HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 tablespoon oil in a nonstick skillet over medium-high heat. Sprinkle both sides of chicken evenly with paprika, salt, and garlic powder. Add chicken to skillet; cook until well-browned, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from skillet. Combine 1/4 cup pineapple, vinegar, orange juice, and serrano pepper in a blender; process until smooth. Add remaining 1 tablespoon olive oil and mix into dressing with a spoon. Combine remaining 1/4 cup pineapple, red bell pepper, red onion, and spring mix salad blend. Drizzle with 3/4 cup dressing and toss gently to coat. Divide salad evenly between 2 plates. Cut chicken across the grain into thin slices; divide evenly over salads. Drizzle salad evenly with remaining dressing.
Preheat the oven to 300 degrees F (150 degrees C). Grease cookie sheets. In a large bowl, stir together the cheese, oil, beef broth and garlic. Combine the whole wheat flour, all purpose flour, cornmeal and powdered milk; stir into the cheese mixture until well blended. You may need to use your hand to properly blend the dough. On a lightly floured surface, roll the dough out to 1/4 inch thickness. Use a bone shaped cookie cutter to cut out the treats. Place them onto the prepared baking sheet 1 1/2 inches apart. Bake for 20 to 25 minutes in the preheated oven, until the treats are firm and the bottoms are lightly browned. Cool on wire racks.
In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper. In a small bowl, blend the sour cream and taco seasoning. In a 9x13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.
Preheat the oven broiler. Spread one side of each bread slice with equal amounts pesto sauce. Arrange in a single layer on a baking sheet, pesto side up. Layer each slice with eggplant, red bell pepper, red onion, tomatoes, mushrooms, and cheese. Crush garlic on top of cheese, and season with oregano, basil, salt, and pepper. Broil 5 minutes in the preheated oven, or until cheese is melted and lightly browned.
Place the grapes, avocado, red pepper, yellow pepper, onion, and cilantro in a mixing bowl. Season with lime juice, garlic salt, and black pepper. Gently fold the ingredients together until well mixed. Refrigerate 30 minutes before serving.
Preheat the oven to 325 degrees F (165 degrees C). Grease 10 inch round cake pan, and line with parchment paper. Combine the dates and whiskey in a small saucepan over medium heat. Simmer for 1 minute, then set aside. In a large bowl, beat the butter, sugar, and golden syrup until smooth. Stir in the eggs one at a time, then mix in the almond meal. Combine the flour and baking powder; stir into the batter alternately with the milk, and beat until smooth. Blend in the date mixture, mixing only as much as necessary. Pour into the prepared pan, and spread evenly. Bake for 1 hour in the preheated oven, or until a toothpick inserted into the cake comes out clean. Let the cake cool in the pan for about 10 minutes, then invert onto a plate and dust with confectioners' sugar.
Preheat an oven to 375 degrees F (190 degrees C). Rinse the pork chops and pat dry. Combine graham cracker crumbs, cinnamon, curry powder, rosemary, salt, and pepper in a large resealable plastic bag. Dip the pork chops in the egg and place in plastic bag; shake to coat. Place the pork chops in a prepared 9 x 13 inch baking dish. Bake until the pork is no longer pink in the center, about 40 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Lay out crackers on a serving platter. Melt butter in a large skillet over medium-low heat. Add shrimp; season with garlic salt. Cook and stir until pink all the way through, 3 to 5 minutes per side. Place 1 shrimp on each cracker. Heat olive oil in a separate skillet over medium heat. Add fennel, garlic, and thyme; cook and stir until fennel softens, about 15 minutes. Remove from heat. Season fennel with salt and pepper. Stir in basil. Spoon fennel mixture evenly over shrimp.
Preheat oven to 350 degrees F. Combine sugar, peanut butter, and egg. Shape into 1 inch balls and place on ungreased cookie sheet. NOTE: If dough is too sticky, refrigerate 1/2 hour or until easy to handle. Bake for 10 minutes. Remove cookies from oven. Press a chocolate kiss into the center of each warm cookie.
