HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken breasts and celery in 4 cups of water for about 30 minutes. Remove from heat and remove chicken from water to cool. When chicken is cooled, shred and set aside. In a large skillet, melt butter or margarine. Drain mushrooms, reserving liquid, and add to skillet. Heat thoroughly, seasoning with salt and pepper. Add evaporated milk, reserved mushroom liquid and sherry, stirring well. Add cheese a few slices at a time until thoroughly melted and blended. Add shredded chicken and bring to a slow boil. Preheat oven to 350 degrees (175 C). Grease a 9x13x2 glass baking dish. Put in noodles at about a 1 1/2 inch depth and pour chicken mixture over noodles. Stir to coat. Top with cornflake crumbs and paprika, cover dish and bake for 25 minutes. Uncover dish and bake for 5 more minutes. Serve warm.
Mix milk, peanut butter, honey, and brown sugar together in a saucepan over medium-high heat; cook and stir, scraping sides and bottom of saucepan with a rubber spatula, until topping is thickened, 10 to 15 minutes.
Mix mozzarella cheese and Parmesan-Reggiano cheese together in a bowl until smooth. Stuff 1 tablespoon cheese mixture into each zucchini blossom and pinch the ends closed. Mix rice flour, eggs, milk, sparkling water, sweet rice flour, salt, and pepper together in a bowl. Place stuffed blossoms in flour mixture; toss gently until covered. Heat oil in a saucepan over medium heat. Fry blossoms in oil until crisp and pale golden brown, about 2 minutes. Rest blossoms on paper towels to absorb excess oil.
Preheat oven to 325 degrees F (165 degrees C). Grease an 8-inch square baking dish with coconut oil. Place apples in the baking dish. Pour orange juice over apples; mix until well coated. Combine pecans, almonds, raisins, ginger, cinnamon, and nutmeg in a food processor; pulse until coarsely chopped. Spread over the apples. Bake in the preheated oven until golden, about 35 minutes.
Line 8-inch square pan with foil, with ends of foil extending over sides. Microwave half the chocolate, 6 Tbsp. butter and water in large microwaveable bowl on HIGH 2 min. or until butter is melted; stir with whisk until chocolate is completely melted and mixture is well blended. Add dry pudding mix; stir 2 min. Add sugar, 1 cup at a time, stirring after each addition until blended. Press onto bottom of prepared pan. Microwave remaining chocolate and butter in large microwaveable bowl 1-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended. Spread over fudge layer in pan; sprinkle with marshmallows and nuts. Refrigerate 2 hours or until firm. Use foil handles to lift fudge from pan before cutting into squares.
Preheat oven to 350 degrees F (175 degrees C). Toast macadamia nut pieces, and coconut flakes in separate pans in the preheated oven until golden brown, about 8 minutes. Remove to cool. Press one of the pie crusts onto the bottom of a 12 to 14-inch fluted tart pan. Cut the remaining pie crust into strips, and use it to fill in the edges of the tart pan, ensuring that the crust is completely sealed. Gently press the chocolate chips into the pie crust, and set aside. In a large bowl, whisk together the eggs, vanilla, and corn syrup until smooth. Stir in the sugar, margarine, macadamia nuts, and coconut flakes. Pour over pie crust. Bake in preheated oven until a knife inserted halfway between the center and the edge of the crust comes out clean, 50 to 55 minutes. Cool completely on a wire rack.
Preheat the oven to 425 degrees F (220 degrees C). Grease a casserole dish. Wash cod and pat dry with paper towels. Place 2 rosemary sprigs inside the belly of the cod. Season inside and outside of cod with salt and pepper; place in the prepared casserole dish. Bring a pot of water to a boil. Cut an 'X' into the bottom of 4 of the tomatoes and submerge in boiling water for 20 seconds. Remove from the hot water and peel off skin. Cut in half horizontally and place tomato halves around the cod. Dice remaining tomato and scatter between the cod and the tomato halves. Season with salt and pepper. Sprinkle remaining rosemary, black olives, green olives, garlic, and fennel seeds over cod and tomatoes. Drizzle olive oil on top. Bake in the middle of the preheated oven until cod flakes easily with a fork, about 25 minutes. Drizzle balsamic vinegar over tomatoes before serving.
