HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place a prosciutto slice on each chicken breast. Trim prosciutto to fit inside the chicken breast with a 1/2-inch border of chicken. Place 2 slices mango in the center of each prosciutto slice. Roll the chicken breast lengthwise to completely enclose the mango and prosciutto. Tuck and pinch the ends to seal rolls tightly. Arrange chicken rolls on a baking sheet and refrigerate until very firm, about 30 minutes. Combine flour, salt, curry powder, black pepper, and thyme in a bowl. Pour mixture onto a plate. Pour beaten eggs onto a separate plate. Sprinkle coconut onto a third plate. Slice chicken rolls into 1 to 1 1/2-inch pieces. Roll chicken in the flour mixture and shake off any excess flour. Coat chicken in the beaten egg until completely covered; allow excess egg to drip off. Roll chicken in coconut. Arrange the coated chicken rolls on a plate in a single layer. Cover and refrigerate to allow coating to set, 15 minutes. Preheat oven to 325 degrees F (165 degrees C). Heat enough vegetable oil in a deep, heavy skillet to immerse chicken rolls. Turn heat to medium. Fry half the chicken rolls in the hot oil until golden brown, about 4 minutes. Remove chicken rolls with a slotted spoon and drain on several layers of paper towels. Repeat with remaining chicken rolls. Place chicken rolls on a baking sheet. Bake in the preheated oven until chicken is no longer pink in the center and juices run clear, about 10 minutes. Splash chicken rolls with lime juice and serve alongside lime wedges.
In a small mixing bowl, combine sour cream, mayonnaise, onion, Beau Monde (TM) seasoning, dill, and dried parsley. Chill before serving.
In double boiler, over boiling water, cook the milk, butter, chocolate and salt until thick. Remove from heat and stir in the vanilla and confectioner's sugar until of spreading consistency. Spread on Chocolate Covered Cherry Cookies III.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on paper towels. Cook and stir onion in the same skillet until soft and translucent, about 5 minutes. Remove and set aside. Heat olive oil in the skillet. Pour in eggs and cook, stirring occasionally, until set, 3 to 5 minutes. Place pita bread on lined baking sheet. Spread pesto over pita; top with bacon, scrambled eggs, tomato, mushrooms, and spinach. Sprinkle Cheddar cheese over toppings. Bake in the preheated oven until cheese has melted, about 10 minutes. Serve garnished with avocado slices.
Preheat oven to 375 degrees F (190 degrees C). Mix graham cracker crumbs, walnuts, cinnamon and melted butter together. Press on bottom and sides of a 9 inch springform pan. Combine 3 well-beaten eggs, cream cheese, sugar, salt, vanilla and almond extract. Beat until smooth. Blend in the sour cream and pour into the crumb crust. Bake at 375 degrees F (190 degrees C) for about 35 minutes or just till set. Cool. Chill well, about 4 or 5 hours. Filling will be soft. May be served as is or topped with your favorite fruit topping or glaze.
Cut red potato into spirals using a spiralizer. Dip into a bowl of cold water; rinse and transfer to a microwave-safe bowl. Cook potato spirals in the microwave on high for 1 minute. Blot with paper towels to remove any moisture. Remove sausage from its casing and shape into 2 balls; press into round discs. Heat a nonstick skillet over medium heat. Add 2 round piles of potato spirals. Season with salt and pepper. Top each pile with a sausage disc and press down firmly with a spatula to make thin patties. Cook until well browned, about 4 minutes per side. Garnish with chives.
Cream together the butter and sugar until light and fluffy. Mix in the egg yolks, 2 tablespoons water, flour, salt and vanilla. Chill the dough. Preheat the oven to 400 degrees F (205 degrees C). Fill the cookie press and shape the cookies on an ungreased baking sheet. Brush the top of each cookie with the egg whites mixed with 2 tablespoons of the water. Decorate as desired. Bake at 400 degrees F (205 degrees C) until the cookies are golden brown on top, about 10 minutes.
