HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season pork chops on all sides with 1/2 teaspoon salt, and 1/2 teaspoon pepper; set aside. Combine the flour, 1/2 teaspoon salt, 1/2 teaspoon pepper, nutmeg, and allspice in a plastic bag. Toss pork with seasoned flour to coat, and shake off excess. Heat butter and olive oil in a skillet over medium-high heat until lightly smoking. Sear pork until golden brown on each side, about 3 minutes per side. Pour in apple cider and bring to a boil. Turn heat to medium-low, cover, and simmer until pork is fork tender, 15 to 20 minutes. Remove pork and keep warm; increase heat to medium-high. Dissolve cornstarch in the chicken broth, and stir into simmering cider; cook for a minute or two until thickened. Stir in the half-and-half and simmer until hot. Serve sauce over the pork chops.
Preheat oven to 350 degrees F (175 degrees C). Spread cream cheese on the bottom of a medium baking dish. Pour in the chili. Spread a layer of olives on the chili, and top with Cheddar cheese and green onion. Bake uncovered in the preheated oven 30 minutes, or until bubbly and lightly browned.
Place the rum, limeade concentrate, and peaches into the container of a blender. Blend until smooth. Add the ice, and blend until finely ground, sweeten with sugar, if desired. Pour into margarita glasses, and enjoy!
Whisk together the brown sugar, vinegar, soy sauce, olive oil, Worcestershire sauce, sesame oil, garlic, and pepper until the sugar has dissolved.
Place the cake in a glass serving bowl and cover with the canned fruit. Prepare gelatin according to package instructions and pour over fruit and cake. Combine custard powder and sugar in a small saucepan over medium heat. Stir in milk and cook until thick and creamy. Pour over sponge cake mixture. Chill until set.
Combine dates and walnuts in the bowl of a food processor and blend until well combined, about 2 minutes. Press about 2 tablespoons of mixture into the bottom of 12 mini tart pans. Place in the freezer while making ganache. Place chocolate chips and coconut oil in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, about 5 minutes. Add melted chocolate to the bowl of the food processor. Add coconut cream and cocoa powder and mix on high until smooth, about 1 minute. Remove crusts from the freezer. Spoon about 1 1/2 teaspoons of ganache on top of each crust, spreading to the edges. Add enough to reach halfway up the side of the tart cup. Place tarts back in the freezer until firm, about 10 minutes. Mash raspberries in a bowl with a fork until they have the consistency of sauce. Spread a layer of mashed raspberries onto the hardened ganache layer, but don't go all the way to the edges. Freeze until sauce is firm and won't collapse when topped with ganache, about 20 minutes. Remove tarts from freezer. Add the remaining ganache to the top, spreading all the way to the edges. Try to seal in the raspberry sauce as much as possible. Return to the freezer to firm up. Keep tarts in the refrigerator if you are serving them within 2 hours.
Mix ketchup, chile sauce, horseradish, Worcestershire sauce, and lime juice together in a bowl; refrigerate until chilled, at least 30 minutes.
Heat the vegetable oil in a deep skillet over medium heat. Stir in the garlic, onion, and bell pepper; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the canned tomatoes, paprika and jalapenos; stir, using the back of a spoon to break up the tomatoes. Simmer for about 25 minutes. Crack an egg into a small bowl, then gently slip the egg into the tomato sauce. Repeat with the remaining eggs. Cook the eggs until the whites are firm and the yolks have thickened but are not hard, 2 1/2 to 3 minutes. If the tomato sauce gets dry, add a few tablespoons of water. Remove the eggs with a slotted spoon, place onto a warm plate, and serve with the tomato sauce and pita bread.
Heat oil in a large pot over medium heat. Cook and stir onion until translucent and tender, about 5 minutes. Stir in carrots, ginger, and vegetable broth, and simmer for 20 minutes, or until carrots are tender. Remove from heat and allow to cool slightly. Transfer to a blender or food processor and blend until smooth. Return to soup pot, add half and half, and heat until warmed through. Season with salt and pepper, and serve.
Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13 inch baking pan. In a large bowl, mix together the spice cake mix and canned pumpkin until well blended. Spread evenly into the prepared pan. Bake for 25 to 30 minutes in the preheated oven, or until a knife inserted into the center comes out clean. Cool and serve, or store in the refrigerator. This tastes even better the next day.
