HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees F (175 degrees C). Line 8 muffin cups with paper liners. Mix flour, baking powder, baking soda, cinnamon, nutmeg, and salt together in a bowl. Mash white sugar and butter together in a separate bowl until combined; stir in pumpkin puree, egg white, milk, and 1/2 teaspoon vanilla extract. Mix flour mixture into pumpkin mixture until batter is combined. Fill muffin cups 3/4-full with batter. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 10 to 15 minutes. Cool to room temperature. Beat cream cheese, margarine, and confectioners' sugar together in a bowl until smooth. Add yogurt and remaining 1/2 teaspoon vanilla extract and beat until frosting is well combined. Frost cupcakes.
Preheat oven to 425 degrees F (220 degrees C). Spread oil in the bottom of a 9 inch square baking dish. Sift flour into a medium bowl, then beat in eggs. Gradually stir in milk, water, salt and pepper. Beat well. Place sausages in baking dish and pour batter mixture over all. Bake in the preheated oven for 25 to 30 minutes, or until golden and risen.
In a large skillet over medium heat, cook beef and onion until beef is brown. Stir in chili seasoning and water. Pour beef mixture into a slow cooker and stir in tomato paste, chili beans, baked beans, tomato soup and diced tomatoes with green chiles. Cook on low 2 hours.
Blend crushed tomatoes, jalapeno peppers with juice, cilantro leaves, salt, and garlic powder in a blender until smooth. Refrigerate 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners. Mix flour, sugar, baking powder, and salt together in a bowl. Add blood orange zest and juice, butter, and eggs; mix with a wooden spoon until just combined. Fold pineapple into the batter. Spoon batter into the prepared muffin cups. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes. Transfer to a wire rack to cool.
Roll the strips of beef heart in flour to coat. Reserve flour. Melt the butter in a large heavy skillet or Dutch oven over medium-high heat. Brown the beef lightly in the butter. Add the onion, and saute for about 5 minutes, then add celery and just enough beef broth to cover the ingredients in the pan. Cover the pan, and simmer for one hour over low heat. Mix the reserved flour with water to make a paste. Stir into the meat mixture. Season with salt, pepper and Worcestershire sauce. Cook until sauce is thickened, then serve hot over rice or noodles.
In large stock pot soak peas in 2 cups water for 1 hour. Cook peas over medium heat, continually checking to see if more water needs to be added. When peas are half way done, (approximately 40 minutes) add sweet potatoes and eddoes. Pressure cook beef shank with garlic until tender. In a separate mixing bowl combine flour, cornmeal, and enough water to form a workable dough. Knead to a non-sticky consistency, adding more flour if dough is sticking. Roll dough out to a 1/4 of an inch thickness and cut into 1 inch by 1 inch strips. Once split peas and potatoes are cooked through add celery, onion, shank and dumplings. Season with thyme, sugar, vinegar, salt and pepper. Let simmer until dumplings are floating and then serve.
Prepare the cake mix according to package directions for cupcakes. Cool. Frost cupcakes with chocolate frosting. Break the cookies in half, and press two halves into the top of each cupcake for wings, stripes facing the frosting. Place a chocolate kiss in front of the cookies with the point facing forward for the body. Make two beady little eyes with the red gel icing towards the point of the kiss. Let the fun begin!
Place the avocados, lime juice, onion, jalapeno pepper, shiso leaf, ginger, wasabi paste, white pepper, and hot sauce into a bowl. Mash until no large pieces of avocado remain, or to your desired consistency. Gently fold in the chopped tomato and season to taste with salt and pepper before serving.
Place the peach, mango, garlic, rosemary, thyme, brown sugar, pepper, whiskey, olive oil, and white wine vinegar into a blender. Cover, and puree until smooth. Pour 2/3 of the marinade into a resealable plastic bag. Add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 5 hours. Reserve the remaining marinade in a sealed container in the refrigerator. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Place the plank on the grill and lightly brush the plank with olive oil. Remove the chicken from the marinade, and shake off excess. Discard the remaining marinade. When the plank has started smoking place the chicken on the plank. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 10 minutes per sided. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Brush the chicken with the reserved marinade.
