HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan. Heat a skillet over medium heat. Add chicken; cook and stir until browned on all sides, about 6 minutes. Transfer chicken to a plate. Heat oil in the hot skillet. Add tomato, bell pepper, and onion; cook and stir until softened, 5 to 7 minutes. Mix in cooked chicken, water, and fajita seasoning. Line the bottom of the prepared pan with 5 tortillas; pour pinto beans on top. Spread 1/2 of the chicken mixture over the beans; cover with Cheddar cheese. Layer the remaining tortillas, black beans, and chicken mixture on top. Cover with aluminum foil. Bake in the preheated oven until tortillas are lightly browned and chicken juices run clear, 25 to 30 minutes. Top with green onions and cilantro.
Preheat oven to 325 degrees F (165 degrees C). Place a sheet of parchment paper or plastic wrap on a work surface and dust with flour. Line a baking sheet with parchment paper. Beat butter in a bowl using an electric mixer until fluffy, about 3 minutes. Add 3/4 cup sugar and continue beating until mixture is lighter in color, about 2 minutes more. Mix flour, green tea powder, and salt together in a separate bowl; gradually add to creamed butter mixture, beating on low speed until dough sticks together. Roll dough to 1/4-inch thickness on the floured parchment paper; cut into 2-inch cookies or bars. Roll remaining dough and cut into more cookies until all the dough is used. Refrigerate for 10 minutes. Carefully transfer cookies to the prepared baking sheet. Sprinkle sugar over each cookie. Bake in the preheated oven until firm and barely starting to turn golden, about 15 minutes. Cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a saucepan over medium heat, melt the caramels with the evaporated milk, stirring frequently until smooth. Set aside. In a medium bowl, stir together the flour, oats, brown sugar, baking soda, and salt. Stir in the melted butter. Press half of the mixture into the bottom of the prepared pan. Bake for 10 minutes in the preheated oven. Remove from the oven, and sprinkle the crust with chocolate chips and walnuts. Drizzle the caramel mixture over all. Crumble the remaining oat mixture evenly over the top, and pat down lightly. Bake for an additional 15 to 20 minutes, or until the top is golden. Cool before cutting into bars.
Preheat oven to 400 degrees F (200 degrees C). Place the potatoes on a baking sheet, and bake 45 minutes, until cooked through and tender. Place the squash in a pot with enough water to cover, and bring to a boil. Cook 10 minutes, or until tender. Transfer to a colander, and allow to drain for 30 minutes. Cut the baked potatoes in half, and scoop out the pulp, taking care to leave skins intact. In a large bowl, mash together the potato pulp, squash, and butter. Spoon the mixture into the potato skins, and place on a baking sheet. Sprinkle with seasoned salt. Reduce oven temperature to 350 degrees F (175 degrees C). Bake stuffed potato skins 30 minutes, until surface of filling is lightly browned.
In a medium bowl, combine raspberries with 6 tablespoons sugar. Crush a few of the berries; set aside. In a small bowl, dissolve 1 cup sugar in 1/3 cup hot water. When dissolved, stir in Grand Marnier and cold water; set aside. Beat egg yolks with 6 tablespoons sugar until ribbons form, about 5 minutes. mix in mascarpone until smooth. In a large glass or metal mixing bowl, with clean beaters, beat egg whites until foamy. Gradually add 6 tablespoons sugar, continuing to beat until stiff peaks form. Fold 1/3 of the whites into the mascarpone mixture, then quickly fold in remaining whites until no streaks remain. Brush ladyfingers on both sides with Grand Marnier syrup. Place on bottom and sides of a 9x13 inch glass baking dish. Spoon raspberries evenly over ladyfingers. Spread 1/2 of the mascarpone mixture over the raspberries. Sprinkle chocolate shavings over cream, then cover with the remaining cream mixture. Top with toasted almonds. Cover with plastic, and refrigerate overnight.
Preheat oven to 350 degrees F. Line a baking sheet with Reynolds Wrap(R) Aluminum Foil. Spread the pecans on the foil-lined sheet and toast in the oven for 7-10 minutes. Remove and allow to cool completely. When cooled, give the pecans a rough chop and return to the foil-lined baking sheet. In a stand mixer fitted with a paddle attachment, mix the cream cheese, garlic, pickle, cheddar cheese, Monterey Jack, pimentos, black pepper, hot sauce and pinch of cayenne pepper. Turn the mixer to medium speed and mix for about a minute. Transfer to a small bowl, cover with plastic wrap and chill for at least 2 hours or up to 3 days. Form chilled mixture into a ball, and smooth out by hand. Roll the ball in the toasted chopped pecans. Keep in the fridge until you're ready to serve. Serve on a plate or board with an array of crackers or veggies like carrots, celery or radishes.
