HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat a gas grill for medium heat (350 degrees F (175 degrees C)), or arrange charcoal briquettes on one side of the barbeque. Lightly oil the grate. Slice chicken breasts in half lengthwise. Transfer to a resealable plastic bag, seal, and pound to 1/4-inch thickness with a meat mallet. Season with salt and pepper. Mix Monterey Jack cheese and cream cheese together in a bowl. Fill jalapeno halves with cheese mixture, using about 1 tablespoon in each one. Place 1 stuffed jalapeno with the cheese side down in the middle of each chicken breast half; fold into a pouch. Wrap each chicken breast completely with three pieces of bacon. Tie 4 ways with roasting string. Cook on the preheated grill over indirect heat, turning every 5 minutes and basting with barbecue sauce, until juices run clear, about 30 minutes.
In a large bowl, mix soy sauce, honey, distilled white vinegar, garlic powder, ground ginger, vegetable oil, green onions and black pepper. Place desired meat in marinade. Marinate in the refrigerator at least 4 hours before grilling.
In a bowl, stir together the chicken broth, soy sauce, cornstarch, and garlic until the cornstarch is smooth, and set aside. Heat the oil in a wok or large skillet over medium-high heat until shimmering, and cook and stir the chicken until cooked through and no longer pink in the center, about 5 minutes. Remove from the wok and set aside. Place the snow peas into the hot wok, and cook and stir until bright green and still crisp, about 3 minutes. Stir in the mushrooms and green onions, and toss with the snow peas in the hot oil until the mushrooms are tender and have given up their juice, about 5 minutes. Pour off excess juices, if any. Return the chicken to the wok, and stir briefly over medium heat to combine with the cooked vegetables. Stir the reserved sauce ingredients to recombine, if needed, and add to the wok. Gently stir in the avocado, and let the mixture bubble until the sauce thickens, about 3 minutes. Stir gently to coat everything in sauce, and serve.
Combine 1 3/4 cups almond milk, orange juice, rice, and salt in the pot of an electric pressure cooker (such as Instant Pot(R)). Seal pressure cooker, choose the "Manual" setting and high pressure. Set the timer for 4 minutes. Allow pressure to release naturally for 10 minutes; release any remaining pressure with the quick-release valve. Whisk the remaining 1/4 cup milk, egg, and orange extract together in a small bowl. Add 1/2 cup of the the cooked rice; stir constantly until well combined. Pour mixture into the pot; select "Saute" mode. Add cream of coconut and orange zest. Cook and stir until egg is set, about 2 minutes. Stir.
Stir rum and sugar together in a large pitcher to dissolve the sugar; add apple slices, orange slices, lemon slices, and lime slices. Crush fruit slightly against the bottom of the pitcher to squeeze some juice into the rum mixture. Pour wine and orange juice into the pitcher; stir. Add lemon-lime soda and stir just before serving.
Prepare sausage according to package directions. cool slightly and cut into 1/2-inch pieces; set aside. In a bowl, combine hash browns, butter, salt and pepper; divide evenly into 12 greased muffin cups. Press mixture onto sides and bottom of muffin cups. Bake at 400 degrees F for 12 minutes or until lightly browned. Remove from oven; divide sausage pieces into muffin cups. In a bowl, combine eggs, cheese and bell pepper. Spoon mixture evenly into muffin cups. Sprinkle with chives or onion. Return to oven, bake 13-15 minutes or until set. Serve.
Lay out the egg roll wrappers one at a time. Place one piece of string cheese in the center near the edge, then arrange some pepperoni, sliced mushrooms and garlic around the cheese. Roll up the string cheese a little, fold in the sides, then continue to roll up, and seal the edge by moistening with water. Repeat with remaining wrappers, cheese and fillings. Heat oil in a large heavy skillet, or deep fryer to 365 degrees F (185 degrees C). Fry enough to fit loosely in the pan, turning once after about 5 minutes. Continue to fry for 3 to 5 more minutes or until golden brown. Drain on paper towels. Warm the marinara sauce in a serving bowl in the microwave. Serve Pizza Stix on a platter with the bowl of sauce for dipping.
Whisk lime juice, yogurt, tandoori powder, salt, and pepper in a bowl. Pour mixture into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in refrigerator for at least 2 hours.
