HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a Bundt pan. Sift the self-rising flour and pumpkin pie spice together into a bowl. In another mixing bowl, beat the white and brown sugars, vegetable oil, melted butter, applesauce, vanilla, pumpkin, and eggs together until smooth. Gradually beat the flour mixture into the pumpkin mixture, 1/2 cup at a time, until completely smooth and well blended. Pour the batter into the prepared Bundt pan. Bake in preheated oven for 60 minutes. Cover cake with aluminum foil to prevent over-browning, and bake until a wooden skewer inserted into the cake comes out clean, 15 to 20 minutes longer. Cool the cake in the pan on a wire rack for about half an hour. To unmold the cake, tap the bottom of the Bundt pan on the counter or work surface to help release it. Invert the cake on a serving plate and allow it to cool completely before glazing. To make the glaze, mix the cream cheese with the butter, confectioners' sugar, rum extract, and milk in a bowl. Heat in a microwave oven for 15 seconds. Drizzle spoonfuls over the cooled cake. Keep cake refrigerated after serving.
Pour the water, butter, vinegar and salt into a jar and screw the lid on tight. Shake vigorously until well blended. Use on chicken or turkey when grilling. Baste every 15 minutes, until meat is cooked through.
Heat caramels, chocolate and milk in a small heavy-duty saucepan over low heat until smooth. Cool and refrigerate.
Preheat oven to 375 degrees F (190 degrees C). Spray an 8-inch baking dish with cooking spray. Arrange 1/3 of the tortillas over the bottom of the prepared dish. Spread 1/2 the Cheddar cheese, onion, and olives over tortillas. Spoon 1/3 of the green enchilada sauce and 1/3 of the Mexican cheese on top. Repeat layering with 1/3 tortillas and the remaining Cheddar cheese, onion, and olives. Spoon another third of the sauce and Mexican cheese on top. Finish with the remaining tortillas, sauce, and Mexican cheese. Cover with aluminum foil. Bake in the preheated oven for 15 minutes. Remove foil and continue baking until cheese is bubbly on top, about 10 minutes more.
Place the butter into a bowl, and stir together with brown sugar, honey, cinnamon, nutmeg, and ginger until the mixture is completely blended.
Combine bok choy, bamboo shoots, water chestnuts, cilantro, scallions, soy sauce, garlic, and ginger in a bowl. Heat 2 tablespoons olive oil in a deep skillet over medium-high heat. Add bok choy mixture; saute until softened, about 4 minutes. Place mixture back in the bowl. Heat 2 tablespoons oil in the same skillet. Add tofu and mushrooms; saute until softened, about 5 minutes. Spoon 1 teaspoon of bok choy mixture and 1 teaspoon tofu-mushroom mixture into the middle of each potsticker wrapper. Moisten edges of wrappers, fold over, and seal. Heat remaining 1/2 cup oil in the same skillet over medium heat. Add potstickers carefully; cook until bottoms are lightly browned and wrappers are heated through, 1 to 3 minutes.
Bring 1 1/2 cups water and millet to a boil in a saucepan; reduce heat, cover saucepan, and simmer until water is absorbed, 10 to 15 minutes. Fluff millet with a fork. Bring a pot of water to a boil; cook zucchini until slightly tender, about 5 minutes. Drain water. Cut zucchini in half lengthwise. Spoon meat out of center, leaving a 1/8- to 1/4-inch border in zucchini. Reserve zucchini meat. Preheat oven to 350 degrees F (175 degrees C). Heat ghee in a skillet over medium heat; cook and stir onion, red bell pepper, and garlic until slightly soft, about 5 minutes. Stir millet, zucchini meat, and salt into onion mixture. Slowly pour 1/4 cup water into mixture while constantly stirring; cook until desired consistency is reached, 3 to 5 minutes. Spoon millet mixture into hollowed zucchini and place in a baking dish. Bake in the preheated oven until browned on top, 15 to 20 minutes.
