HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare rice according to package directions. Heat non-stick skillet over medium heat. Brown beef, stirring while breaking up chunks. Remove from heat; drain grease. Stir in tomato sauce, cooked rice, and cheese. Stir until cheese melts; simmer until heated through, about 5 minutes. Serve with green pepper "dippers."
Preheat oven to 375 degrees F (190 degrees C). Press each biscuit into a 4-inch circle on a lightly floured surface. Spread 1/2 teaspoon pesto over top of each biscuit. Place 1 sausage link on the edge of each biscuit and roll dough around sausage. Cut each roll into 4 pieces and place on a baking sheet; sprinkle with Parmesan cheese. Bake in the preheated oven until biscuits are golden brown and sausage is cooked, 8 to 10 minutes.
Saute sausage in a large skillet over medium-high heat for 3 minutes, turning occasionally. Add olive oil, onion, peppers and oregano, cooking until tender, about 3 minutes. Remove from heat, stir in Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8x8 inch pan. Make the oat crunch topping: In a small bowl, combine the rolled oats, brown sugar, melted butter and 2 tablespoons chopped walnuts. Mix well and set aside. In a large bowl, cream shortening and white sugar until light and fluffy. Blend in bananas, eggs, and vanilla. Combine the oat flour, all-purpose flour, baking soda and salt. Beat into creamed mixture. Stir in 1/2 cup chopped walnuts. Pour batter into the prepared pan. Sprinkle with the oat crunch topping. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Heat a small skillet over low heat; spray with cooking spray. Add apple, season with salt, and cook until warmed through, 1 to 2 minutes. Sprinkle lemon juice over apples and toss to coat. Stir in raisins, cinnamon, and sweetener. Cook until apples are easily pierced with a fork, adding water if mixture is too dry, 5 to 7 minutes.
Toss cabbage and chopped green onions together in a large bowl; set aside. In a separate bowl, slowly whisk oil into vinegar. Add water, garlic, salt, pepper, and Italian seasoning, and whisk until well-blended. Toss cabbage with dressing and feta cheese. Cover, and refrigerate 15 minutes or longer to allow flavors to develop. Serve chilled.
Combine the white wine vinegar, white wine and shallots in a small saucepan over medium heat. Simmer until the liquid is reduced to about 2 tablespoons. Strain out shallot and discard, return liquid to the pan. Stir the wasabi and soy sauce into the reduction in the pan. Over low heat, gradually whisk in butter one cube at a time allowing the mixture to emulsify. Be careful not to let the mixture boil. When all of the butter has been incorporated, stir in cilantro, and remove from heat. Pour into a small bowl, and set aside. Heat a large skillet over medium-high heat. Brush tuna steaks with olive oil, and season with salt and pepper. Place in the hot skillet, and sear for 3 to 5 minutes on each side. Be careful not to overcook, this fish should be served still a little pink in the center. Serve with sauce.
Preheat grill for medium heat and lightly oil the grate. Combine flour, paprika, rosemary, garlic powder, parsley, dill, salt, and pepper in a large resealable plastic bag. Shake bag to mix contents. Place trout into bag, one at a time, seal bag, and shake to thoroughly coat with seasoned flour. Lay each trout onto a large piece of aluminum foil. Insert 1 tablespoon butter, a few lemon slices, and a few slivered almonds into the cavity of each trout; press the cavities closed. Top fish with more lemon slices and almonds. Sprinkle fish with a pinch of paprika, rosemary, garlic powder, parsley and dill. Place trout on aluminum foil sheets onto preheated grill and cook until fish are browned and the flesh is opaque and flakes easily, about 8 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. Bring the turkey broth to a boil in a saucepan over medium heat, and melt the margarine in the broth. Stir in the stuffing mix until thoroughly combined. Transfer the stuffing to a large bowl. Stir in pork sausage, ground beef, onion, and egg until the mixture is well combined, and lightly mix in the oysters, turkey giblets, poultry seasoning, salt, and black pepper. Transfer the oyster stuffing to the prepared baking dish, and cover dish with foil. Bake in the preheated oven until the sausage and ground beef are cooked through and the stuffing is crisp and lightly browned, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Arrange chicken parts in a baking dish. Melt butter in a skillet over medium heat, and cook onion 5 minutes, until tender. Stir in honey, almonds, and lemon juice, and continue cooking 2 minutes, or until heated through. Pour over the chicken, coating each piece. Cover dish with aluminum foil. Bake chicken 30 minutes in the preheated oven. Remove foil, and continue baking 30 minutes, until chicken juices run clear.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Mix brown sugar, chocolate-hazelnut spread, chocolate chips, egg, and baking soda together in a large bowl. Drop rounded teaspoons of mixture, at least 1 1/2-inches apart, onto the prepared baking sheets. Bake in the preheated oven until cookies are puffed and cracked, 8 to 10 minutes. Cool cookies on baking sheet until firm, about 5 minutes; transfer to a wire rack to cool completely.
