HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat a large skillet over medium-high heat. Cook and stir pork sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add coleslaw mix, carrots, green onions, garlic, soy sauce, and sesame oil. Cook and stir until tender, 7 to 10 minutes. Add ginger and sunflower seeds; stir to combine.
Soak uncooked noodles in 8 cups of water until soft, 8 hours or overnight. Drain rice noodles and set aside. Whisk together vegetable broth, 2 tablespoons vegetable oil, brown sugar, soy sauce, rice wine vinegar, peanut butter, 1 teaspoon fresh cilantro, onion powder, tamarind paste, hot chile paste, garlic powder, sesame oil, red pepper flakes, ground coriander, ground ginger, salt, and ground black pepper in a saucepan. Heat sauce over medium heat until it bubbles; reduce heat to low, and simmer sauce while you prepare the remaining ingredients. Heat 3 tablespoons of vegetable oil in a large wok over medium heat. Cook and stir broccoli, carrots, snow peas, water chestnuts, baby corn, mushrooms, and zucchini in the wok until tender, 8 to 10 minutes. Add the drained noodles and 1 tablespoon vegetable oil to vegetables. Cook and stir until noodles are heated through, 2 to 3 minutes. Remove the wok from heat and pour the sauce over vegetables and rice noodles. Toss to fully coat the vegetables and rice noodles with sauce. Garnish with peanuts, 2 tablespoons chopped cilantro, and paprika.
Heat the oil in a large skillet over medium heat, and brown the pork chops on both sides. Season with rosemary and garlic powder. In a bowl, mix the water, vinegar, sugar, and bay leaf. Pour over the pork chops. Reduce heat to low, cover, and cook 10 minutes. Pour the tomato juice into the skillet, and mix in the hot pepper sauce. Season pork chops with salt and pepper. Cover, and continue cooking pork 35 minutes, to an internal temperature of 145 degrees F (63 degrees C). Remove the bay leaf from the skillet. Stir the green beans and mushrooms into the tomato juice mixture, and cook until heated through. Top pork chops with green beans and mushrooms, and cover with the tomato juice mixture to serve.
Fill a large bowl with ice and cold water. Bring a large pot of water to a boil. Add corn and cook uncovered until kernels are slightly softened, 8 to 10 minutes. Drain in a colander and immediately immerse in ice water for several minutes to stop the cooking process. Drain. Remove kernels from the cob using a knife and transfer to a blender. Add 1 cup water, or 1/2 cup if blending in two batches, and blend until pureed. Strain mixture into a bowl using a fine sieve; discard the solids. Run liquid once more through a clean sieve. Stir in milk; transfer mixture to a medium nonstick skillet. Cook over medium heat until milk is heated through. Stir in sugar, vanilla extract, and salt; bring to a gentle simmer. Reduce heat to low and combine 1/4 cup of the hot liquid with cornstarch. Pour mixture into the skillet and stir constantly until atole begins to thicken to desired consistency, about 5 minutes. Immediately remove from heat. Pour into pudding bowls, soup bowls, or cups.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour two 8 inch round cake pans. In a small bowl, stir together flour, poppy seeds, baking powder, salt, and mace; set aside. In a large bowl, cream together 1 cup of butter and 1 cup of sugar until fluffy. Beat in eggs, one at a time, then add grated orange zest and 1 teaspoon vanilla. Stir in the flour mixture, beating at low speed, until well blended. Divide equally into 2 greased and floured 8 inch round cake pans. Bake in preheated oven for 20 to 30 minutes. Allow cake layers to cool, then split each layer in half horizontally. Put the 4 cake layers together with about 1/3 cup of filling spread between each layer. Spread sides (not top) of cake with remaining filling. Refrigerate. Spread cooled glaze over top of cake and garnish with curls of orange peel. Store cake in refrigerator. To Make Filling: Combine the confectioner's sugar, 3/4 cup of butter, 2 egg yolks, and 1 tablespoon of vanilla. Beat on medium high speed until light and fluffy (about 2 to 3 minutes). To Make The Glaze: In a saucepan, combine orange juice, 2 tablespoons sugar, cornstarch, and orange zest. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Set aside to cool before spooning over cake.
In a large bowl, stir together the brown sugar, salt, pumpkin and cinnamon. Mix in the softened ice cream until well blended. Spoon into the pie crusts and place them in the freezer. Freeze for at least 3 hours before serving.
