HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 400 degrees F (200 degrees C). Line a large rimmed baking sheet with aluminum foil. Combine broccoli, cauliflower, and cabbage in a large bowl. Whisk olive oil, salt, and paprika together in a measuring cup and pour over vegetables. Gently stir until all of the vegetables are coated. Set aside. Combine chili powder, cumin, and garlic powder on a flat plate. Roll each chicken thigh in the spice mixture so that both sides are coated. Wrap 2 pieces of bacon around each thigh and place chicken in the center of the baking sheet. Stir vegetables one last time and scatter them around the chicken in an even layer. Bake in the preheated oven until bacon is crispy and chicken is no longer pink in the center and the juices run clear, 35 to 40 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
In a large bowl, mix the turkey with the onion soup mix, pepper, garlic powder, soy sauce, and egg. Refrigerate the mixture about 10 minutes, then form into 6 patties. Preheat the grill for medium-high heat. Lightly oil the grill grate. Place the patties on the grill. Cook for 20 minutes, turning once, or until well done. The inside of the burgers will look whitish in color when cooked through. Serve on buns.
Preheat oven to 375 degrees F (190 degrees C). Beat butter, brown sugar, and white sugar together in a bowl until creamy. Add pumpkin, egg, and vanilla extract; beat until smooth. Mix flour, oats, cinnamon, baking soda, baking powder, and salt in a separate bowl; stir into creamed butter until combined. Fold chocolate chips into batter. Drop 1 to 2 tablespoons batter for each cookie onto a baking sheet. Bake in the preheated oven until the edges of each cookie are lightly browned, 10 to 12 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line muffin tins with 20 cupcake liners (for mini cupcakes, line 72 mini muffin tins). Grind strawberries into a fine powder using a coffee grinder or food processor. Whisk strawberry powder, all-purpose flour, cake flour, baking powder, baking soda, and salt together in a bowl. Beat butter and sugar in a bowl with an electric mixer until light and fluffy. Mixture should be noticeably lighter in color. Add room-temperature eggs one at a time, allowing each egg to blend into butter mixture before adding the next. Beat in vanilla extract. Stir flour mixture, alternately with the milk, into butter mixture until just incorporated. Fill lined tins with cupcake batter. Bake in preheated oven until cupcakes spring back when gently touched with a fingertip or a toothpick inserted in the center comes out clean, 16 to 18 minutes for regular cupcakes, 8 to 10 minutes for mini cupcakes.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups. Mix 1 1/2 cup confectioners' sugar, almond meal, butter, flour, egg whites, and xanthan gum together in a bowl until just combined. The mixture will be slightly grainy. Spoon batter into prepared muffin cups. Scatter blueberries onto batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, about 25 minutes. Cool muffins in pan for 10 minutes before transferring to a wire rack. Dust with about 2 tablespoons confectioners' sugar.
Preheat oven to 325 degrees F (165 degrees C). Line a baking sheet with aluminum foil. Combine honey, butter, and 1/2 teaspoon cinnamon in a small saucepan; bring to boil. Cook and stir until butter is melted, about 2 minutes. Place cashews in a large bowl; pour honey mixture over cashews. Stir to thoroughly coat. Spread coated cashews on the prepared baking sheet. Bake in the preheated oven until cashews are glazed and very lightly browned, 10 to 15 minutes. Cool cashews for about 20 minutes; transfer to a bowl. Mix sugar and 1/2 teaspoon cinnamon in a bowl; sprinkle over cashews. Stir to coat evenly.
Preheat oven to 375 degrees F (190 degrees C). Grease two 15x10x1-inch baking pans. Arrange chicken in the prepared baking pans. Bake in the preheated oven for 30 minutes; drain and turn wings. Continue baking until no longer pink in the center and juices run clear, 20 to 25 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Drain. Combine ketchup, vinegar, 1/2 cup and 2 tablespoons honey, molasses, salt, Worcestershire sauce, onion powder, chili powder, and liquid smoke in a large saucepan; bring to a boil. Reduce heat and simmer until sauce has thickened and flavors blended, 25 to 30 minutes. Transfer 1/3 the chicken to a slow cooker and top with about 1 cup sauce. Repeat layering with remaining chicken and sauce. Cook on Low, 3 to 4 hours. Stir before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan. Sift together flour, nutmeg, soda, cinnamon, and cloves. In another bowl, mix together guava pulp and juice. In another bowl, cream together butter and sugar. Add eggs, one at a time. Add flour mixture and guava mixture alternately to creamed mixture. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30-35 minutes.
