HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a large skillet over medium-high heat, and cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the chicken broth, Worcestershire sauce, brown mustard, salt, and pepper. Bring to a boil, then reduce heat to low, and simmer uncovered until the liquid has evaporated, about 30 minutes. Meanwhile, preheat an oven to 300 degrees F (150 degrees C). Spread the desired amount of yellow mustard on the top half of each bun. Place 2 pickle slices on the bottom half, then spoon 2 to 3 tablespoons of the ground beef mixture over, and top with the other half of the bun to make a sandwich. Repeat until all the sandwiches are complete. Wrap each sandwich individually with aluminum foil and place on a baking sheet. Bake in the preheated oven until the bread is warmed through, about 10 minutes.
Heat butter in a large pot over medium heat; cook and stir onion in the melted butter until translucent, 5 to 10 minutes. Add butternut squash, potatoes, apple, carrot, and celery to onion; pour in chicken broth and enough apple cider to cover vegetables. Bring mixture to a boil and cover pot. Reduce heat and simmer, adding more apple cider as needed, until vegetables are tender, 35 to 40 minutes. Blend vegetable mixture with an immersion blender until smooth; stir in cream, cinnamon, and cloves. Simmer until heated through, 5 to 10 minutes. Spoon soup into serving bowls; top each with about 1 tablespoon sour cream and a pinch of nutmeg.
Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight. The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C). Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set. To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.
Line an 8-inch square dish with aluminum foil. Stir chocolate and sweetened condensed milk together in a microwave-safe bowl. Heat in microwave on High, stirring once or twice until chocolate is soft, 2 to 3 minutes. Stir pecans, vanilla, coffee granules, and sea salt through the chocolate mixture until smooth; spread into the prepared dish. Refrigerate until firm, about 2 hours. Cut into squares to serve.
Preheat the oven to 375 degrees F (190 degrees C). Place Buffalo sauce, olive oil, and butter in a large microwave-safe bowl. Heat until butter is melted, 30 seconds to 1 minute. Stir to combine. Add cauliflower florets and toss to coat. Spread cauliflower on a rimmed baking sheet. Bake in the preheated oven for 30 minutes. Sprinkle Parmesan cheese on top. Continue baking until slightly toasted, about 10 minutes more.
In a slow cooker combine and thoroughly mix the ham, onions, celery, bell pepper, tomatoes, tomato paste, garlic, parsley, thyme leaves, cloves, salad oil and rice. Cover and cook on low for 8 to 10 hours. One hour before serving, turn slow cooker to high. Stir in the uncooked shrimp. Cover and cook until the shrimp are pink and tender.
Place the apple juice, iced tea powder, blueberries, banana, and lemon juice into a blender pitcher. Blend on high until smooth.
Layer soy milk, flour, oats, and maple syrup in a blender. Blend on medium speed for 2 minutes. Pour batter into a bowl or 4-cup measuring cup. Thin with more soy milk if needed. Heat a crepe pan or nonstick skillet over medium heat. Pour in 2 to 3 tablespoons of batter and tilt skillet in a circular motion to coat the bottom. Cook until edges start to curl up, 4 to 5 minutes. Flip and cook until second side is set, 3 to 4 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a roasting pan with aluminum foil. Whisk butter, maple syrup, salt, and black pepper together in a large bowl. Add squash, turnips, parsnips, sweet potato, rutabaga, and carrots to butter mixture; toss to evenly coat. Pour coated vegetables into the prepared roasting pan. Bake in the preheated oven until vegetables are tender, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Brown beef, onion and garlic in a large saucepan over medium high heat. Once browned, drain fat and stir in spaghetti sauce. In a 9x13 inch baking dish, spread a layer of sauce. Top with 1/2 of the mozzarella and Parmesan cheeses, another layer of sauce and the rest of the cheese. Top with crescent rolls, pinching seams together. Bake in the preheated oven for 20 to 30 minutes, or until rolls are golden brown.
