HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a large skillet over medium-high heat. Cook and stir beef and pepperoni slices in the hot skillet until beef is completely browned, 5 to 7 minutes. Stir tomatoes, water, and the seasoning packet contents from the ramen noodles into the beef mixture. Break ramen noodle blocks into halves and add to beef mixture with the green bell pepper; cook until the noodles soften, about 5 minutes. Remove skillet from heat, sprinkle mozzarella cheese over the beef mixture, and place a cover on the skillet; let mixture sit until cheese melts, 2 to 3 minutes.
Cream together the butter or margarine and the brown sugar. Cut in flour, baking soda and spice. Blend in beer slowly to form a soft dough. Drop by teaspoonfuls and top with a walnut piece. Bake 12-15 minutes at a 350 degree F (175 degrees C) oven until lightly brown. Cool one minute on cookie sheet and remove to wire rack.
Preheat oven to 350 degrees F. Cook bacon in large skillet until crisp. Drain bacon on paper towels; crumble and set aside. Remove all but 2 tablespoons drippings from skillet. Add onion to skillet; cook and and stir 3 minutes or until softened. Spread 1/2 of the bread cubes in 13x9-inch baking dish. Layer with 1/2 each of the onion, bacon, Cheddar cheese and mozzarella cheese. Spread evenly with cottage cheese. Top with remaining bread cubes, onion, bacon, Cheddar cheese and mozzarella cheese. Beat eggs in medium bowl with wire whisk. Add milk, mustard, pepper and nutmeg; mix well. Gradually pour into baking dish. Press bread cubes lightly into egg mixture until completely covered. Let stand 10 minutes. Bake 40 to 50 minutes or until center is set and top is golden brown.
Bring a large saucepan of lightly salted water to a boil. Cook chicken in boiling water until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool. Shred cooled chicken into strands. Preheat oven to 400 degrees F (200 degrees C). Steam broccoli in microwave oven until tender-crisp, 4 to 6 minutes or according to package directions. Stir mushroom soup and mayonnaise together in a bowl; add broccoli, onion, and mushrooms and stir to coat. Spread cooked rice into the bottom of a casserole dish. Top rice with shredded chicken. Spread the mushroom soup mixture over the chicken. Sprinkle Cheddar cheese over everything. Bake in preheated oven until slightly browned on top, 35 to 45 minutes.
Preheat oven to 325 degrees F (165 degrees C). Line 2 baking sheet with silicone baking mats. Beat cake mix, eggs, 1/2 cup flour, 3 tablespoons flour, and soybean oil together in a stand mixer until stiff. Divide and roll dough into 1-inch balls and arrange on prepared baking sheets and flatten to about 1/2-inch thick. Bake in preheated oven until somewhat firm in the center, 12 to 14 minutes. Remove from oven and let cookies sit undisturbed until set, about 5 minutes more. Spread a sheet of aluminum foil onto a countertop. Transfer cookies to foil to cool completely, at least 20 minutes. Beat confectioners' sugar, butter, shortening, half-and-half, and vanilla extract together with a hand mixer until smooth; spoon into a pastry bag and pipe onto cooled cookies or just spread onto cookies using a spatula.
Preheat oven to 350 degrees F (175 degrees C). In a skillet, stir together water, stewed tomatoes, brown rice, raisins, lemon juice, curry powder, bouillon, ground cinnamon, salt, garlic, and bay leaf. Bring to a boil; then stir in chicken. Transfer mixture to a casserole dish. Cover, and bake in the preheated oven 45 minutes, stirring occasionally, until rice is tender and chicken juices run clear.
Blend ice, tequila, limeade concentrate, margarita mix, orange juice concentrate, and triple sec in a blender until smooth. Pour margaritas into glasses and garnish with a lime slice.
Trim lamb shoulder steak from bones and set aside bones. Cut steak into 1 inch cubes and set aside. Place shoulder and neck bones in a large stockpot and cover with water; simmer bones over medium high heat for 1 to 1 1/2 hours. Remove bones from stockpot and discard. Reserve liquid. Add the cubed lamb, lentils, onions, garlic and thyme to the liquid in the stockpot; cook over medium heat for 15 minutes. Add apples and wine to the stockpot and cook another 15 minutes, or until lentils and lamb are tender. Season with salt and pepper. Serve in bowls sprinkled with cilantro.
Combine cucumbers, cheese, red onion, dill, salt, pepper, and garlic powder in a bowl. Stir well. Spread mixture on Snack Factory(R) Pretzel Crisps(R).
