HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a skillet over medium heat; stir in green onions. Cook and stir until wilted, 3 to 5 minutes. Increase heat to medium-high. Pour in milk; cook until milk starts to bubble. Reduce heat and simmer until mixture thickens, 7 to 10 minutes. Add beans, salt, and pepper. Simmer until sauce thickens to a stew-like consistency, about 10 minutes. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain and return to pot. Stir in the sauce and serve.
Combine tomatoes, bell pepper, onion, balsamic vinegar, 1/4 cup olive oil, basil, and garlic; let tomato mixture rest for 15 to 30 minutes. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange French bread slices on a large baking sheet; drizzle with 1/4 cup olive oil. Toast bread in preheated oven until lightly browned, about 1 minute on each side. Top bread slices with tomato mixture using a slotted spoon, allowing excess liquid to drain. Return bread to baking sheet and sprinkle with mozzarella cheese. Broil in preheated oven until cheese melts, about 3 minutes. Serve immediately.
Bring water and quinoa to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until quinoa is tender, 15 to 20 minutes. Combine carrot, broccoli, and onion in the bowl of a food processor and chop. Heat sesame oil in a large skillet over medium heat and add garlic. Stir until fragrant, about 1 minute. Add chopped vegetable mixture from food processor. Cook and stir until onions are translucent, 3 to 5 minutes. Add kale; cook until wilted, about 1 minute. Add soy sauce and water; cook for 5 minutes more. Add chicken and 1/4 cup cooked quinoa to the skillet with the vegetable mixture. Cook and stir until heated through, 2 to 3 minutes. Transfer stir-fry to a plate. Spray the skillet with cooking spray and cook eggs to preference, 3 to 5 minutes. Place cooked eggs on top of stir-fry in the plate. Garnish with chile-garlic sauce, cilantro, and sesame seeds.
Spread the refried beans on a large flat platter. Wisk together the sour cream, creamy salad dressing and taco seasoning mix. Spread on top of beans and follow with a layer of cheese, lettuce, and a mixed layer of the tomato, green onions and olives. Lightly dot the top with salsa and insert chips, standing up, around the edge of the dish. Use the chips to scoop into the dish and serve extra chips on the side.
Preheat oven to 325 degrees F (165 degrees C). Melt the butter or margarine in a large skillet over medium heat. Add the garlic, bay leaves, onion and green bell pepper and saute for about 5 minutes. Add the meat and saute until slightly browned on all sides. Transfer mixture to a 2 quart casserole dish and pour the tomatoes over the mixture. Cover and bake at 325 degrees F (165 degrees C) for about 2 hours. (Note: Also can be done in a slow cooker on low setting for 6 to 8 hours.)
Soak salted cod in cold water overnight or for a few hours. Drain water, repeat. Heat a large pot of water until boiling. Cook cod for 5 minutes; drain and cool, leaving cod in large pieces. Set aside. Preheat oven to 375 degrees F (190 degrees C). In an 8x11 casserole dish, layer half the potato slices, all of the cod, and all of the onions. Top with remaining potato slices. In a small bowl, mix together olive oil, garlic, parsley, pepper flakes, paprika, and tomato sauce. Pour evenly over casserole. Bake in preheated oven for 45 minutes, or until potatoes are tender.
In a large mixer bowl beat the butter or margarine and peanut butter with an electric mixer on medium speed for about 30 seconds. Add 1/2 cup of the white sugar and the brown sugar and beat until fluffy. Add the egg, milk and vanilla and beat well. In a medium mixing bowl stir together the flour baking powder, salt and baking soda. With the mixer on low speed gradually add the flour mixture to the peanut butter mixture. Beat until well combined. Cover and chill dough for 1 hour. Preheat oven to 375 degrees F (205 degrees C). Shape dough into 1 inch balls. Roll balls in additional sugar. Place about 2 inches apart on ungreased cookie sheets. Bake at 375 degrees F (205 degrees C) for 10 to 12 minutes or until the edges are firm. Immediately press a chocolate kiss atop each cookie. Transfer cookies to a cooling rack and let cool.
Preheat oven to 350 degrees F. Mix cream cheese, 1/2 cup of the shredded cheese, sour cream and Gravy Mix in medium bowl until well blended. Stir in beef jerky. Spoon into glass pie plate sprayed with no stick cooking spray. Top with remaining 1/2 cup cheese. Bake 15 minutes or until heated through. Serve with crusty bread or crackers.
