HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker; pour in the barbecue sauce, apple cider vinegar, and chicken broth. Stir in the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Cover and cook on High until the roast shreds easily with a fork, 5 to 6 hours. Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.
Combine semolina flour, 3/4 cup whole wheat flour, turmeric, and salt in a large bowl. Mix in 2 tablespoons vegetable oil. Stir in enough water to form a soft dough. Brush remaining 1 tablespoon vegetable oil over dough. Cover dough with a damp cloth or paper towel and let rest, 2 to 3 hours. Process raisins and dates into a paste in a food processor or high-powdered blender. Add sugar, coconut, mixed nuts, poppy seeds, cardamom, and nutmeg; blend until thoroughly combined. Roll raisin and date mixture into golfball-sized balls. Roll dough into 1-inch balls. Sprinkle 1/4 cup whole wheat flour over a flat work surface. Roll 1 ball of dough out into a thin circle; place 1 raisin and date ball in the center. Wrap dough around the ball and pinch to seal. Roll back out into a circle. Repeat with remaining dough and raisin and date balls. Melt 1 teaspoon of ghee in a large skillet. Cook dough until brown spots appear, about 2 minutes. Add 1 teaspoon ghee to the top of the dough and flip. Cook until brown spots appear on the second side, about 2 minutes. Transfer to a serving plate. Repeat with remaining dough.
Preheat oven to 350 degrees F(175 degrees C). Grease a 9 inch square baking pan. Mix shortening and cake mix until smooth. Stir in 1/3 cup of the milk and peanuts; mix well. Mixture will be crumbly. Press half of mixture into baking pan and bake for 8 minutes. Over low heat, melt caramels and remaining 1/3 cup evaporated milk in the top of a double boiler or in a glass bowl in the microwave. Stir frequently until melted and smooth. Sprinkle chocolate chips over warm dough. Spread the caramel mixture over the chips. Sprinkle the remaining cake mix mixture over the top. Bake for 18 to 20 minutes in the preheated oven, until the top is golden. Let cool before cutting into bars.
Preheat oven to 350 degrees F. Grease and flour cookie sheet. In 10-inch skillet over low heat, cook all ingredients. Stir until mixture is blended. Keep mixture warm over very low heat. Drop 4 heaping teaspoonfuls, 2 inches apart, on sheet. Bake 5 minutes. When cookies are golden, remove cookie sheet from oven. Loosen cookies from sheet with spatula. Roll each cookie around handle of wooden spoon and cool. If cookies get too hard, reheat in oven. Finish cooling on rack. Repeat steps 2-5, greasing and flouring cookie sheet each time.
Combine dates, 1/3 cup almonds, coconut, pumpkin puree, cocoa powder, vanilla extract, pumpkin pie spice, and salt in a food processor. Blend until well combined. Roll spoonfuls of mixture into balls between your palms; place on a parchment-paper-lined baking sheet. Place remaining 1/3 cup almonds on a plate. Roll balls in the almonds until coated. Cover with plastic wrap and refrigerate until set, at least 1 hour.
Trim crusts from bread slices, and cut each slice into thirds. Lay out the slices on cookie sheets to dry out - a few hours or overnight. Turn over once for even drying. It is important that they dry out thoroughly like croutons. Preheat the oven to 350 degrees F (175 degrees C). Coat cookie sheets with cooking spray. Pour the sweetened condensed milk into a shallow dish, and put the coconut in a separate bowl. Dip bread pieces in the condensed milk, and then in the coconut. Lay on the greased baking sheets. Bake for 6 to10 minutes in the preheated oven, until lightly toasted. Be careful, as the sweetened coconut flakes tend to burn easily. Remove from baking sheets and allow to cool.
Preheat oven to 325 degrees F if using a silver 9-inch springform pan (or to 300 degrees F if using a dark nonstick 9-inch springform pan). Mix cookie crumbs and butter; press firmly onto bottom of pan. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Bake 55 min. to 1 hour or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the chicken, mushroom soup, chicken soup, nacho cheese soup, process cheese food and chili powder to taste. Spread a layer of tortilla chips in the bottom of a 9x13 inch baking dish. Spread the mixture over the chips and top with the remaining chips. Bake at 350 degrees F (175 degrees C) for 30 to 45 minutes, or until all the cheese is melted and bubbly.
