HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bag or bowl, combine cereal, goldfish crackers, pretzels, nuts, oyster crackers and sandwich crackers. In a small bowl or shaker, combine oil and dressing mix. Toss cracker mixture with oil mixture. Serve.
Place the water, bell peppers, cabbage, cauliflower, and onion in a large pot over medium-high heat. Cover and steam until the vegetables are tender, about 10 minutes. Pound each piece of the chuck to 1/2 inch thick, cut into quarters. Heat 1 tablespoon of olive oil in a skillet over medium-high heat. Stir in beef, and cook, turning frequently, until browned on all sides; remove from pan. Drizzle the remaining 1 tablespoon of oil into the pan and stir in the orange sections, zest, and green onion. Cook for 2 to 3 minutes, stirring frequently. Toss meat and vegetables together with the orange in the pan. Stir in teriyaki and oyster sauce. Continue cooking for an additional minute, stirring constantly.
Preheat oven to 425 degrees F (220 degrees C). Whisk flour, baking powder, sugar, pepper, baking soda, and salt together in a large mixing bowl. Cut butter into the flour mixture with a pastry cutter or fork until the mixture resembles coarse crumbs. Stir sweet potatoes and cream into the flour mixture until the dough is soft. Turn the dough out onto a lightly floured work surface; knead the dough, turning over about 5 times. Roll to about 1/2-inch thick. Cut 2-inch circles out of dough and arrange on a baking sheet. Bake in preheated oven until lightly browned, 12 to 15 minutes.
Layer the baby greens, bell pepper, sweet potato, celery, jicama, kohlrabi, and artichokes, in a salad bowl. Whisk together the olive oil, lemon juice, oregano, Greek seasoning, salt, and pepper in a small bowl. Drizzle over the salad, then sprinkle with pepperoncini and feta cheese to serve.
Preheat the oven to 375 degrees F (190 degrees C). Grease and lightly flour a 9-inch baking pan. Beat 3/4 cup sugar and 1/4 cup butter in a large bowl using an electric mixer until light and fluffy. Blend in egg and vanilla extract until combined. Add milk and beat well. Sift cake flour, baking powder, and salt together in a separate bowl. Stir into the sugar-butter mixture. Fold in strawberries. Spread batter into the prepared pan. Beat brown sugar and butter together in another bowl until creamy. Blend in flour, cinnamon, and nutmeg. Sprinkle topping over the batter. Bake in the preheated oven until golden brown, 30 to 35 minutes.
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Mix oats, cashews, almonds, sunflower seeds, hemp seeds, wheat germ, olive oil, honey, maple syrup, sesame seeds, salt, thyme, oregano, and red pepper flakes together in a large bowl. Whisk egg white in a small bowl until frothy. Stir into granola mixture. Spread on the prepared baking sheet in a single layer. Bake until fragrant, about 15 minutes. Turn over sections of the granola using a flat spatula, trying to keep large clusters intact. Bake until evenly browned and dry to the touch, about 10 minutes more. Place baking sheet on a wire rack; let granola cool completely. Break up into clusters and transfer to an airtight container.
Make slits at the base of the cabbage or cut out the entire core. Fill a large saucepan about 1/3 full of water. Bring to a boil and add the whole cabbage. Cook for 15 to 20 minutes, turning occasionally, until cabbage has softened. Drain and cool. Cut the leaves off the cabbage one by one, trying to keep them intact. Cut out the tough, thick center ribs of the large leaves with a sharp knife. Bring 1 1/2 cups water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes. Heat 2 tablespoons oil in a skillet and cook 1/2 the chopped onions until soft and translucent, about 5 minutes. Combine cooked rice, cooked onions, ground beef, ground pork, salt, and pepper in a large bowl and mix with your hands until filling is well combined. Lay 1 cabbage leaf on a flat surface. Place 1 tablespoon of filling at the base of a cabbage leaf. Overlap with the bottom of the leaf; fold in side edges and roll up. Repeat with remaining cabbage and filling. Heat remaining 1 tablespoon oil over medium-high heat and fry cabbage rolls until browned, 2 to 3 minutes on each side. Transfer to a large pot and sprinkle with remaining chopped onion and carrots. Stir together sour cream and tomato paste in a bowl until well combined. Whisk in 1 cup water and season sauce with salt and herbs. Pour sauce over the cabbage rolls. Cover pot and cook over a medium-low heat until cabbage rolls are cooked through and sauce has thickened, about 45 minutes.