Preheat oven to 350 degrees F. Spray a 9x13-inch baking dish with non-stick cooking spray. Cook spaghetti according to package directions. Heat butter in a large non-stick skillet over medium-high heat until hot. Saute onion and pepper until tender. Add ground beef and cook until beef has browned, drain. Stir in tomatoes, mushrooms, olives and oregano. Bring to a boil and reduce heat to medium. Simmer for 10 minutes. Place half of spaghetti in the prepared baking dish. Top with half of vegetable-meat mixture. Sprinkle with half of Cheddar cheese. Repeat layers. Combine soup with 1/2 cup water; pour over casserole. Sprinkle with Parmesan cheese. Bake uncovered for 30 to 35 minutes or until thoroughly heated.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
 Watch Now In a large bowl, cream together the butter flavored shortening, brown sugar and white sugar until light and fluffy. Add the eggs one at a time, beating well with each addition, then stir in the vanilla .Combine the flour, baking soda and salt; gradually stir into the creamed mixture. Finally, fold in the chocolate chips. Drop by rounded spoonfuls onto the prepared cookie sheets.
 Watch Now Bake for 8 to 10 minutes in the preheated oven, until light brown. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
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Pour cream into a double boiler fitted with a thermometer. Heat cream until the thermometer reads 185 degrees F (85 degrees C), about 10 minutes. Add tartaric acid; cook, stirring constantly, until cream thickens and curds start to form, about 5 minutes Scoop curds into a sieve lined with several layers of cheesecloth using a slotted spoon. Fold the edges of the cheesecloth over the curds and let drain over a bowl at room temperature, about 1 hour.
Preheat an oven to 250 degrees F (120 degrees C). Lightly grease a foiled-lined baking sheet. Mix oats, almonds, wheat germ, coconut, oat bran, and flax seeds together in a large bowl. Whisk together honey, vegetable oil, limeade concentrate, salt, vanilla, lime zest, and lime juice in a separate bowl. Pour lime mixture into the oat mixture and stir well. Spread oats on to the prepared pan. Bake in the preheated oven until golden brown and lightly crispy, about 1 hour and 30 minutes, stirring every 15 minutes. Remove from the oven and allow to cool. Store in an airtight container at room temperature.
Prepare risotto according to package directions. Chill in the refrigerator at least 1 hour, until cooled. Roll risotto into 2 inch mounds. Place a marble-sized chunk of goat cheese on each mound. Press cheese chunks into mounds, then roll mounds around cheese, creating balls. In a medium saucepan over medium heat, heat the oil and cook the risotto balls, turning occasionally, until evenly golden brown. Drain on paper towels and serve hot.
In a large skillet, heat oil for frying. Season the chicken pieces with salt and pepper to taste. Flour the chicken lightly twice. Drop coated chicken into hot oil slowly to prevent splatters. Fry until golden brown, about 12 to 15 minutes. Meanwhile, boil the potatoes in a large pot of boiling water. When potatoes are soft, remove from heat. Save the 'potato water'. When chicken is done, drain the oil out of the skillet and place the potatoes in the skillet with the chicken. Slowly pour the 'potato water' over the skillet mixture. Add whole cloves, cover and simmer. As the mixture sets it prepares its own gravy in the skillet, so the longer it simmers, the better! When the consistency is to your taste, remove from heat and serve.
Preheat oven to 350 degrees F (175 degrees C). Grease 1 large loaf pan. Blend bananas, chickpeas, butter, dates, almond flour, honey, eggs, baking soda, ginger, cinnamon, vanilla extract, and salt together in a blender or food processor until batter is smooth. Pour batter into the prepared loaf pan. Bake in the preheated oven until golden brown and a knife inserted in the center of the loaf comes out clean, about 1 hour. Cool in pan for 15 minutes before slicing.
In a large pot over medium heat, cook onion, celery and carrots in oil until they begin to soften. Stir in potatoes, clams, clam juice, thyme, pepper and bacon. Bring to a boil, then reduce heat and simmer 20 minutes, or until potatoes are tender.
