HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a wok or large heavy skillet. Add chicken or pork (see Cook's Note), garlic, and oyster sauce, and stir-fry for 10 minutes. Stir in broccoli, green pepper, carrots, cabbage, celery, bean sprouts, zucchini, and green onions. Season with salt, and stir-fry for 6 to 8 minutes. In a small bowl, mix together water, soy sauce and cornstarch. Stir into vegetables, and cook for 1 to 2 minutes, or until sauce is thickened.
Stir together onion, mustard powder, pepper, pepper flakes, and sugar in a large bowl. Add garlic, ginger, rice vinegar, liquid smoke, honey, and tomato puree; mix thoroughly. Toss venison with marinade, cover, and marinate in refrigerator 30 minutes to overnight. Preheat a grill for medium heat. Skewer the venison pieces, alternating with red pepper, yellow pepper, red onion, mushroom, and cherry tomatoes. Grill until the venison is no longer pink, about 15 minutes, depending on the grill. Alternatively, the kabobs may be baked in a preheated oven at 425 degrees F (220 degrees C) for about 10 minutes.
Add ice, 1/2 oz. cinnamon syrup, 1 1/2 oz. cold brew and 2 oz. light-tasting Baileys Almande together in a glass. Top with nutmeg and garnish to your heart's content!
Mix the paprika, garlic powder, brown sugar, dry mustard, and kosher salt together in a small bowl; spread evenly over the pork roasts. Refrigerate the seasoned roasts at least 3 hours. Preheat oven to 300 degrees F (150 degrees C). Place pork roasts into a large roasting pan. Bake the roasts in the preheated oven until pork is tender and shreds easily with 2 forks, 4 to 6 hours. Shred the pork and place into a large pot over medium heat. Mix the meat with the barbeque sauce. Bring the mixture to a simmer and cook until the flavors have blended, about 30 minutes.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine the bacon, cream cheese, Cheddar cheese and salad dressing. Mix together well and form into a ball. In a shallow dish, mix together the parsley and chopped walnuts. Roll cheese ball in mixture to coat. Refrigerate until chilled.
Preheat oven to 400 degrees F (200 degrees C). In a bowl, mix the flour, baking powder, baking soda, salt, and sugar. Cut in 1/2 cup butter until the mixture resembles coarse crumbs. Mix in the buttermilk. Turn out onto a lightly floured surface, and knead 2 minutes. Transfer to an ungreased baking sheet, roll into a 6x6 inch square, and cut into 12 even sections. Do not separate. Bake 15 minutes in the preheated oven, until a knife inserted in the center of the square comes out clean. Separate into biscuits, and serve hot.
Preheat the oven to 400 degrees F (200 degrees C). Grease a baking sheet. Mix flour, baking powder, and xanthan gum together in a medium bowl. Cut in butter using a pastry cutter or 2 knives. Whisk half-and-half, eggs, and egg whites together in a separate medium bowl. Pour over the flour mixture. Add 2 tablespoons basil, 2 tablespoons thyme, garlic, and salt; mix until dough comes together. Create 6 rounded balls of dough and place on the baking sheet. Sprinkle remaining basil and thyme on top. Bake in the preheated oven until bottoms and edges turn golden, about 20 minutes.
Mix together the flour, baking soda and baking powder and salt. Set aside. Layer ingredients in order in a 1 quart wide mouth canning jar. Make sure you pack all down firmly before adding the flour mixture - it will be a tight fit. NOTE: Wipe down the inside of the jar after you add the cocoa powder. Instructions to attach to jar: Chunky Chocolate Cookies 1. Empty jar of cookie mix into a large mixing bowl. Use your hands to thoroughly blend mix. 2. Add 3/4 cup butter or margarine softened at room temp. DO NOT USE DIET MARGARINE Add 1 egg, slightly beaten, and 1 teaspoon vanilla. 3. Mix until completely blended. The dough is sticky. you will need to finish mixing with your hands. 4. Shape into walnut size balls and place 2 inches apart on parchment lined baking sheets. DO NOT USE WAXED PAPER. 5. Bake at 350 degrees F (175 degrees C) for 11 to 13 minutes . Cool 5 minutes on baking sheet. Remove to racks to finish cooling. Makes 3 dozen cookies.
