HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken breasts on a cutting board. Flatten slightly using the smooth side of a meat mallet. Dust both sides lightly with flour. Melt butter in a large skillet over medium-high heat until bubbling. Saute chicken breasts until lightly browned, about 3 minutes per side. Add chicken stock, lemon juice, basil, and lemon zest. Cover and simmer until chicken is no longer pink in the center, about 10 minutes. Transfer chicken to a warm platter. Cover loosely to keep warm. Boil remaining liquid over high heat, uncovered, until reduced to 1/2 cup. Spoon sauce over chicken.
Preheat oven to 375 degrees F (175 degrees C). Heat a 9-inch iron skillet in the oven for 10 minutes. Melt butter in skillet and brush over sides of skillet. Pour excess butter into a large bowl. Whisk buttermilk and eggs into excess butter. Mix sugar, baking soda, cornmeal, whole-wheat flour, and salt in another bowl. Whisk cornmeal mixture and frozen corn into buttermilk mixture. Scrape cornbread mixture into skillet. Bake in preheated oven until a toothpick inserted into the center of skillet comes out clean, 20 to 25 minutes.
In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque. Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.
Preheat an oven to 375 degrees F (190 degrees C). Spray an 8x8 inch baking dish with cooking spray and set aside. Mix the ricotta cheese, spinach, 1 1/2 cups Romano cheese, eggs, salt and pepper to taste in a bowl. To assemble the lasagna, spread 1/4 cup of spaghetti sauce in the bottom of the prepared baking dish, and place frozen raviolis on top in a single layer. Spread about 1 cup of the ricotta mixture over the raviolis. Repeat the layers 3 more times, ending with a layer of frozen raviolis. Spread with 1/2 cup spaghetti sauce, and sprinkle remaining 1/2 cup of Romano cheese on top. Cover the dish with aluminum foil. Bake in the preheated oven for 40 minutes, until the casserole is bubbling. Then remove the aluminum foil, and bake another 10 minutes to brown the cheese on top. Let sit for 10 minutes before serving.
Cream butter with sugars; beat in eggs and vanilla. Stir in remaining ingredients. Bake on ungreased cookie sheet for 8-10 minutes at 375 degrees F (190 degrees C).
In a saucepan over low heat, stir together the evaporated milk and 2 cups of sugar. Cook over low heat, stirring occasionally, until the mixture is thick enough for you to see the bottom of the pan when you stir, about 25 minutes. Slowly stir in the sweetened condensed milk, pouring in a very thin stream. Pour a small amount of the hot milk mixture into the egg yolks, and then slowly pour back into the saucepan in a thin stream while stirring vigorously. Mix in the vanilla. Run the mixture through a sieve or strainer, into individual ramekins or heatproof custard cups. Set aside. In a separate saucepan, stir together 1 cup of sugar and water. Bring to a boil, and cook until the mixture can spin a thin brittle thread off the spoon. Remove from the heat. In a large bowl, whip egg whites with an electric mixer until they can hold a stiff peak. Drizzle in the sugar syrup while whipping on low speed until fully incorporated. Then, mix on medium speed until the meringue is cold. This will prevent it from separating. Spoon onto the cups of custard to serve, and top with a light dusting of ground cinnamon.
Heat olive oil in a pot large enough to hold chicken wings in a single layer. Add chicken wings; cook until browned, about 8 minutes. Turn wings with tongs; cook until second side is browned, about 8 minutes more. Transfer to a bowl using tongs. Stir onions, garlic, and ginger into the drippings in the pot; cook until fragrant, 2 to 3 minutes. Stir in rice and cumin. Add water, 1 1/2 cup cilantro stems, tomatoes, sriracha sauce, and salt. Return wings to the pot. Bring broth to a boil. Cover, reduce heat to low, and simmer until rice and wings are tender, about 30 minutes. Garnish with remaining 1/2 cup cilantro stems.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour baking sheets. Melt butter in medium saucepan. Add rest of ingredients and cook, stirring constantly, until mixture starts to bubble. Remove from heat and stir briskly for a few strokes. Drop by rounded teaspoonfuls about 4 inches apart on well-greased and floured baking sheet. Bake only 5-6 cookies at a time. Bake for about 5-6 minutes until golden brown. Cool wafers for 2 minutes on baking sheet. Remove carefully with spatula and place over rolling pin, glass, or mug so they curl and become firm. If cookies harden before they can be removed from cookie sheet, reheat in oven again a few seconds to soften. Note: Do one test to check oven temp and quantity of batter. The bigger the cookie, the more fragile. Use 1/2 tsp for test.
