoon the sauce on top; garnish with the remaining parsley.
Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice. Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender. Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.
In a medium-size mixing bowl, combine cream cheese, ranch dressing mix, and green onions. Spread this mixture on each tortilla. Sprinkle red pepper, celery, black olives, and cheese (if you'd like) over the cream cheese mixture. Roll up the tortillas, then wrap them tightly in aluminum foil. Chill 2 hours or overnight. Cut off ends of the rolls, and slice the chilled rolls into 1 inch slices.
Season chicken thighs with garlic, black pepper, cumin, and oregano. Heat oil in a deep saucepan over medium-high heat; cook seasoned chicken until browned on both sides, about 5 minutes. Combine beer, tomato, red onion, and cilantro in a blender; blend until a smooth sauce forms. Pour sauce over chicken and reduce heat to low; simmer until chicken is very tender, 45 minutes to 1 hour.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon slices, reserving grease. Crumble bacon and set aside. Add potatoes to bacon grease and season with garlic salt, seasoned salt and black pepper. Cook until potatoes are soft. When potatoes are tender, add crumbled bacon. Pour eggs over potatoes and cook until firm. Spread with cheese and cover with lid until melted.
In a small saucepan over medium heat, stir together honey and molasses. Bring to a boil and remove from heat. Stir in the brown sugar, egg, lemon juice and lemon zest until well blended. Set aside. In a large bowl, mix together the flour, baking soda, cinnamon, cloves, nutmeg and allspice. Stir the ingredients from the pan into the bowl and blend well. Mix in the walnuts and candied citron. Cover the dough and chill for several hours or overnight. Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. Using a small amount of dough at a time, roll out to 1/4 inch thickness on a floured surface. Cut into small rectangles. Place the rectangles 1 inch apart onto the prepared baking sheets. Bake for 10 to 12 minutes in the preheated oven, until firm. Brush with glaze while hot from the oven. To make the glaze: Combine the 1 cup of sugar with water in a small saucepan over medium heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove from heat and stir in confectioners' sugar until smooth. Brush over hot cookies.
In a large bowl, mix the green bell pepper, red bell pepper, yellow bell pepper, cucumber, parsley, feta cheese, and olive oil. Chill at least 30 minutes in the refrigerator before serving.
Place the beets into a saucepan, cover with water, and bring to a boil. Reduce heat to medium, and boil gently until tender, about 20 minutes. Remove from the boiling water and let cool. Peel and dice the beets, and chill. Place the potatoes into a separate saucepan, add water to cover, and stir in salt. Boil the potato cubes until tender but not mushy, about 15 minutes. Drain the potatoes in a colander set in the sink, and chill. Bring a saucepan of water to a boil, reduce heat to medium, and stir in 1 to 2 more teaspoons of salt. Very gently lower the eggs into the boiling water, making sure they don't hit the bottom of the pan and crack; simmer for 15 minutes. Remove the eggs to a bowl filled with ice and ice water, and let the eggs chill until thoroughly cold. Peel and dice the eggs. Mix the chilled beets, potato cubes, and eggs together in a salad bowl, and gently stir in mayonnaise to taste.
To make the dressing, place the orange juice concentrate, vinegar, and water in a blender; blend on low speed. Slowly drizzle the olive oil into the blender until mixture thickens slightly. Season with salt and pepper. Refrigerate until ready to use. To make the seafood salad, place the lobster, shrimp, and crabmeat in a bowl. Add 2 tablespoons of the dressing and toss until seafood is coated. Divide the salad greens among 6 plates or mound on one large platter. Place the seafood mixture on the greens. Alternate the grapefruit sections, kiwi slices, and pineapple and tomato wedges on the plates. Serve with the remaining chilled citrus vinaigrette on the side.
Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on paper towels, and crumble into large pieces. Meanwhile, bring a large pot of lightly salted water to a boil. Add the rigatoni pasta and cook until al dente, about 13 minutes. Drain, and place pasta into a large bowl. Place olive oil in another skillet, and heat over medium-high heat. Stir in the garlic, and cook until fragrant, about 1 minute. Mix in the bacon, red pepper flakes, tomatoes, artichokes, olives, and capers. Cook and stir until heated through, about 5 minutes. Season to taste with salt and pepper. Add bacon-vegetable mixture to pasta, and toss until evenly mixed. Divide between two serving plates. Sprinkle with feta cheese, and garnish with parsley. Serve immediately.
Cut a short slit into each jalapeno pepper. Remove as many seeds as possible. Slice Cheddar cheese into approximately 1/4 inch by 1 inch strips. Stuff each jalapeno with a Cheddar cheese strip. Place beaten eggs in a small bowl. In a small dish, mix yellow cornmeal, flour and salt. One at a time, dip jalapenos in the eggs. Roll in the yellow cornmeal mixture until well coated. Arrange on a metal rack, and allow them to sit approximately 30 minutes. Heat corn oil in deep-fryer to 375 degrees F (190 degrees C). In small batches, using a slotted spoon, lower peppers into the heated oil, and fry until crisp and golden brown, about 4 minutes. Drain on paper towels.
