HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the rice and water in a pot, and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Cook the kielbasa in a skillet over medium heat until evenly browned. Mix in the molasses, vinegar, tomato sauce, and barbeque sauce. Continue to cook until heated through. Serve over the rice.
Preheat oven to 350 degrees F (175 degrees C). Cook and stir ground beef, onion, 1 can green chiles, and taco seasoning in a large skillet over medium-high heat until meat is browned, 6 to 8 minutes. Drain excess fat. Stir together sour cream, cream of chicken soup, and 1 can green chiles in a saucepan over medium-low heat until warm, about 10 minutes. Pour about half of warmed sour cream mixture into a 9x13-inch baking dish. Spoon ground beef mixture in the center of a tortilla. Roll tortillas and place on top of sour cream mixture in the 9x13-inch baking dish. Pour remaining sour cream mixture over tortillas and top with Cheddar cheese. Bake in the preheated oven until hot and bubbling, about 35 minutes. Top enchiladas with lettuce, tomatoes, olives.
Using a toothpick, spear a half of a tomato, a leaf of basil, a mozzarella ball, and another half of a tomato. Repeat with remaining ingredients. Place on a serving dish and sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.
In a small bowl, stir together the brown sugar, melted butter, and corn syrup. Pour into a greased 9x13 inch baking dish, and spread evenly. Sprinkle pecans over the sugar mixture. Arrange the bread slices in the bottom of the dish so they are in a snug single layer. In a medium bowl, whisk together the orange zest, orange juice, milk, sugar, cinnamon, vanilla, egg whites, and eggs. Pour this mixture over the bread, pressing on the bread slices to help absorb the liquid. Cover and refrigerate for at least one hour, or overnight. Preheat the oven to 350 degrees F (175 degrees C ). Remove the cover from the baking dish, and let stand for 20 minutes at room temperature. Bake for 35 minutes in the preheated oven, until golden brown. Dust with confectioners' sugar before serving.
Mix parsley, marjoram, thyme, sage, garlic powder, onion powder, salt, and cinnamon together in a bowl. Rub 1/2 teaspoon of the herb mixture over each pork chop. Store remaining herb mix in an airtight container for later use. Heat oil in a large skillet over medium heat. Cook pork chops in skillet until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Place the torn bread pieces into a bowl and let them dry out overnight. Wrap the pork shoulder and veal shoulder meat in cheesecloth if you can, and place in a large stock pot. Add the neck bones, celery, carrots and yellow onion. Fill the pot with enough water to cover everything and bring to a boil. Simmer over medium heat until the meat is falling apart, 2 to 3 hours. Remove the meat from the pot and set aside to cool slightly. Strain the vegetables and neck bones from the broth, reserving the broth and discarding the solids. Preheat oven to 350 degrees F (175 degrees C). Crack the eggs into the bowl with the bread pieces. Shred the meat into small pieces and add to the bowl. Mix in the garlic, green onions and chives. Gradually ladle in the broth while mixing until you have something you can form into a loaf. You will need to use your hands to mix thoroughly. Grease a large roasting pan or two or more smaller baking dishes. Pat the mixture into the prepared pans. Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, about 40 minutes. It may take as long as an hour, depending on what size pan you are using.
Whisk together the oil, vinegar, soy sauce, mirin, and sesame seeds in a small bowl, then set aside. Toss together the romaine, bok choy, carrot, almonds, and croutons in a large bowl. Pour the dressing over the salad, toss to coat, and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Butter a 10x15-inch baking dish or line a deep baking sheet with parchment paper. Mix buckwheat flour, cinnamon, baking soda, salt, and nutmeg together in a bowl. Beat honey, peanut butter, olive oil, eggs, and vanilla extract together in a separate bowl; mix into flour mixture. Fold oats and chocolate chips into flour mixture; spread into the prepared dish. Bake in the preheated oven until edges are lightly browned, 15 to 20 minutes. Cool completely on a wire rack before cutting into bars.
Melt butter in a skillet; cook and stir onion just until soft and translucent, about 3 minutes. Stir tomatoes, green chiles, and salt into onion mixture; reduce heat to low and simmer, uncovered, until liquid evaporates, about 10 minutes. Stir Cheddar cheese into green chile mixture; cook until melted, about 2 minutes. Serve immediately.
