HumbleIntelligence/food-ner-1-Million huggingface dataset:
Melt the butter in a large pot over high heat. Cook the garlic and bok choy in the butter until soft, about 5 minutes. Add the corn, clams, clam juice, diced tomatoes, water, vegetable bouillon, and couscous. Bring to a boil, lower heat to medium-low, and add the crabmeat, cream, lime juice, red wine, garlic salt, and black pepper. Allow the mixture to simmer together until heated through, about 30 minutes.
Fill a pitcher with ice cubes. Pour the jagermeister, coconut rum and pineapple juice over the ice. Stir and garnish with a slice of orange.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, stir together the flour, baking soda, salt, white sugar, brown sugar, oats and coconut. Make a well in the center and pour in the oil, eggs and vanilla. Mix well using your hands or a wooden spoon. Roll the dough into walnut sized balls and place 2 inches apart onto the prepared cookie sheets. Flatten slightly with a fork. Bake for 10 to 12 minutes in the preheated oven, cookies should be a very light brown and chewy - not crisp. Cool for a couple of minutes on the baking sheets before removing to wire racks to cool completely.
Preheat the oven to 350 degrees F (175 degrees C). Place the crumbled matzos in a medium bowl, and add enough water to cover. Let stand for 2 minutes, then drain off excess water. Do not squeeze. To the bowl of matzo, add eggs, 1/4 cup sugar, salt, lemon juice and applesauce. Stir to combine. Mix in the apples and dried cranberries. Spread the mixture evenly into a 2 quart casserole dish. Mix together the remaining 1/4 cup of sugar, and cinnamon; sprinkle over the top. Bake for 45 minutes in the preheated oven, or until the top is golden, and the apples are soft.
Heat olive oil in a large skillet over high heat; cook and stir onion in hot oil until browned, about 15 minutes. Add beef, garlic, ground black pepper, and cracked pepper to the hot oil; cook until stew meat is browned and garlic is golden, about 10 more minutes. Pour water, red wine, soy sauce, and Worcestershire sauce into a slow cooker and stir brown gravy mix and kosher salt into wine mixture until gravy mix dissolves; add beef mixture to slow cooker and stir to combine. Cook on High until mixture nearly comes to a boil, about 1 hour; reduce heat to Low and cook until beef is tender and sauce has thickened, 1 more hour.
In a large microwave proof dish with a cover, place chicken and add water. Microwave on HIGH (full power) for 10 minutes. Turn chicken over and continue to microwave on HIGH for an additional 10 minutes. Let chicken cool slightly. Remove skin and discard. Remove all meat from bones. Chop chicken meat into bite size pieces and set aside. In a heavy cooking pot heat butter/margarine. Saute onions until translucent. Add green and red bell peppers and saute for 3 minutes. Mash tomatoes and add to cooking pot with can liquids, salt and pepper. Cover and let simmer over low heat for 10 minutes. Add chopped chicken and let simmer for another 10 minutes. To Prepare Mixture For Serving: Fill 8 microwave proof soup bowls to within 1/2 inch of top with cooked chicken mixture. Place 1slice Swiss cheese on top of each bowl. Cook each bowl uncovered on HIGH (full power) for 3 minutes or until cheese melts. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. In a large bowl, combine sugar and oil; beat well. Add eggs, carrots, and 1 teaspoon vanilla; beat mixture until smooth. Combine flour, salt, soda, and spices; add to creamed mixture, beating well. Pour batter into prepared pans. Bake for 30 minutes, or until cake tests done. Cool in pans for 10 minutes, and then transfer layers to wire racks. To Make Cream Cheese Frosting: Combine cream cheese and butter or margarine, beating until light and fluffy. Add 1 tablespoon vanilla and confectioners' sugar; beat until smooth. Stir in chopped pecans. Fill and frost the cake with cream cheese frosting. Garnish with pecans, if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease a loaf pan with cooking spray. Combine flour, baking powder, baking soda, and salt in a small bowl. Mix yogurt, sugar, eggs, and vanilla extract together in a large bowl. Stir in flour mixture a little at a time, mixing well between each addition to avoid lumps. Pour batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Whisk together buttermilk, mustard, salt and pepper, and cayenne in a bowl, and pour into a resealable plastic bag. Add the chicken pieces, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 2 to 8 hours. When you are ready to cook the chicken, combine the flour, baking powder, garlic powder, and onion powder in the other plastic bag. Shake to mix thoroughly. Transfer one marinated chicken piece at a time into the dry ingredient bag, and shake well to ensure complete coverage. After all chicken pieces are coated, repeat the process by dipping them in the buttermilk marinade and shaking in the dry coating again. Heat oil in a large frying pan over medium-high heat, making sure not to burn the oil. When oil is hot, fry chicken in batches until golden brown and juices run clear, turning chicken to brown evenly.
Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
 Watch Now Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.
 Watch Now Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
 Watch Now Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.
 Watch Now
Thaw fish if frozen. Rinse and pat dry with paper towels. Preheat grill to medium-high. Tear off an 18x18-inch sheet of Reynolds Wrap(R) Heavy Duty Aluminum Foil. Place onion in the center of the sheet. Top with salmon. Drizzle with the olive oil and sprinkle with the salt and black pepper. Top with lemon slices. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Stack flatbreads; wrap tightly in heavy duty aluminum foil. Grill salmon packet over medium-high heat in covered grill 12 to 14 minutes or until fish begins to flake when tested with a fork and vegetables are tender. Add the flatbread packet to the grill for the last 5 minutes of cooking to warm through, turning once. Remove all from grill. Open packets carefully by cutting along top folds with a sharp knife, allowing steam to escape. Then open top of foil. Discard lemon slices. Use two forks to pull the salmon apart into chunks. Assemble sandwiches by topping pita with the salmon, onions, lettuce, and tomatoes. Fold in half to serve. In a small bowl, mix together the yogurt, basil, and dill. Serve over pita sandwiches.
Preheat oven to 350 degrees F (175 degrees C). Separate the eggs and beat the egg yolks until light and lemon colored. Slowly add the sugar to the beaten egg yolks, mixing constantly. Add The dates, nuts, graham cracker crumbs and salt. Beat the egg whites until stiff peaks form. Fold the egg whites into the batter. Pour the batter into an ungreased loaf pan. Bake at 350 degrees F (175 degrees C) for 45 minutes.
Place pork chops into a large resealable bag. In a blender or food processor, combine the garlic, vinegar, soy sauce, honey, ginger, and pepper. Puree until the garlic has been finely chopped. Pour this mixture over the pork chops. Seal, and marinate in refrigerator at least 4 hours. Preheat oven to 350 degrees F (175 degrees C). Transfer the pork chops and marinade to a baking dish. Bake uncovered in the preheated oven until the sauce has reduced, and the pork is no longer pink in the center, about 25 minutes.
Flatten chicken to 1/4 inch thickness between plastic wrap or waxed paper. Mix egg and water. Mix bread crumbs, salt, pepper and garlic powder. Coat chicken with flour, dip into egg mixture and coat with bread crumb mixture. Heat butter or margarine and oil in 12 inch skillet over medium heat. Cook chicken for 8 to 10 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Remove chicken from skillet using tongs; keep warm. Stir lemon juice and wine into drippings in skillet. Heat to boiling; pour over chicken. Sprinkle with chopped fresh parsley, and serve with lemon wedges for garnish.
Combine onion, Teriyaki sauce, Panko and ground beef in a large bowl and mix well. Shape into small meatballs, about 1 inch in diameter. Place on an ungreased nonstick baking sheet or shallow baking pan. Bake at 325 degrees F. 20 minutes. Toss with additional Teriyaki Baste & Glaze before serving.
Combine tomatoes, cucumbers, and onions in a salad bowl. Season to taste with salt and black pepper. Sprinkle with lemon juice. Chill.
Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Heat oil in a saucepan over medium-high heat. Saute onion until tender, about 5 minutes. Add the cooked rice and spinach; cook and stir until spinach wilts, 3 to 5 minutes. Add lemon juice, zest, feta cheese, and dill. Remove from heat. Season with salt and pepper.
