HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425 degrees F (220 degrees C). Mix the thyme, oregano, brown sugar, cumin, salt, paprika, and black pepper in a bowl. Remove half the spice mixture to another bowl; stir the minced garlic and softened butter into the mix in one of the bowls. Loosen the skin of the chicken over the breast, back, and thighs. Rub the spice mixture containing garlic and butter thickly underneath the loosened skin. Rub the dry spice mixture generously over the outside of the chicken and sprinkle some in the cavity. Place the crushed garlic cloves into the cavity. Place the chicken on a roasting rack set in a roasting pan; arrange the bacon strips over the chicken in a basket-weave pattern. Bake in the preheated oven for 15 minutes; lower the oven temperature to 400 degrees F (205 degrees C) and cook another 15 minutes. Reduce oven heat to 375 degrees F (190 degrees C) and roast until no longer pink at the bone and the juices run clear, about 30 minutes. If the bacon starts to look too brown during roasting, cover the chicken with a sheet of aluminum foil. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read at least 165 degrees F (75 degrees C) when the meat is done. Remove the chicken from the oven and allow to rest in a warm area for 10 minutes before slicing.
Pour about 1/2 cup of spaghetti sauce into the bottom of a large, cast-iron Dutch oven with lid. Spread the sauce around evenly. Place down a layer of three lasagna noodles, and spread about 3/4 cup of spaghetti sauce over them. Lay in the broccoli and sprinkle with 2/3 cup of mozzarella cheese. Repeat this layering of noodles, sauce, vegetables, and cheese using the cauliflower, green peas, and corn. Cover the corn with the last three remaining lasagna noodles, and spread the remaining spaghetti sauce on top. Sprinkle with the Cheddar cheese. Place the lid on the Dutch oven, and place 12 hot coals underneath and 12 coals on top. Cook for 75 minutes or until noodles are soft and tender. Remove the coals, and allow to stand for about 10 minutes to firm up a bit before serving.
Blend water, romaine lettuce, cucumber, avocado, celery, spinach, and lemon juice together in a blender on high until smooth, about 30 seconds. Add ice, apple, and banana to blender and blend until smooth, about 30 seconds.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and let cool. Mix dry mustard with 1 teaspoon water in a small bowl and let stand 10 minutes to develop flavor. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels. Reserve bacon drippings in skillet. Let bacon cool; crumble bacon. Cook onion in reserved bacon drippings over medium heat until onion is translucent and soft, about 5 minutes. Stir mustard paste, sugar, 1/4 cup water, and cider vinegar into onion; bring to a boil. Reduce heat to low and simmer vinegar dressing for 2 minutes. Peel potatoes if desired; slice 3 potatoes into a salad bow and arrange into a layer. Sprinkle potatoes with half the crumbled bacon, celery, and parsley; season with salt and black pepper. Pour a little of the vinegar dressing over the layer. Repeat layer with remaining 3 potatoes, bacon, celery, parsley, salt, and black pepper; pour remaining dressing over the salad. Cover and let stand at room temperature for 30 minutes before serving.
Mix quinoa, black beans, celery, onion, and preserved lemon together in a large bowl. Mix olive oil, 2 tablespoons orange juice, zest, apple cider vinegar, agave, salt, pepper, and coriander together in a small bowl. Pour over quinoa mixture. Toss gently to coat.
Lightly whisk the eggs with the milk in a bowl to break the yolks and integrate the milk; season with 4 pinches black pepper and 2 pinches garlic salt. Heat olive oil in a non-stick skillet over medium heat; cook and stir mushrooms and onion in hot oil until the onion softens, about 5 minutes. Spread the mushrooms and onion into the bottom of the skillet so it forms an even layer. Sprinkle spinach evenly across the top of the mushroom and onion layer. Pour egg mixture over the vegetables. Cook until the top of the egg is set, 3 to 5 minutes. Sprinkle Stilton cheese and mozzarella cheese over the cooked egg; cook until the mozzarella begins to melt, fold the omelet in half around the filling to make a half-moon.
Combine artichoke hearts, mayonnaise, Parmesan cheese, lemon juice, lemon zest, red pepper flakes, salt, and black pepper in a food processor or blender; blend until smooth. Cover and refrigerate until ready to use.
