HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook the ground beef in a large skillet over medium-high heat, stirring to crumble, until browned. Pour off excess fat, and mix in the taco seasoning according to package directions. Spray the inside of a pie iron with cooking spray, and place a corn tortilla on one side. Place a scoop of ground beef on top of the tortilla, sprinkle with Monterey Jack cheese, and chopped onion. Finally, place another tortilla on top, and close the pie iron. Cook the taco over the moderate coals of a campfire until the tortillas have crisped and browned, and the taco is hot in the center. Serve with lettuce, tomato, salsa, and sour cream. Repeat with remaining ingredients.
Preheat oven to 350 degrees F (175 degrees C). Beat all ingredients together very well and pour into a 9 inch unbaked pie shell. Bake at 350 degrees F (175 degrees C) for 45 minutes. Pie will quiver. This is ok! The top will be puffed up when you remove the pie from the oven and will fall down after it has cooled. This is ok, too! Best served at room temperature.
Preheat oven to 425 degrees F (220 degrees C). Combine sweet potatoes and olive oil together in a bowl; toss to coat potatoes completely. Spread sweet potatoes in an even layer on a baking sheet. Bake fries in the preheated oven, turning once, until cooked through and crisp, 20 to 25 minutes. Transfer fries to a bowl and sprinkle Parmesan cheese and cilantro over the top; toss to coat. Season with sea salt and pepper to taste.
In a large pot over medium heat, place potatoes, celery and onion with water to cover. Bring to a boil, then reduce heat and simmer 20 minutes, until potatoes are tender. Drain. Return vegetables to pot with creamed corn, corn, evaporated milk, cayenne and salt over low heat. Simmer 20 minutes.
Pour ginger ale in large punch bowl; add champagne and lime sherbet. Stir to dissolve and serve cold.
Place the zucchini, flour, baking soda, Parmesan cheese, garlic powder, oregano, marjoram, basil, black pepper, and kosher salt into a large bowl, and stir to thoroughly mix. In a separate bowl, beat the eggs with buttermilk, and stir the egg mixture into the zucchini mixture to make a batter. Heat the vegetable oil and olive oil in a large skillet over medium heat until the oil shimmers with heat, and gently spoon about 1/4 cup of zucchini batter per fritter into the hot oil. Fry the fritters in batches until golden brown on both sides, about 3 minutes per side; drain on paper towels, and set the fritters aside to keep warm. To serve, place a slice of mozzarella cheese and a slice of tomato on top of each fritter; sprinkle with sea salt.
In a small bowl, mix black pepper, kosher salt, fresh rosemary, dried rosemary and garlic. Gradually stir in enough olive oil to form a thick paste. Rub into desired meats before grilling.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, mix together the pasta, onions, bell pepper and celery. In a glass jar, combine the sugar, oil, ketchup, vinegar, salt, paprika and pepper. Shake well to mix. Pour dressing over salad, toss to coat evenly.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease or line one baking sheet with parchment paper. Combine the flour, baking soda, cinnamon, cloves, nutmeg and salt. Cream the butter or margarine with the sugar. Beat in the egg and persimmons. Add the flour mixture and mix until combined, stir in the chopped nuts. Drop by teaspoonfuls, 2 inches apart, onto the prepared baking sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes.
Bring a pot of lightly salted water to a boil and set heat to medium-low; keep the water at a low boil while you complete remaining steps. Sprinkle chicken breasts with salt and black pepper. Melt butter in a skillet over medium heat and cook chicken breasts in the hot butter until browned and no longer pink inside, about 8 minutes per side. Transfer chicken to a platter, cover loosely with aluminum foil, and keep warm. Whisk ranch dressing and Dijon mustard together in a bowl. Pour white wine into skillet; scrape and dissolve any browned bits of food in the bottom of the skillet into wine. Whisk ranch dressing mixture the skillet, reduce heat to low, and bring sauce to a simmer. Cook angel hair in the boiling water, stirring occasionally, until cooked through but firm to the bite, 4 to 5 minutes. Drain pasta and toss lightly with ranch sauce. Divide pasta between 4 serving plates and top each serving with a chicken breast. Spoon remaining sauce over chicken breasts and sprinkle with parsley.
