HumbleIntelligence/food-ner-1-Million huggingface dataset:
Boil chicken breasts for 20 minutes or until they are thoroughly cooked. Drain breasts well and let cool. Use an electric food processor or manually shred the chicken and set aside. Use an electric food processor or blender to puree the olives. In a mixing bowl, combine salsa, olives, and chicken. Heat tortillas in microwave for about 20 to 30 seconds. Place 1 to 2 tablespoons of the chicken mixture into the center of each warmed tortilla and roll the tortillas tightly, using toothpicks to keep them closed. Heat oil in skillet over a high heat. When the oil is hot, place the rolled taco into the oil and deep fry until lightly browned. Drain on paper towels and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch baking pan. Beat white sugar and eggs together until smooth, 3 to 4 minutes. Add olive oil, milk, and orange marmalade; beat again until well mixed. Add flour, cranberries, pecans, baking powder, and salt; stir until ingredients are moist. Pour batter into prepared baking pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 35 to 40 minutes. Cool cake in the pan; sprinkle with confectioners' sugar.
Heat oil in a large, deep saute pan or soup kettle over medium-high heat. When pan is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes. (Sausage will not be fully cooked at this point.) Remove from pan. When cool enough to handle, cut into slices 1/4-inch thick. Add prosciutto, onions, carrots, celery and thyme to the empty skillet; cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash one can of beans with a fork into a chunky puree. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer. Reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes; serve.
Preheat the broiler. Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C). Arrange jalapeno chile peppers on a medium baking sheet. Place in the broiler approximately 5 minutes, turning once, until lightly browned. Remove from heat and place in a small airtight container. In a medium bowl, whip together cream cheese, cilantro, garlic, salt and pepper. Place eggs in a small bowl. Place Italian-style seasoned bread crumbs in a small bowl. Remove jalapenos from container. Remove skins and stems. Cut off tops and remove seeds. Stuff each with equal amounts of the cream cheese mixture. Roll in the eggs, then coat with bread crumbs. In batches, deep fry stuffed, coated jalapenos in the prepared oil 5 minutes, or until golden brown. Drain on paper towels.
Pour Riesling wine into a large skillet over medium heat; cook until mostly evaporated, 5 to 7 minutes. Stir butter and garlic into remaining wine; cook and stir until the garlic softens and the butter melts completely, 3 to 5 minutes. Season red snapper fillets with salt and black pepper. Increase heat under the skillet to high; gently lie snapper fillets into the butter and garlic mixture. Cook about 3 minutes, turn, add the almonds, and continue cooking until the flesh of the snapper flakes easily with a fork, 2 to 3 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and cook 20 minutes. In a skillet over medium heat, cook the beef until evenly browned. Remove and discard the tops, seeds, and membranes of the bell peppers. Arrange peppers in a baking dish with the hollowed sides facing upward. (Slice the bottoms of the peppers if necessary so that they will stand upright.) In a bowl, mix the browned beef, cooked rice, 1 can tomato sauce, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Spoon an equal amount of the mixture into each hollowed pepper. Mix the remaining tomato sauce and Italian seasoning in a bowl, and pour over the stuffed peppers. Bake 1 hour in the preheated oven, basting with sauce every 15 minutes, until the peppers are tender.
Heat enough olive oil to coat the bottom of a large skillet over medium heat; arrange zucchini slices in the hot oil. Sprinkle zucchini slices with red pepper flakes, garlic salt, and onion salt. Fry until zucchini slices are slightly softened, 3 to 4 minutes per side. Sprinkle each slice with Romano cheese and spoonful of tomato sauce; cook until cheese just begins to melt, 2 to 3 minutes. Top tomato sauce layer with Mexican cheese blend; cover skillet and cook until cheese melts, about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease 24 muffin cups or line with paper liners. Sift flour, white sugar, baking powder, salt, and baking soda together in a large bowl; add oats and chia seeds. Mix orange juice, applesauce, oil, and eggs together in a bowl; stir into flour mixture until batter is just combined. Fold blueberries into batter. Spoon batter into prepared muffin cups, filling 3/4-full. Mix brown sugar and cinnamon together in a bowl; sprinkle over batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 18 to 20 minutes.
