HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Arrange chicken on the baking sheet. Bake chicken in the preheated oven until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Dice chicken and place in a bowl; add ranch mix and stir until coated. 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, reserving bacon grease in the skillet. Crumble bacon into small pieces. Heat reserved bacon grease in the skillet; cook and stir bell pepper until slightly tender, 2 to 3 minutes. Add chicken, 1 jar Alfredo sauce, milk, and garlic; cook and stir until heated through, about 5 minutes. Bring a large pot of lightly salted water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain. Pour 1/2 the jar of remaining Alfredo sauce into a casserole dish; top with 1/2 of the penne, 1/2 of the chicken mixture, 1 1/2 cup mozzarella cheese, and 1/2 of the bacon. Repeat layering with remaining ingredients in the same order ending with 1 cup mozzarella cheese and bacon on top. Bake in the preheated oven until casserole is bubbling and cheese is lightly browned, about 30 minutes.
Place 1/2 of the coleslaw mix and 1/2 of the carrots in a slow cooker. Add mushrooms; toss to combine. Stir in garlic. Add 1/2 cup hoisin sauce and soy sauce and stir to combine. Place pork on top of vegetables. Cover and cook on Low until pork is fork-tender, 4 to 5 hours. Shred pork using 2 forks. Add remaining coleslaw mix, carrots, and 1/4 cup hoisin sauce to the slow cooker; stir to combine. Heat tortillas on a skillet over medium-high heat, about 10 seconds per side. Divide pork mixture among tortillas. Top with green onions and sesame oil.
Preheat oven to 350 degrees F (175 degrees C).Grease one 8 inch round cake pan. Sift flour and set aside. Cream butter, sugar and grated orange zest until light and fluffy. Beat in the egg yolks one at a time. Fold in sifted flour, alternating with orange juice. In another bowl, whisk egg whites until stiff and add a pinch of salt. Fold whisked egg whites into the mixture. Spoon batter into prepared pan. Bake in preheated oven for 35 to 40 minutes, or until a toothpick inserted into cake comes out clean.
Combine tomatoes, mozzarella cheese, bagel chips, basil, red onion, olive oil, red wine vinegar, garlic, basil, salt, and black pepper together in a bowl; toss until evenly combined. Refrigerate until chilled, 15 to 30 minutes.
Place shrimp, olive oil, garlic, salt, and black pepper in a resealable plastic bag. Coat shrimp with oil mixture, squeeze out excess air, and seal bag. Marinate in refrigerator for up to 4 hours. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook shrimp on preheated grill until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes per side. Peel shrimp. Serve with cocktail sauce and lemon wedges.
Mash garlic in the bottom of a saucepan. Stir curry paste with the garlic; add onion and bell pepper. Cook and stir over medium-low heat until the onions are golden, about 5 minutes. Crumble the ground chicken into the saucepan; add celery, carrots, tomatoes, and zucchini. Increase heat to medium, cover saucepan with a lid, and cook until the carrots have softened, 7 to 10 minutes. Pour chicken broth and soy sauce over the mixture; season with salt. Reduce heat to medium-low, cover with a lid, and simmer for 1 hour.
Preheat an oven to 325 degrees F (165 degrees C). Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the sour cream, vanilla, and lemon peel. Beat for an additional 2 minutes. Batter will look curdled. Combine flour, cornstarch, salt, and baking soda in a separate bowl. Pour the flour mixture into the egg mixture, mixing until just incorporated. Pour the batter into a prepared 8x4 inch loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 5 minutes before removing to cool completely on a plate. To make glaze: Whisk together the lemon juice and powdered sugar. Pour glaze over entire cake and allow cake to cool while the glaze is soaked in.
