HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Butter and flour 8x8x2" metal baking pan. Melt chocolate and butter in heavy small saucepan over medium heat, stirring often; cool to lukewarm. Using electric mixer, beat sugar and eggs in large bowl until well blended, about 1 minute. Whisk in melted chocolate mixture. Sift flour, baking powder, and salt together and fold into batter. Transfer batter to prepared baking pan. Sprinkle walnuts over and press gently into batter. Bake brownies until edges are raised and cracked and tester inserted into center comes out WITH some moist batter attached, about 45 minutes. Melt apricot preserves in small skillet over medium heat. Strain preserves; brush melted preserves over hot brownies. Cool 1 hour, then transfer to refrigerator and chill until cold, about 2 hours. Can be made 3 days ahead. Cover and keep chilled. Cut into 16 brownies. Served chilled.
In a large bowl, stir together the vinegar and salt. Add broccoli and toss to combine. In a large skillet, heat olive oil until hot, but not smoking. Add garlic and cumin and cook until fragrant, about 1 minute. Stir in sesame oil and pepper flakes. Pour mixture over broccoli and toss well. Let sit for at least 1 hour at room temperature.
Boil the lentils in water for 5 minutes Drain, reserving liquid. In 4 quart saucepot, saute the Anaheim peppers and onions in the spiced butter until the onions are tender. Add the lentils, 4c of the reserved liquid, and the remaining ingredients and bring to a simmer. Cook, covered, over low heat 35-40 mins, stirring occasionally to prevent sticking.
Preheat oven to 375. Blend butter and sugar together. Add peanut butter and brown sugar. Beat until mixture is throughly combined. Scrape sides of bowl. Add egg whites and vanilla. Beat until combined. Add flour and baking soda and mix well. Stir in rolled oats. Drop dough 2 inches apart on an ungreased cookie sheet and bake for 8-10 minutes.
Preheat oven 325 degrees. In mixing bowl cream butter and sugar. Add 1 egg at a time, beating after each. Gradually add sifted flour, 1/2 cup at a time, til all blended. Add lemon juice and lemon rind, blend inches. Pour into a buttered and floured tube pan. Bake 1hr 15mins to 1hr 30mins; Til toothpick in center comes out clean.
Mix all ingredients into large serving dish. Include pineapple juice. Chill and serve.
In a 6- to 8-quart kettle combine all ingredients and simmer soup, covered partially, stirring occasionally, 1 1/2 hours. Discard bay leaf and cinnamon stick and remove meat from bone or hocks. Chop meat and stir into soup.
First peel the skin from your cucumber. Next, use a spiralizer to turn your cucumber into even more refreshing noodles (or you can just chop it, like I do). Drizzle the noodles very lightly with optional rice vinegar. In a small bowl, combine the mayo and Sriracha to make "spicy mayo". Shred the crab, or chop it up with a knife. Combine the crab with the spicy mayo and put on top of the cucumber. Top with avocado. Garnish with panko breadcrumbs and dig in!
