HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Whisk together eggs and milk in a bowl. In a separate bowl, stir together the bread flour and ground cereal. Coat the wings in the egg mixture, then in the cereal mixture. Fry the wings, 6 at a time, in the oil until golden brown, 12 to 15 minutes. Let wings drain on paper towels. Preheat oven to 200 degrees F (95 degrees C). Line several baking sheets with parchment paper. While wings are frying, mix the melted butter, hot sauce, bourbon, honey, Worcestershire sauce, and habanero sauce in a large plastic tub with a lid. Place the wings into the sauce, close the lid, and shake to coat wings with sauce. Place the wings on the prepared baking sheets and bake in the preheated oven until the sauce is slightly sticky, about 10 minutes.
In a large pot, combine the ground beef, ground turkey, and onion. Cook, stirring, over medium heat until meat is cooked through, about 10 minutes. Stir in the kidney beans, baked beans, tomatoes, and mushrooms. Season with chili powder, garlic, garlic powder, cinnamon, salt, and pepper. Reduce heat to low, and simmer for at least 1 hour, stirring occasionally. The longer the better. After the first half-hour has passed, taste, and adjust seasonings to suit your preference.
Combine apple cider vinegar, water, soy sauce, brown sugar, mustard powder, onion powder, garlic powder, ground cinnamon, and black pepper together in a saucepan; bring to a boil and cook until fragrant, about 45 seconds. Cool to room temperature.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Line the bottom of the prepared baking dish with biscuits. 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. Scatter sausage over biscuit layer and top with 1 cup Cheddar cheese. Whisk eggs, milk, salt, and pepper together in a bowl and pour over cheese layer. Mix water and gravy mix together in a saucepan; bring to a boil. Reduce heat and simmer until gravy is thickened, 1 to 2 minutes, adding more water for a thinner gravy. Pour gravy over egg layer. Sprinkle remaining 1/2 cup Cheddar cheese over casserole. Bake in the preheated oven until egg is fluffy and cheese is bubbling, about 30 minutes.
Bring a pot of lightly salted water to a boil; add lentils. Reduce heat and simmer until lentils are tender, 20 to 25 minutes. Drain. Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onions until slightly browned, 10 to 15 minutes. Add mushrooms and celery; cook until mushrooms have softened, about 7 minutes. Whisk 1/4 cup olive oil, soy sauce, honey, lemon juice, and garlic together in a bowl. Stir almonds into onion mixture; mix well. Carefully fold in lentils and dressing; stir to coat. Serve warm or cold.
In a medium-size mixing bowl, combine cream cheese, salad dressing, garlic powder, lemon juice and smoked beef. Mix well. Cover and refrigerate for at least one hour to let all of the flavors mix.
Place bacon in a large skillet over medium-high heat. Cook until browned on one side, then turn over to cook on the other side. Add the almonds to the skillet at this time, and cook, stirring until light golden brown. Remove the bacon from the skillet, leaving the bacon drippings. Crumble or chop bacon, and return to the skillet. Melt the butter in with the drippings. Add the green beans; cook and stir until tender, about 8 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan. Mix together flour, baking powder, and salt in a bowl. Stir together 1/2 cup milk with 1 teaspoon vanilla in a glass measuring cup. Beat egg whites with an electric mixer on medium-high speed until soft peaks form. With mixer running, add 1 cup sugar, 1 tablespoon at a time, and beat until whites are very stiff but still glossy, about 8 minutes. With mixer on low, add yolks, 1 egg at a time, beating until combined. Add flour mixture, 2 tablespoons at a time, alternating with milk mixture just until batter is smooth (be careful not to beat so much it deflates). Pour batter into prepared pan and bake in middle of oven until a toothpick inserted into center comes out clean, 27 to 30 minutes. Cool cake 30 minutes in pan on a rack (it will shrink), then invert onto rack to cool completely. When cooled, return cake to baking pan. Poke holes all over cake with fork. Stir together condensed milk, evaporated milk, and remaining 1/2 cup whole milk, and pour over cake. When cake absorbs milk mixture, 5 to 10 minutes, cover pan with plastic wrap and chill at least 2 hours or up to 8 hours. Whip heavy cream with remaining 1/4 cup sugar and remaining teaspoon vanilla with electric mixer on medium speed until stiff, then spread evenly over cake. Serve as is or top with fresh fruit.
