HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Combine evaporated milk, chicken, and ranch dressing mix in a skillet over medium heat; cook until chicken is no longer pink in the center, 10 to 15 minutes. Shred chicken. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain and dry on paper towels. Spread Alfredo sauce over each noodle; top with shredded chicken. Combine mozzarella cheese, bacon, oregano, and garlic salt in a bowl; sprinkle over chicken layer. Roll each noodle around the filling and place rolls in an 8-inch baking dish. Bake in the preheated oven until cheese is melted and bubbly, 30 to 35 minutes.
Preheat the oven to 450 degrees F (220 degrees C). Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb. In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie. Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.
Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onions and garlic; cook and stir until tender. Crumble in the ground beef, and cook until evenly browned. Drain off grease, and reduce the heat to medium-low. Add the carrots, bell pepper, zucchini, and raisins, and season with salt and pepper. Simmer, stirring occasionally, until tender, about 10 minutes. Stir in the beans and corn, remove from the heat, and pour into a casserole dish. Set aside. Melt the butter in a saucepan over medium heat. Whisk in the flour using a fork until smooth. Cook for a few minutes, then gradually whisk in the milk and egg yolks so that no lumps form. Bring to a gentle simmer, then stir in the cheese, and remove from the heat. Pour over the meat and vegetables in the casserole dish. Bake for 25 minutes in the preheated oven, until the sauce is thick and bubbly, and everything is heated through.
Place whole, unpeeled bananas on grill, turning occasionally until the peel is blackened. Remove stems and skin. Slice bananas, and serve over vanilla ice cream with mint garnish.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Cream sugar and eggs together in a large bowl. Mix in applesauce and oil. Whisk whole wheat flour, all-purpose flour, baking soda, cinnamon, nutmeg, and salt together in a bowl; add to egg mixture. Fold in carrot, zucchini, and 1 cup walnuts. Spread in the prepared pan. Sprinkle with remaining walnuts. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x5 inch loaf pan, knocking out excess flour. In a large bowl, whisk together whole wheat flour, all-purpose flour, baking soda, and brown sugar. Mix in molasses and buttermilk until just combined. Pour batter into prepared pan. Bake for one hour, or until done. Cool on a wire rack for 5 minutes, and then remove from pan. Cool completely before slicing.
Heat oil in a deep-fryer or kettle to 375 degrees F (190 degrees C).
 Watch Now Gently add the wings, one at a time, to the hot oil. Stir gently to assure the wings do not stick together. Fry the chicken wings in the preheated oil until cooked through and the are floating gently atop the oil, about 15 minutes. An instant-read thermometer inserted into the thickest part of the wing should read 180 degrees F (82 degrees C).
 Watch Now Stir the melted butter, hot pepper sauce, garlic powder, and black pepper together in a large mixing bowl until thoroughly combined. Add the cooked wings to the sauce and turn to coat; transfer to a serving platter.
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Heat a skillet over medium heat; cook and stir oats until toasted and fragrant, about 5 minutes. Add water and cook until water is warm, about 5 minutes. Pour in milk and bring liquid to a boil. Add 1 teaspoon almond flour and saffron and boil until porridge thickens, 2 to 4 minutes. Mix cardamom into porridge and remove from heat. Allow to cool to room temperature or slightly warm, about 5 minutes. Garnish with apple, mango, ground almonds, and raisins.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Combine potato chip crumbs, Parmigiano-Reggiano cheese, bread crumbs, and butter in a skillet over medium heat; cook and stir until golden brown, about 5 minutes. Set aside. Heat prepared white sauce, Cheddar cheese, Gruyere cheese, and dry mustard in a large saucepan over low heat; cook and stir until cheese melts, 3 to 4 minutes. Remove from heat. Combine cooked macaroni with enough cheese sauce to make it as creamy as you like it (see Cook's Note). Spoon mixture into 2 (10-ounce) ramekins or bowls and cover with toasted potato chip topping.
