HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F (200 degrees C). Spread neck bones and onions out in the bottom of a roasting pan. Roast in the preheated oven until bones are browned and caramelized, 45 minutes. Combine beef and onions, tomato sauce, and water in a large pot; bring to a simmer, reduce heat to low, and simmer, skimming fat and adding water as needed, until meat is falling off the bones, about 6 hours. Stir parsley, oregano, red pepper flakes, salt, and ground black pepper into tomato sauce mixture; simmer until flavors combine, 10 to 15 minutes. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Stir penne and 1/2 of the sauce together in a bowl with some of the Parmesan cheese. Spoon into bowls and top with remaining sauce and Parmesan cheese.
Heat olive oil and garlic in a large skillet over medium-high heat for 1 to 2 minutes; do not allow garlic to color. Add leek and broth; bring to a simmer, 1 to 2 minutes. Add lemon juice, 1 tablespoon cilantro, cumin, turmeric, salt, and pepper. Simmer until flavors combine, about 1 minute. Add flounder fillets to the skillet. Spoon some of the liquid over the fillets, cover, and remove from heat. Let stand until flounder is opaque throughout, 4 to 5 minutes. Uncover and garnish with remaining cilantro.
Fry the bacon in a large deep skillet over medium-high heat until evenly browned and crisp. Remove from the pan, and add the potatoes and onions to the bacon drippings. Season with garlic pepper. Reduce the heat to medium, and cook the potatoes for about 20 minutes, stirring occasionally, until tender and browned. Crumble bacon over the top before serving.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the milk, rice, soup and seasoned salt if desired. Mix well. Pour mixture into a lightly greased 9x13 inch baking dish. Add the chicken pieces. Cover dish tightly with aluminum foil and bake in the preheated oven for approximately 90 minutes or until rice is done, stirring every 30 minutes. Uncover the dish and bake for another 15 minutes to allow the rice to brown.
Preheat the oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add the noodles, and cook until tender, about 7 minutes. Drain, and return to the pot. Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until evenly browned. Drain off grease. Stir in the tomato sauce, corn and olives. Season with chili powder. Stir the beef mixture in with the noodles. Pour into a 9x13 inch baking dish. Top with Cheddar cheese. Bake for 20 minutes in the preheated oven, until the cheese is melted.
Cook pasta in a large pot of boiling salted water until al dente. In large serving bowl, combine roasted red peppers, tuna, parsley, olive oil, capers, garlic, and salt and pepper. Drain pasta. Toss immediately with tuna mixture.
Preheat oven to 325 degrees F (165 degrees C). Clean turkey (discard giblets and organs), and place in a roasting pan with a lid. In a small bowl, combine olive oil, garlic powder, dried basil, ground sage, salt, and black pepper. Using a basting brush, apply the mixture to the outside of the uncooked turkey. Pour water into the bottom of the roasting pan, and cover. Bake for 3 to 3 1/2 hours, or until the internal temperature of the thickest part of the thigh measures 180 degrees F (82 degrees C). Remove bird from oven, and allow to stand for about 30 minutes before carving.
In a large pitcher, pour the boiling water over the tea bags. Steep 5 minutes; remove the tea bags and discard. Stir in the lemon juice and Sweet'N Low until the Sweet'N Low dissolves. Mix in the cold water and orange juice. Refrigerate until well chilled. Pour over ice in tall glasses.
Blend almond milk, spinach, mango, banana, ice cubes, chia seeds, honey, and turmeric in a blender until smooth, about 30 seconds.
Heat a large skillet over medium-high heat. Cook and stir beef, onion, bell pepper, and Worcestershire sauce in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add tomatoes, corn, salsa, and taco seasoning. Cover and simmer while preparing macaroni. 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. Stir macaroni into beef mixture.
Whisk together mayonnaise, sugar, milk, lemon juice, vinegar, and salt and pepper in a large bowl. Toss the cabbage, carrots, and onion into the dressing; mix well. Refrigerate for at least 3 hours or up to overnight before serving.
