HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350 degrees. Grease 9 x 13 pan using shortening. Line 9 x 13 pan with graham crackers until bottom is completely covered (You will need to cut a few to fit, yes you CAN cut graham crackers with a knife!) Prepare brownie mix according to directions for cake-like brownies. Pour prepared batter over graham crackers. Cook for 25-30 minutes until toothpick comes out clean (or if you like gooey brownies, you can underbake them by a few minutes. Remove from oven and sprinkle marshmallows over the top of the brownies, cover completely. Break chocolate bars into small pieces and sprinkle on top of marshmallows, try to distribute evenly for best results and appearance. Place back into oven for an additional 2-3 minutes, or until marshmallows have melted. Remove and let cool (or serve warm if you like) and cut into pieces.
Set oven rack in the center; preheat to 400°F . Lightly oil 3 baking sheets or coat with nonstick cooking spray, and dust them with flour, shaking off excess. Combine oats, corn syrup and oil in a medium bowl. Melt butter in a small saucepan over low heat and cook until it begins to turn a light, nutty brown, 1 1/2 to 2 minutes. (Be careful not to burn the butter.) Pour into the oat mixture and stir to combine. Set aside. Beat egg and sugar in a mixing bowl with an electric mixer until thickened and pale, about 5 minutes. Blend in vanilla. Stir together flour, baking powder and salt in a small bowl; fold into the egg mixture. Add the oat mixture and dried cherries; stir gently to combine. Spoon the batter by teaspoonfuls, about 2 inches apart, onto the prepared baking sheets. Bake, one sheet at a time, for about 4 minutes, or until the cookies are golden and lacy. Let cool on the baking sheet for 2 minutes, then carefully remove cookies from the baking sheet and cool on a flat surface (not a rack).
Bring water and chicken broth to a simmer in a 2- to 3-quart saucepan. Add chicken and simmer, uncovered, 6 minutes. Remove from heat, cover pan, then let stand until chicken is cooked through (about 15 minutes). Move chicken to a plate, let cool 10 minutes, then chop into 1/2-inch pieces. While chicken is cooling, whisk together mayonnaise, yogurt, curry, lime juice, honey, ginger, salt, and pepper in a large bowl. Add chicken, onion, mango, grapes, and cashews; gently stir to combine.
Make marinade with orange juice, pineapple juice, Worcestershire sauce and soy sauce. Marinate steak in the marinade at least one hour. Grill the steak medium rare, brushing with the marinade. When done, cut the steak into small cubes. Place a row of steak cubes near the edge of a tortilla, and roll it up. Grill tortilla with meat for one minute on each side until the tortilla is piping hot and a little browned. Serve with salsa, pico de gallo, rice and beans.
Crust:. Preheat oven to 350°F. In a bowl, mix graham cracker crumbs, ground almonds, sugar, spices and butter. Press mixture into bottom and only 1/2- to 1-inch up sides of a 9-inch spring form pan, packing it tightly and evenly. Bake until golden brown, about 8-12 minutes. Remove from the oven and allow to cool. Cheesecake:. In a large bowl, beat the cream cheese and sugar with an electric mixer until smooth, about 2 minutes. Blend in the eggs and vanilla to a creamy consistency. Pour into the cooled crust. Bake at 350°F for 25-30 minutes, just until the outer edges begin to puff only slightly. The center will not appear set. The cheesecake will continue to cook after it is out of the oven. (You know you over-baked the cheesecake if it has a grainy texture after chilling. It should be completely smooth and creamy.). Remove from the oven and let cool for at least 30 minutes. Blueberry, Lime and Rose Water Topping:. In a large saucepan, combine the blueberries, sugar, lime zest, lime juice and cornstarch, and mix well. Bring to a full simmer to activate the cornstarch. When the liquid turns glossy, remove from the heat. Stir in rose water. Cool for 10-15 minutes. Top the cooled cheesecake evenly with the sauce, let cool thoroughly. Cover and refrigerate for at least 6 hours or overnight.