Shred crabmeat using 2 forks or in a food processor. Mix crabmeat, mayonnaise, and sriracha sauce together in a small bowl. Fill a shallow bowl with hot water to a depth of 2 inches. Dip 1 rice paper wrapper in the water for a few seconds to soften; set on a wooden cutting board or a clean, moist dish towel. Layer 1/4 of the cucumber, carrot, avocado, crabmeat mixture, and green onion in the bottom third of the rice paper. Pull bottom of the rice paper over the filling, using your fingers to prevent it from spilling out the sides. Fold opposing edges of the rice paper to overlap the filling; roll up tightly towards the top. Place roll seam-side down on a plate. Repeat with remaining rice papers and cucumber, carrot, avocado, crabmeat mixture, and green onion.
Combine rum, hibiscus syrup, lime juice, and bitters in a highball glass. Add enough ice to bring liquid volume up halfway; stir to combine. Top mixture with ginger beer.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine cake mix, flour, eggs, and oil in a large bowl; beat using an electric mixer until smooth and creamy. Fold in flaked coconut. Divide dough in half. Shape each portion into a 4 1/2x12-inch log and place onto a prepared baking sheet. Bake in the preheated oven until firm, about 25 minutes. Remove from oven and reduce oven temperature to 310 degrees F (155 degrees C). Place loaves onto wire racks until cool enough to handle, about 5 minutes, retaining parchment on baking sheets. Slice logs into 1/2-inch slices and place biscotti onto the prepared baking sheets. Bake in the hot oven for 8 minutes, turn, and bake until dry, about 8 more minutes. Remove and place onto wire racks to cool completely. Place white chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Stir in shortening to thin out chocolate. Drizzle white chocolate over cooled biscotti and let dry, about 1 hour.
Place potatoes into a slow cooker, and sprinkle with black pepper. Stir together the gravy mix and water in a measuring cup until well blended. Pour this over the potatoes, then pour in the evaporated mink. Stir to blend. Cover, and cook for 4 hours on Low. When finished, drain any excess liquid. Mash potatoes with a potato masher, and stir in the butter.
Preheat oven to 425 degrees F (220 degrees C). Line a rimmed baking sheet with aluminum foil. Place cauliflower onto the prepared baking sheet. Drizzle with oil, salt, and pepper; toss until coated. Sprinkle on falafel mix; toss until combined. Spread out evenly on the baking sheet. Bake in the preheated oven, tossing once, until browned and cooked through, 20 to 25 minutes.
Bring water to a boil in a saucepan; add quinoa and red bell pepper. Return water to a boil, place cover on the saucepan, reduce heat to low, and cook for about 10 minutes; add kale and continue cooking until quinoa is tender, about 5 minutes more. Heat coconut oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is translucent, about 5 minutes; transfer to a large bowl. Stir feta cheese, almonds, lemon juice, lemon zest, and olive oil with the onion mixture; add quinoa mixture and stir. Season mixture with sea salt and cracked black pepper.
Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil. After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet. Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.
Bring chicken broth to a boil; add farro. Cook until farro is tender, about 10 minutes. Drain. Heat a large skillet over medium-high heat. Cook and stir sausage until browned and crumbly, 5 to 7 minutes. Transfer sausage to a bowl using a slotted spoon, reserving remaining grease in the skillet. Melt butter into the reserved grease over medium heat; cook and stir apples, onion, and garlic until apples are tender, 5 to 6 minutes. Add sausage and farro. Season with red pepper flakes, salt, and black pepper. Continue to cook and stir until warmed through, 1 to 2 minutes more.
Preheat an oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a bowl, mix the flour, cocoa, baking soda, and salt. Beat the butter, white sugar, and brown sugar together in a bowl with an electric mixer until soft and creamy, then beat in the eggs, vanilla extract, and coffee liqueur. Gradually beat the flour mixture into the butter-sugar mixture until well combined. Stir in the hazelnuts, semisweet chocolate chips, milk chocolate chips, and white chocolate chips until evenly distributed through the dough. Drop by rounded teaspoons, about 2 inches apart, onto the prepared baking sheets. Bake in the preheated oven until the edges are slightly browned, 8 to 10 minutes. Allow the cookies to cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Melt butter in medium saucepan on medium-high heat. Add onions; cook 2 min. or until crisp-tender, stirring frequently. Stir in flour until blended. Add tomatoes, broth and seasoning mix; stir. Bring to boil; simmer on medium-low heat 2 min. Add chicken and VELVEETA; cook and stir 5 min. or until VELVEETA is completely melted and chicken is heated through. Top with crushed chips. Serve with lime wedges.
