HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the onion and mustard. Season the catfish fillets with garlic salt and pepper. Place on a baking tray and coat with the onion and honey. Sprinkle parsley flakes over the top. Bake for 20 minutes in the preheated oven, then turn the oven to broil. Broil until golden, 3 to 5 minutes.
In large bowl, place cereal. In small microwavable bowl, microwave butter uncovered on High about 30 seconds or until melted. Stir in espresso; add chocolate chips. Microwave on High 30 seconds; stir. Continue microwaving and stirring until mixture is smooth. Pour chocolate mixture over cereal; toss until well coated. In large resealable food-storage plastic bag, mix powdered sugar and cocoa. Add cereal mixture and pound cake pieces; shake until evenly coated. Serve in individual bowls or glasses. Top with dollops of mascarpone cheese.
Stir salmon, eggs, lemon juice, capers, salt, black pepper, and cayenne pepper together in a bowl until well-combined.
 Watch Now Crush saltine crackers with your hands into the salmon mixture and mix well. Wrap the bowl with plastic wrap and refrigerate, 30 minutes to overnight.
 Watch Now Dust a plate with half the bread crumbs. Divide salmon mixture into 4 portions and shape into patties; place onto prepared plate and sprinkle remaining bread crumbs atop the salmon patties.
 Watch Now Melt butter and oil in a large skillet over medium heat. Cook patties in hot oil until cooked and heated through, about 5 minutes per side.
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Combine cucumbers, red onion, bell pepper, and celery in a large bowl; season with sea salt and black pepper. Pour dressing over cucumber mixture. Cover bowl with plastic wrap and refrigerate at least 1 hour.
Combine beef, potatoes, onion, peppers, and garlic in a large bowl. In a small bowl, mix together the flour, chili powder, cumin, and salt. Toss the beef mixture with the flour mixture until evenly coated. Place the mixture into a slow cooker, and pour in enough beef broth to barely cover the meat. If you don't have quite enough, you can fill the rest of the way with water. Cook on Low until the beef is tender, 6 to 8 hours.
Combine warm water, yeast, and sugar in a bowl. Set aside until dissolved, about 5 minutes. Combine bread flour, whole wheat flour, rolled oats, vital wheat gluten, wheat germ, flaxseed meal, and sea salt in a large bowl. Stir in buttermilk. Add the yeast mixture and honey; stir until no dry spots remain. Cover bowl with plastic wrap and let dough rest 20 minutes. Turn dough onto a floured work surface. Knead about 7 minutes; it will be soft and slightly sticky. Add more flour if needed. Shape into a ball. Spray a mixing bowl with cooking spray. Place dough in the bowl and turn to coat. Cover with plastic wrap and let rise for 2 hours in warm, draft-free place. Preheat oven to 400 degrees F (200 degrees C). Line one 11x17-inch baking sheet with waxed paper, another with a flour sack towel, and 2 remaining sheets with parchment paper sprinkled with cornmeal. Combine 3 quarts water and brown sugar in a large pot; bring to a boil. Turn dough onto a floured surface; knead briefly. Cut dough in half; return 1 half to the bowl and cover. Form the other half into a cylinder. Cut into quarters and cut quarters in half, yielding 8 equal-sized pieces of dough. Shape dough pieces into balls. Repeat with remaining half of dough. Flatten a dough ball slightly; press index fingers through the center until they meet. Rotate fingers to stretch a hole about 1 3/4-inch in diameter. Set bagel on waxed paper-lined baking sheet. Repeat with remaining dough balls. Reduce heat to simmer under the sugar-water mixture. Boil 2 bagels at at time; cooking each for 30 seconds per side. Transfer boiled bagels to the towel-lined baking sheet to drain. Transfer bagels to the parchment paper-lined sheets. Mix egg white and 1 teaspoon cool water together in a small bowl; use mixture to brush tops of bagels. Bake in the preheated oven for 12 minutes. Flip bagels and continue baking until golden brown, about 13 minutes more. Transfer to a wire rack to cool.
Preheat oven broiler.
 Watch Now Mix together crabmeat, bread crumbs, parsley, salt and pepper.
 Watch Now Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.
 Watch Now Broil for 10 to 15 minutes, until lightly brown.
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Preheat oven to 375 degrees F (190 degrees C). In a medium bowl, combine potato soup, mixed vegetables, milk, thyme, and black pepper. Spoon filling into bottom pie crust. Cover with top crust, and crimp edges to seal. Slit top crust, and brush with beaten egg if desired. Bake for 40 minutes. Remove from oven, and cool for 10 minutes before serving.