In a pot, bring the wild rice and water to a boil. Reduce heat to low, cover, and simmer 45 minutes. Place the squash in a medium pot with enough water to cover, and bring to a boil. Cook 15 minutes, or until tender. Drain, return to the pot, and mash. Mix in the chicken broth and orange juice. Melt the butter in a skillet over medium heat, and saute the onion and garlic until tender. Season with the curry powder. Reduce heat to low, and continue cooking about 12 minutes, stirring occasionally. In a blender or food processor, blend the squash and broth with the onion and garlic mixture until smooth. Return to the medium pot, mix in the cooked wild rice, and cook until heated through. Season with salt and pepper to serve.
Mix corn, tomatoes, and basil leaves together in a bowl; add olive oil, vinegar, and salt and mix until evenly coated.
Place popcorn in a large shallow pan or dish. In a medium saucepan over medium heat, bring corn syrup and brown sugar to a boil. Remove from heat and stir in gelatin until dissolved. Stir in peanuts. Pour mixture evenly over popcorn, stirring to coat. When mixture is cool enough to handle, form into 2 inch balls. Let cool on waxed paper until set.
Place the bacon in a large pot and cook over medium-high heat, stirring occasionally, until evenly browned, about 10 minutes. Drain the bacon on a paper towel-lined plate. Stir in the onion, celery, bell pepper, and carrots. Cook and stir until the onions have softened and turned translucent, about 8 minutes. Add the cream-style corn, whole kernel corn, chicken broth, and potatoes. Bring to a boil; reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Stir in the diced bacon and season with salt and pepper to taste before serving.
Combine chicken broth, chicken breasts, spinach, carrots, celery, orzo pasta, basil, oregano, pepper, and salt in a large stockpot over medium heat. Cook, stirring frequently, until vegetables and pasta are tender, about 30 minutes. Add lemon juice in small amounts, stirring well and tasting after each addition to adjust flavor.
Preheat oven to 375 degrees F (190 degrees C). Toss potatoes with olive oil, salt, and pepper in a bowl until coated. Arrange potatoes in 1 layer in an oven-proof skillet. Cook potatoes over medium-high heat until golden brown, about 4 minutes. Flip and continue cooking until golden brown on other side, about 4 more minutes. Bake potatoes in the preheated oven until tender, about 25 minutes. Place turkey bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels and chop. Sprinkle bacon, Cheddar-Monterey Jack cheese, and green onions over potatoes. Return to oven until cheese is melted, about 3 minutes.
In a heavy bottomed saucepan over medium heat, combine the butter, brown sugar, sweetened condensed milk, corn syrup and salt. Bring to a boil, stirring constantly. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Cook for 2 minutes at that temperature. Remove from the heat and stir in vanilla. Meanwhile, butter a 9x13 inch baking pan. When the caramel is ready, pour into the buttered pan. Allow to cool completely at room temperature. Remove from the pan and cut into squares using scissors. Wrap individual pieces in waxed paper or cellophane.
Pour the graham cracker onto a small, shallow plate. Moisten the rim of 1 chilled martini glass and dip the moistened glass into the graham cracker; set aside. Pour the pumpkin pie filling, rum, maple liqueur, and half and half into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into the prepared glass, and garnish with whipped cream to serve.
Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, combine ground beef, 1/2 cup of the onion dip, bread crumbs, celery, onion, dill, salt, pepper and eggs. Use your hands to mix until well blended. Press into a 9x5 inch loaf pan, or form a loaf and place it in a 9x13 inch baking dish. Bake for 1 hour in the preheated oven, or until the internal temperature of the loaf is 160 degrees F (72 degrees C). While the meatloaf is baking, prepare the sauce. In a saucepan over medium heat, combine the remaining onion dip and cream of mushroom soup. Cook, stirring until heated through. Spoon over servings of meatloaf.
