HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place the tilapia in a bowl, and drizzle with the sesame oil. Season with the garlic, Italian seasoning, kosher salt, and pepper. Cover, and marinate at least 30 minutes in the refrigerator. Preheat oven to 350 degrees F (175 degrees C). Transfer the tilapia and marinade to a baking dish, and bake 30 minutes in the preheated oven, until fish is easily flaked with a fork.
Whisk the lemon juice, honey, soy sauce, sherry, and garlic together in a small bowl; pour about 1/2 cup of the mixture into a large resealable plastic bag. Cover the bowl containing the remaining marinade with plastic wrap, and refrigerate. Add the pork chops to the plastic bag; squeeze as much air as possible from the bag and seal. Turn the bag to coat the meat thoroughly; refrigerate 2 to 3 hours. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the pork chops to a plate; allow to sit until they reach room temperature. Discard the used marinade. Cook on the preheated grill until the pork is no longer pink in the center, 4 to 5 minutes per side, basting frequently with the reserved marinade. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Combine grapefruits, oranges, kiwifruits, apples, and pineapple in a large bowl. Mix in pomegranate seeds. Zest and juice lime over the salad. Sprinkle mint on top; mix once more. Refrigerate for at least 1 hour.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place the peppers with cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place the blackened peppers into a bowl and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Remove plastic wrap and carefully remove and discard pepper skins. Dice peppers. Heat olive oil in a large pot over medium-high heat. Cook and stir onion and garlic in hot oil until tender and fragrant, 5 to 10 minutes. Stir pork into onion and garlic; cook and stir until pork is browned, 5 to 10 minutes. Add diced green chiles to pork; cook and stir until fragrant, 5 minutes. Pour white hominy, yellow hominy, chicken broth, water, cumin, chili powder, salt, and black pepper into pork mixture. Bring mixture to a boil and cook for 15 minutes; reduce heat to medium-low and simmer until flavors blend and pork is tender, at least 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Beat condensed milk, evaporated milk, white sugar, eggs, and vanilla extract together in a bowl until smooth. Add shortening, baking soda, cinnamon, salt, and ginger; beat until smooth. Stir flour and coconut into milk mixture until batter is smooth. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 40 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lay spaghetti squash halves with cut sides down onto a baking sheet. Bake squash in the preheated oven until a knife easily cuts the skin, about 45 minutes. Remove from oven and use a fork to pull and separate the strands of squash from the skin; set spaghetti squash aside in a large bowl and keep warm. Heat vegetable oil in a skillet over medium heat; cook and stir asparagus, onion, and garlic until tender, about 10 minutes. Stir in fire-roasted tomatoes, feta cheese, and olives; cook until heated through, 3 to 5 minutes. Toss tomato mixture with spaghetti squash until thoroughly combined; season with salt and pepper before serving.
Beat cream cheese, sour cream, picante sauce, taco seasoning, and garlic powder together in a small bowl until smooth. Stir olives, chilies, and Cheddar cheese into the cream cheese mixture. Spread about 1/2 cup of cream cheese mixture onto each tortilla. Roll each tortilla like a jelly roll; wrap in plastic wrap. Refrigerate for 2 hours to overnight. Cut into 1-inch slices.
In a medium bowl, blend the cream cheese and dry onion soup mix. Add milk until the mixture reaches a desirable consistency.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan. Mix the flour, baking soda, salt, and 1 1/2 cups of the white sugar together. Stir in the beaten eggs and the pineapple with juice and mix well. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Pour Buttery Milk Syrup over top of cake while still warm. To Make Buttery Milk Syrup: In a sauce pan combine the butter or margarine, evaporated milk, vanilla, and 1/2 cup white sugar. Bring mixture to a boil over medium high heat and cook for about 5 minutes. Pour over cake while still warm.
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. Meanwhile, heat a medium skillet over medium heat. Pour in oil and saute garlic until golden. Stir in zucchini, salt and pepper. Saute 2 minutes, then mix in tomato and cook a few minutes more. Chop basil and add to vegetables right before mixing with pasta. Combine pasta and vegetables. Serve topped with mozzarella.