Stem and seed habanero peppers, wearing gloves. Heat olive oil in a skillet over medium heat. Cook and stir onion and garlic until onion is translucent, about 5 minutes. Combine habanero peppers, onion, garlic, lime juice, brown sugar, apple cider vinegar, tequila, salt, mustard powder, and allspice in a blender; puree until smooth.
Preheat oven to 375 degrees F (190 degrees C). In a medium mixing bowl, blend together cream cheese, 1/3 cup sugar, and 1 teaspoon vanilla. When mixture is smooth, spread into bottom of pastry shell. Sprinkle cream cheese layer with chopped pecans. In another medium mixing bowl, combine eggs, 1/4 cup sugar, corn syrup, evaporated milk, and 1 teaspoon vanilla extract. Whisk until mixture is smooth. Pour mixture over pecan layer. Bake in preheated oven for 35 to 40 minutes, until set in center.
Bring a pot of water to a boil; cook fiddlehead ferns in the boiling water until tender, about 5 minutes. Drain. Heat a 9-inch cast iron skillet over medium-high heat. Cook and stir lamb in the hot skillet until browned and crumbly, 5 to 7 minutes. Add chard, carrot, celery, onion, and peas; cook, stirring occasionally, until chard is wilted and vegetables are softened, about 10 minutes. Mix lamb stock, quinoa, and curry powder into lamb mixture; cover and bring to a boil. Reduce heat to low and simmer until quinoa is tender and most liquid is absorbed, about 15 minutes. Remove skillet from heat and stir fiddlehead ferns and garlic into quinoa-lamb mixture; season with salt and pepper. Let sit for 5 minutes before serving.
In a medium bowl, stir together the flour, baking powder, basil and Parmesan cheese. Mix in water and eggs until smooth. Heat 1/2 inch of oil in a large heavy skillet over medium-high heat. When the oil is hot, dip blossoms in the batter to coat, and gently place a few at a time into the hot oil. Fry on each side until crisp and golden. Drain on paper towels.
Place corn husks in a bowl, cover with boiling water, and soak for 30 to 60 minutes. Drain, place on a work surface, and cover with a clean, damp towel. While corn husks are soaking, combine masa dough, baking soda, and water in a bowl. Knead until dough has a smooth and even consistency, adding more water, 1 teaspoon at a time, as needed. Take care not to add too much water. Beat butter, vegetable shortening, and sugar together in a second bowl with an electric mixer until smooth and creamy. Slowly add masa dough and knead until mixture has a uniform consistency. Mix in chopped pineapple. Spread about 1 tablespoon masa mixture onto a corn husk. Fold the bottom of the husk over the filling, then fold sides of husk together, one over the other. Finally fold the top of the husk into the tamale, making a little package. Repeat with remaining husks. Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil, then reduce heat to medium low. Add tamales with the open side up and cook covered until filling is heated through and separates from the husk, about 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13-inch baking dish. Mix sugar, flour, baking powder, and salt together in a bowl. Beat eggs together in a large bowl until well mixed; stir in cream and butter. Gradually stir sugar mixture into egg mixture until smooth; fold in corn until evenly coated. Pour corn mixture into the prepared baking dish. Bake in the preheated oven until pudding is lightly browned and set in the middle, about 45 minutes.
Preheat oven to 375 degrees F (190 degrees C). Lightly butter a 2-quart casserole or baking dish large enough to hold haddock fillets in a single layer. Melt 1 tablespoon of the butter in a skillet over medium heat and cook the onion slices, stirring occasionally, until soft, about 5 minutes. Stir in spinach and nutmeg and cook for about 3 minutes. Arrange haddock fillets in baking dish. Spoon equal portions of the spinach mixture between the fillets. Spoon drained tomatoes around fillets and sprinkle with the thyme, tarragon and salt. Bake, uncovered, for 20 to 25 minutes or until fish flakes easily with a fork. While fish is baking, make the sauce. If necessary add enough water to reserved tomato liquid to make 1 cup. In the skillet, melt the remaining 1 tablespoon butter over medium heat. Stir in the minced onion and cook until soft, about 5 minutes. Add 3/4 cup of the tomato juice to the onions. Bring mixture to a boil. Whisk the cornstarch into the remaining 1/4 cup juice, then add to the skillet. Reduce heat and simmer, stirring, until sauce thickens slightly. Pour sauce over baked fillets and serve.
Spoon about half of the lemon yogurt into the bottom of a glass. Layer half the crushed graham crackers atop the yogurt. Pile about half the blueberries atop the graham cracker layer. Repeat layering.
