HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large bowl, stir together the rice cereal, oats, and raisins. Set aside. Grease a 9x13 inch baking dish with cooking spray. Combine the brown sugar and corn syrup in a small saucepan over medium heat. Heat just until boiling, then remove from heat and stir in peanut butter and vanilla until smooth. Pour over the cereal and oat mixture, and mix well. Press into the prepared pan using the back of a large spoon. Allow to cool, then cut into squares.
Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, and baking soda, set aside. In a medium bowl, cream the white sugar and brown sugar with the butter. Stir in the eggs, one at a time, then the vanilla and peanut butter. Add the dry ingredients to the creamed mixture and stir until combined. Finally, stir in the nuts. Drop by heaping teaspoonfuls onto cookie sheets. Bake for 12 to 15 minutes in the preheated oven. Cool on wire racks.
Whisk salt, sugar, paprika, turmeric, onion powder, garlic powder, and cornstarch together in a bowl.
Preheat oven to 375 degrees F (190 degrees C). Cover the bottom of a baking dish with the olive oil and arrange salmon in the dish. Process walnuts and garlic in a food processor until evenly chopped. Add cilantro, butter, salt, and pepper to walnut mixture; process until a paste forms. Spread walnut paste onto the salmon. Bake in the preheated oven until the salmon flakes easily with a fork, 20 to 25 minutes.
Gently pat tofu dry with paper towels. Slice into 1/8-inch thick slices right onto dry paper towels. Generously season one side with 1 tablespoon steak seasoning. Heat oil in a nonstick skillet over medium heat. Carefully slip tofu, seasoned-side down, into the pan using a small spatula. Season the top side with the remaining steak seasoning. Cook tofu until dried and lightly browned, 4 to 5 minutes per side. Drain on paper towels. Spread mayonnaise over each slice of bread. Divide tofu, tomatoes, and lettuce over 4 slices; cover with the tops.
Heat oil in a large skillet over medium high heat. Saute chicken until lightly browned; remove from skillet and set aside. Saute onion, garlic and green bell pepper until soft; stir in tomato sauce, saffron, salt and bouillon and return chicken pieces to skillet. Cook for 10 minutes, then add rice and reduce heat to low. Add beer and simmer for 8 to 10 minutes, stirring occasionally, until rice is tender. Finally, stir in peas with liquid and garnish with roasted red bell pepper.
Preheat the oven to 350 degrees F (175 degrees C). If you are not using a nonstick muffin pan, grease 5 cups of a regular muffin pan. In a medium bowl, stir together the flour, milk, and mayonnaise. Spoon into the 5 prepared muffin cups. Bake for 15 minutes in the preheated oven, or until nicely puffed and browned.
Season chicken with salt and black pepper. Heat oil in a large pot over medium-high heat. Add chicken and kimchi; cook and stir until chicken is browned and cooked through, about 5 minutes. Pour in water; bring to a boil. Remove from heat and add curry sauce mix, stirring until it is completely dissolved. Return to heat and simmer until flavors combine, about 5 minutes.
Heat a large skillet over medium heat. Season the pork steaks on both sides with salt, pepper and garlic powder. Place in the skillet and cook until browned on each side, about 4 minutes per side. Place sliced onions on top of the steaks in the pan. Stir together the ketchup and water in a medium bowl; pour over the steaks. Bring to a simmer, then reduce the heat to medium-low, cover and cook for about 2 hours. The longer you cook, the better the meat tastes.
Heat oil in the pressure cooker over medium-high heat and stir in beef cubes. Cook until the beef is browned on all sides; remove beef and set it aside. Drain and discard excess grease. Lower the heat to medium and add onion; cook and stir until onion has softened and turned translucent, about 5 minutes. Stir in garlic and mushrooms and continue to cook about 5 minutes more, until garlic is fragrant but not brown. Pour in beef stock, beef stew meat, and any accumulated drippings; season with salt and pepper. Return to high heat, seal the lid, and bring to full pressure. Reduce the heat to low, maintaining full pressure, and cook for 20 minutes. While the stew is cooking, bring a large pot of lightly salted water to a boil. Stir in noodles and cook until tender, stirring often, about 8 minutes. Drain and set aside. Remove the pressure cooker from the heat and allow the pressure to drop naturally. Dissolve cornstarch into 1/2 cup of cold water. When the pressure has dropped, remove the lid and whisk in the cornstarch mixture. Bring the beef and mushrooms back to a boil and cook, stirring constantly, for 2 minutes or until the sauce has thickened. Pour the beef over the noodles and serve.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 2 quart baking dish. Melt butter in a medium sized pot over low heat. Saute the lobster meat in butter until it starts to change color. Do not cook too long or too fast, or the lobster meat will toughen. With a slotted spoon, remove lobster meat from pan and set aside. To the remaining butter in the pot, stir in the flour, dry mustard, salt and pepper. Gradually whisk in cream and milk. Cook, stirring constantly, until thickened, about 5 minutes. Return lobster meat to the pot. Tear the bread into small pieces and stir into the mixture. Pour into prepared baking dish. Bake in preheated oven for 20 to 25 minutes or until bubbly and delicately browned.
