HumbleIntelligence/food-ner-1-Million huggingface dataset:
Brown ground beef in large skillet on medium-high heat until beef is no longer pink, about 5 minutes. Drain fat. Stir tomato sauce, chili seasoning, and cinnamon into the skillet. Bring to boil. Reduce heat to low; simmer 10 minutes. Sprinkle with Cheddar cheese and onion.
Combine flour, coconut oil, 2 tablespoons sugar, and salt in the bowl of a stand mixer fitted with the paddle attachment; mix until mixture forms large crumbles. Pour in ice water in a steady stream and continue to mix until dough comes together, about 30 seconds. Transfer dough to a large sheet of plastic wrap. Form into a disc and wrap tightly. Chill for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Press 3/4 of the dough into the bottom of a broiler-safe pie plate. Bake in the preheated oven until golden brown, about 30 minutes. Let crust cool completely. Combine 2 cups sugar, coconut cream, eggs, egg yolks, lemon zest and juice, butter, and salt in a saucepan over medium-low heat. Cook, whisking constantly, until curd thickens and coats the back of a wooden spoon, 10 to 12 minutes. Pour into a bowl and refrigerate until set, 20 to 30 minutes. Beat egg whites, 1/2 cup sugar, salt, and cream of tartar in a glass, metal, or ceramic bowl until stiff, glossy peaks form, 6 to 7 minutes. Pour chilled curd into the cooled crust. Dollop big spoonfuls of meringue all over the curd. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil in the preheated oven until meringue is lightly browned, about 2 minutes. Chill pie until set, 3 to 24 hours.
In a food processor, place low-fat mayonnaise, low-fat sour cream, Gorgonzola cheese, dill, garlic, salt and pepper. Blend until smooth. Sprinkle gelatin into mixture. Allow it to soften for approximately 5 minutes. Blend to mix in gelatin. Cover and chill in the refrigerator until serving.
In a medium bowl, cream butter and sugar. Beat in eggs. Stir in potato flour, water and lemon juice. Chill until ready to use.
Bring the apples, peaches, and tea to a light boil in a large wok-style pan. Reduce heat to medium-high heat; cook and stir until fruit is soft, about 30 minutes. Drain any excess liquid from the pan. Let fruit mixture cool slightly. Stir marjoram, ground ginger, ground allspice into the fruit mixture. Fold currants into the mixture.
Line a 9x5 inch loaf pan with aluminum foil. In a large bowl, stir together condensed milk and chocolate syrup until color is even. In a separate bowl, whip cream until stiff peaks form. Fold cream into chocolate mixture and pour all into prepared pan. Cover and freeze 6 hours, until firm.
Toast walnuts in a skillet over medium heat; cook and stir until browned and fragrant, 8 to 10 minutes. Remove from skillet. Fill a pot with lightly salted water and bring to a rolling boil; stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 3 to 5 minutes. Drain. Warm butter in a skillet over medium heat until slightly brown, about 1 minute. Add balsamic vinegar; cook and stir until melted and combined, 1 to 2 minutes. Stir in ravioli; mix until combined. Top with walnuts and Parmesan cheese.
In a medium saucepan over medium heat, bring vinegar, salt and sugar to a boil. Boil until the sugar has dissolved, about 10 minutes. Place the cucumbers, onions and green bell peppers in a large bowl. Pour the vinegar mixture over the vegetables. Transfer to sterile containers and store in the refrigerator.
Heat bacon grease in a stockpot over medium-high heat. Saute onion in hot grease until soft, about 4 minutes. Stir potato chunks with the onion. Pour chicken broth and water over the potato mixture. Bring the liquid to a boil and cook until the potatoes are tender but not mushy, about 15 minutes. Melt butter in a small saucepan over medium heat. Stir flour into the butter and cook, stirring constantly, until completely moistened, about 1 minute. Pour milk into the saucepan while continuing to stir; cook until thickened, about 3 minutes more. Sprinkle cheese over the milk mixture; cook and stir until the cheese is melted smoothly into the mixture, 2 to 3 minutes more. Stir the cheese mixture and cooked chicken into the liquid in the stockpot; cook just until the chicken is heated through, about 4 minutes.
