HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rub meat with the mustard powder and thyme to taste. Place in a nonreactive dish and add 1/2 cup sherry, 1/2 cup soy sauce, the garlic and the ginger. Coat the loin well, cover and refrigerate overnight. Preheat oven to 325 degrees F (165 degrees C). Bake in the preheated oven for 25 minutes per pound, or until the internal temperature reaches 145 degrees F (63 degrees C). Baste the pork occasionally while cooking. Meanwhile, heat the apple jelly in a small saucepan over medium heat. Add 2 tablespoons sherry and 1 tablespoon soy sauce, stir well, reduce heat to low and let simmer. Pour over the tenderloin when it's done.
In a large bowl, cream 3/4 cup butter or margarine with the granulated sugar. Beat in the eggs, then the sour cream and vanilla. In another bowl, stir together the 3 cups flour, salt, and baking powder. Beat into the creamed mixture. Turn half the batter into a greased and floured tube pan. Sprinkle with half the streusel mixture. To Make Streusel: Mix together 1/2 cup flour, 1/4 teaspoon baking powder, ground cinnamon, brown sugar, 2 tablespoons butter or margarine, and 1/4 cup chopped walnuts until crumbly. Lay the apple slices on top and dot with the jelly. Cover with the remaining batter and sprinkle with the remaining streusel. Bake the cake in a 350 degrees F (175 degrees C) oven for 1 hour, or until it tests done with a toothpick. Transfer to a rack to cool. Makes 16 servings.
Place bacon in a large skillet. Cook over medium-high heat until evenly brown. Drain, crumble, and set aside. In a small bowl, mix the cream cheese with mayonnaise until smooth. Stir in Swiss cheese, onions, and bacon. Place bowl in microwave, and cook 2 minutes. Remove, and stir well. Return to microwave, and cook 2 to 4 minutes more. Sprinkle crushed crackers on top. Serve warm with crackers.
Heat a skillet over medium heat. Cook sausage until browned, about 5 minutes. Transfer to a bowl. Heat oil in the same skillet over medium-high heat. Saute mushrooms, onion, and red bell pepper with 1/2 the salt and pepper until vegetables are tender, about 5 minutes. Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners. Whisk eggs with remaining salt and pepper in a large bowl. Add shredded Mexican cheese blend, spinach, milk, chives, and the sauteed sausage and vegetables. Fill each muffin cup no more than 3/4 full with the egg mixture using an ice cream scoop. Bake in the preheated oven until golden brown, 20 to 25 minutes.
In a saucepan over medium heat, combine the water, sugar, vinegar and celery seed. Stir until dissolved. In a medium-size mixing bowl, layer the red onion, cucumber, tomatoes, green bell pepper and red bell pepper. Pour sugar mixture over vegetables, cover and refrigerate overnight. Serve chilled.
Fill a cocktail shaker with ice. Pour in the vermouth, followed closely by the gin. Shake while counting to 30. Divide into 2 cocktail glasses. Garnish with 1 olive each.
Rinse dried peas thoroughly, sorting any tiny pebbles or other debris. In a large stockpot, bring 3 cups of water to a boil with black-eyed peas, ham hocks, salt, pepper, and bay leaf. Reduce to a simmer and cook, uncovered, 1 1/2 hours, or until peas and ham hocks are tender. If ham hocks require further cooking, simmer in water in a separate pot until meat is easily pulled from the bone. Cool ham hocks and remove all meat from the bone. Stir ham into the peas, adjust seasoning with salt and pepper as needed, and serve.
In a large bowl, stir together the sugar, mustard powder and salt. Whisk in the vinegar until smooth, then whisk in the eggs. In the top of a double boiler, or in a metal bowl set over a pan of simmering water, sprinkle the gelatin over the water. Heat until gelatin dissolves, and stir to blend. Whisk the gelatin into the mustard mixture. Set aside to cool and thicken. When the gelatin is starting to set, whip the cream in a medium bowl until fluffy. Fold whipped cream into the mustard mixture until well blended. Pour into a greased 6 cup mold. Refrigerate until set, about 2 hours. If you don't have a mold, just pour it into a bowl. This recipe tastes great either way.
Place carrots and beets, one can at a time, into a blender and blend until smooth. Heat olive oil in a skillet over medium heat. Cook and stir garlic and onions until onions are translucent. Stir in pureed carrots and beets then add the bay leaf, Italian seasoning, and red wine vinegar. Cover and cook until the sauce begins to boil. Remove lid and reduce heat to low. Simmer for up to 4 hours, or at least 30 minutes.
