HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 425 degrees F (220 degrees C). Place chicken and potatoes in a large baking dish. Season generously with salt and white pepper. In a bowl, stir together garlic, olive oil, and lemon juice. Pour over chicken and potatoes. Cover dish with foil. Bake in preheated oven for 30 minutes. Remove foil, increase heat to 475 degrees F (245 degrees C), and cook until chicken and potatoes are golden, about 30 minutes.
In a salad bowl, whisk together the yogurt, sour cream, cumin, paprika and garlic. Add cucumbers and tomatoes; toss and chill before serving.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease and flour three 9-inch round cake pans. In a medium bowl combine the flour, baking soda, baking powder, cinnamon, white sugar, and salt. Mix well. In another bowl, beat eggs, vegetable oil, and 1 teaspoon vanilla together. Pour into egg mixture into the flour mixture and mix well. Stir in the shredded zucchini. Pour batter into prepared pans. Bake in preheated oven until a tester inserted into each layer comes out clean, about 25 minutes. Allow cakes to cool in pans for 10 minutes, then invert onto a wire rack and allow to cool completely. To Make Frosting: Beat cream cheese and butter until smooth. Add the confectioner's sugar, a little at a time, and beat until smooth. Stir in 2 teaspoons vanilla. Spread between cake layers and stack to make a 3-layer cake.
Preheat oven to 350 degrees F (175 degrees C). In medium bowl, cream together butter and sugar until light and fluffy. Beat in the egg, orange juice concentrate, and orange zest. Combine the flour and baking powder; mix into the fluffy mixture until blended. Stir in cereal. Drop by teaspoonfuls 2 inches apart on ungreased cookie sheet. Bake 10 to 12 minutes or until edges are golden. Remove from cookie sheet for cooling.
Heat the oven to 325 degrees F. Season the beef with the black pepper. Place the beef into a roasting pan, rib-side down. Roast for 2 hours 20 minutes for medium-rare or until desired doneness. Remove the beef to a cutting board and let stand for 20 minutes. Spoon off any fat from the pan drippings. Stir the wine in the pan and heat over medium-high heat to a boil, stirring to scrape up any browned bits from the bottom of the pan. Reduce the heat to medium and cook for 5 minutes. Pour the wine mixture through a fine mesh sieve into a 2-quart saucepan. Stir the stock and flour in a medium bowl with a whisk. Gradually add the stock mixture to the saucepan, stirring with a whisk. Cook and stir over medium heat for 5 minutes or until the mixture boils and thickens. Season with additional salt and black pepper, if desired. Serve the stock mixture with the beef.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1-quart baking dish. In a blender or food processor, place sauerkraut, onion and corned beef. Process until smooth. Place sauerkraut mixture in the baking dish, and mix with mayonnaise, sour cream, prepared horseradish and Swiss cheese. Bake in the preheated oven 30 to 40 minutes, or until bubbly and lightly browned.
In large freezer bag, combine beer, Worcestershire sauce, garlic, Old Bay Seasoning(TM), salt, pepper, and pork chops. Marinate for 30 minutes. Preheat the oven to 325 degrees F (165 degrees C). On a large plate, mix panko crumbs and Parmesan cheese. In a shallow bowl, whisk eggs until creamy. Remove pork chops from marinade. Dip each chop in egg, then press into crumb mixture to coat. Transfer chops to non-stick baking pan. Bake in preheated oven for 25 minutes on one side. Turn chops over and continue cooking for another 25 minutes. Raise temperature to 350 degrees F (175 degrees C), and continue cooking until pork chops achieve an internal temperature of 145 degrees F (63 degrees C) and the coating is crispy.
Preheat oven to 375 degrees F. Spray 9-inch glass pie plate with cooking spray; set aside. Stir together graham cracker crumbs and 1/4 cup sugar in medium bowl. Add melted butter; mix well. Press mixture firmly in bottom and up sides of pie plate. Bake 6 minutes or until golden brown and set. Cool completely, about 35 minutes. Meanwhile, stir together water, remaining 1/4 cup sugar and cornstarch in small saucepan. Add blueberries and lemon juice. Bring to a boil over medium heat, stirring frequently. Cook 5 minutes or until thickened, stirring occasionally. Remove from heat; let cool 5 minutes. Spread blueberry mixture evenly over crust. Refrigerate 10 minutes. Spread softened ice cream over blueberry mixture. Freeze pie until firm, about 4 hours. Arrange strawberries over ice cream. Cut into 8 slices; top with Reddi-wip. Serve immediately.
