HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F (175 degrees C). Grease the bottom of a 9x13-inch baking dish. Combine cake mix, water, eggs, and yogurt in a bowl. Beat vigorously for 2 minutes and pour into the prepared baking dish. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 28 minutes. Allow cake to cool completely, at least 30 minutes. Break cake into a bowl and crumble completely using your hands. Mix in approximately 1/2 of the frosting, a little at a time, working it into the cake until it is the consistency of wet sand. Use a melon baller to scoop equal-sized balls of cake. Roll each ball in your hands to create a smooth shape and place on a baking sheet. Repeat with remaining cake. Place cake balls in the refrigerator until firm, about 1 hour; do not freeze. While cake balls are chilling, pour each bag of candy melts into a separate, microwave-safe bowl. Microwave each bowl at 50% power in 30-second intervals until just melted, 1 to 3 minutes each. Remove cake balls from refrigerator and allow to come to room temperature, about 20 minutes. Dip about 1/2 inch of a lollipop stick into melted chocolate, then about halfway into a cake ball. Use a clean paintbrush to brush melted chocolate onto the cake ball, only around the opening where the stick is. Dip the whole ball into the melted chocolate, using a spoon to help coat. Twirl the pop as you remove it from the chocolate to create a smooth coating. Place coated cake pop into a cake-pop stand or a chunk of styrofoam. Repeat with remaining cake balls.
In a shallow, nonreactive dish, mix red wine vinegar, Worcestershire sauce, garlic, onion, and pepper. Place steaks in the mixture. Cover, and marinate 1 hour in the refrigerator. Preheat an outdoor grill for high heat, and lightly oil grate. Grill steaks on the prepared grill 5 to 7 minutes per side, to desired doneness. Discard remaining marinade.
Season the venison meat with Greek seasoning and steak seasoning. Place in a bowl, and pour in enough Italian dressing to cover. Refrigerate for at least 2 hours to marinate, but preferably overnight. Preheat the grill for medium heat. Drain the marinade from the meat, and discard the marinade. Place a slice of jalapeno on top of a piece of meat, then wrap with a slice of bacon. Secure with a soaked toothpick. Repeat with remaining meat. Grill the deer poppers for 15 to 20 minutes, turning occasionally to brown the bacon. Serve and enjoy!
In a saucepan, combine the sugar, flour, and salt. Add milk in gradually while stirring gently. Cook over medium heat, stirring constantly, until the mixture is bubbly. Keep stirring and cook for about 2 more minutes, and then remove from the burner. Stir a small quantity of the hot mixture into the beaten egg yolks, and immediately add egg yolk mixture to the rest of the hot mixture. Cook for 2 more minutes; remember to keep stirring. Remove the mixture from the stove, and add butter and vanilla. Stir until the whole thing has a smooth consistency. Slice bananas into the cooled baked pastry shell. Top with pudding mixture. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes. Chill for an hour.
Place the potatoes into a large pot and cover with salted water. Bring to a boil; reduce heat to medium-low, cover, and simmer until just tender, about 10 minutes. Drain and allow to steam dry for a minute or two; cut into 1/2-inch pieces and place into a large mixing bowl. Meanwhile, stir the bacon and onion together in a large skillet over medium heat until the fat has rendered from the bacon and the onion is very tender but not brown, about 15 minutes. Stir in the flour, sugar, and salt; cook for 1 minute. Pour in the vinegar; bring to a simmer and cook until slightly thickened, about 5 minutes. Pour the dressing over the potatoes and sprinkle with celery seed and parsley. Stir gently to combine. Serve hot.
In a large bowl, beat cream cheese until fluffy. Beat in condensed milk, pudding mix, cold milk and vanilla until smooth. Fold in 1/2 of the whipped topping. Line the bottom of a 9x13 inch dish with vanilla wafers. Arrange sliced bananas evenly over wafers. Spread with pudding mixture. Top with remaining whipped topping. Chill.
Preheat an outdoor grill for high heat. Place breasts into a glass baking dish and marinate in steak sauce for 15 to 60 minutes. Grill chicken until no longer pink and the juices run clear. Remove from grill, and chop into bite-size pieces. To a large pot of boiling water, add bouillon cubes and pasta. Cook pasta until al dente. Drain, and rinse under cold water. In a large bowl, combine chicken, pasta, onion, avocados and tomatoes. Mix in salad dressing, cover, and refrigerate until chilled.
