HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). Whisk flour, salt, and black pepper in a bowl. Press chicken thighs into seasoned flour to coat. Heat vegetable oil in a skillet over medium heat; fry coated chicken in the hot oil until golden brown, 5 to 8 minutes per side. Place potatoes, carrots, and cabbage into a large casserole dish and lay chicken thighs on top of vegetables. Stir beef stock, stout beer, and brown sugar in a bowl. Mix cornstarch and water in a separate small bowl; stir into beer mixture. Pour beer mixture over chicken and vegetables. Cover the casserole dish. Bake in the preheated oven for 1 hour and 15 minutes; uncover casserole and continue baking until chicken is cooked all the way through and sauce has thickened, 45 more minutes.
Preheat oven to 425 degrees (400 if using a convection oven). Cut cauliflower into medium-small sized florets, and steam until fork tender. Blend cauliflower in food processor until it looks like rice or quinoa in size, then, in a kitchen towel, squeeze out excess water and place cauliflower into a large bowl. In a separate bowl, mix flax seed and warm water, and allow to sit for 10 minutes. Mix all crust ingredients into large bowl (with cauliflower) and mix with hands until just combined. On a sheet pan lined with parchment paper, spray parchment paper with non-stick spray (or use silicone baking sheet) and press out dough until around 1/2 inch thick, (with slightly thicker edges). Cook crust for around 45 minutes, or until just browned and fairly solid. While crust cooks, blend garlic, culinary coconut milk, 1 tablespoon oregano, and 1/2 teaspoon salt in saucepan over medium heat, and cook until thick (or has reduced by about 1/2). Add sauce to crust, and top rest of mozzarella-style shreds and your favorite sliced vegetables (for example, 1 cup each (85 g) sliced Brussels sprouts, yellow squash, and red peppers). Place topped pizza back in oven for around 12 minutes or until toppings are just starting to crisp. Slice into squares or rectangular slices.
Preheat oven to 350 degrees F (175 degrees C). Process Cheddar cheese, flour, butter, 1/4 cup Parmesan cheese, cayenne pepper, and salt in a food processor until large crumbs form; transfer to a bowl. Stir milk into the cheese mixture until it forms a ball of dough. Roll dough out onto a lightly floured work surface to about 1/8-inch thick. Use a pizza cutter or thin knife to trim the edges of the dough to leave a large square with sides measuring 7 to 8 inches. Cut dough into 1/3-inch strips and arrange onto a baking sheet. Bake in preheated oven until puffy, about 15 minutes. Sprinkle 2 tablespoons Parmesan cheese over the warm cheese straws.
Bring a large pot of lightly salted water to a boil. Cook fusilli pasta in the boiling water, stirring occasionally until cooked through but firm to the bite, 12 minutes. Drain and rinse under cold water. Whisk olive oil, vinegar, dill, garlic, salt, and black pepper together in a bowl. Combine cooked pasta, mushrooms, arugula, Gruyere cheese, and onion together in a large bowl. Pour dressing over pasta mixture; toss to coat. Cover bowl with plastic wrap and refrigerate pasta salad at least 2 hours before serving.
Cook and stir ground beef, onion, and jalapeno peppers together in a skillet over medium-high heat until meat is browned and crumbly, 7 to 10 minutes. Stir taco seasoning into meat mixture; bring to a simmer and cook until flavors combine, about 5 minutes. Stir meat mixture, shredded lettuce, tomato, Cheddar cheese, salsa, and sour cream together in a large bowl. Divide taco mixture among 4 bowls and top each with avocado slices.
Toss together bread crumbs, Cajun seasoning, and salt in a bowl. In a separate bowl, beat the eggs with the buttermilk. Toss the fish with the flour, shake off the excess, and dip into the egg. Shake off excess egg, and press into breadcrumb mixture. Set aside. Heat about 1/8 inch of oil in a heavy bottomed skillet over medium-high heat. Cook for 3 to 5 minutes per side until the fish flakes easily and has browned nicely.
