HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, combine ground beef, bread crumbs, egg, onion powder, nutmeg and salt. If you are using white wine also add at this time. Using your hands shape mixture into small balls. Cook in a large skillet over medium heat until brown; set aside. In a large stock pot bring 3 quarts water and bouillon cubes to a boil. In a small saucepan, heat milk, water and butter until butter is melted and mixture is warm. Place flour in a medium bowl. Whisk a small amount of the warm milk mixture into the flour to form a smooth paste. Then whisk the flour mixture into the remaining warm milk mixture in the saucepan. Pour milk mixture into stock pot and then add sauerkraut and meat balls to soup. Simmer over low heat 30 minutes. Serve hot.
In a food processor, combine instant tea, powdered creamer, milk powder, confectioners' sugar and brown sugar. Add ginger, cinnamon, cloves, cardamom, allspice and vanilla powder. Process for 2 minutes. Store in an airtight container. To serve, place 4 teaspoonfuls in a mug, and fill with hot water; stir.
Preheat oven to 325 degrees F (165 degrees C). Grease two 5x7-inch loaf pans. Combine butter and sugar in a large bowl; beat with an electric mixer until creamy. Add eggs; beat until lightly fluffy. Beat in bananas, papaya, raisins, walnuts, and crystallized ginger until batter is smooth. Sift flour, baking soda, salt, cinnamon, allspice, ginger, and baking powder together in a separate bowl. Mix gradually into the batter. Pour batter into the prepared pans. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes. Cool in the pans for 10 minutes. Invert onto a wire rack to cool completely.
Heat a deep skillet or Dutch oven over medium heat and add ground meat. Brown meat until it is cooked thoroughly. Carefully drain and discard fat. Transfer meat to a bowl. To same pan, heat oil on medium heat; and add onions and peppers and cook 4 to 5 minutes, stirring frequently. When vegetables are tender, return meat to pan and add remaining ingredients. Stir frequently to cover meat with sauce. Reduce heat to low and cook for 20 to 30 minutes or until mixture thickens slightly. Split Sister Schubert Dinner Yeast Rolls and spoon meat into rolls. Serve.
Preheat oven to 350 degrees F (175 degrees C). In each squash half place a tablespoon butter, 1 tablespoon molasses and 1/2 teaspoon cinnamon. Place in a deep baking dish with a little water in the bottom. Bake in preheated oven for 1 hour, or until tender.
Preheat oven to 350 degrees F (175 degrees C). Generously grease a baking sheet with 1 tablespoon butter. Beat 1 cup softened butter, brown sugar, and white sugar together in a bowl with an electric mixer until smooth and creamy. Beat one egg into the batter until fully integrated. Add second egg with vanilla extract; beat until smooth. Dissolve baking soda into hot water in a small bowl; stir into the batter along with the heavy cream. Add flour and chocolate chips into the batter; stir vigorously for 20 seconds. Stir the cookie spread through the batter. Drop batter onto prepared baking sheet in portions spaced about 1-inch apart. Bake in the preheated oven until golden brown, about 20 minutes. Let cookies cool for 5 minutes on sheet before moving to a wire rack to cool completely.
Place arugula, cilantro, avocado, lime juice, and garlic in a blender; pulse until combined. Add water as needed to thin sauce. Season with salt and pepper.
In a medium saucepan over medium heat, slowly cook and stir skinless, boneless chicken breast halves, onion and garlic. Cook until onions are tender and chicken is lightly browned. In a medium bowl, blend chicken mixture, cream cheese and butter until creamy. Preheat oven to 325 degrees F (165 degrees C). Unroll croissants and divide in half to create 12 rectangles. Place approximately one tablespoon of the chicken mixture on each rectangle. Fold into balls. Arrange balls on a large baking sheet. Bake in the preheated oven 12 minutes, or until golden brown.
Heat water in a saucepan over medium-low heat; cook and stir white sugar into hot water until dissolved, about 5 minutes. Stir brown sugar and salt into the sugar mixture until dissolved; stir in butter. Whisk eggs and vanilla together in a bowl until smooth; stir 2 to 3 tablespoons hot sugar mixture into eggs, 1 tablespoon at a time, to slowly bring eggs up to temperature without cooking them. Slowly stir egg mixture into saucepan of sugar mixture. Fold in pecans. Increase temperature to medium heat; cook and stir mixture until thickened and bubbling, about 5 minutes. Reduce heat to low before serving.
