HumbleIntelligence/food-ner-1-Million huggingface dataset:
Spread the tops of the cupcakes with a mound of vanilla frosting. Spoon 1 tablespoon vanilla frosting into a small resealable bag. Tint the remaining frosting neon purple with the food coloring and place in a microwave-safe measuring cup or bowl. Line a cookie sheet with waxed paper. Cut the large marshmallows in half crosswise with scissors. Insert a pretzel stick into the side of each marshmallow to create the eyes. Cut the black licorice laces into eighteen 2-inch pieces. Cut the mini marshmallows in half on the diagonal to make the teeth. Soften the pink fruit chews in the microwave for no more than 3 seconds. Roll out each fruit chews into a 3-inch length. Cut into a long tongue with a rounded end. Press the back of a knife down the middle of the fruit chew to make the crease in the center of the tongue. Place a wire rack over a cookie sheet lined with waxed paper. Heat the neon purple frosting in the microwave, stirring every 10 seconds, until the frosting is the consistency of slightly whipped cream, about 25 to 30 seconds total. Holding the frosted cupcakes by the foil liners, dip the cupcakes just up to the liners. Allow the excess frosting to drip off before inverting cupcake. Transfer to the wire rack to set. Repeat with the remaining cupcakes. If the frosting becomes too thick, return to the microwave and heat for about 5 to 10 seconds longer, stirring well before dipping. Holding the marshmallow eyes by the pretzel end, dip the top half of the marshmallows into the frosting to make the eyelids. Transfer the marshmallows to the waxed paper-lined cookie sheet. While the frosting is still wet, add the black licorice lace along the dipped edge as the eyelid. Repeat with the remaining marshmallows. Snip a small corner from the bag with the vanilla frosting. Pipe a dot of frosting on the marshmallow area and add the brown M&M as a pupil. Let eyes set for about 30 minutes before assembling cupcakes. Spoon some of the remaining purple frosting on top of the dipped cupcakes and allow the frosting to drip over the sides. While frosting is still wet, add three to four mini marshmallows as the teeth along one edge of the cupcakes. Insert three marshmallow eyes at different heights. Transfer to a serving platter and add the fruit chew tongue under the teeth.
Heat oven to 425°F Spray cookie sheet with cooking spray or grease with shortening. Stir Bisquick mix, chocolate chips, 1/3 cup whipping cream, 3 tablespoons sugar, the egg and vanilla in medium bowl until soft dough forms. Pat into 8-inch circle on cookie sheet (if dough is sticky, dip fingers in Bisquick mix). Brush circle with additional whipping cream; sprinkle with additional sugar. Cut into 8 wedges, but do not separate. Bake about 12 minutes or until golden brown; carefully separate. Serve warm. High Altitude (3500-6500 ft) No changes.
For the sauce: Saute onion in oil until tender. Add garlic, oregano, cumin and cinnamon; saute together for a few minutes. Stir in flour and chili powder, coating onion mixture. Slowly whisk in vegetable (or chicken) stock; reduce until sauce thickens, whisking frequently (this will take about 30 minutes). Stir in semisweet chocolate until melted and smooth. Assemble enchiladas: Steam or soften tortillas in a lightly greased skillet (although I've been known to skip that step). Roll up 1/2 cup (or whatever fits your tortillas) of cheese in each corn tortilla. Sprinkle with green onions and pour sauce over. Cover baking dish and bake at 350 degrees F for about 20 minutes or until heated through. (Oaxacan cheese takes slightly longer to melt.).
Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool. Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend. Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust. Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator. Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting. Note: Refrigeration time is not included.
mash bananas. combine all dry ingredients and mix well. add all wet ingredients, then add bananas. put batter into two greased bread pans bake at 350 degrees for 40-55 minutes. When a toothpick is stuck into the middle of the pan and comes out clean, the bread is ready. take out of oven and cool. enjoy!
In a bowl, combine the chicken, BBQ sauce and jalapenos (if using). Slightly heat mixture in microwave if you'd like. Divide the mixture evenly among buns. Great with coleslaw, potato salad or kettle chips! EAT!
Lightly grease loaf pan with a little unsalted butter, then line the bottom of the pan with parchment or wax paper cut to fit; butter the paper as well. Position a rack in the middle level of the oven; preheat to 350°F. Combine the flour, cocoa, baking powder, salt and spices in a bowl or on a large piece of parchment or wax paper. Whisk the eggs in a large bowl to break them up, then whisk in both sugars. Whisk for a minute, or until the mixture lightens, then whisk in the 5 tablespoons of butter and the sour cream. Add the flour mixture to the egg mixture all at once; gently whisk until smooth. Scrape the batter into the prepared pan and smooth out the top, pushing the batter evenly into the corners. Bake on the middle oven rack for 35 to 40 minutes, until the bread has risen and a toothpick or a narrow-bladed knife inserted into the center of the bread emerges clean. Transfer the pan to a wire rack to cool for 5 minutes, then unmold the bread and let it cool completely on the rack. When ready to serve, transfer to a cutting board.
