HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 375 degrees F (190 degrees C). Line a 13x17-inch baking dish with parchment paper. Combine oats, pecan halves, coconut flakes, and flax seeds in the prepared baking dish; mix well. Combine honey, white sugar, coconut oil, and salt in a large microwave-safe bowl. Microwave on high until mixture starts to bubble, 2 to 3 minutes. Whisk until honey and coconut oil are well-combined. Stir in vanilla extract. Pour honey mixture over oat mixture in the baking dish; stir until evenly distributed. Bake in the preheated oven, stirring every 15 minutes, until oats are a deep golden brown, about 1 hour 15 minutes. Allow to cool, about 1 hour. Break oat clusters apart before serving.
In a large pot over medium heat, cook onions in butter until translucent. Stir in leeks, potatoes, water, thyme and the ham bone. Bring to a boil, then reduce heat, cover and simmer until potatoes are tender, 20 to 30 minutes. Remove ham bone and puree soup with a blender or food processor. Return to pot, stir in cream, salt and pepper, heat through and serve.
Place the garlic, onion, oregano, cumin, chile pepper, salt, and pepper into a blender. Pour in the olive oil and vinegar. Puree until smooth. Spread this mixture all over the pork loin, and place into a slow cooker. Cook on Low until the pork is fork tender, 6 to 8 hours. When ready, cut the pork into chunks, or shred; garnish with lime wedges to serve.
Whisk soy sauce, oyster sauce, hoisin sauce, red wine vinegar, garlic powder, sriracha hot sauce, and ground black pepper together in a bowl until sauce is smooth. Preheat an outdoor grill for high heat, and lightly oil the grate. Place corn on the grill and brush with the sauce; cook for 5 minutes. Turn corn and brush the other side with sauce and cook until tender, about 5 minutes more.
Combine the vanilla ice cream and orange sherbet in a large bowl. Sprinkle the ice cream and sherbet with orange gelatin. Slowly pour the lemon-lime soda over the ice cream and sherbet; the mixture will be very foamy. Sprinkle a little more orange gelatin mix on top, if desired. Arrange several candy worms in the bowl so they drape over the sides and hang over the edge. Serve in cups and place a candy worm in each cup.
Preheat an oven to 350 degrees F (175 degrees C). Grease and flour two 8-inch round cake pans. Beat the egg whites with an electric mixer until frothy, about 1 minute. Add the cake mix, water, and canola oil; continue beating for 2 minutes on medium speed. Divide the cake batter into six separate bowls. Use a toothpick to scoop a dab of food coloring into one bowl of batter and stir; add more food coloring, if necessary, to reach the desired shade. Repeat with the remaining colors and bowls of batter. Scoop spoonfuls of batter into the prepared pans, alternating the colors. Use a toothpick to gently swirl the colors for a marbled effect. Bake in the preheated oven until a toothpick inserted into the cake comes clean, about 30-35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
Heat 1 tablespoon vegetable oil in a skillet over medium heat, stir in garlic and onion, and cook a few minutes until the onion softens and turns translucent. Remove the onion, and place into a saucepan. Pour the remaining 1 tablespoon vegetable oil into the skillet, and place over medium-high heat. Add cubed pork, and cook until well browned. Meanwhile, pour 3/4 of the black beans along with 1/4 cup water into the bowl of a blender, and pulse until finely chopped, but not quite smooth. Pour whole beans and bean puree into saucepan along with pork cubes, chicken stock, chorizo, and bay leaves. Bring to a boil over medium-high heat, then reduce heat to medium-low, cover, and simmer 30 minutes. Season to taste with salt and pepper before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly coat 24 mini-muffin cups with cooking spray. Heat olive oil in a skillet over medium-low heat. Cook and stir chorizo in the hot oil until golden brown, about 4 minutes. Stir diced potato into chorizo; increase heat to medium and cook potatoes until tender, about 10 minutes. Season with salt and black pepper. Transfer to a plate lined with paper towels to drain. Sprinkle 1 to 2 teaspoons of grated cheese in the bottom of each muffin cup. Top with 1 to 2 tablespoons chorizo mixture. Beat eggs, cayenne pepper, and 1/2 teaspoon salt in a large bowl until combined. Pour egg mixture evenly into muffin cups. Lightly tap the pans to remove any air bubbles. Transfer to a baking sheet and top with any remaining cheese. Bake in the preheated oven until eggs golden brown and just set, about 17 minutes.
Place the salad greens into a salad bowl, and sprinkle with dried cranberries, walnuts, mandarin orange sections, blue cheese, and avocado chunks. Drizzle the salad with the dressing, toss, and serve.