Preheat an outdoor grill for medium-low heat, and lightly oil the grate. Use a sharp paring knife to cut down the backs of the shrimp nearly all the way through, so you can spread apart the two halves. Open up the shrimp and lay them out onto your work surface. Spoon some crumbled feta cheese onto each shrimp, then top with slivers of jalapeno pepper. Close up the shrimp and wrap each with a strip of bacon; secure with a toothpick. Cook on the preheated grill until the bacon has begun to crisp and the shrimp is no longer translucent in the center, 10 to 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper. In a large bowl, stir together the brown sugar, oats, flour, baking soda, baking powder, salt and cinnamon. Make a well in the center and pour in the canola oil, prune puree, water, egg whites and vanilla. Mix until well blended. Stir in the raisins, walnuts and apricots. Scoop cookies using an ice cream scoop, or roll into golf ball sized balls. Place cookies 2 inches apart onto the prepared cookie sheets and flatten to 1/2 tall with wet hands. These cookies do not flatten very much while baking. In the preheated oven, bake 8 minutes for chewy cookies 10 to 12 minutes for dry cookies. Cookies will not get crisp. Remove from cookie sheets to cool on wire racks.
Heat oil in a pan over medium heat. Add mustard seeds, cumin seeds, and fenugreek seeds; cook and stir until the seeds begin to sputter, about 5 minutes. Add onion to the pan; cook and stir until the onion turns golden, about 5 minutes. Stir tomatoes, red chile peppers, garlic, ginger, chili powder, salt, ground coriander, and cumin into the onion mixture. Cook and stir until the tomato begins to break down, 5 to 7 minutes. Stir eggs into the curry; reduce heat to low and simmer until flavors are mixed, about 5 minutes. Garnish with cilantro.
Preheat oven to broil. Place each muffin open-faced on a cookie sheet. Spread each half with mashed avocado; place halves close together. Distributing ingredients evenly, cover each half with sprouts, tomatoes, onion, dressing, sesame seeds and cheese. Place under broiler for about 5 minutes, or until cheese is melted and bubbly.
Preheat oven to 425 degrees F (220 degrees C). In a saucepan over medium high heat, combine chicken, barbeque sauce, honey, molasses, brown sugar and cilantro. Bring to a boil. Spread chicken mixture evenly over pizza crust, and top with cheese and onions. Bake for 15 to 20 minutes, or until cheese is melted.
Preheat oven to 350 degrees F (175 degrees C). Place 1/4 cup butter and 1 teaspoon garlic in a medium pot over medium-low heat. When the butter is melted, stir in the tomatoes, basil, and lime juice. Just before the mixture comes to a boil, reduce the heat to low. In a small pot, melt the remaining butter, and mix in the remaining garlic. Arrange the swordfish in a baking pan, and drizzle with the butter and garlic mixture from the small pot. Bake the fish for 7 minutes in the preheated oven. Turn fish, and continue baking 7 minutes, or until easily flaked with a fork. Spoon the tomato mixture over the fish to serve. Also top with remaining butter and garlic sauce from the baking pan.
Preheat oven to 350 degrees F (175 degrees C). Rinse and dry cod fillets. Place fillets in a lightly greased casserole dish. Pour salsa over fish. Sprinkle with parsley, salt and pepper. Bake in preheated oven for 30 minutes. Serve warm over rice.
Heat the oil in a large skillet over medium-high heat. Add the chicken and cook until browned. Add garlic and onion, and reduce the heat to medium. Cook and stir just until fragrant. Mix in the green beans, cover and cook to your desired doneness, at least 5 minutes. Uncover, and stir in the cream and cheese just until everything is coated. Remove from the heat and enjoy.
Mix 1 teaspoon flour and cocoa powder together in a bowl. Preheat oven to 350 degrees F (175 degrees C). Butter 6 metal pudding ramekins and use a fine sieve to dust the insides with the flour-cocoa powder mixture. Place chocolate and 1/3 cup plus 2 tablespoons butter in a heatproof bowl and set over a saucepan of boiling water. Stir until melted, 3 to 5 minutes. Remove bowl from the saucepan and set aside to cool slightly. Whisk egg yolks and sugar together in a bowl until light and fluffy. Whisk in 1/3 cup plus 2 tablespoons flour gradually until smooth. Stir in the cooled melted chocolate-butter mixture. Whisk egg whites together in a bowl, using a clean whisk, until stiff. Fold gently into the chocolate-butter mixture. Pour into the prepared ramekins. Bake in the preheated oven until risen but slightly undercooked inside, 6 to 8 minutes. Carefully remove ramekins from the oven and loosen the sides of each cake with a round-bladed knife.