In a large pan, mix together the sugar, butter and the milk. Bring to a boil. Boil 2 minutes. Turn off the heat, add in the pudding mix, oats and vanilla. Let stand 5 minutes. Drop by tablespoon onto wax paper and let cool. Store in an airtight container.
Slice the top off the cobb. Pull out all the soft bread, leaving a shell. In a frying pan, heat the olive oil over a low heat. Add the diced onion and garlic and saute gently. Add the mushrooms and cook until all the liquid evaporates. Add the sour cream and stir through. Season with salt and pepper. Simmer for a few minutes until it thickens slightly. Add spinach and stir through. Turn off heat. Pour the sour cream mixture into the cobb shell. Top with cheese and"lid". Tear the soft bready bits into bite size pieces. Put the cobb on a baking tray surrounded by bread bits. Bake in a moderate (180C) preheated oven for 10-15 minutes until bread is golden and cheese is melted.
Heat olive oil in a small sauce pot. Add garlic and saute for one minute (do not brown). Add bell peppers and saute until al dente. Add olives and capers and stir. Add red wine and bring to a boil. Add remaining ingredients except basil. Bring to a boil, reduce to low heat and simmer for approximately 30 minutes. Add basil to sauce and stir well. Remove Siena sauce from heat. Serve over your favorite pasta. Garnish with chopped basil, if desired.
Cook the celery and garlic in the olive oil in a large saucepan over medium heat. Discard the garlic after it turns a golden color. Add your tomatoes, tomato paste, crushed red pepper and salt (to taste). Simmer for 10 minutes or until the sauce is slightly thickened. Add the beans to the tomato sauce. Bring the mixture to a simmer while mashing some of the beans with the back of a large spoon. Stir in the pasta and cook, stirring often, until the pasta is al dente. The mixture should be very thick, but add a little boiling water if it seems to thick. Turn off the heat and let stand for 10 minutes prior to serving.
Preheat your oven to 400 degrees. Combine the mustard, soy sauce, brown sugar, vinegar, and honey in a baking dish; season with garlic powder, cayenne pepper, and black pepper to your liking. Add the chicken and toss to coat; turn skin side up and place in oven; bake 40 minutes, flipping chicken halfway through. Increase oven temperature to 500 degrees; turn chicken skin side up again and place back in oven. (You could also just use your broiler for this). Serve with oregano-scented rice (white rice cooked with oregano) and roasted green beans (toss the vegetables in olive oil, salt, pepper, and garlic powder, and place in a 400 degree oven for 25 minutes). Drizzle plate with pan juices.
Combine baking soda& salt in a small plastic container or glass jar. Add drops of your choice of a flavouring/ extract, stirring to mix. Store covered.
Preheat oven to 200C (fan forced). Line a baking tray with baking paper. Cut each slice of raisin bread in half to form 2 triangles out of each slice. Whisk the eggs, skim milk (or buttermilk) and cinnamon in a shallow dish. Dip each piece of bread into the egg mixture, allowing any excess to drip off. Put each piece on the tray and then bake in the oven for 10 minutes or until egg mixture has turned golden brown. Divide the toast between two plates. Spoon the yoghurt over, top with peach slices and sprinkle with toasted almonds. Serve straight away. TOASTING ALMONDS - spread the almonds over a baking tray and cook stirring once for 5 - 6 minutes in an oven preheated to 160C (fan forced) until lightly golden. ALTERNATIVE 1 - sourdough bread for the raisin bread. ALTERNATIVE 2 - use canned apricots instead of the peaches. ALTERNATIVE 3 - replace the vanilla yoghurt with a flavour of your choice.
Combine flours, sugar and salt in a mixing bowl. Work in butter until dough has the consistency of pie crust. Sprinkle board with rice flour. Turn dough onto board and knead until smooth. Divide into four portions and shape into small rounds. Place on parchment paper on a cookie sheet (or use a shortbread mold). Prick with a fork. Bake at 350 degrees for 20 to 30 minutes, until cakes begin to brown slightly. Allow to cool in pan.
