HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 250 degrees F (120 degrees C). Line a jelly roll pan with baking parchment. Mix oats, almonds, sunflower seed kernels, and flax seeds together in a bowl. Whisk syrup, honey, coconut oil, water, and salt together in a separate small bowl until smooth; pour over oats mixture and stir. Spread the resulting mixture onto the prepared pan in an even layer. Bake in preheated oven until golden brown, 60 to 90 minutes. Remove from oven and set aside to cool completely. Remove granola from pan by lifting parchment paper. Break granola into small pieces and put in a bowl; add raisins and toss by hand to mix. Store in an airtight container.
Preheat waffle iron. In a large mixing bowl, sift together flour, baking powder, sugar and baking soda. In a separate bowl, beat together egg yolks and milk. Add milk mixture, butter and oil to flour; stir gently to combine. Beat egg whites until stiff peaks have formed; fold into batter. Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron and sprinkle generously with chopped pecans. Cook until golden brown. Keep warm in oven while remaining waffles cook.
Preheat an oven to 350 degrees F (175 degrees C). Cook the ground beef and onion in a large skillet over medium heat until the beef is completely browned, 7 to 10 minutes; season with salt and black pepper. Drain excess grease from the ground beef mixture; transfer to a casserole dish. Stir the cream of chicken soup, chicken noodle soup, and instant rice through the ground beef mixture; season again with salt and black pepper. Bake in the preheated oven until the edges begin to bubble, 40 to 45 minutes.
Preheat oven to 325 degrees F (165 degrees C). Half eggplant(s) and bake for 20 minutes, or until tender. Using a potato masher or pastry blender, crush eggplant. Heat clarified butter in a medium skillet over medium heat; saute onions until translucent. Stir in tomatoes and eggplant; cook, stirring, until liquid evaporated. Remove from heat and sprinkle with coriander.
Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper. Juice the orange into a measuring cup; add enough water to reach 8 ounces. Stir in chia seeds and molasses. Set wet mixture aside until gelled, about 10 minutes. Place flour, sugar, cinnamon, ginger, cream of tartar, baking soda, nutmeg, allspice, and salt in the bowl of a food processor. Pulse until just combined, about 30 seconds. Cut chilled coconut oil into 8 pieces; add to flour mixture and pulse until mixture resembles wet sand, about 30 seconds. Pour wet mixture into food processor and pulse briefly until the dough starts to stick together, about 1 minute. Scrape dough into large bowl. Add pecans and knead 5 or 6 turns to distribute them in the dough. Transfer dough to a lightly floured surface; cut into 2 equal portions. Pat or roll each portion into a 1-inch thick round. Cut into 8 wedge-shape pieces and place on the prepared baking sheet. Bake in the preheated oven until the tops of the scones are firm and edges look dry, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Sift together flour, salt and baking powder. Set aside. In a large bowl, beat eggs for 4 minutes with electric mixer on high. Add sugar and continue beating until light and fluffy. Add flour mixture. In a sauce pan, bring 1 cup milk and 2 tablespoons butter to a boil. Add to batter and beat until combined. Pour batter into 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a toothpick inserted into the cake comes out clean. To make the frosting: In a saucepan, combine brown sugar, coconut, 6 tablespoons butter and 4 tablespoons milk. Heat and stir until butter is melted and mixture is smooth. Pour over cake as soon as it comes out of the oven. Put cake in the oven under the broiler and bake 3 to 4 minutes, or until icing is light brown.
Preheat oven to 400 degrees F (200 degrees C). Grease a large baking sheet. Spread eggplant, yellow squash, asparagus, red bell pepper, red onion, and garlic on the prepared baking sheet. Bake in the preheated oven until vegetables are tender, about 15 minutes. Transfer roasted vegetables to a serving bowl. Whisk olive oil, vinegar, parsley, lemon juice, oregano, salt, and pepper together in a bowl; pour over roasted vegetables. Toss to coat.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch tube pan. Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt in a bowl. Beat butter in a large bowl using an electric mixer until creamy, about 2 minutes. Gradually beat sugar into creamed butter until fully incorporated, about 3 more minutes. Add eggs, 1 at a time, beating each egg completely before add the next. Beat in sweet potato and vanilla extract until well mixed. Stir flour mixture, coconut, and walnuts into butter mixture until just combined. Pour batter into the prepared tube pan. Bake in the preheated oven until a toothpick inserted into the bread comes out clean, about 1 hour 10 minutes.
