HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix baking mix, brown sugar, and pumpkin pie spice together in a large bowl. Beat milk, mashed sweet potatoes, white vinegar, and 2 tablespoons vegetable oil together in a separate bowl until smooth; gradually beat into the dry mixture to incorporate into a batter. Heat a large skillet over medium heat; add just enough oil to cover the cooking surface and let oil get hot. Pour batter onto hot skillet by 1/4 cup portion, taking care to not overcrowd the skillet. Cook pancakes until browned, 3 to 5 minutes per side. Repeat cooking steps until all batter is used.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Cook and stir the ground beef in a skillet over medium heat, breaking it up as it cooks, until the meat is no longer pink, about 10 minutes. Drain off any excess fat, and mix the sloppy joe sauce into the cooked meat. Unroll a can of crescent rolls, and pinch the triangles together to form a single sheet of dough. Lay the dough into the bottom of the prepared baking dish. Spread the meat and sauce mixture in an even layer over the dough, and sprinkle the Cheddar cheese over the meat mixture. Unroll the second can of rolls, pinch the triangles together to make a single sheet of dough as before, and place the dough over the cheese. Bake the casserole in the preheated oven until the top sheet of dough is golden brown, 15 to 20 minutes.
Bring 1/2 cup coconut milk to a boil in a heavy saucepan. Whisk in the curry paste and cook until fragrant, about 5 minutes. Add the chicken and cook until browned, about 5 minutes. Stir in the 2 cups coconut milk, fish sauce, sugar, vegetables, bamboo shoots, and basil; simmer until the chicken is cooked through, about 15 minutes. Pour the lime juice over the dish and remove from heat. Serve warm.
Combine cucumber and onion in a salad bowl. Season with salt and stir well. Rinse purslane and pat dry with a tea towel. Pick off large leaves and tender upper part of the stems. Discard woody ends of the stems. Add purslane to cucumber mixture along with feta cheese, olive oil, and vinegar. Toss well. Taste and season with additional vinegar or salt, if desired. Serve immediately.
Preheat oven to Broil/Grill. Sprinkle each 1/2 chicken liver with garlic salt to taste. Wrap 1/2 slice bacon around each chicken piece and fasten with a toothpick. Place on a broiling pan. Broil for 5 to 7 minutes. Turn pieces over and broil another 5 to 7 minutes, or until chicken livers are cooked through and no longer pink inside. Serve hot.
To help insure success have all ingredients at room temperature before proceeding. Combine the white rice flour, brown rice flour, xanthan gum, and salt. Mix very well. The flours need to be completely combined. Combine the gelatin, sugar, egg replacer, milk powder, beaten eggs, vinegar and oil. Beat until well combined. Combine the flour mixture, egg mixture and yeast together and beat well. A standup mixture works best for this. Add tepid water to dough if mixture is to dry. The dough should be somewhere between a normal bread dough consistency and a batter. Pour into greased 9x5 inch bread pan and allow to rise in a warm, still place until doubled in bulk. Bake in a preheated oven at 325 degrees F (165 degrees C) until crust is a light to medium brown. Cool ten minutes in the pan, then to room temperature outside the pan before slicing.
Pour water and vinegar into a saucepan, and bring to a boil over high heat. Stir in sugar, ginger, garlic, chile pepper, and ketchup; simmer for 5 minutes. Stir in cornstarch. Remove saucepan from stove to cool. Then transfer to a bowl, cover, and refrigerate until needed.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10 inch round tube pan. In a medium bowl, cream together the sugar and butter until smooth. Beat in the eggs, one at a time. Combine the flour, baking powder, baking soda and salt, add to the creamed mixture alternately with the milk. Stir until just blended, then pour into the prepared pan. Bake for 20 to 25 minutes in the preheated oven. Cake is done when a toothpick inserted, comes out clean. Cool before removing from pan.
Preheat oven to 325 degrees F (165 degrees C). Stir honey, peanut butter, powdered milk, brown rice flour, honey, coconut flour, ground oats, wheat germ, and ground almonds together in a bowl. Pour ground hazelnuts in a shallow dish. Form nut mixture into balls and roll in ground hazelnuts until coated. Place balls onto baking sheet about 1 inch apart. Bake in preheated oven for 5 minutes.