Place beef in a shallow dish. Combine teriyaki sauce, red wine and garlic; pour over beef. Allow beef to marinate in refrigerator for 30 minutes. Preheat oven to 450 degrees F (230 degrees C). Place tenderloin on broiler pan, and cook in preheated oven for 15 minutes. Reduce heat to 375 degrees F (190 degrees C), and cook for 30 to 40 more minutes, or to desired doneness. Allow to set for 10 minutes before slicing. In a saucepan over low heat, combine blue cheese, mayonnaise, sour cream and Worcestershire sauce. Stir until smooth; serve over sliced tenderloin.
Combine the pork, ginger, garlic, green onion, lime juice, crushed red pepper, sesame oil, and soy sauce in a food processor. Season mixture with salt and pepper. Pulse until pork is minced to the consistency of ground beef. Separate the wonton wrappers and lay them out on a clean surface. Spoon 1 tablespoon of the pork mixture into the center of each wrapper. Moisten the edges of the wonton wrappers with water, fold over the filling to form a triangle, and press together to seal. Brush each wonton with egg white. Pour the peanut oil into a large pot and preheat to 365 degrees F (180 degrees C). Gently drop wontons into the hot oil and cook until golden brown, about 5 minutes. Remove to paper towels to drain.
Cook sausage in large nonstick skillet over medium-high heat, stirring occasionally, until cooked through. Remove and set aside. Add Spread and green pepper and cook, stirring occasionally, 3 minutes or until tender. Stir in water and Knorr(R) Cajun Sides(TM) - Red Beans & Rice and bring to a boil. Continue boiling over medium heat, stirring occasionally, 10 minutes or until rice and beans are tender. Stir in sausage; heat through.
Preheat oven to 350 degrees. Lightly grease a 9 inch square baking pan. Combine flour, almonds, and salt. Set aside. In a large bowl, cream vegetable shortening and sugar. Beat in lemon juice and brandy. Beat in lemon zest. Gradually blend in dry ingredients. Spread mixture evenly in prepared baking pan. DO NOT press down on the mixture. Bake for 50 to 60 minutes, until lightly colored on top. Cool in pan on a wire rack before cutting into large or small bars.
Heat flour tortillas in a large skillet over medium heat until slightly browned. Divide turkey strips, avocado, sour cream, and cheese among the warmed tortillas. Fold in half and serve.
Combine ham and pineapple in skillet. Saute over medium heat until most of the pineapple juice has cooked off. Separate mixture into 5 sections in skillet and place one slice of cheese on top of each; cook until cheese melts. Serve on top of warm croissants.
Spread hummus evenly in a pie dish and sprinkle with Greek seasoning. Layer feta cheese over humus, breaking up any large pieces. Layer Kalamata olives and diced cucumber on top. Spread tzatziki sauce carefully on top. Top with tomatoes and green onions. Chill until ready to serve.
Preheat oven to 275 degrees F (135 degrees C). Cream butter and sugar together well. Beat in eggs one at a time. Mix in lemon juice and vanilla. Add remaining ingredients. Stir well. Turn into greased and floured 10 inch angel food tube pan. Bake in oven for about 2 1/2 to 3 hours until an inserted wooden pick comes out clean.
Whisk grapefruit juice, soy sauce, garlic powder, ground ginger, and salt together in a small bowl. Lay salmon into a shallow baking dish with the skin-side down; pour grapefruit juice mixture over salmon. Cover baking dish with plastic wrap and marinate salmon in refrigerator for 1 hour. Preheat oven to 400 degrees F (200 degrees C). Bake in the preheated oven until the salmon flakes easily with a fork, about 40 minutes.
