HumbleIntelligence/food-ner-1-Million huggingface dataset:
Instant Oats: Stir together 1 cup any variety Almond Breeze almondmilk and instant oats in a microwave-safe bowl or mug. Microwave on high for 1 to 2 minutes. Stir again. Quick-Cooking Oats on the Stovetop: Stir together 1 cup any variety Almond Breeze almondmilk and 1/2 cup quick-cooking oats in a small saucepan. Cook over low heat for 1 minute, stirring frequently. Quick-Cooking Oats in the Microwave: Stir together 1 cup any variety Almond Breeze almondmilk and 1/2 cup quick-cooking oats in a microwave-safe bowl or mug. Microwave on high for 1 1/2 to 2 minutes. Stir oats. Rolled Oats on the Stovetop: Stir together 1 cup any variety Almond Breeze almondmilk and 1/2 cup rolled oats in a small saucepan. Cook over low heat for 5 minutes, stirring occasionally. Rolled Oats in the Microwave: Stir together 1 cup any variety Almond Breeze almondmilk and 1/2 cup rolled oats in a microwave-safe bowl or mug. Microwave on high for 2 1/2 to 3 minutes. Stir oats. Rolled Oats in the Instant Pot(R): Stir together 5 cups any variety of Almond Breeze almondmilk and 2 cups rolled oats in an Instant Pot(R) that is lightly coated with nonstick cooking spray or butter. Lock lid and close vent. Cook on high pressure for 3 minutes. Let stand for 5 minutes to allow pressure to release naturally. Carefully open vent, remove lid, and stir oats. Add additional Breeze if you prefer thinner oats. Rolled Oats in the Slow Cooker: Stir together 4 1/2 cups any variety of Almond Breeze almondmilk and 2 cups rolled oats in a slow cooker that is lightly coated with nonstick cooking spray or butter. Cover and cook on high for 3 to 1/2 hours or on low for 7 hours. Remove lid and stir oats. Add additional Breeze if you prefer thinner oats. Steel-Cut Oats on the Stovetop: Bring 3 cups any variety of Almond Breeze almondmilk and 1 cup steel-cut oats to a simmer in a medium saucepan. Cook over low heat for 10 to 20 minutes, stirring occasionally. Add additional Breeze if you prefer thinner oats. Steel-Cut Oats in the Instant Pot(R): Stir together 3 cups any variety of Almond Breeze almondmilk and 1 cup steel-cut oats in an Instant Pot(R) that is lightly coated with nonstick cooking spray or butter. Lock lid and close venting. Cook on high pressure set to 3 minutes. Let stand for 5 minutes to allow pressure to release naturally. Carefully open vent, remove lid, and stir oats. Add additional Breeze if you prefer thinner oats. Steel-Cut Oats in the Slow Cooker: Stir together 4 cups any variety of Almond Breeze almondmilk and 1 cup steel-cut oats in a slow cooker that is lightly coated with nonstick cooking spray or butter. Cover and cook on high for 3 1/2 to 4 hours or on low for 7 to 8 hours. Remove lid and stir oats. Add additional Breeze if you prefer thinner oats.
Heat olive oil in a skillet over medium-high heat. Cook and stir chicken and onion in hot oil until the chicken is no longer pink in the center and the juices run clear, 7 to 10 minutes. Stir refried beans, corn, chicken broth, taco seasoning, picante sauce, and garlic powder together in a slow cooker; add the chicken and onion mixture. Cook on Low until the chicken pulls apart easily with 2 forks, 3 to 5 hours. Shred chicken in the soup with 2 forks. Continue cooking for 1 hour more. Ladle into bowls and top with Cheddar cheese.
Heat the vegetable oil in a large skillet over medium heat. Stir in the chicken, and season with oregano, minced garlic, and salt and pepper. Cook and stir until the chicken is lightly browned. Stir in the onion, then cover and reduce heat to low. Place tomatillos, cilantro, jalapeno pepper, whole garlic, lime juice, and salt in a blender. Pulse to a chunky consistency. Pour half of the tomatillo mixture over the chicken. Continue simmering until chicken is tender, 35 to 40 minutes more. Serve with remaining sauce and top with Monterey Jack cheese.