Preheat oven to 275 degrees F (135 degrees C). In a large bowl, mix oats, wheat germ, and wheat bran. In a medium bowl, blend brown sugar, vegetable oil, honey, and water. Mix in vanilla extract, cinnamon, nutmeg, and salt. Stir the brown sugar mixture into the oat mixture until evenly moist, and transfer to a large, shallow baking dish. Bake 45 minutes in the preheated oven, stirring every 15 minutes, until lightly brown. Mix dates, pecans, and coconut into the dish, and continue baking about 15 minutes. Allow to cool, and store in airtight containers.
Place 1 scoop of ice cream into each of two tall glasses. Pour root beer carefully over the ice cream. Add another scoop and repeat. If possible, repeat again. Top each with whipped cream and cherries.
Cut beef chuck into 2-inch pieces. Combine shallots, garlic, ginger, galangal, serrano and Fresno chiles, salt, red pepper flakes, coriander, turmeric, cardamom, and nutmeg in the bowl of a food processor. Pulse until paste is very finely ground, stopping occasionally to scrape down the sides with a spatula. Heat oil in a pan over medium heat. Add the curry paste. Cook and stir until it starts to dry out, then stir in the beef. Add coconut milk, tamarind paste, and brown sugar. Stir to combine. Fill up the empty can of coconut milk with water and pour it into the pan. Increase heat to medium-high; bring to a simmer. In the meantime, bruise lemongrass with the back of your knife. Cut into 1- to 2-inch pieces and add to the curry. Reduce heat to medium. Cook, uncovered, stirring occasionally, until beef is fork-tender and sauce is fully reduced, about 4 hours. Stir more frequently as water reduces; add more water or lower the heat if sauce is reducing faster than beef is softening. Remove lemongrass to serve. For best results, let cool and serve the next day.
Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, 10 to 12 minutes. Drain. While the pasta is cooking, whisk the eggs, yolks, Hidden Valley(R) Original Ranch(R) Salad Dressing and Seasoning Mix, a small pinch of black pepper, and cheese together in a mixing bowl. Set aside. Heat oil in a large skillet set over medium heat. Add the bacon and saute for about about 5 to 7 minutes, until beginning to crisp. Drain pasta, reserving 1 cup of the pasta water. Add pasta to the skillet with the bacon over low heat. Stir to coat the pasta. Transfer pasta and bacon to a bowl, add the egg mixture and a small amount of the reserved pasta water for creaminess. Toss well to coat. Serve immediately with extra cheese for garnish.
On top of a double boiler, beat together the egg yolks, vinegar, sugar, mustard and salt. Cook over medium heat until mixture becomes thick. Remove from heat. Add the marshmallows to the mixture and stir until dissolved. Whip 1/2 pint of the whipping cream until soft peaks form, and then fold it into the cooked ingredients. If mixture is too thick, thin it by adding a little cream or fruit juice. Add to your favorite fruit salad and use enough dressing to make it the consistency you desire. Store dressing, tightly covered, in the refrigerator for a week or so.
Blend olive oil, balsamic vinegar, mayonnaise, water, garlic, Dijon mustard, and brown sugar together in a blender or in a cup using an immersion blender until smooth. Season with salt and black pepper.
Combine cabbage and carrots in a large bowl, season with salt, and allow to sit for 30 to 45 minutes. Squeeze out as much liquid as possible from cabbage and carrots with your hands; drain well. Stir together oil, vinegar, confectioners' sugar, caraway seeds, and pepper and pour over the salad. Mix well. Allow to sit to intensify the flavor, about 4 hours.
Preheat the oven to 400 degrees F (200 degrees C). Place butter in an ovenproof pan or cast iron skillet and place in the oven. Meanwhile, combine eggs and milk in a bowl. Add flour, sugar, vanilla extract, and salt and whisk for 1 minute to remove lumps. Remove hot pan from oven and swirl melted butter to coat. Pour batter into the hot pan and return it to the oven. Bake in the preheated oven until the pancake is puffed in the center and golden brown on the edges, 20 to 25 minutes. Dust with confectioners' sugar and slice into 8 wedges.
