HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place chicken thighs in a large resealable bag; pour in blue cheese dressing. Coat chicken with dressing, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours to overnight. Preheat oven to 420 degrees F (216 degrees C). Spray a 9x13-inch baking dish with cooking spray. Heat 2 tablespoons olive oil in a skillet over medium heat; cook and stir celery in the hot oil for 1 minute. Add onion; cook and stir until onion is glossy and softened, about 5 minutes. Stir in garlic; cook for 30 seconds. Transfer onion mixture to the prepared baking dish; return skillet to burner. Pour remaining 1 tablespoon olive oil into the skillet; cook and stir rice in the hot oil until fragrant, 2 to 3 minutes. Mix chicken broth, rice, and vinegar into the onion mixture in the baking dish. Remove chicken from marinade and arrange in the baking dish, creating 2 rows of chicken thighs side by side. Discard remaining marinade. Sprinkle each chicken thigh with Cajun seasoning. Coat chicken thighs with 1 cup panko crumbs. Cover baking dish with aluminum foil. Bake in the preheated oven for 35 minutes. Remove aluminum foil from dish. Mince the reserved celery leaves. Sprinkle chicken thighs with remaining 1/2 cup panko crumbs and Parmesan-Romano cheese; sprinkle minced celery leaves over chicken. Continue to bake chicken until no longer pink at the bone and the juices run clear, about 10 more minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Turn on the oven's broiler and broil chicken until browned and crisp, 1 to 3 minutes. Remove from oven and let cool for 10 minutes before serving.
Melt 1 tablespoon of butter in a saucepan over medium heat. Add the garlic; cook and stir until starting to brown, about 3 minutes. Add the remaining butter and reduce heat to low. Stir to melt the butter, then mix in the lemon juice, pepper and cilantro. Let it steep over low heat for about 10 minutes. Strain before serving if desired.
Preheat the oven to 375 degrees F (190 degrees C). Grease a cookie sheet. In a large bowl, mix together oil, sugar, eggs, and molasses. In another bowl, combine flours, baking powder, ginger, cinnamon, cloves, and nutmeg; mix into egg mixture to form a stiff dough. Divide dough in half, and shape each half into a roll the length of the cookie. Place rolls on cookie sheet, and pat down to flatten the dough to 1/2 inch thickness. Bake in preheated oven for 25 minutes. Remove from oven, and set aside to cool. When cool enough to touch, cut into 1/2 inch thick diagonal slices. Place sliced biscotti on cookie sheet, and bake an additional 5 to 7 minutes on each side, or until toasted and crispy.
Preheat oven to 425 degrees F (220 degrees C). Lightly oil a large baking dish or rimmed cookie sheet. Trim chicken breasts of fat and slice in half length-wise to make 8 equal-thickness chicken cutlets. Note: If the chicken breasts are very large, pound them between plastic wrap into 1/2-inch thick cutlets. Stir together flour, salt and black pepper in a shallow bowl. Whisk eggs in another bowl. In a third bowl, stir together Italian bread crumbs with parmesan cheese. Dip both sides of each chicken cutlet into the flour, then dip in beaten eggs, letting excess egg drip off. Dip into the breadcrumb mixture, pressing cutlets into breading to ensure a thick, even coating of crumbs. Set prepared cutlets aside for 10 minutes. Heat a large non-stick or cast iron pan over medium heat; add enough olive oil to coat the bottom of the pan. When oil is hot, add chicken in batches (don't crowd the pan), sauteing until golden brown, about 2 minutes per side. Place chicken in prepared baking dish. Top each chicken breast with 2 tablespoons Ragu(R) Hearty Traditional Sauce. (Reserve remaining sauce to serve over pasta, if desired.) Then top with about 1/4 cup of shredded mozzarella. Bake uncovered until cheese is melted and chicken is no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
In a small bowl, combine the bay leaves, salt, cayenne pepper, ground black pepper, ground white pepper, cumin, and nutmeg; set aside. Melt the butter or margarine in a saucepan over medium heat. Add the onion, bell pepper, green onions, garlic, hot pepper sauce, Worcestershire sauce, and reserved seasoning mix. Saute until mixture starts sticking to the bottom of the pan, about 6 minutes. Stir in the milk and ketchup; continue cooking for 2 more minutes, stirring occasionally. Remove vegetable mixture from heat, and allow to cool to room temperature. Place the beef and sausage in an ungreased 9x13 inch baking dish. Add the eggs, the vegetable mixture, and the bread crumbs. Remove the bay leaves. Mix well by hand, and form into a loaf about 1 1/2 inches high. Bake uncovered at 350 degrees F (175 degrees C) for 25 minutes. Then raise heat to 400 degrees F (200 degrees C) and bake for another 35 minutes. Let stand for 5 minutes before serving.