Season chicken, if desired, with salt and pepper. Melt 1 tablespoon Spread in large nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked, about 5 minutes. Remove and set aside Melt remaining 1 tablespoon Spread in same skillet over medium-high heat and cook kale and garlic, stirring occasionally, until kale wilts and garlic is fragrant, about 3 minutes. Add 2 cups water and bring to a boil. Stir in Knorr(R) Rice Sides(TM) - Chicken Broccoli and sun-dried tomatoes and prepare according to package directions. Stir in chicken. Serve with lemon wedges and, if desired, garnish with toasted pine nuts.
Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups or line with paper muffin liners. Mix flour, rolled oats, baking powder, baking soda, salt, and nutmeg together in a large bowl. Combine vegetable oil, orange juice concentrate, water, egg, and vanilla extract in a separate bowl. Stir oil mixture into flour mixture; mix until batter is smooth. Fold in blueberries; stir until combined. Spoon batter into prepared muffin cups. Bake in the preheated oven until golden and cooked through, about 17 minutes. Cool in the pans for about 1 minute before removing.
Preheat oven to 275 degrees F (135 degrees C). Line baking sheets with parchment paper. Mix rolled oats, flax seed meal, steel-cut oats, oat bran, wheat germ, and pecans in a large bowl. Whisk agave nectar, pumpkin, brown sugar, water, canola oil, vanilla extract, pumpkin pie spice, and sea salt in a separate bowl, stirring until brown sugar and salt are dissolved. Pour liquid ingredients over rolled oats mixture and stir to coat. Spread mixture on prepared baking sheets. Bake in the preheated oven for 1 hour, stirring every 20 minutes. Stir dates into granola and continue baking until granola is lightly golden brown, 20 to 30 more minutes, stirring once. Let cool completely and mix miniature chocolate chips into granola. Store in an airtight container.
Preheat the oven to 350 degrees F (175 degrees C). Spray 48 mini muffin tin cups with nonstick cooking spray. Mix cornmeal, sugar, baking soda, and salt together in a large bowl. Stir in jalapenos, onion, and garlic. Add melted butter and mix well. Stir corn, buttermilk, eggs, and bacon into the cornmeal mixture until incorporated. Add shredded Monterey Jack cheese and mix batter well. Use a 1-tablespoon cookie scoop to fill muffin cups about 3/4 full with batter. Bake in the preheated oven until puffed and golden brown, 18 to 20 minutes. Remove from muffin tins and cool on a rack.
Heat butter and olive oil in a skillet over high heat until butter is melted and begins to brown, 1 to 2 minutes. Stir Brussels sprouts and lemon juice into butter and oil; cook, stirring constantly, until sprouts are just heated through and starting to soften, about 45 seconds. Remove from heat. Season with salt and pepper and serve.
Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour". Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.
Heat a large skillet over medium heat for 5 minutes. Add sugar snap peas and water; cover. Cook until peas are bright green, about 3 minutes. Remove cover and continue to cook until water is evaporated, about 2 minutes more. Stir tomatoes, garlic, sugar, and onion and herb seasoning into peas; cook for 3 minutes. Stir in lemon juice to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish, or coat with non-stick cooking spray. Place apples in a large bowl. In a small bowl, mix together sugar, flour, cinnamon, nutmeg and cloves. Stir spice mixture into apples until evenly distributed. Fold in raisins and walnuts. Spoon into prepared dish. Pour milk evenly over apple mixture. Bake in preheated oven for 45 to 60 minutes, or until soft and bubbly. Allow to cool slightly before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan. Toss walnuts and chocolate chips with 1 teaspoon cocoa powder in a bowl until well coated; set aside. Mix tapioca flour, sorghum flour, teff flour, 1/3 cup cocoa powder, xanthan gum, and salt together in a separate bowl. Beat butter and sugar together in a separate large bowl until creamy. Stir in eggs and vanilla extract. Gradually add flour mixture to butter mixture until fully incorporated. Fold in nuts and chocolate chips. Spread batter into the prepared baking pan. Bake in the preheated oven until the top is dry and the edges have started to pull away from the sides of the pan, about 25 minutes.
Preheat oven according to box directions for cupcakes. Line cupcake pans with cupcake liners. (Be sure to use liners, and not just the pan.) Mix cake according to package directions. Fill cupcake liners slightly less than half full. (You want the cupcake to bake up close to level with the top of the liner. Bake according to package directions. Cool completely. In chilled medium bowl combine whipping cream and sugar. Beat with an electric mixer on high until stiff peaks form. Refrigerate until ready to use. After cupcakes are cooled completely, frost with a level layer of whipped cream frosting. Spoon remaining frosting into pastry bag fitted with a star decorating tip. Pipe around the edges of the cupcakes. Spoon a small amount of cherry pie filling in the center of each. Refrigerate and enjoy!
