HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F. Place butter and unsweetened chocolate in saucepan over low heat. Heat just until chocolate melts (you can do this in microwave). Stir in sugar. Combine flour, baking powder, and nuts. Add them to the chocolate mixture. Stir well. Stir in vanilla and eggs. Spread the batter into a greased and floured 9x13 cake pan. Cut off 2 oz. from cream cheese and reserve it for later. Combine the softened cream cheese with butter, sugar, flour, and vanilla. Stir it until it's smooth. Add the beaten egg, and stir until well combined. Mix in the chopped nuts. Spread the cream cheese layer over the chocolate layer. Sprinkle the chocolate chips over the top. Bake at 350 F for 20 to 25 minutes. Take the pan out of the over and sprinkle the miniature marshmallows on top. Return pan to the over for 2 more minutes. Frosting - melt the butter (over low heat or in microwave). Break the unsweetened chocolate into two parts and stir them into the butter. Stir in the softened cream cheese and the milk. Heat the mixture until it can be stirred smooth (over low heat or in microwave). Beat in the vanilla. Gradually beat in the powdered sugar (in 1-cup increments). Stir the frosting until it's smooth. Spread the frosting over the cookie bars, swirling it into marshmallows. Cool the pan until you can handle it without potholders. Slip it into the fridge for 1 hour. To serve, cut the bars into 32 pieces.
Combine chicken with soup and sour cream in a bowl. In another bowl add crushed crackers and poppy seeds to melted butter. Mix well. Mix half of cracker mixture in chicken. Put in casserole dish. Spread remaining cracker mix on top. Bake 30 minutes at 350 degrees. Cover for first 15 minutes and then uncover for last 15 minutes. (I like to double the crackers and butter).
Combine brown sugar & milk in saucepan, and stir until the sugar begins to dissolve. Cook over medium-high heat until mixture reaches the "soft ball" stage (about 235 degrees). Remove from heat, and add butter & vanilla. Mix until smooth & creamy. Fudge will lose its shine and feel somewhat gritty on the bottom of the pot. Pour into buttered 9 x 13 glass pan. Let partially set and cut into squares.
Heat oil in stockpot until very hot. Sprinkle seasoning on meat; stir well. Add meat to pot, brown on all sides until golden. Cook and stir 10 minutes. Add onion, bell pepper and flour, cook and stir 10 minutes. Add salt and chicken stock to pot cook and stir occasionally, scraping the bottom of pot to remove all the goodness. .
Combine 1 cup sugar with cornstarch; set aside. Heat oven to 375 degrees. Fit one of the pie crusts into a 9-inch pie plate. Set aside. In large bowl, toss rhubarb, strawberries, sugar-cornstarch mixture and lemon juice. Let stand 5 minutes. Pour strawberry mixture into crust-lined pie dish, leveling slightly. Using a knife or pizza cutter, cut remaining crust into 1-inch strips. Interweave into a lattice pattern. Crimp strip edges with bottom crust to seal. Brush crust with milk, then sprinkle with sugar. Bake at 375 degrees for 50 minutes, covering edge of pie with foil if browning too quickly. Cool to room temperature. Serve slightly warm with ice cream, if desired.
Preheat oven to 375 degrees. Mix first 3 ingredients. Pour pie filling into ungreased 9x9 pan. Top with Bisquick batter mixture. Bake 45 minutes or until golden brown. Serve warm with whipped topping.
Make sure to dry the vegetables and mushrooms well. Mix all the ingredients except the puff pastry. Roll the puff pastry to the size of a large cookie sheet. Put filling in the center of pastry lengthwise, be sure to leave about 4 inches from the sides of pastry. Roll up jelly roll fashion making sure to fold the short sides to seal the roll, pinch all the seams together to seal. Brush the roll with melted butter and sprinkle with sesame seeds if desired. Make slices through the top only of roll about every 2 inches, this is so when you cut the slices the pastry doesn't crumble and it makes a nicer presentation. Bake in a preheated 350 °F for about 35 minutes until browned. Slice all the way through where you made the slits earlier. NOTE: You can use any combination for the filling like broccoli and chicken, or all meat.