Preheat the oven to 350 degrees F (175 degrees C). Bring a large saucepan of water to a boil. Add eggplant and cook until tender, 10 to 15 minutes. Drain and pour eggplant into an 8-inch square baking dish. Melt butter in a 3-quart saucepan on medium heat. Add flour and mix to create a paste. Add tomatoes, bell pepper, onion, brown sugar, and salt and cook over medium to medium-high heat. Stir occasionally until mixture bubbles and thickens, 5 to 10 minutes. Pour mixture over the eggplant in the baking dish. Cover the vegetables in the baking dish with Cheddar cheese and bread crumbs. Bake in the preheated oven until hot and bubbly, 30 to 40 minutes.
Cook the noodles according to the package directions. Drain and pour into a large bowl. Immediately add the butter and shredded cheese. Stir to mix while still hot. The cheese should melt. If it doesn't, put the mixture back in the pan and heat for another minute on medium, stirring constantly until the cheese has melted. Add the cheese mix, milk, and broccoli, if using. Stir until combined.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place flour in a bowl and season with a pinch of salt. Pat shrimp dry with a paper towel. Melt the butter in a large skillet over medium-high heat until bubbling. Dredge the shrimp in the flour a few at a time, and place in the skillet. Work as quickly as possible, as the shrimp will cook very quickly. Cook shrimp only part way, about 1 or 2 minutes. Remove to a paper towel lined dish, and set aside. Stir in the honey and almonds, return to a simmer, and cook 2 to 3 minutes. Very carefully pour in the Amaretto. Light a match, or even better, a long wooden skewer. Holding your hand away from the flame and to the side of the pan, ignite the Amaretto. This will quickly burn off the alcohol and speed the reduction process. Lightly boil for 2 minutes to reduce. Return the shrimp and pasta to the skillet, and toss together until heated through.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Bring water, half-and-half, and salt to a boil in a saucepan; slowly whisk in grits. Reduce heat to low and simmer, stirring occasionally, until thick, about 20 minutes. Stir in Cheddar cheese and butter until melted. Cool. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Beat eggs and milk together in a bowl. Stir sausage, egg mixture, orange bell pepper, and red bell pepper into grits mixture. Pour grits mixture into prepared baking dish. Bake in the preheated oven until set, 45 to 60 minutes.
Bring water to a boil in a large pot. Remove from heat and stir in maple syrup, coffee, and vanilla extract. Let cool briefly, then refrigerate 8 hours to overnight. Stir in heavy cream and serve in a punch bowl with lots of ice.
In a medium bowl, combine milk powder, instant coffee, brown sugar and mini chocolate chips. Mix well and store in an airtight container. Instructions per serving: In a blender, combine 2/3 cup boiling water with 1/4 cup mix. Blend until frothy and serve in a mug.
Place dessert shells on serving platter. Spoon yogurt evenly into dessert shells (about 3 tablespoons per shell). Top with fruit.
Melt 1/4 cup butter in a stockpot over medium heat. Add beef, onion, nutmeg, cinnamon, salt, and pepper; cook and stir until meat is evenly browned, 7 to 10 minutes. Add water, cover, and cook until meat is tender, about 30 minutes. Heat olive oil and remaining butter in a skillet over medium heat. Add lima beans, celery, fennel, parsley, and lemon juice; cook and stir until lima beans have softened, about 15 minutes. Stir lima bean mixture into beef mixture; reduce heat to low and cook until thickened, adding water as needed, about 20 minutes.
Whisk together soy sauce, hoisin sauce, sesame oil, sugar, garlic, and red pepper flakes in a bowl. Toss beef with marinade, cover, and refrigerate 1 hour to overnight. Heat peanut oil in a wok or large, nonstick skillet over high heat. Add the green onions, and cook for 5 to 10 seconds before stirring in the beef. Cook and stir until the beef is no longer pink and is beginning to brown, about 5 minutes.
Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Separate refrigerated dough into individual breadsticks. Wrap a strip of bacon around each one, tucking bacon ends underneath. Arrange on prepared baking sheets. Bake in the preheated oven until golden brown, 15 to 20 minutes. Mix Parmesan cheese and garlic powder together in a shallow dish. Roll breadsticks in the mixture while they are still warm.
