HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). Line a rimmed baking sheet with aluminum foil. Combine oats, coconut, pecans, almonds, sea salt, flax seeds, cinnamon, nutmeg, paprika, and ginger in a large bowl. Spread evenly on the lined baked sheet. Stir 1/4 cup plus 2 tablespoons coconut oil, 1/4 cup plus 2 tablespoons brown sugar, honey, molasses, and vanilla extract together in a saucepan over medium heat until sugar dissolves, about 3 minutes. Pour over oat mixture and mix with a spoon until evenly coated. Bake in the preheated oven, stirring halfway through, until granola is evenly browned, about 20 minutes. Cool completely before storing.
Preheat the oven to 375 degrees F and line 4 baking sheets with Reynolds(R) NonStick Aluminum Foil (dull side up). Combine the meat with all other meatball ingredients and form into about 80 bite-size meatballs. Place 20 meatballs on each pan, and bake for 35 minutes or until browned all the way through. While the meatballs are baking, pour the barbecue sauce and the grape jelly into a sauce pan and heat over medium until they are well combined. If you want your meatballs to have a little extra kick, add some hot sauce to the mix. Once the meatballs are finished, you can slide them right off the pan and into your serving dish. Pour your sauce on top and serve immediately. The finished dish does well in the microwave if you are taking it to a party and need to reheat it.
Wash and pick over the beans, then place them in a large bowl. Fill the bowl with cold water, and soak the beans for 6 to 8 hours. Drain and rinse the beans, then place into a slow cooker. Pour in 8 cups of water. Stir in onion, garlic powder, onion powder, black pepper, and bay leaves. Place the turkey leg into the cooker, cover, and cook on Low setting for 6 hours. Stir in olive oil, and add more water if the beans are beginning to dry out; cook until the beans are very tender, an additional 2 hours.
Cut melon in half, and remove seeds. With a melon baller, scoop out melon balls; place in a large salad bowl. Add chicken, celery, and grapes to melon. Add water chestnuts if desired. In a small bowl, mix together, sour cream, yogurt, and curry powder. Gently stir into salad. Season with salt and pepper to taste. Serve.
Preheat oven to 375 degrees F (190 degrees C). Lay aluminum foil squares on a work surface. Place 5 spears of asparagus in the center of each square; distribute equal amounts of the green beans, carrots, and artichoke hearts among the squares. Lay tilapia fillets over vegetables. Top each fillet with basil, Italian seasoning, garlic salt, salt, and pepper. Place 1 tablespoon butter and a drizzle of olive oil on each fillet. Top with tomato slices, lemon slices, and a squeeze of lemon juice. Fold aluminum foil edges together over each fillet to create a tightly sealed packet. Place packets on a baking sheet and bake in preheated oven until fish flakes easily with a fork, 20 to 30 minutes.
In a serving bowl, stir together the drained peas and mushrooms. Season to taste with hot pepper sauce.
Prepare Salsa: In medium bowl combine chopped peaches, green chiles, red onion, parsley, lime juice and Tabasco sauce. Cover and refrigerate until ready to serve. Prepare Tacos: Fill tortillas with flaked tuna; top with peach salsa. Serve with shredded cabbage and cheese if desired. Garnish with lime wedges if desired.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan. In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan. Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.
In a blender, combine bananas and milk. Pulse until bananas are chopped. Pour in water and brown sugar. Blend until smooth. Toss in the ice cubes and blend until smooth. Pour into 4 glasses and serve immediately.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 8-inch round cake pans. Stir cake mix, 1 cup water, vegetable oil, eggs, and 1 teaspoon coconut extract together in a bowl until moistened; beat with an electric mixer on medium speed for 2 minutes. Pour batter evenly into the prepared cake pans. Bake in preheated oven until the cakes are lightly browned and a toothpick inserted into the center of a cake comes out clean, about 25 minutes. Let cakes cool in pans for 10 minutes; remove cakes from pans to finish cooling on racks, at least 30 minutes. Beat butter with an electric mixer on low in a large bowl until creamy and smooth. Beat in 2 1/2 teaspoons coconut extract. Beat 1 cup confectioners' sugar into butter mixture until thoroughly combined; beat in 1 tablespoon heavy cream. Continue to beat in confectioners' sugar, 1 cup at a time, alternating with 1 tablespoon cream, until the confectioners' sugar and cream have been incorporated and the frosting is smooth and creamy. With a long serrated knife, level the tops of the 3 cakes. Place 1 cake onto a serving platter; frost the top of the cake with about 1/4 of the frosting. Sprinkle with about 1/3 cup flaked coconut. Place second cake layer on top of the first, and frost and sprinkle with coconut as before. Place third layer on top of the second; frost top and sides with remaining frosting. Lightly press 1/3 cup of coconut evenly into sides of cake. Place 1 cup of remaining coconut into a resealable plastic bag, add 1/2 teaspoon water and the green food coloring, and seal bag. Shake and press bag to mix food coloring with coconut, tinting it light green. Remove to paper towel to dry. Spread the green coconut over the top of the cake; place colored jelly beans in the middle and press lightly to secure.
