HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a non-reactive shallow dish, combine the swordfish with the orange juice, ginger, sesame oil, and soy sauce and marinate for 30 minutes. Prepare an outside grill with an oiled rack set 6 inches above the heat source. Drain and reserve the marinade. Grill the swordfish for 6 to 7 minutes per side until the swordfish is opaque in the center. In a small bowl, mix together the cornstarch with the water. Place the reserved marinade in a saucepan and bring to a boil. Add the cornstarch sauce to the marinade and cook 1 minute until thickened. Serve the orange sauce with the swordfish.
Rub the beef with the vegetable oil and season with freshly ground black pepper. Let the beef rest at room temperature for 1 hour. Heat a large, heavy skillet over medium-high heat. Quickly sear the meat about 5 seconds on each side, then remove from skillet. Melt and brown the butter in the skillet. Return the meat to the skillet, and fry 4 to 5 minutes on each side. The outside of the meat should be browned and crisp. Remove from the skillet and let stand for about 5 minutes for the juices to settle.
Combine tomatoes, mango, nectarine, red onion, and garlic in a large bowl. Stir in lemon juice, basil, lime juice, red pepper flakes, salt, and pepper. Grease a skillet lightly with cooking spray. Pour in tomato mixture; cook, stirring occasionally, until softened, about 15 minutes. Refrigerate salsa for 30 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch square pan. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla, milk and 2 tablespoons Port wine. Combine the flour, chopped walnuts and baking powder; stir into the creamed mixture. Spread evenly into the prepared pan. Bake in the preheated oven for 15 to 20 minutes, until a knife inserted into the center comes out clean. Brush the top with 2 tablespoons of the Port wine as soon as it comes out of the oven. Let cool to room temperature before glazing. To make the glaze, beat together the confectioners' sugar, 1 tablespoon of butter, and 1 tablespoon of port wine until smooth and spreadable. Spread over the cooled bars.
Place the carrots, potatoes, parsnip, turnip, leek and onion into a large saucepan. Fill with enough water to cover. Bring to a boil and cook until the vegetables are tender. Drain off water and puree vegetables in a blender or using a stick blender. Return the puree to the saucepan and stir in water to reach your desired thickness. Heat to a simmer and season with salt and pepper. Serve and enjoy.
Layer Greek yogurt, mango chunks, ginger, and water in a blender in the order listed. Pulse 3 or 4 times; blend until smooth, adding more water to reach desired consistency.
Preheat oven to 350 degrees F (175 degrees C). Whisk mayonnaise, garlic, rosemary, salt, and black pepper together in a bowl. Spread mayonnaise mixture evenly over each piece of chicken. Spread rice out into the bottom of a 9x13-inch baking dish. Pour water over rice. Place chicken pieces on top of rice and top with Parmesan cheese. Bake in the preheated oven until chicken breasts are no longer pink in the center and the juices run clear, 35 to 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Bring a large pot of lightly salted water to a boil. Add fettuccine and cook for 8 to 10 minutes or until al dente; drain. In a large skillet, brown chicken and mushrooms in butter until chicken is cooked through. Season with garlic salt and pepper. Add whipping cream and cook until thick, stirring constantly. Add parmesan cheese when at desired consistency. Serve over noodles.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x9 inch casserole dish with cooking spray. In a mixing bowl, combine cream cheese and milk until smooth. Stir in corn and jalapeno peppers. Transfer mixture to the prepared dish and cover with a lid or foil. Bake in a preheated 350 degrees F (175 degrees C) oven for 40 to 50 minutes.
Put flour into a Dutch oven or large heavy pot and add flour. Turn heat to medium-high, put the pot on the burner, and cook, stirring constantly with a wooden spoon, until thick and bubbly, has a 'peanutty' smell, and is dark brown, about 10 minutes. Set aside to cool and thicken. Melt butter in a skillet over medium heat. Cook and stir celery, green onions, and bell pepper in hot butter until tender, about 10 minutes; add to pot with the roux. Stir water, tomato sauce, Worcestershire sauce, garlic, 2 teaspoons salt, hot pepper sauce, and thyme into the vegetable mixture. Bring the mixture to a gentle boil, reduce heat to medium-low, and simmer for 1 hour. Stir okra into the vegetable mixture and cook until tender, about 15 minutes. Add catfish, stir gently, and cook until the flesh is easily flaked with a fork, about 5 minutes. Gently stir shrimp into the mixture; cook until the shrimp are bright pink, about 3 minutes. Season with the file powder and salt; stir.
