HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat olive oil in a large skillet over medium-high heat. Season pork chops with salt and pepper, and cook in the hot oil until lightly browned on both sides, about 4 minutes per side. Add the wine, orange juice, and tarragon, and bring to a simmer. Reduce heat to medium-low, cover and simmer, stirring occasionally, 10 to 15 minutes, until the pork is no longer pink in the center. Remove the pork chops from the skillet, set aside, and keep warm. Dissolve the cornstarch in the water, and stir into the simmering liquid until the sauce thickens, about 45 seconds. Pour sauce over the pork chops to serve.
Wrap a 9 inch tall Styrofoam cone with aluminum foil, covering completely. Use toothpicks to attach beet greens, with the undersides facing outward, to the cone. Cut off the exposed pieces of toothpick with strong scissors. Place the slice of cheese on a dry serving plate. Set the cone onto the cheese to anchor. Use frilly toothpicks to attach shrimp, baby corn, black olives, green olives and jalapeno slices to the cone to look like decorations. Scatter any leftover vegetables around the base of the tree. Serve with your choice of colorful purchased dipping sauces, like cocktail sauce, remoulade sauce, or guacamole.
Preheat oven to 325 degrees F (165 degrees C). Generously season short ribs with kosher salt and freshly ground black pepper. Heat vegetable oil over high heat in a heavy pot. Brown short ribs on all sides until they are dark brown, about 6 minutes; transfer to a bowl. Add onions and continue cooking over high heat until onions go from golden to dark brown, about 8 minutes; this will make a richer, darker sauce. Stir flour into the onion mixture; cook for about 1 minute. Pour in broth; add bay leaf, beets, carrots, and celery. Bring pot to a simmer. Place browned short ribs in pot, evenly distributing them among the vegetables. Bake in preheated oven until meat is tender, about 2 hours. Transfer meat and vegetables to a serving platter. Bring sauce to a fast simmer over high heat until it is reduced by half and slightly thickened, 5 to 10 minutes. Taste for seasoning and add more salt, if needed. Serve in bowls topped with a dollop of sour cream and chopped fresh chives.
Mix pineapple, mandarin oranges, cranberry sauce, cinnamon, brown sugar, and vanilla extract together in a bowl. Cover bowl with plastic wrap and refrigerate at least 4 hours.
Preheat oven to 250 degrees F (120 degrees C). Place popcorn in a large pot with 2 tablespoons vegetable oil. Over a low heat, begin to pop the popcorn. Constantly shake the pot to ensure that the popcorn kernels and oil do not burn. Once the popping has slowed, remove the pot from heat. In a large saucepan, mix butter or margarine, brown sugar and corn syrup. Bring this mixture to a boil (over a medium heat) while stirring constantly. Reduce heat to medium-low and do not stir for 5 minutes. Remove the pan from heat and mix in baking powder and vanilla extract, stirring carefully. In a large baking pan, combine popcorn, pretzels, cereal and pecans. Pour the butter mixture over the popcorn mixture, stir to coat. Bake for 30 minutes, stirring the mixture after the first 15 minutes have elapsed.
Stir oats, sugar, cinnamon, nutmeg, ginger, allspice, and cloves together in a slow cooker; add water, apple slices, vegetable oil, and molasses. Stir the mixture thoroughly. Cook on Low 5 to 7 hours.
Beat the butter for 1 minute add the sugar and beat for another 3 minutes. Beat in the vanilla and eggs and mix for 1 minute. Add the flour and salt an beat for 1 minute, scraping the sides of the bowl. Refrigerate dough for 1 to 2 hours. Preheat oven to 375 degrees F (190 degrees C). Oil mold with vegetable oil or spray. Dust mold with flour, then tap mold on side to remove any excess flour. Press dough into mold, scraping excess off with a knife so that dough is flush with the edge of the mold. Loosen edges and let dough fall onto an ungreased cookie sheet. Bake at 375 degrees F (190 degrees C) for 12 to 15 minutes or until lightly browned. Let cool for a few minutes before removing from sheet.
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain. Mix orzo pasta, tomatoes, and olives together in a large bowl. Pour pesto over pasta mixture and stir to coat. Sprinkle Parmesan cheese over the pasta mixture; stir. Drizzle olive oil over the salad and stir to achieve your preferred moisture level.
Heat the olive oil in a large saucepan over medium heat. Place onion and garlic in the saucepan and slowly cook and stir until tender and browned. Place the great northern beans, red kidney beans, black beans, celery, carrots, potatoes, tomato-vegetable juice cocktail, brown sugar, thyme, water and vegetable bouillon in the saucepan. Cook over medium-high heat approximately 25 minutes. As the mixture thickens, stir in the red wine.
