HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix together Worcestershire sauce, soy sauce, garlic and rosemary in a non-reactive bowl. Place the lamb chops in the marinade and turn. Refrigerate, uncovered, for 1 1/2 to 3 hours, turning once or twice. Preheat oven to 375 degrees F (190 degrees C). Grease a 13x9x2-inch glass baking dish. Remove lamb chops from marinade and set them aside. Discard the rosemary sprig. Whisk eggs into the leftover marinade. Spread breadcrumbs on a large plate. Dip lamb chops into the egg/marinade mixture, then into the bread crumbs, coating evenly. Place the breaded chops into the prepared baking dish. Discard marinade/egg mixture. Bake for 20 minutes and turn chops over. Bake for 15 more minutes or to desired doneness.
Combine milk, oats, yogurt, brown sugar, flaxseed meal, molasses, vanilla extract, cinnamon, ginger, salt, nutmeg, cloves, and allspice in a glass container. Refrigerate mixture 8 hours to overnight. Top with raisins and walnuts just before serving.
Combine stewed tomatoes, water, brown rice, orange bell pepper, onion, oil, ancho chile powder, and vegetable bouillon in a saucepan over low heat. Cover and stir occasionally. Simmer until rice is cooked and liquid is mostly absorbed, about 45 minutes.
Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large salad bowl, combine the lettuce, spinach, tomatoes, red onion, mushrooms, eggs and cucumbers. Pour enough salad dressing to coat; toss and serve with fat-free croutons or melba toast.
Toss carrots and sunflower seeds in a bowl with the oil and vinegar salad dressing.
In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each portion out between two sheets of waxed paper into a 12 inch square. Refrigerate for at least one hour. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets. Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into 1 1/2 inch squares. Place about 1/4 teaspoon of the cherry preserves into the center of the first sheet of squares. Set aside. Remove the remaining piece of dough from the refrigerator, remove top layer of waxed paper, and cut into 1 1/2 inch squares also. Poke holes for venting in these squares using a fork. Place each vented square over one of the filled squares, and gently seal the edges by pressing with the tines of a fork. Place cookies 2 inches apart onto prepared cookie sheets. Bake for 9 to 11 minutes in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely. Dust cookies with confectioners' sugar while they are still warm.
Bring chicken broth to a boil in a large pot; cook chicken breasts in the boiling water until no longer pink in the center, about 20 minutes. Remove chicken from the chicken broth using a slotted spoon and shred with a fork. Stir shredded chicken, celery, onion, carrots, corn, black beans, sage, pepper, salt, and bay leaves into the chicken broth and cook until vegetables are slightly softened and flavors of soup have blended, about 20 minutes. Add brown rice to soup and simmer until rice is tender, about 1 hour.
Preheat the oven to 300 degrees F (150 degrees C). Place the roast on top of a large piece of aluminum foil. In a small bowl, stir together the green chiles, chili powder, oregano, taco seasoning and garlic. Rub onto the roast. Wrap foil around the roast so that it is completely covered, using additional aluminum foil if necessary. Place on top of a roasting rack in a baking dish, or place a cookie sheet on an oven rack below to catch any leaks. Roast the meat for 3 1/2 to 4 hours in the preheated oven, until falling apart. Cook to at least 145 degrees F (63 degrees C). Remove from the oven, and shred into small pieces using two forks. Season with salt to taste.
Place chicken breasts between two sheets of heavy plastic and pound chicken with the smooth side of a meat mallet to a thickness of 3/4 inch. Whisk buttermilk, shallots, garlic, 2 tablespoons salt, sugar, cumin, and pepper in a bowl; transfer mixture to a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight. Fill a large skillet with about 2 inches of vegetable oil and heat over medium heat. Remove chicken from the marinade and shake off excess. Pat chicken dry with a paper towel. Discard the remaining marinade. Sift flour, baking powder, and 2 teaspoons salt together in a shallow bowl. Press chicken breasts one at a time into flour mixture until lightly coated. Dip coated chicken into beaten eggs, then press into flour mixture again to coat; shake off excess flour. Fry chicken breasts in batches in preheated oil until chicken is golden brown and no longer pink in the center, 2 to 3 minutes per side. Drain on a paper towel-lined platter and repeat with remaining chicken.
