HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk vinegar, soy sauce, olive oil, parsley, basil, oregano, garlic powder, and black pepper together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, at least 4 hours. Preheat grill for medium-low heat and lightly oil the grate. Drain and discard marinade. Grill chicken on the preheated grill until no longer pink in the center, 4 to 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat oven to 375 degrees F (190 degrees C). Line baking sheets with parchment paper. In a medium bowl, beat the butter, brown sugar, hone and egg on medium speed, scraping bowl constantly, until smooth. Stir in the flour, baking soda, salt and cinnamon. Mix until just combined. Drop dough by teaspoonfuls onto an ungreased or parchment lined baking sheet. Bake until set and light brown around edges (surfaces of cookies will appear shiny), 7 to 9 minutes. Let stand 3 to 5 minutes before removing cookies to a wire rack to cool.
Process the watermelon and milk together in a blender until smooth. Add the sugar and blend another 10 seconds to incorporate. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease an 11x7 inch baking pan. In a medium bowl, beat sugar, oil, eggs, and vanilla until light and fluffy. Combine the flour, baking powder, salt, and cocoa; stir into the sugar mixture. Blend in the peanut butter. Spread batter evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, until edges of brownies start to pull away from the sides of the pan. Cool before cutting into bars and serving.
Grease two 9 inch round pans. Preheat oven to 350 degrees F (175 degrees C). Make a paste of cocoa and food coloring. Set aside. Combine the buttermilk, salt and 1 teaspoon vanilla. Set aside. In a large bowl, cream together the shortening and 1 1/2 cups sugar until light and fluffy. Beat in the eggs one at a time, then stir in the cocoa mixture. Beat in the buttermilk mixture alternately with the flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into the cake batter. Pour batter into prepared pans. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Refrigerate until ready to serve. To Make Icing: In a saucepan, combine the milk and 5 tablespoons flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, 1 cup sugar and 1 teaspoon vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.
Preheat oven to 350 degrees F (175 degrees C). Brush lavash with olive oil. Sprinkle with Parmesan cheese. Using a very sharp knife or a pizza cutter, cut lavash into strips, squares, or triangles. Place lavash pieces on a baking sheet. Bake in the preheated oven until crisp, about 10 minutes. Remove from oven to cool completely; store in an airtight container.
Melt the butter or margarine over low heat. Mix together in a large bowl 2-1/2 cups of the flour. Add sugar, baking powder, lemon rind and salt. Make a depression in the middle. Drop into it the eggs and the melted butter or margarine. Mix with a wooden spoon and then with the hands until dough leaves the sides of the bowl. Add remaining 1/2 cup of flour as needed. Knead dough on floured surface until it isn't sticky anymore. Break off pieces of dough and roll into ropes about the size of a pencil. Cut into pieces 1/4 inch long. Roll these pieces into little balls and set aside. In deep frying pan, heat oil about 2 inches deep. Fry balls until golden brown. Drain on paper towels. In a large saucepan over medium heat, bring 1-1/2 cups of pure honey to a boil. Let honey boil gently for about 3 minutes before adding little dough balls, stirring gently with wooden spoon until they are well-coated. Remove balls from honey with a slotted spoon and place in a deep dish or mound them on a platter. Sprinkle surface evenly with nuts and multicolored sprinkles. Cool.
Stir the soup, onion soup mix, potatoes and carrots in a 4 1/2-quart slow cooker. Add the beef and turn to coat. Cover and cook on LOW for 8 to 9 hours* or until the beef is fork-tender.
Heat olive oil in a large saucepan over medium heat until shimmering. Cook and stir celery, carrot, and onion in the hot oil until lightly browned, about 10 minutes. Add jalapeno peppers and cook until fragrant, about 2 minutes. Stir chicken stock, ketchup, vinegar, molasses, brown sugar, and mustard into the vegetable mixture; cook until reduced to about 3 cups, about 30 minutes. Pour the sauce into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season the sauce with salt. Preheat grill for medium heat and lightly oil the grate. Grill the ribs over moderate heat, turning regularly, until crusty and sizzling, about 10 minutes. Brush generously with the barbecue sauce and grill, turning, until deeply glazed, about 5 minutes longer. Serve the ribs with remaining sauce on the side.
