HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes, or until al dente; drain. In a large skillet over medium-high heat, combine sausage, chicken, Cajun seasoning and sage. Cook until chicken is no longer pink and juices run clear, about 8 minutes. Remove meat from skillet with a slotted spoon, and set aside. Saute onion, celery, bell pepper and garlic until tender. Remove from heat, and stir in cooked meat and one container Alfredo sauce. Lightly grease a 9x13 inch baking dish. Cover bottom with 4 lasagna noodles. Spread with 1/2 of the meat mixture. Repeat layers, and cover with a layer of noodles. Spread remaining Alfredo sauce over top. Top with mozzarella cheese and sprinkle with Parmesan cheese. Bake in preheated oven for 1 hour. Let stand 15 minutes before serving.
Place brisket in the bottom of a slow cooker. Pour dill pickle spears and pickle juice over the beef; add barbeque sauce. Cook on High until beef shreds easily with 2 forks, about 6 hours.
Preheat oven to 350 degrees F (175 degrees C). Cut chicken fillets into bite size pieces (or leave whole, if desired). Place chicken in a 9 x 13 inch pan, and put cheese slices on top. Spread mushroom soup over all. Mix stuffing according to package directions, and place on top of chicken dish. Bake uncovered for 1 hour at 350 degrees F (175 degrees C).
In a skillet over medium heat, cook beef and onion until beef is browned; drain. Place beef mixture in slow cooker with taco seasoning, tomato sauce, corn, and beans. Cover, and cook on Low 2 hours. To serve, put a handful of corn chips in each bowl, and top with soup, cheese, and green onions.
Heat oil in a skillet over medium heat and cook garlic until fragrant, 1 to 2 minutes. Stir in spinach and cook until warmed through, 3 to 5 minutes; season with salt and mix well. Transfer to a bowl and mix in feta cheese. Preheat oven to 400 degrees F (200 degrees C). Grease 2 baking sheets. Lay 1 sheet of puff pastry on a lightly floured surface and cut in half lengthwise. Roll 1 half out with a rolling pin so it is wide enough to fold twice lengthwise. Mix egg and milk together in a small bowl. Spread 1/6 of the spinach mixture lengthwise in the center of the puff pastry. Roll one side over the filling and brush the other side with egg-milk mixture. Roll over again to seal. Brush top of roll with egg-milk mixture and sprinkle with sesame seeds. Cut roll into 6 small rolls. Repeat with the remaining puff pastry. Place cut rolls onto the prepared baking sheets. Bake in the preheated oven until spinach rolls are puffed up and golden, 20 to 25 minutes.
Bring a large pot of lightly salted water to a boil. Add linguini pasta and cook for 8 to 10 minutes or until al dente; drain. In a small bowl, combine nutmeg, cayenne pepper, onion powder and pepper; set aside. In a medium saucepan over medium heat, melt butter and add 1/2 of the spice mixture, milk and cream. Heat until sauce thickens; set aside. In a large skillet over medium heat, warm olive oil and add garlic, chicken, wine and remaining spice; cook until chicken is no longer pink. Remove chicken from pan and cook shrimp. Deglaze pan by adding some wine and heating it for 2 to 3 minutes; add the cream sauce and reheat if needed. Pour sauce over hot linguine and add chicken mixture and shrimp.
Bring water to a boil in a saucepan; pour into a mug and brew chai tea for 5 minutes. Remove tea bag and mix brown sugar into the hot tea until dissolved. Allow tea to cool for about 10 minutes. Mix tea, pineapple juice, rum, vermouth, and vanilla-flavored syrup together in a large punch bowl; stir well. Chill for at least 2 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch pie dish. Melt butter in a skillet over medium heat; cook and stir sliced mushrooms until tender, about 5 minutes. Drain excess liquid, if necessary; set mushrooms aside. Place sour cream, eggs, Parmesan cheese, flour, cream, onion powder, garlic powder, salt, and hot pepper sauce in a blender; blend until smooth, 30 seconds to 1 minute. Pour egg mixture into a large bowl. Stir mushrooms, spinach, and Cheddar cheese into egg mixture. Pour into prepared pie dish. Bake in the preheated oven until lightly browned and a toothpick inserted into the middle of the quiche comes out clean, about 45 minutes.
