HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). In a medium skillet over medium heat, brown pork chops about 5 minutes on each side. In a small bowl, mix apple, applesauce, and onion soup mix. Place the browned pork chops in a medium baking dish. Top with the apple mixture. Bake pork chops about 30 minutes in the preheated oven, to an internal temperature of 145 degrees F (63 degrees C).
Preheat an oven to 350 degrees F (175 degrees C). Grease a 8x8 inch baking dish. Melt the butter in a saucepan over medium-low heat. Whisk in the flour, and stir until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually whisk the milk into the flour mixture, and bring to a simmer over medium heat. Cook and stir until the mixture is thick and smooth, 10 to 15 minutes. Remove from the heat, and whisk in the Cheddar cheese until melted. Season with salt and pepper. Line the prepared baking dish with half of the asparagus spears. Pour in half of the cheese sauce, top with the remaining asparagus spears, then pour on the remaining sauce. Sprinkle with the slivered almonds. Bake in the preheated oven until the asparagus is hot and the sauce is golden brown on top, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Cook and stir beef and garlic in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix beef mixture, tomato soup, cream of mushroom soup, celery, and Worcestershire sauce together in a large bowl. Spoon enough beef mixture into a Dutch oven to cover the bottom of the pot. Spread a layer of chow mein noodles over beef mixture, and cover noodles with another layer of the beef mixture. Continue layering process until all beef mixture and noodles are used, ending with a layer of noodles on top. Carefully pour water into the Dutch oven until water line is just visible below noodles. Cover the Dutch oven with a lid. Bake in the preheated oven for 50 minutes. Remove the lid and continue baking until top layer of noodles is crunchy, about 10 minutes. Cool for 15 minutes before serving.
Preheat an oven to 350 degrees F (175 degrees C). Mix the flour, dry mustard, thyme, sea salt, chili powder, black pepper, granulated garlic, and onion powder in a bowl; rub the mixture over the prime rib roast evenly. Place the seasoned roast in a roasting pan; drizzle the Worcestershire sauce over the roast. Scatter the chopped onions, chopped carrots, chopped celery, garlic cloves, and bay leaves around the roast. Stream the soy sauce, red wine, and beef broth evenly over the vegetable mixture. Roast in the preheated oven to your desired degree of doneness, or an internal temperature of 145 degrees F (65 degrees C) for medium, about 2 hours and 45 minutes. Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
Add Quaker(R) Oats to your container of choice and pour in milk and low-fat yogurt. Mix in almond extract. Add a layer of mango. Top off with a drizzle of honey and chia seeds. Place in fridge and enjoy in the morning or a few hours later!
In a large, stainless steel saucepan, combine peppers, vinegar, sugar, and cayenne pepper. Cook over medium high heat. Stir frequently until mixture begins to boil. Stir in pectin; boil 5 minutes longer, stirring constantly, and mix in food coloring. Skim off foam, and remove from heat. Ladle into sterilized jars. Seal, and process in a boiling-water canner for 5 minutes.
Place the potatoes into a large pot and cover with salted water. Bring to a boil, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and allow to steam dry for a minute or two. While potatoes are boiling, place cabbage into a pot with about an inch of water, bring to a boil, cover, and simmer the cabbage until tender, 10 to 15 minutes. Drain the cabbage, and set aside. In a large bowl, mash the potatoes and mayonnaise together, adding chicken broth by the tablespoon until you reach your desired consistency. Season the mashed potatoes with salt and pepper. Stir the cabbage into the mashed potatoes. Place the cooked ham into a skillet over medium-low heat, and cook and stir until the ham is hot, about 3 minutes. Stir the cooked ham into the colcannon, and serve.
Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until rice is done. Stir the beans, salsa and chicken in the saucepan and heat through.
