HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 400 degrees F (200 degrees C). Place tomatoes, 2 guajillo peppers, onion, celery, carrot, and garlic into a large pot and cover with water; bring to a boil. Reduce heat to medium and simmer until vegetables are tender, 15 to 20 minutes. Drain. Blend vegetable mixture, chicken stock, remaining guajillo peppers, and chicken bouillon together in a blender or food processor until sauce is smooth. Place chicken in a baking dish and pour sauce over and around chicken to cover completely. Top with bay leaves. Bake in the preheated oven, stirring sauce every 20 minutes, until chicken is no longer pink at the bone and the juices run clear, about 60 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Line a 15x10x1-inch baking pan with Reynolds Wrap(R) Non-Stick Foil; set aside. Melt the butter in a 2-quart heavy saucepan over medium heat. Stir in sugar, water and corn syrup. Bring to boiling over medium-high heat, stirring until sugar is dissolved. Avoid splashing side of saucepan. Clip a candy thermometer to side of pan. Cook over medium heat, stirring frequently, until thermometer registers 290 degrees F or a small amount of mixture dropped into very cold water separates into threads that are hard but not brittle. This will take about 18 minutes. Adjust heat as necessary to maintain a steady boil. Watch carefully the last 5 minutes to prevent overcooking. Remove from heat and remove the thermometer. Pour into the prepared baking pan. Tilt pan to spread mixture evenly. Let stand 2 minutes. In a small bowl combine the cashews, almonds, pumpkin seeds, and sesame seeds. Sprinkle evenly over candy mixture. Set baking pan on a wire rack. Cool completely and break into large pieces to serve.
Preheat oven to 275 degrees F (135 degrees C). Stir together the cranberries, sugar, and liqueur in a baking dish. Bake in preheated oven for 1 1/2 hours, stirring every 20 minutes. Store refrigerated in a tightly-covered container.
Preheat oven to 400 degrees F (200 degrees C). Place pita breads on a baking sheet. Bake in the preheated oven until lightly browned and slightly crisp, 8 to 10 minutes. Spread pesto onto each pita bread and top with mozzarella cheese and tomato slices. Bake in the oven until cheese is melted and tomatoes are tender, about 10 minutes more.
Brown ground chicken, onion, garlic and spices in a skillet. Break up the meat so that it cooks evenly. Add tomatoes then mix in apples and olives. Put stove on low and let it simmer for about 15 minutes, allowing the flavors to fully marry. Insert a food thermometer into the meat mixture to read at least 165 degrees F. Serve over brown rice. Serve alongside reverse guacamole. Slice the avocados, coat them in ranch dressing or plain yogurt and roll them in smashed tortilla chips.
Preheat grill for medium heat and lightly oil the grate. Season both sides of each catfish fillet with Greek seasoning. Sprinkle feta cheese and mint over one side of each fillet; drizzle olive oil over the cheese and mint. Beginning with narrower end, roll fish tightly around the filling and secure with a toothpick. Cook on preheated grill until the fish flakes easily with a fork, 20 to 25 minutes.
Heat oven to 300 degrees F. To make the crust, pulse 44 of the RITZ Crackers in a food processor to make about 1 1/2 cups crumbs. In a medium bowl, blend together the crumbs, cocoa, and sugar. Mix in melted butter and peanut butter. Press mixture firmly into bottom and up sides of 9-inch pie pan. Bake for 6 to 8 minutes, then cool completely on rack. To make the filling, beat the cream cheese, peanut butter, sugar, and vanilla in a medium bowl with mixer until smooth. Stir in the peanuts. Carefully fold a total of 1 1/2 cups whipped cream into the peanut mixture in three additions, until the mixture is a uniform color and no streaks remain. Spread the filling into the cooled crust. Top with remaining whipped cream. Coarsely crush remaining 4 crackers and sprinkle over the top. Chill completely, at least 2 hours or overnight. Store covered in refrigerator.
Heat a large skillet over medium-high heat. Cook and stir turkey in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir tomato sauce, diced tomatoes, tomato juice, and chili seasoning mix into turkey; simmer until until chili is hot, about 5 minutes more. Pour corn chips into a large bowl and top with turkey chili. Sprinkle Cheddar cheese over chili.