Preheat oven to 350 degrees F (175 degrees C). In a medium size mixing bowl combine zucchini, buttermilk baking mix, onion, parmesan cheese, salt, oil, eggs. Spread lightly into a 9x13 inch baking pan. Bake for 30 minutes. Serve warm.
Preheat oven to 475 degrees F (245 degrees C). Line a baking sheet with aluminum foil. Place pizza crust on the prepared baking sheet. Mix chicken and 3 tablespoons wing sauce together in a bowl until evenly coated. Spread 1/2 cup wing sauce on the pizza crust; top with blue cheese, chicken mixture, and celery. Cover pizza with mozzarella cheese. Bake in the preheated oven until pizza is cooked through and cheese is bubbling, about 12 minutes. Cool pizza about 5 minutes before cutting into squares.
Season chicken wings lightly with seasoned salt. Mix flour, salt, black pepper, cayenne pepper, and paprika together in a wide, shallow bowl. Press wings into flour mixture to coat and arrange onto a large plate so they do not touch. Refrigerate coated wings for 15 to 30 minutes. Dredge wings again in flour mixture and return to the plate. Refrigerate wings again 15 to 30 minutes. Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Fry chicken wings in hot oil until crisp and no longer pink at the bone and the juices run clear, 9 to 12 minutes. An instant-read thermometer inserted into the thickest part of the meat, near the bone should read 165 degrees F (74 degrees C). Transfer fried wings to a large stainless steel bowl. Drizzle sauce over the wings and toss to coat.
Combine the garlic powder, cumin, coriander, oregano, and cayenne pepper in a bowl. Thoroughly rub the spice mixture over the pork. Place the roast in a pressure cooker with the beef broth, bay leaves, and onion over medium-high heat. Seal the cooker, and bring to full pressure; reduce the heat to maintain high pressure, and cook for 45 minutes. Remove the pressure cooker from the heat and allow the pressure to drop naturally. Transfer the pork to a serving bowl and shred the meat with forks.
Melt butter in a large skillet over medium heat; cook and stir onion until tender and translucent, about 5 minutes. Mix in cream of chicken soup, sour cream, and cumin. Grease a 9x12-inch microwave-safe baking dish and place 4 tortillas in a layer into the bottom of the dish. Top with 1 can green chilies, half the chicken, half the soup mix, half the Cheddar cheese, and half the Monterey Jack cheese. Repeat layers, ending with Monterey Jack cheese. Cook in microwave oven on high until the casserole is bubbling and the cheese topping is melted, about 10 minutes.
Beat butter, brown sugar, and white sugar together in a large bowl until creamy using an electric mixer. Add egg, maple syrup, sour cream, vanilla butter and nut flavoring, and pumpkin pie spice. Beat again until combined. Add baking soda and slowly mix in flour, 1/2 cup at a time; dough will be sticky. Chill dough in the refrigerator for 30 minutes. Preheat the oven to 350 degrees F (175 degrees C). Pour 2 tablespoons white sugar into a shallow bowl. Roll dough into walnut-sized balls using your hands, roll balls in sugar, and place on an ungreased cookie sheet. Flatten each cookie slightly using your palm, and leave space between each, as cookies will spread during baking. Bake in the preheated oven until edges are golden brown, 8 to 10 minutes. Cool on a rack.
Preheat oven to 375 degrees F (190 degrees C). Coat an 8-inch pie pan with cooking spray. Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Stir peanut butter, applesauce, honey, and egg together in a bowl; add rice, garbanzo bean flour, oats, currants, coconut, sunflower seeds, chia seeds, baking powder, and ground cinnamon and stir until combined. Spread dough evenly in prepared pie pan. Bake in preheated oven until edges are golden brown, about 20 minutes.
Combine peanuts and parsley in a small bowl and set aside. Combine cheeses, garlic, Worcestershire sauce and hot pepper sauce in large bowl. Mix well. Chill in refrigerator for 1 hour. Form chilled cheese mixture into ball shape. Roll in peanut and parsley mixture.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x13 inch pan. Combine the cornbread muffin mix, eggs and milk, stir until just combined. Pour batter into the prepared pan. Bake for 20 to 30 minutes or until a knife inserted in the center comes out clean. Set aside to cool. Once cool crumble into bite-size chunks. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Whisk together the pickle juice and mayonnaise. In a large bowl layer 1/2 of the crumbled cornbread followed by the onion, pepper, tomatoes and pickles. Drizzle with 1/2 of the dressing and repeat. Top with bacon and chill for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). Heat oil in a medium skillet and saute onion and garlic until soft. Mash beans into the onion mixture. Gradually stir in water; heat until warm, 2 to 3 minutes. Remove from heat and stir in the soy sauce, chili powder, mustard, cumin, and cayenne pepper. Divide bean mixture and mashed sweet potatoes evenly between the tortillas; top with cheese. Fold tortillas burrito-style around the fillings and place on a baking sheet. Bake in the preheated oven until warmed through, about 12 minutes.
