HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F. Paper-line 24 muffin cups. Prepare cake batter according to package directions. Spoon into prepared muffins cups. Bake as directed or until wooden pick inserted in cupcakes comes out clean. Cool in pans for 5 minutes; remove to wire racks to cool completely. Beat powdered sugar, butter, 2 tablespoons milk and vanilla extract in large mixer bowl until light and fluffy. Add another tablespoon of milk if needed. Remove 1 cup of frosting to small bowl. Stir in 1/2 cup chopped DelightFulls morsels. Spoon filling mixture into pastry bag fitted with large pastry tip or into food storage bag with 1/2-inch snipped from corner of bag. Cut a 1-inch circle 1-inch deep with sharp knife from each cupcake. Carefully remove cake pieces and save for another use such as crumbling over ice cream. Pipe filling mixture into each cupcake. Filling should be level with top of cupcake. Frost cupcakes with remaining frosting in bowl. Sprinkle cupcakes with remaining 1/2 cup chopped DelightFulls morsels.
Massage salt into kale in a large bowl until kale is slightly softened, about 2 minutes. Gently stir apples, olive oil, cranberries, sunflower seeds, and vinegar into kale until salad is evenly mixed. Gently fold Gorgonzola cheese into salad.
Heat the olive oil and sesame oil in a wok or large skillet over medium-high heat until it shimmers. Cook and stir the turkey, carrot, garlic, black pepper, ginger, and garlic and herb seasoning until the garlic releases its fragrance, about 2 minutes. Stir in 2 tablespoons of the soy sauce, and continue cooking until the carrot begins to soften, about 5 minutes. Stir in the cabbage, oyster sauce, and remaining 3 tablespoons of soy sauce. Continue to stir, until the cabbage is soft and cooked through, about 10 minutes. Remove the mixture from the heat, and set aside. Drain off any excess liquid. Preheat oven to 350 degrees F (175 degrees C). Line several baking sheets with parchment paper. To fill the wrappers, separate and place the spring roll wrappers onto your work surface, with the points of the square pointing up and down in a diamond shape. Spoon about 2 tablespoons of the turkey filling in a line across the center of the wrapper, and fold the bottom point up to cover the filling. Fold the two side points in on top of the folded wrapper, to fully enclose the filling. The two side points should be about 1 inch apart. Firmly but gently, roll the spring roll into a tight cylinder, and roll the wrapper over to firmly press down the remaining point. Set the filled wrappers seam-side down onto the parchment-lined baking sheets so they don't touch. The rolls should be about the thickness of a finger. Bake the filled rolls in the preheated oven until they begin to brown, about 15 minutes. Mash the cranberry sauce in a saucepan over medium heat until the sauce is smooth, then whisk in the sugar, vinegar, and a dash of soy sauce. Bring the mixture to a boil, and simmer, whisking the sauce, until the sugar has dissolved and the sauce reduces and thickens slightly, about 10 minutes. Remove sauce to a bowl. Serve the rolls hot with the sauce.
Combine carrots, water, onion, cider vinegar, salt, sugar, peppercorns, and bay leaves in a saucepan; bring to a boil. Reduce heat; simmer until sugar and salt dissolve, about 2 minutes. Pour over jalapenos and cover with a plate to keep vegetables submerged. Cool for about 1 hour. Place jalapenos in a large bowl. Pour carrot mixture over jalapenos and cover with a plate to keep vegetables submerged. Let sit until for flavors to blend, about 1 hour. Discard bay leaves. pour the mixture in a glass jar and cover; refrigerate.
In a large serving bowl, toss the spinach with hearts of palm, tomatoes, avocados, mushrooms, and almonds. Combine oil, vinegar, ketchup, garlic and sugar in a jar. Season with salt, mustard and paprika. Cover with a tight fitting lid. Shake vigorously until well blended. Before serving, pour dressing over salad, and toss to coat evenly.
Combine the feta cheese and cream cheese in the container of a food processor or blender. Process until well blended. Remove to a serving dish and season with salt and pepper. Garnish with a sprig of basil, and serve.
Adjust oven rack to center position and heat oven to 425 degrees. Spray 36 mini-muffin cups with vegetable cooking spray. Bring pumpkin, ginger, cinnamon and cloves to a simmer in a medium saucepan until puree thickens enough to start sticking to pan bottom, 6 to 8 minutes. Turn hot puree into a bowl. Whisk in brown sugar and oil, then slowly beat in eggs. Meanwhile, whisk the flour, baking powder, baking soda and salt in a medium bowl; whisk into pumpkin mixture until just combined. Divide batter among the muffin cups and bake until golden and cooked through, about 10 minutes. Let stand a few minutes, then transfer mini-muffins to a wire rack to cool. Mix the drizzle ingredients together and drizzle over warm muffins.