In a large saucepan, heat 2 1/2 cups water to a boil over medium-high heat. Dissolve bouillon in boiling water. Add shrimp, green onion, soy sauce and salt. Boil for 3 minutes. Dissolve cornstarch in cold water; stir into shrimp mixture. Cook until sauce is thick, then add tomatoes and snow peas. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine almond flour, butter, egg, sweetener, vanilla extract, and cinnamon in a bowl; mix until well combined. Roll dough into 1-inch balls. Place on the prepared baking sheet and press down with a fork twice in a criss-cross pattern. Bake in the the preheated oven until edges are golden, 12 to 15 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
In a small saucepan, dissolve cornstarch in pineapple juice. Add soy sauce, vinegar, garlic and ginger. Simmer until slightly thickened, about 7 minutes. Let cool. Add fish and pineapple to sauce and marinate in the refrigerator for 30 minutes. Thread fish, pineapple and onion on skewers. Place on a hot grill (or under a broiler) until fish is done to your liking. Serve with rice. Heat marinade and use as a sauce over fish and rice.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan. In a small bowl, pour boiling water over oats. Mix well, and cool. In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan. Bake for 35 minutes. While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.
Heat oil in a skillet over medium heat. Cook and stir chicken, corn, and red pepper in hot oil until heated through and pepper is slightly softened, about 5 minutes. Season with salt and pepper. Spoon rice into 2 bowls, divide chicken mixture between the two bowls, and top each with salsa and Monterey Jack cheese.
In a large pan place the peas, ham hock, onion, red pepper, salt and pepper. Cover with water and bring to a boil. Reduce heat to medium-low and cook for 1 1/2 hours. Remove ham hock and cut meat into pieces. Return meat to pot. Stir in the rice, cover and cook until rice is tender, about 20 to 25 minutes. Season to taste with salt and pepper. Sprinkle shredded cheese over top, if desired. Serve
Preheat an outdoor grill for high heat. On a large sheet of foil, place the green beans, red potatoes, onion, and sausage. Season with salt and pepper, sprinkle with oil, and top with butter. Tightly seal foil around the ingredients, leaving only a small opening. Pour water into the opening, and seal. Place foil packet on the prepared grill. Cook 20 to 30 minutes, turning once, until sausage is browned and vegetables are tender.
Preheat oven to 325 degrees F (165 degrees C.) Lightly butter 2 baking sheets, or line with parchment paper. Cream the butter, sugar, and vanilla until light and fluffy. Sift together the flour and salt; mix into the butter mixture. Stir in the pecans. Dust your hands with a little of the confectioners' sugar and roll the dough into 1 inch balls. Place 2 inches apart on the baking sheets and bake for 25 minutes or just until brown. Put on racks to cool for 15 minutes, then roll in the confectioners sugar.
Heat olive oil in a skillet over medium heat; saute onion and leeks until softened, 5 to 10 minutes. Place potatoes into a large pot with enough water to cover by about 1 inch; add onion and leeks. Bring water to a boil; reduce heat to medium-low, and simmer until tender, 15 to 20 minutes. Remove pot from heat and mash potato mixture in the water, leaving some potatoes in chunks. Stir cheese food into potato mixture until smooth; add potato flakes. Stir mixture until soup reaches desired consistency; season with salt and white pepper.
Prepare cake according to package directions using a 13 x 9-inch baking pan. Cool completely in pan on wire rack. Poke holes in cake about 1-inch apart and 1-inch deep using handle of wooden spoon. Pour sweetened condensed milk over cake. Sprinkle with half of chopped Butterfinger. Pour caramel topping over Butterfinger. Spread whipped cream over cake; sprinkle with remaining chopped Butterfinger. Store in refrigerator until ready to serve. Refrigerate any uneaten cake.
Adjust oven rack to center position and heat oven to 250 degrees. Place cornbread cubes on a cookie sheet with a rim; bake until bread is dried out, about 30 minutes, then set aside to cool. Salt the tomatoes, stir in the garlic and let stand until juicy, about 30 minutes. Prepare remaining ingredients; toss with tomatoes. Add bread; toss. Let stand 10 minutes before serving.
Bring 8 cups chicken broth and wild rice to a boil in a saucepan; reduce heat and simmer until rice is partially tender, about 30 minutes. Mix partially-cooked wild rice with chicken broth, cranberry-walnut bread, 1 cup chicken broth, celery, water chestnuts, pecans, pine nuts, onion, apple, apricots, and garlic together in a slow cooker. Cook on Low until wild rice has softened and split, at least 40 more minutes.
