HumbleIntelligence/food-ner-1-Million huggingface dataset:
Stir together the sea salt, black pepper, red pepper flakes, five-spice powder, and paprika in a shallow bowl until blended. Heat vegetable oil in a large skillet or wok over medium heat. Gently press both sides of the chicken pieces into the seasoning mix, and place into the hot skillet. Cook, stirring occasionally to flip the chicken pieces over, until the chicken is browned on both sides and the meat is no longer pink in the center, about 10 minutes. Stir in the broccoli and carrots, and cook and stir until the vegetables are tender, 10 to 12 minutes.
Remove refrigerated pie crust from package, and follow manufacturer's suggestions for unrolling crust. Set aside. Combine nutmeg, ginger, and 2 tablespoons sugar in a small bowl. Peel, quarter, and core 4 pears. Slice each quarter into 3 slices, from core end to bottom, and place in a large bowl. Cut remaining pear in half; peel, and core one half and add to the bowl. Peel, core, and slice the other half as directed above and add to the bowl. Drizzle pears with bourbon and sprinkle with spice-sugar mix, tossing to evenly coat. Melt butter in a 9-inch cast-iron skillet over medium heat. Add 2/3 cup white sugar and salt to the melted butter, stirring to combine until mixture bubbles, 2 to 3 minutes. Place the single pear half in the center of the skillet. Fan remaining pear slices around the center, core end to the outside of the skillet and stem end toward the center. If possible, turn the pieces in the same direction. Keep adding pear slices, filling in any gaps, until they are all in the skillet. Reduce heat to medium-low. Cook, undisturbed, until pears are fork-tender and color develops to the liquid, about 20 minutes. Preheat the oven to 375 degrees F (190 degrees C). Place a baking sheet on a rack in the lower third of the oven. Remove skillet from heat and place unbaked pie shell on top of the fruit, using a fork to tuck the edges of the pie shell toward the bottom of the skillet. Place skillet on the prepared baking sheet in the preheated oven. Reduce temperature to 350 degrees F (175 degrees C). Bake until crust is brown, 28 to 30 minutes. Remove from oven. Place a heat-safe plate, larger than the skillet, upside down over the crust. Use oven mitts to grab the plate and skillet together and quickly flip the skillet contents onto the plate; this move is tricky and requires some forearm strength and dexterity. After the flip, if the contents are not centered on the plate, use a spatula to gently move to the center. Add any fruit that remained in the skillet, and drizzle any remaining liquid over the top of the tarte tatin. Allow to sit 15-20 minutes, then serve warm.
Preheat oven to 350 degrees F (175 degrees C). Coat a glass baking dish with cooking spray. Combine flour, 1/2 cup coconut sugar, baking powder, and 1/8 teaspoon cinnamon in a large bowl. Whisk almond milk, egg, coconut oil, and vanilla extract together in another bowl. Add to flour mixture; mix well to combine. Fold blueberries into the batter. Mix sliced peaches, 3 tablespoons coconut sugar, lemon juice, and 1/2 teaspoon cinnamon together in a bowl. Transfer to prepared baking dish. Spoon blueberry batter on top of the peaches. Bake in the preheated oven until top is golden, 35 to 40 minutes.
Preheat oven to 375 degrees F (190 degrees C). Line 30 cupcake pan cups with paper liners. Sift the self-rising flour and salt together in a bowl. In another bowl, beat the unsalted butter and sugar with an electric mixer until light and fluffy. Beat in the eggs one at a time, beating each egg until incorporated before adding the next. Mix in the vanilla extract and lemon zest. Gently beat the flour mixture into the butter mixture, one third at a time, alternating with half the milk and half the lemon juice after each of the first 2 additions of flour. Beat until just combined; do not over mix. Fill the prepared cupcake liners with batter 3/4 full, and bake in the preheated oven until a toothpick inserted in the center comes out clean, about 17 minutes. Let the cupcakes cool in the pans for about 10 minutes before removing them to finish cooling on a rack. To make the icing, beat the cream in a chilled bowl with an electric mixer set on Low until the cream begins to thicken. Add the confectioners' sugar and lemon juice, a little at a time, beating after each addition, until fully incorporated. Increase the mixer speed to High, and beat until the icing forms soft peaks, about 5 minutes. Spread on the cooled cupcakes. Refrigerate leftovers.