Place pineapple in a large glass container. Pour in rum, covering pineapple completely. Store container on a cool, dark shelf, stirring and tasting once a day, until rum reaches desired flavor, at least 1 week but preferably 2. Strain out pineapple before serving.
In a small bowl, mix tuna, chili sauce and green onions. Blend in enough water to allow easy spreading. Lay tortillas one by one on a flat surface. Spread a thin layer of cheese onto each tortilla, covering the entire surface. Spread tuna mixture over cheese to within an inch of tortilla edge. Starting at the top, roll up the tortilla into a snug cylindrical shape, ensuring the cream cheese seals the bottom. Enclose roll-ups in aluminum foil, and refrigerate or freeze until serving. When ready to serve, cut the roll-ups into 2 inch slices. If frozen, slice the roll-ups about 15 minutes before serving time to allow them to defrost completely.
Bring a large pot of generously salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, 5 to 10 minutes. Drain and transfer to a bowl. Heat olive oil in a large pot over low heat; cook and stir onion, bell pepper, celery, and garlic in the hot oil until onion is lightly browned, 15 to 20 minutes. Mix parsley, sage, basil, and lemon zest in a bowl; stir into onion mixture. Cook until fragrant, 2 to 3 minutes. Pour 1 cup seafood stock in a measuring cup and set aside; pour remaining stock and lemon juice into onion mixture. Stir in thyme, cilantro, dill, sea salt, and black pepper; cook until flavors have blended, about 5 minutes. Add crawfish to seasoned stock mixture; cook until crawfish are heated through, 3 to 4 minutes. Stir shrimp into crawfish mixture; cook until shrimp are pink and cooked through, about 5 more minutes. Remove crawfish and shrimp from sauce using a slotting spoon; transfer to a bowl and cover. Whisk cornstarch into reserved 1 cup seafood stock until completely dissolved; stir into sauce. Cook, stirring constantly, at a simmer until sauce has thickened, about 5 minutes. Mix half-and-half and Creole seasoning into sauce until fully incorporated and warmed; add crawfish and shrimp back into sauce. Toss sauce with egg noodles.
Preheat oven to 375 degrees F (190 degrees C). In a large bowl combine spinach, cottage and ricotta cheese. Add salt and pepper to taste. Blend well. Combine one cup of the spaghetti sauce and the quarter cup of water together. Spread evenly into a 13x9 inch baking dish. Using a teaspoon, stuff each shell with equal amounts of the cheese mixture. Place stuffed manicotti into baking dish. Pour remaining cup of spaghetti sauce over the top of pasta. Cover with aluminum foil. Bake in preheated oven for 50 minutes. Uncover and sprinkle with mozzarella cheese. Bake for an additional 10 minutes, or until cheese is melted and bubbly. Let stand 10 to 15 minutes before serving.
Mix diced tomatoes with green chile peppers, 1 chopped onion, salsa seasoning mix, salt, and pepper together in a bowl; refrigerate until the salsa flavors blend, at least 1 hour. Bring a pot of water to a boil. Cook pork steaks in the boiling water until cooked through, 10 to 15 minutes. Remove pork steaks from water and cut into pieces. Heat butter in a skillet over medium heat; cook and stir pork and remaining 1 chopped onion in the hot butter until onion is tender, about 30 minutes. Mix refried beans, burrito seasoning, and 1/2 of the salsa into the pork mixture. Preheat oven to 350 degrees F (175 degrees C). Spoon pork mixture down the center of each tortilla and roll tortilla around the filling. Place burritos in a baking dish. Top burritos with chili and Cheddar cheese. Bake in the preheated oven until cheese is melted, 10 to 15 minutes. Serve burritos with remaining salsa.
Preheat oven to 350 degrees F (175 degrees C). Beat butter and 1 cup sugar together with an electric mixer in a large bowl until creamy. Add egg and beat until smooth. Stir molasses into the butter mixture until completely integrated. Sift flour, baking soda, ginger, cinnamon, salt, and cloves together in a separate bowl; add to the butter mixture and mix until you have a dough. Divide and shape the dough into 36 balls. Put 1/2 cup sugar in a wide, shallow bowl. Roll dough balls in sugar to coat and arrange onto a baking sheet. Bake in preheated oven until beginning to crisp around the edges, 13 to 15 minutes.