Bring water to a boil in a saucepan; add couscous and return mixture to a boil. Place a lid on the saucepan, reduce heat to low, and cook at a simmer until couscous is tender and the water is absorbed, about 10 minutes. Transfer couscous to a bowl. Heat a skillet over medium heat. Cook red bell pepper and yellow bell pepper strips in the hot skillet until soft and slightly charred, about 5 minutes; add to couscous and stir. Whisk olive oil and lemon juice together in a bowl; season with salt and pepper. Drizzle oil mixture over the couscous mixture and stir to coat. Gently stir tomatoes, olives, and feta cheese through the couscous.
Heat oven to 350 degrees F. In medium bowl, break apart cookie dough. Knead in baking cocoa until thoroughly combined. Shape dough into 20 (1 1/2-inch) balls. Place on ungreased cookie sheets, and press down slightly with fingers. Bake 10 to 13 minutes or until centers of cookies are set; cool 2 minutes on pans. Transfer to cooling racks to cool completely, about 15 minutes. Meanwhile, with spatula sprayed with cooking spray, transfer marshmallow creme to microwavable cup sprayed with cooking spray. Microwave uncovered on Medium (50%) 60 to 90 seconds or until melted. Cool slightly, then transfer to resealable food-storage plastic bag. Cut 1/8 inch from 1 corner of bag, then drizzle cookies with marshmallow creme, and sprinkle with crushed peppermint candies. Refrigerate at least 30 minutes but no longer than 12 hours before serving.
Combine cream cheese and Cheddar cheese in a food processor; process until blended. Add meatless turkey slices, cranberries, pecans, celery, green onions, chives, salt, and black pepper. Process until smooth. Spread cream cheese mixture onto each tortilla and roll up. Serve immediately or refrigerate until serving time.
In a medium bowl, combine the avocados, chicken, onion and cilantro. Pour the balsamic vinaigrette over everything, and toss lightly to coat.
Heat 1 tablespoon olive oil in a large pot over medium-high heat. Saute eggplants, red onion, mushrooms, and garlic until softened, 8 to 10 minutes. Heat remaining 1 tablespoon olive oil in a skillet over medium-high heat. Saute tomatoes until juicy and tender, about 6 minutes. Transfer tomatoes to the pot. Cook and stir ground beef in the same skillet until browned and crumbly, 5 to 7 minutes. Transfer to the pot; add pasta sauce, tomato sauce, pizza sauce, sugar, spaghetti sauce mix, salt, and pepper. Stir and simmer until flavors are well blended, about 10 minutes.
Mix water, yeast, and salt together in a large bowl until mixture becomes foamy, about 10 minutes. Stir flour into yeast mixture until well incorporated. The dough will be loose and look wet. Cover bowl loosely with a damp towel and let sit for about 5 hours. Shape dough into 2 loaves using damp hands. Place loaves on a cornmeal-dusted work surface and score the tops a few times with a sharp knife. Allow loaves to double in size, 30 to 60 minutes. Preheat oven to 425 degrees F (220 degrees C). Place loaves on a baking sheet. Bake in the preheated oven, spraying the surface of the dough occasionally with water, until golden brown, about 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). Chop sausage finely. In a large bowl combine beef, sausage, egg beat, bell pepper, onion, cereal, milk, Worcestershire sauce, salt and pepper. Mix together and press into a loaf pan. Bake in the preheated oven for 1 hour, or until cooked through. Drain grease from loaf pan periodically during baking. Let stand 10 minutes before serving.
Place apples in a large saucepan and just barely cover with water. Simmer over medium-low heat until apples are tender, 15 to 20 minutes. Run cooked apples through a food mill or blender. Stir in the sugar and lemon juice. Cook over medium heat for about 3 to 5 minutes.
Sprinkle yeast over water in large bowl. Let stand a few minutes, then stir and dissolve yeast. Add sugar, salt, margarine, 1/2 cup Parmesan cheese, oregano and 3 cups of the flour. Beat at slow speed for 2 minutes. Beat in rest of flour; cover the bowl with a sheet of wax paper and a kitchen towel. Let rise in a warm place 45 minutes, or until doubled in volume. Preheat oven to 350 degrees F (175 degrees C). Lightly grease one round, 2-quart casserole. Set aside. Stir batter down for 1/2 a minute. Turn batter into casserole. Sprinkle with the remaining 1 tablespoon Parmesan cheese. Bake at 350 degrees F (175 degrees C) for 55 minutes.
