HumbleIntelligence/food-ner-1-Million huggingface dataset:
Remove tenderloin from packaging and place on cutting board; cut into 3 equal length sections, each about 3 inches long. Slice each section into 1/4- to 1/2-inch diameter strips. You will end up with approximately 34 strips that are similar in size and shape to French fries. Place eggs, breadcrumbs and flour into separate bowls. Dredge pork strips in flour, coat with beaten egg, and toss in breadcrumbs. Pour oil into large skillet until 1/4 inch deep; heat over medium-high until breadcrumb dropped in oil sizzles. Gently place approximately 8 breaded pork strips into oil, making sure not to overcrowd them. Fry approximately 1 1/2 minutes per side until golden brown, crisp, and internal temperature of pork is at least 150 degrees F.; drain on paper towels. Repeat until all pork strips are fried. Note that stove temperature may need to be reduced to prevent burning when the oil level lowers after a few batches. Serve with BBQ sauce, sriracha mayonnaise, or ranch dressing for dipping.
Preheat oven to 400 degrees F (200 degrees C). In a small mixing bowl, combine cheese and butter or margarine. Stir flour and cayenne pepper into the cheese and butter mixture. Blend well. Wrap a tablespoon of dough around each green olive. Arrange the wrapped olives on a cookie sheet. Bake for 15 minutes, or until golden brown.
Place the lentils into a pot and cover with the water. Bring to a rolling boil over high heat for 5 minutes, then cover and remove from heat. Meanwhile, rinse the rice in cold water until water comes out clear. Heat 2 tablespoons olive oil or vegetable oil in a skillet over medium heat. Stir in the rice for about 1 minute, until the grains turn opaque and white, then stir in the lentils and water. Bring the rice mixture to a boil, then cover and reduce heat to medium-low for 5 minutes. Stir once, then cover and reduce heat further to low. Continue cooking, covered (don't remove the lid!) until the rice is tender, about 15 minutes more. Meanwhile, heat the remaining 2 tablespoons of oil in the skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until the onion is very tender and dark brown, 15 to 20 minutes more. When the rice is ready, stir in the caramelized onion and season with salt.
Peel the banana and cut into 1/2-inch chunks. Chill in freezer until solid, about 2 hours. Place the almonds, oats, and flaxseed meal into a blender; pulse until finely ground. Add the frozen banana, frozen blueberries, yogurt, grape juice, and buttermilk; puree until smooth.
Heat oven to 350°F. In small bowl, mix cooking sauce and chiles. Spray bottom of 13x9-inch (3-quart) glass baking dish with cooking spray. Spread 1/4 cup sauce mixture in bottom of baking dish. In medium bowl, stir together chicken, black beans, 1 cup cheese, the sour cream and 1/2 cup sauce mixture. Spoon about 1/2 cup chicken mixture down center of each tortilla. Roll up tortillas; arrange, seam sides down, in baking dish. Top enchiladas with remaining sauce mixture. Sprinkle with remaining cheese. Spray sheet of foil with cooking spray; cover baking dish with foil, sprayed side down. Bake 35 minutes. Remove foil; bake 5 to 10 minutes longer or until hot and cheese is melted. Top with green onions and tomatoes.
Bring a large saucepan of lightly salted water to a boil. Place macaroni in the saucepan and cook for 8 to 10 minutes, or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8 inch baking dish. Spread the Cheddar cheese over the bottom of the baking dish. Top with a thin layer of macaroni. Top macaroni with Provolone cheese, another layer of macaroni, a layer of mozzarella and a third layer of macaroni. Top with a layer of Colby-Monterey Jack cheese. Pour the egg over all, followed by the milk. Bake in the preheated oven 20 minutes, or until bubbly and golden brown.
Preheat oven to 350 degrees F (175 degrees C). Grease two 12-cup mini muffin tins with cooking spray. Toss bread cubes with 2 tablespoons olive oil on a baking sheet; season with salt and pepper. Bake bread cubes in the preheated oven until toasted, about 10 minutes. Transfer to a large bowl. Melt butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Add onion and celery; cook and stir until golden, about 5 minutes. Stir sausage, garlic, and sage into onion mixture and cook, breaking up the meat until no trace of pink remains, about 5 minutes. Mix sausage mixture, eggs, apple, and chicken broth into bowl of toasted bread cubes. Season with salt and pepper. Let stand until flavors absorb, about 5 minutes. Scoop stuffing mixture into muffin cups and bake in the preheated oven until golden, 20 to 25 minutes. Transfer muffin tins to a rack to cool, about 5 minutes. Loosen the muffins with a sharp paring knife to lift them out.