Preheat oven to 350 degrees F. Prepare Idahoan Four Cheese Mashed Potatoes with 1 1/2 cups boiling water and prepared chicken gravy. Fold in corn and half of the shredded cheese. Place in buttered baking dish, top with remaining cheddar cheese and sprinkle with paprika. Bake until cheese turns bubbly and golden brown. Serve with tortilla chips.
Preheat the oven to 225 degrees F. Line a large baking sheet with parchment paper and set aside. Combine the egg whites and basil in a blender; process on low speed until mixture is pureed. Toss egg white mixture with the almonds. Drain in a colander. Stir together cheese, salt and garlic powder in a medium bowl. Add drained almonds and toss to coat. Place almonds in a single layer on prepared baking sheet. Bake for 1 hour, stirring every 15 minutes. Cool completely and store in an airtight container.
Toss zucchini with 1 teaspoon salt in a colander and drain for 10 minutes. Wrap vegetables in a clean kitchen towel and squeeze out as much moisture as possible; transfer mixture to a bowl. Whisk flour, eggs, milk, seafood seasoning, 1/2 teaspoon salt, and black pepper together in a bowl until smooth. Stir zucchini, chicken, feta cheese, and chives into the batter until well blended. Heat about 3 tablespoons vegetable oil in a skillet over medium-high heat; pan-fry heaping tablespoonfuls of batter in the hot oil in batches, flattening fritters with a spoon to about 3-inches wide, until golden brown, 2 to 3 minutes per side. Transfer fritters to a paper towel-lined plate. Repeat with remaining vegetable oil and batter. Serve with sour cream.
Combine marmalade, oil, soy sauce, ginger, garlic and vinegar. Heat grill. Brush glaze on each side of salmon; grill about 5 minutes on each side. Top with scallions and sesame
Cover a large area of counter space with waxed paper and tape it down. Mix pretzels, corn cereal squares, peanuts, and candy-coated milk chocolate pieces together in a large bowl. Melt white chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Pour melted white chocolate over pretzel mixture; stir to evenly coat. Quickly transfer mixture to the prepared waxed paper and spread in a thin layer; cool completely. Break into pieces and store in an airtight container.
Melt butter in a large pot over medium heat. Blend in brown sugar and confectioners' sugar. Remove from heat, and whisk in the ice cream, cinnamon, and nutmeg. Pour mixture into a plastic container, seal, and freeze. In a coffee mug, measure 1 tablespoon Hot Buttered Rum Batter and 1 fluid ounce of rum, then fill cup with boiling water. Stir, and sprinkle top of drink with nutmeg.
Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13 inch baking dish with cooking spray. Spread the broccoli evenly in the bottom of the baking dish. Place chicken breasts over the broccoli. In a medium bowl, stir together the condensed soup, sour cream and horseradish. Pour or spread evenly over the chicken and broccoli. Bake uncovered for 1 hour in the preheated oven. Let stand for a few minutes before serving for the sauce to thicken.
Preheat oven to 300 degrees F (150 degrees C). Lay chicken pieces in a 9x13 inch baking dish. In a small microwave safe bowl mix together the mustard, honey and curry powder. Microwave on HIGH (full power) for 1 minute. Add all of the mushrooms, mix together, and pour mixture over chicken. Bake in the preheated oven for 45 to 50 minutes or until chicken is cooked through and juices run clear. Turn chicken pieces after 1/2 hour of baking. When done, chicken will be a beautiful golden brown.
Heat the olive oil in a very large skillet over medium heat, and cook the onions and chipotle peppers until the onions are translucent, about 10 minutes. Place the hot sausage and turkey into the skillet and cook until brown, chopping the meat up with a spoon into crumbles as it cooks, 10 to 15 more minutes. Spoon the meat mixture into a large slow cooker, leaving excess grease behind in the skillet. Stir the crushed tomatoes, Italian-style diced tomatoes, beer, garlic powder, kosher salt, black pepper, cumin, chili powder, paprika, and brown sugar into the meat mixture until thoroughly combined. Tie the cinnamon sticks and cloves into a piece of cheesecloth, and drop the bundle into the slow cooker. Set the cooker to Low, and cook 6 to 8 hours. Remove the cheesecloth spice bundle before serving.
