HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic, and saute for a few minutes. Sprinkle in the red pepper flakes, and saute for another minute. Pour in the diced tomatoes and tomato sauce, and add the basil. Simmer for about 20 minutes, stirring occasionally. Meanwhile, bring a large pot of lightly salted water to a boil. Add penne pasta, and cook for 8 minutes, or until tender. Drain. In a small bowl, whisk eggs with a fork. Place bread crumbs in a separate bowl. Stir the garlic powder, salt and pepper into the bread crumbs. Dip chicken cutlets into the egg, then press into the bread crumbs until completely coated. Heat remaining olive oil in a large skillet over medium heat. Fry chicken for about 5 minutes per side, or until the coating is a nice dark brown color. Remove chicken, and cut into slices. Toss the chicken slices into the sauce, and simmer for about 10 minutes. Stir in the cooked penne, simmer for a few more minutes to soak up the flavor, then serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10x15 inch jellyroll pan. In a small bowl, combine flour, baking powder, and salt. Set aside. In a large bowl, cream together the butter, white sugar, brown sugar, and vanilla until smooth. Beat in the eggs, one at a time, then stir in the flour mixture. Mix in chocolate chips, if desired. Spread the batter evenly into the prepared pan. Bake for 35 to 45 minutes in preheated oven. Cool in the pan on a wire rack. When completely cooled, cut into squares.
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper, and set aside. Mix the flour, baking soda, and cream of tartar in a bowl. In another bowl, beat the butter and 1 1/2 cups confectioners' sugar together with an electric mixer until light and fluffy. Mix in orange extract, grated orange zest, and egg. Stir in the flour mixture, and blend well. Drop teaspoon-sized portions of dough about 2 inches apart onto the parchment lined baking sheets. The cookies will spread out to about 1 1/2 inches when baked. Bake in the preheated oven for 10 to 14 minutes, until the cookies are light brown. Remove from the oven, and sift remaining confectioners' sugar onto the hot cookies. Allow to cool, and store in an airtight container.
Preheat an outdoor grill for medium high heat. Place a leaf of cabbage on a piece of tin foil. Form ground beef into four equal patties and place a patty on the leaf of cabbage. Top with onion, carrot and potato and season with salt and pepper to taste. Place a second cabbage leaf over the potatoes. Top with another sheet of foil and seal all the edges. Repeat this with the 3 other patties. Grill over medium high heat for 25 to 35 minutes, or to desired doneness.
Place lamb in a large bowl. In a separate bowl, stir together mustard, vinegar, olive oil, salt, pepper, rosemary, sage, and garlic. Pour over lamb, and mix to coat meat. Cover, and refrigerate overnight. Preheat outdoor grill for direct heat. Add marinated lamb, fruit, and vegetables to stainless steel or bamboo skewers. Reserve some of the juice from pineapple chunks and cherries. In a small bowl, stir together melted butter and splashes of juice from the pineapples and cherries to create a basting sauce. Place skewers on preheated grill, and cook about 12 minutes, turning and brushing with butter sauce.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x12-inch baking pan. Mix pastry flour, white sugar, brown sugar, cocoa powder, baking powder, baking soda, and salt together in a bowl. Stir bananas and peanut butter together in a separate bowl until smooth; add almond milk and oil and mix well. Carefully fold banana mixture into flour mixture until batter is just combined; fold in chocolate chips. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
Wash dandelions under cool running water and dry on paper towels. Remove the green tendrils behind each flower. Mix flour, curry powder, and salt together in a bowl or measuring cup. Beat egg in a bowl; stir in flour mixture until smooth. Add beer to mixture until batter is similar to runny pancake batter. Add more beer if batter is too thick. Heat oil in a small saucepan to 375 degrees F (190 degrees C). If you don't have a thermometer, heat the oil until it begins to shimmer. Dip dandelion flowers in the batter and gently drop in the hot oil, working in batches. Fry flowers until golden, about 3 minutes. Transfer cooked flowers to crumpled paper towels or on a wire rack; serve warm.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Beat eggs in a bowl and stir in milk. Season with salt and pepper. Add bacon, hash browns, and 1/2 of the Cheddar cheese. Butter a casserole dish and press mixture into the dish. Top with the remaining cheese. Cover casserole and refrigerate to let flavors mingle, 8 hours to overnight. Preheat the oven to 350 degrees F (175 degrees C). Uncover the casserole. Bake in the preheated oven until eggs are set, 1 1/2 to 2 hours.