In a small bowl, blend the chili sauce, horseradish, sugar, lemon juice, and hot sauce. Serve immediately or chill before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a medium bowl, stir together the flour, sugar, baking soda and salt. Add the eggs, oil, pineapple and vanilla, mix until well blended. Pour into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until a toothpick inserted comes out clean. To make the topping: In a small saucepan, combine 1/2 cup sugar, pecans, butter, evaporated milk, 1 teaspoon vanilla and 1 cup coconut. Cook over medium heat, stirring occasionally, until the mixture thickens. Poke holes in the cake with a fork, then pour the warm mixture over the cake.
Heat the oil in a large, deep skillet or wok over medium heat; cook the onions in the hot oil until softened, about 5 minutes. Add the potato, soy sauce, and water; simmer until the potatoes are nearly cooked through, about 15 minutes. Stir the chicken, tomatoes, chile pepper, peas, carrot, corn, tomato sauce, chili sauce, and eggs into the mixture; toss to combine. Cook and stir until heated through, about 10 minutes. Add the noodles and continue cooking until the noodles soften, 2 to 3 minutes more. Serve hot.
Season the chicken with Mexican blend. In a large saucepan or Dutch-oven set over medium-high heat, add 1 tablespoon of olive oil. When the oil is hot, add the chicken and stir occasionally, until the chicken is cooked, about 5 minutes. Add the bell pepper and onions, cook for 3 minutes. Remove and set aside. Heat the remaining 1 tablespoon of olive oil in same pan, add 2 cups of the chicken broth and bring to a boil. Add the Knorr(R) Fiesta Sides(TM) - Spanish Rice and prepare according to package directions (cover and simmer for 7 minutes). Stir in the chicken/onion and pepper mix, along with the beans and remaining chicken broth. Bring to a low boil and simmer for 10 minutes. Serve, if desired, with sour cream, shredded cheese, chopped cilantro, lime wedges and tortilla strips.
In a small bowl, use a fork to combine crushed garlic and egg yolk. Place chicken breasts in a shallow glass dish and spread both sides with egg mixture. Cover dish with plastic wrap and refrigerate 4 hours, or overnight (recommended). Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Place one half of the puff pastry sheet on a lightly floured board. Place 1/2 cup spinach in the center of the pastry sheet. Remove one chicken breast from marinade, shaking off any excess, and place on top of spinach. Spread 1 tablespoon pesto over chicken, layer with half the sun-dried tomatoes, sprinkle with half the feta cheese, and top with 1/2 cup spinach. Fold pastry sheet around chicken, using fingers or fork to seal pastry seam. Place chicken seam side down on baking sheet. Repeat steps with the second half of the puff pastry sheet and remaining chicken breast. Bake 35 to 40 minutes. Test for doneness by cutting through center of chicken breast; if juices run clear, chicken is cooked.
Pour water over oats, let stand. Cream 1/2 cup butter or margarine and sugars. Add eggs and blend in a large mixing bowl. Sift the flour, baking soda, salt, cinnamon and nutmeg together. Add to sugars and egg mixture. Add vanilla and oats mixture, blend well. Pour batter into a 9 x 13 inch pan. Bake in a preheated 350 degrees F (175 degrees C) oven for 30-40 minutes. To Make Icing: Mix together 6 tablespoons melted butter, 1 1/2 cups brown sugar, 3/4 cup evaporated milk, coconuts, nuts, and 1 teaspoon vanilla. Pour this coconut concoction over the hot cake. Put cake under broiler, and watch close so nuts don't burn, about 5-10 minutes. Serve hot or let cool. Enjoy.
In a large bowl beat together the cream cheese and sugar until smooth. Gently fold in the whipped topping. Spoon into the prepared crust. Refrigerate 3 hours, or until set.
