HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine lemon juice, 1 tablespoon olive oil, and 1 clove garlic in a bowl. Season marinade with salt and pepper, keeping in mind that you will also use jerk seasoning on the chicken later. Pound chicken with the flat side of a meat mallet or a rolling pin until about 1/2 inch thick, being careful not to pierce the meat. Put chicken in a gallon-sized resealable plastic bag and add marinade. Squish bag to coat chicken; marinate in the fridge for at least 3 hours, ideally overnight for the fullest flavor. Preheat an outdoor grill for medium heat and lightly oil the grate. Sprinkle chicken with jerk seasoning and place on grill. Grill chicken breasts until cooked through and juices run clear, about 4 minutes on each side. Brush with juice of 1 lime immediately after coming off the grill. Cool slightly and shred. Cover and keep warm. Heat 2 tablespoons olive oil in a large nonstick pan over medium heat until fragrant. Add onion and 3 cloves garlic. Cook until garlic is lightly browned and fragrant and onion is soft and translucent, about 5 minutes. Reduce heat to low and add 3 avocados. Saute just until avocados are warm and edges are slightly browned. Pour in orange juice and cook for 2 minutes, stirring once. Remove from heat. Combine hot water and chicken bouillon to make a broth. Pour into a blender. Add avocado mixture and juice of 2 limes; blend until smooth. Pour into bowls and serve with the shredded chicken, sweet corn, tomatoes, remaining avocado, cilantro, Cheddar cheese, and jalapeno.
Beat together the cream cheese and butter with an electric mixer in a large bowl until creamy. Mix in the vanilla and milk, then gradually mix in the confectioners' sugar and salt until smooth and fluffy.
Place zucchini in a medium bowl with Italian-style salad dressing. Cover, and marinate in the refrigerator approximately 6 hours. Preheat an outdoor grill for high heat, and lightly oil grate. Grill zucchini slices about 2 minutes per side, until browned and tender. Arrange grilled zucchini slices on a medium serving platter. Sprinkle with Cheddar cheese, Pepper Jack cheese and Italian-style seasoning. Microwave on high 90 seconds, or until cheeses are melted. Sprinkle with Parmesan cheese, and serve hot.
Preheat oven to 275 degrees F (135 degrees C). Place the rack of beef ribs in front of you on a work surface with the shiny white membrane facing up. Slip the blade of a sharp knife under the membrane at one end, and slice the membrane off the meat in a single piece, if possible. Discard the chewy membrane. Rub the ribs thoroughly with sea salt, front and back. Place the ribs onto a cooking rack in a roasting pan. Bake in the preheated oven until very tender, about 6 hours. Lightly baste the beef with water (use beef broth if you prefer) after the first 1 1/2 hours, being careful not to dislodge the salt. Baste again every 45 minutes to 1 hour; after 6 hours of total cooking time, remove from oven and allow to rest 10 to 15 minutes before slicing up into servings.
Combine orzo, wild rice, orange bell pepper, red bell pepper, corn, currants, and red onion together in a large bowl. Blend vegetable oil, sugar, white wine vinegar, cider vinegar, minced onion, white pepper, paprika, garlic powder, and 1 pinch salt together in a blender or food processor until smooth. Mix pecans, almonds, and parsley into orzo mixture. Drizzle enough dressing to coat salad; toss to evenly coat. Season with salt and black pepper.
Preheat an outdoor grill for high heat and lightly oil the grate. Brush corn with oil. Grill corn until outside is golden brown with grill marks, about 10 minutes. Let cool completely. Cut off kernels with a sharp knife and place in a large bowl. Add cherry tomatoes, mozzarella cheese, red onion, yellow bell pepper, and red bell pepper. Combine olive oil, apple cider vinegar, basil, honey, garlic, salt, and pepper in a jar with a tight-fitting lid. Shake jar until dressing ingredients are combined. Pour dressing over salad and toss to combine. Season with salt and pepper.
Place the potatoes in a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain. Meanwhile, heat a large Dutch oven over medium-high heat and stir in the sausage. Break up the sausage with a spatula, and cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Remove the sausage to drain on a paper towel-lined plate. Stir the onion into the sausage drippings; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the kale, and cook and stir for 2 minutes. Pour in the chicken stock; stir in the sausage and potatoes, and return to a simmer. Stir in the hot sauce just before serving.