Preheat oven to 350 degrees F (175 degrees C). Place ribs in two 10x15 inch roasting pans. Pour water and red wine vinegar into a bowl, and stir. Pour diluted vinegar over ribs and cover with foil. Bake in the preheated oven for 45 minutes. Baste the ribs with their juices halfway through cooking. In a medium saucepan, mix together ketchup, water, vinegar, Worcestershire sauce, mustard, butter, brown sugar, hot pepper sauce, and salt; bring to a boil. Reduce heat to low, cover, and simmer barbeque sauce for 1 hour. Preheat grill for medium heat. Lightly oil preheated grill. Transfer ribs from the oven to the grill, discarding cooking liquid. Grill over medium heat for 15 minutes, turning ribs once. Baste ribs generously with barbeque sauce, and grill 8 minutes. Turn ribs, baste again with barbeque sauce, and grill 8 minutes.
Melt butter in a large skillet over medium-high heat. Add venison and cook until no longer pink, stirring to break up. Stir in garlic and onion, and continue cooking until the onion has softened and turned translucent, about 2 minutes. Meanwhile, melt remaining 2 tablespoons butter in a saucepan over medium heat. Stir in Spanish rice mix, and cook until lightly golden, about 5 minutes. Stir in cooked venison, water, tomatoes, salsa, and kidney beans; bring to a boil, then reduce heat to medium-low and simmer for 15 minutes. Stir in corn, and continue cooking until the rice is tender, about 5 minutes.
Combine sugar and cornstarch together in a blender or food processor. Pulse until mixture has the powdery consistency of confectioners' sugar.
Place eggs in a large pot and cover with cool water. Bring to a boil and cook, stirring occasionally, for 10 minutes. Transfer eggs to a bowl of cold water using tongs. Peel. Cut eggs in half. Slice a small piece off bottoms so halves don't tip over. Place yolks in a mixing bowl. Add mayonnaise, mustard, Parmesan cheese, salt, and pepper. Mix until creamy, 1 or 2 minutes. Spoon yolk mixture into egg white halves. Garnish with a dot of ketchup on top. Refrigerate about 20 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9-inch cake pans. In a large bowl, combine cake mix, baking soda, rum, water, eggs, bananas and nuts. Bring together, then beat on medium speed 2 to 4 minutes. Divide into prepared pans. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes, or until toothpick inserted into center of cake comes out clean. Cool completely. For the frosting: Combine 1/3 cup butter or margarine with the confectioners sugar. Blend thoroughly. Stir in vanilla and 2 tablespoons rum. Beat until smooth.
Preheat oven to 400 degrees F (200 degrees C.) Place spinach in a steamer over 1 inch of boiling water, and cover. Cook until tender, about 2 to 6 minutes. Drain and cool.. Place spinach in the bottom of a 2 quart casserole dish. Cover with chopped chicken. Sprinkle on the sliced mushrooms and season with salt and pepper. Spread sour cream evenly over top. Cover with puff pastry. Prick the puff pastry in several places to allow steam to escape. Brush top with beaten egg. Bake in the preheated oven for 20 minutes, or until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Heat a Dutch oven or heavy oven-proof pot over medium heat. Cook and stir pork in the hot skillet until browned and crumbly, 5 to 7 minutes. Stir onion, garlic, salt, cayenne pepper, and black pepper into pork; cook until onions are translucent, 5 to 10 minutes. Mix baked beans, 1 cup barbeque sauce, raisins, and Worcestershire sauce into pork mixture. Whisk baking mix, buttermilk, and egg together in a bowl until smooth; pour evenly over pork mixture. Bake in the preheated oven until biscuit topping is golden brown, 40 to 45 minutes. Sprinkle Cheddar cheese and mozzarella cheese over topping and drizzle 1 tablespoon barbeque sauce over cheese. Bake until cheese is melted, 3 to 5 minutes.
Place cashews in a bowl and cover with water; soak for 4 hours, or overnight. Drain. Place 1 1/4 cups water in a saucepan over high heat; bring to a boil. Add agar-agar powder and mix well until fully dissolved. Let it sit for 10 minutes. Combine agar mixture, soy milk, almond flour, vegetable oil, miso, lemon juice, vinegar, salt, and pepper in a blender; blend until smooth and creamy, about 3 minutes. Place mixture in a saucepan over medium heat; cook, stirring constantly, until it thickens, 7 to 10 minutes. Place in small ramekins, cover with plastic wrap, and chill in the refrigerator until set, about 2 hours. Grate before using.
