HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 450 degrees F (230 degrees C). Mix Cheddar cheese, rye flour, walnuts, butter, salt, white pepper, paprika, and cayenne pepper together in a bowl until dough kneads easily. Roll dough onto a flat work surface using a rolling pin until dough is very thin. Cut dough into squares and place on baking sheet 1/2-inch apart. Puncture each cracker with a fork a few times. Place the baking sheet in the oven and reduce heat to 400 degrees F (200 degrees C). Cook crackers until crisp, 15 to 18 minutes. Cool crackers on baking sheet, about 3 minutes.
Preheat a large skillet over medium-high heat. Add turkey; cook and stir until browned, about 5 minutes. Add tomato sauce, water, green chile peppers, onion, taco seasoning, and garlic; simmer, stirring occasionally, until thickened, about 30 minutes. Spoon turkey mixture over tortillas. Top with lettuce, Cheddar cheese, tomatoes, green onion, cilantro, and sliced olives.
Heat the oil in a large skillet over medium heat. Add the plantain slices and fry until they soften, 5 to 10 minutes. Remove from the oil and drain on paper towels. Use a tostonera (a press) to slightly mash each piece until it is about 1/2 inch thick. If you do not have a tostonera, use a mallet or place the pieces between a folded paper bag and press down with a saucer. Press all of the pieces before going onto the next step. Return the pieces to the hot skillet and fry until crispy, about 3 minutes per side. Drain on paper towels and season with garlic powder and salt while still warm.
Preheat oven to 450 degrees. Put yogurt in a small bowl, and set aside. In a shallow pie plate, combine coconut, panko and pecans. Dip chicken strips in yogurt to cover, then roll in panko mixture. Place strips on an oil-sprayed baking sheet. Spray top of chicken. Bake 15 minutes. Reduce heat to 350, and bake 15 more minutes. Check that coating browns but does not burn. If desired, broil 2 minutes for an even crunchier top.
Rinse chicken breasts and pat dry. Sprinkle with the meat tenderizer and place in a sealable plastic bag. Pour the dressing in the bag and turn the chicken to coat thoroughly. Seal and marinate in the refrigerator for 30 minutes to 1 hour. Preheat an outdoor grill for medium heat and lightly oil grate. Place the chicken onto skewers and grill over medium heat for 5 to 10 minutes per side. Chicken is done when its juices run clear.
Bring water to a boil in a large pot. Add mint leaves and steep for 15 minutes. Remove tea leaves from water with a slotted spoon, squeezing leaves to extract any additional liquid; discard leaves. Stir sugar into steeped tea; return to a boil and cook until sugar is completely dissolved and flavors combined, about 10 minutes. Pour tea concentrate into freezer-safe containers and freeze.
Place the tomatoes, onion, jalapeno peppers, cilantro, and lime juice into a large mixing bowl. Sprinkle with taco seasoning and stir gently until evenly mixed. Cover and refrigerate at least 1 hour to allow the flavors to blend before serving.
Preheat oven to 400 degrees F (200 degrees C). Bake pie shell in preheated oven for 8 minutes. Meanwhile, heat olive oil in a large skillet over medium heat. Saute onion until soft; remove from skillet. Sprinkle tomato slices with flour and basil, then saute 1 minute on each side. In a small bowl, whisk together eggs and milk. season with salt and pepper. Spread 1 cup shredded cheese in the bottom of pie crust. Layer onions over cheese, and top with tomatoes. Cover with egg mixture. sprinkle top with remaining 1/2 cup shredded cheese. Bake in preheated oven for 10 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 15 to 20 minutes, or until filling is puffed and golden brown. Serve warm.
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine apples, cinnamon, nutmeg, white sugar and 1/2 cup baking mix. Stir together the milk and eggs and mix into apple mixture, Pour filling into pie plate and dot with butter. To make the Topping: In a large bowl, combine 1 cup baking mix, walnuts, brown sugar and margarine. Mix until crumbly and sprinkle over top of apples. Bake in the preheated oven for 60 minutes, or until apples are cooked and topping is golden brown.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9x5-inch loaf pans. Beat butter, white sugar, and brown sugar together in a bowl until smooth. Stir in sweet potatoes, sweetened condensed milk, eggs, cinnamon, nutmeg, ginger, and cloves until well blended. Place all the baking mix in a large bowl; stir sweet potato mixture into baking mix until batter is just blended. Fold in pecans. Divide the batter evenly between the two loaf pans. Bake in the preheated oven until a knife inserted in the center of the loaves comes out clean, 60 to 70 minutes. Cool loaves in the pans for at least 5 minutes before removing to cool completely on a wire rack, at least 2 hours.
