HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat oil in a heavy pot or deep fryer to 365 degrees F (185 degrees C). In a medium bowl, combine flour, baking powder, salt and sugar. Beat together egg, milk, and melted shortening; stir into flour mixture. Mix in the corn kernels. Drop fritter batter by spoonfuls into the hot oil, and fry until golden. Drain on paper towels.
Preheat oven to 350 degrees F (175 degrees C). Whisk both amounts of flour, baking soda and salt in a bowl. Beat butter, brown sugar, and pudding mix in another bowl with an electric mixer until blended; beat in egg, egg yolk, and vanilla extract until combined. Stir flour mixture into egg mixture until just combined. Fold in chocolate chips. Roll the dough into 2-inch balls and place 2 inches apart onto ungreased baking sheets. Bake until golden brown, about 15 minutes.
Mix flour and salt together. Pour milk and oil into one measuring cup, do not stir, and add all at once to flour. Stir until mixed, and shape into 2 flat balls. Wrap in plastic wrap. Refrigerate for 15 minutes or more. Roll out on lightly floured surface.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 13x9 inch pan. Beat cake mix, mashed bananas, oil and eggs with an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 more minutes. Pour the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 33 to 36 minutes or until a toothpick inserted near the center comes out clean. Let cake cool then frost with your choice of frosting, if desired.
Pour the cinnamon schnapps, peppermint schnapps, and Jagermeister into a frozen shot glass. Bottoms up!
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil. Mix almond flour, Parmesan cheese, basil, thyme, salt, and pepper together in a bowl. Dip chicken strips in the melted butter; press strips into almond flour mixture until completely coated. Transfer coated strips to the prepared baking sheet. Bake in the preheated oven on the middle rack until strips are golden brown and no longer pink in the center, at least 20 minutes.
Bring a large pot of water to a boil. Cut the ends off of the bananas, and make a slit lengthwise down the peel. Cook bananas in boiling water until tender (similar to a potato). Drain, cool, and remove peels. Cut into small chunks and place in a serving bowl. Drizzle 1 tablespoon of olive oil over the pieces, and stir to coat. Meanwhile, heat the remaining tablespoon of oil in a skillet over medium-high heat. Add shrimp and crab, and fry until cooked through, about 5 minutes. Set aside to cool. Add onions, green pepper and seafood to the bananas in the bowl. In a separate bowl, whisk together the red wine vinegar, sugar and bacon pieces. Pour this mixture over the bananas, and toss lightly to coat. Season with salt and pepper. Garnish with slices of hard-cooked egg if desired.
Mix tuna, mayonnaise, balsamic vinegar, onion, and dill pickle together in a bowl. Spread tuna mixture over 2 slices of bread. Top with American cheese and remaining 2 slices of bread. Cook in a panini press until bread is crispy and cheese is melted, 3 to 4 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour an 8x4 inch loaf pan. In a separate bowl mash bananas to equal 1 cup and add oil, eggs, buttermilk and vanilla extract. Beat together and pour this mixture into the dry ingredients. Add nuts and stir just until combined. Pour batter into 8x4 inch loaf pan. Bake for 1 hour and 20 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Place eggs in bowl and beat until they have tripled in volume. Add flour gradually until well blended (do not use all the flour). The dough should remain slightly sticky. Transfer to floured board. Cut off a piece at a time. Using a little flour, if needed, roll between your hands to form pencil shapes. Cut into 1/4 inch pieces. Place each on floured cloth. In a large pan on top of the stove, heat oil to 375 degrees F (190 degrees C). Deep-fry pieces about 1/2 cup at a time, turning constantly until golden. Drain and set aside. (Note: after several batches, dough begins to turn brown quickly. This means it is time to change the oil) In large pan, bring honey to boil with vanilla bean. Discard bean. Place deep-fried pieces into hot honey and toss until all are coated. Cool and stir in chocolate, nuts, and multi-colored jimmies. Place on plate, shaping firmly into tall cone. Sprinkle with confectioner's sugar.
To make Filling: Combine apricots and water in heavy saucepan and cook covered over medium heat for 10 minutes or until apricots are soft. Cook UNCOVERED 5 to 10 minutes or until most of the water has been absorbed. Mash apricots, stir in 2 tablespoons of sugar and let filling cool. Set aside. To make Dough: Cream butter and cream cheese until fluffy; add 3/4 cup sugar and beat well. Add flour and mix well. Shape dough into ball and chill 1 hour. Turn dough onto well-floured surface, working with only half the dough. Roll into 1/8 inch thickness and cut into 2 inch squares. Spoon 1/2 teaspoon of apricot filling into the center of the square. Bring four corners to center, pinching to seal. Bake at 400 degrees F for about 15 minutes. Optional - you may baste with butter halfway thru baking period. Optional - drizzle LIGHTLY with powdered sugar/milk frosting if you desire sweeter kolaches.
