HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Place chicken breasts in baking pans and cover with aluminum foil. Bake chicken in the preheated oven until tender and cooked through, 1 1/4 to 1 1/2 hour. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Cool until easily handled. Remove skin and discard. Bone chicken and chop into 1/2-inch pieces. Combine bones with drippings from baking pans in a large pot; add enough water to cover. Bring to a boil and simmer for 1 hour. Strain broth and discard bones. Place tomatoes, onion, tomatillos, garlic, and red chile pods in a blender or food processor; puree until chile pods are reduced to small flecks. Pour into a pot. Mix 1 cup chicken broth, salt, cumin, and oregano into pureed mixture in the pot. Bring to a boil; reduce heat and simmer, about 5 minutes. Stir in chicken. Remove from heat. Microwave 1 cup chicken broth and lard together in a microwave-safe bowl until lard is just melted, about 2 minutes. Mix in masa harina with your hands to make a smooth paste. Press paste evenly into the bottom of a 10x13-inch baking pan. Spread chicken mixture on top. Cover with aluminum foil. Bake in the preheated oven until chicken is heated through, about 40 minutes. Sprinkle shredded Cheddar and Monterey Jack cheese blend on top. Continue baking until cheese is melted and starting to bubble, 3 to 5 minutes. Let stand before serving, about 5 minutes.
Preheat oven to 300 degrees F (150 degrees C). Grease a large cookie sheet. In a large bowl, cream the butter and sugar together. Add eggs and vanilla; mix until smooth. Sift together the flour, baking powder, and salt; stir into the creamed mixture until well blended. Mix in the chocolate chips. Using a 1/3 cup measuring cup, drop cookies onto the cookie sheet. Be sure cookies are at least 2 inches apart. Insert a popsicle stick into each cookie, and bake for 25 to 30 minutes. Cool for 2 to 3 minutes before transferring to a wire rack to cool completely.
Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats. Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces. Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese. Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Grate zucchini and onion into a medium bowl, and drain off excess juices. Stir in the oregano and salt and pepper to taste. Heat a frying pan over medium high heat and melt butter in the pan. When butter has coated the pan, arrange the zucchini in a flat layer over the bottom of the pan. Fry until golden brown on both sides, about 5 minutes per side. Serve warm.
Preheat an oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan with butter. Spread potatoes evenly in the pan. Whisk together heavy cream, milk, garlic, flour, salt, and pepper in a large bowl. Pour cream mixture over the potatoes. Cover with foil. Bake in the preheated oven for 20 minutes, then remove the foil. Continue baking until the potatoes are easily pierced with a fork, about 40 minutes. Remove potatoes from the oven and sprinkle Cheddar cheese on top. Return to oven and bake until the cheese is melted, 5 to 10 minutes. Allow to cool for 5 minutes before serving.
Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli and steam until just tender, 2 to 6 minutes depending on the size of the broccoli florets. Remove the broccoli to a serving bowl and toss with butter, add salt and pepper to taste. Heat the tuna, teriyaki sauce, and garlic powder in a skillet over medium heat. Cook and stir until the tuna has heated through, about 5 minutes. Pour the tuna over the broccoli and serve.
Preheat the oven to 350 degrees F (175 degrees C). Scoop seeds out of the butternut squash half, and place cut side down onto a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow to cool, then scoop the squash flesh out of the skin using a large spoon and set aside. Discard skin. Heat olive oil in a large saucepan or soup pot over medium heat. Add chopped onion and garlic, and cook, stirring until onion is translucent. Pour in the water, and add squash, carrots and ginger. Bring to a boil, and cook for at least 20 minutes, or until carrots and ginger are tender. Puree the mixture in the blender, or using an immersion blender. Add boiling water if necessary to thin, but bear in mind this is meant to be a thick creamy soup. Return soup to the pan, and heat through. Season with salt, pepper and cinnamon. Ladle into serving bowls, and pour a thin swirl of cream over the top as a garnish if desired.