Mix cream cheese and peanut butter together thoroughly in a bowl. Stir confectioners' sugar into cream cheese mixture. Fold whipped topping into mixture with a spoon; mix thoroughly, scraping bottom and sides of bowl to incorporate completely. Add chocolate chips, gently stir into the mixture. Spoon the filling into the pie crust, heaping more in the center of the pie. Refrigerate until firm, 1 to 2 hours.
Mix together the cake mix, sugar, oil, eggs, pecans, and vanilla. Fold in the sour cream. Put half the batter in a bundt pan. Mix the brown sugar and cinnamon and sprinkle over the batter in the pan. Pour the remainder of the batter on top. Bake at 350 degrees F (175 degrees C) for 70 minutes until cake tests done.
Bring a large pot of lightly salted water to a boil; cook green beans at a boil until tender yet firm to the bite, 5 to 10 minutes; drain and transfer to a 9x13-inch dish. Cook and stir onions, vinegar, garlic, sugar, basil, and oregano in a skillet over medium heat until onions are softened and translucent, about 5 minutes. Reduce heat to medium-low, and continue cooking and stirring until onions are very tender and dark brown, 15 to 20 minutes more. Preheat oven to 400 degrees F (200 degrees C). Spread onion mixture over green beans and top with Parmesan cheese. Arrange tomatoes, cut sides down, atop Parmesan cheese layer. Bake in the preheated oven until cheese is melted and bubbling, about 35 minutes.
Mix sugar, flour, cinnamon, and nutmeg together. Sprinkle over sliced tomatoes, coating them. Pour into pastry lined dish. Dot with butter or margarine. Cover with second crust, fluting edges. Cut three or four slits in top to allow steam to escape. Bake at 375 degree F (190 degrees C) for 35 to 40 minutes.
Pour coffee into an ice cube tray and freeze until completely frozen, 6 hours to overnight. Blend 2 coffee ice cubes, banana, sunflower seed kernels, protein powder, almonds, and cocoa together in a blender until smooth.
Heat vegetable oil in a large skillet over medium-high heat. Brown the flank steak on each side, about 4 minutes per side. Transfer beef to a slow cooker. Pour in the beef broth and tomato sauce, then add the onion, bell pepper, garlic, tomato paste, cumin, cilantro, olive oil and vinegar. Stir until well blended. Cover, and cook on High for 4 hours, or on Low for up to 10 hours. When ready to serve, shred meat and serve with tortillas or rice.
In a medium bowl, whisk together the sour cream, vinegar, mayonnaise, salt, garlic powder and celery salt. Crumble cheese to desired fineness and whisk into dressing.
Preheat the oven to 350 degrees F (175 degrees C). Spray both sides of the tortillas with cooking spray; place on a baking sheet. Heat oil in a skillet over medium heat. Cook onion until tender, about 3 minutes. Stir in beans, paprika, and cumin. Add water. Bring to a boil; reduce heat and simmer until beans are soft, 10 to 15 minutes. Drain beans and transfer to a bowl. Set aside a handful for garnish. Mash remaining beans. In the meantime, bake tortillas in the preheated oven until golden and crispy, about 5 minutes per side. Spread mashed beans over the tortillas. Smooth salsa on top. Add a large scoop of guacamole. Garnish with reserved beans, lettuce, and corn.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Heat olive oil and add chicken cubes; cook until golden, stirring constantly, about 3 minutes. Stir in chicken broth, brown sugar, soy sauce, carrot, garlic, ginger, and chili powder. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 7 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Complete releasing pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Reselect Saute function. Whisk cornstarch in 1/4 cup water until fully dissolved. Pour into the pot and stir to combine. Cook until sauce thickens, stirring gently, about 4 minutes. Sprinkle with sesame seeds before serving.
Grease a 9x13-inch baking pan. Put pinto beans in a blender; puree until smooth. Transfer bean puree to a bowl. Combine cocoa powder, butter, and vanilla extract with bean puree; mix well. Add confectioners' sugar; beat with an electric mixer on high speed until fudge is thoroughly mixed, about 3 minutes. Stir in walnuts. Spread fudge into the prepared pan. Refrigerate until firm.
Spray the inside of a slow cooker with cooking spray. Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and crumble. Spray a skillet with cooking spray and place over medium heat; cook and stir onion, red bell pepper, and garlic until onion is softened, about 5 minutes. Stir potatoes into onion mixture. Spoon 1/3 the potato mixture into the slow cooker; add 1/3 the bacon and 1/3 the Cheddar cheese. Repeat layering with remaining ingredients, ending with cheese. Whisk eggs, milk, dill, salt, and pepper together in a bowl; pour over ingredients in slow cooker. Cook on Low, 8 to 10 hours.
