HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Place chicken between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a your desired thickness. Season with salt and pepper. Place chicken in a baking pan. Combine 3/4 of the lemon juice, onion, 1/4 cup olive oil, garlic, and oregano in a bowl. Pour marinade over the chicken. Heat 1 tablespoon olive oil in a saucepan over medium-high heat. Saute tomatoes for 3 minutes. Add spinach; season with salt and remaining lemon juice. Cook and stir until spinach is slightly wilted, 1 to 2 minutes. Pour over the chicken in the pan. Sprinkle feta cheese on top. Bake in the preheated oven until chicken is no longer pink in the center and the juices run clear, about 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Place rice noodles in a large bowl and cover with several inches of room temperature water; let soak for 30 to 60 minutes. Drain. Whisk sugar, vinegar, fish sauce, and tamarind paste in a saucepan over medium heat. Bring to a simmer, remove from heat. Heat 1 tablespoon vegetable oil in a skillet over medium-high heat. Add chicken; cook and stir until chicken is cooked through, 5 to 7 minutes. Remove from heat. Heat 1 tablespoon oil and minced garlic in a large skillet or wok over medium-high heat. Stir in eggs; scramble until eggs are nearly cooked through, about 2 minutes. Add cooked chicken breast slices and rice noodles; stir to combine. Stir in tamarind mixture, 1 1/2 tablespoons sugar, and salt; cook until noodles are tender, 3 to 5 minutes. Stir in peanuts; cook until heated through, 1 to 2 minutes. Garnish with bean sprouts, chives, paprika, and lime wedges.
Preheat oven to 350 degrees F (175 degrees C). Generously grease a 9x5-inch loaf pan. Beat cake mix, water, and eggs in a bowl on low speed for 30 seconds, then on medium speed for 3 minutes. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack. Stir together espresso, coffee liqueur, and brown sugar in a small bowl. Stir together mascarpone, confectioners' sugar, and vanilla in a separate bowl until smooth; stir in espresso mixture. Crumble pound cake into crumbs in a large bowl. Stir mascarpone mixture into cake crumbs until no crumbs remain; you may need to use your hands. Scoop small balls of the mixture with a melon baller or spoon. Roll into balls; place on a baking sheet. Chill in the refrigerator for at least 2 hours before serving.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente, drain. Meanwhile, in a large bowl, combine ricotta cheese, 4 ounces mozzarella cheese, Monterey Jack cheese, sour cream, bread crumbs, parsley and salt and pepper to taste; mix well. In a 9 x 13 inch baking dish, spray dish with non-stick cooking spray and cover bottom of dish with a thin film of spaghetti sauce. Fill each manicotti with cheese mixture and place in dish; cover with remaining sauce. Sprinkle remaining mozzarella cheese on top of sauce. Bake in preheated oven uncovered for 40 minutes; serve.
In a large stock pot saute celery and onions in margarine. Add cream cheese and milk; and stir over low heat until cream cheese is completely melted. Add potatoes, shrimp, dry white wine and salt. Heat thorough, stirring occasionally and then serve.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan. Spread pie filling over the bottom of the prepared pan, then sprinkle evenly with the cake mix. Pour lemon-lime soda over the top. Bake in preheated oven for 45 minutes.
Heat a large skillet over medium-high heat. Cook and stir bison and pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Add onion and garlic; cook until soft, about 3 minutes. Stir in tomato sauce, tomato paste, salsa, water, peri-peri sauce, and Italian seasoning. Reduce heat to low and simmer meat sauce, stirring occasionally, until thickened and flavorful, about 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Put frozen spinach in a microwave-safe bowl. Cook in the microwave until steaming and no water is left in the bowl, 5 to 7 minutes. Let cool; stir in cottage cheese. Spread a thin layer of meat sauce in the bottom of a 9x13-inch baking pan. Add a layer of noodles, another layer of meat sauce, and another layer of noodles. Top with all of the spinach-cheese mixture, another layer of noodles, the remaining meat sauce, and the shredded Italian cheese blend. Cover pan with aluminum foil. Bake in the preheated oven for 40 minutes. Uncover and continue baking until cheese is browned and bubbly, about 15 minutes more. Let stand 20 minutes before cutting.
Preheat oven to 300 degrees F (150 degrees C). Grease a baking sheet. Mix baking mix, Cheddar cheese, sage-flavored pork sausage, and hot pork sausage together in a bowl. Roll mixture into golf ball-sized balls; arrange balls on the prepared baking sheet. Bake in the preheated oven until meatballs are no longer pink in the middle and browned on the outside, 25 to 30 minutes.