Preheat the oven to 350 degrees F (175 degrees C). Pour melted butter into a large cast iron skillet. Whisk baking mix, sugar, and milk together in a bowl. Pour mixture into skillet. Evenly sprinkle blueberries over batter. Bake until golden brown, 40 to 45 minutes. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Mix carrots, celery soup, Cheddar cheese, and white pepper together in a bowl; pour into a 1-quart casserole dish. Mix bread crumbs and butter together in a small bowl; sprinkle over carrot mixture. Bake in preheated oven until topping is golden brown, about 25 minutes.
Dissolve gelatin in the hot water in a small bowl. Pour gelatin mixture, coffee, and sugar in a saucepan and bring to a boil over high heat. Pour coffee mixture into glasses for individual servings or a large pan for cubing. Chill in the refrigerator until solidified, 6 to 7 hours.
In a saucepan, combine the processed cheese, cocoa, chocolate chips and margarine. Set over medium-low heat; cook, stirring frequently, until melted and well blended. Remove from the heat and stir in the vanilla, confectioners' sugar and walnuts. Pour into a greased 9x13 inch baking dish. Allow to cool and then cut into small squares.
TO PREPARE PASTRY PURSES: Preheat oven to 400 degrees F. Thaw puff pastry as directed. Unfold pastry on lightly floured surface. Roll into 12-inch rectangles. Cut into 12 (3-inch) squares. Heat oil in saute pan over high heat. Add shallots, corn, and mushrooms; saute for 1 minute. Add cooking wine and seasonings. Add spinach and saute for an additional 30 seconds. Remove from heat. Place 1 Tablespoon filling in center of each square. Brush edges of square with beaten egg. Bring four corners together, pressing firmly. Pull up and twist corners making top of purse. Place on a baking sheet and brush purse with egg. Bake in preheated oven for 15 to 18 minutes, or until golden brown. Serve with sauce (optional). TO PREPARE OPTIONAL SAUCE: Heat oil in saute pan over high heat. Add shallots and celery. Saute for 30 to 40 seconds or until lightly brown. Add cooking wine, brown sugar, and bay leaf. Reduce heat to medium. Combine cold water and cornstarch; add to cooking wine mixture and simmer for 5 minutes. Set aside until ready to serve.
Gently toss avocado and blood orange in a bowl; drizzle with olive oil. Season with salt and black pepper.
Bring a large pot of lightly salted water to a boil. Add soba noodles and cook for 6 to 8 minutes, until al dente. Drain and rinse with a little cool water to stop the cooking. The noodles should remain warm. Meanwhile, heat olive oil in a large skillet over medium-high heat. Place scallops into the hot skillet, and cook until golden brown without moving them in the pan, about 1 minute. Turn the scallops over, and cook until golden brown on the other side, 1 minute more. Remove from the pan and set aside. Stir in the minced garlic, and cook until garlic begins to turn golden brown, about 30 seconds. Add the tomatoes, bell pepper, and basil. Cook and stir until the peppers soften and the tomatoes begin to release their juices. Stir in the Kalamata olives, Dijon mustard, and reserved scallops. Season with salt, and simmer over medium-low heat for 1 minute to allow the flavors to infuse. Place warm noodles onto serving plates and top with scallop mixture to serve.
Stir oats, chocolate chips, flax meal, peanut butter, honey, vanilla extract, and salt together in a bowl. Roll into 24 balls and refrigerate until firm, at least 30 minutes.
Whisk cheese sauce, salad dressing, sour cream, and dry onion soup mix in a large bowl. Transfer dip to serving dish. Refrigerate until cold, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Bake potatoes in preheated oven for 1 hour. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. When potatoes are done allow them to cool for 10 minutes. Slice potatoes in half lengthwise and scoop the flesh into a large bowl; save skins. To the potato flesh add sour cream, milk, butter, salt, pepper, 1/2 cup cheese and 1/2 the green onions. Mix with a hand mixer until well blended and creamy. Spoon the mixture into the potato skins. Top each with remaining cheese, green onions and bacon. Bake for another 15 minutes.
Melt butter or margarine in a saucepan. Stir in flour, salt, pepper, and celery flakes; blend well. Very slowly mix in milk and chicken stock. Add cold lobster, onion, parsley. Cook for about 10 minutes over medium heat. Add cream to desired consistency, and reheat. Season to taste.