Preheat oven to 400 degrees F (200 degrees C). In the top of a double boiler, combine the butter, sugar, 1/2 cup whole milk, and whipping cream. Heat until butter is melted and mixture is simmering, stirring occasionally. In a small bowl, combine 1/2 cup cold whole milk and cornstarch. Whisk until smooth, then slowly pour into hot cream mixture, whisking constantly. Simmer mixture until thickened, about 5 minutes, stirring constantly. Pour into baked pastry shell and sprinkle with ground nutmeg. Bake in preheated oven for 5 minutes. Allow to cool before serving.
In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties. In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat. In a small bowl, blend flour and remaining soup until smooth. Mix in ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Cover, and cook for 20 minutes, stirring occasionally.
Mix carrots, raisins, lemon juice, lime juice, and sugar together using a fork in a microwave-safe bowl; cover bowl. Heat in the microwave on low for 30 seconds. Transfer salad to a glass bowl; sprinkle marshmallows over salad.
Bring the water to a boil in a saucepan. Remove from heat and pour in the tapioca pearls. Cover, and let stand for 30 minutes. If the mixture is clear, it is done. If not, set over low heat and warm slowly until it becomes clear. Heat the water to almost boiling if you did not have to reheat, and stir in the gelatin and sugar until dissolved. Cover, and refrigerate until almost set, about 1 1/2 hours. In a large bowl, whip the cream using an electric mixer until fluffy. Fold into the gelatin mixture, and pour into a bowl or mold. Chill until set, about 2 hours.
In a soup kettle or Dutch oven, cook sausage over medium heat until no longer pink and lightly browned. Add onions and garlic; continue to cook and stir until tender. Stir in beer and allow to simmer for 5 minutes. Add tomatoes and tomato paste, cook uncovered for 8 to 10 minutes. Stir in remaining ingredients and heat through. Salt and pepper to taste. Serve.
Whisk egg, spring onions, ginger, Shaoxing wine, soy sauce, garlic, sugar, 1/2 teaspoon salt, and 1/2 teaspoon white pepper together in a bowl. Mix in chicken. Let marinate for 20 minutes. Pour 1 cup plus 2 tablespoons sweet potato starch into a shallow bowl. Heat oil to 340 degrees F (170 degrees C) in a large saucepan. Dredge chicken pieces in sweet potato starch; drop gently into the hot oil in batches. Cook until golden on the outside and no longer pink in the center, 2 to 3 minutes per batch. Transfer to a paper towel-lined plate using a slotted spoon. Arrange lettuce leaves on a large serving plate. Place fried chicken on the lettuce leaves. Mix 1 tablespoon salt and 1 tablespoon white pepper together in a small bowl; sprinkle over chicken.
Place potato flakes, wheat crackers, flour, butter-flavored granules, salt, and pepper into a food processor. Pulse until the crackers are finely crushed, then transfer mixture to a bowl. Melt the butter flavored shortening in a skillet over medium-high heat. Dip the tomato slices one at a time into the eggs, then the cracker mixture. Pan fry the tomatoes in the shortening until golden brown on both sides, 7 to 10 minutes. Mix the ranch dressing, sour cream, and hot pepper sauce in a bowl. Serve the fried tomatoes with topped with the sauce.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 9x13 inch baking pan. In a large bowl, cream together the sugar and margarine until light and fluffy. Stir in the eggs one at a time, beating well with each addition, then stir in the vanilla. In a large bowl, sift together flour, baking soda and salt. Blend this mixture into the egg mixture, alternately with the buttermilk; stir just to combine. Fold in the mashed bananas; mixing just enough to evenly combine. Pour batter into prepared pan. Bake in preheated oven until a toothpick inserted into center of the loaf comes our clean, about 60 minutes.