Heat oil in a skillet over medium-high heat and cook pork chops until browned on all sides, 7 to 10 minutes. Transfer to the slow cooker. Cook onions in the same skillet over medium-low heat until soft and browned, 8 to 10 minutes. Add garlic and sugar; cook and stir for 2 to 3 minutes. Add cider and bring to a boil. Pour mixture over pork chops in the slow cooker. Cook on Low until pork chops are tender, about 7 1/2 hours. Stir in peas; cook until tender, about 30 minutes more. Transfer pork chops to a serving plate. Add butter to the sauce in the slow cooker; stir until melted. Pour sauce over pork chops.
Preheat a charcoal griller (such as Big Green Egg(R)) to 375 degrees F (175 degrees C) and lightly oil the grate. Lay flank steak on a flat work surface. Cut steak from one side through the middle horizontally to within 1/2 inch of the other side. Open the two sides and spread them out like an open book. Arrange butcher's twine on a plate, enough to cover the length of the steak. Place each string about 1 inch apart. Place steak on top; season with salt and pepper. Lay down a thick bed of spinach on top. Scatter feta cheese, olives, and bacon over the spinach. Roll steak up starting from the edge closest to you, pressing filling down to tighten the roll. Tie with butcher's twine. Cook over direct heat, turning at least once, until steak is beginning to firm and is hot and slightly pink in the center, 6 to 7 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Preheat the oven to 400 degrees F (200 degrees C). Combine turkey, zucchini, egg, bread crumbs, olives, feta cheese, and Greek seasoning in a large bowl. Mix until evenly combined. Form meatballs using an ice cream scoop and place onto a baking sheet. Bake in the preheated oven until no longer pink in the center, about 25 minutes. While the meatballs are baking, place Greek yogurt, red pepper strips, lemon juice, olive oil, and garlic in a food processor. Pulse until well blended. Season with salt and pepper. Serve dipping sauce alongside meatballs.
Beat eggs and milk together in large bowl. Beat in flour until batter is smooth. Lightly coat an 8 inch skillet or crepe pan on medium-high heat with cooking spray. Make one pancake at a time by dropping a large spoonful of batter onto pan and tilting to cover the whole surface of the pan evenly. Cook until golden, turning once, about 2 minutes per pancake.
Place chicken in a large pot with 6 cups water, onion, 2 tablespoons allspice, ground cardamom, cardamom seeds, whole cloves and bay leaves. Bring to a boil, and cook until chicken is tender, about 40 minutes. Remove chicken, strain and reserve broth. Soak the rice in water while waiting for the chicken to cook. When the chicken is almost done, drain the water off, and stir in 1 1/2 tablespoons of allspice. Heat the oil in a skillet over medium-high heat. Fry the potatoes and cauliflower in the hot oil until browned. They do not need to fully cook. In a separate pot, layer fried potatoes on the bottom. This is done so that the rice will not stick to the bottom of the pan. Add the cauliflower and tomatoes, and sprinkle a handful of rice over the vegetables. Remove the bones from the chicken and place the chicken in the pot. Cover with the rest of the rice. Pour in the reserved broth until it reaches a level about 1/2 inch above the level of the rice. Cover the pot, and cook over medium-low heat for 1 hour, until rice is tender. When the liquid has absorbed, have a large round tray ready. Uncover the pot, and place the tray over the top. Invert so that the pan is upside down on top of the tray. Let stand for 5 minutes like this, then slowly remove the pot to let the food fall onto the tray.
Place crackers in a large plastic bag. Season with dressing mix, dill weed, garlic powder and lemon pepper. Pour in the oil, close bag and shake vigorously until the crackers are covered with seasoning.
Cut 1/2 of one lemon into thin slices and set aside. Juice remaining 9 1/2 lemons and pour into a glass pitcher or punch bowl. Stir in the water and sugar until dissolved. Pour in the crushed ice and float the lemon slices on top.
