HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut chicken breasts into 1 1/2-inch slices about 1/4-inch thick. Season with salt and pepper. Combine flour, red pepper flakes, garlic powder, and onion powder in a large bowl. Add chicken and toss well. Add soy sauce, sesame oil, and honey; stir to coat. Heat olive oil in a skillet over medium-high heat. Add chicken and cook, stirring occasionally, until golden brown and juices run clear, 10 to 15 minutes.
Rinse kidney beans under cold water. Drain well. In a large salad bowl, combine beans, red pepper, cabbage, onions, feta, parsley, garlic, lemon juice, and olive oil. Cover and refrigerate for up to 3 days.
In a large baking dish, mix together the pineapple juice, brown sugar, mustard powder, ketchup, red wine vinegar, lemon juice, and soy sauce. Season with cloves, ginger, garlic, and cayenne pepper. Cut ribs into serving size pieces, and place into the marinade. Cover, and refrigerate, turning occasionally, for 8 hours or overnight. Preheat oven to 275 degrees F (80 degrees C). Cook ribs in marinade for 1 1/2 hours, turning occasionally to ensure even cooking. Preheat grill for medium heat. Lightly oil grate. Grill ribs for 15 to 20 minutes, basting with barbecue sauce, and turning frequently until nicely glazed.
Heat oil in a heavy pan over medium heat. Saute onion for 10 minutes or so, until it begins to turn golden. Add minced garlic and saute for another minute or so. Add lentils and water to the saucepan. Bring mixture to a boil. Cover, lower heat, and simmer about 35 minutes, until lentils are soft ( this may take less time, depending on your water and the lentils). Meanwhile cook the spinach in microwave according to package directions. Add spinach, salt and cumin to the saucepan. Cover and simmer until all is heated, about ten minutes. Grind in plenty of pepper and press in extra garlic to taste.
Pop 1 popcorn package at a time in the microwave on high until popping begins to slow down, about 2 1/2 minutes. Open bags carefully and transfer popcorn to a large plastic bag, discarding any burnt pieces or unpopped kernels. Melt white chocolate chips with butter in top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula, until mixture is creamy, about 5 minutes. Drizzle melted chocolate over popcorn. Close bag and shake until thoroughly coated, 3 to 4 minutes. Place in the refrigerator to cool, about 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Grease and flour 12 muffin cups. Combine 2 cups flour, 1/3 cup sugar, baking powder, and salt in a large bowl. Whisk both amounts of milk with egg in another bowl; stir into flour mixture with 1/4 cup melted butter, 1 teaspoon raspberry extract, and vanilla extract until just moistened. Batter will be lumpy. Fold in raspberries and white chocolate chips; spoon batter into prepared muffin cups. Mix 5 tablespoons sugar, 2 tablespoons flour, cinnamon, and 1/2 teaspoon raspberry extract in a bowl. Use a pastry cutter to chop 2 tablespoons butter into mixture until it resembles a coarse crumble; sprinkle over muffins. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 21 minutes.
Preheat oven to 350 degrees F. In a large mixing bowl, combine Melt(R) and cocoa, blending with a spoon until smooth. Add baking powder and sugar, stirring until slightly mixed. Add flour and eggs; stir until completely integrated. Pour into a 9 x 13 baking pan, lightly coated with cooking spray. Sprinkle chocolate chips (and/or nuts) over top of brownie mixture. Bake in for 25-30 minutes, or until done. Cool, cut into squares, and enjoy!
Stir Seasoning Mix and mashed avocados in medium bowl until well blended. Stir in corn, beans and tomato. Cover surface with plastic wrap. Refrigerate 30 minutes to allow flavors to blend. Stir before serving. Serve as a dip with tortilla chips.
Combine condensed milk, milk, cream, vanilla, salt and fruit in freezer canister of ice cream maker. Freeze according to manufacturer's directions.
Preheat oven to 350 degrees F (175 degrees C). Pierce potatoes deeply with a fork and bake for 45 minutes or until tender. Increase the heat of the oven to 375 degrees F (190 degrees C). When the potatoes are cool enough to handle cut them in half lengthwise and scoop out nearly all of the potato (reserve rest of potato for a later use of your choice). Salt and pepper the potato skins to taste. Sprinkle green onions, tomatoes, chilis and cheese into the potato skin. Arrange potato skins on a baking sheet. Bake 10 minutes, or until cheese has melted. You may want to cut the baked skins in half crosswise before serving for tidy eating. Serve with sour cream on the side, for people to scoop onto their potato skins if they'd like.