 Watch Now Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
 Watch Now Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels. Grill chicken on the preheated grill with the lid open for 2 minutes. Close lid and continue to grill chicken for 6 minutes.
 Watch Now Turn chicken, close lid and grill until well-browned and meat is no longer pink in the center, about 6 minutes. An instant-read thermometer inserted into the thickest part of the thigh should read 180 degrees F (82 degrees C).
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Preheat oven to 350 degrees F (175 degrees C). In a medium bowl combine the chicken meat, chicken and rice soup, cream of mushroom soup, bread and eggs. Mix all together and pour mixture into a 9x13 inch baking dish. In a small bowl combine butter/margarine and crackers and stir together. Spread on top of chicken mixture. Pour chicken broth over all and bake uncovered in the preheated oven for 1 hour or until cracker crumbs on top are golden brown.
Preheat oven to 350 degrees F (175 degrees C). Oil a baking sheet with cooking spray and set aside. Stir together egg, milk, cheese, and butter in a large bowl. Sprinkle in tapioca starch and flour; stir in to form a dough. Knead dough for two minutes on a lightly floured surface, then roll into golf ball-sized pieces, and place onto prepared baking sheet. Bake in preheated oven until golden brown, 10 to 15 minutes.
In a small mixing bowl add flour, egg, garlic powder, and black pepper. Stir in 1 cup beer (you can add more than one cup to obtain your desired texture).
Combine flour, oatmeal and baking powder in medium bowl. Whisk soymilk, eggs, brown sugar and soybean oil in large bowl until blended. Add flour mixture to soymilk mixture; stir just until blended. Stir in 2 cups berries. Heat large skillet over medium heat; brush lightly with soybean oil. Pour 1/4 cup batter into hot skillet; cook until bubbles begin to burst. Turn and continue cooking for 1 to 2 minutes or until golden. Repeat with remaining batter. Serve with remaining berries and maple syrup, if desired.
Preheat oven to 350 degrees F (175 degrees C). Stir flour and salt together in a bowl. Cut butter into flour mixture with a fork or pastry blender until the mixture resembles coarse crumbs. Stir milk into mixture and knead with hands to form dough. Turn dough out onto a lightly-floured work surface and roll to 1/4-inch thickness. Cut dough into sandwich-size pieces and poke each piece several times with a fork. Transfer slices to a baking sheet. Bake in the preheated oven until just golden brown, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x9 inch square pan. In a double boiler, or in the microwave, melt 5 squares of unsweetened chocolate with 2/3 cup butter. Combine hot water and instant coffee, stir into the melted chocolate. Set aside to cool. In a medium bowl, beat in eggs, egg yolks, and 1 cup sugar until smooth. Stir in vanilla. Sift together flour, baking powder, and cocoa; mix into the egg mixture. Next, mix in the cooled chocolate mixture. Stir in 1/2 cup walnuts. Spread the batter into the prepared pan. Bake for 30 to 35 minutes in the preheated oven. Cool completely before frosting. To make the frosting, melt the remaining 3 squares of unsweetened chocolate in a double boiler. Stir in sour milk, and 1 tablespoon sugar; stir until smooth. Remove from heat, and stir in the rum. Spread over the cooled brownies, and sprinkle with remaining walnuts. Allow the frosting to set before cutting into bars.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper. Beat butter in a large bowl until creamy and fluffy. Mix flour, confectioners' sugar, and vanilla extract into the creamed butter to form a dough. Roll dough into walnut-sized balls and arrange on the prepared baking sheet. Press the dough balls with the bottom of a glass until dough is flattened to 1/2-inch thick. Bake in the preheated oven until cookies are light brown, 10 to 13 minutes.
Heat olive oil in a skillet over medium heat. Add onion; cook and stir until soft, about 5 minutes. Add tomato sauce, chicken broth, chili powder, cumin, salt, paprika, garlic powder, onion powder, oregano, and pepper. Stir to combine. Add cauliflower rice and mix well. Cover and cook until cauliflower is heated through, about 3 minutes. Uncover and cook, stirring occasionally, until liquid evaporates and rice appears dry, about 15 minutes.
Preheat oven to 250 degrees F (120 degrees C). Melt the margarine in a 9x13 inch baking pan. Remove baking pan from oven. Stir in the Worcestershire sauce, garlic powder, seasoning salt and onion powder. Gradually mix in the nuts, pretzels, bagel chips, crispy corn cereal squares, crispy rice cereal squares, and crispy wheat cereal squares. Evenly coat all ingredients. Bake approximately 1 hour in the preheated oven. Drain on paper towels.