In a small bowl, soak dried cranberries in orange juice to soften, about 30 minutes. Preheat the oven to 325 degrees F (165 degrees C). In a large bowl, cream together the butter and brown sugar until smooth. Beat in the egg. Combine the oats, flour, baking soda, baking powder and salt; stir into the creamed mixture. Drain cranberries and stir into the dough along with white chocolate making sure not to over-mix and make tough cookies. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Line a plate with a paper towel; place a layer of 2 or 3 slices of eggplant onto the towel. Sprinkle eggplant with sea salt. Repeat layers of eggplant sprinkled with salt until all eggplant slices are stacked. Place 2 paper towels onto the stack and place a plate on top of the towels. Lay a heavy book or can of food onto the plate to squeeze out moisture. Allow to drip for 20 minutes to 2 hours. Rinse and pat dry. Beat eggs with milk in a shallow bowl. Place bread crumbs into a separate bowl. Dip eggplant slices in the egg mixture and gently press into the crumbs to coat; set aside. Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Heat olive oil in a large skillet over medium-high heat; fry eggplant slices in the hot oil in small batches until golden brown, about 1 to 2 minutes per side. Drain on paper towels. Pour about 1/4 cup of marinara sauce into the bottom of the prepared baking dish and arrange a layer of eggplant slices to cover the sauce. Scatter basil and a few slices of smoked mozzarella cheese over eggplant; repeat layers, ending with a layer of sauce on top. Sprinkle Parmesan cheese over the top. Bake in the preheated oven until heated through and the cheese has melted, about 15 minutes. Serve immediately.
Pour 1/2 gallon of water into a large container or pot. Cover loosely and allow to sit for 24 hour to allow dissolved chlorine to escape. Crisp cucumbers by storing in the refrigerator or soaking in very cold water for 1 hour. Bring 1 cup water to a boil in a saucepan. Add salt and stir to combine. Set aside to cool. Wash cucumbers in cold water and remove any blossoms that may be clinging to them. Quarter large cucumbers lengthwise. Cut medium cucumbers in half lengthwise. Leave gherkin-sized cucumbers whole. Peel and gently crush garlic cloves, but don't splinter them into fragments. Pour cooled salt water into a 1/2-gallon Mason jar. Add cucumbers, garlic, dill, and dried chile peppers, arranged attractively. Pack cucumbers tightly; they will shrink as they pickle. Fill the jar with the dechlorinated water until cucumbers are just covered to avoid overly diluting the brine. Loosely cover the jar and set aside at room temperature. Set the jar on a dish if it is very full, to catch any dribbles. Give the pickles 12 to 24 hours to begin fermenting. Refrigerate them, in brine and loosely covered, as they approach the stage of pickling you prefer: new, half-sour, or sour. Don't overshoot the mark, as refrigeration slows, but does not stop, fermentation.
In a large skillet, melt butter over medium high heat. Crack eggs in pan and cook to desired firmness. Just before eggs are cooked, place a slice of cheese over each egg. After cheese has melted, place each egg on a toasted slice of bread. Season eggs with salt and pepper. Spread mayonnaise and ketchup on remaining slices of bread and cover eggs with bread to make 4 sandwiches. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a skillet over medium heat. Brown the pork chops about 5 minutes on each side. Remove chops from skillet and drain oil. Mix the tomatoes, corn, kidney beans, rice, chilies, and salt into the skillet. Bring liquid to a boil. Cook and stir for 1 minute, until heated through. Transfer the tomato mixture to a baking dish. Arrange the browned pork chops over the mixture. Bake covered 30 minutes in the preheated oven. Uncover, and continue baking 10 minutes, until rice is tender and pork has reached an internal temperature of 145 degrees F (63 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Combine avocado, chopped lettuce, chopped green pepper, and lemon juice in a small bowl. Brush extra-virgin olive oil on bread slices and toast in the preheated oven until browned, about 5 minutes on each side. Remove bread slices from oven. Spread with avocado mixture; top with sardines and canned tomatoes.