Toss the cucumber slices in a bowl with chili powder, lemon juice, and salt until well mixed. Serve immediately.
Preheat the oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Stack the pineapple slices and cut them into 6 wedges. Set aside. Sprinkle 1 teaspoon of brown sugar into the bottom of each muffin cup. Sprinkle in 1/2 teaspoon of walnuts over the sugar, and then place two wedges of pineapple into each cup. Set aside. In a large bowl, stir together the oats, whole wheat flour, all-purpose flour, baking powder, baking soda, salt and cinnamon. In a separate bowl, whisk together the eggs, 1/2 cup of brown sugar, canola oil, pineapple juice and vanilla. Stir the wet ingredients into the dry just until moistened. Fold in the crushed pineapple, carrot, raisins and walnuts. Spoon evenly into the prepared muffin cups. Bake the muffins until the tops spring back when lightly pressed, about 20 minutes. While the muffins are still hot, loosen the edges from the pan using a small knife and invert onto a serving tray so that the pineapple is on top. Serve upside-down while still warm or at room temperature.
Preheat the oven to 325 degrees F (165 degrees C). Line baking sheets with parchment paper. Place the pistachios in the container of a food processor, and pulse until finely ground. In a medium bowl, use an electric mixer to beat the egg whites with the cream of tartar and salt until they hold soft peaks. Gradually sprinkle in the sugar while continuing to whip until the peaks hold their shape, but are not too stiff. Gently fold in the pistachios, vanilla, and coconut. Scoop out 8 mounds onto the prepared baking sheet. Bake for 15 to 20 minutes in the preheated oven, until the tops are lightly browned. Allow to cool completely. When the cookies are cool, melt the chocolate in a glass bowl in the microwave, stirring every 30 seconds until smooth. Dip half of each cookie in to the chocolate, or drizzle chocolate over the tops. Let the chocolate set before eating if you can wait!
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, superfine sugar and orange zest. Gradually mix in the oil and beat until light and fluffy. Combine the flour, semolina, baking powder, cinnamon and cloves; beat into the fluffy mixture alternately with the orange juice. As the mixture thickens, turn out onto a floured board and knead into a firm dough. Pinch off tablespoonfuls of dough and form them into balls or ovals. Place cookies 2 inches apart onto the prepared cookie sheets. Bake for 25 minutes in the preheated oven, or until golden. Cool on baking sheets until room temperature. To make the syrup: In a medium saucepan, over medium heat, combine the water, white sugar, honey, cinnamon stick and lemon juice. Bring to a boil and boil for 10 minutes. Remove the cinnamon stick. While the mixture is boiling hot, dip the cookies in one at a time, making sure to cover them completely. Place them on a wire rack to dry and sprinkle with walnuts. Place paper under the rack to catch the drips. Keep finished cookies in a sealed container at room temperature.
Preheat oven to 350 degrees F. Cut avocados in half, remove pit. Scoop out small portion of each avocado with teaspoon. Fill each avocado half with 1 to 2 tablespoons of BUSH'S(R) Sriracha Beans; top with 2 tablespoons of shredded cheese. Place avocados on baking sheet; bake for 15 minutes or until cheese is melted. Serve immediately. Garnish avocados with Mexican crema or sour cream, if desired.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper or silicone mat. Spread Cheddar cheese into four 6-inch circles, placed 2 inches apart. Bake in the preheated oven until cheese melts and is lightly brown, 6 to 8 minutes. Cool for 2 to 3 minutes before lifting with a spatula. Place over wooden spoon handle wrapped in aluminum foil balanced over 2 cups/cans. Let taco shells cool completely, about 10 minutes. Cook beef in a skillet over medium-high heat until browned, stirring often to separate meat, about 7 minutes. Season with taco seasoning, salt, and pepper; cook for 1 minute more. Divide beef mixture among cheese taco shells. Top with avocado, lettuce, Cheddar cheese, and tomatoes.
Chop chard stems into 1-inch pieces. Tear leaves in half. Heat olive oil in a large skillet over medium heat. Add onion and garlic; cook and stir until fragrant. Stir in bacon; cook until browned and crisp, about 5 minutes. Stir Swiss chard stems and leaves into the skillet. Reduce heat and cover skillet. Cook for 5 minutes. Turn chard with tongs to coat with bacon drippings. Cover and cook, turning once, until stems are fork tender, about 10 minutes more. Increase heat to medium; stir white wine and red pepper flakes into the skillet. Cook, uncovered, until moisture evaporates, 2 to 3 minutes. Season with salt and pepper.
