HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Sprinkle the chicken breasts with seasoning salt to taste. In a large skillet, brown the chicken in olive oil, on both sides, until they are golden brown. Then place the chicken in a 9x13 inch baking dish. In a medium size bowl, combine the sour cream, chicken soup and dry onion soup mix. Pour the mixture over the chicken and bake in the preheated oven for 25 to 30 minutes. Let cool and serve.
Heat oil in a saucepan over medium heat. Stir-fry onions, mushrooms, and green pepper until soft but not brown. Add tomatoes, stock, pepperoni ,and basil. Cook until heated through. Sprinkle cheese over each bowl, and broil to melt.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Melt the chocolate in a double boiler or in the microwave. Pour the melted chocolate into a large mixing bowl. Blend in the mayonnaise, vinegar and vanilla. Combine the flour, sugar, baking soda, and salt and gradually stir into the chocolate mixture. Slowly stir in the warm water. Pour batter into prepared pan. Bake in the preheated oven for 30 to 35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Preheat oven to 300 degrees F (150 degrees C). Grease five 8x4-inch baking pans. Combine brown sugar, coconut, flour, raisins, fruit peel, cherries, baking powder, mixed essence, and nutmeg in a large bowl using a large wooden spoon. Combine margarine and shortening in a microwave-safe bowl; heat in microwave until melted, 30 seconds to 1 minute. Pour melted mixture into flour mixture, alternating with milk, until batter is just mixed. Add water, a teaspoon at a time, if more moisture is needed. Pour batter into the prepared baking pans, smoothing the tops with the back of a wet spoon. Sprinkle white sugar over each loaf. Bake in the preheated oven until a toothpick or skewer inserted in the middle comes out clean, about 1 hour. Cool in the pans for 5 minutes. Invert onto cooking racks.
Place sugar in a heavy saucepan over medium-high heat, and cook, stirring constantly, until the sugar melts and turns a golden amber color, about 10 minutes. Watch carefully once syrup begins to change color, because it burns easily. Carefully pour the melted sugar syrup into a flan mold. Let cool. Preheat oven to 350 degrees F (175 degrees C). Pour whole milk, sweetened condensed milk, eggs, egg yolks, orange juice, orange peel, vanilla extract, and cornstarch into a blender, and blend for a minute or so, until the mixture is smooth. Pour in the cream, and pulse several times to incorporate the cream. Pour the mixture over the cooled caramel syrup in the flan mold. Line a roasting pan with a damp kitchen towel. Place the flan mold on the towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake in the preheated oven until the center of the flan is set but still slightly jiggly when moved, 45 minutes to 1 hour. Let the flan cool, then refrigerate for at least 4 hours. To serve, run a sharp paring knife around the inside of the mold to release the flan. Invert a plate on the mold, flip the mold over, and gently remove the mold to unmold the flan and reveal the syrupy caramel topping.
Season the roast with salt and pepper, and place in the bottom of a slow cooker. Sprinkle half of the onion soup mix over it, and pour in half of the water. Put in the potatoes, followed by carrots. Season with the remaining soup mix, then pour in the rest of the water. Cover, and cook on High for 6 to 8 hours.
Heat oil in a skillet over medium-high heat. Stir in onion and lemon juice. Cook until onion is tender. Mix in turkey, season with curry powder and continue cooking until heated through. Remove from heat. Stir in apple. Stuff pitas with the mixture. Drizzle with yogurt to serve.
Whisk turmeric, cardamom, black pepper, ginger, cloves, and allspice together in a small bowl. Heat milk in a small saucepan over medium heat until heated through, 3 to 4 minutes; stir honey and vanilla extract into milk until completely dissolved. Whisk 1 teaspoon turmeric mixture into milk mixture; reduce heat to medium-low and cook until flavors blend, 2 to 3 minutes. Pour mixture through a strainer.
Boil chicken in lightly salted boiling water for 40 minutes. Drain, cool and cut into medium size pieces. In a large bowl combine chicken, celery, eggs, salad dressing, orange juice, soup, seasoning, onion salt and pimentos. Mix well and spread mixture into a 9x13 inch baking dish. Sprinkle with almonds, cheese and potato chips. Refrigerate overnight. Preheat oven to 350 degrees F (175 degrees C). Bake casserole in preheated oven for 45 minutes.