Heat 1 teaspoon olive oil in a saucepan over medium heat; cook and stir quinoa until slightly toasted and water has evaporated from quinoa, 2 to 3 minutes. Add chicken broth and bring to a boil for 5 minutes. Cover saucepan, reduce heat to low, and simmer until quinoa is tender and has absorbed the broth, about 15 minutes. Remove saucepan from heat and let sit for 5 minutes; fluff with a fork. Mix quinoa, asparagus, chicken, tomatoes, basil, Parmesan cheese, and garlic together in a bowl. Drizzle 1/4 cup olive oil over salad and season with salt, pepper, and red pepper flakes; stir until evenly coated.
Preheat the oven to 400 degrees F (200 degrees C). Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion and garlic until browned, 5 to 10 minutes. Stir in tomatoes; cook until bubbling, about 5 minutes. Add cream, cinnamon, salt, pepper; stir until blended. Stir in prosciutto. Drain rigatoni and pour into a medium casserole dish. Pour sauce over rigatoni and give mixture a quick stir. Sprinkle Parmigiano-Reggiano cheese evenly over the top. Bake in the preheated oven until hot and browned, 20 to 25 minutes.
Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on paper towels. Preheat oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt(R)) with cooking spray, making sure to thoroughly coat the bottom and sides. Open cans of biscuit dough and separate into individual biscuits. Cut each biscuit into 6 small pieces. Beat eggs, milk, salt, and pepper together in a bowl. Dunk biscuit pieces into the egg mixture and layer into the fluted tube pan. Top each layer with a sprinkle of turkey bacon and Cheddar cheese. Pour any remaining egg mixture over the dough. Spray the top generously with cooking spray. Bake in the preheated oven until top is browned, about 40 minutes. Allow to cool until Cheddar cheese is set and the pan is easily handled, about 10 minutes. Invert onto a plate.
Mix beer, onion, red pepper flakes, parsley, salt, butter, garlic, pickling spice, oregano, and bay leaves in a saucepan; add enough cold water to fill the saucepan. Bring the mixture to a boil. Drop shrimp into the boiling liquid, let the mixture return to a boil, and cook until shrimp are bright pink and the meat is no longer transparent in the center, about 5 minutes; drain.
Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a medium bowl, cream together the brown sugar, white sugar, margarine and shortening until light and fluffy. Stir in yogurt and vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until incorporated, then mix in chocolate chips. Drop by rounded teaspoonfuls 2 inches apart onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, until the edges begin to brown. Cool for a minute on the cookie sheets before removing to wire racks to cool completely.
Melt 2 Tbsp. butter in 12-inch nonstick skillet and cook chicken, turning once, 8 minutes or until golden brown.* Add Recipe Ready Cuts Sliced Carrots and chicken broth. Bring to a boil over high heat. Reduce heat to low and simmer covered 5 minutes. Toss hot cooked noodles in serving bowl with remaining butter and parmesan cheese. Top with chicken and carrots and sprinkle, if desired, with parsley.
Heat a large skillet over medium-high heat. Cook and stir beef in hot skillet until browned on all sides, 7 to 10 minutes. Transfer beef to a slow cooker. Pour cream of mushroom soup, cream of celery soup, golden mushroom soup, French onion soup over beef. Cook on Low for 8 hours.
Preheat grill for medium heat and lightly oil the grate. Grill tomatoes, bell peppers, and onion halves on the preheated grill until well charred, about 15 minutes. When peppers are cool enough to handle, split with a knife and remove seeds. Heat olive oil in a large skillet; cook and stir garlic until fragrant, about 1 minute. Stir canned crushed tomatoes, basil, grilled tomatoes, bell peppers, and onion into skillet; bring to a boil, reduce heat, and simmer until vegetables are tender, about 10 minutes. Puree vegetable mixture with a stick blender; season with salt and pepper and keep at a simmer. Bring a large pot of water to a boil; drop in summer squash and zucchini spirals and cook until tender, about 3 minutes. Drain water from pot; lay spirals on paper towels to drain completely. Place squash spirals on individual plates; top with a portion of cooked chicken, a generous amount of red pepper sauce, and Parmesan cheese.
