HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to an even thickness. Season generously with salt and pepper. Pour flour into a large, flat dish. Beat eggs thoroughly in a shallow bowl. Pour bread crumbs into another large, flat dish. Dredge each piece of chicken in flour, dip in beaten eggs, and coat with bread crumbs. Preheat oven to 200 degrees F (95 degrees C). Heat oil in a large skillet over medium-low heat. Cook breaded chicken in batches until golden brown and no longer pink in the center, about 5 minutes per side. Drain on an ovenproof plate lined with paper towels. Keep warm in the oven. Spread mayonnaise over bottom half of each sandwich roll; top with 1 piece of breaded chicken, a few drops of lemon juice, 1 dash hot sauce, and 1 lettuce leaf. Spread mustard over the top half of each sandwich roll. Place top halves over lettuce to form sandwiches.
Whisk mayonnaise, sugar, rice wine vinegar, lemon juice, horseradish, onion powder, dry mustard, celery salt, salt, and black pepper in a large mixing bowl, stirring to dissolve sugar. Fold coleslaw mix into dressing. Cover bowl and refrigerate 1 hour before serving.
Rinse chicken under cold water pat dry. Combine Italian salad dressing, lemon juice, honey, Worcestershire sauce and paprika in a plastic zipper bag. Reserve 1/2 cup marinade for basting chicken during grilling. Add chicken. Close the bag and turn to coat chicken. Marinate 1 hour, turning chicken once. Remove chicken from marinade and discard marinade. Preheat grill to medium. Tear off a sheet of Reynolds Wrap(R) 18-inch Wide Heavy Duty Aluminum Foil long enough to cover grill grate. Make drainage holes in sheet foil with a large grilling fork. Place aluminum foil sheet with holes on grill rack. Immediately place chicken on aluminum foil. Grill chicken 5 minutes; turn. Continue grilling and turning every 5 minutes until chicken is tender and reaches 180 degrees F, about 30 minutes. Brush with reserved marinade during last 5 minutes grilling time.
Place the bologna in food processor, and pulse until smooth. Transfer to a medium bowl. Stir in mayonnaise and pickle relish.
Heat the oil in a large skillet over medium-high heat. Tear corn tortillas into bite size pieces, and fry them in the skillet, stirring constantly, until they are just starting to get crisp. Pour the eggs into the skillet with the tortillas, stirring until the egg is cooked through. Season with salt to taste. Serve immediately.
Stir yogurt, applesauce, almond extract, and cinnamon together in a bowl until dipping sauce is well-combined. Thread grapes, strawberries, apple chunks, and pineapple chunks alternatively onto skewers. Arrange finished skewers on a plate and serve with dipping sauce.
Preheat oven to 350 degrees F (175 degrees C). Grease a large cookie sheet. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the almond extract. Combine the flour and baking powder; stir into the creamed mixture until just blended. Mix in candied cherries and mini chocolate chips. With lightly floured hands, shape dough into two 10 inch long loaves. Place rolls 5 inches apart on the prepared cookie sheet; flatten each to 3 inch width. Bake for 20 to 25 minutes, or until set and light golden brown. Cool 10 minutes. Using a serrated knife, cut loaves diagonally into 1/2 inch slices. Arrange slices cut side down on ungreased cookie sheets. Bake for 8 to 10 minutes, or until bottoms begin to brown. Turn, and bake an additional 5 minutes, or until browned and crisp. Cool completely. Melt white chocolate in the microwave, stirring every 20 to 30 seconds until smooth. Drizzle cookies with melted white chocolate. Store in tightly covered container.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 10 inch pie plate using about 1 tablespoon of butter. Sprinkle bread crumbs into the pie dish and shake to coat evenly, discarding excess. Pour the milk into a large saucepan and warm over medium heat. Add the salmon fillets and bring to a simmer. Cover and cook for about 10 minutes, or until salmon can be flaked with a fork. Melt the remaining butter in a large skillet over medium heat. Add the onion and Swiss chard; cook and stir until tender and most of the liquid has evaporated. Season with salt, pepper, marjoram and nutmeg. Set aside to cool; you should have about one cup of chard and onion. Spread the chard mixture and flake the salmon into the prepared pie plate. In a medium bowl, whisk together the eggs and one cup of cooled milk from poaching the salmon. Pour into the pie dish. Bake for 35 minutes in the preheated oven, or until the center is set. Cool slightly before serving.