To make the sweet basil cream, heat the whipping cream in a saucepan until hot; do not boil. Turn off the heat and add the basil, stems and all, to the cream and allow it to steep for 1 hour. Refrigerate the cream for 3 hours or overnight. Strain and discard the basil. Meanwhile, make the sweet curry lemon curd. Use a large microwave-safe bowl: the curd will expand to twice its volume as it cooks. Whisk together the white sugar, two eggs, and curry powder until smooth. Stir in the lemon juice, lemon zest, and butter. Cook in the microwave, stirring at one-minute intervals, until the mixture is thick enough to coat the back of a metal spoon. Pour the cooked curd through a sieve and refrigerate for at least three hours or until set. The mixture will have the consistency of soft pudding. Preheat an oven to 350 degrees F (175 degrees C). Line 24 muffin cups with cupcake liners. Combine the white cake mix and coconut flakes in a mixing bowl. Stir in the water, three eggs, vegetable oil, and coconut extract. (For an extra-light texture, separate the egg whites from the yolks and beat the whites until medium-stiff peaks form. Fold the beaten egg whites into the cake batter.) Scoop the cake batter into the prepared pans, filling the cups 2/3 full. Bake in the preheated oven until the edges are golden brown and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool completely. In a chilled bowl, whip the cold basil-infused cream and 3 cups of confectioners' sugar until stiff peaks form. Refrigerate. Beat the cream cheese and remaining 3 cups of confectioners' sugar until smooth and soft. Fold in the whipped cream and mix gently until fully combined. To decorate the cupcakes, spread a tablespoon of the lemon curd on top of each cupcake, followed by a dollop of the basil cream. Sprinkle with dragees.
Preheat oven to Grill/Broil. Carefully split open pita pockets. Place pitas on serving plates. Spread mayonnaise, then corn relish on inside of pitas. Fill each pocket with lettuce and set aside. Grill/broil chicken nuggets in preheated oven for 2 to 3 minutes each side, or until cooked through and juices run clear. Put chicken nuggets in pita pockets and serve hot.
In a large bowl, combine salad greens, walnuts, cheese, and apples. Toss with raspberry vinaigrette, and serve.
Bring water, quinoa, amaranth, wild rice, cumin, and 1 teaspoon salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until grains are tender and water has been absorbed, 20 to 25 minutes. Let stand for 5 minutes. Mix celery, carrot, chickpeas, raisins, olive oil, garlic, salt, and pepper together in a bowl; add grain mixture and mix well.
In a large microwave safe bowl, microwave chocolate chips on high power, stirring every 30 seconds until smooth and melted. Stir in the raisins, peanuts and chow mein noodles. Roll into walnut sized balls using your hands and set onto waxed paper to cool. Chill or let sit until hard. Enjoy!
In a large bowl, mix together the ground turkey, ginger, salt, sage, cayenne pepper, and black pepper until well blended. Heat a skillet over medium-high heat, and coat with nonstick cooking spray. Form the turkey sausage into patties, and fry until browned on both sides, and no longer pink in the center. This should take about 15 minutes.
Combine water, yogurt, tahini, lemon juice, olive oil, parsley, garlic, vinegar, salt, and pepper in a large bowl; whisk until sauce is a little runny but still coats a spoon.
Place a skillet over medium heat. Spread butter evenly and completely over one side of each bread slice. Arrange the apple slices on the unbuttered side of one of the bread slices. Sprinkle the cinnamon over the apples. Place the cheese slice atop the apples. Top with the remaining bread slice with the buttered side facing outward. Lie gently into the skillet. Cook sandwich on both sides until golden brown, 2 to 3 minutes per side.
Stir chicken, water chestnuts, mushrooms, yellow onion, 1/3 cup green onion, 1 tablespoon soy sauce, ginger, and 2 teaspoons brown sugar together in a bowl. Pat mixture down, cover the bowl with plastic wrap, and refrigerate until ready to use. Whisk chicken stock, rice wine vinegar, garlic, ketchup, 1 tablespoon soy sauce, sesame oil, 2 teaspoons brown sugar, red pepper flakes, and dry mustard together in a bowl until glaze is well-mixed. Heat vegetable oil in a heavy nonstick skillet over high heat. Cook and stir chicken mixture in hot oil until chicken no longer looks raw, about 2 minutes. Pour 1/2 of the glaze mixture into chicken mixture; cook and stir over high heat until chicken begins to caramelize and brown, 10 to 15 minutes. Reduce heat to medium-low, pour remaining glaze into chicken mixture, and cook until heated through and slightly reduced, about 3 minutes more. Stir in cilantro, basil, and 1 1/2 tablespoons green onion. Transfer chicken mixture to a bowl and serve with lettuce leaves to wrap.
