HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Combine ground beef, ground pork, onion soup mix, barbecue sauce, chopped onion, and garlic salt in a large bowl. Lightly form mixture into 9 patties. Cook on preheated grill until the burgers are cooked to your desired degree of doneness, about 5 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (72 degrees C).
Heat oil in a non-stick skillet over medium heat. Spread potatoes and meat in a single layer into the skillet; cook until browned on the bottom, about 5 minutes. Turn potatoes and meat to cook other side until browned, about 5 minutes more. Stir onion into the potato mixture; cook and stir until the onion is tender, 5 to 7 minutes.
In a medium bowl, blend the whole tomatoes and paste; reserve. In a large saucepan, warm olive oil over medium-low heat and add garlic; cook for a few minutes, but make sure to not brown the garlic. Pour tomato mixture in saucepan and stir; cook over medium heat for 10 minutes. Add parsley, salt and wine; reduce heat to low and simmer, stirring occasionally, until sauce thickens; serve.
In a cocktail mixer, combine vodka, rum, tequila, lemon juice and cola. Stir, and pour into glass filled with ice.
Whisk soy sauce, parsley, beer, poultry seasoning, achiote powder, ginger, garlic, salt, and pepper together in a bowl until marinade is well mixed; add chicken hearts. Cover bowl and marinate in the refrigerator for 4 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Remove chicken hearts from marinade and discard marinade. Assemble chicken hearts on metal skewers. Cook on the grill, turning halfway through, until no longer pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
In a medium bowl, mix the orange juice, olive oil, chives, rosemary, salt, and pepper. Place the chicken in the mixture. Cover and marinate in the refrigerator at least 4 hours. Preheat the oven broiler. Remove the chicken from the marinade, and shake off excess. Pour the marinade into a small saucepan and bring to a boil over high heat. Reduce heat to medium-low, and simmer for 10 minutes; set aside. Arrange the chicken on a baking sheet. Broil 30 minutes in the preheated oven, 6 to 8 inches from heat. Turn and brush frequently with the remaining marinade mixture, until no longer pink and juices run clear.
Sprinkle brisket with seasoned salt and black pepper. Heat oil in a Dutch oven over medium-high heat. Sear brisket in hot oil until browned on both sides. Transfer brisket to a large plate. Cook and stir onions and garlic in the Dutch oven until vegetables are softened, about 6 minutes. Return brisket to the Dutch oven. Whisk beef broth, ketchup, brown sugar, vinegar, chili powder, bay leaves, and cayenne pepper together in a bowl; drizzle broth mixture over brisket. Bring beef mixture to a boil; reduce heat to low and cover. Simmer until beef is very tender and easily falls apart when pulled with a fork, 2 1/2 to 3 hours. Remove and discard bay leaves. Transfer beef to a platter, reserving liquid in the Dutch oven. Slice beef. Whisk water and flour together in a small bowl; stir into the Dutch oven and bring to a boil until sauce is thickened. Serve sauce over sliced brisket.
Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a medium casserole dish. In a steamer basket over boiling water, steam the squash 10 minutes, or until tender. Remove from heat, and mash with a fork. In a medium bowl, blend the eggs and heavy cream. Mix in the squash, 3/4 of the green onions, green bell pepper, dry stuffing mix, and Parmesan cheese. Season with salt and pepper. Transfer to the prepared casserole dish. Press the rosemary sprig into the center of the mixture. Top with feta cheese, tomato slices, and remaining green onions. Season with pepper. Bake 45 minutes in the preheated oven, until lightly browned. Discard rosemary sprig before serving.
Combine the pork shoulder, liver, and 4 cups of water in a large saucepan. Bring to a boil; reduce heat to medium-low, cover, and simmer until the pork cubes are tender, about 1 1/2 hours. Bring the rice and 4 cups of water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Set aside. Once the pork is tender, remove from the saucepan with a slotted spoon and allow to cool a bit. While the pork is cooling, stir the green onion, chopped onion, celery, bell pepper, parsley, cilantro, and garlic into the simmering pork broth. Season with salt, cayenne pepper, black pepper, and red pepper flakes. Cook until the onion is tender. Meanwhile, grind the meat using the coarse plate of a meat grinder. Stir the ground meat into the vegetable mixture, and cook, stirring frequently until the water has nearly evaporated, about 10 minutes. Stir in the cooked rice, and set aside to cool. While the meat mixture is cooling, rinse the sausage casings inside and out with plenty of warm water. Keep the casings in a bowl of warm water until ready to stuff. Once the sausage mixture is cool enough to handle, stuff into the prepared casings using a sausage stuffer. Prick the sausage with a needle every 4 to 6 inches. Bring a large pot of salted water to a boil over high heat. Reduce the heat to keep the water at a very gentle simmer. Add the sausage and cook gently until the sausage is hot on the inside, firm to the touch, and has plumped, about 5 minutes. Serve immediately.