Preheat oven to 325 degrees F. Grease pizza pan or baking sheet. Place whole bar of dough on prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to form 8-inch circle. Bake for 18 to 20 minutes or until golden brown. Immediately sprinkle morsels over hot crust; drop peanut butter by spoonfuls onto morsels. Let stand for 5 minutes or until morsels become shiny. Gently spread chocolate and peanut butter evenly over cookie crust. Sprinkle candy in single layer over pizza. Let stand for 10 minutes. Cut into wedges; serve warm or at room temperature.
Preheat an oven to 375 degrees F (190 degrees C). Spoon refried beans into a small microwave-safe bowl and stir in 2 tablespoons water. Microwave on high until hot and spreadable, 1 to 2 minutes. Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, about 5 minutes. Drain and discard grease. Stir salsa into beef and cook until heated through, 2 to 3 minutes. Spread tostada shells onto a baking sheet. Spoon 2 tablespoons of refried beans onto middle of each tostada and spread outward. Cover with cooked beef mixture and top with shredded cheese. Bake in the preheated oven until cheese is melted, about 7 minutes.
Cut beef into 1/4-inch thick slices. Combine soy sauce, water, Worcestershire sauce, sugar, salt, onion powder, garlic powder, and liquid smoke. Pour marinade into heavy-duty resealable bag. Add beef and mix well; seal bag and refrigerate 12 hours. Remove beef from marinade, pat dry with paper towels, and allow to stand for 30 minutes. Discard used marinade. Meanwhile, soak wood chips. Preheat smoker for 10 minutes. Arrange beef on drying racks. Smoke for 5 to 7 hours, depending on how you like it, replenishing wood chips as necessary.
Put ginger, sugar, and boiling water in a blender; let stand 5 minutes. Blend into a smooth syrup. Fill a copper mug with crushed ice. Add ginger simple syrup, vodka, lime juice, and apricot. Top with club soda. Squeeze lime wedge over top and drop into mug. Stir well.
In medium bowl, cream together confectioners' sugar and cream cheese until smooth. Divide into three sections and mix peppermint extract and green food coloring into the first, butter flavored extract and 1/2 teaspoon yellow food coloring into the second, and lemon extract and the remaining 1/2 teaspoon yellow food coloring into the third. Roll each section out onto a flat surface and cut with small cookie cutters, or press into candy molds. Allow individual mints to air dry for 2 hours. Then refrigerate or freeze until serving.
Heat oil in a large skillet over medium-high heat. Add ground beef and break up into small pieces with a spoon or spatula as it browns. Cook until meat completely loses its pink color, 8 to 10 minutes. Add diced onion and salt. Cook until onions turn translucent, about 5 minutes. Add pepper, cumin, cinnamon, bay leaves, and cayenne pepper. Cook 2 minutes. Add garlic and cook 1 minute. Stir in red wine vinegar, crushed tomatoes, and water. Cook a few minutes while deglazing pan. Add currants; bring back to a simmer. Reduce heat to medium-low; cover and cook until meat is tender, 15 to 20 minutes. Gently stir in sliced olives; cover and cook another 10 to 15 minutes.
Preheat an outdoor grill to medium heat. Cut two sheets of heavy duty aluminum foil, each approximately 18 inches long. Place the yellow squash, zucchini, tomatoes, onion, and garlic in the center of one sheet of aluminum foil. Drizzle with olive oil; season with salt and pepper. Place second sheet of foil on top of vegetables. Fold edges together tightly to seal packet. Place packet on the top rack of the preheated grill. Cook for 15 minutes. Turn packet over and continue to cook until vegetables are tender, 15 to 20 minutes. Carefully cut an "X" into top of packet and pour vegetables and juices into serving bowl. Garnish with parsley.
Heat oven to 425 degrees F. Combine flour, corn meal mix, sugar, sage, baking powder and salt in large bowl; mix well. Cut in shortening with pastry blender or fork until mixture resembles coarse crumbs. Stir in buttermilk and cheese just until evenly moistened. Turn out dough onto lightly floured work surface. Knead 5 times to bring dough together. Roll out to a 3/4-inch thickness. Cut with floured 2-inch biscuit cutter. Place 2 inches apart on baking sheet. Bake 12 to 15 minutes or until golden brown. Remove from baking sheet to wire rack to cool. Brush tops with butter. Serve warm.