About 30 minutes before smoking, make the dry rub. Combine all rub ingredients in small bowl; mix well. Generously coat both sides of ribs with rub. Set aside at room temperature for 30 minutes. Meanwhile, make the sauce. Whisk together all ingredients in large saucepan; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes until thickened, stirring occasionally. Heat charcoal or gas grill for indirect cooking at 275 degrees F. Add drained wood chips, if using. Place the ribs, meaty side up, over a drip pan and cook for 2 hours, spraying with apple juice every 30 minutes. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat. Remove ribs from grill. Place each rack on double stack of large aluminum foil. Drizzle maple syrup and butter on each rack; sprinkle with brown sugar and spray with apple juice; wrap each rack tightly with foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill. Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with barbecue sauce. Cook for about 5 minutes, until the sauce is set. Turn ribs and repeat with more sauce. Serve ribs with remaining barbecue sauce.
Mix orange juice, daiquiri mixer, lemon-lime soda, and vodka together in a pitcher.
Place yellow onions, chorizo, green bell pepper, and garlic in a food processor; pulse until minced. Transfer onion mixture to a large bowl. Add ground beef, ground pork, bread crumbs, eggs, ketchup, cumin, salt, and black pepper; mix with your hands until well-blended. Form mixture into 12 patties. Heat oil in a large skillet over medium heat. Cook patties in batches until browned and medium well done, about 5 minutes per side. Serve cooked patties on hamburger buns topped with shoestring potatoes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets with parchment paper. Combine the sugar, beaten egg and sour cream together. Mix in the flour, baking soda and salt. Blend thoroughly. Divide dough in half and form each half into a long roll. (Note: If your kitchen is warm, keep the half of dough you're not working with in the refrigerator.) Cut off a narrow slice of dough. Roll lightly with hands on lightly floured board into pencil-like strip about 7 inches long. Form into a figure "8" , and pinch ends together. Place on cookie sheet. Repeat with remaining dough. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Brush a 9-inch tart pan with 2 tablespoons olive oil and place in the oven to warm up. Melt 1 tablespoon butter in a medium skillet over medium heat. Add green onion and garlic. Cook and stir until softened, about 5 minutes. Remove from heat. Mix chickpea flour with lukewarm water until smooth. Set aside for 20 minutes at room temperature. Skim foam from the top of chickpea-water mixture. Add remaining 2 tablespoons of olive oil. Mix in onion-garlic mixture. Season with salt, pepper, and nutmeg. Add Gruyere cheese and mix well. Remove tart tin from oven and pour in chickpea mixture. Bake it in the preheated oven until crispy, about 15 minutes. Remove from the oven and cut into triangles before serving.
Place the lima beans in a large pot, and pour in the water. Bring to a boil, reduce heat to medium, and cook 15 minutes. Mix the potatoes, corn, tomato, onion, and celery into the pot, and continue cooking 15 minutes. In a small bowl, dissolve the cornstarch in the milk. Stir into the pot, and mix in the ham. Continue cooking until heated through. Season to taste with salt and pepper and sprinkle with parsley before serving.
Preheat oven to 400 degrees F (200 degrees C). Roll out half the pastry and line a 9-inch pie pan; trim crust to the rim of the pan. Loosely cover with plastic wrap and refrigerate. Combine sugar, tapioca, and cinnamon. Toss sugar mixture with blueberries in a mixing bowl and sprinkle with lemon juice. Let stand fifteen minutes. Meanwhile, roll out the top crust into a 10-inch circle. Cut into half-inch strips. Pour blueberry mixture into chilled pie shell and dot with butter. Add the pastry strips one at a time, weaving a lattice. Flute edges. Place pie on a baking sheet to catch drips. Bake in the preheated oven for 40 to 50 minutes, until filling is bubbly and crust is light brown. Cool completely before serving.
Stir the mangos, tomatoes, garlic, shallot, green chile pepper, lime juice, pineapple juice, olive oil, and salt together in a bowl; refrigerate 1 hour to allow the flavors to mingle before serving.
Season chicken with salt and pepper to taste. Heat oil and butter in a very large skillet over medium high heat. Add chicken and saute until golden on one side, 3 to 5 minutes. Turn and repeat on other side. Repeat in batches until all chicken is browned; place on plate or platter and set aside. In same skillet, saute mushrooms until golden. Stir in garlic and green onion and saute until soft. Sprinkle flour onto mixture and cook, stirring, until mixture is a light color (1 to 2 minutes). Stir in cola beverage, broth, parsley, bay leaf and rosemary and simmer for about 5 minutes, stirring. Return chicken to skillet, bring to a boil, cover and simmer gently for 25 to 30 minutes or until tender and cooked through (no longer pink inside).
