HumbleIntelligence/food-ner-1-Million huggingface dataset:
For the cake: Preheat the oven to 350 degrees F. Line a half-size sheet pan (18 x 13 inches) with parchment paper. Tip the cake mix into a large bowl. Add the eggs, vegetable oil and water (in the quantities given on the box of the cake mix). Stir together until smooth. Mix in enough blue food colouring to get a vibrant blue colour. Pour the batter into the prepared pan, spread out into an even layer and bake for 15-20 minutes until a skewer inserted into the centre of the cake comes out clean. Once baked, set the cake aside on a wire rack to cool completely. Prep the ice cream: Let the vanilla ice cream soften for a few minutes then scoop it into a large bowl. Beat with a wooden spoon to soften to a buttercream-like texture. Crush the cookies into rough chunks and add to the bowl of ice cream with the rainbow sprinkles. Stir together until combined. Layer the cake: Cut three rectangles of cake using a rectangular (10 3/4 x 5 1/2-inch) ice cream cake pan as a guide/template. Line the ice cream cake pan with parchment paper. Place the first layer of cake into the bottom of the ice cream cake pan. Spread half of the ice cream mixture over this in an even layer. Top with a second layer of cake followed by an even layer of the remaining ice cream mixture. Finally, top with the third layer of cake. Cover with a layer of parchment paper and. freeze for at least 5 hours, or overnight, until solid. For the blue frosting: Once the cake has frozen sufficiently, prep the frosting. Pour the heavy cream and sugar into a large bowl. Add enough blue food colouring to make a vibrant blue colour. Use a whisk to beat the heavy cream until thickened to soft peaks. Assemble: Remove the frozen cake from the cake pan and turn out onto a serving plate. Remove the parchment paper. Cover the top and sides with the whipped cream, making swooshing wave patterns on the top using a small spatula or butter knife. Decorate with the finger wafers around the edge of the cake. Place a few gummy rings on top with graham cracker bears inside them. Add a few candy balls to resemble beach balls and add a few more graham cracker bears to the top of the cake like they're swimming. Serve immediately. Leftovers can be kept frozen, covered for a week more (but keep in mind that the cookie bears on top will soften once you defrost it again). Tools: Buy the Pampered Chef pan here: https://www.pamperedchef.com/shop/Bakeware/Silicone/Ice+Cream+Cake+Pan/1551 OR use a silicone loaf pan (10.5 x 6 x 2.5 inch). Just line with parchment paper leaving some overhang at the edges so you can lift the cake out of it once frozen.
Fry sandwich steaks in frying pan, stirring often. When no longer pink, pour off grease. I also usually blot the with paper towels to remove even more. Stir in sauce. On a baking sheet, lay steak or hoagie buns open flat. Divide meat mixture evenly and place on both sides of the buns. Top with mozzarella cheese. Place under broiler about 5-6 minutes or until cheese has melted and it starting to brown.
Using an electric mixer, beat cream cheese, sour cream, and lemon juice in a medium bowl until smooth. Mix in clams and chives. Add reserved clam juice by tablespoonfuls to thin to desired consistency. Season dip to taste with salt and pepper. May be made a day ahead. Serve with assorted fresh vegetables, crackers, or tortilla chips.
Place 2 cups of milk into a microwavable cup, and heat it on high for 1 1/2 minutes. Add vanilla extract, and sugar, and stir in . If you are a coffee lover then you can put in 1/2 cups of black coffee to make a nice latte with a creamy milk top. Set to cool for 1-2 minutes if you don't like it really hot.
In a cocktail shaker add a scoop of ice. The Jagermeister, Malibu & pineapple juice. Shake vigorously for 20 seconds. Strain into a small, chilled martini glass or any glass you choose (it's still yum either way!).