Stir the water, curing mixture, mustard seed, garlic powder, black pepper, and liquid smoke in a large bowl until the curing mixture has dissolved. Mix in the ground venison, Cheddar cheese, and jalapeno peppers; mix until evenly blended and somewhat sticky, about 3 minutes. Divide the mixture in half, and roll each half into 2 inch thick logs. Wrap each log tightly with aluminum foil, and refrigerate for 24 hours. Preheat an oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil, then remove the foil from the sausage logs, and place them onto the baking sheet. Bake in the preheated oven until the internal temperature reaches 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Cool the sausages on a rack until they have cooled to room temperature. Dab occasionally with a paper towel to absorb excess grease. Slice thinly to serve.
Combine ground beef and garlic in a large pot over medium heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer beef to a bowl; do not wash the pot. Combine onion, butter, salt, and pepper in the same pot. Simmer until onion is almost translucent, about 3 minutes. Add mushrooms; simmer until mushrooms are soft and onion is completely translucent, about 3 minutes more. Return cooked beef to the pot. Add bouillon cubes, garlic powder, Italian seasoning, and parsley. Season with additional salt and pepper, if desired. Stir until combined, about 1 minute. Add water and bring to a boil. Continue boiling, stirring occasionally, about 5 minutes. Whisk 1/2 cup milk and 1/4 cup flour in a bowl until all lumps dissolve. Add mixture to soup and stir until completely blended, about 1 minute. Repeat this process 3 more times withe remaining milk and flour. Bring soup back to a low boil. Reduce heat and simmer, stirring occasionally, until thickened, about 15 minutes. Remove soup from heat and let stand 10 minutes before serving. Stir the pot, ladle about 2 cups into an individual serving bowl, top with 1/4 cup shredded Colby-Jack cheese, and 2 tablespoons sour cream.
Halve peaches and remove pits. In a large bowl, stir Chardonnay, honey, brown sugar, vanilla, and cinnamon together. Add peaches, ensuring they are liberally coated by marinade. Allow to marinate for 1 to 2 hours. Preheat grill to hot. Lay peaches face-down over the grill for 4 to 6 minutes, or until exterior is seared and fruit is tender, basting with the wine-honey marinade. Remove peaches from heat. Coarsely chop pecans and lightly salt. Scoop vanilla bean ice cream into bowls. Immediately top with warm grilled peaches, a drizzling of the wine-honey marinade, chopped pecans, a dusting of cinnamon, and mint garnish.
In a large bowl, mix together the peanut butter, butter, vanilla and confectioners' sugar. The dough will look dry. Roll into 1 inch balls and place on a waxed paper-lined cookie sheet. Press a toothpick into the top of each ball (to be used later as the handle for dipping) and chill in freezer until firm, about 30 minutes. Melt chocolate chips in a double boiler or in a bowl set over a pan of barely simmering water. Stir frequently until smooth. Dip frozen peanut butter balls in chocolate holding onto the toothpick. Leave a small portion of peanut butter showing at the top to make them look like Buckeyes. Put back on the cookie sheet and refrigerate until serving.
Clean each crab. Lift one pointed side of top shell and remove the gills by pulling them out. Put top shell back down and repeat on other side. On the bottom side remove tail flap by twisting and pulling off. Using a pair of scissors, remove the face by cutting behind the eyes. Rinse the crabs thoroughly with cold water. Dry on paper towels. Heat oil in a deep fryer to 365 degrees F (180 degrees F). In a shallow dish, whisk together the egg and milk using a fork. In a separate bowl, stir salt and pepper into the flour. Lightly salt the crab, then dip in the flour, dip in the egg, then in the flour again. Carefully place crabs into the deep-fryer. Cook for 1 to 2 minutes, or until golden brown on one side. Carefully turn over, and cook until golden on the other side. Drain on paper towels. Serve as soon as they are cool enough to eat. You can eat the whole crab.
