HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk together 1/4 cup Italian salad dressing, Greek seasoning, and garlic in a glass or ceramic bowl. Add chicken; turn to coat. Cover the bowl with plastic wrap, and marinate in the refrigerator for 15 minutes or up to overnight. Bring a large pot of lightly salted water to a boil. Add fiddleheads, and cook until bright green, about 2 minutes. Drain in a colander and immediately immerse in ice water for several minutes until cold to stop the cooking process. Drain well and set aside. Heat vegetable oil in a skillet over medium-high heat. Remove the chicken from the marinade, discard the unused marinade, and fry chicken, turning occasionally, until golden brown on the outside and no longer pink at the center, about 15 minutes. Remove chicken from the pan, place into a serving dish, and keep warm. Stir fiddleheads into the same skillet with remaining 1/4 cup Italian salad dressing, white wine, and brown sugar. Cook and stir until fiddleheads are tender, about 7 minutes. Whisk flour and water together in a small bowl, and stir flour mixture into fiddleheads. Bring sauce to a simmer, and continue cooking until sauce thickens, about 5 minutes. Season with salt and pepper. Pour fiddleheads and sauce over chicken breasts and serve immediately.
Bring a large pot of lightly salted water to a rolling boil. Cook tortellini at a boil, stirring occasionally, until the pasta floats to the top and the filling is hot, 6 to 8 minutes; drain. Rinse tortellini with cold water until completely cooled; drain and transfer to a large bowl. Stir pepperoni, provolone cheese, artichoke hearts, black olives, Italian-style salad dressing, dry Italian dressing mix, and black pepper with the tortellini. Add more Italian dressing just before serving, if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10x15 inch pan. Line a second 10x15 inch pan with parchment paper. In a large bowl, combine cake mix, pudding mix, 1/4 cup oil, 1 1/2 cup milk and 4 eggs. Beat 4 minutes on high speed. Divide batter into the two 10x15 inch pans. Bake in preheated oven for 12 to 15 minutes, or until a toothpick inserted into cake comes out clean. Allow to cool. To make the filling: In a large bowl, combine 2 cups confectioners' sugar, 1/2 cup milk, shortening, butter, vanilla and flour. Beat on high speed for 5 minutes, or until it achieves the consistency of whipped cream. Spread filling over the layer in the greased pan. Loosen the sides of the other layer by running a knife around the edge between the cake and the pan. Flip the cake onto the frosted layer. Remove the pan and parchment paper from the top layer and serve.
Combine sugar and lemon juice in a glass. Pour in the carbonated water slowly. Stir mixture until well combined.
Combine tomatoes, onion, water, mustard seed, mustard powder, garlic, bay leaf, and black pepper in a large, heavy pot over medium heat; bring to a simmer and cook for 10 minutes. Stir soy sauce through the tomato mixture; continue cooking another 5 minutes. Season with salt. Remove bay leaf to serve.
Combine the hot water and instant coffee. Set aside. Whisk together flour, cocoa, dry milk, baking powder and salt. In a large bowl, cream the butter or margarine, brown sugar, and sugar substitute with an electric mixer on medium speed until the mixture is light and fluffy. Add the egg and vanilla; beat for 1 minute. Mix the flour mixture into the creamed mixture, alternately with the coffee. Stir in the nuts. Beat at medium speed until smooth. Pour the batter into a 9 inch square pan that has been sprayed with cooking spray. Bake at 350 degrees F (175 degrees C) for about 30 minutes, or until the cake pulls away from the sides of the pan. Cool on a wire rack.
Preheat oven to 325 degrees F (165 degrees C). Cook lentils and brown rice according to package directions. In a large bowl, mash lentils. To the lentils add wheat germ, bread crumbs, brown rice, eggs, onion, thyme, tomatoes, ketchup, soy sauce and cheese. Pour into loaf pan. Bake, covered, for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Beat 1/4 cup confectioner's sugar and butter with an electric mixer until smooth. Add flour; beat for 5 seconds. Add oats; beat for 5 seconds. Add coconut; beat for 5 seconds. Add walnuts; beat for 5 seconds. Add salt; beat for 5 seconds. Mix cherries into the butter mixture, beating until dough comes together and turns light pink from cherries, about 25 seconds. Drop spoonfuls of the dough 2 inches apart onto prepared baking sheets. Bake in preheated oven until slightly golden, 18 minutes. Remove from oven. Pour remaining 1 cup confectioners' sugar into a shallow dish; roll warm cookies in sugar to coat. After rolling all of the cookies once, roll again in confectioners' sugar to coat.
