HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour applesauce, maple syrup, brown sugar, cinnamon, salt, vanilla and maple extracts, hemp hearts, and chia seeds into a slow cooker. Stir until well combined; add oats and pecans and stir again. Cook the granola in the slow cooker on high for 3 hours, venting the lid slightly. If you smell the granola cooking, it's time to stir. Keep an eye on it or it will burn if not stirred occasionally. Pour the finished granola onto a baking sheet lined with parchment paper and allow to cool completely. Store in an airtight container and enjoy!
Preheat oven to 350 degrees F (175 degrees C). Pour enough water into a baking dish to cover bottom with about 1/2 inch of water; add beets. Bake in the preheated oven until beets are tender when poked with a fork, about 45 minutes. Transfer beets to bowl of cold water until cool enough to handle. Bring 3 cups water to a boil in saucepan; add lentils and salt. Reduce heat and simmer until lentils are tender, about 20 minutes. Drain. Remove beets from water, pat dry, and slice ends and outer skin off each beet. Roughly chop beets and grate in the food processor. Mix beets, lentils, tomatoes, carrots, cilantro, green onions, lemon zest, and lemon juice together in a bowl; season with salt.
Stir together graham cracker crumbs, sugar, and melted butter. Press into a 9x13 inch baking dish. Use an electric mixer to beat the cream cheese until smooth. Beat in the sweetened condensed milk, lemon juice, and vanilla extract until well blended and smooth. Fold in whipped topping. Pour filling into crust and smooth the top. Top with cherry pie filling. Refrigerate until firm, 2 to 3 hours.
Remove any fat and gristle from the roast and cut into strips 1/2 inch thick by 2 inches long. Season with 1/2 teaspoon of both salt and pepper. In a large skillet over medium heat, melt the butter and brown the beef strips quickly, then push the beef strips off to one side. Add the onions and cook slowly for 3 to 5 minutes, then push to the side with the beef strips. Stir the flour into the juices on the empty side of the pan. Pour in beef broth and bring to a boil, stirring constantly. Lower the heat and stir in mustard. Cover and simmer for 1 hour or until the meat is tender. Five minutes before serving, stir in the mushrooms, sour cream, and white wine. Heat briefly then salt and pepper to taste.
Mix tomato sauce, red wine vinegar, cumin, salt, sugar, and cayenne together in a small bowl. Heat olive oil in a large skillet over medium-low heat. Add garlic; cook and stir until golden, about 2 minutes. Add eggplant and red bell pepper; pour in tomato sauce mixture. Simmer, covered, until eggplant and red bell pepper soften, about 20 minutes. Remove from heat and let cool, about 10 minutes. Transfer eggplant mixture to a food processor; pulse until it reaches the desired consistency. Sprinkle cilantro over dip.
Heat olive oil in a large skillet over medium-low heat; add kale and curry powder. Cook and stir kale mixture in the hot oil until wilted, about 5 minutes. Add avocados, tempeh, and tortillas; cook and stir until dry, golden brown, and crunchy, 30 to 40 minutes.
Preheat the oven to 400 degrees F (200 degrees C). Spray salmon with olive oil and place in a baking dish. Season with sea salt, black pepper, basil, and 1 1/2 tablespoons crushed garlic. Combine cream, 12 spinach leaves, remaining crushed garlic, salt, black pepper, and cayenne pepper in a food processor. Blend until smooth and pour mixture over salmon in the baking dish. Cover with remaining spinach leaves and shredded mozzarella cheese. Bake in the preheated oven until cheese is melted and salmon flakes easily with a fork, 15 to 20 minutes.
Trim the rind from the bacon and cut into 1 inch cubes. Place bacon in a large, deep skillet. Cook over medium high heat until brown and crispy. Cover and reduce heat to lowest setting to keep bacon warm. In a small, dry skillet, toast curry powder over medium heat, stirring often, until fragrant, about 30 seconds. Remove from heat. In a medium bowl, whisk together the vinegar and mustard. Add oil in a thin stream, whisking constantly, until the oil is completely incorporated. Add curry powder and whisk until smooth. Season to taste with salt and pepper. In a large bowl, toss together the bacon, spinach, mushrooms and vinaigrette until evenly coated. Adjust salt and pepper to taste and serve immediately.
