HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a 12 inch skillet, heat olive oil and brown chicken on all sides. Season chicken with salt and pepper. Remove chicken and set aside. Add onion to skillet. Cook just until tender, but not brown. Stir in paprika. Return chicken to skillet, turning to coat with paprika/onion mixture. Add wine and broth. Bring to a boil; reduce heat, cover and simmer for 40 minutes or until chicken is fully cooked and tender. Remove chicken and keep warm. Boil skillet drippings until reduced to 1/2 cup liquid, about 3 minutes. Stir in 1/2 cup sour cream. Heat through. Serve chicken atop pasta if desired, and pour sauce over all.
Preheat oven to 350 degrees F (175 degrees C). Stir together the chili powder, garlic powder, onion powder, black pepper, brown sugar, and meat tenderizer. Rub the spice mixture generously all over the brisket. Place the meat on a baking sheet with the fat layer up. Bake in the preheated oven for 1 hour; remove from oven, and lower the oven temperature to 300 degrees F (150 degrees C). Mix soy sauce with water in a bowl, and pour the liquid into a roasting pan. Transfer the brisket into the roasting pan. Sprinkle the meat with the crushed pineapple. Cover the roasting pan tightly with foil, return to oven, and bake for 3 more hours. Cool for 30 minutes before slicing.
Beat the shortening and confectioners' sugar together until the shortening has been incorporated, and the mixture is clumpy. Pour in the soy milk and vanilla extract; beat until smooth.
Combine potatoes, chicken stock, onion, carrots, celery, flour, salt, and pepper in a multi-functional pressure cooker (such as Instant Pot(R)). Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid. Stir in corn and turkey ham. Add Cheddar cheese; stir until melted.
Preheat oven to 425 degrees F (220 degrees C). Place one pie crust on the bottom of a pie plate. Toss peach slices and blueberries in a large bowl with lemon juice. Combine sugar, tapioca, and salt in a small bowl; pour over peach mixture and toss to coat. Transfer to prepared pie plate and scatter butter pieces over fruit. Cover pie with remaining crust; press and seal the top and bottom crusts. Cut several slits in the top crust to allow steam to escape, then brush with egg yolk. Bake in preheated oven until golden brown, 45 to 50 minutes.
Sprinkle pecans over bottom of graham cracker crust. Prepare pudding according to directions on package; pour into pie crust. Cover and refrigerate for at least 30 minutes. Top with whipped cream and chopped pecans when ready to serve.
Preheat oven to 375 degrees F (190 degrees C). Grease a 10-cup fluted tube pan (such as Bundt(R)). Combine 1/2 cup sugar, egg, and butter in a stand mixer fitted with the paddle attachment; beat until smooth. Beat in vanilla extract. Mix flour, baking powder, and salt together in a separate bowl. Alternate adding flour mixture and milk to the creamed butter mixture, beating well after each addition. Fold apricots gently into the batter. Mix 3 tablespoons sugar and cinnamon together in a small bowl. Sprinkle 1/3 of the cinnamon sugar into the greased pan. Fill pan halfway with batter; sprinkle 1/2 of the remaining cinnamon sugar on top. Pour in remaining batter; cover with remaining cinnamon sugar. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Heat a large skillet over medium-high heat. Cook and stir beef, sausage, and onion in the hot skillet until beef and sausage are completely browned, 7 to 10 minutes; drain and discard grease. Stir stewed tomatoes, tomato sauce, light red kidney beans, dark red kidney beans, mild salsa, chili seasoning mix, and garlic powder into the beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the flavors meld, 90 minutes to 2 hours.
Place curry paste in a large saucepan and heat over medium-high heat. Break the paste apart using a wooden spoon and add about 1/4 of the coconut milk to the paste; cook and whisk until heated through and smooth, 2 to 4 minutes. Stir chicken into coconut milk mixture and simmer for about 3 minutes; add the remaining coconut milk, fish sauce, brown sugar, and soy sauce and stir well. Turn heat to medium-low and simmer until chicken is no longer pink in the center and sauce is slightly thickened, about 30 minutes. Remove saucepan from heat and cool curry sauce slightly. Mix eggplant, long beans, onion, bok choy, bamboo shoots, water chestnuts, garlic cloves, Thai dragon chile peppers, and basil to curry sauce. Return saucepan to burner and bring to a boil; reduce heat and simmer until vegetables are tender, about 30 minutes more. Preheat oven to 375 degrees F (190 degrees C). Line a 2-quart, 8 1/2-inch baking dish with 1 pie crust. Carefully transfer curry to the crust-lined baking dish until dish is filled to 1/2 inch from top. Moisten the exposed pie crust with water and lay the second pie crust over the filling, folding excess dough in a pleat-like formation. Press the 2 crusts together to form a seal. Cut a few slits into the top of the crust for ventilation. Bake in the preheated oven for 15 minutes. Wrap the sealed edges of crust in aluminum foil and continue baking until top crust is golden, 30 to 45 minutes more. Cool pot pie slightly before serving.
