HumbleIntelligence/food-ner-1-Million huggingface dataset:
Attach eyes using a dab of melted peanut butter chips . Ears: Cut the caramels in half. Shape each piece of caramel into a log by rolling between your palms. Flatten the lower half slightly so it bells out. Generally, shape it to resemble floppy ears. Using melted peanut butter chips attach an ear on each side. Attach a peanut butter candy melt (muzzle) to the lower half of the Nutter Butter cookie using a dab of melted peanut butter chips. Melt/microwave the semi sweet chocolate chips in a zip lock plastic bag. Snip off a corner and pipe a nose on each puppy dog. Optional: Using the black decorating gel pipe a mouth below the nose. I use a fine tip paint brush for this step.
In a deep frying pan saute garlic. Once garlic is a light golden color, add shrimp and remaining ingredients. Cook 8-10 minutes so that the garlic will blend with the shrimp. Serve and garnish with cilantro.
preheat oven to 425 degrees f. for at-least 20 minutes. Line crust with parchment, fill with dried beans or rice. Bake for 20 minutes. Remove from oven, remove parchment/beans, prick bottom with fork, return to oven and bake until golden brown. Remove from oven let cool on rack for 2 minutes. Brush entire crust with egg white. Measure out 1 cup of the softest blueberries and place them in a medium saucepan with 1/2 cup water, cover and bring to a boil. Meanwhile in a small bowl whisk cornstarch with 2 tablespoons of water until well blended, set aside. when water and blueberries come to a boil, lower the heat to simmer and stir constantly for 3-4 minutes until the berries start to burst and the juices start to thicken. While still stirring slowly add the cornstarch, sugar, lemon juice and salt. Simmer for a minute or so until the mixture becomes translucent. Remove from heat, gently stir in remaining blueberries. Spoon into prepared pie crust. Let sit at room temperature for at least 2 hours before serving with whipped cream. Store at room temperature for 2 days.
Add first 5 ingredients to a 4 quart saucepan. Brown meat on medium heat and then drain the grease. If you omit the meat, saute the vegetables in 2 tbsp olive oil on medium heat. Use paper towel to wipe off any excess grease. Add the rest of the ingredients, cover, and simmer on low heat for three hours, stirring every 15 minutes.
Combine Splenda, cornstarch, cinnamon, vanilla extract and salt with 1/2 cup of cold water. Stir until all ingredients are completely dissolved. Set aside. Place fruit in a nonstick pot over medium-low heat. Once fruit begins to thaw, add liquid mixture. Stir. As fruit defrosts and heats, use a spatula to break fruit apart into smaller pieces. Continuously stir until mixture becomes uniform, thick and syrupy. Can be eaten hot, warm or chilled in the fridge until cold (but it's best eaten the day it's prepared). Enjoy!
Grease and flour a 10-inch tube pan. In large mixing bowl, beat cake mix, water, oil and egg whites with an electric mixer on low speed until moistened. Beat for 2 minutes on high speed. Set aside 2 cups of the batter. In a small bowl, beat egg yolks on high speed for 2 minutes. Stir in the 2-cups reserved batter, the lemon peel, lemon juice and food coloring. Layer batters alternately in prepared pan, beginning and ending with yellow batter. Using a narrow spatula, gently swirl through batters to marble. Bake in a 350°F oven about 45 minutes or until it tests done with toothpick. Cool on wire rack for 15 minutes; remove from pan and cool completely on wire racks. For Frosting: In large mixing bowl, beat powdered sugar and cream cheese until smooth. Fold in the frozen whipped dessert topping. In a small bowl, mix vanilla pudding mix and milk with electric mixer on ow speed for 2 minutes. Stir in 1 tablespoon shredded lemon peel. Fold the pudding into the cream cheese mixture. To Assemble Cake: Cut cake horizontally into three layers. Spread some of the frosting between layers. Frost entire cake with remaining frosting. Garnish with blueberries, sliced strawberries and small pieces of lemon peel.
Mix together salt pepper butter cilantro and garlic paste. Apply it on one side of the both the bread slices and roast on the same side on a griddle. On the white side of one slice apply mayonnaise. On the white of the other slice apply a little of ketchup and chili sauce. Cut the onion and potato into rounds. Arrange on the side of the mayonnaise and close with the other and serve. (Add more salt and pepper on the slices if required).
In a large saucepan, heat the oil over moderate heat. Add the scallion and garlic and saute for two minutes or until the scallions are tender. Add the beets, potatoes, carrots, vinegar, sugar, salt, pepper and 4 1/2 cups of water. Bring to a boil, reduce to a simmer, cover and cook for 30 minutes or until the beets and potatoes are tender. Add the beef and cook for three minutes or until just cooked through. Serve topped with a dollop of sour cream.
