HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with cupcake liners. Beat sugar and shortening together in a bowl with an electric mixer until creamy. Sift pancake mix and flour together in a separate bowl; add baking powder. Combine buttermilk and egg in another bowl. Add flour mixture to the creamed shortening in batches, alternating with the buttermilk mixture, beating batter briefly after each addition. Mix until combined; batter should be thick, not runny. Spoon batter into the muffin cups. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, 15 to 16 minutes. Cool cupcakes on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool, about 20 minutes. Beat butter at high speed until creamy, about 3 minutes. Sift in powdered sugar slowly, beating until well combined. Add maple syrup, bacon, vanilla extract, and salt; mix well. Pipe buttercream onto cooled cupcakes.
Preheat the oven to 350 degrees F (175 degrees C). Grease three 8-inch cake pans. Combine flour, sugar, salt, baking soda, and cinnamon in a large bowl. Beat in eggs, oil, and vanilla extract. Stir in bananas, pecans, and pineapple. Divide batter among the prepared pans. Bake in the preheated oven until a toothpick inserted into the centers comes out clean, 25 to 30 minutes. Cool in the pans for 5 minutes. Invert onto wire racks and let cool completely. Make frosting while cake layers are cooling. Combine cream cheese and butter in a bowl; beat with an electric mixer until creamy. Add powdered sugar and vanilla extract; mix until creamy. Spread frosting onto the cooled cake layers. Stack layers; frost top and sides.
Preheat oven to 350 degrees F (175 degrees C). Grease 2 9x5-inch loaf pans. Mix all-purpose flour, whole wheat flour, cocoa powder, cinnamon, baking soda, baking powder, and salt in a bowl until thoroughly combined. Whisk brown sugar, eggs, applesauce, and vanilla extract in a second large mixing bowl. Stir zucchini into the liquid ingredients and beat in flour mixture until batter is just combined; do not overbeat. Gently mix in cinnamon baking chips. Divide batter evenly between prepared loaf pans. Bake in preheated oven until lightly golden brown and a toothpick inserted into the center of a loaf comes out clean, 55 minutes to 1 hour. Cool in pans for 10 minutes before removing loaves to finish cooling on wire racks.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets. Sift flour, baking powder and salt. Cream butter and sugar. Add eggs, milk and vanilla. Add flour mixture until blended. Do not overmix. By hand, mix in pistachio pudding mix, chocolate chips and nuts (optional). Shape by rounded teaspoonfuls into balls on sheet, about 2 1/2 inches apart. Flatten dough with dampened bottom of drinking glass. Bake for 8-10 minutes or until set. These cookies do not get very brown.
Preheat oven to 425 degrees F. Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes. Divide dough into 8 portions; cover. (If using RapidRise Yeast, let dough rise at this point for 10 minutes.) Pat each portion of dough with floured hands into an 8-inch circle on a greased baking sheet. Form a rim by pinching the edge of the dough. Add a second crust to the same baking sheet. Bake for 6 to 7 minutes, dough will be just set and only lightly browned on the bottom. Remove crusts to a wire rack to cool. Continue with remaining pizza dough. (Works best to use several baking sheets.) May use crusts immediately or place in freezer bags and freeze for up to 1 month. When ready to bake, preheat oven to 475 degrees F. Spread each crust with pizza sauce. Top with desired toppings to make Halloween designs! Repeat with remaining pizzas. Place on a baking sheet and bake for 6 to 8 minutes, until cheese is melted and lightly browned and bottom of crust is browned.
Beat butter and cream cheese together in a large microwave-safe bowl using an electric mixer until smooth. Add cocoa powder, walnuts, sugar substitute, heavy cream, vanilla extract, and raspberry extract. Stir fudge mixture slowly until well combined. Microwave the fudge mixture on high, about 30 seconds. Continue blending with an electric mixer until smooth. Grease a 9x13 baking pan; spread mixture into the pan in 1 smooth layer. Cover with plastic wrap and refrigerate until set, at least 2 hours. Cut into bars.
Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the macaroni, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 8 minutes. Drain well in a colander set in the sink. Transfer to a large bowl. Stir the softened butter into the macaroni. Heat the olive oil in a skillet over medium heat; cook the onion in the oil until brown, about 5 minutes. Stir in the salmon and seafood seasoning and cook until warmed through, about 5 minutes more. Remove from heat and pour the red wine vinegar into the skillet and set aside to cool. Mix together the Cheddar cheese, eggs, milk, and vegetable stock in a large mixing bowl. Add the salmon mixture, peas and carrots, and corn; mix. Stir in the macaroni. Season with salt and pepper. Spread into the bottom of the prepared baking dish. Toast the bread and break into small pieces. Combine the toasted bread and Parmesan cheese in a food processor; blend until chopped into crumbs. Sprinkle over top of the dish. Bake in the preheated oven until heated through, about 45 minutes. Allow to cool 15 to 20 minutes before serving.
Mix diced tomatoes, garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a bowl. Mix ricotta cheese, parsley, Parmesan cheese, and 1/4 teaspoon pepper in a separate bowl. Spoon about 1/3 the tomato mixture into the bottom of a slow cooker. Top with a single layer of lasagna noodles, breaking them as needed to fit the shape of the crock. Layer about half the Swiss chard atop the noodles. Dollop about 1/3 of the ricotta cheese mixture atop the chard and spread another 1/3 the tomato mixture over the ricotta. Sprinkle about 1/3 of the mozzarella cheese over the tomato mixture. Repeat layering of lasagna noodles, Swiss chard, ricotta mixture, tomato mixture, and mozzarella cheese, respectively. Cook on Low until the lasagna noodles are tender, 2 to 3 hours.
Pour Benedictine(R) into a snifter or wine glass. Slowly pour brandy over the back of a bar spoon into the glass so that the brandy 'floats' atop the Benedictine(R).
Whisk together mayonnaise, Dijon mustard, yellow mustard, rice vinegar, honey, and hot sauce in a bowl.
Preheat an outdoor grill for high heat. On a piece of heavy foil approximately 20x20 inches, place the potatoes and onion. Dot with butter. In a medium bowl, mix Cheddar cheese, parsley, Worcestershire sauce, salt and pepper. Sprinkle the mixture over the potatoes. Fold edges of foil. Cover potatoes with chicken broth. Seal foil tightly and place on the prepared grill. Cook 35 to 40 minutes, or until potatoes are tender.
Preheat oven to 350 degrees F (175 degrees C). Score ham by making 1/2-inch deep diagonal cuts, creating a diamond pattern; transfer ham to a roasting pan. Mix brown sugar with enough yellow mustard to make a smooth, pourable sauce. Pour reserved pineapple juice over ham, followed by the honey. Pour brown sugar mixture over honey and arrange pineapple rings decoratively atop ham. Secure pineapple rings with toothpicks. Bake in the preheated oven until diamond pattern on ham splits open, 1 to 1 1/2 hours. Baste ham every 15 minutes with pan drippings.
Blend almonds in a blender until chopped; add chocolate chips and coconut. Blend mixture until a coarse powder forms. Mix yogurt into almond mixture using a spoon; add dragon fruit, pineapple, and honey. Blend until desired consistency is reached.
Season halibut steaks generously with salt and black pepper. Refrigerate until needed.
 Watch Now Place bacon in a skillet and cook over medium heat. When bacon is about half cooked, 4 to 6 minutes, stir in beans and pinch of salt. Cook, stirring, until bacon is crisp and beans are almost tender, 4 to 6 minutes. Transfer bacon and beans to a bowl and return skillet with bacon drippings to the stove over medium-high heat.
 Watch Now When bacon drippings just begin to smoke, place 2 halibut steaks in the skillet; cook until browned and meat is just starting to pull away from the bone, about 4 minutes per side. Transfer steaks to a plate and repeat for remaining 2 steaks.
 Watch Now Remove skillet from heat and pour in water; bring to a boil while scraping any browned bits off the bottom of the pan. Return beans and bacon to the skillet and stir in lemon juice; cook and stir 1 to 2 minutes. Season with salt and pepper to taste. Spoon hot bean and bacon relish over halibut steaks and serve.
