HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place each chicken breast between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound the chicken with the smooth side of a meat mallet to a thickness of 1/2 inch. Sprinkle both sides of the flattened chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet with a cover over medium heat. Pan-fry the chicken breasts for about 2 minutes on each side, until the chicken is golden brown but not cooked all the way through. Remove the chicken and set aside. Place the onion and garlic in the skillet, and cook and stir for about 3 minutes, until the onion starts to turn translucent. Pour the white wine and chicken broth into the pan, and bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Whisk in the rosemary and thyme leaves, lemon juice, lemon zest, milk, and sour cream until the sauce is well mixed. Place the chicken breasts back into the skillet; cover with the sauce, Cover the skillet, and simmer for about 1 hour, until the sauce is thickened. Serve chicken with sauce spooned over the top.
Melt marshmallows with 1/4 cup heavy cream in the top of a double boiler over simmering water, stirring frequently until smooth, about 5 to 7 minutes. Set aside to cool completely. Beat remaining 1 3/4 cups heavy cream in a glass or metal bowl until foamy. Gradually add confectioners' sugar, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the cream will form soft mounds. Gently fold pineapple, coconut, vanilla extract, and cooled marshmallow into whipped cream. Layer about half the pound cake cubes in a trifle bowl. Spread about half the whipped cream over the pound cake and scatter about half the quartered mango chunks over the cream. Sprinkle about half the macadamia nuts over the mangoes. Repeat layers. Chill for 2 to 3 hours before serving.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Sift together wheat and all-purpose flours, baking powder, salt, sugar and cinnamon into a large bowl. Rub butter into dry ingredients until it resembles fine breadcrumbs. Stir in dates and chocolate chips. Mix in the milk, just until blended and form dough into a ball. Turn the dough out onto a floured surface. Roll into a circle about 1/2 inch thick. Dip a round cookie cutter into flour (to prevent sticking) then cut out round scones. Place scones on a greased baking sheet. Brush with milk and sprinkle with cinnamon and sugar mixture. Bake in preheated oven until risen and golden brown, 10 to 12 minutes.
Bring potatoes, onions, and water to a boil, lower heat to simmer. Add cabbage and mustard. Slowly add about 1/2 the beer (it will foam up a bit). Cover loosely. Let simmer 15 minutes, stirring occasionally. Add the beans, spices, and more/all of the beer to taste. Remove lid, let simmer another 10 minutes or until potatoes are tender. Add water if necessary. Re-spice if needed before serving.
Preheat the oven to 375 degrees F (190 degrees C). Spray a baking sheet with cooking spray. Whisk together hoisin sauce, teriyaki sauce, brown sugar, garlic, ginger, and chili-garlic sauce in a bowl. Arrange chicken wing pieces on the prepared baking sheet. Brush chicken with hoisin sauce mixture. Bake in the preheated oven until chicken wings are no longer pink in the center, 20 to 25 minutes on each side, basting every 15 minutes.
Place potato into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain. Heat a large skillet over medium-high heat. Cook and stir beef, onion, red bell pepper, and garlic in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add potato, salsa, chili powder, cumin, seasoned salt, and pepper to ground beef mixture; cook and stir over low heat until heated through, 3 to 5 minutes. Heat olive oil in a skillet over medium heat; crack eggs into the hot oil. Cook until lightly browned, about 3 minutes per side. Place tostada shells on a serving plate; top each with beef-potato mixture. Layer 1 egg onto each tostada; sprinkle with cilantro.
Mix apple cider, brandy, butterscotch schnapps, cinnamon schnapps in a saucepan over low heat until heated through, about 5 minutes. Pour drink into a mug and stir with a cinnamon stick.
Beat eggs in a small bowl. Set aside. Combine tortilla slices and chorizo in a skillet over medium heat. Cook, stirring, until tortillas are crisped, 5 minutes. Place cheese slices on top of chorizo and tortillas; pour in eggs. Reduce heat to low and cook, stirring, until eggs are cooked through, 3 minutes. Season with salt and pepper to taste; garnish with chives.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Prepare rice according to package directions. Allow to cool slightly. Mix rice, cream cheese, shredded cheese, taco seasoning, and cilantro together in a bowl. Combine thoroughly. Fill each jalapeno half with about a teaspoon of rice mixture, depending on size of jalapeno. Arrange filled jalapeno halves on prepared baking sheet. Mix panko bread crumbs and melted butter together in a small bowl. Top filled jalapenos with crumb mixture. Bake poppers in preheated oven until lightly golden on top, about 15 to 20 minutes.