Place pork chops in a baking dish. Mix cranberry sauce, lemon juice, almond extract and nutmeg and pour over pork, saving enough of the sauce to put 1 teaspoon in each of the peach halves. Bake at 375 degrees F. until chops are done, about 45-55 minutes. Arrange pork and peach halves on a platter to serve.
Preheat the oven to 350F/180°C. In a large bowl, stir together the flour, sugar, baking powder, and salt. Add butter, and cut in using a pastry blender or a fork until the mixture resembles fine crumbs. In a separate bowl, whisk together the eggs, milk, vanilla extract, and almond extract. Make a well in the center of the dry ingredients, and pour in the wet ingredients. Add coconut, and mix just enough to blend. Drop by rounded tablespoonfuls onto ungreased cookie sheets, 2-3 inches apart as they really spread. Bake for 15 minutes in the preheated oven, or until golden brown. Keep an eye on these as they will burn if left in too long. Transfer to a cooking rack immediately or else they will stick to the pan. Cookies are soft with crunch edges at first but get completely crunchy upon cooling.
Whisk together all ingredients. Pour over chicken. (I used 5 boneless chicken thighs). Marinate at least 4 hours. Do not marinate over 24 hours. Cooking Options: Grill, Broil, cut meat into small strips and saute.
In a large pot, brown the beef in the oil, stirring to separate it; drain excess fat. To the meat, add in the tomatoes w/ juice, onions, garlic, salt, Worcestershire sauce, chili powder, cumin, marjoram, pepper, sugar, bay leaf, and 1 cup tomato sauce; partially cover and simmer 25 minutes, stirring occasionally, and adding additional tomato sauce to keep the chili nice and moist, but not too soupy. Add in the kidney beans and Tabasco to taste; cook 10 minutes more. Meanwhile, cook the macaroni in a large pot of boiling salted water until al dente; drain and toss with butter. Combine the macaroni with the chili; serve in bowl, topped with grated cheese and oyster crackers on the side.
Combine all ingredients in a medium bowl. Let stand for 15 minutes; stir before serving; enjoy.
Drain and rinse canned white beans. Reserve 1 cup whole beans, mash remaining beans in large mixing bowl. Clean shrimp, chop in pieces from 1/4" to 1/2" in size; add to bowl. Add cilantro, jalapeno, onion, cumin and salt & pepper. Mix thoroughly. Fold in reserved whole beans. Form into 2" patties. Fry in skillet, in hot vegetable oil, until brown on both sides. Serve with a pineapple salsa, or a drizzle of lime juice or sherry vinegar.
In a large heavy-bottomed pot or Dutch oven, heat oil over medium heat. Add onions; saute for about 10 minute. Add in ginger and garlic; saute for 1 minute. Add in curry powder, cumin and cinnamon; saute for 1 minute just to release flavors. Add in flour, yogurt and tomato paste, whisking until sauce is smooth (about 1 minute). Add in broth and applesauce; bring to a boil, reduce heat, simmer until the sauce thickens slightly, stirring occasionally (about 35 minutes). Add in chicken and peas to the sauce; simmer until the chicken is cooked through (about 10-15 minutes). Add in sour cream and coconut milk; reduce heat to medium-low, stir until the sauce thickens enough to coat a wooden spoon (about 3-4 minutes). Season with salt and pepper.
Melt Butter. Heat milk till luke warm. Drain and press cottage cheese threw sieve. Mix remainder with butter, egg, milk then dry ingredients. Add flour till dough does not stick to fingers. Let dough rest covered 10 minutes or longer in warm spot. Fill Dumpling with small pieces of fruit, then roll into ball. Boil 10-12 minutes till dumplings float. Top with butter and sugar.