In a bowl, combine the contents of hot roll mix and yeast packet. Stir in warm water and 2 tablespoons oil until dough pulls away from sides of bowl. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 5 minutes. Press into a lightly greased 15" x 10" x 1" baking pan. Layer ham, salami, American cheese, mozzarella cheese and Italian sausage over dough. Roll up jelly-roll style, starting with long side; pinch seam to seal. Place diagonally in pan. Brush dough with remaining oil; sprinkle with Parmesan cheese, oregano, garlic powder and pepper. Bake at 375° F for 35-40 minutes or until golden brown. Let stand for 10 minutes before slicing.
Mix lamb, parsley, rosemary, salt and pepper. Divide into 4 balls. Make a dent and add cheese disk, cover and flatten. BBQ for 4-5 minutes per side.
Mash the yolks from eggs with a fork; add the cream cheese and stir until smooth. Add the mayonnaise and rest of the ingredients, mix well. Spoon into egg whites; chill and serve.
Mix milk, egg substitute and pudding together, adding a dash of spices. For extra decadance, I add French Vanilla whip cream! When drink is frothy, either pour into a cup, add another dash of nutmeg and enjoy,. or refrigerate until cold. I like to use an immersion blender to mix ("boat motor"). I also like to add hot chocolate mix to my egg nog, so I'll bet that chocolate pudding would be yummy too. Be careful if heating for a hot drink - the eggs get a little curdled. "Cook time" is chill time.
Put apple sauce into crock pot, add remaining ingredients; stir to mix well. Cover and cook on high til begins to bubble, reduce heat cook 8 hours. Stir occasionally as it thickens to prevent bottom from sticking. Uncover and continue cooking til nice and thick. Allow to cool slightly, stirring often. Spoon into freezer containers, leaving 1/2-inch head space, refrigerate uncovered til cold; Cover and freeze.
In a 9" cake pan mix together the first three ingredients and dot with 1 T butter, then set aside. For the topping, sift together dry ingredients. Cream butter and sugar; add egg and vanilla and beat well. Add dry ingredients alternately with milk, beginning and ending with dry ingredients. Spoon batter over fruit mixture. Bake at 350 deg F for 30-35 minutes or until golden brown. Serve warm, topped with whipped cream, ice cream or cream.
Brown meat with onion and green pepper. Drain. Add tomato sauce, beans, and seasonings and let simmer. Press dinner rolls into a pie plate forming a pie crust. Take 1 cup cheese and mix with egg. Pour over bottom of the pie crust. Drain excess juice from meat mixture. Pour meat mixture into pie plate. Spread with remaining cheese. Sprinkle with paparika. Bake at 350 degrees for 20 minutes.
Whisk egg, kefir, milk and olive oil for 2-3 minutes until all ingredients are well combined. In a separate bowl mix and combine buckwheat, spelt and corn flour, baking soda, sea salt, chili powder and chopped fresh herbs. Add flour mixture to the egg and kefir mixture, stir until all ingredients are combined. Let the dough rest for 10 minutes. Meanwhile, heat a baking sheet in the oven at 250°C. When hot, remove from the oven and cover with parchment paper. With a wet spoon place small, round knobs of dough onto the baking sheet. Bake in the oven at 220°C for 5-10 minutes. Take out from the oven, cover with a dish towel and leave to cool and soften slightly.
Heat the oil in a large wok or skillet over medium-high heat. Add the steak and stir fry until it is browned on all sides, about 8-10 minutes. Transfer steak to a plate and set aside. Add the onion, tomato, garlic, salt and pepper to the same skillet and cook until the onion is soft and the tomato starts to break down, about 2-4 minutes. Return the beef to the skillet and add the soy sauce and vinegar. Cook 1 minute, season with salt and pepper to taste and serve!
Line a 9x9 inch pan with whole crackers, trimming to fit. Set aside. Put butter, sugar and milk in saucepan. Bring to boil. Remove from heat and stir in chocolate chips. When chips have melted, add the crumbs and nuts. Stir to mix. Pour over crackers in pan. Cover with whole graham crackers trimming to fit. Cool before frosting. Icing: beat ingredients together in small bowl, adjusting liquid as needed. Spread over squares. Cover and allow to stand a few hours before cutting so the crackers will soften. Cut into 36 squares.
