HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat grill to medium-low heat. Season the pork steaks on both sides with seasoned salt and seasoned pepper. In a large bowl, stir together the vinegar and water, and season with seasoned salt and seasoned pepper to taste. Lightly oil the grill grate. Place pork steaks on the grill. Baste steaks with the vinegar mixture on both sides during the first 15 minutes of grilling. Continue to cook steaks to desired doneness, 10 to 15 more minutes. Discard remaining vinegar mixture.
Heat oil in skillet on medium-high heat. Cook and stir onion in the hot oil until it begins to soften, about 5 minutes; add garlic and continue to cook until fragrant, 1 to 2 minutes. Stir grated tempeh into onion mixture; cook and stir until lightly browned, about 5 minutes. Pour vegetable broth over the tempeh mixture and reduce heat to low; season with taco seasoning, oregano, and ground red pepper. Cook, stirring regularly, until most of the liquid has evaporated, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon; set aside. In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet. Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks.
Combine the 1 cup butter, cream and sifted flour. Mix well and chill for at least 1 hour. Preheat oven to 375 degrees F (190 degrees C). On a floured board, roll out 1/3 of the dough to 1/8 inch thick. Cut with 1 1/2 inch round cookie cutter. Transfer rounds to waxed paper heavily covered with white sugar. Turn rounds so that both sides are coated with sugar. Place rounds on ungreased baking sheets and prick each round with a fork about 4 times. Repeat with remaining dough. Bake at 375 degrees F (190 degrees C) for 7 to 9 minutes. Let cookies cool then put 2 cookies together with the filling. To Make Filling: Blend the remaining 1/4 cup of butter, the confectioners' sugar, egg yolk and vanilla together. Tint with food coloring, if desired. You may double the filling for a nicer looking cookie.
Season pork chops with salt and pepper. In a large skillet over medium-high heat, brown pork chops in a small amount of oil, flipping once to brown both sides. Arrange chops in a 9x13 inch baking dish. In the same skillet, melt margarine over medium heat. Cook and stir onions and apples in margarine until caramelized. Stir in applesauce, apple juice, chicken bouillon, garlic, and curry powder. Season to taste with salt and pepper. Pour over chops, and cover dish with foil. Bake in a preheated 400 degrees F (200 degrees C) for 40 minutes, or until pork chops are cooked through.
Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Combine cream, butter, and garlic in a small pot while spaghetti is cooking and heat over low heat until hot. Stir in parsley, lemon juice, and lemon zest. Season with salt and pepper. Heat until cream sauce is heated through but not boiling. Drain spaghetti and place into a large bowl with cream sauce. Stir in smoked salmon and serve immediately with freshly grated Parmesan cheese.
In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing. Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside. Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips. Toss salad with reserved dressing, and top with sliced chicken.
Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, 10 to 15 minutes. Drain well and let cool. Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a pie plate with pie crust. Mash sweet potatoes with a potato masher or fork. Measure 2 cups of the mash into a large bowl. Mix in sugar eggs, butter, and vanilla extract. Mix flour, pumpkin pie spice, and salt together in a separate bowl. Add to the sweet potato mixture. Combine buttermilk and baking soda in a small bowl. Add to the sweet potato-flour mixture. Stir batter well; pour into the prepared crust. Bake in the preheated oven until set, about 1 hour 10 minutes. Let cool on rack until firm, at least 20 minutes.
In a saucepan, combine brown sugar, water, shortening, cloves, nutmeg, cinnamon and raisins. Bring to a boil, and continue boiling for 3 minutes. Remove from heat and allow to cool. Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan. Sift together flour, baking powder, baking soda and salt. In a large bowl, combine the raisin mixture with the flour mixture. Pour into prepared pan. Bake at 325 degrees F (165 degrees C) for 55 minutes, or until toothpick inserted into cake comes out clean.