Heat oven to 350 degrees F. Melt 3 Tbsp. butter. Add to whole eggs and milk in large bowl; whisk until blended. Add flour, 2 Tbsp. sugar and salt; mix well. Heat 8-inch heavy skillet sprayed with cooking spray on medium-high heat. Add 1/4 cup batter; immediately tilt skillet to evenly cover bottom with batter. Cook 1 to 2 min. or until bottom is lightly browned; turn. Cook 20 sec. Transfer crepe to plate. Repeat with remaining batter to make a total of 8 crepes. Cook and stir mushrooms in 1 Tbsp. of the remaining butter in large skillet 3 to 5 min. or until tender. Add remaining butter and egg whites; cook 3 to 5 min. or until eggs are set, stirring occasionally. Top crepes with cheese, mushrooms, scrambled eggs and onions; fold in half. Place in 13x9-inch baking dish. Bake 5 min. or until cheese is melted.
In a food processor, combine the tomatoes, garlic, basil, cinnamon, salt, pepper, sugar, oregano, oil and parsley. Blend without liquifying - should remain a little chunky.
Heat vegetable oil in a large pot over medium-high heat; saute onion in hot oil until softened and slightly golden, 5 to 10 minutes. Add garlic; saute until golden and fragrant, 2 to 4 minutes more. Stir sage and thyme in onion mixture and saute until fragrant, about 30 seconds. Stir vegetable broth, squash, water, kidney beans, quinoa, barley, and salt into onion mixture; bring to a boil, reduce heat to medium-low, and simmer until barley is tender and soup flavors combine, about 35 minutes. Stir kale into soup; simmer until kale is tender, about 10 minutes.
Clean oysters, and place in a large stockpot. Pour in beer and enough water to cover oysters; add 2 cloves garlic, seasoned salt, and peppercorns. Bring to a boil. Remove from heat, drain, and cool. Once oysters are cooled, break off and discard the top shell. Arrange the oysters on a baking sheet. Preheat oven to 425 degrees F (220 degrees C.) Melt butter in a saucepan over medium heat. Cook onion and garlic in butter until soft. Reduce heat to low, and stir in spinach, Monterey Jack, fontina, and mozzarella. Cook until cheese melts, stirring frequently. Stir in the milk, and season with salt and pepper. Spoon sauce over each oyster, just filling the shell. Sprinkle with bread crumbs. Bake until golden and bubbly, approximately 8 to 10 minutes.
In the microwave or in a metal bowl over a pan of simmering water, melt chocolate chips, stirring frequently until smooth. Remove from heat and stir in corn syrup and rum. Combine the vanilla wafer crumbs, confectioners' sugar and pecans; stir into the chocolate mixture until well blended. Chill until firm, about 1 hour. Roll dough into 1 inch balls. Refrigerate in an airtight container until serving.
Heat the olive oil in a saucepan over medium heat. Stir in the onions and garlic, and cook until the onion is very soft, about 10 minutes. Stir in the cucumber, vegetable broth, and milk. Season with soy sauce, parsley, red pepper flakes, cayenne pepper, curry powder, and sesame oil. Bring to a simmer over medium-high heat, then reduce the heat to medium-low, cover, and simmer 10 minutes more. Transfer the hot soup to a blender, and carefully puree until the soup is creamy yet slightly grainy.
In a shallow glass bowl combine the soy sauce, dark soy sauce, sesame oil, oyster sauce, garlic powder, onion powder, ground black pepper and dried basil. Mix together. Add chicken wings, cover and refrigerate overnight. Stir together again the next day. Lightly oil grill and preheat to high heat. Remove wings from marinade and discard remaining marinade. Grill chicken wings over preheated grill for 8 to 12 minutes each side, or until cooked through and juices run clear.
Mix avocado, corn, cilantro, lemon juice, salt, and pepper together in a bowl; let sit 5 minutes before serving.
Whisk olive oil, orange juice, lime juice, honey, herbes de Provence, rice wine vinegar, salt, orange zest, and mustard together in a bowl until the oil emulsifies. Cover bowl with plastic wrap and refrigerate for 2 hours. Whisk vigorously before serving.
Place chicken in a resealable plastic bag. Combine 1/4 cup cilantro, lime juice, soy sauce, olive oil, and garlic in a small bowl. Pour over chicken and seal the bag. Let marinate in the refrigerator, 3 hours to overnight. Preheat Panasonic(R) Countertop Induction Oven to Medium on the "Grill" setting. Place chicken on the grill pan. Grill chicken for 6 to 7 minutes per side or until an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C). Brush chicken with sweet chili sauce. Garnish with 1 teaspoon cilantro.
