HumbleIntelligence/food-ner-1-Million huggingface dataset:
Frost each cupcake with an even layer of frosting using a spatula or a palette knife.
 Watch Now Use a skewer to poke 2 holes in the top end of each marshmallow half for the ears. Poke 2 holes at the bottom of the front side for each of the nostrils.
 Watch Now Cut the black licorice laces into short lengths: 24 small pieces for the nostrils and thirty-six 1/3-inch lengths for the ears and tails. Stick the shorter licorice pieces into the marshmallows where you've poked holes for the nostrils. Stick 24 of the longer pieces into the marshmallows where you've poked holes for the ears. Attach 1 marshmallow head to each cupcake. Cover the cupcakes with mini marshmallows, sticking them to the frosting flat-side down. Leave space on the opposite side of the head to attach the tail. Poke a hole there using a skewer, then stick in the remaining licorice pieces for the tails.
 Watch Now Spread the backs of two candy eyeballs with a bit of frosting. Attach to the marshmallow, positioning above the nose. Repeat with remaining eyeballs.
 Watch Now
Preheat oven to 350 degrees F (175 degrees C). Butter a 8-inch square, glass baking dish. Place spinach on the bottom, and around the sides of the prepared baking dish. Stir together the mayonnaise and flour in a sauce pan. Stir in the milk, and season with salt, paprika, rosemary, and thyme. Add the onion and mushrooms; bring to a simmer over medium-high heat. Cook until thickened, stirring constantly. Stir in the eggs, then pour into the baking dish. Sprinkle with crab meat and cheese. Bake in preheated oven until cheese has melted, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Cook and stir ground beef and onion in a skillet over medium heat until the meat is crumbly and no longer pink, about 10 minutes. Drain grease. Combine ground beef mixture, chicken, tomato, mushrooms, and ripe olives in a bowl. Stir spaghetti sauce into ground beef mixture. Lightly mix mozzarella, sharp Cheddar, and Parmesan cheeses into the filling. Place a pie crust flat onto a work surface; spread with half the cream cheese, leaving an edge about 1/2-inch deep without cream cheese. Spoon half the filling over cream cheese. Fold the crust over the filling to make a large half moon-shaped calzone; press the edges together with a fork. Cut several slits in the top of the calzone to vent steam. Repeat with second crust and remaining filling. Place calzones onto a baking sheet. Brush tops with olive oil. Bake in the preheated oven until filling is hot, about 25 minutes. Sprinkle tops with Italian seasoning; return to oven and bake until crusts are lightly golden brown, about 5 more minutes. Let calzones stand for 5 minutes before cutting into servings.
Place applesauce, Dijon mustard, basil, red pepper flakes, cumin, salt, sour cream, parsley, Parmesan cheese, mayonnaise, and cinnamon in a food processor or blender. Blend until smooth. Refrigerate until ready to serve.
In a large skillet, saute garlic, onion, carrot, parsley, basil and oregano in olive oil until onions are tender. Add the tomatoes plus 1/4 cup of the can juices and the salt and pepper. Cover and stir frequently, simmering for 10 minutes or until vegetables are tender. Add the cannellini beans and cover. Simmer for 20 minutes. Cook macaroni according to package directions, drain and toss with butter and Parmesan cheese. Add to cannellini bean mixture. Serve immediately with additional Parmesan cheese, if desired.
In a medium pot, heat mushroom soup. When soup is hot, stir in the cream cheese; continue stirring until all of the cheese has melted. Stir gelatin into the cheese and soup mixture. Stir constantly, being careful not to let the mixture come to a boil. When the gelatin has dissolved, remove the pot from the heat and let cool. Mix celery, onion, and mayonnaise into the cooled soup mixture. Add crabmeat to the mixture. Pour the dip into a serving bowl, cover the bowl, and refrigerate it for 2 hours before serving.
Crumble the sausage into a Dutch oven or soup pot over medium-high heat. Cook until evenly browned, stirring and breaking into smaller chunks. Drain grease. Add onion; cook and stir until onion is beginning to soften. Put in the potatoes, and fill with enough water to cover. Bring to a boil, and stir in the macaroni. Pour in the cans of creamed corn and whole corn with the juice from the can. When the pasta and potatoes are tender, remove from heat and stir in the processed cheese until melted. Season with salt and pepper to taste. If the chowder is too thick, stir in milk or water to thin before serving
In a medium bowl, mix together the honey, soy sauce, and red wine. Stir in garlic, rosemary, chili powder, and pepper. Let stand for 15 minutes to blend the flavors. Place the marinade and the steak into a large resealable plastic bag. Press out most of the air, seal, and lay flat in the refrigerator. Refrigerate for 24 hours, turning once halfway through. Preheat grill for high heat. Brush grill grate with oil. Discard marinade, and grill the flank steak for 7 minutes per side, or to desired doneness. Let stand for 10 minutes before slicing very thinly against the grain.