Preheat oven to 300 degrees F (150 degrees C). Mix butter, cinnamon, and salt together in a bowl. Place pumpkin seeds in a large bowl and pour butter mixture over seeds; toss to evenly coat. Spread coated seeds in a single layer onto a baking sheet. Bake in the preheated oven, stirring occasionally, until seeds are lightly browned, about 40 minutes. Remove baking sheet from oven; sprinkle sugar over seeds and stir until evenly coated.
Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.
Place corn on the rack of a gas or charcoal grill. Cover and cook over direct medium-high heat until lightly charred, turning occasionally, 8 to 10 minutes. Remove from the grill. Let cool until easy to handle. Cut kernels from the cobs; discard cobs. Combine corn kernels and pesto in a large bowl; stir to coat. Transfer to a serving dish. Top with Parmesan cheese, basil, lemon zest, and cracked black pepper.
Fill a bowl with warm water; stir in 1 tablespoon salt until mostly dissolved. Add chicken breasts and let brine in the salt water for at least 15 minutes. Bring peach preserves and jalapeno to a simmer in a small saucepan over medium-low heat. Reduce heat to low. Rinse chicken with cold water and pat dry with a paper towel. Stir olive oil, paprika, garlic powder, 1 teaspoon salt, and pepper in a bowl until combined. Brush over each piece of chicken. Place chicken in the Panasonic Countertop Induction Oven grill pan. Press "Auto Cook" and select setting 1. Cook chicken until juices run clear, flipping halfway through, about 18 minutes. Brush with peach glaze and cook for 2 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Let chicken rest for 3 to 4 minutes; brush with glaze again. Drizzle remaining glaze over chicken and serve.
Set a deep skillet over medium heat and coat with cooking spray. Add sausages and cook until browned. Remove from the pan and set aside. Add the onion to the skillet; cook and stir until tender. Pour in the tomato soup and bring to a simmer. Return the sausages to the skillet and simmer in the soup for about 30 minutes. Serve over mashed potatoes.
In a large bowl, mix cream cheese, sugar, 1 tablespoon milk and peanut butter until smooth. Gently stir in 1 1/2 cups of whipped topping. Spread mixture on bottom of pie crust. In a second bowl, stir pudding mix with 2 cups milk until thick. Immediately stir in remaining whipped topping. Spread mixture over peanut butter layer. Scatter peanut butter cups over top of pie. Cover and refrigerate for 4 hours.
Preheat an oven to 400 degrees F (200 degrees C). Place the bacon in a large, oven-safe skillet, and cook over medium-high heat, turning occasionally, until lightly browned and still flexible, 6 to 7 minutes. Drain the bacon slices on a paper towel-lined plate. Remove any excess bacon grease from the skillet. Combine garlic powder, seasoning salt, basil, and oregano in a small bowl. Set aside. Wrap the pork tenderloin with the bacon strips securing with 1 or 2 toothpicks per strip of bacon. Slice the tenderloin between each bacon strip to create the medallions. Dip both sides of the medallions in seasoning mix. Melt butter and oil together in the same skillet over medium-high heat. Cook each medallion for 4 minutes on each side. Place skillet into the preheated oven and bake until the pork is no longer pink in the center, 17 to 20 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Rinse lentils thoroughly and place in a medium saucepan along with ginger, turmeric, salt and cayenne pepper. Cover with about 1 inch of water and bring to a boil. Skim off any foam that forms on top of the lentils. Reduce heat and simmer, stirring occasionally, until beans are tender and soupy. Meanwhile, in a microwave safe dish combine oil, dried onion and cumin seeds. Microwave on high for 45 seconds to 1 minute; be sure to brown, but not burn, onions. Stir into lentil mixture.
In a tall glass, combine light rum, dark rum, coconut rum and apricot brandy. Fill glass half way with pineapple juice, then to the top with orange juice. Stir.
Preheat oven to 350 degrees F (175 degrees C). . Combine apples, peaches, banana, raisins and water in a 7x11 baking dish. In medium bowl, combine oats, brown sugar, flour, cinnamon and salt. Cut in butter with two knives or pastry blender until mixture resembles coarse crumbs. Sprinkle over fruit. Bake in preheated oven 35 to 45 minutes, until topping starts to brown. Serve warm.
Combine rice and water in a saucepan, and bring to a boil. Reduce heat to low, cover, and simmer for 35 to 40 minutes, or until tender. Remove from heat, and cool. Place black beans and pinto beans into a colander or strainer, and rinse. Add corn and diced tomatoes with green chilies, and toss to mix. Transfer to a large bowl, and mix in rice and cheese. Divide the mixture evenly among the tortillas, and roll up. Wrap individually in plastic wrap, place into a large freezer bag, and freeze. Reheat as needed in the microwave for lunch or snacks.
