HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 400 degrees F (200 degrees C). Heat 1 tablespoon olive oil in a saucepan over medium heat. Add onion and 2 cloves garlic; cook and stir until onion is soft, about 5 minutes. Place beef in a large bowl. Add onion-garlic mixture, parsley, egg, bread crumbs, and 1 large handful of fontina cheese, reserving the rest for topping. Season with salt, pepper, and cayenne. Mix by hand until just combined. Scoop meat mixture into 24 mini muffin cups; meatballs need not be perfectly round. Bake in the preheated oven until no longer pink in the centers, about 12 minutes. Leave oven on. Let meatballs cool briefly while you make the garlic butter. Melt butter in a saucepan over medium heat. Add remaining minced garlic once butter starts to bubble; stir and immediately turn remove from heat. Stir well and set aside. Line a rimmed baking sheet with foil; coat foil with remaining olive oil. Transfer rolls, still attached, to the baking sheet. Cut a hole in the top of each roll, about 2/3 of the way down. Brush garlic butter over the insides and outsides of the rolls. Bake until golden brown, about 8 minutes. Pour about 1 tablespoon tomato sauce into each hole. Stuff meatballs into the holes. Top each roll with a spoonful of tomato sauce and remaining fontina cheese. Sprinkle Parmesan cheese on top. Continue baking until cheese is melted, 12 to 15 minutes. Garnish with more parsley. Let rolls sit for 5 to 10 minutes to firm up; transfer to a serving platter.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Beat butter in a bowl with an electric mixer until creamy. Beat honey, egg, and lavender into the creamed butter until incorporated. Stir flour, 1/2 cup at a time, into butter mixture until blended. Drop spoonfuls of batter onto the prepared baking sheet about 2 inches apart. Bake in the preheated oven until cookies are browned on the bottom, about 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Place a pie crust into a 10-inch pie pan. Stir eggs, artichoke hearts, mozzarella cheese, Parmesan cheese, ham, salami, and black pepper together in a bowl. Pour mixture into prepared pie crust. Top the pie with remaining pie crust and crimp the edges together. Cover the edges of the crust with a liner or pieces of aluminum foil to prevent burning. Slit the top center of crust for ventilation while baking. Bake pie in the preheated oven until crust is brown, about 45 minutes. Cool completely before cutting.
In a large bowl, cream 1 1/3 cups sugar with 1/2 cup butter or margarine, and salt. Blend extract, 2 tablespoons milk, and remaining sugar into mixture. Gradually stir remaining milk into frosting until desired spreading consistency is reached. Melt and stir unsweetened chocolate and 2 tablespoons butter or margarine together in a microwave, or in a double boiler. Double this glaze if desired. Frost cake. Pipe a frosting scallop at the top edge of the cake to keep glaze from dripping down the sides of the cake. Pour the glaze over the top of the cake. Chill until glaze has set.
Preheat an oven to 350 degrees F (175 degrees C). Season the short ribs with salt and pepper, and set aside. Heat an oven-proof Dutch oven, or wide, shallow pot with a lid over medium-high heat. Stir in the olive oil and butter until the butter has melted. Stir in the onion, and cook until the onion begins to soften, about 3 minutes. Add the leek, and continue cooking until the onion and leek are lightly browned. Remove and set aside. Brown the short ribs in the hot Dutch oven until browned on all sides, about 3 minutes per side. Once browned, sprinkle the reserved onions over the ribs, pour in the wine, beef stock, tomatoes, and Bloody Mary mix. Nestle the carrot chunks among the ribs. Bring to a simmer, then cover, and place into the preheated oven. Braise in the oven for 2 hours, then add the mushroom caps, recover, and continue cooking 1 hour more.
Combine mayonnaise, sugar, ranch dressing, vinegar, celery seed, Creole seasoning, black pepper, and salt in a jar; place a lid on the jar and shake until dressing is smooth and creamy. Refrigerate until flavors blend, at least 1 hour.
Rinse rice in several changes of water and transfer to a container. Cover with water and let soak at room temperature, 15 minutes to 1 hour. Drain. Combine 3 cups water with red lentils in a large pot over medium heat. Bring to a simmer, skimming any scum that collects on the surface. Stir in onion, cumin, coriander, salt, black pepper, cayenne, and turmeric. Reduce heat to low and simmer, partially covered, until lentils are tender, about 30 minutes. Stir broccoli, tomatoes, peas, and salt into the pot. Continue cooking, stirring frequently, until lentils are soft, about 30 minutes more. Combine drained rice with remaining 1 1/2 cup water in another pot; bring to a boil. Reduce heat to very low and simmer, covered with a tight-fitting lid, until rice is tender and liquid is absorbed, about 20 minutes. Heat oil in a small skillet over medium heat. Add mushrooms, ginger, and garlic; cook and stir until fragrant, 3 to 5 minutes. Pour over lentils; stir to distribute. Cook lentils until flavors combine, about 5 minutes. Serve lentils with rice.