Whisk orange marmalade, balsamic vinegar, red wine, olive oil, chives, basil, garlic, sage, garlic salt, and kosher salt together in a bowl until marinade is smooth. Pour about 1/4 of the marinade into a resealable plastic bag; add mushrooms, bell pepper, and red onion. Squeeze air out of bag and seal. Pour the remaining marinade into a separate resealable bag; add chicken. Squeeze air out of bag and seal. Marinate vegetables and chicken in the refrigerator, 2 to 8 hours. Remove vegetables and chicken from bag and discard marinade. Thread vegetables, chicken, and pineapple onto skewers. Preheat an outdoor grill for medium-high heat and lightly oil the grate. Cook kabobs on the preheated grill until chicken is no longer pink in the center, 5 to 10 minutes per side.
Preheat oven to 350 degrees F (175 degrees C). Stir margarita mix, lemon juice, lime juice, and garlic powder together in a large bowl. Heat vegetable oil in a large skillet over medium heat. Cook and stir chicken in the hot oil until no longer pink in the center and juices run clear, 5 to 7 minutes. Drain excess oil from chicken. Pour margarita mixture into the skillet with chicken; simmer until most of margarita mixture is evaporated, 15 to 20 minutes. Transfer and drain chicken to a paper towel-lined plate. Layer 4 tortillas with chicken, Cheddar cheese, and Monterey Jack cheese; top with remaining 4 tortillas. Place the prepared quesadillas, 1 or 2 at a time, on a large baking sheet. Bake quesadillas in the preheated oven until cheese is melted, about 15 minutes. Repeat with remaining quesadillas; cut into quarters to serve.
Preheat oven to 400 degrees F (200 degrees C). Combine the butter and garlic in a saucepan over medium heat; heat together until the butter melts completely. Add the cream into the butter mixture and simmer 3 to 5 minutes, stirring constantly. Melt 1 3/4 cup Parmesan cheese into the cream mixture. Stir in the onion and remove from heat. Heat the olive oil in a large skillet over medium heat; cook the mushrooms in the oil until they begin to brown. Stir in the hearts of palm, Mexican-style corn, arugula, and green beans; add to the cream mixture; season with salt; transfer to a large baking dish; top with 3/4 cup Parmesan cheese. Bake on top rack in the preheated oven until the cheese has browned, 40 to 50 minutes.
In a large bowl, stir together the cornmeal and boiling water. Let soak for about 15 minutes. While still warm but not hot, stir in the flour, sugar, milk and yeast. Cover, and let rise overnight in the refrigerator. In the morning, mix in the eggs, baking powder and salt. If the batter seems too thin, add more cornmeal to thicken it up. If desired, set aside a cupful of batter for the next morning's batch of griddle cakes (see Cook's Note). Heat a lightly oiled griddle over medium heat. Spoon pancakes onto the hot griddle, and cook until browned on each side. Serve at once with butter and syrup.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking pan; line with parchment paper. Stir 1 tablespoon water and 1 tablespoon matcha together in a small bowl to form a paste the consistency of mustard. Beat egg yolks and 2 tablespoons white sugar together in a bowl until light and creamy, 3 to 4 minutes. Add flour; beat until smooth and fluffy, about 1 minute. Stir in green tea paste. Beat egg whites in a separate bowl with electric mixer at high speed until soft peaks form, 4 to 5 minutes. Add remaining 2 tablespoons sugar; beat until mixture is stiffened and smooth, about 1 minute more. Spoon 1/3 egg white mixture onto green tea mixture using a rubber spatula. Gently run spatula around the edges of the green tea mixture lifting the bottom up and over the center, repeating just until incorporated. Add remaining egg white mixture gradually, folding just until batter is combined. Spread batter into prepared baking pan, smoothing it out to remove air bubbles. Bake in preheated oven until cake is golden brown on top, about 10 minutes. Place a large sheet of waxed paper on a work surface. Turn cake out onto waxed paper; remove baking pan lining. Cool to room temperature, 30 minutes to 1 hour. Whisk cream, superfine sugar, and 1 teaspoon matcha together in a bowl until smooth and spreadable. Select best side of cake; place that side down on the waxed paper. Spread cream mixture evenly across cake. Lift waxed paper to gently roll cake. Refrigerate until set, at least 3 hours. Cut off the ends as needed to make even.