Preheat oven to 350 degrees F (175 degrees C). Place bread into a food processor and blend until crumbled. Transfer bread crumbs to a shallow bowl. Add 1 cup Parmesan cheese, oregano, basil, and garlic; stir to combine. Press chicken breast halves into bread crumb mixture until coated; arrange on a large baking dish. Drizzle chicken with vegetable oil and sprinkle with remaining 1/2 cup Parmesan cheese. Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, about 30 minutes. 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 and flour a 9x13 inch pan. In a saucepan, combine white sugar, cocoa, milk and vanilla. Cook over medium heat until smooth and thickened. Set aside to cool. In a large bowl, cream together the butter and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cooked mixture. Combine sour milk and baking soda. Beat in the flour alternately with the sour milk mixture. Stir in blackberry jam. Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
In large saucepan, heat oil over medium-high. Add onion, cook and stir until tender. Add beans, tomatoes, oregano and garlic powder. Bring to a boil; stir in rice. Cover; reduce heat and simmer 5 minutes. Remove from heat; let stand 5 minutes before serving.
Heat a non-stick skillet or wok over medium. Toast the pine nuts stirring constantly to keep from burning, about 3 minutes. Transfer to a bowl. Return the skillet to medium heat; add butter and crushed red pepper; stir until butter melts. Stir in spiralized zucchini. Saute, flipping lightly throughout the cooking process. When the zoodles are al dente (about 5 minutes), transfer them to a serving dish or plate. Top with shaved cheese and reserved pine nuts.
Heat the oil in a large Dutch oven over medium -high heat and quickly brown the chicken pieces. Remove and set aside. In the same pot, saute the leeks, onion, celery and salt until the vegetables are tender crisp. Return the chicken to the pot and add the water, bouillon and nutmeg. Bring to a boil, then reduce heat to low; cover and simmer for 35 to 40 minutes, until the chicken is tender. In a small bowl or cup, combine the flour and lemon juice; pour into the pot and stir. Beat the cream and the egg yolks with 2 tablespoons of the hot liquid; stir into pot. Heat through, but do not allow to boil as the cream will curdle. Sprinkle in the parsley before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour a 9-inch square baking pan. Whisk flour, ginger, baking soda, cinnamon, salt, and Chinese five-spice powder in a bowl. Stir sugar, molasses, oil, and egg into flour mixture until just combined. Pour in boiling water and whisk until the batter is smooth and shiny, about 1 minute. Pour batter into prepared baking pan. Tap pan gently on the counter to remove any air bubbles. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 35 minutes. Mix powdered sugar, lemon juice, and lemon zest in a bowl until sugar dissolves. Pour lemon juice mixture over cake while cake is still hot. Spread the mixture around with a spatula to ensure even distribution. Let cake cool completely before serving.
Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. In a large bowl, stir together yeast, warm water, and 1 teaspoon sugar. Set aside to proof. Add milk, 2 2/3 tablespoons sugar, salt, butter or margarine, flour, and soup mix to the yeast in the bowl. Combine until dough forms, and then turn out on a lightly floured surface. Knead until dough is elastic. Oil a large bowl. Place the dough in the bowl, and turn several times to coat. Cover the bowl with a damp cloth, and set aside in a warm place to rise for 30 minutes. Divide dough in half. Shape into loaves, and place into two greased 8 1/2 x 4 1/2 inch bread pans. Set aside to rise for 30 minutes. Bake at 375 degrees F (190 degrees C) for 40 minutes. Loaf will sound hollow when done.
Spray an 8-inch square baking pan with cooking spray. Mix cold water and gelatin together in a bowl until gelatin is dissolved. Bring 3/4 cup water to a boil in a saucepan; add sugar and bring back to a boil. Pour sugar mixture over gelatin mixture; add vanilla extract and salt. Beat with an electric mixer until fluffy, about 20 minutes. Spread mixture in the prepared baking pan; chill in the refrigerator for 8 hours to overnight. Cut marshmallows into squares with a knife dipped in hot water. Press squares into the toasted coconut.
Place strawberries in a food processor or blender; puree until smooth. Whisk strawberry puree, cream, sweetener, water, vanilla extract, lemon juice, vodka, and salt together in a bowl; pour into an ice cream maker. Process ice cream according to manufacturer's instructions. Transfer to a freezer-safe container and freeze until firm.
Bring water and olive oil to a boil in a pot over medium-high heat. Add noodles. Cook, stirring occasionally, until mostly tender, about 3 minutes. Add vegetable broth and carrot; cook and stir for 1 minute. Add green bell pepper, celery, and soy sauce; stir and bring to a boil for 1 minute more. Sprinkle green onions on top.