Cook pasta as directed on package. Meanwhile, heat 2 Tbsp. dressing in large skillet on medium heat. Add shrimp; cook and stir 2 to 3 min. or until shrimp turn pink. Use slotted spoon to remove shrimp from skillet; cover to keep warm. Discard any drippings in skillet. Add remaining dressing, broth and seasonings to skillet; cook 2 min. or until heated through. Add Neufchatel; cook and stir 2 to 3 min. or until melted. Stir in tomatoes; cook 1 min. Drain pasta. Add to ingredients in skillet. Stir in Parmesan and half the basil; top with shrimp and remaining basil.
Place cured venison, beans, water, and onion salt in slow cooker. Cook on low setting 3 1/2 hours. Remove venison from the slow cooker. Cut into bite size-pieces; discard bones. Transfer meat back to slow cooker and cook until tender, about 30 more minutes. Prepare Idahoan SignatureTM Russets Mashed Potatoes according to package instructions and serve along with the venison and beans.
Pour 1 1/2 cups water into a multi-functional pressure cooker (such as Instant Pot(R)). Insert the trivet. Remove tough outer leaves and core from the cabbage. Place cabbage, core-side down, on the trivet. Close and lock the lid, and set vent to sealing. Select Manual function according to manufacturer's instructions; set timer for 9 minutes. Allow 10 to 15 minutes for pressure to build. While cabbage is cooking, combine rice and 1/2 cup water in a small bowl. Combine beef, pork, veal, 1/3 cup tomato sauce, onion, garlic, parsley, salt, and pepper in a separate bowl. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer cabbage to a plate. Drain water from pot insert. Add remaining tomato sauce from the opened can and 1 teaspoon salt. Replace the trivet in the pot. Drain rice and add to the bowl with the meat mixture. Separate cooked cabbage leaves carefully and shave off the tough veins. Place a cabbage leaf on a work surface; fill with 2 tablespoons meat mixture and roll up, tucking in the sides. Place rolled leaf on the trivet in the pot. Continue with remaining leaves and filling, placing the first layer facing the same way and the second layer facing the opposite way. Pour the remaining can of tomato sauce over the rolls. Close and lock the lid. Select the Stew/Meat function according to manufacturer's instructions; set timer for 22 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Combine flour, powdered buttermilk, paprika, celery salt, white pepper, xanthan gum, baking soda, and cayenne pepper together in a gallon-size resealable plastic bag; shake to mix well. Place chicken in bag, seal the bag, and shake until each piece is coated in flour mixture. Working in batches, drop coated chicken into preheated oil and cook, turning once, until no longer pink in the center and the juices run clear, about 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer cooked chicken to a paper-towel lined plate to drain.
Prepare rice according to package directions. In a medium microwave safe bowl, mix cranberries and orange peel with chicken stock and microwave on high for 2 minutes. Set aside. Heat a large sauce pan over high heat and add margarine. Stir in celery, shallot and poultry seasoning and saute 3 minutes. Stir in cranberry mixture, pecans, parsley and rice and cook over medium heat for 3 more minutes or until all liquid is absorbed.
Preheat oven to Broil. Lightly brush chicken breasts with melted butter and broil for 2 to 3 minutes each side, or until just lightly browned. Preheat oven to 325 degrees F (165 degrees C). Place browned chicken in a 9x13 inch baking dish. In large bowl combine the reserved cherry liquid, sugar, chile sauce, water, Worcestershire sauce, onion, raisins and salt and pepper to taste. Mix all together and pour mixture over chicken. Cover dish and bake at 325 degrees F (165 degrees C) for 1 hour. Remove cover, add cherries and brandy to chicken and bake uncovered for another 15 minutes.