Preheat oven to 450 degrees F (230 degrees C). Arrange crackers in 1 layer on a baking sheet, keeping space between each cracker. Fold each piece of American cheese in half and fold each half in half, creating 24 squares. Place 1 cheese square on top of each cracker. Bake in the preheated oven until cheese is melted, 3 to 5 minutes. Allow crackers to cool before serving.
Preheat an oven to 350 degrees F (175 degrees C). Melt the butter in a large pot over medium-high heat. Stir in the garlic, onion, bell pepper, mushrooms, and flour. Cook and stir until the onion has softened and turned translucent, about 8 minutes. Pour in the wine, half-and-half, and jalapeno cheese food. Bring to a simmer; add the crawfish tails and reduce heat to medium-low. Cover and simmer 15 minutes. Season with Creole seasoning, salt, and pepper. Pour the mixture into a 9x13 inch casserole dish, and sprinkle with Parmesan cheese. Bake in the preheated oven until the cheese has melted and the dish is bubbly, about 20 minutes. While the crawfish is baking, fill a large pot with lightly-salted water and bring to a rolling boil. Stir in the fettuccini and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Serve the crawfish over the hot pasta.
Preheat oven to 400 degrees F (200 degrees C). Grease six muffin cups or line with paper muffin liners. Stir together 1 1/2 cup flour, 3/4 cup sugar, salt, baking powder and 1 teaspoon cinnamon. Mix in oil, egg and milk. Fold in apples. Spoon batter into prepared muffin cups, filling to the top of the cup. In a small bowl, stir together 1/2 cup sugar, 1/3 cup flour, butter and 1 1/2 teaspoons cinnamon. Mix together with fork and sprinkle over unbaked muffins. Bake in preheated oven for 20 to 25 minutes, until a toothpick inserted into center of a muffin comes out clean.
Preheat oven to 400 degrees F (200 degrees C). Press the bottom pie crust into a pie pan. Combine cherries, sugar, tapioca, lemon juice, and almond extract together in bowl. Refrigerate until cherry filling begins to set, about 10 minutes. Stir filling again; chill until flavors combine, about 10 minutes. Pour the filling into the bottom half of the pie crust; cover with top crust, crimp the edges to seal, and dot with butter. Cut vents into the top with a sharp knife. Bake in the preheated oven for 30 minutes; rotate the pie 1/4 of a turn. Continue baking until the crust is golden brown, about 20 minutes.
Place coconut in a blender; blend to a fine powder. Add frozen pineapple, coconut milk, tahini, and coconut extract and blend until smooth.
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9x13 inch baking dish. Heat oil in a skillet over medium heat. Cook and stir onion, green pepper, eggplant, and mushrooms in oil until soft. Mix in fajita seasoning. Line prepared baking dish with slices of polenta. Spread beans and corn evenly over the polenta, and then spread onion mixture over the beans. Top with salsa, mozzarella cheese and black olives. Bake until heated through, about 20 minutes.
Place rice in a saucepan and cover with water. Mix with your fingers until water is cloudy; drain. Repeat once more. Add 1 1/2 cup water and 1 teaspoon salt. Bring to a boil; cook for 1 minute. Reduce heat, cover, and simmer until water is absorbed, about 12 minutes. Remove from heat and uncover. Mix remaining 1/2 teaspoon salt, chicken breasts, and cornstarch together in a bowl. Set a wok or large skillet over high heat and add oil. Add chicken, sugar snap peas, and red bell pepper. Cook, without stirring, for 1 minute. Stir or toss until chicken is lightly browned, about 4 minutes. Whisk soy sauce, rice wine vinegar, garlic, sugar, and chili garlic sauce together in a bowl. Pour into the wok. Reduce heat to medium-low, cover, and cook until chicken is no longer pink in the center, 3 to 4 minutes. Divide rice among 4 plates. Top with chicken and sauce. Garnish with green onions.
Combine the lime zest, lime juice, romaine lettuce, apple, cucumber, mint, simple syrup, and lemon juice together in a large bowl; toss to combine.
Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking pan and set aside. To make the streusel, combine 1/3 cup pancake mix, brown sugar, and cinnamon in a mixing bowl. Cut it the margarine until mixture is crumbly. (This can also be done in the food processor: pulse mixture 2 to 3 times to combine.) Stir together the 2 cups of pancake mix, soy milk, sugar, and egg just until combined. Spread into prepared pan. Sprinkle with cinnamon streusel. Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Cool before serving.
Combine oats, quinoa, raisins, walnuts, almond meal, flaxseed meal, coconut, apple, and cinnamon in a pot; add water. Bring mixture to a boil, stirring regularly; reduce heat and simmer until oats are tender and liquid is absorbed, about 10 minutes.
Place the rice noodles in a large bowl, pour in enough very hot tap water to cover, and let them soak for 30 minutes. Drain the noodles, and set aside. Stir together the tamarind paste with boiling water in a bowl until well mixed, and let the mixture stand for 15 minutes. Press the paste mixture through a fine-mesh sieve to strain, and discard any fibers or seeds. Combine the strained tamarind paste with the ketchup, lime juice, soy sauce, sugar, and chili paste in a bowl. Heat the vegetable oil in a wok over medium-high heat until the oil shimmers. Cook and stir the garlic and tofu until the tofu begins to show brown edges, 3 to 4 minutes. Pour in the eggs, and scramble for 30 seconds, then add the noodles, tamarind mixture, and bean sprouts. Cook and stir until the noodles are separated, heated through, and covered with sauce, about 5 minutes. Sprinkle with peanuts and sliced green onions.
Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough. Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick. Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle. Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.
In a blender, combine milk, peanut butter cup and ice cream. Blend until smooth.
Preheat oven to 375 degrees F (190 degrees C). Roll puff pastry out on a lightly floured surface to 1/4-inch thickness; place in the refrigerator. Melt butter in a 9-inch cast iron skillet over medium heat; stir in brown sugar, cinnamon, and nutmeg and cook and stir until sugar dissolves, about 5 minutes. Stir maple syrup into brown sugar mixture; cook, stirring, until mixture begins to bubble. Remove skillet from heat. Place one pear half, cut side up, into the center of skillet. Cut remaining pear halves in half again; arrange pear quarters around the center pear, cut sides up. Place skillet over medium-low heat; cook pears, basting with syrup mixture, until they begin to soften, about 5 minutes. Remove skillet from heat. Remove puff pastry from refrigerator; place pastry over pears, tucking edges of pastry around pears inside skillet. Bake in the preheated oven until pastry is puffed and golden, about 20 minutes; allow to cool for 5 minutes. Place a serving plate over skillet; invert to remove tart (skillet will still be hot). Serve warm.
Preheat oven to 425 degrees F (220 degrees C). In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce. Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover. Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
Heat the oil in a skillet over medium heat. Season chicken breasts on both sides with pepper and onion powder, and arrange in the skillet. Cook 2 minutes on each side, just until browned. Pour tomatoes and reserved liquid over the chicken. Pour in broth. Cover skillet, and continue cooking 15 minutes on each side, until chicken juices run clear. While the chicken is cooking, place the frozen mixed vegetables and water in a pot. Scoop about 3/4 cup liquid from the skillet, and mix into the pot. Bring to a boil, and cook 5 minutes, or until vegetables are tender; drain. Arrange chicken breasts over the vegetables, and drizzle with liquid from the skillet to serve.
Preheat an oven to 350 degrees F (175 degrees C). Heat vegetable oil a heavy pot or dutch oven over medium-high heat. Sear pork in hot oil until brown on all sides, about 10 minutes. Remove roast from pot. Drain all but about 3 tablespoons grease from pot. Cook and stir onion and carrots until softened, about 5 minutes. Stir beer, salt, pepper, bay leaf, and cloves into the onion mixture. Return pork roast to the pot and cover. Bake in the preheated oven until pork is tender and no longer pink in the center, about 2 hours. Transfer roast to a platter and cover loosely with aluminum foil. Remove bay leaf from vegetables. Pour the beer and vegetable mixture from the Dutch oven into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel and carefully start the blender, using a few quick pulses to get the vegetables moving before leaving it on to puree until smooth. Bring pureed sauce to a boil in a saucepan over medium-high heat until thickened, stirring often, about 5 minutes. Spoon sauce over pork roast to serve.