In large mixing bowl, beat butter until creamy. Add sugar, mix well until light and fluffy. Add eggs, mix well. Stir together flour, salt, soda, and cinnamon. Add sifted dry ingredients to creamed mixture. Mix until weel combined. Stir in oatmeal. Form 1 inch dough balls. Roll into cinnamon and sugar mixture. Place on greased cookie sheet. Press down with a fork, 1 inch apart. Bake at 400 degrees for 8-10 minutes. Cool and place in a tightly covered container. Makes 4 1/2 - 5 dozen cookies.
Slice the sausage in half lengthwise. Preheat grill to medium-high. Brush and oil grill grate. Grill sausage, cut side down, until sizzling and golden brown, 3-5 minutes. Turn sausage over. Thickly sprinkle cut side with cheese. Close grill lid and continue grilling until sausage is browned on uncut side and cheese is melted and bubbling, about 3 minutes more. Using a spatula, carefully transfer the linguica to a cutting board, keeping the cheese on top. Cut crosswise into 1" pieces. Serve on toothpicks.
Preheat oven to 350°F. Mix flour and baking soda. In a seperate bowl, beat eggs with fork. Add oil, sugar and bananas. Add flour mixture, stir until well blended. Pour into greased loaf pan. Bake for 1 hour.
Puree 2 cans of tomatoes in a blender (leave one with the juice, and the other drained). In a heavy large pot or saucepan saute the onion, garlic, chile pepper and fresh ginger until onion is softened (about 6 minutes). Add in cumin; cook stirring 1 minute. Stir in pureed tomatoes, broth, 1 tablespoon sugar and 2 teaspoons salt; simmer uncovered, stirring occasionally for 30-40 minutes. At this point you may refrigerate and puree the following day, or cool the mixture slightly then blend in a blender until smooth (be careful when blending hot liquids!). Force the liquid over a sieve to remove any seeds. If needed heat the soup. Ladle into bowls and drizzle with whipping cream. Delicious!
Combine chopped peppers and salt in a large bowl. Let stand two hours. Drain. Combine sugar, vinegar, and mustard seed in a large saucepot. Cut two slits in the two additional jalapeno peppers and add to vinegar mixture. Bring to boil. Reduce heat and add vegetables, simmering 10 minutes. Remove whole jalapeno peppers. Pack hot relish into clean jars, leaving 1/4-inich head space. Adjust two-piece caps. Process 10 minutes in a boiling-water canner.
To Make Ravioil: Spread 12 wonton wrapper on a flat surface. Place prepared prawns in centre, coriander leaf on top. PAint edge with water and place anotehr wonton wrapper on top. Press edges together and cover with tea-towel. Set aside. To make sauce: Put ginger, chilli in a saucepan and pout in wine. Simmer mixture until reduced by half. Turn heat low and gradually whisk in butter. Add soy sauce, lemon juice, salt and pepper. Set aside. To cook prawns: Put whole prawns in steamer and sprinkle with ginger, shallots, coriander leaves, salt and pepper. Steam for 3 minutes. To cook ravioli: Drop ravioli a few at a time into boiling salted water and cook 3 minutes. Drain. To serve: Place 2 ravioli on plate, spoon over sauce and top with 3 prawns.
Arrange waffle fries in a greased 15 x 10 inch baking pan. Bake at 450 for 20-25 minutes or until lightly browned. Sprinkle with steak seasoning; toss to coat. Top with cheese, onions, and bacon bits. Bake 2-3 minutes longer or until cheese is melted.