Stir sour cream, mayonnaise, parsley, green onion, dill, and seasoned salt together in a bowl until smooth.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x5 inch baking pan. In a large bowl, combine flour, sugar and beer. Mix just until blended. Scoop into prepared baking pan. Pour melted margarine on top of loaf. Bake in preheated oven for 45 to 60 minutes, until bottom of loaf sounds hollow when tapped.
Preheat oven to 400 degrees F (200 degrees C). Place beef chuck steak on a work surface and pound with a meat mallet to tenderize steak; flip steak and repeat on other side. Cut steak into 6 to 8 pieces. Heat olive oil in an oven-safe Dutch oven over medium heat. Season both sides of steak pieces with salt; coat with a thin layer of flour. Cook steak in the hot oil until browned, about 2 minutes per side. Remove steak from Dutch oven. Pour beef stock and 1/4 cup reserved artichoke juice into the Dutch oven, scraping any brown bits of food from the bottom. Mix artichokes, red peppers, green chiles, horseradish, and capers into broth mixture; bring to a boil. Return beef to broth mixture in Dutch oven and cover. Place Dutch oven in the preheated oven; bake until meat is tender, 45 to 60 minutes. Allow steak to cool in Dutch oven for 15 minutes before serving.
Preheat oven to 475 degrees F (245 degrees C). Line a rimmed baking sheet with parchment. Mix together mayonnaise, sherry vinegar, smoked paprika, 1 teaspoon salt, garlic, and cayenne pepper in a small bowl until sauce is combined. Spread olive oil on the bottom 2 individual-serving baking dishes. Cover oil with a single layer of pepper slices to cover the bottom of the dishes. Season the fish generously with 1/2 teaspoon salt and place on top of the pepper slices. Spread the tops and sides of the fish with the prepared sauce, spreading the thickest layer on top. Grate almonds over the filets to cover. Transfer baking dishes to prepared baking sheet. Bake until beautifully browned and fish flakes easily with a fork, 15 to 18 minutes. Internal temperature should reach 135 to 140 degrees F (57 to 60 degrees C). Garnish with tomatoes.
Preheat the oven to 350 degrees F (175 degrees C). Lightly coat an 8x4-inch loaf pan with cooking spray. Combine bananas, buttermilk, egg whites, and oil in a medium bowl. Mix well. Combine flour, oats, sucralose blend, baking powder, baking soda, and salt in a large bowl. Make a well in the center; add banana mixture all at once and mix well. Reserve 1/8 cup pecans and stir the remainder into the batter. Pour batter into the prepared loaf pan. Sprinkle reserved pecans on top. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 50 to 60 minutes.
In a medium bowl, stir together the cream cheese, cheese spread and green onions. Refrigerate overnight before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with coconut oil. Stir rolled oats, almonds, walnuts, sunflower seeds, and coconut together onto a large baking sheet; spread the oat mixture out on a baking sheet. Toast in the preheated oven until golden brown, 8 to 10 minutes, stirring after 5 minutes. Pour the oat mixture into a large bowl and mix in cinnamon. Stir raisins, turbinado sugar, agave nectar, coconut butter, peanut butter, and sea salt together in a saucepan. Place saucepan over medium-low heat, bring the mixture to a boil, and boil for 1 minute. Remove the mixture from the heat and stir in vanilla extract. Pour the hot mixture over the oat mixture and stir until the dry ingredients are moistened. Press the mixture into the prepared baking dish until even and densely packed. Refrigerate for 1 hour to set up. Turn the mixture out of the pan, cut into 16 bars, and wrap bars in waxed paper. If desired, cut bars in half to make 32 snack-size bars.