Preheat oven to 350 degrees F (175 degrees C). In a mixing bowl, stir together the sour cream, butter, creamed corn, corn niblets, and corn muffin mix. Pour into a casserole dish or 9-inch baking dish. Bake in preheated oven for 40 minutes or until set.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 baking sheets. Beat butter, 1/2 cup white sugar, and brown sugar in a large bowl with an electric mixer until creamy, 1 to 2 minutes. Beat in egg, ground ginger, and salt. Gradually add flour until cookie dough comes together, 1 to 2 minutes. Fold in chopped crystallized ginger. Place 2 tablespoons white sugar in a shallow dish. Shape dough into balls, and roll one side in sugar. Press onto prepared baking sheets. Bake in the preheated oven until golden brown, 10 to 15 minutes.
Mix the ground turkey, egg, black beans, red bell pepper, mozzarella cheese, garlic powder, salt, and black pepper together in a bowl until blended; form the mixture into 4 patties. Heat a large skillet over medium heat; cook the turkey patties in the skillet until cooked through and no longer pink the center, 7 to 10 minutes per side. An instant-read meat thermometer inserted into the center of a patty should read at least 160 degrees F (70 degrees C).
Combine beer, oil, onion, cilantro, onion, cilantro, salt, and pepper in a blender; blend until cilantro marinade is smooth. Place steak in a large resealable plastic bag and pour cilantro marinade on top. Seal bag and shake to fully cover meat with the marinade. Refrigerate at least 8 hours or overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate with avocado oil. Grill the meat, turning over once, about 3 minutes per side for medium rare.
Preheat oven to 375 F. Separate crescent rolls into sixteen triangles. Place in two ungreased 12 inch rimmed pizza pans with points toward the center. In each pan, press rolls together, seal perforations and form a circle 1 inch larger in diameter than bottom of pan. Turn edges under to make a slight rim. Sprinkle cooked sausage evenly over each crust. Top with potatoes; add peppers and/or green onions, if desired. Sprinkle with Cheddar cheese. Combine eggs, milk, salt and pepper in small bowl: stir well. Pour half of the egg mixture evenly over each pizza. Sprinkle with Parmesan. Bake for 15-20 minutes or until eggs are set and crusts are golden.
Combine the pork, tomatoes, green chiles, yams, onion, garlic, cumin, oregano, salt, black pepper, and hot pepper sauce in a slow cooker. Cover, and cook on Low until the pork is very tender, 6 to 7 hours. Stir in the frozen corn, recover, and cook until the corn is hot, 10 to 15 minutes. Sprinkle with shredded Cheddar cheese to serve.
Place apricots in a heatproof bowl. Cover with boiling water and let stand for 5 to 10 minutes to soften. Drain and rinse, then drain again. Combine apricots, rhubarb, and sugar in a pot. Cover and let stand at room temperature until fruits release their juices, 8 hours to overnight. Inspect 6 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Bring apricot-rhubarb mixture to a boil over medium heat. Reduce heat to medium-low, cover, and simmer until rhubarb is tender and starts falling apart, about 3 minutes. Stir in pectin and bring mixture to a full rolling boil on high heat. Boil for exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a ladle or a large spoon. Pack rhubarb-apricot jam into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly 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 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
In a slow cooker, combine corn, cream cheese, butter, milk, and sugar. Season with salt and pepper to taste. Cook on High for 2 to 4 hours, or on Low for 4 to 6 hours.
Place roast in a Dutch oven, and sprinkle with chopped onions. Cover with tomatoes, water, sugar and Worcestershire sauce. Season with salt and pepper. Cook over medium heat with lid slightly ajar for 3 hours. Remove meat, and shred with 2 forks. Discard bones, fat and gristle. place shredded meat back into sauce, and cook until liquid is reduced, 15 to 20 minutes.