Heat oil in a large pot over medium-high heat. Cook and stir hot Italian sausage, mild Italian sausage, onion, and a pinch of salt together in the pot, breaking up sausage with a wooden spoon. Cook until sausage is browned and crumbly, and most of the liquid is evaporated, about 10 minutes. Stir ancho chile powder, paprika, cumin, ground black pepper, chipotle chile powder, and oregano into sausage mixture; saute until fragrant, about 2 minutes. Pour water and tomato puree into sausage mixture, bring to a simmer, reduce heat to medium-low, and cook on a steady simmer until sausage is tender, about 45 minutes. Add water as necessary and skim any fat that floats to the top. Stir cannellini beans, red bell pepper, and green bell pepper into sausage mixture. Simmer until vegetables are tender, about 30 minutes. Season with salt to taste.
In a shallow glass dish or bowl, mix together honey and Worcestershire sauce. Add pork chops and toss to coat. Cover and refrigerate for no more than 4 hours to marinate. Lightly oil grill and preheat to medium low. Remove pork chops from marinade. Season with pepper to taste and grill for 35 to 40 minutes, turning often.
Place onion, chili beans, black beans, chopped carrot, corn, tomato sauce, diced tomatoes, and beer in a slow cooker. Add taco seasoning and stir to blend. Lay chicken breasts on top of mixture, pressing down slightly until just covered by other ingredients. Cover and cook on Low for 5 hours. Remove chicken breasts from soup and allow to cool long enough to be handled. Shred chicken and stir back into soup. Continue cooking on Low for 2 hours. Serve with cilantro, Cheddar cheese, light sour cream, and crushed tortilla chips.
Preheat oven to 350 degrees F. Combine applesauce, milk, eggs and brown sugar in medium bowl. Whisk until well combined. Gently stir in bread cubes until well moistened. Pour mixture into lightly greased 8x8-inch baking pan. Mix quick-cooking oats, 3 tablespoons brown sugar and ground cinnamon until thoroughly combined and add to top of bread mixture. Bake 30 minutes, or until toothpick inserted into center comes out clean. Serve warm.
Bring the water to a boil in a large stock pot. Stir in soup base, and lower heat to a simmer. Melt the butter in a skillet over low heat. Gradually whisk in the flour so as not to form any lumps. Pour this mixture into the broth. Cover, and simmer over low heat for 5 to 7 minutes. Pour the marinara sauce into the thickened broth, and season with OLD BAY(R), white pepper, lemon juice and hot pepper sauce. Stir until blended, making sure to scrape the bottom and sides of the pot. Add the crabmeat, and stir vigorously to break into pieces. Stir in the heavy cream until blended, then mix in the sherry and whiskey. Taste and adjust the seasoning as needed. If the soup is too salty, add more heavy cream. Add more lemon if there is no tang; more white pepper if not spicy enough. Remove from the heat. Pour into hotel pans to a depth of 4 inches or less, and refrigerate if making ahead of time. Reheat to 140 degrees F (62 degrees C) before serving.
Blend almond milk, banana, peanut butter, and cocoa powder together in a blender until smooth.
Bring a large pot of water to a boil; add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain pasta; return to pot. Place tuna in a skillet over low heat; season with onion powder and salt. Cook until lightly browned, about 5 minutes. Stir tuna into cooked pasta. Add Alfredo sauce; stir until combined. Garnish with grated Parmesan cheese.
Blend milk, egg, sugar, cinnamon, and vanilla extract in a blender until smooth.