Preheat oven to 400 degrees F (200 degrees C). Pour 2 tablespoons olive oil into a cold skillet; sprinkle in garlic. Cook garlic over medium heat until sizzling and fragrant, 2 to 3 minutes. Stir onion, salt, and pepper into the garlic and olive oil; cook until onion is translucent, 5 to 10 minutes. Cook and stir ground beef into onion mixture until beef is browned and crumbly, 5 to 10 minutes. Mix 2 cans Mexican-style corn, salsa, hot tomato sauce, 1 can chopped green chiles, and taco seasoning into ground beef mixture; bring to a boil. Reduce heat, cover skillet, and simmer until liquid has reduced, about 15 minutes. Transfer meat mixture to a 10x14-inch casserole dish. Stir corn bread mix, milk, vegetable oil, and egg together in a bowl; fold in 2 cans drained Mexican-style corn, 1 can drained green chiles, Mexican cheese blend, and 1 tablespoon olive oil. Spoon cornbread mixture over meat mixture. Bake in the preheated oven until a toothpick inserted into the corn bread comes out clean, about 30 minutes.
Preheat oven to 400 degrees F (200 degrees C). Spray a 9x13-inch glass baking dish with cooking spray. Spread red bell peppers and onion in the baking dish. Coat chicken strips with a few pinches of the fajita seasoning mix. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir seasoned chicken until browned, about 2 minutes per side. Place chicken in the baking dish with bell peppers and onion; top with remaining fajita seasoning mix and vegetable oil. Stir until chicken and vegetables are evenly coated. Bake in the preheated oven, stirring halfway through baking, until chicken is no longer pink in the center, about 30 minutes. Spoon chicken mixture into each tortilla and top with sour cream, salsa, and cilantro.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and break into small pieces. Preheat the oven to 400 degrees F (200 degrees C). Spray a 9x4-inch loaf pan with cooking spray. Mix sour cream, butter, and seasoning blend together in a bowl. Layer 2 1/2 hash browns in the prepared dish. Spread 1/3 of the sour cream mixture over hash browns. Sprinkle 1/4 cup Cheddar cheese and 1/3 of the bacon on top. Repeat layers twice more. Sprinkle chives and pepper over casserole. Cover with aluminum foil. Bake in the preheated oven until cheese is golden brown and casserole is heated through, about 1 hour.
In a medium bowl, stir together the flour and salt. Cut in the cream cheese and margarine until the mixture resembles coarse crumbs. Sprinkle on the milk and vinegar. Work the dough by hand until it holds together in a ball. Divide dough into 4 pieces and refrigerate for 2 hours. Preheat oven to 400 degrees F (190 degrees C). On a lightly floured surface, roll out each piece of dough into a rectangle measuring 7 1/2x10 inches. Cut the dough into 2 1/2 inch squares. Place a 1/2 teaspoon dollop of apricot preserves onto the center of each square. Fold each corner to the center and pinch together. Place cookies on an unprepared cookie sheet, and bake for about 15 minutes in the preheated oven. Drizzle with glaze when cool. In a small bowl stir together 3/4 cup of confectioners' sugar with 2 tablespoons of water until smooth. Drizzle over the cookies.
Preheat oven to 350 degrees F (175 degrees C). Heat 3 tablespoons of the oil in a medium skillet over medium heat. Add the garlic and saute for 1 minute; set aside. In a separate medium bowl, combine the remaining oil, onion, orange juice, lemon juice and wine. Add the heated garlic and oil to this and mix well. Place chicken pieces in a 9x13 inch baking dish and pour the juice mixture over the chicken, coating well. Bake at 350 degrees F (175 degrees C) for 1 hour, basting occasionally with the sauce.
Preheat oven to 325 degrees F (165 degrees C). Place raisins in a cup; pour in hot water to cover, and set aside to soak, about 5 minutes. Place 1 1/2 cups flour in a large bowl; cut in 1/2 cup butter until crumbly. Stir 1/4 cup brown sugar into flour mixture; press mixture evenly into the bottom of a 9x9-inch pan. Bake in the preheated oven until lightly browned, about 15 minutes. Remove from oven, leaving oven on. Beat 1 cup brown sugar and 1/3 cup butter together until smooth; stir in egg, vanilla extract, and cream. Strain raisins; stir raisins and 1 tablespoon flour into butter mixture. Pour raisin mixture over crust. Bake in the preheated oven until filling is bubbly, about 20 minutes. Allow to cool before cutting into squares, about 30 minutes.
Stir water, almond milk, applesauce, steel-cut oats, dried cherries, brown sugar, vanilla, and cinnamon together in a slow cooker. Cook on Low for 8 hours to overnight.