Combine condensed milk, cocoa powder, and butter in a pot. Bring to a boil over medium heat, stirring constantly, and cook until mixture begins to pull away from the sides and bottom of the pan. Remove from heat and stir in cream. Beat well with a whisk until smooth. Add more cream, 1 tablespoon at a time, if the filling is too firm. Place milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is about 80% melted, about 5 minutes. Pour chocolate onto a clean, smooth surface, ideally marble or granite, and use a knife or spatula to spread and temper. Test the temperature of the chocolate by bringing a chocolate-dipped toothpick to your lips; the chocolate must feel cold on the lips. Continue cooling and testing if it's too hot. Transfer tempered chocolate to a bowl. Spread 1 layer of chocolate evenly in the Easter egg mold halves and refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Fill chocolate eggs with brigadeiro filling almost up to the edges. Seal filling with another layer of melted chocolate, making sure the filling is completely covered with chocolate and nothing can leak out. Chill until firm and set, about 20 minutes. Unmold chocolate eggs one at a time by placing them upside down on a clean surface. Spread a thin layer of melted chocolate on the outside and cover with chocolate sprinkles.
Preheat the oven to 325 degrees F (165 degrees C). Combine 1 cup sugar and water in a saucepan over medium heat. Heat until sugar is dissolved and mixture is thickened and light brown, 7 to 10 minutes. Line the inside of a flan mold with the caramel mixture, tilting the mold to make sure the whole surface is covered. Combine remaining 1 cup sugar, evaporated milk, egg yolks, and lime zest in a bowl. Gently mix, not beat, until yolks are all broken and blended. Strain the custard through a sieve to remove the zest. Pour mixture into the flan mold. Place flan mold in a larger baking pan filled with water. Bake in the preheated oven until firm, about 2 hours.
In a large saucepan, combine the neck and giblets (excluding the liver), 6 cups water, celery, carrot, onion, tangerine zest, bay leaf, and peppercorns. Bring mixture to a boil, reduce heat, and simmer, skimming the froth occasionally, for 1 hour. Add liver and continue to cook at a bare simmer for an additional 30 minutes. Strain the stock through a fine sieve into a bowl. Reserve the liver for Awesome Sausage, Apple and Dried Cranberry Stuffing (see Cook's Note). Reserve the neck and remaining giblets for the gravy. There should be about 3 cups of stock. If there is more, simmer the stock until it is reduced to about 3 cups; if there is less, add enough water to measure about 3 cups.
Combine pineapple, yogurt, soy milk, cream of coconut, and ice in a blender. Blend on high for about 2 minutes. Pour mixture into a cup.
Heat sesame oil in a skillet over medium-high heat. Cook and stir sesame seeds in hot oil until golden brown, about 1 minute. Transfer seeds and oil immediately to a large glass or ceramic baking dish. Stir onions, soy sauce, lemon juice, sugar, garlic, and peppercorns into sesame mixture until marinade is evenly combined. Place steak into marinade, turning to coat all sides. Cover baking dish with plastic wrap and refrigerate, turning steak often, for at least 4 hours or up to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook the steak on the preheated grill until meat starts to firm and turns reddish-pink and juicy in the center, about 10 minutes per side. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C) for medium rare. Transfer steak to a plate, cover with aluminum foil, and let rest for about 10 minutes. Slice across the grain.
Place the apple cider, balsamic vinegar, ketchup, honey mustard, yellow mustard, coarse mustard, honey, molasses, cane syrup, beer, coffee, Worcestershire sauce, soy sauce, hot sauce, black pepper, celery salt, and the habanero pepper in a large pan. Simmer the mixture over low heat until thoroughly blended, about 25 minutes. Remove from the stove, cool, pour into a covered container, and refrigerate until needed.
Preheat oven to 375 degrees F (190 degrees C). Sprinkle each flattened breast with garlic salt and pepper to taste on both sides. Lay a slice of ham onto each breast, then a slice of Swiss cheese. Roll each breast up like a cinnamon roll. Secure with a toothpick if necessary. Wrap a piece of bacon loosely around each roll. Place the rolled breasts in a 2 quart glass baking dish and pour in chicken broth. Bake for 30 to 35 minutes in the preheated oven, or until the juices run clear. Broil for a few minutes before serving to crisp up the bacon.