Place cold eggs from refrigerator into a large pot and add enough cold water to cover eggs by 1 inch. Place over high heat, bring to a simmer, and cover pot once eggs start to move around. Remove from heat and let stand for 17 minutes. Drain hot water from pan, cover with lid, and shake pot to lightly crack eggs. Fill pot with cold water, pour off cold water, and refill with more cold water. Let eggs stand in water until cold. Peel eggs and cut in half lengthwise. Separate yolks from egg halves; place yolks into a mixing bowl. Place crab meat onto a plate and separate into 2 equal portions, one containing the small bits and one containing the attractive larger pink chunks. Reserve portion containing larger chunks. Chop the portion of crab meat with the smaller chunks; add to egg yolks. Mash yolks with a fork. Stir in mayonnaise, tarragon, Dijon mustard, lemon juice, hot pepper sauce, seafood seasoning, Worcestershire sauce, salt, and black pepper. Transfer yolk mixture into a piping bag fitted with a medium tip. Pipe crab filling into cavities of egg halves. Chop largest crab pieces and place remaining crabmeat into a small bowl. Lightly stir in lemon zest, creme fraiche, Aleppo pepper, and cayenne pepper with a fork. Taste and adjust salt. If mixture seems dry, stir in more creme fraiche. Top each stuffed egg with a generous pinch of crab mixture. Sprinkle each deviled egg with a pinch of chives and a light dusting of cayenne pepper. Transfer eggs to a serving platter; refrigerate until serving time.
Place water, flour, cornstarch, cornmeal, garlic powder, and salt in a wide, shallow bowl; mix into a batter the consistency of pancake batter. Adjust ingredients if needed to get the right consistency. Stir panko, salt, pepper, parsley, garlic powder, onion powder, oregano, and basil together in another wide, shallow bowl. Lightly coat each mozzarella stick with flour. Dip each stick in the batter and toss in the panko mixture until fully coated. Place sticks in a single layer on a baking sheet. Freeze for at least 1 hour. Heat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions. Place a row of mozzarella sticks in the fryer basket. Spray with a light coat of cooking spray. Cook sticks for 6 minutes. Open fryer and flip the sticks with tongs. Continue cooking until golden brown, 7 to 9 minutes.
Combine cucumbers, tomatoes, and onion in a bowl. Add Italian dressing and Parmesan cheese and toss until coated. Refrigerate until chilled, about 1 hour.
Preheat the oven to 375 degrees F (190 degrees C). Grease 2 baking sheets. Beat eggs and brown sugar together in a large bowl until smooth. Stir anise seed and salt into the egg mixture. Dissolve baking soda in hot water; stir into the egg mixture. Add flour and mix into a dough. Form into 36 small balls. Spread white sugar into a wide, shallow dish. Roll the cookie dough balls in the sugar to coat. Arrange onto prepared baking sheets about 1 inch apart. Bake in preheated oven until edges are crispy, about 10 minutes.
In a jar with a lid, combine lemon juice, vinegar, water, cheese, mustard, garlic powder and pepper. Cover and shake well. Refrigerate until ready to use.
Place soy sauce, maple syrup, rye whiskey, and wasabi paste into a blender. Cover blender and puree until smooth. Pour half of the mixture into a resealable plastic bag for marinade and reserve remaining mixture in the refrigerator for dipping sauce. Place salmon in the bag, coat with marinade, squeeze out excess air, and seal the bag. Marinate salmon in the refrigerator for 4 hours. Submerge cedar planks in water and soak for at least 2 hours. Preheat an outdoor grill for medium-high heat. Remove salmon fillets from marinade, and place each one on a soaked cedar plank. Discard bag and marinade. Place planked salmon into the grill, close cover, and roast until fish flakes easily with a fork, about 10 minutes. Serve with reserved dipping sauce.
Place the eggs, sugar, flour and milk into the container of a blender. Process until smooth on low speed. Heat a large skillet or griddle over medium heat. Pour batter about 1/4 cup at a time (or more for larger pancakes). Tilt pan to achieve a round shape. Heat until golden, then flip and brown on the other side. Serve immediately with syrup, or fresh berries and whipped cream.