Rinse the chicken, and cut the chicken breast halves in half horizontally to make 10 pieces in all. Pat the chicken pieces dry with paper towels. Combine the buttermilk, hot pepper sauce, and garlic in a large plastic zipper bag. Add the chicken pieces, and squeeze the air out of the bag, close it, and refrigerate overnight. The next day, preheat oven to 325 degrees F (165 degrees C). Heat the vegetable oil in a large, deep-sided skillet over medium heat until the oil shimmers but doesn't smoke. Whisk together the flour, brown sugar, salt, black pepper, sage, paprika, and garlic powder in a large bowl. Remove 2 or 3 pieces of chicken at a time from the buttermilk mixture, and press into the flour mixture until well coated. Shake off excess flour. Fry 2 or 3 pieces of coated chicken at a time in the hot oil until the crust is golden brown, 3 to 5 minutes (chicken meat may still be pink inside). Drain on paper towels, and place into a 9x13-inch baking dish. Bake uncovered in the preheated oven for 1 hour.
In a large stockpot, cover sweet potatoes with 1 inch of water; boil for 20 minutes, or until fork tender. Drain, allow to cool and remove skins. Preheat oven to 350 degrees F (175 degrees C). Grease or butter one 2 quart casserole dish. Place potatoes in a mixing bowl and with an electric mixer, beat on low speed until potatoes begin to break up. Increase speed to medium high and blend until smooth. Reduce speed to low and add sugar, milk, butter, vanilla, eggs and salt. Mix well. Allow any potato 'fibers' to remain on the beater and remove. Pour sweet potato mixture into the casserole dish. Prepare the topping in a small bowl by whisking together the brown sugar, flour, butter and pecans. Sprinkle mixture over potato mixture and bake for 40 minutes.
In a small bowl, dissolve the yeast in the warm (110 degree F) water. Let sit until creamy, about 10 minutes. Pour the hot water in a large mixing bowl, add the honey, salt, sugar, orange zest, caraway seeds and butter; briefly stir. Let cool to lukewarm. Combine the yeast mixture with the honey orange mixture. Stir in the rye flour. Mix the bread flour, 1/2 cup at a time, until the dough comes together. Turn the dough out onto a lightly floured surface and knead until smooth and supple, about 8 minutes. Lightly oil a large mixing bowl. Place the dough in the bowl and turn to coat with oil. Cover with a damp towel and let rise in a warm place until doubled in volume, about 1 hour. Meanwhile, lightly grease three 9x5 inch loaf pans. Turn the dough out onto a lightly floured surface and divide into three equal pieces. Form each piece into a loaf and place in prepared pans. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake at 350 degrees F (175 degrees C) for 40 to 50 minutes, or until the top of the loaves are golden and the bottoms sound hollow when tapped.
Preheat the oven to 300 degrees F (150 degrees C). In a medium bowl, combine the cheese, eggs, tuna, bell pepper, onion, olives and sweet pickles. Stir in mayonnaise until everything is evenly coated. Spoon generously into the hot dog buns, and wrap each sandwich in aluminum foil. Bake the Coneys in the preheated oven until filling is heated through and cheese is melted, about 10 minutes.
Blend oats and chia seeds in a blender until powdery; add pineapple juice, chocolate soy milk, pineapple chunks, strawberries, and banana and blend until smooth.
Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to medium-low and cook until liquid is absorbed, about 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Coat a 9x13-inch baking dish with cooking spray. Mix ricotta cheese, 1/4 cup Parmesan cheese, egg, basil, parsley, and oregano together in a large bowl. Season with salt and black pepper. Spread cooked quinoa in the bottom of the baking dish. Top with 1/3 of the pasta sauce. Cover with zucchini slices and ricotta mixture. Top with another 1/3 of the pasta sauce. Scatter all the spinach on top. Cover with remaining 1/3 of the pasta sauce and shredded mozzarella cheese. Sprinkle remaining 1/4 cup Parmesan cheese on top. Bake in the preheated oven until golden and bubbly, 35 to 40 minutes.
Heat olive oil in a large skillet over medium heat; cook and stir ham, pineapple, and onion until onion is tender and lightly browned, about 10 minutes. Add kale and chard; cover and cook until greens have reduced to half the size, about 7 minutes. Remove lid and toss mixture. Cover and cook until greens have softened, 3 to 4 minutes. Transfer kale and chard mixture to a large bowl. Stir in feta cheese, almonds, and cranberries.