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until tender yet firm to the bite, about 7 minutes. Drain and reserve 1/2 cup cooking liquid. Transfer pasta to a serving bowl. Melt butter in a saucepan over medium heat; add onion and cook until translucent, about 3 minutes. Stir potato starch into onion mixture until dissolved, about 1 minute. Slowly pour evaporated milk into onion mixture and stir constantly. Bring sauce to a simmer and remove saucepan from heat. Stir Cheddar cheese, mascarpone cheese, and hot sauce into sauce until smooth, adding the reserved pasta cooking liquid if needed to thin the sauce. The cheese sauce should be the consistency of gravy. Mix cheese sauce into pasta and serve while warm and gooey.
Beat cream in a large bowl until stiff peaks appear. Lift your beater or whisk straight up: cream should form a sharp peaks. Whisk in sweetened condensed milk, applesauce, caramel sauce, butter, vanilla extract, and salt until well combined. Pour cream mixture into a large container and cover. Freeze until solid, about 6 hours.
Heat olive oil and curry paste in a large pot over medium heat; cook and stir onion, carrot, celery, red bell pepper, and red pepper flakes until onion is softened and translucent, 5 to 10 minutes. Break the bouillon cubes into onion mixture; add lentils and stir. Pour enough water into the pot, so the water line is 1 inch above the lentil and onion mixture; bring to a boil, reduce heat to low, and simmer until lentils are fully cooked, about 40 minutes. Stir spaghetti sauce into the soup and simmer 5 minutes. Stir cilantro and black pepper into soup right before serving.
Cook and stir ground beef in a large skillet over medium-high heat until the beef is crumbly and completely browned, 7 to 10 minutes. Stir water, tomato sauce, tomato paste, green chilies, instant rice, sugar, chili powder, garlic, oregano, cumin, and salt together with the cooked ground beef. Reduce heat to low, place a cover on the skillet, and cook mixture at a simmer until the flavors have blended and the beef is very tender, about 40 minutes.
Heat the vegetable oil in a large Dutch oven over high heat. Season the pork shoulder with salt, then arrange the pork in the Dutch oven. Cook until browned on all sides, about 10 minutes. Add the onion, garlic, lime juice, chili powder, oregano, and cumin. Pour in the chicken broth, and bring to a boil. Reduce heat to medium-low, cover, and continue to simmer until pork is very tender, about 2 1/2 hours. Preheat the oven to 400 degrees F (200 degrees C). Transfer the pork shoulder to a large baking sheet, reserving the cooking liquid. Drizzle with a small amount of the reserved cooking liquid and lightly season with salt. Bake the pork in the preheated oven until browned, about 30 minutes. Drizzle more of the cooking liquid on the meat every 10 minutes, and use two forks to shred the meat as it browns.
Preheat oven to 350 degrees F (175 degrees C). Mix ground venison, onion, stuffing mix, eggs, Worcestershire sauce, ketchup, vegetable juice cocktail, and yellow mustard in a large bowl with your hands until thoroughly combined. Place half the venison mixture into a 9x11-inch casserole dish; pat the meat mixture into an even layer. Spread morel mushrooms over meat; top with Cheddar cheese slices. Spread remaining half of venison mixture over cheese slices; pat down to form an even layer and press the edges together to seal in the mushrooms and cheese. Arrange bacon slices over the meatloaf; spread barbeque sauce evenly over the loaf. Sprinkle with Parmesan cheese. Bake in the preheated oven until the meatloaf is browned and an instant-read meat thermometer inserted into the thickest part of the loaf reads 160 degrees F (70 degrees C), about 1 hour and 15 minutes. Drain excess grease and allow loaf to stand for 5 minutes before serving.
Cut each watermelon in half lengthwise. Hollow out the insides using a melon baller, reserving rind for later use. Drain pineapple, and discard juice. Cut apples in half, remove cores, and cut into bite size pieces. Peel banana, and slice in to bite size pieces. Rinse grapes under cold running water, and pat dry. In a bowl, toss together the watermelon balls, pineapple, apple, banana chunks, and grapes. Divide fruit salad among the 4 reserved watermelon "bowls," and serve.
Prepare a large skillet with cooking spray and heat over medium heat. Divide ground chuck into 4 equal portions; form into patties. Fry patties in skillet until beginning to firm and are hot and slightly pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Remove patties to a plate, retaining drippings in the skillet. Stir onion and water into the reserved drippings. Reduce heat to low and cook until the onions are slightly softened, about 5 minutes. Stir mushrooms into the onion mixture; cook until mushrooms are cooked through, about 5 minutes more. Pour gravy over the onion and mushroom mixture; stir. Cook until the gravy is hot, about 5 minutes. Gently lie patties into the gravy; simmer until reheated through. While the patties simmer in gravy, prepare a separate skillet with cooking spray and heat over medium heat. Fry eggs in the hot skillet until the white is opaque but the yolk remains runny, 2 to 3 minutes. Divide rice between 4 plates. Top each rice portion with a beef patty and top the patties each with an egg. Pour gravy equally over each portion.