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Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan. Whisk together cornmeal, salt, and baking soda in a large bowl. Stir in milk and vegetable oil until well blended. Beat in egg and cream-style corn until well mixed. Pour half of the batter into the prepared pan, then sprinkle with half of the green chilies and half of the Monterey Jack cheese. Repeat the layers, ending with remaining cheese. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a large bowl, cream together the margarine, white sugar and brown sugar until light and fluffy .Beat in the eggs one at a time, then stir in the vanilla. Combine the flour, baking soda, salt and cinnamon, stir into the creamed mixture. Fold in the oatmeal, raisins and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Bring a large pot of lightly salted water to a boil. Cook elbow macaroni for 8 to 10 minutes or until al dente; drain, and set aside. Brown ground beef with garlic in a large skillet over medium heat. Strain off fat, if necessary. When meat is lightly browned, add carrots and cook until tender, about 5 minutes. Stir in zucchini and oregano, and continue cooking another 5 minutes. Season to taste with salt and pepper. When vegetables are tender, stir in tomato soup, water, and prepared elbow macaroni, and cook for another 5 to 10 minutes. Serve with crumbled feta cheese on top, if desired.
Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons drippings; set sausage aside. Preheat oven to 350 degrees F (175 degrees C). Add the eggs and green chiles to the skillet; cook, stirring occasionally, until eggs are scrambled and set. Lightly grease a 9x13 inch baking pan. Place the tortillas on a counter top or other clean surface. Cover each tortillas with portions on sausage, cheese and eggs. Roll up the tortillas and place them seam side down in the baking dish. Heat reserved sausage drippings in the skillet. Sprinkle on the flour and stir. Add milk, stirring constantly, until the gravy begins to thicken. Pour the gravy on top of the tortilla rolls. Bake in preheated oven for 10 to 15 minutes, until gravy is bubbly.
Combine ham bone, potatoes, onion, sweet peas, ham, carrots, and celery in a large pot; pour in enough water to cover all ingredients. Pour in coconut and season with salt and pepper. Bring soup to a boil, reduce heat, and simmer until flavors have blended, about 4 hours. Discard ham bone before serving.
Spray 6 mini Bundt pans with non-stick spray and set aside. In a large bowl, mix together almond milk, water, melted butter, sugar and yeast and let sit for 5 minutes. Mix the flour and salt in stand mixer fitted with a dough hook. Turn machine to low and slowly add the liquid to the flour mixture. After dough comes together, increase speed to medium and mix until dough is shiny and smooth, 6 to 7 minutes. Turn dough onto lightly floured counter and knead briefly to form smooth, round ball. Place dough in greased bowl and cover the bowl with plastic wrap and place in a warm area until it doubles in size, 50 to 60 minutes. While the dough is rising, mix brown sugar, cinnamon and mini chocolate chips together in a bowl. Place melted butter in second bowl. Set aside. Gently remove the dough from the bowl, and pat into a rough 8-inch square. Using a bench scraper or knife, cut dough into 64 pieces. Roll each piece of dough into a ball. Working one at a time, dip the balls into the melted butter, allowing excess butter to drip back into the bowl. Roll in the brown sugar mixture, then layer balls in the muffin tin or mini Bundt pan, staggering seams where dough balls meet as you build layers. Once filled, let the unbaked dough rest for another 45 minutes. Preheat oven to 350 degrees F. Bake until the top is deep brown and caramel begins to bubble around the edges. Cool in the pan for 5 minutes, then turn out onto a platter and allow to cool, about 10 minutes. While the monkey bread cools, whisk the confectioners' sugar, almond milk and vanilla bean paste in a small bowl until the lumps are gone. Using a whisk, drizzle the glaze over the monkey bread, letting it run over top and down the sides of the bread. Serve warm.
Heat oil in a heavy pot over medium heat. Cook and stir beef in hot oil until browned completely, about 5 minutes. Pour reserved liquid from figs into a 2-cup measuring cup. Add enough water so the mixture is 2 cups total; pour into pot with the beef. Stir carrots, onion, green onions, coriander, and cinnamon into the beef mixture. Reduce heat to low and cook at a simmer for 90 minutes. Stir honey, vinegar, salt, and pepper into the beef mixture; continue cooking on low for 1 hour more. Stir figs and almonds into the beef mixture. Remove from heat. Cool for 1 hour before reheating to serve.
Bring water in the bottom a double boiler to a simmer: hot water in double boiler base should not touch pan above. In the top of the double boiler, slightly beat egg yolks. Slowly whisk in butter, and then gradually whisk in water. Cook, stirring, until thickened. Remove double boiler top from base. Gradually whisk in lemon juice, and season with salt and cayenne. Cover, and keep hot over warm water until serving.