Heat the shortening in a skillet over medium-high heat. In a bowl, mix the flour, condensed soup, seasoned salt, pepper, and salt. Dip chicken in the mixture to coat, and fry in the skillet until golden brown. Place chicken in a slow cooker. Mix the chicken broth, brown sugar, and orange juice concentrate in a bowl, and pour over chicken in the slow cooker. Cover, and cook 2 to 3 hours on Low or 1 to 2 hours on High.
Preheat oven to 350 F. In a large mixing bowl, combine eggs, milk or water, cheese, salt and pepper; set aside. Heat olive oil or butter in a large skillet; saute onions and any optional vegetables desired until vegetables are tender. Add vegetables and sausage to egg mixture; stir well. Place 12 foil baking cups into cupcake pan. Distribute sausage and egg mixture evenly into baking cups. Bake for 22 minutes or until eggs are set. Remove from oven. Sprinkle with Parmesan if desired.
Whisk 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper together in a large bowl; stir in beef. Cover with plastic wrap and let marinate in the refrigerator, at least 30 minutes and preferably overnight. Combine remaining 1/4 cup soy sauce, 2 tablespoons sugar, 2 teaspoons sesame oil, 1 clove garlic, and 1/2 teaspoon black pepper in a small bowl to make a second batch of marinade. Toast sesame seeds in a small skillet over medium heat until lightly browned, 3 to 5 minutes. Place marinated beef, second batch of marinade, toasted sesame seeds, and green onion in a slow cooker. Cook on Low until beef is tender and flavors are combined, 6 to 8 hours.
Rehydrate and prepare 6 servings of Idahoan Hash Browns according to package, ensuring that they are golden brown. Prepare scrambled eggs and add diced poblano chilies. Warm tortillas and top with 1/2 cup hash browns and 1/2 cup scrambled egg mixture. Sprinkle with scallions and 3 dollops of soft goat cheese on top of eggs. Fold the sides of the tortilla in towards the center and roll up from the bottom, making sure to tuck in the sides as you roll. Repeat with remaining ingredients. Serve with a side of salsa verde.
Preheat oven to 375 degrees F (190 degrees C). Toss parsnips with 2 tablespoons olive oil in a bowl; spread parsnips onto a baking sheet. Bake in the preheated oven until slightly tender, 20 to 25 minutes. Reduce oven heat to 350 degrees F (175 degrees C). Toss apples and pears with 2 tablespoons olive oil in a bowl. Push parsnips to one side of the baking sheet and spread apples and pears onto the other side of the baking sheet. Bake in the oven until fruit is soft and caramelized, 15 to 20 minutes. Heat remaining olive oil in a large pot over medium heat. Cook and stir leeks in hot oil until leeks are soft, about 5 minutes. Sprinkle balsamic vinegar over leeks. Stir parsnips, apples, pears, chicken stock, and rosemary into leeks. Bring to a simmer and cook until fruits and vegetables are completely tender and easily mashed against the side of the pot, about 20 minutes. Puree vegetable mixture using an immersion blender (or blend in batches in a blender) until soup has an applesauce-like consistency.
In a large salad bowl, combine the brown rice, kidney beans, black beans, corn, onion, green pepper, jalapeno peppers, lime zest and juice, cilantro, garlic, and cumin. Lightly toss all ingredients to mix well, and sprinkle with salt to taste. Refrigerate salad for 1 hour, toss again, and serve.
Heat oil in a deep-fryer or large saucepan to 400 degrees F (200 degrees C). Place flour in a bowl. Whisk eggs, 1 bottle hot sauce, and water in another bowl until smooth. Season chicken with garlic powder, salt, and pepper. Dip each wing into the egg mixture, then toss with flour mixture to coat. Gently shake off excess flour and set aside. Repeat with remaining chicken. Fry chicken in the hot oil in batches until chicken is no longer pink at the bone and skin is golden brown, about 5 minutes. Drain in a large bowl lined with paper towels, then season with salt. Heat butter and remaining bottle hot sauce in a saucepan over medium-high heat until butter is melted. Whisk until smooth. Remove paper towels from bowl and pour butter sauce over chicken; toss to coat.