Place green tomatoes, green bell peppers, red bell peppers, and onions in a food processor; pulse until coarsely chopped. Transfer to a large bowl. Pour boiling water over vegetable mixture; drain. Transfer vegetable mixture to a large pot. Add vinegar, sugar, salt, turmeric, and mustard; stir to combine. Bring mixture to a boil until vegetables are softened, 10 minutes. Sterilize the jars, lids, and rings in boiling water for at least 5 minutes. Pack the relish into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl stir together the spinach souffle, rice, milk, 1/2 cup Swiss cheese, onion, mustard and salt. Transfer mixture to a 9x13 inch baking dish, and cover with aluminum foil or a lid. Bake for 25 minutes in the preheated oven. Meanwhile, in a large nonstick skillet, saute the chicken breasts in oil until both sides are golden brown and the juices run clear. Arrange the chicken on top of the spinach mixture. In a small bowl, combine the bread crumbs, butter or margarine and remaining 1/2 cup Swiss cheese; sprinkle over the chicken. Bake uncovered for an additional 25 minutes, or until the spinach mixture is set, the chicken is cooked through and juices run clear.
Place the semolina flour into a medium bowl, and cut in shortening using a pastry blender or a fork. Pour in boiling water, and mix to form a solid dough. Turn the dough out onto a lightly floured surface, and knead for a minute or two to be sure the dough is well blended. Cover dough and let stand for at least one hour, or as long as overnight. In a medium bowl, mix together the sugar, ground nuts, and rose water so that the mixture is uniform. Set aside. Preheat the oven to 350 degrees F (175 degrees C). Grease cookie sheets, or line with parchment paper. Knead dough again briefly, and form into walnut sized balls. Make a hole in the center using your finger. Fill the hole with the nut mixture, and seal the dough up over it. Gently form into balls or crescents, or make designs into the dough using a fork. Place cookies at least 1 inch apart onto the prepared cookie sheets. Bake for 10 to 12 minutes in the preheated oven, or until lightly browned. Dust with confectioners sugar while still warm if desired.
In large skillet, fry bacon until cooked to your liking; Remove bacon strips from skillet (leave bacon fat in skillet for frying chicken breasts) and place on paper towels to dry. Dredge/coat chicken breasts in flour, then brown in the same skillet, in the bacon fat, until somewhat crispy on each side. Remove chicken from skillet and place on paper towels. Pour out remaining bacon fat and pour in the cup (or more, if you like) of wine. Add the amount of spinach you want to have, cover the skillet and simmer over medium low heat until spinach is wilted. Add the cream and chicken breasts to the skillet and mix with the spinach. Crumble bacon slices into bits and add to the chicken/spinach mixture. Cover skillet and simmer for about 5 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Place chicken breasts into a large pot and cover with water; bring to a boil. Reduce heat to medium-low. Simmer until tender, about 20 minutes; drain. Shred chicken. Combine sour cream, cream of chicken soup, and green chiles in a bowl. Spread a small amount of the mixture over the bottom of a 9x13-inch baking pan. Sprinkle 1/2 the shredded chicken on top. Sprinkle 1/2 the chips over chicken layer and top with 1/2 the Cheddar cheese. Repeat layering once more with remaining sour cream mixture, chicken, chips, and Cheddar cheese. Cover with aluminum foil. Bake in the preheated oven until top is golden brown and bubbling, about 30 minutes.
In a gallon size plastic bag or 9x9 baking dish, mix together the mayonnaise and Italian dressing. Place chicken in mixture and marinate overnight in the refrigerator. Chop, wash, and dry the iceberg and romaine lettuce. Mix and divide among four dinner-size plates. Divide and place the tomato and green onions among the plates. Sprinkle the top of each salad with shredded cheese. Remove chicken from marinade and grill or broil until cooked. While chicken is cooking, cut tortillas into three thick strips and cut each strip into 'matchsticks'. Place on a cookie sheet and put under broiler until golden brown. Let cool. Cut the chicken into strips and divide among plates. Top with tortilla 'crispies'. To prepare the dressing, combine the salsa and ranch dressing in a blender and mix until smooth. Pour over each salad.
FOR MARINADE: In a large bowl combine the soup, garlic powder, ginger juice, cardamom, curry powder, salt, brown sugar and lemon juice. Mix well. Marinate the chicken in the refrigerator overnight. The next day, mix in the buttermilk, then grill the chicken until cooked through. You'll love it!
