HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450 degrees F (230 degrees C). Place an oven rack about 5 inches from the heat source. Prepare a baking sheet with cooking spray. Arrange halibut on prepared baking sheet and bake until lightly browned, 4 to 6 minutes. Flip fillets, season with salt and black pepper, and continue cooking until flesh is opaque, 1 to 2 minutes more. Top each fillet with a mozzarella cheese slice, a basil leaf, and a tomato slice, respectively; repeat layers. Return halibut to oven and bake until cheese begins to melt, about 2 minutes. Whisk balsamic vinegar and olive oil together in a bowl; soon over halibut portions. Garnish with chopped basil to serve.
Place onion, olive oil, and garlic in a slow cooker. Arrange pork over onion mixture and add ale. Season with black pepper. Cook on Low for 6 to 8 hours. Drain and discard liquid from slow cooker. Shred pork with 2 forks and add barbeque sauce and liquid smoke. Continue to cook on Low for 2 more hours.
In a medium sauce pan, cook rice in oil over medium heat for about 3 minutes. Pour in chicken broth, and bring to a boil. Stir in onion, green pepper, jalapeno, and diced tomato. Season with bouillon cube, salt and pepper, cumin, cilantro, and garlic. Bring to a boil, cover, and reduce heat to low. Cook for 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix ground beef, bread crumbs, bell peppers, onion, egg, 1/3 cup ketchup, 1/4 cup pineapple preserves, 1/4 cup brown sugar, garlic powder, and Worcestershire sauce in a food processor until combined; put into a bread pan. Bake in preheated oven for 30 minutes. Stir 1/3 cup ketchup, 1/4 cup pineapple preserves, and 1/4 cup brown sugar together in a bowl; pour over the meatloaf. Continue baking until no longer pink in the center, about 20 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Season the elk roast with the steak seasoning and sage, and place into a slow cooker along with the onion, garlic, cream of onion soup, and water. Cover, and cook on Low until the elk is easily shredded with a fork, 5 to 7 hours. Stir in the sour cream, and cook 30 minutes more. Shred the meat before serving.
Preheat oven to 225 degrees F (110 degrees C). Line a baking sheet with parchment paper. Combine lime zest, lime juice, paprika, salt, and pepper in a bowl. Place zucchini slices in a single layer on the prepared baking sheet. Spray with cooking spray and sprinkle lime mixture on top. Bake in the preheated oven until golden and crispy, 45 to 60 minutes.
Melt butter in a large skillet over medium heat. Cook and stir turnips, radishes, garlic, and green onions in melted butter until hot, about 3 minutes. Stir carrots, red potatoes, and vegetable stock into the turnip mixture; bring to a simmer, add bay leaf, and reduce heat to low. Cook at a simmer, stirring occasionally, for 45 minutes. Remove and discard bay leaf. Working in batches, pour the turnip mixture into a blender, filling the pitcher no more than half full. Carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree. Transfer to a large saucepan over low heat. Stir milk, Worcestershire sauce, curry powder, brown sugar, and black pepper into the soup; cook and stir constantly until color and spices are evenly mixed. Let soup simmer over very low heat for another 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour one 9x13 inch cake pan. Beat vegetable oil and eggs until foamy. Add the sugar, flour, ground cinnamon, baking, soda, salt, and vanilla and mix well. Stir in the diced apples. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Cool cake in pan for 10 minutes. Cake needs no frosting.
Cook and stir the ground beef, onion, and garlic together in a large skillet over medium-high heat until the beef is completely browned; drain fat from the skillet. Stir the taco seasoning mix and water into the beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer, stirring occasionally, for 5 minutes. Preheat an oven to 350 degrees F (175 degrees C). Place the prepared pizza curst on a baking sheet. Blend the diced tomatoes with garlic and onion, salsa, and cilantro in a blender until smooth. Spread the refried beans in an even layer on the prepared pizza crust, leaving a border of about 1/2-inch uncovered around the outside. Spread about 1 cup of the diced tomato mixture over the refried beans in an even layer; reserve the remaining sauce. Scatter the ground beef mixture over the layer of sauce. Cover the beef with 1 1/2 cups Mexican-style shredded cheese blend. Bake in the preheated oven until the cheese is bubbly and the edges of the crust are golden brown, 15 to 20 minutes; set aside to cool 5 minutes. Top the pizza with shredded lettuce, chopped tomatoes, black olives, green onions, and 1/2 cup Mexican-style shredded cheese blend. Serve with the reserved sauce, sour cream, and 1 cup salsa.