Scoop the ice cream into a pan over low heat. Stir in the eggnog and coffee; and heat until warm, about 3 minutes. Pour into four glass or ceramic mugs. Top each with 1 tablespoon whipped topping and sprinkle with nutmeg. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine water and margarine in a saucepan and bring to a boil. Stir stuffing mix into water and margarine until moistened; cover, remove from heat, and let stand 5 minutes. Fluff with a fork. Spread cooked chicken into bottom of the prepared baking dish and spread frozen vegetables over chicken. Top vegetables with American cheese slices in a layer. Mix cream of mushroom soup, garlic powder, marjoram, thyme, and sage in a bowl and spread over cheese slices. Sprinkle stuffing over top of casserole in an even layer. Bake in the preheated oven until casserole is bubbling and browned, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream butter, sugar, egg, and egg yolk until smooth. Stir in lime juice and lime zest. Combine the flour, baking powder, and salt; blend into the creamed mixture. Form dough into 1/2 inch balls, and arrange on the prepared cookie sheet. Bake 8 to 10 minutes in the preheated oven, or until lightly browned. Cool on wire racks. Sift confectioners' sugar over cookies while still warm.
Stir together the olive oil, basil, parsley, garlic, thyme, oregano, black pepper, rosemary, salt, red pepper, and lemon juice in a bowl. Sprinkle the Parmesan cheese over the surface of the oil mixture.
Place the brats into the bottom of a large electric covered roaster (such as a Nesco(R)). Layer the apples, then the onions, then the brown sugar over the brats. Pour the water over the ingredients. Cover the roaster and cook the brats at 325 degrees F (165 degrees C) for 3 hours. Brats will look dark and candied when ready.
Preheat oven to 375 degrees F (190 degrees C). Heat oil in a large skillet over medium-high heat. Saute onion and garlic in hot oil until slightly softened and fragrant, about 3 minutes. Add chicken pieces; season with salt, white pepper, and black pepper. Cook and stir chicken until no longer pink in the middle, 7 to 10 minutes; transfer to an 8-inch square baking dish. Stir condensed soup, mayonnaise, Parmesan cheese, corn, sour cream, and milk together in a bowl; pour over chicken in the baking dish. Sprinkle Cheddar cheese over the top. Bake in the preheated oven until bubbling and cheese is melted, about 20 minutes. Let rest for 5 minutes before serving.
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
In a medium mixing bowl, combine the flour, salt and sugar. Use hands to cut in the butter until the mixture resembles coarse breadcrumbs and no pieces are larger than a pea. Stir in the cold buttermilk until mixture starts to clump together. Use hands to form the dough into a tight ball, pat it into a disk about 1 1/2-inch thick and wrap tightly in plastic wrap. Chill for a least an hour and up to a day. Preheat oven to 425 degrees F. On a floured surface, roll pie crust into large circle. Press dough into a pie pan. Line the crust with a sheet of Reynolds Wrap(R) Aluminum Foil and fill the foil with pie weights or dried rice/beans. Make sure to get the weights into the corners of the pie and press into the bottom and sides. Chill the crust for 15 minutes and then bake for 15 minutes. Remove piecrust from the oven and remove the weights and foil. Reduce the oven to 350 degrees F and let the crust cool while you make the filling. Beat egg whites in a stand mixer with whisk attachment until soft peaks form. Set aside. Using the whisk attachment, cream butter and sugar. Add yolks to butter-sugar mixture and combine well. Add the flour, lemon juice, nutmeg and salt to the mixture. Slowly add in buttermilk and mix for 1 minute. Buttermilk will curdle slightly but will smooth out upon baking. Gently fold the egg whites into the buttermilk mixture. Pour mixture into the crust. Smooth with spatula and bake for 45-50 minutes or until golden and set in the middle. Cool thoroughly on a rack before serving.
Grease bundt cake pan. Mix together chopped pecans, 3/4 cup sugar and ground cinnamon. Cover bottom and sides of the bunt pan with 1/4 of the above mixture. Blend together in a large mixing bowl: cake mix, pudding mix, 4 eggs, sour cream, vegetable oil and vanilla. Alternate layers of batter and crumb mixture in the greased pan. Bake in microwave oven 5 minutes on low. Turn pan around if not on turn table. Bake 12 minutes on high, turning pan 1/4 turn every 4 minutes. Cool 18 minutes before turning out onto a cake dish. Baking time may vary depending on the wattage of the oven. To test for doneness, press lightly on top of cake and if it springs back it is done. Sometimes the very top of the cake will remain moist, don't keep baking it until it is dry because the cake will be too done. Enjoy!
