HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Spray a 9-inch cake pan with cooking spray. Combine brown sugar, half of the pudding mix, and cinnamon in a large resealable plastic bag. Seal and shake well until thoroughly combined and no lumps remain. Pour the remaining half of the pudding mix and 1/2 cup melted butter into a small bowl. Stir until combined. Dip each biscuit piece in the butter mixture and shake in the sugar mixture. Arrange half of the pieces into a layer on the bottom the prepared pan. Drop banana over the layer; sprinkle chocolate chips on top. Cover with a layer of of the remaining biscuit pieces. Bake in the preheated oven until golden brown and no longer doughy in the center, 18 to 22 minutes. Cool monkey bread in the pan for 10 minutes. Invert onto a serving plate. Beat confectioners' sugar, 2 tablespoons butter, and cream in a bowl until smooth. Drizzle over monkey bread.
Whisk cream of mushroom soup, water, and onion soup mix in a slow cooker until thoroughly combined. Heat vegetable oil in a large skillet over medium heat; cook and stir onion in the hot oil until browned, about 20 minutes. Transfer onion to a bowl, leaving oil in skillet. Brown cube steaks in the hot skillet, about 5 minutes per side. Place cube steaks into slow cooker and top with onions. Cook on Low until cube steaks are tender, 5 to 6 hours. Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally, until cooked through but firm to the bite, about 5 minutes. Drain. Serve cube steaks and mushroom gravy over egg noodles.
Preheat grill for medium heat and lightly oil the grate. Mix ground beef, green onion, hoisin sauce, Sriracha sauce, sesame oil, garlic powder, red pepper flakes, ginger, salt, and black pepper together in a bowl until thoroughly combined. Divide meat mixture into quarters; form each portion into a patty. Grill on the preheated grill until meat is browned and no longer pink inside, about 10 minutes per side.
Place red bell pepper, carrots, and onion in a food processor and blend until smooth, scraping down the sides as needed. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Stir vegetable mixture into ground beef; cook and stir until heated through, 2 to 3 minutes. Mix tomato sauce, Worcestershire sauce, ketchup, and molasses into ground beef mixture; cook and stir until heated through and slightly thickened, 5 to 7 minutes. Spread sloppy joe mixture into each bun using a slotted spoon.
Layer banana, blueberries, almond butter, coconut, and water in a blender; blend until smooth, adding more water for a thinner smoothie.
In a large saucepan, combine celery, onions, red pepper, and shrimp. Cook over medium heat until shrimp are pink. Mix in canned vegetables and mushroom soup, soy sauce, and green pepper. Heat thoroughly. Serve over chow mein noodles.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start. Five minutes into the cycle, check the consistency of the dough. Add additional rice flour or liquid if necessary. When bread is finished, let cool for 10 to 15 minutes before removing from pan.
Preheat oven to 400 degrees F (200 degrees C). Place chicken breasts in a lightly greased 9x13 inch baking dish. Top with croutons and pour soup over all; mix together so that croutons are covered in soup. Bake at 400 degrees F (200 degrees C) for 40 minutes, or until chicken is cooked through (no longer pink).
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. In a bowl, whisk together the flour, sugar, cinnamon, and nutmeg together until thoroughly combined. Mix in the melted butter and milk, and beat to a smooth batter. Spread the mincemeat out into the prepared baking dish, and pour the batter on top. Bake in the preheated oven until the cobbler is golden brown and bubbling, about 1 hour.
Place black-eyed peas into a large container and cover with several inches of cool water; let stand 8 hours to overnight. Drain and rinse. Heat olive oil in a pot over medium heat; cook and stir ham until browned, about 5 minutes. Add onion, green bell pepper, and garlic; saute until onion is tender, about 10 minutes. Add black-eyed peas, water, bay leaves, paprika, salt, and black pepper; cover pot with a lid and simmer until peas are tender, 40 to 50 minutes. Remove bay leaves from black-eyed peas mixture and stir in rice. Simmer until all the liquid is evaporated, 5 to 10 more minutes.
Preheat oven to 425 degrees F (220 degrees C). Lightly grease a pizza pan or medium baking sheet. Place chicken in a large skillet over medium-high heat. Cook until no longer pink, and juices run clear. Cool, then either shred or chop into small pieces. Unroll dough, and press into the prepared pizza pan or baking sheet. Bake crust for 7 minutes in the preheated oven, or until it begins to turn golden brown. Remove from oven. Spread ranch dressing over partially baked crust. Sprinkle on mozzarella cheese. Place tomatoes, green onion, and chicken on top of mozzarella cheese, then top with Cheddar cheese. Return to the oven for 20 to 25 minutes, until cheese is melted and bubbly.
