HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, mix together the hot pepper sauce, sour cream, ketchup and honey until smooth. Season with paprika and cumin. Set aside half of the sauce for serving later, then place chicken breasts in the remaining sauce to marinate. Cover and refrigerate for at least 2 hours. Heat vegetable oil in a large skillet over medium heat. Add garlic and cook until fragrant. Place chicken breasts coated with marinade into the skillet, and cook until nicely browned on each side, and meat is cooked through, about 20 minutes. Meanwhile, heat reserved marinade in a small saucepan or in the microwave. Serve chicken breasts over white rice, or over salad greens with sauce spooned over the top.
Remove and discard giblet, if any. Rinse hens inside and out and pat dry. Loosen skin from the breasts and place hens in a large resealable plastic bag. Whisk orange juice, orange zest, tarragon, garlic, mustard, salt, and pepper together in a small bowl. Whisking continually, slowly drizzle in olive oil until combined. Pour marinade over the hens in the bag, making sure to get some under the skin. Seal bag and refrigerate at least 1 hour. Preheat the oven to 450 degrees F (230 degrees C). Remove hens from the bag, letting excess marinade drip off; pour remaining marinade into a small saucepan and set aside. Place hens in a small roasting pan and season with salt and pepper. Tie legs together with kitchen twine and tuck wing tips underneath. Roast in the preheated oven for 20 minutes. Reduce heat to 350 degrees F (175 degrees C). Continue cooking, basting with pan juices every 10 to 15 minutes, until hens are golden brown and internal temperature reaches 165 degrees F (74 degrees C), 25 to 30 minutes more. Transfer hens to a serving plate, pouring any cavity juices back into the roasting pan. Tent with aluminum foil and keep warm. Scrape pan juices and pour through a strainer into the saucepan with the reserved marinade. Bring to a boil and simmer 5 minutes, whisking occasionally. Season sauce with salt and pepper, if necessary. Serve Cornish hens whole or cut in half. Spoon pan sauce over hens to serve.
Preheat the oven to 400 degrees F. In a microwave safe bowl, combine apples, butter and cinnamon and microwave for 3-4 minutes. The apples should be slightly tender. Microwave longer if necessary. Drain apples. Allow apples to cool. Toss with cookie crumbs and Marzetti Old Fashioned Caramel Dip. Lightly dust a work surface with flour. Roll puff pastry sheet into a 10 x 10 inch square. Cut into four squares. Lightly brush a 1/2-inch border around each square with cold water. Fill the center of each square with an equal amount of apples. Fold one corner over the fruit to the other corner to create a triangle. Press the dough together on both sides. Transfer to a baking sheet lined with parchment paper. With a fork, crimp the sides together. Repeat the process with remaining apples and dough. Lightly brush turnovers with egg glaze. With a small knife, make vent in the top of each turnover. Bake 18-22 minutes or until golden brown. In a microwave safe container, microwave Marzetti Old Fashioned Caramel Dip for 10-30 seconds, stirring every 10 seconds. Transfer warm caramel to a resealable plastic bag. Snip the end off one of the corners of the bag and drizzle the top with the warm caramel. Serve with ice cream or whipped cream.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 1 pound size coffee cans, or three 9x5 inch loaf pans. In a large bowl, combine sugar, pumpkin, oil, water, and eggs. Beat until smooth. Blend in flour, cinnamon, nutmeg, baking soda, and salt. Fold in chocolate chips and nuts. Fill cans 1/2 to 3/4 full. Bake for 1 hour, or until an inserted knife comes out clean. Cool on wire racks before removing from cans or pans.
Combine apple, onion, sage, rosemary, and sea salt in a food processor; pulse until well mixed. Add sausage; pulse 3 or 4 times until combined. Roll sausage mixture into meatballs. Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, covered, until browned, 3 to 4 minutes per side.
In a shallow dish, combine corn meal, chili powder, oregano and salt. Dredge each eggplant slice in this mixture until coated on both the sides. Shake off excess. Heat a small layer of oil in a large skillet. When the oil is hot arrange a layer of the the eggplant rounds in the oil and fry uncovered for 2 to 3 minutes. Flip the rounds over fry until golden brown. Continue adding oil and frying the rounds until they are all fried. Serve either hot or cold.
Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease, leaving the heat on. Dissolve bouillon in boiling water. Pour into the hot skillet with the beef. Add sugar, garlic, gravy, and soy sauce. Pour eggs evenly on top; let set slightly, 30 seconds to 1 minute. Stir into meat. Add cornstarch; cook and stir sauce is thickened, about 4 minutes.
Preheat oven to 350 degrees F (175 degrees C). Brush a pie plate with 1 tablespoon olive and dust with 1 tablespoon Parmigiano-Reggiano cheese. Heat remaining olive oil in a large skillet over medium heat. Cook and stir leeks with a pinch of salt in hot oil until leeks are soft and sweet, 5 to 10 minutes. Stir garlic into leeks and cook until fragrant, about 1 minute.
 Watch Now Stir leek mixture, rice, spinach, 3/4 cup Parmigiano-Reggiano cheese, eggs, salt, black pepper, cayenne pepper, and nutmeg together in a bowl. Transfer spinach-rice mixture to the prepared pie dish and smooth the surface with a spatula; dust the top with remaining 1 tablespoon Parmigiano-Reggiano cheese.
 Watch Now Bake in the preheated oven until torta is lightly browned around the outside and firm to the touch, 35 to 40 minutes.
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Bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the carrots, celery, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the black beans, salt, pepper, 1/4 cup of parsley, and dark rum. Continue cooking until heated through. Serve over a bed of rice and garnish with 1 teaspoon of parsley.
Remove yolks from egg halves and place yolks into a bowl; mash yolks with horseradish sauce, using a fork, until mixture is smooth. Spoon egg yolk mixture back into the cavities in egg whites; refrigerate until serving time.
Combine ice, 1/4 cup chocolate syrup, heavy cream, vodka, coffee-flavored liqueur, brown sugar, vanilla extract, cinnamon, espresso powder, and salt in a blender; blend until smooth. Drizzle the inside of 4 glasses with 1 tablespoon chocolate syrup to make a decorative pattern; pour in mudslide to within 1 inch of the top.
Beat eggs and sugar together for 5 minutes. Cover and place in the refrigerator overnight. In the morning, beat the egg and sugar mixture for 5 minutes more. Preheat oven to 350 degrees F (175 degrees C). Grease three 8 inch cake pans. Sift the flour, salt, and baking powder together. Add the flour mixture alternately with the boiling hot milk to the egg and sugar mixture. Stir in vanilla extract. Pour the batter into the prepared pans. Bake at 350 degrees F (175 degrees C) for 15 to 20 minutes. Let cakes cool then fill and frost with Seven Minute Frosting.
Combine cookie crumbs and melted butter or margarine. Press in the bottom and up the sides of a 9 inch pie pan. Chill. Mix pudding according to directions on the package using 2 cups of milk. Blend in cream cheese and coffee. Fold in nondairy whipped topping. Pour filling into cookie crust. Chill 2 to 4 hours prior to serving.
Heat olive oil in a skillet over medium-low heat; cook and stir onion with a pinch of salt until lightly browned and caramelized, 10 to 15 minutes. Add figs and balsamic vinegar to onion; cook over medium heat until vinegar is reduced by half, about 5 minutes. Season fig mixture with salt and pepper. Spread spinach onto serving plates and top with fig mixture and Gorgonzola cheese.
Heat an outdoor grill for high heat. In a bowl, mix 6 tablespoons steak sauce, horseradish, parsley, and green onion. Form the ground beef into 4 patties. Brush the patties with the remaining steak sauce. Place patties on the grill, and brush with the remaining steak sauce. Grill for 6 to 8 minutes per side, or until meat is no longer pink. Top with Muenster cheese and the horseradish sauce, and serve on buns.
Combine dry ingredients. Mix remaining ingredients until well blended, then gradually add dry mixture. Stir until well blended. Press out on a lightly greased and floured pizza pan. (if you want to add chocolate chips, raisins, or nuts, press them into the dough once it is spread on the pan.) Bake at 375 degrees F (190 degrees C) for 12-15 minutes until lightly browned. Cool 10-15 minutes in the pan on a rack, then loosen carefully with a spatula. You may leave the cookie in the pan, but if you plan to serve it whole (like a birthday cake), slide it out of the pan at this point and continue to cool on a rack.