Spread each cracker half with frosting. Top each with 2 toasted marshmallows and a few raspberries. Serve immediately.
Place venison roast, ginger ale, chicken broth, 1 teaspoon cumin, pepper, and 1/8 teaspoon red pepper flakes into a slow cooker. Cover and cook on Low until the venison is tender enough to be pulled apart with a fork, about 10 hours. Drain meat, and shred. Preheat oven to 350 degrees F (175 degrees C). Place shredded pork into a large mixing bowl and mix with pork and beans, black beans, kidney beans, baked beans, tomatoes, green pepper, and onion. Pour in barbeque sauce, brown sugar, and molasses. Season with 1 teaspoon cumin, 1/8 teaspoon red pepper flakes, chili powder, hot pepper sauce, salt and pepper. Mix until well combined, then pour into a deep 9x13-inch glass baking dish. Place bacon strips in a single layer over top. Bake in preheated oven for 30 to 40 minutes until bacon has cooked and begins to crisp.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups with cooking spray. Heat a large skillet over medium-high heat. Cook and stir bratwurst in the hot skillet until browned and crumbly, 5 to 7 minutes; drain on a paper towel-lined plate. Season bratwurst with 2 teaspoons Italian seasoning and black pepper. Whisk eggs and milk together in a bowl; add 1 1/2 teaspoons Italian seasoning, garlic powder, seasoned salt, and garlic salt. Stir bratwurst and Mexican cheese blend into egg mixture. Pour egg mixture into the prepared muffin cups. Bake in the preheated oven until muffin cakes are set in the middle, 35 to 40 minutes.
To make the masala powder: Grind the bay leaves, cinnamon, cardamom, cloves, fennel seeds and peppercorns in a spice grinder until mixture is a fine powder. Place the beef cubes, masala powder, 2 cups chopped onion, green chiles, grated fresh ginger, garlic and turmeric in a large, heavy pot. Add water to cover (about 1 cup) and bring to a boil. Reduce heat and simmer for 30 minutes until beef is cooked through. Add salt. Stir and continue to simmer about 10 minutes or until mixture is almost dry, but do not allow it to burn (add a bit more water, if necessary). Set aside. Heat oil in a large skillet over medium-high heat. Add mustard seeds and cook until they begin to pop. Immediately add remaining 1 cup chopped onion and stir over medium heat until onions soften and begin to brown, about 10 to 12 minutes. Add curry leaves and cook until brown, about 3 minutes. Stir in the beef mixture, black pepper, and lemon juice. Cook until nicely browned and heated through, about 8 minutes.
Preheat oven to 350 degrees F (175 degrees C). To Make Crust: In a medium bowl, mix together margarine, pecans and graham cracker crumbs. Pat into a 9x13 inch baking pan. Bake in preheated oven for 20 minutes or until lightly browned; allow to cool completely. In a medium bowl, beat together cream cheese and confectioners sugar until smooth. Fold in 1 cup of the whipped topping. Spoon mixture into graham cracker crust. Prepare chocolate and vanilla puddings with milk as per package directions. Allow pudding to set before pouring on top of the cream cheese layer. Spread remaining 3 cups of whipped topping over pudding layer; swirl melted chocolate throughout whipped topping. Cover and refrigerate for about an hour. For leftover pie, keep frozen in a tightly covered container. When ready to eat, just cut off a piece and allow to thaw; keep rest frozen.
Slice edges off of potatoes so that potatoes are roughly square; thinly slice. Heat olive oil in medium skillet over medium heat. Add potatoes and lightly fry. Remove potatoes with a slotted spoon and set aside. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, crumble and set aside. Reserve 1 tablespoon bacon grease and cook ham, onion and red pepper. Remove from heat. Beat together eggs and Spanish seasoning. Pour eggs into skillet with vegetables. Add bacon and potatoes. Cook over medium heat, without stirring until bottom begins to brown. Turn omelet over and allow both sides to brown. Serve warm.
Bring 2 cups of water to a boil in a saucepan. Remove from heat and add ramen. Let stand until softened, about 2 minutes. Drain excess water. Mix maple syrup, cumin, garlic powder, Italian seasoning, and paprika together in a bowl. Mix in noodles using 2 forks.
