HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a medium bowl, combine the soy sauce, ground black pepper and brown sugar to taste. Mix well and add the steak slices. Place entire mixture with meat into a sealed plastic container and refrigerate for 12 to 24 hours. In the oven, place one oven rack on the highest rack setting and one rack on the lowest setting. Place a piece of aluminum foil OR a baking sheet on the lowest rack, to catch any drippings. Preheat oven to 160 degrees F (70 degrees C). Insert a wooden toothpick through the end of each slice of meat, and suspend each slice from the top rack in the oven, using the toothpick as a support for the slice. Bake at 160 degrees F (70 degrees C) with the oven door propped open to allow moisture to escape. Bake for 6 to 8 hours depending on thickness of slices. Jerky should bend, and not snap.
Stir together the cream cheese, sour cream, heavy cream, lemon pepper, and dill in a bowl until smooth. Fold in the green onions and smoked salmon until evenly mixed. Refrigerate 1 hour before serving.
Place garlic, ginger, and onion in the bowl of a blender. Add soy sauce, sesame oil, Worcestershire sauce, meat tenderizer, and sugar. Puree until smooth. Pour the marinade into a resealable plastic bag or glass bowl. Score the flank steak and place into the marinade. Marinate overnight in the refrigerator. Preheat a grill for medium-high heat. Grill steak on preheated grill to desired doneness, about 7 minutes per side for medium.
Fill a large pot with water, and add beets. Bring to a boil over medium-high heat, and cook for about 30 minutes. Add potatoes to the water, and continue to cook for another 30 minutes. Add carrots, and continue boiling until everything is soft, about 15 minutes. Drain, and let the vegetables cool until cool enough to handle. Cut vegetables into cubes, and place them in a serving bowl. Stir in mayonnaise and mustard until everything is well coated. Serve warm.
Prepare a grill for high heat. While the grill heats, melt the butter in a skillet over medium heat. Add the onion, and cook until soft. Season with red pepper flakes then add the sliced apple. Stir in the sugar and balsamic vinegar, and simmer for 5 minutes, or until apples are soft and golden. Season the pork chops with salt and pepper. Grill for 3 to 5 minutes per side, depending on thickness. Spoon the onions and apples on top of the chops, and top with a slice of Cheddar cheese. Cover the grill, and cook for about 3 minutes until cheese is melted and bubbling.
Pour the water into a large pot. Add the apricots and grapes. Cover and let soak in the refrigerator overnight. The next day, bring the contents of the pot to a boil. As soon as it boils, remove it from the heat. Cool completely. The fruit should be soft and the grapes should look swollen. Cool, then refrigerate for at least 2 hours. Serve after the drink is completely chilled.
Combine light tuna, albacore tuna, cream cheese, lemon juice, horseradish, onion, and liquid smoke in a large bowl. Mix by hand until thoroughly incorporated. Shape into a round, flat ball on a serving platter. Refrigerate until firm, at least 6 hours.
Pour flour, sugar, and salt together in a food processor and pulse to combine. Sprinkle shortening chunks over the flour mixture. Pulse in the food processor until mixture has a sandy texture, 3 to 5 one-second pulses. Scatter butter pieces over the top of the flour mixture. Pulse in the food processor until butter is the size of small peas, 10 to 15 one-second pulses. Sprinkle water over the top of the butter-flour mixture. Pulse until mixture just starts to come together, adding water 1 tablespoon at a time if necessary. Turn dough out into a bowl. Gently squeeze dough together with your hands to form a ball; the dough should hold together but also still be slightly crumbly. Divide dough into two balls and wrap with plastic wrap. Use a rolling pin to flatten the ball into a disc. Refrigerate until well chilled, at least 2 hours.
Place bacon in a heavy skillet. Cook over medium high heat until evenly brown. Drain on paper towels. Spread each slice of bread with mayonnaise. On one slice of toast, place the turkey and lettuce. Cover with a slice of toast, then the bacon and tomato. Top with last slice of toast.
Prepare Fast Chicken Soup Base. Bring to a simmer. Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans black beans, drained; 1 10-ounce package frozen corn; 1 14.5-ounce can diced tomatoes; 1 jalapeno pepper, stemmed, seeded and minced; 2 Tbs. ground cumin; 2 tsps. chili powder. Before removing from heat, stir in: 1/2 cup chopped fresh cilantro. Final touch: Add salt and pepper, to taste. Serve soup with tortilla chips, grated Monterey Jack cheese and fresh lime wedges.
