HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk honey, soy sauce, and red pepper flakes in a bowl. Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.
Heat oil in a medium saucepan over medium heat. Cook and stir garlic until lightly browned. Mix in green beans and water, and bring to a boil. Stir in allspice, salt, and pepper. Cover, and simmer 20 minutes, until green beans are soft.
Heat oil in a wok over medium-high heat. Cook and stir onion, mushrooms, and garlic in hot oil until the mushrooms are soft, about 5 minutes. Add butter and vinegar to the mushroom mixture; season with salt and pepper. Toss mushroom mixture in the wok until the butter melts and coats everything, about 1 minute. Switch heat off and add kale to the wok; cook and stir in the hot wok until the kale is bright green, about 5 minutes. Season kale mixture with nutmeg and stir.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter and 1 cup brown sugar until smooth. Beat in the egg and stir in the vanilla. Combine the flour, baking soda and salt; stir into the sugar mixture. Roll the dough into 1 inch balls and place them 2 inches apart onto the prepared cookie sheets. Make a depression in the center using the cap from the vanilla or the end of a wooden spoon. Mix together the pecans, sour cream and 1/4 cup brown sugar; fill each depression with the mixture. Bake for 8 to 11 minutes in the preheated oven, or until light brown. Cool for a few minutes on the cookie sheets before removing to wire racks to cool completely.
Bring rice and beef broth to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Combine cornstarch and ginger in a small bowl. Stir in orange juice, soy sauce, beef broth, Worcestershire sauce, and garlic until blended. Heat 3 teaspoons oil in a large skillet over medium-high heat; cook and stir carrots, broccoli, and cauliflower until just tender, 4 to 5 minutes. Add 1 teaspoon oil, mushrooms, snow peas, and tofu; continue cooking until mushrooms soften, about 3 minutes. Push vegetable mixture to one side of skillet and cook and stir egg in remaining space until set; combine egg with vegetables. Stir in orange juice mixture and boil until thickened, about 2 minutes. Serve over rice and top with slivered almonds.
Preheat oven to 350 degrees F (175 degrees C). Dissolve bouillon in 1 tablespoon water. In a medium bowl combine the rice, butter/margarine, onion and 2 cups water. Mix well and pour mixture into a 9x13 inch baking dish. Place thighs on top of rice mixture and season to taste. Bake in the preheated oven for 35 to 45 minutes (depends on the size of the thighs).
In a medium saucepan, mix lemon juice, onion, distilled white vinegar, water, brown sugar, prepared mustard, ground black pepper, salt, cayenne pepper and vegetable oil. Bring to a boil, then simmer uncovered 20 minutes. Stir ketchup, Worcestershire sauce and liquid smoke flavoring into the mixture. Return to boil, then remove from heat. Refrigerate until ready for use.
In a saucepan, combine the white sugar, brown sugar and water. Bring to a boil, and cook for about 3 minutes. Stir in the maple extract and vanilla, and remove form the heat. Let cool, and serve at room temperature. Store in a sealed container in the refrigerator. Be aware that it may crystallize a little if the container is not completely airtight.
Fill a cocktail shaker with ice. Pour in gin, cognac, dry vermouth, and sweet vermouth. Add bitters. Cover and shake until the outside of shaker has frosted. Strain into a martini glass and garnish with a twist of orange peel.
Heat the oil and melt the butter in a large pot over medium heat. Cook and stir the onion in the butter and oil under tender. Mix the carrots and squash into the pot. Pour in vegetable stock, and season with salt, pepper, and nutmeg. Bring to a boil, reduce heat, and simmer until vegetables are tender. In a blender or food processor, puree the soup mixture until smooth. Return to the pot, and stir in the heavy cream. Heat through, but do not boil. Serve warm with a dash of nutmeg.