Make pastry: In a bowl, combine the flour and salt. Place the butter in another bowl. Place both bowls in the freezer for 1 hour. Remove the bowls from the freezer and make a well in the center of the flour. Add the butter to the well and, using a pastry blender, cut it in until the mixture resembles coarse meal. Make another well in the center. In a small bowl, whisk together the sour cream, lemon juice and water and add half of this mixture to the well. With your fingertips, mix in the liquid until large lumps form. Remove the large lumps and repeat with the remaining liquid and flour-butter mixture. Pat the lumps into a ball; do not overwork the dough. Cover with plastic wrap and refrigerate for 1 hour. Prepare squash: Preheat oven to 375 degrees F. Peel squash, then halve and scoop out seeds. Cut into a 1/2-inch dice. Toss pieces with olive oil and a half-teaspoon of the salt and roast on foil lined (for neatness sake) sheet for 30 minutes or until pieces are tender, turning it midway if your oven bakes unevenly. Set aside to cool slightly. Caramelize onions: While squash is roasting, melt butter in a heavy skillet and cook onion over low heat with the remaining half-teaspoon of salt and pinch of sugar, stirring occasionally, until soft and lightly golden brown, about 20 minutes. Stir in cayenne. Raise the oven temperature to 400 degrees. Mix squash, caramelized onions, cheese and herbs together in a bowl. Assemble galette: On a floured work surface, roll the dough out into a 12-inch round. Transfer to an ungreased baking sheet. Spread squash, onions, cheese and herb mixture over the dough, leaving a 1 1/2-inch border. Fold the border over the mushrooms and cheese, pleating the edge to make it fit. The center will be open. Bake until golden brown, 30 to 40 minutes. Remove from the oven, let stand for 5 minutes, then slide the galette onto a serving plate. Cut into wedges and serve hot, warm or at room temperature.
Place the beef in a shallow dish. Mix the bay leaf, olive oil, mustard, lemon juice, garlic and peppercorns together and pour ove the beef. Cover and refrigerate for 8 hours. Baste 2-3 times while chilling. Heat the vegetable oil in a roasting pan in a preheated oven at 400 degrees F for 3-4 minutes. Remove the meat from the marinade, place on a rack in the roasting pan, baste with the hot oil, and cook for 30-45 minutes, until done as desired. Leave to cool. Meanwhile, boil the potatoes until tender, cut in half and toss with 2 T dressing. Leave to cool. Slice the beef and arrange in overlapping slices round a flat serving plate. Brush with cool gelatin, leave to set. Decorate with pepper diamonds, brush with gelatin and leave to set. Mix the avocado, remaining dressing, potatoes and olives together. Arrange on a serving plate, garnish with mint sprigs, and serve with beef.
Cook potatoes in boiling water for 12-15 minutes or until fork-tender; drain. Mash potatoes using a potato masher or ricer. Add the warmed milk, sour cream, butter, salt, white pepper, and garlic, mixing well. Sprinkle in the shredded cheese and scallions, stirring until cheese starts to melt and incorporate. Serve hot.
In a large mixing bowl, cream butter and sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Whisk cocoa and water until smooth. Combine flour, baking soda, baking powder and salt; add to creamed mixture alternately with cocoa mixture. Beat until smooth. Pour into three greased and floured 9" round baking pans. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean. Cool for 10 minutes; remove from pans to wire racks. FILLING:. In a mixing bowl, beat cream, confectioner's sugar and vanilla on high speed until soft peaks form. Chill until firm. FROSTING:. In a saucepan, melt chips and butter over medium heat; stir in cream. Remove from the heat; stir in confectioner's sugar. Chill for at least 1 hour or until completely cooled. Beat with electric mixer to achieve spreading consistency. PREP:. Spread half of the filling over one cake layer; top with second layer and remaining filling. Top with third layer; frost top and sides of cake. Chill for 2 hours before cutting. Yield: 12 servings.
Combine ingredients in screw top jar. Add salt and pepper to taste. Shake furiously. Pour over salad.
Beat the egg yolks till they are light. Combine rice, sugar, raisins, milk, vanilla and salt. When thoroughly combined, empty into casserole dish and sprinkle with nutmeg. Bake at 325° for 1 hour. Using the reserved egg whites, prepare a meringue and spread on top of rice pudding. Return the dish to the oven and bake until lightly browned.
Heat oven to 375 degrees F. Spray cookie sheets with nonstick cooking spray. Separate dough into 4 rectangles; place on lightly floured surface. Firmly press perforations to seal. Press or roll each to form 8x5-inch rectangle. Arrange 1/4 of prosciutto slices evenly over each rectangle. In small bowl, combine cheese, pepper and oil; mix well. Sprinkle mixture evenly over prosciutto on each rectangle. Sprinkle with basil. Starting at short side of each rectangle, roll up; seal long edges. With serrated knife, cut each roll into 5 slices. Place, cut side up, on sprayed cookie sheets. Bake at 375 degrees F. for 15 to 20 minutes or until golden brown. Remove from cookie sheets. Serve warm.
