HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Combine the chicken, celery, almonds, bell pepper, onion, pimento, salt, lemon juice, and mayonnaise. Mix well and pour into a 1 1/2 quart casserole dish. Top with grated cheese and the crushed potato chips. Bake for 25 minutes or until cheese is melted.
Preheat oven to 375 degrees F. Place sheets of foil on countertop for cooling cookies. Combine brown sugar, JIF(R) peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended. Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended. Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork. Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake. Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Blend the milk, yogurt, vanilla extract, mango, and ice cubes in a blender until smooth and creamy.
Heat a large skillet over medium-high heat. Saute steak in hot skillet until browned on the outside and cooked through, about 5 minutes. Season with salt and pepper. Remove to a plate and keep warm. Heat oil in the same skillet. Place a tortilla in the hot oil and cook, turning once, until tortilla is lightly browned and flexible. Repeat with remaining tortillas. Place tortillas on a plate and top each with steak, onion, jalapeno, and cilantro. Squeeze lime juice over the top.
Pour the water into the bottom of a large pot over medium heat. Add the onion, garlic, red pepper, and salt to the water and bring to a boil. Stir in the champagne and return the mixture to a boil. Place the lobsters in a steamer basket and lower into the pot. Steam the lobsters until they turn a bright red color, about 12 minutes.
Bring the basmati rice, 2 cups of water, and salt 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 olive oil in a large skillet over medium-high heat. Sprinkle the fideo noodles into the skillet in a thin layer, and gently cook and stir, turning the noodles frequently, until they fry to a rust-brown color. Pour 1/2 cup of water into the noodles, and bring to a boil. Reduce heat to a simmer, and cook until noodles are tender and water has absorbed, 5 to 8 minutes. Gently fluff the cooked basmati rice with a fork, and lightly fold in the cooked fideo and parsley. Add salt to taste.
Preheat oven to 350 degrees F (175 degrees C). Spread marinara sauce on the pieces of matzo. Sprinkle garlic salt and oregano over the tomato sauce. Cover with cheese, tomato slices, and olives. Place pizzas on cookie sheets. Bake for 5 minutes at 350 degrees F (175 degrees C), or until cheese has melted.
Whisk orange juice, lemon juice, salt, onion powder, garlic powder, black pepper, and sugar together in a large bowl to dissolve seasoning into the liquid. Add scallops, yellow squash, zucchinis, and portobello mushroom to the mojito marinade; toss to coat. Cover bowl with plastic wrap and refrigerate 8 hours to overnight. Preheat oven to 400 degrees F (200 degrees C). Thread onto a skewer a piece of mushroom, yellow squash, zucchini, and a scallop, respectively. Repeat so there are two of each item on the skewer; repeat with remaining skewers. Sprinkle fresh basil evenly over the skewers. Carefully remove tomato insides with a spoon; discard tomato insides. Pour broccoli with cheese sauce into a microwave-safe bowl; cook in microwave until broccoli is tender and the sauce is melted, 3 to 5 minutes. Stir broccoli with cheese sauce and rice together in a bowl; spoon into the hollowed-out tomatoes. Place 2 strips American cheese atop the mixture in a crossing pattern. Cook the skewers in preheated oven until the scallops are cooked through, 25 to 30 minutes. Remove from oven to a plate; cover with aluminum foil to keep warm. Reduce oven heat to 350 degrees F (175 degrees C). Bake tomatoes in the oven until the cheese is bubbling, 5 to 10 minutes. Serve with the skewers.
Preheat an outdoor grill for high heat. Sprinkle each ear of corn with Cajun seasoning, salt, and pepper, and wrap each ear with 2 slices of bacon, covering the ear as completely as possible. (A big ear might need 3 pieces of bacon.) Wrap the ears in aluminum foil, twisting the ends tightly to seal. Place the wrapped corn on the preheated grill, and grill on high heat until the corn is hot, about 10 minutes per side. Turn the heat to Low, and grill the corn until the bacon is cooked and the corn is tender, about 45 minutes.