In a medium bowl, combine first six ingredients. Microwave on high until heated through, about 5 minutes. Sprinkle on coconut, if desired. Serve.
Stir lemon-lime drink mix and sugar together in a large punch bowl. Pour cold water and pineapple juice into the sugar mixture; stir until sugar and drink mix have dissolved. Slowly pour in ginger ale and gently stir. Float scoops of lime sherbet in the punch just before serving.
Preheat oven to 400 degrees F (200 degrees C). Spread bread crumbs into a wide, shallow bowl. Press chicken breast halves into bread crumbs to coat. Gently pat chicken to let any loose crumbs fall away. Place coated breasts onto a plate while breading the rest; do not stack. Heat olive oil in a skillet over medium-high heat. Cook chicken in hot oil to brown completely, 3 to 5 minutes per side. Spread rice into the bottom of a 13x9-inch baking dish. Arrange browned chicken breasts atop the rice. Mix ranch dressing, celery soup, mozzarella cheese, and almonds together in a bowl; pour over the chicken and rice, assuring the chicken is covered completely. Sprinkle Cheddar cheese over the ranch dressing mixture and top with crushed potato chips. Bake in preheated oven until golden brown on top and the chicken is no longer pink in the center, 30 to 40 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). Bring a large pot of lightly salted water to boil. Pour in rigatoni, and cook until al dente, about 8 to 10 minutes. Drain, and set pasta aside. Meanwhile, brown ground beef and italian sausage in a large skillet over medium heat. With a slotted spoon, remove beef and sausage to a baking dish. Stir mushrooms, spaghetti sauce, and cooked pasta into the baking dish. Sprinkle cheese and pepperoni over the top. Bake in preheated oven until the cheese is brown and bubbly, about 20 minutes.
Place potatoes in a large pot with enough water to cover. Bring to a boil over high heat, then reduce heat to medium-low. Cover and simmer until tender, 15 to 20 minutes; drain. Meanwhile, puree the artichokes and garlic with the milk until smooth. Place drained potatoes in a mixing bowl and mash with a potato masher until smooth. Stir in softened butter and artichoke puree until the butter has melted. Season to taste with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease two 9x13 inch baking dishes. Place the bacon in a large, deep skillet, and cook over medium high heat until evenly brown. Drain on paper towels. Pour bacon fat remaining in the skillet into a bowl. Using the same skillet, melt the butter over medium heat. Stir in the onions, celery, garlic, and rosemary, and cook until onions are soft and transparent, about 5 minutes. Stir in the reserved bacon fat. Meanwhile, place the pumpernickel and rye bread cubes into a large bowl. Stir in the eggs, thyme, sage, and onion mixture, and toss to mix evenly. Stir the chicken stock and bourbon together in a bowl. Pour the chicken stock mixture over the bread mixture, adding more stock to reach desired consistency. Use your hands to evenly mix the ingredients together. Spoon stuffing mixture evenly between the prepared baking dishes and pat down lightly. Bake for 45 minutes in the preheated oven or until a knife inserted into the center comes out clean. If you wish to have a darker crust on top, bake for an additional 10 minutes.
Cook pasta in boiling water until al dente. Drain. Meanwhile, prepare the cream sauce. In a medium saucepan mix together cream of mushroom soup, milk, Parmesan Cheese, pepper, broccoli, garlic powder, and carrots. Bring to a boil over medium heat. Reduce heat to low and cover. Simmer for 10 minutes, or until vegetables are tender. Stir occasionally. Stir pasta and chicken into cream sauce, and heat through.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Melt butter in a small skillet over medium heat. Add onion and garlic; cook and stir until tender, 4 to 6 minutes (see Cook's Note). Remove from heat and set aside. In a large bowl, combine corn, cream-style corn, salt, and egg substitute. Beat in muffin mix. Fold in cooked onion mixture. Pour into prepared baking dish. In a large bowl, combine chicken, green chiles, mushrooms, sour cream, salt and pepper. Spoon over corn mixture to within 1 inch from edge. Sprinkle top with cheese. Bake in preheated oven for 35 to 40 minutes, or until edges are golden brown.
Peel rutabagas and cut into large cubes. Place in cold salted water, and bring to a boil. When fork tender, drain. Mash rutabagas with grated carrots, sugar, and butter. Place in oven at low temperature to keep warm. Cover so that the dish will not dry out. If it does, stir in a little milk.