In mixer bowl cream butter and sugars until fluffy. In another bowl combine flour, baking powder and salt. In measuring cup combine milk and maple flavoring, and beat into butter mixture alternatively with flour mixture. Beat in eggs 1 at a time. Mix in 1 1/2 cups chopped walnuts. Turn into greased 9 or 10 inch tube pan and bake in lower third of 300-degree oven 1 hour to 1 hour 15 minutes, just until pick inserted into center comes out clean. Cool in pan 15 minutes, then turn out onto rack to cool completely. Drizzle with maple glaze and garnish with walnuts. Maple Glaze: In a small bowl mix 1 cup sifted powdered sugar with 1 to 1 1/2 tablespoons Milk to make a glaze of thick pouring consistency. Stir in 1/2 teaspoons maple flavoring.
Cream butter, peanut butter, sugars, egg and vanilla. Blend all the dry ingredients. Add to creamed ingredients. Shape into 1-inch balls and coat in cinnamon/sugar coating mixture. Place on an ungreased cookie sheet 1 to 2 inches apart. Bake at 375F for 10 - 13 minutes.
Beat butter at medium speed of a heavy-duty electric mixer until creamy; gradually add sugars, beating well. Add eggs and vanilla; beat well. Combine flour and next 3 ingredients; gradually add to the butter mixture, beating well. Position knife blade in the food processor bowl; add oats. Process until finely ground. Gradually add to the butter mixture, beating well. Stir in chocolate morsels, chopped chocolate, and pecans. Shape cookie dough into 2 inch balls. Place 3 inches apart on ungreased cookie sheets. (I use parchment paper, just to be sure!) Flatten each ball to a 2 1/2 inch circle. Bake at 375 degrees for 8 to 10 minutes or until lightly browned. Cool slightly on the cookie sheets; remove to wire racks, and let them cool completely.
Muddle lemon wedges, strawberries, and simple syrup in a shaker. Add vodka, splash of cranberry juice, and ice, and shake 20 times. Strain into a chilled martini glass, and garnish with flower.
Beat condensed milk with lemon juice until thick. Fold in 1 cup whipped cream, may use cool whip if you prefer. Fold in sliced peaches. Chill 1 -2 hours. Serve over angel food cake slices.
Heat oil in large nonstick skillet on medium-high heat. Add chicken; sprinkle with 1/4 tsp. each of the garlic powder and rosemary. Cover. Cook 4 minutes on each side or until chicken is cooked through. Remove chicken from skillet. Add broth and water to skillet; stir. Bring to boil. Stir in rice and remaining garlic powder and rosemary. Top with chicken; cover. Cook on low heat 5 minutes. Remove from heat. Let stand 5 minutes.
Combine mayonnaise, grated lime rind, juice, chutney, curry powder and salt. Toss chicken, pineapple and green onion together. Combine chicken mixture with mayonnaise mixture. Chill. Add peanuts and celery just before serving and toss again.
Preheat oven to 400°; spray a 12-cup muffin tin with nonstick cooking spray. Sift flours together in a bowl; add in the sugar, baking powder, baking soda, and salt; stir to combine. Beat the eggs and buttermilk together in another bowl; add in the butter, peach, ginger, and vanilla, stirring to combine. Pour into the dry mixture and stir together quickly, taking care not to overbeat. Spoon batter into muffin tin, filling cups 2/3 full. Bake 8-10 minutes or until tops are browned; remove from oven; cool in pan for 5 minutes and remove to finish cooling on a wire rack.
Beat eggs with a fork. Add water and tomato sauce and continue beating. Stir in falafel mix; let stand 5 minutes. Add ground turkey, garlic and ginger; mix thoroughly. Spread evenly into a loaf pan (or bundt pan). Bake at 350 degrees for 60 minutes. Sauce: In a blender, blend cucumber, dill, garbanzo beans and sour cream until smooth. Refrigerate sauce until ready to use. I personally would prefer this sauce 'chunky'. If you make in a bundt pan -- you can plate it and pour sauce in the middle!
