HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a bowl, mix the lemon juice, vinegar, oregano, paprika, pepper, onion, and lemon zest. Place chicken in a medium baking dish. Pour the sauce over the chicken. Cover dish with aluminum foil, and refrigerate at least 4 hours. Preheat oven to 375 degrees F (190 degrees C). Place covered baking dish in the preheated oven. Do not drain marinade. Bake chicken 30 minutes. Uncover dish, and continue baking 15 minutes, until marinade is boiling and chicken juices run clear. Let chicken rest 5 minutes before serving.
Cook pasta in boiling, salted water until al dente. Drain. Drain the can of salmon over a 2 cup measure. Add enough milk to make 1 3/4 cups. Meanwhile, prepare sauce. In a large saute pan, melt butter over medium heat. Add onion and mushrooms; saute until onion is tender. Reduce heat to low, and stir in flour. Remove from heat. Stir into cooked vegetables, the milk mixture and wine. Return pan to heat, and bring to a boil, stirring frequently. Reduce heat, and simmer for 2 minutes. Break salmon into chunks; stir into the sauce. Stir in Parmesan cheese, parsley, and dill. Season with salt and pepper to taste, and heat though. Serve over hot pasta.
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium heat. Add shallot; cook and stir for 1 minute to soften. Add thinly sliced pears; cook until soft, about 5 minutes. Pour in white wine, brown sugar, thyme, salt, and pepper; increase heat to medium-high and simmer until the liquid has evaporated, and the pears have lightly caramelized, about 10 minutes. Set aside. Cut a Brie-sized hole in the top of the sourdough bread to within 1/2-inch of the bottom. Cut the removed bread into pieces for serving, set aside. Score the Brie around it's edge, using a paring knife to cut 1/4-inch deep. Cut in half by looping an 18-inch piece of very thin string, or unflavored dental floss around the scored Brie and pulling the ends in opposite directions. Place the bottom half of the Brie, cut-side-up, into the sourdough loaf. Top with 1/2 of the pear mixture and sprinkle with 1/2 of the slivered almonds. Place the remaining brie half on top, spread with remaining pear mixture, and sprinkle with remaining slivered almonds. Place on a baking sheet. Bake in preheated oven for 45 minutes or until soft and gooey. Serve with sliced sourdough bread and crackers.
Preheat an oven to 275 degrees F (135 degrees C). Melt the butter in a large skillet over medium-high heat; cook and stir the onions in the butter until translucent, about 5 minutes. Stir the ketchup, vinegar, water, brown sugar, mustard, and Worcestershire sauce into the skillet with the onions; simmer about 10 minutes. Stir in the ham; cook until heated through and the sauce is bubbling, 5 to 7 minutes more. While the ham simmers, heat the kaiser rolls in the preheated oven until toasted, 5 to 7 minutes. Assemble the sandwiches by dividing the ham mixture among the toasted kaiser rolls, topping the ham with pickle relish. Serve hot.
Stir together sugar and water in a small saucepan. Bring to a simmer over low heat. Remove from heat and add cinnamon and rosemary. Cover and let steep 1 hour. Discard cinnamon and rosemary. Spoon 1 1/2 tablespoons syrup into a small bowl and refrigerate until cold, about 10 minutes. Put egg white, rum, and chilled syrup in a shaker. Cover and shake hard 15 seconds. Add ice to shaker and shake hard until chilled and frothy, 30 to 45 seconds. Strain into 2 coupe glasses. Top each with 3 to 4 ounces wine. Garnish with a pinch of ground cinnamon and fresh rosemary. Serve immediately.
Place the avocados, cocoa powder, maple syrup, lemon juice, vanilla extract, and salt in the work bowl of a food processor, and blend until smooth and creamy. Add water, 1 tablespoon at a time, as needed to make the pudding the desired consistency. Eat right away, or chill and serve cold.