Preheat oven to 350 degrees F (175 degrees C). In a large saucepan, combine peaches, sugar and nutmeg. Cook over medium heat, stirring occasionally, until mixture thickens and begins to bubble and peaches are tender, 10 minutes. Remove from heat and stir in butter and vanilla until butter is melted. Pour into a 9x13 inch baking dish. In a medium bowl, combine flour and salt. Blend in lard and shortening with pastry blender until mixture resembles pea-sized crumbs. Combine egg and cold water in a separate bowl and sprinkle mixture over pastry, a little at a time, stirring just until dough comes together. Roll out on a floured surface into a 9x13 inch rectangle. Lay crust over peach mixture. Bake in preheated oven 50 to 60 minutes, until crust is golden.
Soak almonds in water overnight. Soak raisins in boiling water for 5 minutes then drain. Dice raisins and strawberries. Coarsely grind the soaked almonds. Add them to the diced strawberry-raisin mixture and mix well. Drop batter by spoonfuls onto a dehydrator plastic tray. Dehydrate for 24 hours or until dry at 105 degrees F (40 degrees C). Turn cookies over in 8 to 12 hours or when you see that one side is dry enough.
Place watermelon and ice into a blender. Pour in lime juice, sugar, and salt. Blend until smooth.
Pour water into the inner lining of a multi-functional pressure cooker (such as Instant Pot(R)). Set trivet inside. Cut around the pumpkin stem to make a hole large enough to fit your hand into the pumpkin. Remove stem, then remove seeds and stringy pieces from inside pumpkin. Place pumpkin with the cut-side down on the trivet. If pumpkin is too large to fit in the pot, cut in half and arrange both halves to fit. Close and lock the lid; set valve to sealing. Select manual mode according to manufacturer's instructions and set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build. Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Remove pumpkin from the pot and set on a rack until cook enough to handle, about 5 minutes. Scrape pumpkin flesh from the skin and place into a food processor or blender. Blend until smooth.
Whisk the milk and vanilla pudding together in a bowl for 2 minutes. Let stand for 5 minutes to begin to set. Toss the banana and strawberries in a separate bowl with the lemon juice. Gently fold in the blackberries, blueberries, yogurt, and pudding. Pour into the prepared graham cracker crust and sprinkle with marshmallows to serve.
Lightly grease a 9x13 inch baking dish. Fill a saucepan with water and simmer the mushroom caps over medium heat for 2 minutes, until the mushrooms begin to soften. Remove the mushrooms with a slotted spoon, drain, and let cool, hollow sides down, on paper towels, for about 15 minutes. While mushroom caps are cooling, combine the shrimp, cream cheese, Worcestershire sauce, garlic powder, and hot sauce in a bowl and stir to blend well. Spoon about 2 teaspoons of the shrimp mixture into the cap of each mushroom and place, stuffing side up, in the prepared baking dish. Sprinkle the Romano cheese onto each mushroom. Cover and refrigerate for at least 3 hours or overnight to blend the flavors and firm up the stuffing. Preheat an oven to 400 degrees F (200 degrees C). Uncover the dish and bake the mushrooms in the preheated oven for about 15 minutes, until the cheese is browned and bubbling.
Combine olive oil, vinegar and salt in a large salad bowl. Stir in onion. Fold tomatoes carefully into onion mixture.
Stir together chocolate-hazelnut spread and milk. Spread the pear slices on a large plate and drizzle with yogurt and hazelnut spread mixture. Sprinkle with hazelnuts and serve.
Combine the granulated sugar, eggs, melted chocolate, shortening, baking powder, and peppermint extract in a large bowl. Beat with an electric mixer on medium speed until combined, scraping sides of bowl occasionally. Gradually beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Cover and chill for 2 to 24 hours or until dough is easy to handle. Preheat oven to 375 degrees F. Line cookie sheets with Reynolds(R) Parchment Paper; set aside. Shape dough into 1-inch balls. Roll balls in powdered sugar and place 2 inches apart on prepared cookie sheets. Bake about 9 minutes or until edges are just set. Transfer the cookies on the parchment paper to a wire rack; cool completely.