Bring a large pot of lightly salted water to a boil. Add linguini pasta, and cook for 8 to 10 minutes, or until al dente; drain. Meanwhile, place chicken and Cajun seasoning in a bowl, and toss to coat. In a large skillet over medium heat, saute chicken in butter until no longer pink and juices run clear, about 5 to 7 minutes. Add green and red bell peppers, sliced mushrooms and green onions; cook for 2 to 3 minutes. Reduce heat, and stir in heavy cream. Season the sauce with basil, lemon pepper, salt, garlic powder and ground black pepper, and heat through. In a large bowl, toss linguini with sauce. Sprinkle with grated Parmesan cheese.
Heat oil in a Dutch oven over medium-high heat. Cook pork until all sides are golden brown, about 8 minutes. Remove from Dutch oven and set aside. Reduce heat to medium; add onion and garlic to the Dutch oven. Cook for 4 minutes. Add fresh tomato. Continue cooking, stirring frequently, until onions start to turn translucent and golden, about 4 minutes more. Return pork to the Dutch oven. Add green chiles, beer, tomatillo salsa, and canned tomatoes. Season with salt, pepper, oregano, and cloves. Bring to a simmer over medium-high heat. Reduce heat to medium low, cover, and simmer for 20 minutes. Remove 2 1/2 cups of the vegetables from the chili and carefully puree in a blender until smooth. Stir puree back into the chili. Cover and simmer, stirring occasionally, for 10 minutes. Stir in Cheddar cheese. Cover and simmer for 10 minutes more.
Preheat oven to 450 degrees F. Heat a 10-inch oven-proof skillet over medium-high heat and add smoked sausage, stirring occasionally until browned, 6 - 9 minutes. Reduce heat to medium and add onion, carrot, celery and thyme. Continue to cook until the vegetables are soft, about 5 minutes. Mix in the flour then add the broth, Worcestershire sauce and salt. Cook until mixture is thick and bubbly, 5 - 6 minutes. Turn off heat and work quickly to place the cold pie crust over the pan and fold the excess dough inward. Cut a steam vent in the center of the pie. Brush with the beaten egg and bake for 10 - 12 min until crust is golden brown.
Preheat oven to 350 degrees F (180 degrees C). Sift cocoa into Basic Cookie Mix. Beat egg lightly and stir into mixture. Melt butter over low heat and stir into mixture. Add water and vanilla and mix well. Drop by teaspoonfuls onto greased baking sheet. Bake for 12 to 15 minutes in the preheated oven.
Preheat grill for indirect heat. In a large bowl, mix together ground beef, yogurt, thyme, and salt and pepper. Form meat into 8 patties, about 2 to 3 inches in diameter. Cut the cheese into 4 slices. Place one cheese slice between two patties, and seal the edges. Repeat with remaining beef patties and cheese slices. Set bifteki aside. Brush grate with oil, and arrange bifteki on hot grate. Cover, and cook for 15 to 20 minutes, or until meat is cooked through and cheese is melted.
Preheat an air fryer to 400 degrees F (200 degrees C). Combine egg and honey in a long, narrow dish and beat together. Combine panko and Parmesan cheese in a separate plate. Coat each asparagus stalk in egg mixture and roll in panko mix to coat. Place 6 spears in the air fryer and cook to desired brownness, 4 to 6 minutes. Repeat with remaining spears. Combine mustard, yogurt, and cayenne pepper in a small bowl. Serve dipping sauce alongside asparagus spears.
Fill a cocktail shaker with ice. Pour in the vodka, Irish cream, butterscotch schnapps and coffee liqueur. Shake well. Strain into shot glasses and serve.
Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals. Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool. Place red pepper on the coals; cook, turning often, until charred, about 10 minutes. Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste. Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.
Place kale in a large serving bowl; add 1 teaspoon olive oil and 2 pinches salt. Gently massage the oil and salt into kale. Set aside to allow kale to soften, about 10 minutes. Combine 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup, cumin, garlic powder, cayenne pepper, salt, and pepper in a plastic or glass container with a lid. Cover container and vigorously shake until dressing is light yellow and evenly combined. Layer carrots, roasted corn, tortilla chips, almonds, and smoked cheese on top of kale. Drizzle dressing over salad. Mix salad using tongs to evenly distribute. Gently stir eggs into salad.