Remove plastic netting or twine from around the leg of lamb, if any, and open up the roast on a cutting board. Place the boned side of the roast up. With a sharp paring knife, cut away any excess fatty areas. Use a sharp knife to cut 1/2-inch deep slits in the meat about 2 inches apart, to help the meat lie flat. Cover the meat with a sturdy piece of plastic wrap or a cut-apart food storage bag, and pound the meat with a mallet or the edge of a small plate until the roast is about 3/4 inch thick everywhere, and 10 to 14 inches square. Preheat an oven to 400 degrees F (200 degrees C). Sprinkle the upper side of the meat with salt and pepper, and then spread spinach leaves over the top of the roast to within 1/2 inch of the edges. Break up the goat cheese and sprinkle it evenly over the spinach, then sprinkle the pine nuts over the cheese. Roll the roast up into a tight cylinder, and tie the roast together with kitchen twine at 2 inch intervals. It's okay if a little stuffing protrudes from the sides of the roast. In a flat dish, mix together the flour, 1 tablespoon of salt, 1 tablespoon of pepper, the thyme, and the fennel seeds, and press the tied roast firmly into the flour mixture to coat all sides. Heat the sesame oil in a heavy oven-proof or cast-iron skillet over medium-high heat until the oil shimmers, and sear all sides of the roast, including the ends, to a golden brown color. Lay the roast into the skillet, place into the preheated oven, and roast to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 40 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Preheat oven to 350 degrees F (175 degrees C). Combine the hashbrowns, soup and sour cream. Mix well and pour into 4 quart casserole dish. Top with cubed cheese and butter; bake for 30 minutes or until all cheese is melted and hot.
Mix water, bourbon and Gravy Mix in small bowl until well blended. Set aside. Melt butter in large skillet on medium heat. Add onions; cook and stir 10 minutes or until softened and golden brown. Stir gravy mixture into skillet. Bring to boil. Reduce heat and simmer 5 minutes or until thickened. Remove from heat. Let cool. Mix sour cream and mayonnaise in medium bowl. Stir in cooled onion mixture. Sprinkle with green onions. Refrigerate at least 1 hour. Serve with chicken fries or chips.
Preheat your oven's broiler, or a toaster oven. Separate the bun halves, and spread butter onto the cut side of each one. Sprinkle some garlic powder over the butter. Broil or toast until golden brown, about 4 minutes.
Heat oven to 450 degrees F. Stir Bisquick mix, milk and cheese until soft dough forms. Drop dough by 9 spoonfuls onto ungreased cookie sheet. Bake 8 to 10 minutes or until golden brown. Stir together butter and garlic powder; brush over warm biscuits.
Preheat oven to 350 degrees F (175 degrees C). Spray a 2-quart baking dish with cooking spray. Spread potatoes into the prepared baking dish; sprinkle with 1/2 teaspoon black pepper. Mix eggs, Italian cheese blend, onion, pico de gallo, 1/2 teaspoon black pepper, Greek seasoning, and cayenne pepper together in a bowl; pour over potatoes. Bake casserole in the preheated oven until lightly browned and eggs are set, about 40 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. In a medium saucepan over medium heat, melt butter. Stir in the sugar and mix well. Stir in graham cracker crumbs. Pat the mixture into baking dish. In a medium mixing bowl, beat together the eggs, sugar and cream cheese. Pour the mixture over crust. Bake 20 minutes in the preheated oven. Remove from heat and allow the mixture to cool. In a small bowl, dissolve the gelatin in water. In a medium saucepan over medium heat, mix the pumpkin, eggs, milk, sugar, salt and cinnamon. Reserve the egg whites. Stirring constantly, cook until thick, about 4 minutes. Remove from heat and mix in the gelatin. Allow the mixture to cool for approximately 20 minutes. In a small bowl, beat the 3 egg whites until stiff. Gently fold the egg whites into the cooled pumpkin mixture. Pour the pumpkin mixture over the cream cheese mixture. Top with whipped cream. Cover and refrigerate approximately 2 hours.
Preheat oven to 350 degrees F (175 degrees C). Poke holes in the sweet potatoes with a fork, arrange the sweet potatoes on a cookie sheet. Grease an 11x7 inch glass baking dish. Bake sweet potatoes for 1 hour. Let cool, then mash in a large bowl. There should be approximately 3 2/3 cups of mashed sweet potato. Combine softened butter with brown sugar, nuts, coconut and flour; stir with a fork. Set aside. Combine sugar, eggs, milk, orange peel, butter, vanilla, salt with the mashed sweet potatoes. Beat the mixture with an electric mixer until smooth. Pour mixture into prepared baking dish. Sprinkle the brown sugar-nut mixture over the top of the mixture. Bake for 35 minutes.
Combine avocados, cinnamon, cream cheese and honey in a blender; blend until smooth. Refrigerate for at least 1 hour before serving. Spread on cinnamon bread, or any bread or bagel of your choice.