Prepare/measure all ingredients first. Mix flour, salt and pepper and coat chicken. Melt margaine in Wok over medium high heat. Brown chicken and set aside. Reduce heat to medium. Do NOT clean Wok. Cook onion in Wok until tender but not brown. Add raisins and heat until they puff. Add curry and stir until mixed. Stir in rice, coconut and peanuts. Mix well. Add water. Spoon rice mixture into ungreased baking dish. Place chicken on top - skin side up. Bake at 350F about 45 min or until chicken is cooked. Serve in baking dish.
Melt first 2 ingredients together over low heat. In separate bowl, combine cake mix, butter, and evaporated milk. Do NOT mix the chocolate chips into mixture. Put half of cake mixture in a greased & floured 9x13 pan. Bake 6 minutes at 350 degrees. Sprinkle chocolate chips over cake mixture (DO NOT MIX INTO CAKE BATTER). Pour caramel mixture over chocolate chips. Pour remaining cake mix on top, dropping mix by spoonfuls. Bake at 350 degrees for 18 minutes, cool 20 minutes, cut into bars.
Put several tablespoons olive oil in a frying pan. Add onions, celery, carrots and mushrooms and cook until almost soft. At this point, add the broccoli and cook until all is al dente or soft. Add garlic immediately and cook for a few minutes. Add remaining sauce, herbs and salt and let simmer, covered. Cook pasta in boiling, salted water. Drain and combine with sauce.
In a 6 quart saucepan, brown bacon over medium heat until crisp, 10 to 15 minutes. Remove and discard all but 2 T of the fat. In same pan, combine carrots, celery tops, leeks, potatoes, broth and water. Cover and heat to boiling over high heat. Reduce heat to medium, cover and cood 35-40 minutes until all vegetables are soft. Reduce heat to low, using an electric immersion blender or hand mixer (on medium speed) beat together all ingredients until smooth, about 5 minutes. Discard any debris that collects on beaters. Stir in ale, salt, nutmeg and pepper. Cover and cook over low heat 5 minutes. Just before serving stir in cheese and parsley.
Preheat Oven to 350°. Cover a 9x13 rectangular cookie sheet with aluminum foil and grease or spray with a non stick spray. Mix cake ingredients & pour batter onto the prepared cookie sheet. Bake for 20 minutes or until cake is done. Do not over bake cake. When cake is done sprinkle with powdered sugar and flip onto a powder sugar coated dish towel. Roll Cake up into a log and set aside. Next Beat or whip Cream Cheese, Sugar, Preserves and Vanilla, Unroll cake and gently spread this mixture over the cake. Last, When you have finished spreading the cream cheese mixture over the cake, starting at one end, gently roll up the cake Again. Sprinkle with 1/4 cup of powdered sugar and refrigerate until cream cheese is chilled, (about 1 hour). Slice and enjoy!
Whip cream until soft peaks form; then add powdered sugar and whip to incorporate. Add sour cream and continue beating just until fluffy and well-combined.
Mix dry ingredients in large bowl. Melt honey and peanut butter in microwave about 1 minute. Pour over mixture and stir to blend. Press into sprayed 18x14 pan or pan size of your choice. Cut into 36 pieces, 2"x3 1/2" Wrap individually in tin foil if you like. NOTE: Nutritional value for 1/3 cup protein whey powder; 120 calories, 2 grams fat, 70 grams chol., 2 carbs(1 of sugar), 23 grams protein, 170 grams potassium.
preheat oven to 350 degrees. brown beef, drain fat. Stir in undrained tomatoes and corn; heat through. Transfer to greased 2 quart baking dish. Sprinkle with 1/2 cup of cheese. For corn bread toping, in medium bowl combine flour, cornmeal, sugar, baking powder, and 1/2 tsp salt. Stir in egg, milk, and oil. Evenly spread on beef mixture. Sprinkle remaining two T cheese over the topping. Bake uncovered for 30 minutes or until topping is set. Let stand five minutes. Stir together tomatoes, cilantro, and olives. Spoon over casserole before serving.
Place the chicken between two pieces of parchment paper and pound to about 1/2" thickness. Pound all the pieces to uniform thickness. Season chicken with salt and pepper. Warm the butter in a large non-stick frying pan over medium heat. Cook until {{lightly}} browned and nutty but NOT burnt. Add the oil to the pan and heat. Add the chicken breasts and cook for about 5-6 minutes on each side or until browned. Remove the chicken to a platter and keep warm. Add the white wine, and vinegar to the pan. Using a spatula, scrape up the brown bits (fond) from the bottom of the pan. Place the raspberries in the pan and raise the heat to high. Cook mixture until sauce is reduced and has thickened slightly. Pour the sauce over the warmed chicken and serve immediately. Garnish with lemon zest and fresh parsley.
