HumbleIntelligence/food-ner-1-Million huggingface dataset:
Dissolve the salt and brown sugar in 1/4 cup warm water. Pour into a large resealable plastic bag with remaining 2 3/4 cups water. Place pork in bag, seal, and refrigerate overnight. In a small, microwavable bowl, combine peanut butter, sake, soy sauce, vinegar, honey, peanut oil, chili paste, chili sauce, garlic, ginger root, green onions, and cilantro. Microwave for 30 seconds to 1 minute to melt peanut butter; mix thoroughly. Reserve 1/2 to 3/4 cup of this peanut sauce to serve as a sauce for the cooked meat; refrigerate until ready to use. Pour remaining sauce into a resealable plastic bag. Remove pork from brine; discard brine. Rinse pork, pat dry, and place in the bag with the peanut sauce marinade. Refrigerate for 8 hours, or overnight. Preheat grill for medium heat. Take pork out of peanut sauce marinade; let sit at room temperature for about 20 minutes. Pour marinade in small saucepan. Heat to a boil, and boil for 3 minutes. If marinade gets too thick, add a little milk to thin. Lightly oil grill grate, and arrange tenderloins on grill. When pork reaches 125 degrees F (50 degrees C), baste with the boiled marinade. Watch pork carefully after basting so that it doesn't burn. Use a bbq spatula to roll the pork around while cooking. Grill pork tenderloins until internal temperature reaches 145 degrees F (63 degrees C); this should take about 15 minutes. Pull off the grill, and let sit for 5 minutes before slicing into thin rounds. Warm the reserved sauce in the microwave, and place a dollop of the sauce on each plate. Place pork slices on top of sauce to serve.
Preheat oven to 375 degrees F (190 degrees C). Place the baguette slices on an ungreased, foil-lined baking sheet. Bake the bread in the preheated oven until the bottoms are brown, about 5 minutes; flip and bake until crisp, 5 minutes. Remove the pan from the oven. Spread 1 tablespoon of ricotta on each slice of toasted bread. Place a few ribbons of basil on each, arrange a slice of fig on top, and drizzle the finished crostini with balsamic vinegar.
Line a baking sheet with waxed paper. Mix peanut butter and honey together in a microwave-safe bowl. Heat in the microwave in 20-second increments until the mixture starts to dry out and become fragrant, about 2 minutes total time. Stir oats into peanut butter mixture. Scoop onto the prepared baking sheet using a big scoop; flatten cookies with a fork or the back of a spoon. Place baking sheet in the freezer until cookies are completely firm and cool, 15 to 20 minutes.
Place ingredients in the bread machine in the order suggested by the manufacturer. Select Dough setting, and Start. When the dough has risen once in the breadmaker, transfer it into an oiled, 8 inch, round baking tin. Allow to rise until doubled in bulk. Poke it all over with your finger, right to the bottom of the tin. Allow to rest for another five or ten minutes. Pour olive oil over the top of the loaf, and sprinkle with parmesan cheese. Bake at 400 degrees F (205 degrees C) in center of oven for approximately 20 minutes, until golden.
Combine confectioners' sugar and matcha powder in a bowl. Add almond milk, 1 tablespoon at a time; mix well until smooth.
Mix olive oil, garlic, and parsley together in a bowl. Divide mushrooms between two 4-inch round clay dishes that are safe for stovetop use. Ladle olive oil mixture over mushrooms. Cook over medium-high heat, stirring frequently with a small spoon, until oil starts to bubble, 3 to 5 minutes. Remove from heat carefully. Tear up parma ham and scatter over mushrooms. 