Bring rice and 1 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is almost tender and the liquid has been absorbed, 15 to 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x13-inch baking dishes. Cook beef in a large skillet over medium heat, breaking it up as it cooks, until crumbly and browned, about 10 minutes. Drain excess grease and stir in onion and garlic until thoroughly combined. Stir taco seasoning and 1 cup water into the mixture, bring to a boil, and reduce heat to low; simmer 5 minutes to thicken. Gently stir in rice. Cook, stirring often, until liquid is absorbed. Mix refried beans, cottage cheese, and 1 cup Cheddar cheese into the filling and stir until fully combined. Spread about 1/2 cup of filling in a line down the center of each tortilla and roll tortillas; place 5 tortillas with seam sides down into bottom of each prepared baking dish. Mix enchilada sauce with sour cream in a bowl and pour half the sauce down the center of each pan of enchiladas; sprinkle tops with 1 cup Cheddar cheese. Bake in the preheated oven until the cheese topping is melted and the filling is hot, 20 to 25 minutes.
Pick through the salmon and remove any bones. In a mixing bowl, beat the eggs and add the diced onion, salmon and pepper. Mix thoroughly. Shape into 2 ounce patties; about 7 or 8 patties. In a large skillet over medium heat, heat the oil. Fry each patty for 5 minutes on each side or until crispy and golden brown.
Cook pasta in a large pot of boiling salted water. Meanwhile, heat butter or margarine in a skillet over medium heat. Saute cabbage and onions until tender. Drain pasta, and return to the pot. Add cabbage and onion mixture to the noodles, and toss. Season with salt and pepper to taste.
Pulse garlic, basil, avocado oil, and olive oil in a food processor until garlic and basil are roughly chopped. Add Parmesan cheese and pine nuts; process until a smooth paste forms. Season with salt and black pepper.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble when cooled. Wipe out skillet with a paper towel. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add onion and cook until clear, about 5 minutes more. Combine cooked bacon, cooked beef, pork and beans, kidney beans, butter beans, ketchup, brown sugar, vinegar, and mustard in a slow cooker. Stir to combine. Cook on High until heated through, about 1 hour.
Mix the tuna, onion, salad dressing, olives, and feta cheese together in a bowl.
Preheat oven to 350 degrees F (175 degrees C). Put pork chops into a roasting pan. Arrange potatoes, onions, and carrots around the chops. Sprinkle onion soup mix over the chops and vegetables; season with salt and black pepper. Pour beef broth over the entire mixture. Place a cover on the roasting pan and bake in the preheated oven until the pork chops are no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Season catfish fillets with seasoned salt. Mix orange juice, lemon juice, Dijon mustard, soy sauce, Worcestershire sauce, and hot sauce in a bowl. Heat olive oil in large oven-safe skillet over medium-high heat; fry catfish in hot oil until lightly browned, 1 to 2 minutes per side. Spread mustard sauce on both sides of each fillet; drizzle remaining sauce over fish. Arrange bell pepper, onion, and garlic over fish. Bake in preheated oven until fish is easily flaked with a fork, 15 to 20 minutes.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned and crisp, about 10 minutes. Remove the bacon slices, crumble, and set aside. Leave the bacon drippings in the skillet. Mix the mashed potatoes, eggs, onion powder, salt, and black pepper together in a bowl; stir in the crumbled bacon and Cheddar cheese. Form the mixture into 8 patties. Heat the bacon drippings over medium heat, and pan-fry the patties in the drippings until crisp on each side, about 4 minutes per side.