Cook the noodles in salted water according to package directions, minus 2 minutes. Heat oven to 350 degrees. Saute the chopped onions and garlic in the oil for a minute over medium heat. Mix the Worcestershire, Tabasco, cottage cheese, sour cream, salt, and pepper together in a small bowl, then add onions and garlic. Drain the noodles, running cold water over them, then toss immediately in a large bowl with melted butter and all the other ingredients. Pour noodles into a casserole dish, sprinkle paprika on top and bake uncovered for 20 minutes.
Heat oven to 350. Spray 11x7-inch (2 quart) glass baking dish with nonstick cooking spray. In Dutch oven, cook onions and bacon over medium-high heat 4 to 5 minutes or until bacon is browned and onions are tender, stirring occasionally. Remove from heat. Add cornbread mix and water; mix well. Stir in broccoli. Spread in sprayed baking dish. In small bowl, combine thyme, seasoned salt, garlic powder and ground red pepper; mix well. Rub on turkey tenderloins. Arrange over stuffing mixture, press into stuffing slightly. Cover with foil. Bake 1 hour. Uncover baking dish; bake 10 to 15 minutes longer or until turkey is no longer pink in center. To serve, cut turkey into crosswise slices.
Boil sausages in water until fully cooked. Cool and cut into slices. Prepare vegetables while sausage is cooking and cooling. In a large skillet or wok, heat oil. Add onion and garlic. After 5 minutes add eggplant. After 5 minutes add bell pepper. After 5 minutes add zucchini. After 5 minutes add mushrooms. After 5 minutes add can of tomatoes, seasonings, and sausage. Heat through and serve.
Combine all ingredients in a blender and process or mix by hand in a small bowl (easier for a single serving). Serve immediately. *Note: If sorbet is too hard straight out of the freezer to mix by hand, microwaving it for 8-10 seconds softens it enough to mix easily. No need to soften if using a blender to mix.
Heat oil in a 3-quart saucepan over medium heat. Add onion and cook until softened. Add sausage and cook for 5 minutes, until sausage is lightly browned. Add tomatoes, 1 can beans, 1 can broth and thyme. Heat to simmering and simmer for 10 minutes. Combine remaining beans and broth in a blender or food processor and blend until smooth and creamy. Stir the puree into soup and bring to a boil; simmer for 5 minutes, then reduce heat and simmer for about 3 minutes. Season with black pepper. Nutritional Information Per Serving: Calories 180; Total fat 5g; Saturated fat 1g; Cholesterol 15mg; Sodium 570mg; Carbohydrate 22g; Fiber 5g; Protein 11g.
Place sauce in a large saucepan and simmer over medium heat. In large bowl mix beef, eggs, crumbs, parsley, garlic, salt and Parmesan. Shape into 18 meatballs. Place meatballs in simmering sauce. When sauce returns to a simmer, cover and cook 30-35 minutes (or more!) till cooked through. Serve sauce and meatballs over warm spaghetti.
Preheat oven to 350 degrees. Grease a 9x9" pan. Rinse the blueberries from the mix with cold water and drain. Set aside. Place the muffin mix in a medium bowl. Cut in the butter with pastry blender or fork. Stir in the pecans. Press this mixture into the bottom of the pan. Bake for 15 minutes or until set. Combine the cream cheese and sugar in a medium bowl. Beat until smooth. Add the lemon juice and peel. Beat well. Spread this over the baked crust. Sprinkle with the berries. Sprinkle the topping packet from mix over the berries. Return pan to oven and bake another 35-40 minutes or until filling is set. Cool completely in pan, then refrigerate until ready to serve. Cut into bars.