Dissolve yeast in warm water and warm orange juice in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Beat warm milk, shortening, 1/4 cup white sugar, egg, and salt together in a separate bowl. Stir yeast mixture into milk mixture. Add enough flour to mixture to create a soft dough. Turn dough onto a lightly floured surface; knead until smooth and elastic, 6 to 8 minutes. Grease a large bowl and two 11x7x2-inch baking sheets. Place dough in the greased bowl and turn dough to coat all sides. Cover bowl with plastic wrap or a clean towel and let rise in a warm place until dough is doubled in size, about 1 hour. Punch dough down and divide in half. Roll each half on a lightly floured surface creating 2 15x10-inch rectangles. Mix 1 cup white sugar, 1/2 cup softened butter, and 2 tablespoons orange zest in a bowl until smooth; spread half the filling onto each dough rectangle. Roll each rectangle around the filling, jelly roll-style, starting with the long end creating a log. Cut each log into 15 rolls. Arrange rolls on the prepared baking sheets. Cover baking sheets with plastic wrap and let rolls rise until doubled in size, about 45 minutes. Preheat oven to 375 degrees F (190 degrees C). Remove plastic wrap from baking sheets. Bake rolls in the preheated oven until lightly browned, 20 to 25 minutes. Beat confectioners' sugar, cream cheese, 3 tablespoons softened butter, orange juice, and 2 teaspoons orange zest in a bowl until frosting is smooth. Spread frosting on the warm rolls.
Whisk garlic powder, salt, black pepper, oregano, and turmeric together in a bowl. Store in an airtight container.
Wash, peel, and core the quinces, reserving the cores and peels. Coarsely chop the flesh and transfer the fruit to a large pan. Wrap the cores and peels in cheesecloth, tie the bag with kitchen string, and add it to the pan. (The peels contain most of the fruit's pectin, which contributes to the firmness of the quince paste.) Pour in enough water to cover the quinces and boil, half-covered, for 30 to 40 minutes or until the fruit is very soft. Remove the bag of peels and pass the quince flesh through a sieve or food mill. (For best results, don't use a food processor as it will result in too fine a texture.) You should have about 2 1/2 pounds of fruit pulp. Transfer the quince pulp to a saucepan and add the sugar (ideally, you should add the same amount of sugar, by weight, as the fruit pulp). Cook and stir over low heat until the sugar is dissolved. Continue cooking for about 1 1/2 hours, stirring frequently with a wooden spoon, until the paste becomes very thick and has a deep orange color. Draw the wooden spoon along the bottom of the saucepan: it should leave a trail and the quince mixture will stick to the spoon. Lightly grease a 9x13-inch baking dish or line it with greased parchment paper. Transfer the quince paste to the baking dish, spreading it about 1 1/2-inch thick. Smooth the top and allow it to cool. Dry the paste on your lowest oven setting, no more than 125 degrees F (52 degrees C), for about 1 1/2 hours. Allow the quince paste to cool completely before slicing. (In Europe, the traditional method of drying the quince paste is to leave it in a cupboard for about 7 days. The remaining juices will continue to evaporate and render a drier paste.) Store quince paste in an airtight container in the refrigerator; the color will deepen with age.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; lightly oil the foil. Arrange pumpkin halves onto the prepared baking sheet, cut sides down. Bake in preheated oven until flesh is tender throughout, about 40 minutes. Set aside until cool enough to handle. Increase oven heat to 425 degrees F (220 degrees C). Scrape pumpkin flesh into a large mixing bowl. Add eggs, heavy cream, sour cream, demerara sugar, flour, pumpkin pie spice, and salt; beat until smooth. Pour the pumpkin mixture into pie crusts. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
To Make Bourbon Ice Cream: Combine bourbon, 1 pint milk, 1 quart cream, 2 cups sugar and 12 egg yolks in top of double boiler. Cook, stirring, until mixture coats the back of a metal spoon. (If eggs start to curdle, remove from heat and stir vigorously until smooth.) Strain. Pour strained mixture into freezer canister of ice cream maker. Freeze according to manufacturer's directions. To Make Honey Cinnamon Ice Cream: Combine 12 egg yolks, 1 pint milk, 1 quart cream, honey and cinnamon sticks in the top of a double boiler. Cook, stirring, until mixture coats the back of a metal spoon. (If eggs start to curdle, remove from heat and stir vigorously until smooth.) Strain. Pour strained mixture into freezer canister of ice cream maker. Freeze according to manufacturer's directions. Preheat oven to 325 degrees F (165 degrees C). To Make Almond Crumbs: Combine almonds, flour, confectioners' sugar and bread crumbs. Place on baking sheet. Bake in preheated oven 15 minutes, until brown. Cool completely. To Make Peaches: In a large saucepan over medium-high heat, bring 1/2 cup water and 2 tablespoons sugar to a boil. Dissolve cornstarch in 2 tablespoons water. Stir peaches, cinnamon and cornstarch mixture into simple syrup and bring to a boil again. Remove from heat and cool completely. To Assemble Dessert: In eight tall serving glasses, layer peaches; crumbs; bourbon ice cream; peaches; crumbs; honey cinnamon ice cream. Serve immediately.