Preheat oven to 400 degrees F (205 degrees C). Place sliced onion and squash in a roasting pan. Sprinkle with rosemary, salt, pepper, and 2 tablespoons of the olive oil; toss to coat. Bake in the preheated oven for 20 minutes, or until onions are lightly browned and squash is tender; set aside. Increase oven temperature to 450 degrees F (230 degrees C). On a floured surface, roll each ball of dough into an 8 inch round. Place the rounds on a baking sheet sprinkled with cornmeal (you may need 2 baking sheets depending on their size). Distribute squash mixture over the two rounds and continue baking for 10 minutes, checking occasionally, or until the crust is firm. Sprinkle with cheese and remaining tablespoon olive oil. Cut into quarters, and serve.
Stir tuna, egg, celery, mayonnaise, walnuts, parsley, and dill together in a bowl until evenly combined. Form mixture into two patties. Melt butter in a skillet over medium heat. Cook patties in hot butter until firm and golden, 2 to 3 minutes; flip and top each patty with Cheddar cheese. Continue cooking until second side is golden brown, 2 to 3 minutes more.
Preheat the oven to 400 degrees F (200 degrees C). Brush one side of each slice of bread with melted butter, and place butter side up on a baking sheet. Bake for 7 minutes, or until lightly toasted. In a small bowl, stir together the blue cheese, softened butter, salt and pepper. Spread this mixture over the tops of the toasted bread slices, then sprinkle with chopped walnuts. Bake for 6 minutes in the preheated oven, or until the topping is melted and bubbly. Arrange on a serving tray and garnish with chopped parlsley.
Combine flank steak, onions, green bell peppers, and mushrooms in a large resealable plastic bag. Add Worcestershire sauce, olive oil, salt, and pepper. Seal and let marinate in the refrigerator, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Place lasagna noodles in a 9x13-inch baking dish. Cover with hot water and let soak until tender, about 20 minutes. Drain in a colander. Grease baking dish with cooking spray. Transfer steak to a large baking sheet. Arrange onions, green bell peppers, and mushrooms around steak. Discard marinade. Bake steak in the preheated oven until starting to brown, 15 to 20 minutes. Turn on broiler; broil until steak darkens, about 5 minutes. Combine spaghetti sauce and garlic powder in a large skillet over medium-low heat. Slice steak into thin pieces. Stir into the spaghetti sauce. Add onions, green bell peppers, and mushrooms. Remove from heat. Mix ricotta cheese, half of the mozzarella cheese, Parmesan cheese, egg, and parsley together in a bowl. Spread 2 cups of the sauce mixture in the bottom of the baking dish. Top with 4 lasagna noodles. Cover noodles with 1/3 of the ricotta mixture, 2 cups of the sauce mixture, and 1/3 of the provolone cheese. Repeat layers twice. Sprinkle remaining mozzarella cheese on top. Cover baking dish with greased aluminum foil. Bake in the preheated oven until bubbling, about 45 minutes. Uncover and continue baking until mozzarella cheese is browned, about 15 minutes. Let stand for 15 minutes before cutting and serving.
Preheat the oven to 475 degrees (225 degrees C). Place a layer of sliced potatoes onto the bottom of a large baking dish. Top the potatoes with a layer of sliced onions, and then a layer of anchovy fillets. Repeat layers up to the top of the dish, ending with a layer of potatoes on top. Drizzle about 2/3 of the cream over the dish, and the reserved liquid from the anchovies. Sprinkle the breadcrumbs over the top, and dot with pieces of butter. Bake for 30 minutes on the middle rack of the oven. Add the remaining cream, and continue baking for another 15 minutes, or until the potatoes are tender.
Heat a large pot over medium-high heat. Cook and stir beef in the pot until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir cheese, kidney beans, tomato sauce, tomatoes, green chilies, red onion, and cayenne pepper with the beef. Reduce heat to low. Cook and stir beef mixture until the cheese is melted completely, about 10 minutes.
Combine the chicken broth, corn, black beans, beef bouillon, broccoli, and tomatoes in a large pot over medium heat. While the broth mixture simmers, heat 2 tablespoons olive oil in a skillet. Fry the tortilla strips in the hot oil until crisp. Remove from skillet and drain on paper towels. Pour 2 tablespoons olive oil into the skillet. Once the oil is hot, add the chicken; cook and stir until cooked through, about 5 minutes. Stir in the lime juice, tequila, onion powder, garlic salt, cayenne pepper, and Cajun seasoning; cook another 2 minutes. Transfer the chicken mixture to the pot with the broth mixture. Cook on medium 45 minutes; reduce heat to low and simmer another 45 minutes; ladle into bowls and top with tortilla strips and cheese to serve.