Preheat oven broiler. Grease a 1 1/2 quart microwave safe dish. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Microwave frozen mac and cheese according to package directions. Stir together macaroni, mac and cheese, milk and pepper in prepared dish. Mix well. Microwave on high 2 minutes, until heated through. Sprinkle with Cheddar and Parmesan and place under oven broiler. Broil until cheese is melted and beginning to brown, 2 to 5 minutes.
Place the turkey, water, salt and pepper in a medium saucepan and bring to a boil. Reduce heat and simmer 30 to 40 minutes, or until a broth has formed. Spread flour on a medium cutting board or other flat surface. Roll out biscuit dough and cut it into 1x2 inch pieces. Drop the pieces into the broth and cook over low heat approximately 15 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Melt butter in a microwave-safe bowl, about 1 minute. Cut two 12-inch square sheets of aluminum foil and spoon a small amount of butter onto each. Place 1 salmon fillet on each square and lightly season with salt and pepper. Fold aluminum foil around each fillet to create little packets that will hold the butter sauce. Add garlic to the remaining butter in the bowl. Spoon over the fillets, coating thoroughly; place 3 sprigs of dill on each. Place 2 lemon slices over the dill. Spread capers and brine evenly over fillets. Seal the packets and place on a baking sheet. Bake in the preheated oven for 10 to 15 minutes; do not overcook. Remove packets from oven and open them. Set an oven rack about 6 inches from the heat source and turn on the oven's broiler. Bake salmon packets under the broiler until fish flakes easily with a fork, about 2 minutes. Use a large spatula to serve each fillet in a scampi boat. Pour butter sauce and capers over each fillet.
In a small bowl, mix the lemon pepper, marjoram, basil, thyme, and rosemary. In a separate bowl, mix the wine, water, olive oil, dressing, garlic, lemon juice, lemon zest, and 1/2 the seasoning mixture. Pour into a medium glass baking dish. Place potatoes in the dish, coat with the mixture, and sprinkle with remaining seasonings. Cover, and refrigerate 8 hours, or overnight. Preheat oven to 350 degrees F (175 degrees C). Bake potatoes 1 hour and 15 minutes in the preheated oven, basting once half way through the bake time.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil; grease lightly. Place pumpkin halves cut-side down on the prepared baking sheet. Bake in the preheated oven until the fresh is tender when pierced with a fork, about 40 minutes. Cool until easily handled, about 15 minutes. Scoop pumpkin flesh out of the skin and into a food processor; puree until smooth. Increase oven temperature to 450 degrees F (230 degrees C). Whisk egg lightly in a large bowl. Stir in 1/2 cup brown sugar, 1 tablespoon flour, and salt. Add 1 3/4 cup pumpkin puree, evaporated milk, ginger, nutmeg, cloves, and cinnamon, mixing well after each addition. Melt butter in a small saucepan over low heat. Stir in remaining 1 1/2 tablespoon flour until it forms a paste. Add remaining 1/4 cup brown sugar, white sugar, and water; bring to a boil. Reduce heat and simmer, stirring occasionally, until smooth, 3 to 5 minutes. Remove from heat. Place bottom crust in a pie plate. Scatter some apples on top. Pour pumpkin puree mixture over apples. Arrange remaining apples in a circular pattern over puree. Moisten the rim of the pie with a small amount of water. Cut top crust into 1/2-inch strips with a sharp knife or pastry wheel. Lay the 2 longest strips in an X in the center of the pie. Lay remaining strips on top, using the shortest ones on the edges, weaving them in an over-and-under pattern. Fold the ends under the edge of the bottom crust and flute the crust. Pour butter mixture gently over lattice. Bake in the preheated oven for 12 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until apples are soft and top is golden brown, 40 to 45 minutes. Transfer to a wire rack to cool before cutting.