In a large bowl, combine the tomato, cucumber, red onion, kidney beans, tofu, and basil. Just before serving, toss with balsamic vinaigrette salad dressing, and season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Heat vegetable oil in a skillet over medium heat. Season pork roast with salt and black pepper. Brown the pork in the hot oil, about 5 minutes per side. Mix sauerkraut, cream of mushroom soup, onion, apple, cranberries, salt, and black pepper in a bowl. Spoon the mixture into a baking dish and place the pork roast on top of the sauerkraut mixture. Roast in the preheated oven until the meat juices run clear and an instant-read thermometer inserted into the center of the roast reads 160 degrees F (70 degrees C), about 1 hour. Remove roast and let rest for 10 minutes before slicing and serving with sauerkraut.
Sift flour into large mixing bowl. Resift with salt, soda, baking powder and cinnamon. In a separate bowl, cream the butter or margarine with sugar until fluffy. Add eggs one at a time and mix well. Add butter mixture to dry ingredients alternately with sour cream, mixing until smooth after each addition. Add vanilla. Wrap dough in waxed paper and chill until firm enough to roll, about 2 hours. Preheat oven to 350 degrees F 150 degrees C. Roll dough on floured surface to about 1/4 inch thick. Cut with large cookie cutter; place on ungreased cookie sheet. Sprinkle with sugar and bake for 10 to 12 minutes or until lightly browned.
Preheat a waffle iron according to manufacturer's instructions. Mix zucchini, eggs, vegetable oil, onion powder, and salt together in a bowl. Stir in potato flakes and baking powder; mix until batter is combined. Pour 1/2 cup of the batter onto the center of the waffle iron. Close the lid; cook until iron stops steaming and waffle is crisp, about 5 minutes.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a rimmed baking sheet with aluminum foil. Combine refried beans and salsa in a saucepan over medium heat; cook and stir until blended and heated through, about 5 minutes. Arrange tortilla chips on the baking sheet. Spoon refried bean mixture over chips. Sprinkle pepper Jack cheese, green bell pepper, and onion on top. Cook under the preheated broiler until cheese is melted, 3 to 5 minutes. Garnish with lettuce and olives.
Preheat oven to 350 degrees F (175 degrees C). Line 2 large baking sheets with parchment paper. Mix flour, baking powder and salt in a medium bowl. In a large bowl, beat butter, peanut butter, and vanilla with an electric mixer until well blended. Beat in both sugars. Scrape down the sides of the bowl. Stir in half of the dry ingredients into the mixture. Add eggs one at a time, blending well after each addition. Mix in remaining ingredients. Stir in peanut butter chips. For each cookie, roll 1 heaping tablespoon full of dough into 1 3/4 inch diameter ball. Arrange balls 2 1/2 inches apart on prepared baking sheets. Using the back of fork, flatten dough balls and form a crosshatch on tops. Bake cookies until dry on top, about 15 minutes. Cool cookies on baking sheets for 5 minutes. Using a spatula, transfer cookies to cooling racks to cool completely.
In a small bowl, mix dry bread crumbs and lemon pepper. Place egg substitute in a separate small bowl. Dip catfish pieces in the egg substitute, then into the bread crumb mixture to coat. Heat oil in a medium skillet over medium heat. Place coated catfish pieces in the hot oil. Fry on both sides until lightly browned and fish is easily flaked with a fork, about 15 minutes. Drain on paper towels.
Thaw puff pastry sheet at room temperature until workable but still cold, about 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Heat a large skillet over medium high heat. Add corned beef hash. Cook and stir, breaking down larger pieces, until fat is rendered and hash is beginning to crisp up, about 15 minutes. and spread out. Transfer to a paper towel lined plate. Unroll puff pastry onto a 2nd sheet of parchment paper lightly dusted with flour. Roll out to a (11x11-inch) square. Cut into 4 square (5 1/2 x 5 1/2-inch) pieces. Place squares on prepared baking sheet making sure they do not touch. Prick the center of each square several times with a fork. Bake in preheated oven 10 minutes. Pastry will have puffed in the middle. Gently press down the center of each pastry leaving a small puffed border around the edges. Divide corned beef among the pastry squares leaving a 1/2-inch border. Top with 1/4 cup of Swiss cheese. Arrange toppings to create a slight well in the center for the eggs. Carefully crack an egg into the center of each square. Sprinkle with salt and pepper. Bake until eggs are cooked to your preference, about 12 to 15 minutes. Serve topped with chopped green onions and a drizzle of sriracha sauce.
Prepare cake mix as directed on package. For the frosting: In a large bowl, beat cream cheese until smooth, then fold in whipped topping and mix until smooth. Spread on top of cooled cake. Top with sliced fresh fruits, such as strawberries, kiwi, peaches, pineapple, blueberries, etc.