Prepare the couscous according to package directions using the drained mandarin orange liquid as part of the specified amount of water. Fluff the couscous, and gently stir in the pine nuts and mandarin oranges. Serve hot.
Place water in a heavy pot. Stir in zest and juice of 1 lemon. Place pears in pot. Split the vanilla bean lengthwise and scrape out the seeds. Add the seeds and split pods to the poaching liquid. Pour in sugar. Bring pot to a simmer over medium-high heat; stir gently to dissolve sugar with minimal jostling of the pears. Reduce heat so pears continue cooking over a steady, gentle simmer. Pears need to stay submerged, so place a small plate over them in the pot to keep them under the liquid. Simmer until pears are just tender, 20 to 25 minutes. (Remove plate to test the pears for doneness.) Remove pot from heat and let pears cool to room temperature in the poaching liquid. Transfer pears and vanilla beans to a storage container and cover with some of the poaching liquid. Cover and refrigerate until pears are thoroughly chilled, several hours or overnight. Reserve all of the poaching liquid (see footnote). Heat hot fudge sauce in a saucepan over medium heat until warm. Dip base of pear into the chocolate and spoon chocolate along the sides except for the top inch or so of the pear. Place dipped pears in individual serving bowls with another generous spoonful of syrup and a small scoop of vanilla ice cream.
Melt processed cheese in a slow cooker on Low. Cook and stir pork sausage in a large skillet over medium heat until browned and crumbly, about 10 minutes; drain excess grease. Mix sausage into processed cheese in the cooker, stir in salsa, hot sauce, and jalapeno peppers. Cook for 2 hours; serve hot.
Whip the cream to form light peaks. Set aside in the refrigerator. Melt the chopped chocolate in a large mixing bowl set over barely simmering water. Meanwhile, whip the eggs with the sugar until very fluffy and thick, about 10 minutes. Quickly stir the beaten eggs into the melted chocolate, then fold in the whipped cream. Pour or spoon mixture into cups or bowls, and chill until firm, about 2 hours.
Toss tomatoes, white onion, and cilantro together in a large bowl. Pour lime juice over tomato mixture; mix to coat. Season with salt. Chill completely before serving.
Heat oil in a large flat-sided skillet over medium heat. Add onion; cook and stir until translucent, about 5 minutes. Add mushrooms and garlic; cook and stir until softened, about 2 minutes. Add yam and cook for 2 minutes. Stir cumin, coriander, onion seeds, black mustard seeds, chile powder, paprika, and turmeric into the skillet; cook and stir until evenly distributed, about 2 minutes. Add cauliflower, chickpeas, salt, and black pepper; stir until combined. Mix vegetable stock and tomato paste together in a small bowl; pour into the skillet. Cover and cook until yam is tender, about 15 minutes. Stir in spinach, parsley, lemon juice, and lime juice and cook until flavors combine, about 1 minute.
Combine chocolate chips and peanut butter chips in top of double boiler. Stir frequently over low to medium heat until melted; add peanuts and stir. Drop by teaspoon full on wax paper. Allow to cool.
Preheat oven to 350 degrees F (175 degrees C). Grease a 6 cup ring mold. Combine the egg, peanut butter, oil, vanilla, and honey, if desired, in a large bowl; blend well. Stir in the carrots and mix thoroughly. Sift together the flour and baking soda and fold into the carrot mixture. Spoon cake batter into prepared pan. Bake in preheated oven for 40 minutes. Let cake cool in pan for 10 minutes; then turn out onto a wire rack to cool completely.
Preheat oven to 325 degrees F (165 degrees C). In a medium bowl, cream butter and sugar. Add egg and almond extract; mix until fluffy. Stir in flour, baking powder and salt; mix well. Divide dough into 4 pieces, and roll each one into a log about 12 inches long. Place 2 logs per cookie sheet 4 to 5 inches apart. Flatten each roll by hand until it is about 3 inches wide. Brush flattened roll with milk and sprinkle with sliced almonds. Bake in preheated oven 12 to 15 minutes or until edges are slightly browned. While the cookies are still warm, cut them crosswise at a diagonal, into slices about 1 inch wide. When cool, drizzle with almond icing. Almond icing: In a small bowl, stir together powdered sugar, almond extract, and milk until smooth. Drizzle over the cookies.
Heat olive oil in a deep skillet over medium-high heat. Brown chicken thighs on both sides until golden, about 3 minutes per side. Set chicken aside, then stir in onion and garlic; cook for 1 to 2 minutes until the onion has softened. Stir in apricots and season with ginger, cumin, and allspice. Cook for 1 minute until spices are fragrant. Pour beer into pan, scraping the bottom of the pan to dissolve the browned bits. Add chicken, cover, and reduce heat to medium-low. Simmer gently until the chicken begins to fall away from the bone, about 30 minutes.