Crumble hot dog buns into a bowl and allow to dry out, at least 4 hours. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13-inch baking dish. Melt butter in a skillet over medium-high heat; saute onion until tender, about 5 minutes. Pour onion and butter over hot dog buns; add enough water to moisten the mixture and stir well. Season bread mixture with sage, poultry seasoning, salt, and pepper. Arrange chicken legs, chicken thighs, and chicken breasts in the prepared baking dish. Pour 1 can cream of chicken soup over chicken; top with bun mixture. Bake in the preheated oven for 40 minutes. Pour second can of soup over stuffing and add enough milk to moisten the mixture. Continue baking until soup is bubbling, chicken is no longer pink at the bone, and the juices run clear, 10 to 15 minutes more. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Grease two 9-inch round cake pans. Stir lemon cake mix, orange juice, water, vegetable oil, and eggs in a bowl to moisten; beat with an electric mixer on low for 30 seconds. Increase mixer speed to medium and beat for 2 more minutes. Gently fold in blueberries, orange zest, and lemon zest. Divide batter into prepared cake pans. Bake in the preheated oven until cakes spring back when lightly pressed with a finger and a toothpick inserted into the center of each cake comes out clean, 35 to 40 minutes. Cool thoroughly before frosting.
Preheat oven to 325 degrees F. Melt the butter and unsweetened chocolate over low heat in a medium saucepan, stirring constantly. Remove from heat; cool slightly. Stir the sugar into the cooled chocolate mixture in saucepan. Add the eggs, one at a time, beating with a wooden spoon just until combined. Stir in the vanilla. Stir together the flour and baking soda in a small mixing bowl. Add the flour mixture to the chocolate mixture; stir just until combined. Press one-half of the cookie dough into an 8x8-inch Reynolds(R) Bakeware Pan. Spread brownie batter evenly over cookie dough. Crumble remaining cookie dough and sprinkle evenly over brownie batter. Press down slightly. Bake 50 to 55 minutes or until edges are firm are starting to pull away from sides of the pan. Cool on a wire rack. Cut into bars.
Preheat oven to 400 degrees F (200 degrees C). Sift together the salt, sugar, flour, and baking powder in a large bowl. In a separate bowl, combine the bran cereal and soy milk; allow to rest for 5 minutes before whisking in the olive oil and egg whites. Fold the dry ingredients into the wet. Spoon batter into muffin cups. Bake in preheated oven until lightly browned, about 20 minutes.
Mix shortening, sugar, egg and vanilla thoroughly. Blend flour, soda and salt; stir in. Form into roll 2 1/2" across. Wrap in waxed paper. Chill until firm. Preheat oven to 400 degrees F (200 degrees C). With a thin sharp knife, slice 1/8 inch thick. Place a little apart on ungreased baking sheet. Bake 8 to 10 minutes.
Whisk almond milk, vinegar, and lemon juice together in a bowl; set aside for 10 minutes. Mix rice flour, potato starch, arrowroot flour, tapioca flour, coconut sugar, baking powder, baking soda, xanthan gum, and salt together in a bowl. Stir coconut oil into flour mixture using a fork until evenly combined. Stir eggs into flour mixture. Whisk milk mixture into flour mixture until batter is thoroughly mixed. Heat a lightly oiled skillet or large pan over medium heat. Pour 1/4 cup batter into the skillet and immediately rotate the skillet until the batter evenly coats the bottom in a thin layer. Cook until the top of the crepe is no longer wet and the bottom has turned light brown, 2 to 3 minutes. Run a spatula around the edge of the skillet to loosen; flip crepe and cook until the other side has turned light brown, 2 to 3 minutes. Repeat with remaining batter.
Heat olive oil in a skillet over medium-high heat. Season chicken with salt and pepper; cook in hot oil until browned, 3 to 5 minutes. Stir onion and mushrooms with the chicken; continue cooking until the onion is translucent, 5 to 7 minutes. Pour cream of mushroom soup and Marsala wine over the chicken mixture; cook until hot and the chicken is no longer pink in the middle, 3 to 5 minutes.
In a large bowl, combine mandarin oranges, crushed pineapple, bananas, coconut, marshmallows, and pecan pieces. Fold in whipped topping. Garnish with maraschino cherries. Chill for 1 hour or overnight.
Preheat oven to 350 degrees F (175 degrees C). In a small baking dish, mix the dried chipped beef, green bell pepper, onion, cream cheese and Cheddar cheese. Bake uncovered 45 minutes in the preheated oven, or until center is bubbly and edges are lightly browned.