Combine warm water and yeast in a small bowl and allow to sit until frothy, 10 to 15 minutes. Place mushrooms and tomatoes in a bowl and cover with warm water; let stand for 5 minutes. Drain mushrooms and tomatoes, chop coarsely, and set aside. Combine flour and cane sugar together in a large bowl. Add yeast mixture and olive oil. Stir well until mixture becomes kneadable; knead until well-blended. Add another 1 or 2 tablespoons of water only if needed to make dough moist enough. Turn dough onto a lightly floured surface and knead well for 5 minutes. Grease a bowl with olive oil. Form dough into a ball and place in the bowl; roll around to coat with oil. Cover the bowl with a damp towel and allow dough to rise in a warm place for 1 hour. While dough rises, heat canola oil in a deep saucepan over medium heat. Add garlic and cook until lightly golden, 1 to 2 minutes. Add green onions and cook for 1 minute. Add celery and cook for 1 minute. Add drained and chopped mushrooms and tomatoes; cook for 1 minute. Add zucchini and cook for 1 minute. Add bok choy and cook for 1 minute. Add spinach and cover the pan. Cook until wilted, 3 to 5 minutes. While vegetables cook, combine miso paste, tamari, and liquid aminos in a bowl. Add mixture to the saucepan with the vegetables and mix well. Remove saucepan from heat and allow dumpling filling to cool until safe to handle, 10 to 15 minutes. Punch dough down in the bowl; let rest 15 minutes more. Transfer dough to a floured work surface and roll into a 12-inch log. Cut log into 24 even pieces. Use a rolling pin to roll each piece into a 3-inch circle. Put 1 heaping teaspoon filling in the center of each dough circle. Bring edges up like a pouch, twist, and press down gently to seal. Place a wet paper towel or a cabbage leaf inside a steamer insert and arrange dumplings on top. Allow dumplings to rise for 15 minutes. Place steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Steam dumplings until they appear shiny, 10 to 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). Heat a large skillet over medium-high heat. Add corned beef hash and break up larger chunks. Cook until browned on one side, 5 to 8 minutes. Turn and brown other side. Sprinkle with garlic powder and ground pepper. Transfer to a paper-towel-lined plate. Spread 1 dough sheet out onto lightly greased sheet of waxed paper. Spread half of the cream cheese over the dough sheet, leaving a 1/2-inch margin all around. Spoon half of the cooked corned beef hash evenly over cream cheese. Roll dough up into a log, starting at a long edge. Repeat steps to make another log with second dough sheet. Cut each roll into 1/2-inch thick slices (you should end up with 16 rolls total.) Place slices onto an ungreased baking sheet. Bake in the preheated oven until pinwheels are golden brown, 12 to 14 minutes. Serve immediately.
In a large bowl, stir together the mashed garbanzo beans and basil. Mix in the oat bran, quick oats, and rice; the mixture should seem a little dry. In a separate bowl, mash the tofu with your hands, trying to squeeze out as much of the water as possible. Drain of the water, and repeat the process until there is hardly any water worth pouring off. It is not necessary to remove all of the water. Pour the barbeque sauce over the tofu, and stir to coat. Stir the tofu into the garbanzo beans and oats. Season with salt, pepper, garlic powder, and sage; mix until well blended. Heat the oil in a large skillet over medium-high heat. Form patties out of the bean mixture, and fry them in hot oil for about 5 minutes per side. Serve as you would burgers.
Slice kielbasa into strips or circles. Pour ketchup and jelly into a slow cooker. Turn the heat to a medium temperature, stir occasionally while the jelly and ketchup melt together. When the mixture forms into a thin glaze, add the kielbasa and cook until the kielbasa is hot.
Preheat oven to 325 degrees F (165 degrees C). In a large bowl, combine rolled oats, margarine, and boiling water. Let stand 10 minutes. Grease cookie sheets. Thoroughly stir in cornmeal, sugar, bouillon, milk, Cheddar cheese, and egg. Mix in flour, 1 cup at a time, until a stiff dough has formed. Knead dough on a lightly floured surface, mixing in additional flour as necessary until dough is smooth and no longer sticky. Roll or pat out dough to 1/2" thickness. Cut with cookie cutter (I prefer bone shaped), and place 1 inch apart onto the prepared cookie sheets. Bake 35 to 45 minutes in the preheated oven, until golden brown. Cool before serving. Store in a loosely covered container.
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink. Grease an 8-inch square microwave-safe glass baking dish. Beat the eggs together in a mixing bowl. Stir in the cooked noodles, white sugar, chopped apples, sour cream, cottage cheese, cinnamon, salt, and raisins; mix until combined. Pour the mixture into the prepared dish. Microwave on medium high (70% power) for 7 minutes. Combine the brown sugar and chopped walnuts in a bowl, and cut in the butter to form a crumbly topping. Sprinkle the topping over the pudding. Return the pudding to the microwave and cook on medium high (70% power) until the pudding is firm in the center, 7 to 9 minutes.