Heat a small skillet over medium heat. Add the chickpea flour and cook, stirring frequently, until the flour darkens slightly and smells fragrant, about five minutes. Remove the pan from the heat and pour the toasted chickpea flour into a bowl to cool. Heat a nonstick skillet over medium-high heat. Add the red bell peppers and curry leaves and cook for 2 minutes, stirring constantly. Mix in the cubed chicken and cook, stirring frequently, until no longer pink, about 5 minutes. Stir in the ginger-garlic paste and fry for 30 seconds. Combine the turmeric, cayenne pepper, and chickpea flour. Sprinkle the spice mixture over the chicken mixture and cook, stirring constantly, for 2 minutes. Pour in 1/4 cup of water to prevent the spices from sticking to the bottom of the pan. Dissolve the coconut powder in 1 cup of water. Pour it over the chicken mixture and reduce the heat to low. Stir the mixture occasionally while you prepare the pasta. Fill a large pot with well-salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink. Transfer the hot spaghetti to a serving bowl and pour the chicken mixture over the pasta. Garnish with sliced green chilies, cilantro, and lemon slices.
Blend yogurt, coconut milk, cocoa powder, brown sugar, vanilla extract, and almond extract in a blender until smooth. Pour into ice pop molds to 3/4 full. Fill remaining space in each mold with cherries, and push cherries down into cocoa mixture with a knife to evenly distribute. Freeze until solid, at least 8 hours.
In a large skillet over medium heat, melt butter with olive oil; add garlic, and cook until lightly browned, stirring frequently. Stir in green beans, and season with salt and pepper. Cook until beans are tender, about 10 minutes. Remove from heat, and sprinkle with Parmesan cheese.
Divide frozen berries among individual serving plates. Let thaw, about 10 minutes. Combine heavy cream and white chocolate in top of a double boiler over simmering water. Cook, stirring frequently and scraping down the sides with a rubber spatula, until chocolate is melted completely, 5 to 8 minutes. Stir in vanilla extract. Ladle warm chocolate ganache over berries.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Grill the onions over medium heat 2 minutes per side. Combine the cooked onions, mayonnaise, and cumin in the bowl of a food processor; pulse until all ingredients are fully mixed, you may need to scrape the sides and bottom the help this along. Serve immediately or refrigerate for up to two weeks.
Preheat the oven to 350 degrees F (175 degrees C). Butter two 9-inch cake pans and sprinkle with flour. Mix flour, baking powder, and salt; set aside. Beat white sugar and butter together in a bowl using an electric mixer until very light and fluffy, about 3 minutes. Add eggs one at a time, mixing well after each addition. Beat in vanilla extract. Add flour mixture in batches, alternating with milk, beating batter briefly after each addition until thick and smooth. Divide batter equally between the 2 prepared cake pans. Bake in the preheated oven until a toothpick inserted into the centers comes out clean and edges are lightly browned and lift away from the sides, 25 to 35 minutes. Beat butter in another bowl until fluffy. Add sugar 1 cup at a time, beating well after each addition. Add vanilla extract and mix in milk until frosting reaches your desired consistency. Do not refrigerate frosting before spreading on the cake. Let cakes cool to around room temperature, at least 30 minutes. Remove from pans and refrigerate until cold and firm, about 20 minutes. Place 1 layer of cake on a platter. Spread 1 inch of frosting on top, avoiding the sides. Push about 1/3 of the strawberries and blueberries into the frosting. Top with the second layer and repeat with frosting and adding berries. Top cake with another inch of frosting and the rest of the berries. Refrigerate for 30 minutes before serving.
Put stevia in a microwave-safe mug; pour in almond milk. Cook in a microwave oven until hot, about 1 minute and 20 seconds. Sprinkle cinnamon on top, add vanilla extract, and stir to combine.
Preheat the grill to medium heat. Fold the Reynolds Wrap Aluminum Foil in half, making a rectangle, and place it onto the grill in the center. Place the graham crackers onto the foil and place the chocolate squares on top. Close the grill and cook for about 3 to 5 minutes until the chocolate has melted. Using a spatula, transfer the crackers to a plate. Scoop some ice cream over top of one of the crackers with chocolate, and then top with the other cracker and chocolate. Serve immediately.
Place habanero pepper, tomato juice, lemon juice, Worcestershire sauce, onion powder, cumin, and salt in a blender. Blend until smooth. Adjust level of spice by adding more habanero pepper, if desired. Refrigerate until chilled, at least 2 hours. Fill 2 old fashioned glasses with ice, pour 2 ounces of vodka in each glass, and top off with bloody mary mix.
Grind turmeric and sea salt into a fine paste using a mortar and pestle. Rub paste evenly over chicken thighs. Cover with plastic wrap and set aside for flavors to develop, about 1 hour. Heat oil in a large skillet over medium heat. Place chicken in hot oil and cook until brown underneath, about 8 minutes. Flip and cook second side until browned, about 8 minutes more. An instant-read thermometer inserted into the chicken should read 165 degrees F (74 degrees C).