Heat olive oil in a large skillet over medium heat. Cook and stir turkey in hot oil until warmed, about 3 minutes. Add onion; cook and stir until hot, about 1 minute. Reduce heat to medium-low. Pour chicken broth over the turkey mixture; stir. Bring liquid to a simmer and cook, stirring occasionally, for about 3 minutes. Stir cabbage with the turkey mixture; season with salt, pepper, and togarashi; cook and stir until the cabbage has begun to soften, 2 to 3 minutes. Reduce heat to low, place a cover on the skillet, and continue to cook until the cabbage is completely tender, 2 to 3 minutes more.
Preheat oven to 450 degrees F (225 degrees C). Arrange tater tots on a baking sheet. Bake tater tots 15 to 17 minutes, or until crispy and heated through. In a medium size skillet, heat butter over a medium heat. Stir in flour and salt until blended. Gradually stir in milk, sherry, and soup. Stir constantly until sauce is thickened and smooth; 3 minutes. Stir shrimp, celery, and cheese into the sauce. Bring the mixture to a boil; stirring often. Serve the sauce over the hot tater tots.
Saute onion and garlic in butter in medium sauce pan. In a separate small bowl, stir together the remaining ingredients. Add to sauce pan, simmer for 30 minutes. For thinner sauce, reduce cook time, and for thicker sauce increase cook time. For best results, refrigerate overnight before use.
In a medium bowl, combine the lemon juice and water. Place the eggplant slices into the lemon water to soak while you bring a saucepan of lightly salted water to a boil. Drain and rinse the eggplant slices, then place them into the boiling water. Cook for 8 minutes, or until barely tender. Drain. Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart casserole dish. Layer the eggplant slices, tomatoes and onion in the dish, sprinkling each layer with a little flour as you go. In a medium bowl, stir together the sour cream, garlic, salt and pepper. Spread this over the top of the casserole. Sprinkle generously with paprika. Bake for 45 minutes in the preheated oven, until the top is nicely browned and there is a bubbly sauce.
In a medium iron skillet over medium high heat, cook the costeno amarillo chile peppers, stirring constantly, until dark brown. Do not allow peppers to burn. Remove from heat and set aside. Place tomatillos in a medium saucepan with enough water to cover. Bring to a boil. Cook 5 minutes, remove from heat and drain. Place chile peppers, tomatillos and garlic in a blender or food processor. Blend until smooth. Transfer chile pepper mixture to a medium bowl. Mix in onion, cilantro and salt. Chill in the refrigerator until serving.
Preheat an oven to 425 degrees F (220 degrees C). Cover a cookie sheet with aluminum foil. Scrub the sweet potatoes, prick them deeply in several places with a fork, and place them on the lined cookie sheet. Bake the potatoes in the preheated oven until tender, about 45 minutes. Allow them to cool until they can be handled, about 15 minutes. Scoop out the sweet potato flesh into a large bowl and mash well. Stir in orange juice, brown sugar, margarine, orange peel, and cinnamon. If you prefer the sweet potatoes to be very smooth, you can mix them with an electric mixer. Spread the potatoes in a microwave-safe dish. Microwave on HIGH until heated through, about 5 minutes.
Whisk apricot preserves, Russian-style salad dressing, and dry onion soup mix together in a bowl; pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight. Preheat oven to 350 degrees F (175 degrees C). Dump chicken and marinade into a 12x9-inch baking dish. Bake in preheated oven, basting regularly, until no longer pink in the center and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease two 9x5-inch loaf pans. Beat together eggs, sugar, and oil. Blend in the grated zucchini, and then the sour cream. Mix in the flour, baking powder, soda, and cinnamon. Stir in chocolate chips or raisins (see Cook's Note). Pour batter into prepared pans. Bake in preheated oven until a tester inserted in the center of each loaf comes out clean, about 80 minutes. Cool on wire rack.
