HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease a large bowl and a 9x13-inch baking dish. Place cereal in the prepared bowl. Combine marshmallows, brown sugar, corn syrup, cocoa powder, and butter in a small saucepan; cook and stir over medium-low heat until smooth and bubbling. Remove saucepan from heat and stir in vanilla extract. Pour chocolate mixture over cereal and stir until evenly coated. Press cereal mixture into the prepared baking dish and cool for 10 minutes. Turn cereal mixture onto a work surface and cut into 12 or 24 squares using a serrated knife. Individually wrap squares in plastic wrap or store in an airtight container.
Heat a large skillet over medium-high heat. Add ground beef, add onions, garlic, and mushrooms; saute until onion is golden brown. Season with salt and black pepper. Stir 2 cups hot water, bouillon cubes, and tomato paste into meat mixture. Stir together 1 1/2 cups cold water and flour; stir into pan. Reduce heat to low, and simmer for 1 hour.
Preheat oven to 350 degrees F (175 degrees C). In a large skillet combine the pineapple juice, brown sugar, ketchup, ginger, garlic salt, cornstarch and soy sauce. Simmer all together for 5 minutes over low heat. Place cooked chicken, bell pepper, onion, and water chestnuts in a 9x13 inch baking dish. Pour skillet mixture/sauce over the top. Cover dish with aluminum foil and bake in the preheated oven for 1 hour.
Cook and stir bacon in a stockpot over medium heat until slightly browned, 5 to 10 minutes. Add onion, jalapeno pepper, and garlic; cook until bacon is slightly crisp, 5 to 10 more minutes. Add black-eyed peas, water, tomatoes, and beef bouillon; bring to a low boil. Reduce heat and simmer, stirring frequently, until flavors have blended, about 30 minutes. Add Cheddar cheese and continue to cook, stirring frequently, until cheese is melted, about 15 minutes.
Pour the vodka, triple sec, grenadine, and cranberry juice 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.
Blend mango, carrots, banana, yellow bell pepper, red bell pepper, mineral water, lemon juice, honey, or chia seeds in a blender until smooth. Add more water for a thinner consistency.
Lightly grease a 9 inch pie pan. In a large bowl, mix together cereal, peanut butter, and corn syrup. Press mixture into greased pie pan. Spread softened ice cream evenly into crust. Top with chopped peanuts. Freeze until firm, at least 4 hours. Top each slice with chocolate syrup before serving.
Preheat oven to 350 degrees F (175 degrees C). Mix together adobo seasoning, paprika, black pepper, and 1/4 teaspoon of the chili powder. Season 1 side chicken breasts with the mixture. Place olive oil in a large saucepan over medium; heat until the oil shimmers. Place chicken pieces in hot oil, seasoned side down. Brown on each side, about 2 minutes. Transfer to a plate. Add chopped onion to pot and cook over medium heat until translucent, about 3 minutes. Add rice, Hunt's(R) Diced Tomatoes (drained), corn, garlic, and remaining 2 teaspoons of chili powder, stirring to combine. When ingredients are well combined, add chicken broth, and stir. Place browned chicken pieces on top of the rice mixture, with browned side up, being careful not to submerge chicken. Cover and bake 15 minutes, then remove lid and continue baking about 5 minutes more. When chicken internal temperature reaches 165 degrees F (74 degrees C), place a slice of tomato and slices of avocado on top of each piece, and place a slice of pepper jack cheese on top. Return to oven and bake until cheese is melted, 3-4 minutes. Plate cooked chicken, then fluff rice with a fork, and serve alongside chicken. Garnish with fresh cilantro and snipped chives, if desired.
Slice cake and spread pieces with jelly or jam. Sandwich pieces of cake together and arrange pieces in bottom of glass trifle bowl or other glass serving bowl. Prepare the gelatin according to package directions and pour over cake. Refrigerate until set, 2 hours. Pour prepared pudding or custard over the set gelatin. In a medium bowl, whip cream until stiff peaks form. Spread over pudding. Sprinkle with chocolate and chill in refrigerator until serving.
Grease an 8x8-inch pan. Combine peanut butter, honey, and salt together in a large saucepan; bring to a boil. Add vanilla extract. Remove from heat and stir in millet and dried fruit. Press mixture into the prepared pan. Refrigerate until chilled, about 1 hour.
