HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees. Line a buttered 8-inch square baking pan with foil, allowing 2 inches to hang over sides. Butter lining (excluding overhang); set pan aside. Whisk together flour, baking powder, and salt in a medium bowl, and set aside. Put butter and sugar in the bowl of an electric mixer; cream on medium speed until pale and fluffy, about 3 minutes. Add eggs and vanilla, and almond extracts; beat until combined. Add flour mixture, and beat on low speed, scraping down sides of bowl, until well incorporated. Mix 3/4 cup almonds into batter. Pour oh-so-thick batter into prepared pan; spread with a rubber spatula. Scatter cranberries and remaining 1/4 cup nuts over batter in pan. Bake until a cake tester inserted into blondies (avoid center and edges) comes out with a few crumbs but is not wet, 55 to 60 minutes. Dust with confectioners' sugar before cutting into squares.
TO DO AHEAD, steps 1 - 5 (about 30 - 45 minutes prep time: 
Cut rind off Raclette cheese and slice about 1/4" thick and in a size to fit your raclette trays. Slice the cheddar cheese the same way. Arrange on a platter, cover and refrigerate. Slice the Portobello mushrooms 1/4" thick, (or buy already sliced). Slice the peppers in long strips. Put mushrooms and peppers into a Ziploc bag. Mix or preferably emulsify together Good Seasons Italian dressing package with balsamic and olive oil. Pour into the Ziploc, close and gently shake to coat everything. Marinate for no more than half a day. Arrange on a platter, (We put it on an oval one, red pepper strips in the middle and mushrooms on each end - pretty!), cover and refrigerate. Brown the sausages on all sides in a skillet. When nice and browned, boil them until just done, still a little pink in the middle. When they are cool enough to handle, slice them about 1/4" thick and on a slight diagonal. Arrange on a platter with the ham slices, (step 4). Separate the proscuitto and ham slices. Cut them in half and arrange them on a platter - we took each slice and made a sort of rosette out of it so they were easier to pick up and put the sausages in the middle with the hams on either side. Put shaved beef in a Ziploc bag. Pour in your marinade of your choice, close the bag and shake to mix well. (We emulsified together some olive oil, bourbon, a garlic clove, about a T. of Grey Poupon mustard, a splash of balsamic and black pepper.) Marinate for an hour to several hours. Drain the marinade off the steak; try to separate the slices, make "rosettes" and arrange on a platter BY ITSELF since it's a raw meat; cover and refrigerate. AN HOUR BEFORE EATING, step 6:
Take everything out of the refrigerator (at least an hour before eating) so they're room temperature. ABOUT 20 MINUTES BEFORE EATING, steps 7 - 9:
 Bring a pot of water to a boil and cook the potatoes till just done - fork tender but not falling apart. Drain and place in a covered dish. Put your greens in a salad bowl. No more than 20 minutes before eating, toss with your favorite vinaigrette (we made our own with wine vinegar, olive oil, salt, pepper, pinch of sugar and dried dill), orange sections and walnuts. Turn on your Raclette grill. I taped the grill's electric cord to the table so it wouldn't be accidentally jerked off if someone tripped over the extension cord. Of course, I tripped over the cord - thank GOD it was taped down! DINNER'S READY!!: 
Put everything on the table and enjoy! We used sandwich plates instead of dinner-size plates and everyone had their own salad bowl, which we dished up and took to each person at the table. We also used fondue forks for stabbing and grabbing. DELICIOUS!!! And a lot of fun! For those of you who've not done this yet: 
Each person takes the cheese they want and what they want to grill on the top of the raclette maker and then"cooks" his own meal. The Raclette (or cheddar) cheese is melted in small pans underneath the grill top. When the cheese is melted it is poured over the potatoes. The meats and veggies are grilled on the top of the appliance. DELICIOUS!!
Clean and finely chop the mint. Mix all the ingredients really thoroughly in a big bowl. Form meatballs with your hands, not too big! Either cook these keftas in a pan with a little olive oil for 10 mintes, or thread them on skewers and grill them on the BBQ for 5 minutes or so.