Preheat oven to 350 degrees F (175 degrees C). Line a large cake pan with parchment paper. Sift flour and baking powder together into a bowl. Add 1/4 cup cocoa powder and salt; stir to combine. Sift flour mixture several times before placing in a large bowl. Stir in brown sugar and white sugar. Make a well in the center of the flour mixture. Whisk eggs and vanilla extract in a bowl. Add 2/3 cup milk and whisk until combined. Add vegetable oil in a slow stream, whisking constantly. Pour into the well in the flour mixture in a slow stream, stirring with a metal spoon until batter is just combined. Fold in mixed berries. Pour batter into the cake pan and spread evenly across the top. Bake in the preheated oven until a skewer inserted into the center comes out clean, 25 to 30 minutes. Cool completely before frosting, about 1 hour. Invert cake onto a plate. Sift confectioners' sugar and 1/4 cup cocoa powder together in a metal or glass bowl until evenly combined. Heat 3 tablespoons milk in a saucepan over medium heat until warmed, about 1 minute. Stir warm milk gradually into the sugar mixture until it forms a thick paste. Fill the saucepan with 1 inch water and bring to a simmer. Place metal or glass bowl over the simmering water and stir until glaze is smooth and glossy. Pour glaze quickly over the cake and sprinkle with coconut flakes.
In a bowl, stir together vegetable oil, orange juice, 3 tablespoons lime juice, tequila, 1 tablespoon lime zest, 1 tablespoon habanero pepper, and garlic. Reserve a small amount to use as a basting sauce, and pour the remainder into a shallow baking dish. Place the salmon in the shallow dish, and turn to coat. Cover, and refrigerate for 2 to 4 hours, turning frequently. In a small bowl, mix together softened butter, garlic salt, 1 tablespoon lime juice, 2 teaspoons habanero pepper, and 2 teaspoons lime zest. Cover, and refrigerate. Preheat grill for medium heat. Lightly oil grill grate, and place salmon on the grill. Cook salmon for 5 to 8 minutes per side, or until the fish can be easily flaked with a fork. Transfer to a serving dish, top with habanero butter, and serve.
Dissolve cherry gelatin mix in boiling water in a bowl; stir cranberry sauce and oranges into gelatin. Refrigerate until mixture is thickened to the consistency of egg whites, about 45 minutes. Mix apple and walnuts into gelatin, transfer to a serving dish or mold, and chill until firm, about 2 more hours.
Stir sour cream, horseradish, chives, lemon juice, and cayenne pepper in a bowl. Cover and let sit for at least 2 hours.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet, saute onion in butter over a medium-low heat until the onion is tender. Add white wine and simmer for 2 minutes. Mix sour cream, mayonnaise, cream cheese, and dried beef into the skillet. Stir continuously until all of the ingredients are melted together. Pour the mixture into an 8 inch baking dish and top with the pecans. Bake for 15 to 20 minutes.
Heat canola oil in a very large skillet or wok over medium heat. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes. Add ground beef; cook and stir until browned and crumbly, 5 to 7 minutes. Push ground beef to 1 side of skillet and add white cabbage, red cabbage, carrots, and red bell pepper. Mix vegetables with the beef and cook, stirring occasionally, until vegetables are just tender, 5 to 6 minutes. Stir soy sauce, sesame oil, and hot sauce into beef-vegetable mixture until well mixed; season with salt and pepper. Serve slaw with fresh cilantro, lime wedge, and more hot sauce.
Preheat oven to 425 degrees F (220 degrees C). Arrange crackers in pastry-lined pie pan and set aside. In medium saucepan, combine water, sugar, and cream of tartar. Stir well and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat. Stir in vinegar. Cool sugar mixture, then pour over crackers. Dot crackers with butter and sprinkle with cinnamon. Cover with second pastry shell. Seal edges and cut steam vents in top. Bake in preheated oven for 30 minutes or until crust is golden brown. Cool and serve with ice cream or whipped cream if desired.
Fill a large pot with 1 inch of water. Stir in the curry powder and garlic, and bring to a boil. Add the mussels, and steam over high heat until they are all open, 5 to 10 minutes. Serve immediately.
Place fresh cranberries and water in a medium saucepan over medium heat. Wrap cloves, allspice berries and cinnamon sticks in a spice bag. Place in the water with cranberries. Cook until cranberries begin to burst, about 10 minutes. Stir in sugar and reduce heat to low. Continue cooking 5 minutes, or until sugar has dissolved. Remove from heat and allow to cool. Discard spice bag. Chill in the refrigerator 8 hours, or overnight, before serving.