Prepare the filling by placing the heavy cream, 3/4 cup sugar and 2 tablespoons coconut cream in a heavy saucepan over medium heat; bring to a simmer. Whisk together the cornstarch and 1 tablespoon coconut milk. Stir into the simmering cream until smooth; cook, stirring, for 3 minutes. Add the 1/2 cup butter and 1 cup shredded coconut; continue cooking, stirring 3 minutes longer. Cool to room temperature and then refrigerate until thickened, about 2 hours. Keep refrigerated until ready to assemble cake. Preheat the oven to 350 degrees F (175 degrees C). Grease three 9 inch round cake pans and line the bottoms with parchment paper. Grease the paper and then flour the pans lightly, tapping out any excess. Sift together the flour, baking powder and salt. Set aside. Place the 1 1/2 cups sugar and eggs in a large mixing bowl and beat with an electric mixer for 1 minute. Gradually add the 3/4 cup butter, 1 tablespoon vanilla extract and 1 cup coconut milk; continue beating for 2 minutes. Add the flour mixture and beat for 1 minute. Pour the batter evenly into the prepared cake pans. Bake in the center of the oven for 20 minutes or until a wooden toothpick inserted in the center comes out clean. Cool the cakes in the pans on a rack for 20 minutes. Unmold the cakes, carefully peel off the paper and allow to cool completely on a rack. Prepare the icing by beating together the cream cheese and 1/2 cup butter. Add 1/4 teaspoon salt, confectioners sugar, 3 tablespoons coconut milk and 1 tablespoon vanilla; beat until smooth. Prepare the syrup by placing the 1 cup sugar, 1 cup water and 1/4 teaspoon vanilla extract in a small saucepan. Bring to a boil and continue to boil, while stirring for 3 minutes. Remove from heat and brush the top of each cake layer with the syrup using a pastry brush. You don't have to use all of the syrup. Assemble the cake by placing one cake layer on a serving platter. Spread it with a layer of the reserved filling and top with another cake layer. Spread the cake with the filling and top with the remaining cake layer. Ice the top and sides of the cake and sprinkle the top with 1/2 cup shredded fresh coconut.
Place ice cream, milk, and peanut butter in a blender; blend until smooth, 45 seconds.
Preheat oven to 350 degrees F (175 degrees C). Grease a 4-inch mini cake pan or a ramekin. Combine egg, coconut flour, almond flour, coconut milk, butter, and baking soda in a bowl. Mix until thoroughly combined. Pour dough into the prepared pan. Bake in the preheated oven until set, 18 to 20 minutes.
Preheat the oven to 375 degrees F (190 degrees C). 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. Stir Colby-Jack cheese into the cooked rice; spread mixture over the bottom of a 9x13 glass baking dish. Combine sausage, bacon, mushrooms, green bell pepper, and onion in a bowl. Pour over rice in the baking dish. Beat eggs, milk, black pepper, and garlic powder together in a medium bowl. Pour evenly over the rice casserole. Top with Cheddar cheese. Bake in the preheated oven until firm in the center, about 45 minutes. Remove from oven and let sit, 5 to 10 minutes.
Combine olive oil, salt, and 1/2 teaspoon black pepper in a small bowl. Center half of the mushrooms and onion on a sheet (12x18 inches) of Reynolds Wrap(R) Heavy Duty Aluminum Foil. Drizzle with half of the olive oil mixture. Bring up foil sides. Double-fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make two packets. Line a baking sheet with Reynolds Wrap(R) Aluminum Foil. Mix the beef, Worcestershire sauce, and 1/2 teaspoon black pepper in a large bowl until combined. Shape beef mixture into eight thin, 4-inch diameter patties on the prepared baking sheet. Place 1 tablespoon of the blue cheese onto the center of each of four of the patties. Top with the remaining four patties; pinch edges to seal. Transfer burgers on the foil and foil packets to the rack of an uncovered grill directly over medium-high heat and grill for 10 minutes or until burgers are done (160 degrees F) and vegetables are tender. Toast cut sides of hamburger buns during the last minute of grilling. Open packets carefully by cutting along top fold with a sharp knife, allowing steam to escape; then open top of foil packet. Serve burgers on buns with grilled vegetables and lettuce and/or tomato slices, if desired.
Heat oil in a large skillet over medium heat. Add red bell pepper, celery, and onion; cook and stir until softened, 5 to 10 minutes. Preheat oven to 375 degrees F (190 degrees C). Combine stuffing mix, cream cheese, butter, and beaten egg in a large bowl; add hot water and mix well until incorporated. Let sit until liquid is absorbed, about 10 minutes. Stir in red bell pepper mixture. Shape into 1-inch balls. Place bread crumbs in a shallow dish. Roll balls in bread crumbs; arrange them on a baking sheet. Flatten slightly into patties. Wrap patties in bacon. Bake in the preheated oven until bottoms are browned and crisp, about 10 minutes. Flip and continue baking until crisp on top, about 10 minutes more.