Stir lean ground beef, water, tomato sauce, chili seasoning mix, yellow mustard, onion powder, and garlic powder together in a large saucepan; bring to a boil, stirring often. Cover, reduce heat to low, and simmer until ground beef is no longer pink, about 10 minutes. Remove lid and simmer sauce until thickened, about 20 more minutes.
Brown beef in a large skillet over medium high heat. Stir in flour, bouillon, salt and pepper. Saute all together for about 5 minutes or until flour is absorbed. Gradually stir in milk and Worcestershire sauce. Bring all to a simmer, stirring constantly. Cook until thickened, about 5 to 10 minutes. Serve hot!
Preheat oven to 350 degrees F (175 degrees C). Grease a baking dish. Bring a saucepan of lightly salted water to a boil. Cook the chicken breasts in boiling water until no longer pink in the center and the juices run clear, 7 to 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken to a cutting board to cool. Beat cream cheese, garlic, cumin, salt, and pepper together in a bowl. Stir tomatoes, green onion, green chiles, cilantro, and lime juice into the cream cheese mixture. Add 1 cup Cheddar cheese and fold to integrate. Shred cooled chicken with a pair of forks into strands; stir into the cream cheese mixture. Spoon about 1/2 cup of the chicken mixture into the center of each tortilla and fold tortilla around the filling; arrange into the prepared baking dish. Top tortillas with remaining Cheddar cheese and green enchilada sauce. Bake in the preheated oven until hot and the cheese is melted, about 20 minutes.
Combine apple juice, apple cider, white sugar, brown sugar, and cinnamon sticks in a large pot; bring to almost a boil. Cover pot with a lid, reduce heat, and simmer for about 1 hour. Remove pot from heat and cool completely.
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Preheat oven to 350 degrees F (175 degrees C) or to temperature indicated on cake mix package. Line 24 muffin cups with paper liners. Pour cake mix into bowl and add 2 teaspoons cinnamon. Prepare cake batter (with vegetable oil and eggs) according to package directions. Fill muffin cups 2/3 full, and bake according to package directions (typically 18 to 21 minutes) or until a toothpick inserted into the middle of a cupcake comes out clean. Remove muffin pans from the oven, and allow to cool. Cut a plug about 1-1/2" inches long and 3/4 inch in diameter out of the center of each cupcake. Fill the opening with about 2 teaspoons applesauce or enough to fill hole. Beat together the confectioners' sugar, cinnamon, and milk until mixture can be drizzled. If too thin, add more sugar; if too thick, add more milk. Drizzle icing over top of cupcake. Sprinkle with chopped pecans. Allow icing to dry before serving.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13 inch baking dish. In a large bowl, use an electric mixer to beat the eggs until fluffy. Beat in the sugar, oil, and vanilla. Gradually mix in the flour, baking powder, cinnamon, and nutmeg. Fold in the squash. Transfer to the prepared baking dish. Bake 45 minutes in the preheated oven, until a knife inserted in the center comes out clean.
Preheat oven to 350F. Mix all ingredients together in a bowl, but avoid excessive handling for a moist meatloaf. Form into a loaf and place in a baking dish or loaf pan. Bake for 40-45 minutes or until the internal temperature reaches 165 degrees F. Remove from oven and let the meatloaf stand covered for 10-15 minutes before slicing.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Place potatoes on prepared baking sheet. Bake potatoes in the preheated oven until tender, about 30 minutes. Heat olive oil in a large soup pot over medium heat. Stir celery, carrots, onion, and garlic into the hot olive oil; season with salt and pepper. Cook and stir until vegetables soften, about 10 minutes. Stir chicken broth and milk into vegetable mixture; bring to a boil. Add cauliflower to vegetables and chicken broth mixture. Reduce heat to medium and cook until cauliflower is tender, about 10 minutes. Stir potatoes, chicken, and Parmesan cheese into vegetables and broth; simmer until chicken is heated and cheese is melted, 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Rub olive oil onto the outside of each sweet potato and sprinkle sea salt over each. Arrange sweet potatoes on the prepared baking sheet. Bake in the preheated oven until a sharp knife easily pierces the potato, 50 to 60 minutes. Cool sweet potatoes until easily handled, 10 to 15 minutes. Melt butter in a saucepan over medium heat until solids begin to brown and smell nutty, 5 to 8 minutes. Slice potatoes in half lengthwise and scoop insides into a large bowl. Add browned butter, cream cheese, 1/2 teaspoon salt, cayenne pepper, and black pepper and mash using a potato masher until smooth. Spoon mixture back into the sweet potato skins and top each with 1/4 cup marshmallows. Place sweet potatoes back onto the baking sheet. Bake in the oven until warmed through and marshmallows are toasted, about 10 minutes.