Place the squid and onions into a large saucepan with the cinnamon stick, cloves, and bay leaves. Cover, and simmer over low heat for about 10 minutes. During this time the squid will release its juices. Uncover the pan, and simmer until the juice has mostly evaporated. Remove the cinnamon stick, cloves, and bay leaves. Stir in the wine, olive oil, malt vinegar and pepper. Cover and cook over low heat for about 1 hour, stirring occasionally. If necessary, remove the lid shortly before the end of cooking to allow the sauce to thicken. Ladle into bowls to serve.
Heat olive oil in a skillet over medium-high heat. Sear roast in hot oil until browned completely, about 2 minutes per side. Spread potatoes into the bottom of the slow cooker. Layer baby carrots atop the potatoes and green beans atop the carrots. Place the roast atop the layers of vegetables. Mix cream of mushroom soup, water, and dry onion soup mix together in a bowl; pour over the roast and vegetables. Cook on Low 8 to 10 hours.
Preheat grill for medium heat and lightly oil the grate. Drizzle zucchini slices on both sides with olive oil and season with grill seasoning. Grill zucchinis on preheated grill until tender, 3 to 4 minutes per side.
In a large bowl, combine cream cheese, margarine, vanilla extract, confectioners' sugar and milk. Beat until creamy.
In a 3 quart saucepan over medium heat, combine the sugar and water. Bring to a boil, reduce heat, and simmer for 10 minutes. Remove from heat, stir in instant coffee, and allow to cool. When cool, stir in vanilla extract and vodka. Pour into clean bottles. Close bottles tightly, and store in a cool dark place.
Put all the raisins in a small bowl, and pour hot water over them. Set the bowl aside. Heat 1/4 cup white sugar with 2 tablespoons water in a small saucepan over medium-high heat. Boil the mixture until the bubbles rise to the surface in a random pattern. This indicates that the water has nearly evaporated, and that the sugar is beginning to cook. With a small spoon, drop a bit of the sugar into a bowl filled with ice water. If the sugar dissolves immediately, continue cooking the sugar mixture. Remove from heat when the sugar dropped into the water can be rolled between your fingers into a ball. Begin beating the egg whites with an electric mixer on high speed. Pour the sugar syrup down the side of the bowl in a thin, steady stream. When all the sugar has been incorporated, decrease mixer speed to medium. Continue beating until the egg whites are glossy, have formed stiff peaks, and have cooled to room temperature--about 10 minutes. Increase the speed to high, and beat the meringue for 1 minute more. Puree the yogurt, cream cheese, cottage cheese, vanilla extract, and 1/4 cup white sugar in a food processor or blender. Scrape the cheese mixture into a large bowl. Pour the milk into a small saucepan. Sprinkle the gelatin over the milk. Let it stand until the gelatin softens, about 5 minutes. Heat the milk over a medium heat, stirring until the gelatin is dissolved. Stir the milk into the cheese mixture. Mix about 1/3 of the meringue into the cheese mixture to lighten it. Gently fold in the rest of the meringue. Line an 8 inch cake pan with plastic wrap. Drain the raisins, and scatter them in the bottom of the pan. Then pour the cheesecake batter into the lined pan. Chill for 4 hours. To turn out the cheesecake, invert a serving plate on top of the pan. Turn both over together. Lift away the pan, peel off the plastic wrap, and slice for serving.
Preheat water in sous vide vessel to 185 degrees F (85 degrees C). Combine cauliflower, soy sauce, fish sauce, cayenne pepper, and black pepper in a bowl and toss to coat. Place mixture into sous vide bag and vacuum-seal. Cook cauliflower mixture in sous vide water bath until tender, about 40 minutes.