Preheat oven to 350 degrees F. Grease a muffin tin with cooking spray, wiping off any excess on the top of the tin. In a bowl, whisk together the flour, cocoa, baking powder, baking soda, and salt. In the bowl of a stand mixer fitted with the whisk attachment, begin beating the eggs and yolk on medium-high speed. Slowly stream in the sugar while beating and continue to beat until mixture is pale and thickened and ribbons down from the beater when lifted. Scrape down sides of the bowl and beater as needed. Beat in the oil until fully incorporated. Scrape down bowl and beater and beat in sour cream and vanilla until evenly incorporated. Add the dry ingredients to the wet and fold in until only a few visible streaks remain. Add 8 1/2 ounces of the chocolate chips and fold in just until all ingredients are evenly incorporated. Spoon the batter into prepared muffin cups, smoothing the tops if needed but keeping the scoops mounded. Top each with some of the remaining chocolate and sprinkle with the coarse sugar. Bake muffins in preheated oven until a toothpick inserted into the center of one comes out free of wet batter (it may come out with melted chocolate), 18 to 20 minutes. Cool muffins in pan for about 15 minutes before transferring to a wire rack to cool completely. Store muffins in an airtight container at room temperature, or in the refrigerator to keep for more than a few days.
Preheat oven to 375 degrees F (190 degrees C). Line an 8-inch square baking dish with parchment paper or aluminum foil, leaving a 2-inch overhang. Butter sides and bottom of paper. Stir butter and sugar together in a bowl until sugar is completely dissolved. Stir graham cracker crumbs into butter mixture; press mixture into the bottom of the prepared baking pan. Bake in the preheated oven until edges are lightly browned, 4 to 5 minutes. Cool completely. Stir condensed milk, white chocolate chips, and white chocolate together in a large saucepan over medium heat until white chocolate is completely melted. Remove saucepan from heat and stir lime juice and lime zest into chocolate mixture. Pour mixture over cooled crust, cover with plastic wrap, and chill in the refrigerator for at least two hours or overnight. Lift fudge from pan using the overhanging paper and cut into desired shapes. Store in a container in the refrigerator.
Fill a cocktail shaker with ice; add champagne, orange-flavored liqueur, and raspberry-flavored liqueur. Cover shaker, shake, and strain drink into a martini glass.
Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is reduced by 1/3. In a blender or food processor, puree cilantro, jalapeno, garlic and 1/2 cup of the tomato liquid from the large pot. Slowly stir this mixture into the pot. Bring the contents of the pot to a boil while mixing in the green peppers, onions, chopped tomatoes, salt, vinegar and brown sugar. In a small bowl, dissolve the cornstarch in water. Add the cornstarch mixture to the pot. Stirring continually, boil the mixture until all the vegetable are soft -- about 30 minutes. Allow the mixture to cool, and place it in sterile containers.
Heat oven to 375 degrees F. Pour caramel sauce into 12-cup fluted tube pan sprayed with cooking spray. Blend evaporated milk, cream cheese, 4 eggs, vanilla and sugar in blender until smooth. Beat cake mix, water, oil and remaining eggs with mixer until blended. Add sour cream; mix well. Pour over caramel in tube pan; gently ladle flan mixture over cake batter. Cover pan with foil sprayed with cooking spray, sprayed-side down. Place in larger pan. Add enough water to larger pan to come halfway up side of tube pan. Bake 1-1/2 hours or until toothpick inserted near center comes out clean. Cool completely in pan on wire rack. Refrigerate 2 hours. Loosen dessert from side of pan; invert onto plate. Remove pan. Serve dessert topped with COOL WHIP.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain, reserving 3 tablespoons of the cooking water. Heat 1 tablespoon olive oil in a skillet over medium-low heat. Cook and stir red bell pepper in the hot oil until softened, about 5 minutes. Stir in okra, soy sauce, sake, and mirin; cook for 1 minute. Stir cooked spaghetti, reserved cooking water, and remaining 1 tablespoon olive oil into the skillet. Mix in half of the shrimp; cook for 1 minute. Scoop spaghetti mixture into a bowl. Garnish with remaining shrimp.