Preheat oven to 300 degrees F (150 degrees C). Place roast in a large baking pan; arrange potatoes, onion, carrots, and celery around roast. Pour 3 cups water into baking pan. Season roast with salt, pepper, and garlic salt. Cover pan with aluminum foil. Bake in the preheated oven until roast is browned and cooked through, about 3 hours. An instant-read thermometer inserted in the thickest part of the roast should read 145 degrees F (65 degrees C). Transfer roast to an oven-safe platter. Remove vegetables using a slotted spoon and arrange around roast. Reduce oven temperature to 200 degrees F (95 degrees C). Place platter with roast and vegetables in the oven to keep warm. Pour the remaining juices from the baking pan into a saucepan; bring to a boil. Stir 1/2 cup water and cornstarch together in a bowl until smooth; pour into boiling pan juices. Reduce heat to medium; cook, stirring constantly, until gravy is thick, about 5 minutes; season with salt and pepper. Stir in browning sauce.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine durian and heavy cream in a saucepan over low heat; heat until durian is softened and no chunks remain, 5 to 10 minutes. Transfer durian mixture to a bowl of a stand mixer fitted with a paddle attachment. Add confectioners' sugar, butter, and cream cheese; beat together until light and fluffy. Beat in egg yolks and vanilla extract. Add flour, cream of tartar, and salt; mix until dough is evenly combined. Spoon dough into a piping bag fitted with round tip. Pipe out small circles of dough onto the lined baking sheets. Bake in the preheated oven until lightly golden brown, 10 to 15 minutes. Let rest on the baking sheets for 5 minutes before transferring to wire racks to cool.
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift together the flour, baking powder, baking soda and cocoa, set aside. In a medium bowl, beat the sugar and egg until light, add the 1/2 cup butter, beat until smooth. Stir in the sour cream, water, and vanilla. Add dry ingredients, mix slowly until flour mixture is absorbed. Fold in the 2 cups chocolate chips. Divide the mixture evenly between the two prepared pans. Bake for 35 to 40 minutes until cake tests done with a toothpick. Place pans of cake on wire racks to cool for 10 minutes before removing from pans to cool completely. When cool frost with the following frosting recipe. To make the frosting, melt the remaining 1 cup chocolate chips with the coffee in a small saucepan over low heat. Remove pan from heat, and beat in the 3/4 cup of butter, 1 tablespoon at a time, until smooth. Set pan in a bowl of ice and beat until icing is spreadable and holds it's shape. Cool completely before frosting cake.
Preheat oven to 350 degrees F (175 degrees C). Rinse chicken breasts and pat dry. Dip chicken breasts in egg, then roll in bread crumbs to coat. Lay in a 9x13 inch baking dish. Layer cheese on top of chicken. Spread soup on top of cheese. Bake covered in preheated oven for 30 minutes. Remove cover and bake another 20 to 30 minutes more, until juices run clear.
Cook pasta in boiling salted water until al dente. Drain. Saute garlic and onions in olive oil till onions are soft. Over high heat, quickly saute cut up chicken. Sprinkle with paprika, and cook until chicken is nicely browned. Transfer sauteed mixture to a Dutch oven, and add vegetables and tomatoes. Simmer till vegetables are tender. Season with salt and pepper to taste. Add pasta to Dutch oven, and stir into sauce. Serve with grated parmesan cheese if desired.
Preheat the broiler. Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and transfer to a medium bowl. Blend cream cheese with the sausage. Stuff mushroom caps with the cream cheese and sausage mixture. Arrange stuffed mushroom caps on a medium baking sheet. Broil in the preheated oven 2 to 3 minutes, until lightly browned.