Dedge the raisins in 1 cup flour. Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 inch round pans. Sift together the flour, baking powder, cinnamon, clove, and nutmeg. In a large bowl, cream together the butter or margarine and sugar; add egg yolks, and beat until smooth. Mix in flour mixture in parts alternately with milk. Stir in coconut, pecans, and raisins. In a clean bowl, beat egg whites until stiff peaks form. Fold into batter, and then pour batter into prepared pans. Bake for 25 minutes, or until done. Cool layers on wire racks. In a medium saucepan, combine the sugar, water, flour, lemon and orange. Cook over medium heat until thickened. Stir in coconut and cook for 2 minutes. Allow to cool, and then ice cake. Alternate pecan halves and maraschino cherries halves around top of cake to form a pinwheel.
Mix water, oats, and a dash of salt together in a microwave-safe bowl. Microwave on 50% power until oatmeal is chewy and tender, about 5 minutes. Stir. Mix in butter, seasoning blend, salt, and pepper. Let stand for 1 minute before serving.
In large mixing bowl, soak bread crumbs in milk for 5 minutes. Mix in meat, eggs, and chopped onions. Season with cardamom and salt and pepper to taste. Roll into 1 to 1 1/2 inch meatballs. Saute meatballs in 1/4 cup butter for approximately 20 minutes. In a separate skillet, saute sliced onions with 1/4 cup butter and sugar until caramelized, about 10 to 15 minutes. Season with salt and pepper to taste. Remove mixtures (the meatballs and the onions) from both pans, and place on separate plates. Deglaze both saute pans with the remaining 1/2 cup butter and beef broth, scraping up the browned bits. Cook over high heat for 1 minute. Place the contents of both saute pans into one large pot, and stir in the cream and onions. Season with gravy maker seasoning, monosodium glutamate, nutmeg, allspice, cinnamon, and cloves. Bring to a simmer. Make a slurry with cornstarch and water; whisk the slurry into the cream sauce. Add meatballs, and simmer approximately 20 to 30 minutes.
Combine avocados, lime juice, jalapeno, and salt in a blender; blend until guacamole is smooth, about 1 minute. Cut pita bread into large triangles. Poke a hole in the rounded side and insert a pretzel stick as the stem. Spread guacamole on each pita triangle. Layer red pepper pieces in a zig zag line onto guacamole. Cut out small stars with a cookie cutter from yellow pepper and place on top of the "pita tree."
Combine currants, raisins, sultana raisins, and candied cherries in a plastic container with a lid. Pour brandy over dried fruit; stir in orange and lemon zest. Close container and set aside to soak for 2 to 3 days. Stir or shake container every few hours as you remember. Preheat oven to 275 degrees F (135 degrees C). Line a baking sheet with 24 cupcake cases or lightly grease 24 ramekins. Combine 1 cup plus 2 tablespoons butter and 1 cup plus 2 tablespoons brown sugar in a bowl and beat with an electric mixer until well combined. Add eggs and molasses and beat well. Stir in all-purpose flour, self-rising flour, almonds, and mixed spice until well combined. Fold in almonds and soaked fruit; mix well. Spoon mixture into the prepared cases or ramekins. Bake in the preheated oven on the center rack until a toothpick inserted in the middle of a cake comes out clean, about 90 minutes. Allow to cool in their cases. Store in airtight tins or wrap them tightly in greaseproof paper and aluminum foil for at least 10 days before decorating. Heat jam in the microwave for 10 seconds until warmed and brush onto each cake. Roll out marzipan between 2 sheets of plastic wrap. Cut out circles with a round cookie cutter or a glass with the same diameter as the cakes. Arrange marzipan circles on top of the jam on each mini fruitcake. Store fruitcakes in an airtight container before finishing the final decoration, 8 hours to overnight. Roll out white fondant between 2 sheets of plastic wrap and cut out circles with the same diameter as the cakes. Press a cookie stencil with a snowflake pattern onto the fondant circles. Color in the snowflake pattern with blue food coloring using a small brush and place on top of the marzipan layer. Repeat with remaining cakes.