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil and rub with vegetable oil. Stir mustard, vinegar, Sriracha sauce, and salt together in a bowl until glaze is smooth. Lay salmon fillets, skin-side down, on the prepared baking sheet. Brush fillets with mustard glaze. Cook in the preheated oven until salmon is golden and flakes easily with a fork, 5 to 8 minutes.
Preheat oven to 350 degrees F (175 degrees C). Stir apple, strawberries, blackberries, raspberries, and rhubarb together in a bowl. Pour lemon juice and sprinkle sugar over fruit mixture and toss to coat. Line a 9-inch pie pan with prepared pie pastry. Turn apple mixture into pie pan. Cover with remaining pie pastry and pinch and crimp edges to seal the crusts. Cut several air holes into the top of the pastry. Bake in the preheated oven until crust is golden and fruit is tender and bubbling, 30 to 40 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Stir cake mix, butter, and 1 egg together in a large mixing bowl until no lumps remain. Press the mixture into the bottom of a 9x13-inch baking pan. Blend remaining eggs, cream cheese, and vanilla extract together in a bowl using an electric hand mixer. Add sweet potatoes and continue mixing on medium speed until most of the lumps are gone. Stir confectioners' sugar in slowly, 1 cup at a time, until the mixture is smooth and batter-like in consistency. Pour batter into the baking dish, on top of the first layer. Bake in the preheated oven until the top just barely jiggles, 50 to 55 minutes. Cool cake at least 30 minutes before cutting. Keep a cup of warm water nearby to dip knife into while slicing, to prevent sticking.
In bowl, whisk together flour, oatmeal, cornstarch, sugar, baking powder, baking soda and salt. In separate bowl, whisk together milk, eggs and melted butter; whisk into flour mixture until smooth. Heat and grease waffle iron. Cook waffles, using scant cupful of batter at a time, according to manufacturer's instructions. Let cool completely on rack. Stack waffles between pieces of parchment paper; freeze in resealable plastic bag or airtight container for up to 2 weeks. To reheat: Toast frozen waffles in toaster until golden and heated through. Serve with berries and maple syrup.
Combine soy milk, oats, jam, almonds, coconut, and almond extract in a 12-ounce mason jar. Cover tightly with a lid and shake vigorously. Refrigerate until oats are hydrated, 4 hours to overnight.
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Place eggs in a medium saucepan, and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and peel under cold, running water. Chop, and set aside. Stir the eggs, celery, green bell pepper, sweet pickle cubes, prepared mustard, mayonnaise, onion and white sugar into the potatoes. Season to taste with salt and pepper. Cover, and chill in the refrigerator for at least 3 hours before serving.
In a blender, mix the milk, coffee flavored liqueur, amaretto liqueur, and chocolate flavored syrup. Mix in ice cream, and gradually blend in the ice. If mixture is too thin, add more ice cream. Or if mixture gets too thick, add more milk or liqueur. Pour into tall glasses, grab 2 straws, and enjoy.
Preheat oven to 400 degrees F (200 degrees C). Place tart shells on a baking sheet. Mash blackberries and lemon zest together lightly in a small bowl. Divide blackberry mixture evenly into the bottom of tart shells. Whisk brown sugar, honey, egg, butter, vanilla extract, and salt together in a bowl; spoon mixture evenly over blackberries in shells. Bake in the preheated oven until filling is bubbly and shells are golden, 22 to 27 minutes.
Heat oil in a pot over medium heat; cook and stir onion until slightly tender, about 3 minutes. Add pumpkin and garlic; continue cooking for 3 minutes. Add chicken stock and nutmeg; bring to a boil. Reduce heat to medium-low, cover, and simmer until pumpkin is tender, about 10 minutes more. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and transfer to serving bowls. Mix bacon and parsley into pumpkin mixture; cook, stirring frequently, until bacon is cooked, 2 to 5 minutes. Add cream and cook until heated through, about 2 minutes more. Spoon sauce over pasta and top with Parmesan cheese.
Combine sugar and cornstarch in a large saucepan; stir in rhubarb and strawberries and bring to a simmer over medium heat. Cook until thickened, about two minutes. Remove from heat, stir in lemon juice, and let cool. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch pan. Combine 3 cups flour, 1 cup sugar, baking powder, and baking soda in a large bowl. Cut in butter until mixture resembles coarse crumbs. Beat together eggs, buttermilk, and vanilla in a separate bowl. Stir egg mixture into flour until just moistened. Spoon two-thirds of the batter into prepared pan; evenly spread on the cooled filling, then cover with remaining batter. In a small bowl, combine 3/4 cup sugar and 1/2 cup flour, and cut in butter until the mixture resembles coarse crumbs; sprinkle crumb topping over the batter. Bake in preheated oven until topping is golden brown and a tester inserted in the center comes out clean, 45 to 50 minutes. Cool on a wire rack.