Rinse rice. Combine wet rice and chicken broth in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid and set valve to sealing. Choose Rice function. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer rice to a bowl and keep warm. Rinse out pot liner and choose Saute function. Add grapeseed oil, chicken, and sausage; saute until browned, 5 to 7 minutes. Add celery, bell pepper, and onion. Saute 1 more minute. Add tomatoes, Creole seasoning, and Cajun seasoning. Add shrimp and cook just until tails curl up, 1 to 3 minutes. Serve jambalaya on top of or mixed into the cooked rice.
Place black beans, white beans, tomatoes, and kale in a slow cooker. Melt the butter in a large skillet over medium heat. Stir in the onion; cook and stir until softened and translucent, about 5 minutes. Transfer the onion to the slow cooker. Sprinkle with chili powder, garlic and herb seasoning, and salt. Place the chicken breast halves on top, then pour the chicken broth into the slow cooker. Cook on Low for 6 hours. Remove the chicken breasts, and shred or cut the chicken into bite-size pieces. Stir the shredded chicken back into the chili. Stir in the heavy cream, allow to heat for a few minutes, and serve.
In a medium-size mixing bowl, combine mayonnaise, ketchup, onion powder, green pepper, and salt to taste. Chill before serving.
Spray one 9x13 inch pan with non-stick cooking spray. Combine the gelatin and boiling water, stir until dissolved. Add the mandarin oranges, pineapple and orange juice; pour into prepared pan and refrigerate until chilled. Beat together the pudding, cream cheese and milk. Spread over gelatin and refrigerate until chilled.
In a small saucepan over medium heat, combine cranberries and water. Bring to a boil and cook until the cranberries are mushy. Stir in sugar and nutmeg; remove from heat. Pour the eggnog into a blender along with the cranberry mixture and mix until well blended. Serve immediately.
Preheat an oven to 350 degrees F (175 degrees C). Prepare a large baking dish with cooking spray. Combine the hominy, mushroom soup, green chilies, and about half of the pepperjack cheese in a bowl; spread evenly into the bottom of the prepared baking dish. Sprinkle the remaining pepperjack cheese over the top of the mixture. Bake in the preheated oven until the cheese is bubbling and beginning to brown, 30 to 35 minutes.
Place bananas in a bowl; add 1/4 cup of pineapple juice. Toss to coat bananas. Drain. Mix in chopped strawberries. Mix cream cheese with a hand mixer at low speed in a small bowl until smooth. Add vanilla yogurt and vanilla extract; beat until combined. Fold in drained pineapple. Place a teaspoon of cream cheese mixture on Pretzel Crisps(R). Top with chopped bananas and strawberries. Drizzle with honey. Arrange Pretzel Crisps(R) on a serving tray. Cover tray with plastic wrap. Refrigerate for no more than 2 hours.
Line a baking sheet with parchment paper. Place candy corn in a microwave-safe bowl; heat in the microwave in 20-second increments stirring each time, until melted, about 1 minute. Stir peanut butter into melted candy corn until smooth. Spread candy corn mixture onto the prepared baking sheet; freeze until mixture is hardened, about 20 minutes. Place chocolate chips in a microwave-safe bowl; heat in the microwave on 50 percent power in 20-second increments stirring each time, until melted, about 1 minute. Spread melted chocolate over candy corn mixture; return to freezer until hardened, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease two 12 cup muffin pans or line with 20 paper baking cups. In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Mix in the eggs, buttermilk, red food coloring and vanilla. Stir in the baking soda and vinegar. Combine the flour, cocoa powder and salt; stir into the batter just until blended. Spoon the batter into the prepared cups, dividing evenly. Bake in the preheated oven until the tops spring back when lightly pressed, 20 to 25 minutes. Cool in the pan set over a wire rack. When cool, arrange the cupcakes on a serving platter and frost with desired frosting.
Preheat oven to 375 degrees F (190 degrees C). Lightly spray two 8x4x2 inch loaf pans with a non-stick cooking spray. Combine the fat free sour cream, egg whites, vanilla, bananas and margarine and mix on medium speed of electric mixer until smooth, creamy and well blended. Sift the flour, baking powder, baking soda, salt and light brown sugar into the banana mixture. Stir with a spoon until combined. Add more flour if necessary until a thick and rather resistant dough is formed. Fold in the optional nuts and raisins. Mix for 1 minute on the low speed of an electric mixer. Divide dough evenly between the two loaf pans. Bake at 375 degrees F (190 degrees C) until golden and the center tests done. Remove breads from pans immediately and allow to cool on a rack before slicing.
