HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grease 2 baking sheets with cooking spray. Run a sharp knife along each shrimp's back and open slightly. Place shrimp in a large bowl of cold water. Whisk eggs in a large bowl until smooth. Drain shrimp and add to egg mixture; mix with your hands to combine and coat. Mix flour, bread crumbs, salt, pepper, and cornstarch together in a large bowl. Dredge shrimp, a few at a time, in flour until well-coated, including the opening in the backs. Place battered shrimp on baking sheets. Chill shrimp until batter is set, about 30 minutes. Heat oil in a deep-fryer or large saucepan. Fry shrimp, in batches, until golden brown, 4 to 5 minutes per batch. Test one to make sure shrimp is cooked through. Transfer to paper towel-lined bowl to drain. Place buttery spread, cayenne pepper sauce, and garlic powder in a saucepan over medium-low heat. Heat until sauce is combined; stir in corn syrup. Divide shrimp among serving bowls. Stir in sauce until shrimp are completely covered.
Preheat an oven to 400 degrees F (200 degrees C). Combine the carrots, almonds, and garlic in a mixing bowl. Drizzle with the olive oil, then season to taste with salt and pepper. Spread out onto an ungreased baking sheet. Bake the carrots in the preheated oven until soft and the edges turn brown, about 30 minutes. Remove and allow to cool to room temperature. Once cool, return the carrots to the mixing bowl, and drizzle with honey and vinegar; toss until coated. Add the cranberries and blue cheese; toss again until evenly mixed. Combine with the arugula and serve immediately.
Pulse ham, onion, and garlic in a food processor until finely chopped; transfer to a bowl. Place mayonnaise, cream cheese, relish, and mustard in food processor and process until smooth. Stir cream cheese mixture and ham mixture together in a bowl.
Blend avocados, sweetened condensed milk, cream cheese, lime juice, and lemon juice in a blender until smooth; pour into prepared pie crust. Refrigerate 30 minutes. Top with whipped cream to serve.
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl combine eggs, butter or margarine, sugar, vanilla extract, and vinegar. Beat until smooth. Stir in pecans, coconut, and raisins. Pour mixture into pastry shell. Bake in preheated oven for 40 minutes. Cool before serving.
Stack pineapple slices in a circle around the edges of a large glass jar, leaving the center open. Pour vodka into jar, completely covering pineapple. Seal jar and store in a cool, dark place for 10 days. Remove pineapple and strain vodka through a mesh strainer back into a jar; seal and refrigerate.
In a mixing bowl, combine confectioners' sugar, almond flour and sifted all-purpose flour. Stir in egg whites and melted butter until well combined. Refrigerate for 1 hour. Preheat oven to 350 degrees F. Grease and flour a mini muffin pan; divide batter equally among 24 muffin cups or in muffin pan. Bake on center rack for 12 minutes. Let cool for 10 minutes in pan on rack; remove from pan. Use a toothpick to create a small hole in each cake. Spoon Nutella(R) into piping bag; fill each hole with 1/2 tsp of Nutella(R) hazelnut spread. Garnish tops with remaining Nutella(R) and sprinkle with confectioners' sugar.
In a large pot over medium-high heat, combine onion, carrots, potatoes, parsnip, turnip, rice, pepper, cumin, salt and water. Boil until vegetables are tender, about 30 minutes, adding more water if necessary.
Preheat oven to 375 degrees F (190 degrees C). Heat olive oil in a large pot over medium-high heat. Saute onion and garlic in hot oil until soft and translucent, 5 to 7 minutes. Add ground beef to onion mixture; cook and stir until beef is browned and crumbly, 5 to 7 minutes. Stir salt, basil, oregano, rosemary, and ground black pepper into beef mixture. Whisk water and tomato paste together in a large bowl. Pour tomato paste mixture into beef mixture, bring to a simmer, and cook until sauce is slightly reduced and flavors blend, about 1 hour. Bring a large pot of lightly salted water to a boil. Cook lasagna in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes. Rinse in cold water and drain. Measure out 1 cup mozzarella cheese and set aside. Spread about 1/3 the sauce in the bottom of a 9 1/2x15-inch baking dish. Arrange lasagna noodles in a single layer over the sauce, top with 1/2 the ricotta cheese, and 1/2 the remaining mozzarella cheese. Spread 1/3 the sauce over the cheese, top with remaining lasagna noodles, 1/2 the ricotta cheese, and 1/2 mozzarella cheese. Spread last 1/3 the sauce over the top. Bake lasagna in the preheated oven for 25 minutes. Sprinkle reserved 1 cup mozzarella cheese over the top. Bake until cheese is melted and lasagna is heated through and bubbling, about 15 minutes more. Cool for 10 minutes.
