HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper. Toss together the panko and coconut in a bowl; set aside. Stir together the yogurt, almond extract, and marmalade in a large bowl. Pour half into a separate bowl, and stir in the crushed pineapple to make a dipping sauce; set aside. Coat the chicken strips in the remaining yogurt mixture and roll in the panko mixture. Place the chicken strips on the parchment lined baking sheet. Bake the strips in the preheated oven for 15 minutes, then reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until the chicken is golden brown, no longer pink, and the juices run clear, about 15 minutes. Serve the hot ambrosian chicken strips with the pineapple-yogurt dipping sauce.
Preheat oven to 300 degrees F (150 degrees C). Lightly oil a baking sheet. Arrange nori smooth-side down on the prepared baking sheet. Lightly brush olive oil over nori; season with salt. Bake in the preheated oven until nori is dry and crispy, 3 to 4 minutes.
To make mousse, beat cream in a bowl until it thickens. Gradually add sugar, beating until stiff peaks form. Set aside. In another bowl, beat cream cheese until fluffy. Add chocolate and beat until smooth. Fold in whipped cream mixture. Assemble trifle by layering Lucky Leaf Premium Strawberry Fruit Filling, broken sugar cookies, white chocolate mousse, and whipped topping in a trifle bowl. Top with dollops of whipped cream. Refrigerate until ready to serve.
Process the 'chicken' in a food processor and then transfer it to a medium mixing bowl. Run the celery, onion and green pepper through the processor. Add the vegetables to the mixing bowl and stir in the eggs, stuffing, salt and pepper; mix well. Form into patties. In a medium frying pan heat olive oil over medium-high heat. Fry patties on each side until browned.
Preheat oven to 450 degrees F (230 degrees C). Place pie crusts into 9-inch pie dishes. In a food processor, place the navy beans, evaporated milk, melted butter, cinnamon, nutmeg, flour, sugar, vanilla extract, eggs, and egg yolks; pulse the mixture a few times, then process until smooth, about 1 minute. Pour the filling into the prepared pie crusts. Bake at 450 degrees F (230 degrees C) for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and bake until the filling is set and the crust is golden brown, an additional 35 minutes. Cool before slicing. Eat warm or cold. Refrigerate leftovers.
Whisk yogurt, garlic, ginger, salt, and black pepper together in a bowl. Place chicken strips into yogurt mixture and toss to coat. Cover with plastic wrap and refrigerate, 2 to 3 hours. Remove chicken strips from yogurt mixture and let sit for 10 to 15 minutes. Shake strips to remove excess yogurt and discard marinade. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Stir oats and bread crumbs together in a bowl. Press chicken strips into bread crumb mixture; gently toss between your hands so any crumbs that haven't stuck can fall away. Place the breaded chicken strips the prepared baking sheet. Bake in the preheated oven for 15 minutes. Turn strips over and bake until no longer pink in the center and cooked through, 5 to 10 minutes.
Combine mayonnaise, salad dressing, salt, and pepper in a large bowl. Stir in the coleslaw mix and bacon. Add the tomatoes, and toss gently. Cover, and refrigerate for 1 hour or overnight before serving.
Combine vodka and mint in a large pitcher; mash well with a cocktail muddler. Add strawberry nectar, orange juice, sparkling wine, and ginger juice; stir. Serve in cocktail glasses over ice.
In a shallow bowl, mix together flour, paprika, and salt and pepper. Dredge chicken pieces in the seasoned flour. Heat oil in a large skillet over medium heat, and saute chicken until light golden brown (about 45 seconds each side). Remove chicken from skillet, and set aside. To skillet, add mushrooms, lemon juice, and chicken stock. Simmer until a smooth, light sauce develops. Season with garlic powder. Return chicken to the skillet, and simmer until chicken is no longer pink and juices run clear. Stir in artichoke hearts, and remove from heat.
Prepare the crock of a five-quart slow cooker with cooking spray. Season roast with salt and pepper; lay in the prepared slow cooker crock. Spread sauerkraut over and around the roast. Pour beer over the sauerkraut. Sprinkle brown sugar evenly over the sauerkraut; top with onion and dot with butter. Season everything with salt and pepper. Cook on Low for 8 hours.
