HumbleIntelligence/food-ner-1-Million huggingface dataset:
To prepare roasted garlic: Cut head of garlic in half and drizzle with olive oil. Wrap in foil and bake at 400 degrees F (200 degrees C) for 45 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Peel, chop and boil potatoes until tender. Drain, then mash potatoes. Add butter, milk and roasted garlic and mix in. Set aside. Arrange chicken evenly in the bottom of a casserole dish, then sprinkle with spices, then layer peppers, corn and all but 1/4 cup cheese. Spread mashed potatoes on top, sealing everything in. Sprinkle with remaining cheese. Bake at 350 degrees F (175 degrees C) for 25 minutes or until brown around edges.
Place the chicken breasts into a slow cooker, brush with butter, and sprinkle with salt, pepper, and minced garlic. Pour in the cream of chicken soup and chicken broth, and add the cream cheese, peppers, and adobo sauce. Stir the mixture gently. Cover, set the cooker to Low, and cook for 6 hours.
In a large bowl, cream together the butter and confectioners' sugar until smooth. Beat in the egg and stir in the vanilla and almond extract. Combine the flour, baking soda and cream of tartar; blend into the creamed mixture. Cover and chill for at least two hours. Preheat the oven to 375 degrees F (190 degrees C). Divide the dough into two parts. On a lightly floured surface, roll each piece of the dough out to 3/16 inch in thickness. Cut into desired shapes with cookie cutters. Place cookies 1 1/2 inches apart onto greased cookie sheets. Sprinkle cookies with plain or colored granulated sugar. Bake for 8 minutes in the preheated oven, until lightly browned. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
To make the marinade, whisk together the canola oil, garlic, whiskey, orange juice, lime juice, cumin, and soy sauce. To use the marinade, pour into a resealable plastic bag. Add up to two pounds of meat, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator at least 1 hour, preferably overnight.
Spread a small amount of Dietz & Watson Horseradish Sauce on both slices of sourdough bread (add a little extra for an added kick). Layer your sandwich as follows: bread, arugula, Dietz & Watson Peppered Eye Round, Dietz & Watson Cheddar Cheese with Horseradish, Dietz & Watson Kosher Pickles, bread.
In a 2-quart container, stir honey and triple sec together until honey has dissolved. Mix in the orange juice, lemon juice, and lime juice, brandy, Cabernet Sauvignon wine, and sparkling water. Stir in the orange, lemon, and lime slices; adjust sweetness with more honey, if necessary, and serve in tall glasses over ice.
Place chicken, onion, bell pepper and celery in a slow cooker. In a medium bowl combine the tomato soup, cream of mushroom soup, tomato paste, water, parsley, oregano, basil, salt and pepper. Mix well and pour mixture over chicken and vegetables in slow cooker. Stir to coat and add bay leaf. Cook on Low setting for 8 hours, until chicken and vegetables are tender.
Stir tomatoes, tomato paste, ginger, curry powder, kosher salt, and black pepper together in a slow cooker crock until smooth; add cauliflower, chicken, onion, and raisins and stir. Cook on Low until the chicken is cooked through, 6 to 7 hours (or on High for 4 to 5 hours). Garnish with cilantro.
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a large skillet over high heat. Saute onion, red bell pepper, and green bell pepper in hot oil until warmed through, about 2 minutes. Combine onion-pepper mixture, cream of mushroom soup, cream of chicken soup, diced tomatoes, chicken broth, sour cream, cumin, ancho chile powder, oregano, and chipotle chile powder together in a large bowl and stir until sauce is well-combined. Spread a few tablespoons of the sauce in the bottom of a 9x13-inch baking dish. Spread 1/2 the chicken over the sauce. Spread about half the sauce over the chicken and top with 1/3 the cheese. Spread a layer of tortillas over the cheese. Spread remaining 1/2 the chicken over the tortillas, and top with almost all of the remaining sauce, reserving 1/2 cup sauce. Top with 1/3 the cheese, remaining tortillas, the reserved 1/2 cup sauce, and remaining 1/3 cheese. Bake casserole in the preheated oven until bubbling, about 40 minutes. Increase the oven temperature to broil. Broil the casserole until top is golden, 2 to 3 minutes more.
Melt butter in a large skillet over medium-high heat. Lightly brown the bread in the butter. Stir apples, sugar, and raisins into pan, reduce heat to medium-low, cover, and cook until a light crust forms on the underside, about 10 minutes. Flip the roesti onto a serving plate, cut into wedges, and sprinkle with cinnamon sugar before serving.