Preheat an outdoor grill for high heat and lightly oil grate. In a blender or food processor, gradually place sweet onion. green bell pepper, garlic and tomato. Blend into a thick liquid. Mix steak sauce into the mixture. Pour the blended mixture into a large bowl. Place ground beef into the bowl, and thoroughly mix together. Set aside approximately 15 minutes. Mix again if liquid is present, then gradually introduce dry bread crumbs until the ground beef mixture is firm enough to form hamburger patties. Salt and pepper to taste. Form the ground beef mixture into hamburger patties. Cook on the prepared grill to desired doneness.
Preheat oven to 325 degrees F (165 degrees C). Arrange chicken in an 11x17 inch baking dish. In a medium bowl, combine the cranberry sauce, soup mix, salad dressing, sugar and ground black pepper. Mix well and spoon mixture over chicken. Cover dish and bake at 325 degrees F (165 degrees C) for 1 to 1 1/2 hours, or until chicken is cooked through and juices run clear.
In a large container, mix the Italian dressing, soy sauce, Worcestershire sauce, garlic, mustard, ginger, and brown sugar. Place chicken in the container and marinate in the refrigerator 8 hours or overnight. Preheat grill for high heat. Lightly oil grill grate. Discard marinade and place chicken on grill. Cook 30 minutes, or until chicken juices run clear. Smaller parts will be done more quickly.
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan. In a large bowl, combine cottage cheese, eggs, vegetable oil, soup mix, walnuts and cereal. Spoon into prepared pan. Bake in preheated oven for 35 to 40 minutes.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain. Combine flour, eggs and salt. Mix in a little water at a time until dough is somewhat stiff. Roll dough in small sections about 1/4 inch thick. Using a large biscuit cutter or drinking glass, make circle cuts. To make filling: Mix together potatoes, cheese, salt, pepper and onion salt. Fill each with 1 to 2 tablespoons of the potato mixture, fold over and seal edges. To cook, bring a large pot of water to boil, carefully dropping in one at a time; stir once. They are done when they float to the top.
Heat oil in a large skillet over medium heat. Add garlic powder, onion powder, chili powder, ground cumin, and red pepper flakes; stir until mixed. Add potatoes; cook and stir until softened, about 12 minutes. Stir luncheon meat into the potato mixture; cook and stir until lightly browned, about 5 minutes. Stir in tomato sauce. Remove from heat. Heat tortillas in a toaster oven or conventional oven on warm setting until warmed, about 2 minutes. Place large spoonfuls of the potato mixture into warmed tortillas; season with salt and pepper.
Line one 9 inch pie pan with whole gingersnap cookies, breaking as necessary for fitting. In a saucepan over medium heat cook pumpkin puree to heat through, stirring frequently. Separate the eggs. Combine the egg yolks, 1/2 cup sugar, milk, spices and butter or margarine. Add to pumpkin and cook, stirring frequently until mixture is of custard consistency. Remove mixture from heat. Soften gelatin in the cold water and stir into the pumpkin until dissolved. Chill mixture until it begins to stiffen (about 1 1/2 hours). Whip egg whites with the remaining 1/2 cup sugar until stiff. Fold whipped egg whites into the pumpkin mixture. Spoon mixture into the prepared pan and chill until set (about 3 hours). Serve topped with whipped cream.
Heat the vegetable oil in a large stock pot over medium heat. Cook and stir the onion in the hot oil until softened and translucent, about 5 minutes. Add the turkey, tomatoes, potatoes, water, ketchup, barbecue sauce, vinegar, Worcestershire sauce, hot pepper sauce, salt, and pepper. Bring stew to a boil; reduce heat to low and simmer for 2 hours, stirring occasionally. Add corn and cook another 30 minutes.
Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Lightly mix together the ground sirloin, onion, ranch salad dressing mix, and blue cheese in a bowl. Form into 6 patties. Grill the burgers for about 5 minutes per side on the prepared grill, until well done.