In a clean jar with a tight-fitting lid, combine pomegranate juice, orange juice, mustard, honey, garlic, orange zest, and cayenne pepper. Tighten lid, and shake until everything is mixed well. Pour over pork tenderloin in a large resealable plastic bag. Seal bag, and refrigerate for at least one hour and up to 3 hours. Preheat oven to 350 degrees F (175 degrees C). Coat a large roasting pan with cooking spray. Remove tenderloin from marinade, reserving the marinade. Place meat in roasting pan, and arrange pan on center rack in oven. Pour marinade into a small saucepan. Bring to a boil, reduce heat to simmer, and reduce volume by half. Remove from heat. Place 1/2 of liquid in a cup for basting, and reserve to use as a sauce. Roast tenderloin in oven for 30 to 40 minutes, basting lightly with reduced marinade until internal temperature is 145 degrees F (63 degrees C) when measured in the thickest part of the tenderloin. Remove tenderloin from oven, cover with foil, and let rest for 5 to 10 minutes before slicing. Serve each portion with reserved sauce drizzled over top, and a sprinkle of pomegranate seeds.
Combine flour, white sugar, and salt in a large bowl. Cut in cubed butter using a pastry blender, 2 knives, or your fingertips until mixture resembles coarse meal. Stir in water until dough just comes together into a ball. Form the dough into a disc. Cover tightly with plastic wrap and chill for at least 1 hour. Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with butter. Roll out dough to 1/4-inch thickness on a well floured surface. Cut out nine 3 1/2-inch rounds using a biscuit cutter or floured glass. Press rounds into the muffin tin, pushing dough up the sides in the shape of a cup. Transfer to the refrigerator. Core apples by slicing around the core on 4 sides. Cut apples into very thin half moons using a mandolin or a very sharp knife. Toss apple slices with lemon juice in a microwave-safe bowl. Combine 1/4 cup brown sugar and 2 tablespoons melted butter in a small bowl; pour over apples and toss to combine. Microwave apples until pliable enough to roll, about 1 minute. Lay 10 apple slices in a horizontal line on a flat work surface with the skin side facing you; arrange slices so that each slice overlaps the previous slice by half. Roll up the slices tightly from one end to the other. Arrange 2 to 8 additional slices around the outside of each apple rose to reach desired size. Repeat with remaining slices to form 8 more apple roses. Combine remaining 1/4 cup brown sugar and 2 tablespoons melted butter in a small bowl; brush over the bottom of each dough cup. Place an apple rose in each cup. Bake in the preheated oven until dough turns golden and apples are cooked through, 25 to 30 minutes. Pour strawberry preserves into a microwave-safe bowl. Heat in the microwave until liquid, about 30 seconds. Brush preserves over each apple rose.
Process coconut in a food processor until finely minced. Measure 1/2 cup coconut pour into a shallow bowl. Stir confectioner's sugar, margarine, powdered milk, milk, and almond extract together in a bowl until smooth. Mix remaining coconut into milk mixture by hand. Cover the bowl with plastic wrap and refrigerate until slightly chilled, about 20 minutes. Roll milk mixture into walnut-sized balls, press a hazelnut into the center of each ball, and roll balls in reserved coconut. Place candies in a sealable container and refrigerate until serving.
In a large Dutch oven place sweet potato, eggplant, peppers, carrots, onion, and three tablespoons oil. Saute over medium heat for 5 minutes. In a medium saucepan place 3 tablespoons olive oil, garlic, turmeric, curry powder, cinnamon, salt and pepper and saute over medium heat for 3 minutes. Pour garlic and spice mixture into the Dutch oven with vegetables in it. Add the garbanzo beans, almonds, zucchini, raisins, and orange juice. Simmer 20 minutes, covered. Add spinach to pot and cook for 5 more minutes. Serve!
Preheat the oven to 350 degrees F (175 degrees C). Spread walnuts, almonds, and pistachios on a rimmed baking sheet. Bake nuts in the preheated oven until toasted and fragrant, 10 to 15 minutes. Transfer to a food processor while still hot; process at high speed until broken down and starting to clump together. Turn off processor and scrape down sides with a spatula. Begin processing again until a cream starts to form. Add sucralose, honey, vanilla extract, and salt; blend for 1 minute more. Add cocoa powder gradually, alternating with milk powder, and process for 1 minute more. Let cool completely. Scoop into a jar and refrigerate.