In a small pan, combine 6 tablespoons butter or margarine and 1 cup milk; heat to 110 degrees. In a large mixing bowl, combine yeast, salt, 1/3 cup sugar, and 2 cups of the flour. Pour in warmed milk mix. Beat, scraping often, with an electric mixer on medium speed for 2 minutes. Blend in 2 whole eggs and 1 cup flour; beat on high for 2 minutes. With a spoon , beat in enough of the remaining flour to form a stiff dough. Knead on a floured board till smooth, about 5 minutes. Place in a greased bowl, turn to grease top, cover, and let rise until doubled. While dough is rising make streusel. Stir together 1/2 cup sugar and 2/3 cup flour. Mix in 3 1/2 tablespoons cold butter or margarine. Mix to get fine crumbs. Blend in 2 egg yolks with a fork. For chocolate streusel, mix 2 tablespoons cocoa powder with flour. Punch dough down, turn onto floured board. Divide into 14 pieces. Shape each into a ball. Shape 7 into seashells. Squeeze 1/4 cup of streusel into a firm ball; and press over the top of each round. Score with slightly curved parallel lines to resemble a scallop shell. Roll remaining dough into 4 by 8 inch ovals. Top each with 3 tablespoons streusel. To make horns, roll oval from short end; stop half way, fold in sides, and finish rolling. Curl ends in to form a crescent. Place buns about 2 inches apart on a greased baking sheet. Cover lightly, and allow to rise until doubled, about 45 minutes. In a small bowl, beat together 1 egg and 2 tablespoons milk. Brush buns with egg mixture. Bake at 375 degrees F (190 degrees C) until lightly browned, about 15 to 17 minutes.
Preheat oven to 350 degrees F (175 degrees C). Mix ground beef, saltine crackers, onion, green bell pepper, milk, egg, Worcestershire sauce, garlic, black pepper, and seasoned salt together in a bowl. Stir ketchup and brown sugar together in a bowl. Spoon ketchup mixture into the bottom of each muffin cup of a 6-cup muffin tin. Fill muffin cups with beef mixture, leaving 1/2-inch space on the top. Bake in the preheated oven until no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Drain fat from muffin cups. Top each 'cupcake' with mashed potatoes and Cheddar cheese. Continue baking until cheese is melted, about 10 minutes.
Beat cream in a chilled glass or metal bowl with an electric mixer until foamy. Gradually add sugar, continuing to beat until medium-stiff peaks form. Fold sour cream into the mixture until smooth.
Heat oil over medium-high heat in a large frying pan. Add onions and garlic; cook and stir until soft. Mix in breadcrumbs, and cook and stir until brown. Stir in kale, and cook until wilted. Serve hot or warm.
Put warm water, butter, skim milk powder, 1/4 cup sugar, salt, egg, egg white, flour, and yeast in bread maker and start on dough program. When 5 minutes of kneading are left, add currants and cinnamon. Leave in machine till double. Punch down on floured surface, cover, and let rest 10 minutes. Shape into 12 balls and place in a greased 9 x 12 inch pan. Cover and let rise in a warm place till double, about 35-40 minutes. Mix egg yolk and 2 tablespoons water. Brush on balls. Bake at 375 degrees F (190 degrees C) for 20 minutes. Remove from pan immediately and cool on wire rack. To make crosses: mix together confectioners' sugar, vanilla, and milk. Place glaze in a piping bag or a sandwich bag with the corner snipped off; pipe a cross onto each roll.
Preheat the oven to 350 degrees F (175 degrees C). Crumble the ground beef into a large skillet over medium-high heat. Cook, stirring frequently, until evenly browned. Drain. While the ground beef is cooking, bring a large pot of lightly salted water to a boil. Add macaroni, and cook until tender, about 8 minutes. Drain, and stir in butter. Transfer to a large casserole dish, and mix in the ground beef, tomato sauce, and Cheddar cheese. Sprinkle a little salt and pepper over the top. Bake uncovered for 30 minutes in the preheated oven, or until heated through and bubbly.
Heat olive oil in a saucepan over medium-high heat. Add onion; cook and stir until pale golden, about 5 minutes. Add carrot; cook for 1 minute. Stir in olives and parsley. Add manioc flour; cook and stir until lightly toasted, 3 to 4 minutes. Season with salt and pepper.
Mix the flour, cornstarch, salt, baking powder, 3 tablespoons of vegetable oil, and water together in a bowl to form a dough; cover and allow to rest for 10 minutes. Divide the dough into 11 portions, and form into balls. Roll each dough ball out on a floured surface to a 5-inch circle. Cook the onion in 1 teaspoon of vegetable oil in a skillet over medium heat until browned, about 10 minutes; stir in the garbanzo beans, cilantro, cumin, coriander, salt, and black pepper until thoroughly combined. Heat 2 cups of vegetable oil in a deep-sided skillet to 350 degrees F (175 degrees C). Break an egg into a greased custard cup, cover with a square of waxed paper, and cook in a microwave oven on High setting for 40 seconds. Place about 1 1/2 tablespoons of the garbanzo bean filling onto a dough circle, place the slightly cooked egg onto the filling, and gently fold the dough into a half-moon shape. Fold the dough edge over and crimp with a fork to seal in the filling. Deep fry the sambusaks, one or two at a time, in the hot oil until golden brown, about 3 minutes per side. Remove with a wire strainer, and drain on paper towels.
