HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Place 2 cups flour, baking powder, and sugar in the bowl of a food processor or blender; pulse a few times to combine. Add shortening; pulse until mixture has the consistency of fine crumbs. Place flour mixture in a bowl; stir in white chocolate, blueberries, and orange zest. Stir milk into flour mixture gradually to form a smooth batter. Turn mixture out onto a floured board; sprinkle with remaining 1/2 cup flour. Knead a few times to incorporate flour and form a smooth dough. Roll dough out 1/2-inch thick; cut scones with a biscuit cutter to desired size. Place scones on a baking sheet. Bake in the preheated oven until golden, about 15 minutes.
Rinse chicken wings and pat dry with paper towels. Place wings on a baking sheet and refrigerate to dry a bit more. Combine mango nectar, brown sugar, habanero peppers, soy sauce, sriracha sauce, and vinegar in a food processor. Mix until peppers are pureed; seeds will still be visible. Remove food processor lid carefully; the pepper fumes can be strong. Melt butter in a saucepan over medium heat. Add minced garlic; cook until fragrant, about 30 seconds. Add the mango-habanero mixture immediately; bring to a simmer, stirring frequently. Reduce heat to medium-low; add honey. Simmer, stirring frequently, until sauce is reduced by 75% and thickened to a glaze, 45 minutes to 1 hour. Remove from heat. Preheat the oven to 200 degrees F (95 degrees C). Heat oil in a deep-fryer to 350 degrees F (175 degrees C). Coat wings lightly with cornstarch. Place 5 to 6 wings in the hot oil; fry until golden brown and crispy, about 8 minutes. Place wings on a paper towel to absorb excess oil; transfer to the preheated oven to keep warm. Repeat until all wings have been fried and drained. Place wings in a large bowl. Pour half the sauce over the wings and mix, coating the wings with the sauce. Continue adding the remaining sauce until you have coated the wings to your liking.
Place garlic into a nonreactive bowl and whisk in cola, coffee, rice vinegar, ketchup, black pepper, 1 teaspoon salt, rosemary, and hot sauce until thoroughly combined.
 Watch Now Unroll the skirt steak and cut into 6-inch lengths with the grain, using a kitchen scissors. Submerge the meat totally in the marinade; place a piece of plastic wrap onto meat and marinade surface. Marinate 8 to 12 hours in refrigerator or overnight.
 Watch Now Preheat an outdoor grill for medium-high heat. Remove meat from marinade; save the marinade. Pat meat thoroughly dry with paper towels. Season both sides of meat with salt and cayenne pepper to taste.
 Watch Now Pour marinade into a saucepan over medium heat and simmer until slightly thickened, about 10 minutes. Strain through a fine-mesh sieve into a bowl.
 Watch Now Grill meat on the preheated grill until steak pieces are still pink inside and meat has good grill marks, about 4 minutes per side. Place thin cooked pieces onto thicker pieces of meat to prevent thin ones from overcooking. When the surface of the meat looks shiny and wet from juices being forced up to the surface, the meat is medium-rare to medium in doneness. An instant-read meat thermometer inserted into the center of a piece should read 125 to 130 degrees F (52 to 54 degrees C).
 Watch Now Remove meat to a platter and let rest for at least 5 minutes before slicing thinly across the grain to serve. Drizzle servings with reduced coffee-cola marinade.
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Preheat oven to 350 degrees F (175 degrees C). Line baking sheet with parchment paper. Sift the flour, baking powder, cinnamon and espresso powder together Beat the eggs and margarine together until light and fluffy. Stir in the flour mixture and beat until smooth. Form dough into two long (loaf shaped) logs on the prepared baking sheet. Bake at 350 degrees F (175 degrees C) for 25 minutes. Remove and let cool completely. Cut logs into 1/2 inch slices. Turn on sides and bake again at 350 degrees F (175 degrees C) until golden brown, about 10 minutes. Let cookies cool completely then dip in chocolate. Melt the chocolate chips then stir in the shortening until well blended. Dip one flat side and one end of each biscotti in the chocolate. Let cool on wax paper.
Shape a large sheet of aluminum foil into a pan with 2-inch-high sides to fit the bottom of your air fryer. Spray with nonstick cooking spray. Preheat air fryer to 390 degrees F (200 degrees C) for 15 minutes. Roll pizza dough into 1-inch balls, and place in a single layer in the aluminum foil pan. Sprinkle with pepperoni, oregano, red pepper, and garlic salt. Brush with melted butter and sprinkle with Parmesan cheese. Place pan in the bottom of the air fryer and cook for 15 minutes. Sprinkle bread with mozzarella cheese and cook until cheese is melted and bubbling, about 2 more minutes. Remove from air fryer using tongs to pull the sides of the pan up and out of the machine.
