HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk milk and eggs together in a bowl. Combine sugar and flour in a saucepan. Stir in milk mixture gradually. Place saucepan over medium heat; cook and stir mixture is the consistency of pudding, about 10 minutes. Arrange an even layer of wafers in the bottom of a large bowl. Top with a layer of banana slices. Cover with a layer of pudding. Repeat layers with remaining wafers, banana slices, and pudding, ending with wafers.
Pour milk into a saucepan, and bring to just a simmer. Be careful, if it starts to boil, it will quickly boil over. Meanwhile, combine the shortening, margarine and sugar in a large bowl, and beat with an electric mixer until light. When the milk is heated, gradually drizzle in the hot milk, while continuing to whip until light and fluffy.
Combine chicken pieces, Italian salad dressing, mushrooms, water, soy sauce, dried minced onion, brown sugar, garlic powder, and black pepper in a heavy skillet or Dutch oven over low heat. Cover and simmer until chicken is very tender, about 45 minutes. Serve over hot cooked rice.
Whisk coconut flour, erythritol, oat fiber, baking powder, xanthan gum, and salt together in a bowl, breaking up any lumps in the coconut flour. Preheat a griddle or pan over medium-low heat and lightly oil the surface. Mix eggs, butter, water, cream, vinegar, and vanilla extract into the bowl with the coconut flour mixture. Stir well to combine; batter will be thicker than regular pancake batter. Scoop 1/4 cup batter at a time onto the preheated griddle, leaving space between each pancake and smoothing the tops slightly. Cook until bubbles form, edges begin to dry, and the bottom is browned, 2 to 5 minutes. Flip pancakes carefully using a thin spatula; continue cooking until firm and browned on the second side, about 1 minute more.
Trim the bottoms off of the asparagus, and pack loosely into a 1 quart jar. Combine the water, white wine vinegar, brown sugar, garlic, jalapeno, thyme sprigs, bay leaves, salt and whole peppercorns in a saucepan. Bring to a boil, and boil hard for 1 minute. Pour the hot liquid over the asparagus in the jar, filling to cover the tips of the asparagus. Cover, and cool to room temperature. Store in the refrigerator for 24 hours to blend flavors before serving.
Preheat oven to 375 degrees F (190 degrees C) Cut up pumpkin, and remove seeds. Place in large baking pan, and cover with foil or lid. Bake for 1 hour, or until very tender. Remove from oven, and set aside to cool. Reduce oven temperature to 350 degrees F (175 degrees C). Scrape pumpkin into a food processor; puree until smooth. Measure 1 1/2 cups pumpkin puree. In a large bowl, mix together 1 1/2 cups pumpkin, brown sugar, cinnamon, ginger, nutmeg, cloves, allspice, and salt. Stir in maple syrup, half-and-half, and flour. Mix in eggs one at a time. Pour filling into unbaked pie shell. Bake at 350 degrees F (175 degrees C) for 1 hour, or until center is set.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 9-inch round cake pans, dust with flour, and line pan bottoms with waxed paper. Whisk flour, baking powder, cinnamon, nutmeg, baking soda, and salt in a bowl until thoroughly combined. Stir buttermilk and vanilla extract in a separate small bowl. Beat sugar and butter in a large mixing bowl, using an electric mixer on medium speed, until mixture is light yellow and fluffy. Scrape down the sides often while beating. Beat in egg and egg whites thoroughly, then beat 3/4 cup of blackberry jam into mixture. Stir 1/3 cup flour mixture and 1/2 of the buttermilk mixture into moist ingredients, using a wooden spoon. Beat in 1/3 of flour mixture, remaining buttermilk mixture, and remaining flour mixture to make a batter. Spread batter evenly into prepared cake pans. Bake in the preheated oven until a toothpick inserted into center of a cake comes out clean, 25 to 30 minutes. Let cakes cool in the pans for 10 minutes before removing, peeling off waxed paper, and letting cakes finish cooling on wire racks. Place a cake layer, bottom side facing up, onto a cake plate. Spread remaining 3/4 cup of blackberry jam evenly over the cake; top with second cake layer with bottom side facing down.