Preheat oven to 350 degrees F (175 degrees C). Beat softened cream cheese slightly. Add eggs, sugar, vanilla, and lemon zest. Beat until light and fluffy. Pour mixture into crust. Bake at 350 degrees F (175 degrees C) until firm, about 25 minutes. Let cheesecake cool then top with cherry or blueberry pie filling, if desired. Refrigerate for at least 8 hours before serving.
Preheat an outdoor grill for high heat, and lightly oil the grate. Lightly oil steaks with vegetable oil. Stir soy sauce, rice vinegar, horseradish, cherry tomatoes, and hot chile paste in a bowl until well combined. Let sit for 20 minutes. Place steaks over hottest part of the grill and cook for 3 minutes per side. Transfer to a plate. Spoon soy sauce mixture over steaks and garnish with green onion.
Preheat oven to 375 degrees F (190 degrees C). Bring water to a boil in a saucepan. Add oats, reduce heat to medium-low, and cook until tender, 10 to 15 minutes, adding more water if oats get too dry. Combine oatmeal, tomatoes, basil, salt, and pepper together in a bowl. Beat eggs and cream together in a separate bowl. Fold egg mixture into oatmeal mixture; divide between 2 large ramekins or baking dishes. Top oatmeal mixture with feta cheese. Bake in the preheated oven until cooked through, about 30 minutes.
Heat oven to 350 degrees. Combine macaroni, cheese and seasonings. Place in an 8x13-inch baking dish. Combine eggs and soymilk and pour over macaroni. Sprinkle with Panko bread crumbs evenly over the top. Bake 40 minutes until browned on the crust.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Lay crackers salt side down on a baking sheet. Spread tomato paste on top. Microwave sausages in a microwave-safe plate until heated through, about 1 minute. Slice in half lengthwise, making sure not to cut all the way through. Place sliced side-down onto the crackers. Quarter each slice of cheese and lay over the sausage. Broil until the cheese is melted, 2 to 5 minutes.
Combine the soy sauce, balsamic vinegar, Worcestershire sauce, liquid smoke and steak seasoning in a saucepan and bring to a boil. Reduce heat to low and simmer for about 10 minutes. Remove from the heat and set aside to cool. Pour the marinade into a glass or plastic bowl and add the meat slices. Stir to coat and then cover and refrigerate for up to 2 days. Turn or stir occasionally to marinate the meat evenly. Preheat the oven to 175 degrees F (80 degrees C). Arrange the beef strips on a wire rack set over a baking sheet. If you like, you can sprinkle a little more steak seasoning on it at this point. Bake for 60 to 90 minutes in the preheated oven, until dry but still pliable. Store in an airtight container in the refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie pan. In a large bowl, beat the cream cheese and sugar until smooth. Beat in the eggs one at a time, then stir in the lemon and vanilla extracts. Pour mixture into the prepared pie pan, and bake for 35 minutes. Cool cheesecake for 5 minutes. Leave the oven on. To make the topping: Combine the sour cream and sugar, mixing until smooth. Spread topping evenly over the cheesecake. Return cheesecake to oven for 10 minutes. Cool completely, then top with the lemon curd. Refrigerate before serving.
Mix cream cheese, confectioners' sugar, and 1 teaspoon cinnamon together in a bowl; fold in 1 cup whipped topping. Spread cream cheese mixture into graham cracker crust and top with pecans. Stir milk, pumpkin puree, pudding mix, 1 teaspoon cinnamon, and nutmeg together in a bowl until blended; fold in 1 1/2 cup whipped topping and spoon over cream cheese mixture layer. Refrigerate pie for 1 hour. Top pie with remaining whipped topping and drizzle caramel topping over pie.
Combine water, apples, kiwi, lambsquarters, honey, flax seeds, and ginger in a blender; blend on high speed until smooth, about 30 seconds.