Preheat an oven to 375 degrees F (190 degrees C). Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside. Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter. Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.
Heat oven to 400 degrees F. Spray 2 cast iron straight-sided muffin pans (6 cups each) with no-stick cooking spray. Stir together cornbread mix, flour, milk, sour cream, and egg in medium bowl until well blended. Stir in chives, bacon, and cheese. Fill prepared muffin pans 3/4 full. Bake 10 to 12 minutes or until golden brown. (Any remaining batter may be made into additional muffins.) Melt butter in a 12-inch Lodge cast iron skillet over medium-low heat. Add onions. Cook until onions are translucent, 8 to 10 minutes. Remove onions and set aside. Combine ground chuck, egg, bread crumbs, garlic, salt, and pepper in large bowl. Blend well. Divide into 12 equal portions. Pat out into thin burgers. Cook in skillet over medium to medium-high heat until done. Top each burger with slice of cheese. Combine mayonnaise, chipotle pepper and adobo sauce. Slice cornbread to make buns. Spread thin layer of chipotle mayo on top and bottom. Place burger on bottom halves. Top with onions. Place top on burger.
Preheat waffle iron and spray with cooking spray. Melt butter in a skillet over medium heat. Fry eggs to your desired doneness, 3 to 6 minutes. Season with sea salt and pepper. Transfer to a plate. Cook ham in the same skillet until golden brown, about 2 minutes per side. Place a piece of cinnamon roll dough in the waffle iron; cook until golden brown, about 5 minutes. Repeat with remaining dough to create 10 cinnamon roll waffles. Place a slice of Cheddar cheese on half of the cinnamon roll waffles; add an egg and a slice of ham. Cover each sandwich with another cinnamon roll waffle. Combine the cream cheese icing from the cinnamon rolls package with orange zest; mix until combined. Drizzle on top of the sandwiches.
Mix water, flour, 1 teaspoon sugar, turmeric, and salt together in a bowl into a thick batter. Heat oil in a large saucepan or fryer. Dip jackfruit into the batter and deep-fry until golden brown, 2 to 4 minutes. Bring milk to a boil in a small pot; boil for 2 minutes. Add chocolate; stir until melted and smooth. Add 1 tablespoon sugar; stir until dissolved, about 1 minute. Simmer chocolate sauce over low heat, about 5 minutes. Place fried jackfruit on a serving plate. Pour chocolate sauce on top.
Combine peaches and water in a nonreactive 3-quart pot. Bring to a boil. Reduce heat and simmer until peaches are soft and have colored the liquid, 20 to 25 minutes. Strain peaches and their juice through a fine-mesh sieve set over a bowl. Let peaches stand, occasionally giving them a gentle press with the back of a spoon, 5 minutes. Discard peach solids. Return strained juice to pot. Stir in honey to taste. Bring to a boil. Skim off and discard any foam that appears on top. Taste and add lemon juice to adjust sweetness. Pour hot syrup into clean half-pint jars or bottles, leaving 1/2 inch headspace and using wide-mouth jars if freezing. Wipe rims clean with a damp paper towel. Let cool completely (about 1 hour). Apply clean lids. Store in fridge up to 3 weeks or in freezer up to 6 months.
In a large bowl, mix ice cream and peanut butter together. Pour into pie crust and freeze until ice cream is firm. Serve and enjoy!
Stir together yeast, 1/2 cup flour and warm water in a large bowl. Cover and let sit in a warm spot for about 30 minutes. Stir beer, remaining flour and salt into the bowl. Mix until all the flour is incorporated and forms a thick sticky dough that pulls away from the sides of the bowl. Cover and let rise in a warm spot for 2 hours, until doubled in size. Scrape all the dough from the bowl with a rubber spatula, and place on a well-floured surface. Generously flour the top of the dough and form into a loaf shape. Sprinkle a baking sheet with cornmeal. Transfer loaf to the baking sheet and sprinkle the top with flour. Cover loosely with a towel and let rise for 30-40 minutes. Preheat the oven to 425 degrees F (220 degrees C). Place a small loaf pan of warm water on a lower rack to humidify the oven. Slash a long slit in the top of the loaf with a sharp knife or razor. Place the baking sheet on the rack above the pan of warm water in the oven. Bake for 35 minutes, until the loaf is golden brown. Transfer to a cooling rack. Let cool completely before slicing and serving.