Preheat oven to 350 degrees F (175 degrees C). Butter one 9x13 inch cake pan. Melt the butter slightly. Mix it with 2 of the eggs and cake mix. Pour batter into prepared pan. Mix the remaining 2 eggs with the cream cheese, and the confectioner's sugar. Pour this mixture evenly over the first mixture. Do not stir. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets, or line with parchment paper. Have fortunes ready to go on small strips of paper. In a large glass or metal bowl, whip egg whites and sugar on high speed of an electric mixer until frothy, about 2 minutes. Reduce speed to low, and stir in melted butter, vanilla, almond extract, water and flour one at a time, mixing well after each. Consistency should resemble pancake batter. Spoon the batter into 3 inch circles on the prepared baking sheets. Leave room between for spreading. Bake for 5 to 7 minutes in the preheated oven, or until the edges begin to brown slightly. Quickly remove one at a time, place a message in the center, and fold in half. Fold the ends of the half together into a horse shoe shape. If they spring open, place them in a muffin tin to cool until set.
In a medium bowl, whisk together sugar, cocoa, water, and amaretto until smooth. Pour mixture into an ice cream freezer container, and follow the manufacturer's instructions to freeze.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Mix flour, oil, and salt together in a bowl; add water and mix using a pastry cutter until dough is soft. Form dough into 6 balls and press into disks onto the prepared baking sheet using your hands. Bake in the preheated oven until bread is cooked, 8 to 10 minutes.
Place the scoop of ice cream into a large glass. Pour in the cola, followed by the beer. Serve immediately.
Preheat oven to 275 degrees F (135 degrees C). Spread the walnuts onto a baking sheet, and toast until the nuts start to turn golden brown and become fragrant, about 45 minutes. Watch the nuts carefully as they bake, they burn quickly. Once toasted, set the walnuts aside to cool to room temperature. Raise oven temperature to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Whisk together the matzo cake meal, salt, and potato starch in a bowl. In a large bowl, beat the eggs, margarine, and sugar together until smoothly combined. Stir the meal mixture into the wet ingredients until thoroughly combined, and mix in the chocolate chips. Drop the dough by spoonfuls onto the parchment-lined baking sheets. Bake in the preheated oven until lightly golden brown, 10 to 15 minutes. Remove the cookies from the baking sheets as soon as they are removed from the oven; cool on baking racks.
Mix limeade (may substitute lemonade concentrate) and sweetened condensed milk in a large bowl. Fold in nondairy whipped topping. Pour filling into graham cracker crust. Chill 2 to 3 hours.
In a mixing bowl, combine the gelatin mix, cottage cheese, whipped topping and pineapple. Mix together well, refrigerate until chilled and serve.
Preheat oven to 325 degrees F (165 degrees C). Mix olive oil and paprika in a roasting pan to form a paste. Place lid on roasting pan or cover with aluminum foil. Bake paprika paste in preheated oven until fragrant, about 15 minutes. Stir onion and pepper into paprika mixture; add turkey drumsticks, turning to coat. Cover roasting pan with a lid or aluminum foil and return to oven. Continue baking until turkey is very tender and meat falls away from the bone, 4 to 5 hours. Remove bones, leaving meat in pan, and stir in cream of mushroom soup and white wine. Simmer mixture over medium heat until hot, about 5 minutes.
