HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place ground beef in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In a large pot of boiling salted water cook pasta until al dente. Drain well. In a greased 13x9 inch casserole dish layer the cooked and drained pasta noodles on the bottom. In a medium size bowl combine the sour cream, cream cheese, shredded Cheddar cheese, and chopped green onions. Spread mixture over cooked pasta in baking dish. In a small bowl combine the sugar, tomato sauce, and cooked ground beef. Layer this on top of the sour cream mixture in the baking dish. Sprinkle with additional shredded Cheddar cheese, if desired. Refrigerate casserole overnight. Remove from refrigerator one hour before baking. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Allow to stand 10 to 15 minutes before serving. If freezing casserole, allow to come to room temperature for one hour before baking.
In a large bowl, mix the onion, cabbage, carrots, Greek yogurt, and pineapple. Season with salt and pepper, paprika, and garlic powder. Chill 30 minutes in the refrigerator before serving.
In a 3 quart saucepan, bring water, sugar, cloves and cinnamon to boil. Stir in juice and heat through. Do not boil. Take spices out and pour over lemon slices in serving bowl. Serve warm.
Place Great Northern beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse beans. Place beans, chicken, onion, chicken broth, jalapeno pepper, cumin, oregano, and garlic powder in a slow cooker. Cook on High for 4 hours or on Low for 8 hours. Remove chicken breasts from the chili and place on a work surface; shred chicken breasts with a fork and mix back into chili. Spoon chili into 4 bowls; top each serving with 1/4 of the chopped tomato, 1 ounce Mexican cheese blend, and 1 tablespoon chopped cilantro.
Add bacon to a large, cold oven-ready skillet. Place over medium heat and cook for 10-12 minutes, until almost crisp. Transfer to a bowl, reserving the grease in the pan. Stir in sausage slices; cook 3-4 minutes. Add chicken thigh pieces; cook and stir for 5 minutes, until browned. Remove meat to the plate with bacon. Discard all the oil, but don't wipe out the pan. Add chopped onion and turn the heat to medium-low; cook and stir for 5 minutes, until the onions are translucent. Add 1 cup of chicken stock. Mash about 1/4 of the beans in a small bowl, stir all the beans into the pan. Stir in cayenne, rosemary and thyme. Add reserved meat back to the pan. Stir in remaining cup of stock or more if needed to cover. Return to simmer. Mix bread crumbs, Parmigiano-Reggiano and melted butter together in a small bowl. Preheat the oven's broiler and set the oven rack about 7 inches from the heat source. Sprinkle the cassoulet with half the bread crumb mixture. Place under the broiler and cook about 5 minutes, until browned. Remove the pan and push bread crumbs down into the cassoulet. Top with remaining bread crumb mixture. Return to oven and continue broiling 5 more minutes, until browned. Turn off the broiler and leave in the oven for 15 minutes. Remove and let sit for 5 minutes. Enjoy.
Brown ground beef in 12-inch skillet over medium-high heat; drain. Stir in Sauce and water. Bring to a boil. Stir in uncooked noodles. Cook covered over medium heat, stirring frequently to separate noodles, until noodles are tender, about 20 minutes. Top noodles with spoonfuls of ricotta cheese, then sprinkle with mozzarella cheese. Simmer covered until cheeses are melted, about 5 minutes. Sprinkle, if desired, with grated Parmesan cheese.
Slice salmon lengthwise into 12 long strips, and thread each onto a soaked wooden skewer. Place in a shallow dish. In a bowl, whisk together the soy sauce, honey, vinegar, ginger, garlic, and pepper. Pour over skewers, turning to coat. Let stand at room temperature for 30 minutes. When finished marinating, transfer marinade to a small saucepan, and simmer for several minutes. Preheat an outdoor grill for medium-high heat. Lightly oil grill grate. Thread 1 lemon wedge onto the end of each skewer. Cook skewers on the preheated grill for 4 minutes per side, brushing often with marinade, or until fish flakes easily with a fork.
Combine sugar, flour, cocoa powder, salt, and baking powder in a resealable plastic bag or pint-sized jar. Seal and shake well to mix.
Preheat oven to 350 degrees F (175 degrees C). Spray rack of shallow roasting pan with non-stick spray. Cut each hen in half; place skin side down in roasting pan. Sprinkle with salt and pepper. Whisk together the honey, poppy seeds, mustard and ginger. Brush over both sides of the hens. Roast uncovered for 1 hour turning once.