Place a rack in the middle position in the oven and preheat to 375 degrees F (190 degrees C). Spray a 9x13-inch baking dish with cooking spray. Line a baking sheet with aluminum foil. Combine apples, dried cranberries, 1/2 cup flour, 1/2 cup white sugar, lemon juice, 1 tablespoon cinnamon, and 1/2 teaspoon nutmeg together in a bowl until apples and cranberries are well-coated; spread filling into the prepared baking dish. Mix oats, brown sugar, 1/2 cup flour, 1/2 cup white sugar, butter, 1/2 teaspoon cinnamon, 1/2 teaspoon nutmeg, baking soda, baking powder, and salt together in a bowl using your hands until well-mixed; sprinkle over the filling. Place baking dish on the prepared baking sheet. Bake in the preheated oven until filling is bubbling and topping is golden brown, 55 to 60 minutes. Remove baking dish from oven and cool crisp for 15 minutes before serving.
Preheat oven to 400 degrees F (200 degrees C). Grease sides and bottom of a casserole dish. Stir chicken, water, rice, cream of chicken soup, cream of celery soup, and cream of mushroom soup together in the prepared casserole dish; season with salt and pepper. Arrange butter evenly over the top of the chicken mixture. Bake in preheated oven until the rice is tender and the chicken is cooked through, 1 hour to 75 minutes. Cool 15 minutes before serving.
In sauce pan over low heat, melt butterscotch chips and peanut butter. Remove from heat and add frosted corn flake cereal. Drop onto wax paper lined cookie sheet and chill. Enjoy!
Cook and stir sausage slices in a skillet over medium heat until cooked through, 5 to 10 minutes. Transfer sausage to a plate using a slotted spoon and set aside. Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Heat oil in the same skillet used for sausage over medium heat; cook and stir onion, zucchini, mushrooms, red bell pepper, and garlic in the hot oil until tender, about 10 minutes. Add cooked sausage, diced tomatoes, tomato sauce, tomato paste, basil, oregano, salt, and black pepper to vegetable mixture; cook until sauce and sausage are heated through, 5 to 10 minutes. Stir pasta into sauce and mix well; top with Parmesan cheese.
Whisk together red wine vinegar, raspberry jam, 1 tablespoon olive oil, and black pepper in a bowl until smooth. Cover bowl with plastic wrap and refrigerate to blend flavors, at least 30 minutes. Lightly toss tomato, spinach, and Italian cheese blend in a bowl. Drizzle the mixture with 3 tablespoons raspberry dressing and toss again. Heat 1 tablespoon olive oil in a large skillet over medium heat; place a tortilla into the skillet and cook until small brown spots dot the bottom of the tortilla, about 45 seconds. Flip tortilla over and cook until it starts to slightly puff up, another 45 seconds. Transfer the warmed tortilla to a plate lined with paper towels. Repeat with remaining tortillas; stack them on the paper plate with paper towels between each. Heat 2 tablespoons olive oil in skillet over medium-high heat; place chicken breasts into hot oil and pan-fry until lightly browned and no longer pink inside, about 5 minutes per side. Set chicken aside. In the same skillet over medium heat, cook and stir cremini mushrooms, red bell pepper, and green onion until mushrooms have softened and released their juice, 5 to 8 minutes. Transfer mushroom mixture to a plate lined with paper towels to remove excess moisture. Thinly slice chicken breasts, then chop into 1/2-inch pieces. Return chopped chicken to the hot skillet and cook and stir until the chicken is lightly browned, 3 to 5 minutes. To assemble, place a warm tortilla onto a plate. Sprinkle with 1/4 of the chopped chicken. Drizzle chicken with 1 teaspoon of raspberry dressing. Top with 1/4 of the tomato-cheese mixture and 1/4 of the mushroom mixture. Roll the tortilla over the fillings to serve.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine milk powder and flour in a bowl. Add butter; beat together until creamy and blended. Add just enough milk to make a firm dough. Shape dough into 18 small balls and arrange on the baking sheet. Bake in the preheated oven until gulab are lightly browned, 12 to 20 minutes. Combine confectioners' sugar, white sugar, and water in a saucepan over medium heat. Simmer until sugars dissolve and consistency is syrupy, 5 to 10 minutes. Remove from heat. Transfer gulab to the saucepan; let soak in the warm syrup, at least 10 minutes. Let cool before serving.
Combine hot water and gelatin in a large bowl; stir to dissolve. Mix vodka, frozen lemonade concentrate, and frozen orange juice concentrate into the dissolved gelatin. Ladle slush mixture into freezer-safe containers; freeze for at least 24 hours. Scoop frozen slush into glasses with an ice cream scoop; top with lemon-lime soda.