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper or spray with cooking spray. Mix flour, sugar, baking soda, and salt together in a bowl; cut in cold butter using a pastry blender or your hands until crumbly. Stir buttermilk and applesauce together in a separate bowl; pour into the flour mixture until dough comes together and is sticky. Using 2 spoons, drop dough into about 1/2 tablespoon-size mounds onto the prepared baking sheet, making 36 total mounds. Bake in the preheated oven until the bottoms are slightly browned, 4 to 5 minutes. Cool biscuits. Thread 3 biscuits onto each skewer, alternating with 3 strawberries halves, until all the ingredients are used. Top each skewer with whipped topping.
Heat oil in a large saucepan over high heat; cook pork in hot oil until completely browned, about 5 minutes. Pour stir-fry sauce into the saucepan, bring to a simmer, and cook until the pork is cooked through, 15 to 20 minutes.
Pour milk into tall glass, stir in maple syrup. Mix well, and top with a scoop of ice cream.
In a medium saucepan over medium heat, combine soup, water and milk. Stir in cheese and onion and bring to a boil. Remove from heat and serve.
In a medium pot over medium heat, brown the ground beef, onion and garlic until the meat is no longer pink; drain fat. Pour in tomato sauce, chili powder, oregano and cinnamon; mix thoroughly. Pour in kidney beans and water; stir well. Salt and pepper to taste. Simmer on low for 30 minutes. Bring a medium pot of lightly salted water to a boil. Pour in the ziti pasta and cook for 8 to 10 minutes or until al dente; drain. Serve the chili over the ziti and top with cheddar cheese.
Mix pineapple, marshmallows, pudding mix, and pecans together in a bowl; fold in whipped topping. Refrigerate salad until chilled and thickened, about 1 hour.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain and rinse under cold water. Combine peas, water chestnuts, imitation crabmeat, mayonnaise, chives, and dill in a large bowl; stir until evenly mixed. Add cooled pasta and mix until coated.
Preheat oven to 375 degrees F (190 degrees C). Place bread halves on a baking sheet. Mix cream cheese and garlic together in a bowl. Spread over the bread in a thin layer. Sprinkle Italian cheese, Gorgonzola cheese, and Italian seasoning evenly over the 2 halves. Bake in the preheated oven until lightly browned, about 10 minutes. Turn on the broiler. Broil garlic bread until crisped and top is bubbly, 2 to 3 minutes. Let cool for about 5 minutes before cutting garlic bread into individual slices.
Combine flour, sugar, cocoa powder, and baking powder in a mug. Stir applesauce and soy milk together in a bowl and add to flour mixture. Stir until well combined. Fold in chocolate chips and sprinkle with coconut. Microwave at the highest setting until mug cake has set and risen well, about 3 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together shortening, brown sugar and white sugar. Mix in the egg and vanilla. Combine the flour, baking soda and salt; stir into the batter until moistened. Mix in the walnuts and chocolate chips. Drop by heaping spoonfuls onto ungreased cookie sheets. Bake for 8 minutes in the preheated oven, until the edges are light brown.
Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet. Toast pecans in the preheated oven until golden brown and fragrant, about 5 minutes. Chop coarsely. Increase oven temperature to 425 degrees F (220 degrees C). Brush a large rimmed baking sheet with oil. Mix all-purpose flour, whole wheat flour, baking powder, and salt together in a bowl. Rub butter into the mixture until it reaches a crumbly consistency. Stir water and brown sugar together in a bowl. Blend into crumbly mixture. Stir in pumpkin puree and fold in pecans. Wrap dough in plastic wrap. Chill dough in the freezer for 10 minutes. Divide dough into 5 pieces and shape into balls. Flatten slightly and place 1 inch apart on the prepared baking sheet. Bake in the preheated oven until puffed and golden brown, 12 to 15 minutes. Transfer to a wire rack and cool completely, about 20 minutes.
In a skillet over medium-high heat, mix butter or margarine and vegetable oil until hot. Add chicken and saute, stirring often, until the chicken turns white. Remove with a slotted spoon and set aside. In the same skillet, saute onion and peppers. Add the cooked chicken and the cashews and season with salt and pepper, curry powder and sesame oil. Saute for another 2 minutes and serve.
