HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large pot over medium heat, cook and stir chicken in the oil for 5 minutes. Add the garlic and cumin and mix well. Then add the broth, corn, onion, chili powder, lemon juice, and salsa. Reduce heat to low and simmer for about 20 to 30 minutes. Break up some tortilla chips into individual bowls and pour soup over chips. Top with the Monterey Jack cheese and a little sour cream.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5 inch loaf pan. In a large bowl, stir together baking mix, sugar and orange zest. Add orange juice, egg and vegetable oil; stir to combine. Fold in almonds and raisins. Pour batter into prepared pan. Bake in preheated oven for 35 minutes, until a toothpick inserted into center of loaf comes out clean.
In a glass dish, beat egg yolk with garlic. Place chicken in egg mixture, and turn to coat. Cover dish and refrigerate for at least 4 hours, or overnight if possible. Preheat oven to 400 degrees F (200 degrees C). Melt butter and pour into the bottom of a 9x13 inch baking dish. Mix together the bread crumbs, Parmesan cheese, parsley, garlic powder, salt and pepper. Dip marinated chicken in crumb mixture. Place coated chicken in baking dish, and pour remaining egg mixture over. Bake in preheated oven for 15 to 20 minutes on each side, or until chicken is no longer pink and juices run clear.
Blend soy milk, banana, blueberries, oats, chia seeds, vanilla extract, and white sugar together in a blender until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a medium bowl, cream together the butter and white sugar. Beat in the eggs one at a time, then stir in the flour and cocoa powder. Press the dough evenly into the bottom of the prepared pan. Bake for 15 to 20 minutes in the preheated oven, then remove from the oven and sprinkle the almonds and coconut over the crust. Drizzle the sweetened condensed milk over the whole pan. Return to the oven. Bake for 15 additional minutes in the preheated oven, or until golden. Allow to cool completely before frosting with the prepared frosting and cutting into squares.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Cream butter, white sugar, and brown sugar together in a large bowl using an electric mixer. Add egg and vanilla extract and beat until well combined. Mix flour, baking powder, and salt in a separate bowl and mix into egg mixture until just combined. Fold in chopped hazelnuts. Use a tablespoon to cut off little portions of dough; roll them into balls. Place on the prepared baking sheet with room in between. Bake in the preheated oven until lightly browned, 10 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Arrange phyllo cups on an ungreased baking sheet. In a large skillet over medium heat, melt butter and combine sausage meat and garlic. Cook until sausage is browned, about 5 to 8 minutes; drain grease, and add mushrooms. Stirring occasionally, cook 5 minutes more or until all liquid evaporates; remove from heat and let cool. Fill each phyllo cup with 1 tablespoon of the sausage mixture, and top with a pinch of cheese. Bake in a preheated oven 10 to 12 minutes, or until the cheese melts and the pastry is golden brown. Serve immediately.
Place the chicken, taco seasoning mix, and water into a resealable plastic zipper bag, seal, and massage the bag with your fingers to mix. Refrigerate for 30 minutes to marinate. Cut the stem and top 1/2 inch from the top of each pepper, and carefully remove the seeds without cutting holes or breaking skin of the peppers. Bring a large pot of water to boil, and immerse the peppers in the boiling water for 3 minutes; cool immediately in a bowl of cold water. Drain the peppers and set aside. Heat the vegetable oil in a large saucepan over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in garlic, oregano, cumin, and cinnamon; cook for 3 minutes. Stir in the flour and chili powder, and cook for about 1 minute. Whisk in the chicken broth, and bring the mixture to a boil, stirring constantly until the sauce thickens, about 5 minutes. Reduce heat to low, and stir in the chocolate until it melts and blends into the sauce. Allow the sauce to gently simmer, stirring occasionally. Drain the marinated chicken breasts, and place into a skillet over medium heat. Cook until the chicken is no longer pink inside, about 10 minutes; remove chicken to a bowl, and set aside to cool. When cool enough to handle, shred the chicken meat, and lightly mix in a bowl with Monterey Jack cheese, cream cheese, and cilantro. Stuff each pepper with 1/4 of the chicken mixture, and place on a baking sheet. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Broil the stuffed peppers until blistered and hot, about 4 1/2 minutes per side. Serve with sauce.