Preheat oven to 350 degrees F (175 degrees C). Place pizza crust on a pizza pan or baking sheet, and spread dressing evenly over the top. Sprinkle with Cheddar cheese, followed by carrots, cauliflower, broccoli, onion, red pepper, and mushrooms. Top with mozzarella cheese. Bake in preheated oven for 15 to 20 minutes, until vegetables are tender, and cheese is melted and lightly browned.
Place yams into a medium saucepan with water to cover. Bring to a boil and cook until tender. Remove from heat, drain and mash. Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix together yams, milk, 1/4 cup butter and salt. Spread into the bottom of a 9 inch square pan. In a small saucepan over low heat, melt remaining 1 cup butter and brown sugar together. Spread over the top of the mashed yams. Arrange pecans decoratively over the top. Bake for 20 to 25 minutes in the preheated oven, until bubbly.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, sugar and baking soda. Stir in the eggs, pineapple and vanilla, mixing until blended. Fold in pecans. Pour batter into prepared pan. Bake in the preheated oven for 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In a bowl, mix the tomato puree, hot sauce, jalapeno pepper, red pepper, and sage. Heat the oil in a skillet over medium heat, and brown pork chops on both sides. Remove chops from heat and set aside. Place the onion and green bell pepper in the skillet, and saute 2 to 3 minutes. Return pork to skillet, and cover with the tomato puree mixture. Cover skillet, and continue cooking 30 minutes, or to desired doneness.
In large bowl, cream together peanut butter and confectioners' sugar, then beat in honey and fold in milk powder. Divide into 15 equal portions and refrigerate or freeze until ready to use.
Place the shoepeg corn and fresh corn into a large pot with the wine and water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 20 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in the onions, garlic, yellow bell pepper, red bell pepper, and jalapeno pepper. Cook and stir until the vegetables have softened and the onion has turned translucent, about 10 minutes. Stir the pepper mixture into the pot with the corn along with the soy milk, oregano, and chipotle salsa. Return the soup to a simmer over medium-high heat, then reduce the heat to medium-low, and simmer uncovered for 10 minutes. Dissolve the cornstarch in 1/3 cup of cool water, and stir into the simmering soup along with the honey, soy sauce, orange zest, and garlic powder. Simmer another 10 minutes to thicken the soup, stirring frequently. Remove from the heat and season to taste with salt and cracked pepper before serving.
Heat oil in large skillet on medium-high heat. Add beef; cook 4 minutes or until browned on all sides. Remove from skillet. Stir onion and bell pepper into same skillet; cook and stir 3 minutes or until tender. Stir in beans, tomatoes and Seasoning Mix. Bring to boil, stirring occasionally. Return beef to skillet. Reduce heat to low; cover and simmer 15 minutes. Add cheese; cook and stir 5 minutes longer or until beef is tender and cheese is melted.
Mix beer, Parmesan cheese, yeast, salt, pepper, and granulated garlic in a large mixing bowl, stirring to dissolve salt. Let mixture stand until yeast forms a creamy layer, 10 to 20 minutes. Stir in olive oil. Stir flour into yeast mixture until dough is smooth, adding small amounts of beer or flour if dough is too dry or sticky. Let dough rise 1 hour. Punch down dough and roll out into a pizza crust on a floured work surface.
Preheat an outdoor grill for medium to low heat. Lay a piece of foil large enough to hold all the ingredients flat on a table. Place the potatoes in the center of the foil, pour the soup over the potatoes, then top with the mushrooms and onion. Arrange the butter all over and around the vegetables and then top off with your favorite seasonings. Now either fold foil over to seal or use another large piece to seal the entire package. Grill over medium to low heat on a top rack, if possible, for 1 hour.
Fill a pot with lightly salted water and bring to a rolling boil. Once the water is boiling, stir in the shell pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, about 13 minutes. Drain well in a colander set in the sink, and chill by rinsing with cold water. Combine the cooled pasta, tuna, tomato, cucumber, red bell pepper, green onions, and celery in a salad bowl, and toss lightly to mix. Stir in the ranch dressing and dill, cover, and refrigerate until chilled, at least 1 hour.
Combine cucumbers, onions, green bell peppers, red bell peppers, and salt in a large container. Cover with ice cubes. Let stand for 3 hours. Drain off brine and squeeze out excess moisture. Mix sugar, vinegar, mustard seeds, and celery seeds in a saucepan. Bring to a boil; cook for 3 minutes. Pour over cucumber mixture. Let cool, about 30 minutes. Divide cucumber mixture among jars. Cover with lids and refrigerate.
