HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the olive oil in a skillet over medium-high heat. Season the pork tenderloin halves with salt and pepper to taste, then cook in the hot oil until evenly browned on all sides, about 8 minutes. Reduce the heat to medium-low, and cook until the pork is no longer pink in the center, turning occasionally, about 25 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Place the pork onto a plate, cover with two layers of aluminum foil, and allow to rest in a warm area for 10 minutes. While the pork is resting, pour the wine into the pan; bring to a simmer while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Simmer for 2 minutes, then add the apples, chicken stock, vinegar, cinnamon, nutmeg, brown sugar, and nutmeg. Cook and stir until the apples are tender, about 10 minutes. Stir cornstarch mixture into the simmering sauce to thicken. Cook and stir 1 minute more until the sauce thickens and is no longer cloudy. Slice the pork tenderloin into 1/4 inch thick slices, and arrange on a serving platter. Pour the apple sauce over meat to serve.
Mix cream cheese, feta cheese, and butter together in a bowl using your hands; add black olives and green onions. Form mixture into a ball; sprinkle with almonds. Lightly press almonds into cheese ball. Refrigerate for at least 2 hours before serving.
Place garbanzo beans in the bowl of a food processor with bell pepper, carrot, garlic, red chile pepper, cilantro, tahini, salt, and pepper. Place the lid on the food processor, and pulse 5 times, then scrape the sides, and pulse the mixture until it is evenly mixed. If the mixture looks dry, add olive oil. Refrigerate garbanzo bean burger mixture for 30 minutes. Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with parchment paper or lightly grease with cooking spray. Shape the chilled garbanzo bean burger mixture into patties. Bake 20 minutes, then carefully flip burgers and bake 10 more minutes, or until evenly browned.
Heat 2 Tbs. oil over low heat in a 12-inch non-stick skillet (so potatoes don't stick). While skillet heats, prepare onion and kielbasa sausage. A few minutes before cooking, increase heat to medium-high. When oil starts to send up wisps of smoke, add onion and kielbasa sausage; cook, stirring often, until golden brown, 7 to 8 minutes. Meanwhile, dice potatoes and carrots, and toss with remaining oil. Transfer onion and kielbasa mixture to a bowl and reserve. Add potato and carrot mixture to empty skillet; cook, stirring only occasionally so they form a golden-brown crust, about 10 minutes. As potatoes cook, mix ketchup, mustard, caraway seeds, parsley and 2 Tbs. of water. (Recipe can be prepared to this point up to 2 hours ahead. Spread hot potatoes on a large lipped cookie sheet; cover when cool. Return skillet to medium-high; add potatoes and re-crisp.) Return reserved kielbasa mixture to skillet; stir in ketchup mixture, then season with salt and pepper. Cook, stirring frequently, until hash has nicely browned, about 5 minutes longer.
Place the Italian parsley, olive oil, red wine vinegar, oregano, cumin, salt, garlic, hot sauce, red pepper flakes, and lemon juice in the bowl of a food processor. Pulse until the parsley has been minced.
Melt the butter in a large skillet over medium heat. Saute the ham, onions and pineapple chunks in the butter for about 5 minutes. In a separate medium bowl, combine the pineapple juice, vinegar, brown sugar, mustard and cornstarch. Stir this together well and pour over the ham mixture in the skillet. Stir well and allow to heat through and thicken, about 5 minutes.
Pour 1/3 cup milk into a saucepan. Heat over medium-low heat until hot but not boiling, about 1 minute. Add turmeric, ginger, black pepper, cardamom, and saffron; stir until combined. Pour remaining milk into the saucepan and cook over medium heat until flavors blend, for 3 to 5 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9 inch baking dish. In a large bowl, beat together the melted butter, sugar, and egg until fluffy. Fold in the apples and walnuts. In a separate bowl, sift together the flour, salt, baking powder, baking soda, and cinnamon. Stir the flour mixture into the wet mixture until just blended. Spread the batter evenly in the prepared baking dish. Bake 35 minutes in the preheated oven, or until a toothpick inserted in the center comes out clean.