To prepare potstickers, combine first 10 filling ingredients in a food processor; pulse 4-5 times or until coarsely chopped. Working with a few wonton wrappers at a time (cover remaining wrappers with a damp towel to prevent drying), spoon about 1 1/2 teaspoons shrimp mixture into center of each wrapper. Moisten edges of dough with water; bring 2 opposite corners to center, pinching points to seal. Bring remaining 2 corners to center, pinching points to seal. Pinch 4 edges together to seal. Place potstickers on a large baking sheet sprinkled with cornstarch. Heat 1 1/2 teaspoons vegetable oil in a large nonstick skillet over medium-high heat. Add about 12 potstickers to pan; cook 2 minutes or until bottoms are golden brown. Shake the pan occasionally to prevent sticking. Carefully add 1/2 cup water to pan; cover and cook 4 minutes. Uncover and cook 3 minutes or until liquid evaporates. Repeat steps until all are cooked. To prepare sauce, combine all sauce ingredients in a small bowl, stirring with a whisk. Serve sauce with potstickers. Serve immediately or keep warm in a low oven under tinfoil. Good served at room temperature too.
Peel and pit the avocadoes. Place in a mixing bowl and mash w/ the cream cheese. Stir in all remaining ingredients; mix well. For best results, cover and chill at least 4 hours before serving.
Heat 1 tsp olive oil in a large skillet over Medium heat (You will need a pan big enough to add an entire jar of Alfredo sauce plus the shrimp and chicken). Add shrimp and saute until pink. (You can season the shrimp with Creole seasoning for more heat if you like). When pink and firm, remove from pan and set aside. Heat 1 tsp olive oil in the same large skillet over Medium/High heat. Add chicken and cook until no longer pink. (You can also season chicken with Creole seasoning for heat). Remove from pan and set aside. In the same pan, heat 1 Tbsp olive oil over Medium - Medium/High heat. Add green onions, diced tomatoes, 2 tsp Creole seasoning and garlic powder. Cook for 5-7 minutes until a there is a good amount of liquid in the pan from tomatoes. Add Alfredo sauce to tomato mixture and stir to combine. Add shrimp and chicken to Alfredo/tomato mixture and stir gently to combine. Reduce heat to Medium/Low. Cover and allow to simmer, stirring occasionally, until sauce reaches a warm/hot serving temperature. About 8 - 10 minutes. While sauce is heating, cook Penne according to the directions on the box. When sauce is hot and penne is cooked, serve sauce mixture over Penne pasta.
In a large bowl, combine the oats, wheat germ, sunflower seeds, cinnamon, pecans, brown sugar and salt (if using); mix well. In another bowl, mix the oil, honey, water and vanilla. Pour the liquid mixture over the dry ingredients and mix well. Spread over a jelly-roll pan sprayed with nonstick spray. Bake at 300°F for 50-60 minutes, stirring every 15 minutes. The last 10-15 minutes add the raisins. The granola will brown as it cooks. Cool in pan on wire rack. Store in an airtight container. ENJOY!
Peel mangoes, cut along flat side of seed into 2 pieces, Set aside. Grill mangoes on greased grill over glowing coals, 2 to 3 minutes per side (please do not neglect to grease the grill with oil, or the fruit will stick). Remove to platter and sprinkle with lime juice, chili powder and salt. Serve at room temperature.
Combine all ingredients; mix well. Enough for 2-3 pounds beef or chicken.
Preheat oven to 210°C Place the mixed herbs, breadcrumbs, salt and pepper in a large bowl and mix until combined, then set aside. Place the flour in another bowl and the eggs in a third bowl. Toss the chicken cubes in the flour, dusting off any excess. Working in batches, dip the chicken pieces into the egg, then the breadcrumbs, pressing to coat well. Once all the chicken is crumbed, heat a little oil in a large non-stick frying pan. Cook the chicken in batches until golden. Remove and transfer to a baking tray lined with baking paper. Place in oven for 4-5 minutes or until chicken is cooked through. Serve chicken with lemon wedges and a little whole egg mayonnaise for dipping, if desired.
Heat butter and saute' scallions until soft. Add spinach and cream cheese, stirring to mix and cooking about 3 minutes. Add seasonings, stir in well, and turn off heat. Add sour cream, mix well. Serve with crackers or pita crisps. Freezes and reheats well.
Combine salad ingredients except avocado. Prepare the dressing. Saute almonds and sugar, stirring constantly, until almonds are toasted Add dressing, almonds and avocado. Toss to coat salad and serve immediately.
Place sweet potatoes in a large pot, cover with water and bring to boil. Reduce heat and cook until tender. Peel potatoes and place in mixing bowl. Add butter, evaporated milk, sugar and vanilla extract. Beat until smooth. Spoon into 2-quart casserole dish. Make Marshmallow Sauce: In small saucepan, melt butter. Stir in flour and cook for 1 minute, stirring constantly. Add brown sugar and water, mixing well. Add marshmallows and continue cooking over medium heat until marshmallows melt and sauce thickens. Pour marshmallow sauce over sweet potato mixture. Cover and bake at 350° for 20 minutes. Note: You can also use 3 (15oz) cans of sweet potatoes, drained and mashed.