Place 1 cup plus 1 tablespoon water, molasses, oil, sugar, salt, 1 cup oats, bread flour, and yeast in a bread machine in the order listed. Run "Dough" cycle. Remove dough from the bread machine. Shape into a round loaf, tucking ends in underneath. Transfer to a baking sheet and cover loosely with lightly oiled plastic wrap. Let rise until puffy, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Uncover dough and sprinkle 1 tablespoon oats on top. Bake in the preheated oven until golden brown, about 40 minutes.
Place meatballs in single layer on microwaveable plate. Microwave on HIGH 45 sec. to 1 min. or until heated through. Cool slightly. Meanwhile, cut each cheese slice into 8 pieces; place on crackers. Top each with 1/4 tsp. spaghetti sauce. Cut meatballs in half; place, cut sides down, on crackers. Top with remaining spaghetti sauce and parsley.
Place jalapeno, rice vinegar, olive oil, and Dijon mustard in a blender. Puree on high until mixture is completely liquefied, 1 to 2 minutes. Season with salt and black pepper to taste. Season scallops with sea salt and cayenne pepper. Heat vegetable oil in a skillet over high heat. Place scallops in skillet and cook until browned, 2 to 3 minutes per side. Transfer to a plate. Garnish scallops with orange segments and drizzle jalapeno vinaigrette over the top.
In a skillet over medium heat, fry the bacon until evenly brown and crisp. Drain, crumble, and set aside. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 4 quart casserole dish. In a large bowl, mix the tamales, chicken, corn, tomatoes, raisins, and olives. Season with chili powder and salt. Transfer to the prepared casserole dish. Dot with butter. In a separate bowl, mix the chicken broth and Worcestershire sauce. Pour over the casserole. Bake 45 minutes in the preheated oven. Top with Cheddar cheese, and continue baking 15 minutes, or until cheese is melted and lightly browned.
Cook and stir the ground beef in a large Dutch oven over medium-high heat, breaking the meat up as it cooks, until the meat is no longer pink and has started to brown, about 10 minutes. Skim off excess fat, and stir in the onions and garlic. Cook and stir the meat mixture until the onions are translucent, about 10 more minutes. Stir water, tomato sauce, diced tomatoes, soy sauce, Italian seasoning, bay leaves, and seasoned salt into the meat mixture and bring to a boil over medium heat. Reduce heat to low, cover, and simmer 20 minutes, stirring occasionally. Stir macaroni into the mixture, cover, and simmer over low heat until the pasta is tender, about 25 minutes, stirring occasionally. Remove from heat, discard bay leaves, and serve.
Preheat oven to 350 degrees F (175 degrees C). Beat sugar and butter together in a bowl using an electric mixer until smooth and creamy; beat in eggs, 1 at a time, until incorporated. Stir vanilla extract and almond extract into butter mixture. Whisk flour, hot chocolate mix, baking soda, and salt together in a separate bowl; stir into butter mixture until dough is smooth. Fold white chocolate into dough. Drop rounded teaspoonfuls of dough, about 2-inches apart, onto baking sheets. Generously sprinkle crushed candy canes over cookie dough. Bake in the preheated oven until edges of cookies are slightly crisp, 8 to 10 minutes. Immediately arrange marshmallows onto hot cookies; cool on baking sheets until set. Transfer cookies to wire racks to cool completely.
Heat the oil in a skillet over high heat; cook the mustard seeds in the hot oil until the seeds no longer are crackling. Stir the asafoetida powder into the mustard seeds; add the turnips, turnip leaves, and onion to the skillet. Season the mixture with the paprika, turmeric, and salt. Pour the water over the mixture, place a cover on the skillet, reduce heat to medium, and cook until the turnip is cooked yet remains crunchy, 5 to 7 minutes. Return heat to high to cook off any excess water. Mix the coconut into the mixture just before serving.
Preheat oven to 375 degrees F (190 degrees C). Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain off grease and add eggs. Cook eggs and sausage together until eggs are set. Place pizza crust on a pizza pan or baking sheet. Spread crust with ricotta cheese leaving the outer edge of the crust bare. Spread the egg and sausage mixture over the ricotta cheese. Sprinkle with onion, tomato, red pepper and green pepper. Top with mozzarella. Bake in preheated oven for 15 minutes, or until cheese and edges of crust are golden brown.
