HumbleIntelligence/food-ner-1-Million huggingface dataset:
Coat whole chicken with a mixture of Maille(R) Honey Dijon, cider vinegar and lemon juice. Season chicken with salt and pepper and arrange in an ovenproof casserole. Brown the chicken, then cover with a lid and let cook for another 45 minutes or until thoroughly cooked. Serve with seasonal vegetables cooked in butter.
Combine water and sugar in a saucepan. Bring to a boil; stir to dissolve sugar. Remove from heat; add lemon zest. Let cool to room temperature, about 15 minutes. Stir pineapple, pineapple juice, and lemon juice into sugar mixture. Beat egg whites in a bowl using an electric mixer until stiff. Fold egg whites into sugar-juice mixture. Pour mixture into a glass baking dish; place in freezer. Stir thoroughly every half hour; chop through ice as it forms and incorporate egg whites. Continue until frozen to desired consistency, 2 to 4 hours. Thaw about 5 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Season chicken with garlic powder, salt and pepper. Place in 9 x 13 inch baking dish. Add onion and bell pepper slices by placing on top of chicken. Pour lemon juice and wine over entire chicken. Cover with foil. Bake for 1 hour. Remove foil, and brown for about 15 minutes longer. Garnish with parsley flakes, and serve.
Heat olive oil in a large skillet over medium heat. Cook and stir onions in the hot oil until deeply browned, but not burned, 30 to 45 minutes. Combine onions, water, and garlic in a pot. Bring to a boil. Reduce heat and simmer, covered, until flavors combine, about 20 minutes. Reduce heat to very low. Stir in tamari and vegetable broth powder. Cook for 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix together the ground turkey, steak seasoning, corn flake crumbs, and maple syrup in a bowl until the mixture is thoroughly combined. Heat the canola oil in a skillet over medium-high heat, and scoop up about 1/4 cup of the turkey mixture. Form the mixture into a patty, and place into the hot skillet. Repeat with remaining turkey mixture. Pan fry the patties until browned on both sides, 5 to 8 minutes per side. Remove patties to a cooling rack to drain. Place the patties into a baking dish in a single layer. Bake in the preheated oven until the patties are no longer pink inside and an instant-read meat thermometer inserted into the center of a patty reads at least 160 degrees F (70 degrees C), 20 to 25 minutes.
Chill a martini glass in the freezer. Add ice to a cocktail shaker. Pour in whiskey, vermouth, and lemon juice. Add a dash of grenadine and a dash of bitters. Shake well, then strain into the chilled glass.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8-inch square baking dish. Beat applesauce and white sugar together in a bowl. Add oats, milk, eggs, baking powder, and salt to applesauce mixture; beat until evenly mixed. Stir banana into oat mixture. Pour batter into prepared baking dish. Stir brown sugar and cinnamon together in a small bowl; sprinkle mixture over banana batter. Bake in the preheated oven until firm, 30 to 35 minutes. Cool for 5 minutes before slicing into bars.
Bring water, spread, Knorr(R) Fiesta Sides(TM) - Mexican Rice and chilies to a boil in medium saucepan. Reduce heat to low and simmer uncovered, stirring occasionally, until rice is tender, about 10 minutes. Let stand 10 minutes. Place 5 tortillas on baking sheet. Top tortillas with rice mixture, then cheese and another tortilla. Broil until tortillas are lightly toasted and cheese is melted, turning once. Cut each quesadilla into 4 wedges and serve, if desired, with guacamole, sour cream and/or chopped fresh cilantro.
Put chopped onion and sliced olives in separate small bowls and combine each with 1/4 cup of vinegar. Set aside to marinate. Meanwhile, heat the vegetable oil in a skillet over medium heat. Stir in the chorizo, breaking it apart into crumbles as it cooks, about 10 minutes. Remove the chorizo from the skillet and set aside. Heat 1/4 cup of oil in the skillet and add the tortilla pieces, cooking and stirring over medium-low heat until just beginning to get crisp and golden at the edges, about 10 minutes. Remove skillet from heat and drain the tortillas; pour 1 tablespoon of the oil into a saucepan. Heat the saucepan over medium-low heat until hot but not smoking. Add the flour, and cook and stir until smooth, about 1 minute. Pour in the two tomato sauces, water, browned chorizo, cocoa powder, sugar, 1 tablespoon of vinegar, oregano, and taco seasoning. Simmer the sauce about 5 minutes to blend the flavors. Stir in diced chiles and tortillas. Simmer about 10 minutes more, stirring occasionally, until tortillas have softened and the mixture is thick. Drain the onion and olives. Spoon a layer of tortilla mixture evenly into a 2 quart baking dish or serving dish, and follow with a layer of about 2 tablespoons marinated onion, then a layer of 2 tablespoons olives, followed by a layer of 1/4 cup Parmesan cheese. Repeat layers twice more. Serve hot.