Heat oil in large skillet over medium-high heat. Cook the onions and peppers in the oil until tender crisp, about 3 minutes. Stir in hot dogs, and cook until lightly browned, about 3 minutes. Stir in the tomatoes, and season with oregano, salt, and pepper; cook for 3 to 5 minutes, or until hot dogs are heated through.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan over medium heat, place the vegetable oil, onion, carrots and celery. Slowly cook and stir 5 minutes, or until the vegetables are tender. Mix in the bacon, potato, clam juice, tomatoes, tomato sauce, white pepper, seasoning salt, parsley, marjoram, garlic powder, thyme, mustard, Cajun seasoning and hot pepper sauce. Reduce heat and simmer until the potato is tender, about 20 minutes. Mix in the clams and shrimp. Cook approximately 5 minutes more and serve.
Bring a large pot of lightly salted water to a boil. Drop in shrimp and scallops and simmer for 10 minutes; remove the seafood and reserve the seafood water or broth in another bowl. In the same saucepan, melt the butter and add onion, garlic, red bell pepper and green bell pepper; saute and stir until transparent, but do not brown. Add flour and mix well until all the vegetables are coated; add some seafood broth slowly, but stirring constantly. Add the imitation crabmeat and mix; add the milk and salt and pepper to taste and mix. Add the marjoram, basil and tarragon and simmer very gently; stir constantly until the wanted thickness is obtained. Take off of heat and reserve. Bring a large pot of lightly salted water to a boil. Add fettuccini and cook for 6 to 8 minutes or until al dente; drain and cover with the seafood sauce. Serve.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a small bowl, stir together the cocoa and boiling water, set aside to cool. In a medium bowl, stir together the creamy salad dressing, sugar and vanilla. Add the flour and baking soda, mix well. Stir in the cocoa mixture until well blended. Drop cookies by heaping spoonfuls onto the prepared cookie sheets. Bake for 7 to 10 minutes in the preheated oven. Test for doneness with a toothpick as you would a cake.
In a small saucepan mix the flour and the milk and cook over low heat until it forms a smooth paste with no lumps. Place in refrigerator and let cool completely. With an electric mixer beat the shortening, butter or margarine and the sugar until light and fluffy. Beat in the cooled flour paste and mix until smooth. Stir in the vanilla. Use to frost any cooled cake. Makes enough to frost one 9x13 inch sheet cake or two 8 or 9 inch layer cakes.
Heat the olive oil in a large skillet over medium heat; cook and stir the onion and celery in the hot oil until softened, about 3 minutes. Stir in the garlic and oregano, let cook for 1 more minute. Push the cooked ingredients to the sides of the pan. Cook sausage meat in the center of the pan until no longer pink, about 5 minutes. Stir in the tomatoes, black-eyed peas, and chicken broth. Cover the skillet and reduce heat to medium-low. Let the mixture simmer until the vegetables are tender and the meat is thoroughly cooked, stirring occasionally, 18 to 20 minutes. Mix in the broken spaghetti and let the mixture cook until the pasta is tender, 6 to 8 minutes. Ladle into a heated serving bowl and sprinkle with Parmesan cheese.
Cook and stir bacon in small nonstick skillet until crisp. Remove bacon from skillet with slotted spoon, reserving 1 tsp. drippings in skillet. Drain bacon on paper towels. Add kale to reserved drippings; cook on medium heat 5 to 6 min. or just until kale is wilted. Transfer to bowl; wipe skillet clean. Whisk eggs, milk and mustard until blended. Melt butter in same skillet on medium heat. Add egg mixture; cook 5 to 6 min. or until almost set, occasionally lifting edge with spatula to allow uncooked portion to flow underneath. Top with cheese; cook until egg mixture is set but top is still slightly moist. Spoon kale onto half the omelet; top with bacon and pepper. Slip spatula underneath omelet, tip skillet to loosen and gently fold omelet in half. Slide or flip omelet onto plate; cut in half.