Combine potatoes, ham, eggs, mozzarella cheese, onion powder, garlic powder, salt, and black pepper in a bowl. Heat a large skillet over medium-low heat. Pour enough olive oil to cover bottom of pan. Scoop up about 1/2 cup of potato mixture per pancake and form into a patty. Repeat, making 8 patties in all. Place 4 pancakes at time in hot olive oil. Cook until browned, about 4 minutes on each side. Transfer to paper towel-lined plate. Sprinkle with green onion and Parmesan cheese.
Combine half the garbanzo beans with half the red bell pepper, Cubanelle pepper, banana peppers, jalapeno peppers, and serrano peppers in a blender or bowl of a food processor. Add red pepper flakes, cayenne pepper, garlic, olive oil, sesame seeds, and cumin. Blend until well mixed. Stir remaining garbanzo beans and peppers into the blender or food processor. Pour in 1 tablespoon reserved garbanzo bean liquid, or amount required to thin mixture to desired consistency, and blend until smooth.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg and pumpkin. Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Cut the cranberries in half and stir into mixture along with the orange zest and walnuts. Drop by teaspoonfuls onto cookie sheets. Bake for 10 to 12 minutes.
Bring a large pot of lightly salted water to a boil. Add the ziti pasta, and cook for 8 minutes, or until tender. Drain. Meanwhile, heat the oil in a small skillet over medium-high heat. Fry the ham in the oil until browned, stirring constantly. Remove from the heat and set aside. When the pasta is done and drained, mix in the ham and Swiss cheese until cheese is melted.
Preheat oven to 350 degrees (175 degrees C). In a microwave oven, melt 1 cup mint chocolate chips, stirring frequently until smooth; set aside to cool. In a large bowl, cream butter and sugar until smooth. Stir in the melted chocolate, eggs, and vanilla. Blend in flour, baking powder, and salt. Then mix in the remaining mint chocolate chips. Wrap about 1 tablespoon of dough around each peppermint patty quarter. Roll balls in confectioners' sugar, and place 1 1/2 inches apart on the cookie sheet. Bake for 10 to 12 minutes in preheated oven. Roll warm cookies in confectioners' sugar again.
In a large saucepan or high-sided skillet, combine 5 cups water, vinegar, 3 sprigs rosemary and 1/2 teaspoon salt and bring to a boil. Reduce heat to medium and simmer 10 minutes. Season both sides of salmon with 1/4 teaspoon salt. Place salmon skin-side down in the pan of simmering liquid and cook, adjusting heat to maintain a light simmer. Cook 10 to 12 minutes or until salmon is just opaque in center. Carefully transfer salmon to a serving dish. (Discard the poaching liquid.) Meanwhile, in a medium saucepan, whisk together heavy cream, cinnamon, nutmeg, cloves, remaining rosemary sprig and remaining 1/8 teaspoon salt. Bring to a simmer over medium-high heat. Simmer until thickened, about 15 minutes, stirring frequently. Remove rosemary sprig and discard. Serve sauce over poached salmon and garnish with fresh rosemary.
Preheat oven to 400 degrees F (200 degrees C). Place shredded coconut meat in a heavy saucepan. Add enough water to coconut juice to make 1 1/2 cups of liquid. Add to coconut meat. Simmer mixture over medium heat until coconut is tender, about 10 minutes. Mix cornstarch with 1/4 cup water. Add cornstarch mixture, condensed milk, and sugar to coconut mixture. Cook over medium heat, stirring constantly, until thickened. Pour mixture into pastry-lined pie pan. Cover with second pastry. Seal edges and cut steam vents in top. Bake in preheated oven for 30 minutes, until crust is golden brown.
Bake German chocolate cake mix according to package directions. While cake is still very warm poke holes in top of cake with the end of a wooden spoon, poor sweetened condensed milk over top. Let cake cool. Pour hot fudge topping over top of cake and let set. Spread on whipped topping and garnish with crushed Heath (TM) Bars (toffee crumbles).
Wash chive blossoms by holding them upside down from the stem and plunging them into a deep bowl of cold water. Swish them around to dislodge any soil. Pour out the water and repeat 2 or 3 times. Snip or pinch off each blossom where it meets the stem. Dry blossoms gently but thoroughly with paper towels or in a salad spinner. Pack canning jar with blossoms loosely. Heat vinegar in a small saucepan over medium-low heat until hot but not boiling, 2 to 4 minutes. Pour hot vinegar over blossoms in canning jar, screw on lid, and store in the refrigerator until desired flavor intensity is reached, 1 to 2 weeks. Strain out blossoms and store vinegar in a sterilized glass container.