Coat the bottom of a heavy saucepan with oil; add chile pods. Toast over medium heat until aromatic, about 3 minutes. Stir in onion and garlic; cook and stir until fragrant, about 5 minutes. Add enough chicken stock to allow pods to float; simmer until they develop the texture of wet leather, 5 to 7 minutes. Fill blender halfway with chile-stock mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour into a bowl; repeat with remaining mixture. Strain sauce through a fine mesh strainer into a saucepan over medium heat. Discard solids. Stir cumin, coriander, and oregano into the saucepan; add honey. Cook until sauce is thick and evenly coats the back of a spoon, about 10 minutes.
Heat oven to 375 degrees F. Spray 2-1/2 to 3 quart casserole baking dish with nonstick cooking spray.* In 12-inch skillet cook ground beef and onion until browned; drain grease. Add beans, corn, tomatoes, gravy, thyme and salt. Cook until heated through. Spoon beef mixture into casserole dish. Spread Simply Potatoes(R) evenly over beef mixture. Bake 30 to 35 minutes or until edges are bubbly. Remove from oven. Heat broiler. Broil casserole 4 to 6 inches from heat, 3 to 5 minutes, until Simply Potatoes(R) are lightly browned.
Preheat oven to 375 degrees F (190 degrees C). Spread peaches into the bottom of a baking dish and top with marshmallows. Bake in the preheated oven until marshmallows are golden, 15 to 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Place ribs in a large pot over high heat with water to cover. Boil for 45 minutes. Remove ribs, allow to cool slightly, then cut into individual ribs. In a separate medium bowl, combine the onion, ketchup, vinegar, lemon juice, mustard, brown sugar, salt and ground black pepper. Arrange ribs in a 10x15 inch baking dish. Pour sauce over ribs. Bake at 350 degrees F (175 degrees C) for 45 minutes to 1 hour.
Whisk milk, chia seeds, cocoa powder, brown sugar, white sugar, coffee granules, vanilla extract, and salt together in a bowl until pudding is smooth. Let sit for 5 minutes; stir. Repeat sitting and stirring process at least 2 times. Cover the bowl with plastic wrap and refrigerate, 8 hours to overnight. Spoon into bowls and top with chocolate hemp seeds.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round pans. In a large bowl, combine sugar, flour, cocoa, baking powder, baking soda and salt. Make a well in the center and add eggs, milk, oil and vanilla. Beat for 2 minutes at medium speed. Stir in boiling water. Pour into two 9 inch pans. Bake at 350 degrees F (175 degrees C) for 30 to 35 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then turn out onto a wire rack and continue cooling.
Fill a shaker with ice. Pour vodka and punch over ice; cover and shake. Strain cocktail into a chilled martini glass.
Preheat oven to 350 degrees F (175 degrees C). Cream the butter and sugars together until light and fluffy. Beat in the egg and orange zest. Stir the flour, baking soda, and salt together; mix into the creamed mixture. Stir in the white chocolate chips and chopped walnuts. Drop tablespoonfuls of dough onto ungreased baking sheets. Bake for 10 to 12 minutes in the preheated oven. Allow to cool on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Heat oil in a large skillet over medium heat. Saute onions in oil until tender. Drain on paper towels. Using the same pan, cook mushrooms in butter over medium heat. Stir in onions and bacon; reduce heat to low, and cook until bacon browns. In a medium bowl, beat together eggs, cream, and cheese; mix into bacon mixture. Cook, stirring, until the sauce begins to thicken. Remove from heat. Meanwhile, cook pasta in a large pot of boiling water until done. Drain. Toss hot noodles with sauce, parsley and red pepper flakes.
Preheat oven to 350 degrees F. Place Anaheim green chilies, tomatoes, onion, and garlic cloves in a bowl. Toss with olive oil until evenly coated. Place vegetables on a rimmed baking sheet. Bake 10 minutes and remove garlic cloves; set aside for use in step 3. Continue baking chilies, tomatoes, and onion until roasted and browned, about 35 more minutes. Peel and seed chilies. Remove outer skin from tomatoes. Add all roasted ingredients to food processor; pulse to a chunky consistency. Let mixture cool. Mash avocados with a fork in a large bowl to a chunky consistency. Add lemon juice, roasted salsa mixture, seasoned salt, cayenne pepper, dash of coarse black pepper, and chopped cilantro. Stir until blended and serve.