Stir together Kikkoman Teriyaki Base & Glaze and reserved pineapple juice in a small bowl. Remove 2 tablespoons sauce for burgers. Mix together turkey, ginger, Kikkoman Panko Bread Crumbs and 2 tablespoons Teriyaki mixture. Shape into 4 patties. Grill patties, brushing with remaining Teriyaki mixture until desired doneness. Place pineapple slices on grill and cook until lightly golden brown. Serve burger on buns with cheese and pineapple.
In a small saucepan over medium heat, combine clams and their juice, and extra clam juice. Bring to a boil, then remove from heat and set aside. In a large saucepan over medium heat, melt butter. Cook onions and thyme in butter until onions are soft. Whisk in flour all at once to form a paste, cook 1 to 2 minutes more. Whisk in clam mixture. Stir in potatoes, reduce heat and simmer 15 to 20 minutes, until potatoes are tender. (At this point the soup can be cooled and stored for later use, if desired.) Puree tofu in a blender or food processor until smooth. Stir into soup and heat through. Season with salt and pepper.
Toss apple slices with lemon juice and set aside. Combine water, maple syrup, vanilla, sugar, cornstarch, salt, cinnamon, and nutmeg in a large saucepan, stirring until well mixed. Bring maple syrup mixture to a simmer over medium-high heat, stirring constantly until the sugar dissolves, and the mixture thickens and turns clear. Fold in apple slices and return to a simmer. Reduce heat to low and cook for 5 minutes. Remove from heat and allow to stand for 15 minutes before spooning into a prepared pie crust or freezing.
Season the steaks with the garlic powder, onion powder, salt, and pepper, and set aside. Pour the Worcestershire sauce and brown sugar into a large resealable plastic bag, seal, and shake to mix. Pour half of the marinade into another large resealable bag. Place two steaks in each bag, and turn to coat. Squeeze out excess air, and seal the bags. Refrigerate for at least 1 hour. Preheat grill for high heat. Drain the marinade from the steaks into a small saucepan, and bring to a boil; boil for several minutes. Brush grill grate with oil. Grill steaks 7 minutes per side, to desired doneness. Baste often with the boiled marinade during the final 5 minutes of cook time.
Preheat oven to 275 degrees F (135 degrees C). Combine oats, honey, wheat germ, cocoa powder, cinnamon, and vanilla extract in a large bowl. Spread oat mixture on a large rimmed baking sheet. Bake in the preheated oven, turning once, until lightly toasted, about 20 minutes. Stir in coconut and dried fruit. Continue baking until coconut is lightly toasted, about 10 minutes. Cool completely before transferring to an airtight container, about 15 minutes.
Combine green onions, parsley, oregano, and basil in a bowl; mix well. Place bison in a bowl. Add 1/2 cup of the green onion mixture. Add egg, bread, 1 teaspoon salt, and Worcestershire sauce. Mix until evenly combined. Shape mixture into eight 1 1/2-inch-wide meatballs. Place in a skillet over medium-high heat. Add red wine; cover and cook for 8 minutes. Flip and continue cooking, covered, for 8 minutes longer. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Set aside and keep warm. Melt butter in a large saucepan over medium-high heat. Add remaining green onion mixture, onion, mushrooms, and 1 teaspoon salt. Saute until onions are translucent, about 10 minutes. Add spaghetti sauce and stewed tomatoes. Bring to a boil. Meanwhile, 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, 7 to 9 minutes. Drain. Season sauce with salt and pepper and serve over spaghetti. Top with meatballs and garnish with Parmesan cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. Whisk together the pumpkin, cinnamon, cloves and nutmeg. Set aside. In a large bowl, mix together the cake mix and oil. Beat in the eggs, then fold in the pumpkin mixture. Stir in the vanilla. Pour batter into prepared pan. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool. To make cream cheese frosting: Cream together the butter and cream cheese until light and fluffy. Beat in the confectioners' sugar, mixing until smooth. Stir in the cinnamon and vanilla. Spread frosting over cooled cake.