Preheat oven to 350 degrees F (175 degrees C). Combine cake mix, butter, brown sugar, and eggs in a bowl. Beat with an electric mixer, scraping bowl occasionally, until well mixed. Stir in peanuts and toffee; spread into an ungreased 9x13-inch baking pan. Sprinkle chocolate chips, butterscotch chips, and coconut on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool on a wire rack and coat with frosting. Cut into squares.
Preheat oven to 350 degrees F (175 degrees C). Mix bananas, oats, peanut butter, protein powder, salt, and cinnamon together in a bowl. Drop tablespoonfuls of banana mixture 2 inches apart onto a nonstick baking sheet. Bake in the preheated oven until golden, about 15 minutes. Transfer to a wire rack; let cool, about 20 minutes.
In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. In a large bowl, combine yeast mixture, butter, remaining white sugar, egg, whole wheat flour and salt; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. Cover bowl with plastic wrap and refrigerate for at least two hours and up to one week. Use a serrated knife to cut the dough into small even pieces. Form the dough into rounds, and place in greased muffin tins. Let dough rise until nearly doubled, about 60 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C). Bake in preheated oven for 15 to 20 minutes, until golden.
Process cauliflower in a food processor finely minced; transfer to a large bowl. Stir flour, eggs, baking powder, and Italian dressing mix into cauliflower. Heat enough olive oil to cover the bottom of a frying pan over medium heat. Drop heaping tablespoons of cauliflower mixture into the hot oil; fry until golden brown, about 3 minutes per side.
Whisk eggs, half-and-half, salt, and pepper together in a bowl. Whisk in goat cheese and chives. Melt butter in a skillet over medium-high heat. Pour in egg mixture; cook, stirring occasionally, until set, about 5 minutes. Transfer to serving plates; draw a line down each plate with sriracha sauce.
Inspect 8 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water for 10 minutes to sterilize. Wash new, unused lids and rings in warm soapy water. Fill sterilized jars with cherries up to the "neck" of the jar. Pour water into a large pan and bring to a boil. Add sugar and keep boiling until sugar dissolves. Pour hot simple syrup over cherries into the jars up to 1/8-inch from the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 20 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Mound the flour and salt together on a work surface and form a well. Beat the teaspoon of olive oil, 2 eggs, and water in a bowl. Pour half the egg mixture into the well. Begin mixing the egg with the flour with one hand; use your other hand to keep the flour mound steady. Add the remaining egg mixture and knead to form a dough. Knead the dough until smooth, 8 to 10 minutes; add more flour if the dough is too sticky. Form the dough into a ball and wrap tightly with plastic. Refrigerate for 1 hour. While the dough is resting, prepare the ravioli filling. Combine the ricotta cheese, cream cheese, mozzarella cheese, provolone cheese, egg, and parsley and mix well. Set the filling aside. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the crushed garlic and pesto sauce and cook for one minute. Pour in the heavy cream, raise the heat to high, and bring the sauce to a boil. Reduce the heat and simmer for 5 minutes. Add the Parmesan cheese and stir until the cheese melts. Remove the pan from the heat and keep warm. Meanwhile, in a separate saucepan, warm the marinara sauce over medium-low heat. Preheat an oven to 375 degrees F (190 degrees C). Beat the egg with the tablespoon of water to make the egg wash. Roll out the pasta dough into thin sheets no thicker than a nickel. To assemble the ravioli, brush the egg wash over a sheet of pasta. Drop the filling mixture on the dough by teaspoonfuls about one inch apart. Cover the filling with the top sheet of pasta, pressing out the air from around each portion of filling. Press firmly around the filling to seal. Cut into individual ravioli with a knife or pizza cutter. Seal the edges. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Stir in the ravioli, and return to a boil. Cook uncovered, stirring occasionally, until the ravioli float to the top and the filling is hot, 4 to 8 minutes. Drain well. Grease a baking sheet. Place the cooked ravioli on the sheet pan and bake in the preheated oven until brown, about 4 minutes. To serve the ravioli, divide them among four warmed serving bowls. Drizzle the marinara sauce over the ravioli and then top with the cream sauce.
Stir together the beer, lemonade concentrate and vodka. Pour into small glasses, and serve cold.