Mix the brown sugar, fajita seasoning, and paprika in a bowl. Rub both sides of the pork spareribs with the brown sugar mixture. Place the spareribs in a 9x13-inch baking pan; cover and refrigerate overnight. Preheat an oven to 250 degrees F (120 degrees C). Whisk together the beer, garlic, honey, Worcestershire sauce, and mustard in a bowl. Set aside. Tear off 2 large sheets of heavy duty aluminum foil and lay them shiny-side down. Place a rack of spareribs on each sheet, meaty-side up. Tear off 2 more sheets of foil and place them on top of the ribs, shiny-side up. Begin tightly folding the edges of the foil together to create a sealed packet. Just before sealing completely, divide the beer mixture evenly into each packet. Complete the seal. Place the packets side-by-side on an 11x14-inch baking sheet. Bake in the preheated oven until the ribs are very tender, 3 hours and 30 minutes to 4 hours. Carefully open each packet, and drain the drippings into a saucepan. You may only need the drippings from one packet. Set ribs aside. Simmer the drippings over medium-high heat until the sauce begins to thicken, about 5 minutes. Brush the thickened sauce over the ribs. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. Place the ribs back into the oven and broil until the sauce is lightly caramelized, 5 to 7 minutes.
Place pork in a skillet over medium heat; season with salt and pepper. Cook and stir until browned and crumbly, 5 to 7 minutes. Drain and discard grease. Transfer pork to a slow cooker. Place bacon in the hot skillet and cook over medium-high heat until evenly browned, about 10 minutes. Drain and discard grease. Transfer bacon to the slow cooker. Combine drained tomatoes, onion, green bell pepper, and tomato paste into the slow cooker. Add seasoning packet, garlic powder, onion powder, and salt, pepper, cayenne pepper; stir to combine. Cook on Low until flavors have combined, about 6 hours.
Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start. Preheat oven to 475 degrees F (245 degrees C). Sprinkle a large pizza pan with cornmeal. Roll or pat dough out on a lightly floured surface until it is the diameter of the pizza pan; place on pan. Spread dough with sauce, then sprinkle with garlic. Cover with cheese. On top of the pizza, arrange chicken, green pepper, onion and tomato. Bake in preheated oven for 20 to 25 minutes, or until dough is baked, cheese is melted and toppings are lightly browned.
In a small bowl, mix together 1/2 cup rye flour with 1/4 cup water to make a thick paste. Cover with a damp cloth, and set aside at room temperature for 24 hours. Stir well, and discard 1/2 of the rye flour paste. Stir 1/2 cup rye flour and 1/4 cup water into the remainder. Cover with a damp cloth, and set aside at room temperature for 24 hours. Repeat for day three. Some activity should now be noticeable: the starter should be bubbly. Stir well. Measure starter, and transfer to a 1 quart glass jar. Stir in amounts of water and bread flour equal to the amount of starter. Add more water until the starter resembles a thick but pourable batter. Set aside for 24 hours. Starter should be very active with lots of bubbles in the batter. Stir well. Measure, and return 1 cup starter to the jar. Begin feeding regularly, every 4 to 6 hours, doubling the starter each time. For instance, if you have 1 cup starter, add 1 cup bread flour and 1 cup water.
Preheat oven to 350 degrees F (175 degrees C). Season steaks to taste with salt and pepper. Melt 2 tablespoons of butter in an ovenproof skillet over medium-high heat. Sear the fillets until browned on both sides, then place into oven and cook to desired doneness, about 13 minutes for medium-rare. Meanwhile, melt remaining tablespoon of butter in a saucepan over medium-high heat. Stir in mushrooms, and cook until softened, about 2 minutes. Pour in the Marsala, and allow to come to a simmer before adding the balsamic vinegar. Simmer until reduced by half, then remove from heat, season to taste with salt and pepper, and stir in the sliced green onion. Ladle the sauce over steaks to serve.
In large bowl, stir boiling water into gelatin at least 2 minutes until completely dissolved. Mix cold water and ice to measure 3/4 cup. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Stir in whipped topping with wire whisk until smooth. Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon filling into crust. Refrigerate 4 hours or overnight. Garnish with sliced strawberries before serving.
In a large resealable bag, mix together the soy sauce, minced garlic, and pepper. Place the pork chops into the bag, squeeze out most of the air, seal, and marinate for 12 hours in the refrigerator. Turn the bag over about halfway through. Preheat the oven's broiler. Place the pork chops onto a broiling pan. Broil for 5 minutes per side, or to your desired doneness. Time will be different depending on the thickness of your chops.
In a large pot over medium heat, combine the oil, onions, celery, carrots, and garlic. Saute for 5 minutes, or until tender. Add the beef stock, barley, bay leaf and thyme and simmer until barley is softened but not mushy. Add the wine, potatoes and beef. Add the browning and seasoning sauce now if you want your soup to have more of a brown color. Simmer another 15 minutes and add the cabbage. Allow to simmer another 15 minutes, or until all vegetables are tender. Salt and pepper to taste.