Line a baking sheet with aluminum foil or parchment paper. Place the brown sugar, white sugar, salt, sherry, orange zest, and orange extract into a heavy saucepan, and stir until well combined. Bring to a boil over medium-low heat, stirring constantly; boil for 1 minute. Stir in the butter. Remove from heat, and stir in the walnut halves to coat with syrup. Spread the candied walnut halves out onto the prepared baking sheet, and allow to cool thoroughly, at least 1 hour. Break into bite-size chunks to serve.
Preheat oven to 350 degrees F. In a medium bowl, combine crushed pretzels, brown sugar and butter. Spread half of this pretzel mixture in bottom of 13x9-inch baking pan. Bake 10 minutes. Cool. While the pretzel mixture is baking, combine the cream cheese and powdered sugar in large mixing bowl. Fold in whipped topping. Spread half of this cream cheese mixture on top of the cooled baked pretzel crust. Spread 2 cans of LUCKY LEAF Cherry Fruit Filling over the cream cheese layer, then spread the remaining half of the cream cheese mixture over the pie filling. Sprinkle with the remaining pretzel mixture. Refrigerate at least 4 hours.
Important: have diet margarine at room temperature. Sift flour, salt, and baking powder together in a deep bowl. Add margarine all at once. Cut in with fork or pastry blender and continue mixing until no pastry sticks to the sides of the bowl. Shape into a ball and wrap in wax paper. Refrigerate until thoroughly chilled (one hour or more).
Melt butter in a large skillet over medium heat. Cook garlic in butter briefly. Stir in wine, and season with oregano, parsley, and red pepper flakes. Place clams in the wine mixture. Cover, and steam until all the clams have opened: discard any that do not open. Serve in soup bowls, and ladle broth generously over them.
Preheat oven to 350 degrees F (175 degrees C) Blend the shortening, sugar, eggs and vanilla until light and fluffy. Combine the flour, baking powder, baking soda, and cream of tartar. Add the flour mixture alternately with the milk to the shortening mixture. Fold in the chocolate chips. Drop by teaspoonfuls onto lightly greased cookie sheets. Bake in preheated oven for 10 minutes or until barely light brown at the edges.
Mix graham crackers and butter until well combined. Press into the bottom of an 8x8-inch pan, set aside. Mix together ice cream and whipped topping in a stand mixer on low speed until combined. With mixer running, slowly pour in the vanilla and butterscotch pudding mixes; mix well, then add milk. Add 7 of the peanut butter cups, one at a time (they will break up as you mix them). Pour mixture into prepared pan, and top with remaining 9 peanut butter cups (one piece per slice). Wrap well with plastic, and freeze 6 hours to overnight. To serve, cut into slices, and drizzle with chocolate syrup.
Heat oven to 375 degrees F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and milk until soft dough forms. Drop half of dough by spoonfuls* evenly in bottom of baking dish (dough will not completely cover bottom of dish). Drizzle about 1 cup pizza sauce over dough. Arrange half of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese. Bake 25 to 30 minutes or until golden brown, biscuits in center are cooked and cheese in center is bubbly.
Heat the oil in a large pot over medium-high heat. Stir in the chicken breast, and cook 3 minutes, stirring occasionally. Add the garlic, and continue cooking until the chicken has turned golden brown on all sides. Pour in the white wine, and simmer for 1 minute, then stir in the chicken stock, great Northern beans, spinach, artichokes, olive, tarragon, and the whole rosemary sprig. Season with ground black pepper. Bring the mixture to a simmer, then reduce heat to medium-low, cover, and simmer 30 minutes, stirring occasionally. Remove the rosemary sprig before serving.
Heat the oil in a 12-inch skillet over medium heat. Add the rice and cook for 30 seconds, stirring constantly. Stir in the stock, salsa and turmeric and heat to a boil. Reduce the heat to low. Cover the skillet and cook for 15 minutes. Stir in the kielbasa, shrimp and chicken. Cover the skillet and cook for 5 minutes or until the rice is tender and most of the liquid is absorbed.
Season the roast with salt and pepper to taste. Brown on all sides in a large skillet over high heat, about 4 minutes per side. Place the roast in the slow cooker and add the soup mix, water, carrots, onion, potatoes, and celery. Cover and cook on Low setting for 8 to 10 hours.