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, stir together the bread crumbs, red pepper, yellow pepper, green onions, jalapeno, butter, crabmeat, and mozzarella cheese. Arrange grouper fillets in a single layer in a 9x13 inch baking dish. Spread the crumb topping evenly over the fish. Bake for 30 minutes in the preheated oven, or until fish is easily flaked with a fork. If you have thin fillets, you may broil for 10 minutes instead of baking.
Mix ground turkey, bread crumbs, egg, Parmesan cheese, garlic, and Italian seasoning by hand in a large bowl. Form mixture into 1 1/2-inch meatballs. Place beef broth in a microwave-safe container and microwave on high until hot, about 2 minutes. Whisk flour into beef broth until smooth. Melt butter in a large skillet over medium heat. Add meatballs, in batches if necessary, and cook until browned on all sides, about 2 minutes per side. Reduce heat to low. Pour in beef broth slowly over meatballs. Stir in heavy cream, Worcestershire sauce, and black pepper. Cook, stirring occasionally, until meatballs are cooked through, about 10 minutes. Bring a large pot of lightly salted water to a boil. Cook egg noodles, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes; drain. Serve meatballs and sauce over noodles.
In a large pot over medium heat, saute the onion and green bell pepper in the oil for 5 to 10 minutes, or until the onion is translucent. Pour in the tomatoes, water and rice. Raise heat to high and bring to a boil, then reduce heat to low and simmer for 20 minutes. Stir in the sauerkraut and sausage, stirring thoroughly, and let simmer for 20 more minutes. Season with salt and pepper to taste.
Preheat oven to 375 degrees F (190 degrees C). Spread hazelnuts onto a baking sheet. Toast hazelnuts in the preheated oven until golden and fragrant, 7 to 12 minutes. Cool nuts completely. Process ricotta cheese, hazelnuts, cocoa powder, stevia, vanilla protein powder, and vanilla extract in a food processor until smooth.
Combine the cream cheese, sour cream, and Buffalo sauce in a mixing or microwave-safe bowl. Fold in the pulled chicken once thawed, and serve cold or microwave on high for 2 minutes, stirring until the dip is heated throughout. Serve alongside your favorite tortilla chips.
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 baby carrots, cover, and steam until tender, 3 to 6 minutes. Transfer to a serving dish. Place honey, butter, vanilla extract, and vinegar in a small microwave-safe bowl and heat on high for 30 seconds in microwave oven; stir until combined. Pour glaze over carrots; season with salt and black pepper.
Combine flour, cornmeal and lemon pepper spice; set aside. In a separate bowl, lightly beat eggs. In a large frying pan, melt margarine over medium-high heat. Working one at a time, dip filets in egg and dredge in flour until well coated. Cook in hot margarine, turning once, until brown on both sides. Drain briefly on paper towels and serve.
In a shallow container, mix together orange juice, soy sauce, ginger, orange zest, garlic, chile paste, and salt. Add pork chops, and turn to coat evenly. Cover, and refrigerate for at least 2 hours, or overnight. Turn the pork chops in the marinade occasionally. Preheat grill for high heat, and lightly oil grate. Grill pork chops for 5 to 6 minutes per side, or to desired doneness.
Mix cornmeal, salt, and pepper together in a large resealable plastic bag; add potatoes, okra, and onion. Seal bag and shake until vegetables are coated with cornmeal mixture. Heat cooking oil in a large skillet over medium heat until shimmering but not smoking. Place vegetables in the hot oil and cook until potatoes are tender and okra and onion are browned, 10 to 12 minutes. Transfer cooked vegetables to a paper towel-lined plate using a slotted spoon.
Preheat the oven to 400 degrees F (200 degrees C). Fry bacon in a large skillet over medium-high heat until crisp. Remove from the pan to drain on paper towels; crumble. Add the onion and shredded chicken to the hot bacon grease in the pan. Fry over medium heat until onion is tender. Stir in 1/3 cup of barbeque sauce, and remove from the heat. Mix in the cooked bacon. Roll the pizza crust dough out onto a greased cookie sheet. Press out to an even thickness, and then cut in half. Divide the chicken mixture between the two pieces of dough, spreading on only half of each piece to within 1/2 inch of the edge. Drizzle the remaining sauce over the filling. Sprinkle the cheese and cilantro over the top. Fold the uncovered portion of dough over the filling, and press the edges together with a fork to seal. Bake for 25 minutes in the preheated oven, or until browned to your liking. Cool for a few minutes, then cut each calzone in half. Each serving is half of a calzone. These can be served with additional barbeque sauce if you like.