Spray pan with non-stick cooking spray. Drain pineapple. Stir together melted margarine and brown sugar in 8-inch cake pan. Place pineapple slices in sugar mixture. Place cherry in center of each pineapple slice and in the center of the pan. Prepare cake mix according to the package directions. Pour cake batter evenly over pineapple. Bake at 350 degrees F, 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. Loosen edges and turn out onto serving platter.
Saute onion and garlic in a non-stick skillet coated with vegetable spray until tender. Add pork chops, and brown on both sides. Add 1/2 cup of water, and bring to a boil. Whisk together, flour, chicken broth, and browning sauce until smooth. Add to skillet, stirring well. Cover and cook over low heat 30 to 45 minutes or until tender.
Combine all ingredients except lettuce in a medium bowl; mix well. (Mixture may be prepared up to 4 hours before serving. Cover and refrigerate.) Just before serving, spoon antipasto mixture into lettuce leaves; roll up. Or, arrange lettuce leaves on a serving platter with the bowl of antipasto mixture and let guests make their own wraps.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Beat the margarine, cream cheese, and sugar with an electric mixer in a large bowl until smooth. Add the eggs one at a time, allowing each egg to blend into the margarine mixture before adding the next. Beat in the vanilla with the last egg. Mix in the flour, salt, chocolate chips, and walnuts until just incorporated. Fold in the maraschino cherries; mixing just enough to evenly combine. Spread the batter evenly in the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out nearly clean, about 25 minutes. Watch closely - the finished bars will be very pale in color. Remove from oven immediately if the sides begin to pull away from the pan. Cool pan on a wire rack before cutting into bars.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, beat eggs and sugar together until well blended. Sift together the flour, salt and baking powder, gradually add to the egg mixture. Stir in the nuts until they are evenly distributed. Drop by teaspoonfuls onto the prepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool before removing from cookie sheets.
Crumble ground beef into a 3-quart glass, microwave-safe, casserole dish; mix in garlic and seasoning blend. Cook on high, stirring halfway through, for 5 minutes. Drain. Mix stewed tomatoes, rice, chopped onion, and minced onion into ground beef mixture. Cover and cook on high, stirring halfway through, until rice is cooked through, about 20 minutes. Let stand, covered, for 10 minutes. Stir and add mozzarella cheese.
Blend flour, apples, almond milk, coconut oil, water, baking powder, cane sugar, nutmeg, and cinnamon in a blender until smooth. Heat a non-stick griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
Combine the water and tomatoes in a small saucepan over medium heat; cook until the water is absorbed. Mix together the tomatoes, ground beef, onion, bread crumbs, half-and-half, salt, and pepper in a bowl. Form the mixture into golf ball-sized spheres. Heat the olive oil in a skillet over medium heat. Cook the meatballs in the heated oil until no longer pink in the center, turning several times to maintain even coloring; remove and set aside, reserving drippings in the skillet. Stir the water and cornstarch together to dissolve cornstarch, then mix into the drippings. Replace skillet over medium heat, bring to a boil and stir until thickened; serve on side of meatballs.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch round pans. In a large bowl, beat brown sugar, oil, egg, and vanilla together until smooth. Combine flour, salt and baking soda; add to sugar mixture alternately with milk. Beat until smooth. Stir in rhubarb and 1/2 cup almonds. Pour into prepared pans. In a small bowl, combine white sugar and butter or margarine. Stir in 1/4 cup almonds. Sprinkle topping over batter. Bake for 30 to 35 minutes, or until the cake tests done.
Combine leftover cranberry sauce and whipped topping in a 1 to 1 ratio. Mix well and place in freezer until partially frozen. Remove before completely frozen and serve on left over pie.