Mix tuna, peas, chipotle peppers, mayonnaise, dried minced onion, garlic salt, and black pepper in a bowl until thoroughly combined.
In a saucepan, stir together the cherry pie filling and brown sugar. Bring to a boil over medium heat, stirring frequently. When it begins to boil, pour the brandy over the top and do not mix. Carefully touch a lit match to the side of the pan to light a flame. Allow the flame to burn out, then mix the brandy into the cherries. Serve hot over scoops of vanilla ice cream.
In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake.
In a large pot over medium heat, melt butter. Cook onion and celery in butter until just tender, 5 minutes. Pour in chicken and vegetable broths and stir in chicken, noodles, carrots, basil, oregano, salt and pepper. Bring to a boil, then reduce heat and simmer 20 minutes before serving.
In a food processor or blender, coarsely grind the cranberries. Place ground cranberries in a large bowl and stir in the marshmallows, sugar and pineapple. Let mixture stand overnight in the refrigerator. Just before serving, stir in the sliced banana and whipped cream.
Preheat oven to broiler setting. To Make Coconut Custard: In a large saucepan combine 2 cups sugar, cornstarch, and salt. Add cocoa powder if desired. Mix well. Pour in 3 cups of the milk. Stir well and cook over medium heat, stirring frequently until mixture comes to a boil. Meanwhile, mix remaining 1 cup of milk with beaten egg yolks in a medium bowl. When mixture on stove thickens, add 1/2 cup of it to egg yolk mixture, whisking constantly, until thoroughly combined. Pour egg yolk mixture back into sugar mixture, whisking constantly. Bring mixture back to a boil. Boil for 1 minute, stirring frequently. Remove mixture from heat. Stir in butter, vanilla, and coconut. Set aside. To Make Meringue: Place reserved egg whites in a large metal or glass mixing bowl. Beat until foamy. Add 1/2 cup sugar, a little at a time, beating constantly until stiff peaks form. Pour custard into baked pie shell. Spread meringue over custard, covering completely. Place pie under preheated broiler. Bake 5 minutes, or until meringue is golden. Chill before serving.
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a 9x5 inch loaf pan and set aside. Mix flour, baking powder, salt, cayenne pepper, garlic powder, onion powder, Italian seasoning, and Cheddar cheese together in a large bowl. Whisk in half-and-half cream, milk, and vegetable just until blended. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Slice thawed pound cake horizontally into 3 layers. Spread bottom layer with pie filling, and top with center slice. Spread middle layer with whipped topping, and cover with last slice. Sprinkle with chopped nuts. Slice, and serve. Store in the refrigerator.
Heat a saucepan over medium-high heat. Cook and stir sausage, onion, bell pepper, and celery together in the hot skillet until sausage is browned and vegetables are tender, 7 to 10 minutes; drain and discard grease. Pour chicken broth into the pot; add white rice and yellow rice. Bring the mixture to a simmer, reduce heat to medium-low, and cook at a simmer until the rice is tender and the moisture is absorbed, 20 to 30 minutes.
Heat oil in a saucepan over medium heat. Cook and stir onion in hot oil for about 2 minutes. Stir chile pepper into onion; continue to cook and stir until the onion softens slightly, 2 to 3 minutes more. Season with coriander, cumin, garam masala, paprika, salt, and pepper; stir. Pour beans into saucepan, mix well, and cook until hot, about 3 minutes.
Place broccoli, sugar snap peas, bell pepper, carrots, and water to a large nonstick skillet. Bring to a boil, covered, over high heat. then reduce heat to medium-high. Cook until vegetables are crisp-tender, about 4 minutes. Transfer to a colander to drain. Wipe skillet with a paper towel, then return to medium-high heat until hot. Add half each of beef, ginger, and garlic; stir-fry to desired doneness, 1 to 2 minutes. Transfer to a bowl and repeat with remaining beef, ginger, and garlic. Return all beef and vegetables to skillet, stir in teriyaki and crushed red pepper, and cook until heated through, about 1 minute. Serve over hot cooked rice and sprinkle with peanuts.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Bring a large pot of lightly salted water to a boil. Add pasta, 1 tablespoon oil and bouillon cubes, and cook for 8 to 10 minutes or until al dente; drain. Heat 1 tablespoon oil in a large skillet. Saute onion until golden and add ground beef. Cook over medium heat until evenly brown. Stir in tomato paste, salt and pepper; simmer over low heat until heated through. Heat 1/4 cup oil in a deep saucepan; stir in flour, then milk. Cook over medium-low heat until sauce thickens; stir in salt and white pepper. Pour half of the sauce over the cooked macaroni and stir in mozzarella cheese. Spoon half of the macaroni into prepared dish and top with ground beef mixture. Spoon the remaining macaroni over the ground beef, and top with remaining white sauce. Bake in preheated oven for 30 minutes, or until golden brown.