In a large serving bowl, combine the cabbage, radishes, and apple. Pour in the olive oil, and toss to coat. Add blue cheese, then mix in the vinegar. Chill until serving.
Preheat oven to 400 degrees F (200 degrees C). Place a baking sheet on a lower oven rack. Stem and rinse berries. Crush 1/2 cup berries in the bottom of a saucepan. Combine sugar, tapioca, and salt; mix with crushed berries. Cook and stir until mixture boils. Cook for 2 more minutes. Remove from heat, and add in remaining whole berries. Pour fruit filling into pastry. Adjust top crust; cut slits to allow steam to escape. Brush top crust with milk and sugar. Bake in preheated oven on baking sheet until crust is golden brown and filling is bubbly, about 35 minutes.
In a large bowl, beat the cream, raspberry liqueur, vanilla extract, and confectioners' sugar together with an electric mixer until the mixture forms stiff peaks. Cut the cream cheese into pieces, and beat into the whipped cream mixture until fully combined. Layer half the pound cake slices into the bottom of a 9x9-inch square dish. Spoon half the raspberries and syrup onto the pound cake slices, and smooth on half the whipped cream mixture. Top with the remaining pound cake slices, remaining raspberries and syrup, and the rest of the whipped cream topping. Cover and refrigerate at least 1 hour. Serve cold.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place poblano peppers, cut sides down, onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 6 minutes. Wrap peppers in the aluminum foil from the baking sheet. Allow peppers to steam as they cool, about 15 minutes. Remove and discard skins and seeds. Chop into bite-size pieces. Reduce oven temperature to 425 degrees F (220 degrees C). Heat a large oven-proof skillet over medium-high heat. Stir in ground pork, chicken broth, rice, 1/2 the onion, taco seasoning, garlic powder, and onion powder. Bring to a boil. Bake, covered, in the preheated oven until pork is no longer pink and rice is tender, about 20 minutes. Combine the remaining onion, tomatoes, lime zest, lime juice, and 1 tablespoon cilantro in a small bowl. Season salsa with salt and pepper. Stir the roasted poblano peppers, remaining cilantro, and corn into the baked pork-rice dish. Sprinkle cheese blend on top; let stand until melted, about 2 minutes. Sprinkle the salsa on top.
Heat marshmallows, chocolate candy, and milk in a saucepan over low heat until marshmallows and chocolate are melted, stirring constantly. Allow mixture to cool completely.
 Watch Now Beat heavy cream in a large bowl until until stiff peaks form. Lift your beater or whisk straight up: the whipped cream will form sharp peaks. Gently fold cooled chocolate mixture in whipped cream until well mixed; pour into baked pie shell. Refrigerate until set, about 3 hours.
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Preheat an outdoor grill for medium heat. Coat the grill surface lightly with oil. Pour beer into a pan or bowl, and add wood chips. Let soak while the grill heats up. When the coals are ready, sprinkle the hickory chips over them. Place chicken pieces on the grill, cover, and cook for 15 minutes. Turn over, cover and grill for an additional 15 minutes. Remove the chicken pieces from the grill, and place each leg quarter onto a large square of aluminum foil. Cover with barbeque sauce, and fold the foil into a packet around each piece of chicken. Return chicken packets to the grill, and cook for an additional 15 minutes per side. Remove packets, and serve with more barbeque sauce.
Mix together in a bowl: honey, ketchup, mustard, Worcestershire sauce, minced onion, cloves and ginger. Pour over ham slices as a glaze.
Cut leaves and bottom core off cauliflower. Place in a shallow microwave-safe baking dish and add about 1 inch of water. Microwave on high for 8 minutes. Drain. Combine mayonnaise, Parmesan cheese, and garlic in a bowl. Spread onto the cauliflower. Bake cauliflower in the preheated oven until tender and golden brown, 15 to 20 minutes. Sprinkle with chives.
Line a mesh sieve with a coffee filter. Pour yogurt into sieve and allow yogurt to drain over a measuring cup in the refrigerator until about 1/2 cup whey is collected, about 8 hours. Whisk half-and-half and drink mix in a large bowl. Add yogurt and sweetened condensed milk, stirring until smooth. Pour into the container of an ice cream maker and freeze according to the manufacturer's instructions.