Preheat the oven to 350 degrees F. Grease an 8 1/2 x 4 1/2-inch loaf pan or an 8-inch square cake pan. Sift together the coconut flour and baking powder, mixing to combine; set aside. In a large, microwave-safe bowl, melt the butter with the cocoa, stirring until well blended. Whisk the sugar, salt, vanilla, and eggs into the butter-cocoa mixture. Add the coconut flour and baking powder, whisking until smooth. Pour the batter into the prepared pan. Let it rest for 10 minutes. Bake the loaf or cake until set, and a cake tester inserted into the middle comes out clean. This will take 35 to 45 minutes for the loaf pan, or 30 to 35 minutes for the square pan. Cool the cake in the pan for 30 minutes before turning it out onto a rack to cool completely. The cake is easiest to slice when it's completely cool.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 9-inch cake pans. In a bowl, sift cake flour with baking soda. Mash the vegetable shortening with 1 1/2 cup of sugar in a large bowl until thoroughly combined, and stir in the eggs, one at a time. Pour the red food coloring into a small bowl, and fill the empty food coloring container with water; add the water to the food coloring. Stir in cocoa powder to make a paste, and mix the paste into the shortening mixture. Stir the buttermilk, salt, vanilla extract, and apple cider vinegar in a bowl, and mix into the colored shortening mixture, alternating with the flour mixture, until well combined. Scrape the batter into the prepared cake pans. Bake in the preheated oven until a toothpick inserted into the center of a cake comes out clean, 30 to 35 minutes. Allow the cakes to cool completely. To make frosting, whisk together the milk and all-purpose flour in a saucepan until the mixture is free of lumps, and bring to a simmer over medium-low heat. Cook, whisking constantly, until the mixture is thick, about 1 minute. Pour the thickened sauce into a mixing bowl, and chill until completely cooled, at least 30 minutes. When cold, place the butter into the mixture, and beat with an electric mixer to combine; add the vanilla extract and 2 cups of sugar to the bowl, and beat with the mixer set on Medium speed until the frosting is light and fluffy, about 3 minutes.
Bring a large pot of lightly salted water to a boil. Cook rigatoni in the boiling water, stirring occasionally until tender yet firm to the bite, about 12 minutes. Drain. Heat olive oil in a large pot over medium-high heat. Add red onion, garlic, and garlic scape; cook, stirring occasionally, until fragrant, about 2 minutes. Squeeze tomatoes into the pot. Add sweet pepper, broccoli, and baby bella mushrooms. Simmer until flavors combine, about 5 minutes. Stir tomato paste, white sugar, basil, Italian seasoning, red pepper flakes, cinnamon, and salt into the pot. Reduce heat to medium-low; cook until broccoli is tender. Add chicken strips; simmer sauce for 20 minutes. Stir rigatoni into sauce. Mix in Parmesan cheese, mozzarella cheese, and feta cheese.
Whisk rice vinegar, honey, ginger, soy sauce, wasabi paste, and sesame oil together in a bowl until vinaigrette is smooth. Combine cabbage, cucumber, red bell pepper, and carrot in a large bowl. Pour vinaigrette over cabbage mixture and toss. Refrigerate for 1 hour. Heat a skillet over medium heat; cook and stir sesame seeds until toasted, 3 to 5 minutes. Garnish salad with toasted sesame seeds and avocado.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking dish. Combine the bread, cranberries, raisins, and walnuts in a large bowl. Whisk together the brown sugar and butter in a separate bowl; season with cinnamon, nutmeg, and salt; stir into the bread cubes until evenly distributed. Spread the mixture into the prepared dish. Bake in the preheated oven until crisp on top, 45 to 60 minutes.
Mix condensed milk and non-dairy whipped topping together. Add the juice of one lemon and the pineapple to this creamy blend. Pour pineapple blend into 2 graham cracker crusts. Freeze overnight. Take pies out of freezer 30 to 45 minutes before serving.
Puree chipotle peppers in adobo sauce in a blender until smooth. Add cream cheese and milk to the pureed pepper mixture; blend until smooth. Pour the sauce mixture into a saucepan and bring to a boil. Add shrimp and cook until pink and no longer opaque in the center, about 2 minutes.
Combine cream, milk, and sugar in a saucepan over medium heat. Stir until sugar has dissolved, about 5 minutes. Split the vanilla bean lengthwise with a sharp knife and scrape seeds into cream mixture. Place bean pod into mixture and bring to a boil. Remove from heat and discard vanilla bean pod. Place egg yolks in a bowl. Gradually whisk in 1 cup hot cream mixture. Whisk the egg yolk mixture back into the saucepan and place over medium heat. Whisk constantly until slightly thickened, about 2 to 3 minutes. Mixture should coat the back of a spoon. Do not let the mixture boil. Transfer cream mixture to a bowl and chill until cold, at least 2 hours to overnight. Simmer Irish stout beer in a saucepan over low heat until reduced to 2/3 cup, about 15 minutes. Chill the stout beer syrup at least 2 hours to overnight. Whisk together chilled cream mixture and beer syrup; pour into an ice cream maker and freeze according to manufacturer's directions. When machine has finished, pack ice cream into a airtight container and store in freezer.