Place the ground beef in a large skillet over medium-high heat. Add the green pepper, red pepper, yellow onion and red onion to the skillet, and cook until meat is evenly browned and vegetables are tender. Drain excess grease from the pan. Transfer the mixture to a slow cooker, and stir in tomato paste, water and red pepper flakes. Cover, and cook at the Low setting for at least 4 hours. I usually let it go for 12. The longer it simmers, the spicier it gets! Spoon into torpedo rolls and serve.
Stir together mayonnaise, turmeric, garlic salt, sugar, onion, horseradish, and vinegar in a small bowl. Chill 2 hours before serving.
Mix tomatoes, mozzarella, basil, 1 clove minced garlic, and 1 tablespoon olive oil in a bowl; toss to coat. Cover bowl and refrigerate. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Place steak in a large resealable bag; add 1 clove minced garlic, 1 tablespoon olive oil, salt, and pepper. Seal the bag and distribute the oil mixture over the steak. Cook the steak on the preheated grill to your desired degree of doneness, about 5 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let stand for 5 minutes before thinly slicing across the grain. Divide lettuce onto 4 serving plates; drizzle about 1 1/2 teaspoons balsamic vinegar and 1 1/2 teaspoons olive oil onto each lettuce portion. Top each salad with 1/4 the steak and 1/4 the tomato mixture.
In 10-inch nonstick skillet, mix cooked beef and 1/2 cup of the salsa. Cook over medium-high heat, stirring occasionally, until hot. Press each biscuit into 6-inch round. Spoon 1/3 cup meat mixture and 1 tablespoon cheese onto center of each round. Fold dough in half over filling; press to seal. Place on greased cookie sheet. Bake at 375 degrees F 9 to 14 minutes or until golden brown. Serve with remaining salsa.
Heat the butter and olive oil in a large pot over medium heat. Stir in onions and cook until tender. Mix in tomatoes and chopped basil. Season with salt and pepper. Pour in the chicken broth, reduce heat to low, and continue cooking 15 minutes. Transfer soup to a blender (or use an immersible hand blender), and blend until smooth. Return to the pot, and bring to a boil. Reduce heat to low, and gradually mix in the heavy cream. Pour soup through a strainer before serving. Garnish each serving with a sprig of basil.
In a large slow cooker, mix together the cream of celery soup, French onion soup, and sour cream. Stir in the meatballs. Cook on high heat for 3-4 hours. 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. In a large bowl, toss the pasta with butter. Serve meatballs and sauce over the cooked pasta.
Cut biscuits into football shapes using a cookie cutter. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Fry biscuit dough in the hot oil until golden brown, about 5 minutes per batch. Drain on a paper towel-lined plate and cool completely, at least 15 minutes. Combine confectioners' sugar, coffee creamer, and cocoa powder in a bowl until glaze is smooth. Pipe icing into each donut using a pastry bag or plastic bag with the corner snipped. Dip each filled donut in the glaze until completely coated.
Pick dandelion petals off the stems. Wear gloves to avoid staining your hands. Measure 5 1/2 ounces of petals and discard the stems and leaves. Transfer dandelion petals to a container and cover completely with water. Cover and steep in a cool, dark place, up to 24 hours. Drain through a fine-mesh sieve into a saucepan, squeezing petals as dry as possible with your hands. Stir in sugar and lemon juice and bring to a boil over medium heat. Simmer uncovered until a thin syrup forms, about 45 minutes. Cool until syrup thickens slightly. Pour into a bottle and place in the refrigerator.
Fill 1/2 a cocktail shaker with ice; pour in amaretto, cream of coconut, creme de cacao, and cream. Cover shaker and shake; strain into a glass.
Preheat oven to 400 degrees F (200 degrees C). Place one pie crust in an ungreased pie dish. In a medium bowl, mix the mushroom soup and milk. Stir in the turkey meat and mixed vegetables. Pour the mixture into the pie crust in the dish. Top with the other pie crust, and seal the crust edges by crimping with a wet fork. Bake in the preheated oven 45 minutes, or until the crust is golden brown
Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 9-inch square pan. Mix rice flour, sugar, potato starch, tapioca starch, cinnamon, baking powder, baking soda, xanthan gum, salt, and nutmeg together in a bowl. Add pineapple, 1/4 cup reserved pineapple juice, yogurt, carrots, walnuts, coconut, applesauce, vegetable oil, and vanilla extract to flour mixture; mix with a wooden spoon until well blended. Pour batter into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 30 to 35 minutes.