Blend 4 tablespoons water, garlic, and ginger into a smooth paste in a blender. Heat oil in a wide, heavy pot over medium heat. Cook lamb in batches until browned, about 5 minutes per batch. Transfer to a bowl. Combine cinnamon sticks, cardamom, peppercorns, cloves, and bay leaves in the same pot. Stir once and cook until cloves swell and bay leaves change color, 2 to 3 minutes. Add onions. Cook and stir until browned, about 5 minutes. Add the ginger-garlic paste; stir for 30 seconds. Add paprika, cumin, coriander, cayenne, and salt. Cook until fragrant, about 30 seconds. Stir the browned lamb and its juices into the pot. Stir for 30 seconds. Add yogurt, 1 tablespoon at a time, blending well after each addition. Cook and stir for 3 minutes more. Pour in 1 1/2 cups water; bring to a boil, scraping browned bits off the sides and bottom of the pot. Cover and reduce heat to low. Simmer until meat is tender, about 1 hour, stirring well every 10 minutes. Uncover pot, increase heat to medium, and reduce some of the liquid if desired. Spoon accumulated fat from the surface of the mixture. Mix in garam masala and black pepper before serving.
Preheat oven to 350. Grease and flour one 9 inch square baking pan, tapping out excess flour. Melt the butter and unsweetened chocolate in the top of a double boiler and then let cool for about 15 minutes. Sift together both flours, baking powder and salt. Set aside. In Large bowl, whisk chocolate/butter mixture to blend. Beat in sugar, then vanilla, then eggs. Fold in dry ingredients and mix well. Stir in semisweet chocolate chips. Scrape batter into prepared pan, spreading evenly. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes until set. Do not overbake. Cool in pan on a wire rack. Once cool cut into large squares.
Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Heat olive oil in a large skillet over medium heat-high heat; saute asparagus and carrots until tender yet firm to the bite, about 5 minutes. Add tomatoes and garlic; saute until garlic is fragrant, about 1 minute. Stir Parmesan cheese, cream, and black pepper into vegetable mixture until cheese melts and sauce is smooth, 2 to 3 minutes. Add pasta to sauce and toss to coat.
Preheat the oven to 400 degrees F (200 degrees C). Place the cauliflower florets in a saucepan with about 2 inches of water. Bring to a boil, and cook for about 8 minutes, or until tender. Drain, and set aside. Melt the butter in a small pan. Stir in the flour, and cook over low heat for 2 minutes. Gradually stir in the milk, and bring to a boil. Season with salt and pepper, and stir in most of the bread crumbs. Remove from the heat, and stir in the egg yolks, cheese, and finally cauliflower. Whip the egg whites in a large glass or metal bowl until stiff. Fold the cauliflower mixture into the egg whites. Transfer to a ceramic or glass 2 quart casserole dish. Sprinkle the remaining bread crumbs on top. Bake for 30 minutes in the preheated oven, or until puffed and golden.
Preheat the oven to 350 degrees F (175 degrees C). Place the blueberries into an 8 inch square baking dish. In a medium bowl, stir together the flour, sugar, and cinnamon. Stir in the mayonnaise until the mixture resembles coarse crumbs. Sprinkle over the top of the berries. Bake for 35 to 40 minutes in the preheated oven, until the top is lightly browned.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a medium skillet, melt butter or margarine. Add the squash, green bell pepper, onion and celery. Saute until slightly tender. Season to taste with salt and pepper. Remove from heat, add cheese and mix together. Slice chicken breasts on the side about 3/4 of the way through. Stuff mixture evenly into each slit chicken breast until full. Dredge each breast in flour to coat completely, and brown coated chicken in skillet. Place browned chicken breasts in the prepared baking dish, cover and bake in the preheated oven for about 30 minutes or until chicken is cooked through and juices run clear.
Preheat oven to 350 degrees F (175 degrees C). Place 8 large custard cups onto a baking sheet. Chop the chilled cookie dough into 1/4 inch cubes and set aside. Mix the rhubarb with the sugar, cinnamon, and lemon juice. Fill each of the custard cups half full with the rhubarb mixture. Spoon the strawberry pie filling over the rhubarb. Arrange the cubed cookie dough on top of the filling. Leave some open spaces between the cubes, so that the filling does not overflow when baking. There may be some cookie dough left over. Bake in the preheated oven until the dough is fully cooked and starting to brown around the edges, about 45 minutes.
In a medium bowl, mix sherry, soy sauce, vegetable oil, honey, ginger, and garlic. Marinate steaks for at least 4 hours before grilling as desired.
