HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 425 degrees F. Place chicken breasts into a Glad(R) sandwich bag and pound until they are 3/4 of an inch thick (optional). Place the chicken breasts in a baking dish to fit. Brush with the melted butter or olive oil on both sides. Sprinkle or shake the ranch seasoning mix over the chicken on both sides. If there is any remaining butter, drizzle over the seasoned chicken. Place in the oven and bake for 18 to 20 minutes, until cooked through and no longer pink in the center. Remove from the oven and let rest for a few minutes. Serve hot.
Whisk 1/4 cup pineapple juice and cornstarch together in a small bowl until smooth. Combine cornstarch mixture, remaining 1 3/4 cup pineapple juice, sugar, ketchup, vinegar, soy sauce, crushed pineapple, and garlic powder in a large pot over high heat. Cook, stirring frequently, until sauce comes to a gentle boil. Reduce heat and continue to simmer until sauce is clear and reaches desired consistency, 15 to 25 minutes.
Prepare cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min. Pierce tops with fork. Add boiling water to gelatin mix in small bowl; stir 2 min. until completely dissolved. Spoon over cupcakes. Refrigerate 30 min. Melt chocolate as directed on package. Beat cream cheese and butter in large bowl with mixer until blended. Add chocolate and vanilla; mix well. Gradually add sugar, beating after each addition until light and fluffy. Spread frosting onto cupcakes. Top with cranberries.
In a large saucepan or soup kettle over medium-low heat, place the olive oil, leeks, celery, onions, fennel, potatoes, salt, and pepper, and cook and stir until the onions are translucent and the vegetables have begun to soften, about 10 minutes. Pour 8 cups of water over the vegetables, bring to a boil, reduce the heat, and drop in the vegetable bouillon cubes. Simmer over low heat, stirring occasionally to dissolve the cubes, until the vegetables are tender and the potatoes have begun to thicken the soup, about 30 minutes.
Cream together butter and sugar. Add egg and vanilla extract and beat until well blended. Whisk together flour, Diamond Crystal(R) Fine Sea Salt, baking powder and baking soda in a separate bowl. Add dry ingredients to wet ingredients and mix until just combined. Form in 2 balls. Cover bowl with plastic wrap. Refrigerate for 1 hour. Preheat oven to 350 degrees F. Line a baking sheet with parchment paper. Roll out each ball to 1/4 inch thickness on a sheet of waxed paper sprinkled with confectioner's sugar. Cut out circles or little shapes using a small 1 1/2-inch cookie cutter. Place on prepared baking sheet. (Note: If dough becomes too soft when rolling out, place back in the refrigerator.) Bake 5 to 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes. Remove cookies and place on wire rack to cool. Salted Caramel Filling: Use a microwave safe glass measuring cup. Remove wrappers from caramels. Add caramels, Diamond Crystal(R) Fine Sea Salt, and heavy whipping cream to measuring cup. Microwave using 20-second intervals, for approximately 1 minute. Stir after each interval. Chocolate Ganache: Use a 1 cup measuring cup. Add 1/4 cup of heavy cream. Microwave until the cream starts to bubble. (Approximately 25-30 seconds.) Remove the heavy cream from the microwave. Add chocolate chips. Let the mixture rest for 2 minutes. Then stir with a spoon until smooth. To make sandwich cookies, add 1/2 teaspoon of caramel and 1/2 teaspoon of chocolate ganache to the bottom side of half the cookies. Top with another cookie to make a sandwich cookie.
Preheat an oven to 400 degrees F (200 degrees C). Shake 1/2 cup of flour, 1 teaspoon salt, the pepper, and 2 teaspoons of parsley in a large plastic bag. Add the chicken, and toss to coat all over with the flour mixture. Remove the chicken, and shake to remove the excess flour. Place, breast side up, into a small, lidded roasting pan that is slightly larger than the chicken. Drizzle the oil evenly over the chicken, allowing the excess to coat the bottom of the roasting pan. Cover, and bake in the preheated oven for 1 hour. After the chicken has roasted for 1 hour, prepare the Yorkshire pudding batter by whisking together the eggs, milk, and 1 tablespoon of parsley until blended. Add 1 cup of flour, the baking powder, and 1 teaspoon of salt; whisk until a smooth batter has formed. Remove the roasting pan from the oven and place onto a baking sheet. Pour the Yorkshire pudding batter evenly over the top of the chicken, allowing the excess to run into oil at the bottom of the pan. Return to the oven, and bake until the Yorkshire pudding is puffed and golden brown, and the chicken is no longer pink at the bone and the juices run clear, 20 to 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C).