Prepare cake according to instructions on package. Bake in a 9x13 inch pan. Allow to cool. Combine pineapple and sugar in saucepan. Bring to a boil. Spoon over cooled cake. In a large bowl, cream butter and cream cheese until smooth. Add powdered sugar and beat until smooth. Add vanilla. Add pecans and mix well. Spread cream cheese frosting over cake.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a saucepan, combine 1/2 cup butter, oil, 4 tablespoons cocoa, and 1 cup water. Boil for 1 minute. In a large bowl, mix flour and white sugar. Beat in chocolate mixture. Beat in eggs, buttermilk and 1 teaspoon vanilla. Pour batter into prepared pan. Bake in the preheated oven for 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make the Frosting: In saucepan, combine 1/2 cup butter, 6 tablespoons cream, and 4 tablespoons cocoa. Boil for 1 minute. Place confectioners' sugar in a large bowl. Pour in chocolate mixture and beat until desired consistency is achieved. Beat in vanilla.
Preheat an oven to 400 degrees F (200 degrees C). Cut off the top of the head of garlic to expose the cloves, trimming about 1/4 inch off of the top of each clove. Drizzle the cut cloves with olive oil, then nestle the head into a piece of aluminum foil. Place in preheated oven and bake until the cloves are tender, about 35 minutes. Remove garlic from oven; do not turn oven off. Squeeze garlic from cloves into a small dish; mash into a paste. Spread the butter on the cut sides of the bread, sprinkle with rosemary, and place on a baking sheet. Toast bread in preheated oven for 5 minutes. Remove from oven and spread with garlic paste. Top one half of loaf with basil and tomatoes. Drizzle tomato slices with balsamic vinegar. Top remaining half of loaf with sliced mozzarella. Return sandwich halves to baking sheet. Place in hot oven and cook until the cheese has melted, about 10 minutes. Allow sandwich to cool slightly before assembling. Cut into 4 pieces to serve.
Mix chicken, jalapeno pepper, 2 green onions, and mayonnaise together in bowl until thoroughly combined. Stuff each baby bell pepper half with chicken mixture. Mix half of the remaining green onion with cottage cheese; use the other half to garnish stuffed baby bell peppers. Serve baby bell peppers alongside cottage cheese mixture and cherries.
Place flour in a medium bowl. Whisk in sugar and salt. Cut in butter using 2 knives or a pastry cutter. Gently work in cream cheese and sour cream until dough is combined. Turn dough out onto your working surface. Quickly gather crumbs together into a square; fold square in half. Flatten dough out into a larger square using a rolling pin; fold in half again. Roll out one more time and fold into thirds, like a letter. Wrap dough in plastic wrap. Chill until firm, about 1 hour. Mix peaches, 3 tablespoons sugar, and cinnamon in a small bowl. Let sit for about 15 minutes. Transfer filling mixture into a strainer over a bowl to drain the excess juices for 15 minutes, stirring occasionally. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Roll pastry dough onto a floured surface to about 3/8-inch thickness. Cut out 15 to 20 circles about 4- to 6-inches in diameter. Place 2 teaspoons of filling into the middle of each circle. Fold dough in half over the filling and seal edges together with your fingers. Press edges together with the tines of a fork to make a decorative seal, if desired. Place empanadas on the prepared baking sheet; brush with egg and sprinkle with remaining sugar. Bake in the preheated oven until golden brown, 12 to 15 minutes. Remove from oven and let cool for 5 minutes before serving.
Preheat the oven to 350 degrees F (175 degrees C). Grease a deep 9-inch pie plate. Whisk all-purpose flour, almond flour, baking powder, and salt together in a medium bowl. Whisk ricotta cheese and milk together in a small bowl until smooth. Beat butter with an electric mixer until creamy. Add sugar and beat until very light, about 3 minutes. Add vanilla and almond extracts; beat until blended. Scrape down sides with a spatula. Add eggs one at a time, beating well after each addition. Alternate adding flour mixture and ricotta mixture to the batter, beating briefly between additions. Scrape down the sides of the bowl. Pour batter into the prepared baking dish. Smooth the top with the spatula. Sprinkle strawberries and blueberries over the top. Press very gently into the batter. Sprinkle turbinado sugar on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 70 minutes. Cover with foil when top starts to brown. Cool completely on a rack before slicing.