Mix limeade concentrate with vodka, green food coloring, and 1 1/2 liters of lemon-lime soda in a large plastic container with a lid. Cover the container and freeze the mixture for 1 to 3 days. Scoop the frozen slush into glasses and add a splash of the remaining lemon-lime soda to each glass.
Combine eggs, milk, and 2 tablespoons butter in a blender. Add buckwheat flour, all-purpose flour, and a pinch of salt; puree until smooth. Allow batter to rest in the refrigerator overnight. Melt 3 tablespoons butter in a large skillet over medium-high heat. Stir in cremini mushrooms and cook until golden brown, about 10 minutes. Add tomatoes and spinach; cook and stir until wilted, 3 to 4 minutes. Set the filling aside. Melt 1 teaspoon butter in a large skillet over medium heat. Pour about 1/4 cup batter per crepe (depending on the size of your pan) into the hot skillet and immediately tilt and swirl the pan to evenly distribute batter along the bottom. Cook until the center is set and edges begin to brown, 3 to 4 minutes. Sprinkle 1/4 of the filling in the middle of each crepe and sprinkle each with 3 tablespoons Gruyere cheese. Reserve remaining cheese. Fold the crepes in thirds over the filling, forming triangle shapes. Serve crepes with remaining Gruyere sprinkled on top.
Whisk flour with salt in a bowl; use a fork to stir in vegetable oil. Mix in water, 1 tablespoon at a time, before adding more water. Gather dough into a ball, divide in half, and roll out on a floured work surface.
Combine broccoli coleslaw mix, sunflower seeds, almonds, and ramen noodles together in a bowl. Whisk canola oil, sugar, ramen noodle seasoning packet, and vinegar together in a separate bowl; pour over slaw mixture. Fold in green onions. Chill in refrigerator for 1 1/2 hours before serving.
Preheat oven to 325 degrees F (165 degrees C). Line a cookie sheet with foil. In a small bowl, mix together cream cheese and shrimp. Season to taste with basil, salt and pepper. Make a pocket in each of the fillets, making sure you do not cut through on three sides. Divide the cream cheese mixture into 6 parts, and stuff each fillet. Place on foil lined pan. Squeeze lemon juice over fish. Bake for 20 minutes, or until fish is thoroughly done.
In a small bowl, stir together soy sauce, brown sugar, orange juice, garlic, and pepper. Pour over beef, pork, or chicken. Cover, and marinate in the refrigerator for 4 hours, or overnight. The longer the meat is marinated, the stronger the flavor will be.
Build a campfire and allow the fire to burn until it has accumulated a bed of coals. Rake the coals into a flat bed on one side of the fire. Grease the inside of your camp oven lightly with 1/2 teaspoon butter and place it on the coals, preheating it to about 425 degrees F (218 degrees C). Mix flour, baking powder, sugar, 2 tablespoons powdered milk, and salt together in a bowl. Rub butter gently through the mixture. Mix raisins in by hand. Make a well in the center of the mixture. Add cold water, 1 tablespoon at a time, mixing well after each addition, until dough stops sticking to the sides of the bowl. Dissolve 1 1/2 teaspoons powdered milk in an equal amount of water in a bowl. Turn dough out onto a floured board and knead gently a few times. Shape into a rough circle or loaf about 1 1/2 inches thick. Place in the preheated camp oven. Brush the top of the damper with the dissolved milk. Cover and bake over the fire until a skewer inserted into the center comes out clean, about 30 minutes. Lift the lid with a metal tent peg and remove the damper carefully. Cover with a dry towel, and let rest in a warm place for 3 to 4 minutes before serving.
Preheat oven to 325 degrees F (170 degrees C). Mix butter in a mixer until light, add remaining ingredients. Knead until velvety. Roll one-half of the dough at a time to about 1/4 inch thickness using the smallest amount of flour possible. Cut out and bake on a lightly greased pan for 12 minutes. Cookies will be almost white when cooked.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Crumble and set aside. In a large flat bowl, place the chopped lettuce and top with a layer of onion, peas, shredded cheese, cauliflower and bacon. Prepare the dressing by whisking together the mayonnaise, sugar and Parmesan cheese. Drizzle over salad and refrigerate until chilled.
Heat the vegetable oil in a large skillet over medium-high heat. Cook chicken pieces until golden brown on both sides, then remove. Stir in the onion and garlic; cook until they soften and brown, about 6 minutes. Pour in vinegar and soy sauce, and season with garlic powder, black pepper, and bay leaf. Add the browned chicken, increase the heat to high, and bring to a boil. Reduce heat to medium-low, cover, and simmer until the chicken is tender and cooked through, 35 to 40 minutes.