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10-inch fluted tube pan (such as a Bundt(R)). Beat yellow cake mix, vanilla pudding mix, eggs, vegetable oil, and water in a bowl with an electric mixer to make a smooth batter, about 2 minutes. Stir grated chocolate and chocolate chips into batter and pour into prepared tube pan. Bake until a toothpick inserted into center of cake comes out clean, 50 to 55 minutes. Let cool completely in the pan before turning out onto a cake plate.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan. In a medium bowl, cream together white sugar and 1/2 cup butter. Mix in eggs and 3 mashed bananas. Sift together flour and baking soda in a separate bowl. Add to the creamed mixture alternately with buttermilk, mixing well after each addition. Blend in 1 teaspoon vanilla extract. Fold in 1 cup of pecans and 1 cup coconut. Pour batter into prepared pans. Bake in the preheated oven until a tester inserted in the center comes out clean, about 45 minutes. Cool completely on wire racks. To Make Frosting: Cream together 1/2 cup butter and confectioners' sugar until light and fluffy. Mix in 1 medium mashed banana, 1 cup pecans, 1 cup coconut and 1 teaspoon vanilla.
Rinse jasmine rice and place in a rice cooker with water. Cook rice according to manufacturer's instructions, 15 to 20 minutes. Preheat the oven to 300 degrees F (150 degrees C). Cut pineapple in half lengthwise. Cut out flesh, leaving a thin layer on the skin. Chop 1/2 cup of the flesh; place in a bowl. Reserve remaining flesh for another use. Place pineapple 'bowls' on a baking sheet. Bake in the preheated oven until fragrant, about 5 minutes. Remove from the oven. Increase oven temperature to 350 degrees F (175 degrees C). Heat 2 tablespoons vegetable oil in a nonstick skillet over medium heat. Pour in beaten eggs; cook until set, about 5 minutes. Transfer to a plate and cut into small pieces. Use a paddle to fluff the cooked rice. Cook and stir Chinese sausage in a separate, dry skillet until fat renders, about 5 minutes. Transfer sausage to a bowl, reserving fat in the skillet. Stir remaining 2 tablespoons oil into the skillet used to cook the sausage. Heat it until you can feel the heat above the skillet. Stir in carrot for 1 minute. Add onion, peas, and corn; stir-fry until onion softens, 3 to 5 minutes. Add 1/2 of the rice; stir well to combine. Mix in remaining rice. Add egg pieces and sausage slices. Mix in pineapple cubes evenly. Transfer fried rice to the pineapple bowls. Cover with aluminum foil. Bake in the preheated oven until heated through, about 15 minutes.
Beat eggs in very large bowl. Add sugar, mixing well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooked rice and crushed pineapple. Pour into a 9 x 13 inch buttered pan. Bake at 325 degrees F (165 degrees C) for one hour. Check by inserting clean knife into center. If the pie is done, knife will come out clean. Top should be golden brown. Refrigerate until thoroughly cooled.
Mix together salt, pepper, onion powder, garlic powder, and cayenne. Sprinkle evenly over each side of the pork slices. Heat butter and olive oil in a 13-inch skillet over medium-high heat. Add pork medallions and brown on both sides until pork is almost done (about 4 minutes per side). Remove from skillet; cover to keep warm. Pour wine and thyme into the skillet. Simmer over medium-high heat until wine is reduced by half. Pour Alfredo sauce into wine reduction; stir in lemon zest and capers. Stir until sauce is heated through. Place pork slices into the sauce and heat until internal temperature reaches 145 degrees F.
Preheat oven to 375 degrees F (190 degrees C). Mix together the flour, hazelnuts, baking powder, spices and salt. In a large bowl, cream the shortening and powered sugar. Beat in the lemon zest. Gradually stir in the dry ingredients. Press the dough into an ungreased 9-inch square baking pan. Bake for 18 to 20 minutes, until the top is golden. Let cool in the pan or on a wire rack.
In a medium bowl, mix together the tuna, mayonnaise, wasabi paste, ginger and green onion. Serve on lettuce leaves or make a sandwich with white bread.
Blend garbanzo beans, cilantro, jalapeno pepper, garlic, olive oil, salt, black pepper, and garlic powder in a blender until smooth.