Heat a slow cooker on Low. Add hot sauce, cream cheese, and blue cheese dressing; mix until combined. Add chicken breasts; cook until fork-tender and no longer pink in the center, at least 4 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Preheat oven to 350 degrees F (175 degrees C). Pull chicken meat apart with a fork; stir into the sauce. Transfer chicken mixture to a baking pan. Top with Cheddar cheese and blue cheese. Bake in the preheated oven until top is golden brown and bubbly, about 15 minutes.
Arrange dinner rolls in a tube pan. Scatter margarine pieces evenly over rolls. Mix pudding mix, brown sugar, and cinnamon in a bowl; pour over rolls. Place a towel over tube pan and all dough to rise overnight. Preheat oven to 350 degrees F (175 degrees C). Pour milk over risen dough, allowing milk to seep through any gaps. Bake in preheated oven until golden brown, 20 to 23 minutes. Allow bread to rest for 5 minutes. Invert pan onto a baking sheet or large plate to serve.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan. In a medium bowl, cream together the butter, brown sugar and white sugar, until smooth. Beat in the egg then stir in the vanilla. Combine the flour, baking soda, cinnamon and salt: stir into the creamed mixture. Fold in the quick oats and raisins. Spread evenly into the prepared pan. Bake for 10 to 12 minutes in the preheated oven, until the edges are starting to brown. Let cool in pan before cutting into bars.
Cook and stir the ground beef in a large skillet over medium-high heat until evenly browned; drain. Combine the onion and garlic in the skillet with the beef, and cook until the onion becomes transparent, 3 to 4 minutes. Stir the salt , pepper, garlic powder, onion powder, and parsley into the beef mixture; cook 1 to 2 minutes. Stir the canned beans into the beef mixture. Add the mustard, brown sugar, Worcestershire sauce, and barbecue sauce and stir until blended. Taste and season with additional salt and pepper, if desired. Lower heat to medium-low and simmer mixture for 30 minutes to thoroughly combine flavors.
Place sun-dried tomatoes in a bowl and cover with boiling water. Let soak until softened, about 10 minutes. Drain. Crush mustard seeds and cardamom seeds using a mortar and pestle. Heat ghee in a skillet over medium heat; add crushed spices, onion, ginger, garlic, garam masala, turmeric, cinnamon, and cloves. Fry until mixture is light brown in color, 3 to 5 minutes. Add drained sun-dried tomatoes, chickpeas, carrots, and chile pepper; cook until softened as desired, about 30 minutes. Stir in yogurt. Add broth to thin curry if necessary.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Spread walnuts onto a baking sheet. Toast walnuts in the preheated oven until nuts start to turn golden brown and become fragrant, 10 to 15 minutes. Remove from oven; keep oven on. Mix flour and baking powder together in a large bowl. Make a well in the center. Beat butter in a bowl with a wooden spoon until creamy. Mix in maple syrup. Beat in egg. Add milk and vanilla extract. Pour into the well in the flour mixture; stir until just combined. Fold in toasted walnuts. Scrape batter into the prepared loaf pan. Bake in the preheated oven until a toothpick inserted near the center comes out clean, 40 to 50 minutes. Cool on a wire rack for 10 minutes. Invert onto the wire rack to finish cooling.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Combine powdered sugar, butter, and corn syrup in a saucepan and stir over medium heat. Once boiling, add in pecans and remove from heat. Spoon pecan mixture onto Pretzel Crisps(R) on prepared baking sheet. Bake in preheated oven for about 5 minutes. Remove from oven and cool.
Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray. Heat vegetable oil in a skillet over medium heat; cook and stir onion in hot oil until browned, 8 to 10 minutes. Transfer onion to a large bowl; add cauliflower, mushrooms, chiles, and olives. Beat eggs with flour in a separate bowl. Stir cottage cheese, Cheddar cheese, Monterey Jack cheese, salt, and black pepper into egg and flour mixture. Combine egg and cheese mixture with the vegetable mixture until well mixed. Spread cauliflower mixture into prepared baking dish; sprinkle with bread crumbs. Bake in the preheated oven until cauliflower is tender and bread crumbs are lightly browned on top, about 1 hour.
Whisk scallions, pear, dark soy sauce, sesame oil, 1 tablespoon mirin, 1 tablespoon brown sugar, garlic, lime juice, ginger, black pepper, and red pepper flakes together in a bowl; pour into a resealable plastic bag. Add beef; coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator, 8 hours to overnight. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Transfer beef slices from marinade to preheated grill, reserving marinade; cook until no longer pink in the center, about 3 minutes per side. Place beef in a serving dish. Place marinade in a saucepan with soy sauce, water, gochujang, 1 teaspoon brown sugar, and 1 teaspoon mirin. Bring to a boil and cook until thickened to sauce consistency, 3 to 5 minutes. Pour sauce over beef.