Mix the Thai chiles, soy sauce, vinegar, water, garlic, and onion together in a glass jar with a tight-fitting lid. Store in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, stir together the flour, baking soda, and salt; set aside. In a large bowl, cream together the margarine and 2 cups sugar until light and fluffy. Beat in the eggs one at a time, then the vanilla. Gradually stir in the dry ingredients until just blended. Roll the dough into walnut sized balls and roll the balls in remaining 1/4 cup of sugar. Place cookies 2 inches apart onto ungreased cookie sheets and flatten slightly. Bake for 8 to 10 minutes in the preheated oven, until lightly browned at the edges. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Combine red bell pepper, cucumber, scallions, mint leaves, lemon juice, lemon zest, and olive oil in a bowl. Refrigerate 8 hours to overnight. Bring water to a boil in a saucepan; remove from heat and stir in couscous, butter, and salt. Cover saucepan and let stand until water is absorbed completely, about 5 minutes. Fluff couscous with a fork; place on a baking sheet to cool. Combine couscous, bell pepper mixture, and feta cheese together in a bowl, stirring with a fork to prevent clumps.
Preheat oven to 350 degrees F (175 degrees C). In a 2 quart casserole dish, combine the ground beef, rice, French onion soup, cream of mushroom soup, celery, green onions and green bell pepper. Mix all together well. Cover and bake at 350 degrees F (175 degrees C) for 1 hour.
Place the shredded potatoes in a bowl, cover with water, and set aside. Bring the onion, garlic, green chiles, and chicken broth to a boil in a saucepan over high heat. Reduce the heat to low, and simmer until the sauce thickens; turn off the heat. Meanwhile, place the strips of bacon on paper towels on a microwave-safe plate, and cook on High until crisp, about 1 minute per strip; set aside. Heat the vegetable oil over medium-high heat in a large skillet. Drain the potatoes, and add to the skillet. Spoon hot oil over the potatoes; sprinkle with the onion powder, salt, and pepper. Flip the potatoes occasionally, but let them fry until crispy bits form and the potatoes are cooked through, about 15 minutes. Place the tortillas between two damp paper towels. Microwave on High until warm, about 30 seconds. Spray a separate skillet with butter flavored cooking spray and cook the eggs over medium heat, whisking them continuously until the eggs are completely set; turn off the heat. Lay a tortilla flat in front of you. Place some potatoes, scrambled egg, and a strip of bacon on the lower third, leaving about an inch of room from the bottom, and about 1-1/2 inches on the left and right clear for folding the burrito. Spoon on a little of the green chile sauce, and sprinkle with Cheddar cheese. Fold the left and right edges into the middle about 1-1/2 to 2 inches. Take the bottom edge closest to you with the stuffing and pick it up, pulling it OVER the filling, while keeping the sides in place until that edge now touches the tortilla about 7/8 of the way up to the top edge. Check to see that the sides are still tucked well. If they aren't slide them in a bit now that you have the filling covered. Finish by tucking the bottom flap that you pulled over the filling UNDER the filling a bit to seal it, then continue rolling the burrito up to the top edge, forming a tight cylinder. Let it rest seam-side down, and it will stay nice and tight. Repeat with remaining ingredients.
Simmer the plantain pieces in salted water over medium-high heat until tender. Once tender, drain, and allow to cool, then finely chop. Heat oil in a large skillet over medium-high heat. Stir in the beef, garlic, and onion, season with salt and pepper. Cook until the beef is crumbly and the onion is soft. Stir in the chopped plantain, cilantro, and tomato. Season with Worcestershire sauce and hot pepper sauce; cook for about 10 minutes until everything is hot.
Cut the melon from the rind and into chunks. Puree until smooth in a food processor or blender. Pour into a large bowl and stir blueberries into pureed melon. Chill until quite cold. To serve, ladle soup into individual bowls and crumble an oatmeal cookie over each serving.
Stir mayonnaise, ketchup, relish, horseradish, garlic, chili powder, mustard seed, black pepper, and celery seed together in a bowl. Fold chopped eggs into dressing. Cover the bowl with plastic wrap and refrigerate until flavors blend, at least 3 hours.
Heat olive oil on a griddle or large skillet over medium heat; cook and stir onion, green bell pepper, sausage, and mushrooms until sausage is fully cooked and onions are lightly browned, 10 to 15 minutes. Remove from griddle. Place polenta on the same hot griddle; cook until warmed through, about 5 minutes per side. Layer polenta with vegetable-sausage mixture, spaghetti sauce, and mozzarella cheese. Cook on griddle until cheese is melted, 5 to 10 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Whisk together the flour, baking powder, and salt; set aside. Grease and flour an 8-inch cake pan. Combine the milk, 1 tablespoon butter, and vanilla extract in a small saucepan. Bring to a boil over medium-high heat, then remove from the heat and set aside. Beat the eggs in a mixing bowl with a hand mixer until smooth. Slowly pour in the white sugar while beating on high speed. Stir in the flour mixture until a few large lumps of flour remain, then pour in the warm milk mixture, and continue stirring until smooth. Pour into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Stir 6 tablespoons butter, brown sugar, coconut, and cream together in a bowl until evenly mixed. Spread over the cooled cake to serve.