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. Preheat oven to 350 degrees F (175 degrees C). In a medium skillet over medium-high heat, cook ground beef until brown. Drain. Place beef in a 9x13 inch baking dish. Top with tomatoes, tomato soup and tomato juice. Layer spaghetti over tomatoes and top with shredded cheddar. Bake in preheated oven for 45 minutes, until cheese is golden and bubbly.
Place ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select the White Bread or Basic cycle, and Start.
Place blueberries in a cup. Add apple cider vinegar, lemon juice, and ginger. Pour in seltzer water; stir a few times. Stir in ice.
Preheat Panasonic Countertop Induction Oven to Medium on the "Grill" setting. Mix honey and sriracha sauce together in a bowl. Spread chicken on the grill pan and set the timer for 4 minutes. Turn chicken after 2 minutes. Remove from the oven and stir into the honey mixture. Unroll pizza crust flat onto the grill pan. Spread ranch dressing on top. Remove chicken from the honey mixture and place on top of the ranch dressing. Sprinkle Colby Jack cheese over chicken. Place pizza in the oven and press "Auto Cook." Select the frozen pizza setting, 12-inch size. Allow pizza to cook until timer goes off, about 13 minutes. Cut pizza into slices.
Combine honey, apple juice, molasses, barbeque sauce, cinnamon, and nutmeg together in a saucepan; bring to a soft boil. Reduce heat and simmer, stirring occasionally, until glaze is smooth and thickened, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray a small roasting pan with cooking spray. Combine ground beef, 1/2 can chowder, onion, eggs, celery, bread crumbs, parsley, salt, and pepper in a bowl; mix until smooth. Mound meatloaf mixture in the prepared roasting pan. Cover pan with aluminum foil. Bake in the preheated oven until no longer pink in the center, about 1 hour. Remove from oven; pour remaining 1/2 can chowder over top and sides of meatloaf. Return uncovered pan to the hot oven; bake until an instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C), about 30 minutes more.
In a double boiler, melt together butter, chocolate, and syrup. Alternatively, you can melt the chocolate in the microwave, and then blend in the other ingredients. Pour glaze while still warm over cake.
Preheat oven to 350 degrees F (175 degrees C). Combine peaches, Chinese five-spice powder, and lemon zest in a bowl. Stir sugar and water together in saucepan pan over medium heat until simmering, 2 to 3 minutes. Stir in peach mixture; cook and stir for 2 minutes. Remove from heat and set aside. Combine sugar and self-rising flour in a large bowl. Pour in milk; whisk to form a smooth batter. Pour melted butter into a Dutch oven. Pour batter over the melted butter. Gently place peaches and syrup on top of batter. As the cobbler bakes, they will sink down into the batter. Bake until syrup is bubbling and crust has risen and is golden brown, about 50 minutes.
Mix cream cheese, Cheddar cheese, and dressing mix together in a large bowl. Form into a large ball. Roll in chopped pecans to coat surface. Refrigerate for at least 2 hours, or overnight. Arrange a row of whole-wheat crackers in the back of the cheese ball for the turkey tail feathers. Stick pecans evenly into the cheese ball for the body. Cut out 2 strips of red bell pepper for the head and neck. Cut out 2 "eyes" from the black olive using a small pastry tip. Place 2 small dollops of cream cheese on one of the 2 bell pepper strips for the turkey head and stick the black olive circles into it as pupils. Cut a small triangular slice out of the yellow zucchini for the turkey beak and stick to the red pepper with cream cheese. Stick the undecorated red bell pepper strip on the front of the cheese ball. Stick the red bell pepper stick with the face into the top of the cheese ball for the head.
Combine 1 bottle hot pepper sauce, 1/2 cup butter, Worcestershire sauce, oregano, onion powder, and garlic powder in a saucepan over medium heat. Bring mixture to a boil, reduce heat to low, and simmer for 5 minutes. Place chicken wings into slow cooker and pour sauce mixture over wings. Cook on High for 2 hours. Reduce heat to Low; cook 2 hours more. Preheat oven to 400 degrees F (200 degrees C). Grease several baking sheets. Spread wings onto prepared baking sheets and bake in preheated oven until wings are crisp and browned, about 30 minutes. Melt 1/2 cup butter with 1 bottle hot sauce in a small saucepan and simmer until thickened, about 20 minutes. Brush sauce onto wings just before serving.