Peel off lime zest using a vegetable peeler to create long strands. Combine confectioners' sugar, water, and lime zest in a saucepan and bring to a boil. Boil for 5 minutes. Remove from heat and let cool to room temperature, about 30 minutes. Refrigerate simple syrup until completely cold, about 1 hour. Remove and discard lime zest and stir in rum. Place mango in a blender; blend until pureed. Chill in the refrigerator. Combine mango puree and chilled simple syrup in an ice cream maker and freeze according to manufacturer's instructions until it reaches soft-serve consistency, about 20 minutes. Transfer sorbet to an airtight container and freeze until firm, about 2 hours.
Melt chocolate squares and cooking oil in a saucepan. Let cool and pour into mixing bowl. Add sugar, eggs and vanilla, mixing until well blended. Sift dry ingredients together and gradually add to chocolate/egg mixture, stirring well. Stir in nuts, cover and place in refrigerator overnight. Preheat oven to 375 degrees and grease cookie sheets. Shape dough into small balls, about an inch in diameter. Roll in powdered sugar and place about 2 inches apart on cookie sheet . Bake for 8 minutes.
Remove the outer skin of the cactus figs to expose the light green flesh. Push the flesh through a mesh sieve into a bowl, collecting the juice and trapping the seeds and pulp. Combine water and sugar in a saucepan over medium heat. Bring to a boil, stirring frequently until thickened, about 5 minutes. Remove from heat; allow to cool slightly, about 15 minutes. Stir cactus juice and lime juice into the sugar water. Mix thoroughly; chill for 1 hour. Pour cactus-lime mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 4 hours.
Heat oil in a griddle or large skillet over medium heat. Stir corn, cornbread mix, milk, and egg together in a bowl until batter is combined. Drop batter by large spoonfuls onto preheated griddle and cook until bubbles form and the edges are dry, about 1 1/2 minutes. Flip and cook until browned on the other side, about 1 1/2 minutes more. Repeat with remaining batter.
Heat oil in the pot of a multi-functional pressure cooker (such as Instant Pot(R)) on the Saute setting. Saute onion, carrots, and garlic until onion is translucent, about 5 minutes. Add red wine. Lay venison into the pot; top with 1/2 the butter. Mix in salt, pepper, and red pepper flakes. Add crushed tomatoes. Close and lock the lid. Select the Stew setting according to manufacturer's instructions; set timer for 20 minutes. Allow 10 to 15 minutes for pressure to build. Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until tender yet firm to the bite, about 11 minutes. Drain and stir in the remaining butter. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Remove venison and cut into bite-sized pieces; meat should be fall-apart tender. Mix venison back into the pot. Serve the ragout over the orzo.
In a medium bowl combine green beans and dressing; toss gently. Cover and chill overnight. Preheat oven to Broil. Place a rack high in the oven, about 5 inches from the top. Drain beans; arrange in bundles of 10 to 12 beans each. Wrap half a slice of bacon around each bundle, and secure with a toothpick. Place bundles on a baking sheet and broil for 7 minutes, or until bacon is cooked.
Preheat oven to 350 degrees F (175 degrees C). Beat shortening, brown sugar, pumpkin puree, and white sugar together in a bowl until creamy; add eggs and vanilla extract and beat until smooth. Whisk flour, baking soda, and cinnamon together in a bowl. Gradually stir flour mixture into pumpkin mixture until dough is well-mixed; slowly stir in oats. Stir butterscotch chips into dough until evenly distributed. Drop dough by the spoonful 2 inches apart onto a baking sheet. Bake in the preheated oven until light golden brown, 8 to 10 minutes.
Heat the oil in a saucepan over medium heat. Stir in garlic, tomato, celery, and onion, and cook about 3 minutes, until heated through. Pour in tomato juice, bring to boil, reduce heat to medium, and continue cooking 5 minutes, or until onions and celery are tender. Stir flour into the salsa to thicken. Continue cooking to desired consistency. Season with salt, pepper, and hot sauce.
Bring chicken broth and quinoa to a boil in a saucepan. Reduce heat to low, cover, and simmer until quinoa is tender and broth has been absorbed, 15 to 20 minutes. Transfer quinoa to a bowl. Stir walnuts and cranberries through the quinoa; add feta cheese and gently stir.