Preheat oven to 350 degrees. In medium bowl, mix flour, cinnamon, ginger, bakingsoda, nutmeg, salt, and cloves. In a large bowl, using your stand mixer or hand mixer on medium, beat butter until smooth. Add brown sugar and beat 3-4 minutes or until creamy. Add egg and molasses, and beat until well blended. With mixer on low speed, beat in flour mix alternately with sour cream, beginning and ending with flour mix until just blended. Spoon batter by heaping tablespoons onto greased cookie sheets 2 1/2 inches apart. (you should get about 30 cakes.). Bake cakes one sheet at a time 11 -13 minutes or until cakes spring back when pressed lightly. Cool cakes in pan on wire rack 1 minute, then transfer with spatula to wire racks to cool completely. Prepare filling: In a large bowl, using your hand mixer on medium speed, beat cream cheese until smooth. Reduce speed to low, add marshmallow creme and beat until just blended. Fold in blueberries. Spread 1/4 cup filling on flat side of half of cakes. Top each with plain cake, flat side down, pressing lightly.
The beer needs to be flat for this recipe, so pour it out and let it sit for about an hour before you start cooking. Toast the bread cubes in one layer at 300 f until they're crisp. This will probably take 15 minutes. Saute the cauliflower and caraway seeds in the butter until barely tender. Combine bread cubes, cauliflower, and grated cheese, then spread in a greased 2 quart casserole dish. Blend remaining ingredients (including that beer) and pour over the cauliflower. Bake at 350 F for 30-45 minutes, until puffed up.
Remove sausage from casing and place it in a medium bowl. Add garlic, a pinch of salt, and red pepper flakes. Mix to evenly distribute the ingredients. Drain the olives and rinse them under cold water. Remove the pimento stuffing, if necessary. Stuf each olive with 1/4 to 1/2 teaspoons of the sausage mixture. Heat oil in a deep fryer or stock pot to 375 degrees. Spread flour on a dinner plate. Break eggs into a shallow bowl and beat lightly. Spread bread crumbs on another dinner plate and sprinkle with salt and peppr. Moisten olives with the olive oil, stirring to evenly distribute. Roll olives in the flour, coating them all over and shaking off the excess. Dip olives in egg, letting any excess drip back into bowl. Finally, coat olives all over with bread curmbs. As each olive is coated, place it on a tray. Cover the olives and refrigerate until you are ready to fry them. (I found this step essential to get a coating that sticks. Refrigerate a minimum of 3 hours.). Fry olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. Do not crowd in fryer. Olives will bubble vigorously until they are nearly done, so watch for splatters. Drain on paper towels. Serve warm or at room temperature. I served marinara as a dipping sauce.
Grind everything together, except for the chicken drumsticks, to a fine and thick paste in your grinder/mixer. Gently, make thin slits on the chicken drumsticks. Marinate them with the above prepared ground paste. Cover and refrigerate overnight{or for 24 hours}. Barbecue the chicken drumsticks or grill in a moderate oven for 30 minutes. Squeeze a little lemon juice over the grilled/barbecued chicken drumsticks. Garnish with green chillies and cashewnuts. Serve!