Combine cucumber, chickpeas, rice, feta, tomatoes, onion, and olives in a bowl. Whisk parsley, lemon juice, garlic, basil, and olive oil together in a bowl. Stir dressing into the rice mixture. Season with salt and pepper. Let the salad rest for 1 hour before serving to allow rice to absorb the flavors.
Place the ginger strips into a shaker and press to release the flavor. Add the ice cubes and vodka; shake and strain into a champagne glass. Top with champagne.
Wrap 1/2 slice of bacon around each piece of hot dog. Secure the bacon with a toothpick. Place hot dogs into a slow cooker on low heat. Pour brown sugar over hot dogs, let cook for 5 to 6 hours; until the bacon is cooked.
Heat olive oil in a large skillet over medium heat. Sautee onion and garlic until tender; set aside. Put ham hocks, onion, garlic and water into a stockpot, season with pepper to taste, cover and bring to a simmer for 1 1/2 hours. Stir the sauerkraut and beans into the soup. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon into the stockpot, reserving drippings. Stir flour into the bacon drippings to make a roux. Stir the roux into the soup. Continue to simmer the soup until thick. Remove from the heat and stir in the sour cream. Serve.
Combine potatoes, leek, and salt in a multi-functional pressure cooker (such as Instant Pot(R)). Add water to cover, about 2 cups. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow about 10 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Carefully release remaining pressure using the quick-release method, about 5 minutes. Unlock and remove the lid. Drain potatoes well and return them to the pot. Select Saute function. Toss potatoes until dried and starting to sizzle, about 3 minutes. Add butter; stir until melted. Add milk. Mash potatoes with the back of a wooden spoon for a rustic mash, or run them through a ricer for a smoother mash. Taste and adjust the salt.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Mix brown sugar, sour cream, 2 tablespoons butter, and cornstarch in a heavy saucepan over medium heat. Cook, stirring constantly, until the mixture comes to a boil. Remove sauce from heat and stir in 1/2 teaspoon vanilla extract; set praline sauce aside. Place 1/2 cup melted butter into a large mixing bowl; stir in vanilla ice cream. With an electric mixer, beat eggs into ice cream mixture one at a time, adding the second egg after the first has been incorporated. Stir in 1/2 teaspoon vanilla extract. Whisk flour, graham cracker crumbs, white sugar, baking powder, and salt in a separate bowl until thoroughly combined. Stir flour mixture into ice cream mixture by thirds until batter is smooth. Pour batter into prepared baking pan and drizzle top of batter with half the praline sauce. Bake in preheated oven until cake is lightly browned and a toothpick inserted into the center comes out clean, 25 to 30 minutes. Cool cake in pan on a wire rack. Place remaining praline sauce over low heat to warm; stir in pecans. Drizzle warm praline-pecan sauce over cake. Serve with dollops of whipped cream.
Preheat oven to 325 degrees F (165 degrees C). In a small bowl, combine the lime juice, rum, and brown sugar; set aside. Mix together the cayenne pepper, clove, cinnamon, ginger, pepper, salt, and thyme leaves. Brush the chicken with oil, then coat with the spice mixture. Place in a roasting pan, and bake about 90 minutes, until the juices run clear or until a meat thermometer inserted in thickest part of the thigh reaches 180 degrees F. Baste the chicken with the sauce every 20 minutes while it's cooking. Allow chicken to rest for 10 minutes before carving.
Bring a large pot of salted water to a boil, add the potatoes and let cook until tender. While the potatoes cook, in a large bowl, whisk together the vinegar, sugar, mustard, salt and pepper. Drain the potatoes, stir them into the vinegar mixture and let them marinate for 30 minutes to absorb the flavors. In a small bowl, whisk the mayonnaise, sour cream and heavy cream. Fold this creamy mixture into the potato mixture along with the onions and hard-cooked eggs. Cover and chill before serving if you wish. (This salad keeps for up to 3 days in the refrigerator.)
Melt butter in cooking pot, brown chicken with chopped onions. Add water to cover. Simmer for 30 minutes. Add carrots, potatoes, and savory. Simmer some more until vegetables are cooked. Salt and pepper to taste.