Prepare cupcakes according to package directions. Let cool completely. Cut licorice into 3 inch sections. Working with one or two cupcakes at a time, so the frosting doesn't set before decorating, frost the cupcakes with the white frosting. Insert licorice pieces into the outer edges of the cupcakes to make the legs of the spider, 3 legs on each side (4 takes up too much space). Place two pieces of candy corn on the front of the cupcake for fangs and use two red hots as eyes. Sprinkle with decorator sugar. Repeat with remaining cupcakes.
Fill a cocktail shaker with ice. Pour bourbon, herbal red wine, orange-flavored liqueur, and bitters over ice; add lemon peel and orange peel. Cover shaker, shake vigorously to release oils from peels, and strain into a chilled cocktail glass.
Chop cranberries, celery, and walnuts lightly in a food processor. Mix gelatin, water, and sugar. Combine cranberry mixture, gelatin mixture, and pineapple (with juice) and mix thoroughly. Pour into mold and refrigerate to set. Serve on leaf of lettuce with a dollop of mayonnaise.
Preheat oven to 325 degrees F (165 degrees C). Mix together the ketchup, ginger ale, dry onion soup mix, brown sugar, and red wine in a bowl, and stir until the brown sugar dissolves. Place the brisket into a disposable aluminum pan, and pour sauce over the brisket. Seal the pan with a cover of aluminum foil. Bake in the preheated oven until the meat is very tender, about 4 hours.
Bring a 4-quart pot of salted water to a boil; add cauliflower and simmer until tender, 7 to 10 minutes. Drain cauliflower, reserving 1 cup cooking liquid. Blend cauliflower and 1/4 cup cooking liquid in a blender until smooth, adding more water until desired consistency is reached. Add butter and pulse until incorporated; season with salt.
Poke 5 or 6 holes with a wooden pick or skewer in each tomato and put in a shallow bowl. Pour vodka over tomatoes. Cover bowl with plastic wrap and marinate until the flavors blend, 1 to 2 hours. Mix sea salt and lemon pepper in a small bowl; serve with the marinated tomatoes for dipping.
Pulse flour, rosemary, salt, and pepper together in a food processor until evenly mixed; add cold butter and pulse until mixture resembles coarse crumbs. Drizzle cold water into mixture and pulse until dough comes together. Transfer dough to a bowl and refrigerate, 1 hour to 2 days. Place sweet potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 50 minutes. Drain and run cold water over sweet potatoes; carefully remove peels. Stir milk and olive oil together in a bowl. Beat sweet potato and softened butter together in a bowl using an electric mixer until smooth. Stir milk-olive oil mixture, eggs, Parmesan cheese, and garlic into sweet potato mixture until smooth; season with salt and pepper. Preheat oven to 350 degrees F (175 degrees C). Roll dough on a floured surface using a rolling pin. Roll dough around rolling pin and press in a pie dish, trimming edges. Pour sweet potato filling into crust. Bake in the preheated oven until a knife inserted in the middle of the filling comes out clean, 55 to 60 minutes. Cool pie about 5 minutes before serving.
Preheat oven to 450 degrees F (230 degrees C). Rub peppers with enough oil to coat; place on sheet tray and roast in oven for 25 to 30 minutes or until skins turn black. Remove from oven and set aside to cool. Remove stems and skins. Place peppers, oil, vinegar, mayonnaise, cheese, garlic, basil and salt and pepper in blender; Process until smooth. Refrigerate until ready to use.
In a lidded, plastic storage container stir butter until it has a smooth, frosting-like consistency. Slowly, one tablespoon at a time, stir in the first 1/2 cup of oil; mix until smooth. Stir in the remaining oil a little more quickly, mixing well. Refrigerate for 3 hours, or until set. Store in refrigerator. If the 'butter' melts after being left out, refrigerate to restore solidified quality.
Preheat oven to 425 degrees F (220 degrees C). Place one of the pie crusts into the bottom of a 9 inch pie plate. In a bowl, mix the sugar, flour, and cinnamon. Gently stir in the blackberries and chocolate chips. Sprinkle with lemon juice. Transfer to the pie crust in the pie plate. Place remaining pie crust over the top, and secure to the bottom crust by pressing with a fork, or fluting with your fingers. Bake 35 minutes in the preheated oven, until top is golden brown. Cool slightly before slicing.