Combine white wine, brandy, and sugar in a large pitcher, then stir in ice. Continue stirring until the sugar is dissolved, then add the lime, lemon, apples, and grapes. Stir in the club soda.
Rub the roast all over with salt and pepper, hot pepper sauce and Worcestershire sauce. Let marinate in the refrigerator for 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Using a small boning knife, carefully poke holes about 1 inch deep and 1 inch apart all over the roast. While making each cut twist the knife and insert a drop of hot sauce, wedge of pepperoni, garlic sliver and one olive into each cut. Place roast in a roasting pan and pour in the water. Bake at 350 degrees F (175 degrees C) for about 30 minutes per pound or until an internal temperature of 145 degrees F (63 degrees C) is met. Remove from oven, tent with foil and let roast stand for 10 minutes before carving.
Place the ice, tequila, lime juice, triple sec, avocado, and cilantro into a blender, and blend until smooth. Pour into salt-rimmed margarita glasses to serve.
Heat oil in a skillet over medium heat; add Mexican squash, yellow squash, broccoli stems, garlic salt, and pepper. Cook, stirring constantly, until vegetables are tender but still firm to the bite, about 5 minutes. Mix in Cheddar cheese; cook and stir until melted, 3 to 5 minutes. Transfer to a serving plate; garnish with Fresno chile peppers.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Prepare a broiler pan with cooking spray. Stir mayonnaise, garlic, Italian seasoning, and Parmesan cheese together in a bowl. Arrange pollock fillets onto prepared broiler pan. Spread mayonnaise mixture over the top of each fillet. Cook fillets under the broiler until the flesh flakes easily with a fork, 6 to 8 minutes. Drizzle lemon juice over the fish.
Place the shredded cucumber in a colander to drain. In a medium bowl, whisk together the gelatin mix and hot water until gelatin has dissolved. Mix in the sugar, salt and vinegar. Set aside to cool until it starts to set, about 1 hour. When the gelatin has thickened, stir in the mayonnaise, and fold in the drained cucumber. Transfer to a mold or serving bowl, and chill for 3 hours, or until set.
In a large dish, mix the olive oil, vinegar, lime juice, sugar, thyme, allspice, cinnamon, salt, and cayenne pepper. Stir in the scotch bonnet pepper, green onions, and garlic. Pierce chicken on all sides with a fork, and place in the dish. Cover, and marinate up to 24 hours in the refrigerator, turning occasionally. Preheat the grill for high heat. Lightly oil grill grate. Discard marinade, and grill chicken 8 minutes on each side, or until juices run clear.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the chicken, soup, mayonnaise and macaroni; mix well and spread mixture into a 9x13 inch baking dish. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until cooked through.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Gently press the luncheon meat slices into the flour to coat and shake off the excess flour. Dip into the beaten egg, then press into bread crumbs. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded luncheon meat slices onto a plate while breading the rest; do not stack. Deep fry the luncheon meat a few slices at a time until hot and golden brown, 3 to 5 minutes. Drain on a paper towel lined plate before serving.
Toast the bread slices to your desired darkness. When done, spread lightly with butter or margarine. Place a slice of tomato on the buttered side of one slice, and top with a slice of cheese. Season to taste with salt and pepper and place a slice of lettuce on if desired. Top with the remaining slice of bread. Enjoy!
Prick potatoes in several places. Microwave on HIGH 6 to 8 minutes or until tender, turning over and rearranging after 3 minutes. Cool 5 minutes. Cut thin slice off top of each potato. Discard tops; scoop out centres into medium bowl, leaving 1/8-inch-thick shells. Mash potato flesh. Add cream cheese product, milk, cheese and bacon; mix well. Spoon into potato shells; wrap individually in foil. Refrigerate up to 24 hours. Heat barbecue to medium heat. Unwrap potatoes; place on barbecue grate. Grill 15 minutes or until heated through.