Preheat oven to 350 degrees F (175 degrees C). In a bowl, lightly mix the flour, baking soda, cinnamon, ginger, cloves, and salt until thoroughly combined. Place 1/4 cup of butter into a 10-inch springform pan, put it in the oven, and allow to melt for a minute or two. Sprinkle the melted butter evenly with brown sugar. Pat the pear halves dry with paper towels, and cut each half into 3 slices lengthwise. Arrange the pear slices in a spiral pattern on top of the brown sugar. Without disturbing the arranged slices, spray the inside walls of the pan with cooking spray. Beat the white sugar and 1/2 cup of butter in a mixing bowl with an electric mixer until creamy; beat in the egg, then mix in the molasses. Mix the flour mixture into the molasses mixture, then stir in the hot water. Pour the batter into the springform pan on top of the pear slices. Bake the cake in the preheated oven until a knife inserted into the cake comes out clean, 45 to 50 minutes. Allow to cool completely in the pan before inverting on a serving dish and removing pan.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a baking sheet. Roll out each sheet of pastry to measure 12x12 inches. Cut into quarters, to make 8 - 6 inch squares. In a small bowl, combine sugar, bread crumbs, cinnamon and nutmeg. Brush a pastry square with beaten egg. Place 1 tablespoon bread crumb mixture in center. Place one apple half, core side down, over bread crumbs. Top with another tablespoon of mixture. Pull up four corners of pastry and pinch sides together to seal seams completely. Repeat with remaining apples. Brush each dumpling with beaten egg. Place in preheated oven for 15 minutes, then reduce heat to 350 degrees F (175 degrees C) and continue baking 25 minutes more, until lightly browned. Let cool completely at room temperature. To make icing, combine confectioners' sugar and vanilla and enough milk to make a drizzling consistency. Drizzle over cooled dumplings. Serve the same day.
Combine strawberries, sugar, 2 tablespoons water, and balsamic vinegar in a saucepan and bring to simmer over medium heat. Reduce heat to medium-low, cover, and simmer for 15 minutes. Whisk 2 tablespoons water and cornstarch in a small bowl. Whisk cornstarch mixture into strawberry mixture. Cook, stirring constantly, until mixture thickens, 1 to 2 minutes. Remove from heat. Transfer mixture to a blender and puree until smooth.
Place beet in a saucepan, cover with water, and bring to a boil. Reduce heat and simmer until beet is cooked through, about 30 minutes. Drain and allow to cool. Peel beet and cut into 1/4-inch thick slices. Cut out red hearts using a heart-shaped cookie cutter. Place salad greens in a bowl. Drizzle with olive oil and season with salt. Add beet hearts to the salad and toss. Arrange a couple of red hearts on top of the salad for serving.
Heat the oil in a skillet over medium heat. Season salmon with Creole seasoning, place in skillet, and cook 2 to 3 minutes on each side, until golden brown. Reduce heat to low, and pour orange juice around the salmon. Continue cooking 5 minutes, or until fish is easily flaked with a fork.
Heat oven to 350 degrees F. Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 minutes. Invert onto wire racks; gently remove pans. Cool cakes completely. Microwave chocolate and butter in small microwaveable bowl on high 2 minutes. or until butter is melted. Stir until chocolate is completely melted. Cool 5 minutes. Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies. Stack cake layers on plate, filling with cream cheese mixture. Spread top with chocolate glaze; let stand 10 minutes or until firm. Keep refrigerated.
Mix shallots, soy sauce, sake, hot pepper sauce, cilantro, and ginger together in a bowl; let sit, about 2 hours. Mix 1 cup rice flour, seltzer water, and egg yolk together in a bowl. Split shrimp down the center, cutting almost but not completely through, and open flat. Pat with paper towel to dry; dust with 1/2 cup rice flour. Dip shrimp in batter until thoroughly covered. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook shrimp in small batches in oil until golden brown, about 7 minutes. Remove shrimp from oil and place on paper towel to absorb excess oil. Serves dipping sauce alongside the shrimp.