Bring a pot of lightly salted water to a boil. Prepare a large bowl of ice-cold water. Drop squash blossoms into the boiling water until slightly wilted, 30 to 45 seconds; transfer immediately into the cold water to chill. Remove to paper towels to drain. Mix goat cheese, egg yolk, Gruyere cheese, black pepper, and cayenne pepper together in a bowl; stir until smooth. Spoon filling into a heavy, resealable 1-quart plastic bag, squeeze out the air, and seal the bag. Cut a small corner off the bag. Gently insert the cut corner of the bag all the way to the bottom of the open end of a blossom and pipe about 1 tablespoon of filling inside. Pick up petals and drape them up over the filling, covering filling completely. Fold any excess petals over the top of the filled blossom to keep them out of the way. Refrigerate filled squash blossoms until cheese is set and firm, at least 30 minutes. Combine self-rising flour and cornstarch in a mixing bowl; whisk in ice-cold water, a little at a time, until batter is smooth and has the thickness of pancake batter. Pour vegetable oil to a depth of 1 inch into a heavy skillet (such as a cast iron pan) and place over medium heat. Heat oil until a thermometer placed into the oil, not touching the bottom, reads 350 degrees F (175 degrees C). A drop of batter carefully dripped into the oil should sizzle immediately. Remove squash blossoms from refrigerator and dust lightly with all-purpose flour on all sides. Shake off excess flour and dip blossoms in batter. Let excess batter drip off. Gently lay coated squash blossoms in the hot oil on their sides; cook about 6 at a time until pale golden brown, 1 minute on the first side and 30 seconds to 1 minute on the remaining sides. Let cool slightly before serving.
Preheat oven to 375 degrees F (190 degrees C). Prepare 12 muffin cups with liners. Mix 6 tablespoons flour and brown sugar together in a bowl; cut butter into the flour mixture until you have pea-sized crumbs. Beat margarine and white sugar with an electric mixer in a large bowl until light and fluffy. Beat egg and vanilla into the butter mixture. Mix 1 1/2 cups flour, baking powder, baking soda, and salt together in a separate bowl; gradually beat into the butter mixture. Fold zucchini, cranberries, and walnuts into the mixture; spoon into prepared muffin cups, filling nearly to the top. Sprinkle topping mixture onto the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking pan. Place the honey, mashed bananas, canola oil, milk and vanilla into a blender or food processor; puree until smooth. Sift together cornmeal, whole wheat flour, baking powder, soda and cinnamon. Stir flour mixture into banana mixture until blended. Fold in walnuts and sliced bananas. Pour into prepared pan. Bake in preheated oven for 40 to 50 minutes, or until brown on top.
Butter one 9x13 inch dish. Place 1 1/2 cups vanilla wafer crumbs in bottom of dish. Mix together the whipped topping, marshmallows, pecans and peppermint candy. Sprinkle remaining crumbs on top; garnish with any additional crushed candy. Refrigerate 24 hours before serving to allow the candy to dissolve.
Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with liners. Stir cake mix, water, mascarpone cheese, vegetable oil, and egg whites in a bowl until well combined. Pour cake mixture into prepared muffin cups. Bake in preheated oven until lightly browned, about 20 minutes. Place strawberries in a food processor or blender; puree until smooth. Stir pureed strawberries and confectioners' sugar together in a bowl. Spoon strawberry mixture on top of cupcakes.
In a medium saucepan with enough water to cover, boil carrots until tender but crisp. Remove from heat, drain, and place in a medium bowl with onion and pepper. In a medium saucepan over medium heat, blend oil, sugar, vinegar, almond extract and basil. Cook and stir until sugar is dissolved. Pour the oil mixture over the carrot mixture. Cover, and chill in the refrigerator 8 hours or overnight before serving cold.
Cream together the cream cheese, butter, and salt in a large mixing bowl until evenly blended. Mix in the flour until a dough forms; divide into 6 balls. Use immediately or wrap tightly and freeze until needed.
In a blender, combine pineapple juice, bananas, honey and ice. Blend until smooth. Pour into glasses and serve.
Preheat the oven to 350 degrees F (175 degrees C). In a medium bowl, mix together the rice, 1 cup of the cheese, corn, milk, sour cream and green onions. Transfer to a 1 quart casserole dish, and sprinkle the remaining cheese over the top. Bake for 25 to 30 minutes in the preheated oven, or until cheese is melted and the dish is heated through.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 baking dish. Combine the cake mix, vanilla pudding mix, pumpkin, water, oil, eggs, and pie spice in a large mixing bowl; pour into the prepared dish. Bake in the preheated oven for 45 to 50 minutes. Allow to cool to room temperature on a wire rack. Cut the cake into 1-inch cubes. Whisk together the milk and cheesecake pudding mix. Allow to set, about 2 minutes. Fold the whipped topping into the pudding mixture. Layer 1/3 of the cake cubes into the bottom of a large bowl; top with 1/3 of the cream mixture and sprinkle with 1/3 of the pecans and toffee bit. Repeat layering until all ingredients are uses. Refrigerate 1 hour before serving.