Preheat oven to 375 degrees F (190 degrees C). Place the potatoes, minced onion, parsley, garlic powder, seasoned salt, pepper, and olive oil in a large bowl; toss together until potatoes are evenly coated. Spread potatoes in an even layer on a baking sheet lined with aluminum foil. Bake for 20 minutes in the preheated oven; flip the potatoes and continue to bake until tender, 20 to 25 minutes.
Mix together sugar, cocoa, corn starch and salt in a medium saucepan. Gradually mix in milk. Cook and stir over medium high heat until thickened and bubbly. Reduce heat to medium low; cook and stir 2 minutes more. Remove pan from heat. Stir about one cup of the hot filling into the egg yolks; mix back into the custard. Return saucepan to heat, and bring to a gentle boil. Cook and stir for 2 minutes. Remove from the heat, and stir in vanilla. Pour hot filing into crust. In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar, and continue to beat until stiff and glossy. Spread evenly over hot filling, sealing meringue to crust. Bake at 350 degrees F (175 degrees C) for 12 to 15 minutes, or until golden.
Preheat oven to 325 degrees F (165 degrees C). Spray a fluted tube pan (such as Bundt(R)) with cooking spray and lightly coat with flour. Whisk cake mix, pudding mix, 1/4 cup white sugar, brown sugar, and cinnamon together in a bowl. Beat vegetable oil, water, 1/2 cup white wine, and eggs into flour mixture using an electric mixer until batter is smooth. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, about 1 hour. Cool cake in pan on a wire rack, about 1 hour. Combine 1/2 cup white sugar, butter, 1/4 cup white wine together in a saucepan immediately after removing cake from oven. Cook sugar mixture, stirring constantly, over medium heat until sugar is dissolved and butter is melted, 3 to 5 minutes. Spoon 1/2 the glaze over cake while cake is still warm. Invert cooled cake onto a cake plate and spoon remaining glaze over top of cake. Allow cake to absorb glaze, about 15 minutes. Dust cake with confectioners' sugar.
Preheat oven to 350 degrees F (180 degrees C). Mix well the shortening and butter, sugar, egg, almond and vanilla. In a separate bowl, mix flour and salt and add to shortening mixture. Divide dough in half. Blend red food coloring into one half. Roll 1 teaspoon of the red dough and 1 teaspoon of the white dough on lightly floured board into 4 inch strips. Place strips side by side and press lightly together and twist like a rope. Curve top of rope down to look like the handle of a candy cane. Bake 9 minutes or until lightly browned. Remove while still warm. Sprinkle with 1/2 cup crushed peppermint stick candy and 1/2 cup sugar (optional).
In a saucepan over medium heat, combine jam, vinegar, brown sugar, dried onion, red pepper, garlic and ginger. Bring to a boil, stirring. Remove from heat.
Preheat oven to 350 degrees F (175 degrees C). Spray 2 nonstick muffin tins with cooking spray. Combine oats, trail mix, chocolate chips, raisins, and protein powder in a large bowl. Add maple-flavored syrup, honey, salt, and vanilla extract; stir until dough is thoroughly and evenly mixed. Press dough firmly into the bottom of each muffin cup. Bake in the preheated oven until edges are golden, about 6 minutes.
Combine goat cheese, lemon juice and zest, olive oil, dill and grated garlic in a large bowl and fold together thoroughly with a rubber spatula. Spread the soft cheese mixture evenly on all eight pieces of bread. Lay a thin layer of sliced cucumbers on four of the slices. Sprinkle sliced shallot over the cucumber layers and top with the other piece of bread. Cut each sandwich into three rectangular little tea sandwiches and serve immediately. And you don't have to eat them with your pinkies raised up in the air. But you can. It's kinda fun.
Boil the beans in 9 cups of the water and then let sit for one hour. Drain and set aside. Cook the bacon to your desired texture (it can be soft or crisp, whatever you prefer) and drain except for 1/4 cup grease. Coarsely chop the bacon. Add the onions and celery to the reserved grease and bacon and saute until soft, do not drain. Add the chicken base or cubes, 4 cups water, beans, bay leaf, salt, pepper, and cloves, and simmer for 2 hours. Stir in the tomatoes with their juice. Serve.