Mix lime juice, fish sauce, sugar, water, red chile pepper, and garlic together in a bowl.
Preheat the oven to 375 degrees F (190 degrees C). Place the pork chops in a shallow baking dish. Pour mustard over them, and turn to coat. Sprinkle fried onions over the top. Cover with aluminum foil. Bake for 20 minutes in the preheated oven, or until pork chops are cooked through.
Drain the pineapple juice into a slow cooker, reserving the pineapple chunks. Place the beef, onions, beef broth, 3 tablespoons red wine vinegar, garlic, seasoned salt, paprika, and black pepper into the slow cooker with the juice. Mix well, cover, and cook on Low until the beef is tender, 6 to 6 1/2 hours. Increase the setting to High and stir in green bell pepper, red bell pepper, and brown sugar. In a small bowl, mix together the cornstarch, soy sauce, and 2 tablespoons red wine vinegar until smooth; stir the mixture into the slow cooker, blending well. Cover and cook for 1 more hour. Just before serving, lightly stir in the tomatoes and reserved pineapple chunks.
Preheat oven to 350 degrees F (175 degrees C). Mix cream-style corn, whole kernel corn, milk, eggs, butter, sugar, cornstarch, and vanilla extract together in a bowl; pour into a 2-quart casserole dish. Bake in the preheated oven until pudding is cooked through and bubbling, about 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Line a rimmed baking sheet with parchment paper. Brush bottom and sides of 2 (5-ounce) ramekins lightly with 1 teaspoon melted butter; cover bottom and sides right up to the rim. Add 1 tablespoon white sugar to ramekins. Rotate ramekins until sugar coats all surfaces. Pour off extra sugar. Place chocolate pieces in a metal mixing bowl. Place bowl over a pan of about 3 cups hot water over low heat. Do not let water boil or come to a simmer. Melt 1 tablespoon butter in a skillet over medium heat. Sprinkle in flour. Whisk until flour is incorporated into butter and mixture thickens, about 1 minute. Reduce heat to low. Whisk in cold milk until mixture becomes smooth and thickens, 2 or 3 minutes. Remove skillet from heat. Transfer mixture to bowl with melted chocolate. Add salt and very small pinch of cayenne pepper. Mix together thoroughly. Add egg yolk and mix to combine. Leave bowl above the hot (not simmering) water to keep chocolate warm while you whip the egg whites. Place 2 egg whites in a mixing bowl; add cream of tartar. Whisk until mixture begins to thicken and a drizzle from the whisk stays on the surface about 1 second before disappearing into the mix, 2 or 3 minutes. Add 1/3 of sugar and whisk in. Whisk in a bit more sugar about 15 seconds; whisk in the rest of the sugar. Continue whisking until mixture is about as thick as shaving cream and holds soft peaks, 3 to 5 minutes. Transfer a little less than half of egg whites to chocolate. Mix until egg whites are thoroughly incorporated into the chocolate, 1 or 2 minutes. Add the rest of the egg whites; gently fold into the chocolate with a spatula, lifting from the bottom and folding over. Stop mixing after the egg white disappears. Divide mixture between 2 prepared ramekins. Place ramekins on prepared baking sheet. Bake in preheated oven until scuffles are puffed and have risen above the top of the rims, 12 to 15 minutes.
If using butter it must be cold. Mix butter with flour until it resembles fine crumbs. Add white sugar, nuts, and salt. Mix well, adding ice water till you make stiff dough. Add vanilla extract and knead lightly. Roll out on floured board 1/4 inch thick. Cut into crescent shapes using a whiskey glass coated with flour. Bake at 350 degrees F (180 degrees C) until bottoms are lightly browned. While hot, roll in confectioner's sugar, (I usually use a brown bag or baggie bag to roll the cookies in with the powdered sugar).
Place the bratwurst, potatoes, minced onion, green beans, red pepper, Cheddar cheese, mushroom soup and water into a slow cooker. Cover, and cook on medium for 3 hours, or until potatoes are fork-tender.
Heat 1/2 balsamic vinegar in a medium saucepan over medium high heat. Slowly cook and stir onion until soft. Stir in banana. Use remaining balsamic vinegar as needed to keep the mixture moist. Stir in oranges, kiwis and serrano pepper. Cook and stir until all ingredients are soft.