In a large soup pot, cook chicken in water until the meat begins to fall off the bone. Skim fat off stock. Remove the chicken from pot, and set aside to cool. Add pasta to stock, and cook for about 10 minutes. Shut off heat. In a medium bowl, beat 2 eggs with the juice of 2 lemons until foamy. Whisk 1 cup stock slowly into the egg/lemon mixture. Repeat with another cup of stock, and pour mixture into soup. Bone chicken, and add meat to soup. Stir well. Add salt and pepper to taste.
Preheat oven to 350 degrees F (175 degrees C). Mix chicken, celery, Cheddar cheese, mayonnaise, almonds, bacon, lemon juice, green onion, salt, and black pepper together in a 1 1/2-quart baking dish; top with potato chips. Bake in the preheated oven until cooked through and bubbling, about 20 minutes.
Stir oil and flour together in a large, heavy-bottomed pot over medium heat. Cook, stirring slowly and constantly to keep the roux from burning, until the mixture becomes a dark chocolate brown, about 25 minutes. Add the onions, celery, and bell peppers to the roux all at once, and continue to stir until vegetables are wilted, about 5 minutes. Season with salt and cayenne pepper. Stir in the smoked sausage and bay leaves, and continue to stir for 3 to 4 minutes. Pour in the turkey stock and stir until the stock and roux mixture are well combined. Bring the gumbo to a boil, then reduce heat to medium-low. Cook, uncovered, stirring occasionally, for 1 hour. Stir in the turkey and the file powder; simmer for 2 hours. About 30 minutes before serving, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Skim off any fat that rises to the surface of the gumbo; remove from heat. Stir in the parsley and green onions. Remove the bay leaves, and serve the gumbo in deep bowls with rice.
Cut cauliflower into medium-sized florets and process in batches in a food processor. For each batch, pulse until pieces break down and continue processing until texture resembles rice grains. Transfer to a large pot. Sprinkle with kosher salt. Cook over medium-high heat, stirring, until mixture is wet and soft, about 30 minutes. Reduce heat if it begins to brown. Remove from heat and allow cauliflower to cool.
 Watch Now Transfer cauliflower in batches to a clean cotton towel. Bring up sides, twist towel, and squeeze out as much liquid as you can. For this recipe, you should have about 3 1/2 cups cooked, squeezed-dry cauliflower.
 Watch Now Preheat oven to 350 degrees F (175 degrees C). Line a large rectangular baking dish with parchment paper, allowing ends to extend up over the sides for easy lifting. Lightly brush parchment with olive oil. Crack eggs into a large mixing bowl. Add crushed garlic, oregano, pepper, and cayenne pepper; whisk together. Transfer cauliflower to mixing bowl. Add shredded Cheddar cheese and grated Parmigiano-Reggiano. Mix thoroughly. Transfer to prepared baking dish. Tamp down and smooth out evenly.
 Watch Now Bake in preheated oven until deeply golden brown, about 1 hour. Allow to cool to room temperature. Cover and refrigerate until thoroughly chilled, 3 or 4 hours.
 Watch Now Preheat oven to 400 degrees F. Line a baking sheet with a silicone mat; lightly oil the mat. Lift cauliflower out of pan. Slice in half lengthwise; slice each half crosswise into thin "fries," about 1 inch wide. Arrange fries on the mat so they do not touch; brush lightly with olive oil. Sprinkle with a dusting of grated Parmigiano-Reggiano cheese.
 Watch Now Bake in preheated oven until deeply browned, about 20 to 25 minutes. Allow to cool slightly before serving.
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Tear up bread slices into the bowl of a food processor; process into fine crumbs. Add ground lamb and egg; process until blended. Add parsley, garlic, cumin, mint, allspice, salt, and pepper; process until evenly combined. Roll lamb mixture into small meatballs. Heat olive oil in a large skillet over medium heat. Cook meatballs in batches, turning occasionally, until browned on all sides, 4 to 5 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon.