Heat oil in a large skillet over medium heat. Add onion, green bell pepper, corn, and mushrooms; cook and stir until softened and heated through, 5 to 10 minutes. Add chili beans, salsa, chili seasoning, and mustard. Reduce heat to low and simmer, stirring occasionally, until flavors combine, 10 to 15 minutes.
Preheat oven to 425 degrees F (220 degrees C). Grease a rimmed baking sheet with cooking spray. Combine cabbage, apple, onion, olive oil, vinegar, salt, and pepper; toss until well coated. Place in a single layer on the prepared baking sheet. Bake in the preheated oven until slightly tender, about 20 minutes. Toss cabbage mixture and place sausages on top. Bake until sausages are crispy and cabbage has caramelized, about 10 minutes more.
Preheat the oven to 350 degrees F (175 degrees C). Spray a casserole dish with cooking spray. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Place sausage in the bottom of the prepared dish. Saute potatoes, onion, and green bell pepper in the same skillet until tender, about 6 minutes. Place mixture over the sausage. Sprinkle 1 cup Cheddar cheese on top. Beat eggs and milk together in a bowl and pour into the casserole dish. Add the rest of the Cheddar cheese on top. Bake in the preheated oven until cheese is melted and slightly browned, 15 to 20 minutes.
Preheat a waffle iron according to the manufacturer's instructions. Whisk flour, sugar, baking powder, and salt together in a bowl; make a well in the center of the flour mixture. Beat milk, coconut oil, egg, and vanilla extract together in another bowl; pour into well in the flour mixture and stir until batter is just combined. Ladle batter into preheated waffle iron and cook until golden and crisp, 2 to 5 minutes.
Heat a large skillet over medium heat. Spread softened butter evenly over both sides of each bread slice. Cook bread slices in hot skillet until browned, 2 to 3 minutes per side. Cut grilled bread diagonally into 2 triangles. Melt 1/4 cup butter in a skillet over medium heat; cook and stir chicken livers, prosciutto, sage, salt, and pepper in melted butter until the livers begin to firm, about 5 minutes. Remove chicken liver mixture from the skillet. Top each bread triangle with a portion of the chicken liver mixture. Pour Marsala wine into the skillet and bring to a boil while scraping the browned bits of food from the bottom of the skillet with a wooden spoon; simmer 3 minutes. Cook and stir 1 tablespoon butter in the Marsala wine mixture until melted; drizzle over the chicken liver topping.
Mix flour, 2 tablespoons paprika, salt, and pepper on a shallow plate. Dip chicken pieces in mixture to coat. Heat vegetable oil in a heavy skillet over medium heat. Cook and stir chicken in hot oil until browned completely, about 5 minutes. Remove chicken with a slotted spoon to a bowl, reserving oil and drippings in skillet. Cook and stir onion and garlic in the reserved drippings until tender, about 5 minutes. Return chicken to the skillet. Pour chicken stock over the chicken mixture. Stir tomato paste into the chicken stock until integrated completely. Bring the chicken stock to a boil, reduce heat to medium-low, place a cover on the skillet, and cook at a simmer until the chicken is cooked through, 5 to 8 minutes. Whisk sour cream, 1 teaspoon paprika, and cornstarch together in a small bowl; stir into the chicken mixture and cook until hot, 2 to 3 minutes.
Put the chicken pieces and potatoes into a slow cooker. Combine the soup, milk, cornstarch and dry soup mix and pour over the chicken and potatoes. Cook for 8 to 10 hours on low. Serve!
