HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine chicken, honey mustard dressing, white wine, and black pepper in a gallon-sized resealable plastic bag; seal and shake to mix. Let marinate in the refrigerator, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Place bacon slices in a large skillet and cook over medium-high heat, turning occasionally, until crispy, about 10 minutes. Drain on paper towels. Heat olive oil and butter in the same skillet over medium heat until butter is melted. Add shallots and garlic; cook until lightly browned and soft, about 5 minutes. Stir in spinach. Cook, stirring often, until wilted, about 3 minutes. Season with salt and pepper. Remove chicken from marinade and place in the prepared baking dish. Discard marinade. Top each chicken breast with 1/3 of the spinach mixture, 1 slice of bacon, and 1/4 cup shredded provolone cheese. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes.
Bring a large pot of water to a boil. Heat olive oil in a large skillet over medium heat. Add garlic, parsley and red pepper flakes; saute 2 to 3 minutes. Cook pasta according to package directions. Drain pasta, reserving 1/2 cup pasta water. Immediately add hot pasta to skillet. Stir in reserved pasta cooking water. Mix well. Add cheese and toss lightly. Transfer to a serving platter or bowl.
Preheat oven to 350 degrees (175 degrees C). Grease or spray a 13x9 inch baking dish. Cut the zucchini in half lengthwise. With a spoon, scoop out the seeds. Chop and reserve about 3/4 of the seeds for the stuffing. In a medium bowl, mix together the ground beef, sausage, chopped onion, bread crumbs, egg and the reserved zucchini seeds. Place the meat mixture equally into all of the zucchini halves; mixture should be piled up over the top. Place the filled zucchini halves into the prepared baking dish. In a bowl, stir together the crushed tomatoes, tomato soup, and water. Spoon the tomato mixture over the filled zucchini, liberally. Bake in the preheated oven for approximately 45 minutes. You may want to place foil or a cookie sheet underneath the baking dish because it tends to bubble over and splash.
Place rhubarb into a large pot with the sugar and 1 quart of water. Bring to a boil, then simmer over low heat for about 4 hours, stirring occasionally to prevent burning, until rhubarb becomes a thick paste. Cool, then spoon into ice cube trays and freeze overnight. Bring 1 quart of water to a boil. Pour into a pitcher over the tea bags. Stir in honey and sugar. Cool, then refrigerate until chilled. Serve cold ice tea with rhubarb ice cubes.
Stir both amounts of cranberry sauce, brown sugar, orange juice, orange zest, lemon juice, mustard, honey, and cloves in a saucepan and bring mixture to a boil. Reduce heat to medium and boil until cranberry sauce has melted, brown sugar has dissolved, and the glaze is thickened, 10 minutes.
Mix together in a large bowl the yogurt, ginger-garlic paste, tandoori paste, tomato puree, soy sauce, vinegar, lemon juice, egg, cayenne pepper (adjust amount to suit your taste), coriander, cumin, turmeric, salt and pepper. Place the fish fillets into the marinade and turn to coat each side. Cover bowl with plastic film and refrigerate for an hour. Preheat oven to 400 degrees F (200 degrees C). Use one teaspoon each of the butter and olive oil to coat a shallow baking dish large enough to accommodate the fish in a single layer. Remove fish from marinade and place in baking dish. Drizzle with remaining olive oil and dot with the remaining butter. Bake in preheated over until golden brown on top, about 30 to 40 minutes. Place fish on warm serving platter and garnish with cilantro, lemon wedges, and onions.
Stuff spinach leaves, arugula, and garlic under the skin of the chicken thigh and place on a baking dish. Sprinkle with seasoned salt. Bake chicken thigh in the oven set at 350 degrees F (175 degrees C) until no longer pink at the bone and the juices run clear, about 50 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Toss tomatoes, red bell pepper, green bell pepper, cucumber, radishes, olive oil, scallion, lemon juice, sumac, and salt together in a bowl; let stand for flavors to blend, about 20 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in an 8 inch oven-safe skillet over medium heat. Add onion, and season with a little salt and pepper. Cook, stirring until translucent. Add the salmon and olives; cook and stir briefly to release the flavors. In a medium bowl, whisk together the eggs, milk and cream. Pour over the salmon and onion, and stir gently. Scatter cubes of cream cheese over the top. Cook over medium heat without stirring, until the edges appear firm. Place the skillet in the preheated oven, and bake for 20 minutes, or until nicely browned and puffed. Flip onto a serving plate, and cut into wedges to serve.