Day before, up till one hour before cooking, salt and pepper Lamb to taste. Rub Lamb gently to coat with EVOO. Rub minced garlic evenly to Lamb. Combine herbs, fluff together, and spread evenly on cutting board. Roll lamb in chopped herbs to coat, sprinkling herbs onto the concave side of the rack, or anywhere that they don't stick. Allow all to macerate 1- 24 hours. Allow meat to come to room temp before grilling. 30-45 minutes before grilling, prepare a hot grill for direct/indirect grilling. Stand racks up on end facing eachother so as to support eachother, and grill on high heat 3-4 minutes. Grill outside of racks on high heat 2-3 minutes. Drop coals, or reduce heat to medium and grill inside side of racks 2-3 minutes, or to an internal temp of 115*. Rest meat 10 minutes before carving. Slice using bones for a guide (should look like rare lamb chops.). Serve on platter w/ rosemary sprig and/or mint leaves. Note: Cooking times will vary depending on cut of meat, type of grill, etc. As with all grill recipes, use your own judgement.
Beat together well milk and eggs. Mix together Parmesan cheese and bread crumbs. Melt butter into oil, swirl to mix and add onions. Saute until light golden and add mushrooms. Cook another 2 minutes and remove from heat. Heat oven to 375°. Butter a large deep casserole dish. Wash vegetables (any combination of those mentioned or whatever you have on hand). Slice all vegetables into thin slices, the length of each vegetable. Lay one layer of carrot and zucchini, sprinkle with half of the onions and mushrooms, one-third of the grated cheese, and salt and pepper. lay down a layer of broccoli and cauliflower, sprinkle with remaining onions and mushrooms, one-third of the grated cheese and salt and pepper. Lay down a layer of potatoes and sprinkle with salt and pepper. Dot with butter. Mix together milk and eggs and pour over mixture. Cover with foil and bake for 30 minutes. Uncover and bake for 15 minutes. Sprinkle with remaining one-third of the cheese, bread crumbs and Parmesan mixture and bake another 15 minutes. Yield: 8 servings.
In medium mixing bowl, whisk together the plain yogurt, horseradish cream, half & half, beef broth and rosemary and set aside. Pour 2 Tablespoons olive oil to a large frying pan and heat over medium heat. Add chopped onion and saute until translucent. Add beef tips to pan, sprinkle with salt and pepper, and cook until meat is no longer pink. Sprinkle beef with flour and stir to coat. Add mushrooms to the pan and to cook over medium heat, stirring occasionally. Meanwhile, scrub and peel the outer layer from the parsnips and discard. Using your potato peeler, quickly peel strips of parsnips until you reach the woody center. Pour remaining 2 Tablespoons olive oil in a skillet and heat over medium heat. Add parsnip threads in small batches and fry until golden brown and crispy. Transfer to a paper lined plate to drain. While parsnips and beef tips are cooking, cook the egg noodles according to package directions. When the noodles are down to their last five minuets of cooking, pour the horseradish cream sauce over the beef and mushrooms and stir well to coat. Simmer until sauce has slightly thickened. Drain noodles and place in a serving bowl. Pour beef tips and horseradish cream sauce over the noodles and top with the crispy parsnip threads.
In saucepan, bring chicken stock and soy sauce to a boil. Add chicken, peas and green onion; bring to a boil again. Remove from heat; drizzle in egg in slow steady stream. Let sit for 1 minute for egg to set. Stir gently before ladling into bowls.
:Pancakes:. Place bananas in a medium bowl and mash with a fork. Add pancake mix and water; stir until blended. Spray large skillet with nonstick cooking spray and heat over medium heat. Pour 1/4 cup batter for each pancake into hot skillet. Cook pancakes for about 2 minutes per side untill fully cooked. :Topping:. Spray a pan with nonstick cooking spray and heat over medium heat. Cook berries and orange juice for 3 minutes or until the berries are soft. Spoon topping over pancakes.
In a small bowl, combine the cornstarch, and broth until smooth. Stir in the peanut butter, soy sauce, ginger, and pepper, and set aside. In a large skillet,stir fry chicken in 1 1/2 teaspoons oil for 3-4 minutes, or until no longer pink. Remove with a slotted spoon, and keep warm. Stir fry onion and peppers in remaining oil for 3-4 minutes. Add mushrooms, stir fry for 3-4 minutes or until vegetables are crisp tender. Add garlic, cook 1 minute longer/. Stir the cornstarch mixture, and add to the pan and bring to a boil. Cook and stir for 2 minutes, or until thickened. Add chicken, heat through. Serve with cooked rice.