In a large pot over medium heat, saute the garlic and onions in the olive oil for 5 minutes, stirring constantly. Add the tomatoes with liquid, water, parsley and cilantro. Bring to a boil, reduce heat to low and simmer for 15 minutes. Stir in the Worcestershire sauce, cinnamon, paprika and fish. Simmer over medium heat for 10 minutes. Add the pasta and simmer for an additional 8 minutes, or until pasta is tender. Season with salt to taste and ground black pepper.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Mash banana in a bowl with an electric mixer until creamy. Blend in flax seeds and chia seeds. Mix in protein powder and powdered peanut butter. Fold in chocolate chips using a spatula. Drop 6 cookies onto the baking sheet using an ice cream scoop. Flatten each cookie with the palm of your hand. Bake in the preheated oven until cookies are firm in the center and edges are browned, 8 to 9 minutes. Transfer to a wire rack; cool for 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease baking sheets. Cream together the butter and sugar in a large bowl. Blend in the eggs, lemon extract, and vanilla extract. Sift together the flour, salt, and baking soda in a separate bowl. Slowly add the flour mixture to the butter mixture, beating continually. Stir in the oatmeal. Roll the dough out onto a lightly-floured surface to about 1/8-inch thickness. Cut dough into shapes using cookie cutters and arrange them on the prepared sheets. Bake in the preheated oven until edges begin to brown, 10 to 12 minutes. Allow to cool on a cooling rack before frosting.
Bring a large pot of lightly salted water to a boil. Cook ziti in boiling water until cooked through but firm to the bite, about 13 minutes; drain. Rinse ziti with cold water until cool; drain. Preheat oven to 375 degrees F (190 degrees C). Mix ziti, ricotta cheese, 1 1/2 cups tomato sauce, mozzarella cheese, egg, salt, and pepper in a large bowl. Spread 1/2 cup tomato sauce into the bottom of a 2 1/2-quart shallow baking dish. Pour ziti mixture into the dish. Top with remaining 1 1/2 cup tomato sauce and Parmesan cheese. Bake in preheated oven until sauce and cheese layer is bubbly and lightly browned, about 30 minutes. Let cool 10 minutes before serving.
Make a pan out of aluminum foil by doubling up layers of foil large enough to hold your fillet. Place the foil onto a cookie sheet. Lay the fillet onto the foil with the skin side down. In a small bowl, stir together the oil, soy sauce, Worcestershire sauce, lemon juice, ginger, honey, basil and shallots. Pour over the salmon and let it marinate while you preheat the grill, about 20 minutes. Preheat a grill for medium-low heat. Slide the foil with the salmon off of the cookie sheet and onto the grill. Cover with the lid and grill the fillet for 10 minutes per inch of thickness, about 20 minutes. Salmon should be able to flake with a fork, but not be too dry. When you serve the salmon, the skin will stick to the foil and your grill will remain clean. Simply slice and use a spatula to scoop the fillet off of the skin to serve.
Place potatoes in a pot with enough water to cover. Bring to a boil, and cook until tender. Drain, dice, and cool. Place eggs in a pot with enough cold water to cover. Bring to a boil and immediately remove from heat. Cover saucepan, and let eggs stand in hot water for 10 to 12 minutes. Drain, cool, peel and chop. Place bacon in a skillet over medium-high heat, and cook until evenly brown. Drain, crumble and set aside. In a large bowl, mix chopped eggs, 1/2 the bacon, black beans, green onions, jalapeno peppers, bell pepper, mayonnaise, mustard, and Cajun seasoning. Gently mix in diced, cooled potatoes. Season with salt and pepper, and sprinkle with remaining bacon. Cover, and refrigerate until ready to serve.
Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil. Spread bread cubes on the prepared baking sheet. Toast in the preheated oven until fragrant and slightly golden, about 10 minutes. Remove from oven, leaving oven on. Let bread cool and transfer to a large bowl. While bread is toasting, melt 2 tablespoons margarine in a large saucepan over medium heat. Add mushrooms and onions. Cook until onions are slightly translucent, about 5 minutes. Add a splash of vegetable broth is moisture is needed. Add sage, rosemary, thyme, salt, and black pepper. Cook and stir with a wooden spoon until combined, about 2 minutes more. Pour mushroom mixture into the bowl with the toasted bread. Toss to evenly distribute. Pour 6 tablespoons melted margarine and vegan broth over the mixture. Add cranberries, apple, and parsley. Mix thoroughly but gently. Spread stuffing into a casserole dish and cover with aluminum foil. Bake in the preheated oven for 45 minutes; check at 25 minutes to prevent burning. Uncover and stir gently. Continue baking until top is browned, about 15 minutes more. Allow to cool slightly before serving.