Brush the tenderloin filets on all sides with 1 tablespoon olive oil, then sprinkle with sea salt and cracked pepper. Heat another tablespoon of olive oil in a skillet over medium-high heat until it begins to smoke. Add the steaks, and cook to your desired degree of doneness, 4 minutes per side for medium-rare. Once done, remove the steaks from the skillet and keep warm. Stir in the minced shallot, and cook for 1 minute. Pour in the port and balsamic vinegar. Simmer until the port reduces to the consistency of chocolate syrup, 2 to 3 minutes. Add the beef stock and rosemary, and return to a simmer. Once the sauce has begun to simmer, whisk in the chocolate until it melts and slightly thickens the sauce. Pour sauce over steaks to serve.
Pour 2 1/2 cups raspberry lemonade out of the bottle into a glass measuring cup. Pour watermelon vodka, coconut-flavored rum, and triple sec into the bottle; stir to combine. Fill bottle back to the top with raspberry lemonade from the measuring cup. Refrigerate until serving.
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Spread the peanut butter onto two slices of bread; set aside. Spread the apricot jelly onto the remaining two slices of bread, and sprinkle with cayenne pepper to taste. Arrange half of the cooked bacon and half of the sliced apple onto each apricot jam-covered bread sliced. Top with the peanut butter smeared pieces of bread. Heat a large skillet over medium heat. Spread the butter over the outside of the sandwiches and place into the preheated skillet. Cook until golden brown and crispy, then turn the sandwiches over, and continue cooking until golden brown on the other side, about 4 minutes per side.
Beat eggs with 1 pinch salt in a bowl until frothy. Heat lard in a skillet over medium heat; cook eggs, stirring with a wooden spoon to break into small pieces, until set, about 5 minutes. Add cucumber; cook and stir until heated through, 2 to 3 minutes. Mix rice into egg mixture. Reduce heat to medium-low and cook, stirring often, until rice is heated through, about 5 minutes. Season with remaining salt and MSG.
Line one 9x13 inch baking pan with the graham cracker or vanilla wafer crumbs. Reserve a few crumbs as a garnish for the top. Drain the pineapple, saving the juice. Melt the marshmallows in the pineapple juice over low heat. Once melted set aside to cool. Cut up the bananas into chunks. Mix the bananas, chopped nuts, and crushed pineapple into the cooled marshmallow mixture. Fold the fruit mixture into the whipped cream. Spoon batter into the graham cracker or vanilla wafer lined pan. Sprinkle the reserved crumbs on top. Chill well before serving. Makes about 12 to 18 servings.
Heat the olive oil in a skillet over medium heat; cook and stir the onion until translucent, about 5 minutes. Stir in the sugar, then add the chopped zucchini, dill, and rice. Cook and stir until the zucchini is softened, about 5 minutes. Pour in the water, sprinkle with salt and pepper, and bring the mixture to a boil. Reduce the heat and simmer the mixture until the rice is cooked, about 20 minutes. Turn off the heat, and let the mixture cool to lukewarm. Make a sauce by mixing the yogurt, garlic, and salt in a bowl. Serve over the lukewarm zucchini and rice.
Sift together flour, cocoa, soda, baking powder, and salt. Cream shortening, sugar, and eggs. Blend in sourdough starter. Add sifted ingredients slowly to creamed mixture, beating until smooth. Stir in water and vanilla, and mix well. Pour batter into greased and floured 9 x 13 inch pan. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until done.
Preheat oven to 350 degrees F (175 degrees C). Prepare an 8-inch square baking dish with cooking spray. Arrange chicken into the prepared baking dish. Mix French dressing, ketchup, onion flakes, chili seasoning, and parsley flakes together in a small bowl; spoon evenly over the chicken pieces. Cover dish with aluminum foil. Bake in preheated oven for 30 minutes. Remove and discard aluminum foil, spread green beans over the chicken, and continue baking until the chicken is no longer pink in the center and the juices run clear, about 15 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Whisk together raspberry preserves, pineapple juice concentrate, soy sauce, and rice vinegar. Stir in chili powder, curry powder, and garlic powder; pour over chicken breasts in a resealable plastic bag. Marinate chicken in refrigerator at least 4 hours to overnight. Preheat oven to 350 degrees F (175 degrees C). Place chicken into a baking dish, and pour remaining marinade overtop. Cover the dish with a lid or aluminum foil. Bake in preheated oven until the chicken juices run clear, 30 to 40 minutes. Transfer to a serving platter and garnish with fresh raspberries.
Combine light brown and white sugars, water, corn syrup, and salt in a heavy 2 quart saucepan. Cook covered until mixture boils rapidly. Remove lid, place candy thermometer in pan, and cook without stirring to 260 degrees F (127 degrees C). Remove from heat. Beat egg whites until stiff. Pour hot syrup in thin stream over egg whites, beating constantly with electric mixer on high speed. Add vanilla and pecan flavoring. Continue beating until soft peaks form and candy starts to lose its gloss. Stir in pecans and drop by spoonfuls onto waxed paper. When candy has set, store in airtight container.
