HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees F (165 degrees C). Combine coconut oil and honey together in a saucepan over medium heat; cook and stir until smooth and melted, about 5 minutes. Remove saucepan from heat. Mix oats, coconut, almonds, cranberries, pecans, flax seeds, crystallized ginger, cinnamon, and nutmeg together in a separate bowl. Add coconut oil-honey mixture and stir to coat. Spread oat mixture in 1 even layer on a baking sheet. Bake in the preheated oven, stirring every 10 minutes, until granola is dark brown, 20 to 30 minutes. Cool completely.
Preheat the oven broiler. Place the roast in a roasting pan, brush with olive oil, sprinkle with thyme leaves, and season with salt and pepper. Place under the broiler for 10 minutes, until lightly browned in several places. Place 2 pounds sauerkraut in a slow cooker. Arrange kielbasa pieces around the edges of the slow cooker pot, and place the roast in the center. Cover with remaining sauerkraut. Cover slow cooker, and cook roast 6 hours on High.
In a large skillet, heat olive oil over medium heat. Add chopped chicken and cook until chicken is cooked through. Remove from heat and set aside to cool. In a large bowl, stir together the celery, walnuts, cranberries, onion, mayonnaise, vinegar, salt and pepper and lemon juice. Add cooled chicken, and stir until well combined. Cover and chill about 6 hours and serve on top of spinach leaves, if desired.
Preheat oven to 350 degrees F (175 degrees C). In a large bowl, combine the ground beef, dry bread stuffing mix, eggs, water and onion. Mix thoroughly. Shape into 2 small loaves, or 1 large loaf. Put into a 9x13 inch baking dish and cover with pasta sauce. Bake, uncovered, in the preheated oven for 45 minutes to 1 hour.
Combine the water, apple juice, and apples in a saucepan. Bring to a boil over high heat, and stir in the rolled oats and cinnamon. Return to a boil, then reduce heat to low, and simmer until thick, about 3 minutes. Spoon into serving bowls, and pour milk over the servings.
Place bacon in a large saucepan and cook over medium-high heat until crispy, about 10 minutes. Remove bacon and crumble into a bowl. Reserve bacon grease in the skillet. Place onions, celery, butter, thyme, marjoram, nutmeg, and chile powder in the still-hot saucepan with the bacon grease. Cook until onions are soft, 5 to 7 minutes. Add chicken stock and potatoes; bring soup to a boil. Reduce heat to medium-low; cook until potatoes are soft, 20 to 25 minutes. Puree the soup with an immersion blender. Season with salt and pepper; garnish with crumbled bacon.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter, brown sugar and white sugar until smooth. Mix in applesauce. Stir in the flour and oats, then mix in the almonds and potato chips. Drop by rounded spoonfuls onto the prepared cookie sheets. Bake for 10 to 15 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a 5x9 inch loaf pan. In a bowl, mix the shredded pears, mashed pear, egg, egg white, water, and vanilla. In a separate bowl, mix the flour, sugar, pudding mix, cinnamon, baking soda, salt, and baking powder. Stir the pear mixture into the flour mixture just until moistened. Transfer to the prepared loaf pan. Bake 1 hour in the preheated oven, or until a knife inserted in the center comes out clean.
Heat oil in a deep-fryer to 365 degrees F (185 degrees C). Cut potatoes into wedges or fries, and soak in a bowl with milk. Stir together the ranch dressing mix and garlic salt; place on a plate or in a bag. Drain potatoes, and roll in the seasonings to coat. Place potatoes into the deep-fryer in batches so they are not too crowded. Fry for 5 minutes, or until golden brown. Drain on paper towels, and season with leftover seasoning mixture.
Preheat oven to 375 degrees F (190 degrees C). Heat oil in a skillet over medium-low heat; cook and stir onions until tender and golden, about 30 minutes. Place sweet potatoes in a large bowl. Heat cream and maple syrup together in a saucepan over high heat; cook and stir until almost boiling, about 5 minutes. Pour 2/3 the cream mixture over sweet potatoes; toss to evenly coat. Layer potatoes in a 9x13-inch casserole dish, seasoning with salt every 5 to 6 layers. Pour remaining cream mixture over potatoes until potatoes are 3/4 covered. Cover dish with aluminum foil. Bake in the preheated oven for 30 minutes. Remove aluminum foil and gently stir potatoes; top with caramelized onions. Bake until potatoes are tender, about 20 more minutes. Allow to cool for about 30 minutes before serving.