Pierce meat with a fork so marinade can penetrate. Combine teriyaki sauce and oil. Reserve 2 tablespoons in separate bowl. Pour remainder of marinade over meat cubes and marinate 1 hour, turning occasionally. Thread meat on skewers alternating meat with vegetables and pineapple chunks. Place on grill 4 to 5 inches from heat and cook 15 minutes. Turn skewers and brush ingredients with reserved marinade, and cook to desired doneness.
Preheat oven to 400 degrees F (200 degrees C). Spray a 9-inch pie pan with non-stick cooking spray. Spread cream cheese on the bottom of the pie pan. Pour pizza sauce over the cream cheese, and spread it so that there is an even layer of sauce. Sprinkle with pepperoni, onion, and olives. Top with mozzarella cheese. Bake at 400 degrees F (200 degrees C) for 20 to 25 minutes.
Combine whiskey, triple sec, and sweet and sour mix in a pint glass. Add ice and top with lemon lime soda. Garnish with lemon wheel.
Brown the ground beef in a large soup pot over medium-high heat until cooked and crumbly; drain and set aside. Brown sausages, then set aside. Reduce heat to medium and stir in bacon. Cook until the bacon has released its fat and is beginning to turn crispy. Stir in garlic and onions, and cook until the onions soften and turn translucent, about 5 minutes. Stir in tomato paste to coat the onions. Pour in beef broth, diced tomatoes, chili beans, and pinto beans. Add the Anaheim peppers, jalapeno peppers, and serrano peppers. Season with Worcestershire, brown sugar, chipotle powder, and cumin. Bring to a boil over high heat, then reduce heat to medium-low, and simmer for 2 hours, or until thickened, stirring occasionally. Season to taste with salt and pepper, then simmer for 5 additional minutes before serving.
Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper. In a mixing bowl, beat egg whites and cream of tartar together with an electric mixer on high speed until the mixture forms stiff peaks. Place sugar, water, rose extract, cardamom, salt, and food coloring in a saucepan, and bring to a simmer over low heat, stirring until the sugar has dissolved. Simmer the mixture for a minute or two, stirring constantly, and very slowly pour the syrup in a thin stream into the egg whites, beating constantly with electric mixer on high speed. Beat until the syrup is incorporated and the meringue is stiff and shiny. Drop by spoonfuls or pipe into rosettes with a star tip onto the prepared baking sheet. Bake in the preheated oven until the meringues are hard, 1 to 1 1/2 hours; turn off the oven, and allow them to cool inside the oven to finish baking the insides.
Preheat oven to 350 degrees F (175 degrees C). Place bacon in a Dutch oven set over medium heat, cover, and cook until the bacon has softened and begun to release it's grease. Stir in the onion and cook until softened and translucent. Remove the cover, and continue cooking and stirring until the mixture caramelizes and turns a deep, golden brown. Remove from heat and stir in butter to melt. Stir shredded potatoes into the onion mixture, then stir in the evaporated milk and eggs until well combined. Pour into a 9x13-inch glass baking dish. Bake in preheated oven for 1 hour, or until golden on top. Remove and let stand for 10 minutes before slicing into 3x3-inch squares. Serve hot.
Bring the quinoa, water, and 1 pinch of salt to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, about 20 minutes. Once done, drain a mesh strainer, and set aside. Meanwhile, heat the olive oil in a saucepan over medium heat. Stir in the garlic, and cook until the garlic softens and the aroma mellows, about 2 minutes. Add the red pepper, and corn; continue cooking until the pepper softens, about 5 minutes. Season with cumin, oregano, salt, and pepper, and cook for 1 minute more, then stir in the cooked quinoa and green onions. Serve hot or cold.
Heat vegetable oil in a large frying pan over a medium-high heat. Slice tomatoes 1/4 inch thick. Place flour in a small bowl. Dip tomatoes into the beaten egg, then dredge the tomatoes in the flour. Fry the tomatoes in the oil. Fry for approximately 2 minutes, flip the tomato and fry on the other side another 2 minutes. Sprinkle with salt and pepper to taste.
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; mix 2 teaspoons pesto and 2 tablespoons extra-virgin olive oil into orzo. Heat remaining 1 tablespoon extra-virgin olive oil in a skillet; cook and stir shrimp, red bell pepper, and capers in hot oil until shrimp is heated through, 3 to 5 minutes. Stir remaining 1 teaspoon pesto, oregano, garlic powder, red pepper flakes, salt, and pepper into shrimp mixture; cook and stir until combined, 1 to 2 minutes. Mix orzo into shrimp mixture; sprinkle with Parmesan cheese and drizzle with olive oil.