Bring a large pot of lightly salted water to a boil. Add macaroni, and cook for 8 to 10 minutes or until al dente; drain. In a medium bowl, blend creamy salad dressing, cider vinegar, and milk. In a large bowl, mix the cooked macaroni, celery, olives, Vidalia onion, and green bell pepper. Toss with the creamy salad dressing mixture. Season with salt and pepper. Cover and chill until serving.
Mix together cake mix, eggs and oil in a large bowl. Make little balls with the dough and set on ungreased cookie sheets. Bake at 350 degrees F (175 degrees C) for 4 - 10 minutes.
Spoon pumpkin puree into a resealable bag and freeze, 8 hours to overnight. Remove pumpkin from freezer and allow to soften at room temperature, 5 to 10 minutes. Pour milk into the blender; add pumpkin, banana, brown sugar, cinnamon, and vanilla extract. Blend until smooth, about 3 minutes.
Preheat oven to 375 degrees F (190 degrees C). Combine saltine crackers and butter in a bowl; stir until all crumbs are saturated with butter. Spread 1/3 of the saltines mixture on the bottom of a 9x13-inch casserole dish. Pour half of the oysters with their liquor over the saltines mixture. Season with cayenne pepper, salt, and black pepper. Repeat with next 1/3 of saltines and remaining oysters. Season with cayenne pepper, salt, black pepper, and Italian parsley. Sprinkle remaining saltines mixture over the oysters. Drizzle cream slowly and evenly over the top. Bake in the preheated oven until bubbling and browned, 40 to 45 minutes. Let rest 10 minutes before serving.
Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 2 quart casserole dish or 9 inch square inch baking dish. Set a large skillet over medium heat and coat with cooking spray. Crumble the ground turkey into the skillet and add carrots. Cook and stir until turkey is no longer pink, 5 to 10 minutes. Add the corn, green beans and gravy; stir to blend. Set aside and keep warm. Prepare the stuffing mix according to package directions. Stir cream of mushroom soup into the stuffing along with the Cheddar cheese and cranberries. Spoon the turkey and vegetables into the prepared baking dish. Drop large spoonfuls of the stuffing on top until the vegetables are completely covered. Bake for 15 to 20 minutes in the preheated oven, until the top is lightly browned. Set the oven to broil, and cook for 5 minutes to crisp the top. Enjoy!
In a large plastic bowl with a lid, combine arugula, cherry tomatoes, pine nuts, oil, vinegar, and Parmesan cheese. Season with salt and pepper to taste. Cover, and shake to mix. Divide salad onto plates, and top with slices of avocado.
Melt coconut oil in a Dutch oven over medium-high heat. Saute onion in hot oil until browned and softened, 5 to 10 minutes. Add quinoa; saute until fragrant and toasted, about 3 minutes. Stir chicken stock, rabbit meat, coriander, cumin, and cayenne pepper into quinoa mixture; bring to a boil, reduce heat to medium-low, cover the Dutch oven with a lid, and simmer until liquid is almost completely absorbed, about 15 minutes. Stir kale into rabbit mixture and continue simmering until liquid is completely absorbed and quinoa is tender, about 5 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Combine brownie mix, oil, eggs, and water in a large bowl. Mix with a wooden spoon or spatula until well-blended, about 3 minutes. Pour into baking pan and spread evenly. Bake in the preheated oven until toothpick inserted into the center comes out clean or with a few moist crumbs attached, 28 to 31 minutes. Cool completely, about 30 minutes. Cut into 1-inch squares. Place half of the brownie squares at the bottom of a trifle bowl or glass serving dish. Layer half of the cherry filling on top. Top with half of the whipped topping. Repeat with remaining brownie squares, cherry filling, and whipped topping.
In a medium saucepan of simmering water, poach the salmon filets 10 minutes, or until flaky and tender. In a medium bowl, mix together cream cheese, sour cream, green onions, salt, hot pepper sauce, lemon juice and Worcestershire sauce. Flake salmon into the mixture. Cover and refrigerate 8 hours, or overnight, before serving.