Preheat oven to 350 degrees. Sift together flour and baking powder. Heat milk in a small saucepan until just boiling, then remove from heat and set aside. Beat eggs until foamy, then add sugar. Continue beating on medium-high speed until thick and lemon colored. Add vanilla, reduce mixer speed to medium and add hot milk in a steady stream. Quickly beat in flour mixture. Pour into a 10 inch tube pan. Bake in preheated oven 45 minutes, or until top springs back when lightly tapped.
Preheat oven to 350 degrees F. Clean mushrooms and remove stems; set aside. Mix cream cheese, Italian dressing mix, mayonnaise, onion, parsley, Parmesan cheese and red pepper; set aside. Put stuffing mix in separate bowl. Stuff mushrooms with the cream cheese mixture. Press cream cheese side of mushrooms into the stuffing mix until well coated. Place mushrooms cream cheese sides up, on a baking pan, then drizzle with the melted butter. Bake for 30 min. Enjoy!
Thaw and drain the frozen strawberries. Preheat oven to 350 degrees F (175 degrees C). Lightly grease on 9x13 inch cake pan. Combine the white cake mix, strawberry gelatin, oil, eggs, flour, thawed strawberries, and buttermilk and mix until just combined. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for about 25 to 35 minutes or until a toothpick inserted in the center comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch square pan. Remove and reserve tops of apples. Core the apples, leaving approximately 1/2 inch at the bottom. Arrange in the baking dish. In a small bowl, mix together brown sugar, cinnamon red hot candies and cinnamon. Fill each apple with the mixture. Replace apple tops. Sprinkle remaining mixture over the apples. Bake uncovered in the preheated oven 30 to 35 minutes, or until apples are tender.
In a large bowl, cream together butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Sift together the flour, baking soda, cream of tartar and salt; blend into the creamed mixture. Mix in the walnuts. Form dough into long roll about 2 inches in diameter. Wrap in waxed paper and refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets or line with parchment paper. Unwrap the roll of dough and using a sharp knife, slice the roll into 1/4 inch coins. Place cookies 2 inches apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from cookie sheets to cool on wire racks.
Place halved morel mushrooms in a large bowl; cover with cold, lightly salted water. Refrigerate mushrooms for about 5 minutes to loosen any dirt; pour off salted water, rinse, and repeat twice more. Crevices of the mushrooms may harbor tiny stones or even insects. Thoroughly rinse mushrooms a final time and allow to drain on paper towels. Place flour in a shallow bowl. Heat vegetable shortening in a large skillet until very hot. Roll mushrooms in flour and tap off excess; gently lay mushrooms in the hot shortening. Pan-fry until golden brown and flour coating is crisp, 5 to 8 minutes, turning often. Drain morels on paper towels, salt to taste, and enjoy your treasures!
Bring a large pot of lightly salted water to a boil. Add pasta, and cook until al dente, about 8 to 10 minutes. Drain, and place pasta in a large bowl. Stir in crabmeat, celery, and olives. Mix in mayonnaise, Catalina dressing, Worcestershire sauce, hot sauce, and Dijon. Stir in Cheddar cheese, cover, and chill at least 1 hour.
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Whisk together the flour, baking powder, and salt. Beat the butter and sugar with an electric mixer in a large bowl until smooth. Beat in one egg yolk until completely incorporated. Beat in the other egg yolk along with the orange juice and vanilla. Mix in the flour mixture until just incorporated. On a lightly floured surface, roll the dough out to 1/4-inch thickness. Cut into desired holiday shapes with cookie cutters. Place cookies on prepared baking sheet. Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add macaroni and cook for 8 to 10 minutes or until al dente; drain. Beat eggs and milk together. Pour half of the cooked macaroni into 9x13 inch baking dish. Cover macaroni with half of the cheese. Pour remaining macaroni into baking dish leaving a little room at the top. Cover with remaining cheese. Pour egg mixture over macaroni. Sprinkle with salt. Bake in a preheated over for an hour or until a knife inserted comes out clean.