Preheat oven to 375 degrees F (190 degrees C). Brush butter lightly over squash halves. Cover with aluminum foil. Bake in the preheated oven until easily pierced with a fork, about 40 minutes. Cool until easily handled, about 15 minutes. Preheat a large skillet over medium heat. Add ground beef; cook and stir until browned, about 5 minutes. Stir in tomatoes, mushrooms, red onion, green bell pepper, garlic, oregano, basil, salt, pepper, and thyme; cook, stirring occasionally, until flavors combine, 6 to 8 minutes. Scrape squash flesh into the skillet; mix into the beef mixture. Spoon into a large casserole dish. Fold in mozzarella cheese; top with crushed crackers. Bake in the preheated oven until golden brown, about 40 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Pour the sesame seeds onto a rimmed baking sheet. Toast the seeds in the oven for 10 to 12 minutes, until they are a rich brown around the edges. Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook them for 5 to 6 minutes, or until they are just tender. Drain them, rinse them well with cold water, and drain them again. In a large mixing bowl, mix together the vinegar, sugar, soy sauce, garlic, sesame oil and green onions. Add the noodles, and the toasted sesame seeds. Toss well, then stir in the broccoli. Let the dish sit for 30 minutes at room temperature before serving.
Preheat an oven to 350 degrees F (175 degrees C). Stir together the chicken, celery, cream cheese, hot sauce, and blue cheese dressing in a 2 quart baking dish until evenly blended. Bake in the preheated oven until hot and bubbly, about 30 minutes. Stir in the shredded Cheddar cheese to serve.
Lightly toss cucumber slices, onion slices, and chopped dill together in a large bowl. Pour vinegar over cucumber mixture; toss to coat. Pour oil over cucumber mixture; toss to coat. Season with salt and black pepper.
Place the tapioca pearls into a bowl and soak in the water for 6 hours to overnight. Using a strainer, drain excess water from the soaked tapioca. Mix the milk and eggnog in a large saucepan over medium-low heat and heat until barely warm; stir in salt and soaked tapioca. Cook, stirring frequently, until the mixture barely simmers. Cover the pan, reduce heat to low, and simmer for 1 hour, stirring occasionally. Beat eggs in a bowl. Temper the eggs by whisking about 2 tablespoons of the hot tapioca mixture into them. Continue whisking small amounts of tapioca into the eggs until the egg mixture is about half tapioca. Whisk the egg mixture into the saucepan of tapioca and turn heat up to medium-low. Simmer the pudding until thickened, about 15 minutes. Do not allow to boil. Serve warm or cold.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x9-inch baking dish. Mix tomato sauce, water, taco seasoning mix, and chili powder together in a saucepan; bring to a simmer over medium heat. Heat vegetable oil in a skillet over medium heat and brown chicken tenderloins on both sides, about 5 minutes per side. Pour tomato sauce mixture over the chicken, bring to a simmer, and cook over medium-low heat until chicken tenderloins are no longer pink inside, about 8 minutes. Transfer chicken to a bowl and shred; return shredded chicken to the sauce. Mix in black beans and cream cheese until thoroughly combined. Pour chicken mixture into prepared baking dish. Top with shredded Mexican cheese. Whisk corn bread mix, egg, and milk in a bowl, and spoon the batter over the chicken mix. Bake in the preheated oven until the casserole is bubbling and the corn bread topping is browned and set, about 30 minutes.
In a large, stewing pot, place whole chicken, 1 1/2 cup sherry, stock, garlic, and onions. Simmer for 1 hour. Meanwhile, place green chilies in a roasting pan, and drizzle with 1 tablespoon oil. Bake at 375 degrees F (190 degrees C) until skins begin to blacken. Peel and seed the peppers. Remove chicken from pot, and set aside to cool. Add green chilies and tomatoes to simmering stock. When chicken is cool enough to touch, remove the meat from the bones. Return meat to pot. Also, add 1 cup more sherry, and salt to taste. Simmer at least 30 minutes more. Serve with a little shredded cheese on top.