Heat oil in a large skillet over medium heat; saute onion until golden (about 5 minutes). Add zucchini, salt, water, chile powder, turmeric, garlic powder, coriander, cloves, peppercorns, tomatoes and yogurt and stir all together. Reduce heat to low and simmer for 10 minutes, stirring occasionally.
Preheat oven to 325 degrees F (165 degrees C). Grease two 8x4-inch loaf pans. Whisk flour, flax, cinnamon, baking soda, baking powder, and salt together in a large bowl. Beat white sugar, vegetable oil, applesauce, brown sugar, eggs, and vanilla extract together in another bowl. Stir flour mixture into egg mixture until batter is well-mixed. Fold zucchini and chocolate chips into batter; pour batter into prepared loaf pans. Bake in the preheated oven until a knife inserted into the center of a loaf comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing loaves from pans.
Heat oil in deep-fryer to 375 degrees F (190 degrees C). Place a large handful of fresh spinach in fryer basket, and submerge to cook for about thirty seconds. Drain spinach on paper towels, and repeat with remaining batches. Add a little salt and pepper to taste.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 13x9-inch baking dish. Mix potatoes, sour cream, cheese cubes, and cream of mushroom soup in a bowl; spread into prepared baking dish. Mix corn flakes cereal and butter in a bowl spread over the potato mixture. Bake in preheated oven until hot and bubbling, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch baking dish. In a medium saucepan over medium heat, melt butter. Stir in the unsweetened chocolate squares and stir until completely melted and smooth. Remove from heat and set aside to cool. In a large bowl, beat eggs until light and fluffy, gradually adding brown sugar and white sugar. Continue to beat for about 3 minutes. Stir in the melted chocolate mixture, vanilla, orange zest and Grand Marnier. Slowly add flour, mixing on low speed, then fold in the chocolate chips and nuts by hand. Spread the batter evenly into the prepared pan. Bake for 45 minutes in the preheated oven, or until sides are slightly dry and the top feels firm to the touch. Allow brownies to cool before cutting into squares. These can be stored covered at room temperature.
Cook rice according to package instructions. In a large saute pan heat chicken and beans with BBQ sauce. When rice is cooked, add to chicken and bean mixture. Mix well and add more barbecue sauce if desired. Assemble quesadillas by sprinkling Cheddar cheese onto 3 tortillas. Top cheese with chicken mixture. Spread out evenly and finish each with additional cheddar cheese. Top each quesadilla with another tortilla. Set aside. Toast quesadillas one at a time in a large non-stick pan over medium heat. Cook until tortillas are browned on both sides and cheese has melted, being careful when flipping. Serve one half quesadilla per person.
Preheat oven to 350 degrees F (175 degrees C). Prepare a 1 1/2 quart casserole dish with 1 teaspoon coconut oil or cooking spray. Place carrots into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until very tender, about 45 minutes. Drain and transfer carrots to a food processor. Add 1/2 cup coconut oil, coconut flour, lemon juice, vanilla extract, honey, nutmeg, cinnamon, baking soda, and salt to food processor; blend until smooth. Blend eggs, adding 1 at a time and processing after each addition, into carrot mixture. Spoon carrot mixture into the prepared casserole dish, allowing room to rise. Bake in the preheated oven until top is golden brown, 45 to 60 minutes.
In a small bowl, beat egg with water. Melt butter in a large skillet over medium low heat. Add egg and leave flat for 1 to 2 minutes. Remove from skillet and cut into shreds. Heat oil in same skillet; add onion and saute until soft. Then add rice, soy sauce, pepper and chicken. Stir fry together for about 5 minutes, then stir in egg. Serve hot.
Heat a panino press according to the manufacturer's instructions. Place 1 slice prosciutto and 1 slice fontina cheese onto a slice of bread; repeat with remaining prosciutto, fontina cheese, and slice of bread. Add 1/2 of the giardiniera on top of each cheese layer and top sandwiches with remaining bread slices, creating 2 sandwiches. Cook each panino in the press until the cheese has melted and the bread has toasted, about 3 minutes. Serve with hot pickled peppers on the side.