Preheat the oven to 350 degrees F (175 degrees C). Brush squash halves with 1 tablespoon avocado oil and season with salt and pepper. Place face-down on a baking sheet. Bake in the preheated oven until tender, 35 to 40 minutes. Meanwhile, melt butter in a saucepan over medium heat. Stir in half-and-half, paprika, salt, and pepper. Heat slowly to a light boil, about 4 minutes. Add Parmesan cheese and stir until blended, about 1 minute. Remove sauce from heat. Heat remaining avocado oil in a skillet over medium heat. Add prawns, mushrooms, and garlic. Cook until prawns are nearly opaque, 3 to 5 minutes. Drain any accumulated liquid and pour sauce over prawns. Stir in parsley and simmer on low heat until fully but not overcooked, 3 to 5 minutes more. Scrape flesh from cooked squash into a serving plate. Top with seafood Alfredo sauce.
Preheat oven to 425 degrees F (220 degrees C). On a lightly floured surface, roll out pie crusts, and set aside. In a large bowl, toss apples with lemon juice; set aside. Combine 1/4 cup brown sugar, butter and corn syrup; spread in bottom of a 9 inch pie dish (glass or ceramic works best). Sprinkle with chopped pecans. Cover with one pie crust. In a small bowl, mix together 1/2 cup brown sugar, flour, and cinnamon. Arrange half of the apples in pastry lined plate. Sprinkle with half the brown sugar mixture. Repeat layers. Cover with remaining pie crust, fold top edge under, and crimp. Cut a few slits in the top to vent steam. Bake in preheated oven for 50 to 60 minutes, or until golden brown. Let stand 5 minutes. Loosen edge of pie, and carefully invert pie onto a serving dish. Serve warm.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. Reserve 2 tablespoons bacon fat. Add onions to fat in pan, and saute until soft. Stir in garlic powder, dry mustard, wine vinegar, and brown sugar. Simmer for 20 minutes. In a large pot or slow cooker combine bacon and onion mixture with the kidney beans, lima beans, butter beans, and baked beans. Mix together, and simmer for 70 minutes.
Fill celery pieces with 1 teaspoon each peanut butter. Press thin end of each nut into peanut butter in 1 end of each celery piece as shown in photo for the snail's head. Dip uncut tips of raisins into some of the peanut butter, then press, peanut butter ends down, into opposite sides of each nut for the snail's eyes. Stand 1 cracker into peanut butter at opposite end of each celery piece for the snail's body, pressing cracker gently into peanut butter to secure.
Saute onion, celery, garlic, and green pepper in oil until just tender. Do not brown. Stir beef into vegetables; cook until beef is browned, about 10 minutes. Stir in rice. Add tomatoes, juice, water, parsley, sugar, salt, and pepper to the browned beef mixture. Cover, and simmer 45 minutes or until rice is cooked. Adjust liquid if necessary. Stir in cinnamon. Taste for seasoning. Garnish each serving with a parsley sprig.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Combine yeast and 1/2 cup plus 2 tablespoons warm water in the bowl of a stand mixer fitted with the dough hook attachment. Add 2 tablespoons sugar, olive oil, and salt; mix until smooth. Add 2 cups flour and 1 teaspoon cinnamon; mix until just combined and dough forms a ball. Allow to rest, about 15 minutes. Combine 1 cup water, 1 cup brown sugar, 1 teaspoon vanilla extract, and 1 teaspoon cinnamon in a saucepan; bring to a boil. Add apples; cook and stir until tender, 3 to 5 minutes. Mix remaining 1/3 cup water and cornstarch together in a bowl until dissolved; pour into saucepan with apples. Stir continuously until filling is thickened, about 3 minutes; remove from heat. Place dough on the baking sheet; stretch to cover most of the sheet. Poke the surface all over with a fork. Distribute 1/2 cup brown sugar over the dough; spread apple filling on top. Beat butter in a bowl until fluffy. Stir in remaining 1/2 cup brown sugar, 2/3 cup flour, 1/2 cup white sugar, 1 teaspoon cinnamon, and 1/2 teaspoon nutmeg until topping is just combined. Sprinkle topping over pizza. Bake in the preheated oven until golden, about 12 minutes.
Fill a cocktail shaker with ice cubes. Pour in the whiskey, vermouth and bitters. Shake until frosty, about 15 seconds then strain into a Manhattan glass and garnish with a maraschino cherry.