In a small bowl, mash cheese with a fork. Add vinegar, mustard, juice and yogurt; stir to combine thoroughly. In a large bowl, combine salad ingredients. Toss with 1/2 cup Creamy Blue Cheese Dressing.
Combine water and rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a large bowl, mix the soup, sour cream, poppy seeds, and dill. Stir in the chicken and cooked rice. Spread the mixture into the prepared baking dish. In a small bowl, mix the cracker crumbs and butter; sprinkle over the casserole. Bake in the preheated oven for 30 minutes. Let cool for 5 minutes before serving.
In a large skillet over medium high heat, brown ground turkey. Stir in tomato sauce, corn and onion. Reduce heat to medium and let simmer, stirring occasionally, until liquids reduce (about 20 minutes). In a separate medium skillet, heat beans over medium-low heat. Prepare sour cream and cheese for sprinkling into burritos. One by one, heat tortillas over stove burner for 1 to 2 minutes, flipping a few times. Top with beans, then meat mixture, then sour cream and cheese. Fold over and serve while still warm.
Preheat oven to 350 degrees F (175 degrees C). Spray a large piece of aluminum foil with nonstick cooking spray. Layer the zucchini, onion, pepper, and olives onto the center. Sprinkle with feta cheese, and drizzle with vinaigrette. Fold into a packet and seal the edges. Bake in preheated oven until vegetables are tender, about 30 minutes. Open the foil packet, turn the oven onto Broil, and broil until the feta lightly browns. Add the grape tomatoes and serve.
In a mixing bowl, combine cranberries and sugar and let stand 10 minutes. Meanwhile, peel and secton 1 orange. Finely chop orange sections; set aside. Sqeeze remaining orange to make total of 1/3 cup juice. Combine the 1/3 cup orange juice, cream cheese, and vanilla. Beat until fluffy. Stir in orange sections, cranberries, apple and dates. Whip cream until soft peaks form. Fold cream into cream cheese mixture. Turn mixture into a 5-cup mold, 8x4x2 inch loaf pan, or into about 10 to 12 paper lined muffin pans. Cover and freeze until firm. To serve, let stand at room temperature for 10 miutues. Unmold or peel off paper and garnish with orange sections.
In a small bowl, stir together the honey mustard and pineapple preserves. Divide the mixture evenly between 4 of the tortillas. Spread evenly to within 1 inch of the edges. Distribute the Swiss cheese, chicken, bacon evenly over the pineapple mixture; top with remaining tortillas to make quesadillas. Preheat the oven to 250 degrees F (120 degrees C). Heat a large skillet over medium heat. Melt a small amount of the butter in the skillet, tilting the pan to cover the surface with butter. Place one of the quesadillas into the skillet, and fry on each side until lightly browned and the cheese has melted, about 1 1/2 minutes per side. Keep cooked quesadillas in a warm oven while you fry the remaining. To serve, cut each quesadilla into 6 wedges and arrange on a platter with pineapple tidbits in the center.
Place romaine lettuce in a large bowl. Add tomato, avocado, cucumber, feta cheese, onion, corn, and black beans; toss well. Sprinkle tortilla chips over salad. Whisk olive oil, lemon juice, cumin, salt, and pepper together in a bowl until dressing is smooth; drizzle over salad.
Mix watercress, arugula, and strawberry slices in a large bowl. Beat orange juice, olive oil, poppy seeds, and orange zest together in a small bowl with a whisk until smooth; pour over the salad and toss to coat.
Mix tuna, mayonnaise, peanuts, raisins, and celery in a bowl. Season with curry powder, salt, black pepper, sugar, garlic powder, and cayenne pepper. Stir in onion and green onions. Serve on sliced bread.
Sift flour into a large bowl. In another large bowl, whisk egg yolks. Mix in beer, butter and salt. Set aside 1 cup of flour for dipping the onion rings. Slowly stir the egg yolk mixture into the remaining flour and mix well. Allow the mixture to stand 30 to 60 minutes. Heat deep fryer to 375 degrees F (190 degrees C). In a small bowl, stiffly beat the egg whites. Gently combine the egg whites with the batter. Coat each onion ring with flour and dip into batter. Deep fry the battered rings, several at a time, until golden brown. Drain on paper towels and serve.