Adjust oven rack to middle position and heat oven to 375. Whisk milk, eggs, 4 T sugar, pudding mix, vanilla and salt in large bowl til combined. Stir in bread. Let stand, tossing occasionally, until liquid is absorbed, about 10 minutes. Combine cinnamon and remaining sugar in small bowl. Grease 8" square dish. Transfer bread mixture to prepared pan and sprinkle with cinnamon sugar. Bake until pudding is just set and surface is golden brown, 35-40 minutes. Let cool 30 minutes.
Lightly score a diamond pattern on both sides of pork. Combine the ingredients for the rub and rub evenly over pork. Let rest at least 5 minutes. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add pork; cook 4 minutes on each side or until done. Garnish with sliced green onions, if desired.
Soak the bread crumbs in the milk; mix with the ground beef. Add the eggs, onion, garlic powder, salt, pepper, nutmeg, and mustard; mix throughly. Shape into 40-50 bite sized meatballs. Bake meatballs at 350 degrees for 20 minutes. Mix the remaining ingredients in a separate pan or crockpot. Simmer until the sauce thickens. If necessary, add a little flour or cornstarch to give the sauce enough body to stick to the meatballs. Add cooked meatballs. Serve with toothpicks. Variations: Ground tofu may be used instead of the beef.
Mix pumpkin, cake mix, and water together with a hand mixer. Divide batter into sprayed muffin tins. (I use an ice cream scoop for ease). Bake at 350* for 18-22 minutes or until the muffins "spring back" when lightly touched.
Place onion, garlic, ginger, curry powder, chili powder, paprika and poppy seeds in a food processor, and process until smooth. Heat 1 tbsp oil in a saucepan and cook sausages over a medium heat until browned. Remove sausages and wipe out pan. Leave sausages to cool for 15 minutes then slice into 2cm thick pieces. Heat remaining oil in the pan. Add spice paste and cook, stirring for 2 minutes. Mix in tomato, mango chutney and coconut milk. Add sausages and simmer covered for 20 minutes, stirring occasionally.
Measure, mix and sift the first 4 ingredients. Add the milk gradually, then egg yolks and melted fat, mis. Fold in stiffly beaten egg whites. Cook in a waffle iron following directions given for the iron you use.
Peel and chop/mash the potatoes coarsely. Heat oil in pan (on medium heat) and add all the spices and salt. Add potatoes and onions and keep on tossing gently on medium heat for about 4 minutes. Toss them after every 20 seconds or so. Serve with steamed rice, arabic bread, normal bread, indian bread or eat it without any accompanyment. It is just right to cook in summer.
Dissolve yeast in 1/4 cup of the warm water. Let stand for 5-10 minutes. (You can add a pinch of sugar to aid the yeast.) Combine flours, seeds, salt and flax meal. Pour remaining 2 cups of warm water, honey and oil in a large bowl. Add the yeast and then two cups of the flour/seed mixture. Stir until you have a ragged dough. At this point you can start kneading your dough. Add the remaining flour/seed mixture 1- 1 1/2 cups at a time until you have all of it kneaded together evenly. Place the bread dough in an oiled bowl. Cover with wax paper sprayed with oil and a damp tea towel. Place in a warm spot for 1- 1 1/2 hours or until it has doubled in size. Punch the dough down and divide in two equal portions. Shape each portion into a bun and place each into an oiled bread pan. Cover these with the waxed paper and tea towel. Let rise for an additional 20 minutes. Place loaves in a preheated 450 degree oven. After 10 minutes, reduce to 350 degrees and bake for an additional 30 minutes. Remove from oven and cool on a rack.
Pre heat oven to 180C (350F)NOT FAN FORCED OVEN. Lightly butter a 25cm round or square cake pan. Sift cocoa powder, flour and baking powder into a large bowl. Stir in sugar and set aside. Puree cooked beetroot in food processor. Add eggs one at a time, mixing after each addition. Add vanilla and oil and wiz until smooth. Make a well in center of dry ingredients, stir in beetroot mixture, and lightly mix. Pour into pan and bake for 50-60minutes, or until a skewer inserted into the center comes out clean. If the cake begins to brown, cover lightly with foil, after about 30 minutes. It WON'T rise a great deal, and the top might crack. Remove from the oven and cool for 15 minutes IN PAN, then remove to a wire rack to cool completely. Dust with icing sugar to serve. Can be served with fresh whipped cream or creme fraiche or just delicious plain.