In a double boiler over simmering water, melt the butterscotch morsels, stirring frequently until smooth. Remove from heat, and stir in the chow mien noodles and peanuts. Drop by teaspoonfuls onto waxed paper. Refrigerate until firm.
Preheat the oven to 375 degrees F (190 degrees C). Season both sides of the chicken thighs with salt and pepper; transfer to a baking dish. Bake in the preheated oven, uncovered, for 15 minutes. Mix apricot jam, ketchup, onion, barbeque sauce, and soy sauce together. Pour over chicken thighs. Continue baking until chicken is no longer pink in the center, about 20 minutes more.
Preheat oven to 350 degrees F (175 degrees C). In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes. Meanwhile, heat oil in a small skillet over medium heat. Saute onions until tender. Set aside. In a large bowl combine cooked rice, lentils, mushrooms, Worcestershire sauce, salt, pepper, egg, garlic powder, Italian seasoning, parsley and cooked onions; mix well. Press mixture into prepared pan; spread ketchup on top of loaf. Bake in preheated oven for 45 minutes.
Preheat oven to 250 degrees F. Put a wire rack over a shallow baking pan and pour 1 cup of water into the pan. Season the ribs with a pinch of salt and pepper. Place the ribs on rack, meaty side up. Slide them into the oven and roast slowly. Check every hour or so for doneness. Roast until you can gently tear the meat between the bones, or they reach an internal temperature of 180 degrees F, about 2 1/2 to 3 hours. Remove from oven and set aside to cool completely. When ribs are cooled, cut into individual ribs. Pulse RITZ Crackers into crumbs in a food processor to make about 2 cups crumbs. Mix crumbs with granulated garlic, kosher salt and coarse black pepper. Coat each rib in flour, dip in egg wash, and then coat with RITZ crumb mixture. Set aside. Heat oil in deep 9-inch skillet to 350 degrees F. Place ribs meat side down into hot oil (ribs should be about 3/4 covered). Fry in batches, being careful not to overcrowd pan as this will bring down the oil temperature. Cook approximately 1 1/2 to 2 minutes until ribs are crispy and golden brown. Remove ribs from pan; drain on paper towels. While ribs are still hot, season with 2 tablespoons Cajun seasoning. Serve with Zesty Buttermilk Ranch Dressing. To make the Zesty Buttermilk Ranch Dressing, whisk together mayonnaise, buttermilk, vinegar, garlic, chives, grated cheese, and Cajun seasoning in a bowl. Pour into a container with a lid and refrigerate until needed.
Place banana chunks into a sealable plastic bag and freeze until solid, 1 to 2 hours to overnight. Place frozen bananas into a blender with skim milk, almond butter, and vanilla extract; blend until smooth. Pour into a large glass and garnish with a pinch of ground cinnamon to serve.
Bring water to a boil in a medium saucepan, and stir in rice. Reduce heat, cover, and simmer for 20 minutes. Heat 1 tablespoon oil in a small saucepan over low heat. Stir in onion, cover tightly, and cook until tender but not browned, about 5 minutes. In a large bowl, mix tuna, milk, flour, parsley, sugar, and vinegar. Season with salt and pepper. Mix in rice, onion, and eggs. Mold the mixture into 12 balls using 2 teaspoons. Heat oil in a large, heavy skillet or deep fryer. Fry the tuna balls in batches until lightly browned, 2 to 3 minutes. Drain on paper towels.
Preheat oven to 400 degrees F (200 degrees C). Pour milk into a large skillet, place over medium heat, and place fish fillets into milk. Bring to a simmer and cook fish in milk for 1 minute. Transfer fillets to a plate and pour milk into a large measuring cup. Fill a large pot with lightly salted water and bring to a rolling boil. Stir in the spinach fettuccine, bring back to a boil, and cook pasta over medium heat until cooked through but still firm to the bite, about 8 minutes. Drain and transfer into a 2-quart casserole. Toss fettuccine with 1 tablespoon butter. Melt remaining 3 tablespoons butter in skillet over medium heat and whisk flour into butter, stirring constantly until mixture forms a paste. Cook and stir for 1 minute, then whisk reserved milk and chicken stock into flour mixture until thoroughly combined. Bring to a simmer, reduce heat to low, and simmer until sauce has thickened, about 5 minutes, stirring often. Remove sauce from heat; whisk in Dijon mustard, black pepper, nutmeg, 1/4 cup of Parmesan cheese, and 1/4 cup of Gruyere cheese. Spread spinach over fettuccine noodles; arrange fillets on top of spinach. Pour sauce over the fish and sprinkle remaining Parmesan and Gruyere cheeses over the top. Bake in the preheated oven until sauce is bubbling, about 15 minutes. Heat the oven's broiler and broil until cheese topping is browned, 1 to 2 more minutes.