Combine the chicken, tomatoes, garlic, ginger, chili powder, turmeric, and salt in a large, heavy pot over high heat; cook and stir until the chicken begins to brown; reduce heat to medium-low and allow mixture to simmer until the chicken is no longer pink in the center and the juices run clear, about 45 minutes. Sprinkle with coconut oil to serve.
Hit the chicken fillets with a tenderizing mallet until they are slightly thinned out. Put the orange juice, green onions and black pepper into a skillet over medium heat. Don't cook over high heat, or the juice will burn and go bitter. Poach the chicken in the juice mixture until it is firm and the juices run clear. This usually takes about 10 minutes, depending on the thickness of the filets. Place the chicken on a serving plate and pour some of the juice mixture on top. Serve.
Blend together shortening, butter, salt, sugar, and vanilla. Add flour and pecans and mix into soft dough. Measure out level tablespoonfuls of dough and roll in palms of hands to form round balls. Place on greased baking sheets. Press a little indentation in center of each ball with a thimble and put a half of candied cherry on top of each. Bake in a 325 degree F (165 degrees C) oven for 25 minutes.
Pre-heat oven to 425 degrees F (215 C) and bring a large pot of water to a boil. Toss the tomatoes in 2 tablespoons of olive oil and season with salt and pepper. Place on a sheet tray and roast in the oven for about 10 minutes. Meanwhile, saute the garlic in 1 tablespoon of olive oil for 1-2 minutes or until slightly yellow in color. Add the roasted tomatoes, set aside. In a blender, combine the cheese and basil and season with salt and pepper. Blend well and add remaining oil while blending, set aside. Cook the pasta according to package directions, drain and toss with the garlic and tomato sauce. Drizzle with basil pesto and toss with arugula. Top with crispy prosciutto.
Combine blackberry juice, sugar, cloves, cinnamon stick, and lemon zest in a large saucepan. Slowly bring to a boil, stirring until sugar dissolves, about 5 minutes. Remove from heat and allow to cool. Strain to remove spices and add rum. Pour liqueur into a sterilized bottle and seal. Store in a cool, dark place.
Preheat oven to 375 degrees F (190 degrees C). Mix flour, baking soda, and salt together in a bowl. Beat butter, brown sugar, white sugar, tahini, honey, and ground cinnamon together in a separate large bowl with an electric mixer until smooth and creamy. Add eggs; mix well. Beat flour mixture in gradually until dough is just combined. Stir in coconut, oats, and almonds. Drop spoonfuls of dough 2 inches apart onto ungreased baking sheets. Bake in preheated oven until edges are golden, 9 to 11minutes. Cool on baking sheet for 1 minute before removing to a wire rack to cool completely.
Toss the cucumbers with the salt in a colander, and leave in the sink to drain for 30 minutes. Rinse with cold water, then drain and pat dry with paper towels. Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved. Add the cucumbers, jalapeno peppers, and cilantro; toss to combine. Sprinkle chopped peanuts on top before serving.
Heat a large skillet over medium-high heat. Add ground beef and onion to skillet and season with garlic powder, salt, and pepper. Cook and stir until beef is completely browned, 5 to 7 minutes; drain and discard grease. Return skillet to stove top. Stir chili sauce, green bell pepper, and tomato sauce into the beef mixture; reduce heat to medium-low and simmer, stirring regularly, until the sauce is thick, about 30 minutes.
Mix flour, salt ,garlic salt, garlic powder, and oregano together in a medium bowl. Add pork chops, and toss until well coated. Heat butter and olive oil in a large skillet over medium heat. Place pork in skillet in a single layer, and cook, turning occasionally, until brown on both sides. Add mushrooms and minced garlic; cook and stir briefly. Stir in wine, scraping the skillet to loosen any brown bits. Cover and simmer over medium heat until pork is tender and sauce is thickened, about 15 minutes. If sauce is too thick, adjust by stirring in a small amount of wine.
Pour chicken broth into a large saucepan, and bring to a boil. Boil until reduced by about 1/3. Pour in both cans of the tomatoes, and return to a simmer. Pour in the half-and-half, and turn heat to low. Simmer for 15 minutes. Puree in batches in a blender, or use an immersion blender in the pan. Season with salt and pepper to taste. Ladle into bowls, and swirl in a spoonful of pesto before serving.
Preheat oven to 375 degrees F (190 degrees C). In a small saucepan melt butter/margarine with garlic. Dip chicken pieces in butter/garlic sauce, letting extra drip off, then coat completely with bread crumbs. Place coated chicken in a lightly greased 9x13 inch baking dish. Combine any leftover butter/garlic sauce with bread crumbs and spoon mixture over chicken pieces. Bake in the preheated oven for 45 minutes to 1 hour.