Place egg whites into a mixing bowl with sugar, and beat with an electric mixer until the mixture forms soft peaks. Beat in egg yolks and vanilla. Whisk together the flour with baking powder in a separate bowl, and mix the flour mixture into the beaten egg mixture until just combined. Place butter and apples into the bottom of a 9x13-inch baking pan, and place into oven. Preheat oven to 350 degrees F (175 degrees C) to melt the butter. When oven is hot and butter has melted, stir the apples and butter together, and spread out in the pan. Pour the cake batter on top of the butter and apples. Bake in preheated oven until the top is golden brown, about 20 minutes. Loosen the edges of the cake with a spatula, and flip the cake over onto a serving platter to serve. Allow to cool for a few minutes before eating, or serve cool.
Heat olive oil in a large skillet over medium heat. Add garlic and cook for 10 seconds. Stir in mushrooms and season with salt; cook until soft, about 8 minutes. Remove from heat. Place mushrooms in a large bowl and add tomatoes, carrots, onion, cilantro, serrano pepper, and jalapeno pepper. Combine lime juice, tomato juice, ketchup, and pickle juice in a second bowl. Pour over mushroom mixture and let stand for 20 minutes. Serve garnished with avocado slices.
Preheat an oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Whisk the flour, baking powder, and salt together in a bowl; set aside. Beat 1/2 cup butter and the white sugar with an electric mixer in a large bowl until light and fluffy. Add the eggs one at a time, allowing each to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the milk, mixing until just incorporated. Fold in the chopped bananas, mixing just enough to evenly combine. Pour the batter into prepared cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. While the cupcakes are cooling, make the buttercream by beating 2/3 cup of butter in a bowl until smooth and glossy. Beat in the vanilla, followed by the confectioners' sugar. Once no dry lumps of sugar remain, add the cream and food coloring. Whip on high speed until light and fluffy. Frost the cooled cupcakes with the buttercream frosting.
Place beets into a saucepan, and fill with enough water to cover. Bring to a boil, then cook for 20 to 30 minutes, until tender. Drain and cool, then cut in to cubes. While the beets are cooking, place the walnuts in a skillet over medium-low heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, then remove from the heat and set aside to cool. In a small bowl, whisk together the orange juice concentrate, balsamic vinegar and olive oil to make the dressing. Place a large helping of baby greens onto each of four salad plates, divide candied walnuts equally and sprinkle over the greens. Place equal amounts of beets over the greens, and top with dabs of goat cheese. Drizzle each plate with some of the dressing.
Preheat oven to 325 degrees F (160 degrees C). In a large, heavy skillet over medium-high heat, brown ground beef, and drain fat. Mix in dry taco seasoning. Spoon browned meat into a 9x13 inch glass baking dish. Spoon a layer of refried beans over meat, then salsa. Top with shredded cheese. Bake about 20 to 25 minutes in the preheated oven.
Preheat the oven to 250 degrees F (120 degrees C). Combine sliced almonds, chopped almonds, pecans, cashews, pepitas, sunflower seeds, maple syrup, and olive oil in a bowl; mix well. Spread out on a baking sheet. Bake in the preheated oven until granola looks loose and dry, about 1 hour 20 minutes. Stir every 20 minutes. Let cool completely before transferring to an airtight container.
Combine oats, milk, yogurt, flaxseed meal, honey, and cinnamon in a glass jar; mix well. Fold in blueberries. Cover and refrigerate, 8 hours to overnight.
In a microwave-safe bowl, combine sugar, corn syrup, butter, cinnamon and cloves. Microwave on HIGH in increments of 2 minutes, stirring between each 2 minute period, until the sauce comes to a boil. Cool slightly and serve warm.
Preheat oven to 350 degrees F (175 degrees C). Place potatoes into a large pot, cover with water, and bring to a boil. Cook potatoes until tender and still firm, about 15 minutes; drain and set aside to cool. Melt butter in a saucepan over medium heat; cook and stir green onion in the hot butter until softened, 1 to 2 minutes. Whisk flour into green onion and butter; gradually stir in milk, whisking constantly, until mixture is thickened and bubbly. Stir salt and Cheddar cheese into sauce, mixing until cheese has melted. Slice potatoes and place about half the potatoes into the bottom of a casserole dish; sprinkle with salt and black pepper. Layer half the spinach and half the pimentos over potatoes and pour half the cheese sauce over the spinach. Repeat layers, ending with remaining cheese sauce. Cover casserole dish tightly with aluminum foil. Bake in the preheated oven until bubbling, about 50 minutes; uncover dish and continue baking until browned on top, 5 to 10 more minutes. Sprinkle with crumbled bacon.