Place cabbage and red onion in large bowl with cilantro. Mix sour cream, 1/2 the lime juice, honey, chipotle pepper, cayenne pepper, kosher salt, and freshly ground black pepper together in a separate bowl. Pour dressing over the cabbage mixture. Let marinate, 30 minutes to overnight. Combine avocados, jalapeno pepper, minced onion, and sriracha sauce in a bowl. Season with salt and pepper; mash to make the guacamole. Combine the remaining lime juice, brown sugar, paprika, oregano, garlic powder, salt, cumin, and ground red chile in another bowl. Sprinkle evenly over tilapia fillets. Heat oil in a large cast iron skillet over medium-high heat. Add tilapia; cook until fish flakes easily with a fork, about 3 minutes per side. Serve fish topped with slaw and guacamole.
Layer half the onion rings into the bottom of a slow cooker. Place chuck roast on top of onions. Pour diced tomatoes, beef broth, and coffee into the cooker over the roast; stir in diced green chiles, jalapeno peppers, garlic, chili powder, cumin, salt, and black pepper. Spread remaining onion rings over the mixture. Cover the cooker and cook on Low until beef is very tender, 6 to 10 hours. Transfer chuck roast to a bowl and shred meat. Return meat to sauce. Remove onions and serve with meat.
Preheat oven to 350 degrees F (175 degrees C). Cut squares out of aluminum foil. Form beef into small, round flat hamburgers and place one (seasoned to taste) on each square. To each burger add a bit of corn, beans, mushrooms and a spoonfull of cheese sauce. Fold foil over so that there is no leaking during baking. Bake in the preheated oven for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook shell pasta in boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes; drain. Heat an oven-safe Dutch oven over medium-high heat. Cook and stir beef with the onion soup mix in the pot until browned and crumbly, 5 to 7 minutes. Stir tomato sauce, whole kernel corn, and cream-style corn into the beef; add drained shell pasta and stir. Transfer Dutch oven to the preheated oven and bake for 23 minutes. Stir casserole, top with cheese, and continue baking until the cheese melts, about 5 minutes more.
Wrap each crab with a slice of bacon, then dip it into the eggs followed by the pancake mix. Heat the oil in a large skillet over medium-high heat. Place the bacon-wrapped crab into the skillet, and cook, turning occasionally, until evenly browned, 5 to 7 minutes on each side.
Rinse the outer rind of the watermelon thoroughly, and pat dry. Set the watermelon in a position so it will not roll over. Press the tip of a funnel through the rind of the melon. If using a plastic funnel, you may need to cut a hole. Situate the melon on a towel in the bottom of the refrigerator or on the counter. Pour rum into the funnel a little at a time, refilling as it seeps into the melon. I start the afternoon before, since we usually leave to go to events in the morning. Allow the melon to marinate at least a few hours, before removing the funnel. Slice just before serving.
Mix water, yeast, and sugar together in the bowl of a stand mixer until sugar is dissolved. Add bread flour, olive oil, and salt. Knead using the dough hook attachment until dough is smooth and elastic, about 10 minutes. Cover dough and refrigerate, 8 hours to overnight. Punch dough gently to deflate. Divide into 2 pieces on a lightly floured surface. Shape into balls; cover with a damp cloth and let rest, 2 to 3 hours. Flatten or stretch out dough to desired thickness.
Combine cranberries, water, and sugar in a saucepan and bring to a boil. Cook until berries are splitting open and tender, about 10 minutes. While cranberries cook, pour cherry-flavored gelatin mix into a casserole dish. Pour cooked cranberry mixture over gelatin in the casserole dish and stir to dissolve and mix evenly. Place in the refrigerator until gelatin is set, about 1 hour. Add pineapple, pears, and pecans. Stir and serve.
Preheat oven to 350 degrees F (175 degrees C). Mix Cheddar cheese, cream cheese, mayonnaise, bacon bits, and green onions together in a bowl; transfer to an 8-inch square baking dish. Bake in the preheated oven until dip is bubbling and cheese is melted, 15 to 20 minutes.
Stir coffee, orange juice, milk, sugar, and cocoa powder together in a mug until the sugar and cocoa dissolve.