Spray a 9x9-inch pan with cooking spray. Mix evaporated milk and sugar together in a large, heavy-bottomed pot over medium-high heat. Bring mixture to a boil, stirring constantly, until syrup reaches 234 degrees F (110 degrees C), 5 to 7 minutes. A teaspoon of hot syrup dropped into a glass of cold water should form a soft ball of candy. Remove from heat and immediately stir in peanut butter, butter, and vanilla extract. Stir constantly until fudge is smooth and thick. Pour fudge into prepared pan. Let cool before slicing into squares.
Preheat oven to 450 degrees F (230 degrees C). In medium saucepan, combine shortening, salt and boiling water and heat until entire mixture boils. Reduce heat, add flour all at once and stir vigorously until mixture forms a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each addition. Continue beating until mixture is thick and shiny and breaks from spoon. Pipe or spoon onto ungreased cookie sheet and bake 20 minutes, reduce heat to 350 degrees F (175 degrees C) and bake 20 minutes more, or until golden and sound hollow when tapped. Cool and fill.
In a mixing glass, combine lemon juice, vodka and sugar. Stir until dissolved, then pour into glasses filled with ice. Garnish with a lemon slice and sprig of mint.
Heat 1 tablespoon butter and olive oil together in a large skillet over medium heat; cook and stir zucchini noodles (zoodles), onion, chopped garlic, and 1/2 teaspoon salt until zoodles are tender and onion is translucent, about 5 minutes. Transfer zoodle mixture to a bowl. Heat 2 tablespoons butter in the same skillet; cook and stir shrimp and minced garlic until shrimp are just pink, 3 to 4 minutes. Add spinach, lemon juice, red pepper flakes, 1/2 teaspoon salt, and pepper; cook and stir until spinach begins to wilt, 3 to 4 minutes. Add zoodle mixture; cook and stir until heated through, 2 to 3 minutes.
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with aluminum foil. Spread diced apples on baking sheet. Sprinkle 2 teaspoons cinnamon and 1 teaspoon nutmeg on top. Bake apples in the preheated oven, stirring at 10-minute intervals, until tender but not over-crisp, about 40 minutes total. Mix honey, applesauce, coconut oil, 1 tablespoon cinnamon, 1 teaspoon nutmeg, ginger, and cloves together in a large bowl. Stir in quinoa. Let sit, about 5 minutes. Stir oats, almond, and coconut into the honey mixture. Spread evenly over baked apple pieces. Bake in the preheated oven, stirring at 10-minute-intervals, until granola is golden brown and crispy, about 40 minutes. Cool completely before storing, 30 minutes to 1 hour.
Pour egg yolks, lemon juice, white wine vinegar, Dijon mustard, salt, sugar, vegetable oil, and olive oil, respectively, into a tall, narrow bowl. Set a immersion blender into the oil mixture and hold against the bottom of the bowl; pulse until a thick, pale mixture begins to form, about 3 to 6 pulses. Continue blending until smooth and creamy.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease 12 muffin cups. In a large bowl, combine flour, baking powder, salt and nutmeg. In a separate bowl, beat together oil, 3/4 cup sugar, egg and milk. Stir egg mixture into flour mixture, just until moistened. Spoon batter into prepared muffin cups. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into a muffin comes out clean. While muffins are baking, mix together 3/4 cup white sugar and 1 teaspoon cinnamon. While muffins are still hot, dip tops in melted butter and then in cinnamon sugar mixture.
Preheat an oven to 425 degrees F (220 degrees C). Grease 12 muffin cups, or line with paper muffin liners. Mix self-rising flour and vanilla ice cream together until smooth. Spoon batter in muffin cups, filling them 3/4 full. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Place hot dogs into a large pot of simmering water and keep hot. Heat vegetable oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk flour, corn meal, buttermilk, eggs, sugar, bacon drippings, salt, baking powder, and garlic powder in a large bowl until moistened; beat batter until smooth, 2 to 3 minutes. Remove a hot dog from the water and blot completely dry with paper towels; skewer the hot dog lengthwise with a bamboo skewer. Using the skewer end as a handle, roll the hot dog in the batter to thoroughly coat. Roll the corn dog in the hot oil with the same continuous rolling motion, setting the batter; continue to roll the corn dog in the hot oil until deep golden brown, 2 to 3 minutes. Alternately, lay corn dog into hot oil after initial rolling to finish cooking the batter, about 1 minute per side. Drain corn dogs on paper towels to blot excess oil.