Soak brown and red lentils in ample cool water for 1 hour to overnight. Drain and rinse. Place drained lentils into a large saucepan or Dutch oven. Pour in the water, then add garlic, salt, coriander, cayenne, and turmeric. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until the lentils are tender, about 30 minutes. While the lentils cook, melt the clarified butter in a skillet over medium heat. Stir in the onions, and cook, stirring often, until they turn golden brown. Stir in the cumin, and cook until fragrant, about 1 minute. Stir the onions and milk into the lentils; cook for another 6 to 8 minutes. Sprinkle with cilantro to serve.
Preheat grill for medium heat. Thread the cantaloupe chunks onto 4 skewers. In a small saucepan, heat butter with honey until melted. Stir in mint. Brush cantaloupe with honey mixture. Lightly oil grate. Grill skewers 4 to 6 minutes, turning to brown all sides. Serve with remaining sauce.
Preheat an oven to 350 degrees F (175 degrees C). Crumble the bread slice into crumbs and set aside. Grease an 8x8 inch baking dish. Thoroughly mix ground buffalo meat, onion, egg, ground mustard, tomatoes, salt, pepper, and bread crumbs in a large bowl. Form the meat mixture into a loaf shape about 8x4 inches and place into the middle of the baking dish. Apply ketchup to the top and sides of the meatloaf. Bake in preheated oven until meat is no longer pink and ketchup forms a glaze over the meatloaf, 1 1/2 hours. Let stand 10 minutes before serving.
Heat the oil in a large skillet over high heat; cook and stir the garlic in the oil until translucent. Sprinkle the red pepper flakes and paprika into the oil. Add the shrimp and toss to coat. Pour the lemon juice over the shrimp; allow to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, 1 to 2 minutes more. Reduce heat to medium-low; add the basil and toss lightly. Season with salt and pepper to serve.
Bring the ketchup, water, liquid smoke, Worcestershire sauce, butter, and celery salt to a simmer in a small saucepan over medium heat. Season to taste with salt and pepper before serving.
Combine raisins, white sugar, spices, sour cream, eggs, and butter or margarine in saucepan. Bring mixture to a boil, and reduce heat. Cook until thick, stirring constantly. Set aside to cool. Blend cream cheese and confectioners' sugar together. Fold in 2 cups whipped topping. Spread half of cream cheese mixture on bottom of baked and cooled pie shell. Cover with cooled raisin mixture, and top with remaining cream cheese mixture. Spread additional whipped topping on top of pie. Refrigerate.
In a large bowl, whisk together vinegar, honey, sour cream, salt and red pepper flakes. Add cabbage, green onions and cilantro; toss well. Let stand 30 minutes before serving for flavors to blend. If making more than 30 minutes ahead, refrigerate dressing and salad separately. Mix in Wonderful Almond Accents just before serving.
Place the rice in a bowl and cover with a few inches of cold water; let soak for 1 hour. Drain in a sieve. Bring the milk to a boil in a heavy-bottomed saucepan; stir the rice, coconut, white sugar, jaggery, and cardamom into the milk. Reduce heat to low and cook until the rice is tender and the mixture is thick and creamy, 30 to 45 minutes. Heat the ghee in a small skillet over medium heat. Fry the cashews and raisins in the ghee until the cashews are lightly browned and the raisins plump; stir the mixture into the rice. Eat right away, or better, chill in the refrigerator for a few hours and serve. If the kheer gets too thick, thin it out with some milk.
Combine the beans, cucumbers, tomatoes, red onion, garlic, olives, cheese, salad dressing, lemon juice, garlic salt and pepper. Toss together and refrigerate 2 hours before serving. Serve chilled.
Toast the French bread and break it into 2 inch pieces. Preheat oven to 325 degrees F (165 degrees C). In a lightly greased 8x8 inch baking dish, spread about half of bread pieces on the bottom of the dish; sprinkle with half of the raisins, nuts and cheese. Repeat with a second and final layer of bread, raisins, nuts and cheese. Put anise candies on top of mixture, if desired. In a medium saucepan over medium heat, cook and stir brown sugar, cinnamon and water until it forms a syrup; pour half of the syrup over bread. Bake in preheated oven for 10 minutes and remove from oven; pour remaining syrup over bread and bake for another 15 minutes. Serve warm or cold.
Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Sift the flour into a bowl and cut in the butter or margarine. Mix in the sugar and almonds. Using a fork, mix in the egg until dough becomes stiff. Knead dough on a lightly floured surface until smooth. Roll out dough into a thin layer and cut into rounds, 2 inches wide. Re-roll trimmings and cut until you have 20 rounds. Place rounds on cookie sheets. Bake for 12 minutes in the preheated oven, or until light brown. Let cool on the sheet for about 3 minutes, then transfer to wire racks. When biscuits are completely cold, spread half of the rounds with a thin layer of preserves and sandwich together. Dust with confectioners' sugar.
Melt butter in large saucepan on medium heat. Add onion; cook and stir 5 minutes or until onion is tender. Add flour; cook 1 minute or until bubbly, stirring constantly. Stir in milk. Bring to boil. Reduce heat to medium-low; simmer 1 minute. Add remaining ingredients. Cook until VELVEETA is melted and soup is heated through, stirring occasionally.
Place noodles in a saucepan filled with boiling water, reserving the seasoning packet. Cook until tender, and drain. In a medium bowl, whisk together the eggs and seasoning packets from the noodles. Mix in noodles. Melt butter in a large skillet over medium heat. Add the noodle mixture, and cook over medium-low heat until firm, 5 to 7 minutes. Cut into fourths, and turn over to brown the other side for 1 to 2 minutes. Sprinkle cheese over the top, and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a mixing bowl or small saucepan, pour the boiling water over the chopped dates. Set aside. Sift together the flour, cocoa, baking soda, and salt. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then mix in the flour mixture. Add in the dates with the soaking liquid, and stir until just combined. Pour batter into prepared pan. In an another bowl, combine the chocolate chips, walnuts, and remaining 1/2 cup sugar. Sprinkle mixture over top of cake. and bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving. Bake in the preheated oven for 35 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool before serving.
Heat vegetable stock in a large pot and keep warm over low heat. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large, heavy-bottomed saucepan over medium-low heat. Add green onion; cook and stir until softened, about 1 minute. Pour in rice and stir until coated in butter and oil and starting to toast, 2 to 3 minutes. Increase heat and pour in wine. Simmer until alcohol has evaporated and the wine is mostly absorbed. Reduce heat to medium and stir in 1 ladle of boiling broth. Continue stirring until the rice has absorbed the liquid and turned creamy. Once the liquid has been fully absorbed, add the next ladle. Repeat this process, stirring constantly until all liquid has been used or rice is tender yet firm to the bite (al dente). Stirring in the broth should take 12 to 15 minutes in all. Meanwhile, chop 10 figs. Melt 2 tablespoons butter in a medium skillet and cook chopped figs until soft and coated in butter, 4 to 5 minutes. Crush figs gently with a wooden spoon while cooking. Stir in prosciutto. Add fig-prosciutto mixture to the risotto when there are about 5 minutes left to cook. Remove risotto from heat; stir in remaining 2 tablespoons butter and grated Pecorino romano cheese. Let stand for a few minutes. Divide risotto evenly onto 4 plates, garnishing each with a whole fig before serving.
In large saucepan or Dutch oven, bring water to a boil over high heat. Once boiling add fish and garlic. Cover and reduce heat to low and simmer for 15 minutes or until fish is opaque and flakes easily when tested with fork. Remove fish with slotted spoon and set aside. Keep stock in saucepan for later use, approximately 2 cups. In a small nonstick saute pan, heat olive oil over medium heat until hot. Saute onions for approximately 5 minutes or until tender. Once onions are tender add almonds and bread crumbs, stirring for 3 to 5 minutes or until lightly browned. Add onion and bread crumb mixture to reserved fish stock along with the vegetable broth, tomatoes, paprika and pepper. Add fish; cover and cook over medium heat until fish is heated through. Season to taste with salt. Serve hot!!