Heat oil in a heavy, 12-inch skillet over medium-high heat. Add peppers; cook until blistered one one side, about 2 minutes. Toss with tongs and cook until blistered on all sides, about 2 minutes more. Serve with cotija cheese, peanuts, and lime wedges.
Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a skillet over medium heat. Cook and stir chicken, onion, green bell pepper, garlic, cream cheese, and 1 cup Monterey Jack cheese in hot oil until the cheese melts, about 5 minutes. Stir tomato sauce, chili powder, parsley, oregano, salt, and black pepper into the chicken mixture. Divide mixture evenly into tortillas, roll the tortillas around the filling, and arrange in a baking dish. Cover with enchilada sauce and remaining 1 cup Monterey Jack cheese. Bake in preheated oven until cheese topping melts and begins to brown, about 15 minutes.
Mix together cream cheese, butter, sugar, cranberry sauce, pineapple and nuts. Set aside. Whip heavy cream with powdered sugar and vanilla until soft peaks form. Fold into cranberry mixture. Pour into a 9x5 inch loaf pan. Freeze until firm. Slice and serve frozen.
Heat a large skillet over high heat. Once hot, lie the watermelon into the pan with the rind along the edge of the pan, leaving one half the the cooking surface free. Crack eggs into the free space in the skillet. Top the eggs with 1/4 of the Parmesan cheese. Cook until the egg white begins to solidify on the bottom, 1 to 2 minutes. Begin folding the solid egg white over the translucent egg white. Continue cooking until the egg can be tilted with the edge of a spatula without the top part of it sliding away from the cooked egg white and is lightly crisped on the bottom, about 2 minutes more. Flip both the eggs and the watermelon pieces; sprinkle another 1/4 of the Parmesan cheese over the eggs and another 1/4 of the Parmesan over the watermelon pieces. Continue cooking until the egg whites are crisp on the underside, but the yolk remains soft when pressed lightly with the back of a spatula, 1 to 2 minutes. Remove eggs to a plate. Continue cooking watermelon until darkened on the underside, about 1 minute more. Flip watermelon pieces again, top with remaining Parmesan cheese, and remove to the plate with the eggs. Sear ham slices in any remaining liquid in the skillet just until lightly browned and heated through, 1 to 2 minutes per side. Transfer to the plate next to the watermelon and eggs.
Preheat the oven to 400 degrees F (200 degrees C). Spread pesto evenly in the bottom of the pie crust. Sprinkle goat cheese over pesto. In a large bowl, beat together eggs, half-and-half cream, and flour. Season with salt and pepper. Pour over goat cheese in pie crust. Arrange sun-dried tomatoes on top. Bake in preheated oven for 30 minutes, or until done.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place cherries in a bowl; stir in sugar. Set aside. Mix 2 tablespoons grapeseed oil, 1 teaspoon cinnamon, nutmeg, salt, and pepper together in a gallon-size resealable plastic bag. Place acorn wedges into bag; shake to evenly coat with oil and spices. Place slices in a single layer on prepared baking sheet. Bake in preheated oven for 20 minutes; turn wedges. Continue to bake until golden brown, about 20 additional minutes. Meanwhile, heat a saucepan over medium-high heat. Add sliced almonds and toast until fragrant, shaking pan to flip almonds, 1 or 2 minutes. Remove pan from heat. Transfer almonds to a bowl; sprinkle with 1/2 teaspoon cinnamon. Heat 1 teaspoon grapeseed oil in the same saucepan over medium heat; slowly add cherry/sugar mix. Heat through over medium heat. Remove from heat and carefully add brandy. Place pan back on heat and simmer until nearly all the liquid has evaporated, stirring frequently, about 4 minutes. Add chicken broth, orange peel, and dried cranberries. Bring to a simmer and reduce again by half, stirring frequently, 5 to 7 minutes. Add cold, sliced butter and vanilla. Swirl pan until butter melts. Place acorn slices on a serving plate; pour cherry sauce over squash, and sprinkle with toasted almonds. Garnish with a mint sprig.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish. In a large bowl, stir together salmon, crackers, egg, bell pepper, and onion. Mix in milk, Worcestershire sauce, and hot pepper. Season with black pepper. Mix well with your hands, and spread into baking dish. Bake in a preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. Cut into squares to serve.