Pour root beer into a mug; stir in rum. Spoon ice cream into root beer mixture; let ice cream melt slightly into the liquid, about 5 minutes.
In large bowl, combine noodles, shredded cabbage, almonds, sunflower seeds and green onion. In small bowl, combine oil, vinegar and sugar. Toss dressing with salad just before serving.
Blend tofu and bananas in a blender. Melt chocolate in a double boiler. Pour the chocolate into the blender, blend well. Add the vinegar to the blender. Mix until all of the ingredients are combined. Pour mixture into a shallow dish. Refrigerate for three hours.
Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking pan with parchment paper. Mash bananas in a large bowl with a fork. Stir in oats, raisins, almonds, coconut, sunflower seeds, and cinnamon. Press mixture into the prepared baking pan. Bake in the preheated oven until set, about 40 minutes. Let cool, about 15 minutes. Cut into bars.
Place the sherbet in a punch bowl. Pour in the carbonated beverage. Stir gently.
In a large stock pot, saute onions, carrots, celery, garlic and ham in olive oil until onion is transparent. To stock pot add chicken broth, tomato juice, red beans, parsley, basil, red pepper, vinegar, sugar and season with salt and pepper. Simmer for 1 hour. Fill a separate stock pot 3/4 full of water and bring to a boil. Add pasta and cook until tender and drain. Place desired amount of pasta into separate serving bowls and ladle soup on top.
Combine boiling water, bulgur, and salt in a bowl. Cover and let stand until bulgur absorbs water and softens, about 30 minutes. Whisk lemon juice, olive oil, and coarse salt together in a large bowl. Mix in grapes, feta cheese, and scallions. Add bulgur; toss to distribute evenly.
Turn on a multi-functional pressure cooker (such as Instant Pot(R)) and select Saute function. Crumble sausage into the pot and cook for 3 minutes. Add onion and cook until sausage is browned and onion is soft and translucent, about 5 minutes. Add tomatoes, olives, and banana peppers. Stir to combine. Pour in milk and cook, stirring often, until heated through but without boiling, about 5 minutes. Add Monterey Jack cheese and whisk continually until completely melted and smooth, about 5 minutes.
In a Dutch oven or large frying pan, cook and stir ground beef until brown. Add garlic, tomato sauce, gravy, cream, Parmesan cheese, oregano and basil. Simmer for 30 minutes. Meanwhile, cook pasta in a large pot of boiling water until al dente. Drain. Combine the cooked ziti and the sauce, and spread into a greased 9x13 baking dish. Sprinkle with mozzarella cheese. Bake at 350 degrees F (175 degrees C) for 20 to 30 minutes, until bubbly.
Preheat the oven to 425 degrees F (220 degrees C). Toss cauliflower with olive oil, 3 teaspoons curry powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, salt, and pepper in a large bowl. Spread mixture in a baking pan. Bake in the preheated oven until slightly browned, about 25 minutes. Heat a pan over medium heat. Add chicken, salt, and pepper; stir in the remaining curry, garlic, and onion powders. Cook until browned, 5 to 7 minutes. Transfer chicken to a large bowl; leave pan on heat. Whisk egg whites with a pinch of pepper. Pour into the pan; cook and stir until eggs are set but still soft, about 3 minutes. Spoon egg whites into the bowl with the chicken; add green onions and the roasted cauliflower rice. Serve fried 'rice' in individual bowls. Add pineapple chunks, a small splash of pineapple juice, and soy sauce to each bowl.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. In large bowl, combine pasta, carrot, green pepper and onion. In medium bowl, combine vinegar, sugar, condensed milk, mayonnaise, salt and pepper. Toss salad with dressing and chill 4 hours in refrigerator before serving.
Preheat the oven to 400 degrees F (200 degrees C). Grease a pizza pan or cookie sheet. Spread both cans of dough out to cover the prepared pan, sealing any seams. Spread a thin layer of pizza sauce over the crust, and dot with cream cheese cubes. Sprinkle shredded crabmeat over, then pineapple pieces. Bake for 12 to 15 minutes in the preheated oven, until the crust is lightly browned.