Place chuck roast, onion, carrots, celery, peppercorns, cloves, garlic, cinnamon stick, rosemary, and bay leaves together in a stockpot. Pour wine over meat and vegetable mixture to cover entirely. Cover stockpot and marinate for 6 hours in the refrigerator. Turn meat in marinade to make sure it is completely covered; return to refrigerator to finish marinating, about 6 hours more. Transfer chuck roast from marinade to a plate to rest; pat dry thoroughly with paper towels. Pour marinade through a strainer and into a bowl to separate vegetable mixture from wine, reserving both vegetable mixture and wine. Heat olive oil in the stockpot over medium-high heat. Brown chuck roast on all sides, 4 to 6 minutes per side. Reduce heat to medium. Add strained vegetable mixture to stockpot; cook with the chuck roast until fragrant, adding more oil as necessary to prevent burning, about 8 minutes. Pour reserved wine back into stockpot; add salt. Reduce heat to medium-low, cover, and simmer without removing cover for 2 hours. Remove cover, stir, and cook until meat easily shreds with a fork, 10 minutes to 1 hour longer. Transfer meat from cooking liquid to serving platter; tent with foil to keep warm. Return cooking liquid to a boil over medium-high heat; simmer until reduced to sauce consistency, 20 to 30 minutes. Discard cinnamon stick, rosemary, and bay leaves. Season with salt; puree mixture with a handheld immersion blender until smooth. Pour sauce over meat to serve.
Chop all the vegetables into medium chunks. Heat the oil in a heavy pan, and saute the vegetables together with the salt, pepper, and hot sauce for 2 to 3 minutes. Add water, garbanzo beans, coriander, turmeric, and bouillon cube. Bring soup to the boil. Wash the eggs thoroughly, and add to the pan. Turn down the heat, and simmer for 30 minutes. Remove eggs, now hard-cooked; peel, slice, and add to the soup. Simmer for another 15 to 20 minutes. Serve over steamed couscous.
Preheat oven to 425 degrees F (220 degrees C). Wash duck and pat dry. Score breast and legs by cutting into skin with sharp knife, going 2/3 of the way through the skin, being careful not to slice into meat. Season the cavity and the outside of the duck with garlic powder, onion powder, salt, and pepper; massage spices into meat. Sprinkle caraway seeds over duck, and into scored skin. Place on a rack in a roasting pan, breast side up. Roast duck in preheated oven for 15 minutes. Turn breast side down, and roast for an additional 15 minutes. Remove duck from the oven; reduce oven temperature to 350 degrees F. Turn duck breast side up again, and return to the oven for 20 minutes. Turn duck one more time, breast side down. Roast for a final 20 minutes. Remove duck from oven and allow to rest for 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour two 8- or 9-inch round cake pans or one 9x13-inch cake pan. Reserve 1/4 cup maraschino cherry juice. Coarsely chop the cherries to make 1/2 cup. Set aside. Sift cake flour, baking powder, and 1/4 teaspoon of the salt and set aside. Beat shortening in a large bowl with an electric mixer on medium high speed for 30 seconds. Add the 1 1/3 cups white sugar and beat until well combined. Add the egg whites, one at a time, beating well after each. Combine 2/3 cup milk and reserved 1/4 cup cherry juice. Add the flour and milk mixture alternately to the shortening mixture, beating on low speed after each addition until just combined. Stir in the chopped cherries and nuts. Pour batter into prepared pans. In preheated oven until cake springs back when lightly touched with a finger or a tester comes out clean, 20 to 25 minutes for round cakes (or 30 to 35 minutes for a 9x13 inch pan). Cool cakes in pans on a wire rack for 10 minutes, then invert onto wire rack to cool completely. To make frosting: beat 3/4 cups butter in a large bowl till fluffy. Gradually add 3 cups sifted confectioners' sugar; beat well. Slowly beat in 1/3 cup milk, 1 1/2 teaspoons vanilla, and remaining 1/4 teaspoon salt. Gradually beat in the remaining 3 cups sifted confectioners' sugar. Beat in additional milk (1 to 2 tablespoons) if needed, to make frosting of spreading consistency. If desired, tint the frosting pink by adding 6 drops of red food coloring. Once cake is completely cool, frost with butter frosting and decorate with maraschino cherries with stems.
Preheat oven to 300 degrees F (150 degrees C). Coat chicken breasts with olive oil and sprinkle mango and lime seasoning on both sides. Place in a shallow baking dish and cover with aluminum foil. Bake chicken in the preheated oven until no longer pink in the center and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), 40 to 45 minutes. Remove from oven and cool until easily handled, about 10 minutes. Chop chicken into small pieces and place in a large bowl. Add avocado, lime juice, salsa, cilantro, garlic powder, salt, and black pepper; mix well to combine. Serve on top of lettuce leaves to make wraps.