Cook and stir bacon in a large pot until browned, about 5 minutes. Add onion and garlic; cook until soft, about 5 minutes. Pick meat off the duck bones and chop. Discard skin and bones. Add duck meat to the pot. Stir in chicken stock, navy beans, cabbage, turnips, celery, thyme, rosemary, and sage. Tie parsley and bay leaf together; add to the pot. Simmer until turnips are tender, about 1 hour. Stir potatoes and carrots into the pot; cook until soft, about 20 minutes. Discard parsley sprigs and bay leaf. Season soup with salt and pepper.
Preheat oven to 300 degrees F (150 degrees C). In a medium bowl, stir together mashed banana, peanut butter, white sugar and brown sugar until smooth. Then mix in the egg whites. Add flour and baking soda, mix until just blended, then stir in the rolled oats and raisins. Drop cookie dough by heaping spoonfuls onto an unprepared cookie sheet. Bake for 15 to 17 minutes in the preheated oven. When cookies are done, remove from the baking sheet and cool on wire racks.
Place potatoes in a saucepan and add enough water to cover. Bring to a boil, and cook until just starting to be tender, about 5 minutes. Drain and place under cool running water to cool, then drain and pat dry. Grate into a large bowl. Separate the potato shreds into two sections, and place each one on a square of waxed paper. Pat each section into a 6 inch circle. Place bacon in a skillet over medium-high heat. Fry until evenly browned, then set aside to drain on paper towels. In a nonstick skillet over low heat, cook eggs until lightly scrambled. Eggs need to stay slightly wet. Heat oil in a large skillet over medium heat. While the oil heats, place the egg, bacon strips and cheese in even layers on top of one of the potato circles. Place the other circle on the top, using the waxed paper to pick it up. Place the whole hash-brown sandwich into the skillet, and fry until nicely browned on both sides, about 10 minutes per side. Cut into wedges, and serve hot.
Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the beets with 1/2 tablespoon olive oil to coat. Spread in a single layer on a baking sheet. Mix the remaining 2 tablespoons olive oil, garlic powder, salt, pepper, and sugar in a large resealable plastic bag. Place the sweet potatoes and onion in the bag. Seal bag, and shake to coat vegetables with the oil mixture. Bake beets 15 minutes in the preheated oven. Mix sweet potato mixture with the beets on the baking sheet. Continue baking 45 minutes, stirring after 20 minutes, until all vegetables are tender.
Place thawed bread dough in a bowl in a warm area and let rise until doubled in size, 30 to 60 minutes. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Spread dough into a large rectangle on the prepared baking sheet. Mix 2 tablespoons Parmesan cheese, 2 tablespoons vegetable oil, egg yolks, parsley, oregano, garlic powder, and black pepper together in a bowl; spread mixture onto dough. Top Parmesan mixture layer with pepperoni, ham, and provolone cheese. Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir green bell pepper, onion, and mushrooms in the hot oil until tender, 5 to 10 minutes. Spoon mixture over provolone layer. Roll dough around the filling and place stromboli, seam side-down, onto the baking sheet. Brush the top of stromboli with egg whites; sprinkle 1 teaspoon Parmesan cheese and Italian seasoning over stromboli. Bake in the preheated oven until dough is golden brown, 30 to 40 minutes.
Soak wakame in a bowl of cold water; set aside. Heat oil in a skillet over medium heat; cook and stir chicken and shrimp until chicken is no longer pink in the center and shrimp is bright pink, 5 to 10 minutes. Bring 1 pint cold water to a boil and stir in dashi powder; reduce heat to medium and add vermicelli. Mix miso paste and about 2 tablespoons hot dashi broth together in a bowl; pour back into broth and stir until miso is incorporated. Keep liquid at a simmer until noodles are tender, about 2 minutes. Add 1 cup hot water to broth if taste is too strong. Drain wakame. Add wakame, chicken-shrimp mixture, seafood sticks, red chile pepper, soy sauce, and sesame seeds to broth and mix well. Transfer mixture to serving bowls and top with spring onions.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream butter, cream cheese, and sugar. Gradually add eggs, vanilla, and orange zest. Mix well. Sift together flour and salt, stir into butter mixture. Stir in chocolate chips last. To make the orange frosting: stir together confectioners sugar, 4 tablespoons of butter, orange juice, 1/4 teaspoon of orange zest, salt, and food coloring in a small bowl. Mix until smooth. Drop cookie dough by teaspoons onto prepared cookie sheet. Bake in preheated oven for 10 to 12 minutes or until light brown. While the cookies are still warm, frost with the orange frosting.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch square baking dish with butter. Combine flour, 1/2 cup brown sugar, baking powder, 2 teaspoons cinnamon, and allspice in a bowl. Beat pumpkin puree, milk, egg, and vanilla extract in another bowl; stir into flour mixture until batter is smooth. Pour batter into prepared baking dish. Stir 3/4 cups brown sugar, butter, and 2 teaspoons cinnamon in a small bowl until just combined. Sprinkle over cake batter. Bake in preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes.
