HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet. Mix flour, oats, butter, brown sugar, and graham cracker crumbs together in a bowl; spread mixture onto the prepared baking sheet. Bake in the preheated oven until lightly browned, about 15 minutes. Sprinkle half the oat mixture into a 9x13-baking dish; gently pat into dish. Drizzle half the chocolate sauce over oat layer. Arrange vanilla ice cream slices over chocolate layer; sprinkle the remaining oat mixture over ice cream layer. Drizzle the remaining ice cream sauce over cake. Cover dish with aluminum foil and freeze until set, at least 5 hours.
In a blender, combine the yogurt, cucumber, lemon juice, garlic, salt and pepper. Blend until smooth and refrigerate until chilled.
In a small bowl, combine the olive oil, rosemary, lime juice, and jalapeno jelly in a bowl, and whisk together. Place the pork chops and marinade in a resealable plastic bag. Remove the air from the bag, and seal; refrigerate for at least 2 hours, or overnight. Preheat your grill for high heat, or preheat broiler. Remove the chops from the marinade, and season with salt and pepper. Place the chops 2 to 3 inches above the white coals, or under the broiler. Cook the meat on both sides until done, turning frequently so the marinade doesn't burn.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, and mash with 1 tablespoon butter and black pepper. Stir in sour cream, horseradish and parsley. Whip potatoes and place in medium serving bowl. Melt remaining 1 tablespoon butter and pour over potatoes. Serve immediately.
Preheat oven to 350 degrees F (180 degrees C). Cream together the sugar, shortening, and eggs. Add dry ingredients and then add milk and vanilla. Roll out dough on floured surface and cut with cookie cutters. Place on cookie sheets. Bake for 8 to 10 minutes. Do not let cookies get too brown, only slightly around the edges. Store in a tightly closed container. They freeze well also.
Melt the butter or margarine in a large skillet over medium-high heat. Add the garlic and asparagus spears; cover and cook for 10 minutes, stirring occasionally, or until asparagus is tender. If you like your asparagus well done, reduce heat and cook an additional 10 minutes.
Peel and cut the zucchini into thirds. Remove seeds and cut into strips. Sterilize the jars and lids in boiling water for at least 5 minutes. Divide onion, carrot, garlic, and dill among hot, sterilized jars. Pack zucchini slices vertically into jars. Divide peppercorns, allspice berries, mustard seed, and bay leaves among jars. Bring water, vinegar, salt, and sugar to a boil in a saucepan, stirring until sugar and salt is dissolved, 1 to 2 minutes. Remove from heat and ladle evenly into jars, filling to within 1/4 inch of the top. Run a clean knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings. Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 7 minutes. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
In a large bowl, toss together the tomatoes, cucumber, onion, mayonnaise, and garlic. Season with pepper and salt.
Spread onion into the bottom of the crock of your slow cooker. Season short ribs with salt and pepper; place atop the onion. Mix water, pineapple chunks with juice, brown sugar, Worcestershire sauce, ketchup, garlic, sage, thyme, and mustard together in a bowl; pour over the ribs. Cook on High for 4 hours (on on Low for 6 to 8 hours).
Beat whipped topping with evaporated and condensed milks and vanilla in a large bowl until smooth. Pour into a round or rectangular container, seal tightly, and place in freezer for 24 hours.
Blend green chiles, cilantro, garlic, lime juice, and 2 tablespoons olive oil together in the bowl of a food processor. Pour remaining olive oil in a thin stream through the feed tube until mixture reaches sauce consistency. Season with salt and pepper; pulse to combine.
Brown ground beef in a large skillet over high heat. Drain fat. Stir in garlic, onion, and cabbage; cook until vegetables are wilted and soft. Stir in the beef broth, Worcestershire sauce, and mustard. Cook over medium heat, uncovered, until reduced to a sloppy joe consistency. Season with salt and pepper. Place hamburger buns on top of meat mixture; cover skillet to steam, about 1 minute. To serve, fill steamed buns with beef and cabbage mixture.