In a medium bowl, stir together the boiling water, unflavored gelatin, and lime flavored gelatin mix until completely dissolved, about 1 minute. Set aside to cool until slightly thickened. This should take about 1 hour. In a separate bowl, mix the mayonnaise, cottage cheese, and horseradish with an electric mixer until foamy. Stir in the pineapple, pecans and salt by hand. Fold the thickened gelatin mixture into the pineapple mixture. Pour into molds, and refrigerate until set, at least 2 hours. To release gelatin from molds, dip the mold in hot water for 30 seconds to loosen, then invert onto a serving plate.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch square pan. In a small saucepan, combine the dates, 1/4 cup brown sugar, orange zest, cloves, 1/2 teaspoon cinnamon, allspice, lemon juice and water. Cook over medium-high heat, stirring constantly, until dates are soft and the mixture becomes a thick paste, about 10 minutes. Remove from heat and set aside to cool. To make the crust and topping, stir together the oats, 1/2 cup brown sugar, flour, baking powder, baking soda, 1/2 teaspoon cinnamon and salt in a medium bowl. Cut in butter using a pastry cutter or your fingers. Mixture should be coarse and crumbly. Stir in 2 tablespoons water until evenly distributed. Press about 2/3 of the mixture into the bottom of the prepared pan. Spread the date mixture evenly over the crust all the way to the edges. Sprinkle the remaining crust mixture over the date layer. Press down lightly. Bake for 20 to 25 minutes in the preheated oven, until the top is lightly toasted. Cool completely before cutting into bars.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch round cake pan. Sift together the flour, baking powder, baking soda, cinnamon and salt, set aside. In a medium bowl, cream together the 1 cup butter, brown sugar and white sugar. Stir in the eggs and the orange juice. Add the sifted dry ingredient, mix well. Finally, fold in the walnuts, raisins and carrots. Pour the batter into the prepared pan. Bake for 1 hour in the preheated oven, until a tester comes out clean. Cool in the pan for 10 minutes before inverting onto a wire rack. To make the frosting, in a medium bowl, beat together the cream cheese, vanilla, 1/2 cup butter and confectioners sugar until smooth. Spread over cooled cake.
Bring 4 quarts of water to boil in a large saucepan. Place the roma tomatoes in the boiling water for about 1 minute to loosen the skins. Drain, and rinse with cold water. Peel, core, seed, and coarsely chop. Heat the olive oil in a large skillet over medium heat. Slowly cook and stir the tomatoes with salt and pepper for 15 minutes. Stir in the garlic and cook 5 minutes. Stir the arugula into the mixture, then remove skillet from heat. Transfer mixture to a large bowl. Gently fold the sun-dried tomatoes and Parmesan cheese into the mixture. Cover and chill in the refrigerator approximately 4 hours before serving.
Crush the cardamom pods with the side of a knife. Combine the cardamom, milk, egg, sugar, shortening, semolina, and dry milk powder in a heavy bottom saucepan. Whisk well to combine, then cook on low heat, stirring occasionally until the eggs thicken. Continue cooking, stirring constantly, until the mixture browns, and the shortening begins to separate, about an hour. Remove cardamom pods and serve hot.
Preheat oven to 350 degrees F (175 degrees C). Beat sugar and butter together in a bowl using an electric mixer until creamy and smooth; add eggs. Beat until batter is fluffy. Fold bread and crushed pineapple into batter; pour into a 9x13-inch baking dish. Arrange pineapple rings and maraschino cherries atop batter. Bake in the preheated oven until lightly browned and set in the middle, 45 to 50 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan. In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Beat together the cream cheese, mayonnaise, sour cream, and lemon juice in a large bowl until smooth. Stir in the green onions and crabmeat. Chill for 30 minutes before serving.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour four 8-inch round cake pans. Mix the flour, baking soda, and salt in a bowl. In a large bowl, cream together the butter and sugar. Beat in eggs one at a time. Alternately beat in flour mixture and buttermilk until smooth. Place unsweetened chocolate in a small bowl. Pour the boiling water over the chocolate, and stir until melted. Mix chocolate, vanilla, and lemon juice into the buttermilk batter. Divide batter evenly into the prepared cake pans. Bake 15 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool 10 minutes in pans, then turn out onto wire racks to cool completely. Caramel Filling: Mix the butter, confectioners' sugar, vanilla, lemon juice, superfine sugar, and milk in a heavy saucepan. Stirring constantly, bring to a boil, and cook until temperature reaches 225 degrees F (110 degrees C) on a candy thermometer. Remove saucepan from heat, and set in a large bowl filled with ice water. Beat filling with an electric mixer until spreadable. At first this seems to be just hot, hard work, but the filling will suddenly start to thicken as it begins to cool. Transfer filling to a clean bowl, and it will continue to cool as you frost the top of each cake layer. Stack the frosted layers atop each other.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking pan with cooking spray. Mix flour, sugar, baking soda, cinnamon, cloves, and salt together in a large bowl. Add green tomatoes, applesauce, eggs, and vanilla extract; stir batter to combine. Pour batter into prepared baking pan; spread evenly. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 45 to 60 minutes.
Pour soy sauce into a bowl; squeeze in lemon juice. Stir in honey and olive oil. Add cilantro, garlic, ginger, and red pepper flakes; stir until well mixed.