Mix 1 teaspoon of salt with pepper and garlic powder. Grocery stores sell a seasoning mixture of same, which I use 1-1/2 tsp). Rub generously over all sides of roast and then coat same with flour. On med-high in a large dutch oven, heat oil and brown roast on all sides. In same pot with roast, add water and vinegar (I left out) and sprinkle 1 tsp dill weed over roast. Cover tightly and simmer 3 hours or until meat is tender. In crockpot, cook 8 hours on low heat. One hour before end of cooking, add veggies and season with remaining salt & pepper. (optional zucchini, add 20 minutes before end of cooking time). If using crock pot, remove roast, add veggies, return roast, raise heat to med-high and cook for 1 to 1-1/2 hours, add optional zucchini the last 30 minutes. Serve with delicious sour cream gravy. SOUR CREAM GRAVY. Please meat and veggies on warm platter. Using a large skillet, transfer 2-3 tbl pan drippings from roast and heat on med-high. Add flour one T at a time and mix well with drippings. Heat 2 minutes stirring constantly. Remove from heat. Using remaining drippings in pot to make 1 cup liquid, adding water if necessary. Over med-high heat, whisk liquid into flour mixture a little at a time to prevent flour clots. (Add optional red wine now). Once all liquid is added, bring to a boil for one minute. Lower heat, Season with S&P to taste. Stir in 1 cup sour cream and 1/2-1 tsp dill weed; heat through. Gravy yields 2 cups.
In a sturdy double scotch glass pulverize mint leaves and sugar to release oils. Add ice and rum, stir gently. Add syrup (and creme de menthe if you are using it). Garnish with a couple more mint leaves. Enjoy.
Heat oven to 425 degrees. Score top of meat, cutting 12 squares or diamonds, 1 inch deep. Insert clove in each square. Place meat in ungreased baking pan, 8X8X2 inches, pushing meat to one side of pan. Mix preserves, 1 teaspoon water and the mustard; spoon on meat. Stir baking mix and 1/4 cup water with fork to a soft dough. Turn onto floured cloth-covered board, smooth dough into ball and knead 5 times. Roll dough 1/2 inch thick. Cut into five 2-inch biscuits, place in pan with meat. You can also just drop the dough by spoonfuls into the pan. Bake until biscuits are golden brown and meat is hot, 15-20 minutes.
Carefully twist Oreo cookies apart. Set aside the ones with the cream filling on them; save plain halves for another use. (You could make crumbs for pie crust). In microwave, melt chocolate chip, paraffin and butter; stir until smooth. Holding cherry by stem, dip in melted chocolate, then press onto the bottom of a chocolate kiss. Place cherry and kiss onto the cream filling of the cookie. Let stem extend over the edge. Make ears for your mouse by placing sliced almonds between the cherry and the kiss (before the chocolate sets). Place in refrigerator until chocolate sets. With green decorative gel, pipe holly leaves on white cream of cookie by the mouse. Pipe holly berries between the leaves with the red gel. Pipe eyes on each chocolate kiss. Store in airtight container at room temperature. TIPS: I used Almond Bark instead of the chocolate chips and eliminated the need for shortening. Maraschino cherries need to have stems and be well-drained. Keep chocolate hot by putting in a bowl over a steaming pan of water. I used a teapot, took the lid off and placed my bowl over it after melting chocolate in microwave. You can use a clean eyebrow tweezer or something else to grasp the cherries by the stems to dunk in chocolate. Make extras because everyone at your party will want one to take home to show around and to use as a pattern to make their own!
Melt a small amount of margarine in a frying pan large enough to hold two slices of bread. Crack each egg into the frying pan as you would for fried eggs, but make sure they are far enough apart for the next few steps to work properly. Place a slice of bread on top of each egg and "smoosh" it with a spatula. Flip each egg and slice of bread over into the smooshed egg residue in the pan to coat as well as you can. Flip eggs and bread back over until your eggs are as done as you like them. If needed, flip them back over to the bread side until it starts looking kind of like French toast, and there is no raw egg left on the bread. Salt and pepper eggs to taste. If you wish you can put the two halves together to make a sandwich. Add more margarine to the pan as needed to avoid sticking.
Trim the fat off the chicken breasts and arrange them in the Crockpot. Mix together the hot sauce, prepared wing sauce, dry ranch mix and spices. Pour all of this over the chicken. Cook on HIGH for 4-6 hours or LOW for 8-10 hours. Once the chicken is done, shred it up. This can also be frozen as is for later use.