Combine the raspberries, blueberries, sugar, and water in a small saucepan; bring to a boil and cook at a boil for 5 minutes, scraping the bottom as needed to keep from burning. Reduce heat to low; simmer the mixture until thick, about 10 minutes. Serve warm.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 10 minutes. Meanwhile, place peas in a microwave-safe bowl and cook in the microwave until heated through, 1 to 3 minutes. Set aside. Combine garam masala, salt, turmeric, and cayenne pepper in a bowl and set spice mixture aside. Mix flour and salt together in a bowl. Drizzle in oil and rub in using your fingers. Add about 6 tablespoons ice water and work it into the dough. Add additional ice water as necessary to create a firm dough. Knead for 1 to 2 minutes and put aside to rest for 30 minutes. Meanwhile, drain potatoes. Heat butter and oil in a large frying pan. Add onion and ginger-garlic paste; cook and stir until onions are translucent and beginning to brown, 5 to 10 minutes. Add spice mixture and stir to combine. Add cooked potatoes and stir. Mash using a fork or potato masher to the desired consistency. Add cooked peas and lemon juice; mix filling until well combined. Knead dough and tear off approximately 10 equal-sized pieces. Roll each piece into a ball and roll each ball into a thin circle about 6 inches in diameter. Cut dough circles in half. Add a spoon of filling to each half-circle; use a finger dipped in water to wet the edges of the dough and press edges together using a fork to seal. Heat oil in a large frying pan over medium-high heat. Fry samosas in the hot oil until golden brown, 3 to 5 minutes each.
Preheat oven to 300 degrees F (150 degrees C). Line a rimmed 10x15-inch baking sheet with aluminum foil. Grease with cooking spray. Combine oats, oat bran, and almonds in a large bowl. Pour onto the prepared baking sheet; coat with cooking spray. Bake in the preheated oven, stirring once, until toasted and fragrant, about 20 minutes. Combine honey, apple juice concentrate, and oil in a small saucepan. Cook and stir over low heat until heated through, about 5 minutes. Remove from heat; stir in cinnamon and nutmeg. Stir rice cereal, wheat germ, and apples into the oat mixture. Drizzle honey mixture on top. Stir to coat. Bake in the preheated oven until golden brown, 15 to 20 minutes. Stir in raisins. Place baking sheet on a wire rack to cool. Break granola into pieces.
Pour sugar onto a small plate. Cut a slit in the middle of each lemon wedge, slide around the rim of 2 shot glasses and dip rims into the sugar. Fill a cocktail shaker with ice. Add the hazelnut liqueur and lemon-flavored vodka to the shaker. Cover and shake until chilled; pour into shot glasses. Hang the lemon wedges on the rims.
The bean hole should be 2 1/2 to 3 feet deep, depending on your pot. The hole should be big enough around to have a 6 inch space between the pot and the edge of the hole on all sides. To help hold heat, put some old tire chains or stones in the hole before starting the fire. Start the fire and keep it filled with good dry hardwood. Let it burn for about 3 hours. The hole should be at least 3/4 full of hot coals. After the fire has been going for about an hour, place the beans in a large pot, on the stove with water to cover. Bring to a boil and cook until skins roll back when you blow on them, about 45 minutes. Watch closely, because they will get mushy if left too long. When the hole is ready, cut the salt pork in to 2 inch wide and 1/4 inch thick slices. Place them into the bottom of the bean pot. Peel and cut the onions in half; lay them on top of the pork. Pour the beans and their liquid into the pot, then mix in the molasses, black pepper and dry mustard. Slice butter and place on top. Add enough boiling water to cover the beans by one inch. Cover the top of the pot tightly with aluminum foil so that it goes down over the sides by at least 2 inches. Place lid onto bean pot. Before putting the pot into the hole, remove about 1/3 of the coals using a shovel. Remove and discard any burning pieces of wood. Place the bean pot into the hole, and put the coals from the hole back in around the sides and over the top of the bean pot. Now start filling the hole in with the dirt, packing it down with your feet as you go. You should end up with about 2 feet of dirt covering the pot. Cover the place where the beans are buried with a tarp or piece of metal to keep out rain. Let the beans stew overnight in their bean hole. Carefully dig them out the next day and enjoy!