Mix egg, mayonnaise, green onions, Old Bay and hot sauce in a small bowl until mayo is completely incorporated, then set aside. Lightly break up crabmeat in a medium bowl. Add milk; toss gently to coat. Add crushed saltines; toss gently to combine. Add egg mixture; gently toss, once again, to combine. Using a 1/3-cup measuring cup, scoop up a portion of crab, forming the mixture into a very compact cake. Repeat to make 8 cakes (can be covered with plastic wrap and refrigerated up to 8 hours ahead). About 10 minutes before serving, heat oil in a 12-inch skillet over medium to medium-high heat. Carefully add crab cakes; sautee turning once, until golden brown, about 3 minutes per side. Transfer to a paper towel-lined plate. Serve immediately with lemon wedges.
In a large bowl, combine apples, lemon juice, sugars, spices, flour, butter, and caramels. Stir to coat fruit evenly. Roll dough out, and cut out two crusts. Line a pie plate with one of the crusts. Spoon filling into the bottom crust, and cover with the top crust. Crimp the edges. Place the pie on a baking sheet covered with foil. Poke fork holes over top. Sprinkle lightly with granulated sugar. Bake at 375 degrees F (190 degrees C) for 50 minutes. If you notice overbrowning after 30 minutes, reduce heat to 350 degrees F (175 degrees C). Serve warm, or at room temperature.
Mix pretzels, graham crackers, rice cereal squares, cranberries, almonds, and marshmallows together in a large bowl. Line a large baking sheet or your countertop with waxed paper. Melt almond bark in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Add almond extract and immediately toss into the bowl with the snack mixture. Mix gently until well coated. Spread onto the waxed paper by hand to make a thin layer. Let cool until almond bark is set, 1 to 2 hours.
Line an 8- to 9-inch baking pan with parchment paper. Mix coconut oil, peanut butter, cocoa powder, and maple syrup together in a bowl. Season with salt and mix well. Pour mixture into the prepared pan and refrigerate until set, at least 1 hour.
Fill a tall glass with ice. Pour in the gin, triple sec, peach schnapps and orange juice. Fill the glass with lemon-lime soda and finish with a dash of grenadine. Stir and serve.
Melt butter in a small saucepan over medium-high heat until sizzling, about 30 seconds. Add garlic and sugar. Cook, stirring constantly, until garlic just starts to brown, 3 to 5 minutes. Immediately remove from heat. Transfer garlic mixture to a bowl. Add cream cheese, green onions, and garlic salt. Beat using an electric mixer on medium speed until creamy. Cover and refrigerate until firm enough to handle, about 30 minutes. Shape chilled cheese mixture into golf-ball-sized balls. Roll each ball in crushed cheese cracker crumbs and slightly flatten the bottom. Press 1/2 a pretzel stick into the top. Repeat with remaining cheese mixture. Spread parsley out on a serving plate and place mini cheeseball pumpkins on top, leaving enough room in between for parsley to show through.
Preheat the oven to 375 degrees F. Place an oven-safe wire rack on top of a baking sheet and set aside. In a large mixing bowl, combine the chicken, 1 teaspoon each salt and pepper, and the additional spices. Mix until fully combined, and set aside. In a separate bowl, whisk together the almond flour and remaining salt and pepper. Set this bowl aside as well. In a third bowl, whisk together the cornstarch and cold water to form a slurry. With wet hands, take about 2 tablespoons of chicken and shape it into a small disk. Coat first in almond flour, then dip in the cornstarch slurry, then coat again in almond flour and transfer to the wire rack (which is on top of your baking sheet). Repeat this process until no chicken remains. Heat the 2 tablespoons olive oil in a non-stick skillet. When hot, add half the chicken nuggets to the pan. Cook for about 1 minute, until the bottoms begin to brown. Flip and cook for another minute to brown the other side. Transfer the nuggets back to the wire rack. Repeat this cooking process until all the nuggets are browned. Place the entire baking sheet (with the wire rack on top) on the oven's center rack and bake for 10 minutes. Remove the nuggets from the oven, flip them over on the rack, and let them cool. Serve with your favorite dipping sauce. Enjoy!