Preheat oven to 400 degrees F (200 degrees C). Lightly oil a 2-quart baking dish. Cut off the top of the garlic head to expose the tops of the cloves. Place garlic on a sheet of foil and drizzle with olive oil. Seal the foil around the garlic. Roast until soft, about 25 minutes. Cool. Reduce oven temperature to 375 degrees F (190 degrees C). Place potatoes in large pot and cover with water. Set over high heat and bring to a boil. Simmer until the potatoes are fork tender, about 15 minutes. Drain; return to pot. Pour the Classico(R) Fresh Alfredo sauce, milk, and 4 tablespoons of the melted butter into the pot. Using a hand mixer, mix the potatoes until they no longer have lumps. Squeeze the soft roasted garlic into the potatoes; add salt and pepper to taste. Mix well. Mix the beaten eggs into the potatoes. Reserve a tablespoon of the parsley and chives for topping, and stir the rest into the potatoes. Spread the potato mixture into the prepared baking dish. Mix the panko with the remaining tablespoon melted butter; sprinkle evenly on top of the potatoes. Bake until the potatoes are golden brown, about 25 minutes. Garnish with the remaining parsley and chives.
Heat a skillet over medium heat. Cook and stir livers in the hot skillet until cooked through, 3 to 5 minutes. Add olive oil, lemon juice, and salt to livers; gently stir until mixed. Remove skillet from heat and sprinkle garlic over livers.
Combine orange juice, water, brown sugar, white sugar, and cinnamon in slow cooker; stir in cranberries. Cook on High for 3 hours, stirring once each hour. Remove lid; stir well. Cook on High until sauce has thickened and most cranberries have popped, about 45 more minutes.
In a medium bowl, whisk together eggs, Worcestershire sauce, and hot pepper sauce. Season with salt and pepper. Pour mixture into a wide, shallow dish. Layer 2 slices bread with equal amounts of the sliced ham and cheese; top with remaining bread slices to make sandwiches, and press down to secure filling. Dip sandwiches into egg mixture, and turn to coat both sides. Heat the oil in a griddle or frying pan over medium heat. Cook sandwiches 3 minutes on each side, or until golden brown and cheese has melted. Serve hot.
Thread 1 melon ball, 2 slices salami, and 3 arugula leaves, respectively, onto a toothpick. Repeat with remaining toothpicks.
Grease an 8 inch square baking pan. In the top of a double boiler, melt the chocolate chips with the peanut butter, stirring until smooth. Remove from the heat and gradually blend in the cereal. Spread the mixture evenly in the prepared baking pan. Refrigerate until thoroughly chilled, then cut into large or small bars.
Season steak medallions with salt and black pepper on both sides. Heat olive oil in a large skillet over high heat. Add steaks and cook until browned, about 2 minutes per side. Transfer to a plate. Reserve oil in skillet. Place mushrooms and butter into the skillet and season with salt; cook and stir until mushrooms are softened and beginning to brown, 5 to 6 minutes. Reduce heat to medium; add peppers and cook and stir until softened, about 2 minutes. Stir in garlic and cook for 1 minute. Pour in wine and sprinkle in dried oregano. Increase heat to medium-high and cook until the wine is nearly evaporated, about 3 minutes. Stir tomato concasse into the mushroom mixture and simmer until tomato is softened, 3 to 4 minutes. Add fresh oregano, balsamic vinegar, and red pepper flakes; stir to combine. Adjust salt and black pepper to taste. Place steaks back into the skillet with the mushroom mixture and cook until warmed through and cooked to desired doneness, 4 to 10 minutes.
Preheat oven to 350 degrees F (180 degrees C). Mix baking crumbs and butter; press onto bottom or a 9-inch springform pan. Beat cream cheese and sugar in a large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Bake 40 to 45 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool completely before removing rim. Refrigerate 4 hours. Spread caramel sauce over top just before serving and sprinkle with sea salt.
Place eggs in a saucepan with a lid, pour in water to cover, bring to a boil, and remove from the heat. Cover and let stand for 10 to 12 minutes. Remove eggs from hot water and let cool. Peel the eggs. Cut each egg in half lengthwise, remove the yolks, and place the yolks in a bowl with the mustard, mayonnaise, Worcestershire sauce, hot pepper sauce, and salt and pepper. Mash the yolks, and stir the mixture until smooth and thoroughly combined. Fill each egg half with the deviled yolk mixture, using a spoon, piping bag, or a sturdy plastic bag with a corner cut off. Dust each egg with a pinch of paprika, and place an olive half, round side up, in the center of each. Refrigerate until chilled, 20 to 30 minutes, and serve cold.