Combine 2 tablespoons Prosecco, blackberry juice, and sage leaves in a glass; mash with a cocktail muddler. Pour in remaining Prosecco; stir gently. Strain cocktail into a chilled stem glass.
Mix cucumber, cilantro, lime juice, garlic, sambal oelek, red pepper flakes and salt together in a bowl until evenly combined; allow to sit until flavors blend, at least 10 minutes.
Layer avocado, tomato, cucumber, and red onion on the bottom half of the roll. Sprinkle with lemon juice, salt, and pepper. Place lettuce on top. Spread a thin layer of vegan mayonnaise onto the top half of the roll and place it on top of the sandwich.
Mix olive oil, garlic, pepper, rosemary, salt, and beef base together in a bowl. Cover beef roast completely with the rub. Heat a charcoal smoker to 350 degrees F (175 degrees C) on indirect heat. Place the roast directly on the grill grate with a drip pan underneath. Add wood chips according to manufacturer's directions. Smoke until an instant-read thermometer inserted into the center of the roast reads at least 125 degrees F (52 degrees C), about 2 hours and 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, stir together white sugar, brown sugar, salt, and cinnamon. When these ingredients are well mixed, stir in the eggs followed by the pumpkin and milk. Transfer mixture to the pie crust. Bake at 350 degrees F (175 degrees C) for 1 1/2 hours, or until a toothpick inserted into the pie comes out clean. Cool before serving.
In large saucepan melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. Add KELLOGG'S RICE KRISPIES cereal. Stir until well coated. Using 1/4-cup measuring cup coated with cooking spray divide warm cereal mixture into portions. Using buttered hands shape each portion into 2 1/2- x 1 1/2-inch egg shapes. (Or, coat insides of plastic snap-apart Easter eggs with cooking spray. Press cereal mixture into eggs. Remove cereal mixture from plastic eggs.) Cool. In small saucepan combine chocolate morsels and shortening. Cook over low heat until melted, stirring constantly. Dip bottoms of cereal eggs into chocolate. Decorate with sprinkles. Place on wax-paper-lined baking sheet. Refrigerate until chocolate is firm. Individually wrap in plastic wrap. Best if served the same day.
Heat oil in deep-fryer to 375 degrees F (190 degrees C). In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or use two round biscuit cutters of different sizes. Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes; drain. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a casserole dish with cooking spray. Melt margarine in a saucepan over medium heat. Cook and stir onion and garlic in hot margarine until softened, about 5 minutes. Stir flour, mustard, and pepper into onions and cook for 30 seconds. Gradually pour in milk, stirring constantly until sauce thickens. Remove from heat and stir grated Cheddar cheese into the sauce until cheese is completely melted. Mix macaroni, cottage cheese, and Cheddar cheese sauce together in a bowl; pour into prepared casserole dish and top with bread crumbs and Parmesan cheese. Bake in the preheated oven until cheese is melted and sauce is bubbling, 20 minutes.
In a small bowl, mix whipped cream cheese and dry Italian-style dressing mix. Spread equal portions of the mixture on slices of the cocktail rye bread. Top each with a slice of cucumber.
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 11 minutes. Drain and rinse under cold water. Mix orzo, spinach, chicken, tomatoes, pine nuts, sun-dried tomatoes, and capers in a large bowl. Whisk balsamic vinegar, olive oil, sugar, parsley, basil, garlic, oregano, salt, and pepper together in a bowl; drizzle over salad. Toss to coat. Sprinkle Parmesan cheese over salad.
In a small bowl, mix together rosemary, thyme, marjoram, salt, and pepper. Rub herb mixture over tenderloin. Place in a container, and pour hard cider over roast. Add water until pork is completely submerged. Cover, and refrigerate 6 to 8 hours, or overnight. Preheat oven to 325 degrees F (165 degrees C). Place roast in a roasting pan, elevated from the bottom, and pour marinade around the meat. Bake for 1 hour in preheated oven. In a large bowl, mix apples and onion. Put mixture around and on top of roast. Spoon brown sugar over entire pan evenly. Place roast back into oven, and continue to cook for 1 hour more, or until meat reaches 145 degrees F (63 degrees C). Transfer roast, apples, and onion to a serving platter. For the gravy, brown flour in a skillet. Pour the marinade/drippings mixture into the skillet. Stir in syrup. Cook and stir over high heat until liquid has thickened to desired consistency. Slice roast, and serve with gravy.