Bring 8 cups water to a boil in a large saucepan. Turn off heat. Place rice noodles into the hot water and soak for 20 minutes. Drain noodles and set aside. Whisk fish sauce, lime juice, sugar, oyster sauce, chile-garlic sauce, chicken stock, and 2 cloves minced garlic together in a saucepan. Bring to a boil; reduce heat to low, and simmer sauce while you prepare other ingredients. Cook and stir chicken in a skillet with vegetable oil until no longer pink in the center and juices run clear, 5 to 10 minutes. Remove chicken with a slotted spoon, and set aside. Stir shelled edamame, green onions, eggplant, 4 cloves minced garlic, mushrooms, water chestnuts, bean sprouts, cilantro, carrots, and cooked chicken into the same skillet, and cook and stir until eggplant and edamame are tender and the sauce has thickened slightly, about 15 minutes. Serve over rice noodles.
Bring a large pot of lightly salted water to a boil. Add the broccoli rabe, and cook uncovered until the stems are tender, about 5 minutes. Drain in a colander. Heat the olive oil in a large skillet over medium heat. Stir in the garlic, and cook until tender, about 1 minute. Add the broccoli rabe. Cook and stir until the broccoli rabe has been cooked to your desired degree of tenderness, about 5 minutes for soft. Stir in the roasted peppers until heated, then remove the skillet from the heat, and stir in the lemon juice. Sprinkle with Parmesan cheese to serve.
Bring a large pot of lightly salted water to a boil. Cook pasta for 8 to 10 minutes, or until al dente; drain. Place whole sausages and 1/3 cup water in a skillet over medium-high heat. Cover, and cook 5 to 8 minutes. Drain and thinly slice. Return sausage to skillet. Stir in garlic, onions, peppers, and Marsala wine. Cook over medium-high heat, stirring frequently, until sausage is cooked through. Stir in diced tomatoes, black pepper, and oregano. Cook about 2 minutes more, then remove from heat. Serve over cooked pasta.
Heat oil in a large pot over medium heat; cook beef in hot oil until browned completely, about 5 minutes. Pour 4 cups water into the pot; add salt and pepper. Bring liquid to a boil, reduce heat to medium-low, and cook beef for 2 hours. Stir potatoes, carrots, celery, and onion into the water; cook until all vegetables are tender, about 30 minutes. Whisk cornstarch into 2 tablespoons water; stir into the liquid in the pot. Continue cooking until the liquid has thickened, about 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). In an 8x8 inch casserole dish, combine cream of celery soup with milk and a good grind of pepper. Layer potato slices, onion slices and ham on top and cover. Bake for 1 hour. Remove cover and sprinkle with parmesan or other grated cheese. Bake uncovered for another 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch round cake pan with cooking spray. Whisk flour, sugar, and baking powder in a bowl until well mixed. Add butter; beat with an electric mixer until creamy. Add eggs one at a time, beating well after each addition. Pour in milk and vanilla extract; beat until creamy, 1 to 2 minutes. Pour batter into the prepared cake pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes.
In a large skillet heat extra-virgin olive oil on medium heat. Add onion and garlic. Cook until tender. Spray 5 quart or larger slow cooker. Add onion and garlic and remaining sauce ingredients. Stir to combine. Cook on low for 6 to 7 hours. Serve on pasta of your choice. Meat can be added to the sauce if desired. Below is a meatball recipe that could be added to the sauce at the beginning of the cook time. Mozzarella Meatballs: In a large bowl mix turkey, oats, basil, black pepper, garlic cloves and eggs. Shape into 2-inch balls (should get 14 to 16 meatballs). Press 1 small mozzarella ball into center of each meatball, sealed inside. In a large skillet, heat oil over medium-high neat. Add meatballs; cook just until browned on all side. Place half of the sauce in slow cooker, add meatballs and then last half of sauce. Cook as directed.
Brush lamb chops with 1 tablespoon olive oil; season with rosemary, salt, and pepper. Marinate in the refrigerator, 15 minutes to 2 hours. Heat remaining 1 tablespoon olive oil in a skillet. Cook lamb chops until browned, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C). Combine mint leaves, 3 tablespoons extra-virgin olive oil, lemon juice, and lemon zest in a blender; blend until smooth. Drizzle over lamb chops.
Make the dressing by whisking the mayonnaise, sour cream, lemon juice, lemon zest, sugar, ginger, and salt in a mixing bowl. Add the chicken, blueberries, celery, grapes, and almonds; stir gently until evenly mixed. Cover the bowl and refrigerate for 1 hour. Spoon into cantaloupe halves to serve.