Heat oven to 350 degrees F. Mix brownie mix, applesauce, 2 egg whites and water until well blended. Pour into 13x9-inch pan sprayed with cooking spray. Beat cream cheese spread, sugar, flour and remaining egg white with mixer until well blended; spoon over brownie batter. Swirl gently with knife. Bake 28 to 30 minutes or until toothpick inserted in centre comes out with fudgy crumbs. (Do not overbake.) Cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch baking dish. Spread waffle pieces in the bottom of the baking dish. Beat milk, eggs, sugar, and vanilla extract together in a bowl until well-blended. Pour over waffles in the baking dish, making sure to cover them evenly. Let stand for 5 minutes. Bake in the preheated oven until center is set and edges start to brown and pull away from the sides, 20 to 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium casserole dish mix together green beans, milk, cream of mushroom soup, and 1/2 of the can of onions. Bake for 25 minutes in the preheated oven, until heated through and bubbly. Sprinkle remaining onions over the top, and return to the oven for 5 minutes. Season with salt and pepper to taste.
Bring a large saucepan of lightly salted water to a boil. Cook fettuccine in the boiling water until pasta floats to the top, 2 to 5 minutes; drain and transfer pasta to a bowl. Combine Alfredo sauce, figs, prosciutto, and black pepper in the same saucepan used for pasta; cook and stir over medium heat until warmed, 5 to 10 minutes. Add pasta to Alfredo sauce mixture and mix well; transfer to a serving bowl and top with Parmesan cheese.
Sprinkle salt into a large pot of water; bring to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, about 8 minutes. Drain. Preheat oven to 350 degrees F (175 degrees C). Grease a 4-quart baking dish with cooking spray. Pour hot macaroni into the baking dish. Add butter; stir until melted. Whisk evaporated milk, milk, eggs, and sour cream together in a large bowl. Season with sugar, pepper, and salt. Sprinkle Colby Jack cheese, processed cheese food, and Cheddar cheese over macaroni. Pour milk mixture on top. Bake in the preheated oven until top is lightly browned, 30 to 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. In a large bowl, stir together the cake mix, cinnamon and cloves. Add egg, oil and applesauce; mix well. Stir in the walnuts and chocolate chips. Mix in currants if desired. spread the mixture evenly into the prepared pan. Bake for 30 to 35 minutes in the preheated oven, until lightly browned. Cool before cutting into bars.
Place beef brisket in the freezer for 1 hour to make slicing easier. Place brisket on a flat work surface. Slice on the grain into the thinnest possible strips, about 1/4-inch-thick. Place beef strips in the bottom of a large bowl or container. Pour in teriyaki sauce, soy sauce, Worcestershire sauce, corn syrup, liquid smoke, brown sugar, sesame seeds, garlic powder, honey, onion powder, and cayenne pepper. Mix well until beef is evenly coated and submerged. Cover with plastic wrap and marinate in the refrigerator for 24 hours. Remove beef and pat dry using paper towels. Place beef in a single layer on the trays of a dehydrator machine. Cook at 155 degrees F (68 degrees C), or according to manufacturer's instructions, until dry and firm, yet slightly pliable, about 5 hours. Leave beef out in the air to cool until dry; the longer you leave it out, the drier it will get.
Mix pineapple juice, grenadine, sugar, lemon juice, and instant tea powder together in a 2-gallon container; stir to dissolve sugar and tea powder. Add enough water to fill container; stir.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 7x7 inch square baking pan. Boil sugar, raisins, butter, and the water until the raisins absorb most of the water and are quite soggy and mushy. Set aside and let cool completely. Sift the flour, cinnamon, and the baking powder together. Stir the flour mixture into the raisin mixture and mix until just combined. Spread the batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 40 to 45 minutes or until cake springs back upon the touch. Immediately put on a wire rack to cool. This is a very soft cake, liable to break easily. Take care when you cut the cake.
Preheat the oven to 500 degrees F (260 degrees C). Spray a large sheet pan with cooking spray. Arrange potatoes, carrots, and onion on the sheet pan in a single layer. Drizzle with olive oil and sprinkle 1 tablespoon Italian seasoning on top. Mix butter and 1 teaspoon Italian seasoning together until well blended. Rinse hens well, inside and out, under cool running water. Remove bag from inside the cavity. Pat the hens dry with paper towels. Season the cavity with salt and pepper. Make a pocket between the skin and the meat with your fingers, being careful not to rip the skin. Divide butter mixture between the hens and place it between the breast meat and skin. Place hens on top of the potato and onion mixture. Season the outsides with salt, pepper, and remaining Italian seasoning. Place lemon inside the cavity of the hen. Pour chicken broth into the bottom of the sheet pan. Roast in the preheated oven until hens are nicely browned, 35 to 45 minutes. Tent the hens with foil during the last few minutes of cooking to prevent overbrowning, if needed. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Remove from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area for 10 minutes before slicing. Meanwhile, drain about 1/2 cup of the pan drippings from beneath the vegetables into a small saucepan to start the gravy. Bring to a boil. Mix flour and cold water together and add to the pan drippings, whisking until desired consistency is reached. Serve gravy alongside Cornish hens.