Dissolve the yeast and sugar in the warm water. Combine the all-purpose flour, pastry flour and salt in a bowl. Stir in the yeast mixture and applesauce and knead. Dough shouldn't be sticky, but it shouldn't be dry either. If too sticky add 1 tablespoon of all-purpose flour till you get the right consistency. If too dry, add 1 tablespoons of water at a time till you get the right consistency. Roll out into a rope and cut into 8 pieces. Shape each piece into a ball and roll out till it's anywhere from a 6 to 8 inch circle There are two ways to cook pita bread. The flavor is a bit different with both. To Bake Pita: Preheat oven to 500 degrees F (260 degrees C) and put a pita on a wire cake rack. Toss in the rack and cook for 3 minutes or until the bread stops puffing up. When you take it out, smash down the pita (Careful, its hot!) and quickly put it in a plastic freezer bag. To Fry Pita: Heat olive oil in a skillet over high heat. When almost smoking, place a pita in the pan and cook for a few minutes on each side, till brown spots begin to appear. It should look something like a tortilla when you're done. Put in a plastic bag once it has cooled a bit.
Melt butter in a skillet over medium heat. Cook and stir onion and garlic in the melted butter until onion is tender, 5 to 7 minutes. Preheat a waffle iron according to manufacturer's instructions. Combine onion mixture, mashed potatoes, flour, eggs, salt, and black pepper in a large bowl until well blended. Scoop 1/4 to 1/2 cup batter (depending on size of waffle iron) into the center of waffle iron and close lid. Cook until golden brown, 3 to 5 minutes.
Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, green bell pepper, red bell pepper, and mushrooms; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper. Push onion mixture to the side of the skillet, and place the butter in the center of the skillet. Add calf's liver, one slice at a time. Cover and cook until lightly browned, flipping liver slices once, 5 to 6 minutes. Cut liver slices in half. Whisk together flour, water, and beef bouillon in a bowl until combined. Pour mixture into the skillet; cook and stir until gravy thickens, then add red wine. Cook for 2 more minutes. Remove from heat and serve.
Preheat the oven to 375 degrees F (190 degrees C). In a large bowl, mix together the ground beef, Worcestershire sauce. tomato sauce, crushed pork skins, and eggs. Season with chili powder, garlic salt, and garlic pepper. Mix until well blended. Form into a loaf, and place into a greased loaf pan. Bake, uncovered for 35 to 40 minutes in the preheated oven. Let stand for at least 5 minutes before slicing and serving.
Trim fat from rib meat. Sprinkle with salt and pepper to taste. Place in a Dutch oven and cover with water. Simmer for 2 hours. Drain. In a small bowl, combine the molasses, ketchup, lemon juice, dry mustard, chili powder and garlic powder. Mix thoroughly. Place the drained meat on a broiler rack. Brush molasses mixture over ribs. Broil on medium for 10 to 15 minutes, turning and basting with sauce often.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Place cauliflower in a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until soft, 5 to 7 minutes. Drain. Transfer cauliflower to a food processor. Pulse into large, coarse crumbs. Combine cauliflower crumbs, Cheddar cheese, bread crumbs, and eggs in a large bowl. Mix until combined. Shape mixture into 1-inch bites; place on the prepared baking sheet. Bake in the preheated oven until bottoms of tots are golden brown, about 15 minutes. Flip tots over and bake until browned on the opposite sides, about 10 minutes more.
In a medium serving bowl, mix together the black beans, tomatoes, chilies, bell pepper, vinegar, oil and salt. Chill for 1 hour before serving.
Combine the tomatillos, tomatoes, onion, jalapeno peppers, cactus, garlic, cilantro, lime juice, salt, and pepper in a bowl; stir gently to combine.
Whisk vinegar, water, vegetable oil, sugar, salt, and pepper together in a bowl until the solids are completely dissolved into the liquid. Add kohlrabi to the liquid; marinate overnight to 12 hours. Pour into a saucepan and cook over medium heat until the kohlrabi is tender, about 25 minutes. Set aside to cool completely before eating.
Preheat an oven to 350 degrees F (175 degrees C). Line a loaf pan with wax paper, then spray with cooking spray. Place the butter into a heavy saucepan, and melt over medium heat. Allow the butter to simmer until foam rises to the top of the butter, 5 to 10 minutes. Gently skim away the foam and discard; pour the golden, clear layer of butter through a fine mesh strainer into a bowl to remove remaining milk solids, avoiding pouring any milk solids left in the bottom of the pan. Allow the clarified butter to cool. Beat sugar and egg with an electric mixer in a large bowl until light and fluffy. Beat in the baking powder and almond extract. Stir in the clarified butter. Pour in the flour alternately with the cream in 2 or 3 installments, mixing until just incorporated. Pour batter into prepared pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes. Cool in the pan for 15 minutes before removing to cool completely on a wire rack.