Poke the potato a few times with a fork. Place the potato on a plate in the microwave. Cook at full power for 6 minutes, then let rest for 2 minutes. While the potato is cooking, preheat a toaster oven to 400 degrees F (200 degrees C). Coat the potato with oil and sprinkle with salt. Place the potato into the toaster oven so that it is sitting directly on the rack. Bake for 10 minutes in the preheated toaster oven. Remove the potato and place it on the tray that comes with the toaster oven. Make a cut lengthwise that is about 1/4 of the way through the potato. It should pop open without splitting in half. Press the ends together slightly to open it up more and use a fork to fluff the interior while mixing in the butter. Spoon Pizza sauce over the potato and top with mozzarella cheese. Return the potato (on the tray) to the toaster oven and cook for 10 more minutes, or until cheese is golden brown.
Combine celeriac pieces, water, and 1 tablespoon salt in a saucepan, bring to a boil and cook until celeriac is soft, 15 to 20 minutes. Drain, reserving cooking liquid, and set aside to cool, about 1 hour. Cube celeriac and place in a bowl with onion. Stir together cooled cooking liquid, vinegar, and sugar. Pour over celeriac and onion. Add oil and mix well. Season with salt.
Preheat oven to 350 degrees F (175 degrees C). Grease a large 6-cup muffin tin with cooking spray. Mix potatoes, melted butter, salt, and pepper together in a large bowl. Divide potato mixture among muffin cups. Press to create a thin crust over the bottom and up the sides of each cup. Bake in the preheated oven until edges are a light golden brown and potatoes are tender, about 30 minutes. Crack an egg gently into each cup. Continue cooking until egg whites are set and yolk is runny, about 6 minutes. Remove from the oven; cover eggs with provolone cheese. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Toss prosciutto with maple syrup and pepper in a small bowl. Spread out on a small baking sheet lined with aluminum foil. Place muffin tin and baking sheet under the preheated broiler. Broil until cheese is melted and prosciutto is crisp, about 1 minute. Transfer egg baskets to a serving plate. Chop prosciutto and sprinkle on top.
Heat cream, condensed milk, lemon grass in a saucepan over medium heat until mixture steams. Remove from heat before the mixture boils and allow to steep for at least 30 minutes, up to 1 hour and 30 minutes. Reheat the cream mixture over medium heat until it begins to steam. Whisk egg yolks in a small bowl. Temper the egg yolks by pouring a small amount of the hot mixture in while whisking constantly to avoid scrambling the eggs. Pour the warm egg mixture into the cream mixture. Continue to cook and stir until the mixture is able to coat the back of a spoon. Strain mixture through a sieve to remove the bits of lemon grass. Refrigerate until cold. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a one- or two-quart lidded plastic container; cover surface with plastic wrap and seal. For best results, ice cream should ripen in the freezer for at least 2 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 1 1/2 quart casserole dish. Cook noodles in a large pot of boiling water for 5 minutes, or until almost tender. Drain, and rinse under cold water. Heat the olive oil in a heavy skillet over medium heat. Cook onion for 4 to 5 minutes, stirring frequently. Add chicken, red bell pepper, celery, and chicken stock. Bring to a boil, and simmer for 5 minutes. Stir in sour cream and oregano. Spread half of the chicken mixture into the prepared dish. Arrange the asparagus over the chicken, spread cooked noodles evenly over the asparagus, and top with 5 tablespoons of Parmesan cheese. Cover with the remaining chicken mixture. Sprinkle with the reserved Parmesan cheese. Bake 30 minutes in the preheated oven, until lightly brown.
Mix all milkshake ingredients in a blender and blend until frothy. Rim a Mason jar with chocolate icing and dip into your choice of toppings from the toppings bar. Pour milkshake from the blender into the jar - and complete with more toppings.
Stir together avocados, tomatoes, green onions, black beans, and Mexicorn. Stir in red wine vinegar, canola oil, and hot pepper sauce. Cover, and chill 1 hour.
Place the chickpeas into a large container and cover with several inches of cool water; allow to soak for 8 hours or overnight. Drain. Combine the chickpeas and 3 cups water in a large pot over medium heat; cook until the chickpeas are tender, but not yet mushy, 30 to 45 minutes. Drain. Heat the oil in a skillet over medium heat. Fry the urad dal, mustard seeds, and dried red chile peppers in the hot oil. When the seeds begin to splutter, add the chickpeas, green chile peppers, mango, coconut, curry leaves, and asafoetida powder; season with salt. Mix well and cook until completely heated, 2 to 3 minutes. Remove from heat and add the lemon juice. Serve warm or at room temperature.