Preheat oven to 450 degrees F (230 degrees C). Beat egg whites in clean, dry bowl with electric mixer for 2 minutes. Beat in salt and cream of tartar. Continue beating and pour in sugar, a few tablespoons at a time, until mixture is glossy and stiff peaks form. Fold in vanilla. Place in greased pie plate or spoon or pipe onto parchment-lined baking sheets. Place in preheated oven and turn oven off. Leave meringue in unopened oven 8 hours or overnight. To serve, place meringue on serving platter and arrange peaches on top.
Bring vegetable stock to a boil in a saucepan, reduce heat to low, and stir in quinoa. Cover pan and simmer until quinoa absorbs the liquid, 10 to 15 minutes. Remove from heat. Heat olive oil in a large skillet over medium heat. Cook and stir butternut squash and zucchinis in the hot oil until slightly browned, about 10 minutes. Stir quinoa into the vegetables and gently mix green onions, apricots, cranberries, and parsley into the stuffing. Drizzle with lime juice to taste.
Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with aluminum foil; spray with cooking spray. Toss potatoes with vegetable oil in a large bowl. Add Parmesan cheese, garlic powder, basil, salt, and black pepper; toss to coat. Arrange seasoned potatoes on the prepared baking sheet. Bake in the preheated oven until fries are tender and lightly browned, 30 to 35 minutes.
Blend the tahini, olive oil, water, tamari, red wine vinegar, lemon juice, ginger, garlic, and black pepper together in a blender until smooth.
Preheat oven to 325 degrees F (165 degrees C). Grease a casserole dish with 2 teaspoons butter. Bring a large pot of lightly salted water to a boil. Cook angel hair in the boiling water, stirring occasionally until cooked through but firm to the bite, 4 to 5 minutes. Drain. Melt 2 tablespoons butter in a large pot over medium heat; cook and stir celery until it begins to soften, 1 minute. Stir mushrooms into celery; cook and stir until mushrooms are softened, 3 minutes more. Remove vegetables from skillet; melt remaining 2 tablespoons butter and whisk flour into hot butter to make a paste. Slowly whisk chicken broth and bring to a simmer; reduce heat to low and cook, whisking constantly, until sauce is thickened. Mix in cream, sherry, salt, and white pepper. Fold turkey, celery, and mushrooms into sauce; mix in angel hair pasta. Transfer mixture to prepared casserole dish and sprinkle panko crumbs on top. Bake in the preheated oven until sauce is bubbling and crumb topping has browned, about 30 minutes.
Spread cream cheese onto bottom of shallow bowl. Toss shrimp with cocktail sauce; spoon over cream cheese. Top with remaining ingredients. Serve with WHEAT THINS Original Snacks.
Place the water, butter, and raisins into a saucepan; bring to a boil. Remove from the heat, stir in the stuffing mix, cover, and let stand until the stuffing mixture absorbs the liquid, about 5 minutes. Stir 1 tablespoon of poultry seasoning and the apple lightly into the stuffing. Allow the stuffing mixture to cool. Preheat oven to 350 degrees F (175 degrees C). Place a rack into a roasting pan. Carefully remove the turkey breast skin in one piece without tearing the skin, and set aside. Bone the turkey breast (see notes) keeping the meat in one piece but removing the strip of cartilage and gristle between the two breast halves, if necessary. Pull the two tenderloin sections outward from the main part of the breast, keeping them attached, to expand the boneless piece of turkey into a roughly square-shaped piece of meat. Sprinkle the inside of the breast with salt, pepper, and 1 tablespoon of poultry seasoning. Spread the stuffing mixture all over the inside of the breast meat piece, and firmly roll the stuffed breast into a compact roll. Spread the reserved turkey skin out, and place the stuffed roll in the middle of the skin. Pull and roll the skin over the stuffed meat, and tie the stuffed roll together with cooking twine. Place the roll onto the roasting rack with the seam side down. Roast the stuffed breast in the preheated oven until the skin is golden brown, the meat is no longer pink inside, and the temperature of the roll, measured at the thickest part, reads 170 degrees F (75 degrees C), 1 1/2 to 2 hours. Allow the roast to stand covered with a tent of aluminum foil for at least 10 minutes before removing the twine for slicing.
