HumbleIntelligence/food-ner-1-Million huggingface dataset:
On a plate, combine the flour, cumin, cayenne pepper and 1/2 teaspoon of salt. Stir to distribute the spices. Coat the pork chops with the flour mixture, and shake off any excess. Heat the oil in a large skillet over medium-high heat. Place the pork chops in the hot skillet, and fry for about 4 minutes per side, until cooked through. While the pork chops cook, stir together the chicken broth, coconut milk, peanut butter, honey, ginger and 1/4 teaspoon of salt. Remove the pork chops to a serving platter, and keep warm. Pour the peanut sauce into the skillet. Cook, stirring constantly for 2 minutes, or until thickened. Pour peanut sauce over the chops, and garnish with green onion, bell pepper, peanuts and cilantro.
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x9 inch baking pan. In a medium bowl, combine flour and 2 tablespoons brown sugar. Cut in butter until mixture is crumbly. Press into the bottom of the prepared pan. Bake for 15 minutes in preheated oven. Crust should not be fully cooked. In a large bowl, mix together the eggs and remaining brown sugar. Combine the oats, salt, and baking powder; stir into the egg mixture along with the vanilla. Mix in raisins and coconut, if desired. Spread the mixture evenly over the partially baked crumb layer in pan. Bake 20 minutes more. Cool, and cut into squares.
Combine milk, condensed milk, eggs, sugar, vanilla, maple extract and cereal in the freezer canister of an ice cream maker. Freeze according to manufacturer's directions.
Cut any large vegetables into 1-inch pieces. Thread vegetables onto skewers. Whisk remaining ingredients in small bowl. Heat grill. Brush lemon mixture onto kabobs. Grill 10 to 15 minutes until vegetables are desired tenderness, turning as necessary to cook evenly. Drizzle with any leftover lemon mixture. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet. Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes. Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.
Preheat oven to 350 degrees F (175 degrees C). Heavily grease and flour two 9x5 inch loaf pans. Sift together flour, baking soda, and salt. Set aside. In a large bowl, cream butter or margarine, and sugar until light and fluffy. Beat in eggs, one at a time. Mix lemon juice and yogurt together and add alternately with the sifted flour mixture to the butter mixture. Mix until just blended. Stir in lemon rind and poppy seeds. Pour mixture into prepared pans and smooth tops. Bake at 350 degrees F (175 degrees C) for 50 minutes or until browned and a knife inserted in the center comes out clean. Cool on rack for 15 minutes before turning out of pans.
Stir together ketchup, horseradish, garlic, chili powder, and allspice in a small bowl. Cover bowl; refrigerate for at least 4 hours before serving.
Cook and stir sausage and bell peppers over medium-high heat for 5 minutes or until sausage is lightly browned and peppers are tender. Add chili garlic sauce and pineapple; cook and stir for 5 minutes. Serve over cooked rice.
In a medium bowl, mix water, brown sugar, soy sauce, garlic, and cinnamon. Place desired meat in the mixture. Cover, and marinate in the refrigerator at least 2 hours before grilling as desired.
Combine bread flour, all-purpose flour, rye flour, and salt in a large bowl. Add water, olive oil, and yeast. Mix with a wooden spoon until a sticky, shaggy dough forms. Mix in 1 tablespoon water if dough appears very dry. Cover bowl with plastic wrap and let dough rise at room temperature until more than doubled, about 18 hours. Scrape dough carefully onto a floured work surface. Divide dough into 2 pieces. Fold the left edge of one piece of dough into the center. Repeat with the top, right, and bottom edges. Turn dough over so the seam faces down; top should be relatively smooth and round. Repeat with the second piece of dough. Preheat the oven to 500 degrees F (260 degrees C). Line a heavy-duty baking sheet with parchment paper. Sprinkle cornmeal across the top. Gently flatten the balls of dough and stretch into rustic rounds or ovals. Top as desired. Bake in the preheated oven until edges are golden brown, 10 to 12 minutes.