Preheat oven to moderate, 180°C Place a greased rack over a foil-lined baking pan. MARINADE: In a small bowl, combine sauces, wine, spice and garlic. Squeeze juice from orange into mixture, reserving skin and flesh. Pat chicken skin dry with paper towel. Stuff cavity with reserved orange quarters and cinnamon stick. Tie legs together with kitchen string. Place chicken, breast side up, on wire rack. Brush all over with half marinade mixture. Bake chicken for 11/4 hours, brushing occasionally with remaining marinade, until juices run clear when tested with a skewer. Cover chicken loosely with foil halfway through cooking to prevent skin from burning. Remove chicken from oven. Set aside, covered, to rest for 10 minutes. Cut Chinese-style (see tip). Serve with sliced oranges and sliced green onion.
Melt the butter over low heat. Stir in the flour, salt, pepper and parsley. Mix until all the lumps are combined (a whisk works best for this and I remove it from the heat until it is well combined. Then I put it back on the heat). Allow sauce to thicken and then cook over low heat stirring constantly for about 10 minutes. Serve with the Frikadeller.
Line an 8 or 9-inch square baking pan with foil or parchment paper. Conventional method: In a double boiler, melt chips and milk. Stir until smooth. Add nuts and vanilla. Microwave method: Melt chocolate chips and milk on 50 percent power, 3 to 5 minutes. Stirring twice while microwaving and once at the end until smooth. Stir in nuts and vanilla. Pour into prepared pan and chill until set.
Preheat oven to 350 degrees. Cook noodles according to directions without fat or salt. Transfer to a large bowl. Fold in tuna, mushrooms and peas. Mix together sour cream, mayo, mustard, thyme, salt and pepper; fold into noodle mixture. Transfer to a casserole dish; top with cheese. Bake about 30 minutes, until top is golden and casserole is warm.
Mix sugar, molasses, agave, honey, butter and salt until well blended, add beaten eggs, blend well. Sprinkle chopped nuts at the bottom of the prebaked pie crust, pour filling on top. This filling will be thicker than the traditional pecan pie filling. Bake at 350 for 30 minutes. Place a sheet of foil loosely on top and continue to bake for 20-25 minutes, just until the pie is only slightly jiggly. Cool completely.
In a medium sauce pan mix ingredients and simmer til blended, add your prepared meatballs and simmer about fifteen minutes. Looks exceptionally appetizing served on a white platter with a tooth pick set in each meatball. I assure an empty platter!
Heat oil in a 5-quart saucepan over medium heat. Add onions; cook until translucent, 3 to 5 minutes. Add garlic, tomato paste, chili powder, and oregano; cook, stirring constantly, until evenly distributed. Add 4 cups water, broth, and hominy. Bring to a boil; reduce heat to a simmer, and cook until fragrant, about 30 minutes. Stir in chicken; season with 1 teaspoon salt and 1/4 teaspoon pepper. Cook until heated through. (When freezing, cool completely before transferring to airtight containers.) To serve, divide among bowls, and garnish as desired.
In large saucepan, cook onions in butter until soft. Add potatoes, chicken broth, parsley, thyme, celery seed, salt, and pepper to saucepan. Simmer for 15 minutes. Add milk to saucepan. Puree half of soup and flour in blender. Return to saucepan. Heat through.
Bring cider, brown sugar and cloves to boil in a small non-reactive saucepan over high heat; reduce heat to medium-low and simmer until syrupy and reduced to about 1 1/3 cups, 5 to 7 minutes. Glaze will thicken as it cools between bastings; cook over medium heat about 1 minute, stirring once or twice, before using.