Combine banana, raspberries, and orange juice in a blender; puree until smooth. Pour into a breakfast bowl; top with flax seeds, chopped almonds, and extra raspberries.
Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper. In a large bowl, cream together the shortening and white sugar until smooth. Beat in eggs one at a time, and stir in vanilla. Combine the flour, baking powder, and baking soda; stir into the creamed mixture alternately with the buttermilk until a soft dough forms. Drop by teaspoonfuls onto prepared cookie sheets. Bake for 10 minutes in preheated oven, or until light brown. Cool on wire racks. In a medium bowl, blend together melted butter and confectioners' sugar until smooth. Gradually stir in milk until frosting reaches the desired consistency. Mix in food coloring, if desired. Spread onto cooled cookies, and place frosted cookies on waxed paper or cooling racks until frosting is set.
Beat butter, sugar, dry pudding mix and egg in large bowl with mixer until well blended. Mix remaining ingredients. Gradually add to butter mixture, beating well after each addition. Refrigerate 1 hour or until firm. Heat oven to 350 degrees F. Roll out dough on lightly floured surface to 1/4-inch thickness; cut into gingerbread shapes with 4-inch cookie cutter, re-rolling trimmings. Place, 2 inches apart, on baking sheets sprayed with cooking spray. Use straw to make hole near top of each cutout. Bake 10 to 12 min. or until edges are lightly browned. Cool on baking sheets 3 min. Remove to wire racks; cool completely. Decorate as desired. Insert ribbon through holes to hang cookies on tree.
Heat olive oil in a skillet over medium heat; cook and stir garlic until fragrant, about 1 minute. Add chicken and cook until browned, about 4 minutes per side. Pour broth over chicken and cover skillet; lower heat to low and simmer until chicken is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer chicken to a plate, reserving broth mixture in the skillet. Pour lemon juice into broth mixture and simmer until liquid is reduced by 1/3, 2 to 3 minutes. Return chicken to the skillet and cook until heated through, 2 to 3 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Place the pie crusts in 3 pie pans, and set aside. Beat together the eggs, sugar, melted butter, flour, and vanilla extract in a bowl until smooth, and stir in 1 cup of cream. Pour the mixture in equal amounts into the pie crusts. Bake in the preheated oven until the filling has set, about 35 minutes. Let the pies cool, and trim off the excess pie crust down to the top of the filling. Place the brown sugar, 1 cup of cream, and 1/2 cup of sugar in a heavy saucepan over medium-low heat, bring to a boil, and cook, stirring constantly to prevent burning, until a candy thermometer reads 140 degrees F/60 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 the heat, and beat the mixture with a wooden spoon until thickened and cool. Stir in the butter and vanilla extract, and continue beating until the butter is incorporated, about 5 minutes. The icing should be thin and smooth, like a glaze. Spread a thin layer of the caramel glaze on top of each pie, and firmly stack the pies together. Glaze the edges of the stacked pie.
Steam broccoli and cauliflower florets until tender. Place broccoli and cauliflower in a large bowl, toss with butter and salt. Bring a large pot of salted water to a boil. Stir in the macaroni and return the water to a boil. Let cook until the noodles are al dente, drain well. In a large mixing bowl, mix the Italian dressing with the hot macaroni. Next, mix in the carrots, cucumbers, tomatoes, broccoli, and cauliflower. Cover the bowl and refrigerate for 30 minutes. After the pasta and vegetables have been chilling for 30 minutes, stir in the cheese. Return the bowl to the refrigerator for another 30 to 45 minutes before serving.
Heat 2 tablespoons olive oil in a skillet over medium-high heat. Cook and stir diced onion with 1 teaspoon salt until onion is slightly translucent, about 5 minutes. Add eggplant, reduce heat to medium, and cook and stir until eggplant is opaque and softened, 3 to 5 minutes more.
 Watch Now Stir garlic, 1 teaspoon black pepper, cumin, cinnamon, and oregano into eggplant mixture; cook and stir until fragrant, about 1 minute. Add tomato paste; cook and stir until heated through, about 2 minutes. Transfer mixture to a plate and cool completely. Cover plate with plastic wrap and refrigerate until chilled, at least 15 minutes.