Put pickles and onions in a colander; stir in salt and top with ice. Let mixture sit for 3 hours. Combine vinegar, sugar, mustard seed, cloves, celery seed, and turmeric together in a large pot; bring to a boil. Cook and stir vinegar mixture until sugar is dissolved into syrup, about 10 minutes. Drain pickles and onions and add to syrup; bring to a boil and cook until onions are tender, 5 to 10 minutes. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack pickles and syrup into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
In a large skillet, heat the butter/margarine and oil over medium heat. Lightly brown the chicken breast halves. Add the garlic, leek and onion and saute until they begin to soften. Add the potatoes and carrots, then add chicken broth, water, bay leaf, pepper and parsley. Simmer all together for 30 minutes or until vegetables are soft. Combine 2 tablespoons each flour and water and mix together (done easily if you shake together in a jar). Turn up heat under skillet and add flour/water mixture to thicken the juices.
Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4 inch loaf pans. Sift together the flour, baking soda, baking powder, cinnamon, nutmeg, and salt in a bowl. In another bowl, mash the pumpkin, and stir in the sugar, oil, and eggs. Pour the flour mixture into the pumpkin mixture, and stir lightly to combine. Use a rubber spatula to fold the pecans and chocolate chips into the batter. Gently run the spatula through the center of the bowl, then around the sides of the bowl, repeating until fully incorporated. Fill the prepared loaf pans about 3/4 full, and bake in the preheated oven for 20 to 25 minutes, until the bread has risen, and a toothpick inserted into the center comes out clean. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch baking pan. Combine the biscuit mix, white sugar, brown sugar, apple pie spice, ground cinnamon, eggs, milk, mashed apple pie filling and the butter margarine. Mix until just combined. Pour batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 50 minutes. Remove cake from oven and drizzle with glaze. To Make Glaze: Combine the confectioners' sugar, milk and vanilla. Stir until smooth. Drizzle over the cake while it is still warm.
Spray a skillet with cooking spray; heat over medium heat. Fry tortilla quarters until crisp and light brown, about 1 minute per side. Remove chips from skillet. Place sausage into the skillet over medium-high heat. Cook and stir for 3 minutes; add onion. Cook and stir until turkey is browned and crumbly, about 5 minutes more. Add American cheese; stir until completely melted, about 1 minute. Spoon spread into a serving dish; surround with chips.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange tomatoes, peach, onion, red bell pepper, yellow bell pepper, and garlic on a baking sheet. Broil in the preheated oven until vegetables and peach are browned and tender and tomato skins can be peeled off, 10 to 15 minutes. Dice the roasted vegetable and peach and transfer to a bowl. Add lemon juice, sugar, salt, and parsley; toss to coat. Refrigerate at least 1 hour for flavors to blend.
Puree in a blender: apricot preserves, fruit cocktail and Dijon mustard. Pour into a saucepan and add nutmeg. Heat over medium heat until bubbly.
Preheat oven to 350 degrees F (175 degrees C). Spray a roasting pan (large enough to accommodate 8 pepper halves in a single layer) with cooking spray. Combine the ground sirloin, Italian sausage, brown rice, Italian seasonings, salt, pepper, garlic, Parmesan cheese, egg, and 1/2 cup Classico(R) Tomato & Basil sauce in a large bowl. Mix until combined. Divide meat mixture evenly among the green pepper halves; press to compress slightly. Arrange halves in prepared pan. Spoon the remaining Classico(R) Tomato & Basil sauce onto the tops of the meat and peppers. Cover tightly with foil. Bake until the peppers are soft and internal temperature of the meat reaches 165 degrees F, about 1 1/2 hours. Remove from oven. Remove foil and top each pepper with shredded cheese. Turn oven to broil. Place peppers, uncovered under the broiler. Broil until the cheese is melted and bubbly, about 5 minutes. Sprinkle with parsley.