Preheat oven to 350 degrees F (175 degrees C). In a medium saucepan, melt the butter on low heat; cool to room temperature. Meanwhile, in a medium bowl, combine the cayenne pepper, black pepper, lemon pepper, garlic powder and salt. Set aside. Dip the filets into the melted butter, then coat with the seasoning mixture. In a large skillet over high heat, sear fish on each side for 2 minutes or until slightly charred. Place in a 11x7 inch baking dish and pour the Italian dressing onto each filet. Cover baking dish and bake in a preheated oven for 30 minutes or until flaky and tender.
Cut several angled slits along the body of the fish, cutting down to the rib bones. Cut 2 lateral slits along the back of the fish, from head to tail on either side of the dorsal fin. These cuts will ensure quick cooking and maximum crispiness. Heat oil for frying in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Gently place fish into the hot oil and fry until crispy, 3 to 4 minutes per side. Gently remove fish from the oil and drain on a paper towel-lined plate. Heat 1 tablespoon vegetable oil in a wok or large skillet over medium heat; cook and stir onion, red chile peppers, and garlic until lightly browned, 5 to 10 minutes. Add fish sauce and soy sauce and remove wok from heat. Quickly stir basil and cilantro into sauce. Place fish on a large serving platter and pour sauce over fish.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch cake pan. Set aside 1 cup cake mix to be used for filling. Mix remaining cake mix, butter, and 1 lightly beaten egg together in a bowl until crumbly; press into the prepared pan. Bake in the preheated oven until crust is lightly browned, about 12 minutes. Combine brown sugar, corn syrup, 3 eggs, and vanilla extract together in a bowl; add the reserved 1 cup cake mix and stir until well blended. Spread mixture evenly over crust and top with pecans. Bake in the preheated oven until filling appears to be set when gently shaken, 25 to 30 minutes. Cool completely before cutting into bars.
In a blender, combine the orange juice, orange peel, olive oil, lime juice, ginger, garlic, hot pepper sauce and oregano. Blend into a marinade. Place chicken breasts in a nonporous glass dish or bowl. Pour marinade over chicken, cover dish or bowl and refrigerate to marinate for at least 2 hours, or up to 24 hours. Preheat oven to broil OR preheat grill to medium high heat and lightly oil grate. Remove chicken from marinade (disposing of any leftover marinade) and grill or broil 6 inches from the heat source for about 7 minutes per side, or until chicken is cooked through and no longer pink inside.
Bring a large pot of lightly salted water to a boil, and cook the linguine 8 to 10 minutes or until al dente; drain. Heat 1 teaspoon olive oil in a skillet over high heat, and cook and stir the chorizo sausage 2-3 minutes, until evenly browned. Set aside the sausage, and wipe the skillet. Heat 1 teaspoon olive oil, and toss in the scallops. Season with salt, pepper, and cayenne, and cook and stir about 3 minutes, until opaque and lightly browned. Set aside. Wipe the skillet, and heat another 1 teaspoon olive oil over medium heat. Cook and stir the green bell pepper, red bell pepper, and yellow bell pepper until tender. Remove from heat, and set aside. Heat the remaining olive oil in the skillet over medium high heat, and cook and stir the garlic until tender. Pour in the wine, and bring to a boil. Cook until most of the wine has been reduced, and scrape the browned bits from the bottom of the skillet. Mix in the clam juice, bring to a boil, and cook until reduced by about 1/2. Return the chorizo, scallops, and peppers to the skillet, and toss until coated. Serve over the cooked linguine.
Preheat oven to 450 degrees F. Cover two large baking sheets with Reynolds Wrap(R) Heavy Duty Foil. Sprinkle with cornmeal. Stir yeast into 1 cup warm water and let stand for 5 minutes or until puffy. In a large bowl, combine 1 1/4 cups whole-wheat flour, all-purpose flour, sesame seeds and salt; add yeast mixture and olive oil. Use a wooden spoon to stir dough together. Turn dough out onto a lightly floured surface. Knead in enough additional whole-wheat flour (1/4 -1/2 cup) to make moderately stiff dough that is smooth and elastic (3 to 4 minutes total). Divide dough into 8 equal portions. Cover and let rest for 10 minutes. Roll each portion of dough on a lightly floured surface into a 6-inch circle. Transfer to prepared baking sheets. Prick the crusts with a fork. Do not let rise. Bake about 7 minutes or until light brown. In a small bowl, combine pizza sauce and crushed red pepper. Top each crust with pizza sauce, then with sausage and mushrooms. Sprinkle with Italian blend cheese. Bake 5 minutes more or until cheese melts. If desired, sprinkle with Parmesan cheese and/or fresh basil. To Grill: Line grill rack with Reynolds Wrap(R) Heavy Duty Foil. Preheat grill; reduce heat to medium-hot. Brush tops of dough circles with 1 tablespoon olive oil. Place dough circles, oiled sides down, on foil-lined grill rack. Cover and grill about 1 minute or until bottom is browned and firm. Transfer dough circles to a clean surface, grilled side up. Assemble pizzas and return to the foil-lined grill rack. Cover and grill 2 to 3 minutes or until bottom is browned and cheese has melted, rearranging pizzas as necessary to assure even browning.