Heat oil in a large pot over high heat; saute beef until browned on all sides, about 10 minutes. Add onion. Continue to saute until onion is softened and browned around the edges, about 5 minutes more. Transfer beef mixture to a bowl. Pour wine into the same pot used to cook beef and bring wine to a boil. Boil until slightly reduced, about 10 minutes. Stir beef bouillon into wine and cook until dissolved, about 5 minutes. Return beef to the pot and add milk, potatoes, carrots, and celery. Season with oregano, basil, coriander, pepper, cumin, and salt and bring to a simmer. Reduce heat to medium and continue to simmer until beef is tender, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, water, oil and mashed banana. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Pour batter into prepared pan. Bake in a preheated oven for 50 to 55 minutes, or until cake tests done. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make glaze: In a small bowl, combine confectioners' sugar, milk and vanilla. Whisk until smooth and of a drizzling consistency. When cake is cooled, drizzle icing over cake with a zigzag motion. Sprinkle chopped nuts over wet icing if desired.
Add masa harina to a large bowl. Sprinkle in salt and add hot tap water. Stir mixture with your fingers until dough starts to pull together. Knead for a few minutes to smooth it out until texture resembles modeling clay or putty. Add more water if dough is too dry and more flour if too wet. Place a damp towel and over the dough to keep it from drying out. Let rest for 20 to 30 minutes. Cut a zip-top bag into 2 rounds the same size as your tortilla press. Place 1 round on the bottom of the press. Place a clean kitchen towel over a pie dish for holding the cooked tortillas later. Pull off a little piece of the dough, enough to roll into a 1 1/2-inch or 1-ounce ball. Remove the top round of plastic, place dough ball in the center of the bottom round, and press down lightly. Cover dough with the top piece of plastic. Fold the tortilla press over, apply pressure to the lever arm until tortilla flattens to your desired thinness. Peel off the top piece of plastic. Line up the index finger of your dominant hand with the edge of the tortilla; flip it over into your other hand. Carefully peel off the plastic. Gently slide tortilla, palm-up, into a hot, dry pan over medium- to medium-high heat. Cook first side for 30 to 45 seconds. Turn over and cook second side for 1 minute. Flip and press once or twice with a spatula until tortilla puffs up slightly. Cook for 30 seconds more. Flip one last time and cook for 5 to 10 seconds. Quickly transfer tortilla to the pie dish and fold the towel over to wrap it up. Repeat pressing and cooking the rest of the tortilla dough, stacking and wrapping as you go. Leave the stack of tortillas wrapped until soft and supple, at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Lay half of the chilies evenly in bottom of baking dish. Sprinkle with half of the Jack and Cheddar cheeses, and cover with remaining chilies. In a bowl, mix together the eggs, milk, and flour, and pour over the top of the chilies. Bake in the preheated oven for 25 minutes. Remove from oven, pour tomato sauce evenly over the top, and continue baking another 15 minutes. Sprinkle with remaining Jack and Cheddar cheeses, and serve.
Preheat oven to 350 degrees F (175 degrees C). Combine graham cracker crumbs, 2/3 cup sugar, and melted butter in a mixing bowl. Mix until evenly moistened, then press into the bottom and halfway up the sides of a 9-inch springform pan. Place pan on a baking sheet. Bake the crust in the preheated oven until lightly browned and toasted, about 10 minutes. Remove from the oven and allow crust to cool. Beat cream cheese and 1/2 cup sugar together in a large bowl with an electric mixture until light and fluffy, 2 to 3 minutes. Beat in pumpkin puree until completely incorporated. Fold whipped topping into pumpkin mixture; stir in nutmeg and pumpkin pie spice. Pour pumpkin mixture into graham cracker crust. Cover pie with plastic wrap and refrigerate overnight. Gently remove pie from springform pan.