Preheat oven to 425 degrees F (220 degrees C). In a large bowl, combine the stuffing crumbs, sage, celery and chicken broth, and then set aside. Place the celery soup and the chicken soup into two separate bowls and add 1/2 of a soup can of water to each. Stir these well and set aside. Sprinkle 1/3 of the stuffing crumb mixture into the bottom of a lightly greased 9x13-inch baking dish. Then layer with 1/2 of the shredded turkey meat and pour the celery soup mixture over this. Sprinkle another 1/3 of the crumb mixture over this, followed by the remaining turkey. Pour the chicken soup mixture over this and top off with the remaining stuffing mixture. Drizzle the melted butter over all and press the entire mixture down into the dish until firmly packed. Bake at 425 degrees F (220 degrees C) for 20 to 30 minutes.
In a large bowl, combine the pineapple, oranges, cherries, marshmallows and sour cream together. Chill and serve.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the cantaloupe, lemon juice, sugar, flour, 2 tablespoons melted butter, cinnamon, nutmeg and vanilla. Transfer to a 9 inch square baking dish, and spread the dry cake mix evenly over the top. Drizzle the remaining melted butter over the cake mix. Bake for 45 minutes in the preheated oven, or until the top is golden brown.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch pan. Combine the cake mix, 1 box of the instant pistachio pudding, the vegetable oil, club soda, eggs, and 1/2 cup of the chopped walnuts. Stir until just combined and pour into the prepared pan. Bake at 350 degrees F (175 degrees C) for 45 minutes. Let cake cool then frost. To Make Frosting: Beat the milk into the remaining box of pistachio pudding. Prepare topping mix according to package directions. Fold into pudding mixture. Spread over top of cooled cake and sprinkle with walnuts and maraschino cherries.
Preheat the oven to 350 degrees F (175 degrees C). Mix meat, milk, bread crumbs, egg, Worcestershire sauce, oregano, basil, thyme, onion powder, garlic powder, fennel seeds, black pepper, and salt together in a large bowl; do not overmix. Form mixture into 6 large balls and flatten into medium thick patties. Heat oil in a heavy, ovenproof skillet over medium-high heat. Place patties in the hot skillet and reduce heat to medium. Cook until browned, 5 to 10 minutes per side; don't flatten patties while cooking. While patties are cooking, mix sour cream, water, and flour together in a bowl until smooth. Set aside. Remove browned patties from the skillet. Drain and discard grease, but keep meat drippings in the skillet. Return skillet to medium heat and add butter and onions. Cook until onions are just starting to soften, about 2 minutes. Add mushrooms and cook 1 to 2 minutes more. Carefully pour rum into the skillet and cook for 5 minutes. Stir in sour cream mixture and mix well; cook until heated through, about 2 minutes more. Return patties to the skillet and cover with gravy. Cover skillet with a tight-fitting lid or aluminum foil. Bake in the preheated oven until meat is cooked through, about 30 minutes. While meat bakes, Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water, stirring occasionally, until tender yet firm to the bite, about 6 minutes. Drain. Place a serving of noodles on a plate and top with 1 patty and a portion of gravy mixture. Repeat with remaining noodles, patties, and gravy.
Preheat oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the bread in a shallow dish, and pour the milk overtop, allowing it to soak in. Heat the vegetable oil in a skillet over medium-high heat. Stir in the onion and garlic, and cook until lightly browned, about 5 minutes. Reduce the heat to medium-low, and stir in the curry powder. Cook and stir for 2 minutes, then set the skillet aside to cool. As the onion mixture cools, combine the ground lamb, raisins, lemon zest, almonds, lemon juice, chutney, and 1 egg in a large bowl. Squeeze excess milk from the slice of bread, and add the bread to the lamb mixture; reserve the remaining milk. Season with sugar, salt, pepper, and turmeric. Add the onions to the lamb mixture, and mix until well combined. Scrape the mixture into the prepared baking dish, and level the top. Bake in the preheated oven for 1 hour. Beat the remaining egg with the remaining milk, and pour evenly over the top of the casserole. Return the casserole to the oven, and continue baking until the custard has set and the top is golden brown, 15 to 20 minutes.