To Make Dough: In a small bowl, dissolve sugar in 1 cup warm water; in a separate small bowl combine the yeast, 1/2 cup flour, and 1/2 cup warm water. Mix together and let rest in bowl for about 20 minutes, until foamy. Meanwhile, in a medium bowl mix together remaining 2 1/2 cups flour with cornmeal and salt; remove half of this mixture from bowl and stir 1 cup sugar water into bowl. When well mixed, return second half of flour/cornmeal mixture to bowl and mix all together; then stir in yeast mixture. Knead dough on a lightly floured surface until smooth and elastic, about 8 to 12 minutes. Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in volume. Preheat oven to 450 degrees F (230 degrees C). To Make Stuffing: In a large bowl combine the sausage, mozzarella cheese, Parmesan cheese, pepperoni, onion, bell pepper, oregano and garlic. Mix well. Press half of the dough in the bottom and up the sides of a lightly greased deep dish pan. Bake crust in preheated oven for 4 minutes, then add the stuffing mixture to the bottom crust and cover with top crust; seal edges together with fingers, and trim excess. Slit top crust to allow steam to vent during baking; top with tomato sauce. Bake on lower rack at 450 degrees F (230 degrees C) for 45 minutes, or until crust is golden brown. Remove from oven and allow to cool for 5 minutes, then cut and serve.
Mix egg yolks with sugar, grated rinds from 2 lemons, and juice from 4 lemons and cook over boiling water, stirring constantly, until sugar dissolves. Add butter and continue cooking, stirring constantly, for 20 minutes or until filling is smooth and very thick. Cool, then spread between layers of cooled cake.
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, reserving grease in the skillet. Slice into big chunky pieces and transfer to a large pot. Cook sausages, turning occasionally, in the bacon grease until browned, about 5 minutes; add to the large pot. Cook and stir onion in the same skillet until softened, about 5 minutes. Transfer to the pot. Arrange potatoes over onion. Pour in enough water to cover the potatoes. Cover the pot; bring water to a boil. Reduce heat to very low; simmer until potatoes are tender, 1 to 1 hour 30 minutes. Garnish with parsley.
On a large dinner plate, spread cream cheese to edge of plate. The cheese should be spread to about a 1/4 inch to 1/3 inch thickness. Pour cocktail sauce in center of plate, leaving a 1-inch ring around the edge of cream cheese. Make a pile of the shrimp by covering the cocktail sauce. Arrange crackers by sticking them standing up into the cream cheese ring around the edge. Place them tight like dominos around the entire plate.
Heat oven to 350 degrees F. Separate dough into 8 triangles. Place tablespoon of chocolate chips on wide end of each triangle. Roll up, starting at shortest side of triangle, rolling to opposite point. Place on ungreased cookie sheet. Bake at 350 degrees F. for 15 to 20 minutes or until golden brown. Sprinkle with powdered sugar.
Combine the avocado, tomato, onion, serrano chile, salt, pepper, garlic powder, Worcestershire sauce, hot sauce, and cilantro leaves in a bowl and mix. Pour lime juice over the top of the guacamole. Serve immediately. To store for later use, place avocado pit in the bowl with the guacamole and then cover with plastic wrap, pressing the wrap down to the surface of the guacamole and store in refrigerator.
Place the potatoes in a large pot with enough lightly salted water to cover. Bring to a boil over medium-high heat, and cook until tender, but still firm. It will take about 20 minutes. Drain, cool and cut into bite-size pieces. In a large salad bowl, whisk together the olive oil, garlic, and Dijon mustard. Add the cabbage, corn, red onion, red pepper, green pepper, yellow pepper, and cucumber. Add kidney beans, if desired. Mix in the cooled potatoes. Wash your hands, and use them to mix everything together until well coated with the dressing. Gently stir in the Romano cheese, and season with salt and pepper to taste. Chill for one hour before serving.
Heat vegetable oil in a large pot over medium-high heat. Saute onion in hot oil until translucent, 5 to 7 minutes. Pour whole tomatoes, stewed tomatoes, and green chiles into the pot with the onion and stir; bring to a simmer, reduce heat to medium-low, and cook at a simmer until thickened, about 30 minutes. Preheat oven to 350 degrees F (175 degrees C). Butter a casserole dish. Spread about half the tomato mixture into the bottom of the prepared dish. Layer half the Cheddar cheese, half the Monterey Jack cheese, and half the corn chips, respectively, atop the tomato sauce. Repeat layering with remaining ingredients. Stir whipping cream and vinegar together until smooth; drizzle over the top of the casserole. Bake in the preheated oven until hot in the center, about 1 hour.