Heat a frying pan over medium-low heat. Add butter; heat until completely melted. Add mushrooms and green onions and stir until well coated with butter. Cook until mushrooms are light brown and tender, about 5 minutes. While mushrooms are cooking, combine eggs and milk in a bowl and mix together. Stir egg mixture into mushrooms. Season with salt. Stir until eggs are scrambled and fluffy, about 5 minutes.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Brush the lighter sides of the toast with olive oil. Place the toast pieces onto the prepared baking sheet with oiled sides down. Spoon leftover creamed spinach onto the toast slices, spreading the spinach all the way to the edges. Top each with a sprinkle of Parmigiano-Reggiano cheese. Bake in the preheated oven for 10 minutes. Turn on the oven's broiler and broil spinach toasts until the cheese is lightly browned, about 2 more minutes.
Preheat oven to 400 degrees F (200 degrees C). Butter 2 gratin dishes. Heat oil in a skillet over high heat. Cook lobster tails in skillet until slightly golden and about halfway cooked-through, about 2 minutes per side. Transfer tails to a plate to rest. When cool enough to handle, remove lobster meat from shells and chop meat. Reserve shells. Melt 2 tablespoons butter in the same skillet over medium heat. Whisk in flour; cook and stir until a paste forms and flour taste cooks off, 1 to 2 minutes. Add cold milk to flour mixture; whisk until completely incorporated. Bring to a simmer; reduce heat to low, and stir in paprika, nutmeg, and cayenne pepper. Cook, stirring occasionally, until thick, 3 to 4 minutes. Season sauce with salt. Stir Cheddar cheese and Gruyere cheese into milk mixture until cheese is melted. Remove from heat and stir Worcestershire sauce into cheese sauce. Bring a large pot of water with reserved lobster tails and a pinch of salt to a boil. Cook elbow macaroni in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 8 minutes. Remove and discard lobster shells, drain pasta. Stir macaroni into cheese sauce with thyme leaves. Divide macaroni mixture between the 2 prepared gratin dishes. Top macaroni with chopped lobster meat, poking meat down into macaroni mixture with a fork. Stir bread crumbs and melted butter together in a bowl. Add Parmesan cheese and stir. Top each gratin dish with bread crumb mixture. Bake in the preheated oven until golden and bubbly, 15 to 20 minutes.
Preheat oven to 325 degrees F (165 degrees C). Line 18 cupcake cups with paper liners. Melt butter and chocolate chips together in a saucepan over low heat, stirring until smooth; let cool. Beat eggs and sugar together in a mixing bowl until thoroughly combined. Mix flour and vanilla extract into egg mixture. Fold in chocolate mixture until batter is smooth. Pour batter into prepared cupcake cups, filling them about 1/2 full. Bake in the preheated oven until a toothpick inserted into the center of a cupcake comes out clean or with moist crumbs, about 30 minutes.
Microwave cream and chocolate in a 1-quart glass measuring cup on high power until very hot, about 2 minutes. Whisk until chocolate melts into a smooth sauce. Line an 8-inch square metal pan with plastic wrap, leaving an overhang. Arrange 1/3 of the graham crackers over bottom, cutting the final few with a knife to fit. Drizzle 1/3 of the sauce over the crackers; spread evenly. Freeze until chocolate is just set, 5 to 10 minutes. Spread vanilla ice cream over the chocolate. Top with another cracker layer as before. Drizzle another 1/3 of the sauce over the crackers; spread evenly. Freeze until just set, 5 to 10 minutes. Spread chocolate ice cream over the crackers. Arrange a final layer of crackers over the ice cream. Spread remaining sauce over crackers. Freeze until set, about 2 hours, or double-wrap in plastic and freeze up to 5 days. To serve, lift dessert from pan; discard plastic wrap. Halve the dessert; cut each half into 6 slices. Return to freezer briefly. Toast marshmallows over a flame and serve alongside s'mores.
Preheat the oven to 350 degrees F (175 degrees C). Sift the flour and baking powder into a bowl; set aside. Grease the cups of a cupcake/muffin pan. You will need 24 cups. Combine the eggs and sugar in a large heatproof bowl and set on top of a pan of simmering water. Beat constantly with a whisk or electric mixer until thick and pale, about 8 minutes. Remove from the heat and continue to beat until cooled, about 10 minutes. Mix in the butter, yogurt, cardamom and rose water. Stir in the flour mixture by hand and fold in the slivered almonds. Spoon into the prepared cupcake molds, filling 3/4 full. Sprinkle some chopped pistachios over the tops. Bake in the preheated oven until firm to the touch and golden brown, 25 to 30 minutes.