Melt butter in a skillet over medium heat and cook and stir onion until nearly translucent, about 4 minutes; remove from heat and cool to room temperature. Mix the beef chuck, lamb, onion, Worcestershire sauce, salt, and black pepper in a bowl. Divide the mixture into fifths and form each portion into a large burger. Press an indentation in the center of each burger with your thumb to keep burgers flat while cooking. Chill the patties thoroughly, 4 to 8 hours. Allow burgers to warm to room temperature before cooking. Preheat an outdoor grill for high heat, and lightly oil the grate. Cook burgers on the hot grill until they show grill marks and the meat is no longer pink inside, about 5 minutes per side. Do not press burgers with a spatula as they cook, and flip only once. Let stand 1 minute before serving.
Combine butter, maple syrup, and vanilla in the bowl of a stand mixer fitted with the paddle attachment; beat until smooth and creamy. Add flour and salt; continue mixing until a firm dough forms. Flatten dough into a disc, wrap in plastic wrap, and chill for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Roll dough between 2 pieces of parchment paper to 1/4-inch thickness. Cut out shapes with cookie cutters and place 2 inches apart onto the prepared baking sheets. Bake in the the preheated oven until edges are golden, 12 to 14 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
In large skillet cook sausage until no longer pink, 4 to 6 minutes. Drain off excess fat. Add green bell pepper and onion; cook until crisp. Add diced tomatoes and vegetable juice; cook and stir until mixture boils. Remove from heat and stir in rice. Cover and let stand 6 to 8 minutes or until liquid is absorbed. Sprinkle with cheese; cover and let stand until cheese is melted.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream the butter with the brown and white sugars. Stir in the vanilla, egg white, and water. Sift together the flour, baking soda, and salt; stir into the creamed mixture. Mix in the chocolate chips. Drop dough by heaping spoonfuls onto ungreased cookie sheets. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool for 1 minute on baking sheets before transferring to wire racks to cool completely.
In a large mixing bowl, combine milk powder, confectioner's sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings. For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, white sugar, and brown sugar until smooth. Beat in the egg, then stir in the vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture. Mix in the oats, white chocolate, and macadamia nuts until evenly distributed. Drop by teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until edges are toasted. For crisper cookies, bake longer. If you leave the cookies on the cookie sheet for a few minutes before transferring to cool on wire racks you will have a softer bottomed cookie.
In a tall glass full of ice, pour vodka, melon liqueur and raspberry liqueur. Fill glass with pineapple juice; stir.
Combine the brown rice and water in a small saucepan. Bring to a boil, reduce heat to low and cook until all the water is absorbed, about 25 minutes. Melt the butter with the olive oil in a skillet over medium heat; cook the garlic in the butter and oil until fragrant, 1 to 2 minutes. Pour in the wine and lemon juice; reduce heat to medium-low and simmer. Stir in the shrimp and cook until the shrimp turns pink, stirring regularly, 5 to 7 minutes. Sprinkle the parsley over the shrimp and cook another 2 minutes. Add the cornstarch to the liquid and stir until it thickens, about 1 minute more. Serve hot over the brown rice.
Preheat oven to 350 degrees F (175 degrees C). 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 skillet over medium heat, brown the ground beef until no pink shows; drain excess fat. Stir in tomato paste, Worcestershire sauce, hot sauce and oregano; set aside. In a separate skillet, melt 2 tablespoons butter over medium heat. Saute the chopped onion until translucent. In a medium bowl, combine cottage cheese, cream cheese, sour cream and sauteed onions. Place 1/2 of cooked noodles in the bottom of a 2 quart casserole dish. Drizzle with 1/2 of the melted butter. Cover with cheese mixture. Toss remaining noodles with remaining melted butter, and spread over cheese mixture. Cover with meat mixture. Bake in preheated oven for 40 minutes, or until bubbly.
Preheat oven to 375 degrees F (190 degrees C). Unroll crescent roll dough into rectangles; press into the bottom and sides of a 15x10x1-inch jelly roll pan or baking sheet. Seal perforations together. Bake in the preheated oven until lightly browned, about 10 minutes. Combine artichoke hearts, Parmesan cheese, mozzarella cheese, creamy salad dressing, and garlic powder in a bowl until well mixed. Spread creamy artichoke mixture over the browned crust. Return to oven and bake until cheese is melted and beginning to brown, about 15 minutes. Let cool for 5 minutes. Cut into desired shapes and serve.
