HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine Caesar dressing and Parmesan cheese in a bowl. Place wings in a large resealable plastic bag; pour in dressing-cheese marinade. Seal bag; toss to coat and refrigerate at least 4 hours. Preheat grill for medium heat (300 to 350 degrees F, 150 to 175 degrees C), and lightly oil the grate. Remove wings from bag; discard marinade. Heavily sprinkle all sides of wings with lemon pepper. Place wings on grill. Cook, covered, turning several times, until cooked through and internal temperature reaches 165 degrees F (75 degrees C); 20 to 30 minutes. Transfer wings to a platter.
In a sundae glass, layer, from the bottom up: Chocolate or fudge sauce, DREYER'S SLOW CHURNED(R) Peppermint Ice Cream, crushed candy canes or peppermint candies, brownies.
Heat olive oil in a Dutch oven over medium-high heat until smoking. Brown the oxtail in batches, and set aside. Add onion, garlic, and bell pepper to the pot; cook, stirring constantly, until the onion has softened and turned translucent, about 5 minutes. Pour in white wine, bring to a simmer, and cook for 5 minutes. Add browned oxtail, beef broth, chocolate, and bay leaves. Return to a simmer, then reduce heat to medium-low, cover, and simmer for 3 hours. Season with salt and paprika, stir in carrots, recover, and allow to simmer until carrots are tender.
Heat oil in a large skillet over medium heat. Stir in onions and celery; cook until just slightly golden. Stir in carrots and garlic; cook until garlic is slightly golden. Meanwhile, bring water to a boil over high heat. Stir in bouillon, and reduce heat to medium. When bouillon cubes have dissolved, add corn and the vegetables from the skillet. Cook until vegetables are tender. Add water, if necessary. Reduce heat to low, and pour in 1 cup soy milk. Stir soup well, then stir in remaining 1 cup soy milk. Quickly whisk in flour. Stir in parsley, garlic powder, salt, and pepper. Cook, stirring constantly, until chowder thickens, about 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). In small bowl, stir together all crust ingredients. Press on bottom and up sides of a 9-inch pie plate. Bake for 8 minutes. Cool completely. Mash enough strawberries to equal 1 cup. In 2-quart saucepan, combine sugar and cornstarch. Stir in mashed berries and water. Cook over medium heat, stirring constantly, until mixture thickens and comes to a full boil (8 to 15 minutes). Boil 1 minute; remove from heat. Stir in salt and almond extract; cool 10 minutes. Fill baked crust with remaining fresh strawberries; pour cooked mixture over fresh berries. Refrigerate at least 3 hours. Garnish with whipped cream and walnuts if desired.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the whole wheat flour, powdered milk, garlic powder, wheat germ and beef bouillon granules. Stir in the bacon grease and egg. Add ice water 1 tablespoon at a time until dough is wet enough to stick together. On a lightly floured surface, roll the dough out to 1/2 inch thickness and cut with cookie cutters. Place biscuits 1 inch apart onto an ungreased baking sheet. Bake for 25 to 30 minutes in the preheated oven, until firm. Cool before serving.
Heat butter and olive oil together in a saucepan over medium heat; cook and stir onion and garlic until tender but not browned, about 5 minutes. Add milk, bouillon, oregano, salt, and pepper to onion mixture; bring to a boil. Reduce heat to medium and cook sauce for 5 minutes. Whisk cold water and cornstarch together in a bowl until smooth. Mix cornstarch mixture and chicken into sauce; cook until heated through and thickened, about 5 minutes. Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain. Turn heat under saucepan with sauce to low; add lemon juice, parsley, and lemon zest and cook until heated through, 1 to 2 minutes. Add pasta, toss to coat, and transfer to a serving bowl; top with Parmesan cheese.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a baking sheet. In a small saucepan, heat butter, milk, water and salt over medium-high heat. When butter has melted, pour mixture into a large bowl. Add flour and stir well. Mix in eggs, dill and Parmesan cheese. Stir until a loose batter is formed. Drop large spoonfuls of batter onto prepared baking sheet. Bake in preheated oven until golden, about 18 to 20 minutes.
Mix together 1/3 cup peanut butter, corn syrup, and rice cereal. Pat into the bottom of two 9-inch pie plates. Mix softened ice cream with 1/4 cup peanut butter. Spread into the crusts. Freeze until firm, about 1 hour. Drizzle with chocolate syrup before serving.