Soak rice noodles in a bowl of cold water until softened, about 10 minutes. Drain. Bring a pot of water to a boil. Add noodles; cook, stirring occasionally, until tender, about 5 minutes. Drain. Place shrimp on a flat work surface; pound with a meat tenderizer until a thick paste forms. Mix in sesame oil, salt, and pepper. Place a wonton wrapper diagonally on a flat work surface. Add a spoonful of shrimp paste above the center of the wrapper. Dip a finger in egg white and dab it on the top corner. Fold top corner over to just cover the shrimp paste. Dab egg white on the fold; overlap left and right corners in the center. Repeat with remaining wrappers and shrimp. Bring chicken broth and water to a boil in a large pot. Add wontons. Cook over medium-high heat until wontons float to the surface, about 5 minutes. Divide noodles among serving bowls; sprinkle scallions on top. Divide wontons among bowls. Cover with hot broth.
Place soy protein in a pot and cover with water. Bring to a boil and boil for 3 minutes. Drain and rinse very well with clean water. Allow to cool completely, about 30 minutes. Place hydrated soy in a glass bowl and pour lime juice over it. Let stand for 30 minutes. Drain lime juice. Mix in tomatoes, cucumbers, onion, cilantro, and jalapeno. Season with oregano and salt. Serve over tostadas and garnish with avocado.
Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x12-inch baking pan. Beat butter, 1/2 cup brown sugar, and 1 cup flour together in a bowl using an electric mixer until well blended. Press into the prepared pan. Bake in the preheated oven until firm but not browned, about 20 minutes. Remove from oven and reduce temperature to 325 degrees F (165 degrees C). Beat 1 cup brown sugar, eggs, 2 tablespoons flour, vanilla extract, baking powder, and salt together in a bowl using an electric mixer until mixture is light, about 2 minutes. Add walnuts; beat until blended but not pureed. Spread mixture over the crust; sprinkle with coconut. Bake in the preheated oven until set, about 25 minutes. Cut while warm.
Mix whole milk, whipping cream, sugar, cinnamon sticks, tea, garam masala, peppercorns, cardamom pods, anise pods, and nutmeg together in a saucepan; bring to a simmer and cook for 20 minutes. Strain mixture through a colander into a large bowl. Add up to 1 cup more milk to cut spice level and sweetness to your liking. Pour milk mixture into an ice cream maker and churn according to the manufacturer's instructions. Stir chocolate into the churned milk mixture and freeze, stirring occasionally, until soft and creamy, 4 to 5 hours.
Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain. Heat oil in a large pot over medium heat. Add onion and garlic; cook and stir until browned, about 5 minutes. Stir in green bell pepper, red bell pepper, and Cubanelle peppers; cook for 2 minutes. Pour in vegetable broth and tomatoes. Bring soup to a boil; simmer until peppers are tender, about 5 minutes. Stir basil and red pepper flakes into the soup; season with salt and pepper. Add gnocchi and simmer until heated through, 3 to 5 minutes. Ladle soup into bowls and sprinkle Parmesan cheese on top.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with parchment paper or a silicon baking mat. Mix white sugar, cocoa powder, rice flour, tapioca flour, sorghum flour, chestnut flour, baking soda, salt, and xanthan gum together in a large bowl. Melt 4 ounces chocolate chips, with butter and vanilla extract in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Remove from heat. Stir eggs into the flour mixture; slowly pour melted chocolate mixture into flour mixture. Stir until incorporated. Fold 4 ounces chocolate chips into the batter. Drop batter roughly in a ball shape, 1 tablespoon per cookie, onto the prepared baking sheet, keeping balls 2 inches apart. Bake in the preheated oven until cookies are spread and top surface is slightly cracked, 12 to 15 minutes. Cool on the pan for 10 minutes before removing to cool completely on a wire rack to allow cookies to set.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. In a large glass or metal mixing bowl, beat the egg white until foamy. Gradually add sugar, continuing to beat until whites form stiff peaks. Fold in the toasted almonds. Drop by teaspoonfuls onto the prepared baking sheets. Bake for 15 to 20 minutes in the preheated oven, until golden and firm. When cookies are completely cool, they can be placed into plastic bags and frozen.
In a medium bowl, cream together the butter, sugar, and vanilla. Beat in eggs, one at a time. Sift together the flour, baking powder, salt and nutmeg; gradually stir into creamed mixture. Cover and refrigerate until firm. Preheat oven to 375 degrees F (190 degrees C). Drop by heaping spoonfuls onto an unprepared cookie sheet. Bake for 6 to 8 minutes in the preheated oven. Cookies should be lightly browned.
Preheat oven to 375 degrees F (190 degrees C). Combine the sausage, baking mix, cheddar cheese, onion, celery and garlic powder. Mix well and form into 1 inch balls. Place on ungreased cookie sheet 1/2 inch apart. Bake for 15 minutes or until golden brown.