Preheat oven to 350 degrees F(175 degrees C). Sift all but 2 tablespoons of flour into a bowl, then add the sugar. Rub, or cut in butter until the mixture is crumbly. Divide in half. Work in the remaining 2 tablespoons of flour to one half, then the cocoa and ground chocolate to the other half. Knead each portion well with your fingers to form a smooth dough. Turn onto a lightly dusted with cornstarch surface, and roll out each portion to 1/4 inch thick circles. Using a 2 1/2 inch round cookie cutter, cut out 7 circles from each piece of rolled out dough. Out of these circles, cut two more circles, one 1 1/4 inch, and one 3/4 inch. Now you should have fourteen 2 1/2 inch rings, fourteen 1 1/2 inch rings and fourteen 3/4 inch circles. Construct wheels on greased baking sheets by starting with the largest rings, then alternating the colors to fill in. You should end up with 7 cookies that have a chocolate ring on the outside, a plain ring in the middle and a chocolate circle in the center; and 7 cookies that have a plain ring on the outside, a chocolate ring in the middle and a plain circle in the center. Bake for 12 minutes. Leave on sheets for 2 minutes, then remove with a flat knife. Cool completely on wire racks.
Preheat the oven to 350 degrees F (175 degrees C). Season the eggplant slices with salt, and let stand for about 10 minutes. Drain off liquid. Heat 3 tablespoons of olive oil in a large skillet over medium-high heat. Quickly brown the eggplant slices on each side. Place a layer of the eggplant slices in an 8 inch square baking dish or casserole dish. Place some tomato slices over the eggplant, and then a few slices of onion. Repeat layers until you run out of eggplant. Pour balsamic vinegar over everything. In a small bowl, stir together the bread crumbs and remaining olive oil. Season with salt and pepper. Spread in a layer over the vegetables. Bake for 25 to 30 minutes in the preheated oven, until the top is golden brown and the eggplant is tender.
Mix Brie cheese, plum tomatoes, basil, 1/2 cup olive oil, garlic, 1/2 teaspoon salt, and pepper in a bowl; cover bowl with plastic wrap and marinate for 2 hours. Bring a large pot of water to a boil; add 1 tablespoon olive oil and 2 teaspoons salt. Cook bow-tie pasta at a boil, stirring occasionally, until cooked through yet firm to the bite, about 12 minutes; drain. Add pasta to cheese-tomato mixture; toss. Sprinkle pasta with Parmesan cheese.
Place cream cheese in a medium bowl. Beat until smooth. Stir in cucumbers, mayonnaise, fresh lemon juice, dill weed and hot pepper sauce.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in kluski noodles and return to a boil. Cook kluski noodles uncovered, stirring occasionally, until tender but still slightly firm, 7 to 10 minutes. Drain well and set noodles aside. Place chopped bacon in a large, deep skillet, and cook over medium-high heat, stirring often, until evenly browned, 5 to 8 minutes. Cook and stir cabbage and onion into the bacon and drippings until the cabbage is wilted and tender, about 10 minutes. Gently mix the cooked kluski noodles into cabbage mixture; season with hot sauce.
In a medium bowl, combine the melted chocolate, sugar, eggs, oil, and vanilla. Mix well. Stir in the flour and baking powder. Cover and chill for at least 2 hours. Preheat oven to 375 degrees F (190 degrees C). Unwrap the candy kisses. Roll cookie dough into walnut sized balls and roll each ball in the confectioners' sugar. Place cookies 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Tops should be crackled and the edges should be golden brown. While the cookies are still hot, press a candy kiss into the center of each one. Remove to cool on racks.
Place the garbanzo beans into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Or, bring the beans and water to a boil in a large pot over high heat. Once boiling, turn off the heat, cover, and let stand 1 hour. Drain and rinse before using. Heat olive oil in a large skillet or Dutch oven over medium-high heat, then stir in the sausage. Cook and stir until the sausage is evenly browned and no longer pink. Remove sausage and set aside, leaving any grease from the sausage in the skillet. Return the skillet to the stove and reduce the heat to medium, then add the bell pepper and onion. Cook and stir until the onion has softened and turned translucent, about 5 minutes; stir in the garlic. Continue cooking and stirring until the onion is golden brown, about 5 more minutes. Reduce heat to medium-low. Stir in the flour until the mixture becomes paste-like and light golden brown, about 5 minutes. Gradually stir the tomatoes and chicken stock 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. Season with basil, parsley, red pepper flakes, salt, and pepper. Stir in the sausage. Cover and cook over low heat for 2 hours, then add the prepared garbanzo beans. Cook for an additional hour. Meanwhile, fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the pipette pasta, 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 8 minutes. Drain well in a colander set in the sink. Stir the pasta into the stew, adding more chicken stock, if necessary.