In a large pot, saute onion, garlic, carrots, and celery in 2 tablespoons butter until soft, about 5 to 6 minutes. Stir in broth, wine, tomato juice, and beef. Simmer covered for 15 to 20 minutes, or until vegetables are tender. Season to taste with salt and pepper. In a bowl, mix 2 tablespoons butter or margarine, eggs, flour, and salt until smooth. Drop mixture into soup by small teaspoonfuls. Cover, and simmer for 10 minutes.
Heat olive oil in a large stock pot over medium heat; saute onion, carrot, celery, and garlic until tender and slightly browned, about 5 minutes. Add water, ham bone, and chicken bouillon; simmer until meat falls off the bone, about 1 hour. Transfer ham bone to a cutting board and allow to cool slightly. Stir beans and potatoes into ham broth and simmer for 10 minutes. Meanwhile, cut ham into bite-size pieces and return to the pot. Add tortellini to the ham and bean soup; simmer until pasta is tender, 7 to 9 minutes. Stir zucchini and parsley into soup and continue to simmer until zucchini is tender, about 5 minutes more. Divide soup into bowls and garnish with Parmesan cheese and black pepper.
Spread the chocolate ice cream into pie crust in an even layer. Freeze for 15 to 20 minutes, or until set. Remove pie from freezer and spread on a layer of hot fudge. You may make this layer as thick as you wish. It is usually difficult to spread, but DO NOT heat the fudge as it will melt the ice cream layer underneath. Immediately freeze again for 15 minutes, or until set. Remove pie from freezer and spread the double fudge ice cream on top of the fudge layer. (if ice cream is too soft, put back in freezer for a few minutes -- but DON'T LET PIE THAW or the layers will run together!) After adding the second ice cream layer, freeze again until set. Spread on a layer of whipped topping, and garnish top with chocolate sprinkles. Return pie to freezer until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Mix apples, cranberries, 1 cup pecans, 1 cup sugar, and 1/2 cup butter together in a bowl; divide between two 8x8-inch baking dishes. Stir 1 cup pecans, oats, 1/2 cup sugar, and 1/4 cup butter together in a bowl; sprinkle over each cranberry mixture. Bake in the preheated oven until bubbling and topping is lightly browned, 30 to 40 minutes.
Melt butter in a large skillet over medium heat. Saute garlic in butter until tender, 1 to 2 minutes. Pour in the wine. Season with lemon pepper, mustard, and red pepper flakes. Stir in shrimp, and cook 5 minutes, or until shrimp is done. Sprinkle with chopped parsley.
Mix together the potatoes, flour, baking powder, 3 eggs, and salt and pepper in a bowl. In another bowl, mix the ground beef, onion, garlic salt, 1 egg, and bread crumbs until well-combined. Heat the oil in a skillet over medium-low heat, and drop a rounded tablespoon of potato mixture into the hot skillet. Spread and flatten the pancake out a little, and place about 2 teaspoons of beef mixture on the pancake, spreading the filling out almost to the edges of the pancake. Drop another rounded tablespoon of potato mixture on top of the beef, and spread it out to completely cover the beef. Fry until the bottom of the pancake is golden brown, about 5 minutes, then flip and fry the other side until golden, 1 to 2 more minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 3 muffin pans or line with muffin wrappers. Mix flour, white sugar, salt, baking soda, and allspice together in a bowl. Whisk eggs in a separate large bowl. Add vegetable oil, pumpkin, orange juice, vanilla extract to eggs; whisk until smooth. Stir flour mixture into pumpkin mixture until just combined; fold in white chocolate chips and cranberries. Pour batter into the prepared muffin cups. Sprinkle each muffin with brown sugar. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl combine melted butter or margarine, eggs, and sugar. Mix well, then add cornmeal, vinegar, and vanilla extract. Stir until all ingredients are thoroughly combined. Pour into pastry shell. Bake in preheated oven for 35 minutes, or until set and golden brown on top.
Dredge the beef heart in flour until coated. Heat the oil in a Dutch oven over medium-high heat. Fry the pieces of heart until browned. Stir in onions and water. Season with salt and seasoning salt. Cover, reduce heat to low, and simmer for 2 to 3 hours, or until the meat is very tender. Serve over noodles or mashed potatoes.