Preheat oven to 350 degrees F. Using a food processor, process the graham crackers into fine crumbs. Cut each tortilla into 8 equal size wedges. Dip wedges into melted butter and then into cracker crumbs. Spread out tortillas onto a baking sheet and bake for 5 minutes. Turn chips over and bake for another 5 minutes or until golden. Pile chips onto an oven safe platter, drizzle with chocolate sauce and sprinkle with marshmallows. (Optional) Return platter to the oven until marshmallows are lightly browned.
Preheat oven to 375 degrees F ( 190 degrees C). Sift together in a large bowl flour, baking soda and salt. To this add sugars, egg, vanilla extract and butter. Beat until smooth and well blended. Stir in nuts and chocolate chips. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake for 10-12 minutes or until golden colored. Cool on wire rack.
In a large pot combine tomatoes, tomato paste, broccoli, carrots, onion, zucchini, green bell pepper, red bell pepper, garlic, bay leaves, olive oil, basil, rosemary, oregano, thyme, salt, pepper, sugar, and water. Heat to just boiling, cover and reduce heat to simmer. Cook until all vegetable are tender, approximately 45 minutes. Stir occasionally.
Preheat oven to 325 degrees F (165 degrees C). Arrange tomatoes on a baking sheet; drizzle with 2 tablespoons olive oil. Add garlic and 3 sprigs chopped thyme; toss. Season with salt and black pepper. Bake in preheated oven until very tender and browned, about 2 hours. Heat remaining 2 tablespoons olive oil in a Dutch oven or heavy pot over medium heat; cook and stir onion, celery, and zucchini until tender, about 5 minutes. Stir in red pepper flakes, paprika, and curry powder. Season with salt and black pepper and add remaining 3 sprigs chopped thyme. Stir in roasted tomatoes along with any liquid from the baking sheet. Cook and stir for 5 more minutes; pour chicken broth into tomato mixture. Simmer for 20 minutes. Blend with an emersion blender until desired consistency. Stir in cream and basil before serving.
Preheat oven to 325 degrees F (165 degrees C). Spray a baking sheet with cooking spray. Stir buckwheat flour, white sugar, brown rice flour, potato flour, lavender, vanilla powder, and baking powder together in a large bowl, making a well in the center. Whisk eggs, canola oil, and egg white together in a small bowl until well blended. Pour egg mixture into well and stir until dough is combined. Divide dough in half; form 2 logs with hands. Transfer logs to the prepared baking sheet. Bake in the preheated oven for 30 minutes. Remove from oven; reduce temperature to 300 degrees F (150 degrees C). Slicing gently to avoid crumbling, cut logs into 1/2- to 3/4-inch cookies with a sharp knife. Lay cookies on sides on the baking sheet. Bake in the preheated oven for 10 minutes. Turn cookies over and continue baking until hardened, about 10 minutes more. Remove from oven; cool.
Heat a skillet over medium heat. Add olive oil. Cook and stir onions and red bell pepper until starting to soften, about 3 minutes. Add corn and serrano pepper; cook 2 to 3 minutes. Add garlic and cook 1 minute more. Reduce heat to medium-low. Add HORMEL(R) MARY KITCHEN(R) Roast Beef Hash and chipotle pepper. Cook until the hash is heated and well mixed with the rest of the ingredients, about 2 or 3 minutes. Heat tortillas in a skillet, turning once, until they are soft and can be folded without breaking. Heat vegetable oil in a skillet over medium heat. Spoon 2 tablespoons of the hash filling and 1 1/2 tablespoons of mozzarella cheese on each tortilla. Fold tortillas in half. Fry in vegetable oil until quesadillas are golden and crispy, about 3 minutes on each side. Transfer to a paper towel-lined plate. Mix cilantro and onions together in a small bowl. Serve the quesadillas with salsa, sour cream, onions, and cilantro. Enjoy!
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, combine cake mix, eggs, oil and water. Beat on low speed until blended. Stir in chocolate frosting. Pour batter into prepared pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Heat olive oil in a large pot over medium heat. Cook and stir onions, green bell pepper, red bell pepper, and garlic in hot oil until the onion is translucent, 7 to 10 minutes. Crumble ground turkey into small pieces and add to the pot. Place a cover on the pot and cook, stirring occasionally, until turkey is cooked through and no longer pink, about 5 minutes. Season turkey with chili powder, oregano, paprika, cumin, seasoned salt, red pepper flakes, ground black pepper, and cocoa powder. Add diced tomatoes with green chile peppers, red chili beans, black beans, tomato paste, light beer, Worcestershire sauce, liquid smoke, and tomato juice to the pot. Loosely cover the pot and cook mixture at a simmer, stirring occasionally, until thickened but still moist, for about 1 hour. Stir reserved liquid from diced tomatoes with green chilies into chili as it simmers to keep it from becoming too dry. Stir hot pepper sauce through the chili. Reduce heat to low and cook another 10 minutes. Allow to cool slightly before serving.