Heat the vegetable oil in a large, shallow skillet over medium heat; fry the chana dal and urad dal in the hot oil until they begin to smell toasted, about 5 minutes. Add the sesame seeds and cook another 2 minutes. Stir the red chile peppers, curry leaves, coriander seeds, and cumin seeds into the mixture; continue cooking until the seeds are roasted and fragrant, about 5 minutes more. Remove from heat and spread the mixture on a baking sheet to cool. Grind the mixture into a medium-fine powder using a mortar and pestle. Season with salt. The powder will keep in an airtight container on the shelf for a few months.
Preheat oven to 325 degrees F (165 degrees C). Place sweet potatoes in an 8x8 inch square baking dish. Pour caramel over potatoes. Sprinkle with sugar and dot with butter. Bake in preheated oven 30 minutes, until potatoes are tender and mixture is bubbly. Remove from oven and sprinkle marshmallows evenly over potatoes. Return to oven until marshmallows are melted and browned, 5 to 10 minutes more.
Preheat oven to 425 degrees F (220 degrees C). Mix cream cheese, Monterey Jack cheese, Parmesan cheese, onion, and mayonnaise together in a bowl; transfer to a baking dish or pie pan and spread evenly. Bake in the preheated oven until top is brown and bubbling, about 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a 10x15 inch jellyroll pan. In a medium saucepan over medium-high heat, combine margarine, water and cocoa. Bring to a boil, and remove from heat. Combine the flour and 2 cups sugar; stir into the cocoa mixture until well blended, then stir in the eggs, sour cream, baking soda and salt. Spread evenly into the prepared pan. In a small bowl, beat the cream cheese and 1/3 cup sugar until smooth. Spoon the cream cheese mixture over the batter in the pan. Swirl with a knife for a marbled effect. Sprinkle with chocolate chips. Bake for 25 to 30 minutes in the preheated oven, until brownies start to pull away from the sides. Cool and cut into bars.
Heat 1 teaspoon olive oil in a large non-stick skillet over medium-high heat. Season pork chops evenly with 1/4 teaspoon salt and black pepper; cook in the hot skillet until browned, about 2 minutes per side. Transfer chops to a plate, retaining drippings in the skillet. Heat remaining teaspoon olive oil in the retained drippings; add onions and season with remaining salt. Saute onions until golden brown, about 10 minutes. Spread about half the cooked onions and half the sliced apricots into the bottom of a slow cooker crock. Lay pork chops atop the onion and apricots. Layer remaining onion and apricots over the pork chops; add pineapple juice, ginger, thyme, and cinnamon stick. Cook on Low until the pork is fork-tender, 6 to 8 hours (or on High for 3 to 4 hours). Remove and discard cinnamon stick. Sprinkle cilantro over the mixture.
Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Spray a broiling rack with cooking spray. Place pineapple slices on a baking sheet and broil just until lightly browned, about 1 minute per side. Set the pineapple slices aside. Thoroughly mix ground beef, bread crumbs, water chestnuts, teriyaki sauce, egg, minced ginger, Asian seasoning blend, onion powder, and garlic powder in a bowl; divide in half and form 2 large patties. Place the patties onto the prepared broiling rack. Broil patties until burgers are browned and no longer pink inside, 5 to 8 minutes per side. An instant-read meat thermometer inserted into the middle of a burger should read at least 160 degrees F (70 degrees C). Place half the lettuce onto the bottom half of each bun; top with a burger and a slice of pineapple. Place bun tops on sandwiches and serve.
Preheat oven to 350 degrees F (175 degrees C). Line a 15x10-inch baking pan with aluminum foil; spray aluminum foil layer with cooking spray. Beat butter and sugar together with an electric mixer until light and fluffy; gradually beat in flour until combined. Fold 3/4 cup chocolate chips and 3/4 cup peanut butter chips into dough. Press dough into the prepared pan; sprinkle with remaining 1/4 cup chocolate chips and 1/4 cup peanut butter chips. Bake in the preheated oven until lightly browned, about 25 minutes. Cool in pan for 10 minutes. Remove brittle by lifting aluminum foil out of pan and transferring to a wire rack to cool completely. Cut into 24 bars.
Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners. Beat cake mix, chai tea, vegetable oil, and eggs together in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat until batter is smooth, about 2 minutes more. Spoon batter into the prepared muffin cups, filling 2/3-full. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 24 minutes. Cool cupcakes in the tin for 5 minutes before transferring to a wire rack to cool completely. Beat butter and cream cheese together in a bowl using an electric mixer on medium speed until smooth, 20 to 30 seconds. Add confectioners' sugar, vanilla extract, and nutmeg and beat on medium-high speed until smooth, about 1 minute. Scrape sides of bowl as needed. Add eggnog and beat until fully incorporated into the frosting; beat in rum extract on medium-low speed. Transfer frosting to a pastry bag or plastic bag with a corner snipped and pipe frosting onto cooled cupcakes.
Preheat oven to 350 degrees F (175 degrees C). Pour melted butter into a 9x13-inch baking pan. Beat brown sugar, eggs, flour, vanilla extract, baking soda, and salt together in a bowl until smooth; stir in pecans. Spread the sugar mixture over the butter in the baking pan. Bake in the preheated oven until set and golden, 30 to 35 minutes. Remove from oven; dust with confectioners' sugar. Cool until easily touched, about 10 minutes; cut into bars.
Preheat oven to 350 degrees F (175 degrees C). Spray two 9x13-inch baking dishes with cooking spray. Bring a large pot of water with olive oil and 1/2 teaspoon salt to a boil; add whole wheat penne and cook, stirring occasionally, until tender yet firm to the bite, about 7 to 10 minutes. Drain. Cook and stir turkey, onion, red bell pepper, garlic, remaining salt, and 1 teaspoon black pepper together in a large skillet over medium-low heat until turkey is browned and crumbly, 7 to 10 minutes. Drain and discard grease. Place sausages in a pot and cover with cold water; bring water to a boil, reduce heat to medium, and simmer until sausages are no longer pink in the center, about 20 minutes. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C). Remove and discard sausage casings; chop sausage and stir into turkey mixture. Stir penne, 1 1/2 jars tomato-basil sauce, diced tomatoes, shredded block of mozzarella-style vegan cheese, 1 package shredded mozzarella-style vegan cheese, garlic powder, Italian seasoning, and remaining black pepper into turkey-sausage mixture. Spread the remaining tomato-basil sauce in the bottoms of the prepared baking dishes. Divide turkey-sausage mixture between the baking dishes and top each with remaining shredded mozzarella-style cheese. Bake in the preheated oven until cheese is melted and sauce is bubbling, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour four 16 ounce fruit or vegetable cans. In a large bowl, sift together flour, sugar, baking powder, baking soda, cinnamon, and salt. Combine the eggs, oil, and milk; add to the sifted ingredients, and mix until just combined. Stir in carrots, coconut, cherries, raisins, and pecans. Bake for 45 to 50 minutes. Remove from cans, and cool thoroughly. Wrap in plastic wrap or foil, and refrigerate to store.
Place the onion, zucchini, eggplant, mushrooms, and bell pepper into a large container with a tight fitting lid. Drizzle the olive oil over the vegetables and season with salt and pepper. Close the lid and shake to coat. Heat a grill pan or skillet over medium heat. Place the seasoned vegetables on the preheated pan, stir and cook until tender, about 10 minutes. Spread each tortilla with 1 tablespoon goat cheese and 1 tablespoon pesto. Divide the sliced avocado among the tortillas and top with the mixed veggies. Fold in the bottom of each tortilla and roll each up into a snug wrap.
Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil. Mix in sugar all at once. Stirring constantly, return to a full boil and boil 1 minute. Remove from heat. Transfer immediately to sterile containers. Seal and chill in the refrigerator until serving.
Preheat oven to 400 degrees F (200 degrees C). Move an oven rack to the center position in oven. Mix cream-style corn, cornmeal, buttermilk, corn oil, Cheddar cheese, eggs, jalapeno peppers, salt, and baking soda in a large mixing bowl. Put butter into a 9-inch square baking dish. Melt butter in preheated oven, 2 to 3 minutes. Pour corn bread batter into the baking dish over melted butter. Bake in preheated oven until golden brown, about 35 minutes.