Preheat an oven to 350 degrees F (175 degrees C). Arrange the bell peppers in a casserole dish with the cavities facing upwards. Heat the olive oil in a skillet over medium heat; cook the turkey in the hot oil until completely browned, about 5 minutes. Stir the onion into the turkey; season with salt and pepper. Cook and stir the mixture for 3 minutes. Add the corn, tomatoes, thyme, rosemary, and fennel to the turkey; stir. Pour the water over the mixture and add the rice; mix. Bring the mixture to a boil, cover, reduce heat to low, and simmer until the rice is tender, about 15 minutes. Stir the barbeque sauce through the mixture; remove the skillet from the heat. Spoon enough of the turkey mixture to fill each of the bell peppers about 1/3 of the way full. Divide about half of the feta cheese among the peppers, creating a layer of cheese atop the turkey mixture. Fill the peppers with the remaining turkey mixture and top with the remaining feta cheese. Bake in the preheated oven until the peppers are tender, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). To Make Base: In a small mixer bowl, cream together 1/2 cup butter or margarine and confectioners' sugar. Blend in flour. Pat into 9X9 inch square pan. Bake in preheated oven for 5 minutes. To Make Filling: In a large bowl combine brown sugar, melted butter or margarine, beaten eggs, vinegar, vanilla, and raisins. Pour over base and bake in preheated oven for 35 to 40 minutes, until set.
Heat the oil in a skillet over medium heat. Season the pork chops with salt and pepper, and brown on both sides in the skillet. Place the cabbage on top of the chops, and sprinkle with seasoned salt and Worcestershire sauce. Cover skillet and cook 15 minutes. Uncover skillet, place chops on top of the cabbage, and continue cooking 15 minutes, or until pork chops are done.
Preheat oven to 350 degrees F (175 degrees C). Grease 24 muffin cups or line with paper muffin liners. Beat cake mix, water, eggs, and oil in a bowl with an electric mixer on medium speed until batter is blended. Divide batter into prepared muffin cups and sprinkle with strawberry pieces. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 19 to 22 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Mix cocoa powder and melted butter in a bowl. Gradually beat confectioners' sugar, alternating with milk, into cocoa powder mixture with an electric mixer on medium speed. Add vanilla extract and continue beating until frosting is smooth. Spread frosting over cooled cupcakes.
Bring a large pot of lightly salted water to a boil. Cook pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 10 to 12 minutes. Drain and rinse under cold water. Whisk Italian-style dressing and mayonnaise together in a large bowl. Stir pasta, chicken, bacon, Muenster cheese, celery, green bell pepper, cherry tomatoes, and avocado into dressing until evenly coated.
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. Combine white wine, leek, butter, green onions, shallot, and garlic in a large pot; bring to a boil. Reduce heat and simmer until leek and shallot soften, 2 to 4 minutes. Stir scallops, mussels, salt, and pepper into the pot. Cover and cook, stirring occasionally, until scallops are opaque and mussels open, 2 to 4 minutes. Squeeze in juice from 2 lemon slices. Remove from heat; stir in heavy cream. Divide linguine between serving bowls. Scoop scallop and mussels on top. Serve with remaining lemon slices and toasted baguette.
To make sauce: melt butter in a saucepan. Stir in flour until smooth, Cook and stir 5 minutes, then gradually stir in broth, milk and white wine. Cook on low until sauce thickens fully, about 20 minutes. Remove from heat and set aside. Mix together onion, cracker crumbs, crab meat, parsley, and 1/4 cup of the sauce. Pound chicken breasts to 1/4 inch thickness. Spoon 1/4 of the crab mixture on the edge of each chicken breast; roll up. Place chicken rolls in a lightly greased 9x13 inch baking dish, fold side down, then top with remaining white sauce. Cover dish and bake at 350 degrees F (175 degrees C) or until chicken juices run clear, about 1 hour. Sprinkle with cheese and bake, uncovered, until the cheese is lightly browned, about 5 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a medium baking dish. In a medium bowl, mix flour, milk, eggs and salt. Pour the mixture into the prepared baking dish. Bake on center rack in the preheated oven for 30 to 40 minutes, until golden brown.
In a medium bowl, mix together the salmon, cream cheese, horseradish, lemon juice, and onion. Chill if necessary until firm enough to handle, then form into a ball. Roll in parsley and/or pecans. Refrigerate until serving. Serve with assorted crackers.
Place oil and butter in a large skillet over medium heat. Melt butter and mix in potatoes, mushrooms, pepper, squash, and shallot. Season with garlic powder, salt, and pepper. Cook 25 minutes, stirring occasionally, until potatoes are tender. Mix kale and sage into skillet. Continue cooking 5 minutes, until kale is wilted. Serve and enjoy!
Mix together the cream cheese, mayonnaise, olives and pecans in a bowl. Refrigerate at least 1 hour before serving.