Preheat oven to 350 degrees F (175 degrees C). Butter and flour two 9 inch round cake pans. In a double boiler melt the white chocolate over hot water. Set aside to cool slightly. In a medium bowl whisk the flour, baking powder, and salt. In a large bowl cream the butter or margarine and white sugar until light and fluffy. Beat in the melted white chocolate and the vanilla. In three additions alternately beat in the flour mixture and the milk into the creamed mixture. Beat only until just smooth. Pour batter into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until the top is golden.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl, cream together the sugar and shortening. Add eggs and beat until smooth. Stir in the flour, baking powder, and salt until well blended. Mix in the orange juice and orange zest. On a lightly floured surface, roll out the dough to 1/4 inch thickness. Cut out rabbit shapes with a cookie cutter. Place rabbits onto an unprepared cookie sheet and place the cinnamon candies onto them for eyes. Bake in the preheated oven for 8 to 10 minutes. Frost if desired.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a large bowl, mix the cake mix, pumpkin, eggs and oil for 3 minutes using a mixer on medium speed. Pour into the prepared pan and spread evenly. Bake for 35 to 40 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean. Cool, then frost with cream cheese frosting.
Mix together mayonnaise, sour cream, leek, water chestnuts, salt, pepper, and chopped spinach in a bowl. Chill in the refrigerator 6 hours or overnight. Remove top and interior of whole wheat bread to make a bowl. Fill with spinach mixture. Tear removed bread chunks into pieces for dipping.
In medium bowl, beat milk, egg product, Truvia(R) natural sweetener, salt and vanilla. Pour into shallow dish; set aside. Heat nonstick griddle or nonstick skillet over medium heat or to 350 degrees F. (To test griddle, sprinkle with a few drops of water. If bubble jump around, heat is just right.). Grease griddle with butter as needed. Dip bread into egg mixture; coating each side of bread. Place on griddle. Cook 3 to 4 minutes on each side or until golden brown. Serve each slice with 14 cup berries and 1 tablespoon whipped topping. Drizzle with syrup.
Bring a pot of lightly-salted water to a boil; cook the ravioli in the boiling water until tender, about 5 minutes; drain. Prepare a skillet with cooking spray and place over medium heat. Cook the onion and garlic in the hot skillet until brown. Stir in the sage, thyme, cayenne pepper, chicken broth, and pumpkin pie filling; bring to a boil, reduce heat to medium-low and simmer 10 minutes. Ladle over drained ravioli to serve.
Place ground beef in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and mix in taco seasoning mix and water. Continue cooking 5 minutes. Remove from heat. Place processed cheese and milk in a small, microwave safe bowl. Microwave on high until melted, 1 to 2 minutes. Stir until blended and smooth. Place tortilla chips on a large, microwave safe dish. Spread with refried beans. Top with beef and cheese and mixtures. Microwave approximately 2 minutes on high, until the cheese has melted into the beef. Top with tomato and green onions. Serve warm.
Preheat oven to 400 degrees F (200 degrees C). Mix cream cheese, Cheddar cheese, beer, ranch dip mix, and Worcestershire sauce together in a bowl until well blended. Spray cooking spray into wonton wrappers and place them on a baking sheet. Bake wrappers in the the preheated oven until chips are crispy, about 4 minutes. Serve chips with dip.
Place pork roast into the bottom of a slow cooker and cover with sauerkraut with juice, applesauce, brown sugar, and 1 can beer. Set cooker to High, cover, and cook 3 hours. Reduce heat to Low and cook 4 more hours. About 1 1/2 hours before serving time, heat water with reserved pork trimmings in a large saucepan over low heat and simmer to make broth, about 45 minutes. Strain broth, discard trimmings, and pour remaining can of beer and kraut juice into the simmering broth. Bring the broth to a boil. Mix baking mix and milk in a bowl to make a sticky dough. Drop by spoonfuls into the boiling broth. Reduce heat to low, cover, and simmer dumplings for 10 minutes; uncover and simmer until dumplings are set, about 10 more minutes. For chewier dumplings, boil a few minutes longer. Remove dumplings from the broth with a slotted spoon and transfer to a serving bowl. Serve pork with cooked kraut and dumplings on the side; spoon thickened broth over dumplings.