Heat oil in a large pot over medium heat. Stir in garlic, onion, and celery, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in flour, and cook for 3 minutes more. Pour in the vegetable broth, then bring to a boil. Reduce heat to medium-low, and simmer for 10 minutes, stirring frequently. Stir in wild rice, carrot, almonds, and red pepper flakes; return to a simmer, and cook until the carrots are tender, about 5 minutes. Stir in half and half, and cook until warmed through. Season to taste with salt and pepper before serving.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour a 2 quart casserole dish. Place chicken breasts, onion, and poultry seasoning in a medium saucepan and add enough water to cover. Simmer over medium heat for 8 to 10 minutes, until chicken is cooked through. Drain and dice chicken. In a large bowl, combine chicken, onions, cream of chicken soup, cream of mushroom soup, Cheddar cheese, mozzarella cheese, mixed vegetables, mushrooms, and salt and pepper. Mix thoroughly. Lay one sheet of pastry in bottom of greased and floured pan. Pour chicken mixture over pastry. Cover with second sheet of pastry. Seal edges of top and bottom pastries. Cut steam vents in top. Bake in preheated oven for 50 minutes, until pastry is golden brown.
Place chicken breasts into a slow cooker. Mix vegetable juice cocktail, celery, steak sauce, lemon juice, Worcestershire sauce, hot pepper sauce, brown sugar, horseradish, and celery salt in a bowl, stirring until brown sugar and celery salt have dissolved. Pour mixture over chicken; stir blue cheese dressing into mixture. Cook on Low for 8 hours.
Preheat oven to 350 degrees F (175 degrees C). Spray or grease one 9x13 inch pan. Reserve 1 cup cake mix. In a large bowl, combine the remaining dry cake mix with 1 egg and 1/2 cup melted butter. Mix well, and then pat into prepared pan. In a large bowl, mix together the pumpkin, 3 eggs, 1/2 cup white sugar, brown sugar, and cinnamon. Pour over crust. In a small bowl, combine reserved 1 cup cake mix, 1/2 cup sugar, and 3 tablespoons softened butter. Crumble over pumpkin filling. Sprinkle nuts evenly over the top, if desired. Bake in preheated oven for 40 to 45 minutes.
Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain and rinse under cold water. In a bowl combine cooked pasta, red pepper, zucchini, onion, olives, artichoke hearts, broccoli, salami, pepperoni and mozzarella cheese. Toss until well mixed. Pour on one cup of the dressing and mix well. Cool in the refrigerator until ready to serve. When ready to eat, toss with remaining one cup of dressing, Parmesan cheese, parsley, salt, pepper and garlic. Garnish with tomato wedges
Mix chicken and hot sauce in a bowl and toss to coat. Place 1 nori sheet onto a bamboo sushi rolling mat. Spread 1 cup rice onto the nori, leaving a 1/2-inch strip along one edge. Arrange 1/4 each of the chicken, carrot, and celery in a line near one edge of the rice. Use the mat to carefully lift the edge near the filling and roll tightly around the ingredients. Moisten the remaining edge of the nori with a finger dipped in water and press to seal; repeat with remaining ingredients. Cut each roll into 8 slices using a sharp, wet knife. Top each piece with a dollop of mayonnaise and a small amount of French-fried onion.
Heat the oil in a large skillet over medium heat. Add the potatoes, and cook for about 10 minutes, stirring occasionally, until you think they are about halfway done. Mix in the onion, mushrooms, red pepper, and green pepper. Continue to cook and stir until potatoes are golden brown and somewhat crisp, about 15 more minutes. Season with salt and pepper, and serve.
Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Toss the asparagus with olive oil, Herbes de Provence, salt, and pepper. Spread the asparagus onto the baking sheet in a single layer. Roast in preheated oven until tender and lightly browned, about 12 minutes.
Place the ice cubes in a cocktail shaker; pour the vodka, schnapps, cider, and ginger ale over the ice; cover. Shake until outside of shaker has frosted. Make sure to pause and slowly let the carbonated air out of the shaker once or twice during the shaking process and also when you're done before you pour. Strain into a martini glass and garnish with apple slice.
Combine the sweet rice and light coconut milk in a pot; bring to a boil for 10 minutes, while stirring occasionally to keep the rice from sticking to the bottom of the pot. Stir the cocoa powder, sugar, and salt into the rice; reduce heat to low, cover, and continue cooking, stirring occasionally, until the rice is tender, about 10 minutes more. Add the thick coconut milk to the mixture and stir to combine. Serve hot.