Preheat oven to 450 degrees F (230 degrees C). Grease one 8x12 inch baking dish. Bring a pot of salted water to a boil. Add potatoes; cook until tender but still firm. Drain, and transfer to a large bowl to cool. In a mixing bowl, combine sweet potatoes, bananas, white sugar, brown sugar, pecans, evaporated milk, butter, vanilla, cinnamon and nutmeg. Mix well. Pour mixture into baking dish, place coconut on top of potato mixture and top with marshmallows. Bake for 10 to 15 minutes.
In a medium-size mixing bowl, combine crabmeat, egg, mayonnaise, mustard powder, Worcestershire sauce, and salt and pepper to taste. In a large skillet, heat 1/4 inch of vegetable oil to a high heat. Roll heaping spoonfuls on the crab mixture in the crackers, then place the ball in the hot oil. Flatten lightly with a spatula so that the crab cake is 1/2 inch thick. Fry the crab cakes, flipping to ensure both sides get browned.
To Make Filling: Pour the condensed milk into a heavy saucepan. Cook over medium heat until hot. Stirring constantly, lower the heat to low and continue to cook the milk takes on a golden color, about 20-25 minutes. Remove from heat and add vanilla. Transfer to a bowl and cover directly with plastic wrap. Set aside and let cool to room temperature. Preheat oven to 350 degrees F (175 degrees C). Combine the flour, 3 tablespoons confectioners' sugar, and the salt in a bowl. Cut in the shortening and the butter until crumbly. Beat in the yolk and the cream. Mix to form a dough, adding more cream if necessary. Roll dough on a floured counter to 1/8 inch thick. Cut into 2-1/2 inch rounds and place on ungreased sheets. Prick the top of the rounds a few times with a fork. Bake for 12-15 minutes or until the edges are light brown. Cool on sheet 1 minute and remove to rack. Spread the filling on one half and sandwich with another round. Dust cookies with confectioners' sugar.
Bring a large saucepan of lightly salted water to a boil. Place the potatoes and carrots in the boiling water, and cook until softened, 5 to 6 minutes. Add the peas and corn to the boiling water, and turn off the heat. Wait 1 minute, and drain the vegetables. Cover to keep warm. Heat the olive oil in a large skillet over medium heat. Stir in the onions, and cook until the onions are transparent, 5 to 7 minutes. Combine the tomatoes, kidney beans, garbanzo beans, and water with the onions. Stir in the turmeric, chili powder, cumin, coriander, and mustard seed until blended. Season with salt to taste. Add the potatoes, carrots, peas, and corn. Turn the heat to high, and cook the vegetables 5 to 10 minutes, stirring occasionally. Lower the heat to medium, and cook another 7 minutes. Pour the coconut milk into the vegetable mixture. Stir and cook for just 3 minutes to prevent the milk from curdling or separating. Remove from the heat and serve.
In a large bowl dissolve the yeast in the warm water or potato water. Add sugar and salt and mix well. Stir in 7 cups of the flour. On a well-floured surface, knead dough for 7 minutes, incorporating in the last cup of flour. Place dough in a greased bowl. Let rise until doubled. Using a lightly floured board, form dough into 2 long or round loaves. Sprinkle cornmeal on greased baking sheet; place loaves on top. Slash top with a sharp knife. Cover, and let rise until almost doubled. Brush top of loaves with cold water. Sprinkle with sesame seeds, if desired. Place in a cold oven. Turn oven to 400 degrees F (200 degrees C). Bake for 45 minutes, or until nicely browned. Brush twice during baking time with cold water.
Bring a large pot of lightly salted water to a boil. Add pasta, and cook for 8 to 10 minutes or until al dente. Drain, and rinse with cold water. In a large bowl, combine pasta with tomatoes, cheese, salami, pepperoni, green pepper, olives, and pimentos. Pour in salad dressing, and toss to coat.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Soak husked ears of corn in a bowl of water for 5 to 10 minutes. Mix lime juice, chili powder, salt, and black pepper in a separate bowl. Remove corn from water and grill, turning often, until corn is golden brown on all sides, 3 to 5 minutes per side. Brush ears with seasoned lime juice as you turn the corn.
Mix bread crumbs, 1/2 cup Parmesan cheese, garlic powder, parsley, and black pepper in a bowl. Dip zucchini slices into eggs, then press into bread crumb mixture, shaking off excess. Place the breaded zucchini onto a plate while breading the rest; do not stack. Heat vegetable oil in a large skillet over medium heat. Fry breaded zucchini in hot oil in batches until golden brown, about 3 minutes; transfer to a paper towel-lined plate. Sprinkle with 1 tablespoon Parmesan cheese and salt.