Mix wine, oil, lemon juice, garlic, sage, parsley, and pepper in a small bowl. Place pork chops in a plastic bag or shallow dish and cover with marinade. Refrigerate the pork, covered, for 2 to 4 hours. Meanwhile, soak the hickory chips in a bowl of water for at least 30 minutes. Preheat an outdoor grill for high heat and lightly oil grate. Put the soaked hickory chips over the coals. Cook the pork chops on the grill for 10 to 15 minutes, or until desired doneness is achieved. For best results, cover the grill while cooking so that the meat is infused with the smoke flavor.
Heat a large skillet over medium-high heat. Saute onion with sea salt and cayenne pepper until softened, about 7 minutes. Add ground turkey and garlic powder; cook and stir until turkey is no longer pink, about 5 minutes. Add black beans, water, green bell pepper, green chiles, and taco seasoning. Mix well. Reduce heat to low and let simmer with the lid on until flavors blend, 10 to 15 minutes. Stir cooked rice into the turkey mixture; simmer until heated through, 3 to 5 minutes. Remove from heat and let stand for 10 minutes.
Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Add the minced garlic and the chopped green onion and cook for 2 minutes. Stir in the eggplant, salt, and pepper and cook until the eggplant begins to brown, about 7 minutes. Mix in the mushrooms and cook until the mushrooms are soft and have given off all of their liquid. Reduce the heat to low and add the spinach. Cook until the spinach wilts, about 1 to 2 minutes. Remove the pan from the heat. Stir in the salmon, ricotta, cottage cheese, Parmesan cheese, chopped parsley, and the dried basil. Mix well and set aside. On a lightly floured surface, roll out the pasta dough into a long thin rectangle; the dough should be about 1 millimeter thick. Slice the dough in half, width-wise, to make two rectangles. Spoon half the salmon mixture onto one side of each rectangle. Fold the other side of the rectangle over the filling and press to seal the dough around the filling. Trim the edges to make a nice shape and crimp edges to seal. Repeat with remaining ravioli. Refrigerate ravioli for 1 hour. Coat the cauliflower with 1 tablespoon of olive oil. Mix together the minced garlic, Parmesan cheese, bread crumbs, and salt and pepper to taste. Pour the garlic-bread crumb mixture over the cauliflower and toss to combine. Preheat an oven to 400 degrees F (200 degrees C). Spray a baking sheet with olive oil cooking spray. Place the ravioli in the center of the tray. Surround the ravioli with the seasoned cauliflower. Arrange the cherry tomatoes over the cauliflower and top with grated zucchini and sprinkle with salt and pepper to taste. Bake the ravioli and vegetables in the preheated oven until the cauliflower and zucchini begin to brown, about 20 minutes. Remove the baking sheet from the oven. Use a spatula to transfer each ravioli to the center of a dinner plate. Spoon cauliflower mixture around the ravioli. Spread 1/2 tablespoon butter on each ravioli, sprinkle with the remaining chopped parsley, and serve.
Cream together the cheese and butter or margarine. Stir in the confectioner's sugar and flavorings. Mix well.
Heat the olive oil in a large skillet over medium-high heat. Add the garlic; cook and stir until fragrant, about 1 minute. Add the squid and continue to cook and stir until toasted. Pour in the white wine, stirring to release any bits of food from the bottom of the pan. Simmer for about 10 minutes over medium heat to reduce the liquid. Add the rice, water and tomato paste to the saucepan and bring to a boil. Reduce heat to low, cover and simmer for about 20 minutes, until rice is tender and the water has been absorbed, adding water if needed. Remove from the heat and season with salt and pepper before serving.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Combine ground beef, ketchup, garlic powder, dill, pickles, and mustard in a bowl using your hands; form into patties. Grill patties on the preheated grill until desired doneness is reached, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Preheat oven to 300 degrees F (150 degrees C). In a medium bowl, cream the confectioners' sugar and margarine together. Beat in the vanilla and salt until batter is fluffy and smooth. Stir in the flour, rolled oats and pecans. Roll into 1 inch balls and place on unprepared cookie sheets. Bake for 20 to 25 minutes in the preheated oven. When cookies are still slightly warm, roll in confectioners sugar.
Place the bread flour, sugar, salt, milk powder, water, butter, and yeast in the pan of the bread machine in the order recommended by the manufacturer. Set on Dough cycle; press Start. Remove risen dough from the machine, deflate, and turn out onto a lightly floured surface. Divide the dough into twelve equal pieces, and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth, and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together the egg white and 2 tablespoons water; brush lightly onto the rolls. Bake in the preheated oven for 15 minutes, or until the rolls are golden brown.
