HumbleIntelligence/food-ner-1-Million huggingface dataset:
Make pudding according to package directions. Slice bananas and place 2-3 slices in the bottom of each mini pie crust. Fill the pie crusts with pudding and top with remaining banana slices. Place pies in refrigerator to cool. Once cool, sprinkle with toffee bits. Top with chocolate whipped cream and drizzle with chocolate sauce if desired.
1. Preheat the oven to 350 degrees. Spray two 9-inch cake pans with nonstick spray, and line the bottoms with parchment paper. 2. Place flour, sugar, baking soda, salt and cocoa powder in a large mixing bowl. Using an electric mixer, mix on low to combine. Keeping the mixer on low , add oil, buttermilk, then eggs one at a time. Add hot coffee in a thin stream, pouring down the side of the bowl. Add vanilla and mix until batter is smooth. Divide into pans and back until a toothpick comes out with moist crumbs, about 30-35 minutes. Let cool in pans for at least 20 minutes. 3. Create a double boiler by filling a saucepan with 2 inches of water and bringing it to a boil. Place chocolate chips and cream in a stainless steel mixing bowl (I used glass) and set on top of simmering water, Allow mixture to melt-do not stir right away, When chocolate has melted, stir it with a whisk. Allow to cool at room temperature. 4. Remove cakes from pans. Place one layer of cake on a serving plate. Trim the top with a serrated knife to make it even (although I didn't find this necessary). Place a scoop of ganache in the middle and smooth it out to the edges using a palette knife or spatula. Trim the top off the other layer and place the untrimmed side down on the top of the frosted layer, pressing gently. Spoon more ganache on the top and smooth it around the sides, adding more ganache as needed to cover. If you need to apply a second coat of ganache, put the cake in the refridgerator for no more than 15 minutes to set before adding a second coat (although I found myself with a surplus of frosting). Makes a single 9-inch layer cake.
Add the Wattleseed extract to the cream and whip this to stiff peaks; this can and is best done the day before to allow the full flavour to develop; taste and add more extract if you want a stronger flavour. In another bowl whip the egg whites to soft peaks; add the sugar and lemon juice slowly until stiff peaks form. Line a baking tray with baking paper to cover an area the width of the baking paper and 11/4 times the length. Read the pavlova mix over the baking paper in a rectangular shape to a depth of 2cm. Bake at 150°C for 10 to 15 minutes or until firm and nearly touch dry but not browned; it should look like soft meringue at this stage. Remove from the oven and slide it off the tray to stop it cooking on; sprinkle the top with the crumbed breakfast cereal evenly coating the surface. Flip the meringue over, seasoned side down, onto a clean tea towel and remove the baking paper carefully; if it sticks, place a wet towel which has been heated in a microwave (or soaked with really hot water) on to the baking paper for 30 seconds; try peeling the paper away again and it should come away cleanly. Spread the wattleseed cream evenly over the meringue to a thickness of around 1cm or 1/2 an inch. Roll up the pavlova using the long edge of the towel; cut the ends on an angle. Before removing the towel completely, lift the pavlova onto a platter and roll the pavlova off the towel. Serve with a sour fruit coulis, for example, a berry jam mixed with enough lemon juice to taste tart and to pour like a thick sauce. I'd add a pinch of fruit spice to this sauce as well to enhance the fruitiness.
Preheat oven to 350°F. -Leave the frozen pie crust out to thaw while you are mixing the cake batter. -Prepare the cake batter per the instructions on the box.*Note: This will make enough filling for two Pakes. -Gently poke a few small holes in the bottom of the pie crust, being careful not to poke through the tin. -Pour half of the cake batter into the pie crust, until approximately 1/2" below the edge. *Note: the cake mix will raise above the edge of the pie crust during baking. -Mix in chocolate chips if desired. -Place the Pake on a cookie sheet and place in the oven on a middle rack. -Bake for approximately 35 minutes at 350°F After 35 minutes, turn oven down to 325°F and continue baking for another 12-15 minutes or until cake is finished. (You can test the cake by sticking a toothpick in the center and pulling it out. It should be relatively clean with very little cake crumbs stuck to it.). -Let the pake cool completely. -If desired, cut the top section of the cake off and place a layer of frosting (or filling of your choice) on the lower half of the cake. Replace the top section. -Scoop the remaining frosting onto the cake and frost to the edge of the pie crust. -Garnish with dollops of whipped cream around the edges, sprinkles, candy pieces or a cherry (as desired).
preheat oven to 350 degrees. grease 9x5x3 loaf pan. in large bowl mix egg, oil, milk and orange juice. in separate bowl combine dry ingredients. add dry ingredients to wet slowly, folding till just mixed. pour batter into loaf pan. bake on center shelf for 55-60 minutes or until firm in center. cool in pan for 10 minutes before removing to bakers rack. let cool completely before slicing.