Preheat oven to 450 degrees F (230 degrees C). Grease a 9x13-inch baking pan. Place drained pears, peaches, pineapple, and cubed sweet potatoes in a large bowl. Melt butter in a saucepan over low heat. Whisk in brown sugar and curry powder until well blended. Pour over the sweet potato mixture and toss to coat. Spread mixture into the prepared pan. Bake in the preheated oven until sweet potatoes are tender, about 50 minutes.
Preheat an oven to 350 degrees F (175 degrees C). Place the spaghetti squash cut side down on a baking dish. Fill the baking dish with about 1 inch of water. Bake in the preheated oven until the flesh of the squash is tender and the skin is easily pierced with a fork, about 45 minutes. After squash goes in the oven, heat the olive oil in a large skillet over medium heat. Stir in the vegan sausage, onion, bell pepper, and garlic; cook and stir until vegetables are tender, 5 to 7 minutes. Add mushrooms, and cook for 3 more minutes. Stir the tomato sauce, tomato paste, water, Italian seasoning, brown sugar, sea salt, and black pepper. Cover and simmer while the squash continues to cook, about 35 minutes. Scoop the flesh from the squash onto a plate, and use two forks to separate and fluff up the strands of squash. Top with the sauce to serve.
Heat 1 teaspoon olive oil in a skillet over medium heat. Stir in mushrooms; cook and stir until mushrooms are tender, 5 to 7 minutes. Transfer the mushrooms to a bowl and set aside. Heat the remaining 2 tablespoons olive oil in the skillet over medium heat. Add the pork chops, browning on both sides, 7 to 10 minutes. Place the pork chops on a plate, then drain all but 1 tablespoon of drippings from the skillet. Stir in the garlic and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Pour in the tomatoes, then season with basil, oregano, salt, and pepper. Transfer the pork chops back to the skillet; cover and simmer until the pork chops are tender and no longer pink in the center, about 45 minutes. Stir in some water if the mixture becomes too dry. Place the bell pepper on top of the pork, then add the reserved mushrooms. Continue to simmer until the bell pepper is tender, 5 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Butter a 3 quart casserole dish. Melt the butter in a heavy saucepan, and saute the celery and onion for 8 to 10 minutes, or until tender. In a large bowl, combine the cornbread, stuffing mix, parsley, ginger, and salt. Mix in the celery and onion mixture, chopped apple, chopped pecans, apple juice, and beaten eggs. Spoon dressing into prepared casserole dish. Bake for 30 to 35 minutes in the preheated oven, or until heated through, and lightly browned on top.
In a large skillet over medium-high heat, cook ground beef until evenly browned, stirring frequently to crumble. Drain grease, and transfer to a soup pot. Pour in the hominy, stewed tomatoes, corn, kidney beans, ranch-style beans, and add the onion and green chilies. Cover, and cook over medium heat for 1 hour.
Mix together almond flour, coconut flour, tuna, orange juice, almond milk, baking powder, pineapple, and egg in a bowl until incorporated into a batter. Heat olive oil in a large skillet over medium heat. Scoop batter into skillet and allow it to cook, without mixing, about 3 minutes. Flip batter with a spatula every 3 minutes for about 15 minutes, or until there is an even mixture of light tuna color and golden, crispy batter on each side.
Preheat the oven to 375 degrees F (190 degrees C). Place the brisket in a roasting pan fat side up. In a medium bowl, stir together the ketchup, soup mix and ginger ale; pour over the brisket. Arrange carrots and onion around the edge of the roast if using. Cover the roast with a lid or aluminum foil. Bake for 2 hours in the preheated oven. Remove the cover, and cook for 1 more hour. Let stand for a few minutes before slicing and serving.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Heat the olive oil in a skillet over medium heat, and cook the chicken 5 minutes on each side, until juices run clear. Remove from heat, and slice into strips. Bring the water to a boil in a saucepan. Place sprouts in the pan, cover, and cook 10 minutes, until tender. Arrange sprouts in the prepared baking dish. Place mushrooms over the sprouts, and sprinkle with 1 cup Swiss cheese. Layer chicken over cheese. In a bowl, mix the half-and-half, milk, garlic, and remaining Swiss cheese. Pour over the chicken. Season with pepper and garlic salt. Cover, and bake 35 minutes in the preheated oven. Reduce heat to 350 degrees F (175 degrees C). Uncover casserole, and continue baking 20 minutes, until bubbly and lightly browned. Sprinkle with Parmesan cheese to serve.