In small saucepan over medium heat, cook and stir the walnuts and sugar until walnuts are lightly browned and sugar is caramelized. Thoroughly coat the walnuts with the sugar. In a blender or food processor, blend the beets with cider vinegar, bouillon granules, garlic powder, sugar, salt, and pepper. Gradually blend in the oil. In a large bowl, toss together the sugar-coated walnuts and spinach. Before serving, drizzle with the blended beat mixture, toss, and sprinkle with goat cheese.
Preheat the oven to 375 degrees F (190 degrees C). Stir 2 tablespoons olive oil and cinnamon together in a cup. Place squash on a baking sheet and brush with the cinnamon oil on both sides of each slice. Roast in the preheated oven until squash is soft and starting to brown at the edges, 30 to 40 minutes. Meanwhile, combine 1/2 cup olive oil, maple syrup, vinegar, and mustard in a jar, close, and shake well. Set dressing aside. Combine kale, red cabbage, cranberries, and walnuts in a large bowl. Season with salt and pepper to taste. Pour dressing on top and mix well or massage with your hands. Mix in apple slices. Arrange the roasted squash slices around the salad and serve.
Heat a large skillet over medium-high heat and stir in the ground beef. Cook and stir until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Stir in the cabbage, onion, garlic, red pepper flakes, black pepper, and water. Cook and stir until the vegetables are tender, and the water has cooked away, about 10 minutes. Meanwhile, heat the tortillas one at a time in a large skillet over medium heat until pliable. Place a tortilla onto your work surface, then spoon some of the filling halfway between the bottom edge and the center of the tortilla. Flatten the filling into rectangle shape with the back of a spoon. Sprinkle 1/4 cup of Cheddar cheese over the filling. Fold the bottom of the tortilla snugly over the filling, then fold in the left and right edges. Roll the burrito up to the top edge, forming a tight cylinder. Repeat with the remaining ingredients.
In a saucepan, combine 1 cup water, strawberries, white sugar, brown sugar, and honey. Bring to a boil, and simmer 10 minutes, stirring occasionally. Cool to room temperature, cover, and chill. In a large pitcher, mix together water, lemon juice, and orange slices. Stir in cooled syrup; chill. Serve in a tall glass over ice.
Preheat oven to 350 degrees F (175 degrees C). Heat 1 teaspoon oil in a skillet over medium heat; add bacon and stir until starting to soften and still underdone, about 3 minutes. Mix apples and brown sugar together in a bowl. Add to skillet; cook and stir filling until glazed, about 2 minutes. Heat 1 teaspoon oil in a skillet over high heat; fry pork chops, about 45 seconds per side. Transfer each pork chop to a flat work surface; lay flat. Use the tip of a sharp boning or paring knife to create a pocket by making a slit in the side; repeat with remaining pork chops. Stuff pork chops with filling and secure closed with toothpicks. Pour apple juice into a 9x13-inch baking pan; add pork chops. Sprinkle Cheddar and Monterey Jack cheese on top. Bake in the preheated oven until pork chops are no longer pink in the center, about 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).
Soak beans in four cups of water overnight. Combine flour, garlic, cumin, oregano and black pepper in a large resealable plastic bag; set aside. Toss chicken with flour mixture to completely coat. Heat oil in large nonstick skillet over medium high heat; add chicken to skillet. Saute chicken until lightly browned about 6 to 8 minutes. Remove any floating beans; drain water and place beans in slow cooker. Add vegetables, chicken broth, 1/2 cup salsa verde and water to the slow cooker. Place chicken in slow cooker; stir to combine ingredients. Cook on HIGH for 4 to 6 hours or LOW for 7 to 9 hours or until beans are tender. Stir in remaining salsa verde, evaporated milk, cheese and cilantro. Serve with sliced jalapenos and additional cilantro, if desired.