Place a large skillet or wok over high heat. Heat the oil and butter until smoking. Stir fry the onion, carrot, and garlic until the onion begins to soften, about 1 minute. Add the cabbage, coconut, and curry powder; stir fry for 2 more minutes. Reduce heat to medium-low; pour in the coconut milk, and season to taste with salt and pepper. Cover, and cook to desired doneness. To serve, sprinkle with tomato, green onions, and cilantro.
Flatten chicken breasts by placing meat between two pieces of plastic wrap. Starting in the center, pound chicken with a mallet or rolling pin to an even thickness. Thoroughly mix ketchup with cranberry sauce, sugar and allspice. Heat oil in a large skillet over medium high heat. Brown chicken for 2 minutes on each side then reduce heat. Pour sauce mixture over chicken in skillet. Cover and simmer 4 minutes, stirring occasionally. Turn chicken; simmer an additional 5 minutes or until chicken reaches internal temperature of 165 degrees F (74 degrees C) or is cooked through.
Preheat the oven to 375 degrees F (190 degrees C). Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan. Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.
Heat oil in a 3-quart pot over medium heat. Add onion, carrots, and garlic. Cook and stir until onion becomes soft and translucent, about 5 minutes. Add mushrooms; cook and stir 5 minutes more. Stir in chicken stock, salt, black pepper, ginger, and turmeric. Bring soup to a boil and cook until carrots are soft, about 5 minutes. Stir lentils and power greens into soup; stir until wilted, about 2 minutes. Ladle into bowls and sprinkle with chopped parsley.
Whisk together the chicken broth, soy sauce, 1 tablespoon cornstarch, 3/4 teaspoon ground ginger, and brown sugar in a bowl. Combine 1/4 cup cornstarch, 1 1/2 teaspoons ground ginger, and curry powder in a large, sealable plastic bag and shake to mix. Add the chicken to the bag and toss until well coated. Heat the olive oil and sesame oil in a wok or large skillet over high heat. Cook and stir the chicken in the hot oil until golden brown, 3 to 5 minutes. Add the green onions and bell pepper to the pan, cooking another 2 to 3 minutes. Stir the sauce mixture into the chicken and vegetable mixture; reduce heat to medium. Sprinkle sesame seeds over the dish and bring to a boil; allow to boil until the sauce thickens, 3 to 5 minutes. Remove from heat; add cashews and toss to serve.
Bring a saucepan of water to a boil. Add the rotini pasta, and cook for 8 minutes, or until tender. Drain, and rinse under cold water to cool. In a medium bowl, toss together the rotini, Swiss chard, and bell pepper. Pour in dressing sparingly until you reach your desired amount.
Combine flour, baking powder, and salt in a large bowl. Pour in milk; mix thoroughly. Pour in warm water gradually, kneading dough until soft but not sticky. Cover with plastic wrap and let dough rest, about 15 minutes. Pinch off egg-shaped balls of dough and place on a flat work surface. Roll out into 1/4-inch thick rounds. Make a small hole in the center of each round. Melt shortening in a deep fryer or large saucepan. Working in batches, fry dough rounds in hot shortening until bubbly and golden, 1 to 2 minutes per side. Drain on paper towels.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Mix brown sugar, pecans, flour, and cinnamon together in a bowl. Pour in melted margarine; mix until evenly combined. Combine cake mix, pumpkin puree, eggs, 1/2 cup plus 3 tablespoons water, canola oil, pudding mix, and pumpkin pie spice in a large bowl; beat with an electric mixer on low speed until moistened. Scrape sides of the bowl. Mix on medium speed until batter is smooth, about 3 minutes. Spread half of the batter in the bottom of the prepared pan. Sprinkle half of the brown sugar mixture evenly on top. Pour in remaining batter; spread evenly. Sprinkle remaining brown sugar mixture on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Preheat an air fryer to 350 degrees F (180 degrees C). Mix bread crumbs and oil together in a bowl. Stir until mixture becomes loose and crumbly. Dip fish fillets into the egg; shake off any excess. Dip fillets into the bread crumb mixture; coat evenly and fully. Lay coated fillets gently in the preheated air fryer. Cook until fish flakes easily with a fork, about 12 minutes. Garnish with lemon slices.