In a double boiler, break 5 Hershey chocolate bars into pieces, and melt with the marshmallows in 1/2 cup milk. Cool chocolate mixture in the refrigerator while you whip half of the whipping cream until stiff. Fold whipped cream into the chocolate mixture and pour into a baked pie shell. Refrigerate until set. Whip remaining whipping cream and sweeten to taste with confectioner's sugar. Top the pie with the sweetened whipped cream. If desired, freeze the remaining Hershey chocolate bar, and grate over the top of the pie.
In a medium bowl beat the eggs and cream together with a pinch of salt. Heat the oil and butter in a large skillet. Add the bacon and cook gently until the fat becomes transparent. In a large pan of boiling water, cook the spaghetti according to package directions, just to "al dente" (do not overcook). Drain pasta and add it to the bacon pan; stir well. Remove the pan from heat and stir in the egg mixture with 1 tablespoon of each of the grated cheeses. The eggs will coagulate as they blend with the hot pasta so work quickly. Stir until all pasta is coated with the thick yellow cream. Stir in the remainder of the cheese and freshly ground pepper to taste. Serve at once.
Preheat oven at 400 degrees. Spray 9x13 baking dish with cooking spray. Pour half can of sauce into bottom. Create an assembly line by having 2 pie tins out, one with 1/2 lb cheese, the other with chopped onion. In small sauce pan, heat 1 can of sauce and microwave tortillas until soft and warm. Dip both sides of each tortilla into warm sauce, add cheese and chopped onion inside, roll, and set into pan. Pour any remaining sauce into pan over rolled tortillas. Sprinkle remaining cheese, chives, and olives over enchiladas. Bake for 15 minutes until cheese is melted.
Grind the almonds into a fine powder using a coffee, nut, or spice grinder (a food processor works, but it takes longer. A hand blender does not work for grinding almonds.).
Gently wash and drain fresh berries, set aside. In food processor or blender, process thawed raspberries until smooth, about 10 seconds. Strain, if desired, using fine sieve to remove seeds, stir in sugar, set aside. Cover bottom of each dessert glass with about 1 1/2 tablespoons raspberry puree. Add angel food cake cubes and fill glasses to half full. Sprinkle with cream sherry. Drizzle an additional 3 to 4 tablespoons raspberry puree over cake in each glass. Fill the glasses with fresh berries. Top with whipped topping and sprinkle with gingersnaps.
In a large skillet saute garlic, onion 1-2 minutes. Add chicken and saute until cooked and tender. Add green pepper and carrots. Saute 1-2 minutes. Add chicken broth, potatoes and as much water as needed to cover everything. Simmer until the potatoes are very tender and broth begins to reduce. Add all spices and flavorings to personal taste. Cover and turn off. This can now stand until just before serving time. It will thicken a little as it cools. At serving time heat the roti mixture to a boil stirring with a wooden spoon. You want a nice thick curry stew. Cook to reduce more if too runny. Warm tortillas, place on plate. Put generous portion of roti mixture in center of tortilla. Roll up with ends folded under. Serve with chutney on top.
Mix peanut butter with hot milk and seasoning, mixing together thoroughly. Dip slices of bread into the peanut butter mixture. Saute in hot oil. Serve with pickles and olives.
In large bowl, combine hash browns, bacon, 1/2 cup of cheese and salt. Spoon into 13 x 9 x 2 greased baking dish. In a bowl beat eggs and milk until smooth: pour over hash brown mixture. Sprinkle with paprika. Bake uncovered at 350 for 45-50 mintes or until golden. Top with remaining cheese. Yields 8 servings.
Mix ground nuts with sugar in an 8" pie plate. Press this mixture against the pie plate. Fill with chiffon or cream pie filling.
Preheat oven to 350°F. Place chicken in 6x10 baking dish. Sprinkle with onion flakes. In a small bowl, combine soy sauce, honey and garlic powder and pour mixture evenly over chicken. Cover and bake for 30 minutes. Spread green peppers and mushrooms evenly over chicken, and continue to bake, covered 20 or more minutes until mushrooms are tender.