Heat 2 tablespoons olive oil in a large saucepan over medium heat. Add butternut squash, parsnip, and onion; cook and stir until starting to brown, about 3 minutes. Stir in 2 cloves garlic; cook until fragrant, about 2 minutes. Pour water into the saucepan. Add coriander, 1/2 teaspoon salt, 1/2 teaspoon black pepper, cayenne powder, and Chinese five-spice powder. Simmer until butternut squash is very soft, about 20 minutes. Remove from heat; drain excess liquid. Let cool slightly, 5 to 10 minutes. Stir butter into butternut squash mixture. Puree with an immersion blender until smooth. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Toss kale, walnuts, 2 tablespoons olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together on a rimmed baking sheet. Broil in the preheated oven until kale starts to brown, about 5 minutes. Cool slightly, about 5 minutes. Combine kale mixture, 1/2 cup light olive oil, lemon juice, 3 cloves garlic, agave nectar, and red pepper flakes in a food processor; blend into a chunky paste. Preheat oven to 450 degrees F (230 degrees C). Combine 2 tablespoons olive oil, rosemary, and thyme in a large oven-proof skillet; heat over medium-high heat until lightly smoking. Season veal chops with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook in the hot oil until browned, about 2 minutes per side. Transfer skillet to the preheated oven; roast chops until an instant-read thermometer inserted into the center reads 140 degrees F (60 degrees C), about 10 minutes. Transfer to a cutting board; let rest for 10 minutes. Divide butternut squash puree between 2 large serving plates. Place 1 chop on each place; top with a heaping tablespoon of kale pesto.
Take your cut up chicken pieces and skin them if you prefer. Put the flour in a large plastic bag (let the amount of chicken you are cooking dictate the amount of flour you use). Season the flour with paprika, salt and pepper to taste (paprika helps to brown the chicken). Dip chicken pieces in buttermilk then, a few at a time, put them in the bag with the flour, seal the bag and shake to coat well. Place the coated chicken on a cookie sheet or tray, and cover with a clean dish towel or waxed paper. LET SIT UNTIL THE FLOUR IS OF A PASTE-LIKE CONSISTENCY. THIS IS CRUCIAL! Fill a large skillet (cast iron is best) about 1/3 to 1/2 full with vegetable oil. Heat until VERY hot. Put in as many chicken pieces as the skillet can hold. Brown the chicken in HOT oil on both sides. When browned, reduce heat and cover skillet; let cook for 30 minutes (the chicken will be cooked through but not crispy). Remove cover, raise heat again and continue to fry until crispy. Drain the fried chicken on paper towels. Depending on how much chicken you have, you may have to fry in a few shifts. Keep the finished chicken in a slightly warm oven while preparing the rest.
In a large saucepan, combine gelatin, cornstarch, spices and salt. Stir in pumpkin and evaporated milk. Let stand for 5 minutes to soften gelatin. Cook and stir over medium heat until mixture bubbles; cook and stir for 2 minutes after bubbling. Remove from heat. In a medium bowl, gradually stir about 1 cup of cooked mixture into beaten eggs. Return to remaining mixture in saucepan and cook over low heat for 2 minutes; do not boil. Remove from heat and stir in artificial sweetener after filing has cooled to 140 degrees F (60 degrees C). Pour mixture into pie crust; cover and chill for 6 hours or overnight. Serve with whipped cream if desired.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a tube pan. Sift flour, baking powder, and nutmeg together in large bowl. In a small bowl, mix 3/4 cup bourbon, the milk and vanilla. In a large bowl, beat the butter until smooth and creamy with an electric mixer. Beat in brown sugar until the mixture is fluffy. Add the eggs to the mixture, beating one in at a time. Mix the flour mixture and the bourbon mixture into the large bowl, small amounts at a time. Using a wooden spoon, stir the pecan pieces into the batter. Transfer the batter to the prepared angel food cake pan. Arrange the pecan halves in circles on top of cake (they will be on the bottom once the cake comes out of the pan). Cover the pan with foil. Bake in preheated oven until a tester comes out clean, about 1 hour 40 minutes. Remove foil and bake another 20 minutes. Let the cake cool 20 minutes before removing it from the pan. Pierce the cake with a fork or knife in a few places and pour 1 cup bourbon over the cake.