Lightly dust a rolling pin. Unroll puff pastry and roll out to a rectangle. Cut into 2 pieces lengthwise. Sprinkle one of the puff pastry pieces with 1/2 of the mozzarella cheese and cover with 3 slices of mortadella. Roll up lengthwise into a tight roll. Repeat with remaining ingredients. Cover rolls with parchment paper and freeze for 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper. Slice puff pastry roll in 1/4-inch-thick slices and lay on the prepared baking sheets, leaving space in between the slices since they will puff up when baking. Bake in the preheated oven on the center racks until lightly browned and puffed up, about 17 minutes. Rotate baking sheets halfway through for even baking.
Preheat oven to 350 degrees F (175 degrees C). Grease a 3-quart casserole dish. Place milk, carrots, sweet potatoes, leeks, parsnips, celery, butternut squash, and turnip in a large saucepan; bring to a boil. Reduce heat to medium low; simmer vegetables until tender, stirring occasionally, about 15 minutes. Stir cream cheese into vegetable mixture until melted. Stir Parmesan cheese and nutmeg into mixture. Season vegetable mixture with salt and pepper; pour into prepared casserole dish. Stir bread crumbs and melted butter together in a small bowl; sprinkle crumb mixture over casserole. Bake, covered, in the preheated oven until bubbly, about 30 minutes. Remove cover and cook until top is lightly browned, about 5 minutes more. Let casserole rest for 2 minutes before serving.
Bring the quinoa and water to a boil in a small saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a mixing bowl. Add the garbanzo beans, broccoli, garlic, lemon juice, tarragon, mustard, and olive oil. Stir until evenly mixed. Season to taste with salt and black pepper before serving.
Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Cook and stir ground beef, bell pepper, onion, and salt in a skillet over medium heat until beef is browned and crumbly, 5 to 10 minutes; drain. Mix kidney beans, mozzarella cheese, and pesto into ground beef mixture. Spoon 1/4 cup ground beef mixture into each pasta shell. Arrange stuffed shells in a serving dish and top with pasta sauce and Parmesan cheese.
Mix sugar, mustard, poppy seeds, minced onion and salt in a food processor or blender. Gradually add oil, followed by vinegar. Chill at least 4 hours to allow flavors to blend. Combine spinach, pecans, red onion and berries in a large bowl. Toss with 1/3 cup chilled salad dressing. Refrigerate remaining dressing for future use.
Place chicken strips into a large, resealable plastic bag. In a small bowl, mix the egg, buttermilk and garlic powder. Pour mixture into bag with chicken. Seal, and refrigerate 2 to 4 hours. In another large, resealable plastic bag, mix together the flour, bread crumbs, salt and baking powder. Remove chicken from refrigerator, and drain, discarding buttermilk mixture. Place chicken in flour mixture bag. Seal, and shake to coat. Heat oil in a large, heavy skillet to 375 degrees F (190 degrees C). Carefully place coated chicken in hot oil. Fry until golden brown and juices run clear. Drain on paper towels.
Line a 5- to 6-quart slow cooker with a Reynolds(R) Slow Cooker Liner. Combine onions and beer in prepared slow cooker. If necessary, cut meat so it will fit in cooker. In a small bowl, combine the chili powder, teaspoon cumin, black pepper, and garlic powder. Sprinkle the mixture evenly over all sides of meat; rub in with your fingers. Place meat in cooker. Cover and cook 8 to 10 hours on low or 5 hours on high. Transfer meat to a cutting board. Pull meat apart into shreds using two forks. Return meat to the slow cooker. Stir in barbecue sauce, vinegar, honey, teaspoon cumin, and ginger gently with a rubber spatula. Heat through. Spoon meat into buns with a slotted spoon. Drizzle with sauce mixture as desired. Top with Lime Carrot Slaw. Lime Carrot Slaw: Place a bag of pre-shredded cabbage and carrots into a large bowl. In a screw-top jar, combine olive oil; lime zest; lime juice; jalapeno; honey; salt; and black pepper. Cover and shake to combine. Stir into the cabbage mixture.
Combine water, sugar, orange juice, cinnamon stick, ginger, orange zest, and salt in a medium saucepan and bring to a boil. Reduce heat and simmer until sugar is dissolved, 3 to 5 minutes. Stir cranberries into the sugar mixture in the saucepan and return to a boil over medium heat. Cook until cranberries start to burst and mixture thickens slightly, 8 to 10 minutes; sauce will thicken further upon cooling. Transfer cranberry sauce to a bowl; remove and discard cinnamon stick. Store in the refrigerator; for best flavor, bring to room temperature before serving.