Preheat oven to 350 degrees F (175 degrees C). Turn a 9x5 inch loaf pan or metal bowl upside down and cover the outside with foil. Place onto a cookie sheet. Stir together the flour, cocoa, salt and almonds; set aside. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg and vanilla. Gradually stir in the dry ingredients to form a fairly stiff dough. On a lightly floured surface, roll the dough out to 1/4 inch in thickness. Cut into circles using a glass or cookie cutter. Starting at the top (bottom) of the pan or bowl, arrange cookies so they are overlapping. Work toward the edges covering as much of the pan as you can. Be sure to press each cookie on so you will have a good solid bowl. Bake for 10 to 15 minutes in the preheated oven, until cookies are firm. Cool completely. Carefully turn the pan over and remove the pan from the foil, then carefully remove the foil from inside the cookie structure. Fill with cookie or candy.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 2 quart baking dish. Place the sweet potatoes into a large pot, and fill with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Drain. Mash potatoes with pineapple, honey and butter using a whisk or electric mixer until smooth and creamy. Stir in the lemon zest and chrysanthemum petals. Transfer to the prepared baking dish. Bake for 20 to 30 minutes in the preheated oven, until hot and fragrant.
Combine water, kidney beans, sausage, onion, green bell pepper, celery, garlic, and bay leaf in the bowl of a slow cooker and stir to combine. Set slow cooker to Low and cook for at least 8 hours. Remove bay leaf and discard. Season with salt and ground black pepper to taste.
Preheat oven to 400 degrees F (200 degrees C). Stir chicken, cream of chicken soup, roasted red peppers, salsa, sour cream, green onions, and chili powder together in a 12x8-inch baking dish. Bake in the preheated oven until bubbling, about 15 minutes. Remove dish from oven and stir. Separate the breadsticks into 16 strips. Arrange the strips, lattice-style, over the chicken mixture, overlapping strips as necessary to fit the dish. Bake in the preheated oven until breadsticks are golden, about 15 minutes more.
Place the rolled oats, cinnamon, cranberries, and blueberries in a microwave safe bowl. Add the turmeric and ginger, if desired. Pour in the water, and stir to mix ingredients. Cook on High until water is absorbed, about 2 minutes. Stir in orange juice to desired consistency.
Drain pears and reserve 1 cup syrup; if needed, add water to equal 1 cup. In a saucepan over medium-high heat, combine syrup and gelatin. Bring to a boil and stir until gelatin is dissolved. Remove from heat and chill until partially set. In a large bowl, blend the cheese and pears until smooth. Add gelatin mixture, pecans and whipped topping; blend until smooth. Pour into mold or leave in bowl. Chill for 3 hours or until firm.
Place chicken in a stock pot, and add enough water to cover. Pour in the chicken broth, and add celery and onions. Season with salt, pepper and garlic salt. Bring to a boil, and cook for about 1 hour to get a good broth. When the chicken is cooked through and tender, remove it to a platter and let sit until it is cool enough to handle. Strain broth, and discard celery and onions. Return the broth to the stock pot. Remove chicken meat from the bones, chop or tear into pieces, then return it to the pot also. Bring the broth to a boil, and add carrots. In a medium bowl, stir together the eggs, water and salt. Gradually add flour until the dough is firm enough to form a ball. You may need more or less flour. Pat the dough out on a flat plate. Using a butter knife, cut slices of dough off the edge of the plate so they are about 2 to 3 inches long. Allow them to fall directly into the boiling broth. Once the carrots are tender, the soup is ready. Sprinkle with parsley flakes and serve.