Preheat oven to 350 degrees F (175 degrees C). Drain pineapple and reserve 1/2 cup of the juice. Melt butter in a 9 inch round pan. Arrange cherries and walnut halves in the pan according to how many servings you want. Sprinkle with brown sugar, and then pineapple. Cream together shortening and granulated sugar until light and fluffy. Add egg and vanilla, and beat well. Sift together flour, baking powder and salt. Add alternately with reserved pineapple syrup, beating after each addition. Spread batter in pan over pineapple. Bake at 350 degrees F (175 degrees C) for 45 to 50 minutes. Let stand 5 minutes in the pan, then invert onto plate. Serve warm.
Preheat an outdoor grill for medium heat and lightly oil the grate. Grill corn, turning occasionally, until kernels are slightly charred, 15 to 20 minutes. Let cool until safe to handle, at least 15 minutes. Remove kernels from the cobs to get about 2 cups of corn. Mix cream, butter, lime juice, ancho chile seasoning, and cayenne pepper together in a bowl. Fold in cotija cheese. Drizzle mixture over the corn kernels. Serve hot or cold.
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer 10 minutes. Drain, then set aside until cool. Once cool, cut into 1/2-inch dice. Combine the potatoes, green bell pepper, red bell pepper, and onion in a mixing bowl. Drizzle in the vegetable oil, and gently stir until evenly coated. Spoon the mixture into resealable freezer bags. Store the mixture in the freezer. To prepare, cook the frozen mixture in a nonstick skillet over medium-high heat until crispy and golden brown, stirring occasionally, about 20 minutes.
Blend avocado, coconut milk, agave nectar, lime juice, vanilla extract, and salt in a blender until smooth, about 1 minute. Pour mixture into ice pop molds and freeze until solid, 2 to 3 hours.
Preheat oven to 350 degrees F (175 degrees C). Grease a 13x9-inch baking dish. Heat a large skillet over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Beat eggs with sour cream in a large bowl until smooth; pour into prepared baking dish. Bake eggs in preheated oven until set, about 15 minutes. Spread layers of sausage, green chiles, salsa, Cheddar cheese, Monterey Jack cheese, and jalapeno slices, respectively, over the baked eggs. Bake casserole until the cheese melts completely and the layers are hot in the middle, 20 to 25 minutes. Arrange avocado slices over the top of the casserole.
Melt 1 tablespoon butter in a large skillet over medium heat; cook and stir potatoes and carrots in hot butter until browned, 2 to 3 minutes. Stir Brussels sprouts, bell pepper, peas, garlic, thyme, sea salt, and black pepper into the potato mixture; cook and stir until vegetables are slightly browned, 2 to 3 minutes. Pour water into the skillet; bring to a boil while scraping the browned bits of food off of the bottom of the pan with a wooden spoon. Stir remaining tablespoon butter and spinach into the vegetable mixture; toss to coat spinach in liquid. Cook until spinach wilts, about 5 minutes. Remove skillet from heat and adjust seasoning.
In 3-quart saucepan over medium heat, cook bacon until crisp, about 5 minutes; remove to paper towels. In drippings remaining in saucepan over medium heat, cook celery and onions until softened, about 5 minutes. Stir in flour; cook 1 minute. Add potatoes, clam juice, clams with their liquid and milk. Over high heat, heat to boiling. Reduce heat to low; simmer 10 minutes to blend flavors. Season with salt and pepper to taste. Garnish with bacon. Serve with oyster crackers if desired.
Place milk in a large saucepan over medium heat. Bring just to the boiling point, stirring constantly. Gradually whisk in the flour with a fork, and continue cooking and stirring until slightly thickened. Stir in the peas, and let the mixture heat back up to a simmer while stirring constantly. Mix in the salmon, and season with salt and pepper to taste. Continue cooking and stirring until thick and heated through. Serve over saltine crackers or toast.
Preheat oven to 350 degrees F (175 degrees C). Scoop out the flesh of the eggplant, chop, and reserve. Season shells with salt and pepper, and coat with some olive oil; set aside. Heat 1/4 cup olive oil in a large, deep skillet over medium high heat. Saute sausage and garlic until sausage is evenly brown. Stir in the reserved chopped eggplant. Season with parsley, salt and pepper. Pour in wine, and cook 5 minutes. Mix in the bread crumbs and 1/4 cup Parmesan cheese. If mixture is dry, stir in more olive oil. Stuff mixture into eggplant shells, and sprinkle top with remaining Parmesan cheese. Bake in preheated oven for 30 to 40 minutes, or until eggplant is tender.