Mix mayonnaise and roasted red peppers together in a small bowl. Add lemon juice, lemon zest, and salt; mix well. Refrigerate until serving.
Bring a large pot of lightly salted water to a boil. Add noodles and cook 5 to 7 minutes or until al dente; drain. Melt butter in a large saucepan over medium-high heat. Stir in onions and garlic, and cook until slightly tender. Mix in mushrooms, and continue cooking 2 minutes. Place steak strips in saucepan and cook about 1 minute. Mix in consomme, Burgundy and lemon juice. Bring to a boil. In a small bowl, thoroughly blend flour with cold water until smooth. Reduce saucepan heat to low. While stirring constantly, slowly pour flour mixture into saucepan. Gradually return to boil while stirring rapidly, until sauce is thick and smooth. Cover saucepan and continue cooking 5 minutes, stirring occasionally. Remove from heat, let cool slightly and stir in sour cream. Serve over cooked egg noodles.
Pre-heat electric pressure cooker; add 1 tablespoon oil to the pot. Mix flour, paprika, salt, pepper, cumin, oregano, and garlic powder together in a mixing bowl. Toss cubed beef with flour mixture. Brown beef cubes in 3 batches in preheated cooker about 8 minutes per batch, adding an additional tablespoon of oil after each batch. As beef browns, transfer it to a dish. Add minced garlic and 1 can of Hunt's(R) diced tomatoes to the empty pot; scrape and stir to release the browned bits from the bottom. Add beef broth and bay leaves; transfer browned beef back to the pot. Seal pressure cooker, close the vent, and set the timer to cook at pressure for 10 minutes. At the end of 10 minutes, allow pressure to naturally release. Once the pressure has fully released, open lid and add the remaining can of Hunt's(R) diced tomatoes, crushed red pepper flakes, quartered potatoes, carrots, corn, and onion. Close the lid and vent. Cook under pressure for an additional 15 minutes. At the end of 15 minutes, use quick release to vent the pressure cooker. Stir in the diced cabbage, close the lid. Let pressure cooker stand with both the lid and vent closed for 10 minutes before serving.
Combine flour, yeast, and 2 teaspoons white sugar together in a bowl. Stir milk and water together in a microwave-safe bowl and heat until lukewarm, about 20 seconds. Pour milk mixture into the flour mixture and mix with a fork until dough is evenly combined. Turn dough onto a lightly floured surface and knead for 2 minutes. (Dough will be sticky.) Add salt to the dough and knead until dough is smooth, 2 minutes more. Shape dough into a ball, place on a floured surface, cover with a wet paper towel, and let rise for 10 minutes. Mix brown sugar, 1/4 cup white sugar, walnuts, sesame seeds, and cinnamon together in a resealable plastic bag. Close bag and shake until filling is evenly combined. Roll dough into a cylinder, cut into 10 pieces and form each into a ball. Roll each ball into a 5-inch circle using a rolling pin. Place dough into the palm of your hand and spoon 2 tablespoons filling into the middle of the dough. Wrap dough around filling, forming into a ball by taking 4 corners of dough, pinching together in the middle. Take another 4 corners and pinch together, sealing completely. Place balls, seam-side down, onto a floured surface. Roll each ball into a 5-inch circle using a rolling pin, making sure filling stays in dough. Place margarine in a skillet, spreading around with a paper towel; heat over medium heat. Place dough in the melted margarine and cook until golden brown, 5 to 10 minutes per side.
Melt butter in large skillet on medium-high heat. Add onion and bacon; cook and stir 6 to 8 minutes or until bacon is crisp. Stir Marinade Mix, cola and brown sugar into skillet. Bring just to boil. Reduce heat to low; simmer 15 minutes or until mixture thickens slightly, stirring occasionally. Stir in peaches and pecans; simmer until heated through. Spread cream cheese evenly in bottom of 9-inch pie plate. Top with warm peach mixture. Serve with assorted crackers or sliced French bread.
Preheat oven to 250 degrees F (120 degrees C). Gently mix corn, rice, and wheat squares, oat rings, mixed nuts, mini pretzels, goldfish crackers, and sesame snacks in two 13x24-inch aluminum roasting pans, taking care not to break cereal. Stir bacon drippings, unsalted butter, Worcestershire sauce, MSG, liquid smoke, cayenne pepper, seasoned salt, chili powder, garlic powder, and hot pepper sauce together in a microwave-safe bowl. Cook on high in microwave for 3 or 4 30-second intervals, stirring each time, until mixture is warm, liquid, and fully combined. Stir seasoning sauce continuously as you pour half over the cereal mixture in each pan. Gently stir the snack mix and seasonings with a slotted spoon until thoroughly coated; do not crush cereal. Bake in the preheated oven until sauce is completely absorbed and the snack mix is crisp, about 2 hours; stir gently every 15 minutes. Cool completely and store in airtight containers. The snack mix stores well in freezer in airtight freezer bags, if it makes it that long.