 Watch Now Whisk 1 1/2 tablespoons olive oil and flour together in a saucepan over medium-high heat until golden and bubbling, 2 to 3 minutes. Pour milk into butter-flour mixture, whisking constantly as it simmers and forms a smooth, thick sauce, 3 to 5 minutes. Season with nutmeg, a pinch black pepper, and a pinch cayenne pepper. Remove from heat and stir Parmesan cheese into milk mixture until melted.
 Watch Now Combine lamb, chilled eggplant mixture, and a pinch of salt together in a bowl. Form into four patties and place on a plate. Cover the plate with plastic wrap and refrigerate until just before cooking.
 Watch Now Place tomato slices in a shallow bowl. Season tomatoes with chopped mint, a pinch of salt, and a pinch of black pepper. Pour rice vinegar over the top and toss to coat.
 Watch Now Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Cook burgers until slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C) for medium.
 Watch Now Spread desired amount of cheese sauce onto both sides of each hamburger bun. Place burger on bottom bun, place 2 tomato slices atop the burger, and place top half of the bun over the tomatoes.
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In a medium bowl mix together the flour, baking powder, and salt. In a separate bowl cream together the shortening and sugar. Stir in beaten egg, and milk. Add flour mixture alternately with liquid mixture. Fill greased muffin tins two-thirds of the way full. Bake in a preheated 375 degree F(190 degrees C) oven for 30 minutes.
Place the bacon in a large pot over medium-high heat, and cook until crisp. Drain and crumble, reserving about 2 tablespoons drippings in the pot. Mix potatoes and onion into the pot with the crumbled bacon and reserved drippings. Cook and stir 5 minutes. Pour in the water, and stir in corn. Season with salt and pepper. Bring to a boil, reduce heat to low, and cover pot. Simmer 20 minutes, stirring frequently, until potatoes are tender. Warm the half-and-half in a small saucepan until it bubbles. Remove from heat before it boils, and mix into the chowder just before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans. Beat vegetable oil and sugar together in a bowl until creamy and smooth; stir in eggs. Mash bananas and lemon juice together in a separate bowl; mix into oil mixture until just incorporated. Sift flour, baking powder, and salt together in a third bowl; slowly mix into wet mixture using an electric mixer on low until just incorporated. Fold in walnuts. Pour batter into the two prepared loaf pans. Bake in the preheated oven until a knife inserted in the center of the loaf comes out clean, about 1 hour 15 minutes.
Cut each breast into 1 inch pieces. Sprinkle chicken with a 1/4 teaspoon each of salt, pepper, and paprika. Heat oil in a large skillet over medium heat. Add chicken, and cook until golden. Remove chicken, and set aside. Add green pepper, onions, and garlic to oil in skillet. Cook for 5 minutes. Add rice; cook and stir until rice is opaque, 1 to 2 minutes. Stir in broth, white wine, saffron, and tomatoes. Stir in remaining salt, pepper, and paprika. Return to a boil. Cover, and simmer for 20 minutes. Return chicken to the skillet, and cook to reheat. Stir in parsley.
In large bowl, cream together the shortening, sugar, egg, milk, and vanilla. Stir until well blended. In a separate bowl, mix the flour, baking powder and salt. Add to egg mixture and mix well. Cover and chill for 4 hours. Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets. Roll out dough on a floured surface to a 1/4 inch thickness. Cut out cookies with round cookie cutter and place 1 inch apart on cookie sheets. Bake 18 to 20 minutes until lightly colored. Cool on wire racks.
Mix black beans, corn, red onion, salsa, olive oil, cilantro, garlic, lemon juice, vinegar, cumin, salt, and black pepper in a large bowl. Cover and refrigerate at least 1 hour to 2 days. Serve chilled.
Preheat oven to 375 degrees F (190 degrees C). Press the pie crust pastry evenly into the bottom of a 9-inch pie plate. Mix the syrup, cream, bread crumbs, lemon zest, and lemon juice together in a bowl; pour into the pie crust. Bake in the preheated oven until the filling is set, 35 to 40 minutes. Allow to cool slightly before serving.
In a mixing glass, combine the coffee flavored liqueur, vodka and cream or milk. Pour over ice in a highball glass.