In food processor, place the vinegar, mustard, shallot, thyme and pasteurized egg yolks. Cover; process until smooth. With the machine running, add the 1 cup pumpkin seed oil and then the 1 cup olive oil, 1 tablespoon at a time. If the mixture gets too thick, add the 1 tablespoon ice water. Season with the salt and pepper. Stir in pumpkin seeds. Refrigerate while making tilapia. Place the flour, 2 eggs and the bread crumbs in 3 separate shallow dishes. Dip each fillet in flour then in eggs and finally, dredge on both sides in bread crumbs, shaking off the excess. Heat 2 skillets over high heat. Divide 3 tablespoons olive oil evenly between skillets. When hot, add the fish; reduce heat to medium, and cook until nicely browned, about 5 minutes. Turn fish and cook on the second side until the fish is done throughout (test with a fork), about 4 minutes, depending on thickness. Transfer the fish to 6 individual plates. Garnish with the lemon wedges. Toss the lettuce with a portion of the dressing; divide among plates of fish. Spoon some of the additional dressing over the fish; sprinkle pomegranate seeds over all, and enjoy.
Beat eggs, Cheddar cheese, and milk together with a fork in a large bowl. Place sausages in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 7 to 10 minutes. Transfer sausage to a work surface and cut into 1/2-inch pieces. Heat olive oil in a large, deep skillet over medium heat. Cook and stir onion and garlic in hot oil until onion is slightly translucent, 3 to 4 minutes. Gradually add spinach to onion mixture; cook and stir until wilted, 1 to 2 minutes. Add sausage pieces and cook until heated through, about 1 minute more. Slowly pour egg mixture into sausage mixture; cook and stir until eggs are set, 2 to 5 minutes. Stir rice, cayenne pepper, salt, and black pepper into eggs.
Bring a large pot of lightly salted water to a boil. Add spaghetti, and cook until tender, about 5 minutes. Meanwhile, crumble the ground beef into a large skillet. Cook and stir until no longer pink. Drain grease, and reduce heat to low. Sprinkle cheese over the top. Keep over low heat until cheese is melted. Mix in ketchup, mustard, garlic powder and sage. Cook until heated through. Drain spaghetti, and stir into beef mixture. Serve and enjoy!
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Spread 1/2 teaspoon butter over the cut-side of each cabbage wedge. Mix Parmesan cheese, salt, garlic powder, and black pepper together in a bowl; sprinkle over the buttered sides of the cabbage wedges. Wrap a slice of bacon around each wedge and wrap wedges individually in heavy aluminum foil. Grill cabbage until tender in the middle and the bacon is crisp, turning once, about 40 minutes.
Blend cream cheese and butter in a food processor until smooth, 10 to 15 pulses. Scrape down sides of bowl. Add cognac, lemon juice, onion, Worcestershire sauce, hot sauce, salt, and pepper to cream cheese mixture; pulse until blended, scraping down sides 2 to 3 times. Sprinkle fish into cream cheese mixture and pulse just until blended. Transfer pate to a bowl, cover with plastic wrap, and refrigerate until chilled, 3 hours to overnight.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet lightly. Mix feta cheese, sour cream, cottage cheese, cream cheese, and eggs together in a bowl. Whisk milk and oil together in a small bowl. Brush milk-oil mixture over 3 sheets of phyllo dough and stack together. Place some of the cheese mixture in a straight line on one end of the dough. Roll up tightly to form a spiral shape. Transfer spiral to the baking sheet. Repeat with remaining milk-oil mixture, phyllo dough, and cheese mixture. Bake burek in the preheated oven until golden brown, about 40 minutes.
Heat oil in a large skillet over medium heat. Saute the mushrooms, celery, and onions until softened. Dampen the fresh bread cubes (not the stuffing mix), then squeeze out any excess water. In a large bowl, combine the mushroom mixture, bread cubes, stuffing mix, eggs, and 1 can chicken broth. Season with sage, thyme, garlic powder, salt, and pepper, and mix well. The stuffing should have a rather paste-like consistency. Mix in additional chicken broth as necessary. Loosely pack stuffing inside turkey cavity before roasting.