Bring a large pot of salted water to a boil over high heat. Add the potatoes, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. Preheat an oven to 425 degrees F (220 degrees C). Grease an 8-inch square baking dish. Stir-fry bacon in a skillet over medium high heat for about 5 minutes. Remove bacon; pour off bacon fat. In the same skillet, melt the butter, add onions, and cook and stir until the onions are translucent, about 5 minutes. Return the bacon to the pan, add the wine, and simmer until most of the wine has evaporated. Remove from heat. Place 1/2 of the potatoes into the prepared dish; then spread 1/2 of the bacon mixture over the potatoes. Layer in the remaining potatoes, then spread the creme fraiche over them. Add the remaining half of the bacon mixture. Cut the rind from the Reblochon, cut it into thin slices, and layer the slices evenly over the top of the casserole. Bake in the preheated oven until cheese is melted and a bit brown, about 15 minutes. Season to taste with salt and pepper and serve hot.
First (bottom) layer: mix together beans, salsa, cumin, and garlic powder, and spread on large, flat serving dish as a thin layer, maybe 1/2 inch thick. Second (middle) layer: mix together sour cream and taco seasoning, and spread over bean layer. Third (top) layer: sprinkle the cheese on first, then top with chopped tomatoes and green onions. Cover with plastic wrap, and chill for about an hour. Serve cold with tortilla chips.
In a medium bowl, mix green onions, garlic, olive oil, lemon juice, salt, white sugar, mustard, basil, oregano, marjoram and pepper. Place green beans in a steaming basket. Steam in a medium saucepan over boiling water 5 minutes, or to desired tenderness. Place green beans in a medium serving dish. Pour dressing mixture over the beans.
Preheat oven to 350 degrees F (180 degrees C). Lightly grease 2 cookie sheets. Cream together sugar and butter. Beat in egg yolks and vanilla. Add flour, baking soda, and cream of tartar. Stir. Form dough into walnut size balls and place 2 inches apart on cookie sheet. Don't flatten. Bake 10 to 11 minutes, until tops are cracked and just turning color.
Place sweet potatoes in a colander. Place a cheesecloth over the potatoes, and squeeze the potatoes to release as much liquid as possible. Let the potatoes sit to release more liquid, then squeeze again. In a large bowl, combine sweet potatoes, eggs, brown sugar, flour, cloves and cinnamon; mix well. Heat oil in large heavy skillet to 375 degrees F (190 degrees C). Form mixture into pancake size cakes, and fry in hot oil. Flip cakes after 2 to 3 minutes (when bottom is browned) and brown other side. Drain on paper towels, and serve piping hot!
In a large bowl, gently toss the carrots, bean sprouts, sugar, lemon juice, coconut, and cilantro. Heat the oil in a small saucepan over medium heat. Stir in the mustard seed, and cook until golden brown. Mix into the salad. Season with salt.
In a large resealable plastic bag, mix the orange juice, oil, honey, parsley, basil, orange zest, salt, and pepper. Place chicken in the bag, seal, and marinate in the refrigerator overnight. Preheat the grill for medium heat. Lightly oil the grill grate. Place the chicken on the grill, and discard marinade. Cook chicken 15 minutes, turning once, or until juices run clear.
Bring chicken broth and cream to a boil in a heavy saucepan over high heat. Reduce heat to medium-low and simmer until reduced by half, about 30 minutes. Bring a large pot of lightly salted water to a boil. Add linguine and cook 8 to 10 minutes or until al dente; drain and set aside in a large serving bowl. Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Once the cream has reduced, stir in crumbled bacon, chicken, peas, and Parmesan cheese; cook for a few minutes until hot. Pour sauce over pasta to serve.
Preheat oven to 400 degrees F (200 degrees C). Cut out top of pumpkin and clean out all seeds and strings from inside. Slice pumpkin vertically into 3 inch wide strips. Place strips onto a baking sheet. Bake in preheated oven for about 1 hour. Once done, scrape the pumpkin from the skins, then beat with a mixer or puree in a food processor until smooth. Preheat oven to 425 degrees F (220 degrees C). Mix the nutmeg, ginger, salt, evaporated milk and eggs with the pumpkin puree. Pour mixture into two 9 inch pie crusts. Bake in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and bake for an additional 35 to 40 minutes, or until toothpick inserted into center comes out clean. Cool and refrigerate.
Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with aluminum foil. Spread Romanesco onto the prepared baking sheet; drizzle with olive oil and season with salt, black pepper, garlic powder, and paprika. Roast in the preheated oven until tender, 15 to 20 minutes.
In a blender, blend the soy milk, sorbet, raspberries, and banana until smooth. Garnish with mint to serve.
Bring a large pot of lightly salted water to a boil. Cook linguine at a boil until tender yet firm to the bite, about 11 minutes; drain and transfer pasta to a large bowl. Mix melted butter, garlic, and parsley in a small bowl; drizzle over the linguine and toss to coat. Season pasta with seasoned salt.
Place dough in a large bowl. Cover with plastic wrap and let rise in a warm place until doubled, 45 minutes to 1 hour. Roll dough into a 17x20-inch rectangle about 1/4-inch thick on a large piece of parchment paper. Brush olive oil over dough; sprinkle basil and oregano on top. Layer mortadella, provolone cheese, capicola ham, Genoa salami, tomatoes, and mushrooms over dough. Roll dough lengthwise into a log. Brush the top with beaten egg; sprinkle sesame seeds on top. Transfer to a baking sheet. Cover with plastic wrap and let rise until puffy, about 30 minutes. Preheat oven to 300 degrees F (150 degrees C). Bake in the preheated oven until golden brown, about 45 minutes. Let cool for 5 minutes before slicing.
Beat egg yolks and sugar together in a bowl with an electric mixer until fluffy and pale yellow, 1 to 3 minutes. Heat milk in a large saucepan over medium heat, and whisk in the egg yolk mixture until smooth; boil for 1 minute. Mix in the coconut and cracker crumbs; bring to boil, reduce heat to low, and simmer the mixture until thick, about 5 minutes. Beat the egg whites in a glass or metal mixing bowl with an electric mixer until they hold stiff peaks; gently fold into the coconut mixture, and mix in the vanilla extract. Serve warm or cold. Refrigerate leftovers.
Melt butter in a large pot over medium-high heat. Stir in salt, red onions and sweet onions. Cook 35 minutes, stirring frequently, until onions are caramelized and almost syrupy. Mix chicken broth, beef broth, red wine and Worcestershire sauce into pot. Bundle the parsley, thyme, and bay leaf with twine and place in pot. Simmer over medium heat for 20 minutes, stirring occasionally. Remove and discard the herbs. Reduce the heat to low, mix in vinegar and season with salt and pepper. Cover and keep over low heat to stay hot while you prepare the bread. Preheat oven broiler. Arrange bread slices on a baking sheet and broil 3 minutes, turning once, until well toasted on both sides. Remove from heat; do not turn off broiler. Arrange 4 large oven safe bowls or crocks on a rimmed baking sheet. Fill each bowl 2/3 full with hot soup. Top each bowl with 1 slice toasted bread, 2 slice Gruyere cheese and 1/4 of the Asiago or mozzarella cheese. Sprinkle a little bit of paprika over the top of each one. Broil 5 minutes, or until bubbly and golden brown. As it softens, the cheese will cascade over the sides of the crock and form a beautifully melted crusty seal. Serve immediately!
Mix flour, dry mustard, and garlic powder together in a bowl. Dredge pork chops in the mixture. Heat oil in a skillet over medium heat. Cook pork chops until browned, about 4 minutes per side. Place chops into a slow cooker; add soup and 1/4 cup water. Cook on Low until no longer pink in the center, 6 to 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Cook and stir bacon in a skillet over medium heat until crisp, 8 to 10 minutes. Add onions and cook in the bacon drippings until softened, 3 to 5 minutes. Add squash, salt, and black pepper; stir to coat. Cover skillet and cook squash mixture over low heat until tender, about 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place wire racks over 2 baking sheets lined with aluminum foil. Combine beef, salt, oregano, basil, black pepper, rosemary, and chili powder in a large bowl. Stir in eggs, onion, cilantro, and garlic until evenly distributed. Gradually incorporate bread crumbs until mixture is moist but not gooey. Scoop up meat mixture using a mini ice cream scoop and shape into balls that are slightly smaller than golf balls. Arrange meatballs on prepared wire racks. Bake in the preheated oven until golden, about 30 minutes. Flip and continue baking until browned on the other side, about 15 minutes more. Transfer meatballs to a large pot; pour in pasta sauce. Bring to a simmer; cook until flavors combine, at least 30 minutes.