Bring 6 cups water to a boil in a large pot; cook stew meat in the boiling water until cooked through and water has completely evaporated, 30 to 45 minutes, skimming off any accumulated fat from top as needed. Stir tomato paste into the cooked stew meat until coated, 1 to 2 minutes. Add 4 cups water, turnips, salt, and black pepper; bring to a boil. Mix lemon juice, maple syrup, and sugar into stew meat mixture; reduce heat to medium and simmer until reduced, 30 to 40 minutes. Serve over cooked rice.
Pour lime juice into a glass container and add onion slice; let sit until flavors combine, 20 to 30 minutes. Remove and discard onion. Mix orange juice, hot sauce, and salt into lime juice; stir well. Stir pomegranate juice into mixture.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Combine venison and ground beef together in a bowl. Add bourbon; set aside until liquid is absorbed, about 10 minutes. Add bacon and black pepper; mix until thoroughly combined. Form into 4 equal-sized burger patties. Cook burgers on preheated grill, basting with barbeque sauce throughout cooking, until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Top burgers with pepper jack cheese and cook until cheese is melted, about 1 minute.
In a large pot cook manicotti pasta with boiling salted water until al dente. Rinse with warm water and drain. In a large bowl mix together ricotta cheese, eggs, onion, grated Romano cheese, chicken bouillon, garlic, thyme, ground black pepper, and spinach. To assemble, fill manicotti noodles with cheese filling. Arrange noodles in a greased 9x13 inch pan. Pour tomato sauce down center of shells. Sprinkle with shredded Mozzarella cheese. Bake in a preheated 350 degree(175 degree C) oven for 25 minutes, or until hot and bubbly.
Mix ground turkey, bread crumbs, egg, onion powder, garlic powder, and black pepper together in a large bowl; set aside for 5 minutes. Stir cranberries, orange juice, and sweetener together in a saucepan; bring to a boil. Stir water and cornstarch together in a bowl; stream into the boiling cranberry mixture while stirring. Bring liquid again to a boil and cook until thickened to your desired consistency, 5 to 10 minutes. Heat a large skillet over medium heat. Shape the turkey mixture into 6 patties. Fry the patties in the skillet until completely browned on the bottom, about 7 minutes. Flip the patties and continue cooking until no longer pink in the center and the juices run clear, 3 to 4 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Pour the cranberry-orange gravy over the patties; bring to a simmer and continue cooking until the sauce thickens further, 3 to 4 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Whisk pumpkin puree, coconut cream, brown sugar, almond milk, eggs, vanilla extract, and pumpkin pie spice together in a bowl to form a smooth batter. Pour batter into baking dish. Bake in preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Whisk flour, 1 tablespoon white sugar, baking powder, and salt together in a bowl. Mix milk, egg, and vanilla extract together in a separate bowl. Stir milk mixture into flour mixture until incorporated. Beat banana in a bowl with an electric mixer until smooth and creamy; mix creamed banana into batter. Stir melted butter into batter. Refrigerate batter for 10 minutes. Heat oil in a skillet over medium heat. Drop batter by large spoonfuls into the hot oil, and cook until bubbles form and the edges are dry, 3 to 5 minutes. Flip, and cook until browned on the other side, 3 to 5 minutes. Repeat with remaining batter. Combine 1 cup white sugar, buttermilk, and butter in a saucepan over medium heat until sugar is dissolved. Bring to a boil for 1 minute; reduce heat and mix coconut extract and baking soda into the syrup. Simmer until baking soda is dissolved, 1 to 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray the foil with cooking spray. Mix barbeque sauce, honey, brown sugar, and chile-garlic sauce together in a bowl until you have no clumps of brown sugar. Spoon about half the sauce into a separate bowl for serving. Arrange chicken breast halves onto the prepared sheet. Brush sauce from one of the bowls onto breasts. Bake chicken breasts in the preheated oven, brushing with sauce every 10 minutes, until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Season with pepper and serve with the reserved bowl of sauce for dipping.