Stir cream, butter, brown sugar, white sugar, cinnamon, nutmeg, and salt together in a saucepan over medium-low heat; bring to a boil, stirring just once to combine. Transfer the fondue into a fondue pot to keep warm for serving.
Heat oil in a large skillet over medium high heat. Roll the beef in flour and saute in the hot oil until well browned, about 5 minutes. Transfer the meat to the slow cooker and top with the soup, water and bouillon. Cook on high setting for 8 hours. Stir in the sour cream during the last 30 minutes. Cook the egg noodles according to package directions. Serve the meat over the noodles.
In a large saucepan combine evaporated milk, sugar, egg yolks, margarine and vanilla. Cook over low heat, stirring constantly, until thick. Remove from heat and stir in pecans and coconut. Spread on cake while still warm.
Preheat oven to 400 degrees F (200 degrees C). Prick each potato a few times with a fork and place on a baking sheet. Bake in the preheated oven until tender when pierced with a knife, about 50 minutes. Cool until easily handled, about 10 minutes. Peel potatoes and pass through a ricer or food mill into a large bowl. Make a well in the mashed potatoes with a wooden spoon and pour in egg; mix well. Whisk potato starch, sweet rice flour, and salt together in a bowl. Sprinkle over potato mixture; stir until a soft dough has formed. Cut dough into 4 equal parts with a knife or pastry cutter. Dust work surface with rice flour to keep dough from sticking. Roll out 1 piece of dough into a rope about 1 inch in diameter. Cut into 1-inch gnocchi. Gently roll each one with the back of a fork to create ridges. Repeat with remaining dough. Shake off any excess rice flour and let gnocchi rest, about 5 minutes. Bring a large pot of salted water to a boil. Add gnocchi in batches and cook, without stirring, until they float to the top, 1 to 2 minutes. Remove with a slotted spoon.
Cut an X into one side of each tomato. Bring a large pot of water to a boil. Add tomatoes and cook for 1 minute. Drain in a colander, and carefully peel and slice tomatoes. Melt butter in a large skillet over medium heat and cook onions until soft and translucent, about 5 minutes. Add tomato slices and season with salt. Cook until tomatoes are soft and most of the liquid has evaporated, about 10 minutes. Beat eggs and milk in a small bowl. Season with salt and stir in parsley. Pour egg mixture on top of tomatoes in the skillet. Cook over low heat until eggs have set, 5 to 10 minutes. Serve immediately.
Toss corn, carrots, green pepper, and onions in a salad bowl. Combine sour cream, mayonnaise, vinegar, sugar, mustard, and salt in a small bowl. Pour over corn mixture and mix well. Refrigerate for several hours before serving.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place lemon halves, cut-side up, on a baking sheet. Broil until lemon halves are blackened on the cut side, about 10 minutes. Allow lemons to cool enough to handle. Squeeze juice from the lemons into a measuring cup. Measure out 1 fluid ounce broiled lemon juice, reserving the rest for another use. Combine whiskey, orange liqueur, simple syrup, and 1 fluid ounce broiled lemon juice in a blender and add ice; cover and blend until slushy consistency. Pour drinks into glasses.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8 x 8-inch baking dish. Combine whipped cream cheese, sun-dried tomatoes, garlic powder, and onion powder in a mixing bowl. Divide mixture among the chicken breast slices. Roll slices and place seam side down into prepared baking dish. Sprinkle with salt and pepper. Bake in preheated oven until internal temperature reaches 165 degrees F, about 35 minutes. Prepare Idahoan SignatureTM Russets Mashed Potatoes according to package instructions. Cover and keep warm. Combine heavy whipping cream, olive oil, and salt in a saucepan. Bring to a simmer over medium-high heat stirring constantly. Cook until sauce begins to thicken, about 4 minutes. Stir in chopped basil and Parmigiano-Reggiano cheese; remove from heat. Serve chicken topped with sauce and with a side of Idahoan SignatureTM Russets Mashed Potatoes.
Mix together 4 cups water, bouillon, potatoes, carrots, celery, onions, and green pepper; simmer for 20 minutes. In a separate bowl mix together flour, black pepper, 1 cup water, and milk until smooth and add to the vegetables. Heat through and serve.
Heat the olive oil in a large skillet over medium heat. Add the spinach to the skillet and cover; allow to cook 5 minutes. Stir in the garlic salt and cover again for another 5 minutes; remove from heat. Sprinkle with Parmesan cheese to serve.