Melt butter in a saucepan over medium heat. Stir soy sauce, vinegar, brown sugar, garlic, black pepper, and red pepper together in a bowl. Pour into the pan with the butter; bring to a boil. Remove from heat.
Preheat oven to 400 degrees F (200 degrees C). Brush a baking dish with 1 tablespoon olive oil. Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute sausage, green onion, and a pinch of salt in hot oil until meat is browned and crumbly and onion is translucent, 5 to 7 minutes. Remove from heat and cool for 10 minutes. Mix rice, goat cheese, egg, 2 tablespoons parsley, garlic, cumin, 1 teaspoon blood orange zest, and cayenne pepper together in a bowl. Spoon rice mixture into each pepper. Place stuffed peppers in a single layer in the prepared baking dish. Scatter almonds over the top, drizzle with 1 teaspoon olive oil, and sprinkle with salt. Bake in the preheated oven until stuffed peppers are heated through and filling is hot, 15 to 20 minutes. Drizzle 1 tablespoon blood orange juice, remaining 1 teaspoon olive oil, and remaining parsley over the top.
Heat oil in a medium saucepan over medium heat. Saute onion, onion powder, garlic and oregano until clear. Stir in tomato paste and tomato sauce; reduce heat to low and simmer for 15 minutes. Let cool and spread over prepared pizza crust.
Preheat oven to 375 degrees F (190 degrees C). Grease a muffin tin with cooking spray. Mix pancake mix, mozzarella cheese, and onion together in a large bowl. Add kale, milk, and ricotta cheese; mix until combined. Scoop batter into the prepared muffin tin. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Combine 3/4 cup white sugar, cornstarch, salt, cinnamon, nutmeg, and cloves in a saucepan. Stir in sour cream and lemon juice. Add the raisins. Bring to a boil over medium heat, stirring constantly. Cook and stir until thick. Remove from heat. Stir a small amount of the hot mixture into the egg yolks, and then return this to the hot mixture. Cook and stir for one minute. Cool filling to lukewarm, and then add the nuts. Pour into the cooled pie shell. Beat egg whites with cream of tartar to soft peaks. Gradually add 1/4 cup sugar; beat until stiff peaks form, and all the sugar is dissolved. Spread meringue on pie, carefully sealing to the edges. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes.
In a medium saucepan over high heat, combine the broth, potatoes, onions, carrots and celery. Bring to a boil and reduce heat to low. Cover and simmer about 15 minutes, or until potatoes are tender. Mash lightly with a potato masher. Add American cheese, milk and hot sauce and continue cooking over low heat until cheese melts, stirring occasionally. Add salt and pepper to taste. Garnish with fresh parsley and hot pepper sauce, if desired.
Bring water and almond milk to a boil in a medium saucepan. Add polenta and almond meal in a steady stream, whisking constantly to prevent lumps. Reduce heat to low and stir porridge frequently until thick, about 15 minutes. Stir in brown sugar and vanilla extract. Ladle porridge into bowls and top with berries and a dash of cinnamon.
Preheat oven to 350 degrees F (175 degrees C). Rinse the chicken pieces and place them, single layer and skin side up, in a 9x13 inch baking dish. Mix the soy sauce, ketchup, corn syrup and garlic powder in a small bowl. Baste the chicken with the sauce, reserving some sauce for basting during baking. Bake uncovered in the preheated oven, basting approximately every 15 minutes, for 1 hour (or until chicken is done and juices run clear).
In a medium skillet, fry the Italian sausage and onions until sausage is no longer pink. Drain and set aside. In a small saucepan, cook wild rice with 2 cups of water until tender; set aside. In a stockpot, combine the cooked sausage and onions, rice, potato and chicken soups, milk, and evaporated milk. Cook over low heat until warm. Stir in the processed cheese and heat, stirring occasionally until cheese is melted.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease muffin tins. In a large bowl, mix the all-purpose flour, whole wheat flour, baking soda, baking powder, salt, and cinnamon. Make a well in the center of the mixture, and add white sugar, brown sugar, canola oil, eggs, and vanilla. Mix just until evenly moist. Fold in the oats, coconut, raisins, carrots, and pineapple. In a bowl, blend the reserved pineapple juice and cream cheese. Fill each muffin cup about 1/2 full with the muffin batter, reserving about 1/3 of the batter. Spoon approximately 1 teaspoon of the cream cheese mixture into the muffin cups. Top with remaining batter, so that each muffin cup is about 2/3 full. Bake 25 minutes in the preheated oven, or until a knife inserted in the center of a muffin comes out clean.