Preheat oven to 375 degrees F (190 degrees C). Spray baking sheet with cooking spray or lightly grease with olive oil. Crumble crackers into a large bowl. Stir in onion powder, black pepper, garlic powder, and salt. In a separate bowl, stir together eggs and lime juice. Dip eggplant slices into egg mixture, then dredge in cracker mix, and place on baking sheet. Bake in preheated oven for 15 minutes. Turn eggplant pieces, top with grated cheese, and cook an additional 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans. Sift together the flour, baking powder and salt. Set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the yolks one at a time, then stir in the melted chocolate and vanilla. Beat in the flour mixture alternately with the buttermilk. Stir in the nuts and coconut. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Divide batter into prepared pans. Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Pour 3/4 cup lemonade into each ice pop cavity, leaving 1/2 inch clear at the top. Transfer ice pop tray carefully to the freezer. Freeze for 1 1/2 hour. Insert a popsicle stick into each ice pop. Freeze until solid, about 1 1/2 hour more.
Heat oil in a large skillet. Add chicken, sausage and garlic and saute until browned. Drain fat. Stir in soup and sauce and heat to a boil. Finally, stir in rice, shrimp and peas. Cover skillet and simmer for 5 minutes or until heated through.
Heat peanut oil in a large skillet over medium-high heat; fry almonds in hot oil until golden, about 2 minutes. Remove almonds from skillet with a slotted spoon. Stir fry chicken in remaining peanut oil until lightly browned, 2 to 3 minutes. Stir in soy sauce, ginger, salt, and black pepper until fragrant, about 1 minutes. Add mushrooms, onion, celery, and bok choy; continue to cook and stir until vegetables begin to soften, about 2 minutes. Pour chicken broth into skillet, cover, and simmer until chicken is no longer pink in the center, about 3 more minutes. Mix water and cornstarch in a small bowl; stir into chicken mixture and cook until sauce is thickened, about 3 minutes. Sprinkle with almonds to serve.
Insert wooden craft sticks or lollipop sticks into the cores of the apples at the stem. Place the roasted peanuts and candies on separate plates. Set aside. Place the chocolate into a metal or glass bowl and set over a pan of barely simmering water. Stir frequently until melted. Remove from the heat. Dip apples into the melted chocolate, turning to coat completely. Dip or roll in candy or nuts, then place on a sheet of waxed paper. Repeat with remaining apples. Allow apples to set at room temperature until the chocolate is firm, about 20 minutes, before serving.
In a medium bowl, whisk together distilled white vinegar, soy sauce, vegetable oil, sesame oil, toasted sesame seeds, crushed red pepper flakes, cayenne pepper and garlic powder. Allow the mixture to stand at room temperature 1 hour before serving.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add green onions and mushrooms, and fry until tender, stirring frequently. Combine the garbanzo beans (with liquid) and garlic in the container of a blender or food processor. Blend until smooth, and transfer to a medium bowl. Stir in the mushrooms and onions. Mix in the cilantro, parsley, curry powder and cumin. Add the bread crumbs and egg whites, and mix until thoroughly blended. You can let the mixture sit in the refrigerator to blend flavors at this point, or go on to frying. Heat enough oil to cover the bottom of a large skillet over medium heat. Form the bean mixture into 4 balls, and flatten into patties. Place the burgers in the hot skillet, and fry for about 5 minutes on each side, until nicely browned.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Mix white sugar, flour, and salt together in a large bowl. Combine 1/2 cup butter, vegetable oil, 1/2 cup cocoa powder, and water in a saucepan; bring to a boil and stir until smooth. Remove from heat and stir into flour mixture. Beat buttermilk, eggs, 2 teaspoons vanilla extract, and baking soda together in a bowl; mix into chocolate mixture. Pour batter into prepared baking pan. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, about 25 minutes. Cool slightly. Combine 1/2 cup butter, milk, and 3 tablespoons cocoa powder in a saucepan; bring to a boil and remove from heat. Whisk in confectioners' sugar and 1 teaspoon vanilla extract. Fold in pecans. Sprinkle marshmallows over slightly cooled cake; pour warm icing over marshmallows. Cool cake before serving.