Combine light corn syrup, heavy cream, and brown sugar in a saucepan over medium heat. Cook and stir until sugar is dissolved and syrup is warmed through, about 5 minutes.
Place shredded potatoes in cheesecloth and wring out any excess moisture. Mix potatoes, eggs, flour, onion, and salt together in a bowl. Heat 1/2 cup oil in a large skillet over medium-high heat until oil shimmers. Working in batches, drop spoonfuls of the potato mixture into the hot oil, pressing each down to form a pancake. Cook latkes until browned and crisp, 3 to 5 minutes per side; transfer to paper towels to drain. Heat 1 tablespoon oil in a separate skillet over medium-high heat. Cook pears in hot oil and sprinkle 2 tablespoons brown sugar over pears. Cook pears until browned and sugar is melted, 3 to 5 minutes per side. Place latkes on a serving platter. Top each latke with 1 round of goat cheese and a pear. Sprinkle brown sugar on the pears and drizzle sherry vinegar over the top.
To make salad dressing, whisk together mayonnaise, lemon juice, Worcestershire and hot pepper sauce in small bowl. Refrigerate until ready to use. Heat olive oil in large skillet. Stir-fry pork strips over medium-high heat until browned. Layer pork strips over lettuce in large bowl. Top with croutons, cheese and pepper. Serve drizzled with salad dressing.
In a large mixing bowl, combine carrots, potatoes, sugar, raisins, flour, baking soda, ground cinnamon, all spice, and ground cloves. Transfer mixture to a clean 1 pound coffee can. Secure wax paper over the top and place the filled can in a large pot with 2 to 3 inches of water. Cover the pot and bring the water to a simmer. Steam the cake for 2 hours. Serve warm. Buttery sauce: In a medium-size pot, combine butter or margarine, cream, sugar, and vanilla. Heat until the mixture is liquid. Spoon mixture over the warm carrot pudding to serve.
Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper or foil. In large mixing bowl, beat sugar and butter until light and fluffy. Add eggs one at a time, beating well after each addition. Combine brandy, anise extract and vanilla in a small bowl or measuring cup. In a medium bowl, combine flour, baking powder and salt. Alternately add dry ingredients and brandy mixture to the butter mixture, beginning and ending with the dry ingredients. Stir in the almonds and aniseed. Drop dough by spoonfuls onto prepared sheet, forming two 2 x 13-inch long strips on each sheet. Smooth dough into logs with moistened fingertips. Bake about30 to 35 minutes or until golden and firm to the touch. Place cookie sheets on racks and cool completely. Reduce the oven temperature to 300 degrees F. Cut cooled logs on the diagonal into 3/4-inch thick slices using a serrated knife. Place slices on cookie sheets. Bake for about 20 minutes, turning after 10 minutes, until dry and slightly brown. Remove to a rack and cool.
Place cashews, 1 tablespoon peanut oil, and 1 teaspoon water in a food processor or blender; pulse until cashews are ground. Add 1 tablespoon water to cashew mixture and pulse until a thick and chunky paste starts to form. Add remaining 1 tablespoon water and 1 teaspoon peanut oil to mixture and pulse until desired consistency is reached. Measure 1/2 cup cashew butter and store remaining cashew butter in a container in the refrigerator for another use. Mix brown sugar, white sugar, cashew butter, coconut oil, butter, and egg in a large bowl. Combine quinoa flour, baking soda, xanthan gum, cardamom, and mace in a separate bowl; pour into sugar mixture and mix until dough easily forms into a ball. Cover bowl with plastic wrap and refrigerate dough for 1 1/2 hours. Preheat oven to 375 degrees F (190 degrees C). Spread coconut flakes into a shallow bowl. Form cookie dough into small round balls using a spring-loaded scoop. Roll each cookie dough ball in the coconut and arrange on a baking sheet. Press each ball with a fork dipped in quinoa flour, making a criss-cross pattern. Bake in the preheated oven until cookies are lightly browned on the edges, about 8 minutes. Cool cookies on the baking sheet for 2 minutes before transferring to a wire rack to cool completely.
Blend banana, sweet potato, cottage cheese, milk, ice, cocoa powder, molasses, honey, and almond extract together in a high-power blender (such as Ninja(R)) until smooth.