Preheat oven to 400 degrees F (200 degrees C). Spread 1 tablespoon barbeque sauce on tortilla. Mix 1 tablespoon barbeque sauce and chicken in a bowl until coated. Spread chicken mixture, half the red onion, and half the cilantro onto the tortilla. Sprinkle mozzarella cheese over chicken mixture. Top with remaining red onion and cilantro. Place pizza on a baking sheet. Bake in the preheated oven until tortilla is crisp and cheese is melted, 5 to 7 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line the bottom of a 9 inch round cake pan with parchment paper. Bring butter, espresso, and sugar to a boil in a medium saucepan, stirring to dissolve sugar. Place chocolate in a large bowl, and add boiling hot espresso mixture. Whisk until smooth. Cool slightly. Whisk in eggs. Pour batter into prepared pan. Place cake pan in a roasting pan. Pour enough hot water into the roasting to come half way up the sides of the cake pan. Bake until center of cake is set, and a tester inserted comes out clean with a few moist crumbs attached, about 1 hour. Remove from water. Chill overnight. Puree raspberries in processor. Chill. Serve with chilled cake.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour three 8 inch round pans. Sift flour before measuring; resift with salt and baking powder at least twice more. Beat egg yolks until very thick and pale - approximately 5 minutes with a mixer on high speed. In a large bowl, cream butter or margarine and sugar. Blend in eggs. Fold sifted mixture, alternately with milk, into creamed mixture. Stir in vanilla. Pour batter into prepared pans. Bake for 25 to 30 minutes, until cake springs back when touched. Cool in pans for 10 minutes. Turn out, and cool on wire rack. Frost with Decorator Frosting.
Melt the butter in a large skillet over medium heat, and cook the celery and shallots until shallots are tender. Pour half-and-half into a large pot over medium-high heat. Mix in the butter, celery, and shallot mixture. Stir continuously. When the mixture is almost boiling, pour the oysters and their liquid into the pot. Season with salt, pepper, and cayenne pepper. Stir continuously until the oysters curl at the ends. When the oysters curl the stew is finished cooking; turn off the heat and serve.
Preheat oven to 400 degrees F (200 degrees C). Grease 12 muffin cups. Whisk eggs, brown sugar, vegetable oil, and milk together in a bowl until smooth. Stir flour, oatmeal, baking powder, baking soda, and salt into wet ingredients to form a batter. Fill the prepared muffin cups with batter. Bake in preheated oven until tops are golden brown and an inserted toothpick comes out clean, about 20 minutes.
In a 12 ounce coffee mug, stir together instant cocoa and boiling water. Stir in hazelnut liqueur, coffee liqueur and brandy.
The night before, cut up potatoes and carrots and slice onions. Put all the vegetables in a plastic container filled with water overnight. Also the night before, marinate the stew meat with Worcestershire sauce and herb seasoning in a plastic storage bag. Place in the refrigerator. In the morning, put the raw beef in the bottom of your slow cooker. Drain the vegetables, and pour in on top of the beef. Pour in the stewed tomatoes and tomato juice. If you like your stew a little spicy, add a chopped jalapeno pepper or two. Turn the slow cooker on high for 1 hour. Then, set your slow cooker to low for 6-8 hours. The beef will cook completely, and will be very tender.
Mix Cheddar cheese and flour together in a bowl. Stir in butter, cover, and refrigerate 1 hour, or more. Heat oven to 400 degrees F (200 degrees C). Form chilled dough into small balls, pressing a deep hole in the center using your thumb. Stuff each ball with an olive, and seal completely. Bake in the preheated oven 15 to 20 minutes until golden brown, watching carefully and turning as needed to prevent bottoms from burning.
Preheat oven to 350 degrees F (180 degrees C). Mix flour, baking soda and salt; set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg, then stir in the vanilla. Mix in the dry ingredients until well blended. Stir in the chocolate chips and walnuts. Roll the dough into 2 inch balls and place them 3 inches apart onto ungreased cookie sheets. Bake for 20 to 23 minutes in the preheated oven. Allow cookies to cool for a few minutes on the baking sheet before removing to a wire rack to cool completely.
Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes. Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties. Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.
Heat a large soup pot over medium-high heat, and crumble in the ground beef. Cook and stir until the beef is evenly browned and no longer pink. Drain, and discard any excess grease. Stir in the onion, carrots, celery, and barley. Pour in diced tomatoes, water, broth, and tomato soup. Season with bay leaf, parsley, garlic, thyme, and pepper. Bring to a boil. Reduce heat, and cover; simmer for 2 hours, stirring frequently. Remove bay leaf before serving.