In a large skillet with a lid, brown meat until pinkness is gone and crumble the meat. Stir in onion soup mix, pepper, mushrooms, and tomato sauce. Stir in the macaroni and bring to a boil, reduce heat. Cover and simmer slowly, stirring frequently. Cook about 20-30 minutes or until macaroni is tender. Add boiling water as needed.
Mix nuts in with egg white. Add sugar and spices. Spread on a shallow pan sprayed with Pam or greased (I use stoneware, no greasing required). Bake at 250 degrees for 25 minutes. Cool on wax paper. Store in airtight container.
In a large saucepan bring 6 cups water to boiling. Add snow peas, haricots verts, and asparagus. Return to boiling; reduce heat. Boil gently, uncovered, for 2 minutes. Using a slotted spoon, immediately remove vegetables from water; plunge vegetables into a large bowl half-filled with ice water. Let stand for 10 minutes. Drain vegetables well; pat dry with paper towels. Transfer vegetables to the large bowl. In a small bowl, combine salad dressing and Jamaican jerk seasoning; pour over vegetables, tossing to coat. Transfer vegetables to a serving platter or bowl and sprinkle with sesame seeds.
Combine the first three ingredients in a pot over medium heat (better to use a double boiler) melt until just combined. Don't let it get too hot! Spread marshmallows evenly into a 8 x 8" pan. Pour the peanut butter mixture over the marshmallows. Allow to completely cool before cutting and serving.
Thaw fish if frozen. Combine spinach, croutons, corn and cheese. Combine egg and water. Add to spinach mixture, mix well. Spread mixture in 12x2 inch pan, cover with foil and bake at 375 degrees for 10 minutes. Arrange fish over spinach, sprinkel with salt and pepper. Cover with foil and bake 15 minutes. Remove foil and arrange tomatos on fish, sprinkle with cheese and bake 5 more minutes.
Thinly slice onions and place in a heat proof dish. Dot with butter, add vinegar and brown sugar. Bake, covered in foil, for 45 minutes at 350. Stir and continue cooking until brown and caramelised. This part can be made days ahead, just cover and chill. When ready to use, bring to room temperature. Spread garlic puree on unbaked crust. Cover with onions. Bake at 450 for about 13 minutes. Add crumbled blue cheese and tomatoes. Bake for about 3 minutes. Cut into slices and serve.
Spray 9X9 pan with non stick cooking spray. Mix everything except Brown Sugar & Oatmeal. Pour into baking pan. Mix Brown Sugar & Oatmeal Cover with mixture. Bake 1 hour 20 min @ 300 degrees.
Preheat the oven to 350 degrees F. Grease and flour 3 large cookie sheets (I just use parchment paper). Beat egg whites until they form stiff peaks. Set aside. Clean mixer and beaters. Beat egg yolks until light yellow. Add sugar to the yolks and beat long and hard. Remove the beaters from the mixer and fold in the egg whites, flour, pecans and vanilla BY HAND. Be gentle. Drop the batter with a tablespoon, allowing for only 4 or 5 cookies per cookie sheet. Bake 10 to 12 minutes or until slightly browned on edges and bottom. Working quickly, roll each cookie into a cone. Cool completely. Using a piping bag (see my note below), fill each cooled cookie with 1 T. of whipped cream. Refrigerate for at least 6 to 8 hours before serving. The unfilled cookie shells can be frozen and filled at a later date. My Note Below: A piping bag can be made by putting the whipped cream in a plastic storage bag.

In one of the corners of the bag, poke a hole large enough to squeeze the whipped cream through.