In a medium saucepan combine the brown sugar, hot water, bacon grease, and raisins, over medium heat. Bring to a boil for 5 minutes, then set aside to cool. Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch loaf pans. In a large bowl, stir together the flour, salt, baking soda, cinnamon, and cloves. Add the ingredients from the saucepan and mix until well blended. Divide evenly between the two prepared pans. Bake for 45 to 50 minutes in the preheated oven. Cool in pans for 10 minutes before removing to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, mix together butter and sugar. Beat in eggs and vanilla. Combine flour, cocoa, baking soda, and salt; gradually stir into the butter mixture. Mix in peanut butter chips. Drop by rounded teaspoons onto ungreased cookie sheets. Bake 8 to 10 minutes in preheated oven. Cool for 1 minute before placing on wire racks to cool completely.
In a medium saute pan, melt butter or margarine over medium heat. Add onions and garlic; cook and stir until translucent. Spread broccoli, cauliflower, carrots, lima beans, yellow wax beans, and zucchini in a large baking dish. Sprinkle with walnuts and shredded cheese. Arrange sauteed onions over cheese. Bake at 375 degrees F (190 degrees C) until vegetables are tender and cheese melts, approximately 30 minutes.
Combine milk, pineapple, spinach, yogurt, banana, coconut flakes, and ground flax seeds in a blender; blend until smooth.
Heat vegetable oil in a medium saucepan over medium heat, and stir in the onion. Cook onion until tender, then set aside. Stir flour into the saucepan. Slowly cook and stir in the remaining oil 15 minutes, or until golden brown. Whisk the buttermilk into the flour mixture. Blend in the water, adjusting the amount as necessary to attain desired consistency. Season with salt and pepper. Serve with the reserved onions.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease the insides of 8 straight-sided wide-mouth pint canning jars. Sift together flour, baking soda, salt, nutmeg and cinnamon. Set aside. Cream shortening and sugar until fluffy. Add eggs and beat in well. Add flour alternately with water and mix until smooth. Fold in apples, raisins and nuts. Fill jars 1/2 full of batter, being careful to keep the rims clean. Wipe off any batter that gets on the rims. Bake at 325 degrees F (165 degrees C) for 45 minutes. Meanwhile, sterilize the lids and rings in boiling water. As soon as cake is done, remove from oven one at a time, wipe rims of jars and put on lid and ring. Jars will seal as cakes cool. Place the jars on the counter and listen for them to "ping" as they seal. If you miss the "ping", wait until they are completely cool and press on the top of the lid. If it doesn't move at all, it's sealed. Jars should be eaten or kept in refrigerator for up to a week.
Poke potatoes with the tines of a fork, and place them in the microwave oven. The more holes, the better. Cook on high power for about 4 minutes per potato. Check about halfway through, and turn potatoes over for even cooking. Potatoes are done when they can be easily poked with a fork. Remove potatoes from the microwave, and cut each one in half lengthwise. Use a large spoon to scoop out the inside of the potatoes, leaving the skins intact. Place the scoopings into a large microwave safe bowl, and stir in the 4 green onions, sour cream, processed cheese, and 1/4 cup Cheddar cheese. Season with garlic powder, seasoned salt, and black pepper; mix well. Place the bowl in the microwave, and cook for 2 to 3 minutes, or until heated through. Scoop the mixture back into the potato skins to serve, or serve from the bowl. Garnish with additional green onion and shredded cheese if desired.
Heat the olive oil in a large saucepan over medium heat. Add the onion, garlic, green peppers and habanero pepper; cook and stir until the onion is transparent. Push these to one side of the pot, and crumble in the ground turkey. Cover, and cook for about 5 minutes, stirring occasionally, or until the meat is no longer pink. Stir everything together so the garlic doesn't burn. Season with chili powder, red pepper flakes, paprika, cumin, oregano, pepper, hot cocoa mix and seasoned salt. Stir in Worcestershire sauce, liquid smoke, diced tomatoes with green chilies, tomato sauce and kidney beans. Crack open a beer, and pour in about 1/3. Drink or discard the rest. Partially cover the pan, and simmer over medium heat for about 50 minutes, stirring occasionally. Mix in the corn and hot pepper sauce, and simmer for about 10 more minutes. Remove from the heat and allow to cool for a few minutes before serving.
