HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a deep-fryer to 375 degrees F (190 degrees C). Mix pancake mix with water according to package directions. When the oil comes up to temperature, dip 4 or 5 cookies at a time into the batter, and fry in hot oil, turning once, until golden brown. Remove from oil using tongs, and drain on paper towels. Sprinkle fried cookies with confectioners' sugar and serve.
Remove the tenderloin from each chicken breast half. Fillet each chicken breast half into 2 slices. Pound each piece of chicken, including the tenderloins, to 1/4-inch thickness. Place chicken in a bowl and pour in enough milk to completely cover chicken; soak for 30 minutes. Mix bread crumbs, Pecorino Romano cheese, and parsley together in a bowl. Remove chicken from milk and dredge through bread crumb mixture until each piece is evenly coated. Heat olive oil in a large skillet over medium heat; cook chicken in the hot oil until lightly browned, 2 to 3 minutes per side. Preheat oven to 350 degrees F (175 degrees C). Lightly butter a baking dish. Transfer chicken to the prepared baking dish, reserving 1 tablespoon olive oil in the skillet. Sprinkle salt and pepper over chicken. Place 1 slice lemon onto each chicken piece. Pour wine into the skillet with reserved olive oil; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Add chicken broth and lemon juice and boil until reduced by half, 5 to 10 minutes. Pour wine mixture over chicken and drizzle brandied orange liqueur over each. Bake in the preheated oven until chicken is no longer pink in the center and sauce is bubbling, 20 to 25 minutes.
Heat the oil in a skillet over medium heat, and cook the chicken pieces 5 minutes on each side, or until juices run clear. Remove chicken from skillet, and set aside. Place onion in the skillet, and cook 5 minutes, until tender. Mix in the carrot and garlic. Stir in the lentils and broth, and season with salt. Bring to a boil, cover, reduce heat to low, and simmer 20 minutes. Return chicken to skillet. Cover, and continue cooking 20 minutes. If the mixture becomes too dry, add a little water to just moisten. Stir tomato sauce into the skillet. Season with rosemary and basil. Continue cooking 10 minutes, or until lentils are tender. Stir in lemon juice, and serve warm.
Preheat oven to 400 degrees F (200 degrees C). Heat Alfredo sauce in a medium saucepan over medium heat. Place salmon in a baking dish. Mix the lemon juice and vinegar in a small bowl, and pour over the salmon. Season with basil and parsley. Bake salmon 15 minutes in the preheated oven, until easily flaked with a fork. Remove from heat, and break into bite sized pieces. Bring a large pot of lightly salted water to a boil. Add rotini, and cook 8 to 10 minutes or until al dente. Drain, and place in a large bowl. Gently toss the salmon, pasta, and Alfredo sauce together in the large bowl. Serve with the Parmesan cheese.
Prepare the egg noodles according to package directions and set aside. In a separate large skillet over medium heat, saute the ground beef over medium heat for 5 to 10 minutes, or until browned. Drain the fat and add the soup and garlic powder. Simmer for 10 minutes, stirring occasionally. Remove from heat and combine the meat mixture with the egg noodles. Add the sour cream, stirring well, and season with salt and pepper to taste.
Heat 1 teaspoon sesame oil in a large pot over low heat; cook and stir ginger in the hot oil for 10 minutes. Pour chicken broth over ginger, cover pot, and simmer for 30 minutes. Stir onion and carrots into broth and simmer until carrots are tender, about 10 minutes. Gradually add curry powder, ground ginger, cayenne pepper, salt, and black pepper to broth; stir in jalapeno pepper and half the lime juice. Simmer broth over low heat, stirring about every 15 minutes, until flavors have blended, about 1 hour. Fill a large pot with lightly salted water and bring to a rolling boil. Drop udon in a few noodles at a time and return to a boil. Cook uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, 10 to 12 minutes; drain. Heat 1 teaspoon sesame oil in a skillet over medium heat; cook and stir chicken in the hot oil until no longer pink in the center, about 10 minutes. Transfer chicken to broth and stir leek and green onion into broth; simmer for 5 to 10 more minutes. Remove pot from heat. Portion udon noodles into each serving bowl; ladle broth over noodles. Add remaining lime juice to each serving.