Preheat oven to 275 degrees F (135 degrees C). Line 2 muffin tins with liners. Combine chocolate chips and butter in a saucepan over medium-low heat. Stir until melted and smooth, about 3 minutes. Remove from heat. Let cool slightly, about 5 minutes. Whisk in egg yolks. Beat egg whites in a large bowl with an electric mixer until soft peaks form. Gradually add sugar with mixer running, beating until peaks are stiff and glossy. Stir some of the egg whites into the chocolate mixture to lighten it. Pour chocolate mixture into the bowl of egg whites and fold until batter is well-mixed. Scoop batter into prepared muffin tin, filling each cup 3/4 of the way full. Bake in the preheated oven until cupcakes are just set in the center, about 25 minutes. Place muffin tin on a wire rack to cool, about 5 minutes. Remove cupcakes from the tin and let cool completely, about 15 minutes.
Place bacon and olive oil in a large skillet over medium heat. Cook until bacon is nearly crisp, 5 to 7 minutes. Add peppers; cook and stir over medium heat until softened, about 3 minutes. Remove from heat and drain excess grease from the pan. Season with salt, black pepper, and red pepper flakes; stir to combine. Return pan to medium heat, add potatoes and stir until warmed through, about 2 minutes. Pour in eggs and slowly stir to form large, soft curds, about 5 minutes. Sprinkle feta cheese over the top and stir gently to incorporate. Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Place pan under the preheated broiler and cook until the top is set and feta cheese is browned, about 5 minutes.
Preheat oven to 320 degrees F (160 degrees C). Lightly grease a 9 inch pie plate. In a large glass or metal bowl, beat egg whites until soft mounds form. Gradually add sugar and baking powder while continuing to beat. Whip whites until stiff peaks form. Fold in crushed crackers, vanilla, and walnuts. Pour mixture into greased pie plate. Bake in preheated oven for 20 to 25 minutes. Cool before serving. Garnish with whipped cream.
Heat oil in a large 2-inch deep skillet. Dip chicken in egg beat, then coat in bread crumbs. Brown in skillet on both sides. When chicken is browned, add broth and place asparagus evenly over chicken. Lay a slice of cheese over each chicken piece. Cover skillet and cook over medium heat for 15 minutes, or until chicken is cooked through and no longer pink inside.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish with 1 teaspoon butter. Melt 1 tablespoon butter in a large skillet over medium heat. Add sausage, onion, and mushrooms; cook and stir until onion is translucent, about 5 minutes. Add spinach and garlic; cook and stir until spinach is wilted, about 2 minutes. Season with 1/2 teaspoon salt. Combine remaining 7 tablespoons butter and water in a large saucepan; bring to a boil. Add potatoes and cook until fork-tender, about 10 minutes. Drain. Whisk eggs, sour cream, and parsley together in a large bowl. Fold in sausage mixture, potatoes, and Cheddar cheese. Season with 1/2 teaspoon salt and black pepper. Turn out into the prepared baking dish. Bake in the preheated oven until a knife inserted into the center comes out clean, about 20 minutes. Scatter goat cheese on top. Slice into 9 pieces.
Combine kidney beans, chili beans, diced tomatoes, onion, and tomato paste in a large stockpot; cook and stir over low heat until onion is tender, about 10 minutes. Heat a large skillet over medium-high heat. Cook and stir beef and sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Mix beef and sausage into bean mixture; season with cumin, garlic salt, and chili powder. Reduce heat to medium low, cover stockpot, and cook chili for 30 minutes more.
Preheat oven to 350 degrees F (175 degrees C). Slice each zucchini in half lengthwise. Hollow out the zucchini. Place the scraped out zucchini into a medium bowl. Combine zucchini, bread crumbs, Parmesan cheese, burger-style crumbles and pasta sauce. Mix well. Place mixture into hollowed out zucchini. Arrange zucchini in a baking dish, sprinkle with mozzarella cheese; bake for 40 minutes.
To make roasted winter squash: Heat oven to 375 degrees F. Heat butter over medium-high heat in an ovenproof saute pan; add diced squash, salt and pepper. When squash begins to brown, place pan in oven. Roast for 15 minutes or until medium-brown on all sides. Remove from oven and let cool slightly. Puree in food processor, or mash with potato masher or ricer. Measure 1 1/2 cups squash; reserve. To make soup: Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and cinnamon stick; saute until soft but not brown, about 10 minutes. Season with salt and pepper. Add the broth and the coriander; bring to a boil. Simmer for several minutes. Stir in reserved squash until smooth; simmer gently to let the flavors meld, about 10 minutes. Discard the cinnamon stick. Puree the soup using an immersion blender or in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with broth or water when reheating.) Return the soup to the pan and reheat gently. Add the half-and-half. Adjust the seasoning with salt and pepper. Top each serving with pumpkin seeds and toasted bread crumbs.
Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 10 minutes. Drain and keep warm. Heat olive oil in a large skillet over medium heat; cook and stir chicken, garlic, and Greek seasoning until chicken is no longer pink in the center and juices run clear, about 10 minutes. Add spinach, cucumber, tomato, olives, and vinaigrette; lower heat and simmer until spinach begins to wilt, 5 to 10 minutes. Serve over orzo; top with feta cheese.
Preheat oven to 350 degrees F (175 degrees C). Arrange bagels onto a baking sheet with the cut sides up. Arrange bacon pieces atop the bagel halves. Spoon gravy lightly atop the bacon. Sprinkle mozzarella cheese over the gravy. Bake in preheated oven until the cheese melts, about 10 minutes.
Preheat oven to 425 degrees F. In a large skillet, saute beef on medium heat until brown and cooked through. Add in onions, garlic, carrots and red bell peppers and cook for 8 to 10 minutes until vegetables are tender. While vegetables are cooking, combine tomato sauce, ketchup, Worcestershire sauce, vinegar, brown sugar and cayenne pepper in a large bowl. Add the tomato sauce mixture to saute pan and simmer for 15 to 20 minutes. Add salt and pepper to taste. To make the ranch coleslaw, combine ranch dressing and vinegar in a medium bowl. Fold in slaw mix and set aside. Toast buns in oven until golden brown. Place pickles, if desired, on bottom bun. Add sloppy joe mix and top with ranch coleslaw, if desired.
Mix red wine, lemonade concentrate, and water in a large pitcher. Freeze 8 hours or overnight.
Heat milk in a large pot over medium heat until warmed and just under a boil; add parsnips and 1 teaspoon salt, cover with a lid, and cook until parsnips are tender, 25 to 30 minutes. Drain parsnips, reserving the warm milk. Mash parsnips, 1 cup reserved warm milk, butter, thyme, and pepper together in the pot using a hand mixer or by blending in a blender. Add more milk, salt, or pepper as desired.
Whisk together the lemon juice, orange juice, honey, olive oil, port, ginger, and garlic in a large glass or ceramic bowl. Add the flank steak, and toss to evenly coat. Cover the bowl with plastic wrap, and marinate in the refrigerator 1 hour to overnight. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Cook the steaks until they are browned on the outside and red in the center, about 3 minutes per side. An instant-read thermometer inserted into the center should read 125 degrees F (52 degrees C). Slice the steak thinly across the grain before serving.
Combine milk, water, ginger, honey, ghee, turmeric, cinnamon, and black pepper in a small saucepan. Whisk over medium heat until boiling, 5 to 10 minutes. Remove pot from heat. Strain out fresh ginger and serve immediately.
In a large bowl, stir together the orange juice concentrate, lemon juice, lime juice, garlic, onion and herb seasoning and lemon-herb seasoning. Pour into a resealable bag and add fish fillets. Seal and marinate the fish for a couple of hours or overnight in the refrigerator. Preheat the oven to 425 degrees F (220 degrees C). Arrange the fish fillets in a single layer in a shallow baking dish. Pour the marinade in with them and cover tightly with aluminum foil. Bake for 45 minutes in the preheated oven, until fish is cooked through.
Using a double boiler, heat the chocolate until melted. Stir in milk, using enough to make the chocolate smooth. Holding the cherries by their stems, dip them one by one into the chocolate mixture. Place the coated cherries on wax paper until the chocolate has dried.
Preheat the oven to 350 degrees F (175 degrees C). Place a cooling rack on top of a large cookie sheet. Spray the rack with vegetable cooking spray. In a medium bowl, mix together sour cream and minced garlic. In another bowl, stir together the cornflake crumbs, rosemary, sage, garlic powder, salt and pepper. Coat the chicken with the sour cream mixture, then roll in the cornflake mixture. Arrange chicken pieces on top of the cooling rack. Bake for 1 hour in the preheated oven, until meat is no longer pink, and juices run clear.