Place cream cheese in a food processor and pulse until smooth, 8 to 10 pulses. Add powdered sugar and vanilla. Process again until smooth. Place half of the mixture into a small glass bowl or other small clear container. Place jam in a microwaveable bowl; microwave until smooth and liquefied, about 10 seconds. Stir. If not completely liquefied, microwave another 5 seconds. Spread liquefied jam evenly over the top of the cream cheese mixture. Spread over the entire surface to the edges. Carefully spread remaining cream cheese mixture on top of the jam. Sprinkle semi sweet chips. Refrigerate at least 3 hours. Garnish with raspberries. Spread on Pretzel Crisps(R) or use the spread as a dip.
Stir together berries, sugar, zest, and juice in a slow cooker. Cook on High until bubbling, about 1 1/2 hours. Stir together cornstarch and water in a cup until fully dissolved. Stir into berry mixture. Cook, covered, until thickened, 5 to 10 minutes more. Serve warm or room temperature.
Preheat a griddle to moderate heat 325 - 350 degrees F (165 - 175 degrees C). Grease lightly. Beat sugar and butter or margarine together, adding salt and baking powder. Beat in eggs. Add 2 cups of flour and raisins and mix. Then add the other two cups of flour. If too dry add a little milk if too wet add a little flour. Roll out about 1/4 inch thick and cut out cookies. Place on a greased griddle and brown on both sides.
Preheat an oven to 350 degrees F (175 degrees C). Sprinkle the roast evenly with the flour and set aside. Heat the canola oil in an oven-proof Dutch oven with lid over medium-high heat. Brown the roast on all sides, about 10 minutes total; remove from the heat. Pour in the water and wine. Sprinkle with the basil, marjoram, thyme, salt, and pepper. Arrange the onion slices on the roast. Replace the cover and bake in the preheated oven for 3 hours. Add the potatoes, carrots, and pearl onions. Pour in additional water if the roast looks dry. Continue baking covered until the roast pulls apart easily with a fork, about 1 hour longer.
Heat the oil in a skillet over medium heat, and cook 4 cloves garlic 1 minute, until golden brown. Place zucchini in the skillet, season with salt and pepper, and cook until tender. Set aside. Place chicken in the skillet, and cook 10 minutes, or until juices run clear. Place the carrots in a pot with enough water to cover, and bring to a boil. Cook until tender, drain, and set aside. Bring a large pot of lightly salted water to a boil. Add farfalle pasta and cook for 8 to 10 minutes or until al dente; drain. Melt the butter in the skillet over medium heat, and cook the remaining garlic until golden brown. Pour in the chicken broth and water, and stir in bouillon granules until dissolved. Gradually stir in Parmesan cheese. Mix in zucchini, chicken, and carrot, and continue cooking until heated through. Gently toss with pasta to serve.
Beat together Neufchatel cheese and butter in a bowl until creamy. Mix in vanilla extract, then gradually stir in confectioner's sugar. Store in the refrigerator after use.
Pour apple juice, orange juice, and lemon juice into a large pot. Place the cinnamon sticks, brown sugar, cloves, and allspice onto the center of a 8 inch square piece of cheesecloth. Gather together the edges of the cheesecloth, and tie with kitchen twine to secure then add to the juice mixture. Float orange slices on top of the juices. Simmer over medium heat for 1 hour.
Heat vegetable oil in a large pot over medium heat. Add chicken breasts, onion, and garlic; cook and stir until chicken is no longer pink in the center, about 5 minutes. Pour chicken broth into the pot; bring to a boil. Stir in potatoes, cabbage, and carrot. Simmer soup until potatoes are tender, 30 to 40 minutes. Bring soup back to a boil. Drizzle in eggs, stirring until cooked, about 1 minute. Season with salt and pepper.
Heat a medium saucepan over medium-high heat. Pour in oil and saute onion and garlic until translucent. Mix in cumin seed and saute an additional 2 minutes. Sprinkle in flour and saute 1 minute more. Stir in beets, tomatoes, water, and salt. Reduce heat to low, cover pan with lid, and allow to simmer 30 to 45 minutes, until beets are tender.