Season shrimp with salt and pepper. Set aside. Melt 2 tablespoons butter in a saucepan over medium heat. Add lemon juice, steak sauce, Worcestershire sauce and sherry or Madeira. In a small bowl, whisk together flour and water, then whisk into the steak sauce mixture. Cook and stir constantly until thickened and smooth. Adjust the thickness of the sauce, if necessary, adding a little more steak sauce if too thin or more sherry if too thick. Keep warm while cooking shrimp. Place 2 tablespoons butter and canola oil in a large skillet over high heat. Once the butter has melted, stir in shrimp, and cook until pink and opaque, about 5 minutes. Place shrimp on a heated serving plate and dress with sauce. Serve hot.
Place lentils in a pot with 3 cups water. Bring to a boil, reduce heat to low, and cook 20 minutes or until tender. Drain and set aside. Bring rice and 1 1/3 cup water to boil in a pot. Reduce heat, cover, and simmer for 20 minutes. Heat oil in a skillet over medium heat. In a bowl, combine the ground beef, beaten egg, garlic, 1 tablespoon Parmesan cheese, parsley, bread crumbs, salt, and pepper. Form ground beef mixture into 1 inch balls. Place meatballs in skillet and cook 5 minutes or until evenly brown. In a large pot, bring the tomato sauce and 4 cups water to a boil. Transfer the browned meatballs to the pot. Mix in cooked lentils and rice. Return to a boil, reduce heat to medium-low, and simmer for 30 minutes. Sprinkle with remaining Parmesan cheese to serve.
Lightly beat egg with a fork, then add a heaping tablespoon of the soup and mix lightly. Mix in rice, onion, parsley, onion salt and pepper. Stir in the ground beef and mix well with hands. From mixture into 1 1/2 inch round meatballs. Coat a large skillet over medium heat with cooking spray. Cook meatballs and brown on all sides. Combine remaining soup with Worcestershire (you can increase or decrease Worcestershire to your liking), stir until smooth, then spoon over meatballs. Cover with lid and simmer for 20 to 30 minutes, stirring every few minutes.
Place the turkey legs into a large saucepan, pour in enough water to barely cover, and add the bouillon cubes. Bring to a boil over medium heat, and cook until the water has nearly evaporated, about 30 minutes. Place the red bell peppers, tomatoes, onion, habanero peppers, garlic, and tomato paste into a blender, and blend until the vegetables are pureed. Be careful because the habanero peppers are very hot -- don't touch your eyes after handling peppers. Heat the vegetable oil in a Dutch oven over medium heat, and pour the blended mixture into the oil. Reduce heat and simmer until the oil separates and the sauce begins to fry, about 30 minutes; stir the turkey into the sauce, and simmer for 15 to 20 minutes to blend the flavors. Season to taste with salt.
Gently toss watermelon, onion, basil, cilantro, mint, lime juice, feta cheese, olive oil, balsamic vinegar, salt, and black pepper together in a large bowl.
Microwave chocolate and 2 tablespoons of the milk in large microwave-safe bowl on HIGH 1 1/2 to 2 minutes or until chocolate is almost melted, stirring halfway through heating time. Stir until chocolate is melted and mixture is smooth. Beat in cream cheese, sugar, and remaining milk with wire whisk until blended. Refrigerate 10 minutes. Gently fold in 3 1/2 cups of the whipped topping until no streaks remain. Spoon into crust. Freeze pie 4 hours. Before cutting pie, let stand at room temperature 15 minutes. Serve with remaining whipped topping. Store pie in freezer.
Preheat oven to 350 degrees F (175 degrees C). In a small bowl, mix together flour and brown sugar. Cut in shortening until mixture resembles coarse crumbs. Set aside 1 cup of this mixture for topping the pie. In a large bowl, combine egg, molasses, cold water, and remaining crumb mixture. Mix thoroughly. Dissolve baking soda in boiling water and add to molasses mixture. Mix well. Spread chocolate chips across bottom of pastry-lined pie pan. Pour filling over chocolate chips. Sprinkle reserved crumb mixture over top. Bake in preheated oven for 45 to 55 minutes, until filling is set.
Slice angel food cake crosswise to make four layers. Place the bottom layer on a serving plate, and spread orange sherbet evenly on top. Repeat with remaining cake layers and raspberry and lime sherbets. Finish with final layer of cake. Frost sides and top with whipped topping, and place in freezer for 1 hour, or until firm.