Bring the quinoa and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, and the water has been absorbed, about 15 to 20 minutes. Scrape into a mixing bowl, and cool to warm, about 20 minutes. Once the quinoa has cooled, stir in the pecans, cranberries, olive oil, and lemon juice; season to taste with salt and pepper to taste. Let stand at room temperature for 1 hour before serving.
Measure flour, salt, and baking powder into a large bowl. Stir to mix. Pour melted butter and water over flour mixture. Stir with fork to make a ball. Turn dough out on a lightly floured surface, and knead gently about 10 times. Pat into a flat circle 3/4 to 1 inch thick. Cook in a greased frying pan over medium heat, allowing about 15 minutes for each side. Use two lifters for easy turning. May also be baked on a greased baking sheet at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Pour the beans into a large iron skillet, and bring to a boil. Cook at a hard simmer until they become pasty and begin to resemble burrito beans in texture. Heat oil in a separate skillet over medium heat. Stir in artichoke hearts, onion, and garlic; cook until the artichokes become golden brown. Place tortillas in a dry skillet over low heat to warm. Remove from skillet. Spoon beans and artichoke mixture onto each tortilla, and top with cheese and tomato. Fold in ends, and roll up.
Preheat oven to 450 degrees F (230 degrees C). Mix chicken with paprika, half of the olive oil, half of the garlic, half of the salt, and half of the pepper together in a bowl until evenly coated. Toss potatoes with remaining olive oil, garlic, salt, and pepper in a separate bowl; add lemon slices and toss well. Arrange chicken in a roasting pan and surround chicken with potatoes and lemon slices. Bake in the preheated oven for 25 minutes; rotate and flip chicken and potatoes. Continue baking until chicken is no longer pink in the center and the potatoes are tender, 20 to 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Place eggs in a saucepan, and cover completely with cold water. Bring water to a boil for one minute. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and cool. Peel. Slice egg with an egg slicer, or just crumble. Place bacon in a large skillet. Cook, turning frequently, over medium high heat until evenly browned. Spread Romaine lettuce evenly over the bottom of a 9x13 inch baking dish. Layer crumbled bacon, thawed peas, and eggs over the lettuce. In a small bowl, mix together mayonnaise, milk, and sugar until smooth. Pour evenly over salad, and top with cheese. Chill in the refrigerator for 2 hours. Serve.
Adjust oven rack to middle position, and heat oven to 325 degrees. Brush interior of a 9-inch springform pan with butter. Add crumbs of choice and tilt pan in all directions to evenly coat, or line pan sides with ladyfingers. Tear off two long strips of heavy-duty foil, overlap in a cross pattern, and set the pan in the middle. Bring up sides, crimping around exterior top of the pan and forming a tight seal. Set it in a roasting pan large enough to hold it. Beat cream cheese with an electric mixer until smooth. Gradually add sugar and beat on medium speed until fully incorporated. Scrape down bowl sides and beat again until smooth. Add eggs, one at a time, scraping down bowl after each addition to ensure a creamy batter. Slowly beat in vanilla, then cream and sour cream. (Meanwhile, bring tea kettle of water to a boil, then turn off heat.) Pour batter into prepared pan. Set the roasting pan on oven rack and pour in enough boiling water to come halfway up the side of the springform pan. Bake until cake perimeter is set but center still jiggles, about 40 minutes (some flavor variations will take longer). Turn off heat and leave oven door ajar; let cheesecake sit in oven so the residual heat continues to cook it, about 30 minutes. Remove pan from water; set on a wire rack. Let cool to room temperature. Cover and refrigerate until well-chilled, about 3 hours (can be refrigerated up to 4 days). Run a sharp knife around the edge of the pan, loosen the spring siding and serve.
Place the chicken breasts into the bottom of a slow cooker. In a bowl, stir together the ketchup, mustard, lemon juice, garlic powder, maple syrup, Worcestershire sauce, chili powder, cayenne pepper, and hot sauce until the mixture is well blended. Pour the sauce over the chicken, set the cooker to Low, and cook for 6 hours. Shred the chicken with two forks, and cook for 30 more minutes. Serve the chicken and sauce spooned into the sandwich rolls.
Melt butter in a medium saucepan over medium heat and saute onion until translucent. Stir in okra and turmeric. Reduce heat to low and cook 15 minutes, or until tender.