Preheat oven to 325 degrees F (165 degrees C). In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 145 degrees F (63 degrees C), depending upon your desired doneness. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.
Combine figs, vinegar, brown sugar, onion, ginger, garlic powder, cayenne pepper, cloves, and cinnamon in a saucepan; simmer over low heat, stirring occasionally, until fig spread is reduced, about 30 minutes. Transfer fig spread to a bowl, cover with plastic wrap, and refrigerate, 8 hours to overnight. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Arrange bread slices on a baking sheet. Lightly spray both sides of each bread slice with olive oil cooking spray. Bake bread slices under the broiler until toasted, about 2 minutes per side. Remove bread from oven and cool slightly, keeping broiler on. Blend fig spread in a blender or food processor until pureed. Spread about 1 teaspoon fig spread onto each toasted bread slice; top with Brie cheese and apple pieces. Sprinkle each crostini with oregano. Broil crostini in the preheated oven until Brie cheese is melted and browned, 1 to 2 minutes.
Heat the margarine in a large heavy skillet. Saute the onion, green pepper, red pepper and habanero peppers until onion is soft and translucent. Remove from skillet and set aside. Rub the beef and chicken with seasoned salt. Heat 1 tablespoon oil in the skillet, and fry the meat until browned. Remove from heat and set aside. Heat 2 tablespoons oil in a large heavy skillet. Fry the uncooked rice, stirring occasionally until lightly browned. Stir in water and bouillon. Stir in peppers and meat. Season with garlic powder, salt and pepper. Cover, and simmer for 20 to 25 minutes, or until rice is tender.
Add a gummy worm half to each compartment of an ice cube tray. Fill ice cube tray with water or sparkling water and freeze until solid, 3 to 4 hours.
Preheat the oven to 450 degrees F (230 degrees C). Line two 15x10x1-inch baking pans with aluminum foil. Combine sweet potato wedges, olive oil, salt, and pepper in a very large bowl. Toss to coat. Arrange in a single layer on the prepared baking pans. Roast in the preheated oven, rotating the pans halfway through, until potatoes are tender and starting to brown, about 15 minutes. Meanwhile, whisk mayonnaise, lemon juice, lemon zest, pepper, and salt in a small bowl to make the first dipping sauce. Whisk mayonnaise, milk, horseradish, dill, and pepper in a separate small bowl to make the second dipping sauce. Serve sweet potatoes warm or at room temperature with the two sauces for dipping.
Put the orange juice, cranberry juice and lemon juice in 3 separate cups. Without mixing the juices, pour them into ice cube trays and freeze. When frozen, place one of each juice cube into a tall glass and fill the glass with carbonated water.
Melt the butter in a large skillet over medium heat. Add the garlic; cook and stir for about 30 seconds. Add shrimp; cook until they start to turn pink, about 3 minutes. Pour in the tequila and lime juice and season with salt and chili powder. Simmer until the liquid has evaporated, about 3 more minutes. Pour shrimps on a plate and garnish with cilantro. Serve with lime wedges.
Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until chicken is thoroughly cooked, about 5 minutes. Remove chicken and set aside. Melt remaining 1 tablespoon Spread in same skillet and cook mushrooms, stirring occasionally, until golden, about 5 minutes. Add milk, Knorr(R) Rice Sides(TM) - Chicken flavor and peas and prepare according to package directions. Stir in chicken, sour cream and 2 tablespoons Parmesan cheese; heat through. Serve sprinkled with remaining Parmesan cheese. Garnish, if desired, with chopped parsley and cracked black pepper.
Whisk milk, water, sugar, coffee, ginger, cinnamon, cloves, and nutmeg together in a microwave-safe bowl. Heat in the microwave until warmed, about 2 minutes. Pour latte into a mug; top with whipped cream.