Use the grating attachment of a food processor to grate the cabbage; transfer to a large bowl. Toss the green pepper and celery with the cabbage. Stir the vinegar, sweetener, and water together in a bowl; sprinkle over the cabbage mixture and toss until thoroughly coated.
Beat cream cheese, 1 cup whipped topping, and confectioners' sugar together in a bowl; spread into the prepared graham cracker crust. Whisk chocolate pudding mix and milk together in a bowl; pour over the cream cheese layer before it has a chance to set. Refrigerate until pudding sets, about 10 minutes. Top pie with 1 cup whipped topping; refrigerate at least 1 hour more before serving.
Bring a large pot of lightly salted water to a rolling boil; cook the macaroni at a boil until cooked through yet firm to the bite, about 8 minutes. Drain. Rinse with cold water to cool the macaroni to the touch; drain again. Stir the mayonnaise, Italian-style salad dressing, and mustard together in a large bowl. Add the cool macaroni, cucumber, tomato, bell pepper, green onion, salt, pepper, tuna, and egg; stir to evenly combine. Chill at least 4 hours before serving.
Heat a lightly buttered skillet over medium-high heat. Mix almond milk, eggs, sorghum flour, melted butter, and salt in a blender until the batter is homogenous. Pour 1/4 cup batter onto the hot pan and swirl quickly to form a thin layer. Cook until there is no liquid on the surface and edges start to lift up from the pan, 2 to 4 minutes. Flip and cook for a few seconds on the other side. Transfer to a plate. Repeat with remaining batter to make about 8 crepes.
Place the milk, butter, sugar, and cocoa in a medium sized saucepan, and bring to a full rolling boil. Boil for one minute. Remove from heat, and stir in oats. Mix in coconut, if desired. Drop by teaspoonfuls onto waxed paper. Let stand until set. Quickies may be refrigerated to speed setting.
Preheat an oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch pan. Combine flour, cocoa powder, baking soda, and baking powder in a bowl. Mix the milk and vinegar in a large bowl. Let stand for 5 minutes to sour the milk. Beat in the butter, sugar, vegetable oil, eggs, and vanilla extract. Stir the liquid ingredients into the flour mixture until just combined. Fold in the zucchini. Pour batter into the prepared pan, and sprinkle with chocolate chips. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Spread pumpkin seeds, walnuts, almonds, oats, coconut, cacao nibs, and flaxseed meal in a single layer on the baking sheet. Bake pumpkin seed mixture in the preheated oven until toasted and fragrant, 10 to 12 minutes. Let cool completely, about 15 minutes. Lower oven temperature 325 degrees F (165 degrees C). Spray a 9x12-inch baking dish with cooking spray and line with parchment paper, leaving an overhang on 2 sides. Spray parchment paper with cooking spray. Mix cooled pumpkin seed mixture, dried fruit, mini chocolate chips, and cinnamon together in a large bowl. Pour in brown rice syrup; mix well to combine. Pour into the prepared pan and press into an even layer with the back of a spoon or a small piece of parchment paper. Bake in the preheated oven until lightly browned on the edges, 17 to 20 minutes. Cool on a baking rack for 20 minutes. Slice into bars.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish with 1 teaspoon olive oil. Rub remaining olive oil over the fish fillets and place into the baking dish. Season fish with garlic powder, salt, and black pepper; top with minced garlic. Drizzle lime juice over the fish. Arrange lemon slices, tomato slices, onion slices, and bell pepper slices atop the fish. Cover baking dish tightly with aluminum foil. Bake in preheated oven until fish flakes easily with a fork, 30 to 40 minutes.
Combine beer, green onions, garlic, red pepper flakes, and bay leaf in a large saucepan; bring to a boil. Cook, stirring occasionally, until sauce is reduced by half, 5 to 10 minutes. Stir shrimp into the sauce; cook until pink, 3 to 4 minutes. Season with salt and pepper. Garnish shrimp with parsley.
Bring the brown rice and water to a boil in a saucepan. Stir the lime juice into the rice, reduce the heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 45 to 50 minutes. Stir the cilantro and mango into the cooked rice to serve.