Heat oven to 350 degrees F. In large bowl, stir together oats, brown sugar, baking powder, cinnamon, and salt. Combine well. In separate bowl stir together milk, vanilla, and egg whites. Add to oat mixture. Stir to combine well. Let stand about 5 minutes until liquid is absorbed. Coat 6 muffin pan cups with nonstick spray. Portion oat mixture evenly into cups. Top each with 1 tablespoon apple, pressing lightly. Bake 20 minutes or just until firm. Let stand in pan on wire rack 5 minutes. Serve warm or at room temperature. Refrigerate or freeze leftovers. Reheat in microwave oven on High 30 seconds to 1 minute or until heated as desired.
Preheat oven to 325 degrees F (165 degrees C). Generously grease a 9x9 inch glass baking dish. In a bowl, mix cranberries, marmalade, and cloves. Make a pocket in each pork chop by cutting into pork toward the bone; fill pockets with cranberry mixture. Place the pork chops in prepared baking pan. Season with salt and pepper to taste. Spoon 1 tablespoon honey over each chop. Bake uncovered about 45 minutes or until pork is no longer pink in the center.
Dredge the meat in the flour. In a Dutch oven, melt the butter over medium heat. Brown meat in butter, then add the onions and fry until glazed. Stir in water and vinegar. Season with thyme, bay leaves, and salt and pepper to taste. Cover, and simmer for 30 minutes. Mix in the beer. Spread mustard over bread, then add the bread and the carrots to the meat. Cover, and simmer for 30 minutes. Mix in the brown sugar (two tablespoons is a minimum! A lot of people prefer more).
Preheat the oven to 200 degrees F (95 degrees C). Place a serving platter in the oven to warm. Place yellow squash and zucchini in a colander in the sink, season with salt, and allow to drain. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and transfer to the warm serving platter. Meanwhile, heat olive oil in a large skillet and cook yellow squash and zucchini until softened and lightly brown on all sides, 5 to 10 minutes. Add garlic and parsley and season with pepper. Cook for 1 minute. Add to spaghetti on the platter and sprinkle with 1/2 the Pecorino Romano cheese. Serve with remaining Pecorino Romano cheese.
Heat oil in a heavy-bottomed pot over medium heat and cook 2 chopped onions until soft and translucent, about 5 minutes. Add pork and cook until lightly browned, about 5 minutes. Add about 1/4 cup water, tomato paste, paprika, 1/2 teaspoon caraway seeds, and salt; simmer until most of the liquid has evaporated and meat is cooked through, about 1 hour. Sprinkle flour over goulash and add remaining 3/4 cup water to create a thick sauce. Simmer for another 10 minutes. Heat butter in a saucepan over medium heat while pork is simmering. Cook 1 chopped onion until soft and translucent, about 5 minutes. Add sauerkraut, 1/2 cup water, and 1/2 teaspoon caraway seeds. Cover and simmer, stirring occasionally, until sauerkraut is heated through and flavorful, about 20 minutes. Season with salt. Drain off some of the cooking liquid. Mix sauerkraut with goulash before serving.
Bring the water with the prune and raisins to a boil in a pot; cook at a boil for 3 minutes. Stir the oat bran, wheat bran, wheat germ, flax seed, and honey into the fruit mixture. Remove from heat and serve hot.
Preheat oven to 350 degrees. In a blender or food processor, combine chickpeas and eggs until smooth. Add pumpkin, Splenda, syrup, baking powder and spice; process again until smooth. Spray a round cake pan with oil. Fill with batter. Bake until a knife inserted in the middle comes out clean, about 60 minutes. Cool. (Be sure the cake is completely cool before removing it from the pan, because it is very soft.) Combine cream cheese and powdered sugar. Spread over top and sides of cake. Decorate with mandarin oranges and walnuts.
Cook the pasta in a large pot of 4 quarts boiling salted water until al dente. Add the poblano pepper to the boiling water when you add the pasta. Drain water from pasta and remove poblano pepper. Using a blender, puree together the poblano pepper, garlic, onion and cream. In a large saucepan over medium heat, melt the butter. Add the blended sauce and salt and pepper to taste. Cook for 5 minutes. Stir in the cooked and drained pasta and grated mozzarella cheese. Cook for 10 minutes. Serve immediately.