In a saucepan, bring water to a boil. Add tea, honey and vanilla. Season with cinnamon, cloves, cardamom, ginger and nutmeg. Simmer for 5 minutes. Pour in milk, and bring to a boil. Remove from heat, and strain through a fine sieve.
Spray a 12-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and garlic and cook for 10 minutes or until the chicken is well browned on both sides. Remove the chicken from the skillet. Stir the broth, rice and vegetables in the skillet and heat to a boil. Reduce the heat to low. Cover and cook for 15 minutes. Stir in the cheese. Return the chicken to the skillet. Sprinkle the chicken with the paprika. Cover and cook for 10 minutes or until the chicken is cooked through and the rice is tender.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9-inch loaf pan. Melt the butter in a skillet over medium heat, and cook and stir the onion, celery, and apple until the onion is translucent and the apple is softened, 5 to 8 minutes. Let the mixture cool. In a bowl, mix the cooked apple mixture with the bread crumbs, Romano cheese, eggs, milk, and poultry seasoning until well combined, and lightly stir in the ground turkey. Do not over mix or the meatloaf will be tough. Spoon the mixture into the prepared pan, and bake in the preheated oven until the loaf is cooked through to the center, about 45 minutes.
In a jar, combine oil, honey, vinegar, poppy seeds, sesame seeds, paprika, and Worcestershire sauce. Place lid tightly on jar, and shake until dressing is blended.
Heat a double boiler over medium heat. Once the water is boiling, add half-and-half, cumin, garlic salt, white American cheese pieces, shredded Monterey Jack cheese, chopped green chiles, and diced tomatoes with green chile peppers, respectively, to the bowl of the double boiler; cook, stirring often, until the cheeses are melted and the mixture is smooth, about 15 minutes. Stir spinach into melted cheese mixture; heat until the spinach wilts, 5 to 10 minutes.
Combine butter, Gouda cheese, Cheddar cheese, sea salt, black pepper, and cayenne pepper in a food processor; pulse until butter is in bits and the mixture forms small curds. Add flour; pulse until dough looks moist and forms large popcorn-sized curds. Turn dough out onto a flat surface; knead gently just until it comes together and you can shape it into a ball. Divide into 2 pieces. Pat each piece into a disk. Place 1 disk between 2 sheets of parchment paper. Roll to a thickness of 1/4 inch. Repeat with second disk. Stack sheets of dough on a baking sheet. Freeze until firm, about 1 hour. Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper or a silicone baking mat. Peel parchment paper off 1 sheet of frozen dough. Cut into cookies using a 1 1/2-inch-diameter cutter; arrange 1 inch apart on the prepared baking sheet. Repeat with the second sheet of dough. Bake cookies in the preheated oven until lightly golden on the bottom, about 9 minutes. Rotate baking sheet. Continue baking until bottoms are golden brown and tops are lightly golden, about 5 minutes more. Cool on the baking sheet for 2 minutes. Transfer to a rack to cool completely, about 10 minutes. Gather dough scraps, roll to a thickness of 1/4-inch, and freeze until firm, about 15 minutes. Cut into cookies and bake.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan. In a medium mixing bowl, combine pumpkin, milk, sugar, baking mix, melted butter, eggs, allspice, cinnamon, cloves, and vanilla extract. Beat on medium speed 2 minutes, until mixture is smooth. Pour mixture into pan. Bake in preheated oven for 50 to 55 minutes, until set in center. Allow to cool before serving.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and rinse with cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch cubes. Heat oil in a skillet over medium heat. Cook and stir white and light green onion pieces until soft and slightly golden, 3 to 5 minutes. Add garlic, stir, and remove skillet from heat. Stir potatoes, green onion-garlic mixture, dark green onion pieces, yogurt, yellow mustard, cayenne pepper, salt, and black pepper together in a bowl until evenly combined.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder. In a large bowl, cream together 1 cup butter, 1/2 cup shortening and 2 cups sugar until light and fluffy. Beat in the eggs one at a time. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Stir in 2 tablespoons rum, key lime zest, 2 teaspoons key lime juice, vanilla extract and lemon juice. Pour batter into prepared pan. Bake in the preheated oven for 90 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool in pan 10 minutes. Turn it out onto wire rack. While warm, prick top of cake with toothpick. Pour Key Lime Daiquiri Glaze over warm cake. Cool completely. To make Key Lime Daiquiri Glaze: In small saucepan, combine 1/4 cup sugar, 1/4 cup butter and 2 tablespoons key lime juice. Bring to boil. Continue to boil, stirring constantly, for 1 minute. Remove from heat and stir in 3 tablespoons rum.