Place potatoes in a large saucepan, cover with water, and bring to a boil over high heat. Reduce the heat to medium-low, and simmer until the potatoes are tender, about 15 minutes. Drain and cool, then cut into 1-inch cubes. Combine the potatoes, cucumber, celery, onion, and olives in a large bowl. Whisk together the olive oil, red wine vinegar, and garlic powder in a small bowl. Pour the dressing over the potatoes and vegetables; mix well. Season with salt and pepper, then chill. Stir the potato salad again before serving.
In a medium bowl, beat egg whites with salt until foamy. Gradually pour in 1/4 cup sugar, beating until stiff peaks form. Bring milk to a simmer in large saucepan over medium heat. Drop egg white mixture in six separate mounds into simmering milk, leaving one inch between mounds. Poach 3 to 5 minutes, turning once. Remove meringues with slotted spoon and drain. Remove milk from heat and set aside. Beat eggs and egg yolks in a large bowl. Beat in 1/2 cup sugar. Stir in milk from the saucepan. Cook milk mixture in a double boiler over simmering water, stirring constantly, until mixture thickens enough to coat the back of a metal spoon. Let cool before stirring in vanilla. To serve, pour custard in a dish and top with poached meringues.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a large skillet over medium heat, cook ground beef with onion until meat is brown. Drain. Return meat mixture to pan with tomato paste, tomato soup and water. Cook, stirring, until heated through and thickened, 5 to 15 minutes. Serve over cooked pasta.
Preheat grill for medium heat and lightly oil the grate. Mix ground beef, eggs, Worcestershire sauce, olive oil, Parmesan cheese, garlic powder, salt, pepper, and onion powder together in a large bowl. Divide into 15 portions, roll into balls, and flatten into patties about 1/2-inch thick. Cook on the preheated grill until the burgers are cooked to your desired degree of doneness, 6 to 8 minutes per side for well done. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Preheat the oven to 350 degrees F (175 degrees C). Place the butter in a 9x13 inch baking dish and put the dish in the oven while it preheats. In the container of a blender, combine the eggs, flour and baking powder. Cover and blend until smooth, about 1 minute. Pour into a large bowl and fold in the cottage cheese and Monterey Jack cheese. Pour over the melted butter in the dish. Bake in the preheated oven until firm in the center, about 30 minutes. A knife inserted into the center should come out clean.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix the turkey, egg, onion, and bread crumbs. Adjust the amount of bread crumbs as needed to make a stiff mixture. Season with salt and pepper. Transfer the mixture to a 9x5 inch loaf pan, and sprinkle with poultry seasoning. Bake 1 1/2 hour in the preheated oven, or until meat is cooked through and the internal temperature is at least 170 degrees F (70 degrees C) when taken with a meat thermometer.
Preheat oven to 400 degrees F (200 degrees C). Cut chicken breasts into strips. Whisk egg and juice together in a medium bowl. Stir in molasses and honey. Dip chicken strips into egg mixture. Pour cracker crumbs into a resealable plastic bag. Put egg coated chicken pieces in bag, seal and shake to coat with crumbs. Place breaded chicken on a foil-lined cookie sheet and bake in the preheated oven for 10 minutes. Flip the chicken strips and turn the pan, then bake for another 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Mix together the ground beef, rolled oats, 6 tablespoons of sweet onion, milk, salt, and black pepper until thoroughly combined. Roll the mixture into 2-inch meatballs, and place meatballs into the prepared baking dish. In a bowl, mix the ketchup, Worcestershire sauce, sugar, 4 1/2 tablespoons of sweet onion, apple cider vinegar, and water until the sugar has dissolved, and pour the sauce evenly over the meatballs. Bake the meatballs and sauce in the preheated oven until the sauce is bubbling and thickened and the meatballs are no longer pink inside, about 1 1/2 hours. An instant-read thermometer inserted into the center of a meatball should read at least 160 degrees F (70 degrees C).