In a mixing bowl, combine sugar, margarine, cream cheese and vanilla extract. Divide the batter in half and place each half of the batter in a bowl on its own. Stir peanut butter into one of the bowls and coconut into the second. Using your hands, mold the dough into egg-shapes and arrange the forms on cookie sheets. Place the eggs in the freezer until frozen. Once the eggs have frozen, melt the chocolate and shortening in the top of a double-boiler. Dip the eggs into the chocolate until coated. Place the eggs on wax paper lined cookie sheets and return to the freezer to harden. After the chocolate has hardened the eggs can be kept in the refrigerator.
Coat the inside of your slow cooker with cooking spray. Pour in the cherry pie filling. In a medium bowl, stir together the flour, sugar, baking powder, and salt. Make a well in the center, and pour in the melted butter, milk, and vanilla. Mix until well blended. Spread evenly over the cherry pie filling. Cover, and cook on High for 1 1/2 to 2 hours, or until a toothpick inserted into the topping comes out clean.
In a large deep skillet over medium heat, cook the ground elk with the onion until evenly browned. Drain off excess grease. Pour the tomato sauce, stewed tomatoes, kidney beans and green chilies into the skillet with the meat, and stir to blend. Season with chili powder, cumin, salt, pepper, oregano and brown sugar. Cover, and simmer over low heat for at least one hour.
Season catfish with Cajun seasoning, salt, and black pepper. Refrigerate fillets 1 to 3 hours. Mix saltine crackers and almonds in a large, wide bowl. Stir milk, beaten eggs, and garlic together in a separate bowl. Soak the catfish fillets in the milk mixture for 5 to 10 minutes. Heat peanut oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Gently press the catfish fillets into the cracker mixture to coat completely; shake to remove any loose breading. Fry fillets in hot peanut oil until cooked through and floats atop the oil, about 5 minutes.
Place the grapefruit juice, orange juice, water, lemon juice, and sugar in a saucepan over medium heat, and bring to a boil. Cook, stirring, until the sugar has dissolved, about 5 minutes. Remove from heat, and chill the mixture in the freezer until very cold, about 10 minutes. Mix the vanilla yogurt with the strawberries, and chill. Spoon a little of the cold juice mixture into 6 ice pop molds, using about 1 1/2 tablespoon of mixture for each mold. Place the molds into the freezer until the juice freezes, 30 minutes to 1 hour. Spoon about 1 tablespoon of the cold strawberry yogurt into each ice pop, and top each pop with the remaining citrus juice mixture. Freeze until fully hardened, 1 to 1 1/2 hours.
Bring a large pot of lightly salted water to a boil. Cook shell pasta in boiling water, stirring occasionally, until cooked through but firm to the bite, 8 minutes. Drain. Combine mozzarella cheese, pepperoni, and broccoli in a large bowl; fold in pasta. Drizzle with Caesar salad dressing, tossing to combine. Refrigerate until serving.
In a saucepan bring 4 cups of water to a boil. Add chicken bouillon and rice, and stir. Cover, remove from heat and let stand 5 minutes, or until liquid is absorbed. Refrigerate overnight. To the rice add snow peas, onions and bean sprouts. In a small skillet over medium heat, scramble the eggs; add to rice mixture. Heat oil in a large skillet or wok over medium heat. Fry the rice mixture with soy sauce until liquid evaporates; be careful not to fry until crisp.
Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed. Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes. Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch. Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves. Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.
Line two cookie sheets with Reynolds(R) Parchment Paper; set aside. Stir together flour, cocoa powder, and salt in a medium bowl; set aside. In a large bowl beat butter using an electric mixer on medium to high speed for 30 seconds. Add powdered sugar and hazelnut extract. Beat until combined, scraping sides of bowl occasionally. Beat in egg until combined. Beat in as much of the flour mixture as you can with the mixer. Using a wooden spoon, stir in any remaining flour mixture and the chocolate chips. Cover and chill about 1 hour or until dough is easy to handle. Preheat oven to 350 degrees F. Shape dough into 1-inch balls. Place balls 2 inches apart onto prepared cookie sheets. Place a sheet of parchment paper over the dough balls. Using the bottom of a glass, flatten balls into circles, about 1 1/2 inches in diameter. Remove top sheet of parchment paper; set aside. Bake 8 to 10 minutes or just until tops are firm. Transfer the cookies on the parchment paper to a wire rack; cool completely. Spread a rounded teaspoon of the chocolate hazelnut spread onto flat side of half of the cookies. Top with the remaining cookies.