Heat a large skillet over medium heat. Cook and stir beef and onion in the hot skillet until beef browns and onion softens, 5 to 7 minutes. Drain and discard grease. Add spaghetti sauce, cream cheese, and sour cream to the skillet. Mix well. Spray a 5-quart slow cooker with cooking spray. Layer noodles, beef mixture, and cheeses in the slow cooker. Repeat layers as necessary until cooker is full. Cover and cook on High for 2 hours. Switch to Low and cook until noodles are soft and cheeses are melted, about 2 hours more.
Preheat oven to 375 degrees F (190 degrees C). In a small bowl, mix together cheese soup and milk. In a medium bowl, combine chicken, salsa, chiles and ONLY 2 tablespoons of the soup-milk mixture. Spread about 1/3 cup chicken mixture on each tortilla, and roll up. Place tortillas in a lightly greased, 3 quart baking dish, and spread remaining soup-milk mix on top. Bake for 30 minutes.
Heat the oil in a skillet over medium heat, and cook the onion and yellow bell pepper until tender. Mix in the ketchup, oyster sauce, soy sauce, chicken broth, sugar, and chile paste. Place the chicken, zucchini, squash, broccoli, and mushrooms in the skillet. Continue to cook and stir 10 minutes, until vegetables are tender and chicken juices run clear. Mix in the cashews just before serving.
Preheat oven to 400 degrees F (200 degrees C). Spray a rimmed baking sheet with cooking spray. Combine Brussels sprouts, olive oil, salt, pepper, and red pepper flakes in a bowl; toss until coated. Arrange in a single layer on prepared baking sheet. Roast in the preheated oven until Brussels sprouts are golden brown and tender, about 25 minutes. Mix honey and Sriracha sauce together in a small bowl until combined. Place roasted Brussels sprouts in a bowl. Drizzle with honey mixture; toss until well coated.
Beat ricotta cheese and cream cheese together in a bowl until smooth; add sugar and vanilla. Continue to stir mixture until sugar is completely incorporated. Fold chocolate chips through the cheese mixture. Cover bowl with plastic wrap and refrigerate until chilled, at least 10 minutes.
Spray inside of 4-quart slow cooker with cooking spray. Place 1 can of beans in slow cooker; mash with potato masher or spoon until smooth. Add second can of beans and all remaining ingredients to slow cooker; stir to combine. Cover; cook on LOW 8 hours or on HIGH 4 hours. Carefully separate chicken into bite-size pieces.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch casserole dish. Place potatoes in an even layer in greased dish. Sprinkle onion and bacon over potatoes, then dot with butter. Cover dish with foil. Bake in preheated oven for 45 minutes. Remove foil and stir potatoes. Turn oven to broiler setting and allow potatoes to brown for approximately 5 minutes, until crispy. You may need to stir every minute or so to achieve even browning. Serve immediately.
Heat a skillet with oil over medium high. Add chicken, 1/2 of lemon juice, and salt and pepper to taste and cook chicken 4 to 6 minutes or until cooked through and lightly browned. Remove and set aside. Add the Knorr(R) Rice Sides(TM) to the skillet with the water, cream, and remaining lemon juice and cook on high until it comes to a boil then reduce heat to low and cook for 2 minutes. Stir in the frozen broccoli, re-cover and continue to cook for 5 to 7 minutes, or until broccoli and rice are tender. Stir in the chicken and let rest for 2 to 5 minutes to thicken. Serve and enjoy!