Mince the lower 2/3 of lemongrass stalk. Bruise the remaining upper portion of lemongrass stalk by hitting it with the back of a knife. Pour chicken stock into a large pot; add minced lemongrass, bruised lemongrass stalk, 1/2 the ginger, lime leaves, garlic, and Sriracha sauce. Bring to a boil, reduce heat, and simmer. Add chicken to simmering broth; cook until chicken is no longer pink in the center, about 10 minutes. Remove lemongrass stalk and lime leaves using a slotted spoon; discard. Place cilantro bundle in the broth and simmer for 2 minutes. Add coconut milk, remaining ginger, brown sugar, lime juice, and fish sauce. Remove cilantro bundle using a slotted spoon; discard. Simmer broth, 5 to 10 minutes. Fill a large pot with water and bring to a rolling boil. Add ramen and cook until softened, about 3 minutes. Drain and portion noodles into serving bowls. Mix carrots, tomatoes, and green onions into broth. Ladle broth over noodles; garnish with cilantro.
Thread a strawberry, pineapple and cake on a skewer, repeating two more times per skewer. Heat the honey and lime juice in the microwave for 30 seconds and brush on each skewer. Line the Reynolds Wrap(R) Aluminum Foil on the grill, dull side facing the food and punch holes all over to allow the juices to drip through. Cook on low, turning the skewers to evenly brown all of the sides. Once they are browned, remove them from the grill. Melt the chocolate chips in the microwave, for 45 seconds, and drizzle the melted chocolate on the fruit skewers. Serve and enjoy some yourself!
Submerge vanilla beans in vodka and store in a cool, dark place for several weeks, shaking occasionally.
Preheat an outdoor grill for high heat and lightly oil grate. Sprinkle chicken breasts with fajita seasoning, and grill for about 4 minutes on each side, or until no longer pink and juices run clear. Allow to cool, then slice into bite-size strips. In a blender or food processor, combine mayonnaise, grated Parmesan cheese, sour cream, anchovies, green onions, parsley, Dijon mustard, chipotle pepper, garlic, and Worcestershire sauce. Blend until smooth. Place romaine lettuce in a large bowl, and top with croutons, shredded Parmesan, and red, yellow, and orange pepper rings. Arrange chicken on top, then pour on the dressing.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Heat oil in a large pot over medium heat. Cook and stir beef and onion in the hot oil until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Add corn, tomato sauce, ketchup, water, chili powder, sugar, and seasoned salt to the beef mixture; bring to a boil, reduce heat to medium-low, and simmer, stirring occasionally, until slightly thickened, about 10 minutes. Stir macaroni into beef mixture; cook until heated through, about 5 minutes. Sprinkle with Cheddar cheese; remove from heat and let stand until cheese melts, 1 to 2 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan. Mix the beef, pork, water, eggs, picante sauce, onion soup mix, bread crumbs, and bell pepper together in a mixing bowl until evenly blended. Pack into the prepared loaf pan, then poke holes into the loaf with a fork nearly to the bottom of the pan. Pour the undiluted cheese sauce over the top of the roast and spread evenly. Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read 160 degrees F (72 degrees C).
Preheat oven to 350 degrees F (175 degrees C). Place chicken in a lightly greased 9x13 inch baking dish. Season with lemon pepper, garlic powder and onion powder to taste. Bake in preheated oven for 15 minutes. Turn over chicken pieces and add more seasoning to taste. Bake for an additional 15 minutes, or until chicken is cooked through and juices run clear.
In a slow cooker, combine crushed tomatoes, diced tomatoes, tomato paste, tomato sauce, and kielbasa. Set slow cooker to High. Heat olive oil in a large, deep skillet over medium heat. Cook onions, squash, green pepper, and garlic in oil until onions are translucent. Transfer vegetables to the slow cooker. Place ground beef and ground turkey in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble finely, and transfer to slow cooker. Season with bay leaves, peppercorns, basil, marjoram, thyme, and oregano. Cover, and cook on High for 2 hours. Remove lid, and cook 1 hour more.
Bake cake as directed on box for a 9 x 13 inch cake. As soon as it comes out of the oven, punch holes all over the top of the cake with a meat fork (try not to hit bottom, but if you do, it's alright). Mix condensed milk and Pina Colada mix together and pour over cake. Chill overnight. Before serving, frost with whipped dessert topping (Cool Whip (TM) ) and sprinkle with coconut.
Spread about half the onion slices into the bottom of the slow cooker. Arrange 5 pork chops atop the onion layer. Repeat layering with remaining onion and pork chops. Pour cream of onion soup, cream of mushroom soup, and water over the pork chops and onion. Sprinkle ranch dressing mix and onion soup mix over the pork chops; season with salt and pepper. Cook on High until the pork chops are tender to your liking, 2 1/2 to 3 hours. Alternately, you can cook on Low for 4 1/2 to 5 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).