Preheat an oven to 325 degrees F (165 degrees C). Cut a 12x14-inch sheet of aluminum foil. Fold it in half lengthwise, then in half again widthwise. Wrap the foil partially around a spice jar lengthwise, bringing foil up around the jar and crushing the foil around the ends of the jar to make a boat-shaped baking form about 4 inches long, 2 1/2 inches tall, and 1 1/2 inch wide. Repeat with 15 more pieces of foil to make 16 boat-shaped baking forms. Shape the bottoms of the forms to be slightly flat so forms can stand up. Spray the forms with cooking spray, and place onto a baking sheet. Mix together 1 cup water, eggs, and vegetable oil in a bowl with an electric mixer set on low speed. Beat in yellow cake mix on medium speed for 2 minutes. Beat in the vanilla pudding mix until smooth, about 3 minutes more. Divide the batter evenly into the prepared aluminum foil baking forms, filling each form about 1/2 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 11 to 15 minutes. Cool in the forms for 10 minutes before removing to cool completely on a wire rack. Beat together the butter, shortening, vanilla extract, and salt in a bowl with an electric mixer until smooth, about 3 minutes. Beat in the confectioners' sugar on low speed, gradually increasing speed to high until frosting is smooth and fluffy. Mix in the marshmallow fluff, beating on high speed until light and airy. Spoon frosting into a pastry bag equipped with a round pastry tip. Remove the cakes from the baking forms. With a sharp knife, cut a 2-inch slit lengthwise on the flat bottom side of a cake. Pipe a generous amount of the frosting into the slit, holding the shape of the cake with your hand to prevent splitting. Repeat with the remaining cakes. For the coconut-raspberry variation: Bring 2 cups water and raspberry gelatin mix to a boil in a saucepan until the gelatin dissolves, about 5 minutes. Pour mixture into a shallow dish and refrigerate until thickened but not set, about 15 minutes. Place coconut flakes in a food processor. Pulse until flakes are finely chopped. Transfer the coconut to a shallow dish and stir in enough cornstarch to achieve a loose texture. Dip a filled cake in the thickened gelatin, turning to coat all sides; roll the cake in the coconut mixture. Repeat with remaining cakes. Arrange the coconut-coated cakes on a wire rack until gelatin and coconut are set, about 2 hours.
Preheat an oven to 400 degrees F (200 degrees C). Spread the softened cream cheese on the pre-baked crust. Sprinkle the tuna and onions over the pizza; then top with shredded mozzarella cheese and optional red pepper flakes. Bake in preheated oven until the cheese has melted and started to brown, about 15 to 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). Place asparagus in a large bowl. Drizzle olive oil over asparagus and season with garlic powder; toss well. Transfer asparagus to a baking sheet. Bake in the preheated oven until asparagus are tender, about 20 minutes. Place lettuce in the same bowl used for asparagus; top with tomatoes, feta cheese, and asparagus.
Mash the avocados in a deep bowl. Mix in garlic, salt, and black pepper. Stir in sour cream until well-blended.
Preheat oven to 400 degrees F (200 degrees C). Butter a 9x13 inch baking dish with 2 tablespoons butter. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Place frozen spinach in a medium saucepan with 1/4 cup water. Bring water to a boil, then reduce heat to medium and cook spinach covered 10 minutes. Uncover and stir. Remove from heat and drain. Remove stems from mushrooms. Arrange caps in the baking dish. Finely chop stems. Melt 3 tablespoons butter in a medium saucepan over medium heat, and mix in onion and garlic. Cook 5 minutes, or until tender, then mix in bacon, spinach, chopped mushroom stems and heavy cream. Bring cream to a boil. Remove from heat and mix in Parmesan cheese, salt and pepper. Stuff mushroom caps generously with the mixture. Drizzle with 2 tablespoons melted butter. Bake in the preheated oven 30 minutes until lightly browned.
Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Spread potato strips evenly onto the prepared baking sheet. Spray potatoes with cooking spray; season with salt and pepper. Bake in the preheated oven until potatoes are tender, 30 to 40 minutes. Cool for 5 minutes. Transfer fries to a large bowl. Add truffle oil, parsley, and salt to fries; toss to coat.
Beat confectioners' sugar, butter, and milk together in a bowl until desired consistency is reached. Add vanilla extract and beat until smooth. Add lemon juice and lemon zest; beat until smooth and thick.
Brown turkey and Italian sausage in a large skillet over medium heat, cooking and stirring until meat is crumbly and no longer pink, about 10 minutes. Add green and red bell peppers to meat; cook and stir until peppers are soft and excess liquid has evaporated, about 10 more minutes. Mix diced tomatoes, chili beans, red beans in chili sauce, yellow and white corn, black beans, chopped green chiles, barbeque sauce, cumin, chili powder, parsley, and red pepper flakes in a large soup pot. Place over medium heat, bring to a boil, and reduce heat to low. Simmer chili for 20 minutes. Stir turkey mixture into chili and simmer 15 more minutes to blend flavors.