Preheat an oven to 400 degrees F (200 degrees C). Place the beef into a mixing bowl, and season with salt, onion, garlic salt, Italian seasoning, oregano, red pepper flakes, hot pepper sauce, and Worcestershire sauce; mix well. Add the milk, Parmesan cheese, and bread crumbs. Mix until evenly blended, then form into 1 1/2-inch meatballs, and place onto a baking sheet. Bake in the preheated oven until no longer pink in the center, 20 to 25 minutes.
Place egg in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let egg stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve excess grease. Add onions to skillet with reserved grease and cook until tender. Add bacon, vinegar, water, sugar and salt. Stir and bring to boil. Place lettuce in a large bowl. Pour hot dressing over and toss well. Garnish with egg and radishes.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan. In a large bowl, combine cake mix and pudding mix, then stir in the oil. Beat in the eggs, one at a time, then stir in the lemon-lime soda. Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Beat cream cheese and feta cheese together in a bowl until combined. Add milk slowly, mixing until desired consistency is reached. Stir in basil and oregano. Cover and refrigerate for 30 minutes or until ready to serve. Remove from the refrigerator a few minutes before serving to soften slightly.
Heat oil in a medium skillet over medium heat. Saute garlic for 2 minutes, then add tomatoes and simmer for 10 minutes. Meanwhile, 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 return to pot. Season tomato sauce with salt and pepper; stir in pesto. Pour sauce over hot cooked pasta and mix well. Sprinkle with cheese, garnish with basil leaves and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Brush baking sheet with about 1 tablespoon olive oil. Arrange tomato slices on the baking sheet. Sprinkle rosemary and garlic over tomatoes and brush with remaining olive oil; season with salt and pepper. Bake in the preheated oven until tomatoes are tender, 5 to 10 minutes.
Pour the olive oil onto a salad plate. Use a garlic press to press the garlic cloves onto five different spots on the plate. Drizzle the balsamic vinegar over the oil and garlic. Sprinkle with Parmesan cheese and oregano. Season with black pepper.
Stir crispy rice cereal, butter, cocoa powder, and sugar together in a bowl; press into bottom of a pie pan.
In a medium bowl, sift together the flour, baking powder, and salt. Stir in the eggs and milk. Mix until smooth. Add more milk for a thinner batter. Coat the cheese curds with the batter. Heat the oil in a large, heavy skillet over medium heat. Fry the coated cheese curds approximately 1 minute each, until golden brown. Drain on paper towels.
Place spinach into a large salad bowl and slice strawberries over spinach; sprinkle with feta cheese, onion, and bacon bits. Pour raspberry dressing over salad and toss to coat.
Place salt, lemon zest, and 3 cloves garlic in bowl of a mortar and pestle. Pound with the pestle until mixture begins to form a paste, about 2 minutes. Add chopped basil, parsley, oregano, and thyme and pound with pestle until mixture begin to come together, about 5 minutes. Drizzle about 1 tablespoon of the olive oil into herb mixture. Grind together until mixture begins to form a sauce for marinating, about 1 minute. Pour in the remaining 3 tablespoons olive oil. Stir mixture with a spoon until mixture is thoroughly combined, adding additional olive oil as needed. Mixture should be fairly thick but pourable. Place shrimp in a large bowl and mix in about 2/3 of the sauce, reserving 1/3 for serving. Stir until shrimp are evenly coated with the sauce, about 2 minutes. Transfer shrimp to a resealable plastic bag. Refrigerate 2 to 3 hours. Cover and refrigerate remaining sauce. Preheat an outdoor grill for high heat and lightly oil the grate. Thread shrimp onto skewers (pierce each twice, once through large part of shrimp, once through small part). Place skewers on hot grill. Cook on each side until shrimp are bright pink and opaque and exterior is beginning to caramelize, 2 to 3 minutes per side. Transfer skewers to serving platter. Pour remaining sauce into mixing bowl. Whisk in 1 tablespoon olive oil, lemon juice, red pepper flakes, cayenne pepper, salt and black pepper. Spoon sauce over shrimp. Serve with lemon wedges.
In a mixing bowl, combine the sour cream, yogurt, spinach, onion flakes, Beau Monde seasoning (TM), garlic salt and hot pepper sauce. Chill until ready to serve.