Heat a large non-stick skillet over medium-high heat. Place 1 tortilla onto the skillet. Sprinkle about half the Cheddar cheese evenly over the tortilla. Top with the spinach, green onions, garlic powder, and chili powder. Cover with the remaining Cheddar cheese. Place the second tortilla on top. Cook until the bottom tortilla starts to develop a bit of color and starts to crisp, about 3 minutes. To flip and cook the other side, slide the quesadilla off the non-stick pan onto a dinner plate, cover with another dinner plate and flip. The crispy tortilla side should now be on top. Slide the quesadilla back onto the pan and cook until the bottom tortilla starts turning crisp, about 3 minutes more. Slide onto a cutting board, and cut into 8 wedges to serve.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking dish. Place the bell and poblano peppers in the prepared baking dish. Cook in preheated oven until poblano pepper's skin becomes wrinkled, about 20 minutes. Remove the poblano pepper from the dish, and peel off the skin. Chop the poblano pepper into 1/4 inch pieces, and set aside. Combine the rice and water in a pan over medium heat, and bring to a boil. Reduce heat to low, cover, and simmer until water is absorbed, about 20 minutes. Remove from heat, and set aside. Place the onion in a skillet over medium heat; cook until translucent and soft, about 5 minutes. Stir in the ground beef; cook until crumbly and evenly browned. Drain the meat, and stir in the garlic, cumin, and oregano. Cook and stir until the garlic is fragrant, about 1 minute. Season with salt and pepper to taste. Stir the rice, enchilada sauce, and poblano pepper into the beef mixture, and mix thoroughly. Adjust the seasoning if desired. To make the cheese sauce, place the queso asadero in saucepan over medium heat and stir until melted and smooth. Lower oven heat to 350 degrees F (175 degrees C). Spoon the beef mixture into bell peppers until heaping full. Place any extra beef mixture into the center of the baking dish between the peppers. Drizzle cheese sauce over each pepper. Cover the baking dish with aluminum foil. Bake peppers in preheated oven until cheese sauce bubbles and filling is heated through, about 35 minutes.
Blend tomato sauce, onion, habanero peppers, garlic, and cilantro in a blender until smooth. Add tomato paste, ketchup, honey, brown sugar, and white vinegar; blend again. Transfer sauce to a saucepan; cook over medium heat until thick, 30 to 35 minutes. Stir occasionally.
Combine flour, butter, and chopped nuts. Press into the bottom of a 9 x 13 x 2 inch pan. Bake at 350 degrees F (175 degrees C) for 25 minutes, or until golden brown. Combine cream cheese, sugar, and 1 container of whipped topping until well mixed. Spread evenly over the cooled crust. Mix pudding mixes and milk well until thick. Spread evenly over the cream cheese filling. Spread remaining container of whipped topping over the pudding layer. Sprinkle grated chocolate over the top. Refrigerate for 6 to 8 hours before serving.
Heat corn oil in a large heavy skillet over medium-high heat for about 5 minutes, or until a pinch of flour sizzles in it. In a shallow dish, stir together the flour, garlic salt, pepper, and cayenne. Dredge pork chops in this mixture, then place in the hot oil. Cook for about 5 minutes per side, or until golden brown and crispy. Remove from the pan, and drain on paper towels. Pour the hot sauce into a shallow dish. Dip pork chops one at a time into the hot sauce, so they are nicely coated. You will have teary-eyed pork chops at your fingertips.
Preheat oven to 425 degrees F (220 degrees C). Combine condensed milk, sour cream, half of the lemon juice, and vanilla extract in a saucepan over medium heat. Simmer and stir over medium heat until custard thickens slightly, about 5 minutes. Remove from heat and let cool, about 5 minutes. Pour into graham cracker crust. Combine blueberry preserves, wine, and remaining lemon juice in another saucepan over medium heat; simmer and stir over medium heat until the preserves have liquefied, 3 to 5 minutes. Stir in blueberries and mulberries until coated with preserves and warmed through, about 5 minutes. Remove from heat and let cool, about 5 minutes. Pour over custard. Bake in preheated oven until the edges of the crust are golden, about 10 minutes. Let cool on a wire rack, about 15 minutes. Chill in the refrigerator until custard sets before serving, at least 1 hour.
Heat 2 tablespoons oil in a skillet over medium-low heat. Cook chicken until no longer pink in the center but not browned, about 15 minutes. Transfer chicken to a dish. Heat 1 tablespoon oil in the same skillet over medium heat. Add pine nuts; cook and stir until lightly browned, 3 to 5 minutes. Remove pine nuts to another dish. Heat 1 tablespoon oil in the skillet; cook spinach until wilted, about 3 minutes. Transfer spinach to a separate dish. Heat 2 tablespoons oil in the same skillet. Add couscous; cook until lightly browned, about 3 minutes. Pour in chicken broth; bring to a simmer. Cover and reduce heat to low. Cook until couscous is tender, about 12 minutes. Uncover; add parsley and pepper. Stir. Layer couscous, chicken, spinach, and pine nuts onto a plate in that order.