Combine black beans, corn, tomatoes, onion, cilantro, serrano peppers, and garlic in a large bowl. Mix in 1/4 cup lime juice. Refrigerate mixture until flavors mingle, about 1 hour. Place avocado in a container with remaining 1/4 cup lime juice, to prevent browning. Place 5 tortillas on a microwave-safe plate and cover with a damp paper towel. Microwave until warm and pliable, about 30 seconds. Repeat with remaining tortillas. Scoop bean mixture into tortillas; garnish with avocado slices and feta cheese. Serve cold.
Preheat oven to 375 degrees C (165 degrees C). Place carrots, potato, celery, pepper, and garlic into a food processor, and puree to a wet paste. Add eggs, mustard, and tomato paste, and process for another few seconds. Place the ground beef in a large mixing bowl, and add pureed vegetable mixture, thyme, basil, rosemary, cayenne pepper, and salt and pepper. Knead together until thoroughly mixed. Form into two loaves, and place in a 9x13 inch baking dish. Bake for 50 to 60 minutes, or until done. Allow to cool for 10 minutes before slicing. You can also press the meat into bread pans to cook.
Fill a pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the orzo, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink. Place the sun-dried tomatoes into the boiling water in a bowl, and let stand for 10 minutes to plump up. Drain off excess water. Toss the cooked orzo, sun-dried tomatoes, olive oil, lemon juice, lemon zest, olives, parsley, and feta cheese together in a bowl. Season to taste with salt and pepper.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups. Bring water and salt to a boil; add oats and cook until thickened, 5 to 10 minutes. Blend lemonade, cranberries, blueberries, and 3 tablespoons sugar in a blender until smooth. Pour 1 cup of the lemonade mixture into a large bowl; add 1 cup sugar and the cooked oats and stir until just-combined. Discard remaining lemonade mixture or save for another batch. Mix flour, baking powder, and baking soda in a small bowl; add to the lemonade mixture and stir until batter is smooth. Pour batter into prepared muffin cups to about 2/3-full. Bake in preheated oven until lightly browned, about 20 minutes. Cool muffins in tins for 5 minutes before moving to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Crush zwieback into crumbs. In a medium bowl, combine zwieback crumbs, 1/2 cup sugar, cinnamon and melted margarine. Mix well and press into the bottom and sides of a 9 inch springform pan. In a large bowl, cream cottage cheese and 1 1/4 cup sugar until smooth. Beat in eggs one at a time. Beat in the flour and salt. Mix in cream and vanilla. Pour batter into crust and bake in preheated oven for 1 hour. Cool completely before removing from pan.
Preheat oven to 375 degrees F (190 degrees C). Spray 9x13 baking dish with cooking spray. Dump cherry pie filling into dish and spread evenly. Repeat with cherries, including juice. Sprinkle cake mix over the top - DO NOT STIR. Sprinkle with chopped nuts. Distribute butter pieces evenly over the top. Bake in the preheated oven for 45 minutes.
In a large bowl, beat together the eggs and water until smooth. Stir in tarragon, marjoram and parsley. Heat butter in a skillet over medium heat. Cook, stirring frequently, until eggs are desired consistency. When eggs are nearly cooked, stir in cheese until melted.
Preheat oven to 375 degrees F (190 degrees C). Season the salmon fillets with salt, garlic powder, and onion powder. Divide 1/2 of the spinach between two sheets of puff pastry, and mound in the center. Place a salmon fillet on top of each mound of spinach. Spread the pesto on the salmon fillets, and top with remaining spinach. Moisten the edges of the puff pastry with water, fold to the center, and seal the seams. Bake in preheated oven for 20 to 25 minutes until the pastry is puffed and golden, and the salmon has cooked all the way through.
Combine ground chicken, eggs, almond flour, onion, celery, chia seeds, relish, tamari, jalapeno peppers, chicken seasoning, garlic onion seasoning, and salt in a large bowl. Mix well, but do not overmix. Heat a large skillet over medium heat and coat with 1 tablespoon sesame oil. Drop large tablespoonfuls of the chicken mixture into the hot oil; flatten slightly with the back of the spoon. Cook until well brown, about 4 minutes per side. Remove patties to a plate. Repeat with remaining sesame oil and chicken mixture.