Prepare the Crust: Preheat oven to 350 degrees F. Stir together cookie crumbs, butter, and sugar in a medium bowl until well blended. Press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray. Bake in preheated oven 10 minutes. Cool crust completely in pan on a wire rack, about 30 minutes. Reduce oven temperature to 325 degrees F. Prepare the Cheesecake: Beat cream cheese with a heavy-duty stand mixer fitted with paddle attachment on medium speed until smooth and creamy, about 2 minutes. Gradually add sugar and flour, beating until smooth. Add eggs and egg yolks, one at a time, beating on low speed just until yellow disappears after each addition. Beat in vanilla. Divide batter into 2 equal portions in separate medium bowls. Pour 1 portion into prepared crust; spread evenly. Place Ghirardelli 60% Cacao Bittersweet Chocolate Baking Chips in a small microwaveable bowl. Microwave on medium (50% power) until melted and smooth, 1 1/2 to 2 minutes, stirring every 30 seconds. Stir together coffee liqueur and espresso granules in a small bowl until espresso dissolves; stir mixture into remaining bowl of cheesecake batter. Stir melted bittersweet chocolate into coffee batter until blended. Gently pour over plain cheesecake batter in prepared crust, and spread evenly. Pan will be very full. Place springform pan on a rimmed baking sheet. Bake at 325 degrees F until center is almost set but center still jiggles slightly when pan is prodded, 1 hour and 5 minutes to 1 hour and 15 minutes. Remove to a wire rack and cool completely, about 2 hours. Cover pan loosely with aluminum foil and chill 8 to 12 hours. Gently run a knife or offset spatula around outer edge of cheesecake to loosen from sides of pan. Remove sides of pan. Prepare the Topping: About 1 hour before serving, bring cream and corn syrup just to a simmer in a small saucepan over medium. Place Ghirardelli Semi-Sweet Chocolate Baking Chips in a small heatproof bowl; pour cream-syrup mixture over chocolate chips. Let stand 1 minute. Whisk gently until smooth. Cool slightly, about 15 minutes. Pour chocolate mixture over top of cheesecake, and gently spread to edge of crust. Chill until set, about 30 minutes. Garnish if desired.
Stir together the cream cheese, Cheddar cheese, and jalapenos in a small bowl. Cut a pocket horizontally through the thickest side of each chicken breast, and fill with 1/4 of the cheese mixture. Secure with toothpicks. Roll the chicken breasts in bread crumbs to coat. Heat the oil in a skillet over medium-high heat, and cook chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease. Slice the eggplant in half lengthwise, then cut each half into quarters lengthwise. Cut each of those in half to make two shorter quarters. Place the eggplant onto the baking sheet with the skin side down. Brush each piece with olive oil and season with salt and pepper. Roast in the preheated oven until softened and golden brown, 25 to 30 minutes. Remove from the oven and sprinkle with lemon juice. Serve hot.
Crumble the ground beef and onion into a large skillet over medium-high heat. Cook, stirring to break up lumps, until no longer pink. Drain off the grease and return to the stove. Add the Worcestershire sauce, beef broth, salt, pepper, and butter. Bring to a boil, then set the heat to low and simmer uncovered until the liquid is almost completely gone, about 40 minutes. Remove from the heat, cover, and let rest for 15 minutes before serving on buns.
Preheat oven to 350 degrees F (175 degrees C). Gently loosen the turkey skin on the breast by sliding your hand between the skin and bird. Insert pieces of butter between the skin and breast. In a medium bowl, toss together the celery, bread cubes, and onion. Season with garlic powder, salt and pepper. Stuff this mixture into the cavity of the turkey, and place the apple halves inside with it. Place the turkey into a roasting bag, and pour the apple juice over the inside and outside of the turkey. Close the bag, and place turkey into a large roasting pan breast side up. Bake for 3 to 3 1/2 hours in the preheated oven, or until the internal temperature is 180 degrees F (85 degrees C) when measured in the meatiest part of the thigh. Open the bag, and remove turkey to a serving platter. Let stand for 20 minutes before carving.
Place beef, pork, parsley, and garlic in a large mixing bowl. Season with seasoned salt, pepper, paprika, and nutmeg. Add egg white and red wine; mix thoroughly until well blended. Cover and refrigerate for 30 minutes to allow flavors to blend. Preheat an outdoor grill for medium-high heat and lightly oil grate. Roll the meat mixture into sticks about 1 inch thick by 3 inches long, using less than 1/4 cup of the mixture per stick. Brush the cevapcici lightly with olive oil. Cook on preheated grill until browned on the outside and no longer pink on the inside, about 12 minutes.
Melt butter in a large skillet over medium heat. Add dates, sugar, and eggs; cook and stir until mixture thickens and leaves the sides of the skillet, 5 to 10 minutes. Remove from heat; add crispy rice cereal and pecans. Stir cookie dough until well-mixed. Place coconut in a shallow bowl. Drop teaspoonfuls of cookie dough into coconut and roll to coat and form into balls. Let cookies cool, about 20 minutes.