Place the strawberries, kiwi, milk, and ice cream in a blender (in batches, if necessary), and blend until smooth. Pour into tall cups, and enjoy!
Place pork neck bones into a large pot; cover with water. Bring to a boil and skim scum off the surface with a slotted spoon. Drain. Return bones to the pot. Add 10 cups water, potatoes, tomatoes, onion, and carrot. Bring to a boil. Reduce heat to low and simmer soup until flavors combine, 1 1/2 to 2 hours. Season with sugar and salt.
Heat 2 tablespoons oil in a large pot over medium-high heat. Add onion and garlic; saute until onion is translucent, about 5 minutes. Add chicken breasts and tomato paste. Cook until chicken is well browned on all sides, about 10 minutes. Add beer; bring to a boil. Place the remaining oil, water, bouillon, salt, pimenta, paprika, and black pepper into the chicken-beer mixture. Bring to a boil; add spaghetti. Cook until spaghetti is tender and sauce is reduced to half, about 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Whisk sugar into vegetable oil in a mixing bowl. Beat eggs, vanilla extract, salt, flour, and baking soda into the sugar mixture, one ingredient at a time, in that order. Fold apple slices into the batter; pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 50 minutes.
Heat the vegetable oil in a large saucepan with a lid over medium heat. Cook and stir the bacon pieces until lightly browned and the oil has a bacon flavor, about 1 minute. Remove the bacon from the pan, turn the heat to high, stir in the garlic, and cook until the garlic cloves are beginning to turn golden brown, about 1 more minute. Add the chicken pieces, stirring to seal the surfaces of the meat. Turn the heat down, and cook until golden brown on the outside but still pink on the inside, about 3 minutes. Return the bacon pieces to the pan, and stir in the dark soy sauce, oyster sauce, light soy sauce, and rice, and mix everything together until well-combined. Pour in the water (should not reach to the top of the rice mixture), cover the pan, and turn the heat to low. Simmer until the rice is cooked and grains of roasted rice are stuck on the bottom of the pan, about 30 minutes. Serve each portion topped with some of the browned rice kernels scraped from the bottom.
Stir the buttermilk, turmeric, and salt together in a bowl. Add the curry leaves and green chiles, but do not stir into the mixture. Heat the vegetable oil in a small skillet; add the chile peppers, fenugreek seeds, mustard seeds, cumin seeds, and asafoetida powder to the oil. Fry the mixture until the seeds splutter. Pour the mixture over the curry leaves and green chiles. This will quickly fry them and release a nice aroma. Serve cold or at room temperature.
Place frozen chopped spinach in microwave-safe bowl with water. Cook in microwave until hot, 6 to 7 minutes; cool until easily handled. Squeeze spinach to extract liquid. Combine spinach, Parmesan cheese, olive oil, parsley, garlic, basil, 1/4 teaspoon salt, and pepper in the bowl of a food processor; puree until smooth. Place each chicken breast between 2 pieces of plastic wrap; pound each breast using a meat mallet until flattened. Remove plastic wrap; sprinkle breasts with salt and pepper. Spread spinach mixture on each breast, top with Monterey Jack cheese strips, roll chicken, and secure with toothpicks. Dip each chicken roll in melted butter; coat thoroughly with bread crumbs. Place chicken rolls side by side in an 8-inch microwave-safe baking dish with seam-side down. Cover dish with plastic wrap, leaving 1/2 inch of one side uncovered to vent steam. Cook chicken rolls in microwave until juices run clear and chicken is firm to the touch, 10 to 12 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). Lightly grease a 9-inch springform pan. Combine graham cracker crumbs and 1/4 cup white sugar in a bowl; stir in butter. Press crust onto the bottom and 1 1/2-inches up the side of prepared springform pan. Bake in preheated oven until set and lightly browned, 5 to 7 minutes. Cool for 10 minutes. Meanwhile, beat cream cheese and brown sugar in a large bowl until smooth. Stir pumpkin, cornstarch, 1 1/4 teaspoons cinnamon, and nutmeg into cream cheese mixture. Gradually beat in evaporated milk and eggs until just blended; pour into crust. Place pan on a baking sheet. Bake in preheated oven until center is almost set, 55 to 60 minutes. Combine sour cream, 1/3 cup white sugar, and vanilla extract in a small bowl. Spread sour cream topping over cheesecake and bake 5 minutes longer. Cool on wire rack for 10 minutes, then carefully run a knife around edge of pan to loosen; cool 1 hour then refrigerate overnight. Remove sides of pan; let stand at room temperature 30 minutes before slicing. Sprinkle with cinnamon.