Heat oven to 375°F. Line broiler pan with foil. In blender container or food processor bowl with metal blade, combine all roast pork ingredients except pork; blend until smooth. Generously brush both sides of the pork steaks, reserving remaining basting sauce. Place pork steaks on foil-lined broiler pan. Bake at 375F for 30 minutes. Remove pork from oven. Brush both sides of steaks with remaining basting sauce. Bake an additional 10 to 20 minutes or until no longer pink in the center. Remove from oven; cool (leave the oven on). Remove meat from bone; finely chop. Set aside. In small bowl, combine cornstarch and 1 Tbsp sherry; blend well. Heat oil in wok or large skillet over high heat. Add onion and water chestnuts; cook and stir 2 to 3 minutes or until onion begins to brown. Add 1 Tbsp soy sauce and 1 Tbsp hoisin sauce; stir to coat. Add broth. Stir in cornstarch mixture; cook and stir until mixture begins to thicken. Remove from heat; stir in pork. Separate dough into 8 biscuits. On lightly floured surface, press or roll each biscuit into 5-inch circle. Place about 1/3 cup pork mixture in center of each biscuit. Gathering up edges, twist and pinch to seal. Place seam side down on ungreased cookie sheet. In small bowl, beat glaze ingredients until well blended; brush over buns. Bake at 375°F for 14 to 18 minutes or until golden brown.
Cream butter, cream cheese and sugar well. (*See Note below). Beat in egg yolk, vanilla and orange zest. Sift together the flour, salt and cinnamon; gradually blend into creamed mixture. Fill cookie press and form cookies on an ungreased cookie sheet. Bake at 350°F for 12-15 minutes. Checking for a slightly set or very slightly browned cookie at 12 minutes. If needed, bake another 1-3 minutes. Remove at once to cooling racks. Decorate if desired or enjoy them plain. Store in an air-tight container and layered between foil or waxed paper, if needed. These cookies freeze well.
Combine tomato sauce, Italian seasoning and garlic powder in saucepan; cover and simmer, set aside. Combine corn flake crumbs, parmesan cheese and parsley flakes; mix well. Dip chicken in beaten egg and then roll in crumb mixture. Place in 9 x 13 baking dish sprayed with non-stick coating. Cover with foil and bake at 375* for 1 1/4 to 1 1/2 hours. Pour seasoned tomato sauce mixture over chicken. Sprinkle mozzarella over top and return dish to oven for 10-15 minutes or until sauce is hot and cheese melts.
The trick to these is to keep the heat low - that will make them soft and chewy. If the heat gets high they seem to come out more hardend but still mostly chewy. I've forgotton the vanilla at times and they still turn out tasting great. I have also used milk chocolate chips. Melt butter over low heat in a large pan or skillet. Add marshmellows, melting, stirring constantly, keeping heat on low. When melted add choc chips stirring until melted. Add vanilla, stirring, and then the peanuts, folding in and stirring until peanuts are covered (when chocolate mixture is sticking to most of the peanuts). Remove from heat and quickly drop by spoonfuls onto greased parchment paper or parchment lined and greased 9 x 13 pan (to cut into squares). NOTE: wax paper will not work, they will stick to it even when greased. Let cool on counter. Store in tightly covered containers (with parchment in between layers) or Ziploc baggies. Then repeat all above. (I usually have to make 3 batches!).
Preheat oven to 350°F Cream butter and sugar well. Add flour, salt, oats, almonds, and lemon zest, mixing well until crumbly. Place 1/2 of mix into a 9x13" pan that has been lightly buttered or sprayed with nonstick cooking spray. Lightly press mixture into pan. Whisk together condensed milk and lemon juice (you should yield about 3/4 cups juice). Spread over top of mix that is in the pan. Sprinkle remaining dry mix over that. Again, lightly pressing mixture into pan. Bake for 25-30 minutes. Cool 1 hour then cut into small squares (about 1 1/2"). I make three long cuts, and 6-7 short side cuts. Refrigerate or serve warm.
Cut eggs in half lengthwise; remove yolks. Place 4 yolks in a medium bowl; reserve remaining yolks for another use. Add potato flakes and next 6 ingredients (through red pepper flakes) to yolks; stir well. Stir in shrimp and parsley. Spoon about 1 rounded tablespoon shrimp mixture into each egg white half. Sprinkle with bacon.
Pare and cube the eggplant. Boil in salted water for 15 minutes. Drain well and mash. Add eggs, milk, breadcrumbs, and 3/4 cup cheese. Add salt and pepper to taste. Blend well and put in a greased casserole dish. Mix crackers and melted butter and sprinkle on top of casserole. Top with remaining 1/4 cup cheese. Bake at 350 degrees for 30 minutes.