Combine sugar and cornstarch in a large pot. Pour in water, corn syrup, and lemon juice. Stir in blueberries and vanilla bean. Bring to a boil, reduce heat, and simmer until thickened and infused with vanilla flavor, about 5 minutes. Remove syrup from heat. Strain syrup into 3 hot, sterilized half-pint canning jars, filling to within 1/4 inch of the top. Wipe the rims of the jars with a moist paper towel to remove any residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool, about 1 hour. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Mix the cream of coconut with the hot water until smooth and well blended, and set aside. Heat the oil in a large skillet over medium-high heat, and place the chicken breasts into the hot oil. Pan-fry the chicken breasts until they have begun to brown but are still pink inside, about 5 minutes per side. Remove the chicken breasts to paper towels, and sprinkle them with lemon juice, ginger, chili powder, salt, and pepper. Place the onions and garlic into the skillet over medium heat, and cook and stir until they are soft and translucent, about 5 minutes. Return the chicken breasts to the skillet on top of the cooked onions and garlic, and pour the coconut cream mixture over the chicken. Reduce the heat to medium-low, and simmer until the chicken is cooked through and the sauce has thickened, about 35 minutes.
Grease a baking sheet and line with parchment paper. Mix white chocolate chips and peanut butter together in a microwave-safe bowl; heat in microwave until half-melted, 30 seconds to 1 minutes. Stir. Place semi-sweet chocolate chips in a microwave-safe bowl; heat in microwave until half-melted, 15 to 30 seconds. Stir vanilla extract into half-melted semi-sweet chocolate. Spread peanut butter mixture onto the prepared baking sheet. Evenly distribute melted semi-sweet chocolate over peanut butter mixture. Using the tip of a sharp knife, drag semi-sweet chocolate through peanut butter mixture making a marble-pattern. Refrigerate until set, 30 minutes to 2 hours. Cut into pieces and store in an air-tight container.
Preheat the oven to 330 degrees F (165 degrees C). In a large glass or metal bowl, whip egg whites with cream of tartar and salt until soft peaks form. Gradually sprinkle in the sugar while continuing to whip to medium peaks. Since this is a high-altitude recipe, whip them only until they form a peak that falls over. Stir in the vanilla and lemon extracts. Use a rubber spatula to fold in flour a fourth at a time. Spoon into a clean and dry 9 inch tube pan. Bake for 25 minutes in the preheated oven, then increase the temperature to 375 degrees F (190 degrees C). Continue baking for another 3 minutes, or until the cake begins to shrink down a bit. Invert pan over a wire rack to cool. When cool, run a thin spatula or knife around the outer edge, and tap out firmly.
Stir 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper together in a small bowl; rub evenly into the chicken breasts. Heat the olive oil in a skillet over medium heat; cook the chicken in the heated oil until no longer pink in the center and the juices run clear, 5 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Stir the onion, lime juice, and avocado together in a bowl; season with salt and pepper. Spoon over the chicken breasts to serve.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl combine the sauerkraut, applesauce, broth, bacon, brown sugar, thyme, mustard, oregano, salt and pepper. Stir in optional juniper berries. In a large skillet brown the pork in oil an drain. Place pork in an ungreased 9x13 inch baking dish. Spoon sauerkraut mixture over top and sprinkle with paprika. Cover and bake at 350 degrees F (175 degrees C) for 1 1/4 hours or until meat is tender and cooked through.
Combine ground black pepper, coriander, kosher salt, paprika, and dry mustard in a bowl for the rub. Drizzle vegetable oil on flank steak and rub onto both sides. Use a fork to poke holes over each surface to help flavors absorb more deeply into the meat. Apply half of the spice mixture to each side and spread evenly over the surface. Wrap in butcher paper and refrigerate 2 hours or overnight. Allow steak to sit at room temperature for about 30 minutes before grilling. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill steak to medium doneness or until internal temperature reaches 135 degrees F (57 degrees C), about 8 minutes per side. Remove meat from grill and allow it to rest at least 5 minutes or up to 15 minutes to allow juices to redistribute and temperature to rise to about 140 degrees F (60 degrees C). Slice thinly against the grain.