Pour the cheese sauce into a large slow cooker. Cover, and set to High. Place a large skillet over medium heat. Cook the ground beef until completely browned; stir in the taco seasoning. Reserving the fat in the skillet, use a slotted spoon to transfer the beef to the slow cooker and stir into the cheese. Return the skillet to medium heat. Combine the onion and chili powder in the skillet; cook until the onion softens. Stir in the tomatoes with green chiles. Add to the cheese mixture and stir through. If sauce is too thick, stir in up to 1/2 cup water.
In a large bowl, combine dry milk, non-dairy creamer, confectioners' sugar, and instant chocolate drink mix. Mix well. Put in a large airtight container. Label and store in a cool dry place. Best if used within 6 months. To make Hot Chocolate, add 3 tablespoons mix to 1 cup of hot water, and stir well. Add mini marshmallows if desired.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine the ketchup, brown sugar and beer. Mix well and pour into a 9x13 inch baking dish. Place the pork chops over this mixture in the dish. Bake, uncovered, at 350 degrees F (175 degrees C) for 1 hour, or internal pork temperature reaches 145 degrees F (63 degrees C). (Note: Place foil over pork chops if they start to brown too quickly.)
Line a 9x9 inch square pan with wax paper. In a medium sized saucepan, melt butter over medium heat. Stir in the condensed milk. Add the peanut butter and chocolate chips, stirring constantly until everything is melted and blended together. Pour the mixture into the prepared pan and refrigerate for 3 hours. Cut into squares when cool. Comes out perfect every time!
Rinse rice and soak in water for 30 minutes. Soak shiitake mushroom in hot water until soft, 5 to 10 minutes. In the meantime, cut root off the enoki mushrooms. Cut root off the shimeji mushrooms and separate individual mushrooms. Cut stem off the shiitake mushroom and thinly slice the clap. Reserve soaking water. Drain rice and mix with mushrooms in a microwave-safe bowl. Mix reserved soaking water, sake, and salt together. Pour it over the rice and mushrooms. Add kombu. Cover bowl with a microwave-safe lid. Microwave at 600W for 5 minutes. Stir. Microwave at 200W for 12 minutes more. Keep covered for 5 minutes before serving.
Combine vodka and orange juice in a highball glass and stir to combine. Add ice.
Combine the ingredients for the red layer in a blender; blend until smooth. Evenly distribute among 12 ice pop molds or small plastic cups. Rinse the blender. Blend the ingredients for the orange layer; pour over the red layer. Repeat for green, blue, purple layers, rinsing the blender between layers. Place a wooden stick into each mold and freeze for at least 4 hours.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 11x13 inch cake pan. Stir together the white cake mix, flour, sugar, and salt in a large bowl until well mixed. Pour in the water, sour cream, vegetable oil, almond and vanilla extracts, and egg whites, and beat with an electric mix on low until all the ingredients are mixed and moistened but some lumps still remain, 4 minutes. Pour the batter into the prepared cake pan, and bake in the preheated oven until the top is a light golden brown and a toothpick inserted into the center of the cake comes out clean, about 25 minutes. Allow to cool before frosting.
Preheat oven to 375 degrees F (190 degrees C). In large bowl, combine first 10 ingredients and blend well. Stir in whole wheat flour. Shape into 1 inch balls and place on ungreased cookie sheet, 2 inches apart. Flatten each cookie slightly with a fork. Combine sugar and cinnamon and sprinkle over each cookie. Decorate with M and M's. Bake in pre-heated oven for 8 to 10 minutes or until light golden brown.
Blend celery, cucumber, red bell pepper, avocado, lemon juice, and tomato in a high-speed blender until smooth, about 30 seconds. Add spinach, water, salt, and cayenne pepper; continue to blend until smooth. Ladle into soup bowls and garnish with paprika.
Bring a large pot of lightly salted water to a boil. Cook rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Rinse rotini with cold water to cool completely. Toss cooled rotini, bell pepper, Greek vinaigrette, lentils, feta cheese, and red onion together in a bowl.