Heat oil in a large pot over medium heat. Add the onion, and fry until transparent. Stir in the green pepper, ham, tomato paste, tomato, bacon, corned beef, and pigeon peas. Season with thyme, salt, and pepper. Bring to a simmer. Stir in the coconut milk, water and browning sauce, and bring to a boil. Stir in the rice. Return to a boil, then stir, cover, and reduce the heat to low. Simmer for about 45 minutes, until rice is tender. Stir occasionally.
Before the big game heats up, heat your Hillshire Farm(R) Lit'l Smokies(R) according to package directions. Now, Referee Frank needs a jersey. Wrap white American cheese around each smoked sausage and give the referees their stripes using BBQ sauce. Stick a toothpick through the middle of the Lit'l Smokies(R) smoked sausage, and slide the grape tomato onto the toothpick, placing the football next to Referee Frank. Good catch ref! Almost game ready! Cut yellow American cheese into small slices and place them on the grape tomato to create football laces. Don't forget to use sea salt as the eyes. They're very important for making the tough calls.
In a medium bowl, combine drink mix powder and condensed milk. Mix until smooth and even in color. Fold in whipped topping. Pour mixture into graham cracker and refrigerate for at least 2 hours.
In a blender combine ice, amaretto, vodka, pineapple juice and grenadine. Blend well and pour into a tall chilled glass. garnish with an umbrella, pineapple slice and cherry.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large bowl, stir together the cocoa and baking soda. Add 1/3 cup vegetable oil and boiling water. Mix until well blended and thickened. Stir in the sugar, eggs, and remaining 1/3 cup oil. Finally, add the flour, vanilla and salt; mix just until all of the flour is absorbed. Spread evenly into the prepared pan. Bake in the preheated oven for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean. Allow to cool before cutting into squares.
Preheat an oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. Beat the egg in a bowl until frothy; whisk the water and vanilla into the egg. Stir the sugar, cinnamon, and salt into the egg mixture. Add the pecans; stir to coat completely. Spread the pecans onto the prepared baking sheet. Roast the pecans in the preheated oven, stirring about every 15 minutes, until the coating forms a glaze, about 1 hour. Allow to cool on the baking sheet at least 10 minutes before serving.
Place 1 oven rack in the upper third of the oven and 1 rack in the lower third of the oven. Preheat oven to 375 degrees F (190 degrees C). Coat 2 large baking sheets with cooking spray. On a microwavable plate, spread the walnuts and rolled oats. Microwave on high for 2 minutes. Stir and check for toasting. Microwave for an additional 2 minutes on high and stir. The nuts and oatmeal should now be nicely toasted. Dump in a large bowl. In the food processor bowl fitted with a steel blade, combine the sugars, butter, eggs and vanilla. Process until smooth and creamy, about 30 seconds. In a small bowl, combine the flour, baking soda, baking powder and salt. Spoon the flour mixture on top of the batter. Pulse 3 or 4 times to mix. Scrape the batter into the walnut-oatmeal mixture. Add the raisins and granola. Fold the ingredients together. Drop the cookies onto the sheets using 2 tablespoons of dough for each cookie. Bake in the preheated oven for 12 to 15 minutes, until the tops are just beginning to brown but the middles still look a little soft. Cool on the baking sheets for a few minutes and then transfer to a rack.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan. To Make Crust: In a large bowl, combine flours, salt and sugar. Cut in butter and shortening until coarse crumbs are formed. Mix in sour cream and lemon juice. Keep mixing until dough forms a ball; dough may be slightly lumpy, this is fine. Wrap dough ball in plastic wrap and allow to chill for 1 hour. Once chilled, take dough out of refrigerator and cut it in half; keep one half covered and in the refrigerator. Roll dough to 1/8 of an inch. To lift pie shell, roll dough around rolling pin and then unroll into pie pan. Trim overhanging edges of pie crust. To Make Filling: Place apples into pie shell. In a small bowl, combine sugar, flour and nutmeg; mix thoroughly. Sprinkle mixture over apples. Squirt lemon juice over apples. Place pie in refrigerator while top crust is rolled out. Remove pie from refrigerator. Brush outer edge of bottom crust with beaten egg. Place second crust on top of pie; crimp pie shell edges together. Brush entire top crust with egg and cut 4 steam slots into it. Bake in a preheated 350 degrees F (175 degrees C) oven for 45 minutes, or until golden brown. Allow pie to completely cool before serving. Serve warm with whipped cream or vanilla ice cream.