In a small saucepan, cover peeled potatoes with water. Bring water to a boil and cook until tender, about 15 minutes. Let cool and mash. In a large bowl, mix together salmon, egg, potatoes, salt and pepper. Mold the mixture into patties (whatever size you choose). Coat both sides of the patties with flour. Heat oil over a medium-high heat in a large skillet. Fry the patties (2 or 3 at a time) on both sides until golden brown. Drain on paper towels before serving.
Melt the butter or margarine in a large saucepan, and add the paprika. Saute the onions in this mixture until they are soft. Add the water, bring it to the boil, and add the potatoes. Simmer gently until the potatoes are almost done. Depending on the size of the potatoes it may be necessary to add more water during cooking. Add cream or milk and the fish; continue cooking, stirring occasionally, until potatoes begin to fall apart. If they remain very firm, mash them gently in the pan with a masher or wooden spoon. Add a little of the potato mixture to the beaten eggs, and then stir eggs into the soup. Remove from heat, and stir in the cheese. Correct the seasoning, and serve at once.
In a medium bowl, mix together the brown sugar, white sugar, and butter until smooth. Stir in vanilla and water. Mix in the flour until well blended. Shape into a loaf or log, and freeze for 1 to 2 hours. Cut into small chunks, and mix into softened ice cream. Freeze for 15 minutes or until firm before serving.
Combine ice cubes, pina colada mix, banana, pineapple, kefir, and coconut cream in a blender; blend until smooth. Add rum and vanilla ice cream; blend until smooth and creamy.
Mix together the Worcestershire sauce, pineapple juice, brown sugar, and olive oil in a bowl. Marinate the meat of your choice for 1 to 2 hours, and cook as desired.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Place bread cubes in a large bowl; drizzle butter over cubes. Toss to evenly coat. Sprinkle half the Cajun seasoning, half the Parmesan cheese, and half the onion powder over cubes; toss to coat. Spread coated bread cubes onto the prepared baking sheet; sprinkle remaining Cajun seasoning, Parmesan cheese, and onion powder onto cubes. Bake in the preheated oven for 7 minutes; stir and continue baking until crisp, about 8 more minutes.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish, and set aside. Tear the doughnuts into bite-size pieces, and place them in a large bowl. Pour in the sweetened condensed milk, eggs, peaches with juice, cinnamon, and salt, and mix. Spoon the mixture into the greased baking dish. Bake in the preheated oven for 1 hour, until a knife inserted in the center comes out clean. While the cobbler is baking, make a glaze by combining the melted butter, confectioners' sugar, and vanilla extract in a bowl. Stir until smooth. Drizzle the glaze over the baked cobbler.
Combine tomatoes, mozzarella cheese, shallot, garlic, basil, balsamic vinegar, olive oil, salt, and black pepper in a large bowl. Refrigerate for 20 to 30 minutes. Bring the water to a boil in a saucepan. Remove from the heat, and stir in the couscous. Cover and let stand for 10 minutes; fluff with a fork. Allow couscous to cool, then toss with tomato mixture.
Preheat oven to 375 degrees F (190 degrees C). Mix chicken, cream of chicken soup, celery, rice, mayonnaise, eggs, lemon juice, onion, and salt in a large bowl. Transfer mixture to a 9x13-inch baking dish. Mix corn flakes and margarine in another bowl; sprinkle over chicken mixture. Bake in preheated oven until bubbly and golden brown, 40 to 45 minutes.
In a large bowl, cream together butter or margarine and sugar. Beat in egg and vanilla. In another bowl, sift together 2 cups flour, soda, and salt. Add sifted ingredients alternately with buttermilk to creamed mixture. Toss rhubarb with 1 tablespoon flour, and stir into batter. Spoon batter into buttered 9 x 13 inch pan, and smooth the surface. Blend together 1/4 cup butter or margarine, cinnamon, and brown sugar; sprinkle evenly over batter. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place butter in a microwave-safe bowl. Heat in the microwave until melted, 30 seconds to 1 minute. Dip the bottom of each mushroom cap in melted butter and place on a rimmed baking sheet. Stir Monterey Jack cheese, garlic powder, and thyme into the remaining melted butter. Stir in wine and soy sauce. Add enough bread crumbs to make a wet and sticky mixture. Spoon bread crumb mixture into each mushroom cap, mounding it slightly to use up all the filling. Broil in the preheated oven until brown and bubbly, 3 to 4 minutes. Cool slightly before serving, about 5 minutes.