Preheat an oven to 450 degrees F (230 degrees C). Place a piece of aluminum foil over a baking sheet. Place the tomatoes and garlic into a mixing bowl. Drizzle with olive oil, and toss until evenly coated. Season to taste with salt and pepper, then spread evenly onto the prepared baking sheet. Bake the grape tomatoes in the preheated oven until the skins pop and start to brown, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spread corn into the bottom of a baking dish; add chicken breasts. Cover chicken with butter, garlic, black pepper, and salt. Cover dish with aluminum foil. Bake in the preheated oven until chicken is no longer pink in the center, 30 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Heat oil in large skillet and carefully drop in half the tortilla strips. Fry in batches until golden brown and crunchy. Place fried tortilla strips on a paper towel-lined plate and pat dry. Sprinkle salt on tortillas, tossing to coat both sides. Using a blender or food processor, blend tomatoes, onion and cilantro until completely pureed. In a saucepan, heat chicken broth, chipotle chili, and pureed vegetables. Bring to a boil; remove from heat. Ladle soup into serving bowls. Prior to serving, add tortilla strips and avocado. Buen provecho!
Preheat oven to 350 degrees F (175 degrees C). Grease a 6x10 inch baking dish. Cream the butter and sugar together in a mixing bowl until light and fluffy. Beat in the eggs one at a time. Stir in the bread cubes and pineapple until well blended. Pour the mixture into the prepared baking dish. Sprinkle brown sugar evenly over the top. Bake in preheated oven until bread points on top are golden brown, 45 to 60 minutes. Cool before serving.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch cake pan. Mix cake flour, baking powder, and sugar together in a large bowl and make a well in the middle. Combine condensed milk, orange juice, orange zest, butter, sour cream, and vanilla extract together in a separate bowl. Pour mixture into the flour well. Mix by hand using a whisk until smooth, about 5 minutes. Combine baking soda and vinegar together in a small cup until bubbling. Fold into the batter using a spatula. Pour batter into the prepared pan and allow to sit for 5 minutes. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 45 minutes. Allow to cool.
Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a large skillet; cook and stir zucchini, onion, and bell pepper in hot oil until tender, about 5 minutes. Remove from heat and stir in green chiles, eggs, salt, cumin, garlic powder, and cayenne pepper; set aside. Mix sour cream and flour in a bowl. Layer half the corn tortillas in a 9x13-inch baking dish. Spread half the zucchini mixture and half the sour cream mixture on top; sprinkle with half the Cheddar cheese. Repeat the layers. Bake in preheated oven until cheese is melted, about 30 minutes.
Whisk the flour and salt together in a bowl. With a pastry cutter, cut the shortening and butter into the flour until the chunks are the size of small peas. Stir in buttermilk and vegetable oil with a fork until the dough is moistened and beginning to gather together. Form the dough into a compact shape. Divide the dough in half, and shape each half into a ball. Roll out each pie crust between 2 sheets of parchment paper.
Preheat the oven to 350 degrees F (175 degrees C). Heat a Dutch oven over medium heat. Use a large pot or saucepan if you do not have a Dutch oven. Add the beef, bacon and onion. Cook and stir until beef is evenly browned and crumbled. Drain off grease. Stir in the baked beans, kidney beans and Great Northern beans. Combine the ketchup, brown sugar, salt, mustard powder, vinegar and molasses; stir into the beans. If you are not using a Dutch oven, transfer to a casserole dish. Bake for 1 1/2 hours in the preheated oven.
Preheat oven to 300 degrees F (150 degrees C). Grease and flour a 9-inch tube pan. Beat vegetable shortening and sugar together in a bowl using an electric mixer until mixture is creamy. Beat eggs into shortening mixture, one at a time, letting each egg blend in before adding the next. Beat in sour cream until smooth. Gradually stir cake flour and baking soda into the moist ingredients until batter is smooth; stir in coconut extract. Scoop batter into prepared tube pan. Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean or with moist crumbs, 1 hour and 20 minutes.
Place potatoes into a pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and slice potatoes into 1/4-inch rounds. Preheat oven to 400 degrees F (200 degrees C). Spray a large baking sheet with cooking spray. Unroll the refrigerated pizza crust and spread it out in the baking sheet to fit to the edges. Brush the crust with about 1 tablespoon olive oil. Bake in the preheated oven until lightly golden and slightly set, about 7 minutes. Arrange pepperoni slices on a paper towel-lined, microwave-safe plate. Microwave pepperoni on high until heated through, about 30 seconds. Spread Alfredo sauce over the baked crust; top with Italian cheese blend. Arrange potato rounds in the top left corner of the pizza, forming the blue portion of the flag. Brush potatoes with remaining olive oil. Place mozzarella ball halves on top of the potatoes to resemble the stars of the flag. Arrange pepperoni slices, slightly overlapping, in rows across the pizza to resemble the stripes on the flag. Bake pizza in the oven until the crust is golden brown and cheese is melted, about 10 minutes.