Place ham hock, linguica, onion, and water into a Dutch oven over high heat. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 1 hour. Remove meat from ham hock, chop, and return to soup. Stir in potatoes, celery, carrots, stewed tomatoes, tomato sauce, and garlic. Cover, and continue simmering for 1 1/2 hours, stirring occasionally. Stir in cabbage and kidney beans, cook until the cabbage has softened, about 10 minutes.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9-inch springform pan. Combine the cookie crumbs and 3 tablespoons sugar in a bowl. Drizzle the melted butter into the mixture while stirring until evenly moistened. Press the mixture into the bottom of the prepared pan. Bake in preheated oven until set, about 10 minutes; set aside to cool. Reduce oven temperature to 300 degrees F (150 degrees C). Combine the cream cheese, flour, and salt in a large bowl. Beat with an electric hand mixer on lowest speed until smooth and fluffy. Add the 1 3/4 cup sugar, sour cream, and 1 1/2 teaspoon vanilla and beat until incorporated. Stir in the eggs one at a time, stopping and scraping down the sides of the bowl between each one. Divide the mixture evenly into two separate bowls. In one bowl, stir in 1 teaspoon vanilla. In the other bowl, add the peppermint extract and the red food coloring and mix until you get a reddish-pink color. Add more coloring as needed. Alternate layers of 1 cup each of the white and pink onto the cooled crust until all the filling is used. Bake in the preheated oven until the filling is mostly set. The center will jiggle slightly when the pan is shaken and the edges will be slightly puffed, 60 to 70 minutes. Sprinkle the crushed candies evenly over the cheesecake and gently press into the top. Allow to cool on a rack to room temperature. Cover loosely and refrigerate overnight before serving.
Preheat an oven to 350 degrees F (175 degrees C). Place the biscuits 1 to 2 inches apart on an ungreased baking sheet. Bake in the preheated oven until the biscuits are golden brown, 13 to 17 minutes. Remove biscuits to cool, and set aside. Cut meat from the rotisserie chicken into bite-size pieces, and set aside. Heat the olive oil in a skillet over medium heat. Stir in the onion, carrots, mushrooms, salt, and black pepper. Cook and stir until the onion has softened, the carrots are tender, and the mushrooms have released their liquid, about 7 minutes. Stir in the red bell pepper and cook for 2 more minutes. Remove from heat and set aside. Melt the butter in a saucepan over medium heat. Whisk in the flour to form a thick paste. Continue cooking, whisking constantly, until the flour has lost its raw smell, about 5 minutes. Whisk in the white wine, increase the heat to medium-high, and simmer for 1 minute. Whisk in the chicken broth and whipping cream and bring the sauce to a boil. Reduce the heat, stir in the shredded chicken, and simmer for 7 minutes. Pour the chicken mixture into the skillet containing the vegetables and adjust the heat to medium. Add the asparagus and cook until the asparagus pieces are tender, about 4 minutes. Stir in the peas and tarragon and mix well. Place a split biscuit on each plate and pour the chicken mixture over the biscuits.
Heat a large skillet over medium heat. Cook and stir eggs until no longer moist, about 3 minutes. Pour chili into the skillet; stir. Continue cooking until the chili is hot, about 5 minutes.
Strain cottage cheese in a sieve fitted over a bowl, pressing down occasionally, until cottage cheese has dried out, about 1 hour. Beat eggs in a medium bowl; add cottage cheese, flour, melted butter, and salt. Mix until just blended. Heat butter in a frying pan over medium-high heat; drop large spoonfuls of batter into the melted butter. Sprinkle blueberries into batter. Cook until lightly browned, 2 to 3 minutes per side.
Melt 3 tablespoons butter in a medium saucepan over medium heat. Stir in the almonds, onion, and uncooked wild rice. Saute 5 to 10 minutes. Mix in the water, chicken bouillon cube, and 1/2 teaspoon salt. Bring to a boil. Reduce heat, cover, and cook 45 minutes until rice is tender and easily fluffed with a fork. Preheat oven to 400 degrees F (200 degrees C). Season the Cornish game hens inside and out with salt, and stuff with the rice mixture. Place the hens breast side up on a rack in a baking pan. Brush with 1/4 cup melted butter. Cover the baking pan, and cook the hens 30 minutes in the preheated oven. Uncover, and continue cooking 1 hour, or until the hens are no longer pink and the juices run clear.
Pour the whiskey, triple sec, sweet and sour mix, and cola into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled glass over ice to serve.