Preheat an oven to 350 degrees F (175 degrees C). Spread the pecans on a baking sheet, and bake until lightly toasted, about 5 minutes. Set pecans aside to cool. Raise the oven temperature to 375 degrees (190 degrees C). Chop pecans finely, and then combine in a shallow bowl with the salt and pepper. Place the flour in another shallow bowl. In a third bowl, whisk the eggs together until well blended. First dip each pork chop into the flour, shaking off any excess. Then dip the chops into the egg, and finally into the finely chopped pecans. In a large oven-proof frying pan, melt the butter over a medium heat. Arrange the pork chops in a single layer in the pan. Cook, turning once, until golden on both sides, 5 to 6 minutes total. Place the frying pan in the preheated oven, and bake until firm to the touch and pale pink when cut in the center, about 10 to 12 minutes. Do not allow the nut coating to burn. Transfer the pork chops to a warmed platter, and garnish with parsley sprigs. Serve immediately.
Preheat oven to 350 degrees F. Grease 13 x 9 inch baking pan. Melt shortening over low heat. Add eggs and sugar, mixing well. In a separate bowl, mix together flour, baking powder and salt until well blended. Add to the egg mixture. Spread batter into baking pan. Sprinkle thickly with cinnamon and chopped nuts. Bake until light brown, about 10 to 15 minutes. Cut into squares and remove from pan immediately.
Preheat the oven to 400 degrees F (200 degrees C). Lay puff pastry on a lightly floured surface and roll out with a rolling pin. Brush with egg yolk. Sprinkle with sesame seeds and press in firmly. Cut puff pastry first into squares, then into triangles, and place on a baking sheet. Bake in the preheated oven until triangles are puffed up and golden brown, about 15 minutes. Meanwhile, melt butter in a pot over medium heat and cook onion until soft and translucent, about 5 minutes. Add salmon and cook for 5 minutes. Stir in tomato paste and cook for 1 minute. Pour in fish stock and white wine. Bring to a boil, reduce heat, and simmer for 15 minutes. Stir cornstarch and a little bit of water into a paste. Add to soup and bring to a boil. Cook until soup thickens, about 5 minutes. Puree soup with an immersion blender until smooth. Stir in cream and saffron. Season with salt and pepper. Garnish soup with dill and serve with puff pastry triangles.
Preheat the oven to 350 degrees F (175 degrees C). Press the pie pastry into the bottom and up the sides of a 9 inch pie plate. Flute the edges. Place the pear halves cut side down in the pie crust with the small ends toward the center. In a medium bowl, mix the butter and sugar together until smooth, then beat in the eggs one at a time until light and fluffy. Stir in flour and vanilla. Pour over the top of the pears. Bake for 1 hour in the preheated oven, until pears are soft and custard is set in the center. Cool completely before slicing and serving.
In a skillet over medium heat, brown the ground beef until no pink shows; drain and remove from skillet. Brown Sausage in skillet until cooked through; drain. Combine in skillet with sausage: browned beef, bacon, tomato sauce, tomatoes and sugar. Simmer 45 minutes. Bring a large pot of lightly salted water to a boil. Add spaghettini pasta and cook for 8 to 10 minutes or until al dente; drain. Preheat oven to 300 degrees F (150 degrees C). Mix cooked spaghettini with tomato-meat mixture. Pour in casserole dish and bake for 30 minutes.
Whisk olive oil and lime juice together in a bowl; add carrots and cabbage and stir to coat. Gently fold avocado slices into salad.
In a large, dry skillet over medium-high heat, toast cashews until golden brown, about 5 minutes. Remove cashews to a dish to cool slightly. Return skillet to medium-high heat, cook bacon strips until crisp on both sides, about 7 minutes. Remove bacon with a slotted spoon, and soak up grease with a paper towel. Coarsely chop bacon, and set aside. In a medium bowl, stir together butter, rosemary, curry powder, brown sugar, salt, cayenne pepper, and toasted cashews. Set aside. In a small bowl, stir together white wine vinegar, mustard, and honey. Slowly whisk in olive oil, and sprinkle with salt and pepper to taste. In a large salad bowl, toss dressing with greens, pear slices, grapes, and bacon, and sprinkle with nut mixture.