Whisk together the water, orange juice, 1/2 cup salt, light brown sugar, garlic powder, oregano, and thyme in a large glass or ceramic bowl. Submerge the pork chops in the brine. Cover the bowl with plastic wrap, and brine in the refrigerator for 1 hour. Heat grapefruit juice, 1/4 cup brown sugar, and red pepper flakes in a saucepan. Cook and stir until sugar is dissolved and mixture comes to a boil; reduce heat and cook until syrupy, about 15 minutes. Remove 3 tablespoons of the mixture and set aside. Add half of the grapefruit sections to the syrup mixture and cook for 5 to 10 minutes. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Remove the pork chops from the brine and pat dry. Place the pork chops on a baking sheet lined with tin foil. Brush each side of the chops with the reserved grapefruit juice syrup. Season with salt and pepper. Broil for 7 to 10 minutes on each side and the pork is no longer pink in the center. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Place the remaining fresh grapefruit sections on the pork and drizzle relish over the top.
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of two 10x15 inch pans with parchment paper. In a large bowl, beat 12 egg whites, gradually adding 3/4 cup sugar, until stiff. In a separate bowl, beat together 10 eggs, ground almonds, confectioners' sugar and pastry flour until smooth. Stir in melted butter. Fold in beaten egg whites. Spread batter evenly in prepared pans. Bake in preheated oven 10 minutes, or until center springs back when lightly touched. Invert cakes onto wire racks and remove parchment. Let cool completely. For the buttercream, combine 1 1/4 cups sugar and 3/8 cup water in a small saucepan over medium heat. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. While the syrup is heating, begin beating the 3 egg whites with an electric mixer on medium speed. When syrup is ready, increase mixer speed to high, and pour syrup into egg whites in a thin stream. Continue to beat until mixture is room temperature. Beat in butter, a little at a time, and coffee extract until smooth. For the ganache, bring cream to a boil in a small saucepan over medium heat. Pour over chopped chocolate and stir until all is melted. Let cool in refrigerator. To make the coffee syrup, combine 1 cup sugar with 1 cup water in a small saucepan. Bring to a boil, then reduce heat and simmer 1 minute more. Stir in instant coffee until dissolved. To assemble the dessert: Cut each sheet of cake in half. You will use 3 halves for the layers of the Opera -- reserve the fourth for another dessert. Place one cake layer on a flat plate. Soak with half of the coffee syrup. Spread with half the ganache to make an even layer about as thick as the cake layer. Top with another layer of cake, soak it with coffee syrup, and spread an even layer of buttercream over that. Top with third cake layer. Chill in refrigerator 1 hour. To finish, heat remaining ganache in a double boiler over simmering water until liquid. Place Opera on a rack over parchment paper and pour ganache over top, completely covering surface, using a spatula to spread if necessary. Chill in refrigerator until ganache is firm, then trim sides of Opera and cut into 8 slices to serve.
Combine all ingredients in blender. Cover; blend on high speed 15 to 20 seconds or until smooth. Pour into 8 frozen pop molds (2.5 ounces to 3 ounces each). Cover, insert craft sticks, and freeze for 2 hours or until completely firm. To serve, dip outsides of molds into warm water to loosen.
Preheat oven to 375 degrees F (190 degrees C). Heat canola oil in a large saucepan, and cook the kielbasa sausage and chicken meat over medium heat until the sausage has browned, about 10 minutes. Sprinkle the meat with 1 tablespoon of cajun seasoning and 1 tablespoon of blackened seasoning as it cooks. Remove the sausage and chicken from the pan, and set aside. Cook the onion, celery, and green bell pepper in the hot oil until the onion has turned translucent, about 5 minutes, sprinkling with 1 more tablespoon of Cajun seasoning and 1 tablespoon of blackened seasoning. Remove the vegetables with a slotted spoon, and set aside. Make a roux with the oil left in the pan by sprinkling it with the flour. Whisk the flour and oil together, and cook over low heat, whisking constantly, until the mixture is a pale brown color. This could take up to 15 minutes; watch carefully so the roux doesn't burn. Slowly whisk in the chicken broth, about 1/2 cup at a time, to make a thin, smooth gravy. Bring the gravy to a simmer, mix in the cooked sausage, chicken, and vegetables, and cook until slightly thickened, about 20 minutes, stirring occasionally. Mix the rice into the gravy mixture, and simmer until the rice is almost tender, about 15 minutes; mix in the shrimp and cook until they are opaque and pink, 5 to 10 minutes. Season the filling with black pepper and cayenne pepper; remove the filling from the heat. Fit a pie crust into 1 9-inch pie dish; brush crust with beaten egg, and poke holes all over the crust with a fork. Bake in the preheated oven for 3 minutes. Fill the parbaked crust with the jambalaya filling, top with the second crust, and pinch and crimp the edges of the crust together with a fork. Brush the crust with more beaten egg, and cut several steam slits into the top of the crust. Bake in the preheated oven until the crust edges begin to brown, 10 to 15 minutes. Line the edges of the crust with foil, and bake until the whole crust is golden brown, about 5 more minutes.
