HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet. Stir the maple syrup, vanilla extract, and cinnamon together in a small saucepan over medium heat until it begins to simmer. Meanwhile, combine the rolled oats, pecans, almonds, raisins, cranberries, and sunflower seeds in a large mixing bowl. Pour the hot maple syrup over top, and stir until evenly mixed. Spread onto prepared baking sheet. Bake in the preheated oven for 15 minutes. Remove from oven, scrape onto a cold baking sheet, and cool to room temperature. Break into clumps and stir in the chocolate covered peanuts once cool.
Steam the artichokes in 2 cups water until tender (about 45 minutes) and reserve the liquid afterwards. Allow the artichokes to cool. Scrape the flesh from the bottom third of each leaf and place in medium soup pot along with the artichoke liquid. Remove fuzzy choke from each artichoke bottom and discard. Coarsely dice the artichoke bottoms and place in the soup pot. Next add chicken stock, vermouth, potato, carrot, onion, celery, garlic, bay leaves, and marjoram. Simmer until the vegetables are very tender and the liquid is reduced by 1/3, about 45 minutes. Next puree the soup in a blender and return to the pot. Add the cream and the cheese and heat through but don't boil. Add salt and pepper to taste. Serve with croutons on top.
Combine pomegranate and lemon juice with sugar in a large, stainless steel saucepan. Bring to boil over high heat, and at once stir in liquid pectin. Bring to a full rolling boil, and boil exactly 1/2 minute. Remove from heat, and skim off foam. Ladle into hot, sterilized jars to within about 1/4 inch of the top. Seal, and process in a boiling water canner for 5 minutes.
Preheat a non-stick griddle to 375 degrees F (185 degrees C). Lightly grease the cooking surface with butter. Sift the flour, baking powder, baking soda, and salt together into a mixing bowl. Mix the almond flour and sugar into the flour mixture until just blended. Stir the yogurt, eggs, and butter together in a separate bowl; add to the flour mixture, stirring only until just incorporated. The batter will be thick and airy. Pour about 1/3 cup of the batter onto your preheated cooking surface, leaving space for the pancakes to expand. Cook until dry around the edges and bubbles have formed over the top, 2 to 3 minutes; turn and continue cooking until done in the middle and golden brown, another 1 to 2 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan. In a medium bowl, cream together the sugar and butter. Beat in the eggs, one at a time. Stir in the vanilla. Sift together the flour, cocoa, baking soda, cloves and cinnamon. Add the dry ingredients to the creamed mixture alternately with the buttermilk. Pour the batter into the prepared pan. Bake for 35 to 45 minutes in the preheated oven, until a toothpick inserted comes out clean. To make the frosting, use the second set of ingredients. In a heavy saucepan, combine the cocoa, butter, milk and sugar. Cook over medium heat, stirring occasionally until the mixture comes to a boil. Cook to the soft ball stage (234 to 240 degrees F, 112 to 115 degrees C). Remove from heat and beat by hand until the mixture becomes thick. Stir in the flour, beat until blended. Poke holes in the cake and frost while the cake and icing are still hot so the icing will penetrate. Let cool before serving.
Heat olive oil in a large pot over medium heat. Add onion; cook and stir until tender, about 6 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in tomato paste and red pepper flakes. Pour chicken broth and diced tomatoes into the pot. Bring soup to a simmer. Add pasta; cook until tender yet firm to the bite, 6 to 8 minutes. Stir in chicken; simmer until heated through, about 5 minutes. Mix mozzarella cheese and Parmesan cheese into the soup before serving. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks. Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.
In a small bowl, whisk together the yogurt, sour cream, horseradish, green onion, mayonnaise, salt and pepper until well combined. Cover and chill until serving.
Prepare Basic Crepes recipe according to recipe directions. Separate with wax paper and keep warm until ready to serve. Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. Reserve about 1 tablespoon drippings, add 1 tablespoon butter, and saute mushrooms. In a separate saucepan, melt 3 tablespoons butter over medium heat. Whisk in 1/4 cup flour, stirring constantly, until a smooth paste is formed. Gradually stir in 1 cup milk, stirring constantly until a smooth thick gravy is formed. Add bacon, mushrooms, spinach, parsley, Parmesan cheese, salt and pepper. Let cook until somewhat thick, about 10 minutes. In saucepan bring broth to a boil. In a small bowl, whisk together eggs and lemon juice. Temper eggs and broth together whisking constantly so as to cook, but not to scramble the eggs. (Cooking eggs to 170 degrees F). Again, salt and pepper to taste. Fill each crepe with spinach and meat filling, roll up, and top with warm egg sauce.