Preheat oven to 350 degrees F (175 degrees C). To Make Crust: In a medium bowl, combine graham cracker crumbs, 2 tablespoons white sugar, and chopped pecans. Mix well, then stir in melted butter or margarine. Mix until ingredients are thoroughly combined. Press mixture into pan. Bake in preheated oven for 8 to 10 minutes, until lightly browned. Cool to room temperature. To Make Cream Cheese Filling: In medium mixing bowl, whip cream cheese until fluffy. Mix in confectioners' sugar. Scrape sides of bowl. Add vanilla extract. Add orange liqueur if desired. Mix well. In a separate bowl, beat whipping cream until soft peaks form. Fold into cream cheese mixture. Spoon filling into cooled crust. Cover with plastic wrap or aluminum foil and chill at least 3 hours. To Make Cranberry Topping: In a medium saucepan, combine cranberries, 1 cup white sugar, and 1 tablespoon water. Cook over medium heat, stirring constantly, until mixture comes to a full boil and cranberries begin to pop. Remove from heat. Mix cornstarch and 2 tablespoons water together in a small bowl, until smooth, then stir into cranberry mixture. Return pan to heat. Cook until mixture boils and thickens, stirring constantly. Remove from heat and cool to room temperature. Spread cranberry topping over cream cheese filling. Chill pie thoroughly before serving.
Preheat oven to 250 degrees F (120 degrees C). Combine the cubed chuck, carrots, onions, brown sugar, wine, tapioca, tomatoes, tomato sauce in a large baking dish. Season with salt and pepper to taste. Bake at 250 degrees F (120 degrees C) for 4 hours. Remove from oven and add stir in the potatoes, water chestnuts and mushrooms. Raise oven temperature to 300 degrees F (150 degrees C) for 1 more hour.
Place sausage in a skillet over medium heat, and cook until evenly brown. Drain grease, and transfer sausage to a slow cooker. Into the slow cooker with the sausage, mix wax beans, green beans, lima beans, and black beans. Mix in baked beans with liquid and chili beans with liquid. Stir in the tomato paste, brown sugar, barbeque sauce, green bell pepper, onion, and fennel seed. Cover slow cooker. Cook on Low at least 5 hours.
Preheat oven to 450 degrees F (230 degrees C). Combine sunflower seed oil, 1 teaspoon cinnamon, 1 teaspoon salt, coriander, and cumin in a bowl; add sweet potatoes and toss to coat. Arrange sweet potatoes on a baking sheet and top with brown sugar, remaining 1 teaspoon cinnamon, and remaining 1 teaspoon salt. Bake in the preheated oven until sweet potatoes are crisp around the edges, about 20 minutes.
Rinse and sort the beans in the mix. Place them in a slow cooker on low setting with the water. Cook overnight. The next morning, add the ham, chile peppers, chili powder, crushed red pepper, onion and garlic and continue to cook on low for 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Arrange habanero pepper, jalapeno pepper, and red chile peppers on a baking sheet. Bake in preheated oven until browned, about 15 minutes. Transfer peppers to a food processor; add tomatoes, onion, cilantro, green onions, and garlic. Pulse until desired consistency.
Preheat an oven to 350 degrees F (175 degrees C). Grease a 9-inch springform pan. In a large bowl, mix together the flour, sugar, caraway seeds, baking powder, salt, and baking soda until the mixture is well combined. In another bowl, whisk the eggs with the sour cream. Gently stir the sour cream mixture into the flour mixture until the dough just comes together; mix in raisins. Spoon the dough into the prepared springform pan. Bake until the bread has risen and the top is golden brown, 40 to 45 minutes. A toothpick inserted into the center of the bread should come out clean. Cool the bread in the pan for 10 minutes before attempting to loosen the sides of the pan for removal. Cut into wedges and serve warm.
Bring 3 cups water and barley to a boil in a pot. Reduce heat to medium-low, cover, and simmer until barley is tripled in volume, 30 to 40 minutes. Heat oil in a skillet over medium-high heat. Saute onion and garlic until onions are starting to soften, about 3 minutes. Add mushrooms, sprinkle with salt, and saute until mushrooms have released their liquid and are well browned, about 5 minutes. Mix balsamic vinegar with 1 tablespoon water in a bowl; pour into the skillet with the mushroom mixture. Cook until liquid is mostly evaporated, about 2 minutes. Add the barley and cook, stirring gently, until flavors combine, 2 to 3 minutes. Add more water if needed.
Heat the oil in a large skillet over medium-high heat. Season the fish with salt and place in the skillet. Fry on both sides until fish is browned and cooked through, about 5 minutes per side. Remove from the skillet and set aside. Fry the onions and garlic in the same skillet over medium heat until translucent. Add the peppercorns, allspice berries, bay leaves, and red chile pepper. Pour in the vinegar and water and bring to a boil. Stir in the brown sugar until dissolved. Season with curry powder, turmeric, cumin and coriander. Taste and adjust the sweetness if desired. Layer pieces of fish and the pickling mixture in a serving dish. Pour the liquid over until the top layer is covered. Allow to cool then cover and refrigerate for at least 24 hours before serving.