Heat olive oil in a small skillet over medium heat. Stir in the garlic and sesame seeds; cook and stir until garlic is tender, 3 to 5 minutes. Remove from heat and set aside. Heat water in another skillet. Add spinach. Cook and stir until spinach is wilted, 3 to 5 minutes. Drain and set aside. Place the garbanzo beans into a blender. Cover, and puree until smooth. Add the spinach, artichokes, and garlic mixture. Blend to desired consistency, pouring in reserved garbanzo bean liquid as needed. Spoon mixture into a bowl. Cover and refrigerate until chilled. Top with roasted red peppers before serving.
Preheat the grill to high heat. Line a hot grill with Reynolds Wrap(R) Heavy Duty Aluminum Foil. Coat the chicken breasts with the oil and season on all sides with salt and pepper. Place the chicken breasts directly on the hot grill lined with foil and cook for 3 to 4 minutes on each side or until grill marks have formed. Transfer the chicken in a slow cooker lined with a Reynolds(R) Slow Cooker Liner and pour in water and BBQ sauce and cook on high heat for 3 hours or low heat for 5 hours. Pull the chicken apart using two forks until it is shredded and keep warm. Mix together the coleslaw mix, mayonnaise, vinegar, sugar and salt and pepper until combined. Serve the pulled chicken on sweet rolls and top off with some creamy coleslaw.
Preheat oven to 325 degrees F. In large mixer bowl, beat egg yolks with sweetened condensed milk, ReaLime(R) and food coloring if desired. Pour into pastry shell or crumb crust. Bake 30 minutes or until set. Remove from oven. Cool. Chill. Top with whipped cream. Refrigerate leftovers. Optional: Top with lime slices or zest for added color and decoration.
Place chicken, potatoes, onion, garlic, coconut milk, chicken broth, curry powder, salt, and black pepper in a slow cooker. Cook on Low for 4 hours. Add red bell pepper and continue to cook for 45 minutes. Stir in cornstarch and cook until thickened, about 15 minutes more. Sprinkle with raisins and coconut flakes to serve.
Combine cooked rice mix with the black-eyed peas, red onion, green pepper, crabmeat, parsley, lemon juice, olive oil, hot sauce, salt, and black pepper in a large bowl. Serve with tomato slices.
Bring water, vinegar, sugar, hot pepper sauce, and crushed red pepper flakes to a boil in a heavy saucepan over medium heat. Whisk yellow mustard and ketchup into the sauce. Stir in the orange. Bring sauce back to a boil, reduce heat to low, and simmer until thickened, 2 to 4 hours. Preheat oven to 350 degrees F (175 degrees C). Arrange the chicken wings in a large baking dish. Bake in the preheated oven until the wings are browned and no longer pink inside, 30 to 45 minutes. Stir the baked wings into the sauce to serve.
Preheat a waffle iron according to manufacturer's instructions. Whisk the flour, baking powder, sugar, and salt together in a mixing bowl; set aside. Beat egg whites until foamy in a separate large glass or metal mixing bowl. Whisk the egg yolks, lemon zest, and vanilla extract together in a third bowl; whisk in the milk. Stir in the flour mixture until smooth. Fold in the melted butter and then the beaten egg whites until just incorporated. Cook the waffles according to manufacturer's instructions until golden brown.
Preheat oven to 350 degrees F (175 degrees C). Grease and lightly flour one 13x9 inch pan. In large saucepan, melt 1/2 cup butter and 1 ounce chocolate over low heat. Remove from heat, stir in 1 cup white sugar, 1 cup flour, walnuts, baking powder, 1 teaspoon vanilla, and 2 eggs, and mix well. Spread chocolate base evenly into prepared pan. In a small bowl, combine 6 ounces cream cheese, 1/2 cup white sugar, 2 tablespoons flour, 1 egg, and 1/2 teaspoon vanilla. Beat for one minute with an electric mixer at medium speed, or until smooth and fluffy. Spread cream cheese filling over chocolate mixture. Bake base and filling at 350 degrees F (175 degrees C) for 25 to 35 minutes. Meanwhile, prepare frosting. Melt 1/3 cup butter, 2 ounces chocolate, milk, and 2 ounces cream cheese in large saucepan over low heat. Remove from heat, and add confectioners' sugar and 1 teaspoon vanilla; beat well. Use heat to soften if it begins to dry before you are ready to use it. Spread marshmallows over the top the chocolate bar in pan. Pour warm frosting over marshmallows. Use kitchen knife to somewhat mix the two. Let cool to room temperature. When cool, cover with foil and refrigerate overnight. Cut cold into small pieces.