Combine mayonnaise, hard-cooked eggs, lemon juice, ketchup, green onion, tarragon vinegar, parsley, capers, garlic, horseradish, mustard, and savory in a bowl; mix until well-blended. Cover with plastic wrap and chill for flavors to combine, at least 1 hour or overnight.
Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Mix brown sugar and oil together in a bowl. Stir in applesauce and mashed banana. Mix in apple, zucchini, and carrots. Combine whole wheat flour, all-purpose flour, flax seeds, baking powder, cinnamon, and salt in another bowl. Fold flour mixture into the sugar mixture. Pour batter into the prepared muffin cups; sprinkle chopped walnuts on top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Blend mango, banana, water, lettuce, ice, and flax seeds together in a blender until smooth, about 2 minutes. Add chia seeds to mango mixture and stir. Let sit until smoothie thickens slightly, about 2 minutes.
Layer 1/4 cup yogurt into the bottom of a bowl. Top with about half of each of the sliced strawberries, blueberries, and granola; repeat layering.
Pour the vodka and maple syrup into a glass, then stir to dissolve. Enjoy!
Preheat the oven to 375 degrees F (190 degrees C). Scrub potato skins, and pat dry. Place them in a medium bowl, and pour salad dressing over. Toss to coat. Spread the potato skins out in a thin layer on a baking sheet. Bake for 20 minutes in the preheated oven, until crisp and golden.
In a medium saucepan over medium heat, combine sugar, cornstarch and salt. Stir in milk and chocolate. Cook, stirring constantly, until chocolate melts and mixture thickens. Remove from heat and stir in egg yolks. Return to heat and cook 2 minutes more. Remove from heat and stir in butter and vanilla. Chill before serving.
Place the ground pork into a large bowl. Season with salt, garlic salt, black pepper and paprika. In a blender or food processor, blend together the oil, anise seed, fennel seed and red pepper flakes. Mix everything into the ground pork until well blended. Refrigerate for 24 hours to let flavors blend. Bag and freeze in portions that suit your needs.
Combine milk and lemon juice in a bowl and set aside to sour, about 5 minutes. Add beaten egg and melted butter; stir to combine. Combine spelt flour, sugar, baking powder, baking soda, and salt in a large bowl. Stir gently into milk mixture until just combined; batter will be lumpy. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes. Repeat with remaining batter.
Place the bread cubes into a large bowl. Heat the milk until it starts to bubble at the edges, then pour it over the bread cubes. Stir briefly to coat the bread. Let soak for 15 minutes. Meanwhile, melt the butter in a skillet over medium heat. Add the onions; cook and stir until tender. Stir in the parsley, and remove from the heat. Mix into the bowl with the bread along with the eggs, salt and pepper. Use your hands, squeezing the dough through your fingers until it is smooth and sticky. Bring a large pot of lightly salted water to a boil. The water should be at least 3 or 4 inches deep. When the water is boiling, make a test dumpling about the size of a small orange or tangerine, by patting and cupping between wet hands. Gently drop into the boiling water. If it falls apart, the dough is too wet. In this case, stir some bread crumbs into the rest of the dumpling batter. Form the remaining dough into large dumplings, and carefully drop into the boiling water. Simmer for 20 minutes, then remove to a serving plate with a large slotted spoon. They should come out soft, spongy and delicious!
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. Mix taco seasoning into ground beef. Combine water, Mexican rice mix, and butter in a saucepan; bring to a boil for 1 minute. Cover saucepan, reduce heat to low, and cook until water is absorbed, about 25 minutes. Mix ground beef into rice mixture. Bring a pot of water to a boil; cook green bell peppers until slightly softened, about 5 minutes. Drain. Fill each bell pepper with beef-rice mixture. Arrange bell peppers in a baking dish. Pour ranch dressing over bell peppers and top each with Mexican cheese blend. Bake in the preheated oven until peppers are tender and cheese is melted, 45 to 50 minutes.
Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl. Combine buttermilk, egg, butter, and 1 1/2 teaspoon vanilla extract in a separate bowl. Beat to break up the egg. Pour over the flour mixture; stir until just combined. Stir 1/4 cup sprinkles gently into the batter. Allow batter to rest for 5 minutes. Whisk confectioners' sugar, heavy cream, 1 teaspoon vanilla extract, and salt together in a small bowl until smooth. Add 2 tablespoons sprinkles. Heat a large nonstick skillet over medium-low heat; coat with cooking spray. Drop 1/2 cup batter into the skillet. Spread with the back of a spoon to about 1/4-inch thick. Cook until bubbles form and the edges are dry, 2 to 3 minutes. Flip. Cook until second side is set, 1 to 2 minutes. Transfer to a plate. Repeat with remaining batter. Stir sprinkle sauce so sprinkles rise to the top. Serve pancakes with a generous drizzle of sprinkle sauce.
Juice the sour oranges, and combine with the garlic, onion, oregano, bay leaf, and white wine in a large bowl. Place meat into the marinade, cover, and refrigerate for 2 to 4 hours. In a large pot, heat oil over medium high heat. Place meat into the pan, and sear on all sides. Decrease heat to low. Pour marinade over meat in the pan, and cover. Cook until the meat is fork tender, about 3 hours; add water to the pot if necessary to keep the meat from scorching.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Add olive oil, celery, carrot, onion, and garlic. Cook for 5 minutes, stirring occasionally. Stir in vegetable broth, diced and crushed tomatoes, tomato paste, basil, salt, and pepper. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 to 15 minutes for pressure to build. Meanwhile, melt butter in a small saucepan over low heat. Stir in flour until a smooth, thick paste forms, about 3 minutes. Release pressure naturally for 2 minutes according to manufacturer's instructions. Release remaining pressure by opening the valve to vent. Use an immersion blender to carefully puree the hot soup. Select Saute function again; set timer for 3 minutes. Add flour paste, stirring continuously. Add milk, Parmesan cheese, sugar, and red pepper flakes. Season with more salt and pepper if needed. Stir to combine until the timer ends.
Toss Emmentaler cheese, Gruyere cheese, cornstarch, salt, and pepper together in a large bowl. Pour beer into a heavy pot over medium-low heat; bring to a simmer until gently warmed, about 5 minutes. Stir cheese mixture into simmering beer in small amounts, assuring each addition melts fully into the mixture and that the mixture has returned to a simmer before adding the next batch, 10 to 15 minutes total. Stir mustard into the cheese mixture and remove pot from heat. Taste fondue and adjust seasonings to taste. Pour fondue into a fondue dish. Serve with the baguette.
Place chicken thighs and drumsticks into a bowl and pour buttermilk over chicken. Stir to coat. Cover and marinate in refrigerator for 3 hours (or up to overnight). Preheat oven to 425 degrees F (220 degrees C). Place flour, onion powder, garlic powder, seasoned salt, chicken bouillon granules, sage, black pepper, thyme, and marjoram into a 1-gallon resealable plastic bag. Close bag and shake to combine flour and seasonings. Whisk eggs and milk in a large bowl. Pour vegetable oil into a cast-iron skillet or an oven-safe glass or metal pan. Heat skillet with oil in the hot oven for 10 minutes. While oil is heating, drain buttermilk from chicken pieces and place each chicken piece into plastic bag of seasoned flour. Seal bag and shake to coat chicken piece with seasoned flour. Dip each coated piece in egg mixture, then return the piece to the bag of flour mixture and shake to coat a second time. Place coated chicken pieces onto a plate to rest for 5 minutes to set coating. Place coated chicken into hot oil in the skillet and bake for 30 minutes. Turn chicken over and bake until no longer pink inside and the coating is golden brown, about 20 more minutes. Place chicken pieces on a rack to drain oil before serving.
Mix the lemon juice, honey, Worcestershire sauce, garlic, and basil together in a bowl. Pour about half the marinade into a resealable plastic zipper bag, and place the pork chops in the bag. Squeeze out the air, seal the bag, and refrigerate for at least 2 hours (overnight is best). Refrigerate remaining marinade for basting. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Remove the chops from the bag, and discard the used marinade. Sprinkle chops with salt and black pepper. Grill the chops until browned and the meat is no longer pink inside, 20 to 25 minutes. Baste frequently with the reserved marinade, being sure to let the mixture cook onto the chops. An instant-read meat thermometer inserted into the center of a chop should read at least 145 degrees F (63 degrees C).