Preheat oven to 350 degrees F (175 degrees C). Cover the bottoms of one 8-inch springform pan and one 9-inch spring form pan with parchment paper or grease and lightly flour. Mix flour, baking powder, and salt in a large measuring cup. Beat butter, sugar, eggs, strawberry extract, and vanilla extract together in a large mixing bowl until smooth. Stir flour mixture, 1 cup at a time, and milk, 1/3 cup at a time, into butter mixture until a well-blended batter forms; stir strawberry puree into batter. Pour batter into prepared springform pans. Bake in the preheated oven until a toothpick inserted in the center of the cake comes out clean, 45 to 55 minutes.
Cut watermelon rind into 2-inch long, 1-inch wide, and 1/2-inch thick pieces. Combine water, sugar, spearmint, and basil in a large pot. Bring to a rolling boil. Strain out spearmint and basil. Add watermelon rind, making sure pieces are completely immersed. Cook until rind is soft, about 5 minutes. Drain watermelon pieces and arrange in a single layer on dehydrator trays. Dry according to manufacturer's instructions until pieces are candied and dried, 6 to 8 hours.
Preheat the oven to 350 degrees F (175 degrees C). Spread the spaghetti sauce in an even layer in the bottom of an 8 or 9 inch square baking dish. In a medium bowl, mix together the crabmeat, cream cheese, and Cheddar cheese. Season with Old Bay, Worcestershire sauce, pepper, and salt. Spoon over the spaghetti sauce layer, and spread evenly. Bake for 40 minutes in the preheated oven, or until the top is golden brown. Serve immediately with thinly sliced baguettes or crackers.
Combine pepper Jack cheese and milk in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until cheese is melted and well combined with the milk, about 5 minutes. Stir onions, tomatoes, spinach, and red bell pepper into the cheese mixture. Cover and simmer until dip has thickened and flavors are well blended, about 15 minutes.
In a large saucepan or stockpot, combine the celery, onion, carrot, ginger, garlic, and a few of the mushrooms. Add chicken stock, beef bouillon, and water. Place the pot over high heat, and bring to a rolling boil. When the mixture reaches boiling, cover, reduce heat to medium, and cook for 45 minutes. Place all of the remaining mushrooms into a separate pot. When the boiling mixture is done, place a strainer over the pot with the mushrooms in it. Strain the cooked soup into the pot with the mushrooms. Discard strained materials. Serve the broth with mushrooms in small porcelain bowls, and sprinkle fresh chives over the top. Use Asian soup spoons for an elegant effect.
In a medium mixing bowl combine cream cheese and butter, mixing until well blended. Add parsley, onion and garlic and mix well. Refrigerate for 1 to 3 hours. The mixture becomes more flavorful the longer it chills.
Preheat oven to 375 degrees F (190 degrees C). Cream shortening and sugar together. Add egg and molasses, mix well. Sift together dry ingredients, add to shortening mixture, alternating with hot water. Mix well. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-10 minutes. Remove from cookie sheet, cool. Frost with Butter Frosting and top each cookie with a walnut.
Preheat an outdoor grill for medium heat. Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel. Peel tomatoes and drain excess liquid. Peel and seed peppers. Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.
Preheat oven to 375 degrees F (190 degrees C). Line the bottom of two 9 inch round pans, two 9 inch square pans, or one 10 x 16 inch pan. Combine sifted flour, baking powder, and salt; sift together three times. Beat egg whites until foamy. Add 1/2 cup of the sugar gradually, and continue beating only until meringue will hold up in soft peaks. Cream shortening. Add remaining 1-1/4 cups sugar gradually, and cream together until light and fluffy. Add flour alternately with milk, a small amount at a time; beat after each addition until smooth. Stir in vanilla. Add meringue, and beat thoroughly into batter. Spoon the batter into the prepared pan or pans. Bake cake in 9 inch round pans or 10 x 16 inch pan for about 30 minutes. The baking time for the square pans is 25 minutes. Cool. Spread Lemon Orange Filling between layers, and Snowy Boiled Icing over top and sides of cake. Decorate plate with small flowers.