In a cocktail mixer full of ice, combine coconut rum and pineapple juice. Shake vigorously and strain into glass. Float 151 rum over the top. Drink in one gulp.
Pre-heat oven to 350 degrees F (190 degrees C). Heat olive oil in a large skillet over medium high heat. Add zucchini, yellow squash, green and red bell pepper, and onions; cook, stirring occasionally until slightly softened. Meanwhile, in a bowl, whisk together eggs, cream, and flour. When vegetables are tender, drain skillet of excess liquid and arrange in the bottom of a large glass baking dish. Season as desired with seasonings of choice, and stir to blend flavors. Distribute cheese cubes evenly over the vegetables. Pour in the egg mixture, and spread bread crumbs and Parmesan cheese over the top. Bake in the preheated oven for 45 minutes to 1 hour, or until bubbling hot. Remove cover during the last 15 minutes to brown top lightly. Serve immediately.
Place the warm water in a large bowl, and sprinkle the yeast over the top. Stir in 1 cup of the flour, and mix thoroughly. Cover with a cloth, and let stand until bubbles appear, about 20 minutes. Dissolve sugar and shortening in boiling water, and allow to cool to lukewarm. Stir into the yeast mixture along with the remaining flour. When the dough becomes too stiff to stir, turn out onto a lightly floured surface, and knead until smooth, about 10 minutes. Coat a large bowl with sesame oil, and place the dough inside. Turn over to coat, and cover the bowl with a damp cloth. Let rise in a warm place until doubled in size. Heat 2 tablespoons of oil in a wok over medium-high heat. Add green onions and garlic, and stir-fry for about 30 seconds. Add pork, and fry for a minute, then stir in the soy sauce, oyster sauce, and sugar. Dissolve cornstarch in 2 tablespoons of water, then stir the mixture into the pork. Cook, stirring constantly until the pork is coated with a thickened glaze. Remove to a bowl, and allow to cool. Remove the dough from the bowl, and roll it out into one long log. Slice the log into 1 inch pieces. Flatten each piece into a 3 inch circle using the palm of your hand or a rolling pin. Place 2 tablespoons of the pork filling onto the center of each circle, and gather up the edges around the filling and pinch together to close the bun. Place each bun seam side down onto a square of aluminum foil. Cover with a towel, and let rise for about 1 hour. Bring a couple inches of water to boil in a wok. Place a few buns at a time in a steamer, such as a bamboo steamer for a wok, or a fitted steam tray. Cover, and steam buns over briskly boiling water for 10 minutes. Repeat with remaining buns.
Combine salmon, flaxseed meal, egg, salt, and pepper in a bowl. Mix well and form into 4 cakes. Heat olive oil in a pan over medium-high heat. Fry salmon cakes until browned, about 4 minutes per side. Let sit about 2 minutes.
Cut tuna into 1/2 inch cubes, and place into a bowl. Stir in the onion, green onions, ginger, jalapeno, lemon juice, and soy sauce; mix to combine. Cover and refrigerate for 2 to 3 hours. Taste before serving and add more lemon juice or soy sauce as needed.
Fill a glass with ice. Pour in the pineapple juice and spiced rum. Top off with enough lemon-lime soda to fill the glass.
Preheat oven to 375 degrees F (190 degrees C). Melt butter in a large skillet over medium heat. Saute onion until tender. Stir in potatoes, soup, milk, cheese, bell pepper, black pepper, and 1/2 cup cracker crumbs. Transfer to a 2 quart casserole dish and top with remaining cracker crumbs. Bake in preheated oven for 35 to 40 minutes.
In a small bowl, combine mayonnaise, sweet pickle relish, vinegar, mustard, sugar, turmeric, dill, and parsley. Mix well, and reserve. Place drained tofu in large bowl, and crumble with a fork. Stir in onion and celery. Mix in reserved mixture. Season to taste with salt and pepper. Chill for several hours to allow flavors to blend.
Heat oil in a saute pan over medium-high heat. Saute asparagus, shallot, green pepper, and Chinese okra until shallot is translucent, 5 to 7 minutes. Add tomatoes, salt, black pepper, garlic powder, white pepper, chile powder, and cumin. Cook and stir until spices smell toasted, 1 to 2 minutes. Pour eggs into the pan; cook until edges start to dry, about 2 minutes. Flip mixture over and cook until set, 2 to 3 minutes more. Transfer to a plate and sprinkle Thai basil on top.