Preheat the broiler. In a saucepan over low heat, melt the butter. Saute the garlic and mushrooms until tender. Mix in the Brie. Cook and stir until melted and well blended. Remove the top of the sourdough bread, and hollow out the center. Spoon the Brie mixture into the bread. Sprinkle with Parmesan cheese. Place the filled bread on a baking sheet, and broil 10 minutes in the preheated oven, or until the top is lightly browned. Cool slightly, and slice into wedges to serve.
Bring a pot of water to a boil; dissolve bouillon cube in the boiling water. Add Brussels sprouts; cook until tender, about 10 minutes. Drain. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Transfer bacon to a paper towel-lined plate, leaving bacon drippings in the skillet. Cook and stir onion in bacon drippings until transparent and tender, about 10 minutes. Add honey and soy sauce; stir until liquid starts to bubble, 1 to 2 minutes. Stir in Brussels sprouts, bacon, raisins, and pine nuts; cook until Brussels sprouts are heated through and well coated, 3 to 5 minutes. Garnish with sesame seeds before serving.
Place 1/2 cup of brown sugar into a saucepan along with the dates and apricots; pour in the apricot nectar. Bring to a simmer over medium heat, and cook, stirring constantly, until the nectar has mostly evaporated and the mixture is sticky, about 5 minutes. Set aside to cool. Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking soda, and salt in a bowl; set aside. Grease a baking sheet. Stir the melted shortening and vanilla extract into 1 cup of brown sugar in a large bowl until no lumps remain. Stir in the flour mixture and oats; work well with your hands until the mixture is evenly combined. Press half of the oat mixture onto the prepared baking sheet. Spread the cooled apricot mixture evenly over the oats, then press the remaining oat mixture evenly over top. Bake in the preheated oven until the top is golden brown, about 30 minutes. Cool completely before cutting into bars and serving.
Stir oats, coconut, honey, ground flax seeds, hemp seed hearts, chocolate chips, almond butter, and vanilla extract together in a bowl until combined. Roll dough into 3/4-inch balls and refrigerate until firm, about 2 hours.
Preheat the oven to 350 degrees F (175 degrees C). Place butter in a microwave-safe bowl and melt in the microwave, about 30 seconds. Add crushed garlic to butter and stir. Season sauce with salt, pepper, and oregano. Place salmon fillets on a large sheet of aluminum foil and pour sauce on top. Wrap tightly to enclose; place on a baking sheet. Bake in the preheated oven until fish flakes easily with a fork, about 20 minutes.
Combine turkey, apple, maple syrup, salt, sage, garlic powder, black pepper, marjoram, cinnamon, and cloves in a bowl; mix well. Form into 10 small patties. Heat olive oil in a skillet over medium heat. Fry patties until no longer pink in the center and the juices run clear, 3 to 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 250 degrees F (120 degrees C). 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. Mix together in large bowl: cooked spaghetti, diced chicken, pimentos, mushroom soup, bell peppers and cheese. Pour into a large casserole dish and bake for 90 minutes in a preheated oven. Serve immediately.
Cook and stir ground beef, onions, bell peppers, garlic, chili seasoning, chili powder, ground cumin, onion powder, and garlic powder in a large pot over medium-high heat until meat is browned, 10 to 15 minutes. Stir diced tomatoes, crushed tomatoes, stewed tomatoes, navy beans, chili beans, pinto beans, kidney beans, black beans, and black-eyed peas into beef mixture; bring to a boil, reduce heat, and simmer until flavors blend and chili is warmed through, at least 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place apples in a large bowl. Stir in brown sugar and golden raisins; set aside. Place puff pastry on baking sheet. Roll lightly with a rolling pin. Arrange apple filling down the middle of the pastry lengthwise. Fold the pastry lengthwise around the mixture. Seal edges of pastry by using a bit of water on your fingers, and rubbing the pastry edges together. Whisk egg and milk together, and brush onto top of pastry. Bake in preheated oven for 35 to 40 minutes, or until golden brown.
Preheat oven to 400 degrees F (200 degrees C). Stir the feta cheese, pimento peppers, Greek seasoning, black pepper, and olive oil together in a bowl; place about 2 tablespoons of the mixture on each of the 8 bell pepper segments. Wrap each segment with a slice of bacon; secure with toothpicks and arrange on a baking sheet. Bake in the preheated oven until the bacon is brown and beginning to crisp, about 20 minutes. Serve hot.