Preheat oven to 350 degrees F (175 degrees C). Place sugar, eggs, and lemon juice in a blender; blend until smooth, about 3 minutes. Pour melted butter into the blender and blend for 30 seconds more. Transfer lemon filling to the pastry shell. Bake in the preheated oven until filling is just set, 30 to 35 minutes. Allow pie to rest until completely set before serving, about 15 minutes more.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking dish. Spread about 2 tablespoons of pesto per chicken breast over the top of each breast, and wrap each breast in prosciutto slices to cover the entire breast. Place the wrapped chicken breasts into the prepared baking dish. Bake in the preheated oven until the chicken is no longer pink, the juices run clear, and the prosciutto is lightly crisped, about 25 minutes.
Preheat a lightly greased griddle over medium low heat. In a large bowl, mix quick cooking oats, flour, whole wheat flour, brown sugar, baking powder, dry milk powder, salt, cinnamon and cream of tartar. In a small bowl, beat together vegetable oil and eggs. Pour into the oats mixture, alternating with water, and mix thoroughly, creating a batter. Pour batter, 1/4 cup at a time, onto the prepared griddle. Cook on both sides until golden brown, flipping when the surface begins to bubble.
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a 9x13-inch baking dish. Mix the rhubarb, peach, white sugar, and 1/4 cup flour together in a large bowl until evenly combined; pour into the prepared baking dish and spread into an even layer. Stir the brown sugar, quick oats, and 1 1/2 cups flour together in a separate bowl. Cut the butter into the flour mixture with a knife or pastry blender until the mixture resembles coarse crumbs; sprinkle evenly over the rhubarb and peach mixture. Bake in the preheated oven until golden brown on top, about 45 minutes.
Cook pasta in a large pot of boiling water until al dente. Drain, rinse, and drain once more. Set aside. In a large bowl, combine mayonnaise, grated cheese, parsley, milk, and garlic. Mix well. Stir in pasta, ham, and tomatoes. Chill several hours.
Mix the honey, soy sauce, balsamic vinegar, and garlic together in a bowl. Place the tilapia fillets in the mixture; allow to marinate in refrigerator at least 30 minutes. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Remove tilapia from marinade, and discard the marinade. Place fillets into the prepared baking sheet, and sprinkle the black pepper over the fish. Bake in the preheated oven until the fish flakes easily with a fork, 15 to 20 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the linguine, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Slice abalone into 1/2 inch slices. Place the abalone between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the abalone with the smooth side of a meat mallet to a thickness of 1/4 inch. Mix lime juice and garlic in a large bowl. Toss abalone slices and bell pepper in the lime garlic mixture to coat. Heat olive oil in a large skillet over high heat and stir in the abalone and bell pepper, including the juice. Cook and stir until the cooked through, 5 to 10 minutes. Remove the abalone slices and place on a plate and set aside. Continue cooking the peppers, until tender. Meanwhile, pour Alfredo sauce into a saucepan and heat over medium-low heat until hot, stirring occasionally. Serve abalone over a bed of linguine and Alfredo sauce.
Preheat oven to 350 degrees F. Cook and stir sausage and onions in oil in heavy oven-proof 10-inch skillet on medium heat 5 minutes or until light golden brown. Combine remaining ingredients in medium bowl. Stir egg mixture into skillet mixture. Cook on medium heat, lifting with a rubber spatula once or twice, to allow uncooked portion to flow underneath. Cook just until egg mixture begins to set, about 6 minutes. Place skillet in oven. Bake 5 to 7 minutes or until egg mixture is firm to the touch and top is golden brown. Remove skillet from oven. Carefully run a spatula around edge of frittata to loosen from skillet. Invert skillet onto serving platter. Cut frittata into quarters. Garnish each portion with Parmesan cheese and basil, if desired.
In a large bowl, stir together the lemon juice, peanut butter, tomato puree, brown sugar, Worcestershire sauce, salt, black pepper, crushed red pepper flakes, and garlic until smooth. With a meat pounder or the side of a sturdy saucer, pound the chicken breasts to about 1/2 inch thick. Place the chicken breasts into the marinade, and stir to coat all the chicken. Cover with plastic wrap, and marinate in the refrigerator for at least 30 minutes. Longer is better. Heat olive oil in a large, heavy skillet until oil is very hot. Remove chicken breasts from the marinade; discard used marinade. Pan-fry the chicken breasts in the oil until the juices run clear and the chicken is browned on both sides, 6 to 8 minutes per side. Chicken may stick to the pan due to the brown sugar and peanut butter, but it will add a slightly charred flavor.