Preheat the oven to 350 degrees F (175 degrees C). Combine Cheddar cheese and mayonnaise; refrigerate. Mix ground beef, salt, pepper, Creole seasoning, onion powder, and garlic powder together. Form mixture into 12 slider patties; place on a baking sheet. Bake patties in the preheated oven, flipping once, for about 15 minutes. Remove from oven and top each patty with 1 tablespoon of the cheese-mayonnaise mixture. Continue baking until cheese has melted, 1 to 2 minutes more. Serve on slider buns.
Combine cream cheese, corned beef, green onions, mayonnaise, Worcestershire sauce, and horseradish in a bowl until thoroughly mixed. Shape cream cheese mixture into a ball. Place pecans into a shallow bowl. Roll and coat ball in chopped pecans. Refrigerate until ready to serve.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans. Sift flour, salt and baking powder together and set aside. In a large bowl, cream butter, shortening and sugar until light and fluffy. Add eggs one at a time and beat in well. Add flour mixture alternately with milk and mix well. Add vanilla and walnut extract. Fold in nuts. Pour batter into 2 - 9 inch pans. Bake at 350 degrees F (175 degrees C) for 35 to 40 minutes, or until a toothpick inserted into the cake comes out clean.
Cut kabocha squash into 1-inch chunks and carefully trim the peel off each chunk. Heat a skillet over medium heat. Add coriander seed. Toast in the skillet until seeds start to turn golden brown and become fragrant, about 3 minutes. Grind seeds in a coffee grinder. Heat oil in a large stockpot over medium-high heat. Add carrots and parsnip; cook and stir until golden brown, 6 to 8 minutes. Season with salt and pepper. Add leeks and ground coriander; saute until soft, adding a little stock if the pot gets dry. Add the kabocha, remaining vegetable stock, and basil. Add water to cover squash, if necessary. Bring soup to a boil; reduce to simmer. Continue simmering until squash is tender, 25 to 35 minutes. Remove soup from heat. Puree with an immersion blender until smooth. Stir in heavy cream.
Combine almond milk, oat milk, eggs, honey, coconut oil, and nutmeg in a blender. Blend on high until eggnog appears frothy, 1 to 2 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease a large loaf pan. Combine zucchini, eggs, oil, and vanilla extract in a blender; pulse until mixture resembles a milkshake. Whisk together white sugar, white rice flour, sweet rice flour, cornstarch, tapioca, baking powder, cinnamon, baking soda, xanthan gum, and salt in a large bowl. Stir zucchini mixture into flour mixture until batter is well blended; pour into prepared loaf pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pan for a few minutes before removing to cool completely on a wire rack. Mix confectioners' sugar and lemon juice in a small bowl to form a thin glaze. Drizzle over top of loaf.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish. In a heavy saucepan over medium heat, melt butterscotch chips and butter, stirring constantly until smooth. Remove from heat and cool to room temperature. Stir in the flour, brown sugar, baking powder, salt, vanilla and eggs until well blended. Mix in the mini marshmallows and chocolate chips. Spread evenly into the prepared pan. Bake for 20 to 25 minutes in the preheated oven. Center will shake but it will firm upon cooling. Wonderful with ice cream. Enjoy!!!
Bring a pot of lightly salted water to a boil. Melt butter in a large skillet over medium-high heat. Saute garlic until fragrant, about 1 minute. Add Cajun seasoning, salt, and pepper. Add shrimp and cook for 1 to 1 1/2 minutes. Turn shrimp over and cook, about 1 to 1 1/2 minute more. Transfer to a bowl and cover with aluminum foil to keep warm, leaving the butter in the skillet. Place pasta in the boiling water; cook until tender yet firm to the bite, 8 to 10 minutes. Add flour to the butter in the skillet; cook for 30 seconds. Add milk, cream, lemon juice, and soy sauce. Reduce heat to medium-low. Cook and stir until flavors blend, about 5 minutes. Add the shrimp and cook until well coated and opaque, about 5 minutes more. Spoon the shrimp and sauce on top of the cooked pasta.
Cut one ice cream sandwich in half. Place one whole and one half sandwich along a short side of a high-sided 9x13-inch casserole dish. Repeat until bottom is covered, alternating the whole and half sandwiches. Spread with half of the whipped topping. Pour caramel on top. Sprinkle with half of the peanuts. Repeat layers with remaining ice cream sandwiches, whipped topping, and peanuts. The pan will be full. Cover and freeze for up to 2 months. Remove from freezer 20 minutes before serving. Cut into squares.