Combine sugar and water in a bowl and stir to dissolve sugar. Slice ham just shy of the bone into 1/2- to 1-inch slices. Place ham into the water and sugar solution; add more water, so ham is completely covered with liquid. Seal with plastic wrap and let soak in the refrigerator for a minimum of 48 hours. Preheat the oven to 250 degrees F (120 degrees C). Combine honey and orange juice in a bowl. Line a roasting pan with aluminum foil. Drain the ham slices, pat dry, and place in the roasting pan. Wrap aluminum foil around the bottom of the ham and pour 1/2 the orange juice mixture over the ham. Wrap ham completely in foil. Bake in the preheated oven, basting with the remaining orange juice mixture, until a sticky, browned glaze forms, 3 to 4 hours.
Bring a large pot of lightly salted water to a boil. Add green beans and cook uncovered until tender, about 2 minutes. Drain in a colander and rinse with cold water to stop the cooking process. Drain. Heat olive oil in a small skillet over medium heat. Add chopped garlic; fry, stirring often, until golden brown, 2 to 3 minutes. Remove from heat. Combine chicken broth, water, red chile pepper, and sliced garlic in a pot. Bring to a boil; simmer until flavors combine, about 3 minutes. Stir in soy sauce, fish sauce, black pepper, and rice wine vinegar; simmer for 2 minutes. Stir green beans, ramen noodles, and seasoning packet included in the package into the pot. Cook until noodles soften, about 3 minutes. Stir in enoki mushrooms; simmer until tender, about 2 minutes. Add scallions; cook until wilted, about 1 minute. Ladle noodles, green beans, mushrooms, and broth into a bowl. Top with basil and cilantro leaves. Sprinkle fried garlic on top.
In a large pitcher, combine juice cocktail, lemon juice and brown sugar. Season with Worcestershire sauce, horseradish, hot sauce and celery salt. Cover, and refrigerate 8 to 12 hours to allow flavors to meld.
Heat olive oil in a large skillet over medium heat. Add the garlic, and cook until golden brown, about 4 minutes. Remove garlic with a slotted spoon and transfer to a large saucepan. Fry bread slices in the oil until golden on both sides. Remove and set aside. Add tomatoes and chile to the skillet and cook over high heat for several minutes until they begin to soften. Pour chicken stock, tomatoes and chiles into the large saucepan with the browned garlic. Bring to a boil over high heat, then reduce heat to medium-low and simmer for 20 minutes. Season to taste with salt. To serve, place 2 or 3 toasted baguette slices in each bowl, then ladle the soup over them.
Pour the champagne and energy drink into a large pitcher. Stir to mix, pour into glasses, and serve.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Stir onion, lemon juice, garlic, and jalapeno pepper into skillet; bring to a simmer and cook until onions soften, about 3 minutes. Stir eggplant, cumin, paprika, chili powder, black pepper, and seasoned salt into onion mixture; drizzle remaining olive oil over the top. Cook, stirring occasionally, until eggplant reduces in size and softens, about 15 minutes. Spoon eggplant mixture into tortilla shells.
Heat oven to 375 degrees F. Line 9-inch pie plate with pie crust; seal and flute edge. Mix eggs, milk, sour cream and pepper in large bowl until blended. Add remaining ingredients; mix well. Pour into crust. Bake 40 to 45 min. or until knife inserted in center comes out clean.
Melt butter in a skillet over medium heat; stir flour into butter until smooth. Add onion to flour-butter mixture; cook and stir until onion is softened, 5 to 10 minutes. Mix black olives, lemon juice, oil, paprika, black pepper, and salt into onion mixture; cook and stir until heated through, about 2 minutes. Stir chicken into mixture and remove skillet from heat and cover. Heat oil in a large, heavy saucepan or deep-fryer. Fill tortillas with chicken mixture. Roll tortilla around filling and secure with a toothpick. Fry the rolled tortillas, working in batches, in the hot oil until browned, about 2 minutes. Transfer fried tortillas to a paper towel-lined plate using a slotted spoon or tongs.