Move a rack to the center of the oven and preheat oven to 350 degrees F (175 degrees C). Stir gingersnap crumbs with light brown sugar and melted butter in a bowl until thoroughly combined. Press the mixture into the bottom and up the sides of a 9-inch pie dish. Bake the crust on the center rack of the preheated oven just until set, 3 to 4 minutes. Baking too long will make the crust hard to cut. Remove the crust and let cool. Stir cornstarch and water in a saucepan until smoothly mixed; add sugar and 1 1/2 cups blueberries. Bring to a boil over medium heat, stirring until the blueberry sauce is thickened, 1 to 2 minutes. Remove from heat and stir in remaining 2 1/2 cups blueberries and lemon juice. Pour filling into the gingersnap crust and refrigerate until chilled and set, at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Line 12 muffin cups with paper liners. Mix all-purpose flour, whole wheat flour, chia seeds, baking powder, salt, cinnamon, nutmeg, and ginger together in a large bowl. Beat butter, brown sugar, and white sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg into the butter mixture. Mash banana into the butter mixture until smoothly incorporated. Fold carrot and orange zest into the mixture. Mix flour mixture into the butter mixture about 1/2 cup at a time to make a batter. Fold cranberries into the batter. Divide evenly between prepared muffin cups to fill nearly to the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 30 minutes. Cool in the pans for 5 minutes before removing to cool completely on a wire rack.
Cook and stir beef in a large saucepan or Dutch oven until browned, about 5 minutes; drain excess grease. Stir beef bouillon into chicken broth in a bowl until dissolved; add to beef. Mix onions, Greek seasoning, black pepper, and bay leaves into broth-beef mixture; cover saucepan and simmer until beef is tender, about 1 hour 15 minutes. Add cabbage and celery to broth-beef mixture; cover saucepan and simmer until celery is tender, about 30 minutes more. Stir plum tomatoes, tomato sauce, and salt into broth-beef mixture and simmer, uncovered, until stew is slightly thickened, 15 to 20 minutes. Remove and discard bay leaves before serving.
Preheat oven to 350 degrees F (180 degrees C). In a large bowl cream shortening, brown sugar and granulated sugar. Add eggs and mix thoroughly. Combine the baking soda, salt and flour and stir into creamed mixture Add oatmeal and chocolate chips and stir until well blended. Drop by teaspoonfuls onto greased cookie sheet. Bake for 15 minutes.
Sift 3 cups plus 6 1/2 tablespoons flour, yeast, and 1 teaspoon salt together in a bowl. Pour 1 tablespoon olive oil into a bowl with lukewarm water; mix into the dough at a steady rate, kneading with your hands until elastic. Transfer dough to a bowl lightly greased with 1 1/2 teaspoons oil and cover with a towel. Let rise in a warm place until doubled in volume, about 1 1/2 hours. Punch down dough; cover again and let rise, 30 to 45 minutes more. Heat 1 tablespoon olive oil in a pot over medium heat. Cook onion, stirring occasionally, until translucent, about 5 minutes. Add tomato puree and garlic; toss in basil. Cook, stirring occasionally, until simmering, about 4 minutes. Reduce heat to medium-low. Cover and cook until flavors blend, about 15 minutes more. Reduce heat to low. Preheat the oven to 350 degrees F (175 degrees C). Grease 2 baking sheets with remaining 1 1/2 teaspoons olive oil. Roll each dough half into a pizza crust, pinching up the edges of the dough if you like. Spoon sauce generously onto the pizzas, covering them completely. Divide mozzarella cheese between the pizzas. Bake in the preheated oven, enjoying the romance of a secluded kitchen together, until mozzarella cheese is melted golden brown and the bottom of the pizza is browned, 10 to 20 minutes. Let cool for a few minutes before enjoying together.
Preheat the oven to 400 degrees F (200 degrees C). Toss butternut squash with olive oil, garlic, and a pinch of salt and pepper. Spread evenly over a large rimmed baking sheet. Bake in the preheated oven until squash is tender and just starting to brown at the edges, 25 to 35 minutes. While squash is baking, empty beans into a small pot over low heat. Add garlic and cumin; stir well and continue to warm for a few minutes until heated through. Turn off heat, cover, and set aside. Heat 1 to 2 tablespoons of water in a large skillet over medium heat. Add as much spinach as can fit. Sprinkle with salt, stir, and cook until spinach starts to wilt. Add additional spinach as it cooks down and makes more room. Cook, stirring occasionally, until all spinach is wilted, 3 to 5 minutes. Top tortillas with the squash, beans, and spinach. Drizzle crema over tostadas.
Preheat oven to 350 degrees F (175 degrees C). Beat eggs slightly. Combine sugar and cornstarch, and gradually mix into eggs. Stir in melted butter or margarine. Add praline liqueur, pecans, and chocolate pieces. Pour filling into pie shell. Bake for 45 to 50 minutes. While pie is still warm, brush a little praline liqueur over pie with pastry brush. Chill 3 hours before serving.