In a medium bowl, mix together oil, soy sauce, Worcestershire sauce, wine vinegar, and lemon juice. Stir in mustard powder, salt, pepper, and parsley. Use to marinate chicken before cooking as desired. The longer you marinate, the more flavor it will have.
Preheat oven to 450 degrees F (230 degrees C). Season lamb with salt and pepper, and set aside. Heat olive oil in large skillet over medium-high heat. Add onion, garlic, and bell pepper and stir until just beginning to brown. Stir in the cumin, turmeric, paprika, and fenugreek. Immediately add the ground lamb. Squeeze lemon wedge over lamb, and drop the peel into the mixture. Break up the meat and stir until it has browned. Remove lemon peel. Stir in the tomatoes, ketchup, and parsley. Continue to simmer until most of the liquid has evaporated, 10 to 15 minutes. The mixture should be spreadable but not too wet or the pitas will become soggy. Arrange pitas on a large baking sheet unless you are baking them directly on the oven rack. Spoon meat mixture onto pitas and smooth into an even layer to within 1/8 inch of the edge of the pita. Sprinkle feta cheese on the meat mixture. Bake pitas until the edges are slightly crisp and meat is lightly browned but not dried out, about 10 to 20 minutes depending on whether pitas are on a baking sheet or on the oven rack. Squeeze lime lightly over the top, sprinkle with chopped mint and enjoy!
Melt butter in a pan over medium heat and cook shallots until soft and translucent, about 5 minutes. Add chanterelle mushrooms and cook an additional 2 minutes. Add cream and cook until mushrooms are soft, 5 to 10 minutes. Stir flour and water together and add to mushrooms. Bring to a boil. Season with salt, herbes de Provence, and pepper.
Preheat oven to 300 degrees F (150 degrees C). In a large mixing bowl, mix together crushed vanilla wafers, confectioners' sugar, cocoa, and butter by hand. Press ingredients into a 9-inch springform pan. In the top of a double boiler, melt the chocolate chips, making sure that they are very smooth. In a large bowl, beat cream cheese until fluffy with an electric mixer. Gradually beat in condensed milk until smooth. Mix in melted chocolate, eggs, and vanilla. Beat with electric mixer on low speed until the ingredients are thoroughly blended. Pour the filling into the prepared crust. Bake at 300 degrees F (150 degrees C) for 55 minutes. The cake will seem underbaked in the center, but will continue to cook after you remove it from the oven. Allow to cool to room temperature, then refrigerate for several hours before serving.
In a large saucepan on medium heat, saute onion until clear. Add tomato soup, mushroom soup, and canned tomatoes. Simmer for 15 minutes. Place the crawfish into the pan and simmer for 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 1 1/2-quart casserole dish with cooking spray. Mix pumpkin puree and 1 cup sugar together in a bowl. Stir in 2 beaten eggs. Stir in evaporated milk until dissolved into the mixture. Mix in 1 teaspoon ginger, cinnamon, nutmeg, and cloves until well blended. Pour pumpkin mixture into the prepared casserole dish. Mix flour, 1 tablespoon ginger, baking powder, and baking soda together in a bowl. Add almond milk, 1/2 cup sugar, and 1 egg; beat batter with an electric mixer until light and creamy. Pour batter evenly over the pumpkin mixture in the casserole dish. Bake in the preheated oven until pumpkin layer is set and top is lightly browned, 45 to 50 minutes.
Place the pork shoulder roast into a large plastic bag, pour 1 cup of root beer over the meat, and squeeze out all the air from the bag. Seal the bag closed, and refrigerate 6 hours to overnight. The next day, mix together the light brown sugar, kosher salt, black pepper, paprika, dry mustard, onion powder, garlic salt, celery salt, cinnamon, ginger, and nutmeg in a bowl. Remove the meat from the marinade, and shake off the excess. Rub the meat all over with the spice mixture, wrap in plastic wrap, and refrigerate for 30 minutes to 2 hours. Mix together the balsamic vinegar, 1 1/2 cups of root beer, whiskey, and brown sugar in a bowl, and stir until the sugar dissolves. Heat the olive oil in a skillet over medium-high heat, and sear the meat on all sides until the meat develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High, and cook for 6 to 8 hours. Remove the roast from the slow cooker, and shred with 2 forks. Discard the bones and all but 1 cup of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce, and let sit on Low until ready to serve. Serve piled on buns.