With a very sharp knife, cut pockets into the thickest part of the breast of chicken. Stuff as many pieces of roasted red peppers as you can into pockets of chicken one at a time. Pour bread crumbs into a large plastic bag. Place chicken breasts in the bag with the bread crumbs and shake until well coated. In a large skillet, heat oil to a medium-high heat and place chicken in the pan. Cook for 5 minutes on one side then turn, cook for 10 minutes on the other side. While cooking the chicken, in an electric blender blend sour cream and a few pieces of red peppers. Flip the chicken one more time and cook 5 more minutes, or until chicken is done. Cut the chicken in half and arrange the pieces on a plate. Drizzle with sour cream mixture and sprinkle with feta cheese.
Preheat oven to 350 degrees F (175 degrees C). Put two large squares of aluminum foil onto a large, flat work surface. Make a bed of lemon slices in the center of each foil square; top with red onion. Lay a salmon fillet atop each pile of lemon slices and onion; season with basil, dill, and sea salt. Fold edges of the aluminum foil over the salmon and seal completely. Bake in the preheated oven until the fish flakes easily with a fork, about 25 minutes. Remove salmon from foil pouch, place on plate, and drizzle juices from foil pouch over the fish.
Grind half the almonds; chop the rest roughly into small pieces. Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper. Melt butter in a saucepan over medium heat. Stir in brown sugar; cook and mix until dissolved, 2 to 3 minutes. Remove from heat. Let caramel mixture cool to room temperature. Mix 2 cups plus 1 tablespoon flour, cinnamon, ginger, baking powder, and nutmeg together in a bowl until well incorporated. Stir ground almonds, eggs, vanilla extract, and salt into the cooled caramel mixture. Add the flour mixture gradually; mix until well combined. Stir in the chopped almonds. Roll dough into 36 balls; flatten slightly and place them, evenly spaced, onto the prepared baking sheets. Press pistachios into the dough. Bake in the preheated oven until golden brown but still soft to the touch, 10 to 12 minutes. Cool in the pan for 10 to 15 minutes.
Preheat oven to 400 degrees F (200 degrees C). Grease a baking sheet. Place potatoes, vegetable oil, Parmesan cheese, curry powder, paprika, salt, and garlic powder in a resealable plastic bag; shake to coat. Spread seasoned potatoes over prepared baking sheet. Bake in preheated oven until tender, about 20 minutes.
Preheat oven to 325 degrees F (165 degrees C). Beat sugar and butter together in a large bowl with an electric mixture until creamy. Sift in flour. Add baking powder and vanilla; beat until well-blended. Add eggs; beat until batter is smooth. Divide batter between two 9-inch nonstick round pans. Bake in the preheated oven until cake layers rise and turn golden, about 25 minutes. Invert onto wire racks and cool completely, about 30 minutes.
Melt ghee in the skillet over high heat. Add mushrooms and salt; cook, without stirring, until they release their moisture, 1 to 2 minutes. Continue cooking, stirring occasionally, until browned, 5 to 8 minutes. Add shallots; cook and stir until fragrant, about 2 minutes. Mix avocado into the mushroom mixture; cook and stir until avocado is creamy, about 5 minutes. Season with salt and ground black pepper.
Mix yeast with warm water in a large mixing bowl and allow to stand until a creamy layer of foam appears, about 10 minutes. Whisk in 1/4 cup olive oil, then gradually stir in flour and 1/2 teaspoon kosher salt. Transfer dough to a floured surface and knead until smooth and just a little bit sticky, 10 to 12 minutes. Place dough into an oiled bowl and turn dough around in bowl to coat surface with oil; cover bowl and refrigerate dough overnight. (Dough should double in size.) Coat a 9x13-inch baking sheet generously with 2 tablespoons olive oil; place dough in the center of the baking sheet and flatten into a thick disk. Cover dough with plastic wrap and let double in size, about 1 1/2 hours. Use your palms and fingers to gently press and stretch dough to the edges of the oiled baking sheet, making the flatbread as even in thickness as you can. With fingertips, make small indentations in the dough. Brush dough with remaining 2 tablespoons olive oil. Stir za'atar and 3/4 teaspoon kosher salt together in a small bowl and sprinkle evenly over the flatbread. Let dough rest for 30 minutes uncovered. Preheat oven to 375 degrees F (190 degrees C). Bake flatbread in the preheated oven until golden brown, 15 to 20 minutes.