Preheat oven to 350 degrees F (175 degrees C). Grease 4 mini loaf pans. Combine cranberry sauce, sweet potatoes, eggs, white sugar, oil, brown sugar, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Add flour, nutmeg, allspice, baking soda, and baking powder; mix well. Fold raisins into the batter. Divide batter evenly among the loaf pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Place loaf pans on a wire rack to cool completely.
Heat oven to 350 degrees F. Coat 13x9-inch baking pan lightly with no-stick cooking spray. Melt 2 cups chocolate chips and 1/2 cup butter in medium saucepan over low heat, stirring until smooth. Remove from heat. Add sweetened condensed milk and vanilla. Stir in flour. Spread in prepared pan. Bake 12 to 15 minutes or until set. Cool. Melt 1/4 cup butter in medium saucepan over medium-high heat. Stir in sugar and 1/4 cup cream. Boil 5 minutes. Remove from heat. Stir in marshmallow cream, 1/4 cup peanut butter and peanuts. Spread evenly over baked layer. Cool. Cook caramels and 1/4 cup cream in small saucepan over low heat, stirring until caramels are melted. Spread over marshmallow layer. Cool until set. Combine 1 cup chocolate chips, butterscotch chips and 3/4 cup peanut butter in small saucepan. Cook and stir over low heat until melted. Spread over caramel layer. Chill 30 minutes or until set.
Stir ketchup, chili sauce, lemon juice, horseradish, Worcestershire sauce, and hot pepper sauce together in a bowl until smooth. Cover bowl with plastic wrap and refrigerate until chilled, at least 15 minutes.
Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Cut each slice of pancetta into 4 pieces. Wrap 1 piece around each olive. Use a toothpick to hold the pancetta in place. Arrange wrapped olives on a baking sheet. Broil in the preheated oven until heated through, 1 to 2 minutes.
Heat a large skillet over medium-high heat, and stir in the ground turkey. Cook and stir until the turkey is crumbly, evenly browned, and no longer pink. Mix in taco seasoning mix as directed on package. Remove from heat. Combine the turkey, black beans, lettuce, tomatoes, and tortilla chips in a large bowl. Toss with salad dressing. Serve immediately, or refrigerate for an hour before serving.
Beat egg whites with water until stiff. In a large bowl, beat egg yolks with sugar, salt, and vanilla until creamy. Fold egg whites into yolks using a wire whisk. Sift flour and anise into the bowl, and gently stir together with the whisk. Mix will look lumpy. Put dough into decorating bag with round large tip, and press 1 inch rounds onto sheet. Let cookies sit out overnight at room temperature to dry. The next day, cover cookies with a sheet of parchment paper, and bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Cookies are done when bottom is light brown, but tops are still almost white. Cool. Store in container for 2 to 3 weeks in a cool place to mellow and to turn soft. You can add a slice of bread or a piece of apple to help soften the cookies.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Season chicken with salt and pepper. Heat oil in a skillet over medium heat. Add chicken; cook until no longer pink in the center and juices run clear, 3 to 4 minutes. Add onion and garlic; cook and stir until onion is golden brown, 10 to 15 minutes. Place 1 tortilla on prepared baking sheet; layer with 1/2 of the Gorgonzola cheese, spinach, and chicken mixture; top with remaining Gorgonzola cheese. Place remaining tortilla on top and gently press down to flatten the quesadilla. Bake quesadilla in preheated oven until cheese is melted, about 10 minutes; cut into triangles.
Place apples in a microwave-safe container; cover and cook in the microwave until tender, about 2 minutes. Add strawberries; cover and cook in the microwave for 1 minute more. Transfer apples and strawberries to a blender; pulse until smooth and mixture reaches a consistency similar to yogurt or applesauce.
Juice the pineapple, apples, and ginger in a juice machine. Mix the juice with the tea, and stir in the mango sorbet.
Preheat the oven to 500 degrees F (260 degrees C). Make slits all over the roast by pricking with a small knife. Insert slivers of sliced garlic. Season the roast with salt and pepper, then spread generously with mustard. Place on a rack in a roasting pan, and cover. Roast for 60 minutes in the preheated oven. Turn off oven. Leave oven closed, and do not peek for 90 minutes. The internal temperature of the meat should be at least 140 degrees F (60 degrees C) for medium-rare, or 155 degrees F (68 degrees C) for medium.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Drain. Combine chicken, milk, ranch dressing mix, and black pepper in a skillet; bring to a boil. Reduce heat and simmer until sauce is reduced and thickened, about 20 minutes. Layer 4 lasagna noodles in the bottom of the prepared baking dish. Spread 1/2 the sauce over noodles. Sprinkle 1/2 the Cheddar cheese and 1/2 the mozzarella cheese over sauce. Repeat layering with remaining ingredients. Bake in the preheated oven until bubbling and cheeses are slightly browned, 30 to 40 minutes. Cool for 10 minutes before cutting.