Pulse banana and water in a food processor until chunky; add caramel sauce. Blend until completely smooth.
Preheat oven to 375 degrees F (190 degrees C). Heat oil in a skillet over medium heat; cook and stir onion until golden brown, 10 to 15 minutes. Add vegetables, lemon juice, and 1 pinch salt to onion; stir well. Remove skillet from heat. Mix eggs, feta cheese, milk, mozzarella cheese, salt, and pepper together in a separate bowl. Mix cold water and corn oil together in a bowl. Place flour and 1 pinch salt in a separate bowl. Slowly pour oil mixture into flour mixture, mixing until a thick dough forms. Press the dough into two 9-inch round baking pans. Spoon the vegetable mixture into the crusts and top with egg mixture. Bake in the preheated oven until quiches are set in the middle, about 20 minutes.
Preheat oven to 400 degrees F (200 degrees C). To Make Crust: In a medium bowl, combine pretzels, sugar and butter. Press into a lightly greased 9 inch pie pan. Bake in preheated oven for 5 minutes. Let cool completely. To Make Filling: In a large bowl, combine limeade and condensed milk. Whisk in pudding mix. Allow mixture to set for 5 minutes. Stir in lime peel, then fold in whipped topping. Stir in green food coloring if desired. Pour mixture into cooled pie crust. Cover and refrigerate for at least 2 hours before serving.
Heat a large skillet over medium-high heat. Cook and stir ground pork in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir ketchup, water, vinegar, brown sugar, dry mustard, and salt into the ground beef; bring to a simmer and cook for 20 minutes. Serve on hamburger buns.
Melt butter in a medium saucepan over medium heat. Mix in pineapple juice, brown sugar, lemon juice and ground cloves. When thoroughly mixed, remove from heat and use to marinate vegetables as desired.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 mini muffin tins with cooking spray. Mix bananas in the bowl of a stand mixer fitted with the paddle attachment until smooth. Blend in yogurt, sugar, butter, applesauce, eggs, and vanilla extract. Mix whole wheat flour, cinnamon, baking powder, baking soda, and salt together in a large bowl. Pour into banana mixture; stir until moistened. Fold chocolate chips into the batter. Scoop batter into the prepared muffin tins, filling each cup 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 10 to 15 minutes.
Toast walnuts in a skillet over medium heat, stirring frequently until lightly browned and fragrant, 5 to 7 minutes. Crush into fine pieces using a mortar and pestle or food processor. Heat olive oil in the same skillet over medium heat. Cook and stir onion until lightly browned, about 5 minutes. Season with salt and pepper. Mash black beans in a large bowl using a fork. Add walnuts, onion, rice, barbeque sauce, cornflake crumbs, brown sugar, chile powder, paprika, and cumin. Season with salt and pepper; stir until mixture is well combined and holds together. Shape mixture into 10 patties.
In a large microwave bowl, cook vegetables in microwave for 10 minutes on high. Stir and rotate midway. On a large slow cooker, mix soup and water. Add onions, vegetables, and garlic, salt, and pepper to taste, and mix. Add cheese and mix. Simmer approximately 2 hours or until soup is creamy and cheese is melted.
In a large glass jar, combine drained pineapple chunks, drained apricot slices, drained sliced peaches, drained maraschino cherries, brandy and sugar. Stir gently with wooden spoon. Cover and let stand at room temperature for 3 weeks, stirring at least twice a week. Drain and reserve the liquid - This liquid is your starter for the Thirty Day Friendship Cake.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch glass baking dish with parchment paper. Mix sugar and eggs together in a bowl until smooth; stir in peanut butter until well blended. Pour peanut butter mixture into the prepared baking dish. Bake in the preheated oven until cookie base is partly cooked, 8 minutes. Layer semisweet chocolate chips, dark chocolate chips, pecans, almonds, and coconut onto the cookie base. Slowly pour sweetened condensed milk evenly over the toppings. Bake in the preheated oven until coconut is slightly brown, about 30 minutes. Cool completely before removing cookie bars from pan. Peel away parchment paper and cut into small squares using a sharp knife.