In a 1 gallon serving jar with a lid or in the 2 liter bottle from the cola, combine the cola and red wine. Put the lid on and gently rock the container to mix. Let rest for a few minutes before serving in glasses over ice.
Heat olive oil in a 2-quart pot over medium heat; cook and stir green onions, celery, jalapeno pepper, garlic, and chili powder in the hot oil until celery is tender, 5 to 10 minutes. Add chicken broth, coconut water, and cilantro and bring to a boil. Reduce heat and simmer for 10 minutes. Add chicken and bring to a boil; stir in chia seeds and cook until ragout is thickened, about 5 minutes.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, combine green bell pepper, red bell pepper, onion, corn, peas and green beans; season with salt and pepper. Stir in cottage cheese and egg whites. Pour into prepared baking dish. Sprinkle on ham and green onion. Top with cheese. Bake in preheated oven until center is set, about 40 to 60 minutes.
Melt butter in a small saucepan over medium heat. Add the shallot; cook and stir until tender, about 2 minutes. Stir in the whiskey, scraping any browned bits from the bottom of the pan. Simmer until the mixture has reduced by half. Stir in the chicken stock and simmer until reduced by half again. Mix in mustard and remove from the heat.
Bring water to a boil in a saucepan. Add asparagus; boil for 1 minute. Add snow peas to asparagus, boil for 1 minute more. Drain and pat dry. Transfer asparagus and snow peas to a large bowl. Add radishes, scallions, and dill; toss salad gently to combine. Whisk oil, sugar, salt, and pepper together in a small bowl; pour over salad and toss to coat. Set aside at room temperature to allow flavors to blend; about 1 hour. Drizzle lime juice over salad; toss gently until combined.
Prepare rice as package directs, omitting butter, instead spray pan with non-stick vegetable oil. Cool mixture in refrigerator. In a mixing bowl, combine artichokes, green onions, green olives and bell pepper. Prepare the dressing by whisking together the mayonnaise, Worcestershire sauce, lemon juice, curry powder and hot pepper sauce. Pour dressing over combined rice and vegetable mix, stir well and chill.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Whisk sugar, flour, cornmeal, baking powder, cornstarch, cinnamon, and nutmeg together in a bowl. Add coconut milk and evaporated milk; fill empty cans with water (totaling 26 fluid ounces) and add to mixture. Mix butter, egg, and vanilla extract into mixture and beat with an electric mixer until well mixed; pour into the prepared dish. Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.
Bring the rice and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Heat salad dressing in a large skillet over medium-high heat. Cook shrimp in dressing until beginning to firm, about 4 minutes. Stir marmalade and chipotle peppers into shrimp mixture and continue cooking until shrimp are completely pink, about 3 minutes more. Remove from heat and stir in cilantro. Serve over rice.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In the prepared dish, layer the cherry pie filling and the drained pineapple. Sprinkle the dry cake mix over the top, covering evenly. Pour the melted margarine over the cake mix, and sprinkle the top with the coconut and chopped walnuts. Bake 50 to 60 minutes in the preheated oven, until browned and bubbly.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place cauliflower in a microwave-safe bowl. Microwave at maximum power until tender, about 4 minutes. Place on a kitchen towel and squeeze out all liquid; transfer to a bowl. Whisk eggs, salt, and black pepper in a bowl. Add to the cauliflower in batches; stir well. Shape cauliflower mixture into 3-inch tortillas on the prepared baking sheet. Bake in the preheated oven until set, about 20 minutes. Let cool slightly. Heat a skillet over medium heat. Cook tortillas until golden brown, about 1 minute. Flip and cook for 1 minute more.