Preheat oven to 325 degrees F (165 degrees C). Melt butter with garlic in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes (depending on your microwave). Place hoagie roll halves on a baking sheet and brush each with garlic-butter mixture. Divide chicken between each hoagie roll bottom; sprinkle cheese on each hoagie roll top. Cook in the preheated oven until cheese is melted and bubbling, 10 to 20 minutes. Press top and bottom sandwich portions together.
In a large container, mix together the apple cider vinegar, ketchup, paprika, brown sugar, salt, pepper, red pepper flakes, garlic powder, Worcestershire sauce and lemon juice. Pour into an empty vinegar bottle, ketchup bottle or other container and store in the refrigerator for up to 1 month.
Preheat oven to 400 degrees F (200 degrees C). Combine the broth, cream of chicken soup, mushroom soup and soy sauce in a large saucepan and bring to a boil; add chicken, rice and 3/4 cup cashews. Mix well and pour mixture into a 9x13 inch baking dish. Sprinkle remaining 1/4 cup cashews on top. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes, or until chicken is cooked through and no longer pink inside.
Press raspberries through a fine-mesh sieve using a spoon to remove seeds. Whisk raspberries, rice vinegar, garlic, sugar, sea salt, and white pepper together in a bowl. Slowly drizzle avocado oil into raspberry mixture, whisking rapidly, until dressing is thick and creamy. Let sit until flavors develop, about 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch baking dish. Cover the bottom of the prepared dish with matzohs, breaking and fitting pieces into spaces as needed. Cook the margarine and brown sugar in a heavy-bottomed saucepan over medium-low heat until the mixture is well combined and bubbling, about 3 minutes; pour over the matzohs in the baking dish. Bake in the preheated oven until the syrup is thickened and bubbling, about 15 minutes. Remove from the oven and sprinkle evenly with chocolate chips. Let the candy stand for 5 minutes to melt the chocolate, then spread the melted chocolate evenly over the candy with a spatula. Cool completely and break into pieces to serve.
Preheat the oven to 325 degrees F (165 degrees C). Grease cookie sheets or line with parchment paper. Sift together the flour, baking soda and salt; set aside. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended. Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients until just blended. Stir in the chocolate chips by hand using a wooden spoon. Drop cookie dough 1/4 cup at a time onto the prepared cookie sheets. Cookies should be about 3 inches apart. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted. Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
In a small bowl, whisk together the mustard, olive oil, balsamic vinegar and pepper. Arrange the slices of avocado and tomato alternately like the spokes of a wheel on one big serving plate, or individual plates. Drizzle lightly with the dressing, and serve immediately.
In a small bowl, whisk together the mayonnaise, onion, horseradish, Worcestershire, parsley, chili sauce and ketchup. Chill until serving.
Preheat oven to 450 degrees F (230 degrees C). Heat the oil in a skillet over medium heat, and saute the pepperoni and bacon until evenly browned. Mix in the mushrooms, onion, and green pepper. Cook and stir about 5 minutes, until tender. In a medium saucepan over medium heat, mix the ingredients from the skillet with the tomato sauce and beer. Season with garlic, oregano, thyme, and salt. Allow the mixture to simmer for about 15 minutes, until slightly thickened. Spread over the 2 pizza crusts, and top with cheese. Bake 20 to 25 minutes in the preheated oven, until the cheese is melted and the crust is golden brown.
Combine tea, pineapple, cantaloupe, pear, yogurt, and mint leaves in a blender. Blend until smooth.
In a medium saucepan over medium heat combine 1 cup sugar with 1 tablespoon water. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Stir in egg whites and vanilla. In a separate saucepan combine remaining 2 cups sugar, corn syrup and 1 tablespoon water; heat to 250 to 265 degrees F (121 to 129 degrees C), or until a small amount of syrup dropped into cold water forms a rigid ball. Stir this mixture into the other pan with sugar and To the sugar mixture add nuts. Pour into a 9 x 9 inch dish and chill until firm. Cut into 1 inch squares.
Melt the butter in a large Dutch oven over medium-high heat. Season the chicken pieces with a little salt and pepper, then place them in the pan. Cook, turning as necessary, until the skin is evenly browned. Pour the chicken broth and water into the pot, and bring to a boil. Stir in the bouillon cubes until dissolved. Simmer over low heat for 35 to 45 minutes, or until chicken is almost falling off of the bone. Remove the chicken pieces from the pot and set aside. Stir the sour cream into the broth. Taste and adjust seasoning if needed. Serve chicken with sauce over rice or noodles.