Heat the olive oil in a large pot over medium heat. Stir in the onions and garlic, and cook until the onions have caramelized to a deep, golden brown, 15 to 20 minutes. Stir frequently as the onions cook. Meanwhile, place the ground beef, celery, bell pepper, eggs, tomatoes, and parsley into a mixing bowl; mix until evenly combined. Add the meat mixture into the caramelized onions, and increase the heat to medium-high. Cook and stir until the beef is crumbly and no longer pink, about 10 minutes. Reduce the heat to medium-low, cover, and simmer 15 minutes. Stir in the red wine and red pepper flakes. Continue simmering, covered, until the liquid evaporates, about 1 hour.
Melt butter in a skillet over medium heat; cook and stir the prosciutto, garlic, and pine nuts in the melted butter until the garlic is fragrant and the nuts begin to turn brown, about 2 minutes. Stir in the lemon juice. Bring a pot filled with lightly salted water to boil. Gently boil the asparagus until the bright green and barely tender, about 3 minutes; drain. Add the asparagus to the prosciutto mixture and toss to mix evenly. Season with salt and pepper; serve hot.
Beat avocado, cilantro, and lime juice together in a large bowl until smooth. Heat a small skillet over medium heat. Toast pumpkin seeds in skillet until lightly browned and fragrant, about 5 minutes. Stir pumpkin seeds, romaine lettuce, black beans, grape tomatoes, corn kernels, and red bell pepper into the dressing to coat.
Preheat the oven to 350 degrees F (175 degrees C). Place ground beef in a large skillet over medium-high heat. Cook, stirring to crumble, until evenly browned. Drain grease. Remove from the heat, and stir the salsa, corn, mayonnaise and chili powder into the beef. In a 2 quart casserole dish, layer the ground beef mixture, tortilla chips and cheese twice, ending with cheese on top. Bake for 20 minutes uncovered in the preheated oven, until cheese is melted and dish is thoroughly heated.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place eggplant, zucchinis, tomatoes, onion, bell pepper, and garlic in a single layer on the prepared baking sheet. Drizzle with olive oil, rosemary, salt, and pepper; toss vegetables until well coated. Roast in the preheated oven until slightly tender; about 20 minutes. Mix and roast for another 12 minutes. Reduce heat to 300 degrees F (150 degrees C) and cook until vegetables begin to caramelize; about 10 minutes. Drizzle with balsamic vinegar.
Beat butter with Pyure Organic All Purpose Stevia Blend until light and fluffy. Beat in egg until well blended. Beat in vanilla. Whisk flour, cinnamon, baking powder, nutmeg, allspice and salt together. Stir into butter mixture in two additions. Wrap dough in plastic wrap and refrigerate for 30 minutes. Roll on lightly floured surface or between sheets of waxed paper to 1/4-inch thick. Using desired cookie cutter, cut out shapes. Preheat oven to 350 degrees F. Place cookies 2-inches apart on parchment paper-lined baking sheets. Bake for 10 to 12 minutes or until golden. Let cool on racks.
Whisk tomato sauce, brown sugar, vinegar, chili powder, allspice, garlic powder, and onion powder together in a bowl.
Preheat oven to 350 degrees F (175 degrees C). Cream together butter or margarine and confectioners' sugar. Add 1 cup flour and mix gently just until dough comes together. Pat evenly into a 12 inch pizza pan. Bake in preheated oven for 15 minutes. Remove and spread with apple pie filling. In a medium bowl, mix together cheese, 3/4 cup flour, brown sugar, and cinnamon. Sprinkle over apple filling and return pizza to oven for 25 to 30 minutes longer.