Blend avocado and melted butter together in a blender until completely smooth; pour into a saucepan and place over low heat. Stir cocoa powder, melted chocolate chips, Irish cream liqueur, and vanilla extract into the avocado mixture until smooth. Add 3 cups confectioners' sugar in small amounts, stirring each addition completely into the avocado mixture before introducing the next; cook and stir until thick and smooth, 5 to 10 minutes. Grease a baking dish. Pour the fudge batter into the baking dish and smooth with a spatula into an even layer. Sprinkle chopped walnuts atop the fudge and dust with 1 tablespoon confectioners' sugar. Refrigerate fudge until firmly set, at least 1 hour.
Preheat oven to 375 degrees F (190 degrees C). Arrange the onions in a 9x13 inch baking pan. Arrange the onions so that the flat side of the onion is facing the ceiling. In a small mixing bowl mix together the vinegar and sugar. Spoon the mixture onto the flat surface of the onions. In another mixing bowl combine the breadcrumbs with 1/4 cup oil, sage, rosemary and parsley. Mix the mixture until well combined. Pat the mixture evenly onto the flat side of the onions. Drizzle the remaining 1/4 cup of oil over the onions and bake for 45 minutes or until the onions are tender when pierced. Let the onions cool at room temperature. Serve with salt and pepper to taste.
Heat oil in 12-inch skillet over medium heat; add sausage and cook and stir, crumbling into small pieces, until cooked through and no longer pink, 5 to 7 minutes. Remove cooked sausage from skillet with a slotted spoon; drain on paper-towel-lined plate. Pour off all but 1 tablespoon rendered fat. Place mushrooms in skillet and cook over medium heat until tender, 2 to 3 minutes. Transfer from pan with slotted spoon to plate with sausage. Prepare Knorr(R) Rice Sides(TM) - Herb & Butter in skillet according to package directions. Stir dried Italian seasoning into the water; omit additional margarine. Three minutes before the rice is finished cooking, add the peas. When rice is done, stir in cooked sausage and mushrooms. Heat through. Add romaine lettuce and tomatoes; toss lightly. Scoop into serving bowls; top each serving with desired amount of shredded cheese and serve immediately.
Place sugar on a plate or shallow bowl. Lightly wet the rim of an Irish coffee glass with a moistened paper towel. Dip the rim in sugar to coat. Pour Irish whiskey into the prepared glass. Fill with coffee to within 1/2 inch of top. Add sugar and stir. Top with whipped cream.
Preheat oven to 375 degrees F (190 degrees C). Grease or line muffin pan. In a large bowl, mix together the flour, white and brown sugars, salt, and baking powder. Stir in oil, eggs, and milk until well blended and very few lumps remain. Gently fold in blueberries being careful not to mash them. Fill muffin tins 2/3 full, or slightly more for a larger muffin top. For the crumb topping, mix together the flour, softened butter, cinnamon, and brown sugar. Place a small amount on top of each muffin. Bake muffins in the preheated oven for 20 to 30 minutes, or until a wooden skewer pierced in the center comes out clean and dry.
Bring a large pot of lightly salted water to a rolling boil. Cook the farro at a boil until tender, about 25 minutes. Drain and set aside. While the farro cooks, heat the olive oil in a large skillet over medium heat; cook the cauliflower and onion in the hot oil until the cauliflower begins to soften and the onion starts to become clear, 7 to 10 minutes. Stir the carrot, celery, and salt into the cauliflower mixture; continue cooking and stirring until the cauliflower is completely tender. Combine the farro and the cauliflower mixture in a large bowl; stir to mix evenly. Pour the lemon juice over the mixture and stir. Serve immediately.
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x13-inch baking dish. In a large bowl, combine the sugar, eggs, oil and vanilla and mix until well blended. Stir in the flour and cinnamon. The mixture will be thick. Fold in the chopped apple and nuts. Spread the batter in the prepared baking dish, and sprinkle with butterscotch chips. Bake in the preheated oven for 35 to 40 minutes, until a toothpick inserted in the center comes out clean. Cool and cut into squares.
Wash strawberries and remove stems; cut large berries in half or roughly chop them. Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes. Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.
Preheat an outdoor grill for medium-high heat and lightly oil the grate. Use your hands to thoroughly mix ground beef, onion, chipotle peppers, and taco seasoning together in a bowl; shape into 4 patties. Cook burgers on preheated grill until firm, hot, and grey in the center, 7 to 10 minutes per side. An instant-read thermometer inserted into the center should read 160 degrees F (70 degrees C).