Preheat an oven to 400 degrees F (200 degrees C). Lightly grease a baking dish. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Cook and stir the chicken and mushrooms until the chicken breasts in the hot oil until the chicken is no longer pink in the center and the juices run clear, about 15 minutes. Season with salt, pepper, and garlic powder and remove from heat. Stir in the zucchini, sweet potatoes, red potatoes, bread crumbs, Parmesan cheese, and 1/4 cup of olive oil; transfer to the prepared baking dish. Bake in the preheated oven, stirring every 15 minutes, until potatoes are tender and easily pierced with a fork about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Line a round cake pan with parchment paper. Beat 1 1/4 cup sugar and butter together in a bowl using an electric mixer until smooth; beat in eggs, 1 at a time, beating well before adding the next egg. Stir flour, lemon zest, and baking powder into creamed butter mixture until batter is smooth; pour into the prepared pan. Bake in the preheated oven until a knife inserted in the center comes out clean, 45 to 55 minutes. Combine 1/2 cup sugar and lemon juice in a saucepan over medium heat; cook and stir until sugar is dissolved, about 5 minutes. Poke holes into the top of the warm cake and pour syrup over cake. Cool slightly before cutting.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool and peel. Cut the eggs in half lengthwise and carefully remove the yolks to a bowl. Mash the yolks with the mayonnaise and mustard and season with pepper and ranch dressing mix, blending until smooth. Spoon the mixture into the egg white halves and garnish with a sprinkle of paprika.
Heat the olive oil in a large skillet over medium heat; add the chicken, squash, potato, and onion; cook and stir 10 minutes. Stir in the garlic and cook until the potatoes are tender and the chicken is no longer pink in the center, 4 to 5 minutes more. Season with salt and pepper to serve.
Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low. In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken. Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)
Layer protein powder, flax meal, cocoa powder, and brown sugar in a blender; add almond milk, banana, berries, and peanut butter. Blend until smooth, about 1 minute.
Combine amaretto, molasses, allspice, and pumpkin pie spice in a small saucepan over medium heat and cook until molasses is melted. Remove from heat and allow to cool briefly, 5 to 10 minutes Fill a cocktail shaker with ice and add vodka, Irish cream liqueur, and amaretto mixture. Shake well to blend and strain into a cocktail glass. Serve with gingersnap cookies.
Preheat oven to 350 degrees F. Line muffin pans with 12 to 18 Reynolds(R) StayBrite(R) Baking Cups with a black swirl design. Beat butter and sugar together in a large bowl with an electric mixer on medium speed for 30 seconds. Add baking powder, cinnamon, ginger, baking soda, and salt. Beat until combined, scraping down sides of the bowl as necessary. Beat in eggs, one at a time. Whisk together the milk and molasses in a medium bowl. Alternately add flour and milk mixture to the butter mixture, beating on low speed after each addition just until combined. Spoon batter evenly into prepared muffin cups, filling each about three-fourths full. Bake 18 to 20 minutes or until a wooden toothpick inserted near centers comes out clean. Cool in pans on a wire rack for 5 minutes. Carefully remove cupcakes from pans; cool completely on a wire rack. Frost with Cinnamon Vanilla Frosting. Sprinkle colored decorating sugars. Cinnamon Vanilla Frosting: Combine butter, sour cream, and vanilla in a large mixing bowl. Beat with an electric mixer on medium speed for 30 seconds. Gradually beat in powdered sugar and ground cinnamon. Thin with 1 to 2 tablespoons milk, if needed to reach desired consistency.
In small saucepan, combine all the sauce ingredients. Boil sauce over medium-high heat for 10 minutes. Cool sauce to room temperature. If desired, remove garlic and ginger, transfer sauce to tightly covered container, and refrigerate for up to 24 hours. Preheat oven to 425 degrees F. Line baking pan, 15" x 11" or larger, with foil. Coat 2(10" x 10") wire racks with cooking spray and set in the pan, overlapping them. Cut off first joint of chicken wings and discard. Arrange wings in prepared baking pan in one layer, smooth side up. Bake wings for 10 minutes. Brush wings on both sides with sauce and bake, smooth side up, for 5 minutes. Brush with sauce again and bake, underside up, for 5 minutes. Brush wings a third time and bake, smooth side up, for 5 minutes. Brush wings again, and bake, underside up, for 10 minutes. Reduce oven to 400 degrees F. Brush tops of wings with sauce and bake, topside up, for 10 minutes. Arrange wings on serving plate. Discard any remaining sauce. In mini-food processor, whirl all sauce ingredients except scallions together until smooth. Transfer sauce to bowl and garnish with scallions.
Blend peaches, peach nectar, and basil together in a blender until smooth; pour into ice pop molds and freeze until solid, about 4 hours.