In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain. In a large bowl, combine the pasta, Italian salad dressing, Caesar dressing, Parmesan cheese, red bell pepper, green bell pepper, and red onion. Mix well and serve chilled or at room temperature.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9x9-inch baking pan with cooking spray. Spread the blackberries into the prepared baking pan, and sprinkle with white sugar; drizzle with lemon juice. In a bowl, mix the lemon-poppy seed muffin mix, egg, milk, and cinnamon, and stir until moistened. It's okay to leave lumps in the batter. Pour the batter over the blackberries. Place the butter and brown sugar into a bowl, and mix with an electric mixer on medium speed until the mixture resembles coarse crumbs. Spread this mixture over the batter in the pan. Bake in the preheated oven until the topping is browned and the blackberries are bubbling, about 1 hour. Allow to stand for 20 minutes before serving.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain and set aside. Preheat oven to 375 degrees F (190 degrees C). Meanwhile, melt butter in a large saucepan over medium heat. Add mushrooms, onion and bell pepper and saute until tender. Stir in cream of mushroom soup and chicken broth; cook, stirring, until heated through. Stir in pasta, Cheddar cheese, peas, sherry, Worcestershire sauce, salt, pepper and chicken. Mix well and transfer mixture to a lightly greased 11x14 inch baking dish. Sprinkle with Parmesan cheese and paprika. Bake in the preheated oven for 25 to 35 minutes, or until heated through.
Blend avocado, basil, lime juice, garlic, salt, and pepper together in a food processor or blender until smooth. Spread avocado mixture onto each cucumber slice and top with tomato slice and yogurt.
Combine Parmesan cheese, parsley flakes, basil, chives, marjoram, paprika, onion powder, garlic powder, salt, and pepper in a small bowl; stir to blend evenly. Store in an airtight container.
Pour milk into medium bowl. Add dry pudding mix; beat with wire whisk until well blended and mixture just begins to thicken. Stir in chocolate morsels, if desired. Add contents of Reddi-wip can; stir gently but quickly until well blended. Pour into crust; cover. Refrigerate 6 hours, or until set. Cut into 8 slices to serve. Garnish with additional Reddi-wip and crushed candy, if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease a 10-inch fluted tube pan (such as a Bundt(R)) and coat inside of pan with unsweetened cocoa powder. Beat cream cheese, confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl until smooth and creamy. Set aside. Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. Slowly beat Irish stout beer into the batter. Spoon 1/3 of the cake batter into the prepared pan; layer the Irish cream filling on top. Spoon remaining cake batter over the filling. Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes. Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. Invert pan over a wire rack to release cake and allow to cool completely on the rack. While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Irish whiskey. Bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes. Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.
Trim ends from green onions and cut the roots off; wash 2 to 3 times in cold water and cut into 8 inches from white part. Drain green onions in a colander. Heat about 1 teaspoon vegetable oil in a large skillet over medium heat. Place 1 green onion in 1 direction and 1 in the other direction, repeating until 8 are used for each serving batch. Mix flour, water, and salt together in a bowl until batter is smooth. Pour 1/4 of the batter over the green onions in the skillet; top with 1/4 of the seafood mix. Cook until seafood is cooked through and pancake is lightly browned on the bottom, about 10 minutes. Whisk eggs together in a bowl. Ladle 1/4 of the eggs over pancake; cook until mostly cooked, about 5 minutes. Flip pancake using 1 or 2 spatulas and cook for 10 minutes more. Repeat with remaining oil, green onions, batter, and egg. Whisk soy sauce, Korean red pepper powder, vinegar, sesame oil, sesame seeds, and black pepper together in a bowl; serve alongside pancakes for dipping.
Heat the oil in a large skillet over medium-high heat. Add the pork and parsley; cook and stir until pork is browned on the outside, and cooked through. Remove from the heat and set aside. Make a bed of spinach on individual serving plates or on a large platter. Arrange slices of pear over the spinach. Top with the cooked pork and sprinkle with walnuts. Drizzle the balsamic vinaigrette over the whole salad.