Place noodles in a large bowl and cover with very hot water. Let stand until softened, about 15 minutes. Drain and chop into shorter lengths. Grind peanuts into a coarse, chunky meal using a food processor or mortar and pestle. Combine noodles, peanuts, lettuce, cucumber, carrots, bean sprouts, cilantro, mint, and green onions in a large bowl. Serve soy sauce and wasabi paste alongside.
Dice the bacon and fry in soup pot until crisp. Remove bacon to paper towel. Add chopped onion to the bacon grease and cook until the onion has softened a bit. Add chicken stock, scalloped potato mix, undrained can of corn, and fresh ground pepper (to your taste). Bring to a boil, then simmer for about 20 minutes. Meanwhile, trim the tapered edges from the salmon filet. Smash the trimmings with meat pounder and add to the pot. Check the remaining filet for stray bones and remove. Cut salmon into 1/2 inch to 3/4 inch cubes and reserve. When potatoes are rehydrated but still a little firm, add the salmon, bacon, green onion, and the dill. Cook for 5 more minutes. Add the milk and evaporated milk; stir and cook until heated through.
Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet or jellyroll pan with foil. Beat 1/2 cup butter and sugar with an electric mixer in until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature egg and beat well. Sift together the flour, cocoa powder, and baking powder. Gradually stir into butter mixture until fully combined. Spread batter into prepared pan. Bake in preheated oven until top springs back when touched lightly with a finger, 15 to 20 minutes. Let cool in pan on a wire rack. In a small saucepan over medium heat, combine condensed milk, golden syrup, and 1/4 cup butter. Whisk 1/4 cup sugar with 1 tablespoon flour; stir into milk mixture. Cook and stir until butter is melted and sugar is completely dissolved. Remove from heat and allow to cool slightly. Spread over cooled cake. Allow to cool completely and set. Frost when set with chocolate frosting. Cut into bars and serve.
Heat large nonstick skillet over medium heat until hot. Add Ground Beef; cook 8 to 10 minutes, breaking into small crumbles and stirring occasionally. Pour off drippings; season with chili powder and salt. Stir in corn and salsa; heat through. Serve in taco shells with toppings.
Combine potatoes, onion, celery, 1 tablespoon salt, and thyme in a saucepan. Cover with chicken broth. Bring to a boil over high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 15 minutes. Add milk, butter, corn, and 1/4 teaspoon black pepper. Cook and stir gently until butter is melted, about 30 seconds. Place flour, parsley, 1/2 teaspoon salt, and 1 dash pepper in a bowl. Crack egg into the bowl and combine with fingers or a fork to create very small dumplings or rivels. Add rivel mixture to the soup. Stir to combine. Reduce heat to low and stir occasionally, until rivels are cooked and soup is thickened, about 10 minutes more.
Whisk egg. Whisk in mashed banana, breast milk or formula and nutmeg until very well combined. Heat a pan over medium heat. Add egg and banana mixture and cook, stirring often, until eggs are scrambled and completely cooked through. Remove from heat, let cool and chop into tiny pieces that your baby can easily manage.
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. In a medium bowl, whisk together coleslaw dressing, mayonnaise, and creamy salad dressing. In a large bowl, combine pasta, chicken, green grapes, red grapes, water chestnuts, celery, and green onions. Stir in dressing, and mix well. Place the salad in the refrigerator to marinate for 2 hours, or overnight. Mix in cashews and dried cranberries just before serving. Serve cold.
Place zucchini cubes in colander; sprinkle with 2 teaspoons of salt and let stand to drain for 30 minutes. Meanwhile, combine in a blender the roma tomatoes, stewed tomatoes, tomato paste, and water; blend until smooth. Pour tomato mixture and chicken broth into a large stockpot. Bring to a boil over medium heat; immediately reduce heat to low; stir in sugar and simmer, stirring occasionally. Meanwhile, heat olive oil in a skillet over medium heat. Stir in garlic, onion, green pepper, and zucchini, and cook and stir until onion is clear and zucchini is lightly brown, about 10 minutes. Transfer vegetables to blender and pulse a few times, just enough to chop. Add vegetables to the stockpot; stir in lemon juice, dill, tarragon, and parsley. Simmer, uncovered, for 35 minutes, stirring occasionally. Stir in Parmesan cheese, salt, and pepper to taste. Simmer an additional five minutes. Let stand for ten minutes before serving.