Preheat the oven to 450° F and prepare 2 baking sheets if you are doing small biscuits. Combine all biscuit ingredients in a medium bowl and turn out onto board "floured" with Biquick mix. Knead 10 times. Roll out the dough to about a half inch thickness and cut with a biscuit cutter. I used the smallest from my set (1 1/2 inch I believe) for a more bite-size biscuits. Bake for 10 minutes. About halfway through, rotate the pans 180° and switch the pans on the racks. The biscuits are done when they are a golden brown. Remove from the oven, let cool in the pan for a minute or two, then transfer to a wire rack to cool.
Mash together all of the ingredients with a fork in a medium bowl. Grill hamburgers until almost done. Evenly divide the cheese mixture and top each patty. Allow to cook 1-2 minutes or until just beginning to melt. Serve on hamburger rolls.
Place potatoes and 1 teaspoon of salt in a saucepan and cover with cold water. Bring to a boil and cook over medium heat until fork tender, 15 to 20 minutes. Drain. Return the potatoes to the saucepan and add the butter, cream, and cheese. Mash the potatoes, stirring to incorporate the seasonings. Season with salt and freshly ground white pepper. Serve warm.
First, start by chopping up all the vegetables evenly, if not already chopped. Heat in a skillet over medium high heat 1 Tbsp of the Sesame oil, add the Garlic and onions. Cook until they are just soft, add the remaining vegetables. Continuously stir until all the vegetables become just soft, but still have a bite to them. While the veggies are cooking, in a small saucepan, on medium heat, combine the following ingredients, peanut butter, soy sauce, red pepper flakes, lime juice, fish sauce, sugar, and the remaining 1 tbsp sesame oil. Stir continuously until the peanut butter is melted and all of these ingredients become a nice sauce. If it's too thick for your liking, add a bit of milk to relieve the thickness. If the sauce is too thin, add a bit more peanut butter to your desired thickness. Keep warm and stir frequently until ready for use. Leaving the skillet on, remove the cooked veggies from the skillet and place on a plate out of the way temporarily. Add one package of the Yakisoba noodles (discarding the seasoning packet offered inside the package.) separate by breaking the noodles apart and heat up within the same skillet. Place veggies back into the same skillet with the noodles and combine evenly warming through. Pour the peanut butter sauce over the top and add the peanuts or almonds. Combine until all the vegetables, nuts and noodles are evenly coated. Heat through. If it becomes to thick add a bit more milk and mix until well combined and has a nice & creamy texture. Plate and sprinkle a small amount of chopped green onions and serve.
Preheat oven to 350°F In a mixing bowl, beat eggs slightly with fork. Add sugar, stirring until dissolved. Stir in caramel topping and butter; mix well. Stir in pecan halves. Pour filling into pie shell. Bake at 350°F for 45 minutes or until knife inserted off-center comes out clean. Cool thoroughly on rack before serving. Cover and chill to store.
Melt butter in a small saucepan over a low heat. Off the heat add the cream, grated parmesan, white pepper and garlic powder. Put back on the heat, and stir until ingredients are combined and cheese is melted. Do not boil. Add the mozzarella cheese, and stir until cheese is melted, and sauce is smooth. Toss the cooked pasta and sauce together, and serve immediately.
Place chicken in a shallow glass dish. Combine remaining ingredients, pour over chicken Cover and refrigerate at least 4 hours or overnight. Drain and disgard marinade. Grill chicken over medium-hot heat, turning once until juices run clear, about 12- 15 minutes.