Dissolve rennet in the water. Pour milk into a heavy pot. Heat slowly to 90 degrees F (32 degrees C), stirring occasionally. Turn off heat and gently stir in the rennet solution. Cover pot and let rest in a warm place, at about 90 degrees F (32 degrees C), until the curd forms a thick mass, about 40 minutes. Place your finger or spatula in the curd and gently lift to check for a clean break; it should split along a clean line and not be too soft or milky. Let rest for another 10 minutes if it isn't quite firm. Cut curds into 1/4-inch cubes using your finger, a knife, or a spatula. Heat curds and the remaining liquid, or whey, to 110 to 115 degrees F (43 to 46 degrees C), about 15 minutes, stirring occasionally. Ladle curds into a colander; discard whey or keep for another use. Gently mix salt into the curds using your fingers. Line a colander or plastic container with a cheesecloth; add curds and wrap cheesecloth around the top. Place a heavy weight on top, such as a small bowl filled with pie weights or a jar of water. Press for 4 to 6 hours.
Preheat oven to 350 degrees F (175 degrees C). Combine the confectioners' sugar and the peanut butter blend until thoroughly combined and light. Spread 3/4 of this mixture across the bottom of the baked pie shell. Combine cornstarch, 2/3 cup white sugar, salt and scalded milk. Mix well. Pour a small amount of the milk mixture over the egg yolks. Mix, then add the egg yolk mixture to the scaled milk mixture. In a saucepan over medium heat cook the egg yolk mixture until it thickens. Add the butter and the vanilla. Remove from the heat and allow to cool slightly then pour into the baked pie shell. Beat egg whites into soft peaks add 1/2 cup of the white sugar and continue beating until glossy and stiff. Spread meringue over top of pie. Sprinkle with the remaining peanut butter and confectioners' sugar mixture Bake at 350 degrees F (175 degrees C) until meringue is lightly browned. Allow pie to cool before serving.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 10x15 inch jellyroll pan. Arrange cinnamon graham crackers with sides touching in a single layer to cover the bottom of the pan. Sprinkle the walnuts evenly over the crackers. In a small saucepan over medium heat, combine the brown sugar, butter and cinnamon. Cook stirring constantly until the mixture begins to boil. Continue to boil the syrup for 3 minutes without stirring. Remove from heat and pour over crackers. Bake for 8 to 10 minutes in the preheated oven, until bubbly and slightly darker around the edges. Cool completely in the pan. Break into pieces and store in an airtight container at room temperature.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish. Place the flour in a small bowl and the cornflakes in a medium bowl. In a separate small bowl, mix the honey and milk. Dredge chicken in the flour, dip in the honey mixture, and thoroughly coat with the cornflakes. Arrange chicken in the prepared baking dish. Bake 25 minutes in the preheated oven, or until no longer pink and juices run clear.
In a medium bowl, mix together the onion, bell pepper, dill pickle, pimento, celery, sweet pickle, mustard, ketchup, horseradish and Worcestershire sauce. Store in the refrigerator in a covered container for up to 5 days.
Heat oil in a small saucepan to 375 degrees F (190 degrees C). Spread bread crumbs into a shallow dish. Dip mushroom slices in beaten egg, dredge them in bread crumbs to coat, and cook them in hot oil until golden brown, about 5 to 6 minutes. Repeat until all mushrooms are cooked; drain on a plate lined with paper towels. Blend feta cheese and lemon juice in a blender. Stream water into feta mixture as it blends until you get a desirable consistency. Serve with mushrooms.
Heat a heavy pan over medium-high heat. Place chiles in the pan and toast, turning often, until fragrant, 2 to 4 minutes. Transfer toasted chiles to a blender. Add coconut, rice flour, gram flour, and tamarind to the blender with the chiles and process to a fine paste. Add a small amount of water if necessary. Heat 2 tablespoons oil in a skillet over high heat. Add coriander, urad dal, and asafoetida; cook and stir for 30 seconds. Transfer this mixture to the tamarind mixture in the blender. Blend to combine. Place shredded cabbage in a large bowl and add tamarind-coriander paste. Stir to combine; season with salt and sugar. Heat oil for frying in a large heavy skillet. Spread small portions of cabbage mixture in the hot pan and fry patties until browned, 2 to 3 minutes per side.
In a saucepan, mix together the sugar and corn starch; make sure to blend corn starch in completely. Add boiling water, and cook over medium heat until mixture thickens. Remove from heat. Add gelatin mix, and stir until smooth. Let mixture cool to room temperature. Place strawberries in baked pie shells; position berries with points facing up. Pour cooled gel mixture over strawberries. Refrigerate until set. Serve with whipped cream, if desired.