Preheat an oven to 350 degrees F (175 degrees C). Prepare a baking sheet with cooking spray. Heat the olive oil in a skillet over medium heat; cook the onions and mushroom stems in the hot oil until the onion is translucent, about 5 minutes; season with salt and pepper. Transfer the mixture to a large bowl; add the artichoke hearts, cream cheese, sour cream, Italian cheese blend, and Parmesan cheese. Season with salt, pepper, and garlic salt. Stir the mixture until ingredients are evenly distributed. Stuff the mushroom caps with the mixture. Arrange the stuffed mushrooms on the prepared baking sheet. Bake in the preheated oven until the filling begins to bubble, about 20 minutes.
Combine cucumbers, zucchini, lemon juice, basil leaves, salt, and pepper in a food processor; blend until smooth. Pour into a bowl and stir in yogurt. Refrigerate before serving, at least 30 minutes.
In a saucepan over medium heat, combine the sugar, butter, evaporated milk, cream of tartar and salt. Mix well and bring to a boil. Cook to the soft ball stage at 234 degrees F (115 degrees C). A few drops will form a soft ball when dropped into cold water. Remove from heat and cool to room temperature. Add vanilla and beat until creamy and stiff. Roll into balls and shape like little potatoes. Roll each ball in cinnamon to coat, then press in pieces of chopped nuts to look like eyes. You can also dust with cocoa to simulate dirt.
Bring water to a boil in a large pot. Cook chow mein noodles until soft, 5 to 6 minutes. Drain and rinse with cool water. Mix flank steak, teriyaki sauce, 2 tablespoons soy sauce, cornstarch, and 2 cloves garlic together in a small bowl. Mix remaining 2 tablespoons soy sauce, 4 cloves garlic, 1 cup water, chow mein sauce mix, teriyaki glaze, and sriracha sauce in a separate bowl to make sauce. Preheat a wok over medium-high heat; add 2 tablespoons peanut oil. Add steak and onion; cook and stir until beef is brown and onion is translucent, about 3 minutes. Transfer to a plate. Pour remaining 2 tablespoons peanut oil into the wok. Add carrots, mushrooms, broccoli, and celery; cook and stir until browned, about 3 minutes. Return steak and onion mixture to the wok. Add noodles, sauce, bean sprouts, shrimp, bok choy; cook, stirring occasionally, until noodles are heated through and shrimp are opaque, about 4 minutes. Season with pepper.
Melt chocolate as directed on package. Dip strawberries into chocolate; let excess chocolate drip off. Place on wax paper-covered baking sheet or tray. Let stand at room temperature or store in refrigerator for 30 min. or until chocolate is firm.
Combine gelatin and cold water; let stand until thick. Place gelatin mixture in top of double boiler and heat until dissolved. Add glucose and glycerin, mix well. Stir in shortening and just before completely melted, remove from heat and stir in vanilla. Mixture should cool until lukewarm. Place 4 cups confectioners' sugar in a large bowl. Make a well in the center and using a wooden spoon, stir in the lukewarm gelatin mixture. Mix in sugar and add more a little at a time, until stickiness disappears. Knead in remaining sugar. Knead until the fondant is smooth, pliable and does not stick to your hands. If fondant is too soft, add more sugar; if too stiff, add water (a drop at a time). Use fondant immediately or store in airtight container in fridge. When ready to use, bring to room temperature and knead again until soft.
Preheat the oven to 350 degrees F (175 degrees C). Grease three 8x4 inch loaf pans and set aside. In a large bowl, whisk together the eggs, honey, brown sugar, oil and vanilla. Combine the whole wheat flour, all-purpose flour, cinnamon, baking powder, baking soda and salt; stir into the wet ingredients until moistened. Gently stir in the zucchini and walnuts until evenly distributed. Divide batter evenly between the prepared pans. Bake for 50 to 60 minutes in the preheated oven, or until a knife inserted into the crown comes out clean. Cool in the pan until cool enough to touch, then turn out onto a wire rack to cool completely. Wrap in plastic wrap or store in a plastic bag when cool.
Line a cookie sheet with foil and grease with spray-on cooking oil. Pour noodles into a large bowl. Melt the butter and marshmallows over medium heat, stirring until smooth. Pour marshmallow mixture over noodles, stirring until well coated. Rub some butter on hands and form noodle mixture into six round balls. Place balls on prepared cookie sheet. With the back of a teaspoon, press the center of each ball to make a hollow indentation. Let nests set until they are firm. Fill each with small jelly beans. (Other small candies of your choice may be substituted, such as M & M's, small gumdrops, chocolate covered raisins, chocolate covered peanuts, etc.)