Preheat oven to 400 degrees F (200 degrees C). Coat baking sheet with cooking spray. Melt butter in a small saucepan over low heat. In bowl of an electric mixer, combine egg whites and sugar; beat on medium speed for about 30 seconds. Add flour and salt; beat until mixed. Add butter, heavy cream and almond extract; beat until mixed. Pour 1 tablespoon batter onto half the baking sheet. Spread with a spoon into a thin 5 inch circle; repeat on other half of sheet. Bake until edges turn golden brown, about 8 minutes. Place baking sheet on a heat-resistant surface. Working quickly, slide a spatula under one cookie. Lift and place on a dish towel. Fold cookie in half, pinching at top to form loose semicircle. Insert index fingers into ends; press indentation into center of cookie while bending ends together to form shape of a fortune cookie. This should take about 10 seconds. Once the cookie hardens, you cannot fold it. Repeat with other cookies. Write your message on long strips of sturdy art paper, and thread through cooled cookie.
In a 9x13 inch casserole, combine soy sauce, brown sugar, oil, ginger, and garlic powder. Mix until brown sugar completely dissolves into the mixture. Place the chicken wings in the dish and turn them over until they are all well coated. Cover the dish and refrigerate for at least 4 hours. Turn the chicken again, after 2 hours. Preheat oven to 350 degrees F (175 degrees C). Bake chicken at 350 degrees F (175 degrees C), covered, for 45 minutes. Turn the chicken wings, and spoon sauce from the bottom of the pan over the tops of the wings. Cook an additional 50 minutes, uncovered.
In a dry frying pan, heat flour; stirring constantly over medium heat about five minutes or until brown. Mix butter or margarine into browned flour. Stir in tomato paste, onion, salt, chile pepper, stock, bay leaves, thyme, and parsley. Simmer for approximately twenty minutes. Add shrimp; cook for 5 to 10 minutes, or until shrimp have all turned pink.
Combine the chocolate chips, milk, corn, and salt in a small saucepan over low heat. Stir and cook until chocolate is melted. Remove from heat and stir in the vanilla. Line a square dish with waxed paper. Spread the chocolate mixture into the lined dish. Chill in refrigerator until firm, about 2 hours. Peel off waxed paper and cut into small squares. Store covered in refrigerator.
Heat oil in a large frying pan over medium-high heat. Fry the potatoes for 5 minutes, then add the peppers and onions. Season with salt and pepper. Cook for at least 15 minutes, turning potatoes frequently, or until potatoes start to look mushy.
In a large salad bowl, combine the salad greens, almonds, feta cheese, apple, red onion and raisins. Toss to blend. Apply salad dressing to individual servings.
Stir together the honey, salt, milk, coconut milk, and melted butter. Add the corn, cover, and refrigerate overnight. Preheat a charcoal grill for medium heat. Remove corn from marinade and place each one on a skewer. Grill for 10 to 15 minutes until partially charred, baste occasionally with the coconut marinade as you grill. Serve with 1 tablespoon of butter per ear.
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, reserving 2 cups of water. Bring the 2 cups reserved pasta water to a boil. Stir in olive oil, butter, 1/2 the lemon juice and the garlic. season with 1 tablespoon basil, parsley, salt and pepper. Boil 1 minute. In a large bowl, combine pasta with sauce. Toss with remaining lemon juice and basil. Cover, and refrigerate 5 hours or overnight.