Preheat a waffle iron according to manufacturer's instructions. Prepare the cooking surface with cooking spray. Beat flour, milk, eggs, vegetable oil, baking powder, and salt together in a bowl using an electric mixer until batter is thoroughly mixed. Pour about 1/4 cup batter per waffle into the preheated waffle iron and cook according to manufacturers' instructions. Stir blackberries together in a saucepan over high heat until heated through, 3 to 4 minutes. Decrease heat to medium and add sugar, cornstarch, and lemon juice to blackberries; cook and stir until sauce is thickened, about 5 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Grease a large casserole dish. Heat the vegetable oil in a skillet over medium heat; cook the onion in the hot oil until softened, 5 to 7 minutes. Mix the cooked onions, tater tots, mushroom soup, sour cream, butter, pepper, and salt together in a large bowl until the tater tots are evenly coated. Stir the Cheddar cheese in a little bit at a time until evenly distributed throughout the mixture; pour into the prepared dish. Sprinkle the potato chips over the top. Bake until golden brown on top, 45 to 60 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Coat the heads of garlic with 1 tablespoon of olive oil, and place them in a baking dish or on a cookie sheet. Bake for about 40 minutes, or until golden brown. While the garlic is roasting, stir together 2 tablespoons of olive oil, 1 tablespoon of thyme, salt and pepper in a medium bowl. Add the bread cubes, and stir to coat. Spread the cubes out on a baking sheet. Bake for about 10 minutes in the oven with the garlic, or until golden brown. Stir occasionally for even toasting. Once the garlic is roasted, cut the heads in half horizontally, so that all of the cloves are exposed. Squeeze both halves to release the roasted cloves into a medium bowl. Pick out any pieces of skin that fall in. In a large saucepan, combine the roasted garlic, milk, cream and thyme. Bring to a simmer over medium heat. Simmer for 10 minutes, then puree in a blender. Strain through a sieve back into the pan. Season with salt and pepper. Ladle into bowls, and top with croutons to serve.
Preheat oven to 400 degrees F (200 degrees C). Grease a 12-cup muffin tin. Heat a large skillet over medium-high heat. Cook and stir ground beef and onion in the hot skillet until meat is browned and crumbly, 5 to 7 minutes. (Drain and discard grease.) Add 3/4 cup water, ketchup, Worcestershire sauce, bouillon cubes, oregano, and black pepper. Bring to a boil, reduce heat, and simmer until combined, about 10 minutes. Mix 1/4 cup cold water and cornstarch together in a bowl to form a paste; stir into meat mixture. Cook until thickened, about 5 minutes more. Remove from heat. Use a 4-inch biscuit cutter to cut the pie crusts into 12 circles. Line each muffin cup with a circle, pressing into the bottom and sides. Fill each with the meat mixture. Use a 3-inch biscuit cutter to cut puff pastry dough into 12 circles. Top each filled muffin cup with with a circle and seal edges together. Brush pastry tops with beaten egg. Bake in the preheated oven until crusts are brown and flaky, 15 to 20 minutes. Cool in pan before removing pies, about 10 minutes.
In a jar with a tight fitting lid, combine the garlic, ginger, soy sauce, rice vinegar, peanut oil, sesame oil and hot pepper sauce. Close the lid, and shake vigorously to blend. Set aside to let the flavors blend. Bring a large pot of water to a boil. Add udon noodles, and cook until tender, about 3 minutes. Drain, and place in a serving bowl. In a microwave-safe bowl, combine the green, red, and yellow peppers with green onion and peas. Heat in the microwave until warm, but still crisp. Add to the noodles in the bowl, and pour the dressing over all. Toss to coat everything in dressing, then sprinkle toasted sesame seeds over the top.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a 9 inch iron skillet, mix cornmeal, white sugar, baking powder, salt, 2 eggs, evaporated milk and vegetable oil. Bake cornmeal mixture in the preheated oven 35 to 40 minutes, or until lightly browned. Allow to cool. Crumble the cooled cornbread into a large bowl. Mix in remaining eggs, mushrooms, celery, green onions, butter, chicken broth, condensed cream of chicken soup, ground black pepper and dried parsley. Transfer the mixture to the prepared 9x13 inch baking dish. Bake 45 minutes in the preheated oven.