Place potatoes into a pot with enough water to cover them. Bring to a boil, and cook for 5 to 10 minutes, or until tender. Drain and set aside if onions are not yet ready. While the potatoes are boiling, heat 1/2 cup of oil in a large skillet over medium heat. Add onions, and cook until soft and translucent. Mix the onions and their oil into the potatoes, and mash until smooth. Season with salt and pepper, and set aside while you make the dough. In a large bowl, mix together eggs, 1/2 cup of oil, warm water and 1 teaspoon of salt. Gradually mix in flour until the dough is stiff enough to remove from the bowl and knead. Turn out onto a lightly floured surface, and knead for about 5 minutes. Let rest for a few minutes to relax the dough. Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet. Cut off a piece of dough about the size of an egg. Roll the dough out into a long narrow strip about 3 inches wide. Spread the potato mixture over the dough leaving a 1 inch strip along one of the long sides. Roll the dough around the filling towards the exposed strip, and gently press to seal. If you've done this step correctly, the dough will be shaped like a snake filled with potato filling. Repeat the process with remaining dough and filling. Place the potato filled rolls onto the prepared cookie sheet, and cut into 1 inch pieces using a pizza cutter. Bake for 30 to 45 minutes in the preheated oven, until nicely browned.
Combine evaporated milk, condensed milk and whipped topping in a blender and blend in pieces of bread until smooth. Pour mixture into a 9x13 inch baking dish or two plastic ice cube trays, sprinkle with cardamom and freeze for 8 hours or overnight.
In large bowl, stir together oats, flax seeds, cinnamon, and ginger. Stir in cranberries. In small bowl, stir together almond butter, water, honey, and almond extract. Add to oat mixture and stir to combine well. Let stand 5 minutes or until mixture holds together when pressed. Line 8x4-inch loaf pan with foil, leaving some foil hanging over sides. Spray with nonstick cooking spray. Press oat mixture evenly into pan. Top with sliced almonds, pressing lightly. Cover with overhanging foil. Refrigerate until firm and set, about 2 hours. To serve, remove oat mixture from pan. Cut in half lengthwise, then crosswise into 12 pieces. Store, covered, at room temperature up to 2 days or refrigerate, covered, up to 1 week.
Preheat grill for medium heat and lightly oil the grate. Place squash in a bowl; drizzle with olive oil. Stir to coat. Place bread crumbs in a separate bowl; dredge squash in bread crumbs until well coated. Cook squash on preheated grill until browned, 2 to 3 minutes per side. Whisk mayonnaise, yogurt, taco sauce, chile paste, and paprika together in a bowl. Top each cooked squash slice with a dollop of mayonnaise mixture.
Bring a large pot of lightly salted water to a boil. Add ziti and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Pour olive oil and lemon juice in a skillet over medium heat; stir until combined, 1 to 2 minutes. Add red bell peppers and za'atar. Cook, stirring occasionally, for 5 minutes. Drain ziti and return to the pot. Pour pepper mixture over pasta. Mix until peppers are dispersed evenly throughout.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. In a large bowl, cream the butter with 1 cup of the white sugar. Beat in the eggs, then the vanilla and the yogurt. In another bowl, stir together the flour, baking soda, baking powder, and salt. Beat the flour mixture into the creamed ingredients. Turn half of the batter into another bowl. Add the orange rind to one bowl and the melted chocolate to the other. Alternately spoon the orange and chocolate batters into a greased and floured tube pan. Swirl through the two batters with a knife to create a marbled effect. Bake at 350 degrees F (175 degrees C) for 50 minutes. As soon as the done cake is removed from the oven, stir together the remaining 1/4 cup sugar, the orange juice, and the orange liqueur and pour over the still hot cake. Let the cake finish cooling on a rack before serving. Makes about 10 to 12 servings.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Add sugar into melted butter, stir until sugar is melted and blended with butter. Beat in eggs. Stir in self-rising flour bit by bit until mixture is well blended. Stir in one of the optional ingredients, if desired, according to your own taste to add special flavor to your cake. Bake for 25 minutes in a preheated oven.
In a medium saucepan, bring milk to a boil. Add celery and salt; boil for 1 minute. Stir in oats, simmer for at least 5 minutes, or until thick. Serve hot.