Heat the oil in a large skillet over medium heat. Cook the chopped chard stems, onion, and ginger in the hot oil until they begin to soften; season with salt and pepper. Add the chopped chard leaves to the skillet; reduce heat to low. Continue cooking until the leaves have wilted, about 2 minutes more. Drizzle the maple syrup over the mixture; stir to coat evenly. Remove from heat and serve.
Pour Pimm's into pint glass, fill with ice. Top with ginger-ale. Garnish with a slice of lemon and a slice of cucumber.
Place the tomatoes, green chiles, jalapenos, onion, garlic, cilantro, and cumin in a large saucepan. Cook over medium heat until the mixture comes to a boil. Reduce heat to low and simmer until the onion is soft, about 45 to 60 minutes. Meanwhile, heat a large skillet over medium-high heat and stir in the chorizo. Cook and stir until the chorizo is crumbly, and evenly browned. Drain and discard any excess grease. Preheat an oven to 350 degrees F (175 degrees C). Stir together the ricotta cheese and eggs. Set aside. To assemble, spread 1/3 of the tomato sauce in the bottom of a 9x13-inch baking dish. Spread the sausage over the tomato sauce. Pour 1/2 of the remaining sauce over the sausage and sprinkle 1/2 of the shredded cheese over the top of the sauce. Arrange a layer of noodles lengthwise over the cheese. Spread the ricotta cheese mixture over the noodles and place another layer of noodles over the ricotta. Top with the remaining tomato sauce and shredded cheese. Cover with foil: to prevent sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in a preheated oven for 30 minutes. Remove foil, and bake until the top is browned, about 15 to 30 minutes.
Heat a skillet over medium heat, and coat with cooking spray. Add the cooked rice, 2 tablespoons ketchup, ham, and cheese, if using. Cook and stir until the ingredients are well combined and heated through, about 8 minutes. Scoop the mixture onto a serving bowl and shape into an oval. In a bowl, beat eggs and salt and pepper. Heat a small skillet coated with cooking spray over medium heat. Add egg mixture; cook over medium heat. As eggs set, lift edges, letting uncooked portion flow underneath. Use a spatula to gently fold the eggs into a cocoon shape. When eggs are completely set, remove from the heat. Place the omelet on top of the rice and run a knife length-wise through the top layer of the omelet. It should open like a butterfly and drape over the rice. Top with the final tablespoon of ketchup and a sprinkle of parsley.
Preheat oven to 350 degrees F (175 degrees C). Grease two 9 inch, round cake pans, and line with parchment paper. Combine 2 1/2 cups flour, salt, and spices. Dissolve soda in buttermilk: stir well. Cream butter or margarine. Gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Mix flour mixture into creamed mixture alternately with buttermilk mixture, beginning and ending with flour mixture. Dredge dates and pecans in remaining 1/2 cup flour, and fold into batter. Carefully fold grape jam into batter. Pour batter into prepared pans. Bake for 40 to 45 minutes, or until a wooden toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove layers from pans, and cool completely. Spread hot Kentucky Fruit Filling between the layers and on top of the cake.
Melt 2 tablespoons butter in a saucepan over low heat. Cook and stir shallots in hot butter until translucent, about 5 minutes. Add parsley and saute for 5 minutes; season with pepper and salt. Carefully pour cognac over shallot mixture; cook and stir until flames have disappeared, 2 to 3 minutes. Add beef stock and bring to a boil; reduce heat, add creme fraiche, and simmer until sauce is slightly reduced, about 5 minutes. Stir 2 tablespoons butter into sauce until melted.
Combine mango chunks, lemon, spinach, zucchini, water, ice cubes, and coconut oil in a high-speed blender; blend until smooth.
In a small sauce pan, combine the tomato sauce, celery, green pepper, onion, carrots, lemon juice, Worcestershire sauce and salt. Bring to a boil. Reduce heat and simmer, covered, for 5 minutes. Spoon vegetable mixture into a shallow 1 1/2 quart baking dish. Place fish filets over vegetables and spoon some of the sauce over the fish. Bake, uncovered, at 400 degrees F (205 degrees C) for about 15 minutes or until fish flakes with a fork. Garnish with lemon twists and chopped celery.