Stir spaghetti squash, tomatoes, chicken broth, chicken, bell pepper, salt, sugar, parsley, basil, oregano, garlic powder, and onion powder together in a slow cooker. Cook on Low for 5 to 6 hours.
Blend oats and almonds in dry blender to flour consistency. Combine dry ingredients in bowl; add oil and stir; add water and mix to soft dough. Press mixture into lightly oiled or sprayed pan, pressing from center outward; crimp edges with fork or dampened fingertips. Pre-bake for 10-15 minutes at 350 degrees F (175 degrees C) and cool before adding filling.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet. Combine brownie mix, flour, oil, water, eggs, and chocolate chips in a large bowl. Drop spoonfuls of dough 2 inches apart onto prepared baking sheet. Bake in preheated oven until cookies are just set, about 9 minutes. Let cool on baking sheets for 2 minutes before removing to a wire rack to cool completely.
Preheat an oven to 350 degrees F (175 degrees C). Butter a shallow casserole dish. Place the potatoes in a large pot and cover with salted water. Bring to a boil over high heat; reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain and transfer to a mixing bowl; mash. Beat the sour cream, cream cheese, green onion, salt, and pepper into the potatoes with an electric hand mixer; continue beating until smooth. Pour the mixture into the prepared dish, sprinkle the the almonds over the potatoes. Brush the top with the melted butter and cover with the bread crumbs. Bake in the preheated oven until golden brown on top, about 30 minutes.
Remove string cheese sticks from plastic wrappings and cut the strings in half crosswise. Line a baking sheet with parchment paper. Place eggs in a bowl and bread crumbs into a large shallow bowl. Dip cheese stick halves into egg and roll in bread crumbs to completely coat the sticks; place breaded cheese sticks onto the prepared baking sheet. Allow cheese sticks to stand at room temperature for about 5 minutes to set, and repeat dipping in egg and bread crumbs to form a thick coating. Freeze breaded cheese sticks for at least 2 hours. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Deep fry cheese sticks, a few at a time, until the coating is golden brown and crisp and the cheese is soft, 5 to 8 minutes. Let sticks drain on paper towels; cool slightly and serve warm.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 8 inch round pans. In a large bowl, cream butter and 1/2 cup sugar until light and fluffy. Add egg yolks and 1/2 teaspoon vanilla. Beat well. Stir together flour, baking powder, and salt. Add to butter mixture alternately with milk. Pour into two 8 inch round cake pans. Wash and dry beaters and bowl thoroughly. In a large, bowl beat egg whites, 1 teaspoon vanilla, and the rum extract until soft peaks form. Gradually add the remaining 1/2 cup sugar. Continue beating until stiff peaks form. Drop small spoonfuls of meringue over unbaked batter in pans, then carefully spread out to cover. Sprinkle pecans over meringue and press lightly into surface. Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes or until a wooden toothpick inserted in center comes out clean. Cool cakes in pans for 10 minutes. Carefully remove from pans. Turn cake layers meringue side up and let cool thoroughly. About 1 to 2 hours before serving, make the filling: Combine whipping cream, confectioners sugar, and the remaining vanilla. Beat until soft peaks form. Fold in pineapple. Place one layer, meringue side up, on cake plate. Spread filling over. Place second layer on top with meringue side up. Chill 1 to 2 hours. Store in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Whisk together the flour, white sugar, baking soda, and salt in a bowl. Beat honey, milk, butter, and vanilla extract together in a large bowl until smooth. Stir the flour mixture into the honey mixture until just combined. Fold in the chocolate and vanilla chips. Roll the dough into walnut-sized balls and place 2 inches apart onto nonstick baking sheets. Bake in the preheated oven until golden brown, 15 to 18 minutes. Allow cookies to cool; dust with confectioners' sugar.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour on 9 or 10 inch tube pan. Put chopped pecans in bottom of pan. Combine the cake mix, blackberry gelatin, eggs, oil, and 1 cup blackberry wine. Beat for 2 minutes then pour batter over top of pecans. Bake at 325 degrees F (165 degrees C) for 40 to 45 minutes or until cake tests done. Pour 1/2 of blackberry wine glaze over top of cake while still warm. Let set for 10 minutes then remove cake from pan. Allow cake to cool fully before pouring the remaining glaze on top. To Make Blackberry Wine Glaze: Mix together the confectioner's sugar, 1/2 cup blackberry wine, and the softened butter or margarine. Beat until smooth.