Preheat oven to 420°F In a blender, make a paste with the vinegar, herbs and garlic. Pierce leg a number of times and rub it with this paste, salt and pepper. Place in an oven safe dish, and roast for about 3 hours covered with foil paper, or until meat is tender. Uncover and roast for another 35 minutes. Take out of the oven and let it cool. Then cut it into slices. I do this with an electric knife. Combine the bottle of wine and prunes in a saucepan and boil until prunes become really soft. Remove from stove top and mash with a potato masher until you obtain a smooth dark sauce. Layer an oven safe glass dish like this: A layer of pork, a layer of plum sauce and a layer of cream. Repeat until you fill dish. Put back in oven (covered with foil) at 400F and bake for 15 minutes. Serve immediately.
Combine oil, lemon juice and pepper in shallow dish. Swirl chicken. in mixture to coat. Cover with plastic wrap and marinade in. frig 30 minutes. Meanwhile combine vinegar and wine in heavy small. sauce pan and boil over medium high heat until liquid is reduced. to about 2 tablespoons. Remove from heat and add tarragon and. pepper. Whisk in butter on tablespoon at a time blending thoroughly. after each addition. Place over low heat and continue whisking. until sauce has thickened slightly. Whisk in mustard. Set aside and. keep warm. Prepare charcoal grill. Drain chicken well. Grill three. to four minutes on each side or until done. Arrange on heated platter. Garnish with lemon slices and parsley. Serve warm sauce separately.
Prepare taco mixture according to the directions on the package of taco mix. For individual servings, take 1/2 C of the taco/meat mixture and add to the remaining ingredients. Freeze the remaining taco/meat mixture for future use or treat the rest of your family to tacos while you diet.
BEAN-BARLEY SOUP MIX: In a bowl combine about 3 heaping tablespoons of each bean/legume. Stir then transfer to an airtight container. Measurement is estimated. PREPPING BEANS FOR THE SOUP: For this recipe I used the quick soak method for prepping the beans/legumes. To do this, in a large stock pot cover the dried bean mixture with triple their volume of cold water. Bring water to the boil, lower heat and cook the beans uncovered over moderate heat for 2 minutes. Remove beans from the heat and set aside to soak for 1 hour. After one hour of soaking, drain the beans and place them back in the pot. Overnight soak method: Place the beans in a pot and cover with water. The next morning, drain and rinse the beans and then continue with recipe in Step #6. SOUP PREPARATION: Pour 4 cups of vegetable broth or chicken broth into the pot of beans. In a separate saute pan, cook onion, celery, carrot, bell pepper, Italian seasoning and garlic in olive oil until soft. Combine this mixture along with the tomatoes in the pot of beans and cover with the remaining broth. Cover and simmer approximately 1 hour or to desired tenderness. Check the broth level periodically and add more broth if necessary so that the soup does not dry out. I left the soup thick but made sure to check that the soup was not drying out. Season with salt and pepper to taste. I ended up adding 1/2 teaspoon of Annie's brand Worcestershire sauce to the soup. If desired, a small amount of fresh parsley garnished each serving, as a suggestion.
cook bacon either fry or microwave when cooked crumble into pieces. Make 4 hamburger patties season and cook untill thoroughly done. Place hamburgers in a baking dish top with cheese, bacon, and onions. Pour cup of beef broth over patties. Bake at 350 for 10 min or untill cheese is melted and juice is warm. Serve with mashed potatoes, rice, or noodles.
Cook the pasta according to the packet. Heat oil in a large pan. cook shallots for 8 mins until soft and coloured. Add cumin and garlic and cook for another 2 minutes. Add cherry toms and cook for a further 5 minutes. Add tobasco, peas, zest and juice and cook for another 3 minutes. Drain pasta and place everything in the pasta pan. Stir in the parsley and serve.
Take a slice of bread. Spread a light coat of butter on it. In a small cup, mix sugar with cinnamon powder and sprinkle it on the bread. Toast the bread. Serve hot.
Place all ingredients in kettle except spinach and tomatoes. Bring to a boil, reduce heat, and simmer for 1 hour or until lentils are tender. Add spinach and simmer 1 minute. Add tomatoes just before serving. Leftovers can easily be frozen for another meal. I usually just freeze the soup in a ziplock freezer bag. Take it out the day before and put it in the fridge to thaw. Then reheat over the stove in a pot.
In medium bowl whip cream to form stiff peaks. In another medium bowl mix about one-fourth of the cream into lemon curd to blend thoroughly, then fold in remaining cream and the lemon peel. Chill well. To serve, arrange 3 layers of strawberries and 2 layers of lemon cream in each of 4 stemmed glasses, beginning and ending with strawberries. Garnish with mint. Serve with small crisp cookies.