Combine seasoned salt, garlic salt, black pepper, cayenne pepper, and oregano to make the fajita seasoning. Sprinkle two teaspoons of the seasoning over the sliced venison. Mix well, cover, and refrigerate for 30 minutes. Heat 2 tablespoons of oil in a heavy frying pan. Cook bell peppers and onion until starting to soften, then remove. Pour in remaining oil, then cook venison until browned. Return pepper mixture to the pan, season with remaining fajita seasoning, and reheat. Served with the warmed tortillas.
Crumble beef and garlic into a 2-quart microwave-safe bowl. Heat in microwave on high until beef is no longer pink, about 6 minutes. Stir and drain beef. Add spaghetti sauce and water. Combine cottage cheese, eggs, and black pepper in another bowl. Spread about 1/2 cup meat mixture in the bottom of a 9x13-inch baking dish. Arrange half the lasagna noodles over sauce and spread with cottage cheese mixture. Top cottage cheese mixture with half the spinach, half the meat sauce, and half the mozzarella cheese; repeat each layer. Cover baking dish with heavy-duty plastic wrap and heat in microwave on high for 8 minutes. Continue to heat in microwave on medium until noodles are tender and cheese is melted, 30 to 32 minutes, turning dish occasionally. Sprinkle with Parmesan cheese and allow lasagna to rest for 15 minutes before slicing and serving.
In a blender, combine soy milk, orange juice, wheat germ and frozen berries. Blend until smooth. Pour into glasses and serve.
In a medium saucepan over medium heat, bring beer to a boil. Lower heat. Slowly stir in Monterey Jack cheese and flour. Cook and stir until cheese is melted but not bubbly. Mix spinach, cilantro, salt and pepper into the beer mixture. Serve warm.
Stir water, lemon juice, and sugar together in a glass until sugar is completely dissolved; add chia seeds. Let stand until a gel forms around the chia seeds, about 10 minutes; stir.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan. Mix flour, baking powder, and salt together and set aside. Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in coconut extract. Pour in the flour mixture alternately with the buttermilk, mixing until just incorporated. Fold in coconut, mixing just enough to evenly combine. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean.
Heat 2 tablespoons vegetable oil in a very large pot over medium-high heat. Put 4 popcorn kernels into the oil and cover until popped; add remaining kernels to the saucepan in an even layer. Cover and remove from heat, about 30 seconds. Return to heat and gently shake pan back and forth over the burner until popping slows to several seconds between pops, 1 to 2 minutes. Divide popcorn among large bowls and set aside. Combine brown sugar, corn syrup, coconut oil, and salt in a sturdy pot over medium-high heat. Cook, stirring occasionally, until the mixture reads 270 degrees F (132 degrees C) on a candy thermometer. Add condensed milk, mix well, and heat back up to 270 degrees F (132 degrees C). Remove from heat and let cool for 1 minute. Mix in vanilla extract. Pour hot caramel over popcorn. Mix well until coated.
In a medium bowl beat eggs and sugar until light. Stir in the oil, vanilla, melted chocolate. Sift together the flour, baking powder and salt; stir into the chocolate mixture. Finally, stir in the chocolate chips. Refrigerate dough until firm. This will take anywhere from an hour in the freezer or overnight in the refrigerator. Preheat oven to 350 degrees F (175 degrees C). Shape dough into 1 inch balls. Roll them in confectioners' sugar until heavily coated. Place 2 inches apart on cookie sheets and bake for 11 to 13 minutes in the preheated oven. Cookies should be firm to touch.
In a large pot, cook beef over medium heat until brown. Stir in onion and cook until onion is translucent. Stir in tomato sauce, water, ranch-style beans, kidney beans, chiles, chili powder, garlic powder, cumin and Cajun seasoning. Bring to a boil, then reduce heat and simmer 20 minutes.
Place potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain. Combine milk and vanilla bean in a saucepan over medium-heat. When the milk begins to bubble, remove and discard the vanilla bean. Add chocolate chips to milk; whisk continuously until chocolate is melted. Mash potatoes in a large bowl. Add milk-chocolate mixture to potatoes and stir until combined. Add cheese and mash together with potatoes; season with salt.
Heat the butter in a skillet over medium heat. Stir in the onion, and cook until soft and translucent. In a small saucepan, combine the rice, onions, and broth. Bring to a boil over high heat. Reduce heat to low, cover, and simmer 30 minutes. Remove from heat, let cool for several minutes, then fluff with a fork.