In a glass dish, mix together the olive oil, mustard, garlic, lemon juice, orange juice, basil and white wine. Add the prawns, and stir to coat. Cover, and let marinate for 1 hour. Heat an outdoor grill to high heat. Thread prawns onto skewers. Grill for 3 to 5 minutes, turning once, until pink. If desired, reserve marinade; transfer to a saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Serve with prawns.
Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium-high heat. Fry pork chops on each side until browned, about 3 minutes per side. Transfer to a baking dish, reserving the drippings in the skillet. Cover pork chops with apple slices and sprinkle with sugar. Stir the flour into the fat in the skillet until smooth. Whisk in the water and vinegar. Simmer over medium-high heat, stirring constantly, until thick. Add raisins and pour over the pork chops. Cover the baking dish with a lid or aluminum foil. Bake for 1 hour in the preheated oven. Remove the aluminum foil for the last 20 minutes of cooking.
Soak hanger steak in cold water in a large bowl to drain residual blood, changing water as needed, 30 minutes to 1 hour. Drain. Combine 6 cups water, soy sauce, green chile peppers, onion, green onions, garlic, sugar, corn syrup, rice wine, and red chile pepper in a large pot to make a broth. Bring to a boil and add steak. Reduce heat and simmer until steak is mostly tender, about 45 minutes. Submerge eggs in the broth. Continue cooking until steak is tender, about 15 minutes more. Remove steak from the broth; rinse under cold water until cool enough to handle, 2 to 3 minutes. Cut steak into bite-sized strips. Transfer to an airtight container; add eggs. Discard chile peppers, onion, green onions, and garlic from the broth. Skim broth to remove oily residue. Strain broth through a paper towel-lined mesh strainer into a bowl. Repeat several times, changing paper towels as needed, until all oily residue is removed. Pour broth over steak and eggs in the container. Cover and chill before serving, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet with olive oil. Place squash, cut-side down, on baking sheet. Combine apple, celery, water, onion, and butter in a small baking dish; cover with aluminum foil. Bake squash and apple mixture in the preheated oven until squash and apple are tender, about 45 minutes. Fill squash halves with apple mixture; drizzle with maple syrup and sprinkle with cinnamon.
Preheat oven to 400 degrees F (200 degrees C). Stuff 1 piece manchego cheese into each date and then wrap with 1 piece bacon, securing with a toothpick. Arrange dates in a shallow baking dish with the bacon seam down and 1 inch between pieces. Bake in preheated oven for 5 minutes, turn dates with tongs, and continue baking until bacon is crisp, 5 to 6 minutes more. Drain on a plate lined with paper towels.
Mix cream cheese, garlic, lemon juice, and Italian seasoning together. Spread mixture onto the bottom of a round 10-inch dish. Spread hummus on top. Mix tomatoes, cucumbers, olives, and red onion together in a bowl; spread over the hummus. Sprinkle feta cheese on top. Refrigerate for at least 1 hour.
Stir the tuna, chickpeas, olives, parsley, red onion, lemon juice, and feta cheese together in a bowl. Season with salt and pepper.
Preheat oven to 400 degrees F (200 degrees C). Grease an 8x10-inch baking dish with cooking spray. Stir corn muffin mix, 1 egg, and milk together in a bowl; batter will be slightly lumpy. Pour into the prepared baking dish, creating a 1-inch layer. Bake in the preheated oven until corn bread has risen slightly, about 10 minutes. Make 4 indentations in the corn bread using the bottom of a small ladle; fill with ham. Crack 1 egg into each indentation. Sprinkle Cheddar cheese over eggs. Bake in the preheated oven until corn bread starts to brown, 10 to 15 minutes. Let stand for 5 minutes before serving.
Combine flour, walnuts, baking soda, allspice, cinnamon, and salt. In small saucepan over low heat, melt shortening and honey, stirring constantly. Remove from heat and pour into large bowl. Stir in brown sugar, eggs and milk until well blended. Slowly add dry ingredients. Fold in raisins, currants and dates. Cover and chill for 4 hours. Preheat oven to 400 degrees F (200 degrees C). Grease cookie sheets. Drop by spoonfuls 2 inches apart on cookie sheets. Bake 10 to 12 minutes, until lightly colored.