In a medium bowl, cream butter and sugar until light and fluffy. Stir in the vanilla. Sift together the flour, salt, and cocoa; stir into the creamed mixture. Mix in the pecans until well blended. Cover, and chill for at least 2 hours. Preheat oven to 350 degrees F (175 degrees C). Roll chilled dough into 1 inch balls. Place on ungreased cookie sheets about 2 inches apart. Bake for 20 minutes in preheated oven. Roll in confectioners' sugar when cooled.
Heat skillet with the tablespoon oil over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Break frozen steak pieces into skillet; cook and stir until steak is no longer pink, about 10 minutes. Remove from heat and set aside. Arrange egg roll wrappers on a flat surface; place a half slice of cheese on each one. Layer an equal amount of steak mixture on top of each cheese slice. Roll up egg rolls according to package directions, and seal edges, wetting with water if necessary. Heat 1 inch of oil in a large skillet, or preheat a deep-fryer to 375 degrees F (190 degrees C). Fry the rolls in the hot oil until golden brown on all sides, about 5 minutes. Remove; drain on paper towels. Serve warm with ketchup for dipping.
Place the cucumber in a colander, sprinkle with salt, and allow to drain for 15 minutes. Mix the yogurt, mint, and dill in a bowl. Stir in the drained cucumber. Chill at least 30 minutes before serving.
In a blender, blend the lemon juice, water, strawberries with juice, sugar, and ice cubes until slushy. Serve in a tall glass with a straw.
Blend wasabi, mayonnaise, sour cream, mustard, and hot pepper sauce. Mix in the green onion. Season with salt and pepper, cover, and refrigerate until ready to serve.
Season steak with salt and pepper if desired. Heat oil in large deep nonstick skillet over medium-high heat and cook steak and onions, stirring occasionally, until steak is browned and onions are tender, about 5 minutes. Stir in garlic, chili powder and ground cumin and cook, stirring, until fragrant, about 30 seconds. Add water and tomato sauce and bring to a boil over medium-high heat. Stir in Knorr(R) Rice Sides(TM) - Beef flavor; reduce heat and simmer covered, stirring occasionally, until rice is tender, about 7 minutes. Serve, if desired, with sour cream and chopped red onion.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 9-inch round pans. In a large bowl, stir together cake mix and gelatin mix. Make a well in the center and pour in 1 cup mashed strawberries, oil, milk and eggs. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Fold in the coconut and pecans. Pour cake batter into the prepared pans. Bake in the preheated oven for 25 to 30 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. To make the Strawberry Cream Cheese Frosting: Mash the 3/4 cup strawberries to make 1/2 cup, then drain well; set aside. In a medium bowl, beat cream cheese and butter until smooth. Blend in the confectioners' sugar and drained strawberries. Beat on medium speed until the frosting lightens and is well combined. Fold in the coconut and pecans. Frost cake between layers, on top and sides. Chill uncovered 30 minutes or until frosting sets, then cover and chill 4 to 6 hours before serving.
Preheat oven to 375 degrees F (190 degrees C). Beat butter, white sugar, and brown sugar together with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla extract into the butter mixture. Add peanut butter and beat until incorporated. Sift flour and baking soda together in a separate bowl; mix into the butter mixture. Fold chocolate chunks into the mixture. Spread the batter into a 13x9-inch baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool completely before cutting into squares.
Rinse and drain jellyfish; place into a bowl. Whisk sesame oil, soy sauce, vinegar, sugar, chili oil, and ginger together in a small bowl; stir into jellyfish and marinate 15 minutes. Place sesame seeds in a dry skillet over medium-low heat; toast until golden, about 1 minute. Set aside to cool, about 5 minutes. Stir cilantro and green onions into jellyfish mixture; sprinkle with sesame seeds and serve immediately.