Preheat oven to 350 degrees F (175 degrees C). Beat egg, vegetable juice, sour cream, Worcestershire sauce, sage, parsley, oregano, salt, black pepper, and hot pepper sauce in a large bowl. Stir in oats and allow to soak. Melt butter in a skillet over medium heat; cook and stir onion, bell pepper, and celery until softened, about 5 minutes. Stir vegetable mixture, mushrooms, and turkey into oat mixture; shape into a loaf and transfer to a broiling pan. Mix tomato sauce and chili sauce in a bowl; pour over turkey loaf. Bake in the preheated oven until no longer pink in the center, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Combine chicken broth, water, zucchini, corn, carrots, potatoes, celery, peas, and green beans in a large pot. Bring to a boil. Reduce heat and simmer until vegetables are slightly tender, about 10 minutes. Heat oil in a skillet over medium-high heat. Add turkey; cook and stir, breaking it up into small pieces, until browned, 5 to 7 minutes. Add onion and garlic. Season with 1/2 teaspoon salt, cumin, coriander, and turmeric. Pour mixture into the pot with the vegetables. Add the remaining salt, tomato paste, and bay leaves. Reduce heat to low and simmer soup until vegetables are soft, about 1 hour. Stir rice into the soup; simmer until tender, about 15 minutes more. Portion soup into bowls and top each with cilantro.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Toast pecans in the preheated oven until fragrant, about 5 minutes. Let cool for 5 minutes. Chop coarsely. Combine brown sugar, butter, and shortening in a stand mixer fitted with the paddle attachment; beat until light and fluffy. Beat in eggs one at a time. Beat in vanilla extract. Sift gluten-free flour, 1 packet plus 2 teaspoons gelatin, baking powder, salt, cinnamon, and ginger together in a bowl. Mix into the brown sugar mixture on low speed. Mix pecans, oats, and raisins into the dough. Wrap dough in plastic wrap and chill in the refrigerator for at least 1 hour. Drop spoonfuls of dough 2 inches apart onto the prepared baking sheets. Bake in the the preheated oven until edges are golden, about 13 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.
Pour milk into 2 bowls; cover with aluminum foil. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add bowls of milk, cover, and steam, about 5 minutes. Allow layer of skin to form on top of milk. Flip up a corner of the milk skin and pour milk into an empty bowl, reserving the milk skin in the bowl. Whisk egg whites and sugar together in a bowl; pour in the milk and mix well. Pour milk mixture back into the 2 bowls under the reserved milk skin. Cover with aluminum foil. Steam milk mixture until set, about 15 minutes.
In a large bowl, mash bananas. Stir in orange juice concentrate, pineapple and strawberries until well mixed. In a separate bowl, stir sugar into boiling water until dissolved. Allow to cool slightly, then pour over fruit mixture; stir to coat. Freeze until cold and just firm.
Fill a large bowl with cold water. Cut the eggplant into 3/4 inch cubes, and immediately place into the water to keep from turning brown. Pour the oil and mustard seeds into a pot, and place over medium heat. Cook until the seeds begin to pop, being careful not to burn. Stir in the onion, and cook until tender. Sprinkle in the chili powder, turmeric, cumin, coriander, garlic, ginger, garam masala, and caraway seed; cook for a minute or two to release the flavor. Drain the eggplant, add it to the pot, and fry it for a few minutes. Pour in the potatoes, and soy sauce, then add enough water to cover. Turn the heat to high, bring to a boil, then turn heat to low and simmer for approximately 30 minutes until potatoes have cooked.
To make the sauce, combine tomato sauce, garlic, 3 teaspoons herbs, paprika, salt and pepper in a sauce pan over medium-high heat. When sauce bubbles, reduce to a low simmer and stir. Cover and allow to simmer over very low heat for 15 minutes. Crumble Italian sausage in a pan and cook over medium heat until no longer pink, about 15 minutes. Drain over paper towels. Set aside. Preheat oven to 400 degrees F. Mix olive oil, garlic and 1 teaspoon herb blend in a small bowl. Open hot dog buns and arrange on sheet pans covered in foil. Separate buns in halves along the folds if you want to make 16 appetizers; leave whole if you want to make 8 pizzas. Brush the buns with the olive oil mixture. Toast buns in the oven for about 5 minutes, just until edges begin to brown. Remove pan from oven and spread each of the buns with the warm tomato sauce. Top with browned Italian sausage, pepperoni slices, mozzarella and Parmesan cheeses. Return pan to the oven and bake at 400 degrees F for 5 to 10 minutes or until cheeses are bubbling. Serve garnished with fresh oregano leaves and crushed red pepper, if desired.