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 and reserve. Meanwhile, in a large skillet over medium heat, saute garlic in olive oil until golden. Add tomato sauce, oregano and salt; stir until combined and cover. Lower heat and simmer for 30 minutes. Pour sauce over pasta and toss to coat; serve.
Preheat an outdoor grill for medium heat. Peel brown outer layers from an onion. Using a sharp knife, cut a cone-shaped core from the top of the onion, about 2/3 of the way into the vegetable. The core should be about 1 1/2 inches wide at the top. Insert a bouillon cube into the hollowed-out space, followed by an ice cube (for more moisture, if desired). Top the ice cube with 1 tablespoon of butter. Wrap the filled onion in a sheet of aluminum foil, leaving a small vent at the top. Repeat with the rest of the onions and filling ingredients. Set the foil-wrapped onions on the preheated grill vent-sides up, and grill until onions are tender, 20 to 30 minutes.
Season beef with a pinch of salt and black pepper. Heat vegetable oil in a heavy pot over high heat. Cook and stir beef in hot oil until browned, 5 to 8 minutes. Stir garlic, vinegar, oregano, 1 1/2 teaspoons salt, thyme, rosemary, 1 teaspoon black pepper, bay leaf, and red pepper flakes into beef. Pour enough chicken broth into beef mixture to cover the meat by 1 inch and bring to a simmer. Cover pot with a lid, reduce heat to low, and simmer until meat is fork-tender, 1 to 1 1/2 hours. Transfer meat with a strainer or slotted spoon to a separate pot; pour about 1/4 cup of meat broth into pot. Use a wooden spoon to gently break meat into smaller chunks. Cover pot with a lid or aluminum foil and keep warm. Skim excess grease from top of broth remaining in the first pot; season with salt and pepper to taste. Cover pot with a lid or aluminum foil and keep broth warm. Lay halves of a roll out on a work surface and spoon 2 to 3 tablespoons meat broth over each half. Top bottom half of roll with a generous portion of meat and a spoonful of pickled vegetables. Place tops on sandwich. Repeat with remaining buns, broth, meat, and pickled vegetables to make 3 more sandwiches. Spoon hot meat broth into ramekins and top each ramekin with 1/2 teaspoon parsley. Serve sandwiches with hot broth for dipping.
Toss chicken with flour in slow cooker. Add all remaining ingredients except peas and cream cheese spread; cover with lid. Cook on Low 6 to 8 hours (or on HIGH 3 to 4 hours), stirring in cream cheese and peas for the last 30 min.
Preheat oven to 350 degrees F (175 degrees C). Layer apple slices in the bottom of an 8-inch glass baking dish. Mix water, butter, flour, and cornstarch together in a bowl until no lumps remain. Stir in brown sugar, cinnamon, and salt until smooth. Pour apples in the baking dish. Bake in the preheated oven, stirring every 10 to 15 minutes, until soft and juicy, about 45 minutes.
Place lentils, pinto beans, white beans, great Northern beans, and red beans into a large container and cover with several inches of cool water; let soak 8 hours to overnight. Drain lentils, pinto beans, white beans, Northern beans, and red beans; combine in a large pot. Add 1 cup warm water; bring to a boil. Reduce heat to medium; cook until tender, adding more water if needed, about 45 minutes. Cool to room temperature. Dissolve 1 tablespoon honey, 2 cups bread flour, and 2 packages yeast in 2 cups warm water in a bowl to make the starter. Mix wheat germ, wheat and barley cereal, flax seeds, spelt, oat bran, oats, and millet together in a bowl. Add 2 cups warm water, 2 packages yeast, and 1 1/4 cups all-purpose flour; stir until well combined. Puree bean mixture in a food processor; transfer to the bowl of a stand mixer fitted with a dough hook. Add the starter and wheat germ mixture; mix. Add the 1 cup water, remaining honey, canola oil, sugar, and salt; mix to combine. Add the remaining 1 3/4 cups all-purpose flour in batches, mixing thoroughly after each addition; stir until no dry spots remain. Turn dough out onto a lightly floured surface; knead until smooth and elastic, about 8 minutes. Place in a large, lightly-oiled bowl; turn to coat. Cover with a towel; let rise in a warm place until doubled in size, about 1 hour. Grease 3 large loaf pans. Divide dough equally and place into the prepared pans. Cover and let rise until doubled in volume, about 40 minutes. Preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven until golden brown, about 45 minutes. Remove loaves from pans and return to oven, placed upside-down on the bare oven rack. Continue baking until bottoms are browned, about 5 minutes. Remove from oven; let cool.