Place rice in a bowl, cover with warm water, and soak while meat is cooking. Heat olive oil in a pot over medium-high heat and saute bones until lightly browned, about 5 minutes. Transfer bones to a plate. Add onion to the same pot and cook until soft and translucent, about 5 minutes. Add beef and brown on all sides, 5 to 10 minutes. Return bones to the pan and stir in carrots. Sprinkle with cumin. Add whole chile peppers and garlic; stir everything together and season with salt. Pour in enough hot water to cover. Bring to a boil, reduce heat and simmer until flavors are well combined, 35 to 40 minutes. Remove bones with kitchen tongs and add rice. Pour in 2 cups hot water and smooth the rice out so it lays flat on the top, but do not stir. Cover pot and cook over low heat until rice is soft, 20 to 25 minutes. Stir together before serving.
Preheat an outdoor grill for high heat. When hot, lightly oil grate. Combine the squash, zucchini, onion, and bell pepper in a bowl; drizzle with olive oil; sprinkle with lemon-pepper seasoning; stir to coat. Place the vegetable mixture in the center of a large sheet of aluminum foil. Top with another large sheet of aluminum foil. Roll the edges of the foil sheets together to seal into a packet. Place the packet on the preheated grill. Cook until the vegetables are tender, about 30 minutes, turning the packet every 5 to 10 minutes.
In a bottle with a lid, mix the olive oil, balsamic vinegar, garlic, basil, oregano, thyme, kosher salt, and pepper. Seal bottle, and refrigerate mixture 8 hours, or overnight. Shake well before serving. Store in the refrigerator.
Prepare the gelatin according to package instructions. Stir in the drained pineapple. Allow to set until firm. When gelatin mixture is firm, fold in whipped topping and pour into graham cracker crust. Refrigerate overnight.
In a large bowl, stir salt into water until dissolved. Add shrimp, and set aside 5 minutes. Rinse shrimps, and dry on paper towels. In a small bowl, mix together broth, rice wine, soy sauce, cornstarch, sugar, and pepper. Set aside. Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook shrimp, turning constantly, until pink on all sides, about 1 minute. Stir in garlic, ginger, and 2 teaspoons oil. Stir in snow peas, chives, and 1/4 teaspoon salt; stir-fry 1 minute more. Stir broth mixture into skillet, and continue cooking until sauce thickens. Serve immediately.
Bring water to a boil in a pot. Add rice, reduce heat to low, and cover with a lid. Simmer until rice is nearly tender, about 15 minutes. Heat a skillet over medium heat. Add tomatoes and roast until evenly charred, 5 to 7 minutes. Remove skin and transfer to a blender. Add onion, garlic, and bouillon. Process tomato mixture until smooth. Heat oil in a small saucepan over medium heat. Pour tomato mixture into hot oil; cook and stir until flavors incorporate, 3 to 5 minutes. Add to the saucepan with the rice. Season with salt and cover with a lid. Continue cooking over low heat until rice is soft, 7 to 10 minutes more. Remove from heat. Sprinkle Cotija cheese and parsley on top, cover with a lid, and let sit 10 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9 or 10 inch tube pan. Boil water add rum and raisins. Melt butter and beat egg. Add to the raisin mixture. Sift flour, baking soda, cocoa, and sugar together. Stir into raisin mixture. Add chopped pecans and stir until just combined. If batter is too thick add a little more water. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes. Let cake cool in the pan for 10 minutes then turn out onto a serving dish. Serve cake hot with custard or top cooled cake with whipped cream.
Beat 3/4 cup plus 2 tablespoons butter in a large bowl using an electric mixer until creamy. Add 3/4 cup plus 4 teaspoons confectioner's sugar, egg yolk, and salt; beat until smooth. Knead in 2 1/4 cups plus 2 tablespoons flour and 3/4 cup plus 2 tablespoons walnuts. Shape dough into 2-inch thick rolls and press them into rectangles using a flat item like a cutting board. Wrap in plastic wrap and refrigerate until firm, about 1 hour. Preheat oven to 375 degrees F (190 degrees C). Cut dough into thin slices and lay them on an ungreased baking sheet. Bake in the preheated oven for 10 minutes. Reduce heat to 250 degrees F (120 degrees C) and bake until very lightly browned, about 5 more minutes. Remove from the baking sheet and cool on a wire rack, about 20 minutes.
Grease a 6-tin muffin pan with butter and cooking spray. Whisk eggs, milk, flour, salt, and cayenne pepper together in a small bowl until smooth. Pour batter into each muffin tin, filling to about 3/4 of the way up the sides. Sprinkle about 1 teaspoon of grated Cheddar cheese atop each popover. Place pan in a cold oven. Heat to 450 degrees F (230 degrees C) and bake until puffed and well-browned, about 30 minutes.