Preheat the oven to 350 degrees F (175 degrees C). Place the phyllo sheets on the counter, and cover with a damp cloth. Place one sheet of phyllo dough on a flat surface, and brush lightly with melted butter. Fold in half lengthwise, and brush again. Spread about 1 tablespoon of peanut butter along the short end to cover about 2 inches. Fold the peanut butter section over twice, then spread a tablespoon of chocolate hazelnut spread in a two inch section. Continue folding until you reach the end. Place on an ungreased baking sheet. Repeat with remaining sheets of dough. Bake for 15 minutes in the preheated oven, until golden brown.
In a blender or food processor, combine olive oil, garlic, salt, and pepper. Process for 3 to 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease an 8-inch square baking dish. Stir milk, sugar, and butter together in a saucepan over medium-high heat until butter and sugar melt, 1 to 2 minutes. Mix milk mixture and pumpkin puree together in a bowl. Add cornmeal into pumpkin mixture 1/2 cup at a time, stirring batter well after each addition. Stir egg yolks and salt into batter. Beat egg whites in a glass or metal bowl until stiff peaks form. Lift your beater or whisk straight up: the tip of the peak formed by the egg whites will form sharp peaks. Fold egg whites into batter. Pour batter into prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center of the cornbread comes out clean, about 35 minutes.
Combine cornstarch and sugar in a medium microwave safe bowl. Gradually whisk in milk. Microwave on High until thickened and boiling, about 5 to 7 minutes, stirring every 2 minutes. Gradually beat half the hot cornstarch mixture into the eggs, then stir eggs back into remaining cornstarch mixture. Microwave on High until thickened and heated through, about 1 to 3 minutes, stirring every 45 seconds. Whisk in butter and vanilla. Serve warm.
Pour milk into a large mixing bowl, and sprinkle yeast over the surface. Allow to rest for 5 minutes. Beat in the sugar, eggs, 1/2 cup butter, and salt; blend thoroughly. Gradually stir in the flour to make a soft dough. Cover bowl, and set in a warm place until dough doubles in size, about 1 hour. Punch down the dough, cover the bowl, and allow to rise again. Repeat this step two more times. Break off 2 to 3 inch size pieces of dough, roll lightly into round shape, and place in prepared baking dish, edges touching. Repeat to make 36 dough balls. Cover and let rise until doubled in size. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a 9x13 inch baking dish. Bake rolls in preheated oven until tops turn golden brown, 10 to 15 minutes. When rolls are finished baking, drizzle melted butter over the top, and serve warm.
In a large skillet, heat oil over medium high heat. Brown chicken breasts on both sides. Add tomatoes with green chile peppers, beans and corn. Reduce heat and let simmer for 25 to 30 minutes or until chicken is cooked through and juices run clear. Add a dash of cumin and serve.
In a medium bowl, combine the cucumber, sour cream, yogurt, parsley, cilantro, cumin and salt. Mix well. Cover and refrigerate for 2 hours before serving.
Beat the butter, brown sugar, and white sugar with an electric mixer in a large bowl until smooth. Beat the first egg into the butter mixture until completely blended; beat the vanilla into the mixture with the last egg. Whisk the flour, baking soda, cinnamon, and salt together in a separate bowl. Beat the flour mixture into the butter mixture about 1/2 cup at a time. Fold the rolled oats and butterscotch chips into the resulting dough. If the dough isn't firm enough, mix in more rolled oats, about 1/4 cup at a time, until dough is of desired consistency. Refrigerate the dough for 1 to 2 hours before baking. Preheat oven to 350 degrees F (175 degrees C). Scoop up dough by heaping tablespoonful and roll into balls. Place cookies about 2 inches apart on baking sheets. Bake in the preheated oven until very lightly browned and cookies are set in the middle, 10 to 12 minutes. Allow cookies to cool for about 5 minutes before removing from baking sheets to finish cooling on wire rack.
Combine oil, tomato soup, vinegar, sugar, garlic, Worcestershire sauce, mustard, onion juice, salt, paprika, and black pepper in a mason jar with tight-fitting lid and ring. Seal the jar and shake until ingredients are blended.
Preheat oven to 350 degrees F (175 degrees C). Coat a baking sheet with cooking spray. Combine ground beef, ground pork, ground veal, eggs, bread crumbs, pale ale, onion, 3 tablespoons ketchup, mustard, basil, garlic powder, salt, and pepper in a large bowl; mix well. Transfer mixture to prepared baking sheet; shape into 10x5x2-inch loaf. Spread 1/3 cup ketchup on top of the loaf. Bake in the preheated oven until no longer pink in the center, 60 to 65 minutes. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Cool meatloaf 10 minutes before slicing.