Heat oil in large skillet to medium heat. In a resealable bag, shake flour, corn meal, salt & pepper together. In a small bowl, mix egg and milk together. Dip onion rings in egg mix, then add to bag. Shake bag until all onion pieces are coated. Add onions into skillet and let cook on each side for about 4-5 minutes. Make sure onions are only halfway covered with oil, and don't overcrowd the pan. Once both sides are cooked, remove from oil and place on a plate with a paper towel to soak up excess oil. Enjoy! (:
Oat Cookie Crust: Preheat oven to 350°F Line 13x9x2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely. Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet. Filling: Position rack in center of oven and preheat to 325°F Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake at 325 for 15 minutes then reduce to 310 for an additional 10 minutes, or until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. DO AHEAD Can be made 2 days ahead. Cover; keep chilled. Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.
Place tomatoes and zucchini in a 3 quart rectangular baking dish. In a small bowl combine oil, garlic, salt and pepper. Drizzle over vegetables. Roast, uncovered, in a 400 oven for 20 minutes, stirring once. Meanwhile, cook pasta according to package directions, drain. Stir pasta into the roast veggies along with tomato paste. Bake uncovered, in a 400 oven, for 10 more minutes. To serve, stir pasta and vegetables. Divide among 4 plates and sprinkle with parmesan cheese and basil.
Preheat oven to 400 or 375 convection. In bowl, combine berries, zest, juice, sugar and flour. Let sit about 10 minutes or until the berries macerate and absorb flour and sugar. Line baking sheet with parchment. Put crust onto parchment. Using slotted spoon, add the berries to the center of crust, leaving 2 inch border. Fold the edges up and over the berries. Make egg wash by mixing egg with water. Brush dough edges with egg wash. Sprinkle with turbinado sugar. Bake for about 25-30 minutes or until berries are bubbling and crust is golden. Chill until juice is set before cutting .
Spread 1/2 teaspoon goat cheese onto the end of each apple slice and then arrange on a platter. Sprinkle cheese end with pistachios and candied ginger; serve. If not serving right away, to avoid browning, toss apples with a splash of lemon juice(you could even use lemon lime soda!) before assembly.
In skillet, melt butter; add steak, salt & pepper; saute in batches until browned; remove and set aside. Add scallions to the pan, saute. Add flour and stir. Add mustard, broth, and wine; stir and bring to simmer. Add scallions and beef back to pan; cover and simmer for 30 minutes. Stir and simmer for 20 minutes; add mushrooms and continue to cook for 5-10 minutes. Uncover and add sour cream. Simmer uncovered, stirring until well blended. serve over noodles.
Mix all ingredients and store in a glass container in the fridge. Use 1 teaspoon steeped in one cup of hot water. If using with cold, we like to put 3 generous tablespoons steeped in 3 quarts of water and add a couple of storebought bags of Celestial Seasonings Raspberry Zinger. Add sweetening as you desire. We use Stevia.
Chive Blossom Dressing: In a small bowl, whisk together all dressing ingredients except chive blossoms. Sprinkle chive blossom pieces on top of dressing. Spring Salad: Layer all ingredients in a salad bowl, starting with the lettuce and watercress. Season layers to taste. Pour desired amount of chive blossom dressing over. Toss lightly and garnish with full chive blossoms if desired.
PreHeat oven to 350° F. In a mixer fitted with a whisk attachment, beat the eggs at medium speed until fluffy and light yellow. Add both sugars. Add remaining ingredients and mix to combine. Pour the batter into a greased and floured eight-inch square pan. Reserve five small spoonfuls. In a separate bowl, combine ingredients for the top layer. Whisk until smooth. Pour over top of chocolate layer. Top with the reserved five spoonfuls of brownie mixture and swirl together with a spoon. Bake for forty-five minutes or until a toothpick inserted into the center of the pan comes out clean. Remove to a rack to cool. When completely cool, cover and store at room temperature.
In a blender combine strawberries, sugar, vanilla, lemon zest and lemon, juice. Puree until smooth. Add ginger beer and run on smooth until just mixed. Transfer soup to serving bowls, then rinse and dry blender. In the blender, combine minced mint, heavy cream, and milk. Puree until smooth and mint is well blended into cream. Do not blend for too long; you don't want the cream to become whipped. Transfer cream mixture to a condiment bottle or a small pitcher and pour a decorative pattern over soup. Garnish each bowl with whole fresh mint leaves.