Combine smoked salmon, creme fraiche, lemon juice, and a generous grinding of coarse black pepper in the food processor; blend until smooth. Spoon into a bowl, adjust seasoning, and chill for about 1 hour before serving. Garnish with fennel fronds.
Heat butter and oil in a skillet over medium heat. Add onions and mushrooms. Cook and stir until very brown, 10 to 15 minutes. Drizzle truffle oil on top and season with salt and pepper. The filling should paste-like. Set aside to cool while you make the seitan. Measure vital wheat gluten into a large bowl. Add garlic powder, onion powder, and lemon-pepper seasoning. Mix cold water and wine together in a separate bowl. Stir in molasses and liquid smoke until dissolved. Add liquid mixture to vital wheat gluten and stir to a dough-like consistency. Separate dough into 2 rolls and knead each for a few minutes, until dough feels similar to pizza dough. Stretch each portion into an 8x10-inch oblong, being careful not to create holes in the dough. Spread cooled mushroom mixture equally onto each dough oblong and roll up tightly, like a jelly roll. Wrap each roll with aluminum foil and twist ends closed tightly. Place a steamer insert into a large saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add aluminum-foil-wrapped seitan rolls, cover, and steam for 1 hour. Preheat the oven to 350 degrees F (175 degrees C). Unwrap steamed seitan rolls and place in a roasting pan. Baste with olive oil. Bake in the preheated oven until browned, about 20 minutes.
Preheat oven to 375 degrees F (190 degrees C). Arrange the sweet potatoes on a baking sheet, and bake in preheated oven for 1 hour. Cut a slit into the top of each potato. Carefully scoop out the pulp from the potato, leaving the skins intact; place the potato in a large bowl. Add the margarine and pineapple to the potato and stir together. Stuff the potato mixture back into the reserved potato skins. Sprinkle the pecans over each potato. Return the stuffed potato skins to the oven; bake another 12 minutes.
Preheat oven to 425 degrees F (220 degrees C). In a large mixing bowl, combine broccoli, mushrooms, zucchini, and carrots. Drizzle the vegetables with olive oil, and season with salt and pepper. Spread vegetables in a single layer in a shallow baking dish. Roast vegetables in the preheated oven for 30 to 40 minutes; stir halfway through their cooking time. When finished cooking, remove from the oven, and reduce oven temperature to 350 degrees F (175 degrees C). Bring water, milk, and butter to a boil in a large pot. Remove the pot from heat, and mix in the mashed potato flakes. Let stand two minutes, then stir the mashed potatoes with a fork until they are smooth. Stir in roasted vegetables. In a dry, nonstick skillet over medium heat, quickly heat each tortilla on both sides to make pliable. Dip the tortillas in enchilada sauce. Put a large spoonful (approximately 1/4 to 1/3 cup) of potato-veggie mixture into the center of each tortilla. Top mixture with about 1 to 2 tablespoons cheese, and roll tortillas. Place seam-side down in a 9x13 inch baking dish. Pour extra sauce over top, and sprinkle with remaining cheese. Bake at 350 degrees F (175 degrees C) for approximately 20 to 30 minutes, or until the enchiladas are heated through.
Stir together the sour cream, tequila, lime juice, and sugar in a small serving bowl.
Lightly grease 2 round cake pans with butter. Roll bread dough out to an 18x6-inch rectangle and brush with melted butter. Mix brown sugar, walnuts, and cinnamon in a bowl; sprinkle over dough. Roll dough into a log, starting at the long edge. Moisten edge with a little water; seal the edge. Cut log into 20 slices; arrange rolls, cut sides down, in prepared cake pans. Cover with a towel and let rise in a warm place until doubled in volume, about 1 1/2 hours. Preheat oven to 350 degrees F (175 degrees C). Pour heavy cream over dough. Bake in preheated oven until golden brown, about 25 minutes. Stir confectioners' sugar, milk, and vanilla extract in a bowl until smooth, adding more milk or sugar as needed so the mixture is easily drizzled. Drizzle over warm cinnamon rolls to serve.