Preheat the grill for high heat. Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice. In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions. In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.
Blend together butter or margarine, eggs, cocoa, sugar, milk, and vanilla with a hand mixer until smooth. Pour filling into unbaked pie shell. Bake at 375 degrees F (190 degrees C) for 45 minutes, or until set. Let cool before slicing.
In a large bowl, whisk together the mayonnaise, milk, vinegar, sugar, paprika, mustard and salt. Cover and refrigerate until chilled.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Combine brownie mix, oil, eggs, and water together in a bowl until batter is smooth; pour into the prepared baking dish. Bake in the preheated oven until edges of brownies begin to pull away from the sides of pan, 28 to 31 minutes. Remove dish from oven and cool brownies. Beat confectioners' sugar, peanut butter, and 1/2 cup butter together in a bowl until smooth and creamy; spread over cooled brownies. Heat chocolate chips and 6 tablespoons butter together in a saucepan over low heat, stirring occasionally, until melted, about 5 minutes; spread over peanut butter layer. Cool and cut into squares.
Melt butter in a large soup pot over medium heat. Cook and stir onions, garlic, salt, black pepper, and thyme until onions are soft and brown, about 30 minutes. Pour in red wine and sherry; bring to a boil. Reduce heat to low and simmer until you can no longer smell alcohol cooking off, about 15 more minutes.
 Watch Now Sprinkle onion mixture with flour and stir until coated; cook for 10 minutes. Pour in broth, stir to blend in flour, and simmer until slightly thickened, about 20 minutes.
 Watch Now Preheat oven to 350 degrees F (175 degrees C) while soup is simmering. Arrange bread slices on a baking sheet and drizzle with olive oil.
 Watch Now Toast the baguette slices in the preheated oven until golden brown, 12 to 14 minutes, turning the bread over halfway through cooking. Remove toast and set aside.
 Watch Now Set an oven rack about 8 inches from the heat source and turn on the oven's broiler.
 Watch Now Ladle soup into 6 oven-proof crocks, filling them about 3/4 full. Place 1 or 2 bread slices into the bowls and top each with a slice of Swiss cheese and a slice of provolone. Carefully place filled crocks onto a sturdy baking sheet.
 Watch Now Broil soup until the cheese is browned and bubbling, 3 to 4 minutes.
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Mix together flour, baking soda, salt, ginger, cinnamon and allspice into a medium bowl. Set aside. Cream butter and SPLENDA(R) Brown Sugar Blend in a large bowl until smooth. Beat in egg and egg yolk. Stir in dry ingredients and mix until dough forms. Shape dough into a disc, wrap, and refrigerate for 2 hours. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper. Roll out dough to 1/4 inch thick on a lightly floured surface. Using a 4-inch cookie cutter, cut dough and place on cookie sheet. Bake for 15 to 18 minutes. Allow cookies to cool for 2 minutes, then remove from pan and let cool completely on rack.
Heat the oil in a large skillet. Fry the dried red chile peppers, cumin seeds, urad dal, and mustard seeds in the hot oil until the seeds begin to splutter. Add the curry leaves and continue cooking another 30 seconds. Stir the potatoes into the mixture. Season with salt. Cook and stir until the potatoes are tender, about 20 minutes. Sprinkle the red pepper and cumin powder over the potatoes; cook another 2 to 3 minutes.
In a large skillet, heat olive oil. Add onion, garlic, red pepper and capers. Saute over medium heat until onion is soft. Add the tomatoes with juice, and the wine. Reduce heat to low and simmer. Break up the tomatoes with a spoon as the sauce cooks. Once sauces begins to thicken add the snapper fillets and push them down into the pan. Cover and cook over low heat until the fish flakes with a fork, about 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 - 8x4 inch loaf pans. In a large mixing bowl, combine zucchini, egg substitute, sugar, vegetable oil, and vanilla extract. In a medium size mixing bowl, mix together flour, salt, baking soda, cinnamon, nutmeg, and baking powder. Gradually mix dry ingredients into the zucchini mixture. Pour batter into the prepared loaf pans. Bake for 40 to 60 minutes.