Heat oil in a heavy-bottomed skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add sausage, green bell pepper, and red bell pepper. Cook and stir until peppers start to soften, about 5 minutes. Stir red chile pepper, garlic, and cumin seed into the onion-bell pepper mixture until coated in oil. Add tomato. Bring to a boil. Reduce heat and simmer until vegetable mixture is thick, about 20 minutes. Season with salt and black pepper. Make 4 wells in the vegetable mixture and break an egg into each. Place the skillet on a simmer mat to prevent bottom from scorching. Cover and cook until eggs are set, about 10 minutes. Scatter the surface with cilantro and season with black pepper.
Combine ground pork, ground veal, salt, paprika, green pepper and pineapple. Shape like a chicken leg around a wooden skewer. Roll in bread crumbs, then in egg slightly beaten with 1 tablespoon water and again in bread crumbs. Let stand 30 minutes in the refrigerator. Brown in frying pan in hot fat, add a little water, then reduce temperature. Cover tightly and let cook slowly for 45 minutes.
Mix peaches, apple, avocado, tomato, green onion, cilantro, lemon juice, olive oil, sesame oil, cumin, jalapeno pepper, salt, and black pepper together in a bowl. Cover with plastic wrap and refrigerate for flavors to blend, at least 3 hours.
Prepare your candy growing area by thoroughly cleaning and drying a 2 quart jar. You will need a place for it to rest undisturbed for about 2 weeks. In a large bowl, place the water. Dissolve sugar in water, a little at a time, stirring each time until sugar is completely dissolved, until no more sugar can be incorporated. Pour sugar water into clean jar and place a bamboo skewer in the jar, being sure the top sticks out over the surface of the water. Cover with a cloth, to keep out dust, and let rest until all water is evaporated and crystals have formed on the skewer, several days. NOTE: For larger crystals, try "seeding" them, by wetting your skewer and rolling it in sugar before placing it in the sugar water. Be sure not to disturb the crystals as they are growing.
Place chicken stock in a large saucepan over high heat. Add oranges, prunes, dates, currants and cloves and boil until the fruit has broken down a bit, about 7 to 10 minutes. Stir in peppercorns, mace, sugar, rose water and wine; reduce heat to low and simmer for about 10 minutes. Strain and set aside. Brown chicken in a large skillet until lightly browned on both sides; add reserved sauce and cook together, turning and basting, until chicken is cooked through and juices run clear, about 20 to 25 minutes.
Heat a large pot over medium heat; cook sausages in the pot until browned, 3 to 5 minutes per side. Remove sausages to a cutting board to cool, reserving sausage drippings in the pot. Cook and stir carrots and onion in the reserved sausage drippings until the onion is translucent, 5 to 7 minutes. Stir garlic into carrot and onion mixture; cook and stir 10 to 15 seconds. Pour the chicken broth into the pot; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Return sausages to the broth along with mushrooms, cauliflower, kale, bay leaf, and oregano; stir. Reduce heat to low and cook at a simmer until the vegetables are tender yet firm enough to retain their shape, about 15 minutes. Remove the sausages to the cutting board, cut into 1-inch half-moons, and return to the soup. Simmer together another 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a bowl, mix the veal, bread crumbs, egg, baby carrots, 1/2 cup ketchup, garlic, and onion. Season with salt, parsley, chili powder, and pepper. Transfer to an 8x8 inch pan, and form into a loaf shape. Top with remaining ketchup. Cover, and bake 45 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or to an internal temperature of 160 degrees F (70 degrees C). Let sit 10 minutes before serving.