Preheat grill for medium heat. Butterfly the lobster tails by carefully cutting a slit down the top side, without cutting all the way through to the bottom. Flip the tail over, and carefully cut the shiny membrane without cutting the meat on the underside. This will prevent the tails from curling as they cook. Set tails aside. In a skillet, melt the butter over medium heat. Cook and stir the celery and green onion in butter until tender. Stir in the flour, dry mustard, and cayenne pepper. Using a wire whisk, mix in cold milk slowly, whisking constantly to prevent lumps from forming. Continue cooking, stirring occasionally, until thickened. Remove from heat. Stir in crab meat and bread crumbs. Spoon crab mixture into lobster tails. Arrange tails on the preheated grill, and close the lid. Cook for 12 minutes, or until lobster meat is opaque and the crab mixture is heated through.
Preheat oven to 300 degrees F (150 degrees C). Butter a 9-inch pie pan. Beat egg whites in a glass or metal bowl until foamy. Gradually add sugar and vanilla extract, continuing to beat until soft peaks form. Lift your beater or whisk straight up: the egg whites will form soft mounds rather than a sharp peak. Fold crackers and walnuts into egg mixture; pour mixture into the prepared pie pan. Bake in the preheated oven until pie is set in the middle, about 30 minutes. Cool pie completely in a wire rack. Fold coconut into whipped topping in a bowl. Top cooled pie with coconut whipped topping.
Cook and stir the cut-up kielbasa in a large skillet over medium heat for 6 to 8 minutes, until heated through and beginning to brown. Remove the sausage from the skillet, and set aside. Fill a pan with lightly salted water, bring to a boil over medium-high heat, stir in the macaroni, and return to a boil. Cook, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well. Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Melt the butter in the skillet over medium-low heat, and cook and stir the chopped onion for about 5 minutes, until translucent. Whisk in the flour, stirring constantly to avoid lumps. Cook and stir the butter, onion and flour for 2 to 3 minutes to make a roux, and remove from the heat. Whisk in the milk a little at a time, stirring constantly, until all the milk has been incorporated, and return to low heat. Bring the sauce to a simmer, and cook over low heat for about 2 minutes, stirring constantly, to finish cooking the flour. Whisk in the Cheddar cheese, a few cubes at a time, until all the cheese has been incorporated and the sauce is hot and smooth. Pour the macaroni into the cheese sauce, and stir to combine. Stir in the cooked kielbasa, salt, and pepper. Spoon the macaroni mixture into the prepared baking dish, and sprinkle the bread crumbs over the top. Bake for about 20 minutes in the preheated oven, until the crumbs are brown and the casserole is bubbling. Let stand for 15 minutes after baking, to set before serving.
Stir chicken broth, sweet potatoes, baby carrots, onion, red curry powder, cinnamon, and ground ginger together in a slow cooker. Cook on Low for 7 hours. Pour soup into a blender no more than half full. Cover and hold lid in place. Pulse blender a few times before leaving on to blend. Puree in batches until smooth. Return pureed soup to slow cooker. Stir half-and-half and maple syrup into the soup; season with salt and pepper. Cook on High for 20 minutes.
Mix chicken, 2 tablespoons scallions, and 1 tablespoon soy sauce together in a bowl. Season with salt and pepper. Place 1/2 teaspoonful of chicken mixture in the center of each wonton wrapper. Dip your finger in water and run it along the edge of each wrapper. Bring corners together in the center and press to seal. Pinch edges together. Heat sesame oil in a large skillet over medium-high heat. Cook pot stickers, in batches if necessary, until browned on the bottom, 2 to 3 minutes. Reduce heat to medium; pour in chicken broth and cover skillet. Steam pot stickers until opaque, 5 to 6 minutes. Drain any excess broth. Mix remaining 2 tablespoons scallions, 1/4 cup soy sauce, teriyaki sauce, and chile oil together to make dipping sauce. Serve sauce alongside pot stickers.
Blend ice cubes, banana, almond milk, vanilla extract, and cocoa powder in a blender until smooth.