Combine 1/3 of the sugar and water in a large skillet over medium-high heat; bring to a boil. Add orange slices. Sprinkle some sugar over the exposed side; cook until sugar dissolves into the orange slices, 2 to 3 minutes. Flip and repeat on the second side. Drain water. Flip orange slices and cover with some more sugar; drizzle some maple syrup on top. Cook until sugar dissolves, 1 to 2 minutes. Flip and repeat on the second side. Repeat until orange slices appear candied, scraping any melted sugar off the bottom of the skillet and onto the slices. Transfer to a plate and let cool, about 10 minutes.
Preheat an outdoor grill for low heat and lightly oil the grate. Drizzle olive oil over baguette halves. Add minced garlic and season with salt and pepper. Layer tomato on top; season tomato with salt, pepper, dried parsley, and dried basil. Top tomato with mozzarella cheese. Place baguette halves on foil and grill until cheese starts to melt, 5 to 8 minutes. Garnish with fresh basil and parsley. Cut into slices and serve.
Toss strawberry halves and 2 tablespoons white sugar in a bowl and refrigerate while preparing remaining ingredients. Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 9-inch round baking pans. Mix flour, cocoa powder, baking soda, baking powder, and salt in a bowl. Beat 2 cups white sugar, butter, vegetable oil, eggs, and vanilla extract in a large bowl until creamy. Mix flour mixture into butter mixture until just combined. Stir in milk and coffee until batter is well blended; pour batter into prepared baking pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Beat heavy whipping cream until foamy in a large bowl. Gradually add 1/4 cup confectioners' sugar and remaining 2 tablespoons white sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the cream should form a sharp peak that holds its shape. Spread half the whipped cream over one completely cooled cake. Layer half the strawberries on top and place the second cake on top. Spread the remaining whipped cream over the entire cake and decorate with the remaining strawberries.
Melt butter in a skillet over medium-low heat; saute onion, ham, and green bell pepper until onion and bell pepper are tender, 5 to 10 minutes. Pour eggs into ham-vegetable mixture; cook and stir until eggs are scrambled and cooked through, about 5 minutes. Sprinkle Monterey Jack cheese over egg mixture; cook and stir until cheese is melted, 2 to 3 minutes. Serve egg mixture in tortillas; top with salsa.
Grind cookies into a fine powder using a food processor. Combine cookie powder and cream cheese in a large bowl. Mix by hand until dough comes together. Press dough into an ungreased 9x13-inch baking pan. Combine 1/4 cup water, semisweet chocolate, milk chocolate, and butter in a microwave-safe bowl. Microwave in 15-second intervals, stirring after each interval, until melted, 1 to 2 minutes. Set aside. Whisk 1/4 cup water, egg yolks, and sugar together in a small saucepan over low heat. Cook for 2 minutes. Remove from heat and mix in the melted chocolate. Fill a bowl with ice, set saucepan on top, and stir mixture until cool. Fold in 2 1/2 cups whipped topping. Spread chocolate mixture over the cookie crust. Spread remaining whipped topping over the mousse and refrigerate for at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Stir the minced mushroom stems together with garlic, parsley, cheese, and butter. Stuff the mushroom caps with this mixture, and coat the stuffing-side thickly with bread crumbs. Place the mushroom caps stuffing-side-up onto the prepared baking sheet. Bake in preheated oven until the bread crumbs have turned golden brown, and the stuffing is bubbly, 20 to 30 minutes. Meanwhile, heat the Alfredo sauce in a saucepan over medium heat. Serve the baked mushrooms drizzled with Alfredo sauce.
Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain on a paper towel-lined plate and set aside. Bring a large pot of lightly salted water to a boil over high heat with 2 tablespoons of olive oil. Add the rigatoni pasta, and cook until al dente, 8 to 10 minutes; drain. Meanwhile, melt the butter in a large skillet over medium heat. Add the sirloin strips, and cook until no longer pink, about 6 minutes. Remove the sirloin to a casserole dish, then stir the mushrooms into the hot skillet. Cook and stir for 2 minutes, then season with the mustard, ginger, salt, and pepper, and cook 3 minutes more. Pour in the red wine and Marsala wine, and bring to a simmer over medium-high heat. Add the cream and half of the crumbled feta cheese, reduce heat to medium-low, and simmer 5 minutes, stirring occasionally. The feta helps thicken the cream. The cream sauce is not a gravy, so it will not thicken like gravy. Once ready, pour the mushroom mixture over the sirloin strips, and sprinkle with the remaining feta cheese. Bake in the preheated oven for 10 minutes until hot and bubbly. Crumble the bacon overtop, and serve over the rigatoni pasta.