Spread chocolate-hazelnut spread onto 1 side of the tortilla and top with banana slices. Place tortilla in a large skillet and cook over high heat until tortilla is crispy and sturdy, about 5 minutes. Transfer "pizza" to a plate and cool, 3 to 4 minutes. Cut into 4 slices.
In 10-inch skillet, simmer tomatoes for 5 minutes. With potato masher or back of spoon, crush tomatoes. Add BUSH'S(R) Sriracha Beans and bring up to a simmer. Using back of spoon or bottom of mug, make four wells in bean mixture and crack eggs into individual wells. Cover and cook until egg whites are set, and yolks are still runny, about 5-8 minutes. To serve, plate each egg and top with queso fresco. Serve with tortillas or on top of tostadas.
Whisk together 1/4 cup olive oil, 1/2 cup cilantro, ginger, and garlic in a large glass or ceramic bowl. Add the pork and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator overnight. Remove the pork from the marinade and shake off excess. Discard used marinade. Heat 1 tablespoon olive oil in a wok over high heat. Stir-fry pork in the hot oil until browned, about 10 minutes. Set pork aside. Add remaining 1 tablespoon oil to wok; stir in onions until slightly softened, about 3 minutes. Stir in red bell pepper for 3 more minutes. Return pork to wok. Add lime juice and 1/2 cup cilantro. Cook and stir until cilantro has wilted, about 1 minute.
Preheat oven to 375 degrees F (190 degrees C). Spread pecans onto a baking sheet. Bake in the preheated oven until pecans are toasted and fragrant, 5 to 10 minutes. Spray a 9-inch pie pan with cooking spray. Line a baking sheet with parchment paper or aluminum foil. Press the cinnamon rolls into the bottom of the pie pan, sealing edges together to create the 'crust'. Whisk corn syrup and brown sugar together in a bowl until thick and sticky. Add butter and whisk until mixture is smooth. Whisks eggs, 1 at a time, into brown sugar mixture, whisking well after each addition, until eggs are fully incorporated. Stir cinnamon, vanilla extract, and salt into brown sugar mixture. Layer the toasted pecans over the cinnamon roll 'crust'. Pour the brown sugar mixture over pecans. Place the pie on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Cover crust with pieces of aluminum foil to avoid burning. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until pie is set in the middle, 20 to 25 minutes. Cool pie for 15 minutes. Place cream cheese frosting in a microwave-safe bowl; heat in microwave until frosting is thinned and pourable, about 30 seconds. Drizzle frosting over pie and set aside until frosting has slightly hardened, about 20 minutes.
Heat the oil in a large pot over medium heat. Stir in onion, celery, garlic, ginger, and sugar. Cook 5 minutes, until onion is tender. Season with salt, turmeric, allspice, and nutmeg. Mix in potatoes and zucchini, and pour in the vegetable stock. Bring to a boil, reduce heat to low, and simmer 10 minutes, or until potatoes are tender. Remove soup from heat, season with cayenne pepper, and stir in spinach. Using a hand blender, blend soup until smooth. Garnish with red bell pepper to serve.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet. Spread about half of the margarine over the whole trout and inside the cavity. Combine the flour, salt and pepper; coat the inside and outside of the trout with the mixture. Melt remaining margarine in a large skillet over medium heat. Lightly saute the fiddleheads until just tender. Season with salt, pepper and tarragon. Add the lemon juice and white wine, and cook for one minute. Transfer the contents of the fiddlehead pan to a bowl, and mix with egg and bread crumbs. Stuff the mixture into the cavity of the trout, and place it on the greased baking sheet. Bake uncovered, for 15 to 20 minutes in the preheated oven, or until the fish flakes easily with a fork. Serve immediately.
Season ground beef with salt and pepper if desired. Heat large deep nonstick skillet over medium-high heat and cook ground beef, onion and green pepper until beef is browned, about 5 minutes. Stir in chili powder and cook, stirring, until fragrant, about 30 seconds, Add water, beans and tomatoes and bring to a boil over medium-high heat. Stir in Knorr(R) Rice Sides(TM) - Rice Pilaf; reduce heat and simmer covered, stirring occasionally, until rice is tender, about 7 minutes. Serve, if desired, with shredded Monterey Jack, Pepper Jack or Mexican blend cheese and corn bread.