Preheat oven to 375°F. Grease 10-cup Bundt pan or round tube pan. Microwave 1-1/3 cups butterscotch morsels in medium, uncovered, microwave-safe bowl on medium-high(70%) power for 1 minute. STIR. The morsels may retain some of their original shape. If necessary, microwave an additional 10 to 15 second intervals, stirring just until morsels are melted. Combine cake mix, eggs, bananas, vegetable oil, water and granulated sugar in large mixer bowl. Beat on low speed until moistened. Beat on high speed for 2 minutes. Stir 2 cups batter into melted morsels. Stir chocolate chips and chopped nuts into remaining batter. Alternately spoon batters into prepared baking pan. Bake 35-45 minutes or until wooden pick inserted in cake comes out clean. Cool in pan for 20 minutes; invert onto wire rack to cool completely. Place remaining morsels in small, heavy-duty plastic bag. Microwave on medium-high(70%) power for 30 seconds; knead. Microwave an additional 10-15 second intervals, kneading until smooth. Cut tiny corner from bag; squeeze to drizzle over cake.
Heat oil in large skillet over medium heat. Add mushrooms and cook for about 5 minutes or until brown. Combine water, vinegar and mustard and add to skillet. Simmer until liquid is reduced by half. Remove from heat and add lemon juice.
Preheat the oven to 180 °C (350 °F). Butter two 20 x 10-cm (8 x 4-inch) loaf pans. Line with parchment paper, letting it hang over 2 opposites sides. In a bowl, combine the suet, breadcrumbs, raisins, candied fruit and candied peel. Add the remaining ingredients and stir to blend. Divide the batter between the pans. Cover and seal tightly with aluminum foil. Bake in a water bath for 7 hours. The simmering water bath must be maintained halfway up the loaf pans. Add water if necessary during baking. Remove the puddings from the water and let cool. Unmould from the pans and wrap tightly. They can be stored for up to 3 months in a cool place or in the refrigerator. In a saucepan, whisk together the sugar, flour and butter. Add the remaining ingredients and simmer gently over medium heat for 5 minutes. Tips: Freezes well.
Cook first 3 ingredients in a large skillet over medium-high heat, stirring until beef crumbles and is no longer pink; drain. Stir in tomato and green chiles and next 4 ingredients. Cook, covered, over medium heat for 15 minutes, stirring occasionally. Uncover and cook 15 more minutes; remove from heat. Sprinkle lettuce and next 5 ingredients over hamburger mixture. Stand tortilla chips around edge of skillet. Serve with chips and salsa.
Break lo mein noodles into thirds and cook as directed on package. Rinse with cold water; drain. Cook edamame as directed on bag; drain. In Medium bowl, place bell pepper, onions, noodles and edamame. In a small bowl, beat dressing ingredients with wire whisk until well blended. Spoon over noodle mixture; toss to coat. Serve immediately, or cover and refrigerate until serving time.
Cobine stevia, applesauce, and water in a medium bowl. Sprinkle in yeast and soften 10 minutes. Stir in oil, egg, salt, and whole wheat flour. Beat 3 minutes. Mix and knead in unbleached flour, using more as needd to form soft dough. Oil bowl. Turn dough in bowl to oil top. Cover and chill 1 1/2 hours. Punch down dough and roll on a floured surface to a 12 inch square. Use water to dampen a 1/2 inch wide strip along one side. Spread remaining surface with butter and raspberry spread. Sprinkle with cinnamon and currants. Stat with edge opposite dampened edge and roll dough. Press dampened edge to to seal. Cut into 12 pieces and place in an oiled 9 inch square baking pan. Cover and let rise in a warm place until double, about 40 minutes. Bake in a preheated oven at 400 degrees F for 15-18 minutes. Cool 5 minutes, turn out and serve hot. Variation: For blueberry rolls, use 1 cup Blueberry Jam and omit currants.