Gently mix corn, avocados, cilantro, lime juice, shallots, red pepper, salt, and pepper together in a bowl.
In large pitcher, combine gelatin, soft drink mix, sugar and boiling water. Stir until powders are dissolved. Add enough cold water to make 2 quarts. Pour into 3 oz. paper drinking cups and freeze until hardened.
To Marinate: In a large resealable plastic bag combine the fruit nectar, soy sauce, vinegar, ginger root, ground ginger and brown sugar. Mix together until sugar dissolves. Add pork, seal bag and refrigerate for at least 3 hours or, if possible, overnight. Preheat oven to 350 degrees F (175 degrees C). Remove bag from refrigerator. Remove meat from marinade, wipe dry with paper towels and brown in a large skillet. Place browned pork on a rack in a roasting pan and bake in the preheated oven for 1 hour (tenderloins 35 to 40 minutes) or until internal temperature of meat has reached 145 degrees F (63 degrees C). Baste with marinade every 10 minutes while baking. (Note: If there is any leftover marinade, you can boil it and add cornstarch for a nice sauce.)
Heat oil in a large skillet over medium heat. Cook onion, celery, carrots, and garlic with salt, stirring occasionally, until limp and browning, about 10 minutes. Transfer vegetables to a slow cooker with tomato sauce, lentils, water, broth, bay leaf, thyme, and vinegar. Cook on Low for 6 hours. For vinaigrette, whisk together olive oil, vinegar, garlic, and salt. Taste soup for salt, then serve with a drizzle of vinaigrette over each bowl.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch tube pan. Mix together the flour and baking powder; set aside. In a large bowl, cream together the butter, brown sugar and white sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla. Beat in the flour mixture alternately with the milk, mixing just until incorporated. Sir in the chopped pecans. Pour batter into prepared pan. Bake in the preheated oven for 60 to 75 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
Beat egg. Mix in milk. Sift flour, salt, sugar, and baking powder; beat into egg mixture until smooth. Pour oil into a heavy pan until it is 1 inch deep. Heat to 375 degrees F (190 degrees C). Pour batter through funnel into oil with a circular motion to form a spiral. Fry until lightly brown; turn over to brown the other side. Cook to golden brown, and remove to drain on paper towels. Sprinkle with confectioner's sugar while still warm.
Preheat oven to 300 degrees F (150 degrees C). In a 2 quart casserole dish, combine the pork and beans, onion, bacon grease, brown sugar and ketchup. Mix well and top with the bacon strips. Bake at 300 degrees F (150 degrees C) for 1 1/2 to 2 hours.
Preheat oven to 375 degrees F (190 degrees C). Combine mangoes, water, and 1/2 cup white sugar in a saucepan over medium heat; simmer until sugar is dissolved, 5 to 6 minutes. Drain syrup from mangoes, reserving syrup. Beat 2 cups sugar and butter together in a bowl using an electric mixer until smooth and creamy. Whisk flour, baking powder, and salt together in a separate bowl until combined. Slowly mix flour mixture, alternating with milk, into creamed butter mixture, beating well after each addition. Stir vanilla extract into batter; pour into a 9x13-inch baking dish. Arrange mangoes on top of the batter and pour 2 cups reserved syrup over mangoes. Bake in the preheated oven until a toothpick inserted in the center of the cobbler comes out clean, 40 to 45 minutes.
On a cookie sheet place 15 chocolate wafers flat side up. Working quickly, top each wafer with a small scoop of ice cream. Top each sandwich with another wafer, flat side down. Gently push the top wafers down until the ice cream comes to the edge of the wafer cookies. Freeze for one hour, or until firm. Roll each ice cream sandwich in mini chocolates chips so that all the exposed ice cream is covered. Cover and freeze until ready to serve.
Preheat oven to 300 degrees F (150 degrees C). 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. Meanwhile, in large skillet, saute chile pepper, bell pepper and onion until soft. Add tomatoes, puree and chili powder and cook 2 minutes more. For a smooth sauce, puree with a hand blender, or puree in batches in food processor. Combine pasta and sauce in 9 x 13 baking dish and bake for 15 minutes. Serve hot.