Soak the beans in the water overnight. The next morning, take the hull off beans. Place beans in a saucepan and add water to cover. Do not add seasoning. Bring to a boil, reduce heat, cover, and cook until beans are very tender, about 1 hour. Drain; when they have cooled slightly, mash beans. Preheat oven to 350 degrees F (175 degrees C). Combine sugar, flour, butter, vanilla, eggs, and salt. Mix well. Stir in mashed beans; add cloves, nutmeg, cinnamon, and cream. Pour into a pie shell. Bake until a knife inserted near the center of the pie comes out clean, 30 to 45 minutes. Allow to cool completely before serving. Store pie in refrigerator.
Heat oil in a large saucepan over medium heat. Cook onion and red bell pepper until softened, about 5 minutes. Add zucchini; cook until softened, about 5 minutes more. Stir in garlic until combined. Add tomato puree, mustard, oregano, basil, and bay leaf. Bring to a simmer. Cook vegetable mixture until flavors blend, 10 to 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13-inch baking pan. Whisk flour and 2 tablespoons milk together in a bowl until no lumps remain. Mix in 3/4 cup milk and 3/4 cup plus 2 tablespoons vegetable stock. Pour this sauce base into a saucepan over medium-high heat. Add margarine; cook, whisking constantly, until simmering. Reduce heat to low. Add 1/2 cup vegan cheese; stir well. Season with parsley and black pepper. Cook until cheese is fully melted, about 5 minutes. Cover the bottom of the baking pan with lasagna noodles. Add a layer of vegetable mixture; top with a thin layer of the cheese sauce. Repeat layering with the remaining noodles, vegetables, and cheese sauce, finishing with a thick blanket of sauce. Sprinkle the remaining 1/2 cup vegan cheese on top. Bake in the preheated oven until top is bubbly and browned, about 30 minutes. Let rest before serving until firm, 15 to 20 minutes.
Combine salt, garlic powder, onion powder, cumin, oregano, crushed red pepper, peppercorns, bay leaf, and lime/orange zest and juices in a bowl. Place sliced onions and garlic cloves in the bottom of slow cooker. Top with pork shoulder and pour juice and spice mixture over the meat. Set slow cooker on low for 6 to 8 hours. When done, remove pork from cooker and let cool slightly. Then shred cooked pork into thick chunks using 2 forks. Pour remaining juices over pork to keep warm. Preheat a panini press according to manufacturer's instructions. Spread Dijon mustard on both sides of each hamburger bun. Then layer from bottom to top with pickles, red onions, 1/2 cup pulled pork per sandwich, sliced ham and Swiss cheese. Brush outsides of buns with olive oil and place in panini press until cheese is melted.
Place lettuce, red onion, and strawberries in a large bowl. Place creamy salad dressing, sugar, milk, vinegar, and poppy seeds in a jar with a tight-fitting lid; cover jar and shake until smooth. Pour dressing over salad; toss to combine.
Melt butter in a small saucepan over medium-low heat; stir maple syrup, curry powder, and ground mustard into butter until smooth. Pour 1/4 cup ginger ale into butter mixture. Reduce heat to low and simmer for 2 minutes. Place pork tenderloin into a slow cooker and spread carrots over pork; pour remaining ginger ale over meat and carrots. Pour the butter syrup over the top. Cover and cook on Low for 8 hours. Season with salt and black pepper.
Prepare pasta according to package directions. Heat large skillet over medium-high heat; cook shrimp, oil and garlic, stirring frequently, until shrimp turn pink. Remove from heat. Toss pasta with pesto. Add sun-dried tomatoes and basil; toss well. Top with shrimp and cheese.