Combine 1 1/2 cups milk and pudding mix in a bowl. Beat with an electric mixer until thick. Spread pudding into pie crust. Beat Neufchatel cream cheese, sugar, and 1 tablespoon milk with an electric mixer until smooth. Fold in whipped topping. Spread over chocolate pudding. Sprinkle with grated chocolate. Cover, and chill for at least 3 hours.
In a bowl, toss together the pineapple, strawberries, kiwifruit, mango, tomatoes, cilantro, and balsamic vinegar. Spray a skillet with cooking spray, and heat over medium-high heat. Sprinkle tilapia fillets with seasoned pepper blend, and pan-fry until fish turns white and opaque, 2 to 3 minutes per side. Serve fish topped with salsa.
Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut-side-down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 15 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard. Reduce the oven temperature to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Meanwhile, heat a large skillet over medium-high heat and stir in the sausage. Cook and stir until the sausage is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease, then pour into a large mixing bowl, and allow to cool. Chop the roasted peppers, and place them in the bowl with the sausage along with the bread cubes, onion, celery, cranberries, garlic, parsley, thyme, rosemary, poultry seasoning, salt, and black pepper. Pour the chicken broth overtop, and stir until evenly blended. Pack the stuffing into the prepared baking dish. Bake in the preheated oven until the stuffing is golden brown and crispy on top, about 30 minutes.
Melt butter in a large skillet over medium heat, about 1 minute. Pour melted butter into a bowl. Add milk, egg, and honey; blend well. Stir in flour and cinnamon until batter is just combined. Drop spoonfuls of batter into the buttered skillet. Cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Squeeze lemon juice over pancakes. Sprinkle confectioners' sugar on top.
Bring 3/4 cup water, sugar, and cinnamon to a boil in a saucepan. Reduce heat and simmer until sugar is dissolved, 3 to 4 minutes. Add cherries; bring back to a boil. Reduce heat and simmer until cherries soften, about 5 minutes. Mix 2 tablespoons water and cornstarch together in a small bowl; pour over the cherry mixture in the saucepan. Stir until thickened, 1 to 2 minutes. Let cool, 10 to 15 minutes. Transfer to a container and refrigerate.
Stir apples, cranberries, sugar, water, cinnamon, and salt together in a saucepan. Bring to a boil, reduce heat to low, and cook until apples and cranberries are tender, about 20 minutes. Remove from heat. Stir lemon juice into cranberry mixture. Mash cranberry mixture with a wooden spoon or fork to make a chunky sauce.
Set a slow cooker on Low, and put in half of the butter to melt. Add the onions and apples; cover and cook on Low for 6 to 8 hours. After the cooking time is up and apples and onions are soft, pour in the brandy, chicken broth and apple cider. Set the slow cooker to High and cook for 1 to 2 hours, until simmering. Preheat the oven broiler. Mix together the cinnamon, sugar and remaining butter. Spread onto one side of each slice of bread. Place bread cinnamon side up on a baking sheet, and broil until toasted, about 3 minutes. Remove from the oven, flip the slices over so the cinnamon is on the bottom. Sprinkle Gouda cheese on the top and return to the broiler until the cheese is melted. Ladle soup into serving bowls and top with slices of toast, cheese side up to serve.
Combine red potatoes, corn, almond flour, thyme, oregano, garlic powder, onion powder, salt, and pepper in a freezer bag. Freeze until ready to use. Pour frozen red potato mixture into a slow cooker. Add chicken stock, coconut milk, and ghee. Cook on Low until potatoes are tender and flavors combine, about 8 hours.
Using a spice or coffee grinder, grind together red and black peppers, dried herbs, garlic powder, minced garlic, and salt. Sprinkle 2 teaspoons of herb mixture onto a small plate. Pour a thin layer of olive oil on top, and serve. Store remaining mixture in an air-tight container.
In a large bowl, mix together the ground beef, garlic powder, onion powder, mustard seed, curing salt, black pepper and liquid smoke. Mix in the red pepper flakes if desired. Roll the mixture into a 2 inch diameter log, and wrap tightly in aluminum foil. Refrigerate for 24 hours. Preheat the oven to 325 degrees F (165 degrees C). Make a few slits in the bottom of the roll to allow the fat to drain when cooking. Place roll onto a broiler pan, and fill the bottom part of the pan with about 1 inch of water to keep the salami moist. Bake for 90 minutes in the preheated oven. Remove from pan and cool completely before unwrapping the salami. Slice and eat as lunch meat, or serve on a tray with crackers and cheese.