Bring 2 quarts of water of water to a boil in a saucepan. Add chicken, and cook for 10 to 15 minutes, or until done. Reserve chicken stock, and allow chicken to cool. Cut chicken into small cubes. In a large skillet or wok, saute pork until evenly brown. Stir in chicken, cabbage, and carrots. Cook over medium heat until cabbage is tender. Remove from heat, and allow to cool slightly while you separate the wrappers. In small bowl, combine enough flour and water to make a paste about the consistency of glue. Spoon meat mixture into a thin line on each wrapper, and roll up, using a dab of the flour paste to seal the edge. Keep each lumpia thin; if you over fill them, the wrapper will tear. Save about 1/2 to 1/4 of the filling in the pot for the pancit. Heat large skillet with 1/2 to 1 inch of oil. Fry the lumpia one side at a time, until a nice golden brown. Drain, standing each piece upright, in a pot or bowl lined with paper towel. Return the remainder of the filling to the stove, and gently mix in the pancit noodles. Gradually add the chicken stock, and cook until noodles are tender. For the sauce: With a mortar and pestle or back of a spoon, crush the garlic, then mix into the vinegar. Serve in small bowls with spoons. The sauce can be used as a dip, or to spoon into the lumpia.
Bring maple syrup to a boil in a saucepan; cook for 5 minutes. Pour 3/4 of the cream in a separate saucepan; bring to a boil. Gradually stir maple syrup into cream. Stir remaining cream with cornstarch in a bowl until smooth; add to the maple mixture. Stir in butter. Reduce heat to low and gently simmer until slightly thickened, about 10 minutes. Transfer to a small fondue pot.
Bring a large saucepan of water to a boil. Cook spinach and fenugreek in the boiling water until wilted, about 3 minutes. Drain well and transfer to a food processor. Puree until finely chopped, about 5 pulses. Heat 1 tablespoon canola oil in a large skillet over medium heat. Fry paneer cubes, stirring constantly, until browned on all sides, about 5 minutes. Set aside. Heat 2 tablespoons canola oil in the skillet and fry the cumin seeds until lightly toasted and aromatic, about 3 minutes. Add onion; cook and stir until onion begins to soften, 4 to 5 minutes. Stir in ginger, garlic, tomato, garam masala, turmeric, and cayenne pepper; cook and stir until tomatoes break down and onions are translucent, about 10 minutes. Stir in spinach and fenugreek, cream, paneer cubes, and salt to taste. Cover and cook for 15 minutes, stirring occasionally.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix ketchup, chili sauce, brown sugar, Parmesan cheese, relish, onion, and Worcestershire sauce into ground beef; simmer until heated through and flavors blend, 20 to 25 minutes.
Heat olive oil in a non-stick skillet. Cook and stir onion until fragrant, about 2 minutes. Add sweet potato and garlic; continue to cook and stir for 1 minute. Stir collard greens, ginger, and salt into onion mixture until vegetables begin to soften, about 3 minutes more. Pour water into vegetables and cover skillet. Simmer until greens are tender, about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). In a small bowl mix cracker crumbs, flour and baking powder. In a large mixing bowl, beat condensed milk and margarine until smooth. Add cracker crumb mixture and blend well. Stir in coconut, chocolate chips, and pecans. Drop by rounded teaspoon on a cookie sheet sprayed with non-stick spray. Bake 9-10 minutes or until lightly browned. Store loosely covered at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Cut top quarter of pears off; create a well by scooping out the core, being careful not to puncture the bottom of the pear. Arrange pears in a shallow baking dish. Drizzle maple syrup over pears. Place 1 tablespoon brown sugar and 1 tablespoon butter in each pear; sprinkle with cinnamon. Bake in preheated oven until pears are easily pierced with a fork, 35 to 50 minutes. Serve with ice cream.
In a large bowl, combine bread, currants, apples, crumbled thyme, salt, pepper, and melted butter or margarine. Wash goose inside and out. Pat dry. Stuff, truss, and tie goose. Prick bird all over with fork. Heat oil in roasting pan on top of stove. Brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up in roasting pan. Add a little water, cover, and roast at 375 degrees F (190 degrees C) for one hour. Discard fat from roasting pan. In a mixing bowl, combine chopped onion, carrot, celery, garlic, bay leaf, cloves, fresh thyme and marjoram, and sprinkle around the goose. Continue roasting uncovered for 20 to 25 minutes per pound, draining off fat at intervals. Add more water as required. Transfer cooked goose to platter, and keep warm by covering loosely with foil. Skim off remaining fat in pan, and heat drippings and vegetables on top of stove until mixture is reduced. Stir in white wine, tomato paste, and chicken broth. Simmer for 10 to 15 minutes, then strain gravy. If necessary, add a little cornstarch mixed with water to thicken gravy.