Heat a large skillet over medium high heat and add olive oil. Swirl to coat. Add the onion and saute until translucent, about 5 minutes. Add the sausage, red pepper, and mushrooms; saute until meat is cooked through, about 5 minutes. Stir in the Ragu(R) Old World Style(R) Traditional sauce, broken lasagna noodles, water, and rosemary. Cover and turn heat down to medium-low. Cook for 20 minutes, stirring occasionally, until the pasta is al dente. Remove the lid and add the ricotta, 2/3 of the cheese, and parsley; stir to combine. Top with remaining mozzarella and serve immediately.
Preheat oven to 375 degrees F (190 degrees C). Place walleye fillets in a baking dish, pour in wine, and season with salt and pepper. Bake in the preheated oven until the fish flakes easily with a fork, about 20 minutes. Allow the fish to cool and break it into large chunks. Set aside. Mix carrot, red onion, celery, panko crumbs, 2 cups mayonnaise, seafood seasoning, and 1 teaspoon salt in a bowl until well blended. Add the walleye, mixing gently so the chunks of fish don't break apart. Shape the mixture into 12 patties. Heat vegetable oil in a large skillet or griddle over medium-high heat. Fry the patties until golden brown, 3 to 5 minutes per side. Whisk lemon juice and fresh dill into 1 cup mayonnaise in a bowl. Drizzle the sauce over the walleye cakes and serve.
Combine cream, vanilla extract, and salt together in a saucepan; bring to a boil. Stir wine into cream mixture and remove from heat. Stir semisweet chocolate into cream mixture until completely melted. Stir butter into mixture until incorporated. Pour chocolate mixture into a container, cover with plastic wrap, and refrigerate until firm, at least 2 hours. Line 2 baking sheets with parchment paper. Scoop the chocolate mixture using a teaspoon or a melon baller and shape into 1-inch balls. Place balls on the prepared baking sheets and refrigerate for 10 minutes. Remove from refrigerator and roll balls in cocoa powder to coat.
Heat 2 Tbs. oil in a 12-inch ovenproof skillet over medium-high heat. Saute onions until tender, about 5 minutes. Add garlic, cinnamon and cloves; cook about 1 minute. Add meat, stirring to break it up, and cook about 5 minutes. Stir in tomatoes and raisins; simmer 10 minutes. Arrange eggplant slices on a lipped cookie sheet. Brush both sides with remaining oil, and season with salt and pepper. Broil on upper oven rack, turning once with kitchen tongs, until golden brown, about 5 minutes per side. Reduce heat to 400 degrees. Lay eggplant in a single layer over meat mixture. Whisk egg into mashed potatoes; spread over eggplant. Bake on lower rack until sauce is bubbly, about 20 minutes.
Pour 1 cup ginger beer into a blender; add strawberries and sugar and blend until strawberries are pureed. Pour puree into a pitcher or punch bowl and stir in remaining ginger beer.
Whisk together the pancake mix and orange juice; the batter will be lumpy. Stir in the pineapple, banana, pecans, and coconut. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Pour the Jagermeister and schnapps into a shot glass. Bottoms up!
Combine processed cheese food, cream cheese, sour cream, shrimp, crab, and lobster in a crockpot. Cover and cook on Low heat until cheese is melted, about 1 hour, stirring occasionally to break up lumps. Once the cheese is melted, stir in seafood seasoning and Worcestershire sauce. Serve with French bread.
Pat fish dry with paper towels. Heat canola oil with dried red chiles in a large, nonstick skillet over medium heat. Cook fish in the hot oil until flesh is opaque and the edges of the fish are slightly browned, about 3 minutes per side. Sprinkle fish with salt and black pepper. Remove from heat, drain, and discard peppers. Stir mayonnaise, wasabi paste, and 2 tablespoons cilantro together in a bowl. Spoon several tablespoons of fish into a cabbage leaf and wrap leaf around fish; repeat with remaining leaves and fish. Garnish each roll with a sprinkling of cilantro. Serve with wasabi mayonnaise.
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan. In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds. Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth. In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect. Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.