Heat 2 tablespoons olive oil in a large skillet and cook zucchini slices in batches until soft and lightly browned on both sides, 5 to 10 minutes. Add more olive oil as needed. Remove zucchini slices from skillet and drain on paper towels. Sprinkle zucchini slices with feta and roll up. Secure each roll with a tooth pick. Set zucchini rolls into a dish that is as deep as the rolls are high, and sprinkle with garlic, Italian herbs, and balsamic vinegar. Cover and marinate in the refrigerator for 1 to 2 days.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch casserole dish. Place chicken breast in the prepared baking dish. Spread cream of mushroom soup evenly over chicken; generously sprinkle with Greek seasoning. Cover dish with aluminum foil. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Bring brown rice and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until rice is tender, and the liquid has been absorbed, 45 to 50 minutes. Cut chicken into bite-sized pieces; stir rice into chicken mixture. Set aside to cool for 5 minutes before serving.
In a large punch bowl mix ginger ale and orange juice. Place sliced oranges on top of punch and arrange the cherries on top of the orange slices.
Preheat oven to 350 degrees F (175 degrees C). Line a 10x15-inch jelly roll pan with aluminum foil. Mix 2 cups flour, butter, and white sugar together into a smooth dough in a large bowl. Press evenly into prepared pan to make crust. Bake in the preheated oven until crust is lightly golden, about 12 minutes. Remove from oven and let cool. Whisk eggs in a large bowl until fluffy, 2 to 3 minutes. Add brown sugar, 1/4 cup flour, baking powder, and salt; mix well until smooth. Fold in walnuts and maraschino cherries. Spread filling over baked crust. Bake in the preheated oven until filling is set and golden brown, 20 to 25 minutes. Remove oven and allow to cool completely, 30 to 45 minutes.
Make cuts in the chicken flesh, almost to the bone. Pour 2 tablespoons of the lemon juice over the chicken and rub in the salt. Combine the tandoori spice, yogurt, 2 tablespoons lemon juice, oil and the vinegar. Coat the chicken with the mixture, rubbing well into the cuts. Place the chicken in a 13x9 inch pan, cover with foil and refrigerate overnight, turning occasionally. Preheat oven to 350 degrees F (175 degrees C). Bake covered chicken at 350 degrees F (175 degrees C) for 1 hour. Remove foil the last 15 minutes of baking.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of water to a boil. Stir onion soup mix into the boiling water. Cook spaghetti in the boiling water, stirring occasionally, until barely tender, 6 to 7 minutes; drain. Pour spaghetti into a casserole dish. Melt butter in a large skillet over medium heat. Cook and stir bell pepper and onion in hot butter until slightly tender, about 4 minutes; add zucchini, place a cover on the skillet, reduce heat to medium-high, and cook until zucchini is soft, about 10 minutes. Stir tomatoes, parsley, salt, and pepper into the vegetable mixture; replace cover and cook until the tomatoes are heated through, 3 to 5 minutes. Pour the vegetable mixture over the spaghetti and mix. Spread Swiss cheese and mozzarella cheese over the vegetable and pasta mixture. Cover dish with aluminum foil. Bake in preheated oven until heated in the center, about 40 minutes.
Process tomatoes in a food processor until finely chopped. Pour chopped tomatoes into a fine-mesh strainer and drain all juice; return strained tomatoes to food processor. Add almonds, basil, Parmesan, olive oil, garlic, anchovy fillets, pepperoncini pepper, golden raisins, capers, and chile flakes to chopped tomatoes and process in the food processor until finely chopped. Season with salt and ground black pepper to taste.
Lightly spray a 5-quart or larger slow cooker crock with cooking spray. Mix water, oats, mashed bananas, cocoa powder, and sweetener in prepared slow cooker. Cook on Low for 6 hours.
Mix mayonnaise and buttermilk together in a bowl until smooth. Stir in garlic, tarragon, basil, cilantro, salt, and black pepper. For best flavor, refrigerate until chilled, at least 1 hour.
Preheat oven to 275 degrees (135 degrees C). Place roast in a large roasting pan and scatter chopped onions over. In a large bowl, combine Worcestershire sauce, liquid smoke, garlic powder, salt and pepper. Pour in beer, stir and add to roasting pan. Add water to the top of beef. Cover and cook in oven at 275 degrees F (135 degrees C) for 4 to 5 hours. When meat is cooked, shred meat with 2 forks, add barbecue sauce and mix well.