Place watermelon, bananas, and yogurt in a blender; pulse for 20 seconds and continuously blend until smooth, about 30 seconds. Add sugar and blend on low for 5 seconds. Add ice and blend for 20 seconds. Place mixture in freezer until semi-frozen, about 1 hour.
Cook pasta as directed on package, omitting salt. Meanwhile, heat oil in large nonstick skillet on medium-high heat. Add chicken and vegetables; cook and stir 6 to 7 min. or until chicken is done. Add Cooking Creme; cook and stir 2 to 3 min. or until heated through. Drain pasta, reserving 1/3 cup cooking water. Gradually add reserved water to sauce mixture until desired consistency is reached. Add pasta; mix lightly. Sprinkle with Parmesan. Serve immediately.
Thinly slice the deer chops and brown them in a heavy skillet over medium-high heat. Transfer the meat to a slow cooker. Mix in the ketchup, water, onion, brown sugar, and dry onion soup mix. Cook on LOW for 6 hours or until tender. If you want to cook it in a roaster, bake at 350 degrees F, for 1 hour.
In an electric skillet, combine the chicken cubes, Worcestershire sauce, 1/2 cup of honey, salt and pepper. Let sit for a minute to mingle the flavors, then turn the heat to 400 degrees F (200 degrees C). If using a regular skillet, turn the heat to medium-high. Cook chicken for 20 minutes, stirring occasionally to prevent sticking. Drain off juices, and then add the remaining honey. Continue cooking until the sauce becomes thick and sticks to the chicken.
Heat olive oil in a stockpot over medium heat. Add onion and garlic; cook and stir until translucent and beginning to brown, 5 to 7 minutes. Add pork, mango slices and juice, liquid seasoning, and pepper; cover and reduce heat to low. Cook, stirring occasionally, until pork is very tender, 1 to 2 hours.
Pour the boiling water into a coffee mug. Add tea bag and steep for 60 to 90 seconds. Pour in whiskey, milk and honey, and stir. Adjust amounts to suit your preference.
Melt 3 tablespoons butter in a large saucepan over medium heat. Mix in leeks and carrots, and cook 5 minutes. Pour in broth. Season with dill, salt, pepper, and bay leaf. Mix in potatoes, cover, and cook 20 minutes, or until potatoes are tender but firm. Remove and discard the bay leaf. Melt the remaining butter in a skillet over medium heat, and saute the mushrooms 5 minutes, until lightly browned. Stir into the soup. In a small bowl, mix the half-and-half and flour until smooth. Stir into the soup to thicken. Garnish each bowl of soup with fresh dill to serve.
Spread almonds in a large skillet; toast over medium heat until starting to brown, 3 to 5 minutes. Pour almonds into a bowl. Melt chocolate in top of a double boiler over simmering water, stirring frequently and scraping down the sides to avoid scorching, about 5 minutes. Remove from heat; pour in almonds and stir until evenly coated. Drop spoonfuls of chocolate-almond mixture onto a plate lined with waxed paper. Chill until set, about 10 minutes.
In a hot saucepan over a medium heat, combine red peppers, onion, oil and butter; saute for 2 minutes. Reduce heat to medium-low and continue cooking, stirring occasionally, until the onions and peppers soften. If desired, stir red wine into the vegetables and cook until the wine evaporates; approximately 30 minutes. Season with salt, pepper, and basil.
Preheat the oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish. Place the rhubarb and strawberries into a bowl. Stir in 2/3 cup of sugar until fruit is coated. Pour into the prepared pan and spread out to cover the bottom. In a medium bowl, beat the remaining sugar with the butter until light and fluffy, about 3 minutes. Mix in the egg, orange zest and vanilla. Combine the flour, baking powder, baking soda and salt; stir into the batter, alternating with the buttermilk. Pour the batter over the fruit in the dish. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 55 minutes.
Heat a Dutch oven or large skillet over medium-high heat. Cook and stir beef and onion in the hot Dutch oven until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add cabbage, tomatoes, tomato sauce, water, garlic, salt, and pepper and bring to a boil. Cover Dutch oven, reduce heat, and simmer until cabbage is tender, about 30 minutes.