Preheat oven to 275 degrees F (135 degrees C). Spray a large roasting pan with non-stick cooking spray.
 Watch Now In a medium-size microwave safe bowl, mix butter, white corn syrup and brown sugar. Place the mixture in the microwave and cook 2 minutes, or until butter melts.
 Watch Now Place the cereal, pecans and almonds into the prepared roasting pan. Pour the melted butter mixture over the cereal and nuts and mix gently until the cereal and nuts are coated.
 Watch Now Bake for 1 hour, stirring every 15 minutes.
 Watch Now As the snack mix is cooling, be sure to continue to stir so that the mix will not harden in one big lump.
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Preheat oven to 325 degrees F (165 degrees C). Grease a 2 quart casserole dish. In a mixing bowl, combine mushroom soup, milk, cheddar cheese, and half of the onions. Mix together. Layer the bottom of a 2 quart casserole dish with 1/2 of the green beans. Pour half of the soup mixture over beans, and add half of the processed cheese. Repeat layering, and top with remaining onions. Bake for 30 to 40 minutes.
Whisk water, 1 teaspoon rice wine vinegar, 1 teaspoon soy sauce, cornstarch, sesame oil, and black pepper together in a bowl until marinade is smooth. Add chicken and marinate, about 15 minutes. Stir chicken broth, 1 tablespoon soy sauce, oyster sauce, 1 teaspoon rice wine vinegar, and sugar together in a bowl until seasoning mixture is well combined. Heat 3 tablespoons canola oil in a large skillet over medium heat; cook and stir noodles until golden brown and crisp, about 1 minute. Transfer noodles to a platter. Pour the remaining 1 tablespoon into skillet with the oil; cook and stir chicken over high heat until no longer pink in the center, about 5 minutes. Add seasoning mixture, celery, carrot, bean sprouts, onion, and green onion; cook and stir until sauce thickens, about 30 seconds. Pour chicken mixture over noodles.
Whisk oil, vinegar, lemon juice, sugar, salt, and pepper together until emulsified. Toss cabbage and red onion together in a salad bowl. Drizzle dressing over the salad; toss to coat. Refrigerate salad 1 hour before serving.
Place the confectioners' sugar in a bowl, and stir in the milk until smooth. Mix in the cinnamon, cloves, and ginger until thoroughly blended. Spread on cookies of your choice.
In a glass bowl, stir together the water and salt until the salt has dissolved. Add the watermelon rinds and any additional water needed to cover them. Cover the bowl and refrigerate overnight. Drain the watermelon rinds from the salted water, and place into a large saucepan or Dutch oven. Cover with fresh water, then place over high heat and bring to a boil. Boil rinds for 30 minutes, then drain and set aside. Meanwhile, tie the cloves, mustard seed, and cinnamon sticks in a piece of cheesecloth. Place into a large saucepan or Dutch oven along with the vinegar and sugar. Bring to a boil over high heat, then remove from the heat and let stand for 15 minutes. Stir in the drained watermelon rind, then return to the stove over high heat. Bring to a boil, then reduce heat to medium and simmer until the rind is transparent and the syrup is slightly thickened, 45 to 50 minutes. Remove and discard the spices after 40 minutes. Stir in the food coloring if desired. Ladle into hot sterilized 1 pint jars, leaving 1/2 inch head space. Seal jars with new lids and rings, making sure you have cleaned the jar's rims of any residue. Process jars under 1 inch of water in a boiling water bath for 10 minutes. Let cool overnight, then press down on the lids to make sure they are sealed before storing. Store any unsealed jars in the refrigerator and enjoy those first.
Rinse salmon and pat dry. Combine chicken broth, onion, parsley, lemon, salt, and pepper in a large skillet. Bring to a boil. Add salmon to the skillet in a single layer. Bring back to a boil. Reduce heat, cover, and simmer until salmon flakes easily with a fork, 5 to 10 minutes. Remove salmon from the skillet and keep warm. Strain cooking liquid and reserve 2 cups. Melt butter in a small saucepan over medium heat. Whisk in flour, dill, sugar, and salt. Cook until bubbling, about 1 minute. Add reserved cooking liquid. Cook, whisking constantly, until sauce begins to thicken. Slowly stir 1/2 cup sauce into the egg yolks. Pour back into the saucepan. Cook, stirring constantly, until thick, 1 to 2 minutes. Do not boil. Stir in lemon juice. Spoon sauce over salmon. Serve remaining sauce alongside.