Preheat oven to 425 degrees F (220 degrees C). Place the eggplant in a shallow, oven-safe dish, and bake for 1 hour until tender, turning every 15 minutes to ensure even cooking. Once done, remove, and allow the eggplant to cool until cool enough to handle. Reduce the oven temperature to 350 degrees F (175 degrees C). Once the eggplant is cool enough to handle, cut it into 1/2 inch pieces, and combine with the tomatoes, onion, artichokes, garlic, parsley, chives, and basil. Pour into a baking dish Bake uncovered in the preheated oven until the onions have softened, about 45 minutes. Meanwhile, bring the quinoa and water to a boil in a saucepan. Reduce the heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. To serve, spoon the eggplant mixture over the quinoa.
Preheat oven to 350 degrees F (175 degrees C). Beat eggs, oil, sugar, and vanilla together until thick. Stir zucchini, pineapple, flour, soda, salt, baking powder, spices, raisins, and walnuts into the egg mixture; blend well. Pour batter into two 9x5 inch greased loaf pans. Bake in preheated oven for 1 hour, or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes then turn out onto a wire rack.
Preheat grill for medium-high heat. In a large resealable plastic bag, combine the onion powder, garlic powder, chipotle chile powder, salt, and brown sugar. Place tenderloins in bag and shake, coating meat evenly. Refrigerate for 10 to 15 minutes. Lightly oil grill grate, and arrange meat on grate. Cook for 20 minutes, turning meat every 5 minutes. Remove from grill, let stand for 5 to 10 minutes before slicing.
Mix together beaten eggs with the sugar. Add milk and melted shortening or vegetable oil. Sift together flour, salt, and baking powder. Combine mixtures, stirring only until blended. Carefully fold in fresh or frozen blueberries and broken walnut pieces. Pour into greased 5 x 12 inch loaf pan. Bake at 350 degrees F (175 degrees C) for 50-60 minutes. Cool in pan but try to turn it out of pan before it is totally cool. It will be easier to remove. Can also be made in a normal size loaf pan or can be made into 2 pans.
Preheat oven to 400 degrees F (200 degrees C). In a food processor, whirl flour, sugar and salt together until well mixed. Break up frozen grapeseed oil and combine with flour mixture. Whirl together until it looks like cornmeal. Gradually pour in water adding just enough to allow for dough to form a ball. Immediately press dough into pie pan. Cover and refrigerate any leftover dough. Wrap pie crust edges with foil and bake for 10 to 15 minutes. Use with your favorite pie recipe.
Soak grape leaves in a bowl of warm water, changing water every 10 minutes, while rice is cooking. Bring water, rice, and cardamom to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and liquid has been absorbed, about 30 minutes. Cool rice to room temperature, about 30 minutes. Discard cardamom pods. Mix onion, persimmons, mint, salt, and pepper into cooled rice. Lay 1 grape leaf onto a work surface with stem facing up. Spoon 2 to 3 tablespoons rice mixture into the center of each leaf. Fold the bottom part of leaf over filling. Fold sides over bottom fold and tightly roll leaf around filling toward the top of the leaf. Repeat with remaining leaves and filling. 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 stuffed grape leaves, cover, and steam until filling is fully cooked, 20 to 30 minutes.
Season both sides of chicken breasts with garlic salt and pepper. Heat olive oil in a skillet over medium heat; cook seasoned chicken breasts until chicken is browned, 3 to 4 minutes per side. Add onion; cook and stir until onion is browned, 3 to 4 minutes. Pour diced tomatoes and balsamic vinegar over chicken; season with basil, oregano, rosemary and thyme. Simmer until chicken is no longer pink and the juices run clear, about 15 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 9x13-inch baking dish. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir beef, mushroom soup, celery soup, water chestnuts, celery, water, Monterey Jack cheese, almonds, mushrooms, soy sauce, and black pepper together in the prepared baking dish. Cover dish with aluminum foil. Bake in preheated oven for 45 minutes. Remove aluminum foil and sprinkle chow mein noodles over the top of the casserole. Continue baking until the casserole browns around the edges, about 30 minutes more.
Preheat oven to 375 degrees F (190 degrees C). Place butternut squash, carrots, sweet potatoes, apple, and onion on a baking sheet. Drizzle olive oil over vegetable mixture. Bake in the preheated oven until golden and soft, about 45 minutes. Blend vegetable mixture in a blender or food processor until smooth; transfer to a large saucepan. Pour vegetable broth into pureed vegetables and season with coriander, turmeric, nutmeg, salt, and pepper. Cook soup over low heat until heated through, 10 to 15 minutes.