Crumble the compressed yeast into a small bowl, and mix in 2 teaspoons of sugar. Set aside. In a small saucepan, heat milk until a skin forms on the top. Remove from heat, and set aside to cool slightly. Place 1 cup of butter and remaining 1/2 cup of sugar into a large bowl. Pour the hot milk over them, and stir until butter is melted. Let the mixture cool to just above body temperature. Beat in the eggs, one at a time mixing well after each one, then stir in the yeast mixture. Add 3 cups of flour, and mix until well blended. Gradually mix in the remaining flour, mixing as well as you can. The dough will be sticky. Cover the bowl with a towel, and let rise in a warm place until doubled in size, about 1 hour. After the dough has risen, punch down, cover, and refrigerate overnight. Divide the dough into four pieces. Use one piece at a time, leaving the rest in the refrigerator. On a lightly floured surface, roll the piece of dough out into a 12 inch circle. Spread about 2 tablespoons of butter over the surface. Cut into 8 wedges, as you would a pizza. Roll each wedge starting at the wide end, and ending at the point. Place onto a lightly greased cookie sheet, and bend the ends so that they are crescent shaped. Cover with a towel, and let rise in a warm place until doubled. This will take about 2 hours because the dough is cold. Preheat the oven to 375 degrees F (190 degrees C). Bake for 15 minutes in the preheated oven, or until golden.
Preheat grill for medium heat and lightly oil the grate. Whisk Catalina salad dressing, melted butter, lemon juice, Worcestershire sauce, brown sugar, garlic powder, onion powder, and dill together in a bowl. Brush over the salmon fillets. Cook salmon on the preheated grill, basting regularly with the sauce, until the flesh flakes easily with a fork, about 15 minutes.
Preheat oven to 425 degrees F (220 degrees C). Line the bottom of a deep-dish pie plate with 1 pie crust. Combine apples, brown sugar, molasses, corn syrup, cornstarch, rum extract, vanilla extract, cinnamon, and nutmeg in a bowl. Mix well and pour over the crust. Cover with top crust. Cut slits into the dough and crimp the edges. Wrap bottom and sides of the pie plate in aluminum foil. Bake in the preheated oven until crust is golden brown, 50 minutes to 1 hour. Cool for 15 to 20 minutes and serve with caramel syrup drizzled on top.
Place the roast, onion, bay leaves, black pepper, garlic powder, and vinegar in slow cooker; cover ingredients completely with water. Cover and cook on High setting until meat is very tender and falling apart, about 4 hours. Remove meat from slow cooker and discard liquids. Return meat to slow cooker; shred with fork and knife. Stir tomato sauce, chili powder, and salt into the shredded meat. Cover the cooker, and cook meat and sauce on High for an additional 2 hours.
Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate. Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture. Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese. Let stand until the cheese is melted.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 20 to 25 minutes. Drain and transfer to a large bowl. Preheat oven to 350 degrees F (175 degrees C). Mash potatoes with 1/4 cup butter until butter is melted. Beat sour cream and cream cheese into potato mixture until smooth; mix in 2 cups Cheddar-Monterey Jack cheese. Spread potato mixture into a 9x13-inch baking dish; sprinkle with remaining 1 cup Cheddar-Monterey Jack cheese, 2 tablespoons butter pieces, and bacon bits. Bake in the preheated oven until bubbling, cheese is melted, and edges are crisp, 20 to 25 minutes.
In a large skillet over medium heat, cook mushrooms and bell pepper in 2 tablespoons butter until tender. Remove from heat and set aside. 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. Steam broccoli in colander over pasta water, or in steamer, until bright green, 5 to 10 minutes. Toss cooked pasta with 1/4 cup butter, Parmesan, oregano, parsley, garlic powder and black pepper. Cover and set aside to keep warm. In a medium saucepan over medium heat, melt 1/2 cup butter. Dump in flour all at once and whisk until smooth. Whisk in cream and chicken broth a little at a time and cook until mixture thickens. Stir in clams and reserved broccoli, mushrooms and bell pepper. Heat through and toss with pasta. Serve at once.
In a medium bowl, blend the braunschweiger liverwurst, ham spread, dry mustard, pepper, thyme, hot sauce and beer. In small bowl, soften the gelatin in the water. Bring the beef broth to a boil in a small saucepan. Mix in the gelatin, allowing it to dissolve. Remove from heat and cool 5 minutes. Blend the gelatinized beef broth with the braunschweiger liverwurst mixture. Transfer the mixture to a 4 cup mold and chill a minimum of 2 hours. Transfer the chilled mixture to a platter, and sprinkle with parsley before serving.
Combine chicken broth, hominy, turkey meat, tomatillo sauce, onion, carrot, olive oil, and garlic in a slow cooker. Stir and cook on Low until flavors combine, about 6 hours.