Preheat oven to 450 degrees F. Place cauliflowerets in center of Reynolds Wrap(R) Heavy Duty Aluminum Foil. Spoon cheese sauce evenly over cauliflowerets; top with bell pepper and ice cubes. Sprinkle with salt and pepper, if desired. Place packet on baking sheet with 1-inch sides. Bring up sides of foil; fold down two times. Double fold both ends of foil to seal packet, leaving room for heat circulation inside. Bake 20 to 25 minutes or until cauliflowerets are at desired texture. Open packet carefully by cutting along top folds with a sharp knife, allowing steam to escape. Stir to coat evenly.
Preheat the oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners, or generously grease with cooking spray. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each one. Stir in the molasses. Combine the whole wheat flour, all-purpose flour, cinnamon, ginger, baking soda, and powdered buttermilk; stir into the molasses mixture alternately with the water. Mix just until blended. Fold in raisins. Spoon the batter into the prepared muffin cups. Bake for 20 to 25 minutes in the preheated oven, or until the top of the muffins spring back when lightly pressed. Cool for about 10 minutes in the pan before removing to cooling racks.
Preheat oven to 350 degrees F (175 degrees C). Grease a muffin tin with cooking spray. Mix oats, milk, apples, raisins, walnuts, flaxseed meal, eggs, cinnamon, baking powder, and salt together in a large bowl. Spoon mixture into the prepared muffin tin. Bake in the preheated oven until edges are crisp and center is moist, 50 to 60 minutes.
In medium bowl, blend reserved pineapple juice with cornstarch; stir in pineapple, chili sauce, raisins, sugar and cinnamon and set aside. In large skillet lightly brown chops in oil and drain. Pour pineapple mixture over chops. Cover and simmer 15 minutes or until pork is cooked throughout.
Preheat oven to broil. In a large bowl, combine the ground beef, onion, salt, ground black pepper and basil; mix together well. Then add the bread crumbs, cheese and teriyaki sauce. Mix this together well and divide into 4 to 6 large, round balls. Place the hamburger balls onto a broiler pan, evenly spaced. Press down on each ball, either with your palm or with a spatula, until a perfectly round patty is formed. Broil for 8 minutes, turn each patty over, and broil for 8 minutes more. (Note: The outside of each patty should appear almost burnt.) Turn off heat and place cheese slices on each patty. When cheese is melted, remove from oven and serve on onion rolls.
Heat 1 teaspoon olive oil in a large pan over medium-high heat. Add mushrooms and salt. Saute until most of the water released from the mushrooms has evaporated, about 10 minutes. Transfer mushrooms to a bowl, reserving oil in the pan. Add leek, onion, carrot, and celery and reduce heat to medium. Cook and stir until vegetables are golden brown, 5 to 7 minutes. Add garlic, bay leaf, thyme, and coriander. Return mushrooms to the pan; cook and stir for 3 minutes. Add vinegar and cook 1 minute. Add stock and bring to a simmer for 1 more minute. Transfer contents of pan to a heat-resistant bowl and add 1/3 cup olive oil. Let sit 2 hours. Season with lemon juice, salt, and pepper. Preheat the oven to 350 degrees F (175 degrees C). Lay baguette slices on a baking sheet. Brush lightly with olive oil and season with salt. Bake in the preheated oven until golden, turning once, about 8 minutes per side. Lay toasted bread on a plate and spoon marinated mushrooms on top.
In a large glass bowl or dish, stir together the vinegar, allspice berries, and water with some salt and pepper. Cover and marinate the meat in the mixture overnight in the refrigerator. Preheat the oven to 300 degrees F (150 degrees C). Place the meat in a roasting pan with the marinating liquid, bay leaves and onion. Cover, and roast for 3 to 4 hours in the preheated oven, or until the roast is fork tender. Let the roast sit, and remove 1/3 cup of the meat juices to a saucepan. Stir together the cornstarch and heavy cream, and stir into the meat juices. Add 1 cup of water, and cook over low heat, stirring frequently until thickened. Do not allow the mixture to boil. This will be your gravy to put over dumplings, potatoes or meat.