Mix flour, sage, garlic, thyme, salt, allspice, and paprika together in a bowl. Sprinkle about 1 tablespoon of the flour mixture over both sides of each pork chop. Heat olive oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned completely, 2 to 3 minutes more side. Remove pork chops to a platter. Cook and stir onion in the oil and drippings retained in the skillet until tender, about 3 minutes; add apple slices and continue cooking until the apple slices are tender, about 2 minutes. Pour apple juice over the onion and apple mixture; add brown sugar and remaining flour mixture and stir to dissolve. Return pork chops to the skillet. Bring the liquid to a boil, reduce heat to low, and cook at a simmer until the pork is no longer pink in the center, about 5 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cut 6 18-inch pieces of aluminum foil and set aside. Combine the potatoes and scapes in a mixing bowl. Drizzle with olive oil; season to taste with salt and pepper. Divide the mixture among the pieces of aluminum foil and fold the edges of the foil over the potato mixture to seal the packets. Place the packets onto the preheated grill and close the lid. Cook until the potatoes are tender and easily pierced with a fork, 20 to 25 minutes. Rotate the packets halfway through cooking.
Place broccoli florets in a microwave-safe dish and microwave on high until partially cooked, about 2 minutes. Stir condensed soup, sour cream, lemon juice, soy sauce, and garlic powder together in a large microwave-safe bowl; add chicken and broccoli. Stir Parmesan cheese, bread crumbs, and butter together in a small bowl. Sprinkle bread crumb mixture over the top of the chicken mixture. Cover bowl with waxed paper. Microwave casserole on high until hot, 10 to 14 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart (8 inch round) casserole dish. In a medium saucepan, bring 1 cup of water to a boil. Stir in instant rice, cover and remove from heat. Let sit for 5 minutes. In a medium skillet over high heat, brown ground beef with onions and green pepper. Stir in diced tomatoes, tomato sauce and chili powder. Simmer for 20 minutes. Stir cooked rice into the beef mixture. Mix in the corn, salt and pepper. Pour the mixture into prepared casserole dish. Cut the American cheese slices in half and place over the top. Bake in preheated oven for 15 to 20 minutes or until cheese is melted and bubbly.
In a large bowl, beat together eggs and milk. Stir in onion, ham, cheese, salt, pepper and garlic powder. Melt butter in a large frying pan or skillet over medium high heat. Add eggs and cook, without stirring, until eggs begin to set. At that point, stir the eggs until roughly scrambled. Keep doing this until eggs are fully cooked, about 10 to 15 minutes. Serve warm.
Combine sugar, flour and cocoa. Put under broiler to brown, stirring frequently. Remove from heat. Add a little milk until creamy. Cool. Heat the remainder of the milk to boiling. Gradually stir in cocoa mixture, bring to a boil. Add vanilla and salt to taste. Cube the bread, and fry golden brown in the butter or margarine. Serve with the hot soup.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheet. In a large bowl, cream together the butter, brown sugar, and egg. Stir in the chopped cashews, baking soda, salt, and flour. Drop by half teaspoon two inches apart onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Place rice in a saucepan with 4 cups of water. Bring to a boil, then reduce heat to low, cover and simmer for 20 minutes or until rice is tender. Prepare chicken while the rice is cooking. In a medium bowl, stir together the flour, 1/2 teaspoon salt, pepper, paprika, and thyme. Use a finger to grind the thyme to a powder in the palm of your hand before adding. Coat the chicken breasts in the flour mixture. Reserve 2 tablespoons of the flour mixture for the gravy. Melt butter in a large skillet over medium heat. Place chicken in the skillet, and cook for about 10 minutes on each side, until the chicken is golden brown, and the juices run clear. Remove chicken from the pan, leaving the drippings and crusty bits in. Whisk together 3/4 cup water, 2 tablespoons of the flour mixture, and 1/4 teaspoon salt. Whisk into the skillet, scraping the browned bits from the bottom of the pan. Cook over medium heat, stirring constantly, until thick and bubbly. Add additional water 1 tablespoon at a time if the gravy is too thick. Serve chicken alongside rice topped with gravy.
Bring a large pot of water to a boil. Meanwhile in a large skillet, saute garlic in 1 tablespoon of olive oil over medium heat for about 1 minute. Add ground turkey and brown well until cooked through. Season with salt and pepper and set aside. In a small bowl, make the salsa by combining the corn, tomatoes, onion, parsley, Anaheim pepper and lime juice. Season with salt to taste, mix well and set aside. Cook pasta according to package directions. Add 1 cup of the cooking water to the ground turkey and bring to a simmer. Add sour cream and stir to combine. Drain the pasta and toss with the turkey and sauce. Remove the skillet from the heat and add half of the cheese and half of the salsa. Stir to combine. Before serving, top with the remaining cheese and salsa.