Place ice cubes into a rocks glass. Pour in vodka and cranberry juice. Stir and serve.
Preheat oven to 350 degrees F (175 degrees C). Spray one 2 1/2 quart casserole dish with non-stick cooking spray. In a large bowl, combine the sweet potatoes, sugar, eggs, 1/4 cup butter, milk and vanilla. Pour into prepared casserole dish. Mix together the brown sugar, flour, margarine and coconut; sprinkle over casserole. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes.
Preheat oven to broil. In a shallow bowl, whisk together the olive oil and vinegar. Marinate the tomatoes in the mixture, stirring occasionally. Meanwhile, in a small bowl, combine mayonnaise, parsley, oregano, black pepper and 4 teaspoons Parmesan cheese. Spread mixture on each slice of toasted bread. Place marinated tomatoes on 2 slices and sprinkle with remaining Parmesan cheese. Place on a baking sheet and broil for 5 minutes, or until cheese turns golden brown. Serve immediately, open faced or closed.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish. Melt the butter in a skillet over medium-high heat, and cook the onion until tender, about 5 minutes. Remove the skillet from the heat; allow to cool. Place the bread crumbs into a large bowl; pour the milk over the crumbs. Let stand until the crumbs have absorbed the liquid, about 5 minutes. Stir in the cooked onion, ground beef, ground pork, egg, salt, and pepper until well combined. Cover the bottom of the prepared baking dish with 2 large beet leaves; set aside 2 more leaves for the top. Lay remaining beet leaves for filling onto a flat work surface, and place a heaping teaspoon of the meat mixture at the wide end (bottom) of each leaf. Roll the leaf up, enclosing the filling, then place into the baking dish. Repeat with the remaining leaves and filling mixture. Pour the chicken broth over the filled rolls, then place the last 2 reserved leaves over the top of the rolls. Bake in the preheated oven until the beet leaves are tender and the filling is cooked through, about 1 hour. An instant-read thermometer inserted into the center should read at least 160 degrees F (72 degrees C). Remove the dish from the oven, and pour the liquid from the bottom of the baking dish into a small saucepan. Whisk the flour and cream together in a bowl until smooth, and stir the cream mixture gradually into the pan juices. Bring to a bare simmer over medium-low heat, and cook gently until thickened, about 5 minutes. Do not boil. To serve, arrange the filled rolls in a serving dish and pour the sauce over the rolls. Sprinkle with chopped dill.
Place egg in a shallow dish and beat; gently stir in sliced okra. Combine cornmeal and flour in a gallon-size resealable plastic bag. Drop 5 slices of okra in the cornmeal mixture, zip the bag, and shake. Remove breaded okra to a plate. Repeat with remaining okra slices. Preheat air fryer to 400 degrees F (200 degrees C). Place 1/2 the breaded okra slices in the basket of the air fryer and spray with cooking spray. Cook 4 minutes. Shake the basket and mist okra with cooking spray again. Cook an additional 4 minutes. Shake the basket one last time and cook for 2 minutes. Remove the okra from the basket and salt to taste. Repeat with remaining okra slices.
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth. Beat in the egg and brandy. Combine the flour and baking soda; stir into the sugar mixture. Mix in the white chocolate chips and cranberries. Drop by heaping spoonfuls onto prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven. For best results, take them out while they are still doughy. Allow cookies to cool for 1 minute on the cookie sheets before transferring to wire racks to cool completely.