Preheat an oven to 450 degrees F (230 degrees C). Press pie crust dough into the bottom of a 9-inch pie pan. Prick sides and bottom of dough with a fork. Bake in the preheated oven until lightly browned, 10 to 12 minutes. Cool completely. Beat cream cheese, peanut butter, and confectioners' sugar together in a bowl until smooth. Fold 1 cup whipped topping into cream cheese mixture. Spread into cooled pie crust. Chill in refrigerator until set, 1 hour. Mix vanilla pudding mix and chocolate pudding mix with milk in a bowl until pudding starts to set up, about 2 minutes; spread over cream cheese mixture in pie crust. Spread 1 cup whipped topping over the pie. Sprinkle with shaved chocolate and peanuts. Chill in refrigerator before serving, about 1 hour.
Melt the butter in a large pot over medium heat. Add onions, and saute until tender. Meanwhile, place the broccoli and cauliflower into a large pot with at least 6 cups of water. Bring to a boil, and cook until fork tender, but broccoli is still a vibrant green. Drain, and reserve 5 cups of the water. Pour the 5 cups of reserved water into the pot with the onions. Bring to a boil, and add potatoes, spinach and bouillon cubes. Cook for about 15 minutes, until potatoes are tender. Remove half of the soup, and puree in small batches using a food processor or blender. Return to the pan, and stir in the broccoli, cauliflower, and Cheddar cheese. Stir until cheese is melted, and serve immediately.
Place the whitefish, mayonnaise, tartar sauce, lemon juice, cream, hot pepper sauce, and black pepper into a food processor. Pulse until smooth, then scrape into a mixing bowl. Stir in the onion, celery, capers, and dill. Refrigerate at least 1 hour before serving to allow the flavors to meld.
Add boiling water to combined gelatin in large bowl, stir 3 min. until completely dissolved. Pour into 13x9-inch pan. Refrigerate 3 hours or until firm. Trace outline of hand on piece of paper. Cut out pattern; place on top of gelatin. Cut around pattern with sharp knife, making sure to cut all the way through gelatin to bottom of pan. Repeat with remaining gelatin. Dip bottom of pan in warm water 15 sec. Carefully remove hand cutouts from pan. Use as a garnish for your favorite Halloween punch or place on individual serving plates. Cut out any remaining gelatin with Halloween cookie cutters. Serve with the JIGGLERS Hands.
Preheat the oven to 350 degrees F (175 degrees C). Grease two 12-cup muffin tins or line cups with paper liners. Whisk stout beer, milk, vegetable oil, and vanilla extract together in a bowl until evenly blended. Beat in eggs 1 at a time, beating well after each addition. Mix in sour cream. Whisk together flour, sugar, cocoa powder, and baking soda in a separate bowl. Gradually mix the flour mixture ingredients into the beer mixture. Spoon cupcake batter into the prepared muffin cups, filling each 3/4 full. Bake in the preheated oven until cupcakes are risen and set in the middle but still soft and tender, about 25 minutes. Cool in the tins, then transfer to a wire rack to cool completely, about 1 hour. Whisk cocoa powder and stout beer together in a bowl. Beat in butter and cream cheese using an electric mixer until well combined. Gradually beat in confectioners' sugar, 1 cup at a time, until frosting has desired sweetness. Spread or pipe frosting onto cooked cupcakes.
Place warm water and warm milk into a large bowl. Stir in sugar and yeast, and let stand for 5 minutes, or until frothy. Mix in oat flour, whole wheat flour and salt, blending thoroughly. Cover bowl, and let stand in a warm place for 1 hour. Heat a large griddle or two skillets over medium heat, and grease well. Spoon enough batter onto the pan to make a thin pancake about 8 inches across for each one. Cook for 2 to 3 minutes, or until the top surface is covered with holes. Turn over and brown on the other side. Place oatcakes on a warm plate until ready to serve. Best served immediately, but can be frozen and heated later.
In a small bowl, combine olive oil, white sugar and salt. Add boiling water and stir to dissolve sugar; let cool to lukewarm. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. When sugar and water mixture has cooled, add yeast mixture, eggs, whole wheat flour and 2 cups bread flour. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Divide the dough into twenty four equal size pieces and form into rounds. Place the rounds on lightly greased baking sheets. Cover the rolls with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in preheated oven until golden brown, about 15 to 20 minutes.