Grease a 9x13-inch dish. To make the crust, place 1/2 cup of butter in a large saucepan, and melt over low heat. Stir in the sugar, cocoa powder, and vanilla extract until the sugar has dissolved. Remove from the heat, mix in the egg until the mixture is well-combined, then stir in graham cracker crumbs and walnuts. Pack the mixture into the bottom of the prepared baking dish, smooth it into an even layer, and refrigerate until cooled, at least 30 minutes. Make the filling: beat together confectioners' sugar, 1/2 cup of softened butter, pudding mix, and milk until the filling is smooth and fluffy. Spread the filling over the cooled crust, and return to refrigerator for 30 more minutes. For topping, melt chocolate with 2 tablespoons of butter over very low heat, and stir until the mixture is warm (not hot) and pourable. Pour the topping over the cooled filling, spreading the topping out if necessary with an offset spatula or knife to cover the topping completely. Return the dish to the refrigerator to cool the topping for about 15 minutes. When the topping is cool but not yet hard, cut into squares; return to refrigerator to finish chilling.
Pour the lemon-lime soda into a punch bowl, and stir in the instant iced tea mix. Float the orange and lemon slices in the punch, and add ice. Serve immediately.
Heat oil in a large, heavy saucepan to 375 degrees F (190 degrees C). In small batches, fry the corn tortilla wedges until crisp. Remove from heat and drain on paper towels. Salt to taste while warm.
Preheat oven to 350 degrees F (175 degrees C). Grease or line 18 muffin cups with paper liners. Combine 2 1/2 cups flour, 1/2 cup oats, pumpkin pie spice, baking soda, baking powder, and salt together in a bowl. Whisk pumpkin puree, 1 cup brown sugar, white sugar, vegetable oil, applesauce, eggs, and vanilla extract together in a separate large bowl. Stir flour mixture into pumpkin mixture; mix well. Fold in raisins. Beat 1/4 cup brown sugar with butter in a bowl until creamy and smooth. Whisk 2 tablespoons oats and 2 tablespoons flour, using a fork, into sugar-butter mixture until streusel topping is crumbly. Pour the batter into the prepared muffin tin. Sprinkle each muffin with streusel topping. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 25 to 35 minutes.
Stir 2 tablespoons milk, cocoa powder, sugar, cinnamon, vanilla extract together in a mug until well blended. Microwave 3/4 cup milk on high for 2 1/2 minutes in a microwave-safe mug. Pour the hot milk over the cocoa mixture; stir with candy cane.
Heat a large saucepan over medium-high heat. Add bacon and cook until crisp, 6 to 8 minutes. Remove bacon using a slotted spoon and transfer to a small bowl. Add mushrooms, onion, and garlic to the bacon fat. Saute until softened and lightly browned, about 5 minutes. Add cauliflower rice and chicken stock and mix well. Let simmer until cauliflower rice has absorbed most of the stock, about 5 minutes. Stir in Parmesan cheese and heavy cream; mix well. Pulse a few times using an immersion blender to break down any large pieces. Cook until heated through, about 5 minutes. Stir in about 3/4 of the cooked bacon. Transfer risotto to a serving bowl and top with the remaining bacon.
Pile mashed potatoes in each serving bowl to resemble a scoop of vanilla ice cream. Top with roast beef with gravy to resemble hot fudge. Sprinkle Cheddar cheese on top. Dollop sour cream, the "whipped cream," on top. Garnish each sundae with a cherry tomato.
Place chicken on a solid, level surface. Firmly pound with the smooth side of a meat mallet to an even 1/4-inch thickness. Pour flour into a shallow bowl. Whisk eggs with water in a separate bowl. Spread bread crumbs on a shallow plate. Dredge each chicken breast in flour. Dip into the egg mixture; press into the bread crumbs to coat both sides. Place breaded chicken on a large plate. Combine mangoes, cream cheese, heavy cream, and mango jam in a blender; puree into a smooth sauce. Transfer sauce to the refrigerator to thicken up. Heat oil in a large skillet over medium heat. Cook breaded chicken until golden brown and no longer pink in the center, about 3 minutes per side. Spoon mango sauce over cooked chicken. Garnish with chopped shallots and sea salt.