Stir yogurt, vanilla extract, cinnamon, and stevia together in a small bowl. Add apples and toss to coat. Refrigerate for about 5 minutes before serving.
Preheat oven to 325 degrees F (165 degrees C). Prepare 24 muffin cups with cooking spray or line with paper liners. Beat eggs, flour, brown sugar replacement, olive oil, baking soda, and salt together in a large bowl until smooth. Add squash, oats, and rosemary; stir until you have a smooth batter. Divide batter between prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Melt 2 tablespoons butter in a skillet over medium heat, and saute the onions and mushrooms until tender. Mix in the wine, and continue cooking about 5 minutes, until heated through. In a large bowl, mix the Ranch dressing, garlic powder, oregano, Cajun seasoning, and cayenne pepper. Stir the skillet mixture into the bowl. Mix in remaining 2 tablespoons butter, eggs, and crackers. Dip the chicken breasts in the Ranch dressing mixture to coat. Arrange chicken in a medium baking dish. Cover with the remaining dressing mixture. Bake 1 hour in the preheated oven, or until chicken is no longer pink and juices run clear.
Whisk rice wine and cornstarch together in large bowl. Add ground pork, 2 tablespoons green onion, soy sauce, ginger, sesame oil, and sugar; stir until well combined and paste-like, about 10 minutes. Cover and refrigerate for 1 hour. Place about 1 tablespoon pork mixture in the middle of a wonton wrapper. Brush edges with beaten egg and pinch edges to seal, creating a small pouch. Repeat with remaining wonton wrappers and pork mixture. Refrigerate until ready to use. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bok choy, snap peas, carrot, and 2 tablespoons green onion, cover, and steam until tender, 2 to 6 minutes. Remove and distribute evenly among 4 soup bowls. Place wontons in steamer basket and steam until pork is no longer pink inside, about 10 minutes. Remove and place in soup bowls alongside vegetables. Heat chicken broth and water in a saucepan until hot, 5 to 7 minutes. Pour hot broth mixture evenly into soup bowls atop vegetables and wontons. Sprinkle 1/4 cup chopped green onion evenly over each bowl.
Preheat oven to 350 degrees F (175 degrees C.) In a large bowl, combine flour, 2 teaspoons white sugar, baking powder and salt. Cut in 1/4 cup butter and lard until mixture resembles coarse crumbs. Blend egg yolk and milk, add to flour mixture and stir until mixture forms a ball. Pat onto the bottom and about 1 inch up the sides of an 8x12 inch baking pan. Arrange apple wedges in rows lengthwise on top of dough. Cover with streusel. To make the streusel: In a medium bowl, combine 1/2 cup white sugar, 1/4 cup brown sugar, cinnamon and 1 1/2 tablespoon flour. Cut in butter and blend into coarse meal. Bake in the preheated oven for 60 minutes. Cover with foil the last 25 minutes to prevent over browning.
Prepare cake mix as directed on package. Lightly grease the bottom and sides of one 9 x 13 inch baking pan. Sprinkle coconut and nuts over bottom of pan. Pour cake batter over top. Combine 1/2 cup melted butter or margarine, cream cheese and 2 cups confectioners' sugar. Beat until smooth. Pour (spoon) over cake batter. Bake at 350 degrees F (175 degrees C) for 45 minutes or until a toothpick comes out clean. Let cake cool before frosting. To Make Frosting: Combine cocoa, cola and 1/2 cup margarine in a saucepan. Cook over medium heat until mixture boils, stirring constantly. Remove from heat. Pour mixture over remaining confectioners' sugar. Beat until smooth. Spread icing over cake. (If you like a thicker icing add more confectioners' sugar.
Measure vinegar (or lemon juice) and mustard (or mayonnaise) into a 2-cup measuring cup. With a small whisk, stir in garlic, a big pinch of salt and a few grinds of pepper. Measure oil in another cup. Slowly whisk oil into mixture, first in droplets, then in a slow, steady stream to make an emulsified vinaigrette.