Heat vegetable oil in a pot over medium heat. Add onions and cook until translucent, about 5 minutes. Stir in carrots, garlic, turmeric, salt, and black pepper. Cook and stir until flavors are combined, about 7 minutes. Add cabbage and mix well. Cover pot, reduce heat to medium-low, and cook until the cabbage is tender but not completely soft, about 20 minutes. Add water if vegetables look dry.
Preheat oven to 450 degrees F (230 degrees C). Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
Blend chocolate ice cream, milk, 2 tablespoons whipped cream, chocolate syrup, and 2 chocolate sandwich cookies in a blender until smooth and frothy. Divide milkshake between two glasses. Top each with 2 tablespoons whipped cream and crushed chocolate sandwich cookies.
Combine shrimp, mixed vegetables, and water in a skillet over medium-high heat; cook and stir until vegetables are cooked through and shrimp are hot, about 5 minutes. Bring a small pot of water to a boil. Cook ramen noodles in the boiling water until soft, 2 to 3 minutes; drain. Add noodles to vegetable mixture. Stir seasoning from ramen noodles, soy sauce, garlic powder, and ground ginger into the vegetable and noodle mixture; toss to combine. Cook and stir until hot, about 1 minute.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Heat sesame oil in a large skillet over medium heat; cook and stir collard greens, garlic, and red pepper flakes in the hot oil until collard greens are wilted and tender, about 10 minutes. Mix almonds, lemon juice, soy sauce, and ginger into collard green mixture; simmer until liquid evaporates, about 5 minutes. Serve with rice on the side.
In a medium bowl, mix cornflake crumbs, 1/4 cup sugar and melted margarine until well blended . Press mixture into a 9 inch pie plate. Refrigerate until set. In a large bowl, mix sweetened condensed milk, lime juice, lemon juice and yellow food coloring until creamy. Pour into crust and refrigerate until set. Preheat oven to 450 degrees F (230 degrees C). In a large glass or metal mixing bowl, beat egg whites until foamy. Gradually add 6 tablespoons white sugar, continuing to beat until stiff peaks form. Spread meringue over pie, covering completely. Bake in the preheated oven for 5 minutes, or until meringue is golden brown.
Preheat oven to 375 degrees F (190 degrees C). Lightly spray a 9x5 inch loaf pan or 16 muffin cups with cooking spray. Stir the skim milk and lemon juice together in a glass measuring cup; let stand until curdled, about 30 minutes. Whisk together the whole wheat flour, cocoa powder, baking powder, baking soda, cinnamon, nutmeg, and salt; set aside. Beat the eggs and sugar together with an electric mixer until smooth. Mix in the mashed bananas, the milk mixture, canola oil, and vanilla extract. Stir in the flour mixture just until all ingredients are moistened. Pour the batter into the prepared pan or muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour for a loaf, or 30 minutes for muffins. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 425 degrees F (220 degrees C). Stir white sugar and 1 tablespoon brown sugar together in a small bowl. Stir flour, cinnamon, pumpkin pie spice, and salt together in a separate bowl with a whisk. Put butter in an 8-inch cake pan and melt in preheated oven, 3 to 5 minutes. Sprinkle remaining brown sugar over the melted butter in the cake pan. Beat eggs, milk, vanilla extract, and almond extract together in a larger bowl with an electric mixer; stir into the flour mixture until you have a smooth batter. Pour the batter over the butter and brown sugar in the cake pan. Sprinkle white and brown sugar mixture over the batter. Bake in the preheated oven until puffed and golden, 20 to 25 minutes.