In a large skillet over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half, and slice 1/4 inch thick. Cook mushrooms in the skillet 8 minutes, or until tender and lightly browned. Season with salt. Stir in the chicken broth and Boursin cheese. Reduce heat and simmer, stirring constantly, until well blended. Bring a large pot of lightly salted water to a boil. Add shell pasta and cook for 5 minutes. Place the asparagus into the pot, and continue cooking 5 minutes, until the pasta is al dente and the asparagus is tender; drain. Toss with the mushroom sauce to serve.
Preheat oven to 425 degrees F (220 degrees C). Bring water and chicken bouillon to a boil in a large skillet. Add chicken breasts and bell pepper; simmer over medium heat until chicken is no longer pink in the center, about 20 minutes. Remove chicken and pour remaining broth into a 9x13-inch baking dish. Stir rice, plus the included seasoning packet, and olive oil into broth. Arrange chicken breast over rice and season with black pepper and poultry seasoning. Bake in the preheated oven until liquid is absorbed and rice is tender, about 45 minutes. Fluff rice with a fork before serving.
Preheat oven to 325 degrees F. Lightly mist bottom and sides of a 9-inch spring form pan with cooking spray. Remove rolls from pan, keeping all intact. Thaw for 7 minutes at room temperature. Using a serrated knife, slice a 1/3 inch horizontal layer from bottom. Transfer this to a mixing bowl and crumble with hands. Slice remaining layer into twelve even wedges. Set ten wedges aside for top of cake. Crumble two remaining wedges and add to bowl of crumbs; add butter and blend. Press crumb mixture into bottom of prepared pan in an even layer. In a bowl, beat together cream cheese and sugar with a hand mixer until smooth. Add cornstarch and mix to incorporate. Add egg and vanilla and mix until just blended. Spread half of cream cheese mixture over crust into an even layer. Place spoonfuls of fruit filling over cream cheese layer. Gently press ten wedges into fruit and cream layer, leaving space into between each wedge. Pour remaining cream cheese mixture over wedges and spread evenly. Bake 30 minutes (cover with aluminum foil if cake begins to brown). Cool 10 minutes. Release cake from pan and cool 20 to 30 minutes. Garnish with berries, slice and serve.
Coat the bottom of a skillet with oil and place it over medium heat. Combine shallots, peppers, tomato, and garlic in the skillet and stir until fragrant, about 3 minutes. Add tempeh, bell pepper, and okra; stir quickly to combine. Add broth and eggplant; bring to a low boil and cook for about 5 minutes. Reduce heat, cover, and simmer until all vegetables are tender, 5 to 7 minutes. Stir in coconut milk and brown sugar. Season with salt and pepper.
In a large bowl combine Herman Sweet Sourdough Starter, flour, baking soda, salt, baking powder and eggs until well blended. Knead dough in bowl for 5 to 7 minutes, or until mixture is smooth. Let rise in warm place until doubled. Punch down. On a lightly floured surface, press dough into a 10 x 20 inch rectangle. Combine melted margarine, sugar and cinnamon in a small bowl. Spread mixture over dough. Sprinkle with walnuts or raisins, if desired. Starting on long side, roll up dough, jellyroll fashion. Press ends together to make a seam. Cut in 1-inch slices and place in an ungreased, 11x14 inch cake pan. Allow rolls rise to double their size. Bake in a preheated 325 F oven (165 degree C) for 20 to 25 minutes, until lightly browned.
Mix milk, oat flour, oats, egg, oil, baking powder, and salt together in a bowl. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip and cook until browned on the other side, about 1 minute more. Repeat with remaining batter.
Heat 1 teaspoon vegetable oil in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high and stir in the chicken breast. Cook and stir until the chicken breast is no longer pink in the center, about 10 minutes. Shred the chicken using two forks. Stir in the taco seasoning and water. Simmer until the liquid has evaporated, stirring occasionally, about 10 minutes. Stir in the Cheddar cheese, then remove from heat, and set aside. Lightly brush each corn tortilla will a layer of salsa. Spread about 2 tablespoons of the chicken mixture in a line along the bottom edge of the tortilla. Tightly roll the tortilla into a cylinder, and secure the ends with one or two toothpicks. Repeat with remaining tortillas. Heat 2 cups vegetable oil in a large skillet to 375 degrees F (190 degrees C). Fry the flautas in the preheated oil, no more than 4 at a time, until golden and crisp, about 4 minutes. Drain the flautas on a paper towel-lined plate. Discard toothpicks and top finished flautas with remaining salsa.