Heat olive oil and butter together in a skillet over low heat until smooth. Whisk flour, salt, and pepper together in a shallow bowl. Coat beef strips in flour mixture, gently shaking off any excess flour. Increase heat under skillet to medium. Add beef to skillet and cook and stir until browned, 1 to 2 minutes per side. Mix mushrooms into beef, adding more oil if pan is dry; cook and stir until mushrooms are lightly browned, about 5 minutes. Pour wine into the skillet and bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon; continue cooking until liquid is reduced by half, 5 to 10 minutes. Add beef broth and return to a boil. Cover skillet and cook until beef is tender, 20 to 25 minutes. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Mix onions into beef mixture; cook and stir until onions are warmed, 3 to 5 minutes. Remove skillet from heat and gently stir sour cream into beef mixture; serve over noodles.
Combine okra, tomato, and onion in a large bowl. Add the grits, eggs, salt, and pepper and blend together using your hands. Heat oil in a cast iron skillet over medium-high heat. Form patties 2 1/2 inches in diameter, about 1/2 the size of a hamburger. Place the fritter in the pan and cook until golden brown, about five minutes. Flip with a spatula and cook until browned on the other side, about five minutes more. Remove and drain on paper towels. Serve immediately.
Place the bacon in a skillet and cook over medium-high heat, turning occasionally, until crisp, about 10 minutes. Drain the bacon pieces on paper towels; retain bacon drippings in skillet. Brush 1 side of each bread slice with bacon drippings and the other side of bread slices with 1 teaspoon butter. Use a paper towel to wipe remaining drippings from skillet. Lay a piece of bread, buttered side down, on a plate. Sprinkle with half the green onions and spread half the Havarti cheese, all the ham, remaining Havarti cheese, remaining half of the green onions, and remaining bread slice with buttered side up. Pan-fry the sandwich until bread is toasted golden brown and Havarti cheese has melted, 2 to 3 minutes per side. Transfer to a plate. Melt remaining 2 teaspoons butter in skillet over medium heat. Gently crack eggs into hot butter and cook until whites are set and yolks are runny. Gently turn eggs over and cook just until tops of egg whites are set (for over easy eggs). Pull the sandwich apart between ham slices and lay tomato slices, romaine lettuce leaves, and eggs onto half the sandwich; replace top. Cut sandwich in half between the 2 eggs and serve.
Melt butter in a cast iron skillet over medium heat. Add ham; cook until browned, about 3 minutes per side. Remove ham from skillet, reserving fat. Pour coffee into the pan, scraping the browned bits from the bottom of the pan with a wooden spoon. Bring to a boil. Serve gravy over the ham.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9 inch round cake pans. Cream the brown sugar and the butter. Add the eggs, and mix well. Mix the baking soda and the sour cream, and add this to the creamed mixture. Sift the flour with the baking powder and spices. Add the flour mixture to the creamed mixture and stir in the raisins. Pour batter into three 9 inch round greased and floured cake pans. Bake at 350 degrees F (175 degrees C) for 40 minutes or until cakes tests done.
Warm hot sauce and butter in a saucepan over low heat. Mix well after butter has melted. Preheat an outdoor grill for medium heat and lightly oil the grate. Grill wings over direct heat until no longer sticking to the grate, 10 to 15 minutes. Do not peel off wings that are still sticking. Turn wings over and grill until halfway done on the second side, about 10 minutes more. Dip wings, 3 or 4 at a time, into the sauce. Place coated wings over indirect heat. Grill until no longer pink at the bone and juices run clear, 15 to 20 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Place wings in a large bowl. Cover with aluminum foil for 10 minutes or until ready to serve.
Stir ketchup, tomato-vegetable juice cocktail, molasses, Meyer lemon juice, Worcestershire sauce, brown sugar, onion, garlic, and black pepper together in a bowl. Cover bowl with plastic wrap and refrigerate to let the flavors blend, at least 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook pasta shells in boiling water until cooked through but firm to the bite, 12 minutes. Drain. Cook sausage in a large skillet over medium heat until completely browned, 5 to 7 minutes. Melt Monterey Jack cheese in a saucepan over medium-low heat, 2 to 3 minutes. Stir spinach, tomato, onion, and bell pepper into the cheese; cook until hot, 2 to 3 minutes. Remove from heat and cool slightly. Spoon sausage, Monterey Jack cheese mixture, and ricotta cheese into the pasta shells; arrange in a 9x13-inch baking dish. Pour tomato sauce over the stuffed shells. Bake in preheated oven until the sauce is hot and bubbling, 20 to 25 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Place a steamer insert into a saucepan. Pour enough water into the saucepan to reach just below the bottom of the steamer. Bring the water to a boil. Add the asparagus, cover, and steam until just tender, 2 to 6 minutes depending on thickness. Place the asparagus into a baking dish. Spread mayonnaise over the asparagus; sprinkle with bread crumbs and Parmesan cheese. Bake in the preheated oven until the crumbs and cheese are golden brown, about 20 minutes.