Heat 1 tablespoon olive oil in a skillet over medium-high heat. Saute garlic in hot oil until fragrant, about 1 minute. Add yellow squash; cook and stir until slightly softened, 1 to 2 minutes. Stir chicken and bell pepper into squash mixture; cook and stir until heated through, about 2 minutes more. Season chicken mixture with salt and transfer to a bowl. Spray one tortilla with olive oil cooking spray and place in the hot skillet. Place 1 slice Cheddar cheese on the tortilla and spread 1/2 the chicken-vegetable mixture on top. Spoon 1/2 the black beans over chicken-vegetable mixture and 1/2 the avocado over the black beans. Sprinkle 1/2 the cilantro over the avocado. Spray another tortilla with cooking spray and place on top. Continue to cook until bottom tortilla is crispy, 2 to 3 minutes; gently flip quesadilla over and cook until cheese is melted and bottom tortilla is crispy, about 4 minutes more. Repeat with remaining ingredients to make second quesadilla.
Put shrimp in a large resealable plastic bag. Whisk olive oil, lemon juice, Worcestershire sauce, garlic, oregano, salt, and black pepper in a small bowl. Reserve 1/2 cup marinade for vegetables; pour remainder over shrimp and turn to coat. Seal bag. Marinate for 10 minutes. Preheat oven to 450 degrees F (230 degrees C). Place 1 rack in center position and another 4 inches from broiler. Line a baking sheet with aluminum foil and spray with cooking spray. Toss chickpeas, tomatoes, cucumber, and onion with reserved 1/2 cup marinade on the prepared baking sheet and spread in an even layer. Roast on center rack until vegetables begin to pucker and brown, 15 to 20 minutes. Remove baking sheet from oven and turn oven to broil. Push vegetables to the middle of the pan. Remove shrimp from marinade, allowing excess liquid to drip off, brush off garlic, and set on top of vegetables. Discard marinade. Broil shrimp on top rack, flipping once, until bright pink and cooked through, 1 to 2 minutes per side. Serve shrimp and vegetables with pan juices on top of romaine lettuce; top with feta cheese and parsley.
In a large bowl mix together the boiling water, shortening, milk, salt, sugar, and potato flakes. Place in the refrigerator until thoroughly chilled. After dough is thoroughly chilled, add the flour, using a pastry blender to cut in. Divide dough into 3 equal size portions. Form into 3 logs. Chill thoroughly in the refrigerator. Heat an electric griddle to 375 degree F (190 degrees C). Divide logs into 8 pieces. Roll to about the size of a 10 inch tortilla. Work additional flour into rounds as needed. Use care to press lightly with rolling pin when forming into rounds as they are much more tender than pie dough. The weight of a large rolling pin is nearly enough. Bake on the griddle until each round feels dry but not crisp. Turn frequently. Cool on cloth. Cover with an additional cloth. Stack pieces on top of each other as they are baked. The steam will create a more tender product.
Preheat oven to 400 degrees F (200 degrees C). Grease an 8x8-inch baking dish. Cook the hamburger and onions in a skillet over medium heat until cooked through. Drain the grease. Stir in the garlic, ranch seasoning, bacon, and diced tomatoes. Set aside. Cook the pasta from both boxes of Horizon(R) Macaroni & Mild Cheddar Cheese according to the package directions. Drain; add the butter and milk. Stir until creamy. Stir in the hamburger mixture. Spoon into prepared baking dish. Top with the cheese and crushed crackers. Bake 15 minutes. Serve immediately. Top with green onions, crumbled bacon, and fresh tomatoes, if desired.
Stir 1/4 cup water, soy sauce, 2 tablespoons canola oil, cornstarch, sesame oil, 1 1/2 teaspoons sugar, 3/4 teaspoon salt, and garlic powder together in a large glass bowl until smooth. Stir chicken into the marinade to coat. Cover the bowl with plastic wrap and marinate chicken in the refrigerator for at least 30 minutes to overnight. Bring a large pot of lightly salted water to a boil. Cook cauliflower florets in boiling water until just barely tender, 3 to 5 minutes. Drain cauliflower and immediately immerse in an ice water bath for several minutes until cold to stop the cooking process; drain. Heat canola oil in a large wok or skillet over high heat until nearly smoking. Add garlic to the hot oil; sprinkle salt over the garlic. Cook garlic in hot oil, using a spoon to keep garlic pressed into the oil, until the cloves are dark brown, 2 to 3 minutes. Remove and discard garlic cloves. Drain chicken and discard marinade. Stir chicken into the hot oil and let it cook undisturbed until browned, 3 to 5 minutes. Stir chicken. Pour 1/2 cup water over the chicken. Scrape bottom of wok with the flat edge of a wooden spoon to scrape any browned bits from the bottom of the wok into the liquid. Pour cream of mushroom soup and remaining 1/2 cup water over the chicken; stir. Add oyster sauce, 3/4 teaspoon sugar, and 3/4 teaspoon salt to the chicken mixture. Stir cauliflower with the chicken and coat completely in sauce; cook and stir until the cauliflower is tender and the chicken is no longer pink in the center, 5 to 7 minutes.