Preheat the oven to 350 degrees F. Drape a 9 by 13-inch pan with overlapping pieces of aluminum foil, creating handles for easy removal. Butter the paper, and reserve. In a food processor add the flour, oats and brown sugar and pulse to combine. Add the 2 sticks of butter, the cinnamon and the butterscotch chips. Pulse, pulse, pulse until the mixture forms clumps when pressed between your fingers. Transfer the mixture to a large bowl. Press half of the mixture into the bottom of the prepared pan in an even layer, reserve the other half. Bake in the preheated oven just until slightly golden and set, about 12 to 15 minutes. Remove from the oven and cool completely. Beat together the cream cheese, condensed milk, lemon zest and juice and vanilla in an electric stand mixer fitted with a paddle, or with an electric hand mixer until no lumps of cream cheese remain. Spread evenly over the baked and cooled oatmeal mixture. Sprinkle the remaining half of the oatmeal mixture over the cream cheese. Bake until the top is golden, about 40 minutes. Cool and chill before cutting. Run a knife around the edge of the pan, and using the foil handles, transfer the bars to a cutting board. Cut into 2-inch squares with a sharp knife and serve. Call yourself a superstar! Cook's Note: For a delicious and healthy variation of this recipe, try replacing the butterscotch chips with tasty dried cranberries.
Cook pasta according to package directons, drain and rinse with cold water, drain again. In a large bowl combine remaining ingredients and mix well. Add shells, toss and chill.
If you plan to serve this with pasta, put your pasta on to cook now. This sauce would also complement certain meats, chicken, for instance. Peel and finely chop onion. Melt the butter, fry the onion, stir in the flour and fry until golden. Gradually add the stock, and bring the sauce to the boil, stirring constantly. Add the wine and sour cream and allow to simmer on low heat. Season the sauce with salt, pepper and nutmeg. Add the Mozzarella cheese cubes to the sauce and allow to melt over low heat. Stir the chopped chervil (or herb of choice) into the sauce. Beat the egg yolk with 2 tblsps of sauce, then blend into the rest of the sauce. Add cooked pasta of choice (recipe suggestion, tortellini, although I used the homemade gnocchi mentioned above).
Slice chicken as though you were going to make chicken strips and flatten between saran wrap. Half each strip of bacon. In a small bowl mix the brown sugar and chili powder. Spread cream cheese on each piece and lay on a piece of bacon and roll up. Secure with toothpick. (This is when you could have added the jalepeno.) Roll each piece in the sugar/chili mixture and place on lined baking sheet. Sprinkle the extra sugar/chili mixture on top. Bake at 350 degrees for 30-35 minutes Then put under broiler for about 5 more minutes. Enjoy.
combine the 1/3 cup sugar and cinnamon, set aside. beat butter and cream cheese on medium for 30 seconds. Beat in 1 cup sugar and baking powder. Beat in egg and vanilla. Beat in flour. Chill for 1 hour. Divide in half. Roll half of dough between two pieces of wax paper into 12 x 8 rectangle. Remove top wax paper. Brush rolled dough with half of melted butter. Sprinkle with 2 T. of cinammon-sugar mix. Beginning with short side, roll up dough using wax paper to guide seal. Repeat with remaining dough. Roll rolls in remaining cinamon-sugar mixture. Wrap in plastic wrap. Chill 4-24 hours. Preheat oven to 375. Cut rolls into 1/4 inch thick slices. Place 1 inch apart on ungreased sheet. Bake 8-10 minutes. Cool on cookie sheet for one minute, tranfer to wire rack.
Preheat oven to 350°F. Grease pan lightly with butter. In a large bowl, toss sweet potatoes, onions, orange and red peppers, ginger, raisins, mango, salt, pepper and nutmeg together and place into prepared pan. Next mix the brown sugar and flour together, then the mango juice with the vinegar. Now mix the sugar mixture with the juice mixture and pour over the vegetables. Dot with the diced butter. Cover and bake in a 350°F oven for 1 hour.
Preheat oven to 450 degrees. Melt 2 tablespoons of butter in heavy small saucepan over medium heat. Add onion and stir until very lightly browned, about 5 to 8 minutes. Blend in flour, ground red pepper, white pepper and mace and stir 1 to 2 minutes. Add milk,half and half, and sherry and cook until thick and smooth, about 3 to 4 minutes. Remove from heat;stir in mayonnaise, lemon juice and salt; set aside. Melt remaining 2 tablespoons butter in heavy large skillet over medium heat. Add crab and cook 1 minute, being careful not to break up chunks. Gently fold sauce into crab. Spoon mixture into 5 or 6 cup au gratin dish. * Recipe can be prepared 2 to 3 hours ahead to this point. Cover tightly with foil and refrigerate immediately. Sprinkle top with paprika. Bake until mixture is bubbling and lightly browned, about 12 to 15 minutes. * If crab has been prepared ahead and chilled, cooking time may increase to 20-25 minutes. Serve immediately.