Place ground cherries in a food processor; pulse until coarsely chopped. Transfer to a large saucepan. Stir sugar, lemon zest, and lemon juice into the cherries. Bring to a boil; cook, stirring occasionally, until ground cherries soften, about 15 minutes. Add lemon gelatin; stir until dissolved. Skim any foam off the top of the jam with a slotted spoon. Pour jam into two 8-ounce freezer-safe containers. Let stand until thickened and set, about 30 minutes. Transfer to the freezer.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan. In a large bowl, combine Cake mix, sugar, pudding mix, oil, eggs, vodka, coffee liqueur and water. Mix at low speed for 1 minute and then at medium speed for 4 minutes. Pour into prepared Bundt pan. Bake at 350 degrees F (175 degrees C) for one hour or until toothpick inserted into middle comes out clean. Cool for 10 minutes in the pan, then turn out onto wire rack. To make the glaze: In a medium bowl, combine 1/4 cup coffee liqueur with the confectioners sugar. Mix well and pour over cake.
In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.
Beat cream cheese and sucralose sweetener together in a bowl using an electric mixer until smooth and creamy; stir in whipped topping and vanilla extract until smooth.
This first step is to soften the beef. Place the beef in a medium saucepan, and add enough water to cover the meat. Cover, and simmer over low heat for at least an hour. Remove the beef from water, and set aside. Heat the oil in a wok over medium-high heat. Add in the garlic and dried shrimp, and stir fry for a few seconds before stirring in the lemon grass and onions. Reduce heat to medium, and stir in coconut milk, red curry paste, turmeric, and chile pepper. Mix in the beef, and cover the wok. Simmer for 10 minutes over medium heat. Stir in the cilantro just before serving. Save some cilantro for garnishing on top if you like.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease an 8-inch square baking dish. Arrange apple slices evenly in prepared baking dish. Sift flour, sugar, cinnamon, and salt in a bowl. Cut in butter using a pastry blender or 2 knives until mixture resembles coarse cornmeal; sprinkle over apples. Bake in preheated oven until topping is golden, 40 to 45 minutes. Cool slightly before serving.
Stir oats, chia seeds, honey, cinnamon, vanilla extract, salt, and almond milk together in a covered jar or container. Cover and refrigerate 8 hours to overnight.
Preheat the oven to 400 degrees F (200 degrees C). Grease cookie sheets. In a large bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla and orange juice concentrate. Combine the flour, cornmeal, baking powder, cinnamon, nutmeg and cloves; stir into the sugar mixture. Fold in the dried cranberries. Drop by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In a medium saucepan over medium heat, combine reserved mandarin juice, reserved pineapple juice, eggs, salt, sugar, flour and lemon juice. Stir well and bring to a boil. Remove from heat and pour over cooked macaroni. Chill overnight in refrigerator. Stir together juiced macaroni, pineapple, oranges and whipped topping. Serve at once.
Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 10 inch quiche dish. In a large bowl, beat together milk, eggs, baking mix, butter and parmesan cheese. Batter will be lumpy. Stir in broccoli, ham and Cheddar cheese. Pour into prepared quiche dish. Bake in preheated oven for 50 minutes, until eggs are set and top is golden brown.
Place the lettuce into a salad bowl, sprinkle on the feta cheese in a layer, and top with a layer of Bosc and Asian pears. Serve with balsamic vinaigrette on the side.
Grease an 8x8 inch baking pan. Set aside. In a medium saucepan combine sugar, condensed milk, butter and chocolate chips. Heat to between 234 and 240 degrees F (112 to 116 degrees C), or until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from the water and placed on a flat surface. Remove chocolate mixture from heat and add marshmallow and nuts. Pour the fudge into the prepared pan, and let set.