Bring a large pot of water to a boil. Add green beans and cook uncovered until bright green, about 3 minutes. Immerse green beans in ice water for 1 minute to stop the cooking process. Drain. Heat butter in a large skillet over medium heat until melted and bubbling, about 1 minute. Cook and stir almonds, garlic, parsley, salt, and pepper in the hot butter until almonds are golden, 2 to 3 minutes. Stir green beans, red bell pepper, and mushrooms into the skillet; cook, stirring occasionally, until heated through, 2 to 3 minutes.
Cover potatoes with water and let soak for 30 minutes. Drain and pat dry with paper towels. Drizzle with oil; toss to coat. Preheat the air fryer to 400 degrees F (200 degrees C). Arrange potatoes in a double layer in the fryer basket. Cook, tossing every 5 minutes, until golden brown, 15 to 20 minutes. Sprinkle with salt and desired seasoning.
Melt butter in a large saucepan over medium heat. Stir in the onion, celery and carrots and saute for 5 minutes. Add the mushrooms and saute for 2 more minutes. Then add the flour and stir well. Gradually pour in the chicken broth, stirring constantly, until all has been added. Bring just to a boil, reduce heat to low and let simmer. Next, add the rice, chicken, salt, curry powder, mustard powder, parsley, ground black pepper, almonds and sherry. Allow to heat through, then pour in the half-and-half. Let simmer for 1 to 2 hours. (Note: Do not boil or your roux will break.)
Bring a large pot of lightly salted water to a boil. Cook egg noodles in boiling water, stirring occasionally, until tender yet firm to the bite, 8 to 10 minutes. Drain and transfer to a large dish. Season ground beef with salt, pepper, and garlic powder. Heat a large skillet over medium heat. Add seasoned beef; cook and stir until browned, 6 to 8 minutes. Add cream of mushroom soup, cream cheese, and milk; cook and stir until cream cheese melts and mixture is saucy, about 6 minutes. Pour mixture over noodles. Add carrots; stir until evenly combined.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking pan. Melt shortening and 1/2 cup butter in a small pan over low heat; pour melted mixture into a mixing bowl. Stir cocoa into butter mixture until well combined, followed by sugar. Dissolve 4 teaspoons instant coffee with hot water in a small bowl; stir into cocoa mixture. Whisk eggs into batter, one at a time, beating each egg in thoroughly before adding the next. Stir flour, 2 teaspoons vanilla extract, and salt into batter just until moist. Pour batter into prepared baking pan. Bake brownies in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, 25 to 30 minutes. Cool completely. Beat 1/2 cup softened butter with 1 teaspoon vanilla extract in a bowl. Add confectioners' sugar to mixture and beat until creamy using an electric mixer on medium speed. Dissolve 1 tablespoon instant coffee with milk in a small bowl; add to frosting. Increase mixer speed to high and beat until light and fluffy, 3 to 5 minutes. Frost cooled brownies.
Butter a 9x13-inch baking dish. Lay the bread slices into the prepared baking dish in 2 layers. Beat eggs, half-and-half cream, orange juice, white sugar, brown sugar, cinnamon, and nutmeg together in a bowl until smooth, and pour over the bread. With a large spoon, press the bread down into the egg mixture so all the bread becomes soaked with the mixture. Sprinkle the granola evenly over the casserole, and drizzle with maple syrup and melted butter. Cover the dish with plastic wrap, and refrigerate overnight. About 1 hour before serving, remove the casserole from the refrigerator, and take off the plastic wrap. Preheat oven to 300 degrees F (150 degrees C). Bake in the preheated oven for 30 minutes, then turn oven temperature up to 375 degrees F (190 degrees C). Bake the casserole until browned, about 15 more minutes. Serve warm.
Preheat oven to 375 degrees F (190 degrees C). Grease muffin tin with cooking spray or line with paper liners. Beat buttermilk, honey, mashed banana, canola oil, egg, egg white, and vanilla extract together in a bowl. Combine whole wheat flour, baking powder, flax seeds, baking soda, cinnamon, and salt in a large bowl. Mix in dates and walnuts. Pour in buttermilk mixture; mix batter until blended. Scoop batter into the prepared muffin tin. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Transfer to a wire rack to cool, about 15 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Combine coconut, flour, and sea salt in a large bowl. Add coconut milk, honey, and vanilla extract; stir until thoroughly combined. Drop tablespoonfuls of mixture onto prepared baking sheets. Bake in the preheated oven until golden on the bottom and tops are just beginning to brown, about 20 minutes. Cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely, about 20 minutes. Melt chocolate chips in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Dip tops or bottoms of macaroons in melted chocolate, letting any excess drip back into the bowl. Place on waxed paper until set, about 10 minutes.