Beat 1/2 cup sugar, egg yolks, brandy, and 1 tablespoon espresso together in a bowl using an electric mixer until smooth, 2 to 3 minutes. Add mascarpone cheese to sugar-egg mixture and beat until well blended, 3 to 5 minutes. Beat egg whites and a pinch sugar in a bowl using an electric mixer until stiff peaks form. Gently fold egg whites into mascarpone mixture. Pour remaining espresso into a shallow dish. Dip 1 side of each ladyfinger into the espresso and arrange on a serving platter in 2 horizontal rows of 6 with 2 1/2 ladyfingers in opposite direction on both ends to form a rectangular shape. Spread 1/2 of the mascarpone mixture onto the ladyfinger layer and dust with 1/2 of the cocoa powder. Repeat with remaining ladyfingers dipped in espresso, mascarpone mixture, and cocoa powder. Refrigerate tiramisu until ladyfingers have softened from the espresso and mascarpone mixture, 2 to 3 hours.
Blend sweetened condensed milk, eggs, hot chocolate mix, and shredded coconut together in a blender until smooth and creamy. Pour mixture into a microwave-safe bowl; cook in the microwave on high until pudding starts to set, 10 to 12 minutes. Let cool before serving.
Mix soy sauce, brown sugar, rock salt, and black pepper together in a saucepan; bring to a boil and cook until sugar and salt are dissolved, 2 to 3 minutes. Remove saucepan from heat and cool marinade. Cut salmon into strips, with or without the skin. Pour marinade into a shallow bowl and lay salmon strips into the shallow bowl. Refrigerate for 45 minutes. Preheat oven to 185 degrees F (85 degrees C). Line a baking sheet with aluminum foil and place a wire rack on top. Lay salmon strips on the wire rack, discarding extra marinade. Place the sheet of salmon in the oven until dehydrated, about 8 hours.
Combine heavy cream, half and half, sugar, and lemon zest in a saucepan; bring to a simmer over low heat. Cook and stir until sugar is dissolved, about 5 minutes. Remove from heat. Cover saucepan and allow the mixture to steep for 10 minutes. Uncover pan and bring back to a simmer over low heat. Beat the egg yolks in a bowl. Gradually stir one cup of the hot cream mixture into the eggs, several tablespoons at a time. This will help to bring the eggs up to temperature without scrambling them. Stir the egg mixture back into the cream mixture in the saucepan. Cook and stir over low heat until the mixture just coats the back of a spoon, 5 to 10 minutes. Transfer to a large bowl; cover. Refrigerate overnight. Stir the lemon juice into the cold ice cream mixture. Freeze in a 4 to 5 quart ice cream maker according to manufacturer's directions. Transfer ice cream to a lidded freezer container, and freeze for 4 hours to ripen flavors before serving.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add plums, cover, and steam until tender, about 10 minutes. Transfer plums to a food processor and blend, adding water from the saucepan as needed, until desired consistency is reached. Allow pureed plums to reach room temperature before serving or freezing.
Preheat oven to 350 degrees F (175 degrees C). Butter 2 mini loaf pans (4 1/2x2 3/4-inch). Combine coconut flour, flaked coconut, lemon zest, baking soda, and salt together in a bowl. Mix in yogurt, eggs, and maple syrup to form a smooth batter. Stir in chocolate chips. Pour batter into prepared loaf pans. Bake in preheated oven until tops spring back when lightly pressed, about 25 minutes. Cover with aluminum foil and bake for an additional 5 minutes. Cool muffins in the pans for 10 minutes before removing aluminum foil and turning out on a wire rack to cool completely.
Combine basil, Parmesan cheese, almonds, olive oil, and garlic in a food processor. Pulse until blended. Pour in more olive oil, with the processor running, until pesto is thick and smooth.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add carrots and celery and cook until tender, about 3 minutes. Combine lentils, diced tomatoes, vegetable broth, garlic, thyme, salt, paprika, and black pepper in the pot. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 15 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, 10 to 40 minutes. Serve in bowls and sprinkle with parsley.