Place each gelatin mix in a separate bowl; stir 1/2 cup boiling water into each until completely dissolved, about 2 minutes. Stir 1/2 cup cold water into each gelatin mix; refrigerate until completely set, 4 hours to overnight. Grease a 9-inch cake pan or use a silicone mold. Slice the chilled gelatin into cubes and gently toss together; tip into the prepared cake pan. Pour 1 cup cold water into a bowl and sprinkle unflavored gelatin over water; let sit until dissolved, 2 to 3 minutes. Add 1 cup boiling water and stir until gelatin is dissolved. Pour sweetened condensed milk into a blender or food processor. Add condensed milk, unflavored gelatin mixture and vanilla extract to the blender. Blend mixture until well combined; pour over gelatin cubes in the cake pan. Evenly distribute milk mixture using a spatula. Refrigerate until set, 4 hours to overnight. Run a knife along the sides of the mold and invert cake onto a plate.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; rinse with cold water and drain. In a large bowl, whisk together the mayonnaise, vinegar, lemon juice, artificial sweetener, garlic powder, dill, basil and oregano, adjusting seasonings to suit your taste. Add the pasta to the dressing and toss to coat. Add the crab, green pepper, onion, olives, radishes, tomato and celery and gently fold into the salad mixture. Cover and refrigerate until serving.
Slice 1 cup of the strawberries; set aside. Halve the remaining 3 cups strawberries; set aside. Stir boiling water into dry gelatin mixes in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 2 cups. Add to gelatin; stir until ice is completely melted. Refrigerate 5 min. or until gelatin is slightly thickened (consistency of unbeaten egg whites). Meanwhile, line bottom of 13x9-inch dish with cake slices. Add sliced strawberries and 1 cup of the blueberries to thickened gelatin; stir gently. Spoon over cake slices. Refrigerate 4 hours or until set. Beat cream cheese and sugar in large bowl with wire whisk or electric mixer until well blended; gently stir in whipped topping. Spread over gelatin. Arrange strawberry halves on cream cheese mixture to resemble the stripes of a flag. Arrange remaining 1/3 cup blueberries on cream cheese mixture for the stars. Store any leftover dessert in refrigerator.
Heat 1 tablespoon oil in skillet over medium high heat. Add pumpkin and saute until light golden brown, about 5 minutes Heat 2 tablespoons oil in a stock pot over medium high heat. Add onions and garlic and saute over medium-high heat until golden, about 5 minutes. Stir in tumeric. Add beef and saute until brown, about 5 minutes. Add water, salt, and pepper; bring to a boil, reduce heat, and simmer until beef is slightly tender, about 30 minutes. Stir pumkin, prunes, vinegar, sugar, salt, and cinnamon to stock pot and simmer until beef and pumpkin are tender, about 45 minutes. Garnish with saffron.
Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners. Whisk all-purpose flour, whole wheat flour, ground quinoa, baking powder, baking soda, and cinnamon together in a large bowl. Beat honey, coconut oil, almond milk, and egg whites together in another bowl. Pour honey mixture into flour mixture and stir until batter is just combined. Fold chopped kiwi into batter. Divide batter between prepared muffin cups. Bake in the preheated oven until golden brown and set, about 20 minutes.
Preheat an outdoor grill for medium-high heat. Brush the onion slices and tomatoes with 2 tablespoons of olive oil, and set aside. Drizzle another 2 tablespoons of olive oil over the cubed bread in a large bowl. Sprinkle with thyme, salt, and pepper; toss well. Skewer the bread cubes with metal skewers. Grill bread on preheated grill until golden brown on all sides, about 3 minutes. Grill onions and tomatoes until soft, about 5 minutes. Chop the roasted onions and tomatoes into large pieces, and place into a large bowl along with the toasted bread, cucumber, and basil. Whisk the vinegar together with the remaining 2 tablespoons of oil to make a dressing. Pour over the salad, and toss to coat.
Preheat oven to 350 degrees F (175 degrees C). Place coconut oil in a microwave-safe bowl; heat in the microwave until melted, about 1 minute. Stir in milk blend and vanilla extract until thoroughly mixed. Mix sugar, flour, cocoa powder, baking powder, and sea salt together in a large bowl. Pour in coconut oil mixture; mix until batter is thick and blended. Fold in shredded coconut. Spread batter evenly into a 9x13-inch baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 30 minutes. Let cool for 15 minutes before cutting into squares.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together butter and white sugar until smooth. Mix in 1/2 teaspoon almond extract. Mix in flour until dough comes together. Roll dough into 1 1/2 inch balls, and place on ungreased cookie sheets. Make a small hole in the center of each ball, using your thumb and finger, and fill the hole with preserves. Bake for 14 to 18 minutes in preheated oven, or until lightly browned. Let cool 1 minute on the cookie sheet. In a medium bowl, mix together the confectioners' sugar, 3/4 teaspoon almond extract, and milk until smooth. Drizzle lightly over warm cookies.