Preheat oven to 425 degrees F (220 degrees C). Spray a 9x13-inch baking dish with cooking spray. Whisk flour, chili powder, paprika, cumin, onion powder, garlic salt, and cayenne pepper together in a bowl. Beat milk, eggs, and garlic together in a separate bowl until smooth. Dip each slice of avocado into flour mixture. Dip the avocado slice into the egg mixture, letting the excess egg drip back into the egg bowl, then dip the slice back into flour mixture. Repeat with remaining avocado slices. Arrange coated avocado slices in the prepared baking dish. Spray the tops of the slices with more cooking spray. Bake in the preheated oven until the coating is browned, about 20 minutes. Check for doneness after 15 minutes; rotate the pan once during baking if slices are browning unevenly. Stack corn tortillas on a microwave-safe dish with a piece of parchment paper between each tortilla. Heat in the microwave until hot and pliable, about 1 minute. Place a heated tortilla onto a work surface; top with chopped cabbage. Place an avocado slice on the cabbage; top taco with cherry tomato halves and shredded Cheddar cheese. Repeat with remaining ingredients. For extra flavor, top each taco with a dollop of taco sauce and sour cream.
Adjust oven rack to lowest position; heat to 425 degrees. Cut onions in half; toss with oil and a generous sprinkle of salt and pepper. Place, cut-side down, on a lipped cookie sheet. Roast until tender and cut surfaces are golden brown, 25 to 30 minutes. Adjust seasonings; drizzle with balsamic vinegar.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper liners. Mix sugar, applesauce, and butter together in a bowl. Beat egg whites in a glass or metal bowl until medium peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites should curl over slightly. Stir egg yolks and vanilla extract into applesauce mixture; fold in egg whites. Stir in flour, baking powder, and salt until just combined. Beat coconut milk into batter until smooth, about 1 minute. Beat in shredded coconut for about 30 seconds. Pour batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Stir together the butter, brown sugar, white sugar, peanut butter, and vanilla in a bowl. Mash the bananas into the mixture until there are few lumps. Sift together the flour and baking powder in a separate bowl; add to the banana mixture and stir until thoroughly incorporated. Drop rounded tablespoons of mixture onto the prepared baking sheet. Bake in preheated oven until lightly brown and firm, about 10 minutes.
Place asparagus spears into a large skillet, and pour in enough water to cover the bottom of the skillet about 1/2 inch deep. Place skillet over medium heat, bring to a boil, and reduce heat to medium-low. Simmer until the water has evaporated, about 5 minutes. Stir unsalted butter and pecans into the skillet with asparagus, and let simmer until asparagus are beginning to brown and pecans are fragrant, about 2 more minutes. Remove from heat. Season salmon fillets with salt and black pepper and set aside for about 5 minutes; pat off any excess moisture with paper towels. Heat olive oil in a skillet over medium-high heat, and pan-fry the salmon fillets in the hot oil until browned and the flesh flakes easily and is nearly opaque in the center, 4 to 5 minutes per side. Squeeze half a lemon over the salmon fillets as they cook. Fill a large pot with lightly salted water and bring to a boil; stir in the angel hair pasta, and return to a boil. Cook the pasta uncovered, stirring occasionally, until cooked through but still slightly firm, 4 to 5 minutes. Drain well and return to saucepan. Stir 2 tablespoons butter, parsley, and basil into the cooked pasta until coated; sprinkle with salt and black pepper to taste. To make sauce, melt 2 more tablespoons of butter in a small saucepan over low heat until melted; stir in Dijon mustard, and squeeze remaining lemon half into the sauce. Allow to simmer for about 3 minutes to blend flavors. To serve, divide angel hair pasta between two plates, top each serving of pasta with half the asparagus and pecans, and arrange a fillet over the asparagus. Spoon Dijon dressing over fillets to serve.
Heat a lightly oiled griddle or frying pan over medium high heat. In a large bowl, combine flour, sugar, baking powder and salt. Stir in egg, buttermilk and oil until mixture is smooth. Pour the batter by spoonfuls into the hot pan, forming 5 inch circles. When the edges appear to harden, flip the pancakes. Cook on both sides until golden brown. Serve hot.
Place pork tenderloin in a slow cooker with sliced onions. Pour water, wine, and soy sauce over top, turning pork to coat. Spread garlic over the pork, leaving as much on top of roast as possible. Sprinkle with pepper. Cover and cook on Low setting, until pork is slightly pink in the center, about 4 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Serve with cooking liquid on the side as au jus.
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch pie pan. Place the eggs, flour, milk, sugar, coconut, and vanilla extract into a blender. Blend on high speed until the coconut has been finely chopped. Pour this mixture into the prepared pie pan; sprinkle with cinnamon. Bake in the preheated oven until a knife inserted into the center comes out clean, about 45 minutes. Cool on a wire rack to room temperature; refrigerate until cold before serving.