Whisk lemon-lime soda, olive oil, soy sauce, and garlic powder in a bowl and pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator overnight. Preheat grill for medium heat and lightly oil the grate. Remove chicken from marinade and discard used marinade. Cook chicken breasts on preheated grill until no longer pink in the center and the juices run clear, 7 to 8 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Whisk 1 cup cream and egg yolks together in a bowl until smooth. Combine half-and-half, 1 cup cream, and red hot candies in a large saucepan over medium-low; cook, stirring with a wooden spoon, until candies dissolve, 5 to 10 minutes. Pour 1 cup red hot candies mixture into the cream-egg mixture; whisk until mixture is evenly combined. Pour cream-egg mixture into red hot candies mixture in the saucepan. Cook and stir until a film forms on the back of a spoon when dipped into the mixture, keeping just under a boil, about 5 minutes. Pour red hot candies mixture through a sieve into a bowl to collect any undissolved candies. Cover the bowl with a clean towel and cool to room temperature. Refrigerate until chilled, about 1 hour. Pour red hot candies mixture into an ice cream maker and process according to manufacturers' instructions.
To Make Crunch: In a food processor, combine nuts, flour and 1/4 cup sugar. Mix in 3 tablespoons butter until dough forms large crumbs; do not let the dough come together in a ball. Press the crunch into the bottom and up the sides of a 9 inch pie pan. Freeze until crust is firm. Preheat oven to 350 degrees F (175 degrees C). Bake crust for 25 minutes, or until it is lightly browned and set. Let cool on a wire rack. Leave oven on at 350 degrees F (175 degrees C). To Make White Chocolate Coating: In a small bowl, mix together 8 tablespoons butter and white chocolate. Place bowl over simmering water, stirring constantly until chocolate and butter are smooth. Pour mixture evenly into crust. Freeze until firm. To Make Key Lime Endeavor: In a medium bowl, whisk together the egg yolks, condensed milk and lime peel. Gradually stir in lime juice. Pour mixture into chilled crust. Bake in preheated 350 degrees F (175 degrees C) oven for 20 minutes. Let pie cool completely on a wire rack. Then cover and refrigerate for about 2 hours, or until chilled. In a chilled mixing bowl, whip the heavy cream with 1 tablespoon sugar until stiff peaks form. Spoon or pipe the whipped cream on top of pie before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In the prepared dish, make a single layer of sweet potato slices. Place a few onion slices on top, dot with butter, and sprinkle with salt and pepper. Repeat, alternating layers of white and sweet potatoes. In a small bowl, or measuring cup, combine flour and broth. Pour over potatoes. Sprinkle cheese, bread crumbs and parsley over the potatoes. Dot with remaining butter. Cover. Bake in preheated oven for 1 hour, or until potatoes and onions are soft.
Finely chop about half the cranberries with 1 orange in a food processor; scrape into a glass mixing bowl. Repeat process with remaining cranberries and orange. Finely chop walnuts in the food processor; add to cranberry mixture. Stir sugar and orange-flavored liqueur through the cranberry mixture. Cover bowl with plastic wrap; refrigerate at least 4 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Combine confectioner's sugar, evaporated milk, and 1/2 teaspoon vanilla extract in a small bowl. Beat butter and white sugar with an electric mixer in a large bowl until smooth. Mix in egg and 1 teaspoon vanilla extract. Combine flour, baking powder, and salt in a small bowl. Gradually add flour mixture to creamed mixture, mixing well. Roll dough into 1-inch balls and place on prepared baking sheet; make an indentation with finger in center of each cookie. Bake in preheated oven for 10 minutes. Fill depressions with jam and continue to bake until lightly browned, 10 to 15 minutes longer. Cool for 2 minutes, then remove to wire racks. Drizzle confectioner's sugar glaze mixture over warm cookies; cool completely.
Preheat oven to 350 degrees F (175 degrees C). Melt chocolate over low heat. Remove and cool. Beat butter in small bowl to soften. Gradually beat in 2/3 cup confectioner's sugar, then 1 teaspoon vanilla and the melted chocolate. Beat in 1 1/4 cups flour and 2 tablespoons milk. Shape a well-rounded teaspoon of dough around each chocolate kiss to cover completely. Place cookies flat side down on greased cookie sheet. Bake for 10-12 minutes or until lightly browned on bottom. Frost cooled cookies. To Make Frosting: Beat 2 tablespoons shortening till soft, gradually adding 1/2 cup confectioner's sugar. Mix well. Add 1 tablespoon milk and 1/2 teaspoon vanilla extract. Stir in additional confectioners' sugar (around 3/4 cup). Frosting should be fluffy.