Combine salad greens, tomato, avocado, and cilantro on a plate. Drizzle with salad dressing. Heat oil in a skillet over high heat. Add sliced halloumi and cook on each side until golden brown, about 90 seconds per side. Remove from pan, quickly chop, and sprinkle over salad. Serve immediately, while cheese is still hot.
In a large soup pot, combine broth, onion, ginger, lemon grass, cinnamon, and peppercorns. Bring to a boil, reduce heat, and cover. Simmer for 1 hour. Arrange bean sprouts, mint, basil, and cilantro on a platter with chilies and lime. Soak the noodles in hot water to cover for 15 minutes or until soft. Drain. Place equal portions of noodles into 6 large soup bowls, and place raw beef on top. Ladle hot broth over noodles and beef. Pass platter with garnishes and sauces.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9x13 inch pan. Sift together the flour, baking powder, salt, cinnamon and allspice. Set aside. In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. Remove from heat and allow to cool to lukewarm. In a large bowl, cream together the shortening and sugar until light and fluffy. Beat in the egg yolks one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk. Stir in walnuts. In a large glass or metal mixing bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into the batter, then quickly fold in remaining whites until no streaks remain. Pour batter into prepared pan. Bake in the preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Preheat oven to 325 degrees F (165 degrees C). Line 2 large rimmed baking sheets with parchment paper or aluminum foil. Stir rolled oats, oat bran, wheat germ, shredded coconut, pumpkin seeds, walnuts, pecans, sunflower seeds, and slivered almonds together in a large bowl until thoroughly combined. Mix kosher salt and cinnamon together in a saucepan, place over medium-high heat, and add vegetable oil and coconut oil. Heat until coconut oil is melted and oil mixture is hot. Stir maple syrup and honey into oil mixture until incorporated; remove from heat and stir in vanilla extract. Pour oil mixture over dry ingredients and stir thoroughly to coat. Spread granola onto prepared baking sheets. Bake in the preheated oven for 15 minutes; stir granola. Bake for 15 more minutes and stir; repeat, baking 15 minutes (45 minutes total baking time). Let granola cool, transfer to large bowl, and stir dried cranberries into granola.
Combine rhubarb and lemon juice in a large saucepan over medium-low heat; cook, stirring often, for 5 minutes. Mix 1 cup sugar and cornstarch together in a bowl; stir into rhubarb mixture. Cook and stir until rhubarb mixture is thickened and bubbling, about 5 minutes. Stir in pie filling; remove from heat and cool filling, about 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine 3 cups flour, 1 cup sugar, baking powder, baking soda, and salt in a large bowl; cut in 1 cup cubed butter until mixture resembles fine crumbs. Beat buttermilk, eggs, and vanilla extract together in a separate bowl; add to flour mixture and stir just until batter is moistened. Spread a little more than half of the batter into the prepared baking dish; top with cherry-rhubarb filling. Drop teaspoonfuls of remaining batter over filling. Combine 1 1/2 cup sugar and 1 1/2 cups flour in a bowl; cut in 1/2 cup cubed butter until mixture resembles coarse crumbs. Sprinkle mixture over batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 40 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 baking dish. Slice baguette in 1/4 inch slices and brush one side with melted butter. Place on a baking sheet and into preheated oven until golden, about 1 minute. Melt chocolate chips in microwave or double boiler. Set aside. In a medium saucepan over low heat, heat cream and milk until warm. Do not scald. In a large bowl beat eggs, egg yolks, 1/2 cup sugar and 1 tablespoon vanilla until smooth. Blend in warm cream mixture a little at a time. Whisk egg mixture into melted chocolate until smooth. Arrange toasted bread slices, buttered side up, in prepared dish until dish is full. Pour chocolate mixture over bread and let rest 40 minutes, until liquid is absorbed. Line a roasting pan with a damp kitchen towel. Place baking dish on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the baking dish. Bake 40 to 50 minutes, until knife inserted in center comes out clean. Let rest 8 hours or overnight. To make sauce, melt unsweetened chocolate in small saucepan over low heat. Stir in 1 tablespoon butter until melted. Stir in boiling water, 1/2 cup sugar and corn syrup until smooth. Increase heat to medium and bring to a boil Boil gently 3 minutes. Remove from heat and stir in 1 teaspoon vanilla. To serve: Warm bottom of baking dish, loosen edges of pudding with a knife then invert cold pudding onto a serving platter. Serve with warm chocolate sauce.
In a medium bowl, cream together the butter and brown sugar. Beat in the eggs and mashed banana. Sift together the flour, baking powder, baking soda, salt, cinnamon, and cloves; blend into the banana mixture. Stir in the nuts. Cover, and chill for at least 1 hour. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease cookie sheets. Drop dough by rounded teaspoons onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until no imprint remains when touched. Cool on wire racks.
Preheat oven to 350 degrees F. Combine sugar, applesauce, peanut butter and egg in large bowl. Mix until smooth. Stir in remaining ingredients. Spoon dough by rounded tablespoons onto lightly greased baking sheet. Bake 15 minutes, until lightly browned. Allow to cool slightly before removing cookies to cool completely.
Place taro roots in a small pot; cover with water. Bring to a boil. Cook taro until tender, about 12 minutes. Drain. Combine taro roots with 1/2 cup ice in a bowl. Let cool. Combine cooled taro roots, remaining 2 cups ice, milk, 3/4 cup water, sugar, and 1/2 teaspoon honey in a blender; blend until smooth. Bring 2 cups water to a boil in a saucepan. Add tapioca pearls; stir gently until they start floating to the surface. Cook for 12 to 15 minutes. Remove from heat, cover, and let stand until tender, 12 to 15 minutes more. Drain. Stir in remaining 1 teaspoon honey. Divide blended mixture between 2 glasses. Divide tapioca pearls between the glasses.
Preheat the oven to 425 degrees F (220 degrees C). Line the bottom of a 1 1/2 quart casserole dish with vanilla wafer cookies. Top with a layer of banana slices. Repeat layers until you reach the top of the dish or run out of bananas. Set aside. In a large saucepan, stir together the brown sugar and flour so there are no lumps. Mix in the egg and egg yolks. Gradually stir in the milk while warming over low heat, stirring constantly until the mixture becomes thick enough to coat the back of a metal spoon. Remove from the heat and allow to cool for about 1 minute. Then, pour the hot pudding evenly over the layers of banana and cookie in the casserole dish. In a separate clean bowl, whip the egg whites with an electric mixer until they can hold a soft peak. Gradually sprinkle in the sugar while continuing to whip until they can hold a firm peak. Use a spatula to spread the meringue over the top of the casserole. Bake in the preheated oven until the meringue has browned, 5 to 10 minutes. Serve warm or at room temperature.
Bring a large pot of lightly salted water to a boil. Place spaghetti in the pot, cook 8 to 10 minutes, until al dente, and drain. In a separate pot, mix the Worcestershire sauce, ketchup, tomato sauce, green bell pepper, onion, brown sugar, and chili powder. Bring to a boil. Mix in the chicken, reduce heat to low, and simmer 10 minutes, or until chicken is heated through. Mix in the cooked spaghetti, and serve warm.
Mix tomatoes, onion, cilantro, jalapeno peppers, 1 tablespoon juice from jalapeno peppers, and garlic salt in a bowl; squeeze 1/2 lime over salsa fresca. Cover bowl with plastic wrap and refrigerate while preparing fish. Toss coleslaw mix with ranch dressing in a bowl; set aside for flavors to blend. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Stir batter mix and beer together in a bowl. Wrap corn tortillas in wet paper towels and set aside. Dip cod in the batter mix; fry coated cod in batches in the hot oil until cod is cooked through and coating is brown, 4 to 5 minutes. Remove cod with a slotted spoon and drain on a paper towel-lined plate. Microwave corn tortillas on high until warmed, about 1 minute. Stack two tortillas on a plate; top with fish, a sprinkle of Mexican cheese, coleslaw mixture, salsa fresca, and a squeeze from lime wedge. Drizzle with chile-garlic sauce. Repeat with remaining ingredients.