Preheat an oven to 300 degrees F (150 degrees C). Beat egg whites until foamy in a large glass or metal mixing bowl until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Mix the pecan halves into the egg white. Stir the white sugar, brown sugar, and cinnamon together in a bowl; add to the pecan and egg white mixture and stir. Coat the bottom of a jelly roll pan with the softened butter. Spread the pecan mixture in an even layer in the prepared pan. Bake in the preheated oven until crisp, turning occasionally, 45 to 60 minutes.
Melt margarine in a large pot over medium-high heat. Saute onion in melted margarine until tender, about 5 minutes. Stir potatoes with the onion; season with cumin. Pour chicken broth over the potato mixture; bring to a boil, reduce heat to medium-low, place cover on the pot, and cook until the potatoes are tender, 20 to 30 minutes. Remove pot from heat. Stir jalapeno peppers and baking soda into the broth. Stream evaporated milk into the broth while stirring. Mash potatoes in the pot with a potato masher until coarsely smashed; stir. Season the soup with salt and pepper. Return pot to medium-high heat and bring soup to a simmer; reduce heat to medium-low and cook, stirring frequently, until the soup is warmed through, about 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a microwave-safe bowl, microwave chocolate chips until melted. Stir occasionally until chocolate is smooth. Cream butter or margarine with sugar. Beat in eggs, one at a time. Add melted chocolate, instant coffee, and rum extract. Stir in flour and broken walnuts. Turn filling into pie shell. Top with walnut halves in decorative pattern. Bake at 375 degrees F (190 degrees C) for 25 minutes. Cool.
Bring a saucepan of water and salt to a boil, add shrimp, and cook until pink, 3 to 5 minutes. Drain and cool, about 30 minutes. Spread out cooled shrimp on a serving platter and top with 1/2 the mayonnaise. Mix grated eggs and remaining mayonnaise in a bowl and spread on top of the shrimp. Sprinkle with pineapple pieces. Top with Cheddar cheese.
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. Place ground beef in a large, deep skillet. Season with chili powder and cayenne. Cook over medium high heat until evenly brown. Stir in onion and green pepper. Season with salt. Simmer until onion is tender and translucent. Drain excess fat. Stir in chili, corn and cooked pasta. Cover, and simmer for 10 to 12 minutes, stirring occasionally.
Preheat oven to 375 degrees F (190 degrees C). To Make Topping: In a medium bowl combine brown sugar, melted butter or margarine, and chopped pecans. Mix well and set aside. To Make Carrot Custard: Steam carrots until tender. Drain and cool. Place cooled carrots in a blender or food processor and add eggs, condensed milk, pumpkin pie spice, and salt. Blend until smooth. Pour carrot mixture into pie shell. Sprinkle with pecan topping. Bake in preheated oven for 45 minutes or until toothpick inserted in center comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch Bundt pan. In a medium bowl, stir together the cake mix and instant pudding. Add the sour cream, oil and eggs, mix well. Pour half of the batter into the prepared pan. Combine the brown sugar, walnuts and cinnamon, sprinkle over the batter in the pan. Cover with the remaining batter. Bake for 1 hour in the preheated oven, until cake springs back when lightly touched. Cool for 15 minutes in pan before inverting onto a wire rack to cool completely. When cake is cooled, dust with confectioners' sugar.
Beat eggs in a bowl with an electric mixer until thick and lemon-colored, 3 to 5 minutes. Stir in milk. Sift flour, sugar, and salt together in a bowl. Add to egg mixture; mix until batter is smooth. Grease a griddle with butter; heat over medium heat. Drop tablespoonfuls of batter on the griddle; spread to make thin pancakes. Cook until light brown on bottom, 1 to 2 minutes. Flip and continue cooking until second side is light brown, 1 to 2 minutes more. Repeat with remaining batter.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir beef, diced tomatoes, onion, tomato paste, sugar, Parmesan cheese, garlic, salt, oregano, anise seed, and bay leaf together in a slow cooker. Cook on Low for 6 to 8 hours.
Line a 9x13-inch baking dish with mini ice cream sandwiches. Spread 1 container of whipped topping over ice cream sandwiches. Sprinkle half of the milk chocolate pieces and toffee bits over whipped topping. Drizzle chocolate syrup on top. Repeat layers once more. Serve or cover and freeze until firm, at least 1 hour or up to 2 weeks.