Wipe mushroom caps with a damp cloth. Trim stems and coarsely chop mushrooms. In a 6-quart pot, melt butter with onion. Add mushrooms and sherry cooking wine. Cook over high heat, stirring occasionally, 8-10 minutes or until most, but not all, of the liquid is absorbed. Sprinkle flour over mushrooms; stir in milk, broth, soy sauce and sage. Bring to a boil, then immediately reduce heat. Simmer gently 10 minutes, stirring occasionally. Remove soup from heat. Use an immersion blender to puree soup. Or pour soup into a blender in three batches. Blend each batch until smooth and return to pot to keep warm. Serve garnished with sniped chives or mild green onion.
In a large bowl, combine the tuna, olives, green onions and celery; toss together. In a medium bowl, whisk together the salsa, sour cream and cumin. Pour over tuna mixture; lightly toss to mix. Line taco shells with shredded lettuce and spoon tuna mixture into shells. Drizzle with additional salsa or top with additional sour cream if desired.
In a medium bowl, mix together the sauerkraut, green peppers, red peppers, celery, onion, vinegar and sugar. Refrigerate 8 hours or overnight before serving.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add cauliflower and parsnips, recover, and steam until soft, about 15 minutes. Drain the vegetables. Mash using a hand masher or electric mixer. Gradually add milk and butter and mash to desired consistency. Season to taste with salt and pepper; serve warm.
Rub the Cajun seasoning into the pork shoulder; place in the bottom of a slow cooker. Pour the pepperoncini with the juice, and the adobo sauce over the pork. Top with the onion, garlic, and cilantro. Pour enough water into the slow cooker to cover the bottom half of the pork shoulder. Cook on Low until the meat begins to fall apart, 6 to 8 hours. Shred meat with two forks inside the slow cooker before serving.
Preheat oven to 325 degrees F (165 degrees C). Stir flour, oats, brown sugar, and cinnamon together in a bowl. Pour melted butter into oat mixture and stir until crumbly. Pat half the oat mixture into the bottom of a 9x13-inch baking dish. Stir rhubarb and apples together in a bowl; pour on top of oat mixture in baking dish. Stir cornstarch and 2 tablespoons water together in a bowl until cornstarch is dissolved and mixture is smooth. Heat sugar, 1 cup water, and vanilla extract in a saucepan over medium-high heat; bring to a boil, stirring constantly. Pour cornstarch mixture into sugar mixture and continue to boil, stirring constantly, until mixture thickens, 1 to 2 minutes. Drizzle sugar mixture over rhubarb and apples; sprinkle remaining oat mixture over the top. Bake in the preheated oven until hot and bubbly, 35 minutes.
Set out 8 platters for fruit. Arrange the kiwifruit slices on the outside of the platters. Arrange apple, orange, pineapple, mango, plum, and dragon fruit pieces either by color or personal preference. Place grapefruit slices in the center. Drizzle each platter equally with lemon juice.
Preheat oven to 350 degrees F (175 degrees C). On an ungreased medium baking sheet, smooth the refrigerated sugar cookie dough into a single layer approximately 1/4 inch thick. Bake in the preheated oven 10 minutes, or until edges are lightly browned and center is no longer doughy. In a medium bowl, blend the marshmallow creme and cream cheese. Spread the mixture over the baked crust. Chill in the refrigerator until serving.
In a 2 quart bowl or larger, combine the Monterey Jack cheese, black olives, tomatoes, chilies, onions and corn. Pour in salad dressing, and stir to coat. Dressing may be adjusted to suit your taste.
Combine avocado oil, sesame oil, and olive oil in a glass measuring cup or bowl. Place eggs, lemon juice, mustard powder, brown mustard, and salt in a food processor. Turn on food processor and slowly pour in oil mixture through feeder tube until it is incorporated and mayonnaise is smooth and thick, 2 to 3 minutes. Stir with spatula to incorporate any remaining drops of oil on top.