Pour sugar and vinegar into a large saucepan, and stir to dissolve sugar. Add cinnamon sticks and cloves, and bring to a boil. Cover and boil for about 5 minutes. Strain out the cloves and cinnamon sticks, or you can leave them in for a stronger flavor. Pack peaches into hot sterile 1 pint jars to within 1 inch of the rim. Fill each jar with syrup to within 1/2 inch from the top. Wipe rims with a clean dry cloth, and seal with new lids and screwbands. Process in a hot water bath for 10 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 and transfer linguine to a serving bowl. Heat butter and olive oil in a saucepan over medium-low heat until bubbling; cook and stir onion and yellow bell pepper in the bubbling butter mixture until softened, 5 to 10 minutes. Stir cream cheese into onion mixture until melted. Add salmon and milk; simmer until cooked through, about 3 minutes. Pour salmon sauce over linguine and toss to coat; garnish with dill and lemon slices.
Melt 1 tablespoon butter in a skillet over low heat. Mix in the olive oil, 1/2 the lemon juice, garlic, and garlic powder. Place the pita bread in the skillet, and top with remaining butter and lemon juice. Cook 10 minutes, turning often, until golden brown.
In a jar with a tight fitting lid, or cruet with a stopper, combine the balsamic vinegar, olive oil, garlic, fennel seed, salt and pepper. Seal, and shake vigorously to mix. Shake again just before serving.
Preheat the oven to 400 degrees F (205 degrees C). Mix the shortening , sugar, and eggs until creamy. Mix the flour, cream of tartar, baking soda and salt in another bowl. Blend the wet with the dry ingredients using a wooden spoon until well-blended. Roll the dough into the size of small walnuts. Prepare the cinnamon and sugar mixture by mixing the cinnamon and sugar. Roll the cookie dough into the cinnamon and sugar mixture until coated and place onto an ungreased cookie sheet. Bake 6-10 minutes watching to make sure they don't burn. They should be very lightly brown and still soft looking on top. When they cool, they will crack a little on top.
Whisk the ketchup, chili sauce, horseradish, brown sugar, lemon juice, hot sauce, garlic salt, and onion powder together in a bowl until the sugar has dissolved; cover. Refrigerate at least 1 hour before serving.
Place the lime peel, soy sauce, and chicken broth in a skillet over medium heat. Place the chicken breasts in the skillet, and bring to a boil. Cover, and simmer until the chicken is fully cooked. Remove from heat, and allow to cool. Shred chicken, and set aside. In a separate bowl, whisk together lime juice, olive oil, anchovy paste, sugar, salt, and pepper. Stir in garlic, cilantro, shallots, and chicken. Mix well.
Whisk sour cream and mayonnaise together in a bowl until smooth; add lime juice and whisk until again smooth and pourable, though still creamy, adding lime juice or sour cream if the mixture needs to be thinner or thicker. Stir cumin, coriander, dill, oregano, and chipotle chile powder through the sour cream mixture. Fold jalapeno pepper, cilantro, and garlic through the mixture. Cover the bowl with plastic wrap and refrigerate until the seasonings disseminate throughout the sauce, at least 1 hour.
Blend yogurt, peanut butter, banana, and flaxseed meal in a food processor or blender until smooth. Pour into 8 lined cups of a muffin tin (silicone cupcake liners work well for these), filling cups halfway. Top each with a dogbone treat. Cover with plastic wrap and freeze until solid, at least 2 hours. Pop treats out of tin, remove liners, and freeze in a zip-top plastic freezer bag up to 2 weeks.
Preheat the oven broiler. Lay the toasted bread out on a baking sheet. Top each slice of bread with 1/4 of the avocado, mushrooms, almonds, and tomato slices. Top each with a slice of Swiss cheese. Broil the open-face sandwiches until the cheese melts and begins to bubble, about 2 minutes. Serve the sandwiches warm.
Preheat the oven to 425 degrees F (220 degrees C). Coat a 9x13 inch baking dish with cooking spray. In a large bowl, mix together the potato rounds, tomato, cilantro, black beans, sour cream, shredded cheese, picante sauce, chili powder and cayenne pepper. Spoon about 1/3 cup of the mixture into each tortilla, and roll up. Place filled tortillas seam side down in the prepared baking dish. Spray the tops of the tortilla rolls with cooking spray. Cover the dish with aluminum foil. Bake for 15 minutes in the preheated oven, remove foil, and continue baking for another 15 minutes, or until golden. Let stand for 5 minutes to set before serving.