Brown bacon and onion. Place beans in casserole dish with other ingredients. Add bacon and onions. Bake 25 min in 300 oven.
Sautee garlic and onions in butter, until tender. Wash and scrub squash. Slice into 1 inch coins. Place in pan with onions and garlic. Cover and cook over medium heat 5 minutes. Stir, and add spices. Cover and cook 3 to 5 minutes more. Do not overcook. Squash should be a little firm. Remove to bowl, sprinkle with cheese.
Combine vinegar, cloves, peppercorns, bay leaves and salt, Boil over medium heat, reduce heat and simmer 5 minutes Strain into a small bowl. In another bowl mix the mustard and sugar. Add vinegar mixture slowly as you are whisking constantly. Beat until smooth. Pour into a jar and refrigerate.
Preheat oven to 180°C. Grease a 9x13-inch baking dish. Beat butter and sugar until light and fluffy. Beat in eggs one at time. Add semolina and let mixture stand for one and half hours. This step is very important. After standing stir rest of ingredients in until well blended. Pour into you baking dish, sprinkle with seeds and bake for 20-30 min or until a skewer comes out clean.
Preheat the oven to 400 deg F. Lightly grease your cookie sheets. If you wish, you could line them with parchment paper instead. In a medium bowl, combine the first 9 ingredients. In another small bowl, beat together the melted butter, egg and water. Mix the wet ingredients into the cornmeal mixture until well incorporated. Drop rounded teaspoons of dough onto the greased baking sheet. Bake at 400 deg F for about 12-14 minutes until the tops are slightly golden. Remove and cool on a wire rack. Store in an airtight container, and enjoy!
Toss 2 cups plums, 1 tablespoon honey and a pinch of salt together in a medium bowl. Cover and chill until ready to serve. Heat 3/4 cup honey and 1/4 cup water in a large saucepan over medium high until boiling. Add remaining plums and cook until plums begin to fall apart and mixture is jammy, 15 to 20 minutes. Let cool slightly; transfer to a blender. Puree plum mixture, yogurt, cardamom, gin and 1/8 teaspoon salt until completely smooth. Line a medium metal bowl or loaf pan with plastic wrap and scrape in sorbet mixture. Freeze until firm, about 6 hours. Meanwhile, arrange a rack in center of oven; preheat to 350 degrees F. Toss pistachios, pine nuts, 1/4 cup honey, and 1/2 teaspoon salt in a medium bowl. Scrape onto a silpat- or parchment-lined rimmed baking sheet and spread in a single layer. Bake brittle until pistachios are golden brown and honey is bubbly, 15-20 minutes. Sprinkle with rose petals and lightly press to adhere. Let cool until hardened, then break up into small pieces; discard any dark brown, bitter pieces. Scoop sorbet into bowls and top with macerated plums and broken brittle.
In a large bowl, using a hand mixer cream together the butter with the sugars and salt. Add the vanilla and mix to combine. Using a wooden spoon or spatula, stir in the flour until it is fully combined, then add the chocolate chips and fold to evenly distribute. Place into the refrigerator for 1 hour. Divide the cookie dough in to 6 equal portions. Lay one egg roll wrapper down on a flat surface. Place one portion of cookie dough in a small log shape diagonally into the center of the egg roll wrapper. Dampen edges of wrapper with some water using your finger. Fold in left and right corners to meet in the center of the cook dough log. Then fold bottom corner over cookie dough and gentle roll to completely encase the cookie dough and seal the egg roll wrapper. Preheat 1/2" oil over medium high heat in a heavy bottomed skillet. In batches, fry the cookie dough rolls, turning to brown on all sides, about 3-4 minutes. Remove and place onto a wire rack lined sheet tray to drain and cool slightly. Serve while still warm with a scoop of ice-cream and drizzled with chocolate and caramel sauce.
Mix cream cheese and wasabi powder together. Let sit for 15 minutes. Meanwhile, cut smoked salmon into pieces approximately 2x3 inches. Spread cream cheese mixture over smoked salmon pieces. Place a piece of julienned carrot, celery, zucchini, red, green and yellow pepper on salmon. Add several small pieces of chopped red onion. Roll up salmon into small bundle and tie with one stem of chive. Serve on a platter decorated with thin slices of lemon.
In a large skillet, cook beef over medium heat until no longer pink and drain. Stir in the potatoes and contents of sauce mix, corn, tomatoes, milk, water and taco seasoning. Transfer to a greased 2-qt. baking dish. Cover and bake at 350° for 65-70 minutes or until potatoes are tender. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted.