Melt butter in a saucepan over medium heat. Cook and stir onion until soft, about 5 minutes. Stir flour and salt into onion until flour forms a paste, 1 to 2 minutes. Gradually whisk milk and Dijon mustard into onion mixture and bring to a simmer, whisking constantly until the sauce thickens, 5 to 7 minutes. Stir Cheddar cheese and white beans into sauce until cheese melts into sauce, 5 to 7 minutes.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally. While pasta cooks, immediately heat a nonstick pan over medium heat. Add guanciale and cook until tender, about 5 minutes. Add 1 ladle of pasta cooking water, stir, and cover pan. As pasta cooks, add another ladle of cooking water to the pan with the guanciale to create a sauce. At about 10 minutes of pasta cooking time, reserve a cup of cooking water and drain pasta. Add spaghetti to the pan with the guanciale; toss, adding reserved cooking water if necessary. Turn off heat. Add 1/3 the Pecorino Romano cheese to the pasta and toss until creamy. Divide pasta between 4 plates. Top each with remaining Pecorino Romano cheese and black pepper. Serve immediately.
Combine basil, spinach, and pine nuts in a food processor; blend until finely chopped, about 30 seconds. Add garlic and pulse 15 to 30 seconds. Add oil slowly while food processor is on. Stop to scrape sides with a rubber spatula as needed. Add Parmesan cheese and pulse until blended.
Preheat oven to 425 degrees F (220 degrees C). Fit each pie pastry into a 9-inch deep-dish pie plate. Prick each crust several times with a fork. Bake crusts in preheated oven until lightly browned, about 7 minutes. Reduce oven heat to 350 degrees F (175 degrees C). Mix mozzarella, Asiago, and Parmesan cheeses in a bowl; set aside. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer sausage to a large mixing bowl. Melt butter in a large skillet over medium heat. Cook and stir zucchinis, green bell pepper, red bell pepper, and yellow bell pepper in butter until softened, 5 to 7 minutes. Add carrots, mushrooms, and garlic; cook and stir until carrots are tender, about 10 minutes more. Drain any excess moisture from the vegetable mixture. Divide vegetable mixture into 2 even portions. Spread about half of one portion of the vegetable mixture into the bottom of each pie crust. Spread half the sausage over each vegetable layer. Sprinkle mozzarella cheese mixture evenly over the sausage layer. Beat eggs in the bowl of a stand mixer fitted with a wire whisk attachment. Switch speed to high and slowly stream cream into the eggs while beating; beat for 3 minutes. Add ricotta cheese, sea salt, oregano, basil, garlic and herb seasoning blend, and garlic powder to the egg mixture; beat until smooth. Pour about half the mixture into each pie shell and top with remaining vegetable mixture. Bake in preheated oven until a knife inserted into the center comes out clean, about 1 hour. Cool for 15 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan with cooking spray. Mix boiling water and flax seeds together in a bowl. Combine bananas, applesauce, and vanilla extract in the bowl of a food processor; pulse until blended. Add dates slowly, while the food processor is running. Add flaxseed mixture and blend until smooth. Mix oat flour, tapioca starch, baking powder, cinnamon, and baking soda in a large bowl. Pour in banana mixture; mix well until a batter forms. Stir in walnuts. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 55 to 65 minutes. Cool on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 18 mini muffin cups or line with paper muffin liners. In a medium bowl, stir together brown sugar, flour and pecans. In a separate bowl beat the butter and eggs together until smooth, stir into the dry ingredients just until combined. Spoon the batter into the prepared muffin cups. Cups should be about 2/3 full. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cool on wire racks when done.
Heat oil in a saucepan over medium heat; cook and stir onion until tender, about 5 minutes. Add rice and almonds, cooking and stirring until rice is lightly toasted, about 5 minutes more. Stir in water, bouillon, and parsley; cover and reduce heat to medium-low. Simmer until water is absorbed and rice is tender, about 20 minutes. Remove from heat and allow rice to rest for 5 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of salted water to a boil. Peel and quarter potatoes, and introduce into boiling water; cook until tender, about 15 minutes. Drain and mash. Set aside. In a large skillet over medium-high heat, cook ground beef and onion until beef is brown. Drain. Stir in tomato soup and green beans. Pour into a 9x13 baking dish. Mound mashed potatoes in a ring around the meat mixture (do not cover meat). Sprinkle potatoes with shredded cheese. Bake in preheated oven 30 minutes, until potatoes are golden.