Grease and flour a 9 x 5 inch pan well. Preheat oven to 350 degrees F (175 degrees C). In a large mixing bowl, sift together sugar, flour, cinnamon, salt, and baking soda. In a smaller bowl, beat the eggs and oil. Stir in pecans and strawberries. Add egg mixture to the sifted ingredients, and stir until just combined. Bake for 1 hour, or until tester inserted in the center comes out clean.
Heat oil in a large saucepan over medium heat. Cook green pepper, and onion, until softened. Add the ground beef and cook until browned. Crumble over bouillon cubes, and stir in wine; continue to cook for a few minutes. Stir in chopped tomatoes, garlic, and tomato paste. Season with paprika, chili powder, cayenne pepper, basil, oregano, and parsley. Stir in salt and pepper. Bring to a boil over high heat. Reduce heat to medium low. Cover, and simmer for 90 minutes, stirring occasionally. Stir in kidney beans, and hot pepper sauce. You can add the reserved tomato juice if more liquid is needed. Continue to simmer for an additional 30 minutes. In a small bowl, whisk together the flour, corn meal, and water until smooth. Stir into chili, and cook for a further 10 minutes, or until chili has thickened up.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper. Soak dates in hot water until soft, 6 to 10 minutes. Drain. Combine dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg in a food processor. Process to the consistency of cookie dough, adding water if needed. Roll 1 tablespoon of cookie dough with your hands. Pinch sides with your fingers to form a square. Place on the prepared baking sheet and press down with your fingers or a fork to flatten slightly. Repeat with remaining dough. Bake in the preheated oven until golden brown, about 20 minutes. Let cool. Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. Drizzle melted chocolate over cookies.
Preheat oven to 350 degrees F (175 degrees C). In a 2 quart casserole dish, mix together rice, beef broth, chicken broth, butter, garlic salt, and seasoned salt. Bake uncovered in preheated oven for 60 minutes, until liquid is absorbed and rice is tender.
Saute onions in butter or margarine until transparent. Place in 2-quart baking dish. In a small bowl, beat eggs well. Stir in cream, and season with salt and pepper. Pour mixture over onions, and sprinkle cheese. Bake, uncovered, at 425 degrees F (220 degrees C) for 15 to 20 minutes.
Preheat oven to 400 degrees F. Press seams of puff pastry sheet together. Cut sheet into quarters and then each quarter into six pieces. Use a rolling pin to flatten each piece of pastry into a square shape. Place the squares into 24 greased mini muffin cups. Put about 1/2 teaspoon of Brie, 1 teaspoon of apple butter and 1/2 teaspoon of chopped pecans into each muffin cup. Bake for 13-15 minutes. Serve warm.
Preheat oven to 350 degrees F (180 degrees C). Melt butter over low heat and stir into the Basic Cookie Mix. Beat egg lightly and add to mixture. Stir in vanilla and coconut and mix well. With lightly floured hands shape into 1 inch balls and arrange about 2 inches apart on a greased cookie sheet. Bake for 12 to 15 minutes until golden. Cool a couple of minutes before removing from cookie sheet to racks to complete cooling.
Heat oil in a large saucepan over medium heat. Add hash browns and onions. Cook, stirring occasionally, for 5 minutes. Stir in chili powder, hot pepper sauce, and salt, stirring frequently. Add broth, kidney beans, and broth. Mix well and bring to a boil. Reduce heat to low, cover, and simmer until hash browns are tender, about 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom and sides of 9x13 inch baking dish. Bring a large pot of lightly salted water to a rolling boil. Cook the lasagna noodles at a boil until tender yet firm to the bite, about 10 minutes; drain and set aside. Cook and stir ground beef, onion, mushrooms, and garlic in a skillet over medium heat until the beef is completely browned, about 10 minutes. Stir canned tomatoes into ground beef; simmer until sauce has formed, 3 to 4 minutes. Pour about one-fourth of the sauce into the bottom of the prepared baking dish. Layer noodles on top of sauce. Spread a thin layer of sauce on top of noodles. Place a layer of eggplant slices on top of noodle and sauce layer. Sprinkle about one-fourth of the cheese on top of eggplant slices. Repeat layering with remaining ingredients, until ending with a layer of sauce topped with remaining cheese. Bake in preheated oven until cheese is bubbly and brown on top, about 40 minutes.