Spray 6 muffin cups with cooking spray.
 Watch Now Whisk banana, honey, and almond extract together in a bowl until smooth. Whisk oats, cinnamon, and salt together in another bowl. Stir oat mixture into banana mixture until evenly mixed. Press mixture into the base and up the sides of the prepared muffin cups. Refrigerate until chilled and firm, 1 to 2 hours.
 Watch Now Preheat oven to 350 degrees F (175 degrees C).
 Watch Now Remove muffin cups from refrigerator and press each firmly into the base and sides of the muffin cups again.
 Watch Now Bake in the preheated oven until set and fragrant, 10 to 12 minutes. Press sides of granola cup into the muffin cup again with a spoon. Let cool for 20 minutes before removing from muffin cups. Fill each cooled cup with yogurt.
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Preheat oven to 350 degrees F. Grease 8 inch square baking pan. To make the crust: In a large bowl, cream shortening and brown sugar. Gradually blend in flour and walnuts. Mixture will be crumbly. Set aside one cup of crust mixture. Press the rest of the mixture into the bottom of baking pan. Bake for 15 minutes. To make filling: in a large bowl, beat the cream cheese and sugar. Add in egg, milk, lemon juice and vanilla until well blended. Spread the filling over warm crust. Sprinkle top with remaining crust mixture. Bake for another 25 to 28 minutes. Let cool on wire racks before cutting.
Melt the butter in a large pot over medium heat. Saute the onions and celery in the butter for 5 to 10 minutes, or until tender. Stir in the water and potatoes, bring to a boil and then simmer until the potatoes are tender. Add the cheese and stir until melted. In a separate small bowl, combine the flour and the milk and stir well until the flour is mostly dissolved. Pour this into the soup slowly, stirring constantly, until soup has thickened, about 5 minutes. Garnish with the parsley.
Blend milk and chocolate syrup together in a blender. Add ice, banana, and candy kisses; blend until smooth.
Dissolve lemon gelatin in boiling water in a large bowl. Pour reserved pineapple juice and white wine vinegar into a measuring cup; add enough cold water to equal 1 cup. Stir water-juice mixture into gelatin mixture; refrigerate until cold and beginning to set, about 30 minutes.
 Watch Now Stir mayonnaise and spicy brown mustard together in a bowl; whisk mayonnaise mixture into cooled lemon gelatin mixture until smooth. Gently fold cabbage, celery, ham, and reserved pineapple into gelatin. Transfer mixture into a ring-shaped gelatin mold.
 Watch Now Chill in refrigerator until firmly set, about 4 hours. To serve, dip gelatin mold into hot water to loosen the sides; place a plate on top of the mold, invert, and gently lift the mold from the salad.
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Brown the beef, spareribs and loin chops in a large heavy pot. Put the browned meats and the smoked pork butt with 1 cup of water into a separate, covered pan and simmer until tender, removing the pork chops after about 30 minutes, the butt after 1 hour, the beef after 1 1/2 to 2 hours and the spareribs after 2 hours. Meanwhile, pour off all the fat from the first pot and put in the sauerkraut and one cup of water. Stir in the chopped cabbage. Cover and cook until cabbage is tender, about 30 minutes. Remove lid and keep pot on a very low simmer. In a third pan, fry bacon until crisp, then crumble into sauerkraut mixture. Remove most of the bacon fat and fry onions and flour until they just brown. Mix into sauerkraut mixture. As you remove the meats from the second pan, cut away fat and bone and cut the meat into small pieces. Add to sauerkraut mixture. Skim the fat off the meat juices and add to sauerkraut mixture. Take off skin from kielbasa and cut into slices. Add to sauerkraut mixture with the tomatoes. Salt, pepper to taste. Bring to a boil, simmer 5 minutes and serve hot.
Cream butter, sugar, egg and vanilla extract. Combine flour, baking powder, cinnamon, and nutmeg in a bowl; stir to combine. Sift flour mixture over butter mixture. Add vanilla extract and milk; stir until dough is smooth. Mix pecans into dough. Refrigerate dough for several hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Grease a cookie sheet. Turn dough out onto floured work surface and knead until workable. Roll out into a sheet about 1/4 inch thick and cut into circles with a cookie cutter. Arrange cookies on a cookie sheet. Bake until lightly golden, about 10 minutes.
Preheat oven to 350 degrees F. In a large mixing bowl, cream the shortening and sugar. Blend in peanut butter, salt, egg, vanilla and flour. Mix well. Shape dough into balls about 1 inch in diameter. Press your thumb into the center of each ball, creating a 1/2 inch depression. Bake for 12 to 15 minutes and cool on a rack. Fill the centers with a tart jelly/fruit preserve.