Bring 2 cups of water to a simmer in a medium pot. Combine sugar, egg whites, salt, and cream of tartar in the bowl of a stand mixer. Reduce the heat of the pot and place the bowl over the steam. Whisk egg whites lightly until a digital or candy thermometer inserted into the mixture reads 160 degrees F (71 degrees C), 6 to 10 minutes. Remove from heat immediately. Place bowl back onto the stand mixer with a whisk attachment. Whisk on high speed until egg whites are cool and stiff peaks form, about 3 minutes. Mixture should hold peaks effortlessly and start balling up around the whisk attachment while appearing silky, shiny, and pure white. Use meringue immediately. It will hold its shape without separating for about a week in the refrigerator.
Heat sugar and water in a small saucepan over medium heat; cook and stir until the sugar has dissolved, about 3 minutes. Remove syrup from heat and allow to cool until lukewarm. Add cranberries to syrup and carefully stir to coat. Cover and refrigerate 8 hours to overnight. Sprinkle a baking sheet with sugar and line a second baking sheet with parchment paper. Drain cranberries well and spread out onto the sugar-covered baking sheet. Roll in the sugar and transfer cranberries to the parchment-lined baking sheet in a single layer. Allow to dry for 3 hours.
Heat a skillet over medium heat. Spread butter onto one side of a piece of bread and place butter side down in the skillet. Place one piece of cheese on top of the bread, then sprinkle with brown sugar. Top with the other slice of cheese. Butter the other slice of bread and place on top with the butter side up. Fry on each side until golden brown, 3 to 5 minutes per side.
Whisk balsamic vinegar, white vinegar, water, garlic powder, onion powder, salt, thyme, and pepper together in a bowl.
Sprinkle garlic salt over both sides of eggplant slices; let sit for 30 minutes to release water. Place eggplant slices in a large dish; drizzle with fish sauce. Add basil, balsamic vinegar, and olive oil; stir to evenly coat. Marinate for about 15 minutes. Preheat grill for medium heat and lightly oil the grate. Remove eggplant from marinade and arrange on preheated grill; cook until tender, occasionally basting with marinade, about 5 minutes per side.
Preheat oven to 400 degrees F (200 degrees C).
 Watch Now Brush both side of potato slices with butter; place them on an ungreased cookie sheet. Bake in the preheated 400 degrees F (200 degrees C) oven for 30 to 40 minutes or until lightly browned on both sides, turning once.
 Watch Now When potatoes are ready, top with bacon, cheese, and green onion; continue baking until the cheese has melted
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Combine cinnamon, cumin, salt, ginger, cloves, nutmeg, turmeric, and curry powder in a large bowl. Melt butter in a large pot over medium heat. Cook the onion in the butter until soft and just beginning to brown, 5 to 10 minutes. Stir in kale and spice mixture; cook until kale begins to wilt and spices are fragrant, about 2 minutes. Pour the vegetable broth into the pot. Stir garbanzo beans, tomatoes, potatoes, sweet potatoes, carrots, lentils, apricots, and honey, into the broth; bring to boil, reduce heat to low, and simmer until vegetables and lentils are cooked and tender, about 30 minutes. Season stew with black pepper. Dissolve cornstarch in water; stir into stew and simmer thickened, about 5 minutes.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add pears; cover and steam until tender, 5 to 10 minutes. Transfer pears to a bowl. Add carrots to steamer, cover, and cook until tender, about 10 minutes; add carrots to bowl with pears. Heat butter in a saucepan over medium heat; stir in brown sugar, honey, cinnamon, and nutmeg. Bring to a simmer, stirring occasionally, until sugar has melted and glaze is slightly reduced, 5 to 10 minutes. Pour glaze over pears and carrots; toss to coat. Remove pears and carrots with a slotted spoon and transfer to a serving dish; sprinkle with parsley.