Preheat oven to 400 degrees F (200 degrees C). Grease a 10 inch deep dish pie plate. Heat a large skillet over medium heat. Add ground beef, onion, and garlic; cook and stir until beef is brown. Drain off fat. Spread into prepared pie plate. Sprinkle meat with salt, black pepper, and oregano. Arrange tomato slices over meat, spread shredded cheese on top. In a small bowl, mix together baking mix, milk and eggs. Pour over cheese. Bake for about 25 minutes, or until knife inserted in center comes out clean. Cool for 5 minutes before serving.
Mix oil, chocolate, and granulated sugar. Blend in one egg at a time until well mixed. Add vanilla. Stir flour, baking powder and salt into oil mixture. Chill several hours or overnight. Preheat oven to 350 degrees F (180 degrees C). Drop by teaspoonfuls into confectioners' sugar. Roll in sugar; shape into balls and place about 2 inches apart on greased baking sheet. Bake 10 to 12 minutes (do not overbake). NOTE: If you use self-rising flour, omit the baking powder and salt.
Heat margarine in a large skillet over medium heat. Stir in onion, celery, and carrots; cook until soft. Stir in flour, red pepper flakes, and dill weed. Mix in water, bouillon cubes, and Worcestershire sauce. Add potatoes, and season with black pepper; cook until potatoes begin to soften, about 10 minutes. Stir in milk, crab meat, and clams; simmer 15 to 20 minutes.
In a large bowl, toss together the carrots, pineapple, marshmallows, raisins and celery. Whisk together the salad dressing and sugar; pour over salad and toss. Chill for at least 12 hours.
Fill a large pot about 3/4 full of water and bring to a boil. Stir in sugar and lemon juice, dissolving the sugar. Gently place ears of corn into boiling water, cover the pot, turn off the heat, and let the corn cook in the hot water until tender, about 10 minutes.
In a large pot, cook the macaroni in boiling water 10 minutes, or until al dente, and drain. In a large bowl, mix the cooked macaroni, 3 cups of the sharp Cheddar cheese, evaporated milk, milk, eggs, salt, and pepper. Transfer to a slow cooker that has been coated with non-stick cooking spray. Sprinkle with the remaining 1 cup of shredded sharp Cheddar cheese. Cover, and cook on Low for 5 to 6 hours, or until the mixture is firm and golden around the edges. Do not remove the cover or stir the mixture until the mixture has finished cooking. Serve warm.
Beat eggs until fluffy, add remaining ingredients and mix well. Knead until smooth and elastic. Roll thinly on floured board. Cut into strips 1 x 5 inches. Cut a 1 inch slit in the center of each strip and pull one end thru. Fry in 375 degrees F (190 degrees C) oil until golden brown. Sprinkle with confectioners' sugar.
Preheat oven to 350 degrees F (175 degrees C). In a skillet, brown sausage and drain grease. Stir in rice, onion, garlic and peppers. Cook 5 minutes. Stir in tomatoes, chicken broth, salt, pepper and cayenne pepper. Pour into 9x13 inch pan. Bake for 1 hour or until rice is tender and most of the liquid is absorbed. Or, at this step, you can cover and freeze it.
Mix the fruit cocktail, vanilla extract, and sugar in a bowl. In a separate bowl, beat the cream cheese with the cream until smooth with an electric mixer. Fold the cream mixture into the fruit cocktail mixture until thoroughly combined, and chill. Serve cold.
Combine orange juice, cucumber, carrots, apple, ice cubes, kale, lemon juice, flax seeds, chia seeds, and turmeric in a high-powered blender; blend until smooth.
Pour 1 tablespoon olive oil into a skillet, swirling to coat. Cook and stir capicola over medium heat until lightly browned and crisp, 3 to 5 minutes. Stir in garlic clove; remove skillet from heat. Transfer capicola and garlic to a bowl, reserving grease in the skillet. Pour remaining 1 tablespoon olive oil into the skillet. Cook and stir shiitake mushrooms until tender, about 5 minutes. Remove from heat. Preheat oven to 425 degrees F (220 degrees C). Combine 1 tablespoon minced garlic and sesame oil in a small saucepan over medium-low heat; cook and stir until fragrant, about 2 minutes. Remove from heat. Stir soy sauce, oyster sauce, chili-garlic sauce, water, sugar, and pepper into the garlic. Spread garlic sauce over the pizza crust. Top with capicola, giardiniera, and shiitake mushrooms. Cover capicola and mushrooms with smoked Gouda and Manchego cheeses. Bake in the preheated oven until crust is golden and cheeses are melted, 8 to 12 minutes.