Serve with bread.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. Line a rimmed baking sheet with aluminum foil. In a bowl, stir together the flour, brown sugar, walnuts and melted butter. Toast in the oven until walnuts are fragrant, about 15 minutes; stir occasionally. Sprinkle 2/3 of the walnut mixture evenly over the bottom of the 9x13 inch dish. In a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. Gradually add white sugar while continuing to whip to firm peaks. Fold in the strawberries. In a separate bowl, whip the cream with an electric mixer until stiff but not grainy. Fold into the strawberry mixture. Spoon over the crust in the dish and spread evenly. Top with the remaining walnut mixture. Freeze for 6 hours, or overnight.
Preheat the oven to 425 degrees F (220 degrees C). Dice 4 of the shiitakes and halve 8 of them. Soak in hot water for 30 minutes to rehydrate. Meanwhile, soak noodles in cold water for 15 minutes. Arrange kabocha squash on a baking pan. Add some water to the pan. Roast in the preheated oven until tender, about 15 minutes. Drain noodles and chop into small pieces. Mix noodles, diced shiitakes, turkey, fish sauce, and white pepper thoroughly using a fork. Mixing thoroughly will make the meatballs chewy and delicious. Bring water and chicken stock to a boil in a large stockpot. Shape turkey mixture into egg-shaped balls, or quenelles, using 2 hot, wet spoons. Drop meatballs into the boiling broth. Cook until they float, 10 to 30 seconds. Peel skin off the squash if desired. Dice into 1 1/2-inch pieces. Drop into the soup with the halved shiitakes and shrimp. Cook until shrimp is opaque, about 5 minutes more. Taste and add more fish sauce if desired. Top with scallions, cilantro, and black pepper.
Coat the bottom inside of a slow cooker with olive oil. Lay zucchini slices and garlic slices onto olive oil layer; top with pork roast. Season roast with 1 tablespoon curry powder, salt, and pepper. Pour tomatoes with green chile peppers into a large measuring cup; stir in bouillon cubes and boiling water until dissolved. Pour tomato-broth mixture into slow cooker. Spread minced garlic over top of roast. Cook on Low until pork is tender, about 6 hours. Transfer pork roast to a plate and shred into bite-size pieces using a fork. Return shredded pork to slow cooker; add white beans, garbanzo beans, rice, and remaining 2 tablespoons curry powder and stir. Cook for 2 more hours.
Beat milk and pudding mix together in a large bowl with an electric hand mixer until thick and smooth, about 2 minutes; add crushed cookies and stir. Refrigerate pudding mixture until semi-set, about 10 minutes. Spread pudding mixture into the baked pie crust; top with whipped topping.
Preheat oven to 450 degrees F. Line a 15x10x1-inch baking pan with Reynolds Wrap(R) Heavy Duty Aluminum Foil; set aside. Combine sweet and sour sauce, garlic salt and red pepper flakes in a large bowl. Add meatballs, bell pepper and pineapple. Stir to coat evenly. Arrange in even layer in foil-lined pan. Bake 25 minutes or until meatballs are hot; stirring once during baking. Spoon sauce over meatballs. Serve warm.
In a large skillet, heat olive oil over medium-low heat and add basil, thyme, oregano, parsley and dried red pepper flakes; stir together. Add onion, bell pepper and garlic and cook until onions are transparent; add tomato sauce and bring to a boil, stirring well. Add chicken bouillon and sugar; stir. While the sauce is cooking, bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package instructions (fresh tortellini take less time than dried). Drain and set aside. Reduce heat, add cream and wine; bring close to a boil, stirring constantly. Add pasta and serve.
Fill a pot with water and bring to a rolling boil. Stir in sweet potato and return to a boil. Cook until sweet potato is tender, 7 to 10 minutes; drain. Mash sweet potato in a small bowl with a fork. Mix 1 cup mashed sweet potato, eggs, milk, oat flour, protein powder, flax seeds, pumpkin pie spice, and baking powder together in a bowl. Stir in banana, almonds, pecans, and walnuts until batter is combined. Melt coconut oil in a skillet over medium heat. Pour enough batter into the skillet to create a 4- to 6-inch pancake. Cook, flipping once, until golden brown, 3 to 5 minutes per side.
In the top of a double boiler, heat chocolate, stirring occasionally, until chocolate is melted and smooth. In a mixing bowl, combine the potato, salt and vanilla. Sift the confectioners sugar over potato, stirring and adding about 1 cup at a time. Mixture will liquefy when first sugar is added then gradually begin to thicken. When it becomes the consistency of stiff dough, knead it even though not all the sugar has been added. After kneading, cover with a damp cloth and chill until a small spoonful can be rolled into a ball. Shape in small 1/2 inch balls. Dip balls in melted chocolate then roll in peanuts or coconut.
Combine soy sauce, water, sugar, vinegar, green onions, white onion, sesame oil, red chile pepper, sesame seeds, garlic, and black pepper in a large bowl. Stir marinade well to ensure sugar is completely dissolved. Soak ribs in the marinade for at least 1 hour to overnight. Transfer ribs and marinade to a slow cooker; cook on High for 3 to 4 hours. Reduce heat to Low and cook 30 minutes more. Transfer ribs to a cutting board and discard marinade. Cut meat from the bones with a sharp knife.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and water has been absorbed, 20 to 25 minutes. Mix mango, olive oil, lime juice, honey, sriracha sauce, garlic, and salt together in a blender until smooth. Place chicken in a shallow bowl and pour 1/2 the sauce on top; marinate chicken for 10 minutes. Mix black beans, corn, red bell pepper, red onion, cilantro, lime juice, and salt together in a bowl for the corn salsa. Grill chicken until no longer pink in the center and juices run clear, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat. Divide rice among 4 glass meal prep bowls. Add 2 pieces of chicken to each bowl; top with the reserved mango sauce, corn salsa, and coconut. Top with avocado slices, cover, and refrigerate for up to 5 days.
Place ham in a slow cooker. Mix pineapple chunks, mustard, honey, and garlic in a bowl. Spread over ham. Cook on Low until ham is easily shredded with 2 forks, 6 to 8 hours.
Combine 2 1/3 cups all-purpose flour, 1 cup vegan margarine, 1 tablespoon white sugar, and salt in a food processor; pulse until mixture clumps together. Pour water in slowly and pulse a few times until a dough forms. Transfer dough to a flat work surface; knead for 30 seconds and shape into a disk. Wrap with plastic wrap and refrigerate until firm, about 30 minutes. Preheat oven to 325 degrees F (165 degrees C). Dust a flat work surface with flour. Roll dough out into two 10-inch crusts. Press 1 crust gently into a 9-inch pie plate. Combine brown sugar, 1/2 cup vegan margarine, 1/4 cup white sugar, rice milk, 3 tablespoons flour, cinnamon, and nutmeg in a saucepan; cook and stir over medium heat until margarine melts and brown sugar is dissolved, 3 to 5 minutes. Place apple slices in a large bowl. Pour brown sugar mixture on top; mix until apples are evenly coated. Pile apples into the bottom crust. Cover with the second crust. Cut slits in the top crust with a sharp knife. Bake in the preheated oven until crust is golden brown and apples are semi translucent, 45 to 60 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease 2 cookie sheets. Combine sucralose sweetener and margarine in a large bowl; beat together until creamy. Beat in egg white and vanilla extract. Stir in zucchini. Combine whole wheat flour, all-purpose flour, cinnamon, baking powder, and salt in a separate bowl. Stir into the zucchini mixture. Mix in chocolate chips. Drop by heaping spoonfuls onto the prepared cookie sheets. Bake in the preheated oven until edges are light brown, 10 to 12 minutes. Transfer to wire racks to cool.
Place eggs in a saucepan, and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and slice. In a large bowl, stir together the baked beans, relish, onion, and radishes. Stir in the salad dressing, and gently mix in the sliced hard-cooked eggs until everything is evenly blended. The amount of dressing may be adjusted to suit your taste. Cover, and chill for 1 hour before serving.
Preheat oven to 350 degree F (175 degree C). Spread the white and whole wheat bread cubes in a single layer on a large baking sheet. Bake for 5 to 7 minutes in the preheated oven, or until evenly toasted. Transfer toasted bread cubes to a large bowl. In a large skillet, cook the sausage and onions over medium heat, stirring and breaking up the lumps until evenly browned. Add the celery, sage, rosemary, and thyme; cook, stirring, for 2 minutes to blend flavors. Pour sausage mixture over bread in bowl. Mix in chopped apple, dried cranberries, parsley, and liver. Drizzle with turkey stock and melted butter, and mix lightly. Allow stuffing to cool completely before loosely stuffing a turkey.
Bring a pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain and transfer noodles to a bowl. Stir sriracha sauce, butter, peanut oil, rice vinegar, basil, paprika, and black pepper together in the same pot over medium heat until sauce is smooth and heated through, 3 to 5 minutes. Add noodles to sauce and toss to coat. Cool before serving.
Place kidney beans, white beans, barley, potatoes, sweet potato, onion, garlic, ketchup, barbeque sauce, soy sauce, brown sugar, garlic powder, onion powder, paprika, pepper, salt, and water in a slow cooker. Mix well. Cook on High for 3 hours, then reduce heat to Low and continue cooking overnight until the beans are tender.
Preheat oven to 325 degrees F (165 degrees C). In a large skillet, brown ground beef and sausage. After beef and sausage are browned, add cheese. Mix often. Once all ingredients are combined spoon 1 tablespoon of the mixture onto each piece of rye bread. Arrange bread with toppings on a baking sheet. Bake 5 to 7 minutes.
Preheat grill for medium heat and lightly oil the grate. Brush one side of each zucchini round with olive oil; brush the opposite side with pizza sauce. Evenly divide red onion, roasted red pepper, mushrooms, goat cheese, mozzarella cheese, garlic, and Italian seasoning over each zucchini round. Grill zucchini pizzas over preheated grill until zucchini is tender, about 10 minutes.
Heat olive oil and butter in a large nonstick skillet over medium heat. Mix 2 1/2 tablespoons balsamic vinegar, Dijon mustard, and garlic in a bowl and stir chicken breast halves into the mixture to coat. Transfer chicken with marinade into the skillet and cook, turning occasionally, until chicken is no longer pink inside, 5 to 8 minutes per side. Transfer chicken to a platter and keep warm. Pour 1/3 cup chicken stock into skillet and stir to dissolve browned bits of food from the skillet. Cook and stir shallot and mushrooms until mushrooms are tender, about 5 minutes. Stir in 1/3 cup chicken stock, herbes de Provence, and 1 1/2 teaspoons balsamic vinegar. Cook, stirring occasionally, until mushrooms are deep brown in color, about 2 minutes. Return chicken breasts to pan and top each with 1/2 slice of provolone cheese. Cover skillet and let cheese melt; serve with mushrooms.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with heavy-duty aluminum foil. Place the crackers on the foil-lined baking sheet in a single layer, so they overlap like shingles. Melt the butter with brown sugar in a saucepan over medium heat, bring to a boil, and boil for 3 minutes. Pour the butter mixture evenly over the crackers. Bake in the preheated oven for 15 minutes; remove from oven, and sprinkle crackers with chocolate chips. Let stand about 2 minutes, until the chips are melted, and spread them over the crackers with a spreader or kitchen knife. Sprinkle with nuts, if desired. Allow to cool completely, about 1 hour; break into chunks, and store in airtight sealed container.
Bring vegetable broth to a boil in a large pot. Add pasta and cook for 8 to 10 minutes or until al dente. Meanwhile, heat oil in a small skillet over medium heat. Saute onions and garlic until translucent. Stir into pasta and add garbanzo beans, tomatoes, basil, thyme, salt and pepper. Heat through and serve.
Combine water and kombu in a saucepan. Let stand until kombu is softened, about 20 minutes. Bring water to a boil. Add turnips; simmer over medium heat until tender, about 10 minutes. Transfer turnips to 2 serving bowls. Place reserved leaves in the hot water; cook until wilted, 1 to 2 minutes. Divide leaves and cooking water between bowls. Discard kombu. Combine miso paste, sugar, sake, and mirin in a small pot over low heat. Cook, stirring constantly, until thickened, 3 to 5 minutes. Pour over turnips in the bowls.
In a large skillet, cook and stir ground meat until browned. Drain off excess fat. Stir in corn and tomato soup. Simmer while the noodles are cooking, about 10 minutes. Cook pasta in a large pot of boiling water until al dente. Drain. Stir noodles into ground beef mixture, and sprinkle parmesan cheese on top. Serve immediately.
Dissolve yeast and sugar in warm water in a small bowl. Let stand until yeast softens and begins to bubble, about 5 minutes. Combine flour and salt together in a large bowl. Pour yeast mixture and 1/4 cup olive oil over flour. Mix and knead until a sticky dough forms, about 5 minutes. Place dough in a large, lightly-oiled bowl and turn to coat. Cover with a towel and let rise in a warm place until doubled in volume, about 1 hour. Place potatoes in a large pot and pour in enough water to cover. Bring to a boil; cook until potatoes are just tender, about 10 minutes. Drain. Heat 2 tablespoons olive oil in a large skillet over medium-high heat; add potatoes and cook until lightly golden, about 5 minutes. Preheat oven to 400 degrees F (200 degrees C). Whisk sour cream and garlic powder together in a small bowl to make pizza "sauce". Gently pat and stretch pizza dough out to a 12-inch circle on a pizza stone. Spread sauce evenly over dough. Layer potatoes on top to cover dough completely. Sprinkle Cheddar cheese, green onions, and bacon bits on top. Bake pizza in the preheated oven until crust is golden brown, 15 to 20 minutes.
In a medium bowl, mix together the cottage cheese, egg yolks, and 3/4 teaspoon of salt. Set aside. In a separate bowl, mix together the flour, 1 teaspoon of salt, and baking powder. Pour in the vegetable oil and cold water, and mix or knead into a smooth dough. Roll dough out on a lightly floured surface, and cut into 3 inch circles using a glass, can, or cookie cutter. Place a spoonful of the cottage cheese filling onto each circle. Fold in half, and pinch the edges together to seal. Bring a large pot of lightly salted water to a boil. Carefully drop the perogies into the water, and cook for 3 to 4 minutes, or until they float. Remove from water with a slotted spoon, and place on a cooling rack set over a baking sheet to drain excess water.
Place barley in a bowl and add 1 cup water; soak for 2 hours or overnight. Drain. Combine drained barley, apples, 2 cups water, brown sugar, cinnamon, butter, lemon juice, nutmeg, and salt in a saucepan; bring to a boil. Reduce heat to medium-low and simmer until barley and apples are softened and water is absorbed, adding more water if needed, about 1 hour. Remove saucepan from heat and stir walnuts into barley.
Preheat the oven to 375 degrees F (190 degrees C). Place whole chicken into a roasting pan. Roast in the oven for 1 hour, or until the leg moves easily within its socket. Remove from the oven, and allow the chicken to cool slightly. Remove the skin from the chicken and discard. Tear the meat from the bones, and chop into small pieces. Discard bones, and place the chicken in a large bowl. Stir in green onions and grated coconut. Sprinkle liberally with lemon juice. Season with salt and red pepper flakes. Taste and adjust amounts of lemon juice, salt and red pepper so that one does not overwhelm the others.
Pour limeade into a blender. Use the limeade container to measure tequila and orange liqueur; pour into the blender. Fill the blender with ice. Blend on high until all ice is crushed and the margarita consistency is thick. Fill the base of each margarita glass with sangria. Top with margarita mixture.
Preheat oven to 350 degrees F. Grease and flour 13 x 9 x 2-inch pan. For filling, combine contents of cocoa packet from mix, 1/4 cup cake mix, cream cheese and melted chocolate in large bowl. Beat at high speed with electric mixer for 2 minutes. Add eggs and cream. Beat at high speed for 1 minute. Set aside. For crust, stir remaining cake mix and melted butter in medium bowl. Mixture will be crumbly. Sprinkle mixture into pan. Pour filling over mixture. Bake at 350 degrees F for 30 to 35 minutes. Cool in pan. Refrigerate until chilled. Garnish individual servings with dollops of whipped cream and strawberries.
Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Heat olive oil in a large skillet over medium heat. Add zucchini, bell pepper, mushrooms, spinach, and tomatoes. Cook and stir until vegetables have softened, 3 to 4 minutes. Add broth, sour cream, and tomato paste and stir to combine. Season with salt and pepper. Bring to a boil and remove from heat. Drain penne and mix into the sauce. Stir in parsley and basil.
Stir cream of mushroom soup, oysters, milk, mushrooms, butter, salt, black pepper, and cayenne pepper together in a saucepan over medium heat; bring to a simmer and cook until hot, about 10 minutes.
Mix eggs, mayonnaise, Dijon mustard, onion powder, salt, and black pepper in a bowl. Fold basil into egg mixture. Arrange tomato slices and lettuce atop toasted English muffins. Spoon egg mixture over vegetables to serve.
Preheat oven to 350 degrees F. Spray a 9x13-inch glass baking dish with cooking spray. Combine ricotta cheese, 2 tablespoons water, parsley, and 1/4 teaspoon black pepper in a small bowl; set aside. Heat a large skillet over medium-high heat. Add beef and onion; sprinkle with remaining 1/4 teaspoon black pepper, Italian seasoning, and salt. Cook 7 minutes or until beef is crumbled and no longer pink, stirring occasionally. Add garlic; cook 1 minute more or until fragrant. Drain. Add remaining water, undrained tomatoes, tomato sauce, vinegar, and red pepper flakes to the skillet. Reduce heat and simmer meat sauce 10 minutes, stirring occasionally. Assemble lasagna by spreading about 1 cup meat sauce over bottom of the baking dish. Place 3 dry noodles over sauce. Top with 2 cups meat sauce, half of the ricotta mixture, 1 cup mozzarella cheese, and 1/3 cup Parmesan cheese. Repeat layers, ending with a layer of noodles. Top with remaining meat sauce and remaining mozzarella and Parmesan cheeses. Spray underside of aluminum foil with cooking spray; cover dish tightly with foil. Bake 45 minutes. Remove foil and bake 15 minutes more or until cheese melts and sauce is bubbly. Let stand 15 minutes before serving.
Combine zucchini and salt in a bowl and stir to combine. Set aside for 10 minutes. Pour mixture onto a clean dish towel or cheesecloth and squeeze to drain completely. Whisk egg in a bowl and add flour, Parmesan cheese, salt, and pepper. Stir in drained zucchini and mix well. Heat oil in a medium-sized pan over medium-high heat. Add batter by the tablespoon. Cook fritters until golden brown on both sides, about 5 minutes per batch. Transfer to a serving plate and sprinkle with Parmesan cheese and salt. Serve immediately with sour cream.
Melt butter in a skillet over medium heat, add lobster, and gently reheat until hot. Season with seafood seasoning, then transfer to a serving dish. Toss with tomato, avocado, and lettuce. Sprinkle with crumbled feta cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch pie plate. Combine milk, sugar, biscuit mix, eggs, butter or margarine, and vanilla in blender container. Cover, and blend on low speed for 3 minutes. Pour into prepared pie plate. Let stand about 5 minutes. Sprinkle with coconut. Bake for 40 minutes. Serve warm.