Mix butter, milk, and vanilla extract together in a large bowl. Combine flour, brown sugar, white sugar, baking soda, and salt in a separate bowl; slowly mix into butter mixture, beating on low speed with an electric mixer until dough is just combined. Fold chocolate chips and walnuts into dough; drop by rounded tablespoon onto waxed paper.
Place the beef sirloin steak in a medium dish and cover with Worcestershire sauce. Sprinkle with ground black pepper and seasoning salt, adjusting the amounts to taste. Place star fruit slices around the steak. Cover and marinate in the refrigerator approximately 4 hours, turning steak once. Preheat an outdoor grill for high heat and lightly oil grate. Cook steak 3 to 5 minutes per side on the prepared grill, or to desired doneness.
Preheat oven to 350 degrees F (175 degrees C). Beat cream cheese, blue cheese dressing, 1/2 cup Cheddar cheese, and Buffalo wing sauce together in a bowl. Slightly mash cannellini beans in a separate bowl; fold into the cheese mixture. Spread mixture into a pie pan or baking dish and top with remaining Cheddar cheese and chives. Bake in the preheated oven until bubbly, 20 to 25 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 4x8-inch loaf pans. Beat eggs, sugar, canola oil, vanilla extract, and zucchini together in a large bowl until well combined. In a separate bowl, sift together unbleached flour, white whole-wheat flour, baking soda, baking powder, salt, and cinnamon. Mix the dry ingredients into the zucchini mixture, a little at a time, stirring until just combined. Pour the batter into the prepared loaf pans. Bake in the preheated oven until bread is lightly browned and a toothpick inserted into the center comes out clean, 40 to 50 minutes.
Stir water and sugar together in a pot; bring to a boil. Cook at a boil until sugar is dissolved and mixture forms a clear syrup, about 3 minutes. Cool to room temperature. Stir orange juice concentrate, pineapple juice concentrate, lemonade concentrate, and mashed bananas into syrup. Add enough water to make 5 quarts; stir. Pour into ice cube trays and freeze.
Stir together the tomato, onion, cilantro, and honey. Season with lime juice, vinegar, salt and pepper; set aside. Melt bacon grease in a saucepan over medium heat. Stir in garlic and onion, cook until softened and translucent, about 3 minutes. Pour in the black beans and water, season to taste with salt and pepper, then simmer for 10 minutes or until hot. Serve topped with pico de gallo.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Stir brownie mix, vegetable oil, 2 eggs, and water in a large mixing bowl until smoothly combined and gently mix the chopped peanut butter cups into the batter. Beat peanut butter, sugar, butter, flour, vanilla extract, and 1 egg together in a bowl with an electric mixer until thoroughly combined. Spread half the brownie batter into the bottom of the prepared baking dish and top with 1/4-cup dollops of peanut butter mixture in an even pattern. Pour remaining brownie batter between the dollops. Use a knife to lightly swirl the peanut butter mixture into the brownie batter; do not overmix. Bake in the preheated oven until a toothpick inserted into the center of the brownies comes out with moist crumbs, 30 to 40 minutes. Cool completely before serving.
In a small saucepan, stir together the sugar, water and corn syrup. Bring to a boil and cook to 240 degrees F (116 degrees C) or until a the mixture makes a wispy thread when dripped from a spoon. Remove from the heat and stir in the gelatin. Set aside for just a second while you start the egg whites. If it starts to look weird, give it a quick stir. The gelatin mixture may look grainy, but it will smooth out once it gets mixed in. Whip egg whites in a clean dry bowl to soft peaks. If you have a stand mixer, use it, otherwise you may need a helper to whip while you pour. Slowly pour, or spoon the sugar mixture into the egg whites while continuing to whip to stiff glossy peaks. Use to frost a cake or cupcakes. This frosting does not need to be refrigerated.
Make deep cuts into the brisket with a paring knife. Place cloves all the way into the cuts. Liberally sprinkle brisket with Greek seasoning. Place mesquite wood over gray/hot charcoals. Put brisket fat side down on the grill. Smoke for 2 hours and do not turn the meat. Take the meat out and wrap tightly 2 times in extra heavy aluminum foil. Put in the oven for 2 hours on a cookie sheet at 250 degrees F. Remove from oven and let sit (still wrapped in foil) 30 minutes to 1 hour before serving to let the meat "firm up" and the juice to be absorbed.