Preheat oven to 375 degrees F (190 degrees C). In a medium skillet over medium heat, brown the ground beef with the garlic and onion; drain. In a large mixing bowl, combine the meat mixture, chili powder, black beans, corn, sour cream and salsa. Stir until well blended. Into a 9x13 inch baking dish, spoon enough of the beef mixture to cover the bottom. Arrange half of the crushed tortilla chips on top of the meat mixture and layer with 1 cup of Cheddar cheese. Spoon another layer of the meat mixture on top of the cheese layer, cover with remaining chips and layer with 1 cup of cheese. Spread final layer of meat mixture on top and sprinkle the remaining 1 cup of cheese on top. Top with diced tomato and green onions. Bake in the preheated oven for 40 minutes. Let cool for 10 minutes before serving.
Heat oil in a skillet over high heat. Cook and stir onion until slightly softened, about 1 minute. Add snow peas, sugar snap peas, and bok choy; stir-fry until bright green, about 8 minutes. Stir in curry powder. Cook, stirring occasionally, until flavors combine, 8 to 10 minutes. Stir in feta cheese. Push snow pea mixture into a mountain in the center of the skillet; let cook for 3 minutes. Push mountain down with your spatula and cook for 3 to 5 minutes more.
Blend peaches, peach nectar, champagne, peach schnapps, vodka, and ice in a blender on high until smooth, about 30 seconds.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x4-inch loaf pan. Combine 1 cup sugar and butter in a bowl; beat with an electric mixer until creamy. Beat in eggs and vanilla extract. Mix in flour and allspice gradually until batter is blended. Fold in bananas and banana-flavored yogurt. Pour batter into the prepared loaf pan. Mix 3 tablespoons sugar and cloves together in a small bowl; sprinkle over batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour.
Place raspberries in a small pot and mash with a potato masher. Add syrup and bring to a boil. Stir in sugar and stevia. Reduce heat to low and simmer until thick, stirring constantly, 10 to 12 minutes. Remove from heat and stir in lemon juice.
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish. Beat shortening and brown sugar with an electric mixer in a large bowl until smooth. Blend egg into the shortening mixture. Add hot coffee and stir. Sift flour, baking powder, cinnamon, baking soda, and salt together in a separate bowl; stir into the shortening mixture. Fold raisins and chopped nuts into the batter; spread into the prepared baking dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 18 to 20 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
Preheat oven to 375 degrees F (190 degrees C). Mix sugar, shortening, flour, spices, and salt as for pie crust. Divide dough in half and set aside. Add remaining ingredients to half of the dough. Place in a greased 9 inch square pan. Sprinkle the other half of the dough over mixture. Bake for 30 minutes. Cool in pan and then cut into bars.
Gently toss arugula, beets, avocado, and olives together in a large bowl. Warm goat cheese in the microwave slightly, about 30 seconds; add to arugula mixture. Whisk olive oil, balsamic vinegar, and mustard together vigorously in a small bowl until smooth; drizzle over the salad and toss to coat ingredients in dressing.
Whisk coriander, cumin, turmeric, cardamom, mustard seed, ginger, garlic powder, cayenne pepper, chili powder, and ground cloves together in a bowl. Store in a glass air-tight jar or container.
Preheat oven to 375 degrees F (190 degrees C). Roll out the crescent roll dough onto a 9x13 inch baking sheet, and pinch together edges to form the pizza crust. Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet. In a small mixing bowl, combine cream cheese, mayonnaise, and dry Ranch dressing. Spread the mixture over the cooled crust. Arrange broccoli, tomato, green bell pepper, cauliflower, shredded carrots, and Cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
Mix croutons, Cheddar cheese, and bacon together in a bowl; transfer to an 11x7-inch baking dish. Beat eggs, mustard, onion powder, and black pepper together in a bowl; pour over croutons mixture. Cover dish with plastic wrap and refrigerate, 8 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Remove plastic wrap from dish. Bake in the preheated oven until a knife inserted near the center comes out clean, about 45 minutes. Let casserole stand for 5 minutes before serving.
Preheat oven to 300 degrees F (175 degrees C). Grease and flour a bundt pan. Cream butter or margarine; add sugar, and beat until smooth. Add eggs, one at a time, beating well after each addition. Stir in crushed vanilla wafers alternately with milk. Add coconut and pecans, and mix until blended. Pour batter into prepared pan. Bake for 1 1/2 hours. Cool.