Set oven to 350°F Butter three 8- or 9-inch round cake pans. FOR THE CAKE -- Sift together the flour, baking soda, and salt. Beat the shortening with the butter until well combined. Cream in the sugar and beat until fluffy and light. Beat in the egg yolks one at a time until well combined. Add the flour mixture alternately with the buttermilk, begining and ending with the flour mixture. Stir in the orange zest, cereal, cranberries, and pecans. Beat the cream of tartar into the egg whites and continue beating until stiff. Gently fold the whites into the cake batter. Pour into the 3 prepared pans. Bake in pre-heated oven 25 to 35 minutes, until a toothpick inserted in the center comes out clean. Cool on racks. FOR THE FROSTING -- Beat the cream cheese with the butter until well combined. Gradually add the sugar and orange juice, beating until creamy and smooth. Stir in the orange zest. Frost the tops and sides of the cake.
Preheat oven to 425 F. Line a baking sheet with parchment paper. In a large bowl, mix together flour, baking powder, salt, and herbs. Slowly mix in butter, then yogurt, then lemon-lime soda. Dough will be smooshy and sticky! Using a wooden spoon or a large serving spoon, drop balls of dough onto parchment-papered baking sheet. There should be enough dough for about 6 medium-sized biscuits. Bake in 425 F oven for about 15 minutes, or until the tops of the biscuits begin to brown. Remove from oven and allow to cool on baking sheet for a few minutes before moving to a wire rack.
Preheat oven to 450°F Spray a 9x13-inch baking dish with non-stick cooking spray. Dump tater tots into baking dish; spread into even layer in pan. Sprinkle tater tots with seasoned salt to taste. Lay kielbasa slices evenly over tater tots. Sprinkle cheese over kielbasa. Place in preheated oven for 20 minutes. Remove from oven and let stand 5 minutes before serving.
Chop onion finely. In a bowl, combine onion, minced beef, sausage meat, breadcrumbs, curry powder, egg, salt and pepper. Mix well, then mix in milk and water. Put into a lightly greased loaf tin and bake at 180C for about 1 hour. In the meantime make the sauce - place all ingredients in a saucepan, bring to the boil and simmer for 5 minutes, stirring frequently. After the loaf has cooked for an hour, remove it from the oven and drain off the fat. Pour the sauce over and cook for a further 30 minutes, basting frequently.
Boil water for the pasta and cook per package directions. Meanwhile, cut bacon into 1/2 inch or 1 inch squares and saute 5 minutes on medium heat. Add the onion and saute until bacon is crispy and onion is soft. Add pasta, stir. Add parmesan and stir continuously for about 1-2 minutes. Add half and half and stir continuously for about 1-2 minutes. Serve on warmed plates.
Preheat oven to 400. In a skillet, lightly brown the Rice A Roni in the butter (keep flavor pack aside). Add and brown the ground beef, crumble finely. Stir in hot water. Add contents of the beef flavored packet that came with Rice A Roni. Add salt & pepper and mix. Cover and simmer for 15min on low. Cool slightly. Stir in 2 well beaten eggs. Fill pie shell with mixture. Top with bacon slices. Bake for 20 minutes. note: the bacon cooking on top of the pie is used to add flavor, but does not get crisp. You can brown the bacon slightly before adding it if you like.
Cook pasta according to package directions. while pasta is cooking, mince garlic. Add minced garlic to olive oil and spices, stir to blend. Drain pasta and toss with olive oil mixture. top with a grated hard cheese such as romano or parmesan.
Preheat oven to 425 degrees. Place butter, cinnamon and sugar in a 9-inch cake pan. Set in the oven while preparing the other ingredients. Core and chop apple and place in baking pan with butter mixture, swirl around and return to oven. On a blender or food processor, mix together eggs and flour, process/blend until smooth. Pour in milk to blender, blending again until smooth. Remove pan from oven and carefully pour batter into prepared pan. Bake in a preheated oven for 10 mintues or until set and ligthly browned. Serve immediately!