Preheat oven to 350 degrees F (175 degrees C). Bring 3/4 cup water to a boil. In a small bowl, whisk together cornstarch and 1/4 cup cold water. Whisk this mixture into the boiling water. Reduce heat and stir until mixture is thickened, about 2 minutes. Remove from heat. Stir butter or margarine and aspartame into cornstarch mixture. Add cinnamon and nutmeg if desired. Mix well. Place fruit in a large bowl and pour aspartame mixture over fruit. Toss until fruit is thoroughly coated. Pour fruit into pastry lined pie pan. Cover with second pastry shell. Seal edges and cut steam vents in top. Bake in preheated oven for 45 minutes, until crust is golden brown.
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners. Sift flour, baking powder, baking soda, and salt together in a bowl. Beat brown sugar, peanut butter, and 2 tablespoons butter together in a bowl using an electric mixer on medium speed until creamy, about 1 minute. Beat banana, eggs, and 1 1/2 teaspoons vanilla extract into creamed peanut butter mixture until incorporated, about 1 minute. Beat flour mixture, alternating with 1/2 cup milk, into creamed peanut butter mixture until batter is well combined; pour into muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a cake comes out with moist crumbs, 20 to 23 minutes. Cool cupcakes in the tin for 15 minutes before transferring to a wire rack to cool completely. Beat marshmallow fluff, 2 tablespoons butter, shortening, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Gradually beat confectioners' sugar, alternating with 2 tablespoons milk, into marshmallow mixture until desired thickness is reached; chill in refrigerator until thickened, about 15 minutes. Spread frosting over cupcakes or pipe through a pastry bag.
Into a blender pour in the steak sauce, soy sauce, Italian-style dressing, honey, and garlic powder. Blend for 10 seconds. Pour over any type of steak, cover, and let sit overnight; turning occasionally to coat all sides.
Preheat an oven to 375 degrees F (190 degrees C); prepare a baking dish with cooking spray. Combine the butter, lemon juice, and garlic in a microwave-safe bowl; heat in microwave in 10-second increments until the butter is completely melted and the garlic has softened, stirring between each session, about 1 minute total. Arrange the tilapia in the bottom of the prepared baking dish; pour the butter mixture over the fillets assuring they are all evenly covered. Sprinkle the parsley over the tilapia. Bake in the preheated oven, turning the fillets every 10 minutes, until the fish flakes easily with a fork, about 40 minutes total.
Combine the water and salt in a large pot. Add the cauliflower, onion, and cucumber to the pot and allow to soak overnight. Bring the mixture to a boil over medium-high heat; simmer until the vegetables are tender; drain. Add the vinegar, flour, sugar, mustard powder, curry powder, and turmeric to the vegetables and bring to a boil; reduce heat to medium-low and simmer until the mixture thickens, stirring occasionally. Ladle into sterilized jars; seal. Process in a boiling-water canner for 5 minutes.
To make the guacamole, place the avocado, cilantro, sour cream, chili powder, salt, and pepper in a food processor and pulse until smooth.. Mix chicken, canned chiles, jalapeno pepper, green onions, oregano, salt, garlic powder, and pepper in a bowl. Form the mixture into 4 patties. Preheat an outdoor grill for medium heat. Lightly oil the grill grate. Grill each patty 5 minutes per side, until well done. Move the patties to a cooler area of the grill to keep warm, and top each patty with a slice of Cheddar cheese. Lightly grill the buns while the cheese is melting. Spread the bottom of each bun with guacamole, and top with 1/4 cup of shredded lettuce and a grilled chicken burger. Spoon 1 tablespoon of salsa on each burger and top with the other half of the bun to serve.
Combine sorrel, ginger, dried orange zest, and clove in a bowl. Bring water to a boil in a saucepan or kettle; pour over sorrel mixture. Stir in sugar until dissolved. Let mixture steep at room temperature, 8 hours to overnight. Strain sorrel mixture through a fine-mesh sieve into a pitcher; discard solids. Serve over ice.
Cook sausage and ground beef in a large pot over medium-high heat until lightly browned and crumbly. When the meat has released its grease, and has begun to brown, drain off accumulated grease, and season with chili powder, cumin, and coriander. Cook and stir for 1 minute until fragrant, then stir in the garlic and onion. Cook until the onion has softened and turned translucent, about 4 minutes. Stir in the diced tomatoes, tomato sauce, kidney beans, chipotle peppers, salt, and pepper. Bring to a simmer, then pour the chili into a slow cooker. Cover, and cook on Low for 8 to 10 hours. Stir in tomato paste an hour before the chili is done.