Heat the olive oil in a large skillet over medium-high heat. Add the shallots; cook and stir until starting to brown. Reduce the heat to medium and add the mushrooms, thyme, garlic and chives; continue to cook until the liquid from the mushrooms has evaporated, 5 to 10 minutes. Remove from the heat and set aside to cool. In a medium bowl, stir together the mascarpone cheese and mushroom mixture. Season to taste with salt and pepper; set aside. Lay out 16 wonton wrappers on a clean surface. Whisk together the egg and milk in a small cup. Brush the egg wash onto the wrappers. Place one tablespoon of the cheese mixture onto the center of each square. Top the cheese with a small spoonful of the mushroom mixture. Place a second wonton wrapper over the top of all the filling and press to seal the edges. You may refrigerate the ravioli on a baking tray covered with plastic wrap. Bring a large pot of lightly salted water to a boil. Add the ravioli one at a time and cook until they float to the top, 3 to 4 minutes.
Place the eggs into a saucepan in a single layer and fill with water to cover the eggs by 1 inch. Cover the saucepan and bring the water to a boil over high heat. Remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water. Peel once cold. Halve the eggs lengthwise and scoop the yolks into a bowl. Mash the yolks with a fork. Cook the bacon in a large, deep skillet over medium-high heat until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop once cool. Add to the egg yolks with the ranch dressing. Spoon the mixture into the egg white halves. Arrange on a tray and refrigerate at least 30 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x4 inch baking pan. In a medium bowl, combine the dates, figs, butter and baking soda. Pour in the boiling water, stir well and let stand for 15 minutes. Beat the sugar, walnuts and eggs into the date mixture. Combine the all-purpose flour, whole wheat flour, baking powder and salt; stir into the date mixture just until blended. Pour batter into prepared pan. Bake in preheated oven for 55 to 65 minutes, or until a toothpick inserted into center of the loaf comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Heat chocolate with canola oil in a large glass bowl in a microwave oven in 30 second increments, stirring between each round of heating, until completely melted, 2 to 3 minutes. Stir eggs and coffee granules into the melted chocolate. Sift sugar, cocoa powder, flour, and baking soda together into a bowl; add to chocolate mixture and stir to incorporate fully. Pour coffee liqueur and vanilla extract into the mixture; stir. Pour brownie batter into an 8-inch square baking dish. Bake in preheated oven until beginning to dry along the edges, 20 to 25 minutes.
Combine water, sugar, and mint leaves in a small saucepan. Bring to a boil, stirring until sugar dissolves. Simmer for 1 minute. Remove from heat and let syrup steep, about 30 minutes. Pour syrup into a sterilized glass jar through a mesh strainer to remove mint leaves; let cool.
Preheat an oven to 350 degrees F (175 degrees C). Mix together the onion, tomatoes, parsley, olive oil, lime juice, salt and pepper in a bowl. Spread tortilla chips in a single layer onto a baking sheet, and spoon about 1 teaspoon of the tomato salsa onto each chip. Spread 1 cup of Cheddar cheese over the nachos, top the chips with another teaspoon or so of salsa, and top with the remaining 1 cup of cheese. Bake the nachos in the preheated oven until the cheese is bubbling, about 5 minutes. Serve hot with sour cream, guacamole, and any remaining salsa on the side for dipping the chips.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream the shortening with the brown sugar and white sugar. Beat in the egg and vanilla. Sift together the flour, baking powder, baking soda, salt, cinnamon, ginger and nutmeg; stir into the creamed mixture. Then stir in the rolled oats, marmalade and raisins. Drop by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.
Lightly stir together the tuna, mayonnaise, pesto, lemon juice, and pepper in a bowl until well combined. Microwave the tortilla on High until warmed and pliable, 5 to 10 seconds. Spread the tuna mixture on the tortilla, and top with the lettuce leaves, provolone cheese, and kalamata olives. Fold the bottom of the tortilla up about 2 inches to enclose the filling, and roll the tortilla tightly into a compact wrap.
Preheat the oven to 350 degrees F (175 degrees C). Grease a loaf pan. Mash banana in a large bowl. Whisk in eggs, sugar, honey, oil, and vanilla extract. Combine whole wheat flour, all-purpose flour, cinnamon, baking soda, baking powder, and salt in a separate bowl. Stir into the banana mixture until batter is moistened. Stir zucchini, carrot, and chocolate chips into the batter until evenly distributed. Pour batter into the prepared pan. Bake in the preheated oven until a knife inserted into the center comes out clean, 50 to 60 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a large heavy skillet over medium heat, cook beef, onion and garlic until beef is evenly brown. Drain excess fat. Remove from heat, and stir in tomatoes and jalapenos. Pour half of beef mixture in a 9x13 inch pan. Top with a layer of tortilla chips, 1/2 of black olives, 1/2 of tomato and 1/2 of shredded cheese. Repeat layers. Bake in preheated oven for 10 to 15 minutes, or until cheese is melted.