Season pork loin with salt and pepper and place in a slow cooker. Puree 1/2 of the pineapple with chicken broth, orange juice, red onion, vinegar, lime juice, chipotle pepper, 1 teaspoon adobo sauce, garlic, chili powder, salt, cumin, garlic salt, 1 teaspoon black pepper, onion powder, and oregano. Pour over the pork. Add remaining pineapple and frozen corn. Cook on Low for 8 hours. Shred pork and warm for an additional hour.
In a large saucepan over medium heat, combine the onions, celery, carrots, garlic and oil and saute for 5 to 10 minutes, or until all vegetables are almost tender. Then add the water, fresh tomatoes, canned tomatoes, chicken broth, barley and ground black pepper. Stir thoroughly and bring to a boil. Reduce heat to low and simmer for 35 to 40 minutes, or until barley is tender.
Combine cucumber, mint, sugar, and orange bitters in a highball glass; muddle until fragrant. Fill glass with frozen fruit and top with gin, lime juice, and red wine. Top with club soda and stir.
Beat yogurt and egg together in a large mixing bowl; add water and flour. Beat the mixture with an electric hand mixer until smooth; transfer to a large pot over medium heat and stir chile peppers into the mixture. Bring the yogurt mixture to a boil. Add celery, Swiss chard, and spinach to the yogurt mixture. Continue cooking until the celery softens, 15 - 20 minutes. Serve hot or chill and serve cold.
Place a sous vide cooker inside a large heat-proof container filled with water. Preheat the water bath to 179 degrees F (82 degrees C). Melt sugar in a small saucepan over medium heat until browned, about 5 minutes. Pour hot melted sugar into eight 4 ounce Mason jars, enough to cover the bottom of each. Mix sweetened condensed milk, evaporated milk, eggs, and vanilla extract together in a separate bowl. Add to the jars; seal. Place jars in the water bath and set timer for 1 hour. Remove jars from the water bath. Let flan cool until safe to handle, about 20 minutes. Unseal jars and run a small rubber spatula around the sides of the flan. Top each flan with a plate;invert and gently shake to release.
Spread cream cheese on a medium round serving platter. Layer with cocktail sauce. Top with baby shrimp, green onions and olives. Chill in the refrigerator at least 30 minutes before serving.
Preheat oven to 350 degrees F (175 degrees C). Bring water to boil in a saucepan. Cook macaroni at a boil, stirring occasionally, until tender, 7 to 8 minutes; drain. Return macaroni to the saucepan. Stir cheese sauce mixture from the packet, margarine, and milk into the macaroni until the margarine melts and the macaroni is evenly coated in sauce. Add tuna and mushrooms; stir. Pour macaroni mixture into a small casserole dish; top with bread crumbs. Bake in preheated oven until hot, about 30 minutes.
Combine white rice flour, brown rice flour, cornmeal, potato starch, cornstarch, onion powder, seasoned salt, multi-colored pepper, sea salt, and paprika in an an airtight container or resealable plastic bag.
Preheat oven to 375 degrees F (190 degrees C). Combine cream cheese and mayonnaise in a large bowl and mix well. Add spinach, water chestnuts, bacon, Cheddar cheese, green onions, dill, garlic, seasoned salt, and pepper and stir until well combined. Cut off 1/2 to 1 inch off the the top of the Hawaiian bread to make a lid. Hollow out the rest of the bread to form a bowl. Make sure to leave a little layer of bread throughout the inside of the bowl and save the pieces for dipping. Fill the bowl with the dip and cover with the lid. Wrap in aluminum foil and place on a baking sheet. Bake in the preheated oven until bread bowl and dip are thoroughly heated through, 1 1/4 to 1 1/2 hours.
Cut chuck roast in half; place in slow cooker. Combine cream of mushroom soup, beef broth, sherry, and soup mix in a bowl; pour over roast. Cover and cook on Low until meat is tender, 8 to 9 hours.
Preheat oven to 350 degrees F (175 degrees C). Place tart shells on a baking sheet. Stir brown sugar, melted butter, balsamic vinegar, and cinnamon together in a bowl; stir in pears and chopped almonds until completely coated. Spoon pear mixture into tart shells. Bake in the preheated oven until golden, about 45 minutes.
Preheat oven to 350 degrees F (175 degrees C). Cream butter or margarine, sugar and vanilla until mixture is light and fluffy. Slowly blend in the flour. For each cookie, shape one level tablespoon of dough around a cherry. Form each cookie into a ball and place them on an ungreased cookie sheet 1 inch apart. Bake 12 to 15 minutes.