Stir together the mayonnaise and Ranch dressing, and spread onto one slice of bread. Place the fontina and Havarti cheese slices on the bread, then top with roasted red pepper, pepperoncini, pickle and lettuce. Top with the other slice of bread.
In a large plastic bag, combine the flour, Parmesan cheese, bread crumbs, poultry seasoning, onion powder, garlic powder, salt and pepper. Shake to mix. Heat the oil in a large skillet over medium heat until a drop of water evaporates immediately. Dip one piece of chicken at a time into the milk, and then place in the bag with the coating. Shake until fully coated. Place in the frying pan, and continue with remaining chicken. Cook until the edges are browned, then flip and cook until browned on the other side. If some chicken is done sooner, keep on a paper towel lined plate in a warm oven, so that the chicken is all still warm at serving time.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 1/2-quart baking dish. Place bacon in a large skillet and cook over medium-high heat until crisp, about 10 minutes; drain and cool on paper towels. Crumble bacon once cooled. Mix bacon, beans, water, brown sugar, onions, ketchup, molasses, vinegar, mustard, salt, and garlic powder together in the prepared baking dish. Cover dish with aluminum foil. Bake in preheated oven until bubbling, 45 minutes.
In a large saucepan over medium heat, combine shredded chicken, condensed soup, poultry seasoning and crushed crackers. Cook, stirring frequently, until mixture is hot, 15 to 20 minutes. Serve on buns.
Preheat oven to 275 degrees F (135 degrees C). Heat olive oil in a large Dutch oven over medium-high heat. Add beef in batches and cook until browned, about 4 minutes per side. Add onion and carrot; cook until tender, about 20 minutes. Stir in garlic and cook until fragrant, about 2 minutes. Pour beef stock and wine into the Dutch oven; bring to a boil. Stir in porcini mushrooms, bouillon cubes, thyme, and bay leaves. Lay a piece of parchment paper over the surface. Cover with a tight lid. Bake in the preheated oven until beef is very tender, 5 to 6 hours. Transfer beef to a plate. Discard bay leaves. Blend cooking liquid with an immersion blender to make a smooth sauce. Serve beef with sauce.
Preheat oven to 250 degrees F (120 degrees C). Make a tartar sauce by stirring the mayonnaise, lemon juice, lemon zest, dill pickle, and 1/4 teaspoon cayenne pepper together in a small bowl until thoroughly combined; set aside. Mix the panko crumbs, 1/8 teaspoon cayenne pepper, salt, and black pepper together in a shallow bowl. Heat the canola oil in a deep-fryer or saucepan to 360 degrees F (180 degrees C). Measure temperature with a deep frying thermometer for accuracy. Dip an oyster into the beaten egg, and press into panko crumbs to coat. Gently toss between your hands so any bread crumbs that haven't stuck can fall away. Place the breaded oysters onto a plate while breading the rest; do not stack. Cook the oysters, two at a time, in the hot oil until the panko is browned, about 1 minute per side. Transfer the fried oysters to a baking sheet lined with paper towels, and place in oven to keep warm while frying remaining oysters. Serve with the tartar sauce for dipping.
Brown the ground beef with the onion in a large skillet over medium heat; drain the excess fat from the pan. Stir the potatoes, beef bouillon, and water into the beef. Drain the liquid from the canned green beans into the beef mixture; set the green beans aside. Cook the mixture until the potatoes are soft. Add the green beans and diced tomatoes and cook until hot. Season with salt and pepper before serving.
Pour the vodka, cranberry juice, pineapple juice, amaretto, and creme de cacao into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
Combine blueberries, spinach, kale, kefir, cucumber, avocado, banana, and almonds in a blender. Process until smooth.
Heat tomatoes in a large skillet over medium heat until simmering; add tilapia. Spoon tomatoes over tilapia to coat; cover skillet. Simmer until fish flakes easily with a fork, about 10 minutes.
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 macaroni, 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 8 minutes. Drain well in a colander set in the sink. Pour the macaroni into a saucepan and place over medium heat; stir in the butter, bacon grease, tomato sauce, stewed tomatoes with juice, and sugar; season with salt and pepper. Stir while cooking until butter and bacon grease has melted and incorporated completely, 5 to 10 minutes; remove from heat, cover, and allow to sit about 20 minutes before serving.
Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until some of the fat renders, 2 to 3 minutes; add onion and garlic and continue to cook and stir until the meats are browned and crumbly, 5 to 7 minutes more. Transfer beef mixture to a slow cooker. Stir kidney beans, chili beans, diced tomatoes, crushed tomatoes, celery, green bell pepper, red bell pepper, chipotle chiles, bacon bits, chili sauce, hot pepper sauce, chili powder, brown sugar, cumin, and salt with the beef mixture. Cook on Low until vegetables are completely tender but the celery retains a slight bit of firmness, 6 to 8 hours (or 3 to 4 hours on High).
Place egg yolks into a large mixing bowl with the sugar, and beat until light and frothy. Mix in the vanilla sugar and water until evenly combined, and stir in half the melted butter, half the buttermilk, half the flour. When mixture is smooth, mix in remaining butter, buttermilk, flour, cardamom, and salt, and beat again to a smooth batter. In a separate bowl, beat the egg whites with an electric mixer until they form stiff peaks; gently fold the egg whites into the batter, incorporating as much volume as possible. Preheat a waffle iron according to manufacturer's directions. Spoon about 1/3 cup of batter into the preheated waffle iron, close the lid, and cook until the waffle is golden brown, about 5 minutes. Remove waffle to a plate. If using a heart-shaped iron, break the waffle into individual hearts to serve. Repeat with remaining batter.
Place raisins, sugar, butter, eggs, milk, and vanilla in a large heavy-bottomed saucepan. Cook over medium heat, stirring frequently until mixture is hot, slightly thickened, and just beginning to bubble, about 4 to 5 minutes. Cool slightly, uncovered, in the refrigerator, while continuing with recipe. Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups or coat with cooking spray. Stir flour with baking powder, soda, and salt in a large mixing bowl. Make a well in center and pour in warm raisin mixture, stirring just until combined. Stir in nuts until evenly mixed. Spoon batter into muffin cups. Bake at 375 degrees F (190 degrees C) in center of oven until golden and a cake tester inserted into center of a muffin comes out clean, about 15 to 17 minutes. Remove from oven and immediately pour about 1 teaspoon syrup over each muffin. Cool muffins in cups for 10 minutes, then remove to a rack. Serve warm.
Heat a large cast-iron skillet over medium heat until very hot. Pour in the vegetable oil, tilt skillet to coat with oil, and place chicken breast halves into the hot skillet. Cook the chicken breasts until browned on each side, about 8 minutes per side. Increase heat under skillet to medium-high, then stir in bacon, shallots, and green onions. Cook and stir until bacon begins to crisp, about 10 minutes. Stir in garlic until fragrant, then add fire-roasted tomatoes, Marsala wine, chicken bouillon cubes, and rosemary. Bring to a boil, then reduce heat to low; simmer for about 1 hour. Stir half-and-half and Parmesan cheese into the sauce over medium heat. Continue to cook until cheese melts, about 10 minutes. Remove skillet from heat, and allow the chicken and sauce to rest while cooking the pasta. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the spaghetti and return to a boil. Cook until the pasta has cooked through but is still slightly firm to the bite, about 12 minutes. Drain well. Transfer cooked spaghetti to a serving platter and serve topped with chicken breasts and sauce.
Pulse flax seeds in a coffee grinder until finely ground. Transfer to a blender. Pour coconut milk into the blender. Add vanilla extract, stevia powder, xanthan gum, coconut oil, maple extract, and black salt; blend until very smooth, about 2 minutes. Transfer blender container to the freezer to chill mixture briefly, about 15 minutes. Pour mixture into an ice cream maker; churn according to manufacturer's instructions, about 25 minutes. Transfer to a lidded container and freeze until firm but still malleable, about 30 minutes. Stir in wheat and barley cereal nuggets until well-incorporated.
In a small bowl, stir together the lime juice, Worcestershire sauce, thyme and vegetable oil. Mix well. Cover all surfaces of fish fillet with marinade. Refrigerate and let stand as little as 30 minutes or as long as overnight.
Combine the sugar, cinnamon, cloves, and allspice in a bowl. Place about 1/4 of the pumpkin into the bottom of a slow cooker, and sprinkle with 1/4 of the sugar mixture; repeat layers 3 more times. Cover the slow cooker, set it on Low, then cook for 8 hours or overnight. Stir once or twice during cooking. When the pumpkin is a dark, golden color, place an immersion blender into the slow cooker, and blend the pumpkin butter until smooth.