Combine flour, thyme, and salt in a zip lock bag, add chicken. Seal and shake to coat. Remove chicken from bag, shaking off excess flour. Heat oil in a large nonstick skillet over medium high heat. Add chicken; cook 8 minutes or until browned, turning frequently. Remove chicken from pan. Add mushrooms, carrot, and bacon to pan; saute 2 minutes. Stir in wine, broth, and tomato paste; cook 9 minutes. Return chicken to pan, cook 8 minutes or until chicken is done.
Fry sausage; crumble and drain on paper towels. Remove all but about 1 tablespoon sausage grease; add onions and mushrooms and saute till onions are wilted. In another pan, melt butter; stir in flour. Stir in cream and chicken broth, stirring until thickened. Add seasonings to simmering sauce. Add the sausage, onions and mushrooms to the sauce. Add wild rice mix with package of seasonings to the sauce mixture. (If using plain wild rice mixture, you may want to adjust the dried spices added to the sauce.) Stir well. Pour into a greased 1 1/2-2-quart casserole dish. Cover and bake for 50 minutes at 350°. Remove cover and sprinkle with almonds. Return to oven for about 10 minutes to toast almonds.
To make the dressing combine vinegar, lemon juice, sugar, and mustards. Stir to dissolve sugar. Add mayonnaise, parsley, egg, and salt. Mix well. Combine ham, turkey, cheese, and pickles in a large bowl. Toss in dressing. Divide lettuce among plates. Top with salad and garnish each plate with two olives.
Whip together first 3 ingredients until they mix (temporarily). Pour over flour and still together well. Knead briefly. Set aside for 10 minutes. Place on a cookie sheet and roll out. Sprinkle with more salt and a generous amount of sesame seeds. Roll seeds into dough. Cut into squares with a knife or pizza cutter and bake at 350 for 15 to 20 minutes.
Heat oil in large pot. Add onions and cook until they are starting to brown. Meanwhile, poke a hole in the bag of broccoli. Heat for 3 min in the microwave to speed up cooking. Add butter to pot and stir until melted and sizzling. Add spices (garlic through coriander), stir and cook a couple minutes to bloom flavors. Add lemon juice, tomatoes, seitan (drained) and broccoli. Mix and bring to a boil. Add a little water if there is no liquid on the bottom. Lower heat, cover pan and cook until broccoli is done to your liking. Turn off heat. Mix in yogurt and add salt to taste.
pour water over raisins and set aside to plump. In large mixing bowl, gently toss together carrots, zucchini, apples, cocnut, nuts, orange peel, and raisin mixture; set aside. In a large bowl combine all nine dry ingredients and whisk together. Combine oil, eggs, molasses and vanilla; stir into dry ingredients just until moistened (batter will be thick). Fold in carrot mixture. Fill greased muffin cups 2/3 full. Bake at 375 for 20-22 minutes or until done. Cool in pan 10 min before removing to a wire rack.
Place the lime pieces, pulp side up, in the bottom of an old fashioned glass or heavy tumbler. Add sugar to taste and crush the lime and sugar together with a pestle or the end of a wooden spoon (be sure to crush the pieces pulp side up or too much bitter lime oil will be released from the zest). Add the cachaca, stir to mix and add lots of ice cubes. Stir well again and serve. Optional: Shake all ingredients in a shaker till very well chilled. Optional: Add your choice of fruit to the lime to be muddled or in the shaker.
Wash mung beans and rice until water is clear. Using a blender, put ginger, coconut, cilantro and 1/2 cup of water, blend till liquefied. Heat saucepan on medium heat, add ghee, cinnamon, cloves, cardamom, peppercorns and bay leaves. Add blended items to spices, then turmeric and salt, stirring until lightly browned. Add mung beans and rice and mix well, pour 6 cups of water, cover, bring to a boil (let boil for 5 minutes). Turn heat down low and cook, lightly covered, until mung and rice are soft (25-30 minutes).