Combine soy milk, blackberries, tahini, vanilla extract, and stevia in a blender; blend until smooth. Pour into 4 ice pop molds and freeze until solid, at least 4 hours or overnight.
In a saucepan over medium heat combine the maple syrup, oil, cocoa and cinnamon. Boil for three minutes, stirring constantly. Remove from heat and stir in the peanut butter, rolled oats and vanilla until well blended. Drop by heaping spoonfuls onto waxed paper and chill to set, about 30 minutes.
Mix together beef, crackers, egg, and onion soup mix in a bowl; shape into about 50 1-inch balls. Heat oil in a non-stick skillet over medium-high heat. Brown meatballs in hot oil, about 2 minutes per side. Stir apple jelly and ketchup together in a large pot over medium-high heat; cook and stir until the jelly melts and the mixture is smooth. Stir the wine into the jelly mixture, add the meatballs, reduce heat to medium-low, and cook at a simmer until the meatballs are cooked through, about 25 minutes.
To make the cucumber salad, stir together sesame oil, dill, rice vinegar, mirin, and sesame seeds in a glass or plastic bowl; add cucumber, and toss until well coated. Cover, and refrigerate for 2 hours. Let sit at room temperature for 30 minutes before serving. To prepare the ginger crust, stir together the ginger, green onions, and garlic in a sturdy, metal bowl; set aside. Heat 1/4 cup peanut oil in a small saucepan over high heat until it begins to smoke. Remove from heat, and carefully stir in the ginger mixture; set aside. Preheat oven to 425 degrees F (220 degrees C). Heat 2 tablespoons peanut oil in a large, ovenproof, nonstick skillet over medium-high heat. Season salmon fillets to taste with salt and pepper. Sear salmon until golden brown on both sides, 30 to 40 seconds per side. Transfer to a plate, and wipe excess oil from skillet. Spread honey over top of fillets, then evenly spread with reserved ginger crust. Replace salmon into the skillet, and place into the oven. Bake until the center of the salmon turns opaque, 6 to 7 minutes. Meanwhile, melt 2 tablespoons butter in a small saucepan over medium heat, stir in shallots, and cook until softened and translucent, about 2 minutes. Pour in white wine, then simmer until nearly evaporated. Add the ponzu sauce and heavy cream, reduce by 1/2. Remove from heat, then whisk in cold butter pieces until dissolved; season to taste with kosher salt. To assemble the dish, season the cucumber salad to taste with salt. Divide the salad evenly onto four plates, spreading it out into a 4 to 5-inch circle. Drizzle the ponzu butter onto the bare area of the plate, around the cucumber salad. Place a salmon fillet, crust-side up, on top of the salad, and serve.
Place half of the mango and half of the papaya into the container of a food processor or blender along with balsamic vinegar. Puree until smooth, and set aside. Melt butter in a small skillet over medium heat. Add almonds, and cook stirring constantly until lightly browned. Add brown sugar, and stir to coat. Remove from heat, and pour candied almonds onto a piece of waxed paper, separating any clumps. Set aside to cool. Just before serving, place romaine lettuce in a large serving bowl. Cube remaining mango and papaya halves, and toss gently with avocado and lettuce. Drizzle the pureed fruit over the salad and lightly salt. Sprinkle with candied almonds, and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Combine 2 cups flour, baking powder, cinnamon, baking soda, nutmeg, and salt in a large bowl. Combine white sugar, melted butter, and eggs in another bowl; whisk until smooth. Mix in bananas, cranberries, and 1/2 cup walnuts. Fold in flour mixture and mix until a lumpy batter forms. Spoon batter into lined cups, filling each 3/4 full. Mix brown sugar and 3 tablespoons flour in a small bowl. Cut in cubed butter with a pastry cutter or two knives until pea-sized crumbles form. Mix in 1/3 cup walnuts. Sprinkle walnut crumble over batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Let cool for 5 minutes.