Open the cans of corn, chicken broth, chunk chicken, black beans, and diced tomatoes with green chilies. Pour everything into a large saucepan or stock pot. Simmer over medium heat until chicken is heated through.
Remove discolored, bruised outer leaves of cabbage and rinse cabbage under cold water. Cut cabbage head into 2-inch pieces. Divide 3 cups water among 3 bowls. Stir 1 cup sea salt into each bowl of water. Sprinkle the remaining 1 cup sea salt over cabbage. Place salted cabbage in the 3 bowls salted water until partially submerged; let sit 6 to 12 hours. Rinse cabbage thoroughly under cold water several times. Squeeze cabbage to remove excess water. Cabbage should have a rubbery texture. Transfer cabbage to a colander or basket to thoroughly drain the cabbage, at least 2 hours. Combine 3 cups water and rice flour in a saucepan; bring to a boil. Whisk mixture until a glue-like consistency, 5 to 10 minutes. Remove saucepan from heat and cool rice mixture to room temperature. Combine onion, garlic, ginger, and 1 tablespoon water in a food processor; pulse until smooth, adding more water if needed. Pour chile flakes into a large bowl; stir in onion-garlic mixture, cooled rice flour mixture, fish sauce, shrimp, brown sugar, and sesame seeds until well mixed. Add radish and green onions and mix well. Coat each cabbage piece with chile mixture by using your hands. (Rubber gloves are highly recommended.) Pack coated cabbage leaves inside air-tight glass jars or containers; cover each tightly with a lid. Keep jars at room temperature for fermentation to occur, about 2 days. Refrigerate kimchi after the 2 days.
Mix sour cream, ranch dressing, and taco sauce together in a bowl until Southwest sauce is smooth. Cover bowl and refrigerate for flavors to blend. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook hamburger patties in the preheated grill for 5 minutes, seasoning with Worcestershire sauce. Flip patties. Arrange tortillas on the grill and lower heat to medium-low under tortillas. Add Cheddar cheese and Colby-Jack cheese to tortillas; cook until cheeses melt, 2 to 4 minutes. Continue cooking hamburger patties until cooked through, about 5 minutes more. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Spread Southwest sauce onto 1/2 of the tortillas; top with lettuce and picante sauce. Place 1 hamburger patty on top of picante sauce layer and top patty with a tortilla, creating a sandwich.
Dissolve yeast in 1/4 cup beer in a small bowl. Let stand until bubbly, about 5 minutes. Mix in remaining beer. Mix yeast mixture, 2 cups all-purpose flour, bread flour, sourdough starter, and salt in a large plastic container with a lid with a wooden spoon until well combined. Cover and let rise in a warm, draft-free place until doubled in volume, 2 to 4 hours, depending on the power of your starter. Dust a cutting board with 1 tablespoon all-purpose flour. Turn the dough out onto the board and knead with floured hands for 30 seconds. Shape into a ball. Line a small bowl with a piece of parchment paper larger than the bowl. Place dough in the bowl and cover with a clean dish towel; let rise until nearly doubled in volume, about 1 1/2 hours. Preheat oven to 450 degrees F (230 degrees C) after dough has been rising for 45 minutes. Place a lidded Dutch oven inside after 25 minutes and heat for 20 minutes. Remove hot Dutch oven from the oven using oven mitts. Place dough carefully inside, lifting it up with the parchment paper. Cut any parchment paper that is peeking out of the Dutch oven with kitchen shears. Cut a cross into the top of the bread using a sharp knife and dust with remaining 1 teaspoon flour. Cover with the hot lid. Bake bread in the preheated oven for 30 minutes. Remove the lid and continue baking until top is golden brown, about 10 minutes. Lift bread out of the Dutch oven with the parchment paper using oven mitts and tap the bottom; if it sounds hollow, bread is done. Let cool for at least 1 hour on a wire rack.
Preheat oven to 375 degrees F (190 degrees C). In a 9x13 inch baking dish, combine potatoes and kielbasa. Pour tomato sauce evenly over top. Sprinkle with basil, garlic powder, salt and pepper. Bake in preheated oven for 2 hours, or until potatoes are tender.