Preheat the oven to 325 degrees F (165 degrees C). Line a 9 inch deep dish pie pan with one of the crusts. Place the blackberries in a large bowl. Stir together the sugar, flour, and salt. Sprinkle over the berries, and toss to coat. Pour into the pie crust. Dot with butter. Place the other pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers. Cut a design in the top crust with a sharp knife to vent steam. Bake for 1 hour in the preheated oven, or until the top crust is browned. Let cool to almost room temperature before serving to allow the filling to set.
In a blender, combine ice cream, half-and-half and vanilla extract. Blend until smooth. Pour into glass and serve.
Make a marinade by combining the fish sauce, chile peppers, and garlic in a shallow dish. Lay beef into the marinade, turning to coat. Marinate beef in refrigerator 8 hours to overnight. Remove the beef from the marinade and shake off excess liquid. Discard the remaining marinade. Heat 1 tablespoon peanut oil in a large skillet or wok over medium-high heat. Cook and stir beef in hot oil until hot but slightly pink in the center, 3 to 5 minutes; remove from oil with a slotted spoon to a plate lined with paper towel. Heat remaining tablespoon peanut oil in the skillet; cook and stir asparagus in hot oil until tender, about 5 minutes. Pour beef stock into the pan and bring to a simmer. Return the beef to the pan. Add the basil and continue cooking until hot, about 1 minute more.
Pour the rum and pineapple juice into a cocktail mixing cup, and stir to combine. Gently pour the strawberry soda into the mixture, pouring down the side of the mixing cup to prevent the soda from going flat. Slowly tilt the mixing cup back and forth a few times to mix; pour into cocktail glasses.
Place the carrots and water into a saucepan, and bring to a boil. Boil until tender, about 5 minutes. Remove from heat and let cool slightly, then puree carrots and water in a blender. In a large pot, heat the milk over medium heat. Stir in the carrots, sugar and cardamom until sugar has dissolved. Cool to room temperature, then refrigerate until chilled, about 2 hours. Shake or stir before serving.
Preheat an oven to 400 degrees F (200 degrees C). Grease 12 muffin cups, or line the cups with paper muffin liners. Whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice; set aside. Combine the brown sugar, white sugar, oil, applesauce, pumpkin, buttermilk, and beaten eggs and mix until well blended. Pour the pumpkin mixture into the dry ingredients and stir until combined. Fold in the raisins and pecans, if desired. Divide the batter evenly in the prepared muffin pan. Bake in the preheated oven until the tops spring back when lightly pressed, 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Cool the muffin pan on a wire rack for 5 minutes before removing the muffins from the pan.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan. In a medium bowl, stir together the flour, baking powder and soda. Set aside. In a large bowl, cream the butter and 1 cup of sugar. Add eggs, sour cream and vanilla. Mix well. Add the flour mixture and combine. Batter will be thick. In a separate bowl, combine chocolate chips, 1/2 cup sugar and cinnamon. Set aside. Spread half of the cake batter in prepared pan. Sprinkle half of the chocolate chip mixture over the batter. Repeat with the remaining batter, and then the remaining chocolate chip mixture. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 25 to 30 minutes. Cool on wire rack.
Preheat oven to 375 degrees F (190 degrees C). Cream the shortening. Gradually add the sugar and the orange juice. Cream well. Beat in the egg and the orange rind. Sift the flour, salt and baking soda. Add the flour mixture to the creamed mixture a little at a time. Fill cookie press and form cookies onto an ungreased cookie sheet. Bake at 375 degrees F (190 degrees C) for 10 to 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix brown sugar, butter, cinnamon, and nutmeg together in a bowl. Cut the core out of each apple leaving the bottom intact to form a well. Stuff each apple with the brown sugar mixture, filling almost to the top. Place a few blueberries on top of the filling and finish with a layer of brown sugar mixture. Press a few raisins into the brown sugar mixture. Pour enough water into a shallow baking dish to cover the bottom; add walnuts, rum, vanilla extract, and cornstarch and mix well. Arrange apples in the water mixture and cover the dish with aluminum foil. Bake in the preheated oven until apples are slightly tender, about 20 minutes. Remove foil and bake until sugar begins to caramelize, water mixture is thickened, and apples are tender, about 15 minutes more. Stir the water mixture and spoon it over the apples. Cool apples for about 5 minutes before serving.