In a medium bowl, combine 2 tablespoons soy sauce, 1 tablespoon cornstarch and water. Mix all together until smooth and stir in the pork cubes. Cover and refrigerate for 30 to 45 minutes. In a small bowl combine the lime juice, 1 tablespoon soy sauce, vinegar, 1 teaspoon cornstarch and sesame oil. Mix together and set aside. Remove pork and marinade from refrigerator. In a large skillet or wok heat peanut oil until hot. Stir in ginger and chile pepper and saute for 1 minute. Then stir in pork with marinade, carrots, and sugar peas and stir-fry for 6 to 8 minutes or until pork is tender. Pour in lime mixture, reduce heat and simmer until sauce thickens, about 6 to 8 minutes. Remove from heat and stir in hot chile oil, green onions and peanuts. Serve!
Heat the olive oil in a pan over medium-high heat. Stir the maple syrup, Cajun seasoning, and garlic powder together in a small bowl. Brush the maple syrup mixture over the mahi mahi fillets. Cook the mahi mahi in the hot oil until the fish flakes easily with a fork, 3 to 5 minutes per side.
Stir coconut milk, coconut cream, corn syrup, and sugar together in a saucepan. Cook on medium-low heat until sugar dissolves, about 5 minutes. Add coffee powder, cocoa, and vanilla extract; whisk until fully combined. Remove 2 tablespoons of the coconut mixture. Whisk with cornstarch in a bowl to make a slurry. Pour back into the coconut mixture. Stir until slurry is evenly distributed. Refrigerate until completely chilled, 3 hours to overnight. Freeze per manufacturer's directions, 8 hours to overnight.
Combine the venison, potatoes, onions, celery, carrots, bouillon, broth, and seasoning sauce in a slow cooker. Pour in just enough water to cover. Turn to High and cook until the stew comes to a boil. Reduce heat to Low and continue cooking until the venison is tender, about 8 to 10 hours. Ladle off any fat which has collected on the surface, then stir in the peas and mushrooms if using. Season to taste with salt and pepper. Whisk together the cornstarch and water. Stir this into the stew, increase heat to High, and cook until the stew has thickened and the peas have warmed through.
Combine orange juice, milk, ice cubes, yogurt, nutmeg, ginger, cloves, and cinnamon in a high-speed blender. Blend until the ice is very well chopped.
Heat oil in a heavy Dutch oven over medium high heat. Sear chicken on all sides until browned. Stir in dirty rice mix and water. Stir in crawfish, shrimp, sausage, mushrooms, bell pepper, onion and garlic. Bring mixture to a boil, and stir. Reduce heat, cover and simmer until rice is tender, and moisture is absorbed, 25 to 30 minutes.
Bring a large pot of lightly salted water to a rolling boil. Cook fettuccine at a boil until cooked through yet firm to the bite, about 8 minutes; drain. Melt butter with olive oil in a large skillet over medium heat. Cook and stir garlic in the butter mixture until softened, 2 to 3 minutes; add spinach and cook to wilt slightly, about 1 minute. Stir fettuccine with the spinach mixture. Pour cream over the pasta and spinach. Increase heat to medium-high and cook until the cream is slightly thickened and reduced in volume, about 5 minutes. Stir Parmesan cheese into the sauce to melt; season with black pepper. Toss to coat noodles with the cheesy sauce.
Heat wine and water over medium high heat in a large non-stick skillet for 5 minutes. Slide salmon pieces into poaching liquid and dot with butter. Sprinkle with dried parsley, garlic, salt and pepper. Bring to a slow boil, reduce heat to medium and poach until salmon flesh is firm, about 10 to 15 minutes.
In a large bowl, whisk together the honey, vegetable oil, vinegar, salt and pepper. Add green and red cabbage, green onion, carrots and red pepper. Toss to coat evenly. Cover and refrigerate several hours before serving.