Soak rice noodles in a large bowl of cold water for 30 minutes. Drain the noodles, and set them aside. Make the pesto: In a blender or food processor combine the chopped cilantro, basil, garlic cloves, lemongrass, jalapeno peppers, imitation fish sauce or salt, and 2 tablespoons of the peanuts. Whirl just until the herbs and peanuts are coarsely chopped. While the machine is running add the oil in a thin stream. Then add the remaining peanuts and run the machine in short spurts until the peanuts are coarsely chopped. Place soaked rice noodles into a large skillet with 1/2 cup water over medium-high heat. Stir until most of the water has been absorbed and the noodles are tender. Add almost all of the pesto, and stir well, adding a few tablespoons of water if the pesto is clumping. Taste the pasta and add more pesto, lime juice, imitation fish sauce, salt, or pepper if you like. Garnish the pasta with the remaining 2 tablespoons of peanuts, and serve right away.
Preheat a waffle iron according to manufacturer's instructions. Stir milk, zucchini, eggs, and butter in a bowl until evenly blended. Combine flour, oats, baking powder, brown sugar, salt, and cinnamon in another bowl; gradually stir flour mixture into zucchini mixture. Ladle batter into preheated waffle iron. Cook until waffles are golden and crisp, about 5 minutes.
Heat one tablespoon of oil in a skillet over medium heat. Add the onion, and cook until browned. Stir in 1 cup of yogurt, curry powder, chili powder, and 2 tablespoons of cilantro. Cook and stir until most of the liquid has evaporated. Remove from the heat, and stir in the remaining cilantro. Lay out one sheet of phyllo dough, and cover the rest with a damp towel. Place about 1 tablespoon of the onion mixture onto the corner, not too close to the edge of the sheet of dough, then fold up into fourths toward the opposite side to enclose the filling. Starting with the filled end, fold towards the other end in a triangle shape, pressing the edges with moistened fingers to seal. Repeat with remaining filling and dough. Heat 3/4 inch of oil in a deep heavy skillet over medium-high heat to 365 degrees F (185 degrees C). In a small bowl, stir together the remaining yogurt, half-and-half, and water. Dip the samosas in the yogurt mixture, then dredge in flour, and shake off the excess. Fry in small batches so they are not touching, for about 4 minutes, turning once. Drain on paper towels and serve warm.
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. Drain diced tomatoes, reserving 2 tablespoons of the liquid. Microwave onion, garlic and mushrooms, and reserved liquid in a large, loosely covered dish for 2 to 3 minutes until onions are clear. Add tomato sauce, Italian seasoning and tomatoes to onion mixture and microwave 5 to 6 minutes more or until heated through. Pour over cooked pasta.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x5-inch loaf pan. Combine flour, baking soda, cinnamon, nutmeg, ginger, and salt together in a bowl. Beat butter, white sugar, and brown sugar together in a bowl using an electric mixer until smooth and creamy. Stir bananas, eggs, lemon juice, and vanilla extract into creamed butter mixture until well blended. Stir banana mixture into flour mixture until batter is just combined; pour into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the loaf comes out clean, 60 to 65 minutes. Cool bread in the pan for 10 minutes before turning onto a wire rack to cool completely.
Preheat an oven to 350 degrees F (175 degrees C). Whisk the flour, baking powder, and salt together in a mixing bowl. Cream 1 cup of sugar with the softened butter until light and fluffy. Mix in the flour mixture alternately with the milk until no large lumps remain. Pour into a 9x13-inch baking dish. Arrange the berries over the batter, and sprinkle with the remaining 1 cup of sugar. Pour the boiling water over top. Bake in the preheated oven until the batter has firmed and the berries are soft, about 50 minutes.
Spray the crock of your slow cooker with cooking spray. Spread hash brown potatoes into the bottom of the crock. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Spread sausage over the hash brown potatoes; top with Cheddar cheese. Beat eggs and milk together in a large bowl; add ground mustard and generously season with salt and pepper. Mix seasonings thoroughly into the egg mixture; pour over the cheese layer in the slow cooker. Cook on Low for 6 to 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the cake mix, lemon pudding mix, eggs, vegetable oil and the cold water. Mix until smooth. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 1 hour. Remove from oven and prick cake all over with a fork. Immediately pour lemonade glaze over top of cake. Let cake stand in pan until cool. To Make Lemonade Glaze: Combine the thawed frozen lemonade and the white sugar. Mix thoroughly and pour over still warm cake.
Lightly mix carrots, apples, creamy salad dressing, raisins, and pecans in a large bowl. Chill completely, about 1 hour.