Preheat oven to 350 degrees F (180 degrees C). Grease and flour two 8-inch round cake pans. Put the cake mix and the instant pudding in a mixing bowl and stir until completely combined. Crack in the 3 eggs, then add the coconut milk, coconut extract, and butter. Blend for approximately 3 minutes in a stand mixer, or 5 minutes with hand-held mixer. This will give the pudding time to develop. Spread the batter evenly in the two prepared cake pans. Bake for about 30 minutes in the preheated oven, or until the cakes are set and just beginning to pull away from the sides of the pans. Remove from the oven and let the cakes cool completely. Because they are moist the cakes will be heavy. Don't worry. Whip the frosting ingredients together until completely fluffy. (Add a tablespoon of milk at a time if you need it to whip up fluffier.) Frost the cooled cake, placing the first cake layer round side down on a plate, then spread frosting across the middle. Put the flat side of the other layer down on frosted center. Frost sides and top of cake. Toast some coconut until golden brown (not dark brown) in the oven. If you are using the pecans, toast them as well. Toss nuts and coconut together, then sprinkle on top of the cake. Refrigerate cake if not serving within one or two hours. Bring to room temperature for at least one hour before serving.
In a wok or skillet, saute the garlic and onions in hot oil until the onions are translucent. Add the pepper and soy sauce and saute further. Drain the excess oil, add the water and bring to a boil. Add the carrots and simmer for 5 minutes. Add the green beans, celery, bamboo shoots, water chestnuts, and jicama. Simmer for another 5 minutes. Remove the pan from heat and add the bean sprouts. Cool to room temperature. Place three heaping tablespoons of the filling diagonally near one corner of each wrapper, leaving a 1 1/2 inch space at both ends. Fold the side along the length of the filling over the filling, tuck in both ends, and roll neatly. Keep the roll tight as you assemble. Moisten the other side of the wrapper with water to seal the edge. Cover the rolls with plastic wrap to retain moisture. Heat a wok over medium heat, add oil to 1/2 inch depth, and heat for 5 minutes. Place 3 or 4 egg rolls in the oil, gently. Fry the rolls until all sides are golden brown. Drain on paper towels. Serve immediately
In a small bowl, whisk together salad dressing, milk, white sugar, vinegar, and poppy seeds. Chill until ready to use.
Preheat an oven to 500 degrees F (260 degrees C). Roll pizza dough onto a baking stone. Spread pureed figs over crust for the 'sauce'. Crumble feta cheese over fig layer. Arrange prosciutto slices evenly over cheese layer. Bake in the preheated oven until crust is crisp and browned, 15 to 20 minutes. Drizzle balsamic vinegar over pizza.
Preheat oven to 375 degrees F (190 degrees C). Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside in a large bowl. Cook the onion and garlic in the reserved drippings until onion is tender; drain excess grease and transfer to the bowl with the bacon. To the bacon and onions add pinto beans, northern beans, baked beans, kidney beans and garbanzo beans. Stir in ketchup, molasses, brown sugar, Worcestershire sauce, mustard and black pepper. Mix well and transfer to a 9x12 inch casserole dish. Cover and bake in preheated oven for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 13x9 inch cake pan. Make cake mix according to package directions. Pour 1/2 of the batter into the prepared pan and bake at 350 degrees F (175 degrees C) for 20 minutes. In a saucepan over medium low heat melt caramels, margarine, and milk. Pour over top of baked cake. Top with chocolate chips and 1/2 of the walnuts. Pour remaining cake batter over top and sprinkle with the remaining walnuts. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes more.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease an 8-inch round cake pan and line with parchment paper. Place cream cheese in a bowl with milk; soak for 20 minutes. Heat cream cheese with milk and butter in the top of a double boiler over simmering water, stirring frequently, until melted and smooth, about 5 minutes. Remove from heat and cool completely, at least 15 minutes. Sift cake flour and cornstarch together into a bowl. Sift again into the cream cheese mixture; mix well. Add egg yolks and lemon juice and mix well. Beat egg whites, cream of tartar, and salt together in a separate bowl using an electric mixer until foamy; add sugar, 2 tablespoons at a time, beating well after each addition. Continue beating on high speed until soft peaks form. Fold cream cheese mixture into egg white mixture until well mixed; pour into the prepared pan. Place pan inside a larger baking dish and fill the baking dish with water until it reaches halfway up the sides of the cake pan. Bake in the preheated oven until cheesecake is set and golden brown on top, about 1 hour 10 minutes. Turn off oven and leave cake in oven with door ajar for 1 hour. Transfer to a wire rack to cool completely.