Place zucchini strips in bowl; sprinkle with Diamond Crystal(R) Kosher Salt. Toss to mix. Let stand 20 minutes. Combine olive oil, lemon juice, vinegar, sugar (if using) and garlic in small bowl or small jar with tight-fitting lid. Whisk or shake to blend. Cover and refrigerate. Rinse zucchini lightly with cold water; drain well. Place zucchini on dish towel or several layers of paper towels. Shake or blot gently to remove excess moisture. Place zucchini, parsley and sliced green onions in a bowl; toss gently to mix. Drizzle lightly with vinaigrette (reserving any extra vinaigrette); toss to mix. Garnish with lemon zest and additional green onions, if desired.
Preheat oven to 400 degrees F (200 degrees C). Grease a rimmed baking sheet with 1 tablespoon butter. Combine 1 1/2 cups butter, sugar, and vanilla sugar in a large bowl; beat with an electric mixer until smooth and creamy. Add eggs one at a time and beat after each addition until well combined. Mix in flour and baking powder on low speed until well combined; mix in lemon zest. Spread dough on the prepared baking sheet. Use a spatula as dough is very sticky. Bake in the preheated oven until set, about 20 minutes. Let cool completely, about 30 minutes. Mix confectioner's sugar and lemon juice in a small bowl and brush glaze onto the cooled cake. Allow to dry, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil; mist with cooking spray. Mix onion powder, garlic powder, seasoned salt, and pepper together in a bowl. Sprinkle onion powder mixture over both sides of the chicken thighs. Lift up the skin to create a pocket; stuff pocket with 2 tablespoons of pesto and 1 tablespoon of mozzarella cheese. Wrap chicken with 2 slices of bacon, using bacon to seal the pocket. Place chicken thighs seam-side down on the baking sheet. Bake in the preheated oven until an instant-read thermometer inserted into the chicken, near the bone, reads at least 165 degrees F (74 degrees C), about 1 hour.
Arrange celery pieces on a serving platter. In a medium-sized mixing bowl, combine cream cheese, blue cheese, Worcestershire sauce, hot pepper sauce, lemon juice and black pepper. Blend well. Stuff each piece of celery with the cheese mixture.
In small bowl, add milk, chia seeds, SunButter(R) and maple syrup. Stir well, or if you prefer, stir just enough to leave swirls of SunButter. Add oats and stir a few more times. Pour mixture into two 8-ounce mason jars or one 16-ounce mason jar. Press down with spoon to ensure all oats have been moistened and are immersed in mixture. Screw on lid(s) and set in refrigerator overnight, or for at least six hours. After refrigerating, open and enjoy as is, or garnish with fresh fruit.
Preheat oven to 350 degrees F (175 degrees C). Bring rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and the liquid has been absorbed, 20 to 25 minutes. Heat oil in a large skillet over medium-high heat. Brown chicken breasts on both sides, about 2 minutes per side. Combine apricot jam, Italian-style salad dressing, and dried onions together in a bowl. Place browned chicken in a baking dish and pour jam mixture over the chicken; bake for 15 minutes. Add the pineapple, chopped onion and chopped red bell pepper; continue baking until chicken is cooked through and no longer pink inside, another 15 minutes. Serve over cooked rice.
Place the eggs into a saucepan in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; remove from the heat and let the eggs stand in the hot water for 15 minutes; drain. Run cold water over the eggs to cool completely; peel. Cut 4 slits into each of the eggs. Roast the fennel seeds, cumin seeds, and peppercorns in a small skillet over medium heat until very fragrant; grind into powder. Set aside. Heat the oil in a large skillet or kadhai over medium heat. Stir the turmeric into the oil. Quickly fry the eggs in the hot oil on all sides, about 2 minutes. Remove and set aside. Cook the onions in the hot oil until golden brown; add the ginger, garlic, and tomatoes and continue cooking until the tomatoes are soft. Stir the ground seed mixture, ground red pepper, and ground coriander into the onion mixture and cook another 1 to 2 minutes. Pour the water into the skillet. Add the coconut, jaggery, tamarind, and salt; return to a boil and cook until the mixture thickens, about 5 minutes. Reduce heat to medium-low; add the eggs and allow to simmer another 10 minutes. If the gravy is too thick, thin out with a little water. Garnish with the cilantro leaves to serve.