Preheat oven to 375 degrees F (190 degrees C). To make the apple stuffing: In a saute pan or skillet on medium heat, melt the butter and saute thyme, chopped apples, salt and pepper together until the apples are completely softened; about 15 to 20 minutes. Place the apple mixture in a bowl and mix in 1/4 cup Gorgonzola cheese. The cheese should liquefy into the stuffing within a couple of minutes. To prepare the pork chops: Butterfly the pork chops by slicing them parallel to the plane of the chop from the fat side to the bone. Stuff each one with about 2 to 3 tablespoons of the apple mixture. Bake the chops for about 1 hour. Place the chops on a rack with the two stuffing sides pressed together to hold the stuffing inside the chops. To make the sauce: Heat the oil in a saute pan or skillet on medium heat, then saute the garlic until transparent, and the cheese until slightly melting. Immediately add the sherry, let cook for a minute until combined, then add the cream and 1/4 cup of the chicken stock, salt and pepper. Stir until well blended. Stir occasionally and reduce the liquid on medium high heat until the sauce begins to toast/caramelize and turn darker brown. Add the remaining 1/4 cup chicken stock, reincorporate the cheese and continue reducing until there is just 1/4 to 1/2 cup of thick liquid remaining.
Pour cream into the top half of a double boiler (see Editor's Notes). Let it stand at room temperature for 12 hours in the fall or winter, or 6 hours during warmer weather in spring and summer. Fill the bottom half of the double boiler with water; bring to a simmer over very low heat without letting cream boil. A thermometer inserted into the cream should read no more than 185 degrees F (85 degrees C). Continue cooking the cream until small bubbles rise to the surface and a golden crust forms on top, about 1 hour and 45 minutes. Remove the top part of the double boiler from heat; cover, and let stand for 2 hours. Refrigerate for 12 hours.
Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets. Mix cake mix, canola oil, and eggs together in a bowl until smooth. Roll dough into walnut-size balls; flatten to 1/4-inch thick on baking sheets, 2 inches apart. Bake in the preheated oven until edges are golden, 6 to 8 minutes.
In a medium bowl, mix together the butter, yolks, sugar, sour cream, vinegar and rum until smooth. Gradually stir in flour until the dough is thick enough to handle. Turn the dough out onto a lightly floured surface and knead for about 15 minutes. Put the dough into a bowl and cover with a cloth. Let it rest in a cool place for an hour. Heat oil in heavy skillet to 375 degrees F (190 degrees C). To test readiness of oil, put a small piece of dough in it, if it immediately comes to the surface, the temperature is right. On a lightly floured surface, roll the dough out to no thicker than 1/8 inch thickness. Cut into strips 2 inches wide and 7 inches long. Cut a 2 inch slit down the center of the strip lengthwise. Pull one end through the hole. Fry 4 or 5 strips at a time, turning once, until brown. Drain on paper towels and dust with confectioners' sugar while still warm.
In a food processor, process garlic to a rough mince, add dill and olive oil and pulse a few times to combine. Lay fish fillets in a baking dish, skin side down. Rub garlic mixture over fish. Refrigerate for 2 hours. Preheat an oven to 375 degrees F (190 degrees C). Bake in preheated oven for 15 minutes. Do not overcook.
Massage kale with salt in a large mixing bowl for 2 minutes. Pour vinegar over the kale and toss to coat. Fold apple, feta cheese, currants, and pine nuts into the kale.
Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Meanwhile, heat oil in a skillet over medium heat. Add peas; cook and stir until heated through, about 5 minutes. Let cool. While pasta cooks, mix salad dressing, milk, ranch mix, and garlic salt together in a large bowl until smooth. Add mushrooms, broccoli, 1/2 the Cheddar cheese, bacon bits, red onion, green onion, and cooled peas. Mix thoroughly. Refrigerate salad until pasta is done. Drain pasta and rinse with cold water. Mix thoroughly into the salad. Top with the remaining Cheddar cheese and refrigerate until ready to serve.
Bring a pot of lightly salted water to a boil. Cook carrots in boiling water until soft but firm to the bite, about 10 minutes; drain. Transfer carrots to a container with a lid; add onion and bell pepper. Stir tomato soup, sugar, vinegar, oil, Worcestershire sauce, mustard, salt, and black pepper together in a saucepan over medium heat; cook and stir until sugar is completely dissolved, about 5 minutes. Pour soup mixture over vegetables. Cover the container and refrigerate vegetables, 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Drain the artichokes, squeeze the juice out of them, pull them apart and place in a 1-quart casserole dish. In a medium-sized mixing bowl, combine Mozzarella cheese, Parmesan cheese and mayonnaise. Pour this mixture into the casserole and mix well until the artichoke hearts are mixed in well. Sprinkle the parsley over the top. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until the dip is brown on top.