In a large bowl, cream the margarine, butter and both sugars until light and fluffy. Add the eggs, milk and vanilla and beat until well blended. Sift the flour, baking powder, baking soda and salt together and add to the butter mixture. Stir just until blended. Stir in the oats until well blended. Fold in the chocolate and walnuts. Cover and refrigerate the dough for at least 1 hour. Preheat oven to 350 degrees. Grease cookie sheets. Take a teaspoonful (for small cookies) or a tablespoonful (for large cookies) of dough and shape the dough into balls. Flatten slightly into rounded disks. Place 2 inches apart on the cookie sheets and bake until the edges are slightly browned, about 10 minutes. Remove from the oven and let cool on the sheets for about 10 minutes. Remove to wire racks to cool completely.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 12 muffin cups or line with paper muffin liners. Combine oats and orange juice in a large bowl; soak for 15 minutes. Stir yogurt, sucralose sweetener, and molasses into oat mixture; add eggs and beat. Mix whole wheat flour, rye flour, baking powder, salt, baking soda, and nutmeg into oat mixture; add vanilla and cranberries. Spoon batter into prepared muffin cups and sprinkle pecans over the top of each muffin. Bake in the preheated oven until golden brown and cooked through, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line muffin cups with paper liners. Mix flour, salt, nutmeg, baking soda, and baking powder in a mixing bowl. Beat egg, sugar, and vegetable oil together in a large bowl. Fold zucchini and raisins into egg mixture until evenly mixed. Stir flour mixture into the wet mixture to make a batter. Divide batter into 12 muffin cups to about 2/3 full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, about 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Heat olive oil in a large skillet over medium heat. Add onion; cook and stir until softened, about 5 minutes. Add beef; cook and stir until no longer pink, 5 to 7 minutes. Pour onion and beef mixture into an ungreased 8-inch baking dish. Layer corn and black beans on top. Stir biscuit baking mix, milk, Cheddar cheese, egg, and jalapeno peppers together in a bowl until well-blended. Pour evenly over black beans in the baking dish. Bake in the preheated oven until golden brown, 30 to 35 minutes. Serve topped with salsa and sour cream.
Spray large nonstick skillet with nonstick cooking spray. Add meat and brown over medium-high heat; drain off excess fat. Add seasoning mix and water; stir. Bring to boil. Stir in rice. Sprinkle with cheese; cover. Reduce heat to low; simmer 5 minutes. Top with lettuce and tomato just before serving.
Preheat an oven to 425 degrees F (220 degrees C). Stir together the cornmeal, salt, and baking soda in a bowl; set aside. Place the shortening into a 9 inch cast iron skillet, and place into the oven until the skillet is hot and the shortening has melted. Bring some water to a boil in a small saucepan. Add the pork cracklings and boil until tender, 5 to 8 minutes. Once tender, drain, and reserve. Meanwhile, beat the egg in a bowl along with the jalapeno pepper and buttermilk; stir in the cracklings. Stir in the cornmeal mixture until moistened, then pour the batter into the preheated skillet. Bake in the preheated oven until the top of the cornbread is brown, and it feels firm to the touch, 30 to 40 minutes. Turn out onto a serving plate and cut into wedges; serve immediately.
Preheat oven to 350 degree F (175 degrees C). Line a mini muffin pan with paper liners. In a large bowl, cream together the butter or margarine and sugar. Add eggs, and beat until smooth. Blend in cinnamon, allspice, baking powder, and baking soda. Alternately add in a half cup of applesauce, one cup of flour, remaining applesauce, and remaining flour. Stir until just blended together. Pour batter into muffin cups 2/3's of the way full. Bake in preheated 350 degree F (175 degrees C) oven for 17 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Bring a large pot of lightly salted water to a boil. Add manicotti shells and cook for 8 to 10 minutes, until tender but not mushy. Drain. In a medium bowl, stir together the ricotta cheese, crab, parsley and onion. Spoon into the manicotti shells. Place in a buttered 11x7 inch baking dish. In a saucepan, stir together the Alfredo sauce and chicken broth. Season with basil, marjoram, garlic powder and thyme. Heat until warm over medium heat. Pour over the shells in the baking dish. Bake uncovered for 30 minutes in the preheated oven. Let stand for about 5 minutes before serving.