Mix the cream cheese with the onion soup mix in a bowl until smooth. Fill the jalapeno pepper halves with the cheese mixture. Wrap each pepper with a piece of bacon to enclose the filling, and secure with a toothpick. Place peppers in a skillet over medium heat, and cook until the bacon is crisp on all sides, 10 to 15 minutes. Cool slightly and serve. To make the dip, place the sour cream in a bowl, and mix with any leftover cream cheese mixture. Cover and refrigerate until needed.
Place the walnuts, parsley, and chives in the bowl of a food processor, and process until finely chopped. Place herb mixture into a small bowl, and stir in blue cheese. Set aside. Place the cream cheese in the bowl of a food processor, and process until smooth. Add the herb mixture to the cream cheese, and process until thoroughly blended. Serve at room temperature.
Blend 16 ice cubes in a blender until crushed. Pour in water and juice. Blend. Pour in frozen berries. Blend until smooth. Pour into chilled glasses.
Preheat an oven to 350 degrees F (175 degrees C). Place the squash pieces in a saucepan and cover with water. Bring to a boil and cook until the squash is tender, about 15 minutes. Drain; then mash the squash with 1/4 cup butter, 1 tablespoon brown sugar, salt, and white pepper. Heat the 1 1/2 tablespoons butter in a large skillet over low heat; stir in sliced apples and sprinkle with the white sugar. Cover and cook over low heat until barely tender, about 5 minutes, stirring occasionally. Spread the apples in a 3-quart casserole. Spoon the mashed squash evenly over the apples. Stir together the cornflakes, pecans, the 1/2 cup brown sugar, and melted butter. Sprinkle the cornflake mixture evenly over the squash. Bake in the preheated oven until heated through, about 15 minutes.
Place 2 tablespoons of soy sauce, 2 tablespoons of white wine, 1 teaspoon of sesame oil, and 2 teaspoons of cornstarch in a non-reactive bowl, and stir until smooth. Stir the pork strips into the marinade until thoroughly coated, and refrigerate for 1 hour. Pour hot water over the shiitake mushrooms in a bowl, and allow to soften for 15 to 20 minutes. Drain, pat dry, remove any hard stem pieces, and finely chop the mushrooms. Combine the mushrooms, green onions, garlic, and ginger in a bowl, and set aside. Remove the leaves from the Napa cabbage, and tear the green leafy portions from the central stalks of the leaves. Slice the stalks the long way into thin slices, then cut them into 1-inch pieces. Finely chop the green leafy portions, and set aside the sliced stems and chopped leaves in separate bowls. In a small bowl, stir together 3 tablespoons of soy sauce, 3 tablespoons of white wine, 1/2 teaspoon of cornstarch, sugar, and ground black pepper. Set the mixture aside. Heat vegetable oil and 1 teaspoon of sesame oil in a wok over medium-high heat, and cook and stir the marinated pork until cooked through, no longer pink, and the edges have begun to brown, about 5 minutes. Remove the pork to a bowl. Pour the beaten eggs into the hot wok, adding more vegetable oil if necessary, and cook and stir until the eggs are scrambled, firm, and well-broken up, about 2 minutes. Stir in the mushroom mixture, and cook and stir 1 to 2 minutes; then stir in the Napa cabbage stem pieces. Cook and stir until the stem pieces are hot but still crunchy, about 1 minute, and then add the chopped cabbage leaves. Pour in 2 tablespoons of white wine, cook and stir the mixture until hot, about 1 more minute, then mix in the cooked pork and the reserved cornstarch mixture. Stir everything together until slightly thickened and hot, about 2 minutes. Mix the hoisin sauce, 1 tablespoon of soy sauce, and 1 teaspoon of sesame oil in a small bowl until thoroughly combined. To serve, spread about 1 tablespoon of hoisin mixture on each pancake, top with about 1/2 cup of the pork mixture, roll, and serve.
Preheat oven to 325 degrees F (165 degrees C). Grease a 9x5-inch loaf pan. Mix together the bran cereal and buttermilk in a bowl, and set aside to soften. Meanwhile, heat olive oil in a skillet over medium heat; cook and stir onion and garlic until the onion is translucent, about 5 minutes. Stir in the mushrooms, and cook, stirring often, until the liquid from the mushrooms has evaporated. Stir in rosemary, thyme, and ketchup; season with salt and black pepper. In a large bowl, mix together the chicken breast and thigh meat, eggs, and bread crumbs until thoroughly combined, then lightly mix in the parsley, buttermilk-cereal mixture, and mushroom mixture. Pat the mixture into the prepared loaf pan. Bake in the preheated oven until browned, the loaf is no longer pink in the center, and an instant-read thermometer inserted into the center reads at least 160 degrees F (70 degrees C). Allow to rest for about 10 minutes before serving.