Whisk 1 cup flour, water, honey, and yeast together in a bowl. Let stand until yeast softens and mixture is bubbly, about 20 minutes. Stir remaining flour, olive oil, and salt into yeast mixture. Beat mixture in a bowl with an electric mixer fitted with a dough hook attachment, adding more flour as necessary, until a soft and tacky dough forms, 3 to 4 minutes. Place dough in mixing bowl with a little olive oil, cover bowl with a plate, and let rise until doubled in size, 90 minutes. Punch dough down and transfer to a lightly floured work surface. Divide into 4 balls; cover each and let rest until dough rises slightly, 30 to 45 minutes. Roll into desired shapes and thickness.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 x 13 inch pan. In a large bowl, mix sugar, soda, and flour by hand. Mix in eggs, pineapple with juice. Stir in nuts, and coconut. Pour into prepared pan. Bake for 35 to 40 minutes. Cool on wire racks.
Place a mixing bowl in the freezer for 5 minutes. Remove from the freezer. Combine coconut cream and vanilla extract in the chilled bowl; beat with an electric mixer until smooth and creamy. Gradually add the sugar while beating until thick and creamy, about 5 minutes.
Place chicken and water in a stockpot, and add onion, celery, and garlic. Cover, and bring to a boil. Reduce heat, and simmer until chicken is tender, about 45 minutes. Remove chicken from broth, and set aside to cool. Skim off fat. Smash cooked garlic cloves against side of pot. Add undrained tomatoes, cumin, cayenne pepper, white pepper, and bouillon cube to the broth. Cover, and simmer 30 minutes. Add corn, green onion, and cilantro. Simmer 10 minutes longer. Skin and bone chicken, then dice or shred into bite-size pieces. Add chicken to soup along with cooked rice. Heat through. Season with salt to taste. Ladle into bowls, and garnish with cheese and tortilla chips.
Heat 2 quarts milk in a saucepan over medium heat until a candy thermometer inserted in the liquid reads between 180 and 190 degrees F (82 to 88 degrees C), 8 to 12 minutes. Remove from heat. Whisk powdered milk and honey into the warm milk. Let cool until the thermometer reads between 115 and 120 degrees F (46 to 49 degrees C), about 1 hour and 15 minutes. Whisk a small portion of the warm milk mixture into the yogurt; stir mixture back into the saucepan. Transfer mixture into a warm slow cooker. Wrap slow cooker in a bath towel and tuck it away into a microwave or oven. Let sit until thickened into yogurt, 6 to 9 hours. Line a colander with cheesecloth or coffee filters and set over a bowl. Pour the yogurt into the colander and refrigerate colander and bowl until desired consistency is reached, 4 to 8 hours.
Heat oil in a large saucepan over medium heat. Saute onions, carrots, and garlic until tender. Stir in green pepper, red pepper, celery, and chili powder. Cook until vegetables are tender, about 6 minutes. Stir in mushrooms, and cook 4 minutes. Stir in tomatoes, kidney beans, and corn. Season with cumin, oregano, and basil. Bring to a boil, and reduce heat to medium. Cover, and simmer for 20 minutes, stirring occasionally.
Preheat oven to 400 degrees F (200 degrees C). In a small bowl, combine cornmeal and milk; let stand for 5 minutes. Grease a 9x13 inch baking pan. In a large bowl, whisk together flour, baking powder, salt and sugar. Mix in the cornmeal mixture, eggs and oil until smooth. Pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, or until a knife inserted into the center of the cornbread comes out clean.
Preheat the oven to 350 degrees F (175 degrees C). Crumble the ground beef into a large skillet over medium-high heat. Cook and stir until no longer pink. Drain and stir in the tomato paste, salt, and Italian seasoning. Set aside a little bit of the mozzarella and Parmesan cheeses for the top; stir the rest into the ground beef. Set aside. Spread cottage cheese into the bottom of a 9 inch pie plate. Spoon the ground beef mixture over the cheese. In a small bowl, stir together the milk and eggs. Blend in the biscuit mix until smooth. Pour over the top of the pie, covering completely. Bake in the preheated oven until top is browned, about 30 minutes. Remove from the oven and sprinkle the reserved cheese over the top.
Combine confectioners' sugar, shortening, and white sugar in a large bowl; beat with an electric mixer until smooth. Add coconut milk, water, egg replacer, vanilla extract, and almond extract; beat on medium speed until combined. Stir flour, cornstarch, and cream of tartar together in a separate bowl. Beat into shortening mixture until combined. Cover and refrigerate dough until firm, at least 3 hours. Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Divide dough into small portions. Roll out to 1/4-inch thickness on a generously floured surface. Cut into desired shapes with 2-inch cookie cutters. Place cookies about 2 inches apart on the prepared baking sheets. Refrigerate for 15 minutes. Bake in the preheated oven until set, 10 to 12 minutes.