In a medium bowl, mix together the cream cheese and sour cream. Stir in the walnuts and chopped olives. Spread filling onto the celery pieces. It's also good on crackers.
In a bowl, combine grated Cheddar Cheese, Parmesan Cheese, ham, steamed broccoli, onion powder, garlic powder, salt and black pepper. Layer mixture over one slice of bread, then top with additional slice of bread and gently pressing down. Heat a non-stick fry pan over medium low heat then drizzle 1/2 tablespoon olive oil into pan. Tilt the pan back and forth to evenly coat, then immediately place sandwich in pan and cover pan with lid. Cook 2-3 minutes until bottom becomes golden brown. Carefully lift sandwich out of pan with a spatula then add remaining 1/2 tablespoon olive oil to pan and tilt to coat. Carefully flip sandwich returning to pan, cover pan with lid, and cook opposite side until bottom is golden brown and cheese has melted about 2-3 minutes. Serve warm.
Combine heavy cream, sugar, and salt in a saucepan. Heat over medium heat until steaming, 3 to 4 minutes. Whisk egg yolks in a bowl. Whisk in 1 cup of the hot cream. Pour egg and cream mixture back into the saucepan; cook and stir until mixture coats the back of a spoon, about 4 minutes. Mix in banana and vanilla extract. Transfer mixture to the refrigerator; chill until very cold, at least 2 hours. Freeze cold mixture in an ice cream maker according to manufacturer's instructions. Transfer to a freezer-safe container; fold in maraschino cherries, strawberry jam, and chocolate syrup. Freeze ice cream until firm, about 4 hours.
Place the flour in a dry skillet over medium heat. Cook for a few minutes, stirring occasionally, until golden. Set aside to cool. Preheat the oven to 350 degrees F (175 degrees C). In a large bowl, stir together the watermelon, flour, honey, sugar, salt and cinnamon. Grease a 9 or 10 inch pie plate, and sprinkle half of the sesame seeds over the bottom. Pour the watermelon filling over the seeds, the filling should be about 1 inch thick. Sprinkle the remaining sesame seeds over the top. Bake for 40 to 50 minutes in the preheated oven, or until a knife inserted near the center comes out clean. Allow to cool completely before slicing. Refrigerate leftovers.
Preheat oven to 350 degrees F (175 degrees C). Mix pretzels, butter, and confectioners' sugar together in a resealable plastic bag; shake until pretzels are coated. Spread coated pretzels onto a baking sheet. Bake in the preheated oven sugar is dissolved onto the pretzels, about 5 minutes.
Pierce spaghetti squash with a fork 10 times and place whole in a slow cooker. Cook on Low until very soft, about 4 hours. Halve squash and remove seeds. Preheat oven to 400 degrees F (200 degrees C). Unroll pizza dough onto a greased baking sheet. Scrape squash flesh into a bowl; mix in spaghetti sauce, ground beef, and zucchini. Spread squash mixture lengthwise down the middle of the dough. Top with cubed mozzarella cheese. Cut sides of dough into even strips starting at the outside edges and stopping at the squash mixture. Fold alternating strips over squash mixture to form a braid. Brush with beaten egg and sprinkle with parsley. Bake in the preheated oven until dough is brown and cheese is melted, about 30 minutes. Cool for 5 to 10 minutes before slicing.
Preheat oven to 400 degrees F (200 degrees C). Bake chicken breast halves in a preheated oven until the juices run clear. About 30 minutes if thawed, 45 minutes if frozen. Bring a large pot of lightly salted water to a boil. Add rotini pasta and cook for 8 to 10 minutes or until al dente; drain. 4 minutes before the pasta is ready, add frozen vegetables. When pasta is cooked, remove pasta and vegetables from heat, drain. Cut chicken into small cubes and add to the pasta-vegetable mix. Season with olive oil, pepper, salt.
Heat oil in a large saucepan over medium-low heat. Cook and stir onion and garlic in hot oil until soft and translucent, 10 to 15 minutes. Stir sweet potatoes into onion mixture until potatoes are coated completely. Mix broth into potato mixture, bring to a simmer, and cook until potatoes are soft, 15 to 20 minutes. Remove from heat; stir salsa, salt, and black pepper into soup. Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return to saucepan over medium-low heat; when soup is hot, stir in lime juice.