For cake: Position rack in center of oven; preheat to 350°F Butter two 9-inch-diameter cake pans with 2-inch-high sides. Dust pans with flour; tap out excess. Whisk first 4 ingredients in medium bowl to blend. Using electric mixer, beat sugar and butter in large bowl until well blended. Beat in eggs 1 at a time, beating well after each addition. Beat in yolk. Add cocoa and beat until well blended. Add flour mixture in 3 additions alternately with ice water in 2 additions, beginning and ending with flour mixture and beating until just blended and smooth after each addition. Divide batter between prepared pans; smooth tops. Bake cakes until tester inserted into center comes out clean, about 40 minutes. Cool cakes in pans on racks 15 minutes. Invert cakes onto racks and cool completely. DO AHEAD: Can be made 1 day ahead. Wrap in foil; store at room temperature. For dark chocolate ganache:. Bring cream and corn syrup to simmer in medium saucepan. Remove from heat; add chocolate and whisk until melted and smooth. Transfer to small bowl. Chill until firm enough to spread, about 1 hour. DO AHEAD: Can be made 1 day ahead. Before using, let stand at room temperature until soft enough to spread, about 30 minutes. For white chocolate cream: Place white chocolate in large heatproof bowl. Bring 1 cup cream to simmer in saucepan. Pour hot cream over white chocolate. Let stand 1 minute; whisk until smooth. Whisk in extract. Cover; chill until mixture thickens and is cold, at least 4 hours. DO AHEAD: Can be made 1 day ahead. Chill. Add 2 cups chilled cream to white chocolate cream and beat until smooth and peaks form. DO AHEAD: Can be made 3 hours ahead. Cover and chill. Rewhisk to thicken, if necessary, before using. Using long serrated knife, cut each cake horizontally in half. Place 1 cake layer on platter, cut side up. Spread 1/3 of dark chocolate ganache over cake. Spoon 2 cups white chocolate cream in dollops over cake; spread evenly to edges. Top with second cake layer, cut side down; spread 1/3 of ganache over, then 2 cups white chocolate cream. Repeat with third cake layer, cut side up, remaining ganache, and remaining cream. Cover with fourth cake layer, cut side down. Chill while preparing frosting. For peppermint frosting: Combine sugar, 1/2 cup water, egg whites, and corn syrup in large bowl of heavy-duty stand mixer. Whisk by hand to blend well. Set bowl with mixture over saucepan of gently simmering water; whisk constantly with hand whisk until mixture resembles marshmallow creme and ribbons form when whisk is lifted, 8 to 9 minutes. Whisk in peppermint extract. Remove bowl from over water and attach bowl to heavy-duty stand mixer fitted with whisk attachment. Beat on high speed until mixture is barely warm to touch and very thick, 7 to 8 minutes. Using offset spatula and working quickly, spread frosting over top and sides of cake. Sprinkle chocolate curls over top and sides. DO AHEAD: Can be made 1 day ahead. Cover with cake dome; chill.
Slice up Velveeta brick into chunks in a big microwave safe bowl. Pour can of chili over it. Microwave for 2 minutes, stir. Microwave 2 more minutes and stir. Velveeta should be completely melted by now, but if not microwave 1 more minute and stir. Dip tortilla chips into it, or we like plain Ruffles, too. Or I have dipped just tortillas in it, too. Enjoy!
In large pot, saute in 3T. oil: onion, garlic, chili powder, chili peppers, salt, pepper, and oregano. Add and cook until tender: tomatoes, pumpkin or winter squash, corn. Add: white beans with liquid. Simmer at least 30 minutes. The soup will be thick and chunky, with a mild spicy flavor.
Grease a pudding bowl. Spread the jam in the base of the bowl. Cream the butter and the sugar. Add the egg beaten well and mix until smooth. Sift the flour and the baking powder and add it inches. Stir in the milk too and mix well. Pour this mixture gently over the jam in the bowl. Cover and seal the bowl with foil and steam in pan filled with 2 cups of boiling water for an hour. Check periodically to see that the water at the base has not dried up and top with boiling water if required. (I use my pressure cooker and the containers it comes with and simmer for 45 minutes after the first whistle). Run a knife along the edge of the pudding and invert into serving platter.