Combine peanut butter, lime juice, and 1 teaspoon Asian chile pepper sauce in a small bowl; stir until thoroughly combined. Mix carrot, cucumber, and jalapeno pepper in a bowl; stir in fish sauce and rice vinegar. Set aside. Mix garlic, coconut milk, cumin, turmeric, and 1 teaspoon Asian chile pepper sauce in a bowl. Add bread crumbs and soy sauce to the mixture. Stir in ground chicken and basil until thoroughly combined. Mixture will be soft. Break off a small piece of chicken mixture and fry in a nonstick skillet over medium heat until chicken is browned and no longer pink. Taste the little cooked piece and season the raw chicken mixture to taste with salt and cayenne pepper. Do not eat raw chicken mix. Spoon 1/4 the chicken mixture into skillet, forming it into a patty shape, and cook until bottom of patty is browned, about 5 minutes. Flip patty and cook until other side is browned and chicken mixture is no longer pink inside, about 5 more minutes. Repeat with remaining chicken to make 3 more patties. Spread about 1 teaspoon of peanut spread onto each bun half; top bun bottoms with a chicken patty, about 1/4 cup of the carrot slaw, and 1 tablespoon of cilantro leaves. Place tops of buns on burgers to serve.
Place chard on a flat work surface. Remove large stems and cut into 1/2-inch slices. Chop leaves coarsely. Heat oil in a saucepan over medium heat. Add ginger; cook and stir until fragrant, about 1 minute. Add chard stems; cook until tender, about 5 minutes. Toss in chard leaves and season with salt; cook and stir until chard is wilted and liquid is mostly reduced, about 5 minutes.
Microwave chips in a bowl on high power until melted, about 1 1/2 minutes. Stir. Add remaining ingredients; mix thoroughly. Using your hands, firmly roll into 1-inch balls. Cool.
Preheat oven to 400 degrees F (200 degrees C). Place poblano peppers on a baking sheet. Roast peppers in the preheated oven until slumped and charred, about 30 minutes. Remove the stems, seeds, and the charred skin and roughly chop peppers.
 Watch Now Lower oven temperature to 350 degrees F (175 degrees C) and butter a 1 1/2-quart baking dish. Whisk milk, cream, eggs, sugar, flour, butter, and salt together in a bowl; stir in corn, Cheddar cheese, and roasted peppers. Pour corn mixture into the prepared dish.
 Watch Now Bake in the oven until slightly puffed, golden around the edges, and set, 45 minutes to 1 hour. Garnish corn pudding with chopped chives.
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Preheat the oven to 350 degrees F (175 degrees C). Lay salmon fillet skin-side down on a wide piece of aluminum foil. Drizzle olive oil and balsamic vinegar over salmon. Sprinkle lemon pepper, lemon juice, and salt on top. Fold foil up and over the fillet, tenting it at the top. Roll top down to seal salmon in foil. Transfer to a baking sheet. Bake in the preheated oven until salmon flakes easily with a fork, about 1 hour.
Combine flour, salt and baking powder. Mix in eggs and enough water to make the dough workable. Knead dough until stiff. Roll into ball and cut into quarters. Using 1/4 of the dough at a time, roll flat to about 1/8 inch use flour as needed, top and bottom, to prevent sticking. Peel up and roll from one end to the other. Cut roll into 3/8 inch strips. Noodles should be about 4 to 5 inches long depending on how thin it was originally flattened. Let dry for 1 to 3 hours. Cook like any pasta or, instead of drying first cook it fresh but make sure water is boiling and do not allow to stick. It takes practice to do this right.
Bring water to a boil in a large stockpot. Stir salt and sugar into the water until dissolved; bring water again to a boil. Add cloves, bay leaves, peppercorns, rosemary, and thyme to the water, reduce heat to medium-low, and cook mixture at a simmer for about 20 minutes. Refrigerate brine until completely cooled.
In a large skillet, brown chicken in oil. Pour excess oil off. Stir in undiluted soup, sherry, and whole onions. Cover. Simmer for 45 minutes, or until done. Stir occasionally.
Heat olive oil in a skillet over medium heat; cook and stir spinach until wilted, about 5 minutes. Transfer spinach to a cutting board and finely chop. Mix spinach, artichoke hearts, and water chestnuts together in a bowl. Add yogurt, Parmesan cheese, black pepper, garlic powder, and onion powder to spinach mixture; stir.