Preheat the oven to 350 degrees F (175 degrees C). Spread macadamia nuts on a baking sheet. Bake nuts in the preheated oven until lightly toasted, 7 to 10 minutes. Let cool. Place nuts in a blender or food processor; process until finely ground. Add butter and cognac. Process until just combined. Do not overmix, or the butter will heat up and separate. Form macadamia nut butter into a log or pack into a crock. Store covered in the refrigerator until serving.
Set out all the ingredients first. Measure the marshmallows, unwrap the chocolate eggs, and crush the biscuits. Boil some water in a pot or a kettle and pour into a mug. Dip a sharp knife into the hot water for 1 minute. Remove the knife and wipe dry with paper towel. Use the hot knife to cut along the seam of 2 chocolate eggs, splitting them in half lengthwise. Leave 6 eggs whole. Grease a 9-inch square baking pan. Line the bottom and sides with parchment paper, leaving an overhang on 2 sides. Randomly place 3 whole eggs on the bottom. Set aside. Place condensed milk, chocolate, and butter in 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 and smooth, about 5 minutes. Remove bowl from the heat and stir in marshmallows and biscuits until well combined. Transfer to the prepared pan, covering the three eggs on the bottom. Working quickly, add the 3 remaining whole eggs on top, along with the 4 egg halves. Sprinkle mini eggs on top. Refrigerate until chocolate is set, 1 to 2 hours. Gently lift the rocky road out of the pan using the edges of the parchment paper. Place on a cutting board and use the hot knife method from step 2 to slice into squares. Cut through some of the whole eggs so you get the gooey centers oozing out of each slice.
Combine soy sauce, mirin, garlic powder, black pepper, and ground ginger together in a bowl. Add sliced beef and mix well. Leave to marinate at least 1 hour. Heat oil in frying pan over medium-high heat. Fry beef slices, about 10 minutes, and place on a serving dish. Pour leftover marinade into the same frying pan over low heat. Add mirin and simmer until sauce is slightly thickened, 1 to 2 minutes. Pour sauce over beef and serve.
Whisk mayonnaise, eggs, Worcestershire sauce, relish, salt, and black pepper together in a bowl until smooth. Whisk in ketchup until desired color and consistency is reached.
Combine 9 eggs, water, and all-purpose flour in a large bowl. Blend with an electric mixer until batter is completely smooth. Let batter rest for 30 minutes. Heat an 8-inch skillet over medium-high heat; brush with some butter. Pour 2 1/2 tablespoons of the batter into the pan, swirling to coat the bottom. Cook until the top is dry to the touch and bottom is still pale, about 30 seconds. Transfer crepe to a plate. Repeat with remaining batter. Whisk 3 eggs in a large bowl. Stir in ricotta cheese. Fold in mint, salt, and pepper until well combined. Preheat oven to 350 degrees F (175 degrees C). Place 1/3 cup of the ricotta mixture on one end of a crepe. Roll over once and pull the other end up over the top. Repeat with remaining ricotta mixture and crepes. Cover the bottom of a large baking dish with some pasta sauce. Arrange filled crepes on top. Cover filled crepes with a little more sauce. Cover baking dish with aluminum foil. Bake in the preheated oven until sauce is bubbly, about 55 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 3-quart casserole dish. Fill a large pot with water, and bring to a boil over high heat. Stir in the shrimp, reduce heat to a simmer, and cook the shrimp until opaque and bright pink, about 3 minutes. Remove the shrimp to a bowl with a slotted spoon. Return the water to a full rolling boil over high heat, and stir in the noodles. Cook until the noodles are tender, about 8 minutes; drain in a colander set in the sink. Melt 2 tablespoons of butter in a saucepan over medium heat, and stir the flour into the butter to make a paste. Remove the pan from the heat; slowly whisk in the milk and cream until smooth. Season to taste with salt and black pepper. Return the sauce to the heat, lower heat to a simmer, and whisk constantly until the sauce thickens, about 5 minutes. Place noodles into the prepared casserole dish, and top with peas, mushrooms, and cooked shrimp. Pour the sauce over the casserole, and sprinkle the crushed cracker crumbs evenly over the top. Dot the top of the casserole with about 6 thin slices of butter. Bake in the preheated oven until the cracker topping is crisp and golden brown, about 1 hour.