Combine egg whites, sugar, water, and cream of tartar in in the top of a double boiler over simmering water. Beat at low speed until mixture reaches 140 degrees F (60 degrees C). Do not stop beating while checking temperature, otherwise egg whites will overcook. Beat on high speed until mixture reaches 160 degrees F (71 degrees C), 2 to 4 minutes. Remove bowl from heat and stir in vanilla and black walnut extracts. Beat egg whites to cool on high speed, 3 to 5 minutes. Place a large dollop of the beaten egg white mixture in a separate bowl. Add butter and beat until well combined. Continue beating in dollops of egg white mixture until all egg white is incorporated and frosting is smooth and fluffy. Use to frost any cake; garnish with black walnuts.
In a large stock pot over high heat, brown roast on all sides. Reduce heat to medium low and add the diced tomatoes with green chile peppers, yellow onion, garlic powder, ground cumin and chili seasoning mix. Cover and simmer until meat comes apart easily, about 3 to 4 hours. Meanwhile, rinse the pinto beans and soak them in a bowl of warm water. Remove cooked roast from the pot and set aside. Rinse the pinto beans and pour them into the pot. Pour in enough water to cover the beans and bring to a boil. Cover and simmer until the beans are very tender, about 1 1/2 hours, adding extra water as needed. Shred roast with fork and discard the fat. Add the shredded meat to the cooked beans and pour in enough water to cover. Cover and simmer for 30 minutes
Bring a large pot of salted water to a boil. Add angel hair pasta and return pot to boil. Cook until al dente. Drain well. In a large saucepan, melt butter, saute garlic until tender, remove garlic and discard. Add shrimp and cook until colored pink. Stir in white wine. The bread crumbs are used as thickening, so stir in a little at a time until desired thickness is reached. Serve shrimp over angel hair pasta, sprinkled with Parmesan cheese.
Preheat oven to 350 degrees F (180 degrees C). Grease cookie sheets. In a large bowl, cream together the butter and sugar. Stir in vanilla and eggs. In another bowl, sift together flour, baking powder and salt; add to egg mixture alternately with milk. On a lightly floured surface, roll the dough 1/4 inch thick. Cut into 1/4 to 1/2 inch wide strips and, on a well-buttered baking sheet, form into window frames. Keeping the colors separate, place candy in plastic bags and crush with a meat mallet. Place crushed candies inside window frames. Bake for six minutes, or until candy is just melted. Cool on baking sheet for 5 minutes, until candy is hard. Carefully lift cookies off baking sheet with spatula.
In a large bowl, beat the eggs and sugar together with an electric mixer until thick and pale, about 10 minutes. Stir in the kirsch, salt, and anise seed. Use a sturdy spoon to stir in the flour. Add additional flour if needed to form a soft dough. Cover the dough with plastic wrap, and refrigerate overnight. Divide the dough into two 1/2 inch thick ropes, and cut each rope into 2 inch long pieces. Place the pieces onto the prepared baking sheet, and cut three diagonal slits into one side of each piece. Bend the cookies to open the slits, flaring out the cuts. Cover loosely with a tea towel and allow to dry in a cool area for 24 hours. Preheat oven to 325 degrees F (165 degrees C). Lightly grease a baking sheet. Bake the cookies in the preheated oven for 15 minutes. They should not turn brown on top, and be only lightly colored on the bottom. Remove from the oven, and let stand in a cool place for 3 or 4 days. They will be rock hard at first, but will soften over time. Place the cookies in a cookie tin separated by sheets of waxed paper. Age 2 to 3 weeks to allow the flavor to mature.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place the bread onto a baking sheet, and broil in the preheated oven until toasted on both sides. Remove and set aside. Meanwhile, place the baked beans in a saucepan, and bring to a boil over medium-high heat. Reduce heat to medium-low, and keep hot. Heat a skillet over medium-high heat. Add the luncheon meat, and cook until it begins to brown on the edges, about 5 minutes; pour off any excess grease. To assemble the beanwiches, spoon the beans over the toasted bread slices. Place the luncheon meat on top of the beans, layer with tomato slices, and finish with two slices of Cheddar cheese per sandwich. Broil in the preheated oven until the cheese has melted, 1 to 2 minutes.
Blend cream cheese and brown sugar together until smooth. Spread mixture onto a serving platter or dish. Spread caramel sauce on top of cream cheese mixture and sprinkle with toffee bits. Chill in refrigerator. Serve with apple slices.