Blend berries, yogurt, orange juice, spinach, and strawberries together in a blender until smooth.
Heat oven to 450 degrees F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes. In 1-quart saucepan, melt chocolate over low heat; cool. In small bowl with electric mixer, beat butter on medium speed until fluffy. Gradually beat in sugar until light and fluffy. Beat in cooled chocolate and vanilla until well blended. Add eggs 1 at a time, beating on high speed 2 minutes after each addition; beat until mixture is smooth and fluffy. Pour into cooled baked shell. Refrigerate at least 2 hours before serving. Garnish with whipped cream and chocolate curls. Store in refrigerator.
Preheat the oven to 350 degrees F (175 degrees C). Place the macadamia nuts into the container of a food processor, and blend until they reach a peanut butter like consistency. Scrape out into a bowl, and stir in the eggs and soy flour until well blended. Place the dough between two pieces of waxed paper, and roll out into about a 12 inch circle. Remove the top piece of waxed paper, and invert the dough into a 9 inch pie plate. Press into the bottom and up the sides. Remove any overhanging dough. Bake for 5 minutes in the preheated oven, or until light golden brown. Use in any recipe calling for a prebaked pie crust.
Heat olive oil in a pot over low heat and cook onion until soft and translucent. Add garlic and cook until fragrant, about 1 minute. Increase heat to medium, add all tomatoes, and cook until they start to break down, about 5 minutes. Stir occasionally. Add vegetable broth, bay leaves, and 1 sprig of basil. Bring to a boil, reduce heat, and simmer until tomatoes have broken down and soup starts to thicken, about 30 minutes. Remove soup from heat and cool slightly. Remove bay leaves and basil. Puree tomato soup with an immersion blender until smooth. Reheat soup before serving and garnish with basil leaves.
Bring a large pot of water to a boil. Cook the peppers in boiling water until softened, 4 to 5 minutes. Remove peppers from boiling water and rinse with cold water; set peppers aside to drain. Mix together ground beef, cooked white rice, lightly beaten egg, finely chopped onion, Italian-style bread crumbs, salt, black pepper, garlic powder, and 1/4 cup grated Parmesan cheese in a large bowl until evenly mixed. Preheat oven to 350 degrees F (175 degrees C). Divide beef and rice mixture among peppers; stuff each pepper with beef and rice mixture. Place peppers open side up in a 9x13-inch baking dish or shallow roasting pan. Combine tomato sauce and white vinegar in a bowl. Pour tomato mixture over stuffed peppers. Top with 2 tablespoons grated Parmesan cheese. Bake in the preheated oven until heated through, basting the peppers two or three times while baking, about 80 minutes.
Melt the butter in a skillet over medium heat. Stir in the onion, and cook until softened and translucent, about 5 minutes. Add the celery and bell pepper; continue cooking until the vegetables are tender, about 5 minutes. Stir in the mustard and cayenne pepper; cook 2 minutes. Scrape the mixture into a mixing bowl and refrigerate until cold. Stir the mayonnaise into the chilled vegetable mixture along with the soft bread crumbs, 1 tablespoon lemon zest, parsley, and beaten egg. Stir until combined, then gently fold in the crab meat. Season to taste with salt and pepper. Pour the dry bread crumbs into a shallow bowl. Form the crab mixture into 8 cakes, 1/2 inch thick. Press the crab cakes into the bread crumbs one at a time until coated on all sides. Gently shake off excess crumbs, and place the crab cakes onto a plate. Cover with plastic wrap and refrigerate 1 hour to overnight. Prepare the vinaigrette by whisking 3/4 cup vegetable oil with the zest of 1 lemon, lemon juice, ginger, jalapeno, sugar, and salt. Store in the refrigerator until ready to use. Heat the frying oil in a large skillet over medium-high heat. While the oil is heating, toss the mixed salad greens with the vinaigrette in a mixing bowl, and divide onto 8 serving plates. Arrange the sliced avocado over the salads, and set aside. Once the oil is shimmering with heat, fry the crab cakes until golden brown on each side, 2 to 3 minutes per side. Briefly drain on a paper towel-lined plate to rid the cakes of excess grease. Place a crab cake on top of each salad and serve immediately.