Preheat oven to 375 degrees F (190 degrees C). Place the garlic head on a piece of aluminum foil. Drizzle olive oil over garlic and season with salt and pepper. Wrap foil around garlic to fully enclose and place on a baking sheet. Bake in the preheated oven until roasted and tender, about 40 minutes. Remove garlic from aluminum foil and cool for 20 minutes. Remove garlic cloves from the peels. Combine roasted garlic, chickpeas, tahini, Parmesan cheese, olive oil, lemon juice, 1/2 teaspoon black pepper, cumin, and salt in a food processor or blender until smooth.
In a small bowl whisk together egg and milk. In another small bowl mix cornmeal and flour. Heat oil in a large skillet over medium heat; use more or less oil to reach about 1/4 inch in depth. Dredge tomato slices first in egg mixture, then in cornmeal mixture. Carefully place slices in hot oil and cook until browned on both sides.
In a skillet over medium-low heat, saute onion and garlic in the vegetable oil. Place tomatoes into onion and garlic mixture. Stir in diced bell pepper, salt, pepper, basil and oregano. Let simmer for 20 minutes, stirring occasionally. Turn down heat if it starts to stick.
Preheat an oven to 425 degrees F (220 degrees C). Toss the squash, onion, olive oil, 1/2 cup Italian bread crumbs, thyme, and blue cheese in a large mixing bowl. Season with salt and pepper. Pour the mixture into a large baking dish. Sprinkle 1/4 cup bread crumbs over the squash. Bake in the preheated oven until lightly browned on top, 35 to 40 minutes.
Preheat oven to 400 degrees F (205 degrees C). Coat a baking sheet with cooking spray. In a small bowl, combine garlic, oregano, basil ,and parsley. Mix well, and set aside. Generously season each eggplant slice with salt and pepper on both sides. Place on baking sheet. Bake 5 to 7 minutes on each side, until tender and slightly browned. Sprinkle herb mixture on eggplant slices, and place under the broiler for 30 seconds. Transfer to a serving plate, and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, combine the softened cream cheese, crabmeat, onion, mayonnaise, cocktail sauce and horseradish. Mix thoroughly. Place mixture in a small casserole dish. Top mixture with sliced almonds. Bake in a preheated oven for 30 minutes or until bubbly
Heat olive oil in a skillet or wok over medium heat. Add chicken cubes, 1/4 cup honey, and ginger. Cook and stir until chicken is golden brown, about 10 minutes. Add bell peppers, onion, broccoli, pineapple, and remaining 1/2 cup honey. Cover and cook over medium-high heat until vegetables are tender, 5 to 10 minutes, stirring occasionally.
Combine peaches, white wine, roast drippings, sugar, rice wine vinegar, and thyme in a saucepan. Cook over medium-low heat until sauce has thickened, about 30 minutes. Remove from heat. Stir in mustard and season with salt and pepper. Puree sauce with a stick blender.
Heat oven to 350 degrees F. Combine flour, baking soda, pumpkin pie spice, baking powder and salt in bowl. Set aside. Combine brown sugar and 1/2 cup butter in bowl; beat at medium speed until creamy. Add pumpkin, milk, egg and 1 teaspoon vanilla; beat until well mixed. Add flour mixture; beat at low speed until well mixed. Drop batter by level measuring tablespoonfuls onto ungreased cookie sheets. Bake 9-10 minutes or until set and lightly browned around edges. Cool 2 minutes on cookie sheets; remove to cooling rack. Cool completely. Combine all filling ingredients except powdered sugar in bowl. Beat at medium speed, scraping bowl often, until smooth. Gradually add 4 cups powdered sugar, beating well after each addition until creamy. Spread 2 teaspoons filling onto bottom-side of 1 cookie. Top with another cookie, bottom-side down. Repeat with remaining cookies and filling. Sprinkle filled cookies with powdered sugar.
Place the potatoes in a large pan of water and boil over medium-low heat until tender, about 12 minutes. Drain the potatoes, and place in the refrigerator to cool. Place the eggs in a saucepan of cold water over medium heat, and bring to a full boil. Turn off the heat, cover the pan, and allow the eggs to sit in the hot water for about 15 minutes. Cool the eggs thoroughly under cold running water and shell them. Chop the cooled eggs and place them in a large salad bowl. Stir the onion, sweet pickles, and mayonnaise into the eggs, and let the mixture chill in the refrigerator at least l/2 hour to blend the flavors. Mix in the chilled chopped potatoes, and refrigerate for at least 1/2 hour. Serve cold.