Mix together the flour, baking powder and baking soda. Layer ingredients in order given in a quart size '' wide mouth '' canning jar. Press each layer firmly in place making sure you really pack it down before you add the flour mixture, it will be a tight fit but it will work. Attach instructions to the jar: Chocolate Covered Raisin Cookies 1. Empty cookie mix into large mixing bowl. Use your hands to thoroughly blend mix. 2. Add 1/2 cup butter or margarine, softened at room temperature. DO NOT USE DIET MARGARINE Add 1 egg, slightly beaten and 1 teaspoon vanilla 3. Mix until completely blended. You will need to finish mixing with your hands. 4. Shape into walnut sized balls. Place 2 inches apart on a parchment lined cookie sheet. DO NOT USE WAXED PAPER. 5. Bake at 375 degrees F (190 degrees C) 13 to 15 minutes until tops are very lightly browned. Cool 5 minutes on baking sheet. Remove cookies to racks to finish cooling.
Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form. Beat confectioners' sugar, butter, cinnamon, nutmeg, and cloves together in a chilled bowl with an electric mixer until smooth and glossy. Fold whipped whipping cream into the butter mixture until the color is consistent. Lightly fold pumpkin puree through the cream mixture. Stir water into the frosting to thin to your desired, spreadable consistency.
Heat olive oil in a skillet over medium heat; cook and stir onion in the hot oil until almost tender, about 5 minutes. Add garlic and 1/2 teaspoon Italian seasoning to onion; cook and stir until garlic is fragrant, 2 to 3 minutes. Stir zucchini, yellow squash, olives, and capers into onion mixture; top with cod fillets. Sprinkle tomatoes, remaining 1 teaspoon Italian seasoning, salt, and pepper onto cod fillets. Reduce heat, cover skillet, and cook until fish flakes easily with a fork and zucchini is tender, about 10 minutes. Sprinkle mozzarella cheese over fish; cover skillet until cheese melts, about 2 minutes.
Place a pot over medium-high heat; add oil. Brown crumbled sausage, breaking up pieces as they cook. Cook and stir until sausage is nicely browned, about 5 minutes. Add chicken pieces. Cook and stir until chicken begins to turn opaque, about 1 minute. Add salt. Stir in chicken broth and tomato sauce. Raise heat to high and bring mixture to a simmer. Stir in orzo and a pinch of salt. Reduce heat to medium until pasta is almost tender and most of the liquid is absorbed, 10 to 12 minutes, stirring occasionally to prevent it from sticking to the bottom of the pot. Remove from heat. Add grated cheese, parsley, and chives. Serve topped with a dollop of ricotta cheese.
Combine rice and water in a medium saucepan. Cover. Bring to a boil, and reduce heat to low. Simmer for 20 minutes, or until done. Preheat oven to 325 degrees F (165 degrees C). Grease a deep, 2 quart baking dish. In a small bowl, mix together olives, chile peppers, and sour cream. Set aside. Spread 2/3's cooked rice in bottom of baking dish. Place sour cream mixture on top of rice, and cover with Monterey Jack cheese. Spread remaining rice on top of cheese. Bake for 25 minutes. Remove from oven, and cover with shredded Cheddar cheese. Sprinkle paprika over the top. Continue baking until the cheese melts, about 5 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Beat the butter and sugar with an electric mixer in a large bowl until light and fluffy. Add the egg and the vanilla and beat until well combined. Stir in the mashed banana, set aside. Stir together the flour, baking soda, baking powder, and salt in a separate large bowl, and make a well in the center. Pour the banana mixture into the well and stir just until combined. Remove half of the batter from the bowl. Mix the cocoa powder into the batter remaining in the bowl and stir well. Spread the cocoa batter in the bottom of the prepared pan. Spoon the remaining batter on top and use a knife to swirl the batter into a marbled design. Bake in the preheated oven until the edges are golden, about 25 minutes. Allow to cool before cutting into 24 pieces.