Place beef strips in the bottom of a large bowl. Pour soy sauce, Worcestershire sauce, liquid smoke, brown sugar, salt, pepper, meat tenderizer, garlic powder, onion powder, and paprika over beef. Mix to assure all the meat is evenly coated. Cover and marinate in the refrigerator for 8 hours or overnight. Remove meat from bowl and place between two pieces of plastic wrap; pound to 1/8-inch thickness. Arrange the meat strips on the tray of a dehydrator and dry at your dehydrator's highest setting until done to your liking, at least 4 hours. Store in an airtight container or resealable bags.
Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Meanwhile, heat olive oil in a large skillet over medium heat; cook and stir green onions and garlic until onions are tender, about 4 minutes. Add artichokes, tomatoes, capers, and chipotle chile powder; bring to a boil. Reduce heat to low and simmer. Place shrimp into sauce; cook and stir until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Divide pasta evenly into 4 bowls and top with shrimp and tomato sauce. Scatter goat cheese over sauce.
Rinse the duck inside and out, and pat dry. Cut off tail and discard. In a small bowl, mix together the cinnamon, ginger, nutmeg, white pepper and cloves. Sprinkle one teaspoon of the mixture into the cavity of the duck. Stir one tablespoon of the soy sauce into the remaining spice mixture and rub evenly over the entire outside of the bird. Cut one of the green onions in half and tuck inside the cavity. Cover and refrigerate the bird for at least 2 hours, or overnight. Place duck breast side up on a rack in a big enough wok or pot and steam for an hour adding a little more water, if necessary, as it evaporates. Lift duck with two large spoons, and drain juices and green onion. Preheat the oven to 375 degrees F (190 degrees C). Place duck breast side up in a roasting pan and prick skin all over using a fork. Roast for 30 minutes in the preheated oven. While the duck is roasting, mix together the remaining 2 tablespoons of soy sauce and honey. After 30 minutes, brush the honey mixture onto the duck and return it to the oven. Turn the heat up to 500 degrees F (260 degrees C). Roast for 5 minutes, or until the skin is richly browned. Do not allow the skin to char. Prepare the duck sauce by mixing the plum jam with the sugar, vinegar and chutney in a small serving bowl. Chop remaining green onions and place them into a separate bowl. Place whole duck onto a serving platter and garnish with orange slices and fresh parsley. Use plum sauce and onions for dipping.
Muddle the cucumber, agave nectar, and sliced chile in a beaker. Add tequila, club soda, and lime juice along with several large ice cubes; stir vigorously. Add crushed ice to 4 cocktail glasses. Strain mixture into prepared glasses; garnish with a cucumber slice.
Measure apricots after preparation; you should have 5 cups prepared fruit. Combine apricots, sugar, and lemon juice in a large plastic or glass bowl; mix well. Cover and refrigerate 8 hours to overnight. Inspect 7 to 9 half-pint jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until jam is ready. Wash new, unused lids and rings in warm soapy water. Transfer apricot mixture and all of the accumulated juice to a large saucepan. Stir in pectin and slowly bring to a full rolling boil that does not stop bubbling when stirred. Cook for 1 minute, stirring constantly. Skim off any foam with a ladle or a large spoon. Remove from heat and stir in lemon balm leaves. Ladle apricot jam immediately into the prepared jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any spills. Top with lids and tightly screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 10 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart. Let rest for 24 hours without moving the jars. Gently press the center of each lid with a finger to ensure the lid does not move up or down. Remove the rings for storage and store in a cool, dark area.
Preheat oven to 375 degrees F (190 degrees C). Spread almonds onto a baking sheet. Bake almonds until toasted and fragrant, 5 to 10 minutes. Remove baking sheet from oven and cool almonds slightly; chop. Sift flour 2 times. Mix cocoa powder, baking powder, cinnamon, and salt together with flour in a bowl. Beat white sugar, shortening, and eggs together in a separate bowl using an electric mixer until smooth and creamy. Mix creamed mixture into flour mixture. Add almonds, evaporated milk, and vanilla extract to flour mixture and mix well using your hands or a large spoon until dough holds together and is smooth. Roll dough into 1-inch balls and place on a baking sheet. Bake in the oven until bottoms are slightly brown, about 10 minutes. Transfer cookies to a wire rack to cool completely. Stir confectioners' sugar and almond extract together in a bowl; add enough water to make a thin frosting. Roll cookies in the frosting and place on a wire rack to dry.