In a pot, bring 1 cup water and rice to a boil. Reduce heat to low, cover and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch casserole dish. Bring a large pot of water to boil. Reduce heat to low and place cabbage leaves in pot. Simmer 4 to 5 minutes, until tender. Drain leaves and set aside. Heat oil in a skillet over medium heat and cook turkey and onion until turkey is brown and onion is tender. Transfer turkey and onion to a bowl, cool slightly, and mix in cooked rice, egg and 1 can tomato sauce. Season with salt and pepper. In a separate bowl, mix 1 can tomato sauce, tomato paste, water, brown sugar, lemon juice and Worcestershire sauce. Scatter carrot slices evenly over bottom of casserole dish. Spread cabbage leaves on a flat surface and place about 2 tablespoons turkey mixture in the center of each leaf. Fold edges of leaves over filling, then roll into logs. Place cabbage rolls seam side down in dish over carrots. Pour sauce evenly over rolls. Cover and bake 1 hour in the preheated oven. Remove cover during last 10 minutes of cook time. Allow to sit 5 minutes before serving.
To Marinate: Combine soy sauce, orange juice, sugar, garlic, ginger and raisins in a nonporous glass dish or bowl. Mix well, then add chicken and turn to coat. Cover dish or bowl and refrigerate to marinate for 2 to 3 hours, turning once or twice. Preheat oven to 400 degrees F (200 degrees C). Place chicken in a 9x13 inch baking dish and pour marinade evenly over all. Bake in the preheated oven for 45 minutes, basting often.
Bring converted rice and 3 cups water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Heat a large soup pot over medium-high heat. Cook and stir beef in the hot pan until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir 2 cups water, cooked rice, pasta sauce, tomato soup, cabbage, onion, salt, black pepper, and hot sauce into beef. Bring soup to a boil, reduce heat to medium-low, and cover. Simmer until cabbage is soft and tender, 20 to 30 minutes.
Line a 9x13-inch baking pan with parchment paper or lightly spray with cooking spray. Mix oats, cashews, pumpkin seeds, coconut, cocoa nibs, chia seeds, and hemp seeds together in a bowl. Combine peanut butter, almond butter, honey, and coconut oil in a microwave-safe bowl; heat in microwave until smooth and well mixed, stirring every 30 seconds. Mix peanut butter mixture into oat mixture using your hands or a spoon until well combined. Firmly press mixture into the prepared pan. Cut into bars, cover pan, and refrigerate for at least 1 hour.
With a large, sharp knife, remove the top 1/4 section of the watermelon. With a melon baller, scoop flesh from inside of watermelon, removing as many seeds as possible. Leave 1/2 inch of flesh inside the shell of the watermelon. Scoop cantaloupe and honeydew in the same manner, removing as much flesh as possible, and discarding the rinds. Refrigerate fruits separately until ready to assemble. In a small saucepan over medium-high heat, bring water and sugar to a boil. Remove from heat, and continue stirring until sugar has completely dissolved. Add lemon zest, and set aside to cool. To serve, place watermelon balls, cantaloupe, honeydew, oranges, pineapple, strawberries, and grapes, in a large mixing bowl. Pour syrup over, and toss thoroughly. Transfer mixture to watermelon bowl, and serve. Set aside any fruit mixture that will not fit. There will be enough fruit to refill the bowl.
Combine apple pie filling, raisins, and nutmeg in a bowl. Pour into crust. In another bowl, combine flour and brown sugar; cut in melted butter until mixture becomes crumbly. Stir in nuts. Sprinkle mixture over the top of the pie filling. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes, or until top has browned.
Cook bacon in a large skillet over medium-high heat until crisp, about 10 minutes. Drain the bacon slices on paper towels and crumble once cooled. Preheat oven to 400 degrees F (200 degrees C). Coat 24 muffin cups with cooking spray. Mix flour, Cheddar cheese, baking powder, garlic salt, and black pepper together in a large bowl. Beat eggs, milk, and vegetable oil together in a small bowl; stir into flour mixture just until moistened. Gently fold bacon through the batter. Spoon batter into prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Serve warm.
Heat the oil in a large skillet, and stir in the pork meat. Cook until evenly brown. Mix zucchini, onion, and Worcestershire sauce into the skillet with the pork. Season with salt and pepper. Pour in enough water to cover ingredients, and continue cooking 15 minutes over medium-high heat. Mix in corn 5 minutes before end of cook time. Serve with tortillas.