Preheat the grill to 350 degrees F (175 degrees C). Drizzle steak with 1 tablespoon olive oil. Season with Italian seasoning, garlic powder, sea salt, and black pepper. Lay eggplant out in an even layer on a wood board and lightly season both sides with salt. Heat 2 tablespoons olive oil in a large cast iron pan on the grill. Add Brussels sprouts and eggplant. Cook until browned on all sides, flipping halfway, about 15 minutes. Move vegetables to 1 side of the pan; add remaining olive oil. Turn the vegetable side of the pan towards the outer side of the grill where it it not as hot, keeping the open half of the skillet in the center of the grill. Place steak in the hot pan. Cook until browned, about 3 minutes. Flip and continue grilling until the inside is to your desired doneness, 2 to 3 minutes more; for medium, an instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let rest briefly before serving.
Stir together salt, garlic powder, paprika, black pepper, onion powder, cayenne pepper, oregano, thyme, and red pepper flakes until evenly blended. Store in an airtight container.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Mix bread crumbs, garlic powder, paprika, 1/4 teaspoon mint, dried basil, and parsley together in a large bowl. Add ground lamb, egg, onion, garlic, olive oil, salt, and pepper; mix until evenly distributed. Form ground lamb into 1-inch balls and arrange in a single layer on the prepared baking sheet. Bake in the preheated oven for 15 minutes. Flip meatballs and continue cooking until cooked through, about 10 minutes more. Remove meatballs from oven and reduce oven temperature to 350 degrees F (175 degrees C). Pour tomato sauce into a saucepan over low heat; add capers, fresh basil, 1/4 teaspoon mint, salt, and pepper. Cook sauce, stirring occasionally, until heated through and flavors have blended, 5 to 10 minutes. Place naan bread on a baking sheet. Spoon tomato sauce and meatballs on the naan; cover with Muenster cheese slices. Bake in the oven until cheese is melted, 5 to 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Stir flour, 1 1/2 cups sugar, cocoa powder, baking soda, and salt together in a 8x12-inch baking pan. Make 3 wells in the mixture. Pour oil, vinegar, and vanilla extract each into their own well. Pour water into the pan. Stir batter with a fork until well combined. Combine 1/3 cup sugar and cinnamon in a bowl. Sprinkle 3/4 of the mixture over the batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Sprinkle the remaining cinnamon sugar over the hot cake. Let cool before slicing, at least 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly brush pizza crust with olive oil. Spread with a thin layer of pizza sauce, and sprinkle with minced garlic. Remove thick stems from escarole, and arrange leaves over pizza. Cover with shredded mozzarella. Bake in preheated oven for 30 to 35 minutes, or until cheese is bubbly.
Mix cream cheese, sour cream, and curry powder together in a bowl; spread mixture onto the middle of a plate. Top cream cheese mixture with a layer of chutney, a layer of coconut, a layer of cashews, and a layer of green onions.
Heat 2 teaspoons vegetable oil in a large, heavy pot over high heat; brown beef shank slice in hot oil until seared and browned on both sides, about 3 minutes per side. Add onion, carrot, celery, water, bay leaf, 3 cloves peeled garlic, and black peppercorns; bring mixture to a simmer. Reduce heat to low and simmer until meat falls off the bone and stock turns brown in color, 4 to 5 hours. Add more water if beef stock level gets below about 5 cups. Place beef short ribs into freezer until firm and very cold, about 15 minutes. Cut meat into cubes and return to freezer until almost frozen, about 30 more minutes. Whisk egg with parsley, 2 cloves garlic, and cream in a bowl. Stir in bread crumbs and 1/4 cup Parmigiano-Reggiano cheese. Place partially-frozen beef cubes into food processor and pulse with with 1/3 teaspoon salt and 1/8 teaspoon black pepper until beef is coarsely ground, 5 to 10 pulses. Pulse in bread crumb mixture until mixture is finely ground, about 5 more pulses. Transfer meat to a bowl, cover with plastic wrap, and refrigerate. Strain beef stock into a large soup pot, discarding beef and vegetables. Mix chicken broth into beef stock and whisk in tomato paste. Bring broth mixture to a simmer and season with salt and black pepper to taste. Stir kale into broth; simmer kale until tender, about 15 minutes. Scoop 2-teaspoon portions of the meat mixture and roll into meatballs. Pour pastina into the simmering soup, cook for 5 minutes, and gently add meatballs. Simmer until meatballs are cooked through and tender, about 15 minutes. Serve in bowls garnished with a pinch of black pepper or a sprinkle of shredded Parmigiano-Reggiano cheese.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan. Combine cake mix, pudding mix, oil, eggs, water, sour cream, and vanilla. Beat until smooth. Stir in chocolate chips. Pour batter into prepared pan. Bake for 1 hour. Allow to cool.