Heat 1 tablespoon oil in a large saucepan over medium heat. Stir in garlic, onion, and green bell pepper, and saute until tender. Stir in okra, mushrooms, diced tomatoes and their liquid, tomato paste, file powder, bay leaves, salt, and pepper. Cook, stirring occasionally, 40 minutes. Heat 2 tablespoons oil in a medium skillet over medium heat. Stirring constantly, add flour, and cook 2 to 5 minutes, until a golden brown roux has formed. Spoon the roux into the okra mixture, and continue to cook, stirring occasionally, 5 to 10 minutes, until thickened.
Preheat the oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef, pork, and onions in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Add cabbage to the skillet on top of the meat mixture. Cover skillet and let cabbage steam, 1 to 2 minutes. Add garlic, salt, and pepper and mix well. Remove from heat. Separate 1 package of crescent rolls into pieces; cover the bottom of a 9x13-inch baking pan with dough. Spread meat-cabbage mixture on top of dough. Sprinkle mozzarella cheese on top of meat. Separate remaining tube of rolls into pieces and cover the cheese. Bake in the preheated oven for 30 minutes. Cover baking pan with aluminum foil and bake 10 minutes more to soften crust.
Heat oven to 375 degrees F. Cook pasta in large saucepan as directed on package, omitting salt and adding spinach to the boiling water for the last minute. Meanwhile, cook and stir chicken and basil in large nonstick skillet sprayed with cooking spray on medium-high heat 3 min. Stir in tomatoes and spaghetti sauce; bring to boil. Simmer on low heat 3 min. or until chicken is done, stirring occasionally. Stir in Neufchatel. Drain pasta mixture; return to pan. Stir in chicken mixture and 1/2 cup mozzarella; pour into 2-qt. casserole sprayed with cooking spray. Bake 20 min. or until heated through; top with remaining cheeses. Bake 3 min. or until mozzarella is melted.
Mix fruit cocktail, pineapple, mandarin oranges, and marshmallows together in a large bowl; add sour cream and stir to coat fruit completely. Refrigerate 4 hours to overnight.
Heat coconut oil in a large pot over high heat. Drop 3 popcorn kernels into the hot oil and place a lid on the pot; cook until 1 kernel has popped. Remove the lid and pour in the remaining popcorn. Return the lid to the pot and cook popcorn, shaking pot back and forth over burner, until there are 1 to 2 seconds between pops, about 5 minutes. Quickly transfer popcorn to a large bowl; evenly drizzle honey over popcorn. Add salt and cinnamon; toss popcorn with your hands to coat evenly.
Heat olive oil in a pot over medium-low heat. Add onion and cook until translucent, about 5 minutes. Add sweet potatoes, carrots, garlic, garam masala, seasoned salt, cayenne pepper, salt, and pepper. Cook for 5 minutes. Add broth and water. Bring to a boil and cook until flavors start to blend, about 10 minutes. Add spinach and lentils; bring to a boil. Reduce heat to low and simmer until lentils are soft, 15 to 20 minutes.
Preheat oven to 325 degrees F (165 degrees C). Line 24 cupcake cups with paper liners. In a mixing bowl, stir together the Amish friendship bread starter, eggs, vegetable oil, 1/2 cup milk, sugar, 1/2 teaspoon of vanilla extract, baking powder, baking soda, and salt until thoroughly combined. Mix in the flour and cherry gelatin powder. Spoon the batter into the prepared cupcake cups. Bake until a toothpick inserted into the center of a cupcake comes out clean, 20 to 25 minutes. Let cool. In a large bowl, beat the vegetable shortening with butter with an electric mixer on medium speed until fluffy, and add the vanilla extract. Beat in confectioners' sugar, 1 cup at a time, stopping often to scrape down the sides of the bowl; mix in the milk, and beat until the frosting is light and fluffy. Spread on cooled cupcakes. Sprinkle each cupcake with a few white chocolate chips, if desired.
To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit. Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool. Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate. To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.