Preheat oven to 375. Whisk the dry ingredients together well. In a separate bowl, whisk together the butter, honey, pineapple puree, vanilla, and egg. Stir in any of the optional add ins--if you add a lot you may need to stir in a bit more liquid to bind it. Spray oil a 9 x 13 inch baking pan (smaller if you want thicker bars). Bake for 20 mins, score the bars and bake for 5 mins more, or until brown.
Wash and dry 2 tangerine, peel and scrape the inside of tangerine skin. Cut into thin strips and place in a glass jar with 3 tablespoons sugar. Pour into the glass jar 350 CC of fine alcohol along with some fine crushed tangerin seeds, cover and let stand for 15 days in a cool dark place, stirring occasionally. After 15 days, prepare a syrup with a glass of tangerine juice, 150 grams of sugar and a glass of water. Boil 6 or 7 minutes. Cool and mix with the macerated skin. Drain and toss everything with a glass of sherry. Bottled and consumed after 10 days of preparation.
Blue Crab Fritters: Combine shredded crab with 3/4 cup mayonnaise, tabasco & salt. Form into six balls and roll them in panko. Fry in 1" deep peanut oil about 350 degrees until golden brown. Serve in bowl with sliced avocado, citrus supremes, thai pepper essence and vanilla oil. Garnish with coriander and chives. Mayonnaise: Combine eggs, lemon and mustard in food processor. Process until well-mixed and slowly drizzle in oil until emulsified. Check continually for texture, salt and pepper to taste. Refrigerate. Citrus Supremes: Peel citrus, removing all pith. Carefully slice citrus between sections to liberate sections. Reserve. Thai Pepper Essence: Combine all ingredients and refrigerate for at least one hour. Vanilla Oil: Combine the vanilla bean and seeds and grapeseed oil in a glass container and let stand for one hour.
Rinse and drain picking out all the rocks/debris/skins -- Cover with water to soak overnight. Dump water and rinse again. Put garlic and onion in the crockpot add beans and water (or broth). Cook on low for about 9 hours- they need to be a bit on the firm side but not crunchy. After the beans reach the right consistency, drain and remove the garlic- you can either toss them or mash them and reserve to add to the bacon fat in the next step. Cook the bacon either on the stove or in the oven so that the fat can be reserved and bacon crumbled. Put bacon fat in the bottom of a heavy pot- medium heat (if you like your beans a bit spicy you can saute minced jalapeno to the bacon fat before adding beans- I love to add tomatillos and jalapenos). Add all the beans and start mashing with a potato masher. Add the beer and keep mashing. When it is as mashed as you like lower the heat and cook off the beer stirring occasionally. Season to taste. Top with crumbled bacon, cheese, pico or just go crazy.
Place beef cubes, onion, diced potatoes, sliced carrots, sauerkraut and diced tomatoes in the slowcooker; mix around. Pour all remaining ingredients over top. Cover slowcooker and cook on low for about 7 hours. Remove bay leaf, stir well and then serve.
Peel, pit and coarsely chop peaches; place in blender. Add sugar and ginger; puree until as smooth as possible. Whirl in water, then lemon juice; puree until mixed. In 2 freezer containers, stir together peach puree, wine and orange liqueur, if using. Cover surface with plastic wrap. Freeze for about 30 minutes or until very cold, stirring once or twice. Serve in martini-style glass garnished with peach wedge and fresh mint. Note: For a non-alcoholic drink, stir in lemonade immediately after pureeing, then serve over ice.
Place the strawberries in a saucepan and add sugar and water, cook over medium low heat. Stir gently until the sugar has dissolved, simmer for 10 minutes until the strawberries are soft and syrupy. Puree the strawberry mixture and gelatine in a food processor until smooth, set aside to cool. Fold through cream, pour into 8 1/2 cup capacity serving glasses and refrigerate for 30 minutes until set.
Crepe: Mix all ingredients together. To a hot skillet add 1 tsp. of oil, pour 1/4 cup batter spreading it evenly on the whole bottom of the skillet. Fry lightly on both sides. Flip them over on a pile in a dish. Filling: Beat eggs well and melt margarine. Add to cheese filling. Spread the filling in an even layer over the crepe and roll, cut in the middle and place in baking dish with the cut ends against the side of the pan. At this point you can cover the nalysnky and freeze for later or proceed to baking. When you decide to bake the nalysnky, pour heavy or whipping cream over the top, cover and bake for 20 - 25 minutes at 300° Fahrenheit. Watch that they do not get scorched.