In a bowl, mix or sift together the rice flour, tapioca flour, potato starch, dry buttermilk powder, sugar substitute, baking powder, baking soda, salt, and xanthan gum. Stir in eggs, water, and oil until well blended and few lumps remain. Heat a large, well-oiled skillet or griddle over medium high heat. Spoon batter onto skillet and cook until bubbles begin to form. Flip, and continue cooking until golden brown on bottom. Serve immediately with condiments of your choice.
Heat 1 Tb. olive oil in a 12-inch skillet over medium-high flame until it just starts to smoke. Add tomatoes, and season with salt and pepper. Saute, shaking pan frequently, until tomatoes soften and skins just begin to wrinkle, about 2 minutes. Stir in the garlic and continue to shake the pan until garlic is fragrant. Off heat, stir in the basil and remaining 1 Tb. olive oil, then serve.
Heat a large nonstick skillet over medium-high heat. Place chicken breasts into skillet, cover the skillet with a lid, and cook until browned on both sides, 3 to 4 minutes per side. Transfer chicken to a plate to rest. Stir browned chicken, artichoke hearts, evaporated milk, cream of mushroom soup, chicken broth, lemon juice, oregano, tarragon, red pepper flakes, salt, and black pepper together in a large, deep skillet; bring to a boil, reduce heat to low, cover the skillet with a lid, and cook until chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Bring a large pot of lightly salted water to a boil; add pipette pasta and cook, stirring occasionally, until almost tender, 5 to 6 minutes. Drain, reserving 1/4 cup of pasta water. Stir pasta and reserved pasta water into chicken and sauce mixture. Simmer until pasta is tender yet still firm to the bite and sauce is slightly thickened, about 5 minutes. Slice chicken breasts, ladle sauce and chicken into bowls, and top with Parmesan cheese.
Place pizza stone on grill directly over wood fire. You may need to begin by spreading out the wood if the flames are too tall. Roll out the pizza dough to desired thickness. Place it on the pizza stone and cook 10 minutes on one side until golden. Remove from the fire and on the cooked side, spread the pizza sauce in an even layer over dough leaving about a half inch around the rim of the pizza dough bare. Sprinkle mozzarella cheese evenly on top of the sauce, followed by the pepperoni slices. Place uncooked side down, back on the pizza stone. Cover with a foil tent and cook until cheese has melted, about 10 minutes more. Transfer pizza to a cutting board and let cool slightly before cutting and serving.
Heat oil in a large saute pan. Add onions, and sprinkle with ginger and paprika. Saute until onions are golden. Place chicken on top of onions. Add about 1 to 2 cups of water, lemon juice, salt, pepper, and olives. Cook about 1 hour, or until the chicken is tender.
Combine 1 cup sugar, cocoa, water, and 1 teaspoon vanilla in a saucepan. Heat over medium-low heat to the boiling point, but do not boil. Set aside. In a large bowl, cream together 1 1/2 cup sugar and butter. Beat in eggs. Stir in milk and 1 teaspoon vanilla. Combine flour and baking powder; mix into the creamed mixture. Divide batter into the pastry shells. Pour 1/3 of the cocoa mixture on top of the cake batter in each pastry shell. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes, or till cake is done.
Whisk brown sugar, paprika, salt, black pepper, chili powder, garlic powder, onion powder, cumin, and cayenne pepper together in a bowl until well-mixed and no lumps remain.
Preheat oven to 325 degrees F (165 degrees C). Grease and four a 9x13 inch glass baking dish. Crush graham crackers into crumbs. Be patient, it takes time. Mix graham cracker crumbs with flour and baking soda. Set aside. Cream sugar and 1/2 cup butter until light and fluffy. Add yolks, 2 teaspoons vanilla and cinnamon. Add flour mixture to creamed mixture alternately with milk. Stir in nuts. Spread into 9x13 inch pan. Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes, or until toothpick, inserted into cake comes out clean. Cool completely. Cream together the cream cheese and 1/4 cup butter until smooth. Add confectioners sugar and mix in. Add 1 teaspoon vanilla. Spread evenly over cooled cake.
With a very sharp knife, cut a slice from the bottom and top of the grapefruit, cutting into the fruit. Stand the grapefruit up on a work surface, and slice off the peel and white pith in vertical slices, exposing the fruit segments (cut slightly into the fruit part). Use your knife to gently slice between the exposed white membranes, and loosen the grapefruit segments into a bowl. Pick out any seeds. Place the grapefruit sections, jicama, orange bell pepper, cucumber, tomato, green onions, and cilantro into a salad bowl, and toss gently to mix.