Preheat an outdoor grill for medium heat, and lightly oil the grates. Tear off two sheets of aluminum foil about 30 inches long, and place onto a work surface. Divide the pork ribs in half, and place half the ribs in a single layer on each sheet of aluminum. Spread the mustard onto both sides of the ribs. Place the brown sugar, paprika, garlic powder, onion powder, black pepper, and cumin in a bowl, and mix until thoroughly combined. Generously rub the spice mixture onto both sides of the ribs. Fold the excess aluminum sheet to make a double-thick top layer; pinch and fold the top and sides together to completely enfold the ribs in foil, leaving room for heat to circulate. Place the two packets of ribs onto the preheated grill, close the lid, and grill until the meat is tender and thoroughly cooked through, about 45 minutes. An instant-read meat thermometer inserted into the thickest part of a rib should read at least 160 degrees F (70 degrees C). Remove ribs from foil, and discard foil. Return the ribs to the grill, brushing each side with the steak marinade. Grill until the ribs show charring and good grill marks and the steak marinade cooks onto the outside of the ribs, about 15 more minutes. Turn and baste occasionally with marinade.
In large skillet, heat 1 tablespoon oil over medium high heat. Season shrimp with salt and pepper if desired. Cook shrimp until just pink, about 1 minute a side, remove and reserve (shrimp will not be fully cooked). Season chicken with salt and pepper if desired and in same skillet, brown chicken on all sides, about 5 minutes, remove and reserve. Add remaining tablespoon oil to skillet and cook sausage, stirring occasionally until browned, about 4 minutes. Stir celery into skillet and cook until translucent, about 3 minutes. Add peppers to skillet and cook until slightly softened, about 2 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Add water and Knorr(R) Cajun Sides(TM) - Red Beans & Rice to skillet, stir to combine. Bring to a boil, cover, reduce heat slightly and simmer 5 minutes. Stir in reserved chicken and shrimp and cook 3 - 4 minutes more or until rice is tender. Let stand 2 minutes. Serve.
In a shallow dish, stir together flour, salt, and black pepper. Dredge meat in seasoned flour. In a large skillet, melt butter with oil over medium heat. Brown meat. Remove meat from pan, and set aside. Add onion, carrots, celery, and garlic to drippings in pan. Cook and stir for about 5 minutes. Stir in tomato sauce, water, basil, thyme, parsley, and bay leaf. Return meat to pan. Bring to a boil, and reduce heat to simmer. Cover, and cook for 2 1/2 hours.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix sugar, butter, egg, and vanilla together in a large bowl. Mix flour, cocoa, baking soda, and salt in a small bowl. Beat flour mixture into sugar mixture slowly until well-combined, about 2 minutes. Stir chocolate chips into cookie dough. Spoon cookie dough onto the baking sheet, spaced about 2-inches apart. Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Preheat oven to 300 degrees F (150 degrees C). Lightly grease and flour a 10 inch Bundt pan. Cream shortening, butter and sugar until light and fluffy (for best results use an electric mixer). This will take a while. Add eggs one at a time, beating well after each addition. Beat in almond extract. Combine baking powder and flour. Stir into creamed mixture alternately with the milk, starting and ending with flour. Pour batter into prepared pan. Bake in the preheated oven for 1 to 1 1/2 hours, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Beat eggs in a bowl with a fork. Add milk, salt, and pepper; beat until well mixed. Coat a small skillet with olive oil and heat over medium heat. Pour egg mixture into hot skillet; cook and stir until eggs are set, 3 to 5 minutes.
Melt margarine in a stockpot over medium heat. Cook and stir apples, celery, onion, carrot, and bell pepper in melted margarine until tender, about 5 minutes. Stir flour, curry powder, salt, and black pepper into the vegetable mixture. Pour chicken stock over the mixture; add tomatoes and cloves. Add the diced chicken and parsley; bring the mixture to a boil. Reduce heat to medium-low and cook at a simmer until the chicken is cooked through, about 30 minutes.
In a highball glass over ice, combine coconut rum, cranberry juice, grapefruit juice and sugar. Stir.