In large saucepan, stir together sugar, cornstarch, salt and nutmeg. Gradually stir in boiling water, then simmer over low heat until thick, stirring occasionally. Remove from heat; stir in butter, lemon zest and lemon juice and serve.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Mix butter, lemon juice, and half the Italian dressing mix in a shallow dish until well-blended. Pour remaining Italian dressing mix in another shallow bowl and add bread crumbs, garlic salt, and lemon pepper; stir to combine. Dip sliced chicken into butter mixture and press into bread crumb mixture. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Arrange chicken in prepared baking sheet. Drizzle any remaining butter mixture over breaded chicken. Bake in preheated oven until chicken is no longer pink in the center and juices run clean, 25 to 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
 Watch Now In a medium bowl, cream together 3/4 cup butter, white sugar, and brown sugar until smooth. Beat in egg and vanilla. Combine flour and salt; stir into the creamed mixture by hand to form a soft dough. Roll dough into 1 inch balls, and place balls 2 inches apart on ungreased cookie sheets. Make an indention in the center of each cookie using your finger or thumb.
 Watch Now Bake for 12 minutes in preheated oven. Cool completely.
 Watch Now In a small bowl, mix together 1/4 cup butter, confectioners' sugar, and rum. Spoon rounded teaspoonfuls of filling onto cookies. Sprinkle with nutmeg. Let stand until set before storing in an airtight container.
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In a stockpot heat the oil over medium heat. Add the onion and garlic, saute until soft. Stir in the cumin powder, tomatoes and corn. Cook over medium heat for 5 minutes. Stir in vegetable broth, reduce heat to low and cook until heated through. Season to taste with salt and pepper.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Melt the unsweetened chocolate in a cup or small bowl in the microwave. Stir at 15 second intervals until chocolate is smooth. Allow to cool slightly. Transfer to a large bowl, and stir in the margarine and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Stir in the flour just until blended. Pour the batter into the prepared dish and spread evenly. Bake in the preheated oven until the surface appears dry and the sides are beginning to pull away from the edges of the pan, 20 to 25 minutes. The brownies may look more like cake and may jiggle slightly in the center- this is normal. Remove from the oven and cool in the pan set over a wire rack. To make the middle layer, beat 1/2 cup of butter with confectioners' sugar in a large bowl using an electric mixer. Add milk as needed to get a spreadable consistency. Stir in the peppermint extract and green food coloring. Spread this over the cooled pan of brownies. Refrigerate for 30 minutes In a microwave-safe bowl, microwave chocolate chips with the butter until melted. Stir every 20 seconds until chocolate is smooth. Stir in vanilla and then pour over the chilled brownies and quickly spread to cover the surface. Cool again until firm, about 10 minutes, then cut into squares and serve.
Mix sweet potatoes and carrots together in a large bowl. Form into small balls and flatten into patties. Heat oil in a large skillet over medium-high heat. Fry patties in hot oil until golden brown, about 1 minute per side. Drain on paper towels; allow to cool slightly, about 5 minutes. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x12 inch baking dishes. Place sausage in a large, deep skillet. Crumble and cook over medium high heat. Add bell pepper and onion to sausage and cook until sausage is evenly brown. Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl. Mash potatoes until smooth and add to sausage mixture. Stir in tomato sauce, raisins, sage, garlic powder, salt and pepper. Pour into baking dishes and bake for 25 to 35 minutes.
Blend sliced strawberries, sour cream, half and half, sugar, and vanilla extract in a blender until smooth. Divide soup into 8 chilled bowls. Top each with a whole strawberry.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Stir cream of chicken soup, cream of mushroom soup, and rice in a large bowl. Mix hot water and chicken bouillon in a bowl until bouillon is dissolved; stir into rice mixture. Spread rice mixture into prepared baking dish and sprinkle with half the onion soup mix. Sprinkle remaining onion soup mix over chicken breasts; arrange chicken in a single layer over rice mixture. Cover with aluminum foil. Cook the chicken breasts until no longer pink in the center and the juices run clear, 2 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).