Cover two baking sheets with parchment paper and sprinkle lightly with cornmeal. Prepare Onion Topping:. In a small bowl, combine vegetable or olive oil, poppy seeds, onions, and salt; set aside, set aside. In a large bowl, combine 1/2 cup water, yeast, and sugar; let stand 10 minutes or until foamy. Add remaining 1 1/2 cups water, salt, bread flour, and all-purpose flour. Knead by hand or with dough hook of mixer for 8 minutes until smooth (the dough will be soft). Add flour if you think the dough is too moist , a tablespoon at a time. If the dough is looking dry, add warm water, a tablespoons at a time. Form dough into a ball and place in a lightly oiled bowl, turning to oil all sides. Cover with plastic wrap and let rise 1 1/2 hours or until tripled in bulk. Punch dough down in bowl, turn it over, cover with plastic wrap, and let rise another 45 minutes or until doubled in bulk. On a floured board or counter, punch dough down and roll into a log. With a sharp knife, cut log into 8 rounds. Lay dough rounds flat on a lightly floured board, cover with a towel, and let them rest 10 minutes. Gently pat each dough round into circles (a little higher in the middle than at the edge), each about 3 to 4 inches in diameter. Place bialys on prepared baking sheets, cover with plastic wrap, and let rise an additional 30 minutes or until increased by about half in bulk (don't let them over-rise). Make an indention in the center of each bialy with two fingers of each hand, pressing from the center outward, leaving a 1-inch rim. Place approximately 1 teaspoon of Onion Topping in the hole of each bialy. Dust lightly with flour, cover with plastic wrap, and let rise 15 minutes. Preheat oven to 425 degrees F. Bake on upper and lower shelves of the oven for 6 to 7 minutes, then switch pans and reverse positions of pans (front to back), and bake another 5 to 6 minutes until bialys are lightly browned. NOTE: These are soft rolls, and it is important not to bake them too long or they will be very dry. Remove from oven and let cool on wire racks. After cooling, immediately place in a plastic bag (this will allow the exterior to soften slightly). NOTE: These rolls are best eaten fresh, preferably lightly toasted and smeared with cream cheese. For longer storage, keep in the freezer. Makes 8 bialys.
Place 4 1/2 cups water in a heavy pot with the barley and bring to a boil. Reduce the mixture by 50% over high heat. Strain the liquid into a clean glass container. Mix in the lemon or lime juice and honey, stirring well. Serve well chilled.
Make Enchilada Gravy Sauce. Heat oil in large stockpot (at least 3 qt). Add flour and cook until browned, stirring constantly, you are making a roux, do not let it burn NOTE: this will have almost a "dough" consistency, don't be scared once the water is added it will thin into a thick gravy. Stir in chili powder, cumin, garlic, salt and pepper. Cook roux, stirring constantly, for at least 2-3 minutes. If you do not thoroughly cook the roux it will taste like flour mixed with oil. Gradually add the water, stirring until smooth. Boil gently for 15 minutes. Meanwhile make the Chili con Carne. Brown the ground beef in a large skillet. Add the garlic, cumin, bay leaf, salt and pepper. Cook for 15 minutes, stirring occasionally and adding a little water if the pan becomes dry. Add the chili powder and 1 cup of water and bring to a simmer. Simmer for 10 minutes, then remove the bay leaf and add the beans if using. Meanwhile make the Enchiladas. Preheat oven to 350°F. Soften tortillas, fill with American cheese and roll up. Place them seam side down in a baking dish and cover with Enchilada Gravy Sauce and Chili con Carne. Top with Pico de Gallo and more cheese to taste. Heat in oven for 10 minutes or until cheese is melted and enchiladas are heated through.
First begin by peeling two Korean pears (aka Asian pears) and chopping into small pieces. Place the pear pieces together with a dash of lemon juice into a blender with just enough water as was necessary to grind them to a smooth mixture. Combine 16 oz of Greek yogurt (rBGH free) together with the Korean pear mixture and 1/2 cup sugar in the ice cream maker. While the mixture is churning in an ice cream maker, add 1-2 tsp ginger juice. Also add 1/2 tsp vanilla extract. After 30 mins of churning, the frozen baesuk yogurt will be ready to freeze in a freezer. Place into a plastic container and allow to freeze for at least four hours before serving.
Put all ingredients in a crock pot. Stir well. Cover and cook on high 2 hours, then turn on low for 3 hours. Serve from crock pot in warm mugs.
pastry: mix all together. grease the pie tin. put pastry in tin. go all the way up the sides too. bake 15 minutes 350 degrees. filling: mix together sugar and cornstarch. add to cherry juice cook together when thickened fold in cherries and extract. topping: blend topping together until crumbly. put filling in pastry shell. spread topping over filling bake 20 minutes longer.
Preheat the oven to 425°F Spray your muffin cups with cooking spray. Combine the dry ingredients in 1 bowl. In another mix the banana, the milk, egg whites, and oil together until they are well combined. Add the wet to the dry and mix until it is combined. Then add the raisins and combine. Put them into the muffin tins. Bake for 18-25 minutes or until golden.
Place the butter in a bowl and mash it gently with a wood spoon for 15 minutes until it is soft and creamy. Place the anchovies in a second bowl and mash them into a paste. Incorporate the mashed anchovies into the butter, mix well until completely combined. There shouldn't be any anchovy chunks in the butter. Cover the bowl with foil and refrigerate for 1 hour. Spread the butter on the crostini and place on a serving dish. Garnish with two capers in the center of each crostini if desired.