Preheat oven to 400 degrees F (200 degrees C). In a saucepan, bring the vinegar to a boil. Reduce heat, and simmer 15 minutes, stirring frequently, until thickened. Cut a pocket in each chicken breast. Fill each pocket with an equal amount of mozzarella cheese, and season with salt and pepper. Wrap each chicken breast with a slice of ham. Arrange the wrapped chicken breasts in a baking dish. Place the tomatoes around the chicken, sprinkle all with olive oil, and season with salt and pepper. Bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear. In a saucepan with enough lightly salted water to cover, boil the potatoes 15 minutes, or until tender. Drain, return to the pan, and coat with the pesto. Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.
Heat oil in a deep fryer to 350 degrees F (175 degrees C). In a small bowl, mix together the cream-style corn and egg. In a medium bowl, stir together the flour, baking powder, salt and sugar. Add the corn mixture to the dry ingredients, and mix until just blended. Drop batter 1/8 cup at a time into the hot oil. Fry until golden brown, turning once if the fritters don't turn over by themselves. Drain fritters on paper towels, and serve with maple syrup.
Stir cream cheese, bacon bits, blue cheese, salad dressing, green onions, and garlic powder together in a bowl. Form mixture into 2 balls, cover each with plastic wrap, and refrigerate until chilled and firm, 3 hours or overnight. Remove cheese balls from plastic wrap and roll in parsley.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Beat butter, sugar, and persimmon pulp together in a large bowl with an electric mixer until light and fluffy; beat in eggs and vanilla extract. Sift flour, baking soda, and salt together in a bowl; add gradually to persimmon mixture until dough is thoroughly combined. Stir in chocolate chips. Drop spoonfuls of dough 1 inch apart onto lined baking sheet. Bake in the preheated oven until edges are golden, 10 to 13 minutes. Cool on the baking sheet for 1 minute before removing to a wire rack to cool completely.
Heat bacon grease and butter in a large pot over medium-high heat. Saute onion, celery, and parsley until onion is browned, about 5 minutes. Reduce heat to medium and pour in stock. Slowly stir in cream, salt, seasoned salt, pepper, chili powder, dill, sugar, and cayenne pepper. Add crab and simmer until flavors combine, about 15 minutes. Mix flour with water in a small bowl and pour into the soup. Stir to thicken slightly. Add sherry just before serving.
Preheat oven to 375 degrees F (190 degrees C). Beat the egg gently with a fork, and then mix with maple syrup, melted butter, brown sugar, lemon juice, and nuts. Fill tarts 2/3 full. Bake for 20 to 25 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Line a large baking pan with foil. Oil lightly. Combine garbanzo beans, sweet potatoes, butternut squash, mushrooms, zucchini, yellow squash, onion, and carrot in a large bowl; mix well. Add olive oil and garlic and continue to mix. Add honey, oregano, and pepper. Continue to mix until well coated. Bake in the preheated oven, stirring occasionally, until tender, 30 to 35 minutes. Let cool for 3 to 5 minutes before serving.
Preheat oven to 400 degrees F (205 degrees C). Grease a baking sheet with cooking spray. Lightly coat asparagus with cooking spray; place on prepared baking sheet. Combine Parmesan cheese and garlic salt in a small bowl; set aside. Bake in preheated oven for 6 minutes; turn asparagus and continue baking until tender, about 6 minutes. Sprinkle Parmesan cheese mixture over asparagus.
Combine oil with Knorr(R) Beef flavor Bouillon Cube in small cup, mashing with fork until blended; rub over steak. Cook steak in large nonstick skillet over medium-high heat until desired doneness. Remove steak and set aside. Prepare Knorr(R) Menu Flavors Rice Sides(TM) - Asian BBQ in same skillet according to package directions. Meanwhile, combine carrot, snow peas, green onions and lime juice in medium bowl; set aside. Thinly slice steak. Evenly divide rice between tortillas. Top with steak, then vegetable mixture.
Combine zucchini, egg, bread crumbs, and seafood seasoning in a bowl. Form into 2 patties. Spray a skillet with cooking spray and heat over medium heat. Fry patties until golden brown, about 5 minutes per side.