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. In large bowl, blend cake mix, oil, water, undrained pineapple, eggs, and nuts. Beat for 2 minutes with an electric mixer at medium speed. Spread batter into prepared pans. Bake for 35 to 40 minutes, or until a toothpick inserted in the center comes out clean. Cool. Frost with cream cheese frosting.
Heat a large skillet over medium-high heat. Pour olive oil into hot pan and heat until shimmering. Cook mustard seeds in hot oil until they begin to pop, about 1 minute; immediately add peppercorns and fenugreek seeds. Gently lay the lamb chops in a single layer into the skillet; add curry sauce and basil and stir. Bring the sauce to a boil, place a tight-fitting lid on the skillet, reduce heat to low, and cook until the lamb is tender, 60 to 70 minutes. Remove lid from skillet. Continue to cook and stir until most of the liquid has been reduced and the meat has a brownish look on all sides, 10 to 15 minutes more.
Put milk, eggs, banana, apple, brown sugar, cinnamon, and vanilla extract into a blender bowl, respectively; blend until smooth, about 30 seconds.
Combine 1/4 cup white sugar, shortening and 1/4 teaspoon salt. Beat in the egg and mix for one minute or until well blended Dissolve the yeast in the warm milk. Add the milk and yeast mixture, vanilla and 2 1/2 cups flour to the shortening mixture. Mix for 3 minutes with a dough hook or with hands. Turn dough out on a floured board and knead for one minute. Place dough in a medium size lightly greased bowl, cover and set in a warm place to rise for 1 hour. While dough is rising prepare gooey butter topping. Combine the remaining sugar, butter and salt. Add the egg and corn syrup. Mix until just combined. Add the flour, water and vanilla and mix to combine. Set aside. Grease two 9x9 inch square baking pans. Divide dough into two pieces and place them into the prepared pans. Crimp the edges halfway up the sides of the pans to prevent the topping from running underneath. With a fork poke wholes into he bottom of the dough. Divide the topping into two equal parts and spread over the dough in each pan. Let the cakes stand for 20 minutes. Preheat oven to 375 degrees F (190 degrees C). Bake cakes for 30 minutes. Do not overbake, the topping should stay gooey. After the cakes have cooled sprinkle tops with confectioners' sugar.
Preheat oven to 400 degrees F (200 degrees C). Roll puff pastry sheets out a flat work surface and cut into 6 to 8 circles. Toss frozen vegetables with canola oil in a bowl and spread evenly onto a rimmed baking sheet. Bake in the preheated oven until vegetables are golden brown, 15 to 20 minutes. Remove from oven. Keep oven on. Line a shallow baking pan with aluminum foil. Heat broth and milk in a saucepan over medium heat. Melt 1 tablespoon butter in a saucepan over medium heat. Add onion and celery; cook and stir until translucent, about 5 minutes. Stir remaining 2 tablespoons butter into the celery mixture; cook and stir until water is evaporated, 3 to 5 minutes. Add flour and curry; mix until combined, 1 to 2 minutes. Add the hot milk mixture; whisk until thickened, 6 to 8 minutes. Add parsley, salt, and pepper. Toss in the browned vegetables and chicken. Pour into the prepared baking pan. Top with the puff pastry circles. Bake in the preheated oven until puff pastry is browned and mixture is hot and bubbly, about 25 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Place the chicken pieces into the prepared baking dish. Pour the mushroom soup (undiluted), milk, and sour cream over the chicken. Season with onion soup mix and dill. No need to stir. Bake for 1 1/2 hours in the preheated oven, or until the chicken is falling off the bone. The longer you can cook it, the better it will taste.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish. Spread 1 cup crushed potato chips evenly on bottom of casserole dish. Next, layer 1 can of tuna, half of the peas, and half of the soup. Place slices of cheese on top of this. Repeat layering with tuna, peas and soup. Finish with a layer of chips, and top with slices of cheese. Bake in preheated oven for 20 to 25 minutes, or until bubbly and golden brown.