Preheat oven to 300 degrees F (150 degrees C). Lightly grease a 9 inch round cake pan. Mix together the flour, sugar, baking powder, cinnamon, cardamom, lemon zest, and ginger in a large bowl. Add the egg yolk, pumpkin puree, and oil; mix until smooth. Gently stir the egg whites into the batter; pour into prepared pan. Arrange the apple slices atop the batter; sprinkle with sugar and cinnamon. Bake in preheated oven until a knife inserted into the center of the cake comes out clean, about 40 minutes. Allow to cool before serving.
Stir the mayonnaise, milk, vinegar, sugar, and poppy seeds together until the sugar has dissolved.
In a large mixing bowl, combine flour, salt, and sugar. Mix well, then cut in shortening until mixture resembles coarse meal. In a small bowl, combine egg, vinegar, and 4 tablespoons of water. Whisk together, then add gradually to flour mixture, stirring with a fork. Mix until dough forms a ball. Add one more tablespoon of water if necessary. Allow dough to rest in refrigerator 10 minutes before rolling out.
Combine graham cracker crumbs, 1/4 cup sugar, cocoa powder, and melted butter in a bowl until mixture is thoroughly combined and crumbly.
 Watch Now Transfer crust mixture to a 9x11-inch baking dish. Press crust into bottom of dish until smooth and even. Cover dish with plastic wrap and refrigerate until set, about 30 minutes.
 Watch Now Mix cream cheese and mascarpone cheese in a bowl until thoroughly combined. Stir in lemon zest, lemon juice, and vanilla extract into mixture.
 Watch Now Whisk 1/3 cup sugar into whipping cream in a separate metal or glass bowl until the cream is fluffy and forms soft peaks. Add whipped cream to the cream cheese mixture and gently whisk until filling is soft, fluffy, and well combined.
 Watch Now Spoon filling on top of the graham cracker crust, spreading and smoothing the top. Tap the pan gently on a work surface several times to settle the crust and filling. Cover pan tightly with plastic wrap and refrigerate until chilled and set, at least 3 hours.
 Watch Now Starting at the bottom long edge of the cake, arrange strawberry halves in a horizontal line with the pointed bottoms of the strawberry halves pointing to the right. Start a second stripe of strawberry halves at the top right of the cake, arranging strawberries with the bottoms pointing right in a line stretching about 2/3 of the length of the cake.
 Watch Now Continue to make strawberry stripes, starting about 3/4 inch up from the bottom stripe and laying down 3 more stripes stretching the full length of the cake. Make 1 more line of strawberries beneath the short stripe to leave a square space for the blue field of stars.
 Watch Now Lay a line of blueberries with the blossom ends pointing up in the upper left square space. Continue to lay down blueberries in lines, berries touching the previous line, until the square is filled with blueberries. Cut cake into squares to serve.
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Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet with cooking spray. Mix cream cheese, Cheddar cheese, and mayonnaise together in a bowl. Spread on the inside of each butterflied shrimp. Whisk eggs and milk together in a bowl. Place bread crumbs on a plate. Dip each stuffed shrimp into the egg and milk mixture; roll over breadcrumbs to coat. Arrange in a single layer on the prepared baking sheet. Bake in the preheated oven until lightly browned, about 30 minutes.
Preheat oven to 350 degrees F. Lightly oil a 9-inch round cake pan. Sift together the dry ingredients, except for the cashews, and set aside. Mix all the liquids together (cashew milk, vegetable oil, lemon juice, lemon zest). Pour the wet ingredients into the dry and mix well. Pour mixture into prepared cake pan. Top with the cashews all over the cake. Place in a preheated 350-degree oven and bake for 25 to 30 minutes. Allow to cool for about 20 minutes.
In a saucepan, combine pumpkin pie spice and orange zest to apple juice concentrate. Bring to a boil and simmer 10 minutes. Remove from heat. In a large pitcher, combine spiced apple juice concentrate and white wine. Chill in refrigerator overnight. Strain the wine mixture through a coffee filter, being careful not to disturb the spices which have settled to the bottom of the pitcher. Just before serving, slide in the ice ring. Slowly pour the champagne down the side of the bowl to retain as much carbonization as possible. To make Ice Ring: In a ring shaped mold, combine pineapple chunks, orange slices and maraschino cherries. Pour in just enough water to hold the fruit together in the ring. freeze overnight.
Mix oats, coconut, peanut butter, chocolate chips, flax seeds, and vanilla extract together in bowl until well combined. Press mixture into the bottom of a 9x9-inch baking dish and cut into desired number of bars, leaving bars in the baking dish. Refrigerate for 1 hour.