Preheat the oven to 450 degrees F (220 degrees C). Line the bottom and sides of a 9 inch pie plate with one of the pie crusts. Brush with some of the beaten egg to keep the dough from becoming soggy later. Place the sliced peaches in a large bowl, and sprinkle with lemon juice. Mix gently. In a separate bowl, mix together the flour, sugar, cinnamon, nutmeg and salt. Pour over the peaches, and mix gently. Pour into the pie crust, and dot with butter. Cover with the other pie crust, and fold the edges under. Flute the edges to seal or press the edges with the tines of a fork dipped in egg. Brush the remaining egg over the top crust. Cut several slits in the top crust to vent steam. Bake for 10 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C) and bake for an additional 30 to 35 minutes, until the crust is brown and the juice begins to bubble through the vents. If the edges brown to fast, cover them with strips of aluminum foil about halfway through baking. Cool before serving. This tastes better warm than hot.
Combine pumpkin, sugar, vegetable oil, and egg. In a separate bowl, stir together flour, baking powder, ground cinnamon, and salt. Dissolve the baking soda with the milk and stir in. Add flour mixture to pumpkin mixture and mix well. Add vanilla, chocolate chips and nuts. Drop by spoonful on greased cookie sheet and bake at 350 degrees F (175 degrees C) for approximately 10 minutes or until lightly brown and firm.
Preheat oven to 350 degrees F (175 degrees C). In a 9x13 inch baking dish, combine the cream of chicken soup, cream of mushroom soup, sour cream, wine/broth, onion, mushrooms, garlic powder, salt and pepper. Mix all together. Arrange chicken breasts on top of mixture. Bake uncovered in the preheated oven for 1 hour or until chicken is tender and juices run clear.
In a large bowl pour the boiling water over the rolled oats. Add the scalded milk and stir. Pour in the oil and molasses. Stir well. In a separate bowl mix the sugar with the yeast and 1 cup of the flour. When the oatmeal mixture has cooled to lukewarm add the yeast-flour mixture. Stir in the salt and remaining 5 cups of flour. Knead dough for 6 to 8 minutes. Place the dough in a covered greased bowl and let rise until doubled, about 1 1/2 hours. Punch the dough down. Knead for 2 minutes. Divide dough into two pieces and place into greased 9x5x3 inch loaf pans. Cover pans and let rise until almost doubled in size. Bake in a preheated 350 degree F (175 degrees C) oven for 1 hour, or until nicely browned. Let the loaves cool on a rack. Remove loaves from pan; wrap well and store in a cool spot.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 4x8-inch loaf pans. Beat eggs in a large bowl until light and foamy; mix in vegetable oil, sugar, vanilla extract, and zucchini until thoroughly combined. Whisk flour, cocoa powder, salt, baking soda, and baking powder together in a separate bowl. Stir the flour mixture into the zucchini mixture. Mix in chopped walnuts and chocolate chips. Pour the batter into the prepared loaf pans. Bake in the preheated oven until a toothpick inserted into the center of the loaves comes out clean, about 1 hour. Let cool in pans for 10 minutes before removing to finish cooling on wire racks.
Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray. Mix egg substitute, spinach, bell peppers, Cheddar cheese, salt, and black pepper together in a bowl; spoon into the prepared muffin cups. Bake in the preheated oven until tops begin to turn golden brown, about 25 minutes.
Place the potatoes and balsamic vinegar into a large pot and cover with 2 to 3 inches of water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer for about 12 minutes. Place cabbage in a metal colander, then place the colander into the pot with the potatoes. Continue simmering until the potatoes are tender, about 8 minutes more. Remove the colander of cabbage, drain, and set aside. Drain potatoes and allow to steam dry for a minute or two. Place potatoes in a large bowl. Mash the potatoes with butter and milk until smooth. Set aside. Heat the olive oil in a skillet over medium-high heat. Stir in the carrot and onion; cook and stir until the onion has softened and browned, about 10 minutes. Stir in the cabbage, and season with garlic salt and pepper. Mix the cabbage mixture into the mashed potato. Serve immediately.