Preheat oven to 350 degrees F (175 degrees C). Place potato nuggets in the bottom of a glass baking dish. Bake in the preheated oven until cooked through and crisp, about 20 minutes. Cook ground beef in a large skillet over medium heat until no longer pink, 10 to 12 minutes. Drain off fat and discard. Stir in taco seasoning and water. Reduce heat to low and simmer until sauce is reduced and thick, about 10 minutes. Spoon cooked beef mixture over the potato nuggets. Pour nacho cheese dip evenly over the beef. Top with canned tomatoes, olives, 1/2 cup shredded Cheddar cheese, and taco sauce. Bake in the oven until cheese is melted and the casserole is warmed through, about 10 minutes. Remove from oven and top with 1/2 cup shredded Cheddar cheese. Serve atop shredded lettuce and garnished with sour cream.
Rinse quinoa in a fine mesh strainer; drain well. Bring water and quinoa to a boil in a medium saucepan; reduce heat and simmer, covered, for 12 minutes. Let stand for 10 minutes, then fluff with a fork and let cool. Place in a large bowl with remaining salad ingredients. Whisk together all dressing ingredients and pour over salad; toss well to coat. Cover and chill for at least 1 hour.
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and keep warm. While pasta is cooking, heat a large skillet over medium-high heat. Place olive oil, butter, and liquid from artichoke hearts in skillet. Cut artichoke hearts into bite-size pieces. When olive oil mixture is hot, add onion and garlic. Saute until soft and lightly browned. Stir in artichoke hearts and saute until heated through. Season with salt, black pepper, cayenne pepper, and oregano. Remove from heat and stir in cottage cheese and sour cream. Toss mixture with cooked pasta and top with Parmesan cheese.
In a medium saucepan combine cornstarch, soy milk and soy creamer; stir to dissolve cornstarch. Place on medium heat and stir in sugar. Cook, whisking frequently, until mixture comes to a low boil; remove from heat. In a small bowl whisk egg replacer with 1/4 cup of hot milk mixture; return to pan with remaining milk mixture. Cook over medium heat for 3 to 4 minutes, until thick, but not boiling. Place the chocolate in a medium bowl and pour in the hot milk mixture. Let stand for 30 seconds, then stir until melted and smooth. Cool for 10 to 15 minutes, then stir in vanilla. Pour into ramekins or custard cups. Cover with plastic wrap and let cool at room temperature. Refrigerate for 3 hours, or overnight before serving.
Whisk flour, salt, black pepper, and cayenne pepper in a bowl. Gently press perch fillets into flour mixture to coat, shaking off any excess flour. Heat butter in a skillet over medium heat until butter is foaming and nut-brown in color. Working in batches, place filets in skillet and cook until light golden, about 2 minutes per side. Transfer cooked fillets to a plate, squeeze lemon juice over the top, and serve.
At least 1 hour before grilling, soak wood chips in enough water to cover. Drain wood chips after soaking. Trim fat from meat. For rub, combine the snipped rosemary, the olive oil, garlic, pepper, and salt. Sprinkle rub evenly over meat; rub in with your fingers. Insert a meat thermometer into the center of meat. For a charcoal grill, arrange medium coals around a drip pan. Pour 1 inch of water into drip pan. Test for medium-low heat above the pan. (Hold your hand, palm side down, in the place where the meat will cook. Count "one thousand one, one thousand two," etc. Being able to keep your hand there for a count of five is equal to medium-low.) Sprinkle half of the wood chips over the coals; sprinkle rosemary sprigs over chips. Place meat on grill rack over drip pan. Cover; grill for 1 to 1-1/4 hours or until meat thermometer registers 155 degrees F. Add remaining wood chips halfway through grilling. For a gas grill, preheat grill. Reduce heat to medium-low. Adjust for indirect cooking; following manufacturer's directions. Grill as above, except place meat on a rack in a roasting pan. Remove meat from grill. Squeeze juice from lemon or lime over meat. Cover with Reynolds Wrap(R) Aluminum Foil; let stand for 10 minutes before carving.
Preheat oven to 350 degrees F (175 degrees C). Slice several slits into the top of prime rib; push garlic cloves into slits. Coat prime rib with olive oil and season with salt and pepper. Arrange rosemary sprigs and thyme sprigs atop prime rib and place in a roasting pan. Bake in the preheated oven until browned on the outside and pink in the center, 3 1/2 to 4 hours. An instant-read thermometer inserted into the center should read at least 125 degrees F (52 degrees C). Allow prime rib to rest 15 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small casserole dish. Mix the green beans, potatoes, cream of chicken soup, and cheese in the prepared dish. Cover, and bake 30 minutes in the preheated oven. Remove cover, and continue baking 15 minutes, or until bubbly and lightly browned.
Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, for 6 minutes. Add frozen vegetables; continue cooking until fusilli is tender yet firm to the bite, about 6 minutes more. Drain. Soak the fusilli-vegetable mixture in cold water until cool to the touch. Meanwhile, mix pickles, celery, and radishes with creamy salad dressing, Cheddar cheese, Thousand Island dressing, relish, and Dijon mustard together in a large bowl. Drain fusilli and vegetables and mix in. Cover and refrigerate, 1 to 8 hours. Sprinkle paprika on top before serving.
Remove the leaves from the eggplants, and slice in half lengthwise. Carefully scoop out the centers of the eggplants, leaving a half-inch shell so they resemble 'canoes'. Cut the center portion into small pieces, and set aside. Preheat the oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium heat. Add the onions and garlic, and saute for a few minutes, until tender. Add the eggplant pieces, and cook until soft, about 5 minutes. Then, stir in the tomato, green pepper, and parsley. Simmer for about 10 minutes. Remove from the heat, and transfer to a large bowl. Stir in the bread crumbs until evenly blended. Divide the mixture evenly between the four eggplant shells. Sprinkle feta cheese over the top. Place the eggplant halves on a baking sheet. Bake for 15 to 20 minutes in the preheated oven, until the tops are browned and the cheese is melted. Serve hot or cold. I prefer them chilled.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper. Combine the cooked shredded chicken with salsa, cumin, and oregano in a large bowl. Prepare Knorr(R) Fiesta Sides(TM) - Mexican Rice according to package directions. Remove from the heat. Stir rice and shredded cheese into the chicken mixture. Divide the mixture among flour tortillas; wrap and place seam-side down on a lined baking sheet. Brush with oil. Bake in preheated oven until golden brown and crispy, about 20 minutes. Serve, if desired, with your favorite toppings.
Preheat the oven to 400 degrees F (200 degrees C). Stand peppers up in a single layer in a 9x13-inch baking pan. Bake in the preheated oven until just soft, 10 to 15 minutes. Meanwhile, heat oil and butter in a skillet over medium heat. Add mushrooms and onion; cook and stir until browned, 5 to 7 minutes. Add steak strips and season with salt, pepper, and garlic powder to taste. Cook until heated through, 5 to 7 minutes more. Remove peppers from the oven, leaving oven on. Drain any liquid that may have accumulated in the bottoms. Fill each pepper with steak mixture and top with a slice of provolone cheese. Return peppers to the hot oven and bake until provolone cheese is brown and bubbly, 10 to 15 minutes more.
Cream together the eggs, sugar, butter or margarine, and water. Add the flour, cocoa, baking soda, ground cinnamon, and ground allspice and mix well. Add chocolate chips and shredded apples (use a cheese grater) and vanilla. Pour into a greased and floured bundt pan. Bake at 325 degrees F (165 degrees C) for 60 to 70 minutes.
In a blender or food processor, blend the kiwis, banana, tangelos, berries, yogurt, and soy milk. Gradually blend in the sugar to taste. Serve in tall glasses with fresh mint.
Heat olive oil in a heavy-bottomed skillet over medium heat; stir in onion. Cook and stir until onion has softened and browned, about 5 minutes. Add bacon crumbles; cook for 1 minute. Stir in sweet vermouth, ancho chile powder, chipotle powder, and cinnamon. Reduce heat to low and stir in pumpkin; simmer for 5 minutes. Stir in half-and-half until smooth.
Combine ketchup, salt, mustard, horseradish, Worcestershire sauce, and ground black pepper in a 1-cup measuring cup. Add more ketchup if combined ingredients don't equal 1 cup. Stir until well mixed. Place ground beef in a stock pot; pour ketchup mixture over the ground beef. Fill the same measuring cup with warm water. Stir to loosen any fine seasoning remaining; pour into stock pot. Stir onion into ground beef mixture; add monosodium glutamate. Mix until ingredients are well combined. Cook and stir the ground beef mixture over low heat until the ground beef is finely crumbled, about 15 minutes. Bring to a boil; cook until flavors blend, about 25 minutes.
Gently stir the strawberries and sugar together in a bowl. Cover and let sit at room temperature until juices release, about 1 hour. Divide fruit between 2 small, clear serving bowls or stemmed cocktail glasses. Place egg yolks, sugar, and marsala into metal mixing bowl. Set over burner on low heat. Hold rim of bowl with a potholder. Whisk until mixture forms loose peaks, 7 or 8 minutes. Mixture should feel warm to the touch. Spoon custard over the strawberries. Serve while custard is still warm.