Mix paprika, pepper, salt, brown sugar, chili powder, and cumin together in a bowl; rub evenly over the surface of the brisket. Put brisket in a large, resealable plastic bag; refrigerate 30 minutes to overnight. Stir barbeque sauce, water, Worcestershire sauce, and liquid smoke together in the bottom of a slow cooker. Lay brisket into the sauce mixture. Arrange onions atop the brisket. Cook on Low until brisket is very tender, 6 to 7 hours. Rest brisket 10 minutes before slicing or shredding; serve with sauce from the slow cooker.
Place the beans in a large pot with enough water to cover by 3 to 4 inches, and bring to a boil. Remove from heat, and let sit 1 hour. Drain water. Pour in enough fresh water to cover beans by 3 to 4 inches, and bring to a boil. Reduce heat, cover, and simmer 1 hour. Place bacon in a skillet, and cook over medium high heat until evenly brown. Crumble bacon, and transfer, along with grease, to the pot with the beans. Continue to cook beans on low heat for 30 minutes. Place the whole chile peppers into the pot, and continue cooking beans 1 hour, or until tender.
Combine flour, cocoa, salt and baking powder in a medium bowl and stir until well-mixed. Whisk together sugar and oil in a large bowl. Add eggs and vanilla; whisk until blended. Add dry ingredients; whisk just until blended. Fold in chocolate chips. Pour batter into a lightly greased or a foil or parchment paper-lined 9-inch (23 cm) square baking pan; spread evenly. Bake in a preheated 350 degrees F (180 degrees C) oven until toothpick inserted near centre comes out clean, 25 to 30 minutes. Take care not to overbake brownies.
Melt butter in a large saucepan over low heat. Stir in flour all at once, and cook until bubbly. Stir in Old Bay seasoning and Worcestershire sauce. Gradually stir in chicken broth, wine, and half-and-half. Prepare gravy according to package directions, and stir into soup. Thin with more half-and-half if necessary. Simmer 10 minutes, stirring occasionally. Stir in crabmeat, and season with hot sauce, salt, and pepper. Simmer 2 minutes, or until heated through.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch baking dish. Arrange the peaches, pears, rhubarb, raisins, and papaya or mango in the prepared pan. In a medium bowl, combine the baking mix, brown sugar and margarine. Stir until mixture has a crumbly texture. Sprinkle evenly over fruit. Bake in the preheated oven until top is golden brown, 35 to 45 minutes.
Cut diagonal lines across the pork belly skin in 2 opposing directions, forming a diamond pattern. Cook and stir water, salt, sugar, soy sauce, garlic, and ginger in a pot over medium heat until salt is dissolved, about 5 minutes. Let marinade cool, 20 to 30 minutes. Pour into a resealable plastic bag. Add the pork belly to the marinade and refrigerate for 24 hours. Drain pork belly, discarding marinade; rinse pork belly, pat dry, and place into a slow cooker. Coat with barbeque sauce and cook on Low until meat begins to fall apart, about 8 hours. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Cook and stir the pork belly in a skillet over medium-high heat until crispy, about 5 minutes. Transfer to a cutting board and shred with forks. Place shredded pork belly on tortillas and top with red bell peppers, radishes, pickled onions, cilantro, and sriracha sauce.
Place the tuna into a bowl with the peas, and lightly stir to break up the tuna and combine with the peas. Add the mayonnaise, garlic powder, and pepper, and stir to mix well.
In a large bowl with a cover, combine the crab legs, olive oil, lemon juice and parsley. Stir to coat the crab legs. Cover and refrigerate overnight. Put the garlic, beer, water and onion into a large pot. Place the crab legs in a steamer basket and set aside. Discard the marinade. Bring the beer mixture to a rapid boil, then insert the steamer basket. Cover and steam for 10 to 15 minutes, or until crab is cooked through.
Bring a large pot of lightly salted water to boil, add pasta shells, and cook for 8 to 10 minutes, or until al dente; drain. Heat olive oil in a large pot over medium heat. Saute mushrooms, green onions, and garlic until tender. Stir in shrimp, scallops, and crabmeat. Cook for 5 minutes, or until shrimp is pink. Stir in wine, lemon juice, and butter; cook until heated through. Toss pasta with seafood sauce and parsley.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9x11-inch baking pan. Mix 2 cups baking mix, boysenberries, milk, egg, 2 tablespoons brown sugar, and vanilla extract in a bowl until batter is moist, about 30 seconds. Pour batter into baking pan. Combine 1/3 cup baking mix, 1/3 cup brown sugar, and ground cinnamon in a bowl; cut in 2 tablespoons butter with a fork, until mixture resembles coarse crumbles. Sprinkle crumbles over the batter until covered. Bake in the preheated oven until a toothpick comes out clean, 20 to 25 minutes.