Heat a large skillet over medium-high heat. Cook and stir sausage, beef, and onion in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Transfer meat mixture to a large pot and add Cheddar cheese, tomatoes with green chile peppers, cream cheese, picante sauce, garlic powder, and cumin. Heat cheese mixture over medium-high heat. Gradually stir in processed cheese until cheese is melted, about 10 minutes.
Melt butter in a 5-quart saucepan over medium heat. Cook and stir onion, celery, and garlic in melted butter until onion is tender, 5 to 7 minutes. Stir flour into the vegetable mixture until the vegetables are evenly coated. Pour clam juice and water into the saucepan; whisk until smooth. Add potatoes, bay leaf, and thyme to the mixture. Bring the liquid to a boil, reduce heat to medium-low, and cook at a simmer until the potatoes are tender, about 15 minutes. Gently stir cod into the soup. Place a cover on the saucepan and cook until the cod is flaky, about 8 minutes. Pour milk into the soup; stir. Simmer soup until hot, 1 to 2 minutes. Season with salt and black pepper. Remove bay leaf to serve.
Combine cornstarch, paprika, kosher salt, white pepper, and cayenne (if using) in a plate. Pat fish dry with paper towels. Coat fish on all sides with the seasoning mix. Heat butter and oil in a 12-inch skillet over medium heat. Add minced garlic and cook until garlic is fragrant but not brown, about 30 seconds. Add quartered mushrooms and a pinch of salt; cook until mushrooms are lightly browned, about 3 minutes. Remove mushrooms from skillet. If pan is dry, add a tablespoon of additional olive oil. Increase heat to medium high. Gently place fish into skillet in a single layer. Sear until a crust forms on the bottom, about 5 minutes. Turn the fish and sear the other side for about 4 minutes. Remove fish from pan. Reduce heat to medium low. Return the mushrooms to the skillet along with the chopped green onions; stir. Pour in the Classico Creamy Alfredo Sauce and heat for 4 minutes but do not bring to a boil. Place the fish into the sauce. Reduce heat to low to keep warm. In a separate lidded skillet, heat 1 tablespoon olive oil over medium heat. Add minced garlic and cook for about 30 seconds. Place broccoli in the pan and season with a large pinch of kosher salt and white sugar. Add water, cover; steam over medium heat until broccoli is bright green and stalks are tender, about 8 to 10 minutes. Arrange broccoli along the rim of a platter in a circle with the crowns facing out. Carefully place fish in the middle. Squeeze two wedges of lemon over fish and broccoli. Pour sauce and mushrooms over the fish. Garnish with toasted pecans. Serve with additional lemon wedges if desired.
Bring milk to a boil in a stainless steel saucepan over medium heat. Reduce heat to low and add turmeric, cinnamon, black pepper, and nutmeg. Stir until all spices are fully combined, about 5 minutes. Pour into a mug and stir in vanilla extract.
Preheat oven to 375 degrees F (190 degrees C). Spray a 9-inch pie dish with cooking spray. Place the flour, rolled oats, coconut, 1/4 cup of white sugar, 1/4 cup of light brown sugar, 1/2 teaspoon of cinnamon, 1/4 teaspoon of nutmeg, baking powder, baking soda, salt, and butter into the work bowl of a food processor. Pulse several times to make a mixture that looks like coarse crumbs. Stir in the walnuts. In a large bowl, mix together the apples, 1/4 cup of white sugar, 1/4 cup of brown sugar, tapioca, vanilla extract, 1/2 teaspoon of cinnamon, and 1/4 teaspoon of nutmeg until well combined. Pour the filling into the prepared pie dish; spread the topping evenly over the filling. Bake in the preheated oven until the apple crisp is bubbling and golden brown, 30 to 40 minutes.
Preheat grill for high heat. In a large bowl mix together the onion, beef, and salt and pepper to taste. Form into patties. Lightly oil grate, and place burgers on grill. Cook for 3 to 5 minutes per side. Remove from grill, and serve with your favorite condiments.
In a medium saucepan, Stir together the margarine, brown sugar, and molasses over medium heat until dissolved. Pour into a large mixing bowl, and let cool for 5 minutes. Stir the egg and vanilla into the melted mixture until smooth. Sift together the flour, baking soda, cinnamon, ginger, and cloves; stir into the wet mixture. Cover and chill dough for a few hours or overnight. Preheat oven to 325 degrees F ( 165 degrees C ). On a lightly floured surface, roll out dough to 1/4 inch thickness. Cut into bear shapes with a cookie cutter, and place onto an unprepared cookie sheet. Bake for 10 to 15 minutes in the preheated oven, cookies should be firm.