Place eggs in a saucepan; cover with water. Bring to a boil, remove from heat, and let eggs stand in hot water for 15 minutes. Remove eggs from hot water, cool under cold running water, and peel. Cut each egg in half lengthwise; place egg yolks in a bowl. Mash yolks with a fork. Stir mayonnaise, feta cheese, basil, tomato, black olives, and balsamic vinegar together in a bowl; stir in mashed yolks. Spoon yolk mixture into a resealable plastic bag; snip off one corner of the bag. Place egg whites cut-side up on a serving platter. Pipe yolk mixture into egg whites. Season deviled eggs with black pepper; garnish with additional chopped basil and crumbled feta cheese.
Whisk together the vegetable oil, soy sauce, red wine, Worcestershire sauce, and garlic in a bowl, and pour into a resealable plastic bag. To use the marinade, place the meat in the bag, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 8 hours to overnight. Discard the marinade after it has been used.
Preheat the oven to 350 degrees F (175 degrees C). Heat olive oil in a large skillet over medium-high heat. Add the squash, eggplant, mushrooms, onion and garlic. Cook and stir for about 5 minutes, until lightly browned. Transfer to a 9x13 inch baking dish. In a medium bowl, stir together the condensed soup, chicken broth, garlic salt and pepper. Pour half of this mixture over the vegetables. Place chicken thighs over the top of the vegetables, and sprinkle with Swiss cheese. Pour the rest of the soup over all. Bake uncovered for 45 minutes in the preheated oven, or until chicken is cooked through and juices run clear.
Mix confectioners' sugar and peanut butter until mixture has a crumbly texture. Sprinkle half over the bottom of the shell. In the top of a double boiler, combine milk, 2/3 cup sugar, salt, vanilla, cornstarch, and egg yolks. Cook over medium-low heat until thick. Pour filling into crust. Beat egg whites until foamy. Add cream of tartar, and continue beating. Gradually add 6 tablespoons sugar, and continue beating until stiff peaks form. Spread over the top of the pie. Sprinkle with remaining peanut butter mixture. Bake at 325 degrees F (165 degrees C) for 30 minutes.
Preheat oven to 275 degrees F. Place ham on a rack in a foil-lined roasting pan, fat side up. Cover tightly with foil. Roast for 15 minutes per pound of ham (1 to 1 1/2 hours). Glaze according to directions. Garnish with grilled or roasted asparagus, fresh cut strawberries and fresh blueberries. Serve and Enjoy.
Combine cranberries and water in a saucepan. Bring the water to a boil, reduce heat to medium, and cook until all the cranberries have softened and popped, 5 to 7 minutes; remove from heat to cool slightly. Stir sugar and gelatin into the cranberry mixture until dissolved completely. Add pineapple with juice, apples, and walnuts into the cranberry mixture; pour into a 2-quart serving bowl. Cover bowl with plastic wrap and refrigerate until chilled and firm, 3 to 4 hours.
Preheat oven to 350 degrees F (175 degrees C). Lightly spray a 9x13-inch baking dish with cooking spray. Bring a large pot of water to a boil and cook the pasta according to package directions. While pasta is cooking, cook the sausage in a skillet over medium heat until just lightly pink. Add green bell pepper and onion to the sausage. Continue cooking until the meat is cooked through. Add the pepperoni, olives, cream cheese, and sauce. Cook over low heat until heated through and cheese has melted. When pasta is done, drain and return to the pot. Stir the sausage mixture into the pasta; stir to coat the pasta. Add half of the pasta mixture to prepared baking dish. Top with half of the mozzarella cheese. Spread the remaining pasta over the cheese and top with the remaining mozzarella cheese. Sprinkle with the Italian seasoning and place a few pepperoni slices on top, if you like. Bake until the cheese has melted and the pasta is heated through, about 15 minutes.
Preheat oven to 325 degrees F (165 degrees C). Place pecans in bottom of pie shell. Combine melted butter, coconut, salt, water, flour, sugar, and slightly beaten eggs. Pour filling over pecans in crust. Bake for 45 minutes, or until golden brown. Cool before serving.
In a large mixing bowl blend together the flour, sugar, baking powder, baking soda, salt, cinnamon, poppy seeds, and lemon pudding mix. Make a well in the center of the bowl. In a separate bowl, mix together the Amish starter, eggs, milk, applesauce, vanilla, and vegetable oil. Add to dry ingredients and blend until just combined. Pour batter into 2 greased loaf pans. Bake in a preheated 325 degree F(165 degrees C) oven for one hour. Cool for 10 minutes on a wire rack. Remove bread from pan.