Mix the grapefruit juice and white grape juice concentrates in a 1-quart pitcher until thoroughly combined. Store mixture in refrigerator. To serve, pour 1/3 cup of concentrate mix into a glass, and mix with 1 cup of cold club soda or sparkling water.
Combine soy sauce, brown sugar, garlic powder, and peanut butter in a small bowl. Heat oil in a large skillet over medium heat; cook and stir frozen vegetables until just tender, 5 to 7 minutes. Remove from heat and fold in soy sauce mixture.
Preheat oven to 350 degrees F (175 degrees C). Spray 12 mini muffin cups with cooking spray. Mix white sugar, butter, and flour together in a large bowl until well combined. Add eggs, 1 at a time, and mix well after each addition. Whisk corn syrup and vanilla extract into sugar mixture; fold in pecans. Roll pie crust pastry onto a floured work surface; cut into circles using end of a drinking glass or a biscuit cutter. This will make 11 crusts. Roll the scraps into a ball and roll back onto the floured surface; cut 1 more circle. Press each circle into the prepared muffin cups. Repeat with remaining pie crust pastry. Spoon pecan mixture, about 2 tablespoons per pie, into pie crust pastry. Bake in the preheated oven until set, about 18 minutes. Allow tarts to cool in muffin tins for 5 minutes before loosening edges from sides of tin; let rest 5 minutes more. Transfer tarts to a wire rack to cool completely.
Heat the oil in a large, heavy skillet over medium-heat heat; cook the chicken in the skillet until completely brown, 5 to 7 minutes; remove and set aside. Add the onion, potatoes, garlic, pepper, salt, coriander, cumin, and red pepper to the skillet and cook until the onions soften, about 5 minutes. Stir in the water, chicken broth, and peanut butter. Return the chicken to the skillet and top with the spinach. Cover and simmer until the potatoes are cooked through, about 20 minutes.
Trim the prime rib roast of excess fat and any connective tissue. Lightly score the entire roast in a criss-cross pattern (about 1/8 inch deep). Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, mix together the kosher salt, garlic powder, and black pepper. Rub the mixture into the roast until it develops a crust. Really pack it on. Place the roast into a roasting pan, and pour water into the bottom of the pan to 1/2 inch deep. Cover the roast with a lid or aluminum foil. Roast in the oven for about 1 1/2 to 2 hours, then check the internal temperature using a meat thermometer. The internal temperature should be at least 145 degrees F (63 degrees C). Hold the roast in an oven at 200 degrees F (110 degrees C) until ready to carve. Let stand for a few minutes before carving if not holding. Put on your silly white hat, set up the buffet carving station, and watch the hungry people line up!
Fill cocktail shaker with ice. Pour in horchata, tequila, rum cream liqueur, agave, and cinnamon whiskey. Shake until fully chilled. Dip rim of margarita glass in condensed milk; sprinkle with cinnamon. Pour horchata mixture into the glass.
Preheat oven to 350 degrees F (175 degrees C). Bring chicken broth to a boil in a medium saucepan. In a 1 1/2 quart baking dish, mix chicken broth, uncooked wild rice, water chestnuts, 2 tablespoons butter and salt. Cover, and bake in the preheated oven 30 minutes. While rice mixture is baking, melt remaining butter in a medium skillet over medium heat. Place mushrooms and onion in skillet, and slowly cook and stir until tender. Stir mushrooms and onion into the wild rice mixture, cover, and continue baking 30 minutes, or until liquid has been absorbed.
Heat the coconut oil and ghee together in a large skillet over medium heat; fry the cashews in the hot mixture until golden brown. Remove the cashews using a slotted spoon to a bowl; set aside. Add the red chile peppers, urad dal, chana dal, mustard seeds, and cumin seeds to the remaining oil. When the seeds begin to splutter, add the coconut, green chile peppers, curry leaves, and asafoetida powder; cook together for 1 minute before adding the rice. Season with salt. Stir the mixture, breaking the rice apart into individual grains with the back of the spoon; cook and stir until the rice is thoroughly reheated, 8 to 10 minutes. Garnish with the cashews and sesame seeds. Serve warm or at room temperature.
Fill a cocktail shaker with ice. Pour in whiskey, Benedictine, and vermouth. Strain into a chilled glass and garnish with an orange peel.