To Make Dough: In a medium bowl combine the flour, salt, egg and water. Mix all together to form dough; cover bowl and set aside. To Make Potato Filling: Place potatoes in a large pot. Add water to cover, bring to a boil, and boil for 25 to 35 minutes or until tender. Remove potatoes from water and mash. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and stir into mashed potatoes. Stir in cheese and season with salt and pepper. To Make Sauerkraut Filling: Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and place in a medium bowl. Stir in sauerkraut, then sour cream. Mix well. Roll reserved dough out on a floured surface. Cut circles out of dough, using a small round container. Place a spoonful of potato or sauerkraut filling in the center of each circle and fold over, pinching edges together to seal. Bring a large pot of lightly salted water to a boil; drop perogies in boiling water and cook for 4 to 5 minutes, or until they float.
Heat 1 inch of oil in a large skillet to 375 degrees F (190 degrees C). In a large bowl, mix together the okra, onion, salt, pepper, water and egg. Combine the flour, baking powder and cornmeal; and stir that into the okra mixture. Carefully drop spoonfuls of the okra batter into the hot oil, and fry on each side until golden, about 2 minutes per side. Remove with a slotted spoon, and drain on paper towels.
Preheat oven to 350 degrees F (175 degrees C). Mix 1 cup flour, butter, and confectioners' sugar together in a bowl; pack the mixture firmly into the bottom of a 9-inch square baking dish. Bake in preheated oven until the crust hardens slightly and is very fragrant, but not yet browned, about 15 minutes. Whisk brown sugar, eggs, white sugar, 1/4 cup flour, and salt together in a bowl until completely smooth; add rhubarb and stir to coat. Pour the rhubarb mixture over the crust. Bake in oven until the rhubarb mixture sets, about 40 minutes; cool at least 10 minutes before cutting into bars.
Preheat oven to 350 degrees F (175 degrees C). Toss yams and cranberries together in a bowl. Mix flour, brown sugar, oatmeal, margarine, and cinnamon together in a separate bowl. Add about half the oat mixture to the yam mixture; toss to combine and spread into a 1 1/2-quart casserole dish. Sprinkle remaining oat mixture over the casserole. Bake in preheated oven until lightly browned, about 35 minutes.
Preheat oven to 400 degrees F (200 degrees C). Toss sweet potato wedges with 1 tablespoon olive oil in a large bowl; season with sea salt and paprika and toss again. Spread sweet potatoes in a single layer onto a baking sheet. Bake sweet potatoes in the preheated oven until soft, about 20 minutes. Heat 1 tablespoon olive oil in a small skillet over medium-high heat. Cook and stir green onions with curry powder in the hot oil until softened and fragrant, about 1 minute. Stir ketchup into the mixture and transfer to a bowl. Serve sweet potatoes with curry ketchup for dipping.
Preheat oven to 350 degrees F (175 degrees C). Toss apples with 1 tablespoon of sugar, and pour them into a pie plate. Thoroughly mix together 1 cup of sugar with the flour, cinnamon, butter, and egg. Spread this evenly over the top of the pie. Bake in preheated oven until the apples have cooked and the topping is golden brown, about 40 to 45 minutes.
Preheat oven to 300 degrees F (150 degrees C). Mix graham cracker crumbs, sugar, butter and cocoa. Press onto bottom and up the sides of a 9 inch springform pan. Set crust aside. Beat cream cheese until smooth. Gradually add sweetened condensed milk; beat well. Add vanilla and eggs, and beat on medium speed until smooth. Toss 1/3 of the miniature chocolate chips with the 1 teaspoon flour to coat (this keeps them from sinking to the bottom of the cake). Mix into cheese mixture. Pour into prepared crust. Sprinkle top with remaining chocolate chips. Bake at 300 degrees F (150 degrees C) for 1 hour. Turn off oven (do not open oven door) and leave the cake in the oven to cool in the oven for another hour. Remove from oven and cool completely. Refrigerate before removing sides of pan. Keep cake refrigerated until time to serve.
Beat egg yolks in a large bowl with an electric mixer until smooth. Beat in sugar until dissolved. Mix in bourbon, milk, heavy cream, and cognac. Add peach brandy, apricot brandy, and light rum; mix well. Beat egg whites with an electric mixer in a separate bowl until stiff peaks form. Fold into the egg yolk mixture. Fold in dark rum. Sprinkle nutmeg on top and chill until serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch baking pan. Bring water to a boil. Pour over chopped dates and baking soda. Let stand until cool. Stir in the sugar, flour, mayonnaise, and salt. Mix until just combined. Pour batter into prepared pan. Mix the brown sugar, chopped nuts, and chocolate chips together. Sprinkle over top of batter. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes.