HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk buttermilk, hot sauce, salt, red pepper flakes, Italian seasoning, pepper, and sugar in a bowl until salt is dissolved. Place chicken in a large stockpot. Add buttermilk mixture and toss until each chicken thigh is evenly coated. Place chicken in resealable bags; squeeze the air out. Marinate in the refrigerator, 2 hours to overnight. Preheat grill for medium heat and lightly oil the grate. Grill chicken, turning occasionally, until grill marks form, about 5 minutes per side.
Pour cream into a microwave-safe bowl; heat in microwave on high until very hot, 1 to 2 minutes. Add chocolate chips to heated cream; whisk until smooth. Place chocolate-cream mixture in the freezer until ganache is cold and starting to thicken, stirring every 5 minutes, about 10 to 12 minutes. Spoon ganache into a resealable plastic bag and refrigerate until completely cooled, 15 to 30 minutes. Cut a corner from the plastic bag and pipe ganache.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, mix white corn, green beans, celery, onion, pimento peppers, sour cream, Colby cheese, cream of celery soup, salt, and pepper. Transfer to a 1 1/2 quart casserole dish. Melt butter in a small saucepan over medium heat, and stir in slivered almonds and crushed crackers. Sprinkle over the casserole. Bake for 45 minutes in the preheated oven, or until bubbly and lightly browned.
Scrape cucumber seeds into a fine mesh sieve and press out as much liquid as possible. Reserve liquid and roughly chop cucumbers. Combine cucumbers and cucumber liquid in the bowl of a food processor; process until smooth. Whisk cucumber puree and sour cream together in a bowl. Season with sugar and cayenne. Cover and refrigerate. Mash together mint, olive oil, and hazelnuts in a mortar and pestle until a paste forms. Season with salt and lemon juice. Divide gazpacho between individual bowls and place a spoonful of mint paste on top of each.
Preheat the oven to 350 degrees F (175 degrees C). Line a muffin tin with paper liners. Mix graham cracker crumbs, butter, and sugar in a bowl until crumbs are moistened. Press into the bottom of each paper liner to form a crust. Place a peanut butter cup in the center of each crust. Beat cream cheese with a handheld electric mixer until fluffy. Add sugar, flour, and vanilla extract; beat well. Add eggs one at a time, beating well after each addition. Spoon cream cheese mixture over the peanut butter cups and graham cracker crusts. Bake in the preheated oven until filling is set, about 20 minutes. Allow cheesecake cups to cool completely.
Blend sour cream, jalapeno peppers, green onions, cilantro, garlic powder, and black pepper together in a blender until smooth.
Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat. Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours. Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray. Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain. Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper. Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.
Cover whole duck with water in large stock pot. Add salt, and bring to a boil. Skim off foam. Place celery, parsley, allspice, and cloves in a cheese cloth bag, and add to stock pot. Cover and cook over low heat until meat is tender, approximately 1 1/2 hours. Remove cheese cloth bag from stock pot. Remove duck. Discard bones, cut up meat, and return to the broth. Mix in prunes, raisins and apple. Simmer for 30 minutes. In a medium bowl, beat flour and sugar into cream until smooth. Beat in duck blood gradually. Add 1/2 cup hot soup stock to blood mixture, blending thoroughly. Pour mixture slowly back into stock pot, stirring constantly until soup comes to a boil. Season to taste with salt, pepper, lemon juice and vinegar.
Combine brown sugar, garlic powder, 2 tablespoons black pepper, red pepper flakes, 2 tablespoons salt, and paprika in a bowl. Rub the spice mixture over pork butt, cover, and refrigerate 5 hours or overnight. Pour beef stock and 1/2 cup hot sauce in a pressure cooker. Stir in 3 tablespoons honey, 1 tablespoon molasses, maple syrup, and 4 crushed garlic cloves. Place the pork butt in the pressure cooker, seal the lid, and bring up to low pressure over high heat. Reduce the heat to low, maintaining low pressure, and cook for 2 hours. While the pork is cooking, make the coleslaw. Mix mayonnaise, Dijon mustard, 1 teaspoon hot sauce, white vinegar, 1 teaspoon salt, and 1 teaspoon black pepper in a bowl. Add the coleslaw mix and toss to coat. Cover and refrigerate. Turn off the heat and let the pressure reduce naturally; remove the lid and let the pork rest for 5 minutes. The meat should shred easily with a fork; if it doesn't fall off the bone, reseal the lid, turn on the heat, return the pressure cooker to low pressure, and cook for another 30 minutes. Remove meat from the pressure cooker, reserving 1/4 cup cooking liquid. Shred the meat using two forks and set aside. Heat vegetable oil in a saucepan over medium heat. Stir in 5 cloves of garlic; cook and stir until the garlic is fragrant and just starting to turn brown, about 3 minutes. Remove from heat and stir in ketchup, 1/2 cup honey, 2 tablespoons hot sauce, 2 tablespoons molasses, cider vinegar, and reserved cooking liquid. Season with salt and black pepper to taste. Bring the sauce to a simmer over medium heat. Fill each Kaiser roll with two big forkfuls of pork, two tablespoons of barbeque sauce, and 2 spoonfuls of coleslaw.
Preheat oven to 350 degrees F (175 degrees C). In a small shallow dish combine the stuffing mix, cheese, parsley, curry powder and seasoning. Mix together. In an 8x11 inch baking dish, melt the butter/margarine in the microwave. Dip the chicken breasts in the stuffing mixture, coating both sides of each breast. Place chicken in baking dish and sprinkle any leftover stuffing mixture over the chicken. Bake in the preheated oven for 20 minutes, then turn chicken pieces over and bake for another 20 to 25 minutes or until chicken is cooked through. Enjoy!
Heat olive oil in a skillet over medium heat; cook chicken thighs in the hot oil until browned, about 5 minutes per side. Remove chicken thighs and set aside. Cook and stir onion in the same skillet until softened, about 5 minutes. Stir in garlic; cook and stir until fragrant, about 1 minute. Stir in tomatoes, orange juice, orange liqueur, salt, black pepper, and red pepper flakes until thoroughly combined. Return chicken thighs to the skillet, cover, and bring to a boil. Reduce heat to medium-low and simmer until chicken is tender and no longer pink inside, 25 to 30 minutes.
Heat a small skillet over medium heat. Add coriander seeds and peppercorns; toast until fragrant, 1 to 2 minutes. Transfer to a spice grinder; pulse until finely ground. Place pork ribs in a shallow baking dish. Rub ground coriander, peppercorns, and salt over the pork. Cover with plastic wrap and let marinate in the refrigerator, 3 hours to overnight. Combine palm sugar and 1/4 cup water in a small saucepan over medium heat; cook until sugar dissolves and turns golden brown, 8 to 10 minutes. Immediately stir in sweet soy sauce, lime juice, shallots, fish sauce, and garlic. Simmer until sauce thickens enough to coat the back of a spoon, 5 to 10 minutes. Preheat oven to 350 degrees F (175 degrees C). Uncover pork ribs and pour in enough water to almost cover them. Bake in the preheated even until ribs are tender, 1 to 2 hours. Cut between the bones to separate the individual ribs. Gently toss with glaze and garnish with fresh cilantro.
Prepare the 9 inch cake pan by rubbing the inside well with a drop of cooking oil and then scattering a little flour over it. Preheat oven to 360 degrees F (180 degrees C). Separate the eggs and beat the yolks into the sugar thoroughly. Add lemon juice and grated rind, carrots, almonds, flour, baking powder and salt. Mix well. Beat egg whites until stiff and fold into cake mixture. Pour batter into 9 inch cake pan. Bake at 360 degrees F (180 degrees C) for 45 minutes. This cake is often iced with 3/4 cup confectioners sugar into which is beaten 1 tablespoon lemon juice. Little marzipan carrots are the traditional decoration.
In a sauce pan, combine the cranberries and apple juice. Cook over medium-low heat until berries burst. Additional sugar may be added if desired. Mix well, chill and serve.
Layer 2 folded dish towels on a cutting board and place tofu on top. Place 2 more folded dish towels and a heavy book on top. Press tofu for 5 to 10 minutes or longer. Cut into bite-sized cubes. Heat a large nonstick pan over medium heat. Add tofu and dry-fry until golden on 1 side, about 5 minutes. Flip and cook until golden on the other side, about 5 minutes more. While tofu is frying, whisk soy sauce, agave nectar, Dijon mustard, ginger, sesame oil, and cayenne pepper together in a bowl. Stir in the fried tofu, coating thoroughly in the marinade. Cover the bowl and refrigerate about 30 minutes or longer. Combine water and quinoa in a small saucepan and bring to a boil. Reduce heat to medium and simmer until quinoa is fluffy and water has been absorbed, 13 to 15 minutes. Monitor the quinoa while it cooks; add extra water if necessary. While quinoa is cooking, place sweet potatoes in a small saucepan and cover with 1 or 2 inches of water. Bring to a boil and cook for 3 minutes. Drain. Combine cooked quinoa, tofu and marinade, cooked sweet potatoes, onion, and peanut oil in a large frying pan over medium-high heat. Cook, stirring constantly, until onion is soft, 3 to 4 minutes.
Heat oven to 400 degrees F (205 degrees C). Grease bottoms only of 12 muffin cups or line with baking cups. In a medium bowl, combine flour, 1/2 cup sugar, baking powder, chocolate chips, and salt; mix well. In a small bowl, combine milk, oil and egg; blend well. Add dry ingredients all at once; stir just until dry ingredients are moistened (batter will be lumpy.) Fill cups 2/3 full. Sprinkle tops of muffins before baking with a combination of 3 tablespoons sugar and 2 tablespoon brown sugar. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 1 minute before removing from pan. Serve warm.
Whisk together the chicken stock, peanut butter, tamarind, chile pepper, ginger, garlic, hoisin, fish sauce, coconut cream, and soy sauce in a saucepan. Bring to a simmer over medium-high heat, then reduce heat to medium-low, and simmer 5 minutes more. Serve hot.
Preheat an outdoor grill for medium heat and lightly oil grate. In a small bowl, stir together lemon juice, olive oil, salt, pepper and bay leaf. Rub fish with mixture inside and out. Grill the fish over medium heat for 8 to 10 minutes, flipping halfway through. Fish is done when it flakes easily with a fork.
Stir vinegar and mustard together in a small bowl until smooth. Stir dill, garlic, and lemon juice into the vinegar mixture. Slowly stream olive oil into the mixture while whisking continuously; keep beating until the dressing is creamy and smooth. Season with salt and pepper.
Preheat the oven to 400 degrees F (205 degrees C). Cream the butter and sugar together. Add the almond extract and the salt. Stir in the flour and mix well. Shape tablespoonfuls of the dough into walnut-sized balls then roll the balls in sesame seeds to cover completely. Place balls on ungreased cookie sheets and flatten slightly. With your thumb, indent the center of each cookie. Fill indentations with jam or preserves. Bake at 400 degrees F (205 degrees C) for 10 to 12 minutes. Remove cookies from baking sheets and let cool on a rack. Store cooled cookies in an air-tight container.
Combine water, milk, and oats in a bowl. Cover and refrigerate, 12 hours to overnight. Mix in grated apples and lemon juice and sprinkle with ground hazelnuts. Divide between 2 bowls. Sweeten with honey and sprinkle with banana, apple, and grapes.
Combine water, cornmeal, and salt in a bowl. Mix together and let sit until water is absorbed, about 5 minutes. Form dough into patties about 5 inches across and 1/2-inch thick. Coat a griddle with butter. Cook patties, one at a time, over medium-high heat until lightly browned, about 3 minutes per side.
Whisk 1 cup plus 3 tablespoons flour, kefir, egg, sugar, baking soda, and salt together in a large bowl to make a batter. Heat a nonstick skillet over medium-low heat. Heat oil in the skillet. Pour 1 to 2 tablespoons of the batter into the skillet for each pancake. Cook until bubbles form on the surface, 2 to 3 minutes. Flip and cook until browned on the other side, 2 to 3 minutes more. Repeat with remaining batter.
In a large bowl blend eggs and sugar add butter and blend well. On low speed, blend in flour, baking powder, lemon, vanilla. Cover bowl with towel and let sit for one hour. Preheat oven to 375 degrees F (190 degrees C) and butter and flour madeleine molds. Whisk batter then spoon into molds 3/4 full. Bake 10 minutes. Remove from molds and cool. Dust with confectioners' sugar.
In a large bowl combine 2 cups flour, sugar, salt, and yeast. Heat the milk with the butter or margarine until it reaches 115 degrees F (43 degrees C). Beat together with the eggs and vanilla. Then add the liquid mixture to the flour mixture. Beat at low speed with an electric mixer until flour is moistened. Increase speed to medium, and beat for 2 minutes. By hand stir in the remaining flour to make a medium stiff batter. Cover, and let rise for 1 hour. Punch dough down, and place it in a greased 10 inch tube pan, cover and let rise for 45 minutes. Bake in a preheated 350 degrees F (175 degrees C) for 40 to 45 minutes. Let cool in pan for 5 minutes, then remove.
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk the flour and baking powder together in a bowl; set aside. Beat the egg in a separate bowl until smooth. Stir in the minced clams and black pepper to taste. Stir in the flour to form a batter. Drop the fritters into the hot oil by the heaping tablespoonful. Fry until golden on both sides, about 1 minute per side. Drain on a paper towel-lined plate to serve.
Spread cabbage and cilantro over a clean dish towel. Gather up towel and squeeze out as much moisture from the cabbage as possible. Transfer cabbage and cilantro to a bowl. Add pork, egg whites, jalapeno peppers, ginger, and sesame oil. Mix thoroughly with your hands. Season with salt and pepper. Cover 2 baking sheets with waxed paper. Fill a small bowl with water. Hold a potsticker wrapper in the palm of your hand. Place a tablespoonful of the pork mixture in the center. Dip a finger in water and use it to wet the edges of the wrapper. Fold up edges and pinch together to seal. Transfer dumpling to a prepared baking sheet. Repeat with remaining wrappers and pork mixture. Freeze dumplings until firm, about 2 hours. Transfer to large resealable plastic bags.
Combine sugar, soy sauce, water, garlic, and ginger in a large stock pot; stir until sugar is dissolved. Place chicken in stock pot and bring to a boil. Using tongs, turn chicken in pot every 5 minutes. Boil chicken until no longer pink at the bone and juices run clear, about 35 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Sauce mixture will turn into a rich, brown glaze. Remove pot from heat and let cool 10 minutes. Place chicken on a platter and sprinkle with chopped green onions.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 or 9 inch round cake pans. Sift all-purpose flour, salt, baking soda, and cocoa together. Whip mayonnaise, white sugar, cold water, and vanilla together until mixed thoroughly. Add flour mixture slowly and beat at medium speed of an electric mixer for 2 minutes. Pour batter into prepared pans. Bake at 350 degrees F (175 degrees C) for 20 to 25 minutes. Frost with your favorite frosting.
Place the hard-cooked eggs into a 1 quart jar. In a saucepan, stir together the mustard, cornstarch, sugar, turmeric, and salt. Pour in just enough of the cider vinegar to make a paste, then gradually stir in the rest. Bring the mixture to a boil, stirring frequently. Pour into the jars with the eggs. Put the lid on the jar, and refrigerate for a few days before eating for best flavor.
Preheat oven to 400 degrees F (200 degrees C). Grease baking sheets. Beat shortening and sugar with an electric mixer in a large bowl until smooth. Beat 1 egg into the shortening mixture until completely blended. Add the second egg and vanilla to shortening mixture; beat to combine. Stir flour, baking powder, baking soda, salt, and nutmeg together in a bowl; beat into the shortening mixture in small amounts, alternately with the sour cream. Blend water into the dough. Drop dough by tablespoonful onto prepared baking sheets. Bake in the preheated oven until the edges are golden, 6 to 7 minutes. Cool cookies on the baking sheets for 1 minute before removing to a wire rack to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Melt butter and chocolate in a saucepan over low heat, 3 to 5 minutes. Stir in condensed milk and water. Pour in eggs slowly, stirring constantly. Cook and stir until well combined, 3 to 5 minutes. Remove from heat. Stir in pecans, vanilla extract, and salt. Pour into the crust. Bake in the preheated oven until center is set, 40 to 45 minutes. Chill for 3 hours.
Preheat an oven to 350 degrees F (175 degrees C). Whisk the oil, cumin, garlic powder, chili powder, sea salt, black pepper, and red pepper together in a small bowl; add the chickpeas and toss to coat. Spread into a single layer on a baking sheet. Roast in the preheated oven, stirring occasionally, until nicely browned and slightly crispy, about 45 minutes.
Divide rice evenly between 4 donburi bowls. Bring mirin, soy sauce, and sake to a boil in a pot over medium heat. Add onion; cook and stir until onion is translucent, about 5 minutes. Stir in beef; simmer until no longer pink and cooked through, about 5 minutes. Spoon beef and onion over rice using a slotted spoon. Place eggs in the pot; bring to a boil. Cook until soft boiled, 5 to 7 minutes. Peel; add to bowls. Garnish with pickled ginger.
In a skillet over medium heat, cook sausage with celery and onion until sausage is evenly browned, about 5 to 10 minutes. Drain excess grease, and set aside. In another skillet over medium-low heat, combine tomatoes, tomato sauce, garlic powder, salt, and oregano. Simmer while preparing pasta. Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. Preheat oven to 350 degrees F (175 degrees C). In a 3 quart baking dish, layer ziti, mushrooms, sausage, mozzarella cheese, and sauce. Repeat layers, and top with grated Parmesan. Bake for 45 minutes in the preheated oven, or until browned and bubbly.
Fill a large pot 3/4 full of water and bring to a rolling boil. Add Brussels sprouts and carrots, bring back to a boil, and cook vegetables until tender, 8 to 10 minutes. Drain. Heat butter in a saucepan over medium heat; cook and stir onion in the melted butter until tender, about 5 minutes. Add beef consomme, apple juice, cornstarch, lemon juice, brown sugar, and cloves. Cook, stirring often, until sauce is thickened, about 5 minutes. Fold Brussels sprouts and carrots into sauce.
Wring out excess moisture from cauliflower using a cheesecloth or towel to make 'rice.' Combine lemon juice, olive oil, cream, parsley, salt, garlic powder, white pepper, black pepper, and sugar substitute in a small bowl. Heat a large nonstick saucepan over medium heat. Add shrimp; cook for 1 minute. Add cream mixture; cook until shrimp are lightly browned, 3 to 4 minutes more. Transfer to a bowl. Combine cauliflower rice and soy sauce in the same saucepan over medium heat. Cook and stir until cauliflower is tender, 2 to 4 minutes. Serve shrimp on top of the cauliflower rice.
Prepare fajita seasoning mix following package directions and pour over steak. Cover with Reynolds Wrap(R) Heavy Duty Aluminum Foil and marinate steak 1 to 2 hours. Make a grill pan by shaping two layers of foil over the outside of 13x9x2inch baking pan. Remove foil and crimp the edges to form a tight rim, making a pan with one inch sides. Place on cookie sheet. Preheat grill to high. Remove steak from marinade discard marinade. Add peppers, onion and oil to foil pan. Slide foil pan from cookie sheet onto grill and place steak beside pan on grill. Grill 8 to 10 minutes on high in covered grill. Stir vegetables and turn steak after 5 minutes. Slide foil pan from grill onto cookie sheet. Slice grilled steak into thin strips. Wrap tortillas in foil add to grill to heat while slicing steak. Serve beef, peppers and onions wrapped in warm tortillas with salsa.
Slice chicken breasts horizontally to yield 4 pieces. Place breasts between 2 sheets of plastic wrap and pound to 1/4-inch thin. Place flour on a plate and dredge each breast on both sides in flour. Melt butter in a large skillet over medium heat. Put chicken into the skillet and season tops with salt and pepper. Turn when nicely browned, about 4 minutes, and season again. Cook second side until browned, about 4 minutes. Transfer breasts to a plate, reserving skillet drippings. Add wine and lemon juice to the skillet, stirring to scrape up any browned bits. Simmer to reduce and thicken sauce, about 5 minutes more. Add capers and pour sauce over chicken breasts on the plate. Sprinkle with parsley.
Preheat an outdoor grill for high heat, and lightly oil the grate. Whisk sherry vinegar, olive oil, mustard, paprika, garlic, salt, and pepper together in a large bowl. Place steak in marinade and turn to coat. Marinate at room temperature for 30 minutes. Cook steak on the preheated grill, turning once, until each side is browned, steak is beginning to firm, and is hot and slightly pink in the center, about 2 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer steak to a plate and let rest for 5 to 10 minutes before slicing.
Place ground beef and onion in a skillet over medium heat; cook and stir until brown and crumbled, 5 to 10 minutes. Drain; place into a large pot. Mix seasoned diced tomatoes, diced tomatoes with jalapeno peppers, pinto beans, kidney beans, black beans, chicken broth, chili, curry sauce, ketchup, tomato paste, persimmon, salt, red pepper flakes, cumin, and chili powder into the pot. Bring beef mixture to a boil; reduce heat to medium. Simmer until flavors combine, about 45 minutes.
Preheat oven to 375 degrees F (190 degrees C). Warm butter in a pan over medium-high heat, tilting the pan so the butter coats the bottom. Add shrimp to the pan. Cook shrimp until they are bright pink on the outside and the meat is opaque, 4 to 5 minutes. Mix shrimp, tomatoes, lemon juice, and garlic in a 10-inch baking pan. Bake in the preheated oven until tomatoes release their juices, about 45 minutes. Stir in bread crumbs and parsley. Sprinkle Parmesan cheese evenly over the top of the shrimp. Continue baking until juices have been soaked up and the Parmesan cheese has started to melt, about 15 minutes.