In a saucepan over medium heat, combine the cocktail sauce and grape jelly. Mix in the little smokie sausages. Cook 5 minutes, or until the sausages are hot.
Whisk together 1 teaspoon olive oil, water, and whole eggs in a bowl until evenly blended; set aside. Combine flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well and stir just until combined. Turn dough out onto a lightly floured surface and knead until smooth, 5 to 10 minutes, adding more flour or water as needed. Wrap dough tightly with plastic wrap, and set aside to rest. Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in the garlic and onion; cook and stir until the onion begins to soften, about 2 minutes. Add the mushrooms, and continue cooking and stirring until the vegetables are soft and the liquid has evaporated, about 10 minutes. Remove from heat, and allow to cool. Beat cream cheese in a bowl until smooth. Stir in the cooled mushroom mixture, Parmesan cheese, mozzarella cheese, spinach, 1 tablespoon chives, parsley, and cayenne pepper. Season with salt and pepper. Roll the pasta dough out to about 1/16 inch thick. Cut 3 to 4-inch circles using a large cookie cutter. Roll each circle out as thin as possible. Working with one circle at a time, brush the pasta lightly with the egg white. Scoop about 1 heaping tablespoon full of the mushroom filling onto the center of the pasta, then cover with a second piece of pasta, pinching the edges to seal. Cut the sealed ravioli with the cookie cutter once more to create a uniform shape. Place the finished ravioli on a floured baking sheet, and repeat the process with the remaining pasta and filling. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the ravioli and return to a boil. Cook until the pasta floats to the top, 3 to 4 minutes; drain. To make sauce: Melt butter in a skillet over high heat, cooking and stirring until browned, 5 to 7 minutes. Stir in 1 1/2 teaspoons chives. Serve over hot ravioli.
Drain the crabmeat. In a large bowl, mix the crabmeat, bread crumbs, mayonnaise, egg, green onions, hot sauce, and salt and pepper until combined. Shape the mixture into 16 small cakes. Refrigerate for 30 minutes. Meanwhile, in a small bowl combine the diced mango, onion, basil, cilantro, lime juice, jalapeno (if using), and salt and pepper. Refrigerate until ready to use. To grill: Preheat grill for medium heat and lightly oil the grate or a grill basket. Grill about 8 minutes, turning once. To pan-fry: Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Cook crab cake patties until crisp and golden brown on both sides, about 4 minutes per side. Top crab cakes with mango salsa and enjoy.
Pour pinto beans in a large bowl and cover with cold water. Soak for 12 hours. Drain beans and rinse. Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add bacon and shallots and cook until bacon is crisp and shallots soft, about 5 minutes. Drain and discard excess grease. Pour chicken broth into the pot and bring to a boil. Deglaze the pot, scraping up browned bits from the bottom. Mix in paprika, mustard, salt, pepper, and bay leaf. Add brown sugar, ketchup, maple syrup, and Worcestershire sauce; mix to combine. Add drained pinto beans and Korean barbecue sauce and combine well. Cancel Saute mode. Close and lock the lid. Seal vent. Select Beans/Chili setting according to manufacturer's instructions. Set timer for 60 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 20 minutes. Unlock and remove the lid. Remove lid, stir beans, and check for doneness; beans should be soft. If more time is needed, close Instant Pot(R) again and pressure cook on "Manual" mode for an additional 20 minutes.
Place 1 cup milk in a microwave-safe bowl; heat in microwave until bubbling, about 2 minutes. Stir in the oats. Mix flour, brown sugar, baking powder, salt, and cinnamon together in a bowl. Whisk eggs, 2 teaspoons melted butter, and vanilla extract together in a separate bowl; add 1/4 cup milk. Mix oat mixture and egg mixture with flour mixture; stir to combine. Heat 2 teaspoons butter on a griddle or skillet over medium heat; pour about 1/3 cup batter into the hot butter. Cook pancakes until bubbles appear on top layer, about 5 minutes. Flip and cook other side until evenly browned, about 5 more minutes.
Preheat oven to 300 degrees F (150 degrees C). In a large bowl, beat eggs lightly. Beat in condensed milk, evaporated milk and cream of coconut until smooth. Fold in grated coconut, vanilla and rum. Pour into a 9x13 inch baking dish. Bake in preheated oven 1 hour, until pick inserted in center comes out clean. Turn oven off and let dish rest in oven 15 minutes. Remove from oven to cool completely. Chill before serving.