Heat oven to 350 degrees Fahrenheit. Grease a 9 x 13 inch pan. Mix together 1 cup sugar, 1/2 cup of butter, 4 beaten eggs, 1 cup flour, 1/2 teaspoon salt, and chocolate syrup. Spread in greased pan and bake for 30 minutes. Cool to room temperature. Mix together 2 cups powdered sugar, 1/2 cup of butter, Chambord, and food coloring. Spread over top of the cooled brownies. Melt together 3/4 cups of butter and chocolate chips, stirring until fully mixed. Cool slightly. Spread over top layer of brownies. Cut into 32 small pieces. Keep refrigerated until ready to serve.
Preheat oven to 350. Spray one large bundt pan with baking spray and set aside. Make filling: Combine cranberries, sugar, water, almond extract, and orange juice in a small saucepan. (Set aside 12 cranberries so that they remain whole.) Bring to a medium boil and cook, stirring constantly, until the cranberries begin to pop. When mixture thickens, remove from heat. Cool mixture to room temperature. Make cake: Combine flour, baking powder, baking soda, and salt. Set aside. Beat the butter with an electric mixer in a large bowl. Add sugar and beat until smooth. Add eggs and almond extract; beat until light and fluffy (about 3 minutes). Add dry ingredients and beat until smooth. Add sour cream and orange zest. Mix well. Pour half of the batter into the bundt pan. Spoon 2/3 of the filling into the batter, taking care not to let the filling touch the sides of pan. Spoon the remaining batter on top. Bake 55-60 minutes, or until it passes the toothpick test. Cool cake in pan exactly ten minutes, then remove by inverting it on to a serving plate. Prepare glaze: combine orange and lemon juice, and sugar, in a small saucepan. Simmer over medium heat until mixture thickens. Remove from heat. While the cake is still warm, gently brush on the glaze. When the cake is cool, spoon the remaining filling over the top of the cake and stud with the remaining whole cranberries.
Preheat oven to 400 degrees. Place cleaned potatoes and all liquids and spices in covered baking dish. Bake for 40 minutes, basting periodically as you have time, or until potatoes are tender when poked with a fork (varies depending on size of potatoes). Cool 5 minutes and serve - great with any grilled or bakes meat dish - especially pork, beef and salmon! Enjoy!
Make marinade and marinate mushroom caps for 24 hours. Remove mushrooms from the marinade and pat dry with a towel. Grind walnuts into small crumbs in a food processor and add the rest of the pate ingredients. Blend until well incorporated, but not completely smooth. Spoon a small amount of the pesto pate into each mushroom, and top with ground pine nuts. Serve as-is, or warmed in a dehydrator or very low oven for about an hour.
Heat 1 T of the oil in large skillet over medium-high heat. Season steaks with 1 t of the salt and 1/4 t of the pepper. Place steaks in the hot pan and cook, turning to brown both sides, about 3-4 minutes per side for medium-rare. Remove steaks and cover loosely with foil to keep warm. In same skillet, add the remaining 1 T oil. Add mushrooms and cook, stirring for 10-15 minutes, until mushrooms are golden and soft. Add thyme, 1/4 t salt and garlic and cook for 2 more minutes. Remove mushrooms with a slotted spoon; place in a bowl. In same skillet, add brandy and cook until brandy is almost evaporated, about 1 minute. Add cream and cook 2-3 minutes, until slightly thickened. Return mushrooms and their juices to the pan and simmer for 2 more minutes. Season with the remaining 1/4 t salt and 1/4 t pepper. Serve with steak.
Place all ingredients except alcohol in blender and run on High speed for 40 to 50 seconds. If margaritas "on the rocks" are desired, refrigerate puree until just before serving, then combine with alcohol and blend for another 15 to 20 seconds. If frozen margaritas are desired, pour mango puree into ice trays and freeze. When frozen, combine with alcohol and blend on High Speed until desired consistency is achieved. Garnish glasses with salt, limes and cilantro.