Stir together the cottage cheese, matzo meal, sugar, and salt in a bowl. Place about 1 tablespoon of the cheese filling onto a cracker, top with another cracker, and press down. Set the filled crackers aside. Beat the eggs in a shallow bowl. Heat the vegetable oil in a large skillet over medium heat. Dip both sides of each filled cracker in the beaten egg, then place into the hot oil. Pan-fry the cracker snacks on both sides until golden brown, 1 to 2 minutes per side. Serve hot.
Combine flour, sugar, baking powder, salt, butter, syrup, and milk in a bowl until smooth. Stir in nuts. Chill dough in refrigerator for 1/2 hour. Prepare 1 inch round biscuits. Paste 3 chocbits on each biscuit. Bake at 325 degrees F (165 degrees C) for 12 to 15 minutes, or until golden.
Place cantaloupe in a blender and top with milk and sugar. Cover and blend until smooth.
In a large stock pot combine potatoes, onions, celery, bouillon cubes and enough water to cover all ingredients. Bring to a boil and simmer on medium heat until potatoes are with in 15 minutes of being finished. Add half and half, bacon, cream of mushroom soup and stir until creamy. Add cheese and stir until completely melted. Simmer on low until potatoes are done.
Preheat the oven to 500 degrees F (260 degrees C). Grease a baking pan with 1 tablespoon olive oil. Mix remaining olive oil, 1 teaspoon lemon juice, salt, and black pepper together in a bowl to form the salad dressing. Brush salmon fillets with remaining 1 teaspoon lemon juice. Sprinkle with Himalayan salt and black pepper. Cover top and sides of salmon with almonds. Place salmon skin-side down in the prepared baking pan. Sprinkle any remaining almonds on top, pressing gently to adhere. Bake in the preheated oven until salmon flakes easily with a fork, about 15 minutes. Let cool; cut each fillet in half. Place spinach and tomatoes in a bowl. Add dressing; toss to coat. Serve alongside the salmon.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x11-inch baking pan and line with parchment paper. Heat dates, orange juice, and lemon juice in a large saucepan over medium-low heat, stirring often, until dates are soft, about 6 minutes. Stir whole wheat flour, oats, brown sugar, baking powder, baking soda, and salt together in a large bowl; stir in melted butter. Press half of the oat mixture evenly into the prepared pan. Spread date mixture evenly over oat mixture; sprinkle remaining oat mixture evenly over date mixture and press down lightly. Bake in the preheated oven until golden, about 20 minutes. Allow to cool in the pan to room temperature, about 30 minutes. Refrigerate until chilled before cutting into squares, about 1 hour.
Heat a large pot over medium-high heat, and stir in the ground beef. Cook until the beef is crumbly, evenly browned, and no longer pink. Drain, and discard any excess grease. Stir in the potatoes, carrots, green beans, corn, tomatoes, tomato sauce, and water. Bring the soup to a boil over high heat. Reduce heat to medium-low, cover, and simmer until the potatoes are tender, about 20 minutes. Season to taste with salt and pepper.
Preheat a grill for high heat. Toss shrimp together with the lime juice, cilantro, and minced garlic. Place one shrimp inside each jalapeno half, and wrap with a slice of bacon. Thread onto skewers, 5 shrimp per skewer. Lightly oil the grill grate. Place skewers on the grill and cook for 4 to 5 minutes per side or until the bacon has browned and the shrimp are pink.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, combine butter, confectioners' sugar, egg, almond extract and vanilla extract. beat until smooth. Mix in flour and salt. Roll into 4 inch strips, place on baking sheet. Curve top down to form handle of cane. Bake in preheated oven for 9 to 10 minutes. While still warm, remove from pan and sprinkle with candy and sugar mixture.
Mash the avocados in a bowl using a fork. Stir in the sugar and milk until smooth and completely blended.
Preheat oven to 425 degrees F (220 degrees C). In a large bowl, mix together cherries, cherry pie filling, currants, cranberries, gooseberries, apples, sugar, cinnamon, and almond extract. Allow to set 15 minutes. Spoon equal amounts of fruit mixture into 3 pastry-lined 9 inch pie pans. Dot each pie with 1 tablespoon butter. Cover each pie with top pastry. Seal edges and cut steam vents in tops. Bake in preheated oven for 45 to 50 minutes, until golden brown.
In a medium size mixing bowl combine shrimp, salt and pepper; stir. Heat oil in a medium size saucepan. In another medium size mixing bowl stir together eggs, flour and baking powder. Dredge shrimp in egg mixture then fry in oil until they are golden.