Whisk balsamic vinegar, olive oil, and soy sauce together in a bowl; stir in chopped mint. Add lamb chops and toss to evenly coat. Cover with plastic wrap and marinate in the refrigerator for 8 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place lamb chops on the grill, reserving marinade in the bowl. Cook lamb chops, flipping once, until slightly pink in the center, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C). Place onto a serving plate. Pour reserved marinade into a small saucepan; bring to a boil. Reduce heat to low. Simmer until marinade is reduced by half, about 10 minutes. Drizzle over lamb chops; garnish with mint leaves.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan. Place the chocolate chips into a microwave-safe bowl. Cook in the microwave for about 2 minutes, stirring every 20 seconds after the first minute, until chocolate is melted and smooth. If you have a powerful microwave, reduce the power to 50 percent. Combine the beans and eggs in the bowl of a food processor. Process until smooth. Add the sugar and the baking powder, and pulse to blend. Pour in the melted chocolate and blend until smooth, scraping down the corners to make sure chocolate is completely mixed. Transfer the batter to the prepared cake pan. Bake for 40 minutes in the preheated oven, or until a knife inserted into the center of the cake comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before inverting onto a serving plate. Dust with confectioners' sugar just before serving.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch casserole dish. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl, combine cottage and ricotta cheeses; stir well. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture, and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Cream butter to consistency of mayonnaise. Add sugar gradually, while continuing to cream. Add eggs one at a time, beating well after each addition. Add vanilla and beat until light and fluffy. In a separate bowl, mix and sift flour, salt, baking powder and baking soda. Add dry ingredients alternately with sour cream; beginning and ending with dry ingredients. Drop by teaspoons or tablespoons depending on the size cookie you want. Sprinkle cinnamon-sugar mixture over the tops of the cookies. Bake for 8 to 10 minutes.
Put coffee grounds in a large container. Slowly pour water over the grounds. Cover bowl with plastic wrap and steep at room temperature for 18 to 24 hours. Line a strainer with several layers of cheesecloth and place atop a pitcher; strain coffee through the cheesecloth into the pitcher. Discard the grounds. To get a clearer brew, strain coffee again through coffee filters. Store in refrigerator.
In a small bowl, mix the sugar, salt, red wine vinegar, Dijon mustard, and olive oil until thoroughly mixed and the sugar and salt have dissolved; stir in the garlic.
For the filling combine light cream or half and half and butter in saucepan. Bring just to boil over medium heat. In medium bowl, whisk together sugar, 3 eggs, cornstarch, vanilla and salt until cornstarch is completely dissolved and mixture is well blended. Gradually add the egg mixture to the mixture in saucepan, stirring constantly with wire whisk. Cook, stirring constantly, about 1 minute or until thickened. Add marshmallows and 1/4 cup of the coconut. Cook and stir until marshmallows melt and mixture is well-blended. Pour into pie shells. Refrigerate at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). For meringue, in large bowl, beat egg whites and cream of tartar until soft peaks form. Add sugar, a small amount at a time, beating constantly until stiff peaks form. Spread half the meringue over each pie to edge of crust. Sprinkle each with 1/4 cup of the remaining coconut. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes or until lightly browned. Refrigerate until ready to serve. Chill any leftovers.
Mix together balsamic vinegar, olive oil, white sugar, and water. Combine marinade with chicken pieces in a plastic bag. Leave in bag for 1 hour. Cook drained chicken in a skillet until done, about 10 minutes. Assemble greens, egg, olives, radishes, and crumbled bacon on a dinner plate. Top with chicken.
In a saucepan, combine the pineapple and sugar. Bring to a boil, then cook over medium heat, stirring constantly, until thickened, 5 to 10 minutes. Remove from the heat and cool. When cool, stir in the walnuts. In a medium bowl, stir cream cheese to soften, then stir in enough milk to make it easy to spread. Blend in the pineapple mixture. This part can be made the day before if you like. Spread about 2 tablespoons of the pineapple mixture onto one side of 12 slices of bread. Top each one of these with 5 thin slices of ham. Top with remaining bread slices.
Blend olive oil, vinegar, honey, tahini, garlic, salt, Italian seasoning, and black pepper together in a blender until smooth. Pour dressing into a bowl, cover with plastic wrap, and refrigerate until the flavors blend, at least 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Place zucchini in a non-stick baking dish. Drizzle olive oil over zucchini; add bread crumbs, Parmesan cheese, garlic, salt, and pepper and mix well. Bake in the preheated oven, stirring every 10 to 15 minutes, until zucchini is tender and cheese is melted, about 40 minutes.
Pour whiskey, vodka, sweet vermouth, and ice into a cocktail shaker. Cover and shake until chilled. Strain into a chilled martini glass and garnish with maraschino cherry and pear slice.