Preheat oven to 350 degrees F (175 degrees C). Press 1 pie crust into a 9-inch pie pan. Toss apples, almonds, white sugar, brown sugar, and flour together in a bowl until apples and almonds are completely coated. Mix honey, egg yolk, water, and almond extract together in a microwave-safe dish. Microwave honey mixture, stirring every 15 seconds, until mixture is melted and smooth, 30 to 45 seconds. Pour honey mixture over apple mixture and toss to coat. Transfer apple mixture to the prepared pie crust; sprinkle filling with cinnamon. Top pie with the remaining pie crust and pinch edges together to seal. Bake in the preheated oven until crust is lightly browned, 45 to 50 minutes.
Preheat oven to 400 degrees F (200 degrees C). Lightly oil a baking dish. Combine crab, poblano pepper, panko bread crumbs, green onion, lemon juice, salt, and black pepper together in a bowl. Stir mayonnaise, lemon zest, and cayenne pepper together in a bowl. Place sole fillets, flat-side up, on a work surface. Season fillets with salt. Divide crab mixture between fillets and roll filets up around filling. Place rolled sole in the prepared baking dish. Spread 1/2 the mayonnaise mixture over the sides and tops of each sole roll to coat. Place remaining 1/2 the mayonnaise mixture in a piping bag. Pipe mayonnaise mixture in a zigzag pattern over the top of each roll and sprinkle paprika over the top. Bake in the preheated oven until browned on top and fish flakes easily with a fork, 15 to 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Place a circle of parchment paper into the bottom of a 10 inch pan for easy removal. Break the chocolate into pieces, and melt it in a metal bowl over simmering water. Stir frequently until melted. Remove from heat, and set aside to cool - don't let it harden. In a medium bowl, cream together the confectioners' sugar and margarine until light and fluffy. Mix the 6 egg yolks into the chocolate until well blended, then stir the chocolate mixture into the sugar mixture. In a large clean glass bowl, whip the egg whites to soft peaks. Gradually pour in the white sugar while continuing to whip the egg whites to stiff peaks. Combine the flour and yeast, and fold them into the egg whites. Fold in the chocolate mixture. Spread the batter evenly into the prepared 10 inch round cake pan. Bake for 1 hour in the preheated oven, or until the top of the cake springs back when lightly touched. Allow cake to cool completely before removing from pan. Split the cake in half horizontally and place the top of the cake onto a serving plate. Spread 2/3 of the apricot jelly onto that layer, then flip the bottom layer, flat side up, and place on top of the other one. Spread remaining jelly over the top.
In a small bowl, toss the chopped apples in reserved pineapple juice. Allow to sit for 5 to 10 minutes. In a large salad bowl, combine the peach pie filling and pineapple chunks. Remove apples from pineapple juice and add to pie filling and pineapple mixture. Add chopped bananas to reserved pineapple juice and let sit for 5 to 10 minutes. Peel and slice kiwi and 1/2 of strawberries. Chop the other 1/2 of strawberries and set aside. Remove bananas from pineapple juice and add to pie filling mixture. Add chopped strawberries; toss together. Arrange kiwi slices around the edge of the serving bowl and alternate with strawberry slices. Chill and serve.
Place the pork roast into an oven roasting bag set inside a slow cooker. Sprinkle the chili powder over the roast and arrange onions on top of the roast. Loosely close the top of the bag with a nylon tie. Use scissors to cut 3 vents, 1-inch long in the top of the bag. Pour the water into the bottom of the slow cooker, around the bag, so that it is at least 1 inch deep. Cover and cook the pork on Low for 6 to 8 hours. Remove the pork and onions from the bag and place in a large Dutch oven; reserve 3/4 cup of liquid from the bag. Shred the pork by pulling it apart using two forks. Stir the salsa, tomatoes, and cooking liquid in with the shredded pork. Bring to a boil over high heat, then reduce the heat to low. Cover and simmer for 1 hour, stirring occasionally.
Place a plate, upside-down, onto a work surface. Heat oil in a large skillet over medium heat. Fry plantain slices in the hot oil until slightly browned, 2 to 3 minutes per side. Transfer plantain slices using a slotted spoon onto the upside-down plate, reserving oil in the skillet. Place a second plate, right-side up, onto the plantains. Smash the plantain slices by gently pressing the top plate into the bottom plate. Place the smashed plantains in the hot oil and fry until browned, 2 to 3 minutes per side. Transfer fried plantains to a paper towel-lined plate and sprinkle salt over plantains.