DRESSING: In a saucepan over medium-high, heat the olive oil. Saute the shallots until soft about 2-3 minutes. Deglaze the pan with vodka; simmering until almost all evaporated. Add the V8 juice, Worcestershire sauce, vinegar, mustard, sugar, horseradish, celery seed, and fresh lemon juice. Boil the mixture for 5 minutes. Season with salt and pepper to taste. Remove from heat and chill. Dressing can be prepared several hours in advance. SALAD: Toss remaining ingredients together and season with salt and pepper. Divide the mixture among 4 plates, arranging on each plate a shot glass filled with the salad dressing, placed to the side.
Place meat and the onion in a 5-quart slow cooker. Mix up next 5 ingredients in a small bowl, then pour over meat. Add peppers and juice. Cover and cook on low for 6 to 7 hours. Remove meat from cooker and slice or shred. Have juice and peppers available to put on sandwiches or on the side. Top with cheese.
GUACAMOLE: Preheat a grill pan. In a small bowl, toss the scallions, garlic and jalapeno with the vegetable oil. Grill over moderately high heat, turning occasionally, until charred all over, 3-5 minutes. Transfer to a work surface and let cool. Finely chop the scallions and jalapeno; transfer to medium bowl. Peel the garlic cloves, mash them to a paste and add them to the bowl. Scoop the avocado flesh into the bowl and coarsely mash with a fork. Fold the cilantro and lime juice into the guacamole; season with salt & pepper (make sure you don't over-season because there is more salt & pepper in the soup!). CHILLED AVOCADO SOUP TOPPED WITH CRAB: In a blender, puree the guacamole with the cold buttermilk, bottled clam juice, ice water and lime juice. Season the soup with salt and pepper. Pour the soup into 4 bowls and top with the jumbo lump crab meat. Garnish each bowl of soup with creme fraiche, fried tortilla strips and finely chopped chives.
Fry bacon until crisp. Place liver in a suitable bowl. Pour 3 cups boiling water over liver to blanch, drain and dry. Dredge in seasoned flour and saute in bacon fat until lightly browned on both sides. Lay in greased casserole. Cover with sliced onions. Sprinkle with salt and pepper. Add the 1/2 cup of hot beef broth or water. Crumble the crisp bacon over all. Cover and bake at 350 degrees F for 45 minutes. Serve with potatoes or rice to take advantage of the gravy.
To make the sauce, toast the walnuts in a large heavy frying pan, stirring over a medium heat for about 5 minutes until the walnuts are golden brown. Remove from the pan and leave to cool. Set aside a few walnuts to use as garnish, then grind the remainder in a food processor. In a medium bowl, combine the garlic, tahini, and lemon juice and season to taste. The paste will be very thick at this stage, so add 4-5 tablespoons of water and beat with a fork until you have the consistency of very thick double cream, adding more water as needed. Add the ground walnuts to the tahini and refrigerate until ready to use. To make the meatballs, combine the minced veal and chicken in a bowl, then add the onion, garlic, sour cherries, pine nuts, paprika, allspice and cinnamon. Mix well, then stir in the beaten egg white. Add the fresh herbs and salt and pepper to taste and mix thoroughly. Shape the mixture into balls the size of golfballs. Heat the oil in a large frying pan. Fry the meatballs a few at a time, turning occasionally, until cooked through and brown on all sides, about 10 minutes per batch. Keep the cooked meatballs warm while you fry the remainder. To serve, garnish the tahini and walnut sauce with the reserved whole walnuts, and serve with the hot meatballs and some crusty bread.
Place beef in crock pot. Mix cream of mushroom soup, mushroom/onion soup, mushrooms and ginger ale together and pour over meat. Cover and cook 5-6 hours on low. Serve over noodles or rice.
Crush the tomatoes so there are not any large chunks. Put all the ingredients into the pot and cook over medium heat for 1 to 1 1/2 hours.