Pour diced tomatoes into a large saucepan or Dutch oven over medium-low heat; add zucchini, yellow squash, eggplant, and onion; stir once. Sprinkle salt over vegetables. Bring mixture to a boil and simmer until the vegetables start to cook down, 10 to 15 minutes; stir in Italian seasoning, garlic powder, and black pepper to taste. Cook uncovered over medium-high heat until the sauce has reduced and vegetables are tender, about 1 hour, stirring often. (Or if preferred, cover pan and cook over low heat 2 to 3 hours.) Stir in tomato paste and adjust seasonings. Drizzle with olive oil just before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray. Cook and stir beef, onion, and garlic in a skillet over medium heat until beef is browned, about 5 minutes. Stir in corn, tomatoes, chili powder, and salt; simmer until flavors combine, about 20 minutes. Stir in cornmeal. Add tomato juice and olives. Pour beef mixture into the prepared baking dish. Bake in the preheated oven until hot and bubbly, about 30 minutes. Sprinkle Cheddar cheese on top. Continue baking until cheese is melted, about 5 minutes.
Preheat oven to 350 degrees F (175 degrees C). Spray 2 (8-inch) cake pans with cooking spray. Stir yellow cake mix, 3 eggs, water, and vegetable oil in a bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes, scraping bowl occasionally. Divide cake batter between the two prepared cake pans. Bake in the preheated oven until cakes have risen and are lightly golden brown, 33 to 38 minutes. Check for doneness after 25 minutes. A toothpick inserted into the center of the cakes should come out clean. Allow cakes to cool for about 10 minutes before removing from the pans. Cool cakes completely, about 40 minutes. Whisk 3 eggs, cornstarch, and sugar in a large bowl until well mixed and lemon colored, 2 to 3 minutes. Set aside. Heat 1 cup heavy whipping cream, whole milk, and 1/2 tablespoon butter in a large saucepan over medium heat until it just begins to boil. Reduce heat to low; pour egg mixture into cream mixture and whisk until thick, about 1 minute. Pour egg and cream mixture through a fine mesh strainer into a large bowl; discard any chunks. Whisk vanilla and salt into the egg and cream mixture until combined. Cover with a layer of plastic wrap pressed against the surface. Chill in refrigerator to form a pastry cream texture, 3 to 4 hours. Place chocolate in a large bowl. Heat 1 teaspoon butter and 1/2 cup heavy whipping cream in a saucepan over medium heat until butter is melted. Pour cream mixture over chocolate and whisk until smooth. Set aside until cooled, but still pourable, about 20 minutes. Place one cake layer on a plate, flat side up. Spread pastry cream to within 1-inch of the edge of cake. Place second cake layer on top, rounded side up. Press gently to push pastry cream to the edge. Pour chocolate mixture over top of the cake and spread so it drips over the edge.
Follow basic recipe for Creamy Macaroni and Cheese, but use pepper Jack cheese, not cheddar. Heat a 10-inch skillet over medium-high heat. Cook ground beef, seasoning lightly with salt and pepper, until most of the liquid evaporates, about 5 minutes. Stir in chili powder, salsa and chilies; simmer, 2 to 3 minutes. Add cilantro, then stir mixture into macaroni. Serve hot.
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. Add chili sauce, water, chili seasoning, mustard, Worcestershire sauce, and onion powder; bring to a boil. Reduce heat and simmer until Coney sauce is thickened, about 30 minutes. Place hot dogs into a large pot and cover with salted water; bring to a boil and cook until hot dogs are heated through, 5 to 7 minutes. Place 1 hot dog in each bun and top with Coney sauce.
Place the rice and 2 cups water in a pot, and bring to a boil. Cover, reduce heat to low, and simmer 45 minutes. Heat 1 tablespoon olive oil in a skillet over medium heat. Stir in onion, and cook until tender. Season with thyme and 1/4 teaspoon pepper. Gently stir into the cooked rice. Place the edamame in separate pot with enough water to cover, and bring to a boil. Cook 5 minutes, or until tender. Mix into the rice. Heat remaining olive oil in a skillet. Rub tuna with remaining 1/4 teaspoon pepper and salt. Place tuna in the skillet, and cook to desired doneness. Set aside, and keep warm. Place shallots in skillet. Increase heat to high, and pour in 3/4 cup water. Cook until liquid is reduced to about 1/2 cup, then stir in chives, orange zest and orange juice. Arrange fish over the rice and drizzle with the sauce to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 5x9 inch loaf pan. In a large bowl, cream together the butter, sugar, peanut butter, egg, banana, and milk. In a separate bowl, mix the flour, baking powder, baking soda, and salt. Stir the flour mixture into the butter mixture just until moistened. Fold in the raisins and peanuts. Transfer to the prepared pan. Bake 45 minutes in the preheated oven, or until a knife inserted in the center of the loaf comes out clean. Cool in pan for 10 minutes before serving.