Preheat the oven to 375 degrees F (190 degrees C). Cook ground beef, mushrooms, sweet onion, and jalapeno pepper in a large skillet over medium heat until the beef is browned and crumbly and the mushrooms are softened, about 10 minutes. Drain excess grease and stir in ketchup, yellow mustard, salt, and black pepper. Remove from heat. Roll out pizza dough on a floured work surface and cut dough in half. Spoon half the ground beef onto each dough half; top each with 6 dill pickle slices and half the American-Cheddar cheese blend. Fold dough over to enclose filling and press edges together with a fork to seal the calzones. Place calzones onto a baking sheet, brush tops with olive oil, and sprinkle with sesame seeds. Bake in the preheated oven until calzones are golden brown and the cheese has melted, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Cut chicken into about 1 inch X 2 inch pieces. In a large nonporous glass dish or bowl, combine the soy sauce, maple syrup, sherry, ginger and five spice powder. Mix together. Add chicken pieces and toss to coat. Cover dish and refrigerate for 20 minutes, turning once, to marinate. After 20 minutes, drain chicken, reserving marinade. Boil reserved marinade in a small saucepan for 5 minutes to remove risk of bacteria. Meanwhile, spread sesame seeds out evenly on an aluminum foil-lined cookie sheet. Bake in the preheated oven, to toast, for 10 minutes or until slightly browned. Heat oil in a medium skillet over medium high heat. In a shallow dish or bowl combine flour and salt and pepper to taste. Dredge chicken in seasoned flour, shaking off any excess. Brown chicken pieces in oil for about 1 minute each side. Spoon boiled marinade over chicken, reduce heat and saute all together for 1 more minute or until chicken is cooked through and no longer pink inside. Remove chicken pieces from heat and roll in toasted sesame seeds. Rinse and dry lettuce leaves; line serving platter with leaves and spoon chicken on top. Garnish with tomato wedges and serve.
In a blender, combine the vodka, Irish cream liqueur, rum cream liqueur, coconut cream and ice cubes. Cover, and blend for about 1 minute. Pour into two glasses.
Heat broth in a saucepan over medium heat until hot, about 5 minutes. Bring a large pot of lightly salted water to a boil. Cook udon noodles in boiling water, stirring occasionally, until noodles are tender yet firm to the bite, 10 to 12 minutes. Drain. Pour broth equally into 4 serving bowls and add noodles. Top each bowl with cabbage, bean sprouts, carrots, celery, cucumber, jalapeno, pea pods, chile-garlic sauce, and hoisin.
Combine cranberries, cherries, water, cinnamon, and salt in the inner pot of a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 2 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 5 minutes. Switch to the quick-release method according to manufacturer's instructions to release remaining pressure, about 5 minutes. Unlock and remove the lid. Select Saute function and low heat. Add orange marmalade and brown sugar to the cranberry mixture. Cook and stir to combine, breaking up cranberries, 2 to 3 minutes. Turn off Instant Pot(R) and let cranberry sauce cool. Sauce will thicken upon cooling. Store in the refrigerator. For best flavor, bring to room temperature before serving.
In a large pot over medium heat, combine the ground beef and onions and saute for 10 minutes, or until the beef is browned and the onions are tender. Add the water, tomatoes, barley, carrots, celery, beans, salt, ground black pepper, Worcestershire sauce, steak sauce and hot pepper sauce to taste. Bring to a boil, reduce heat to low and simmer for 1 hour, or until all vegetables and barley are tender.
Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish. Arrange cooked broccoli in prepared baking dish. Arrange chicken over broccoli. Add mushrooms and water chestnuts (see Cook's Note). In a medium bowl, combine the soup, mayonnaise, lemon juice, curry powder, and melted butter. Mix together and pour sauce mixture over chicken and vegetables. Sprinkle cheese on top and bake in the preheated oven until the casserole is bubbly and the cheese is golden brown, 30 to 45 minutes.
Remove the green rind of the melon, and dice the white part into small cubes, leaving the red flesh mostly intact. Remove seeds. In a heavy stockpot, combine 4 cups of the prepared watermelon, sugar and lemons. Bring to a boil over medium heat, and let the mixture boil slowly for 2 hours, stirring occasionally. The temperature of the mixture should be at 220 degrees F (105 degrees C) so the jam will set. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the jam into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.