Preheat oven to 350 degrees F (175 degrees C). Place chicken thighs in a large bowl; season with black pepper, cumin, and 1 teaspoon salt. Set aside. Stuff each cherry pepper generously with Italian sausage. Set aside. Heat olive oil in Dutch oven over medium-high heat. Place chicken thighs, skin-side down, in pan and brown, about 5 minutes. Turn chicken over and brown other side, about 1 minute. Remove chicken from pan. Cook onion in the Dutch oven with pinch of salt over medium-high heat; cook and stir until caramelized, about 5 minutes. Reduce heat to medium; stir in garlic, herbes de Provence, and crushed red pepper. Stir in pepperoncini and juices; cook until warmed through, about 2 minutes. Remove from heat. Place chicken, skin-side up, in a single layer on top of the onions and pepperoncinis in the Dutch oven. Pour stock into the pan until almost covering the chicken. Sprinkle artichoke hearts, olives, and stuffed cherry peppers over top of chicken. Return to medium-high heat and bring to a simmer. Cover and roast in preheated oven until sausage is cooked through and liquid is bubbling, about 1 hour. Garnish with chopped basil, oregano, and marjoram.
Combine potatoes, eggs, cucumber, bologna, green onion, radishes, and dill in a bowl. Refrigerate until chilled, about 30 minutes. Divide mixture between 2 bowls and cover with cold buttermilk to make a soup.
Cook pasta according to package directions; drain. Meanwhile, cook sausage and onion in large non-stick skillet until sausage is lightly browned. Drain if needed. Add peppers; cook 2 minutes, stirring frequently. Add tomato sauce and oregano. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. Stir in pasta and toss with Parmesan cheese.
Blend bananas, almond milk, ice, peanut butter, wheat germ, flax seed, and honey in a blender until smooth.
Preheat oven to 400 degrees F (200 degrees C). Spray 16 muffin cups with cooking spray. Sift flour, baking powder, and cinnamon together in a bowl. Mix sugar, applesauce, milk, egg, and vanilla extract together in a separate bowl. Stir flour mixture into wet ingredients until just combined. Fold in blueberries. Fill muffin cups 2/3 full with batter. Bake in the preheated oven until a toothpick inserted in the center of a muffin comes out clean, 20 minutes.
Process lime, carrots, and pineapple through a juicer, respectively; serve over ice.
Combine orange sherbet, white grape juice, and orange-pineapple-apple juice in a punch bowl. Pour in ginger ale. Toss frozen strawberries on top to act as ice cubes.
Preheat oven to 375 degrees F (190 degrees C). Combine flour, baking soda and salt in medium bowl; set aside. Beat Becel Buttery Taste margarine with sugars in large bowl. Beat in eggs and vanilla until blended. Gradually add in flour mixture; beat just until blended. Stir in oats, apples and cinnamon. Drop by tablespoonfuls onto ungreased baking sheets, 2-inches (5 cm) apart. Bake 8 minutes or until edges are golden. Cool 2 minutes on wire rack; remove cookies from sheets and cool completely. Microwave chocolate in small microwave-safe bowl until melted. Drizzle cookies with chocolate.
Preheat oven to 375 degrees F (190 degrees C). Cream the shortening and the sugar until light. Add the eggs (room temperature) and the vanilla and mix well. Combine the flour, salt, and baking soda. Add this to the creamed mixture. Stir in the nuts. Drop about 2 teaspoons per each cookies onto greased cookie sheets. Bake for about 11 minutes, or until firm. Cool for about 3 minutes on the sheet and then remove to cool.
Preheat oven to 450 degrees F (230 degrees C). Spray a large baking dish with cooking spray. Pour milk into a bowl. Place flour on a plate. Pour panko into a shallow bowl. Dip barramundi in milk, dredge in flour, and coat with panko. Place in the prepared baking dish. Spray barramundi with cooking spray. Sprinkle garlic powder and parsley on top. Roast in the preheated oven until barramundi flakes easily with a fork, about 12 minutes.
Heat oil in a large stockpot over medium heat; saute onion and garlic until onion is tender, about 4 minutes. Add 1/2 cup coconut milk and stir continuously for 2 minutes. Stir curry paste into onion mixture until smooth, about 2 minutes. Pour chicken stock into onion mixture and increase heat to medium-high; cook until simmering, 3 to 4 minutes. Add soy sauce, fish sauce, and remaining 1/2 cup coconut milk; cook until heated through, 2 to 3 minutes. Add angel hair pasta, cover pot with lid, and cook until pasta is tender yet firm to the bite, about 10 minutes. Stir basil into soup.