Preheat oven to 350 degrees F (175 degrees C). Grease two 8x4x2-inch loaf pans and flour pans using 2 teaspoons flour. Stir 2 1/4 cups flour, sugar, cinnamon, baking soda, ginger, nutmeg, cloves, and salt together in a bowl. Whisk pumpkin, oil, and eggs together in a separate bowl. Pour pumpkin mixture into flour mixture and stir until just combined; fold cranberries and chocolate chips into batter. Pour batter into prepared loaf pans. Bake loaves in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Heat oil in large nonstick skillet over medium-high heat and cook chicken, turning once, 8 minutes or until thoroughly cooked.* Remove chicken from pan. Add broth and Recipe Ready Celery to skillet; bring to a boil over high heat. Continue boiling 1 minute. Stir in stuffing mix and apple. Remove from heat. Arrange chicken in skillet and sprinkle with cheese. Stand covered 5 minutes.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Set bacon aside to drain on paper towels. Drain all but 1 tablespoon bacon grease, then saute chicken until no longer pink, and juices run clear. Break bacon into pieces, and return to skillet. Stir in wine and tomatoes. Sprinkle with Italian seasoning. Simmer until tomatoes are cooked, about 20 minutes. Serve sauce over cooked pasta.
Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain. Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add ground beef back to skillet and mix in tomatoes; season with salt and pepper. Cook and stir mixture until tomatoes are heated through, about 5 minutes. Transfer beef mixture to a casserole dish; top with cooked macaroni. Spread cream cheese over macaroni and sprinkle Cheddar cheese over cream cheese. Bake in the preheated oven until cheese is melted and bubbling, about 45 minutes. Cool casserole for 15 minutes before serving.
Preheat oven to 375 degrees F (190 C). Place the flour, salt, and baking powder in a large bowl. In a separate bowl, cream together the sugar, egg, and butter until smooth. Mix the powdered milk, water, and vanilla into the batter, stirring until well blended. Pour the batter into the flour and beat until smooth. Spread the batter into a greased 8 inch square pan, and sprinkle the diced apricots evenly over the top. Dust with cinnamon and sugar. Bake in the preheated oven approximately 45 minutes, or until a toothpick inserted into the center of the cake comes out clean.
In a small bowl, combine boiling water with lemon gelatin, stirring until dissolved. In a separate bowl, beat cheese, lemonade concentrate and lemon zest until well combined. Stir in gelatin. Chill until thickened, but not set. Oil a 6-cup mold. Fold whipped topping into thickened gelatin mixture and pour into prepared mold. Chill until firm, then unmold on a serving platter.
Preheat oven to 400 degrees F (205 degrees C). In a bowl, toss diced potatoes together with cumin, chili powder, salt, and ketchup, and place in an oiled baking dish. Bake in the preheated oven for 20 to 25 minutes, or until tender. Meanwhile, boil tomatillos and chopped onion in water to cover for 10 minutes. Set aside to cool. Once cooled, puree with half of the cilantro until smooth. Fry tortillas individually in a small amount of hot oil until soft. Mix potatoes together with pinto beans, 1/2 cheese, and 1/2 cilantro. Fill tortillas with potato mixture, and roll up. Place seam side down in an oiled 9x13 inch baking dish. Spoon tomatillo sauce over enchiladas, and spread remaining cheese over sauce. Bake for 20 minutes, or until hot and bubbly.
Pour chicken broth into a saucepan, with curry powder, salt, pepper, onion powder and garlic powder. Bring to a boil over medium heat. Add yam and onion, and simmer for about 20 minutes. Add rice, and cook for another 20 minutes, or until rice is tender.
Soak rice overnight in the water. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan. Cook the soaked rice over medium heat in a saucepan with the soaking water, 1/2 can of coconut milk, and white sugar, stirring constantly, until tender and thickened, about 20 minutes. Pour into the prepared baking pan. Stir together the brown sugar, remaining 1/2 can of coconut milk, and coconut preserves in a small saucepan, and bring to a boil. Pour the mixture carefully over the rice. Bake in the preheated oven until the topping thickens, about 25 minutes. Cool completely; cut into squares to serve.
Preheat oven to 400 degrees F (200 degrees C). Butter a 1-1/2 quart baking dish. Melt butter in a saucepan over medium heat. Gradually whisk in flour and cook about 5 minutes (reduce heat if mixture begins to brown). Slowly whisk in the hot milk and heat until mixture reaches a low boil, stirring constantly. Remove from heat and allow to cool at least 5 minutes (otherwise eggs will cook when added to the mixture). Stir the beaten egg yolks into the cooled sauce. Blend in the mayonnaise. Add the crabmeat and season with salt, pepper, cayenne, and Old Bay(R) seasoning if using. Gently fold in the beaten egg whites. Pour into prepared baking dish. Dust with paprika. Bake until browned and puffy, about 20 minutes. Serve immediately.