Melt the butter in a large pot over medium heat. Add the pumpkin, brown sugar, and curry powder to the butter; cook and stir until the pumpkin caramelizes, 6 to 10 minutes. Pour the chicken broth over the mixture; bring to a boil, and cook until the pumpkin is tender, about 20 minutes more. Pour the soup into a blender, filling the pitcher no more than halfway. Hold the lid of the blender in place with a towel; start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Process in batches until smooth. Garnish each portion of soup with 1 teaspoon pumpkin seed oil, a dollop of sour cream, and a few pumpkin seeds.
Preheat oven to 425 degrees F (220 degrees C). Cut off ends of russet potatoes, stand potatoes on end, and peel potatoes from top to bottom with a sharp knife to make each potato into a uniform cylinder. Cut each cylinder in half crosswise to make 6 potato cylinders about 2 inches long. Place potatoes into a bowl of cold water for about 5 minutes to remove starch from outsides; pat dry with paper towels. Place a heavy oven-proof skillet (such as a cast iron skillet) over high heat. Pour in vegetable oil; heat oil until it shimmers slightly. Place potato cylinders with best-looking ends into the hot oil, lower heat to medium-high, and pan-fry potatoes until well-browned, 5 to 6 minutes. Season with salt and black pepper. Flip the potatoes onto the opposite ends. As they cook, use a paper towel held with tongs to carefully blot out the oil from the skillet. Add butter and thyme sprigs to skillet. Pick up a thyme sprig with tongs and use it to paint butter over the top of the potatoes. Cook until butter foams and foam turns from white to a pale tan color. Season with more salt and pepper. Pour chicken stock into skillet. Transfer skillet to preheated oven and cook until potatoes are tender and creamy inside, about 30 minutes. If potatoes aren't tender, add 1/4 cup more stock and let cook 10 more minutes. Place potatoes on a serving platter and spoon thyme-scented butter remaining in skillet over potatoes. Garnish with thyme sprigs. Let cool about 5 minutes before serving.
In a medium bowl, whisk egg yolks and sugar until pale yellow. Whisk in corn starch. Set aside. In a stainless steel saucepan, bring milk and vanilla bean to a boil, remove from heat and remove vanilla bean. Stir a small amount of the hot milk into the egg yolk mixture. Return milk to heat and while constantly stirring with a wooden spoon, slowly add the egg mixture to milk. Mixture will thicken. Allow to just come to a boil, remove from heat and stir in butter. Put mixture through a sieve into a bowl and cover with plastic wrap (this keeps mixture from forming a skin over top). Cool slightly. Stir in melted white chocolate, cover and refrigerate until ready to assemble pie. This pastry cream is used in the Elegant White Chocolate Banana Cream Pie.
Preheat oven to 350 degrees F (175 degrees C). Combine the butter or margarine, flour, white sugar and chopped pecans. Press mixture into the bottom of one 9x13 inch baking dish and bake at 350 degrees F (175 degrees C) for 20 minutes. Allow crust to cool completely before preceding. Prepare the dream whip according to the package directions. Blend the cream cheese and the confectioners' sugar together. Fold in the dream whip and spread over the top of the cooled crust. Top with the cherry pie filling and refrigerated before serving.
Preheat oven to 325 degrees F (165 degrees C). Grease a 10 inch tube pan. Separate the egg yolks from the whites and keep the egg whites cold. Combine milk, 1 1/2 cups of the sugar, 1 cup of the butter and all of the chocolate and bring to a boil in the top half of a double boiler over medium heat. Let cool slightly and stir in the egg yolks, flour, and baking powder. Beat for about 2 minutes with an electric mixer on medium speed. In a glass or metal bowl beat the egg whites until stiff. Gently fold the beaten egg whites into the chocolate mixture. Pour batter into a greased 10 inch tube pan. Bake for 50 minutes at 325 degrees F (165 degrees C). Let cake cool in pan for 15 minutes then turn out on to a wire rack to finish cooling. To Make Frosting: Melt 1 cup sugar in a heavy pan. Once melted and slightly amber colored add the finely chopped nuts. Pour into a buttered flat sheet pan to cool. Once cool and set crush to a powder using a food processor. Cream 1/2 cup of the butter until light and fluffy, gradually mix in the nut powder and the confectioners' sugar beating until smooth and creamy. Spread frosting over top of cake and garnish with whole pecan halves.
Heat the olive oil in a large saucepan over medium heat. Add onion and garlic; cook and stir until onion is translucent, about 5 minutes. Pour in the jalapenos, black beans, diced tomatoes with green chilies and cheese dip. Heat through, stirring to blend as needed. Serve hot.