Place the squash into a saucepan, cover with water, and bring to a boil. Simmer the squash until very tender, 15 to 20 minutes. Drain excess water. Cooked squash should equal 2 cups. Heat olive oil and butter in a skillet over medium-low heat, and cook the onion, garlic, and apple, stirring frequently, until softened and brown, about 15 minutes. Add butternut squash and chicken broth, and bring to a boil over medium heat. Reduce heat just to a simmer, and stir in the milk and cheese blend. Stir until the cheese has melted and the sauce has reached desired thickness, 5 to 10 minutes. Season to taste with salt and black pepper.
Heat a large skillet over medium-low heat. Mix cinnamon and sugar together in a bowl. Coat both sides of each bacon slice with cinnamon-sugar. Place bacon in the hot skillet and cook, turning occasionally, until evenly browned, 6 to 8 minutes. Drain the bacon slices on paper towels.
In a blender, combine banana, milk, egg, wheat germ, honey, vanilla and nutmeg. Blend until smooth. Pour into a chilled glass and serve.
In a large saucepan over medium heat, combine water, potatoes, carrots, onion, bell pepper, jalapeno and garlic. Sprinkle salt and bouillon over the mixture. Bring to a boil, then reduce heat, cover and simmer 15 to 20 minutes, until potatoes are tender. Meanwhile, in a large skillet over medium heat, cook beef until brown; drain. Stir cooked beef and 2 cups milk into the soup and heat through. Combine remaining 1/2 cup milk with flour, stirring until smooth; stir into soup. Bring to a low boil and cook, stirring, until thickened, 3 minutes. Reduce heat to low and stir in cheese until melted. Season with cayenne.
Preheat oven to 350 degrees F (175 degrees C). Grease one 9-inch pie pan, and set aside. Sift together the flour, baking powder, salt, cinnamon, allspice, ginger and nutmeg. In a large bowl, beat together the sugar, butter and eggs. Mix in the pumpkin, milk and vanilla. Add the sifted ingredients, and beat until smooth. Pour into the prepared pan. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted in center comes out clean.
Place lentils in a container. Pour in enough water to cover and let soak, at least 30 minutes. Drain. Combine drained lentils, 4 1/4 cups water, ground chicken, onion, green chile peppers, ginger-garlic paste, garam masala, and salt in a large pot. Bring to a boil; reduce heat and let simmer until water has been mostly absorbed and lentils are soft, 20 to 25 minutes. Place the lentil mixture in a food processor and pulse until smooth. Stir in cilantro. Shape mixture into patties and dip into beaten eggs. Heat oil in a large skillet over medium heat. Pan-fry patties in batches until golden brown, about 3 minutes per side.
Bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, cool and chop. Melt 4 tablespoons butter in a medium saucepan over medium heat. Stir in onion, green bell pepper and garlic, and cook until tender, 5 to 10 minutes. Mix potatoes and remaining butter into the saucepan. Season with paprika, salt and pepper. Cook and stir until well mixed and tender, 15 to 20 minutes. Cover while cooking if moist potatoes are preferred.
Preheat oven to 325 degrees F (165 degrees C). Spread oats and coconut flakes onto a rimmed baking sheet. Bake in the preheated oven for 8 minutes; stir oats and coconut and rotate baking sheet. Continue baking until oats and coconut are toasted, about 8 more minutes. Whisk honey, coconut oil, vanilla extract, and cinnamon together in a bowl until smooth. Add oat mixture to honey mixture and stir until evenly coated. Line the baking sheet with a silicone liner or parchment paper. Spread oat mixture evenly onto baking sheet. Bake in the oven until granola is toasted, 8 to 15 minutes. Stir granola and transfer liner and granola to a wire rack to cool completely.
Place all ingredients in the bowl of a food processor and mix until a sticky ball forms without over processing. With slightly wet hands, roll a tablespoon of mixture into a tight ball. Shape into 24 (about 1-inch diameter) balls. Refrigerate, covered, until chilled. Store leftovers in refrigerator, covered.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch cake pan. In a large bowl mix together cake mix, butter and 1 egg. Pat batter into greased 9x13 inch pan. In a medium size mixing bowl mix together cream cheese, 2 eggs and sugar. Pour the cream cheese mixture over the cake mix batter. Bake for 35 minutes or until golden brown.