Coat tops of mushrooms with olive oil. Place mushrooms top-down in a grill-safe dish. Mix blue cheese, butter, garlic, basil, salt, and pepper thoroughly in a bowl. Scoop evenly into the mushroom caps. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook mushrooms until tender and heated through, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan. Stir ketchup, brown sugar, salt, and chili powder together in a bowl until smooth. Spread a small amount of the ketchup mixture into the bottom of the prepared loaf pan. Mix ground beef, croutons, onion, eggs, milk, and black pepper together in a large bowl; shape into a loaf and put into prepared pan. Spread remaining ketchup mixture over the loaf. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Toss berries with sugar in a microwave safe bowl. Cook in the microwave for 40 seconds at full power until thawed. Place chocolate chips and margarine in a microwave safe bowl. Cook in the microwave at 60% power for 45 seconds until melted. Use a fork to stir until smooth, then stir in soy milk until incorporated; set aside. Spoon the soy yogurt into a small bowl, then spoon fruit overtop. Pour on chocolate sauce and sprinkle with nuts.
Preheat oven to 360 degrees F (182 degrees C). Beat 1 egg in a bowl using an electric mixer. Add flour, milk, baking powder, brown sugar, and salt. Mix until smooth like pancake batter. Whisk the remaining eggs in a separate bowl until fluffy. Heat a large skillet over medium-high heat. Cook sausage, breaking it up with a spoon, until browned and crumbly, about 5 minutes. Pour about 1/4 inch of pancake batter into each cup of a 12-cup muffin tin. Add 1/4 inch of beaten eggs to each cup. Bake in the preheated oven, about 8 minutes. Top cupcakes with sausage and continue baking until set, about 8 minutes more. Let cool, about 5 minutes.
Mix molasses, shortening and brown sugar in a large bowl. Stir in flour, salt, baking soda, baking powder, and spices. Cover and refrigerate about 4 hours or until firm. Preheat oven to 375 degrees F (190 degrees C). Roll half of the dough at a time to 1/8 inch thickness or paper-thin on a floured cloth-covered surface. Cut into 3 inch rounds with floured cutter. Place about 1/2 inch apart on ungreased cookie sheet. Bake 1/8 inch thick cookies about 8 minutes; paper-thin cookies about 5 minutes or until light brown. Immediately remove from cookie sheet. Cool completely. To Make Frosting: Mix 1 cup confectioners' sugar, 1/2 teaspoon vanilla, and 1-2 tablespoons half-and-half until of spreading consistency. Spread frosting on cooled cookies.
Mix crushed digestive biscuits with melted butter in a bowl; press into the bottom of a 7-inch cake pan. Refrigerate until firm, about 30 minutes. Dissolve cocoa powder in hot water in a small bowl. Pour half of the heavy cream into a bowl; whisk with an electric mixer until soft peaks form. Fold in cocoa powder mixture and melted chocolate until well blended. Beat half of the cream cheese and 2 1/2 teaspoons sugar together in a bowl. Fold in chocolate mixture until thoroughly combined. Spread over digestive biscuit crust. Chill until set, 2 to 3 hours. Combine remaining cream cheese, remaining sugar, and Irish cream liqueur in a bowl; beat until blended. Whisk remaining heavy cream in a separate bowl with an electric mixer until soft peaks form. Fold into the cream cheese mixture. Spread gently over chocolate layer in the pan. Chill until set, 2 to 3 hours.
Bring water and sugar to a boil in a saucepan; remove from heat. Stir oranges, cherries, and cinnamon stick into sugar mixture. Cover saucepan and steep for 1 hour. Remove fruit and cinnamon stick from mixture using a slotted spoon; stir in bitters.
Place the onion slices in a small bowl with the lime juice. The acid of the lime will mellow the flavor of the raw onion. Let stand for 10 minutes. In a large bowl, combine the watermelon cubes, feta cheese, black olives, onions with the lime juice, and mint. Drizzle olive oil over it all, and toss to blend. Dig in and be prepared for a pleasant surprise!