In a medium bowl, mix together peaches, orange marmalade, green onions, cider vinegar, crystallized ginger and sugar. Cover and refrigerate until serving.
Melt butter in large stockpot over medium-low heat; add tomatoes, bell peppers, garlic, and green onions. Cook and stir frequently until tomatoes have nearly liquefied, 30 minutes to 1 hour. Stir kidney beans, baby corn, and celery into the tomato mixture; add chili powder and lime juice and season with salt and ground black pepper. Cover and cook on low, stirring occasionally, until celery is soft but still has texture, about 1 hour. Stir crab meat and canned tomatoes with liquid into kidney bean mixture, breaking up tomatoes in thirds with a wooden spoon. Season with salt and pepper; add brown sugar if chili tastes too salty. Stir shrimp, scallops, and hearts of palm into chili; cook until shrimp are bright pink on the outside and the meat is opaque, 2 to 3 minutes.
Bring a large pot of salted water to a boil. Blanch asparagus just until tender, about 1 minute. Plunge into a bowl of cold water to cool. Drain asparagus and place in a large resealable plastic bag. Pour in vinaigrette and seal bag. Refrigerate at least 3 hours, turning bag occasionally. Just before serving, drain asparagus, reserving vinaigrette. Arrange on a serving platter and sprinkle with lemon zest, parsley, salt, and pepper. Serve reserved vinaigrette in a small dish on the side.
Heat olive oil in a small skillet over medium heat, and saute the tuna until heated through. In a medium bowl, toss together tuna, salad greens, apple, and mandarin oranges.
Preheat oven to 350 degrees F (180 degrees C). Grease a 9 x 13 inch pan. Combine Make Ahead Cookie Mix with brown sugar, butter, vanilla and egg. Mix well. Spread dough in pan. Bake 17 to 24 minutes until top springs back when touched. Immediately sprinkle with chocolate chips. Let stand 2-3 minutes to melt then spread chocolate over bars and sprinkle with nuts. Cut when cooled.
Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13 inch baking dish. Mix the turkey, celery, onion, pecans, and salt together in a mixing bowl. Stir in the mayonnaise and lemon juice until evenly blended. Spoon into the prepared baking dish. Sprinkle with Cheddar cheese, then potato chips. Bake in preheated oven until cheese melts, 10 to 12 minutes.
Place tomatoes, water, and olive oil in a blender or food processor; blend until smooth. Transfer tomato mixture to a large pot. Stir sugar, garlic salt, and vinegar into tomato mixture and bring to a boil. Reduce heat to medium-low and simmer until thickened, 1 to 2 hours, stirring occasionally. Pour tomato sauce into a clean blender or food processor no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until tomato sauce is very smooth.
Preheat a grill to medium heat. When the grill is ready, lightly brush the grate with oil. Place the endive in a shallow baking dish with 1/4 cup of water. Cover with plastic wrap, and microwave for 2 minutes, or until slightly tender. Remove from dish, and pat dry. Wrap each whole endive with prosciutto, and pierce with a toothpick to secure. Place each piece directly on grill and cook, turning occasionally, until ham is browned and endive is tender, approximately 3 minutes. Place in a disposable foil baking dish, and sprinkle with the cheese. Return to the grill, cover, and continue cooking until cheese has melted.
Toss watermelon, scallions, pineapple, mango, cilantro, and lime juice together in a bowl; season with salt and pepper.
In a small bowl, mix the olive oil, red wine vinegar, and garlic. In a medium saucepan, bring the wine and water to a low boil. Stir in the squid and cook until opaque, about 2 minutes. Drain and cool. In a large bowl, mix the celery, cilantro, green bell pepper, red bell pepper, yellow bell pepper, cucumber, green onions, parsley, jicama, and jalapeno. Toss gently with the squid and the olive oil dressing mixture. Chill until serving.