In a bowl, toss together the cucumbers, onion, and radishes. In a separate bowl, mix the mayonnaise and Ranch dressing. Season with salt and pepper. Mix into the vegetables. Chill in the refrigerator at least 2 hours before serving.
Pour the butterscotch schnapps into a small pitcher. Carefully pour in the cream soda so that you don't lose the carbonation. Stir gently and pour into goblets to serve.
Place the cauliflower in a large saucepan with just enough water to cover. Bring to a boil, and cook until fork tender, about 5 minutes. Drain, and coarsely chop or break up with a fork. Preheat the oven to 350 degrees F (175 degrees C). Coat a large casserole dish with cooking spray. Melt butter in a saucepan over medium heat. Cook onion in the butter until tender, but not browned. Stir in the Cheddar cheese soup, milk, shrimp, mushrooms and parsley. Season with cayenne pepper, black pepper, and Creole seasoning. Heat for a minute on low to blend the flavors. Place the cauliflower into the prepared baking dish. Pour the contents of the saucepan over the cauliflower, and stir slightly to blend. Bake for 20 minutes in the preheated oven, until bubbly. Sprinkle with paprika just before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x9 inch square baking pan. Combine the flour, white sugar, egg, baking soda, vanilla and undrained fruit cocktail. Mix until blended. Pour batter into the prepared pan and sprinkle the top with the brown sugar. Bake at 350 degrees F (175 degrees C) for 40 minutes or until golden brown and firm.
Combine peach chunks and peach schnapps in a blender; blend until smooth. Fill 8 champagne flutes halfway with blended peach mixture. Fill flutes to the top with Champagne.
Melt the butter with the olive oil in a large skillet over medium heat; add the asparagus and red onion in the mixture, season with salt, and cook until the onion begins to soften, about 5 minutes. Stir the red bell pepper into the mixture and continue cooking until the onions begin to caramelize, another 5 minutes. Remove from heat and add the vinegar, Parmesan cheese, sesame seeds, and pine nuts; toss to combine.
Heat oil in skillet over medium heat. Saute onions until translucent and tender, about 5 minutes. Add chopped roasted pepper and garlic; saute until garlic releases its fragrance, 1 or 2 minutes longer. Stir in tomato paste, chili powder and ancho chili powder, cumin, and paprika. Saute for another minute or so until well combined. Stir in Hunt's(R) Diced Tomatoes and water. Season with salt and pepper. Raise heat to medium-high and bring mixture to a boil. Immediately reduce heat to medium and cook about 5 minutes. Reduce heat to medium-low. Make a well for each egg and pour 1 egg into each well. Cover; poach until whites are firm and yolks have thickened but are not hard, 2 1/2 to 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Stir together the egg, white sugar, butter, flour, cornstarch, powdered milk, baking powder, and salt in a bowl. Knead for a few minutes to make a soft dough. Divide the dough into 12 portions. Roll each portion into a ball and flatten slightly. Place on the prepared baking sheet 1 inch apart. Bake in the preheated oven until light brown, about 10 minutes. Cool completely and store in an airtight container.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in ravioli and return to a boil. Cook uncovered, stirring occasionally, until ravioli float to the top and filling is hot, 6 to 8 minutes. Drain. Melt mascarpone cheese, butter, and a pinch black pepper in a saucepan over medium heat. Stir milk, pumpkin, Pecorino Romano cheese, brown sugar, cinnamon, 2 teaspoons salt, and nutmeg into mascarpone cheese mixture. Bring to a boil, reduce heat to low, and simmer until sauce thickens, 5 to 10 minutes. Add cooked ravioli into sauce and toss to coat. Season with salt and pepper to taste. Top each serving with pine nuts.
Heat canola oil in a large skillet over medium-high heat; cook and stir chicken until no longer pink in the center and juices run clear, about 5 minutes. Add water, ramen noodles, and 1 seasoning packet from ramen noodles; stir to combine. Stir garlic, red bell pepper, broccoli, green onions, parsley, and soy sauce into chicken-broth mixture; bring to a boil. Reduce heat and simmer until broccoli is cooked and noodles are cooked through but firm to the bite, about 10 minutes, stirring occasionally.
Blend the bell peppers, garlic, paprika, cilantro, olive oil, chile pepper, and bread in a blender until liquefied.
Place bacon into a large saucepan over medium heat. Cook until browned, stirring occasionally. Add the mushrooms and garlic, and reduce the heat to medium-low. Let cook for a few minutes to soften the mushrooms. Stir in the green beans and soy sauce, and heat through.