Heat 1 tablespoon oil in a saute pan over medium heat. Slice chicken breast in half widthwise and lightly season with salt and pepper. Cook chicken lightly on both sides, about 2 minutes total. Add 1/2 cup broth, cover, and cook until chicken is no longer pink in the middle, 5 to 10 minutes. Heat remaining oil and butter in a larger pan over medium heat. Add onion. Cook and stir until softened, about 3 minutes. Add rice and stir for 2 minutes. Reduce heat to medium-low and stir in 1/2 cup broth until absorbed, about 3 minutes. Add 1 tablespoon of hot sauce. Repeat this process 6 more times, adding hot sauce every other time, until liquid is mostly absorbed and rice is tender yet firm to the bite, 15 to 20 minutes more. While rice is cooking, transfer chicken to a cutting board and reserve the broth. Shred or cut chicken into small pieces. Combine reserved broth with blue cheese dressing and stir mixture into the rice as the last addition of broth; cook until evaporated, about 2 minutes. Add cooked chicken to the rice and stir. Remove from heat. Add celery and stir.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 12-inch pizza pan. Press cookie dough into pizza pan; prick holes in dough with a fork. Bake in preheated oven until golden, 10 to 15 minutes. Allow cookie crust to cool. Beat cream cheese, sugar, and vanilla extract until smooth; spread over cooled crust. Arrange strawberries, blueberries, bananas, and kiwi decoratively over cream cheese mixture. Mix orange marmalade and water in a small bowl; spoon mixture over fruit. Chill for 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a large saucepan combine the non-instant pudding mix with 2 cups milk. Cook over medium heat, stirring constantly, until the pudding is thickened. Remove from heat. Pour the dry cake mix into the saucepan and mix until smooth. Pour batter into prepared pan and sprinkle with chocolate chips and walnuts. Bake in the preheated oven for 20 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Preheat oven to 375 degrees F (190 degrees C). Place a baking sheet on the rack under the middle rack to catch drips. Generously butter a 2-inch deep (2-quart) baking dish. Place peach sections into prepared baking dish. Sprinkle with lemon juice and zest. Stir butter and sugar together in a mixing bowl. Mix until creamed and resembles a sugary, buttery paste, 4 to 5 minutes. Add oats and flour; stir until flour and oats are incorporated into the butter-sugar mixture and mixture resembles coarse crumbs, 4 to 5 minutes. Pour in milk; stir until mixture is wet and creamy, like a thick spreadable batter, 3 to 4 minutes. Drop batter by spoonful on top of the peaches. Spread batter evenly over the surface of the peaches. Sprinkle 1/4 cup sugar on the batter. Spritz with water until sugar is wet and surface glistens. Bake in preheated oven on middle rack until browned and crispy, about 45 minutes. Let cool at least 30 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking pan with cooking spray. Blend garbanzo beans, almond butter, maple syrup, almond extract, baking soda, baking powder, and salt together in a blender or food processor until batter is smooth; pour into a bowl. Fold chocolate chips into batter and pour into the baking dish. Bake in the preheated oven until edges begin to pull away from sides and center is set, 20 to 25 minutes. Cool brownies in the pan for 20 minutes before cutting into 16 squares using a plastic knife.
Place butter and sausage in a large stockpot over medium heat; cook and stir for 5-6 minutes until sausage begins to brown. Stir in paprika, cumin and cayenne; cook for 1 minute. Stir tomatoes, onions, celery, green pepper, green onions, salt, and bay leaf into sausage mixture. Add brown rice and stir to combine. Stir in chicken stock and turn heat to low. Cover and cook for until rice is just tender, about 45 minutes. Stir in shrimp, replace lid and cook for 5 minutes. Season with salt and black pepper.
Preheat oven to 350 degrees F (175 degrees C). Sift the flour, white sugar, baking soda, salt and 6 tablespoons of the cocoa into a 9 x 13 inch baking pan. Drizzle melted margarine and the vinegar over the flour mixture. Add the vanilla and cold water and stir well to remove lumps. Bake at 350 degrees F (175 degrees C) for 35 minutes. Spread with chocolate frosting. To Make Chocolate Frosting: Combine the confectioner's sugar, 6 tablespoons water, 3 tablespoons cocoa, and 1/2 cup of the margarine. Heat until melted and stir until smooth add vanilla and nuts if desired, and spread over cake.
Whisk flour, cornmeal, brown sugar, baking powder, salt, cinnamon, and cloves together in a large bowl. Beat milk, pumpkin, eggs, 2 tablespoon vegetable oil, and vanilla extract together in another bowl. Add milk mixture to flour mixture and stir until batter is well-combined. Heat about 1 tablespoon oil in a griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter.
In a medium bowl, mix cream cheese, garlic and salt; stir and blend in artichoke hearts and olives. Add green onions, tomatoes, parsley and chives; gently mix together. Refrigerate for several hours or overnight to blend flavors; serve.