Bring water and brown rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 45 to 50 minutes. Melt 1 tablespoon butter in a large skillet over medium-high heat until foaming. Add pine nuts; saute until toasted, 3 to 4 minutes. Remove pine nuts from skillet. Melt the second tablespoon butter in the same skillet. Saute green onions and garlic until softened and golden brown, about 5 minutes. Transfer onions and garlic to the pan of rice. Add pine nuts and cherries; toss.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until tender, about 10 minutes. Meanwhile, heat olive oil in a small skillet over medium heat; cook and stir garlic until softened, about 2 minutes. Remove from heat. Transfer half the cauliflower to a food processor; cover and blend on high. Add remaining cauliflower florets, one at a time, until vegetables are creamy. Blend in garlic, Parmesan cheese, cream cheese, salt, and black pepper.
Combine the lentils, bay leaf, 2 cups water, chicken broth, and salt together in a dutch oven or oven-proof saucepan; bring the mixture to a boil. Place a cover on the pan, reduce heat to medium-low, and allow the lentils to simmer for 30 minutes. Remove and discard the bay leaf. Preheat an oven to 350 degrees F (175 degrees C). Stir the dry mustard, ginger, soy sauce, onion, and 1 cup water together in a bowl; stir the mixture into the lentils. Drizzle the honey over the mixture. Return the cover to the pan. Bake in the preheated oven until the lentils are tender, about 1 hour.
Combine potatoes, chicken broth, onion, butter, salt, and pepper in a slow cooker (such as Crock Pot(R)). Cook on High until soup flavors meld and potatoes are extremely soft, 4 to 5 hours. Stir bacon, half-and-half, Cheddar cheese, and sour cream into the soup. Turn heat to Low setting; cook until thick and creamy, 15 to 20 minutes more. Mash the soup in the slow cooker using a potato masher to your desired consistency. Garnish with additional Cheddar cheese, sour cream, and chives.
Preheat oven to 350 degrees F (175 degrees C). Pour olive oil into a baking dish. Pound pork chops with a meat tenderizer on a firm surface until thin and tender. Pour milk into a shallow bowl. Combine bread crumbs, thyme, and rosemary in a second shallow bowl. Dip pork chops into the milk, then thoroughly coat with bread crumbs, and place in one layer in the prepared baking dish. Season with salt. Bake in the preheated oven until bread crumbs are crispy, about 10 minutes per side.
Preheat an oven to 350 degrees F (175 degrees C). Mix the marjoram, rosemary, thyme, basil, garlic, and black pepper in a small dish; set aside. Gently lift the skin of the turkey away from the meat, and lightly brush the meat with olive oil. Sprinkle the meat evenly with lemon juice, then sprinkle the meat with 2/3 of the mixed herbs. Pat the turkey skin onto the meat; sprinkle the remaining herbs into the turkey cavity, and add the squeezed lemon halves. Place the flour into the turkey roasting bag, and shake to evenly coat. Place the turkey into the bag, close the end with a nylon tie, and place into a deep roasting pan. Cut 6 half-inch slits in the top of the bag. Bake the turkey in the preheated oven until no longer pink at the bone and the juices run clear, 2 to 2 1/2 hours. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 180 degrees F (82 degrees C). Remove the turkey from the oven, cover with a doubled sheet of aluminum foil, and allow to rest in a warm area 10 to 15 minutes before slicing.
In a large bowl mix together the buttermilk, oil, and mayonnaise. Gradually stir in the flour and mix until all ingredients are combined. Turn dough out onto a well floured surface. If dough is sticky knead in a little extra flour. Pat the dough out to about a 1/2-inch thickness. Use a biscuit cutter to cut dough into pieces. Place into an oiled cast iron skillet. Allow biscuits to rest in the pan for 10 minutes. Bake in a preheated 425 degree F (220 degrees C) until nicely browned, about 20 minutes.