Melt butter in a mug in microwave, about 20 seconds. Stir water, flour, dry milk, baking powder, ground cinnamon, and salt into butter until well blended. Place peach slices on top of batter. Microwave on 70% power until cooked through, about 2 minutes. Let stand in microwave for 1 minute to set.
Place avocado in a bowl. Splash with lime juice and lemon juice to prevent browning. Add diced tomatoes with green chile peppers, red onion, jalapeno pepper, garlic, salt, and pepper to the bowl; mash with a potato masher until reaching desired consistency.
Crumble beef into a large pot over medium-high heat; add onion and garlic. Cook and stir beef until completely browned, 7 to 10 minutes. Drain and discard excess grease. Return pot to medium-high heat. Stir diced tomatoes, beef broth, diced green chilies, chili powder, brown sugar, oregano, cumin, and salt through the beef mixture. Add beans and bring to a boil. Reduce heat to medium-low, place a cover on the pot, and simmer for 1 hour.
Bring the rice and 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Fluff with fork, and allow to cool. Preheat oven to 350 degrees F (175 degrees C). Spray an 11 x 9 baking pan with cooking spray. Remove the skin from the salmon (and bones if you prefer). Combine salmon, optional carrots, onions, eggs, cooled rice, and salt and pepper in a large bowl. Mix well with your hands. Form into 8 (tennis ball sized) balls, using about 3/4 cup salmon mixture per portion. Arrange balls in the prepared pan, allowing room for them to expand. Mix the soup and 1/2 cup water together in a small bowl; pour over the salmon balls. Cover with foil. Bake in the preheated oven for 1 hour. Allow salmon balls to rest for a few minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch cake pan. In a mixing bowl, whisk together the cake mix, eggs, sour cream, vegetable oil, and water to make a smooth batter. In a separate bowl, stir together the brown sugar with cinnamon. Pour half the cake batter into the prepared baking pan, and sprinkle the brown sugar-cinnamon mixture over the batter. Pour the remaining batter over the cinnamon mixture, and gently swirl the batter a few times with a table knife. Bake the cake in the preheated oven until lightly golden brown and a toothpick inserted into the center of the cake comes out clean, about 40 minutes. Stir the confectioners' sugar, milk, and vanilla extract together in a bowl to make a smooth, runny icing. Pour the icing over the cake while it's still hot; allow to cool before serving.
In a medium bowl, sift together the confectioners' sugar and cocoa, and set aside. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla. Beat until light and fluffy. If necessary, adjust consistency with more milk or sugar.
Whisk together the serrano pepper, lime juice, rice vinegar, cilantro, salt, and pepper in a large bowl. Slowly drizzle in the olive oil while continually whisking. Add the pineapple and jicama; toss to coat. Allow to sit 30 minutes to 1 hour. Place the spring mix in a large salad bowl; scatter the avocado over the lettuce; top with the marinated pineapple and jicama, drizzling the remaining vinaigrette over the salad. Serve NOW!
Arrange watermelon on large plate or cutting board. Sprinkle with desired toppings. Cut into wedges to serve.
Stir cream-style corn, potato soup, and water together in a saucepan over medium heat; add diced ham and green onion. Cook soup mixture, stirring occasionally, until completely hot, about 5 minutes. Remove soup from heat. Stir parsley through the soup; season with salt and black pepper.
Melt butter in a skillet over medium-high heat. Season chicken with salt and pepper; place in the melted butter. Cook chicken, flipping frequently, until browned, about 5 minutes. Sprinkle 1 tablespoon garlic powder over chicken; flip and sprinkle 1 tablespoon garlic powder on second side. Cook each side for 2 minutes. Pour lemon juice over each side of chicken and cook until no longer pink in the center, 5 to 10 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Mix ground beef, 1/4 pound tomatillos, eggs, white rice, 3 cloves garlic, 1 teaspoon cumin, and 1 teaspoon salt in a large bowl. Scoop 1 1/2 tablespoon of the beef mixture and roll into a meatball. Repeat with remaining beef mixture. Combine tomatoes, 1 onion, 3/4 pound tomatillos, chipotle peppers, and 3 cloves garlic in a blender; puree until smooth. Heat oil in a large pot over medium heat. Add tomato puree; cook and stir for 3 minutes. Pour in chicken broth. Season broth with salt and pepper. Bring to a slow boil; reduce heat until broth is barely bubbling. Lower meatballs carefully into the hot broth; simmer gently for 20 minutes. Add remaining 2 onions, carrots, celery, cilantro, and 1 teaspoon cumin. Simmer until rice in the meatballs is cooked through, about 1 hour and 15 minutes. Squeeze some lemon juice into each bowl. Serve with corn tortillas.