Whisk mayonnaise, seasoned salt, and smoked paprika together in a bowl. Stir raisins, water chestnuts, pecans, and green onions into mayonnaise mixture until well-combined; add chicken and stir until completely coated. Season with black pepper. Cover the bowl with plastic wrap and refrigerate until chilled, at least 1 hour.
In a medium bowl, cream butter and sugar until fluffy. Mix in the eggs. Stir together the flour and baking powder. Add the flour mixture to the butter mixture and mix until blended. Stir in milk and vanilla. Cover and chill dough for 1 hour. Preheat oven to 375 degrees F (190 degrees C). Roll dough into 1 inch balls, place 1 to 2 inches apart on an unprepared cookie sheet. Bake for 8 to 10 minutes in the preheated oven. Remove to cool on wire racks.
Preheat oven to 225 degrees F (110 degrees C). Mix olive oil, white sugar, rosemary, thyme, salt, and pepper in a large resealable plastic bag. Place tomatoes in the bag, seal, and shake to coat. Arrange coated tomato halves cut side up on a baking sheet. Bake tomatoes 2 1/2 hours in the preheated oven. Remove from heat, and let cool. In a blender or food processor, finely chop the shallots. Add vinegar and brown sugar, and process until smooth. Slowly add 1 3/4 cups oil, processing frequently, so as to thicken the mixture. Preheat grill for high heat. Brush romaine hearts with 1 tablespoon olive oil, and season with salt and pepper. Place romaine hearts on the preheated grill. Cook 5 to 10 minutes, turning frequently, until slightly charred but not heated all the way through. Serve warm on salad plates surrounded by tomato pieces and drizzled with the shallot dressing.
Heat sesame oil in a skillet over medium heat; cook and stir eggplant and orange bell pepper until softened, 8 to 10 minutes. Whisk miso, soy sauce, ginger, vinegar, water, and garlic together in a bowl until sauce is evenly combined; add to eggplant mixture. Cook and stir eggplant mixture until sauce is thickened and glossy, 3 to 4 minutes. Top mixture with sesame seeds.
Preheat grill to medium-high. Whisk all the ingredients for the Memphis-style rub in a small bowl and set aside. Place 2 to 3 chicken thighs on a large 12x18-inch piece of Reynolds Wrap(R) Non-Stick Foil. Generously sprinkle Memphis-style rub on all sides of the chicken, gently pressing it down. Wrap up the chicken thighs in the foil. Repeat with the remaining chicken thighs. Place foil-wrapped chicken thighs onto the grill. Cover the grill and grill the chicken thighs for 15 to 20 minutes (longer or shorter depending on thickness of chicken) until tender and juices run clear or meat thermometer reads 165 degrees F. After the chicken is cooked through, carefully place the foil packet on a large plate. Carefully open foil with a pair of tongs and then, if desired, place chicken thighs directly onto grill to get nice grill marks and some char. Let chicken thighs rest for 15 to 20 minutes or until cool enough to handle. Chop chicken into pieces. Boil a pot of water, add the pasta and cook until al dente, about 10 to 12 minutes depending on the pasta shape you use. Drain. Melt butter in a large skillet over medium-high heat. Whisk in flour and chicken broth. Let thicken for 3 to 5 minutes. Add cheeses to the skillet and stir with a spatula until melted and smooth. Add the pasta to the cheese sauce and stir to incorporate. Add the chicken pieces to the mac 'n cheese and stir to incorporate. Season with salt and pepper to taste.
Rub the chicken with turmeric powder and salt. Set aside. Soak the dried red chile peppers in hot water until softened. Blend the softened dried chile, fresh red chile pepper, garlic, onion, and ginger in a blender to a paste. Heat the oil in a large skillet over medium-high heat. Brown the chicken in the hot oil until golden on all sides. Remove the chicken from the skillet and set aside. Remove excess oil from the skillet, leaving about 1 tablespoon. Cook and stir the chile paste with the cinnamon, star anise, cloves and cardamom seeds until fragrant. Return the chicken to the skillet. Stir in the water, adding more if needed. Toss in the tomatoes and stir in the ketchup and sugar. Bring to a boil then reduce heat to medium-low and simmer until no the chicken longer pink at the bone and the juices run clear, about 15 minutes. Serve hot.
Stir brown sugar into espresso in a bowl or container with a spout until dissolved; stir in rum. Pour mixture into a clean, dark bottle; add vanilla bean. Seal bottle tightly with a lid and let sit for 1 month before drinking.