Preheat oven to 375 degrees F (190 degrees C). Cut zucchini in half lengthwise. With a metal spoon, scoop out most of the insides and place into a skillet. Transfer the zucchini shells to a baking sheet. Place the skillet over medium heat, and stir in onion and pepperoni. Cook about 3 minutes. Remove from heat, and spoon into zucchini shells. Sprinkle with cheese. Bake in preheated oven for 12 minutes.
In a large Dutch oven, heat oil over medium heat. Cook onions and poblano chiles in oil until soft. Stir in garlic, and cook for one or two minutes. Season with chile powder, cumin, and oregano. Stir in turkey broth, cooked turkey, canned green chile peppers, cannellini beans, and hominy. Stir in water if more liquid is needed to just cover everything in the pot. Season to taste with salt and pepper. Bring to a boil, then reduce heat to low, and cover. Simmer, stirring occasionally, for about an hour to blend flavors.
Preheat oven to 375 degrees F (190 degrees C). Lightly coat a baking dish with cooking spray. Melt butter in a large skillet over medium heat. Cook and stir onion, celery, and 1 teaspoon salt in melted butter until onion begins to turn translucent, about 5 minutes. season with black pepper, sage, thyme, rosemary, and cayenne pepper; cook and stir about 1 minute. Remove skillet from heat and stir in chicken broth. Combine crushed crackers and onion mixture in a large bowl. Add egg and cream; mix until combined. Season with salt and black pepper. Spread cracker mixture evenly in a large baking dish and smooth the top. Bake in the preheated oven until top is golden brown, 40 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 8x8-inch baking pans. Melt unsweetened chocolate and butter in the top of a double boiler over simmering water; stir to mix well. Beat the eggs and egg whites together in a mixing bowl with an electric mixer on high speed until very fluffy, about 5 minutes. Gently stir the butter and chocolate mixture, sugar, coffee, and vanilla flavoring into the egg mixture, and beat well to combine. Mix together all of the potato starch, all of the matzo cake meal, cocoa powder, and salt in a bowl. Beat the dry ingredients into the chocolate mixture with electric mixer until fluffy and thoroughly combined. Gently fold the chocolate chips into the batter, and divide between the 2 prepared baking dishes. Bake in the preheated oven until a toothpick inserted into the center of a pan shows moist crumbs, 25 to 30 minutes.
Preheat the oven to 180 degrees F (82 degrees C). Grease 2 baking sheets or line with parchment paper. Warm golden syrup in a saucepan over low heat, about 2 minutes. Allow to cool slightly in the saucepan. Combine flour, sugar, and ginger in a bowl. Rub in margarine. Mix in baking soda. Stir flour mixture into the golden syrup in the saucepan until dough is well combined. Take a small, walnut-sized piece of dough and roll it into a ball; continue with remaining dough. Space biscuits evenly apart on the prepared baking sheets. Bake in the preheated oven until biscuits are slightly cracked on the surface, 10 to 15 minutes. Transfer to a wire rack to cool.
Preheat oven to 375 degrees F (190 degrees C). Heat oil in large skillet. Saute onion in oil for 1 minute, or until tender. Remove onion and set aside. Brown pork chops on both sides in oil. Place chops in an 8x12 inch baking dish and sprinkle them with salt and pepper. Cover the chops with the apples and cooked onion. In a small bowl, combine brown sugar, mustard, cloves and water. Pour over chops. Cover and bake in the preheated oven for 30 to 45 minutes. Enjoy!
Bring a large pot of lightly salted water to a boil over high heat. Add the fettuccine pasta, and cook until al dente, 10 to 12 minutes; drain. Toss pasta with olive oil, red bell pepper, baby spinach, and white Cheddar. Season with black pepper. Good hot or cold.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish. In a mixing bowl, mix together the pineapple, sugar, cornstarch, water, eggs and vanilla. Pour the mixture into the prepared baking dish. Dot the mixture with butter and sprinkle with cinnamon. Bake in a preheated 350 degrees F (175 degrees C) oven for 1 hour.
Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Whisk egg and milk together in a bowl; pour into a gallon-size resealable plastic bag. Whisk flour and cornstarch together in another bowl; pour into a separate gallon-size resealable plastic bag. Place zucchini spirals into milk mixture, seal the bag, and turn to coat spirals completely. Transfer zucchini to flour mixture, seal the bag, and shake gently to coat completely. Remove spirals from flour mixture and shake gently to remove any excess flour. Working in batches, cook zucchini spirals in the preheated oil until golden brown and cooked through, 2 to 4 minutes. Transfer zucchini to a paper towel-lined plate to drain. Sprinkle seafood season over cooked zucchini spirals.