Wash rice repeatedly in a large bowl of water until the water runs clear. Cover rice with fresh water and soak for 1 hour. Drain rice and mix with shredded beets, garlic, 2 teaspoons sugar, 1/2 of the lemon juice, dill, tarragon, and 3/4 teaspoon kosher salt. Heat oil in a 6-quart stock pot over medium heat. Add beef and remaining salt. Cook and stir until beef is browned, 5 to 10 minutes. Remove browned beef from the pot with a slotted spoon, leaving the oil behind. Add onion; cook and stir until browned, 5 to 10 minutes. Add cubed beets and saute for another 5 minutes. Remove onion and beets from the pot and mix with the beef. Combine water, remaining lemon juice, and remaining sugar in a bowl to create sweet and sour water. Place 1 layer of chard leaves on the bottom of the pot. Add 1/2 of the rice mixture, followed by a second layer of chard leaves. Add 1/2 of the beef mixture, followed by a layer of chard leaves, and the remaining rice mixture. Add another layer of chard leaves, the remaining beef mixture, and a final topping of chard leaves. Pierce the chard leaf layers with a long and thin knife all the way to the bottom a few times so steam can escape. Pour the sweet and sour water over the top. Bring the pilaf to a gentle simmer over medium heat. Turn the heat to very low, cover, and cook for 30 minutes. Remove from heat and allow to rest for 15 minutes before serving.
Place duck breasts in a bowl. Add onion, garlic, adobo, peppercorns, and thyme; mix well. Marinate in the refrigerator for 2 hours. Preheat the oven to 325 degrees F (165 degrees C). Heat olive oil in a Dutch oven. Add tomato paste to hot oil; stir until bubbling, about 1 minute. Pour duck breast mixture into the Dutch oven. Add bell pepper. Cook until duck breasts are well browned, about 10 minutes per side. Cover Dutch oven and transfer to the preheated oven. Bake until an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), about 1 hour.
Combine beef and pork in a large skillet over medium-high heat; season with 1 pinch Mexican-style seasoning, salt, and black pepper. Cook and stir until meat is evenly browned, about 10 minutes. Drain excess grease. Heat olive oil in a large pot over medium heat; cook and stir onion, jalapeno pepper, and garlic until onion is softened and translucent, about 5 minutes. Stir beef-pork mixture into onion mixture; add diced tomatoes with juice, beer, tomato sauce, roasted red peppers, water, tomato paste, chili powder, 1 tablespoon Mexican-style seasoning, cumin, garlic powder, 1 teaspoon salt, 1 teaspoon black pepper, cayenne pepper, and bay leaves. Bring tomato-meat mixture to a boil, add chili beans, reduce heat to medium-low, and simmer, stirring occasionally, until thickened, at least 2 hours.
Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated.
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 and set aside. Brown the ground beef in a skillet over medium-high heat. Drain off grease. In slow cooker, alternate layers of ground beef, noodles, cheese, soup, sauce and pepperoni. Cook on Low setting for 4 hours.
Thoroughly combine ground beef, rice, milk, egg, garlic, basil, and salt in a bowl. Form the mixture into about 16 1-1/2 inch meatballs. Heat olive oil in a skillet over medium heat, and brown the meatballs well on all sides, about 15 minutes. Place the spaghetti sauce, diced tomatoes, beef broth, red wine, basil, cayenne pepper, bay leaves, and 3 minced garlic cloves in slow cooker, and stir to combine. Put the meatballs into the slow cooker, and stir gently to cover with sauce. Shake the frozen vegetables over the sauce, without stirring, and cook on Low, covered, for 6 to 8 hours, until the meatballs are tender and the vegetables are cooked. About an hour before serving, gently stir the sauce, being careful not to break the meatballs, and remove the bay leaves. Cook for 1 more hour to blend the flavors and thicken the sauce.
Combine ketchup, soy sauce, sugar, strawberry jelly, horseradish, tomato paste, butter, oil, vinegar, salt, black pepper, and paprika together in a saucepan over low heat; cook and stir until marinade is smooth, about 5 minutes. Place pork chops in a bowl; add marinade. Marinate pork chops in the refrigerator for 1 hour. Remove pork chops from marinade, reserving the extra marinade. Light charcoals in the grill and add several bags of fall leaves throughout getting the coals ready for grilling. Place pork chops on the grill when the coals are about halfway ashed over. Baste pork chops with marinade and flip pork chops. Cover grill with lid so smoke from the leaves can permeate the pork chops. Cook until pork is slightly pink in the center, 20 to 30 minutes. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Heat a skillet over medium heat; cook and stir beef until cooked through, 5 to 7 minutes. Add ginger and stir well. Stir soy sauce, sake, mirin, and sugar into beef mixture; bring to a boil and cook for 1 minute more.