Mix pineapple juice, vodka, sugar, orange juice concentrate, water, and amaretto liqueur in a large container; freeze overnight. To serve, fill a large glass about half full of the slushy mixture and fill the rest of the glass with cherry-flavored lemon-lime soda.
Preheat oven to 350 degrees F (175 degrees C). Beat eggs well. Dissolve baking soda with a little milk. Mix together the rest of the ingredients to make a soft dough. Bake for 8 to 10 minutes. DO NOT OVER BAKE. Frost with your favorite icing.
Combine flour, salt, and cold water in a bowl. Mix with a wooden spoon until dough just comes together and pulls away from the sides of the bowl. Dough should be sticky; adjust with more flour or water to achieve what's shown in the video. Transfer dough onto a well floured surface. Dust a little more flour over the top. Knead for a minute or two to form a round. Cover and let rest for 15 to 20 minutes. Roll dough into a square about 1/8 inch thick, dusting with flour as necessary; dough should still be sticky. Spread 1/3 of the butter over 2/3 of the square using a silicone spatula, leaving a 1/2 inch border. Flip the unbuttered side over the middle of the square and fold the opposite end over it like a letter. Straighten the edges as needed. Turn dough with a bench scraper to unstick it from the counter; dust with flour. Flip and sprinkle more flour on top. Roll dough into a 1/8-inch-thick rectangle, carefully stretching edges as needed. Spread another 1/3 of the butter over 2/3 of the dough. Fold into thirds. Transfer onto a lined baking sheet and freeze until butter is slightly chilled, about 10 minutes. Sprinkle dough with flour and roll into a square a little over 1/8 inch thick. Spread remaining butter over the dough, leaving a 1- to 1 1/2-inch border on the top edge. Dip your finger in water and lightly moisten the unbuttered edge. Roll dough into a log starting from the bottom edge. Dust with more flour and polish the ends as needed. Seal with plastic wrap and refrigerate at least 2 hours, preferably overnight. Combine sugar, 1/4 cup plus 1 tablespoon water, cinnamon, and lemon zest in a pot. Boil over medium heat, without stirring, until syrup reaches 210 to 215 degrees F (100 degrees C). Remove from heat. Preheat oven 550 degrees F (288 degrees C). Grease a 12-cup muffin tin. Whisk flour, salt, and cold milk together very thoroughly in a cold pot. Cook over medium heat, whisking constantly, until milk thickens, about 5 minutes. Remove from heat and let cool for at least 10 minutes. Whisk egg yolks into the cooled milk. Add the sugar syrup and vanilla extract. Mix until combined. Strain custard into a glass measuring cup. Unwrap the dough and trim any uneven bits on the ends. Score log into 12 even pieces using a knife; cut through. Place a piece of dough in each muffin cup. Dip your thumb lightly in some cold water. Press thumb into the center of the swirl; push dough against the bottom and up the sides of the cup until it reaches least 1/8 inch past the top. Fill each cup 3/4 of the way with custard. Bake in the preheated oven until the pastry is browned and bubbly, and the tops start to blister and caramelize, about 12 minutes. Cool tarts briefly and serve warm.
Place the mangoes into a blender, and blend until smooth. Pour the mango puree, coconut milk, heavy cream, and lime juice into a saucepan and blend thoroughly; bring to a boil over medium heat. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating very well after each. Stir in the lemon extract and vanilla. Beat in the flour alternately with the milk, mixing just until incorporated. 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. Allow to cool, then drizzle with lemon glaze. To make the lemon glaze: Put the confectioners' sugar into a small bowl. Mix in lemon juice, a teaspoon at a time, until desired drizzling consistency is achieved.
Preheat oven to 375 degrees F (190 degrees C). Dust a flat work surface with flour; roll bread dough into an oval shape that is 1/4-inch thick. Spoon peanut butter into a microwave-safe bowl; melt in the microwave at 50% power for 45 seconds. Spread evenly over dough with a spatula. Pour grape jelly into a microwave-safe bowl; melt in the microwave at 50% power for 20 seconds. Spread over peanut butter with the spatula. Roll dough lengthwise toward you and shape into a 'U'; transfer to a nonstick baking sheet. Brush egg over dough; sprinkle sugar on top. Bake in the preheated oven until golden brown, about 15 minutes. Let stand for 5 minutes before slicing.