In a large shallow dish, combine 1 cup white wine, Worcestershire sauce and Dijon mustard. Add flank, and turn to coat evenly. Refrigerate for 3 to 4 hours. After meat has marinated, slice thinly across the grain, and return to marinade. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Heat olive oil in a large heavy skillet over medium heat. Saute onion until soft and translucent. Stir in mushrooms and garlic. Pour in beef stock. Simmer until sauce is reduced by 1/3, about 10 minutes. Remove beef from marinade, and stir into skillet. Pour in 1 cup wine, and season with Italian seasoning, salt and pepper. Simmer for 10 minutes, or until the beef is fully cooked, then add tomatoes, and cook until heated through but still firm, about 5 minutes. Place pasta into a large serving bowl, and top with sauce and grated Asiago cheese.
Place bratwurst sausages, black-eyed peas, green beans, potatoes, onion, garlic, chicken stock, Buffalo wing sauce, ketchup, Worcestershire sauce, thyme, salt, and black pepper in a slow cooker. Cook on High setting until vegetables are tender and soup is thickened, 3 to 4 hours. For a thicker stew, whisk flour and water together in a bowl until smooth. Pour mixture into stew and simmer until thickened, about 5 minutes.
Melt oil or butter in a medium-sized cast iron pan over medium heat. Lay the apple slices in the oil or butter. Cook slowly, turning slices as they start to break down. When they are soft on both sides, season with a pinch of salt and the syrup.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour one 9 x 13 inch cake pan. Cream together the butter or margarine and the sugar. Add eggs, bananas, flour, soda, salt, nuts, and vanilla. Mix thoroughly and pour batter into the prepared pan. Bake at 375 degrees F (190 degrees C) for 30 minutes. Cool and frost cake.
Combine 4 cups water and sago pearls in a saucepan; bring to a boil. Cook and stir for about 3 minutes, remove saucepan from heat. Cover and let stand until sago pearls are semi-transparent, 2 to 3 minutes. Drain hot water from sago pearls in a strainer and rinse under cold running water until water runs clear. Blend 2 cups water, mangoes, evaporated milk, and sugar in a blender until thick and smooth; pour into a bowl and stir in sago pearls. Refrigerate until chilled, at least 30 minutes.
Spread cream cheese on bagel halves. Top cream cheese with tomato slices. Sprinkle with salt and pepper. Top with fresh basil leaves.
Combine olive oil, lemon juice, mustard, shallot, garlic, salt, and pepper in a bowl. Set dressing aside. Heat olive oil in a skillet over medium heat. Add almonds and cook until just browned, 1 to 2 minutes. Toss kale, Brussels sprouts, and toasted almonds in a bowl with the dressing. Add Pecorino Romano cheese and serve immediately or allow to sit about 30 minutes for flavors to meld.
Place the chicken breasts in a slow cooker. Stir together the tomatoes, garlic, soy sauce, and dry mustard; pour over the chicken breasts. Cook on Low 7 hours; stir in peas and cook 1 hour more.
Preheat oven to 375 degrees F (190 degrees C). Crush the stuffing mix into crumbs in a bowl; stir garlic powder and onion salt into crumbs. Place flour in a shallow bowl. Beat egg and milk together in a separate shallow bowl. Dip turkey cutlets in flour, then in egg mixture; gently press into crumbs to coat. Place the breaded cutlets into a 9x13-inch baking dish. Bake in the preheated oven until the juices run clear and the cutlets are no longer pink inside, about 20 minutes. Whisk dry gravy mix with water in a saucepan until smooth, place over medium heat, and bring to a boil, whisking constantly. Reduce heat and simmer 1 minute. Pour gravy over cutlets to serve.
Line three inch tart tins with pastry. Chill while making filling. Melt butter. Stir in golden syrup, brown sugar, raisins, nutmeg, and salt; mix thoroughly. Let mixture cool. Beat the eggs just sufficiently to combine yolks and whites, and then mix into the butter syrup. Pour filling into pastry lined tart tins. Set tins on a cookie sheet. Bake on lowest rack in very hot preheated oven, 450 degrees F (230 degrees C), for 15 to 20 minutes. When baked, loosen edges with pointed knife. Allow tarts to stand for at least 10 minutes before removing from tins.