Pre-heat the oven to 325 degrees F; and grease a 9X5X3 inch loaf pan and dust with flour. Blend together the flour, baking soda and salt, set aside. Mix together the egg, sugar and vegetable oil until well combined; add the flour mixture, blend then add the buttermilk, vanilla, mashed bananas and mix until combined. Fold in 1/2 cup chopped walnuts and pour batter into prepared loaf pan. Top batter with remaining 1/3 cup chopped walnuts. Bake for 45 to 60 minutes, until a wood pick comes out clean; cool for 10 minutes on a wire rack before removing the cake from the pan.
Combine sugar, water and cream of tartar in a saucepan until the sugar dissolves. Cook over medium heat until syrup reaches 230 degrees, or until it spins a thread. Beat egg yolks until light and lemon-colored. Gradually beat in syrup until the mixture is stiff and almost white. Cut butter into very small pieces and gradually beat into the egg mixture with an electric mixer until the frosting is smooth and creamy. Flavor with brandy. Chill until the mixture is firm enough to spread. This makes enough to frost 2 9-inch layers of cake.
1.	In a medium-sized bowl, add chopped cranberries, green onion, cilantro and jalapeno. (NOTE: Don't use a food processor to chop these. It is slightly time consuming, but the cranberries will liquify if they are not hand-chopped.). 2.	Pour sugar, lemon juice and salt over cranberry mixture and stir gently until blended. 3.	Cover with plastic wrap and place in refrigerator for at least one hour. If you prefer less tart cranberries, keep in the refrigerator overnight. 4.	Take cranberry mixture out of the refrigerator and stir all ingredients together. Strain out the liquid using a colander with small holes. 5.	Spread cream cheese over bottom of a pie plate or 9x9 dish. 6.	Pour cranberry mixture atop cream cheese and keep in refrigerator until ready to serve. 7.	Serve with Ritz crackers and enjoy!
Heat oven to 350. Line 8 inch square baking pan with double thickness of aluminum foil, extending foil over ends of pan. Spray foil with no-stick cooking spray. Combine all crust ingredients in small bowl. Press onto bottom of prepared pan. Combine caramels and half & half in medium microwave-safe bowl. Microwave on high 1 minute; stir. Continue microwaving 30 seconds; stir until smooth. Pour over crust in pan. Sprinkle with pecans. Refrigerate while preparing cream cheese mixture. Combine cream cheese and sugar in medium bowl. Beat at medium speed, scraping bowl often, until creamy. Add egg and vanilla, beating just until combined. Stir in sour cream. Pour over caramel mixture. Bake for 35 to 40 minutes or until just set 2 inches from edges of pan. Cool on wire rack for 1 hour. Loosely cover; refrigerate at least 4 hours. Use foil to lift cheesecake from pan. Cut into 36 squares. Place cooling rack over large piece of waxed paper on counter. Combine chocolate chips and shortening in 1 quart saucepan. Cook over low heat, stirring constantly, until smooth. Pierce each cheesecake square with fork. Spoon chocolate over top and sides of each cheesecake square, letting excess chocolate drop back into pan. Place onto cooling rack. Let stand about 20 minutes or until chocolate is firm. Store refrigerated.
Cream margarine, sugar and egg. Add milk. Sift dry ingredients and add to maregarine mixture. Mix and add vanilla; mix and add coconut. Bake in 8x8-inch pan for 30 minutes in 350F oven. Remove form oven and cool completely. ICING: Mix and boil ingredients for five minutes, then beat and spread on squares.
Preheat oven to 375 degree Fahrenheit. In a medium sized mixing bowl, combine the beans, tomatoes, basil, garlic, vinegar and 2 tbsps olive oil. Season with pepper to taste. Place bread on large baking sheet and brush with pastry brush using the remaining oil. Bake, watching closely, until bread is toasted and golden brown, about 8 to 10 minutes. Remove bread from the oven and spread the softened goat cheese over each slice. Top with tomato bean mixture. Serve immediately.