Blend onion, soy sauce, browning sauce, seasoned salt, and garlic in a blender until smooth.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. While meat is browning, melt ghee in a saucepan over medium heat. Add onion, bell pepper, and garlic; cook until onion is translucent and bell pepper is soft, 3 to 5 minutes. Dice 2 tomatoes and add to the saucepan with the onion and bell pepper. Place remaining 4 tomatoes in a blender and puree; transfer puree to the saucepan with the vegetables. Stir green chiles, cumin, chili powder, salt, garlic powder, and black pepper into the chili. Stir browned beef into the saucepan with the chili. Simmer until heated through, about 30 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper cups. Mix flour, sugar, baking powder, and salt together in a bowl. Stir in blueberries, applesauce, soy milk, and margarine. Fill each muffin cup approximately 3/4 of the way with batter. Bake in the preheated oven until tops are golden brown and firm, about 35 minutes.
Combine wine, onion, and lemon in a large skillet; add mussels. Bring mixture to a simmer and steam mussels until they break open, about 5 minutes. Transfer mussels to a bowl using a slotted spoon and continue simmering wine mixture until slightly reduced, about 5 more minutes. Remove mussels from shells, reserving some shells for serving. Heat olive oil in a skillet over medium-low heat; cook and stir garlic until fragrant, about 2 minutes. Stir reduced wine, carrot, red bell pepper, yellow bell pepper, parsley, vinegar, pepper, and salt into garlic; cook until heated through, 3 to 5 minutes. Mix mussels and vegetable-wine mixture together in a bowl; marinate in refrigerator, about 24 hours. Serve by scooping a mussel and marinade into reserved half shells arranged on a platter.
Place berries in blender. Whisk sugar into cream. With blender going, slowly add cream through opening in lid, stopping to stir the mixture 3 or 4 times so the ice cream is smooth, with small bits of berries. Transfer to shallow pan and freeze to a scoopable texture, about 2 hours. Garnish with fresh strawberries, if you like.
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain. Melt butter in a skillet over medium heat; cook and stir garlic in melted butter until lightly browned, about 5 minutes. Stir orzo into garlic mixture and mix in Parmesan cheese, milk, parsley, salt, and black pepper.
Preheat oven to 350 degrees F (175 degrees C). Combine sugars, peanut butter and shortening in large bowl. Beat at medium speed of mixer until well blended. Add eggs, one at a time, beating well afer each addition. Combine flour, baking soda and salt. Add gradually to creamed mixture at low speed. Mix just until blended. Stir in peanut butter chips with spoon. (Dough will be stiff.) Shape into 1 1/2 inch balls. Place 2 inches apart on ungreased baking sheet. Make crisscross marks on top with floured fork tines. Bake for 8 to 10 minutes or until edges are set and tops are moist. Cool about 8 minutes on baking sheet before removing to flat surface.
Cut a few 2-inch slits in the side of the fillet; stuff the sage leaves and garlic pieces into the slits. Wrap the thyme sprigs around the fillet. Store in refrigerator to allow the meat to absorb the flavors for 4 to 12 hours. Preheat an outdoor grill for medium heat; lightly oil the grate. Cut the tenderloin in half and season with salt and pepper. Cook the fillets 4 to 6 minutes per side, until no longer pink, or to desired doneness.
Preheat oven to 425 degrees F (220 degrees C). Spread almonds onto a baking sheet. Bake almonds in the preheated oven until roasted and fragrant, 10 to 15 minutes. Combine almonds, coconut oil, figs, and sea salt in a food processor; pulse until well combined. Press almond mixture into the bottom of a 9-inch springform pan; refrigerate until cooled, at least 30 minutes. Heat juice from 2 lemons and gelatin in the top of a double boiler over simmering water until gelatin is dissolved, about 5 minutes. Process yogurt, cream of coconut, 2/3 cup honey, vanilla extract, salt, and vanilla bean together in a food processor until well combined, about 1 minute. Drizzle gelatin mixture through the feeding tube of the food processor while it is still running and process until incorporated, about 30 seconds. Pour yogurt mixture over the cooled crust; cover with plastic wrap and refrigerate, 8 hours to overnight. Heat blueberries, zest and juice from 1 lemon, 1 tablespoon honey, and arrowroot powder together in a small saucepan over medium heat until thickened, 5 to 10 minutes. Pour mixture into a blender and blend until smooth. Pour topping over chilled cheesecake.
Heat the oil in a skillet over medium heat. Add onion, green pepper, red pepper flakes and dried thyme; cook and stir until the onion is beginning to brown, about 7 minutes. Reduce the heat to low and stir in the tomato paste and season with salt and pepper. Simmer for 3 minutes then stir in the water. Mix in the corned beef and then let it simmer until most of the liquid has evaporated.