Preheat the oven to 325 degrees F (165 degrees C). Line a 9-inch square baking pan with parchment paper. Mix cassava, eggs, coconut milk, sugar, vegetable oil, and salt together well in a large bowl. Stir in flour and grated coconut. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool and serve.
Beat confectioners' sugar and cream cheese in a bowl with an electric mixer until smooth. Beat in pumpkin puree, cinnamon, and ginger until dip is smooth. Chill dip, covered, for 8 hours. Stir to loosen before serving.
Place pork in a large resealable plastic bag. Mix together soy sauce, sugar, sesame oil, peanut butter, garlic, curry powder, ginger, and salt in a bowl until smooth. Pour marinade over tenderloins, press air out of bag, seal, and refrigerate overnight. Preheat an outdoor grill for high heat. Use a paper towel to pat any excess marinade from the pork; allow to sit at room temperature while the grill is heating. Lightly oil grill grate. Cook pork 3 minutes on each side (on all four sides) for a total of 12 to 15 minutes. The pork will be done when it is no longer pink inside and has reached an internal temperature of 145 degrees F (65 degrees C). Remove from the grill and cover meat loosely with a foil tent. Let rest 5 minutes before serving.
Cream butter and white sugar until fluffy. Stir in egg yolk and milk. Add citron to butter mixture and stir in. Add flour and baking powder; blend well. Chill until firm, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). In a clean, dry, glass or metal bowl, whip egg white until frothy. Gradually incorporate 1 1/2 cups confectioner's sugar; beat until meringue holds its shape. Fold in almonds. Roll dough 1/8 inch thick on lightly floured board; cut out small rounds with 2 inch cookie cutter. Place 1 inch apart on a greased baking sheet. Put 1 teaspoon Almond Meringue in center of each round to make it look like the crown of a hat. Bake 10 to 12 minutes in the preheated oven, or until golden. To Make Icing: Gradually add water to 2 cups confectioner's sugar, mixing until icing is stiff. Add 1 to 2 drops of food coloring. When cookies are cool, pipe around crown of hat with Icing to look like a hatband.
Preheat oven to 375 degrees F (190 degrees C). Drizzle olive oil into the bottom of a casserole dish. Lay salmon fillet atop the oil layer. Pour enough orange juice into the dish so the bottom third of the salmon is immersed in juice. Sprinkle Montreal steak seasoning and togarashi over the top of the fillet. Arrange orange slices and habanero pepper slices atop the fish. Bake in preheated oven until the flesh is light pink and flakes easily with a fork, 20 to 30 minutes. Transfer fish to a serving platter and serve with the sauce from the dish on the side.
Mix 1 cup sugar and 1 tablespoon cinnamon together in a resealable freezer bag. Bring apple cider to a boil in a saucepan; cook, stirring occasionally, until cider has reduced to 1/2 cup, about 20 minutes. Remove from heat and cool. Whisk 1 cup flour, 1 cup sugar, baking powder, 2 teaspoons cinnamon, and salt together in a large bowl. Mix butter, eggs, egg yolk, and cooled cider together in a separate bowl until smooth; stir into flour mixture. Stir remaining 2 3/4 cup flour into mixture until dough is smooth. Refrigerate dough for 10 minutes. Heat oil in a large pot or deep-fryer to 375 degrees F (190 degrees C). Turn dough onto a well-floured work surface using floured hands; pat dough into 1/2-inch thickness. Cut dough into doughnuts using a doughnut cutter or 2 round cookie cutters (1 large and 1 small). Gather scraps and re-pat dough to cut out as many doughnuts as possible. Carefully slide doughnuts, working in batches, into hot oil; fry until doughnuts rise to the surface and begin to brown, 2 to 3 minutes. Flip doughnuts and continue frying until opposite side is browned, about 1 1/2 minutes. Remove doughnuts with a slotted spoon and place on a paper towel-lined plate to cool until easily handled, about 1 minute. Toss cooled doughnuts in the reserved bag of cinnamon-sugar. Bring oil back to 375 degrees F (190 degrees C) before frying next batch.
Pour 4 cups hot milk into the top of a double boiler and place over simmering water. Slowly stir cornmeal into milk and cook until thickened, about 20 minutes. Stir occasionally. Preheat oven to 300 degrees F (150 degrees C). Grease a 2-quart round baking dish. Whisk maple syrup, brown sugar, molasses, eggs, melted butter, salt, ginger, and cinnamon together in a bowl. Stir maple syrup mixture into cornmeal-milk mixture until thoroughly combined; pour into prepared baking dish. Pour 1/2 cup cold milk over top of pudding. Bake until set but still slightly quivery on top, about 2 hours. Let stand 30 minutes before serving.