Mix milk, brown sugar, and white sugar together in a microwave-safe bowl. Microwave until warm, 40 to 50 seconds. Stir in yeast. Whisk 6 tablespoons butter and eggs in a separate bowl. Whisk into the milk mixture until just combined, 30 to 60 seconds. Stir in flour, 1/2 cup at a time, mixing well after each addition until dough is smooth and still wet. Place dough in a greased bowl. Loosely cover and let rise in a warm, dry place until doubled in volume, about 1 hour. Transfer dough to a floured work surface. Drizzle with honey and salt. Fold in half and repeat the honey-salt drizzle. Repeat folding and drizzling, 5 to 6 times. Roll dough into a rectangle about 1/2-inch in thickness. Cut into 12 equal pieces using a pizza cutter. Place rolls on lightly greased 9x13-inch baking pans or on lightly greased baking sheets. Cover rolls with a light cloth and let rise again until doubled in volume, 45 minutes to 1 hour. Preheat oven to 350 degrees F (175 degrees C). Bake rolls in the preheated oven until tops begin to brown, 11 to 14 minutes. Brush the remaining 1/2 tablespoon butter and some honey over the rolls right after removing from the oven.
Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain. Put potatoes into a large bowl; add onion and stir. Mix sugar, mustard, and salt together in a bowl. Stir just enough vinegar into the sugar mixture to form a paste; season with black pepper. Whisk remaining vinegar and vegetable oil together in a separate bowl until smooth; stream into bowl with the paste, whisking continually to incorporate. Pour the dressing over the potato and onion mixture. Cover the bowl with plastic wrap and let salad cool slightly, 5 to 10 minutes.
In a medium mixing bowl, beat the egg with the apple juice and melted butter. Add the remaining ingredients and stir. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot. This batter must be used right away and can not sit and wait.
Heat ghee or vegetable oil in large pan (use low heat); cook onion, garlic, ginger, chilies, spices and curry leaves, stirring, until onion is browned lightly and mixture is fragrant. Do not over brown the onion or else it will give the soup a burnt taste. Add carrot, apple, potato, dhal, and chicken stock to pan; simmer, covered, for about 15 minutes or until vegetables are just tender. Discard cardamom pods and curry leaves. Blend or process soup mixture, in batches, until pureed; return to pan. Add tamarind, lemon juice, coconut milk and fresh coriander leaves; stir until heated through.
Mix heavy cream, buttermilk, and 2 tablespoons sugar together in a bowl. Let stand at room temperature until slightly thickened, 6 to 8 hours. Cover and refrigerate for at least 24 hours before using. Sift flour, baking powder, and salt together in a bowl. Whisk ricotta cheese, egg yolks, milk, sugar, and lemon zest together in a separate bowl. Whisk in flour mixture until batter is smooth. Beat egg whites in a glass, metal, or ceramic bowl until stiff peaks form. Fold very gently into the batter. Heat a lightly oiled griddle over medium heat. Drop 1/2 cup batter onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Repeat with remaining batter. Beat sweetened creme fraiche until stiff peaks form. Serve with pancakes.
Bring a small saucepan of water to a boil; add the peas and cook until softened. Drain. Blend the peas, Parmesan cheese, garlic, lemon juice, basil, and pepper in a blender; while the it blends, stream the olive oil into the mixture.
Preheat oven to 375 degrees F ( 190 degrees C). Roll out the pastry for the shell, and fit into a 10 inch pan. Sprinkle the raisins over the bottom of the crust. Combine the egg yolks, egg, sour cream, syrup, sugar, nutmeg, vanilla, and flour in a bowl. Mix just until blended, not too much. Pour filling into the shell. Sprinkle a little more nutmeg on top. Bake 30 to 35 minutes, or until a knife inserted in the center comes out clean. Cool, and then chill the pie.
Heat a large skillet over medium-low heat; add bacon. Cook and stir until bacon turns golden, about 10 minutes. Reduce heat; add onions, butter, and garlic. Cook, stirring occasionally, until onions soften, about 20 minutes. Pour bourbon into skillet. Simmer, uncovered, until most of the liquid evaporates but bacon and onion mixture is still moist, about 15 minutes.