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. Simmer water, chicken, diced onions, celery, minced parsley, bay leaf, salt and pepper in Dutch oven until chicken is tender. Remove bay leaf; discard. Remove chicken; cool. Add potatoes, green onions, bouillon cubes, seasoned salt and poultry seasoning to broth. Simmer 15 minutes. Add milk, cooked pasta, and chicken; return to simmer. Melt butter or margarine over medium heat. Add flour, stirring constantly, until mixture begins to brown. Add to soup; blend well. Let soup stand 20 minutes to blend flavors. Season to taste. Garnish with nutmeg and chopped parsley.
Beat the eggs in a mixing bowl until thick and light colored. Combine the matzo meal, vegetable oil, 1 tablespoon chicken stock, vodka, salt, pepper, basil, garlic powder, and club soda in a large bowl, and stir until well blended. Cover, and refrigerate 1 to 2 hours. Pour the 2 quarts chicken stock into a large pot and bring to a boil over medium-high heat. Meanwhile, form small, 1 to 2 inch diameter balls using the chilled matzo mixture. Place the balls in the chicken stock, reduce heat to medium, and simmer until matzo balls are cooked through, 45 to 60 minutes.
Whisk the ice cream and cherry soda together in a punch bowl until smooth. Stir in the eggnog, and whisk until foamy.
Preheat oven to 350 degrees F (175 degrees C). Spray an 8x8 inch baking dish with cooking spray. Heat the olive oil in a skillet over medium-high heat. Place zucchini, green onions, onion, tomatoes, mushrooms, and spinach in the skillet. Sprinkle with lemon juice, Worcestershire sauce, and hot sauce. Season with garlic powder, salt, and pepper. Cook until tender. Transfer to the prepared baking dish. Pour egg substitute over the vegetables in the dish. Top with cheese. Bake 20 minutes in the preheated oven, or until egg substitute is set and cheese is melted. Cut with a spatula and enjoy!
Mix kosher salt, black pepper, and ground ginger in a bowl; rub evenly into surface of pork roast; place seasoned roast in a slow cooker. Stir soy sauce, Worcestershire sauce, and liquid smoke together in a bowl; pour over the pork roast. Cook on Low 10 hours. Add cabbage to the pork and sauce in the slow cooker; cook another 30 minutes. Shred pork to serve.
Preheat an oven to 350 degrees F (175 degrees C). Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Place a large skillet over medium-high heat; cook the sausages until completely cooked, 5 to 7 minutes. Stir together the sugar and cinnamon in a small bowl. Pour the melted butter into the bottom of a 9x13 inch baking dish; layer half of the cooked egg noodles into the bottom of the dish; top with half of the sausage slices and half of the apple slices; sprinkle about half of the cinnamon-sugar mix over the dish. Repeat layers with remaining noodles, sausage, apples, and cinnamon-sugar. Dot with the butter pieces. Bake in the preheated oven until the apples are soft, 30 to 45 minutes.
Preheat oven to 350 degrees (175 degrees C). Lightly butter a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Add ziti pasta and cook until al dente, about 8 minutes. Drain. Heat a large skillet over medium heat; cook and stir onion and ground turkey until onion is translucent and turkey is no longer pink, about 7 minutes. Add spaghetti sauce and carrot; simmer until heated through, about 15 minutes. Layer ingredients into prepared baking dish as follows: half the ziti, Provolone cheese, sour cream, half the sauce mixture, remaining ziti, mozzarella cheese, and remaining sauce mixture. Top with grated Parmesan cheese. Bake in preheated oven until cheeses are melted, about 30 minutes.
Place the ginger ale in a 2-cup microwave-safe measuring cup, and microwave on high until the soda is hot but not boiling, 1 to 2 minutes. Gently stir in the butter to melt, then stir in the brown sugar and cinnamon. Don't stir too vigorously to avoid the soda fizzing up. Pour the drink into mugs, and serve.
In a large bowl, cream butter and sugar. Stir in corn syrup and eggs; cream well. Sift together flour, baking powder, baking soda, salt, cinnamon, cloves, ginger, and pepper. Add dry ingredients to the butter mixture, and mix until smooth. Refrigerate dough over night. Preheat oven to 350 degrees F (175 degrees C). Roll out dough to 1/4 inch thickness. Cut out cookies with a 2 inch round cookie cutter. Place at least 1 inch apart on cookie sheet and bake for 8 to 10 minutes in preheated oven.