Preheat oven to 400 degrees F (200 degrees C). Grease and flour the bottom of a 15x20-inch rimmed baking sheet or jelly roll pan, or line it with parchment paper. Sift white sugar and flour together in a bowl. Combine hot water, creamy peanut butter, and 1/2 cup butter in a saucepan; bring to a boil, stirring frequently. Remove from heat. Blend yogurt, eggs, and baking soda together in a bowl. Pour peanut butter mixture into egg mixture in a steady stream, stirring constantly. Mix flour mixture into peanut butter mixture until batter is combined. Spread batter into prepared baking sheet. Bake in preheated oven until the center of the cake springs back when touched lightly with a fingertip, about 20 minutes. Cool on wire rack. Combine chunky peanut butter, 1/2 cup butter, and 6 tablespoons milk in a small saucepan; bring to a boil, stirring constantly. Reduce heat to low; stir in confectioners' sugar and maple syrup until sugar dissolves and frosting is smooth. Pour warm frosting over warm cake. Sprinkle walnuts, pecans, and almonds over the top; cool completely. Stir cream cheese, 1/2 cup confectioners' sugar, and 1 tablespoon milk together in a bowl until smooth; add almond extract. Fold whipped topping into cream cheese mixture until frosting is creamy and runny. Drizzle cream cheese frosting over the top of cooled cake.
Place noodles in a large bowl and cover with hot water. Set aside until noodles are softened, about 15 minutes. Drain and rinse thoroughly. Fill a shallow baking dish with hot water. Soak 1 rice paper in the hot water until softened, 5 to 10 seconds. Lay flat on a work surface. Place a thin layer of rice noodles, iceberg lettuce, bean sprouts, daikon, cabbage, carrots, cucumber, mizuna, and Thai basil near the top. Fold in sides and roll up rice paper to enclose the filling. Repeat with remaining rice wrappers. Mix hoisin sauce and applesauce together in a small bowl. Serve alongside rolls.
Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Toss together cinnamon and nuts. Unroll phyllo and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava, to keep it from drying out. Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle 2 to 3 tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about 6 sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) into four long rows, then (nine times) diagonally to make 36 diamond shapes. Bake in preheated oven until golden brown and crisp, about 50 minutes. While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla and lemon or orange zest; reduce heat and simmer 20 minutes. Remove the baklava from the oven and immediately spoon the syrup over it. Let cool completely before serving. Store uncovered.
In a large bowl, combine instant tea, lemonade powder, orange drink mix, cinnamon and clove. Mix well and store in an airtight container. To serve, Put 2 to 3 teaspoons of mix in a mug. Stir in 1 cup of boiling water. Adjust to taste.
Combine yogurt with olive oil, vinegar, curry powder, and cumin in a large bowl. Add dill, garlic, and lemon zest to the marinade. Season with pepper. Submerge chicken in the marinade and coat well. Cover the bowl and refrigerate, 2 to 4 hours. Remove chicken from marinade; let rest until chicken reaches room temperature, about 30 minutes. Preheat the oven to 375 degrees F (190 degrees C). Lightly grease a baking pan with oil. Place chicken on the prepared baking pan, making sure chicken pieces are not touching. Bake in the preheated oven for 15 minutes. Flip and continue cooking until chicken is no longer pink in the center and the juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove chicken from oven and cover loosely with aluminum foil. Let rest for 5 minutes before serving.
Preheat oven to 375 degrees F (190 degrees C). Spread the nuts evenly over pie shell. Mix together butter or margarine, vanilla, and flour. Beat the eggs well, and blend into the flour mixture. Add salt, maple syrup, and cream. Pour filling over the nuts in the pie shell. Make sure the nuts are covered, so they will not burn. Bake for 50 to 60 minutes, or until knife inserted in center come out clean. Let cool at least 15 minutes before serving.
Prepare the rice and chicken sauce mix with broccoli according to package directions. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a medium baking dish. Heat the oil in a large skillet over medium heat. Place chicken in the skillet. Mix onion, garlic, and jalapeno into the skillet. Cook and stir until chicken is evenly brown. Mix in the prepared rice mix, diced tomatoes with green chile peppers, 2/3 enchilada sauce, and 3/4 cup Cheddar cheese. Spoon mixture evenly into the tortillas. Wrap tortillas around the mixture to form enchiladas, and arrange in the prepared baking dish. Cover with remaining enchilada sauce, and top with remaining cheese. Bake 15 minutes in the preheated oven, or until cheese and sauce are melted and bubbly.