Combine chicken, water, and broth in a large pot over medium heat. Cook until chicken is no longer pink in the middle, about 30 minutes. Meanwhile, heat oil in a skillet over medium heat. Cook carrots, celery, and onion until soft, 5 to 7 minutes. Set aside. Remove chicken from broth, cut into cubes, and return to broth. Add rice to the broth, reserving seasoning packet, and simmer 20 minutes. Meanwhile, melt butter in a clean skillet over medium heat. Add flour and reserved rice seasoning packet; cook and stir to create a paste, about 2 minutes. Add milk and whisk to combine. Add milk mixture to the pot with the soup. Stir and simmer until soup thickens, about 5 minutes more.
Place water into a 3-quart saucepan with a lid. Place over high heat and bring to a low boil. Carefully place the eggs in the water. Cover pan immediately, reduce heat to medium-high, and cook for 9 1/2 minutes. Remove pan from heat and cool eggs down with cold running water, tipping out the water, and continuing to run cold water over the eggs until they are cool.
In a large skillet, brown pork chops over medium heat for about 4 to 6 minutes each side. Pour off fat. Add the tomato soup, water, Worcestershire sauce, salt, potatoes, and carrots. Cover skillet, reduce heat to medium low and let simmer for 45 minutes or until tender.
Crumble the ground beef into a large pot or Dutch oven over medium-high heat. Cook, stirring frequently until evenly browned. Drain off grease. Add the onion and celery, and cook until the onion is tender, about 3 minutes. Reduce heat to medium and pour in the chili sauce. Stir in the vinegar and sugar. Add mustard if using. Simmer until the mixture is your desired thickness. Serve on buns.
Blend strawberries, water, rum, and limeade concentrate together in a blender until the berries are mostly pureed. Pour about half the strawberry mixture into another container. Add ice 1/4 cup at a time to the blender and blend until the ice is completely crushed. Continue adding ice and blending until the consistency is that of a milkshake. Pour finished daiquiri into 2 glasses and repeat blending ice with the reserved strawberry mixture. Garnish glasses with lime wedges.
Preheat grill for medium heat and lightly oil the grate. Season chicken breasts with salt and black pepper. Cook chicken breasts on the preheated grill until no longer pink in the center and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Cut chicken into cubes. Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 8 minutes; drain. Season pasta with garlic salt. Whisk vegetable oil, lemon juice, basil, and Parmesan cheese together in a large bowl. Add pasta, chicken, and spinach leaves. Toss to coat. Cover and chill for 2 hours before serving.
Place a Hobo Pie toaster in the hot coals of a campfire to preheat for a few minutes. Butter both slices of bread, then place one slice, butter-side down into the toaster. Crack the egg onto the bread, and break the yolk. Top with a slice of cheese and the second slice of bread, butter-side up. Close the toaster, and place into the coals of the fire. Cook for several minutes, turning frequently, until the bread has browned nicely on both sides.
Preheat oven to 350 degrees F (175 degrees C). Place walnuts on a baking sheet. Bake until toasted and fragrant, about 10 minutes. Transfer walnuts to a plate to cool. When walnuts are cool, transfer to a resealable plastic bag and crush with a rolling pin. Combine cream cheese, honey, and walnuts in a food processor and pulse until creamy.
Preheat oven to 350 degrees F (175 degrees C). Coat two 9-inch pie pans with vegetable oil cooking spray. Beat eggs in a large bowl. Mix in the ricotta cheese, vanilla, cinnamon, sugar, zest, and whiskey. Pour into prepared pans. Bake in preheated oven for 1 hour to 1 hour 15 minutes, until firm. Let cool, then refrigerate until cold.
Preheat oven to 350 degrees F (175 degrees C). Beat cake mix, eggs, and oil together in a bowl to form a thick batter. Fold raisins and walnuts into the batter; drop by large spoonfuls onto a baking sheet. Bake in preheated oven until no longer moist on the tops, 9 to 12 minutes.
Combine the water, sugar, salt, mustard, paprika, vinegar, lemon juice, and powdered milk in a blender. Puree until smooth. With the blender running, drizzle in the oil in a slow, steady stream. If you add it too fast, the mixture will not thicken. Use more or less oil to make it the thickness you like. Store in the refrigerator.