In a non-reactive pan, mash the blackberries with a potato masher. Add the sugar and heat the contents over medium heat, stirring gently, until the sugar is dissolved. Raise the heat to medium-high and boil the mixture until a drop mounds in a chilled dish (this took around 10 minutes for me). Pour the jam into a jar and cap the jar tightly. Store in refrigerator. This jam should keep for several weeks.
Preheat oven to 400 degrees. Cut each biscuit into thirds. Roll each piece into a 3 inch rope and tie into a knot; tuck ends under Place 2 inches apart on a greased or parchment-lined baking sheet. Bake for 8-10 minutes or until golden brown. While they are baking, combine the remaining ingredients in a large bowl. Add the warm knots and toss gently to coat.
Sift flour, baking powder, bicarb, xanthan gum, and salt into a bowl. Add sugar and almond meal. Using a whisk, mix well. Beat egg replacer with water until fluffy. Beat in oil, silken tofu, soy milk, lemon zest, lemon juice and vanilla. Add to dry ingredients and mix. Stir in blueberries. Spoon into greased muffin pans. Bake for 30-35 minutes at 180°C (350°F).
Whisk all ingredients together and refrigerate until needed. Re-shake in container or stir before serving.
Saute in pan chopped onion, minced garlic, black pepper and ground turkey until brown. Meanwhile, open all your canned goods. I like to rinse my beans. Add all canned goods (beans, diced tomatoes, sauce and paste) into a large pot, or as I prefer, a slow cooker. Turn pot on medium or slow cooker on high. Add cumin, chili powder and bay leaves. Stir well until fully mixed and the paste is blended well. By now your meat should be browned. Drain excess fat and add all to pot/slow cooker. Lower heat if cooking in pot to low (if cooking in slow cooker, keep on high). Simmer for 1 hour at least. I like to keep mine cooking over an hr to really let the flavors mingle. Stir occasionally. Remove bay leaves prior to servince. Serve in bowls and sprinkle with grated cheese, sour cream, diced onion, or any other garnishes you wish. Makes wonderful leftovers too!
Spread bread with mayo. Cover each bread with avocado, onion, chiles, tomato, and 2 slices each of bacon. Top with cheddar. Broil until cheese is melted.
Use a round spring open type tin. BASE: Separate eggs - beat egg whites till half stiff add sugar and beat until stiff peaks & glossy. Add almond meal, vanilla essence and egg yolks and fold mixture into egg whites until its blended - don't beat. Be sure to butter the tin or spray lightly with oil to avoid sticking. I also place baking paper on the bottom. Pour mixture in tin for baking. And cook for around 20 mins or insert a skewer to check and ensure it is cooked through. Once cooked remove and allow to cool for 30 minutes. FILLING: Whip the cream until stiff and place in fridge. Mix the lemon and gelatine together, add the hot water until dissolved. Place 1/2 tin or pulp of passion-fruit into a saucepan or small pot on stove medium heat until it starts to just boil then quickly add half of this to the gelatine mixture to loosen and then pour the gelatine mixture back into the pot and allow to come to a slight boil for 5 seconds and remove from heat. With a strainer pour the mixture into a cup & allow to cool. Be sure to discard the seeds from this mixture as we only want the juice. Beat together the philly cream cheese & sugar until smooth add remainder of passion-fruit pulp and add the cream. Whilst beating slowly pour the gelatine mixture until all is blended well. Your filling is now ready to pour onto your base (base must be cooled) I keep it in the cake tin and place it in fridge covered with a plastic bag. Any left over filling eat it and enjoy until the cheesecake is set the next day. Day after - Get a thin knife or butter spreader/spatula and run it along the wall to separate the cheesecake from the tin cut yourself a massive piece and enjoy!