Pour chicken broth into a large pot. Stir in hot pepper flakes, vinegar, soy sauce, lemon grass, fish sauce, black pepper, garlic powder, and onion. Bring to a boil over high heat, then reduce heat to medium-low and keep at a simmer. Meanwhile, heat olive oil in a skillet over medium-high heat. Stir in cubed chicken, and cook until no longer pink in the center, about 5 minutes. Stir chicken into the simmering soup along with the cabbage and bean sprouts. Simmer until the cabbage is tender, about 10 minutes. Remove the pot from the heat, and slowly stir in the beaten egg, then gently stir in the chopped parsley. Serve immediately.
Place shiitake mushrooms in a bowl; cover with warm water. Cover bowl and let stand until mushrooms have softened, about 20 minutes. Season hanger steak on each side with salt and pepper. Heat olive oil in a skillet over medium heat; cook steak until browned, 5 to 7 minutes per side. Transfer steak to a slow cooker. Sprinkle 1 tablespoon ginger over steak. Add mushrooms with soaking liquid, carrots, cranberries, beef broth, and remaining ginger. Set slow cooker to High; cook 4 hours.
Blend the basil, olive oil, Parmesan cheese, pine nuts, garlic, salt, and nutmeg in a blender until smooth. Use immediately or refrigerate until use.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9-inch springform pan. Combine the coconut, gingersnap cookies, and melted butter in a bowl; mix until evenly moistened. Press the cookie mixture into the bottom and slightly up the sides of the prepared pan. Bake the crust in the preheated oven until browned and set, about 10 minutes. Set aside to cool. Reduce oven heat to 300 degrees F (150 degrees C). Beat the softened cream cheese in mixer bowl until smooth. With beater set to medium-low, slowly pour the condensed milk into the bowl, mixing only until just blended, stopping to scrape the sides of the bowl as necessary. Add the eggs, individually, allowing the first to blend into the mixture before adding the second; again, scrape the sides of the bowl as necessary. Pour about half of the cream cheese batter into a separate bowl. Stir the lime juice and lime zest into the portion in the new bowl; pour the batter over the crust in the springform pan, smoothing into an even layer. Stir the coconut extract through the remaining cream cheese batter; pour over the lime-flavored batter in the springfom pan, smoothing into an even layer. Bake in the preheated oven until the top of the cheesecake springs back when gently pressed, about 45 minutes. Turn oven heat off, but leave cheesecake inside with oven door slightly ajar until the oven cools completely. Refrigerate until completely chilled. Prepare mango coulis by pureeing the mango with sugar until smooth. If too thick, add a teaspoon of water at a time, using just enough to make pourable. Drizzle over cheesecake when plated.
Preheat oven to 300 degrees F (150 degrees C). Line baking sheets with parchment paper. In a food processor, grind the almonds into a fine meal. Add the sugar and continue to process for another 15 seconds. Finally, add egg whites and almond extract, continue to process until a smooth dough forms around the blade. Using a teaspoon, place well rounded spoonfuls of dough onto prepared baking sheets. Cookies should be at least 1 1/2 inches apart. Bake in preheated oven for 20 to 30 minutes. Cookies should be golden. Allow cookies to cool completely on the paper before removing. Store in a dry place.
Combine watermelon, avocado, onion, lemon juice, habanero pepper, parsley, and salt together in a bowl; refrigerate until chilled, about 15 minutes.
Heat oil in a large, heavy pot over medium heat. Saute onions, celery, carrots and garlic until tender, about 10 minutes. Increase heat to high and add veal, pork, sausage and pancetta; cook until meats are evenly brown. Stir in tomatoes, chicken broth, milk, parsley, basil and thyme. Reduce heat to medium-low and simmer, uncovered, for 2 1/2 hours; stir occasionally, breaking up tomatoes with spoon as you stir. Season with salt and pepper to taste. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 8 to 10 minutes or until al dente; drain. Serve fettuccini topped with the sauce and Parmesan cheese.
Melt butter in a skillet over medium-low heat. Season with garlic salt and garlic pepper. Mix in almonds and cook until golden brown. Stir in wine, onion, red bell pepper, broccoli and cauliflower. Cook 5 minutes, or until vegetables are tender.