Combine vodka and dry vermouth in a cocktail mixing glass. Fill with ice and stir until chilled. Strain into a chilled martini glass. Garnish with three olives on a toothpick.
In a saucepan over medium heat, mix applesauce, ketchup, brown sugar, lemon juice, salt, pepper, paprika, garlic powder, and cinnamon. Bring mixture to a boil. Remove from heat, and cool completely. Use to baste the meat of your choice.
Wearing rubber or latex gloves, trim tops off chiles. Working in batches, pulse chiles, bell peppers, and onion in a food processor until chopped into fine bits, about 1 minute per batch. Transfer to a nonreactive 3-quart pot. Stir sugar, vinegar, and salt into chile mixture and bring to a boil over high heat. Reduce heat to medium and simmer, stirring more frequently toward end of cooking to prevent scorching, until thickened, 20 to 30 minutes. Pour or ladle relish into clean, wide-mouth, half-pint jars, leaving 1/2 inch headspace. Wipe rims clean with a damp paper towel. Let cool to room temperature, about 1 hour. Apply clean lids. Enjoy immediately, store in fridge 2 to 3 weeks, or freeze up to 6 months.
To Make Crepes: In a medium bowl beat eggs thoroughly, then add milk and butter. Beat in flour and salt until smooth. (Note: Batter is best if left to set for 1/2 hour before using). Brown crepes in a medium hot skillet, making them 6 to 8 inches in circumference. Set aside. To Make Meat Filling: Brown veal, chicken and beef in butter in a large skillet over medium high heat. Stir in the parsley, cheese, salt, pepper and nutmeg. Let cool. Preheat oven to 375 degrees F (190 degrees C). To Make White Sauce: In a small saucepan over medium heat, cook flour and butter together for 1 minute. Stir in salt, pepper and nutmeg, then stir in milk and continue to cook until thick. Spread 1/2 of the pasta sauce in the bottom of a 9x13 inch baking dish. Spoon meat mixture into prepared crepes, folding over all sides of crepe to form palm-sized bundles. Place filled crepes, seam side down, in baking dish. Cover with remaining pasta sauce and pour White Sauce over all. Cover with mozzarella cheese and top with Parmesan cheese. Bake in the preheated oven for 20 to 30 minutes, or until cheese is bubbly and brown around the edges. Serve hot.
Preheat oven to 325 degrees F (165 degrees C). Line a large baking sheet or jellyroll pan with parchment paper. In a large bowl, mix the smoked ham and ground pork together until thoroughly mixed, and lightly mix in the graham crackers, evaporated milk, and eggs. Form the mixture into two loaves, and place the loaves onto the prepared baking sheet. In a saucepan over medium-low heat, whisk together the tomato soup, brown sugar, vinegar, water, and dry mustard until well combined. Bring the mixture to a boil, stirring to dissolve the brown sugar. Pour about 1 cup of sauce over each ham loaf, reserving remaining sauce. Bake in the preheated oven for 2 hours. Slice and serve with reserved sauce.
In a large pot over medium heat, combine the oil and garlic and saute for 3 minutes. Stir in the rosemary and saute for 2 more minutes. Add the tomatoes and simmer for 15 minutes. Add the broth and chickpeas and simmer for an additional 10 minutes. Finally, add the macaroni and allow to heat through completely, about 5 more minutes. Season with salt and pepper to taste and serve.
Preheat oven to 375 degrees F (190 degrees C). Grease mini muffin pans. Sift together the flour and baking soda. Set aside. In a medium bowl, cream together the white sugar, brown sugar, and shortening. Add the peanut butter and egg; mix until blended. Stir in the milk and vanilla alternately with the dry ingredients. Press rounded tablespoons of dough into the prepared mini muffin cups. Press dough up the sides of the cup, leaving a hole in the middle. Press a peanut butter cup into the center of each cup, being careful not to push all the way through the dough. Bake for 10 to 12 minutes in the preheated oven. Allow cookies to cool completely before removing from pans.