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the vegetable oil, sugar and eggs. Stir in yogurt and orange zest. Combine the flour and baking powder; stir into the mixture just until blended. Pour the dough into a greased 9x13 inch baking pan. Bake for 30 minutes in the preheated oven, or until a knife inserted into the cake comes out clean. Poke holes in the cake with a knife, and pour the juice from the oranges over the cake slowly until it has all been absorbed.
In a small bowl, toss together the cranberries and sugar. Cover and refrigerate. In a large bowl, toss together the oranges, onion, cabbage, apple and mayonnaise until evenly coated. When ready to serve add cranberry mixture and toss again.
Preheat an oven to 350 degrees F (175 degrees C). Grease 16 muffin cups or line with paper muffin liners. Stir the flour, sugar, cornmeal, baking powder, and salt together in a bowl. Whisk the milk, plantains, eggs, oil, and butter together in a separate bowl. Mix the flour mixture into the milk mixture until just combined; do not over mix. Allow the mixture sit at room temperature for 10 to 15 minutes. Pour into prepared muffin cups to about 2/3 full. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 15 to 18 minutes.
Preheat the oven to 250 degrees F (120 degrees C). Line 2 large baking sheets with parchment paper. Place butter in a microwave-safe bowl and melt in the microwave, about 1 minute. Mix rice cereal squares, cashews, pecans, pretzels, and cranberries together in a large bowl. Add parsley, dill, garlic powder, onion powder, chives, salt, and black pepper to the bowl with the melted butter. Toss with cereal mixture and spread onto the prepared baking sheets. Bake in the preheated oven for 1 hour. Sprinkle baking sheets evenly with Parmesan cheese and return to the oven; bake 15 minutes more. Serve immediately or store in a tightly sealed jar in the refrigerator for 1 week.
Blend honeydew melon, cucumber, onion, avocado, jalapeno pepper, garlic, white balsamic vinegar, lime juice, salt, and black pepper in a blender until smooth. Adjust seasonings if desired and chill before serving.
In a mixing bowl, combine the cream cheese, sour cream, whipped cream, brown sugar, sugar, maple syrup and vanilla extract. Mix until smooth. Serve immediately or chill for later.
Preheat oven to 350 degrees F (175 degrees C). Microwave butter in a small microwave-safe bowl until melted, 20 to 30 seconds. Whisk in lemon juice. Add Cajun seasoning. Place salmon fillets in a shallow baking dish. Drizzle butter mixture over salmon. Bake salmon in the preheated oven until cooked through, about 20 minutes. Flake into smaller pieces with a fork. Mix corn, black beans, tomato, red onion, and cilantro in a bowl to make salsa. Arrange corn tortillas on a baking sheet. Warm tortillas in the preheated oven for about 5 minutes. Divide salmon, salsa, and Cheddar cheese among warm tortillas. Wrap up and serve with sour cream and guacamole.
Mix cranberry juice, orange juice, vodka, orange liqueur, sugar, cinnamon, allspice, and nutmeg in a punch bowl. Refrigerate 2 hours to overnight. Serve punch over ice; garnish with orange slices.