Combine cherries, blueberries, blackberries, and raspberries in a bowl. Muddle together to release juices. Transfer muddled berries to a punch bowl. Add orange and strawberries. Pour in red wine, vodka, and triple sec; stir to combine. Cover and refrigerate until sangria flavors combine, 8 hours to overnight. Fill a glass with ice and pour in sangria. Top with club soda to taste.
Put the kettle on so that you have boiled water ready. Combine carrots, mushrooms, and rutabaga in a slow cooker. Combine beef and vegetable oil in a large bowl. Turn beef in the oil until well coated using a wooden spoon or your hands. Mix together flour, parsley, thyme, beef bouillon cubes, and pepper in a second large bowl. Add beef, reserving oil for later use, and coat with the seasoned flour. Heat reserved oil to a large skillet or wok and heat over medium-low heat. Add beef, shaking off excess flour and reserving for later. Add yeast extract spread, tomato paste, Worcestershire sauce, and more oil if meet sticks to the pan. Cook until beef is no longer pink in the center, 5 to 10 minutes. Sprinkle reserved flour over vegetables in the slow cooker. Pour boiling water onto vegetables a little at a time and stir to mix in the flour. Add beef with cooking juices. Cook on Low until meat is tender and flavors are well combined, 8 to 10 hours.
Preheat oven to 375 degrees F (190 degrees C). Brush pie crust lightly with egg white to seal. Bake in preheated oven for 10 minutes, or until light brown and crisp. Remove from oven and reduce temperature to 350 degrees F (175 degrees C). In a small bowl, mix together the flour, brown sugar and salt; set aside. In the top of a double boiler over medium heat, scald the milk while stirring with a whisk. Slowly whisk in the flour mixture. Cook, stirring constantly until thickened; remove from heat. Place the egg yolks in a medium bowl. Stir in 1/3 of the milk mixture, whisking constantly, to temper the yolks. Pour the yolk mixture back into the pan. Return to the stove and cook, stirring constantly, until thick. Remove from heat and stir in the butter and vanilla. Pour into baked pie crust. In a large glass or metal mixing bowl, beat egg whites, cream of tartar, and confectioners' sugar until stiff peaks form. Spread meringue over pie, covering completely. Bake at 350 degrees F (175 degrees C) for 10 to 15 minutes, or until meringue is golden brown in spots.
Preheat oven to 375 degrees F (190 degrees C). Roll crescent roll dough onto a baking sheet. Sprinkle Cheddar cheese over dough. Lay a hot dog at the base of each triangle and roll dough around hot dog. Bake in the preheated oven until rolls are golden and hot dogs are plump, about 12 minutes.
In a small bowl or cup, combine olive oil and chopped garlic. Set aside. Cook pasta in a large pot of boiling water until al dente. Drain. Transfer pasta to a medium mixing bowl, and add roasted red peppers, olives, and feta cheese. Toss with olive oil mixture and lemon juice. Season with salt and pepper. Serve immediately.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine coconut oil, eggs, and vanilla extract in a large bowl; whisk well to combine. Add flour, sugar, baking soda, cinnamon, and salt. Stir well until combined. Fold in bananas, pineapple, and coconut; stir until just blended. Pour batter evenly into the prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for 10 minutes. Remove to a wire rack to cool completely.
Pulse onion in a food processor until diced but not mushy. Transfer to a bowl. Repeat with celery and carrot. Pulse portobello mushrooms to the consistency of ground beef. Coat the bottom of a large pot with oil; heat over low heat. Cook and stir onion in the oil until soft but not browned, about 5 minutes. Stir in celery and carrot; cook until slightly softened, about 5 minutes. Add portobello mushrooms; cook about 1 minute. Season with salt. Pour wine into the pot. Increase heat to medium-high; stir with a flat wooden spoon until bottom of the pot looks almost dry, 3 to 5 minutes. Add milk and nutmeg. Reduce heat to medium; cook and stir until bottom of the pot is almost dry, 3 to 5 minutes. Pour tomato juice from the cans into the pot. Pulse tomatoes in the food processor until coarsely chopped; stir into the pot. Bring to a boil; reduce heat to low and simmer until flavors combine, 3 to 4 hours. Thin sauce with water if it appears too thick.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside. Preheat oven to 400 degrees F (200 degrees C). Remove mushroom stems. Set aside caps. Chop the stems. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped stems and onion until the onion is soft. Remove from heat. In a medium bowl, stir together the mushroom stem mixture, bacon and 1/2 cup Cheddar. Mix well and scoop the mixture into the mushroom caps. Bake in the preheated oven 15 minutes, or until the cheese has melted. Remove the mushrooms from the oven, and sprinkle with the remaining cheese.