In a large bowl, combine basil, lime juice, olive oil, onion, jalapeno and garlic. With rubber spatula, gently fold in the avocados. Season with salt and pepper. In a large skillet, heat the vegetable oil until shimmering. Season the scallops with salt and pepper and cook over high heat until browned outside, but still rare in the center- about 2 minutes per side. Transfer scallops to warmed platter- keep them warm. Add water and tomatoes to the same skillet and cook over med-high heat, scraping up any browned bits from the bottom until the water has reduced- this happens in about 2 minutes. Remove from heat and stir in the balsamic vinegar. Season with salt and pepper. Pour the tomato sauce over the scallops and serve with avocado salsa on the side. *Use the salsa and the sauce on steak, shrimp, with chips, in a sandwich -- the possibilities are endless!
Preheat oven to 375°F Working over a bowl to catch any juices, peel and pit mango. Chop mango flesh. In a shallow 1-quart casserole dish, toss together bread cubes and mango pieces. In a saucepan, bring evaporated skim milk to a boil and remove pan from heat. In a medium bowl, whisk together egg substitute, sugar substitute, vanilla extract, ground cinnamon, ground ginger, ground allspice, and any juice generated by cutting up the mango. In a steady stream, whisk in hot milk. Pour mixture over the bread cubes. Let stand for 5 minutes until liquid is absorbed. (Recipe may be made ahead up to this point, covered, and refrigerated.) Sprinkle top of pudding with granulated sugar and dot with margarine. Bake until set and top is crisp and golden brown, about 30 to 35 minutes. Serve warm.
Place dough on lightly greased baking sheet. Pat to a 15x10 inch rectangle. Arrange ham slices lengthwise down the center, follow with salami. Sprinkle with half of seasonings. Top with cheeses. Sprinkle rest of seasonings. Moisten all edges of dough with water. Bring long ends together at center and press securely to seal. Seal ends. Brush dough with butter and sprinkle with cornmeal. Carefully invert, seal side down, on baking sheet. Brush top with rest of butter. Bake at 375° for 20-22 minutes.
Make 1/4 inch slits in one side of the steak with a sharp paring knife; fill slits with garlic and put steak in a shallow dish large enough to hold it. Whisk together remaining ingredients until emulsified. Pour over steak, turning steak to coat well, let marinate, covered, turning occasionally, for 1 hour at room temperature and up to 10 hours, chilled. Let steak come to room temperature and discard garlic. Broil 4 inches from heat, turning once, 10-12 minutes for medium-rare meat and reserve pan juices. Alternatively, remove steak from marinade and grill over hot coals, brushing occasionally with marinade for the same amount of time as the broiler. Transfer to a platter and let stand 10 minutes. Slice thin across the grain and serve with reserved pan juices.
Pie filling: Mix all ingredients of pie filling. Pour into pie shell. Bake at 425 for 15 minutes. Reduce heat to 350 for 45 minutes. Cool 20 minutes. Blend sour cream, brown sugar, lemon juice and lemon peel. Spread mixture over pie. Bake 10 minutes. Sprinkle top with chopped pecans. This can be served warm or cold.
Heat chicken broth to a boil, turn off heat. (you may add 3 very thin slices of ginger). Add remaining ingredients and cover. Let sit for 15 minutes, stir and serve. To Your Health!
To make the topping: Stir the flour and sugars in a medium bowl to blend. Add the cookies and almonds and mix well. Add the butter and rub in until moist clumps form. To make the filling: Preheat the oven to 350 degrees F. Butter a 13 by 9 by 2-inch glass baking dish. Stir the sugar and flour in a large bowl. Add the nectarines and blueberries, and toss to combine. Stir in the liqueur. Spoon the fruit mixture into the prepared dish. Sprinkle the cookie topping over. Bake until the nectarines are tender and the topping is golden and crisp, about 45 minutes. Cool at least 10 minutes. Spoon the warm crisp into bowls. Top each with a dollop of mascarpone cheese and serve.