In a large bowl, gently mix the chicken, carrots, red bell pepper, jicama, red onion, corn, cherry tomatoes, avocados, and cilantro. In a separate bowl, mix the sour cream, mayonnaise, lemon juice, cumin, salt, pepper, taco seasoning, and hot pepper sauce. Pour over the salad, and toss to coat. Cover and refrigerate at least 1 hour before serving.
Salt tomatoes in a bowl and set aside. Whisk together mayonnaise, sour cream, vinegar and garlic; set aside. Add corn, basil, onion and raisins to tomatoes. Season with salt and pepper, and toss with dressing.
Measure and add warm water, olive oil, dry milk, potato flakes, sugar, rosemary, salt, bread flour, and yeast to your bread machine in the order listed by the manufacturer. Select Dough cycle and Start. Divide dough into 12 pieces. Roll each into a 10 inch rope; coil rope and tuck in the end so that it comes up through the middle. Place 2 inches apart on a baking sheet dusted with cornmeal. Cover and let rise for 45 minutes. Brush tops with egg glaze or melted butter, and lightly sprinkle with kosher salt. Bake at 375 degrees F (190 degrees C) for 15 to 20 minutes.
Mix eggs with hash browns. Stir in veggies and seasonings. Spray or brush oil on your waffle iron and heat up. Pour enough batter to cover the lower cooking surface. Close lid and cook per manufacturers instructions until golden brown. Serve hot with sour cream and salsa.
Preheat oven to 350 degrees F (175 degrees C). Process graham crackers in a food processor to make crumbs; pulse 1 teaspoon sugar, ginger, 1/4 teaspoon nutmeg, and 1/4 teaspoon cinnamon with crumbs once or twice to combine. With processor running, drizzle butter into crumbs just to incorporate. Press graham cracker mixture into the bottom of a 9-inch spring form pan. Bake crust in the preheated oven for 10 minutes; cool on wire rack. Beat cream cheese in a large bowl with an electric mixer on medium speed until smooth. Stir 3/4 cup sugar, flour, 1/4 teaspoon nutmeg, 1/4 teaspoon cinnamon, and cloves in a bowl. Beat sugar mixture into cream cheese until smooth; beat in egg. Slowly beat eggnog into cream cheese mixture, followed by vanilla extract. Pour cream cheese filling into spring form pan over the crust. Tap pan lightly on a work surface to release air bubbles. Bake in the oven for 1 hour. Spread sour cream over filling. Return to oven and bake 5 more minutes. Cool in pan on a rack until cool to the touch, about 30 minutes, before refrigerating to chill thoroughly. Sprinkle with ground nutmeg to taste before serving.
Preheat oven to 350 degrees F (175 degrees C). Heat the oil in a large skillet over medium heat. Brown together the beef, green pepper, onion, and garlic until the meat is no longer pink and the vegetables have softened, about 8 minutes. Drain liquid from pan. Stir in tomatoes, tomato sauce, rice, salt, basil, oregano, and the cayenne, white, and black pepper (adding more pepper to taste, if desired). Spread mixture into an ungreased 9x12-inch baking pan. Top with cabbage and Colby cheese. Cover and bake in preheated oven for 65 to 75 minutes, or until the rice is tender.
Preheat an oven to 500 degrees F (260 degrees C). Place the bell peppers onto a baking sheet. Roast in the preheated oven until the skins are nicely blackened, about 30 minutes, turning the peppers once halfway through to ensure even cooking; transfer to a brown paper sandwich bag and close tight. Wait until the peppers are completely cooled, about 20 minutes. You can remove the skins by rubbing the peppers in the bag. It cuts the mess a lot. Discard the stem, skin, and seeds. Combine the roasted orange bell pepper, habanero pepper, parsley, mint, avocado, honey, orange marmalade, Dijon mustard, sea salt, rice wine vinegar, and water in a blender; blend until creamy and smooth.
Preheat oven to 325 degrees F (165 degrees C). Grease one 8-inch cake pan and dust with almond flour. Whisk almond flour, honey, walnuts, cocoa powder, eggs, coconut oil, and vanilla extract together in a large bowl. Pour into prepared pan and smooth top. Bake in the preheated oven until the center is set and edges pull away from sides of the pan, 20 to 25 minutes. A toothpick inserted into the center should be clean or have a few moist crumbs attached.