Preheat oven to 400 degrees F (200 degrees C). Place the bacon into a skillet, and cook over medium heat until browned. Remove bacon from skillet, reserving 4 tablespoons bacon fat, and drain on paper towels. Place the onions into the same skillet with the bacon fat, and cook over medium-high heat until evenly browned, about 8 minutes. Season with salt and pepper. Combine the milk and cream in a bowl. Sprinkle the flour over the onions, and stir to blend. Stir in the milk mixture. Cook and stir over medium heat until the mixture thickens. Remove from heat, stir in the bacon, and set aside to cool 10 minutes. Beat the eggs in a mixing bowl until light colored and frothy. Stir a spoonful of the onion mixture into the eggs. Add another spoonful of the onion mixture, and continue stirring. Repeat, until all the onions have been stirred into the eggs and are thoroughly blended. Pour the mixture into the prepared pie shell. Sprinkle with nutmeg. Bake in preheated oven until the crust is lightly browned, about 20 minutes. Remove from the oven and cool 5 minutes before serving.
Place chicken thighs, garlic cloves, halved onion, salt, oregano, water, and chicken stock, and water in a large pot. Bring to a simmer over high heat; reduce to medium-low. Simmer 30 minutes, stirring occasionally. Remove from heat. Transfer onion halves to a bowl with a slotted spoon; transfer chicken thighs to a separate bowl. Pour broth through a strainer into a large bowl. Heat olive oil in the same pot over medium heat. Add diced onions and cook until beginning to soften, about 4 minutes. Transfer strained liquid to onions. Bring mixture to a boil over high heat; turn heat to medium-low; reduce broth by about half, 15 to 20 minutes. Transfer reserved boiled onions to a blender. Add chipotle peppers and the adobo sauce. Swirl a bit of water in the can and add to the blender. Add tomatoes. Cover blender with the lid. Pulse on and off until mixture is partially blended. Blend on medium speed until smooth, 1 or 2 minutes. Transfer to pot with broth and onions. Increase heat to medium-high. Simmer 15 minutes or so, depending on how thick you want the sauce. Reduce heat to medium-low. Tear chicken into bite-size pieces and add to the pot. Cook another 10 to 15 minutes. Transfer to a serving dish; garnish with crumbled cotija cheese and cilantro.
Heat oil in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, 8 minutes or until almost done. Remove chicken from pan. Add Recipe Ready Primavera Blend and cook, stirring frequently, 5 minutes or until just tender. Stir in pasta sauce and bring to a boil. Add fettuccine and chicken and toss to coat.* Serve, if desired, with additional parmesan cheese and season with black pepper.
Preheat grill for medium heat and lightly oil the grate. Divide asparagus into sets of 3 spears; push 1 toothpick through the asparagus bases and 1 toothpick near the tops to secure the sets. Spread about 1 teaspoon sriracha sauce along the entire length of each slice of bacon. Secure a slice of bacon to the asparagus using the toothpick at the base of the asparagus and wrap bacon, sriracha-side facing inwards, around asparagus, securing the other end of the bacon to the top toothpick; repeat with remaining bacon and asparagus. Place wrapped asparagus sets in the bottom of a disposable aluminum foil pan. Cook on the preheated grill, turning asparagus sets occasionally, until bacon is cooked through and crisp, about 20 minutes.
Mix chicken, onion, mayonnaise, water chestnuts, sweet pickle relish, pecans, salt, and black pepper together in a bowl. Serve on lettuce leaves and garnish each serving with a slice or 2 of hard-boiled egg.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream together the butter, white sugar and brown sugar until smooth. Stir in the peanut butter, vanilla and egg until well blended. Combine the flour, baking soda and salt; stir into the batter just until moistened. Mix in the oats and chocolate chips until evenly distributed. Drop by tablespoonfuls on to lightly greased cookie sheets. Bake for 10 to 12 minutes in the preheated oven, until the edges start to brown. Cool on cookie sheets for about 5 minutes before transferring to wire racks to cool completely.
Preheat the oven to 375 degrees F (190 degrees C). Sift together the flour, baking powder, baking soda and salt; set aside. In a large bowl, cream together the butter and brown sugar until smooth. Beat in the eggs one at a time then stir in the vanilla. Blend in the sifted ingredients until just incorporated. Mix in the cereal, coconut, walnuts and raisins. Drop by tablespoonfuls onto ungreased cookie sheets. Cookies should be at least 2 inches apart. Bake for 9 to 12 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.