Bring a large pot of lightly salted water to a boil. Add linguine pasta, cook for 8 to 10 minutes, until al dente, and drain. Heat 2 tablespoons olive oil in a large saucepan over medium-high heat, and cook the onion 4 minutes, until tender. Mix in the thyme, and continue cooking 2 minutes, until onion is golden brown. Set aside onion and thyme. Place the tuna in the saucepan, and cook 2 to 3 minutes, until browned. Set aside, and keep warm. Heat the remaining oil in the saucepan. Return the onion and thyme to saucepan, and stir in the white wine. Cook until reduced by about 1 tablespoon. Mix in the chicken stock, lemon juice, and lemon zest. Reduce heat to medium, and continue cooking 10 minutes, until reduced to about 3/4 cup. Mix the sun-dried tomatoes and artichoke hearts into the saucepan, and cook just until heated through. Return tuna to the saucepan, and cook to desired doneness. Toss the cooked pasta into the saucepan. Season with salt and pepper.
In a large bowl, combine 1 cup flour, sugar, salt, and dry yeast. Add milk and softened butter or margarine. Stir in starter. Mix in up to 3 3/4 cups flour gradually, you may need more depending on your climate. Turn dough out onto a floured surface, and knead for 8 to 10 minutes. Place in a greased bowl, turn once to oil surface, and cover. Allow to rise for 1 hour, or until doubled in volume. Punch down, and let rest 15 minutes. Shape into loaves. Place on a greased baking pan. Allow to rise for 1 hour, or until doubled. Brush egg wash over tops of loaves, and sprinkle with chopped onion. Bake at 375 degrees F (190 degrees C) for 30 minutes, or till done.
Combine rice noodles, peanuts, vegetables, powdered peanut butter, chicken bouillon, cilantro, chia seeds, salt, garlic powder, ginger, garlic powder, black pepper, and cayenne pepper in a resealable plastic bag. Remove air and seal. Reconstitute rice noodle mixture by pouring in 1 cup boiling water. Mix well and let cook until noodles and vegetables are tender, about 10 minutes.
Combine apple cider, apple brandy, 1/4 cup plus 1 tablespoon brown sugar, honey, cinnamon, ginger, nutmeg, cloves, pepper, and salt in a pot over medium-high heat. Simmer until flavors combine, about 10 minutes. Pour apple cider mixture into heat-proof mugs. Twist orange zest strips between your fingers to release the essential oils; drop 1 into each mug. Add 1 cinnamon stick to each mug.
Heat olive oil in a large pot over medium heat. Cook and stir shredded carrot, chopped onion, and minced garlic in the hot oil until softened, 5 to 7 minutes. Pour vegetable broth into the pot. Stir lentils and salsa into the broth mixture. Bring to a boil, place a cover on the pot, and cook at a simmer until the lentils are softened, about 45 minutes. Season the lentil mixture with cayenne pepper, salt, and black pepper. Stir kale into the lentil mixture. Replace the cover onto the pot and cook just until the kale is wilted, 3 to 5 minutes.
In a blender combine blueberries, kefir, peanut butter, stevia, flax, vanilla, and cinnamon. Blend until smooth.
Spray the inside of a slow cooker with cooking spray. Place sweet potatoes in a slow cooker and arrange butter on top of sweet potatoes. Sprinkle brown sugar over sweet potatoes. Cook on High, 3 to 3 1/2 hours. Add marshmallows and cook until soft and somewhat puffy, about 15 minutes.
Wrap each water chestnut in 1 slice of bacon. When all chestnuts are wrapped arrange them on a microwave-safe plate covered with paper towels. Cook the water chestnuts in a microwave on high for 5 to 8 minutes or until the bacon is cooked. Cool for a few minutes and serve.