Season roast with black pepper and garlic powder. In a large pot, heat the oil over medium heat. Brown the roast on all sides for 20 minutes. Mix together the mushroom soup and the onion soup mix in the slow cooker. Place roast into the slow cooker, and arrange carrots and potatoes around the meat. Cover, and cook on low for 6 to 8 hours, stirring occasionally.
Bring a large pot of lightly salted water to a boil. Add pasta, peas and asparagus to boiling water. Cook for 5 minutes or until pasta is al dente. Drain. Meanwhile, crumble cheese with the cream and season with salt and pepper to taste. In large bowl, toss pasta and vegetables with cheese mixture, stirring until the cheese has melted and the pasta is well coated with the sauce. Serve immediately.
Pour boiling water over lime-flavored gelatin and unflavored gelatin in a bowl. Stir lime juice and lemon juice into gelatin mixture until gelatin has dissolved, 1 to 2 minutes. Pour ice water into gelatin mixture and stir until ice is melted, 2 to 3 minutes. Pour gelatin mixture into a clear glass bowl. Stretch a piece of plastic wrap over the bowl, and refrigerate gelatin until still soft but beginning to set, 10 to 15 minutes. While gelatin is setting up, carve pear into a shark shape with a small, sharp knife. Cut wide end of pear into the head, carve back and side fins, and carve the narrow end into the tail. Remove plastic wrap from bowl, and gently insert pieces of dill "seaweed" into the gelatin. Immerse the pear shark into the gelatin. Cover the bowl back up with the plastic wrap. Use a long skewer or cake tester to puncture the plastic wrap and skewer the shark vertically through the middle to help it stay in position as gelatin sets up. Refrigerate until firm, 2 to 4 hours. Carefully remove skewer from shark and remove plastic wrap before serving.
Stir the vinegar and sugar together in a small saucepan over medium heat until the sugar dissolves completely, 7 to 10 minutes; add the salt, reduce heat to low, and simmer until the mixture thickens slightly, about 5 minutes. Remove from heat and stir the chili garlic sauce into the mixture. Allow to cool slightly before serving.
Combine milk, water, sugar, and agar-agar in a saucepan. Bring to a boil, stirring occasionally. Simmer for 2 minutes. Remove from heat; remove any skin that formed on the surface. Stir strawberry extract and red food coloring into the milk mixture. Pour mixture into small plastic cups. Let cool, about 10 minutes. Chill until set, about 1 hour.
Combine the lamb, feta cheese, egg, and olives in a mixing bowl. Season with cumin and black pepper, and mix until well combined. Form the mixture into 4 patties, and place onto waxed paper. Refrigerate for 15 minutes. Preheat an outdoor grill for medium-high heat, and lightly oil grate. Cook the lamburgers on the preheated grill to your desired degree of doneness, about 3 minutes per side for medium. Serve on toasted buns with the condiments of your choice.
Heat the olive oil in a large saucepan over medium heat. Stir in the onion, garlic, cumin, and curry powder; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the garbanzo beans, red bell pepper, turnip, corn, and tomato sauce. Season with red pepper flakes, salt, and black pepper. Bring to a simmer over medium-high heat, then reduce heat to medium-low, cover, and simmer until the vegetables are tender and the curry has thickened, 1 1/2 to 2 hours.
Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes; drain. Melt butter in a large skillet over medium-high heat. Saute onion in hot butter until translucent, about 5 minutes. Add ground beef to skillet in small chunks; cook and stir to break the beef into smaller pieces as it cooks until no longer pink, 5 to 7 minutes. Sprinkle flour over the beef mixture, stir, and cook for 1 minute. Stir mushrooms and garlic salt into the beef mixture. Pour mushroom soup and chicken soup over beef, stir, and cook until hot, about 5 minutes; add sour cream, stir until smooth, and cook until again hot, 2 to 3 minutes more. Pour beef mixture over the cooked egg noodles.
Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, cardamom, cinnamon, and salt together in a bowl. Cream brown sugar, butter, and white sugar together in a bowl until fluffy. Beat in eggs 1 at a time until thoroughly combined. Mix in instant espresso powder and vanilla extract. Mix flour mixture into the butter mixture until just combined; do not overmix. Fold in chocolate chips. Drop dough by the tablespoon onto the prepared baking sheets about 2 inches apart. Bake in the preheated oven until edges of cookies are set, 10 to 15 minutes. Cool cookies on the pans 2 to 3 minutes before transferring to a wire rack to cool completely.