In a cup or small bowl, whisk together the eggs, mayonnaise and water using a fork. Melt margarine in a skillet over low heat. Pour in the eggs, and stir constantly as they cook. Remove the eggs to a plate when they are set, but still moist. Do not over cook. Never add salt or pepper until eggs are on plate, but these are also good without.
In a medium bowl, combine pumpkin, egg, flour, baking powder, curry powder, and salt. Mix until smooth. Heat oil in a deep saucepan to 325 degrees F (165 degrees C). Drop batter by spoonfuls into hot oil. Fry until golden brown, about 2 minutes. Remove with a slotted spoon, and serve immediately.
Preheat the oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray. Place tilapia pieces into the prepared baking dish. Combine bread crumbs, parsley, lemon zest, and garlic powder in a small bowl. Mix in melted butter and sprinkle mixture over fish fillets. Bake in preheated oven until tilapia flakes easily with a fork, about 15 minutes.
In a medium bowl, mix rice flour, tapioca, sugar, salt and coconut. Stir in water, a little at a time, and mix to form a thick batter. Peel the bananas and cut each lengthwise into 3 or 4 pieces. Heat oil in deep-fryer or deep wok to 375 degrees F (190 degrees C). Completely coat each banana slice in batter, then fry in hot oil until golden. Drain on paper towels. Serve at once.
Form pork sausage into small 1/2-inch meatballs using a small scoop. Fill a skillet with enough water to make a 1-inch depth; bring to a boil, reduce heat to medium-low, and simmer. Cook meatballs in the simmering water until cooked through, about 15 minutes. Remove meatballs with a slotted spoon and cool on a paper towel-lined plate. Drain water. Preheat oven to 350 degrees F (175 degrees C). Mix ground beef, bread crumbs, ketchup, Parmesan cheese, Worcestershire sauce, egg, granulated garlic, and 1 teaspoon black pepper in a large bowl. Scoop ground beef mixture into about 1-inch portions using an ice cream scooper; form each portion around 1 small pork meatball to cover completely. Arrange double meatballs on a baking sheet. Bake in the preheated oven until meatballs are browned and partially cooked, about 25 minutes. Heat olive oil in a pot over medium heat; cook and stir onion and garlic in the hot oil until onion is softened, about 10 minutes. Add crushed tomatoes, diced tomatoes, sugar, Italian seasoning, 1 teaspoon black pepper, basil, and lemon juice; bring to a boil. Reduce heat and simmer sauce for 20 minutes. Add meatballs to sauce and simmer, stirring gently, until meatballs are fully cooked, about 20 more minutes.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select White Bread cycle; press Start. If your machine has a Fruit setting, add chocolate chips at the signal, or about 5 minutes before the kneading cycle has finished.
Heat olive oil in a stockpot over medium heat; cook and stir onion, carrots, celery, salt, and pepper in the hot oil until carrots are tender, 10 to 15 minutes. Stir garlic into vegetable mixture and cook until fragrant, about 2 minutes. Stir chicken stock, black beans, and 1/2 can cannellini beans into vegetable mixture. Blend remaining 1/2 can cannellini beans in a food processor or blender until smooth; stir into vegetable mixture. Add kale and apple cider vinegar to vegetable mixture; bring to a boil. Reduce heat and simmer until flavors have blended, 20 to 30 minutes.
Stir together the tomato paste, chili paste, ketchup, hot sauce, jam, sugar, salt, and oregano in a bowl. Chill until ready to serve.
Blend almond milk, banana, ice, peanut butter, cocoa powder, and cinnamon together in a blender until smooth.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the butter flavored shortening and sugar. Beat in the egg and vanilla, then stir in the pumpkin puree. Combine the flour, baking soda, salt, cinnamon and vanilla instant pudding mix; gradually mix into the pumpkin mixture. Roll into walnut sized balls and place them 2 inches apart onto the prepared cookie sheets. Bake for 12 to 15 minutes in the preheated oven, until lightly browned at the edges. Allow to cool completely before frosting with cream cheese frosting.
Mix mayonnaise, chicken, grapes, apple, onion, honey mustard, garlic powder, and black pepper in a bowl.
Combine beef, mushrooms, cream of mushroom soup, milk, onions, and Worcestershire sauce in a slow cooker. Cook on High for 3 to 4 hours, or on Low for 5 to 7 hours. Stir in cream cheese until well dissolved; cook for 1 hour more. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain. Serve stroganoff over fusilli and garnish with sour cream.