Preheat oven to 425°F (220°C). Lightly grease a baking sheet. Roll out each sheet of pastry to measure 12x12 inches. Cut into quarters, to make 8 - 6 inch squares. In a small bowl, combine sugar, bread crumbs, cinnamon and nutmeg. Brush a pastry square with beaten egg. Place 1 tablespoon bread crumb mixture in center. Place one apple half, core side down, over bread crumbs. Top with another tablespoon of mixture. Pull up four corners of pastry and pinch sides together to seal seams completely. Repeat with remaining apples. Brush each dumpling with beaten egg. Top with Pecan Streusel. Place in preheated oven for 15 minutes, then reduce heat to 350°F (175°C) and continue baking 25 minutes more, until lightly browned. Drizzle with icing. Let cool completely at room temperature. PECAN STREUSEL: In a small bowl, combine 2/3 cup chopped toasted pecans, 2/3 cup packed brown sugar, 2/3 cup all-purpose flour and 5 tablespoons melted butter. Mix with a fork until mixture resembles moist crumbs. Use as directed in recipe. Make more or less as desired. To make icing, combine confectioners' sugar and vanilla and enough milk to make a drizzling consistency. Drizzle over cooled dumplings. Serve the same day.
For the corn salad: In bowl combine corn, sweet pepper, chives, basil, maple syrup, lemon juice, and the 1/4 teaspoon of salt. For the salmon seasoning mixture: In small bowl, combine lemon peel, cumin, the 1/2 teaspoon salt, and the black pepper. Lightly coat both sides of salmon with nonstick spray. Sprinkle seasoning mixture over salmon fillets. For CHARCOAL grill, grill salmon fillets on the rack of an uncovered grill directly over medium coals for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through grilling. For GAS grill, preheat grill. Reduce heat to medium. Place salmon fillets on grill rack over heat. Cover and grill as above. Sprinkle a bit of paprika on the salmon. Mix blueberries into the corn salad and serve grilled salmon with corn salad. Garnish with lemon slices and/or fresh basil sprigs.
Rinse quinoa thoroughly under running water using a fine mesh strainer. Put the rinsed quinoa in a pot and add 2 cups water. Bring up to a boil, then reduce heat to simmer and cover with a lid. Cook for 15 minutes then remove lid and fluff with a fork. Set aside to cool off. Mix together the flours, maple sugar, baking powder, and salt in a bowl. Stir in 2 cups of the cooked quinoa (reserve the rest to eat another day) and set the bowl of dry ingredients aside. In another bowl, combine the ground flaxseed with the 3 remaining tablespoons of water. Whisk together and let it rest for 5 minutes. The flax and water mixture will become gooey. Add in the almond milk, vanilla, and coconut oil. You may need to warm the coconut oil to liquefy it before mixing it inches Whisk the wet ingredients together, then pour into the dry ingredients all at once. Mix until all the ingredients are just combined. Spoon out half of the batter into a muffin tin. Use muffin cups if you're pan is prone to sticking. Peel the bananas and cut into 1-inch pieces. Place one piece of banana in the center of each muffin then cover with the rest of the batter. Bake at 350 degrees for 30-35 minutes. Remove from the oven and let cool. Sprinkle a little cinnamon on top for extra flavor (optional). Tip 1: You can find granulated maple sugar at the health food store. If you can't find it, try another substitute such as coconut nectar or just regular brown sugar. Tip 2: If you're wondering about the ground flaxseed and water mixture, it's a vegan substitute for an egg. It works great to gel things together! You can also find ground flaxseed at your local health food store.
Cream butter and sugars in a large bowl. Add eggs and vanilla and beat well. slowly add dry ingredients, mixing well after each addition. Add rolled oats and raisins. Let stand for 30 minutes. Roll into balls, about 1 1/2 tsp in each. Place 2 inches apart on a greased cookie sheet and bake at 350 degrees for 8 minutes or until golden. Cool completely. Spread 1 tsp of nutella on the bottom of a cookie and top with another cookie. Repeat for remaining cookies.