Preheat the oven to 350 degrees F (175 degrees C). Drain peaches and reserve the syrup; set aside. Combine flour, pudding mix, margarine, egg, and milk; beat well. Pour into a greased 8 or 9 inch pie pan. Arrange drained peaches on top of mixture, just to edges. Cream together softened cream cheese, sugar, and 3 tablespoons reserved peach syrup. Spoon mixture carefully on top of peaches, just to edges. Sprinkle sugar and cinnamon on top. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes. Do not over bake.
To make Ice ring: Fill a ring-shaped cake pan to 1/2 with ginger ale. Freeze until partially frozen. At this stage you can place edible flowers, or pieces of fruit around the ring. Fill pan with ginger ale and freeze until solid. Place in punch bowl just before serving. In a large punch bowl, combine 1 bottle ginger ale, pineapple juice and white grape juice.
Place Reynolds(R) Oven Bag in roasting pan at least 2 inches deep. Combine wine, shallot, olive oil, Worcestershire sauce, garlic, flour, rosemary, sage, thyme, salt, and black pepper in bag. Gently knead to combine. Add beef rib roast to bag. Close bag with tie (found inside package). Marinate in the refrigerator for 6 to 24 hours, turning bag occasionally. Preheat oven to 325 degrees F. Cut six 1/2-inch slits in top of bag to allow steam to escape. Insert an oven-safe meat thermometer through one of the slits into center of roast, making sure thermometer does not touch bone. Tuck ends of bag in pan. Place pan in oven, allowing room for bag to expand during cooking without touching heating elements, wall, or racks. Bag should not hang over pan. Roast until desired doneness. Allow 1 3/4 to 2 1/4 hours for medium rare (135 degrees F) or 2 1/4 to 2 3/4 hours for medium (150 degrees F). Let stand in oven bag for 15 minutes. (The temperature of the meat after standing should be 145 degrees F for medium rare or 160 degrees F for medium.) Carefully cut open top of oven bag. Remember: Always support bag with pan. Transfer meat to a cutting board for carving. Carefully drain juices from oven bag into baking dish; toss bag. Skim excess fat from the juices. Stir in butter, if desired. Serve hot pan juices over sliced meat.
Spray a baking dish with cooking spray. Place red snapper skin-side down in the baking dish. Sprinkle evenly with garlic, garlic salt, and red pepper. Spread cilantro evenly over the fish; squeeze lime evenly on top. Marinate in the refrigerator, 30 minutes to 1 hour. Preheat the oven to 425 degrees F (220 degrees C). Melt butter and pour evenly over the fish. Bake in the preheated oven until flesh flakes easily with a fork, 15 to 18 minutes. Serve with juices spooned over the fish, if desired.
Bring a large pot of lightly salted water to a boil, and cook the penne pasta for 8 to 10 minutes, until al dente. Remove from heat, drain, and return to the pot. Bring a medium saucepan of water to a boil, and cook the potatoes about 7 minutes. Place the green beans in the saucepan with the potatoes. Continue cooking about 3 minutes. Drain the partially cooked potatoes and green beans, and set aside. Heat the olive oil in a large skillet over medium heat, and saute the garlic about 1 minute. Stir in the potatoes and green beans. Season with salt and pepper. Cook and stir until potatoes and beans are tender and lightly browned. Toss the potato mixture into the pot with the drained pasta. Mix in the yogurt, pesto, and Parmesan cheese. Reserve a little Parmesan to sprinkle on top when serving.
Place cucumbers in a shallow baking dish and sprinkle kosher salt over the top; toss to coat and let rest, 30 minutes to 1 hour. Drain cucumbers and discard any accumulated liquid. Melt butter in a large skillet over medium-high heat. Cook and stir cucumbers in hot butter until cucumbers are heated through and color starts to change, 5 to 10 minutes. Transfer cucumbers to a serving dish and season with lemon juice, mint, and black pepper.
Preheat the oven to 450 degrees F (230 degrees C). Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp. Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp. Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.
In a small bowl, stir together the mayonnaise, ketchup, horseradish, paprika, salt, oregano, black pepper and cayenne pepper. Store covered in the refrigerator until needed.