Whisk flour, sugar, baking soda, salt, and cinnamon together in a large bowl. Mash banana in another bowl. Stir in sourdough starter, sour cream, egg, 2 tablespoons butter, and vanilla extract. Add to the flour mixture and stir until just combined. Mix in milk gradually until batter is pourable but some lumps remain. Heat a griddle over medium-high heat. Grease lightly with melted butter. Pour 1/4 cup batter onto the griddle for each pancake, keeping them 2 inches apart. Cook until bubbles form and the edges are dry, about 2 1/2 minutes. Flip and cook until browned on the other side, about 1 minute. Repeat with remaining butter and batter.
Stir together orange juice, thyme and Diamond Crystal(R) Coarse Sea Salt in a shallow dish until salt is dissolved. Place salmon into the marinade and coat on each side. Arrange pieces skin side up in the dish, cover with plastic wrap, and refrigerate 30 minutes. Citrus Herbed Butter: Combine butter, Diamond Crystal(R) Coarse Sea Salt, orange zest, thyme, rosemary, parsley, and orange juice in a bowl. Mix well to form a spreadable paste. Cover and refrigerate. Remove salmon from marinade and pat dry with paper towels. Arrange fillets skin side down on baking dish. Drizzle with olive oil to coat. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Broil fish until the fish flakes easily with a fork, about 5 minutes. Place fillets on serving plates. Top fish with 1 teaspoon of Citrus Herbed Butter and a generous pinch of Diamond Crystal(R) Coarse Sea Salt. Serve immediately.
Preheat oven to 325 degrees F (160 degrees C). Place turkey breast in a shallow baking pan; coat outside of turkey with nonstick cooking spray. Tuck onion and celery in breast cavity; place butter between meat and skin. Pour chicken broth and white wine into bottom of pan. Combine lemon pepper, garlic powder, onion powder, sage, and paprika in a small bowl; rub seasoning mix over turkey. Bake in preheated oven until a meat thermometer reads 175 degrees F (80 degrees C), basting every 30 minutes, 2-1/2 to 3 hours. Remove turkey and keep warm. Pour pan drippings into a cup and discard grease. Combine flour and water in a saucepan until smooth. Pour in pan drippings and chicken bouillon. Bring to a boil over medium heat, stirring constantly, and cook until thickened, about 2 minutes. Slice turkey and serve with gravy.
Preheat oven to 350 degrees F (175 degrees C). Spread pecans on a baking sheet in a single layer. Bake pecans in the preheated oven until lightly toasted, 5 to 7 minutes. Let cool. Place pecans in a food processor and pulse into 1/4-inch pieces. Transfer to a bowl. Stir flour, brown sugar, orange zest, and nutmeg together in a bowl. Pour flour mixture into the food processor; add butter and pulse until mixture starts to hold together. Add pecans and pulse until topping is evenly mixed. Toss strawberries, white sugar, and corn starch in a bowl until well combined. Pour strawberry mixture into a 2-quart baking dish, sprinkle evenly with topping. Bake until golden and bubbling, 35 to 40 minutes. Cool 20 minutes before serving.
Mash potatoes and black beans together in a large bowl, removing any large pieces of potato skin if desired. Mix onion, carrot, green pepper, mushrooms, and garlic into potato mixture with a fork, mashing until well-mixed. Stir Worcestershire sauce, cumin, chili powder, hot sauce, salt, and black pepper into potato mixture. Form mixture into 8 patties. Working in batches, heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Cook patties in hot oil until golden and set on the bottom, 4 to 5 minutes; flip each burger and cook until golden and hot throughout, about 4 minutes more.
Heat vegetable oil in a large stockpot over medium heat. Put flour into a wide, shallow dish. Dredge beef chunks in flour to coat. Cook beef in hot oil until completely browned, 3 to 5 minutes. Add beef stock, hot water, green beans, tomato sauce, stewed tomatoes, carrots, potatoes, corn, celery, onion, peas, beef bouillon granules, parsley, bay leaves, thyme, chili powder, and black pepper to stockpot; stir, place a cover on the stockpot, and reduce heat to medium-low. Cook soup at a simmer, stirring periodically, for about 6 hours.
Preheat oven to 400 degrees F (200 degrees C). Lightly grease 12 muffin cups. Mix flour, sugar, poppy seeds, baking powder, baking soda, and salt together in a large bowl. Beat yogurt, eggs, oil, lemon zest, and lemon juice together in a separate bowl; pour into the flour mixture and stir until you have a light and almost fluffy batter. Spoon batter into prepared muffin cups. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 20 minutes. Turn out onto wire rack to cool slightly.