Preheat an outdoor grill for medium heat, and lightly oil the grate. Mix together the cream cheese, Parmesan cheese, garlic powder, and Cheddar cheese in a bowl until the mixture is thoroughly blended. Lay a jalapeno pepper onto a work surface, and cut a lengthwise sliver from the side of the pepper, exposing the seeds and white membrane. With the handle of a teaspoon, scrape out the seeds and membrane, leaving the hollow pepper. Repeat for the rest of the peppers. Chop up the pepper slices, and mix into the cheese stuffing. Stuff each pepper with cheese mixture, and wrap each stuffed pepper in a half bacon slice. Secure with toothpicks. Grill the poppers on a less-hot part of the grill until the peppers are hot and juicy and the bacon is browned, 30 to 40 minutes.
Fill a saucepan with water and bring to a boil over high heat. Add the walnuts, and cook for 10 minutes. Drain the water from the walnuts, and stir in 1 cup of water and 1 cup sugar. Return to a boil, and cook 10 more minutes, stirring occasionally. Drain the walnuts and place on a cookie sheet lined with parchment paper to dry, about 15 minutes. Remove the walnuts to a bowl and coat them with honey. Heat oil in a deep-fryer or large saucepan to 325 degrees F (175 degrees C). Drain the walnuts of excess honey, and deep fry them until brown, about 5 minutes. Remove the walnuts from the oil with a slotted spoon, and set aside. Dry the shrimp well with paper towels. Whip egg whites in a medium bowl until foamy. Dip shrimp into the beaten egg whites, and then into the cracker crumbs, coating them well. Gently toss between your hands so any crumbs that haven't stuck can fall away. Place the breaded shrimp onto a plate while breading the rest; do not stack. Reheat the oil to 350 degrees F (175 degrees C) and fry the shrimp in the hot oil until golden brown, about 3 to 5 minutes. Remove with a slotted spoon and drain on paper towels. Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the broccoli florets, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Set the broccoli aside. Whisk together mayonnaise, 1/4 cup sugar, vanilla extract, lemon juice, and sweetened condensed milk in a large bowl until smooth. Add the candied walnuts, shrimp, and steamed broccoli florets, and stir lightly to combine. Serve with hot cooked rice.
Heat the olive oil in a large skillet over medium-high heat. Add pumpkin and onion; cook and stir until lightly browned. Transfer to a slow cooker. Pour in enough chicken broth to cover the pumpkin. Tie the rosemary, thyme, sage, cinnamon, and bay leaves into a piece of cheesecloth, and place in the slow cooker. Cover and cook on Low for 4 hours. After 4 hours, remove the herb sachet. Stir in the cream, and puree the soup with a hand blender until smooth. Serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one sheet cake pan or one cookie sheet with 1 inch sides. In a large bowl, beat eggs until lemon colored. Add vanilla and salt. Stir in sugar, flour, milk, baking powder, and melted butter or margarine. Bake for 20 to 25 minutes. Do not overbake. While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate morsels, and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate, and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.
Combine the salt, oregano, paprika, cayenne pepper, and black pepper in a plastic bag and shake to mix.
Preheat oven to 300 degrees F (150 degrees C). Blend half-and-half, eggs, sugar, vanilla extract, and salt in a blender until smooth. Arrange bread in a 9x13-inch baking dish; sprinkle with raisins and cinnamon. Pour egg mixture over bread. Place baking dish in a large roasting pan; fill roasting pan with boiling water halfway up the sides of the baking dish. Bake in preheated oven until set, about 1 1/2 hours. Serve warm or cold.
In a large punch bowl, mix lemonade concentrate, pineapple juice concentrate and cranberry juice. Add ice and slowly pour in the ginger ale.
Cook ground beef and onion in a skillet over medium heat until beef is completely browned, 7 to 10 minutes. Drain excess grease from the skillet. While beef cooks, stir taco seasoning mix into water in a small saucepan; bring to a boil, reduce heat to low, and simmer for 10 minutes. Stir taco seasoning mixture into ground beef and onion mixture; simmer on medium-low heat while preparing the remaining ingredients. Stir refried beans and cubed process cheese food together in a separate small saucepan over medium-low heat; cook and stir until cheese food has melted completely into the beans, about 10 minutes. Divide refried bean mixture between flour tortillas; spread into an even layer to cover one side completely. Wrap tortillas around the crisp taco shells, using bean mixture to stick the tortillas to the shells. Spoon seasoned ground beef into the taco shells.