In a large skillet, heat 1 tablespoon of the olive oil. Add the onion, season with salt and cook over moderately high heat, stirring occasionally, until softened, 3 minutes. Add the sausage and cook, breaking it up, until cooked through, about 7 minutes. Add two-thirds of the garlic, the dried oregano, crushed red pepper and fennel seeds. Cook until fragrant, 1 minute. Stir in the vinegar, then scrape into a 6-quart slow cooker. Add the farro, crushed tomatoes and 2 1/2 cups of water. Season with salt and pepper. Cover and cook on high until the farro is tender, 2 1/2 hours. Stir in the scallions. Meanwhile, in a medium skillet, heat the remaining 2 tablespoons of olive oil. Add the panko and cook over moderately high heat, stirring, until golden brown, about 3 minutes. Add the parsley, lemon zest, fresh oregano and the remaining garlic. Cook, stirring, until the garlic is tender, 1 minute. Season with salt. Transfer to a plate. Preheat the broiler and position a rack 6 inches from the heat. Scrape the farro mixture into a 3-quart oval baking dish or 4 small baking dishes. Sprinkle with the grated Parmesan and top with the mozzarella. Broil until the cheese is melted and starting to brown, about 5 minutes; rotate the baking dish halfway through broiling. Transfer to a rack and let stand for 10 minutes. Sprinkle with the panko and serve. To Make Ahead: The cooled panko can be kept in an airtight container at room temperature overnight.
-Preheat oven to 400 degrees. -Slice pork tenderloin along long side down to within 3/4 inch of the bottom. Open and pound to a 1/3 inch thickness. Put plastic over to protect yourself from flying pork pieces. Should be a rough rectangle shape. -Pound chicken breasts until same thickness. -Spread half of the pesto mixture (1/4 C) over the pork. Layer the chicken over and then spread the remaining pesto mixture over the chicken. Layer the bacon on top. -Roll up as tightly as you can along the long ends and secure with kitchen twine. Sprinkle with salt and pepper. -Heat large skillet on stovetop on high with 1 tablespoon of olive oil. Add roulade and brown. Total should take 5 minutes. -Wrap roulade in foil tightly and put in baking sheet with seam side up. -Bake for 45 minutes. -Cut string off of roulade and slice. Arrange on serving platter.
Spray your cookie sheet lightly with no stick cooking spray. Combine the olive oil and minced garlic and brush onto both sides of the pizza crust. Place the pizza crust (not on the pan) on a medium hot grill for 1 to 2 minutes. Turn it over and cook another minute. Remove it to the cookie sheet. Sprinkle italian cheese blend over the crust, then top with the roasted garlic cloves, vegetables and olives. Top with the feta cheese. (you can reduce the amount of feta if you are not a huge feta fan). Place the crust back on the grill and close the cover and cook 4 to 6 minutes, or until the crust is browned and the cheeses are melted. Remove and sprinkle with your choice of chopped herbs.
In an 8-quart pan, combine the nectarines and lemon juice; stir in about half of the sugar; cover the pan and let stand for 20 minutes. Remove pan cover, stir in the remaining sugar and the butter. Over med-low heat, stirring constantly, heat the mixture until the sugar is completely dissolved. Increase heat to med-high and bring mixture to a full rolling boil, stirring constantly. Remove the pan from the heat and skim off the foam. Return the pan to the heat and bring to a full rolling boil; stir in the pectin. Return mixture to a full rolling boil, stirring constantly; boil, stirring constantly, for 1 minute. Remove pan from heat; skim off any foam. To prevent jam from separating in the jars, let jam cool for 5 minutes before filling the jars; gently stir jam every minute or so to distribute the fruit. Ladle the hot jam into the hot jars, leaving 1/4 inch head space. Wipe jar rims and threads with a clean, damp cloth. Cover with hot lids and apply screw rings. Process half-pint jars in a 200° water bath for 10 minutes; pint jars for 15 minutes.
Preheat oven to 350 degrees. Mix all ingredients together and shape into a loaf in the baking pan. Bake 1 hour or until done. Let stand 10 minutes.
Heat the oil in a large skillet, and add the onion, zucchini, and garlic. Cook over medium heat, stirring frequently, until the zucchini is just tender and the onions are wilted, 8 minutes. Add the broth and cook 2 minutes more. Next, add the tomatoes and salt and pepper. Cook 1 minute, stirring frequently. Add the barley, pinenuts, basil, and parsley to the skillet. Stir well, and cook about 2 minutes, until just heated through. Adjust the seasonings if necessary, and serve immedieately. Enjoy! Note: To toast the pine nuts, spread the nuts iin a single layer on a baking sheet and toast in a 350*F. oven until fragrant and golden brown, 3 to 5 minutes. Shake the pan once or twice so thata they brown evenly. Check the nuts after 3 minutes. As soon as they begin to color they will toast very quickly. Be sure not to let them burn.
Sprinkle a heavy frying pan with salt; brown the chops on both sides and put them in a casserole. Wipe out the skillet with a paper napkin or towel; put in the oil and heat. Add the onions and green pepper. Brown lightly; then add tomatoes and seasonings. Stir the mixture well; simmer for a few minutes and then pour it over the lamb chops. Bake tightly covered for an hour in a preheated 350F oven.