Place the chicken breasts into a large soup pot, cover with water, and sprinkle in the salt, black pepper, and sage. Bring to a boil over medium heat, then reduce heat and simmer until the chicken is no longer pink inside, about 30 minutes. Remove the chicken to a bowl, and let cool; shred chicken when cooled. While chicken is cooling, bring the chicken broth left in the pot back to a boil over medium heat, and stir in the celery, onion powder, and garlic powder. Reduce heat to a simmer, and cook until the celery is tender, about 20 minutes. Meanwhile, whisk 1 cup of all-purpose flour, the whole wheat flour, salt, and baking powder together in a mixing bowl. Stir in the cream to make a dough. Sprinkle a work surface with the remaining 1/4 cup of flour, and roll the dough out about 1/4-inch thick. Using a pizza cutter, cut the dough into 1 1/2 inch squares. Toss the dumplings in the flour on the work surface. Drop the dumplings, a few at a time, into the simmering broth. Stir frequently to keep them from sticking to the bottom; allow to simmer until the dumplings puff up and the broth thickens, about 30 minutes; stir in the cooked shredded chicken and parsley. Bring back to a boil, and serve hot in bowls.
Combine the cream cheese and sugar. Stir in the strawberries and whipped topping. Pour filling into pie shell. Chill for several hours. Serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 baking dish. Place rice in prepared baking dish; sprinkle salt and oil on top. Pour boiling water over rice. Cover baking dish tightly with double layer of aluminum foil and pinch edges to seal. Bake in center of preheated oven until water is absorbed, about 1 hour. Remove rice from oven, uncover, and fluff with fork.
In a blender, combine limeade concentrate, ice cubes, water and vodka. Blend until smooth. Pour into 6 ounce stem glasses, and garnish with lime slices.
Heat the vegetable oil in a large pot over medium heat. Stir in the garlic and ginger; cook and stir 1 minute. Add the spinach and season with salt and pepper. Cover, and cook until the spinach is hot, about 3 minutes. Pour in the chicken stock, shrimp stock, hot pepper sauce, and hoisin sauce. Recover, and bring to a simmer over medium-high heat. Once the soup reaches a simmer, stir in the shrimp and noodles. Cover, and cook 4 minutes, then stir in the green onions, and cook 5 minutes more. Season to taste with salt and pepper before serving.
Add tomato paste, apple, vinegar, garlic powder, salt, onion powder, and celery salt to a food processor. Blend until apple is fully incorporated and mixture has the consistency of ketchup. Scrape down sides continually to remove all lumps. Pour blended mixture into a small saucepan. Bring to a simmer over low heat, stirring constantly, 8 to 10 minutes. Do not let boil. Season with ground pepper. Cool and transfer to the refrigerator.
Place the bacon in a large nonstick skillet, and cook over medium heat until crisp and brown. Remove the bacon pieces and set aside, leaving the drippings in the skillet. Place the flour, salt, black pepper, and allspice in a large plastic zipper bag, and shake a few times to combine. Place the beef stew meat into the bag, and shake to coat the meat with flour mixture. Place the meat pieces in the skillet with the bacon drippings, and cook the meat until brown on all sides. Remove the browned meat to a slow cooker, and add the carrots, onions, garlic, parsley, rosemary, marjoram, and bay leaf to the cooker. Pour the beer into the skillet, and bring to a boil over medium-low heat, scraping all the browned bits of flavor from the bottom of the skillet. Pour the beer into the slow cooker, over the meat and vegetables. Cover, and cook on Medium setting until the meat is very tender, 4 to 5 hours. Before serving, remove the bay leaf, and sprinkle the stew with the reserved bacon pieces.
Heat oven to 350 degrees F. Combine first 4 ingredients. Place 1 won ton wrapper in each of 12 muffin pan cups sprayed with cooking spray, extending edges of wrapper over rim of cup. Fill with crab mixture. Bake 18 to 20 min. or until edges of cups are golden brown and filling is heated through.
Line an 8x8-inch pan with parchment paper or plastic wrap. Combine dates, banana, and vanilla extract in a large food processor until smooth, about 1 minute. Add 3/4 cup oats, walnuts, almonds, flax seed, cinnamon, and salt; blend. Scrape sides down and add remaining 1/4 cup oats and protein powder; process until mixture is well combined and thick, about 1 minute. Stir in chocolate chips. Spoon mixture into prepared pan; press into pan using wet hands until even. Freeze until solid, at least 2 to 3 hours. Slice into 10 bars.