Mix brown sugar, butter, and corn syrup together in a large microwave-safe bowl. Microwave on high until bubbling, 3 1/2 minutes. Stir and microwave for 2 more minutes. Stir baking soda and vanilla extract into brown sugar mixture. Fold cereal squares, pretzel sticks, and peanuts into brown sugar mixture until well coated. Microwave for 2 minutes. Stir and microwave again for 1 minute; stir well. Spread mixture onto waxed paper and cool completely; break into small pieces.
Preheat oven to 325 degrees F (165 degrees C). In a large mixing bowl, combine flour, butter, and pecans. Press mixture into a 9x13-inch pan. Bake for 30 minutes. Allow to cool. In a large bowl, combine cream cheese, confectioners sugar, vanilla, whipped topping mix and milk. Beat at high speed using an electric mixer until smooth. Pour over baked crust. Chill in refrigerator. Before serving, top with blueberry pie filling.
Combine cranberries, cherries, sugar, tangerine juice, tangerine zest, star anise, cinnamon stick, and whole cloves in a heavy-bottomed saucepan over medium heat. Bring to a simmer. Reduce heat to low and cook, stirring occasionally, until cranberries are all popped, about 15 minutes. Remove from heat and let cool to room temperature. Discard star anise, cinnamon stick, and whole cloves, and refrigerate until needed.
Beat the eggs thoroughly in a shallow bowl. Sift together the flour, sage, salt, black pepper, onion powder, and garlic powder in a bowl to combine. Heat the vegetable oil in a large, deep skillet over medium-high heat. Oil should be about 2 inches deep. Dip chicken pieces into the beaten egg, then dredge in the seasoned flour to thoroughly coat. Fry chicken in the hot oil until golden brown on the first side, about 10 minutes; reduce heat to medium, and fry chicken on second side until golden brown and the meat is no longer pink inside, about 20 more minutes. An instant-read meat thermometer inserted into the thickest part of a thigh should read 160 degrees F (70 degrees C).
Toast slice of bread to desired crispness, 2 to 3 minutes. Spread buttery spread across the slice. Sprinkle cinnamon and sugar evenly over toast. Decorate with a rose petal.
Toss together the sugar and cinnamon in a bowl, set aside. Cut each biscuit into thirds, and roll into balls. Skewer on a toasting fork, and cook over hot coals, turning constantly, until golden brown. Dip into melted butter, then roll in cinnamon sugar.
In medium bowl, beat butter. Add confectioners' sugar and cocoa alternately with milk, beating to spreading consistency (additional milk may be needed). Stir in vanilla.
Heat olive oil in a skillet over medium heat; cook and stir chicken tenderloins in hot oil until the juices run clear and meat is no longer pink inside, about 10 minutes, turning once. Chop chicken. Preheat oven to 350 degrees F (175 degrees C). Spray 16 muffin cups with cooking spray. Split each biscuit in half and press dough halves into prepared muffin cups, shaping the dough into the bottom and up the sides of each muffin cup. Mix chicken and with cream of chicken soup, mixed vegetables, and half the Cheddar cheese in a bowl. Spoon a heaping tablespoon of chicken, vegetables, and sauce into each dough cup and top each with 1 1/2 teaspoon of remaining Cheddar cheese. Bake in the preheated oven until biscuit cups are slightly browned and puffed, the cheese is melted, and the filling is hot, about 14 minutes.
Combine crushed pineapple, ice cream, milk and cinnamon in blender or food processor container. Cover; blend until smooth.
Place cornstarch in a large bowl; gradually whisk in water until smooth. Whisk eggs into cornstarch mixture; toss steak strips in mixture to coat. Pour canola oil into wok 1-inch deep; heat oil over high heat until hot but not smoking. Place 1/4 of the beef strips into hot oil; separate strips with a fork. Cook, stirring frequently, until coating is crisp and golden, about 3 minutes. Remove beef to drain on paper towels; repeat with remaining beef. Drain off all but 1 tablespoon oil; cook and stir carrot, green bell pepper, red bell pepper, green onions, ginger, and garlic over high heat until lightly browned but still crisp, about 3 minutes. Whisk sugar, rice vinegar, soy sauce, sesame oil, and red pepper together in a small bowl. Pour sauce mixture over vegetables in wok; bring mixture to a boil. Stir beef back into vegetable mixture; cook and stir just until heated through, about 3 minutes.