Toss the oxtail with the onion, green onion, garlic, ginger, chile pepper, soy sauce, thyme, salt, and pepper. Heat the vegetable oil in a large skillet over medium-high heat. Brown the oxtail in the skillet until browned all over, about 10 minutes. Place into a pressure cooker, and pour in 1 1/2 cup water. Cook at pressure for 25 minutes, then remove from heat, and remove the lid according to manufacturer's directions. Add the fava beans and allspice berries, and bring to a simmer over medium-high heat. Dissolve the cornstarch in 2 tablespoons water, and stir into the simmering oxtail. Cook and stir a few minutes until the sauce has thickened, and the beans are tender.
Heat olive oil in a large saucepan over medium heat. Stir in the onion, garlic, and chile pepper; cook until the onion has softened and turned translucent, about 5 minutes. Increase heat to medium-high, and stir in the cherry tomatoes. Cook until the tomatoes have lost their form and are beginning to make a sauce, about 5 minutes. Stir in the crushed tomatoes, bring to a simmer, then reduce heat to medium-low and cook for 10 minutes. While the sauce is simmering, bring a large pot of lightly salted water to a boil over high heat. Add the fresh gnocchi, and cook until the gnocchi float to the surface, 2 to 3 minutes. Gently strain out the gnocchi and place into a serving dish. Stir the basil and olives into the simmering sauce, and cook for one minute. Pour the sauce over the drained gnocchi and sprinkle with Parmesan cheese to serve.
Combine sugar, orange flavored drink mix, tea powder, cinnamon, and cloves in a large bowl. Store in a sealed container. To serve, mix 2 to 3 tablespoons of the mixture with a cup of hot water.
Combine potatoes, broth, carrots, and garlic in a large pot and bring to a boil, about 5 minutes. Stir in salt, garlic powder, and black pepper. Reduce heat, cover, and simmer until potatoes and carrots are tender, 8 to 10 minutes. Add corn and ham. Reduce heat to lowest setting. While soup simmers, melt butter in a saucepan and whisk in cornstarch. Add milk and whisk to combine. Cook and stir until thickened and bubbly, 3 to 5 minutes. Add Cheddar cheese and stir until melted, about 2 minutes. Pour mixture into the pot with the soup. Cook over medium heat, stirring occasionally, until heated through, about 2 minutes more, or until ready to serve.
Place fava beans in large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain. Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency. Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate. Shape fava bean mixture into balls. Roll in sesame seeds to coat. Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes. Drain on paper towels.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente. Drain, and return to pot. Heat 1 tablespoon olive oil in a skillet over medium heat. Saute garlic, sun-dried tomatoes and parsley for about 1 minute. Season with red pepper flakes and black pepper. Stir into cooked pasta, along with remaining olive oil. Top with Parmesan.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, stir together the cake mix, eggs and shortening until well blended. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely. Match up evenly sized cookies and sandwich them with the coconut pecan frosting.
Place apple in a plastic microwave-safe bowl; pour in enough water to cover 1/4-inch of the bottom of bowl. Partially cover bowl with a lid or paper towel. Microwave in 1 minute intervals until apple is softened, 2 to 3 minutes. Freeze apple in the same container with water until solid, 2 hours to overnight. Blend frozen apple, almond milk, and pumpkin puree in a blender until smooth; add brown sugar and pumpkin pie spice. Blend until smooth. Add ice and blend until smooth.
Stir hot pepper jelly, ketchup, white vinegar, Worcestershire sauce, mustard, and garlic together in a saucepan; bring to a boil and remove from heat. Cool.
In a large punch bowl combine red wine, sugar and pineapple juice. Mix in the pineapple chunks, orange slices and lime slices. Serve chilled.
Allow the bread to become stale overnight. Break stale bread into pieces and place in a large bowl. Melt the butter in a medium saucepan over medium-low heat. Slowly cook and stir the celery and onions until the onions are soft. Transfer to the bowl with bread and mix by hand until well blended. Sprinkle the mixture with sage seasoning and use to stuff the bird.