In a large skillet over medium heat, saute garlic in oil until it begins to brown. Add onion and saute until soft. Add beef and saute, stirring constantly with a fork to crumble as finely as possible. When meat is browned, add the tomato juice, brown sugar, Worcestershire sauce, seasoned salt, browning sauce and cayenne pepper. Stir together and let simmer uncovered, stirring occasionally, until the liquids have evaporated (about 15 to 20 minutes). Spoon mixture onto hamburger buns and serve.
Pour the vodka and mandarin orange syrup into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass, and garnish with a lemon twist to serve.
Mix together ground pork, kosher salt, black pepper, sage, thyme, rosemary, nutmeg, cayenne pepper, and red pepper flakes in a bowl. Knead with hands until thoroughly incorporated. Form into 8 patties. Place patties into a skillet over medium heat; cook until browned, 8 to 10 minutes. Flip patties and continue to cook until fully cooked through, 5 to 8 more minutes.
Preheat oven to 425 degrees F (220 degrees C). Set an oven rack to the second-lowest level in the oven. Fill a bowl with lightly salted water. Place Brussels sprouts in salted water and let sit for about 15 minutes; drain. Stir potatoes, carrots, cauliflower, beets, shallot, olive oil, salt, and pepper together in a bowl. Pour vegetables in a single layer onto a baking sheet. Roast in the preheated oven until caramelized and cooked through, about 45 minutes.
Preheat your grill to a high heat, outdoor or indoor. Brush vegetables lightly with olive oil, and place them on the grill. Cook, flipping over occasionally, until just tender. While the vegetables are grilling, bring water, salt, 1 tablespoon olive oil, and couscous to boil in a large pot. Once the water has come to a boil, remove the pot from the heat and let it stand 5 minutes. Fluff with a fork when done. Let couscous cool to room temperature. Place couscous on a plate and top with veggies. Drizzle with a small amount of olive oil and Balsamic vinegar.
Stir together cookie crumbs, butter, and 2 tablespoons sugar in a bowl until blended. Divide mixture evenly among jars (about 3 1/2 tablespoons each) and gently press (do not pack) into bottoms. Halve 6 strawberries for garnish, and set aside. Chop remaining strawberries. Beat together cream cheese, lemon juice, and 1/2 cup sugar in bowl with an electric mixer at medium speed until smooth. Fold in whipped cream and chopped berries, and divide evenly among jars (about 1/2 cup each). Top each with a 2 berry halves and cover with lids. Chill at least 2 hours and up to 3 days.
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking pan. Combine cake mix, water, eggs, and oil in a bowl; mix well. Pour into prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 23 to 28 minutes. Remove from oven and allow to cool until safe to handle, about 30 minutes. Crumble cake into a large bowl and add 1/2 the frosting. Mix using hands until thoroughly combined and thick; stir in more frosting if necessary. Roll mixture into approximately 40 balls and place on a baking sheet. Cover with plastic wrap and refrigerate for 1 hour, or up to overnight. Place chocolate melting wafers in a microwave-safe bowl and melt in the microwave, stirring frequently, 2 to 3 minutes. Pour sprinkles into a shallow bowl. Dip the tip of a lollipop stick in melted chocolate and insert into the flat end of a cake ball about halfway through. Dip cake pop into melted chocolate and rotate to cover. Tap softly to remove excess chocolate, and immediately cover with sprinkles before chocolate hardens. Push cake pop stick into styrofoam block as a stand. Repeat with remaining cake balls. Allow cake pops to harden, about 1 hour.
Place juice, Carnation Breakfast Essentials Drink, berries and ice in blender; cover. Blend until smooth.
If necessary, cut bison brisket to fit into a 6-quart slow cooker. Sprinkle bison brisket with 1/2 teaspoon of the salt and 1/4 teaspoon of the pepper. Place carrots, parsnips, turnips, and onion in the cooker. Top with bison brisket. Combine beer, horseradish, garlic, thyme, the remaining 1 teaspoon salt and the remaining 1/4 teaspoon pepper in a medium bowl; pour over bison brisket. Cover and cook on low for 10 hours. Stir in apricot halves. Cover and cook for 2 more hours. Transfer bison brisket to a cutting board. Slice bison brisket across the grain; arrange on a serving platter. Using a slotted spoon, transfer vegetables to the platter, reserving cooking liquid. Strain cooking liquid and pass with bison brisket and vegetables.