Heat oil in a large saucepan over medium heat. Stir in tomato paste and anchovy fillet, cook until fragrant and color deepens, 2 to 3 minutes. Pour in chicken broth and bring to a boil. Stir in tortellini and beans; cook until tortellini are cooked through but still firm to the bite, about 10 minutes. Stir in salt, black pepper, 1 pinch red pepper flakes, and oregano. Add spinach; cook and stir until just wilted, 2 to 3 minutes. Remove from heat. Ladle into bowls and garnish with red pepper flakes and grated Parmesan cheese.
Preheat oven to 400 degrees F (200 degrees C). Combine bread crumbs, Parmesan cheese, salt, and black pepper in a shallow bowl; place flour into a second bowl. Whisk egg and lemon juice together in a third bowl. Dip each chicken breast in egg mixture and dredge in flour; dip again in egg mixture and dredge chicken in crumb mixture until coated. Place coated chicken breasts into a baking dish. Bake in the preheated oven until chicken is heated through and crumbs are golden, about 20 minutes. Spoon 2 tablespoons pizza sauce onto each chicken breast, sprinkle each with half the mozzarella cheese, and top each with half the pepperoni slices. Bake until chicken is no longer pink inside and the juices run clear, about 10 more minutes. An instant-read meat thermometer inserted into the thickest part of a breast should read at least 160 degrees F (70 degrees C).
Divide orange blossom water between 2 tea cups. Add 1/2 cup boiling water to each cup and stir. Stir 1/2 teaspoon honey into each cup. Float a piece of orange blossom in each cup. Serve hot.
Melt butter in a large, heavy pan over medium heat. Cook and stir onion and garlic in hot butter until tender, about 5 minutes. Whisk flour into the butter mixture until incorporated. Reduce heat to low and cook, stirring constantly, until the liquid is thick, about 3 minutes. Stir milk, chicken broth, and chicken bouillon cubes into the butter mixture. Increase heat to medium and cook, stirring regularly, until slightly thickened, 5 to 7 minutes. Add mixed vegetables and cook until the vegetables are heated through, 10 to 15 minutes. Reduce heat to low; add process cheese food, hot pepper sauce, and white pepper. Cook and stir until the cheese is completely melted, about 10 minutes.
Beat butter, brown sugar, nutmeg, and cinnamon together until fluffy. Store in the refrigerator.
Place beets, potatoes, carrots, parsley root (greens reserved), celery, and vinegar in a large pot; season with salt and pepper. Pour enough water to cover vegetables into the pot; bring to a boil. Reduce heat to low; simmer until vegetables are tender, about 45 minutes. Remove beets with a slotted spoon; set aside to cool slightly, about 10 minutes. Grate beets when they are cool enough to handle. Melt butter in a small saucepan, whisk in flour, and cook and stir until mixture is a light tan color, about 10 minutes; stir mixture into soup. Stir in grated beets and parsley root greens; bring to a simmer and cook until heated through, about 5 minutes. Season soup with vegetable bouillon, salt, and pepper.
Heat oil in a saucepan over medium heat. Fry rice in hot oil until golden brown, 2 to 3 minutes. Stream water into the saucepan while stirring the rice; season with tomato powder, onion powder, and garlic powder and stir. Bring the mixture to a boil and cook at a boil for 2 minutes. Reduce heat to low, place a cover on the saucepan, and cook until the moisture is mostly absorbed by the rice, about 15 minutes. Remove saucepan from heat and let sit covered to let last moisture be absorbed into rice, about 5 minutes more.
Place cream cheese in a small bowl. Add chopped jalapenos, green olives, and red onions. Stir until well blended. Place in a decorator's bag with a large piping tip. Pipe or spoon about 1 tablespoon onto Snack Factory(R) Pretzel Crisps(R). Sprinkle with shredded Cheddar-Monterey Jack cheese.
Melt the butter in a large pot over medium heat; cook and stir the onion and garlic in the melted butter until softened, about 5 minutes. Stir the water and chicken bouillon cubes into the mixture; cook and stir until the bouillon cubes have dissolved, 2 to 3 minutes. Stir the pumpkin puree, coconut milk, ginger, orange juice, pumpkin pie spice, and chili powder into the liquid. Bring the soup to a simmer, and cook until heated through, 5 to 7 minutes. Pour the soup into a blender pitcher to no more than half full. Hold down the lid of the blender firmly in place. Start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup in the pot. Return the pureed soup to medium heat; bring to a simmer and cook another 10 minutes.