Place chicken breasts in a saucepan; add water and bring to a boil. Lower heat to medium and simmer just until chicken breasts are no longer pink in the middle, 5 to 8 minutes. Remove chicken breasts and set aside to cool, reserving water. Measure 3 cups from reserved water and discard any remaining. Pour the 3 cups water back into saucepan. Add quinoa and bouillon; return to a boil. Reduce heat to medium-low, cover, and simmer until water is absorbed and quinoa is tender, 15 to 20 minutes. Melt butter in a large skillet over medium-high heat. Add pecans and toss until fragrant and one shade darker, about 5 minutes. Remove pecans and set aside. Add butternut squash and 2 tablespoons water to the same skillet; cook and stir until just tender, adding more water if needed, 4 to 5 minutes. Chop chicken breasts into 1/2-inch pieces. Combine cooked quinoa, chicken, squash, and pecans in a bowl. Stir in cranberries, goat cheese, and parsley; season with salt and pepper.
In a medium saucepan combine the water and sugar. Bring mixture to a boil over medium heat. Add the cranberries, apples, cider vinegar, raisins and spices. Bring to a boil, then simmer gently for 10 minutes stirring often. Pour mixture into a mixing bowl. Place plastic wrap directly on the surface of the sauce. Cool to room temperature and serve or cover and refrigerate. Bring chutney to room temperature before serving.
Place the split peas into a large container and cover with several inches of cool water; let stand for at least 3 hours. Rinse peas until the water runs clear; drain. Heat olive oil in a large skillet over medium-high heat. Saute onion, carrots, and celery in hot oil until soft, 8 to 12 minutes. Add garlic and saute until fragrant, about 1 minute. Combine peas, onion mixture, 6 cups chicken broth, bay leaf, black pepper, and thyme together in a large pot. Stir neck bones into chicken broth mixture, adding more chicken broth as necessary to cover bones completely. Bring mixture to a boil, reduce heat to medium-low, cover the pot, and simmer until peas have dissolved and meat is falling from the bones, 2 to 3 hours. Transfer bones to a plate to cool. Stir cubed ham into soup. When neck bones are cool enough to handle, remove remaining meat from the bones; discard bones and stir meat into soup. Continue to simmer until ham and meat are heated through, about 5 minutes.
In a Dutch oven over medium heat, melt butter and saute the onion until tender. Pour in chicken broth and water. Mix in celery, carrots, and potatoes. Cook 10 minutes, stirring occasionally, until vegetables are tender. In a small bowl, whisk together 1 1/2 cups milk and cake flour. Mix into the Dutch oven. Mix remaining milk, celery salt, salt, and pepper into the Dutch oven. Stirring occasionally, continue cooking the mixture about 10 minutes, until thickened. Stir catfish into the mixture, and cook 5 minutes, or until fish is easily flaked with a fork. Mix in Cheddar cheese, and cook another 5 minutes, until melted.
Stir together the wine, brandy, orange juice concentrate, lemonade concentrate, fruit punch concentrate, and grape juice concentrate in a 5 gallon insulated beverage container or cooler.
Preheat oven to 350 degrees F (175 degrees C). Stir cream of mushroom soup, sour cream, and Worcestershire sauce in bowl until well blended. Pour half the soup mixture in a 9x13-inch baking dish. Arrange chicken breast halves in baking dish and cover with remaining soup mixture. Bake chicken in preheated oven until no longer pink in the center and the juices run clear, about 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain. Cut chicken into bite-size pieces and serve over egg noodles with mushroom sauce.
Stir the chicken, mayonnaise, celery, pine nuts, lemon juice, relish, jalapeno pepper, and black pepper together in a mixing bowl until evenly blended. Cover, and refrigerate 20 to 30 minutes to allow the flavors to blend.
Grate 2 teaspoons zest and squeeze 1 tablespoon juice from the lime. Stir the lime juice, lime zest, and garlic in a 2-quart shallow, nonmetallic baking dish or a gallon-size resealable plastic bag. Add the shrimp and toss to coat. Cover the dish or seal the bag and refrigerate for 30 minutes, turning the shrimp over several times during the marinating time. Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Add the pepper and onion and cook until the vegetables are tender-crisp, stirring occasionally. Reduce the heat to medium. Add the shrimp and marinade to the saucepan and heat to a boil. Cook until the shrimp are cooked through. Stir in the cilantro. Divide the lettuce, tomatoes and shrimp mixture among 4 serving plates. Season with the black pepper.
Combine potatoes, salt, marjoram, and water in a soup pot. Boil until potatoes are just tender. Brown sausage and onion in a skillet over medium heat. Drain off excess fat, and add to the potatoes. Stir in the cans of corn and the evaporated milk. Heat through, and serve.