Crush half the cookies (about 20) to make crumbs. Combine crumbs with melted margarine and press into the bottom of a 9-inch springform pan or pie plate. Stand remaining cookies around edge of pan. Spread 3/4 cup fudge topping over crust. Freeze 15 minutes. Meanwhile, soften 1 quart of ice cream in microwave or on countertop. After crust has chilled, spread softened ice cream over fudge layer. Freeze 30 minutes. Scoop remaining quart of ice cream into balls and arrange over spread ice cream layer. Freeze until firm, 4 hours or overnight. To serve, garnish with remainder of fudge topping, whipped cream and cherries.
Beat eggs with an electric mixer on medium speed until very frothy, 2 to 3 minutes. Gradually beat in sugar, vanilla extract, and 1/4 teaspoon nutmeg. Stir in cream, milk, brandy, and rum. Chill before serving. Sprinkle individual servings with remaining nutmeg.
Place 1 cup plus 2 tablespoons of margarine in a large mixing bowl. Sift in the flour. Cut in margarine with 2 knives or pastry blender until mixture resembles coarse crumbs. Whisk cold water and egg together in a bowl. Whisk in lemon juice. Stir into flour mixture until dough is moistened. Turn dough out onto a lightly floured surface and knead briefly until it is smooth. Roll the dough into a long log. Divide dough into 9 equal parts, roll each part into a small ball and chill for at least 1 hour, or overnight. Preheat oven to 350 degrees F (175 degrees C). Dust a large piece of parchment with flour. Take one of the dough balls, dust with flour, and place on prepared baking sheet. Roll into a thin and rough 8-inch circle. Prick with a fork all over. Transfer dough circle and the parchment paper onto a baking sheet. Bake in the preheated oven until golden brown, about 10 to 15 minutes. Repeat with the remaining balls of dough. Once pastry circles are baked, remove each one from oven. Place a large plate on top and cut around the plate with a sharp knife, so all the dough circles are the exact same size. Save the trimmings for later. Place 3/4 cups plus 2 tablespoons butter in a large bowl; beat with an electric mixer until smooth and creamy. Beat in the condensed milk until smooth. To assemble the cake, place one pastry circle on a serving plate and cover with 1 tablespoon of the butter filling. Sprinkle with walnuts and cover with the next pastry circle. Repeat till all of the pastry circles have been used, spreading filling on the top of the final pastry circle, but no walnuts. Crush the reserved trimmings into crumbs. Sprinkle evenly to cover the top and sides of the cake. For best results, chill Napoleon Torte in the fridge for 8 hours before serving.
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. Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9x13-inch baking dish. Heat oil in skillet over medium-high heat. Add mushrooms; cook and stir until tender, about 10 minutes. Add garlic; cook for 1 minute. Stir in spinach and cook just until wilted, 1 to 2 minutes. Remove skillet from heat and transfer mixture to a bowl. Melt butter in the same skillet over medium heat until a pinch of flour sprinkled into the butter will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking, whisking constantly, until flour has turned golden and begins to smell like toast, 10 to 12 minutes. Slowly pour 1 cup of milk into flour mixture; whisk until smooth. Pour in remaining 1 cup milk; whisk until smooth. Whisk in garlic salt, cayenne pepper, kosher salt, and pepper. Bring mixture to a simmer; whisk in lemon zest and lemon juice. Remove skillet from heat. Spoon enough sauce in prepared baking dish to coat bottom. Overlap 5 lasagna noodles on top. Spread spinach mixture evenly over the pasta. Arrange shrimp on spinach layer. Drizzle with half the remaining sauce. Overlap remaining lasagna noodles on top. Cover with remaining sauce. Sprinkle with parsley. Bake in the preheated oven for 10 minutes. Turn baking dish; continue baking until cooked through and bubbly, about 15 minutes more. Cool 15 minutes before serving.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Toss the asparagus with 4 teaspoons olive oil, salt, and pepper. Spread out onto the prepared baking sheet, and broil in the preheated oven until the asparagus spears are just tender and begin to turn lightly brown, about 8 minutes. Turn the spears over halfway through cooking. While the spears are cooking, prepare the dressing by whisking together the lemon juice, shallot, tarragon, mustard, and olive oil in a small bowl; season to taste with salt and pepper. Once the asparagus is done, place it onto a serving platter and pour the dressing overtop.
Preheat an oven to 375 degrees F (190 degrees C). Heat a large skillet over medium-high heat, and stir in the ground beef and onion. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Layer the coleslaw mix, rice, and ground beef in a 9x13 inch baking dish. Combine the soup and water in a medium bowl. Pour the soup over the top of the ground beef. Cover with foil. Bake for 1 hour and 15 minutes, or until the rice is tender.