Mix together salt and flour, and rub mixture into the meat. In a Dutch oven, cook garlic in butter over medium heat. Place meat into pan, and brown on all sides. Remove beef from pan. Arrange sliced onions in the bottom of the Dutch oven, and then place the meat on top of the onions. Season with peppercorns, allspice, horseradish, and bay leaf. Pour in rum. Cover, and simmer over medium-low heat until tender, about 3 to 4 hours. A good pot roast will supply most of its own juices, but as it cooks pour 1/2 cup water over it to make an ample supply of gravy. Transfer roast to a platter. Stir gravy until smooth, and pour over roast.
Soak dal in 4 cups of water for at least 4 hours. Drain. Combine the soaked dal, 1 teaspoon chili powder, and 1 teaspoon ginger in a blender. Blend, adding 2 to 3 tablespoons water as needed, until well combined. Add salt and cumin seeds. Continue blending until dosa batter is the consistency of pancake batter. Saute celery, onions, and 1 tablespoon water in a skillet over medium-high heat until soft. Add mushrooms; cook until shrunk, about 5 minutes. Stir in spinach, yellow bell pepper, and frozen peas. Add salsa, cilantro, lemon juice, garlic, garam masala, coriander, 2 teaspoons chili powder, 2 teaspoons ginger, sea salt, seasoning salt, cinnamon, cumin seeds, and fennel seeds. Add cottage cheese. Reduce heat and let filling mixture simmer while making the dosas. Preheat a nonstick skillet over medium-high heat until a drop of water sizzles once it hits the surface. Pour 1/2 cup of batter over the center of the skillet and spread evenly with the back of a spoon. Swirl the spoon outward until dosa is 7 inches in diameter. Cook until dry on top, about 1 minute. Flip and cook until golden brown, about 1 minute more. Repeat with remaining batter. Spoon 3/4 cup of filling down the center of a dosa. Fold 1 side up and flip over so that both sides are tucked under. Repeat with remaining dosas.
Bring a large pot of lightly salted water to a boil. Add asparagus and boil until tender yet firm to the bite, about 4 minutes. Scoop asparagus out of the pot using a slotted spoon, rinse under cold water, and drain. Bring water to a boil again. Add spaghetti and cook, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Meanwhile, heat olive oil in a large skillet over medium-low heat and cook shallot until soft and translucent, 1 to 2 minutes. Add prosciutto, increase heat to medium, and cook until prosciutto is crisp, 3 to 5 minutes. Pour in white wine and simmer until evaporated. Add cream and season lightly with salt and pepper. Add drained asparagus and bring to a boil. Mix cooked spaghetti into the sauce in the skillet. Season with lemon juice. Serve with freshly grated Parmesan cheese.
In a bowl, mix the shredded chicken, light cream cheese, green onions, diced tomatoes with green chile peppers, garlic, and cilantro. Season with chili powder, cumin, oregano, and paprika. Cover, and chill at least 2 hours.
Place stew meat in a large bowl and season liberally with garlic salt and pepper. Add flour and toss to coat. Set floured meat aside. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Melt 1 tablespoon butter and add garlic. Saute until soft and fragrant, about 1 minute. Add remaining 1 tablespoon butter and floured meat; discard remaining flour in the bowl. Cook beef without stirring until browned on one side, 1 to 3 minutes. Stir and repeat until most sides are browned, 5 to 7 minutes more. Add beef broth. Close and lock the lid. Choose manual high pressure and set timer for 30 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Unlock and remove the lid. Add potatoes, carrots, and onion to the pot and stir to combine with beef. Close and lock the lid. Choose manual high pressure and set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Add Worcestershire sauce, coconut aminos, steak sauce, browning sauce, rosemary, and thyme to the pot and stir to combine. Taste and season with salt, if needed.
In a medium bowl, combine sour cream, salt, chili sauce, relish, cider vinegar, onion, shrimp, lemon juice and ground black pepper. Mix well. Adjust seasoning and chill before serving.
Pour the pomegranate juice, limoncello, and vodka into a cocktail shaker over ice. Cover and shake. Strain into a chilled martini glass, and garnish with a slice of lemon.