Heat oven to 325 degrees(165 degrees C). Grease a 9 x 5 inch pan. Set aside. In 3 quart saucepan, boil raisins slowly water until there is 1 cup of water left and the raisins are plump. Allow mixture to cool. Stir in sugar and egg. Mix spices with boiling water and add to raisin mixture. Add flour, soda, vanilla and last, the melted shortening. Blend well. Pour into loaf pan. Bake for 40 to 50 minutes. When cool make glaze by mixing confectioners sugar, ground cinnamon, and milk. Spread on top of cooled cake.
Place sunflower seeds in a bowl and add enough water to cover; soak for 8 hours. Drain. Blend sunflower seeds, celery, olive oil, lemon zest, lemon juice, thyme, garlic, black pepper, and sea salt in a food processor or blender until pate is smooth. Spread pate onto collard green leaf.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch cast iron skillet. In a medium bowl, mix the flour, baking soda, salt and cinnamon together and set aside. In a large bowl, cream the butter and sugar until fluffy. Add the egg and beat well. Add the vanilla. Add the flour mixture and beat well. Fold in the chopped apples and nuts. Pour batter into a greased 9 inch cast iron skillet or cake pan. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until a toothpick inserted into the cake comes out clean.
Melt 1 tbsp of the butter in a saucepan. Whisk in flour and salt. Gradually whisk in milk until smooth. Bring mixture to a simmer over medium heat, stirring constantly, until slightly thickened. Remove from heat. Add 1-1/4 cups of the cheese, stirring until melted. Set aside. Melt remaining 2 tbsp butter in a large frying pan. Add mushrooms and onion; saute until tender and liquid evaporates. Whisk eggs. Add eggs and bacon or ham to mushroom/onion mixture. Cook until eggs are just set but still a little wet. Stir cheese sauce into egg mixture. Spoon mixture into a greased 9-inch (23 cm) square baking pan or 2.5 L casserole. Sprinkle remaining 1/2 cup cheese over top. Cover and refrigerate overnight. The next morning, uncover and bake in a preheated 350 degrees F (180 degrees C) oven until heated through and cheese is melted, 20 to 25 minutes.
Melt butter in a skillet over medium heat. Swirl olive oil into melted butter. Cook garlic, shallots, and capers in oil and butter until shallots are translucent, about 5 minutes. Mix in tomato sauce, Italian seasoning, and red pepper flakes; stir until well incorporated. Cover and reduce heat to medium-low; allow to simmer for 10 minutes. Add mussels to the pan and cover tightly. Raise heat to medium-high and cook until all mussels have opened, about 10 minutes. Remove from heat, garnish with chopped green onions to serve. Discard any unopened mussels.
Preheat oven to 350 degrees F (180 degrees C). Melt the margarine and add soda crackers; spread in a 13 x 9 inch cake pan. Sprinkle coconut, chocolate chips and nuts evenly over soda cracker mixture. Pour milk over nuts and bake for 20 minutes.
Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface; firmly pound with the smooth side of a meat mallet to a 1/4-inch thickness. Season with salt and pepper. Heat 1 tablespoon olive oil in a skillet over medium heat. Add mushrooms and garlic; cook and stir until softened, about 5 minutes. Preheat oven to 400 degrees F (200 degrees C). Combine mushroom-garlic mixture, cream cheese, spinach, green onions, and red pepper flakes in a bowl. Spoon 1 tablespoon cream cheese mixture into the middle of each chicken breast. Roll chicken breasts around mixture and secure with toothpicks. Heat remaining 3 tablespoons in an ovenproof skillet over medium heat. Arrange chicken rolls in the skillet in a single layer; cook until golden, about 5 minutes per side. Transfer skillet to the preheated oven; bake until chicken is no longer pink in the center, 10 to 15 minutes more.
Grease an 8x8 inch baking dish. Set aside. In a medium bowl, beat cream cheese, sugar, and vanilla until smooth. In the top of a double boiler over lightly simmering water, heat white chocolate, stirring until melted and smooth. Fold melted white chocolate and pecans into cream cheese mixture. Spread into prepared baking dish. Chill for 1 hour, then cut into 1 inch squares.
In a medium bowl, mix together the pancake mix, coffee creamer, and cinnamon sugar. Add the water, soy milk, honey and vanilla; mix until just blended, but do not over mix or the pancakes will be tough. Heat a griddle or large skillet over medium heat. Spray with non-stick cooking spray. Use about 2 tablespoons of batter per pancake, and spoon onto the griddle. Cook until bubbles form, then flip and brown on the other side.