Place pancetta in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 5 minutes. Drain on a paper towel. Fill a large saucepan with 2 to 3 inches of water and bring to a boil. Reduce the heat to medium-low and keep the water at a gentle simmer. Crack egg into a small bowl then gently slip egg into the simmering water, holding the bowl just above the surface of water. Cook until egg white is firm and the yolk thickens, 2 1/2 to 3 minutes. Remove the egg from the water with a slotted spoon and dab on a paper towel to remove excess water. Place prosciutto on the toast. Spread a generous layer of avocado on top; season with salt and pepper. Add pancetta; top with the poached egg.
Preheat oven to 350 degrees F (175 degrees C). Pour 2 tablespoons pecans into a small bowl; set aside. Stir remaining pecans, flour, and margarine together in a bowl; press pecan mixture into the bottom of a 9x13-inch baking dish. Bake in the preheated oven until crust is golden, 15 to 20 minutes. Cool completely. Beat confectioners' sugar, 1 cup whipped topping, and cream cheese together in a bowl until smooth; spread mixture over cooled crust. Beat milk and pudding mix together in a bowl until thick and stiff; spread pudding over cream cheese mixture. Stir remaining whipped topping and reserved pecans together in a bowl; spread over pudding layer. Sprinkle chocolate chips over the top. Refrigerate until chilled, at least 2 hours.
Preheat oven to 400 degrees F. Tear off four 15-inch sheets of Reynolds Parchment Paper. Fold each sheet in half and crease it in the center. Cut each into a heart shape; unfold. Divide broccoli and shrimp evenly on one-half of each sheet near crease. Mix garlic, sesame oil, ginger and soy sauce. Spoon 1/4 the mixture evenly over broccoli and shrimp on each sheet. Fold over other half of each sheet to enclose ingredients. Starting at top, make small overlapping folds down entire length of parchment to secure edges together. Twist last fold several times to make a tight seal. Place parchment packets on a large baking sheet with 1-inch sides. Bake 13 to 15 minutes or until shrimp is done. Place parchment packets on dinner plates. Carefully cut an X in the top of each packet; open carefully, allowing steam to escape. Serve immediately.
Pre-heat oven to 400 degrees F (205 degrees C). Lightly grease two baking sheets. Combine flour, baking powder, baking soda and salt and set aside. In a large bowl, cream together shortening and brown sugar. Beat in the egg and the sour cream. Gradually blend in flour mixture. Fold in dates. Drop dough by teaspoonfuls 1-1/2 inches apart onto baking sheets. Press a walnut half into the center of each cookie. Bake for 8-10 minutes until lightly colored. Cool cookies on wire racks.
Preheat oven to 400 degrees F (200 degrees C). Spray a 12-cup muffin tin with cooking spray. Combine all-purpose flour, whole-wheat flour, sugar, baking powder, lavender, and salt together in a bowl. Mix bananas, milk, canola oil, and egg together in a separate bowl. Add banana mixture to flour mixture; stir until just combined. Fold in blueberries. Spoon batter into prepared muffin tin. Bake in the preheated oven until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Cool muffins in tin for 5 minutes before transferring to a wire rack.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Tear the buns into pieces, and combine with onion, celery, sage, salt, and pepper in a bowl. Lightly stir in the egg and 1/2 cup of chicken broth, and mix gently until thoroughly combined but not mushy. Slice each pork chop through the side to make a pocket. Stuff the pocket of the pork chop with stuffing mixture, and place into the prepared baking dish. Pour 1 cup of chicken broth between the pork chops into the dish without pouring it on top of the chops. Bake in the preheated oven until the chops are tender and no longer pink in the center, about 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x13-inch baking pan with cooking spray. Heat a large skillet over medium heat. Spray lightly with cooking spray. Add chicken strips; cook until no longer pink in the center and the juices run clear, about 4 minutes per side. Cut into cubes. Transfer chicken to a large bowl. Add chicken gravy, cream of chicken soup, evaporated milk, stuffing mix, onion, garlic, celery seed, and black pepper; mix until combined. Spread frozen potato nuggets in the bottom of the prepared pan. Pour chicken mixture evenly on top. Sprinkle mozzarella cheese and Cheddar cheese on top. Bake casserole in the preheated oven until golden and bubbly, about 45 minutes.
In a blender, combine ice cream, milk, chocolate syrup and peppermint extract. Blend until smooth. Pour into glasses and serve.