Combine flour and Cajun seasoning in a resealable plastic bag. Pat stew meat pieces dry with paper towels; place meat, a few pieces at a time, into the bag. Seal the bag and shake several times to coat beef with seasoned flour. Set seasoned beef aside; repeat with remaining meat. Heat olive oil in a large skillet over medium heat. Cook the meat in batches until browned on all sides, stirring often. Place stew vegetables, beef broth, morel mushrooms, diced tomatoes with green chiles, tomato sauce, basil, garlic, herbe de Provence, and bay leaves in a large slow cooker set on High setting. Stir the browned beef into the stew, cover, and cook until beef is tender, about 6 hours. Reduce slow cooker setting to Low and stir in Merlot wine. Cover cooker and cook until wine is slightly reduced and flavors have blended, about 30 more minutes. Season with sea salt and black pepper.
Preheat oven to 400 degrees F (200 degrees C). Heat a skillet over medium-high heat. Sear the pork chops in the preheated skillet until browned, 2 to 3 minutes per side. Arrange seared chops into a casserole dish. Whisk maple syrup, water, onion, vinegar, Worcestershire sauce, chili powder, salt, and pepper together in a bowl to dissolve the chili powder; pour over the pork chops. Bake in preheated oven until the chops are no longer pink in the center, about 45 minutes.
Place sirloin flat on a cutting board, spread on mustard and salt and pepper to taste. Place 1/2 strip bacon, 1 onion wedge, and 1 pickle wedge onto the steak. Roll making sure all items stay inside and tuck ends in. Tie up with butcher string. Repeat for each steak. Heat 2 tablespoons of oil in a large stock pot, over medium heat. Brown meat well. Pour in enough water to cover meat. Reduce heat to medium/low heat and cook for 1 hour. When meat is cooked, stir in gravy mix. Heat through.
Stir almond milk, chia seeds, maple syrup, vanilla extract, cinnamon, and cardamom together in a bowl with a lid. Refrigerate 8 hours to overnight. Combine mango and maple syrup in a blender; blend until smooth. Layer chia pudding and mango puree in 4 dessert bowls or glasses.
Preheat the oven to 375 degrees F (190 degrees C). Grease and flour a baking sheet. In a medium bowl, whip egg yolks and 3/8 cup of white sugar until thick and pale. Whisk in flour and salt just until smooth. Stir in vanilla. In a separate glass or metal bowl, whip egg whites until they are able to hold firm peaks. Fold egg whites into the egg yolk mixture until fully incorporated. Drop the batter by tablespoonfuls onto the prepared baking sheet, and shape into 3 inch long strips. Stir together the remaining white sugar and confectioners' sugar, and sprinkle half of the mixture over the tops of the strips. Let stand for 10 minutes, then sprinkle the remaining sugar mixture over them, and let stand for 5 more minutes. Bake for 10 minutes in the preheated oven, or until golden. Cool on a wire rack.
Preheat oven to 325 degrees F (165 degrees C). Grease a deep 9x13 inch baking pan. Slice zucchini lengthwise into very thin slices. Sprinkle slices lightly with salt; set aside to drain in a colander. To prepare the meat sauce, cook and stir ground beef and black pepper in a large skillet over medium high heat for 5 minutes. Add in green pepper and onion; cook and stir until meat is no longer pink. Stir in tomato paste, tomato sauce, wine, basil, and oregano, adding a small amount of hot water if sauce is too thick. Bring to a boil; reduce heat and simmer sauce for about 20 minutes, stirring frequently. Meanwhile, stir egg, ricotta, and parsley together in a bowl until well combined. To assemble lasagna, spread 1/2 of the meat sauce into the bottom of prepared pan. Then layer 1/2 the zucchini slices, 1/2 the ricotta mixture, all of the spinach, followed by all of the mushrooms, then 1/2 the mozzarella cheese. Repeat by layering the remaining meat sauce, zucchini slices, ricotta mixture, and mozzarella. Spread Parmesan cheese evenly over the top; cover with foil. Bake for 45 minutes. Remove foil; raise oven temperature to 350 degrees F (175 degrees C), and bake an additional 15 minutes. Let stand for 5 minutes before serving.