Heat 1 tablespoon vegetable oil in a wok or large skillet over high heat. Cook onion and tofu until lightly browned, 3 to 5 minutes. Add peas and tomatoes and cook for 1 minute. Stir in rice and a little more oil if necessary to keep the rice from sticking. Stir-fry for 1 minute. Season with light soy sauce and sweet soy sauce; stir well. Move rice to one side of the wok or skillet and add remaining 1 tablespoon of vegetable oil to the empty side. Crack eggs into the skillet and season with soy seasoning. Let eggs cook for about 3 minutes; flip and scramble. Stir into rice mixture. Stir in pineapple until warmed through. Season with white pepper. Taste and adjust seasoning if needed.
Beat egg whites. Add sifted powdered sugar and beaten egg yolks. Beat for 15 minutes (!) Sift cake flour with baking powder and salt. When you roll them out, use just enough flour to roll easily. Roll lightly to 1/4 or 1/2 inch thickness and press design into dough with a well-floured 'Springerle' rolling pin - but don't go all the way through the dough. (The rolling pin has designs cut into it. They sell them in specialty stores.) Butter a cookie sheet and then sprinkle it with anise seed. Cut each section apart carefully and transfer the cookies to the sheet. Let stand overnight to set the design. Otherwise, they sort of melt into themselves. Preheat oven to 350 degrees F (180 degrees C). Bake for 15 minutes. Do not brown. Springerles are hard at first, but if you store them in a bread box they become tender.
Combine cereal and coconut in a medium size bowl. Combine peanut butter and peanuts in a large mixing bowl. Heat the sugar and corn syrup over a medium heat and stir constantly until the sugar is dissolved. Pour this mixture into the bowl with the peanut butter; mix well. Pour cereal mixture into the liquid mixture; mix well. Press the mixture into an ungreased 10x15 inch pan. Melt the butterscotch and chocolate chips over a medium-low heat; mix well. Spread the mixture over the pan of cereal mixture. Let cool before cutting into bars.
Combine water and buckwheat in a saucepan; bring to a boil. Reduce heat; simmer until water is absorbed, about 10 minutes. Pour lime juice into a bowl; add onion, tomato, Kalamata olives, mint, and dill. Stir in olive oil, rice-wine vinegar, cumin, salt, and pepper. Add buckwheat; stir until ingredients are combined. Top with feta cheese.
Place sweet potatoes in a medium saucepan of boiling water, and cook until tender but firm, about 15 minutes. Drain, and immediately immerse in cold water to loosen skins. Drain, remove skins, chop, and mash. In a medium bowl, sift together flour, baking powder, salt, and nutmeg. Mix mashed sweet potatoes, eggs, milk and butter in a separate medium bowl. Blend sweet potato mixture into the flour mixture to form a batter. Preheat a lightly greased griddle over medium-high heat. Drop batter mixture onto the prepared griddle by heaping tablespoonfuls, and cook until golden brown, turning once with a spatula when the surface begins to bubble.
Heat oil in a large saucepan over medium heat. Add cumin, curry powder, cloves, cinnamon, and turmeric; cook for 1 minute. Add 1 cup water and simmer for 5 minutes. Add tomatoes, cauliflower, bell peppers, potatoes, zucchini, serrano pepper, and ginger; cook, stirring often, 5 minutes. Add 2 cups water and vinegar, cover, and simmer 10 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a skillet over medium-high heat. Stir in onion, barley, and pine nuts. Cook and stir until barley is lightly browned. Mix in green onions, mushrooms, and parsley. Season with salt and pepper. Transfer the mixture to a 2 quart casserole dish, and stir in the vegetable broth. Bake 1 hour and 15 minutes in the preheated oven, or until liquid has been absorbed and barley is tender.
Preheat oven to 450 degrees F (230 degrees C). Cut the potatoes into 3/4-inch chunks, and place into a bowl. Drizzle with canola oil, and spread out onto a baking sheet. Turn potatoes so skin sides are down. Sprinkle the potatoes with thyme, chili powder, kosher salt, and pepper. Bake in the preheated oven until the potatoes are golden brown, about 45 minutes. Remove and allow to cool. In a large salad bowl, lightly toss the cooled potatoes, green onions, roasted red peppers, olives, artichoke hearts, parsley, and Gorgonzola cheese until thoroughly combined. Place the balsamic vinegar, olive oil, Dijon mustard, garlic, oregano, and basil into a blender, and pulse a few times until the dressing is thickened and creamy. Season to taste with salt and pepper, pour over the potato salad, and toss lightly. Chill for 4 hours before serving.