Preheat oven to 350 degrees F (175 degrees C). In a large Dutch oven, over medium heat, brown the pheasants in the safflower oil on all sides. Tuck the sliced apples and onions in around the pheasants. Pour the apple jack over all and light it on fire. Shake pan until flames subside. Dust the tops of the pheasants with nutmeg. Bake covered for about 1 hour, or until the juices run clear when a knife is inserted into the thigh. Remove the Pheasants, apples and onions to a platter and keep warm in the oven. Transfer juices to a saucepan and bring to a simmer over medium heat. Stir in the half-and-half and let simmer for 5 minutes, stirring frequently. Season to taste with salt-free seasoning blend and ground black pepper. Pour over the pheasants and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, combine cake mix, pudding mix, sour cream, milk, oil, water and eggs. Beat for 4 minutes, then mix in 2 cups chocolate chips. Pour batter into prepared pan. Bake in the preheated oven for 40 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool 10 minutes in the pan, then turn out onto a wire rack and cool completely. To make the glaze: Melt the butter and 1 cup chocolate chips in a double boiler or microwave oven. Stir until smooth and drizzle over cake.
Season pork roast with half the steak seasoning and place in the center of a slow cooker. Layer about half the pork rib meat around pork roast and season with about half the remaining steak seasoning, paprika, and chili pepper. Layer the remaining pork ribs in the slower and season with the remaining steak seasoning. Add soy sauce, Worcestershire sauce, and liquid smoke. Slowly pour water over pork, being careful not to wash away the seasoning. Cook on Low for 10 hours. Transfer meat to a roasting pan; remove and discard any bones and large chunks of fat. Shred pork with tongs or forks. Drain and discard liquid from slow cooker; wipe away any remaining fat. Return shredded pork to slow cooker and add about 1 1/2 bottles barbeque sauce. Stir. Continue to heat on Low until ready to serve. Serve with remaining 1/2 bottle barbeque sauce.
In a large stock pot combine celery, onion, potatoes, bouillon cubes, pepper, celery salt and parsley. Add enough water so that vegetables are fully submerged, cover and cook until vegetables are tender. Remove from the heat and set aside. In a small skillet melt butter. Once melted add flour and mix until a paste like consistency is formed. Add milk all at once and stir over low heat until it thickens. Add milk and flour mixture to the vegetables and stir gently. Add half and half and keep warm until serving. If desired serve with Cheese Biscuits II.
Place rice and water in a saucepan over medium heat. Bring to a boil, then reduce heat to low and simmer for about 45 minutes, or until rice is tender. While the rice is cooking, brown the ground beef in a deep skillet or wok. Season with Cajun seasoning. When meat is almost done, add the onion, and cook until the meat is browned and the onion is translucent. Stir in the beans, olives, vinegar, and chipotle powder, if using. Mix well, cover, and simmer for 20 minutes over medium-low heat. Add the cilantro during the last 5 minutes of cooking. Serve hot over or mixed with rice.
Make a syrup by bringing the sugar and water to a boil in a small saucepan over high heat, stir and boil until the liquid becomes clear, about 1 minute. Set aside to cool. Blend the drained pineapple in a blender or food processor until very smooth and frothy. In a large bowl, whisk together the syrup, pineapple puree, coconut milk, and lime juice. Refrigerate until chilled, about 3 hours. Freeze in the freezer canister of an ice cream maker according to the manufacturer's directions.
Soak cashews in a bowl of water for 1 to 2 hours; drain. Blend soaked cashews, coconut milk, honey, and coconut oil in a blender until dip is smooth. Transfer dip to a bowl, cover, and refrigerate. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Spread flaked coconut onto a baking sheet. Broil coconut in the preheated oven, watching the whole time, until coconut is toasted, 10 seconds to 1 minute. Remove baking sheet from oven and cool coconut. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Thread pineapple and mango onto skewers. Place skewers onto the preheated grill; cook, turning once, about 1 minute per side. Sprinkle toasted coconut over dip and serve alongside skewers.