Brown sausage in a large skillet over medium-high heat; drain fat. Place croutons in a 9X13 inch baking dish. Sprinkle cheese over croutons; top with browned sausage. Beat eggs and 2 1/2 cups of milk in a mixing bowl, and pour over the casserole. Cover baking dish, and refrigerate overnight. The following morning, preheat oven to 300 degrees F (150 degrees C). Combine the mushroom soup, ground mustard, and the remaining 1/2 cup milk; pour over the top of the casserole. Bake, uncovered, until browned and set, about 1 1/2 hours.
Bring a saucepan of water to a boil. Add frankfurters and cook for 4 to 5 minutes or until heated through; drain. Heat butter in a large heavy skillet over medium heat. Saute onion until translucent. Stir in ketchup, mustard and honey. Stir in frankfurters.
Preheat oven to 425 degrees F (220 degrees C). Line baking sheets with parchment paper. Unroll the pie crusts, place on a lightly floured work surface, and roll the crusts slightly with a rolling pin to square the edges. Cut each crust into 8 equal-sized rectangles. Place about 2 teaspoons of strawberry jam in the center of 8 squares, and spread the jam out to within 1/4 inch of the edge of the pastry square. Top each with another pastry square, and use a fork to crimp the squares together, sealing in the jam. Use a knife to trim the pastries, if desired. Move the filled pastries to the prepared baking sheets. Bake in the preheated oven until the edges are lightly golden brown, about 7 minutes. Allow to cool on the baking sheets. Meanwhile, stir together the confectioners' sugar, milk, and vanilla extract in a bowl to make a spreadable frosting. Spread the cooled tarts with frosting and sprinkle with colored sugar.
Preheat oven to 425 degrees F (220 degrees C). Whisk eggs and milk together in a bowl; season with salt and pepper. Spray a large skillet with cooking spray; heat over medium-high heat. Pour egg mixture into the skillet; cook and stir until eggs are set, about 5 minutes. Add sausage, bacon, tomatoes, and mushrooms, and cook until vegetables are soft, about 3 minutes. Spread scrambled mixture over flatbread; top with shredded Monterey Jack cheese. Bake flatbread pizza in the preheated oven until the cheese is bubbly and underside of the crust is golden brown, 5 to 7 minutes.
Melt butter in a large saucepan over medium heat. Cook rice and vermicelli in hot butter until browned, about 3 minutes. Pour water over the rice mixture. Stir chicken bouillon, parsley, garlic powder, and onion powder into the water; bring to a boil, place a cover on the saucepan, reduce heat to low, and cook until the water has absorbed into the rice and pasta, about 25 minutes.
Blend orange juice, yogurt, oranges, and cinnamon together in a blender until smooth.
The strips of chicken and vegetables should be no longer than about 6 inches to leave an inch margin open on the sides of the wrappers for tucking. Soak a rice paper wrapper in cold water just until it becomes flexible, 1 minute or less. Place on slightly damp towel. Place some baby greens near the bottom of the round. Top with strips of chicken and pepper, leaving about an inch margin on the sides. Roll tightly just until the bottom edge meets the center of the paper and sticks there. Then continue to add more chicken strips and vegetable strips. Finish with torn pieces of herbs. Complete the roll, pressing the ingredients to keep roll tight and tucking in the sides. Transfer completed rolls to a plate lined with damp paper towels. Cover each roll with damp papers towels as you work to prevent them from drying out; don't let the rolls touch each other or they will stick together.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet Heat oil in a large skillet over medium heat. Add spinach; cook and stir until wilted, about 3 minutes. Season with salt and pepper. Drain off any excess liquid; set aside. Lay the sheet of puff pastry out on a clean surface, and cut into 4 squares. Prick lightly with fork. In a medium bowl; mix crabmeat, bechamel sauce, shallots, and tarragon until well blended. Cut prawns lengthwise and open them up to form a butterfly shape. Lay one shrimp in the middle of each pastry square with open side facing up. Stuff each shrimp with an equal amount of spinach and top with a heaping tablespoon of the crab mixture. Fold over pastry to make a triangle, and press the edges to seal. Place on the baking sheet, and brush with beaten egg. Bake in preheated oven until golden brown, 15 to 20 minutes. Serve warm.