Preheat oven to 350°F Cook the pasta according to the packet instructions. Drain, return to the pan. Meanwhile, heat the oil in a frying pan over a medium heat. Add the bacon and onion, and cook, until soft and lightly browned. Break the broccoli into small florets. Cook the broccoli and peas in a steamer or in the microwave until tender. Use a fork to mix the cream and eggs together in a jug. Add bacon, onion, broccoli, peas and the cream along with 2oz of the cheddar to the pasta. Stir. Spoon into an ovenproof dish. Sprinkle remaining cheddar. Bake until golden.
Combine the first six ingredients. Store in an airtight container in a cool dry place. Yield: 4 batches (20 teaspoons total). To prepare chili: Lightly brown steak in oil in a Dutch oven; add 3 teaspoons of the seasoning mix and toss to coat. Add ground beef; cook until meat is no longer pink. Add onion; cook until tender. Add tomatoes and 2 more teaspoons of mix. Stir in one can of chili beans. Place the other can in a blender cover and process until smo oth. Add to chili. Cook on low for 30-40 minutes or until meat is tender.
In a mixer bowl combine 1 1/2 cups of the flour and the yeast. Combine warm water, the 3 Tbsp sugar and the salt. Pour over the flour mixture. Beat at low speed of electric mixer for about 30 seconds scraping the bowl as you mix. Beat 3 minutes at high speed. Stir in as much remaining flour as you can mixing with a spoon. Turn out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (knead 6-8 minutes total). Cover; let rest 10 minutes. Cut into 12 portions; shape each into a smooth ball. Punch a hole in the center of each. Pull gently to make a 1 1/2-2-inch hole. Place on a greased baking sheet. Cover, let rise 20 minutes. Broil 5 inches from heat 3-4 minutes, turning once (tops should not brown). Heat 1 gallon of water and 1 Tbsp of sugar to boiling; reduce heat. Cook 4 or 5 bagels at a time for 7 minutes, turning once; drain. Place on a greased baking sheet. Bake at 375: in the oven for 25-30 minutes. Light Rye Bagels Prepare bagels as above. except substitute 1 1/2 cups rye flour for the first 1 1/4 cups of the all-poupose flour. Herb Bagels Prepare bagels as above, except add 2 tsp. dried marjoram, crushed or 1 tsp dried dill; or 1 tsp. dried tarragon, crushed; or 1/2 tsp. garlic powder to the flour-yeast mixture. Onion Bagels Prepare as above except cook 1/2 cup finely chopped onion in 3 Tbsp butter till tender but not brown. Brush onion mixture over tops of bagels after first 15 minutes of baking. Poppy or Sesame Seed Bagels Prepare bagels as above except before baking brush tops with beaten egg; sprinkle with the seed.
To make filling, combine maple syrup and milk in saucepan. Beat egg yolks and add to saucepan. Cook and stir for about 2 minutes over medium heat. Dissolve gelatin in water. Remove saucepan from heat. Stir in dissolved gelatin and maple extract. Refrigerate 30-45 minutes, until mixture begins to thicken. Beat egg whites until stiff. Fold in whipped cream. Stir into thickened maple mixture. Stir in nuts. Spoon into baked pie shell. (You may not use all of the filling.) Refrigerate until firm. Spread whipped topping over filling and serve.
Lightly dry roast the potatoes in a non-stick frying pan to dry out the water. Heat 2 tsps. oil in a pan Add onions and green chillies to it. Saute until the onions are softened. Add the mashed potatoes, corriander and mint leaves, red chilli powder, Knorr chicken stock powder and lime juice. Mix well. Remove from heat. Spread a thick layer of potato mixture on each bread slice. Brush over with the beaten egg (seasoned with a little Chicken stock powder). Shallow fry in hot oil until lightly browned and cooked on both sides. Serve hot with Tomato ketchup!