HumbleIntelligence/food-ner-1-Million huggingface dataset:
Blend ice and sugar together in a blender until slushy, 1 to 2 minutes. Add watermelon and blend until smooth; pour into glasses and garnish with spearmint leaves.
Sift 3/4 cup confectioners' sugar into a large bowl. Add almonds and superfine sugar; stir together. Make a hole in the middle and add sweetened condensed milk. Stir well until mixture is completely smooth. Add red food coloring. Divide dough in half and wrap both pieces in plastic wrap. Refrigerate for 15 to 20 minutes. Sprinkle 1 tablespoon confectioners' sugar over a clean work surface. Roll dough out to the thickness of a pinky finger. Punch out hearts using a heart-shaped cookie cutter. Place cookies on a baking sheet covered with waxed paper to harden.
Melt the chocolate, and combine with sour cream. Stir in 1 cup chocolate cookie crumbs. Cover and refrigerate until firm. Roll by level tablespoonfuls into balls. Mold to a slight point at one end (the nose). Roll dough in confectioners sugar (for white mice), and in chocolate cookie crumbs (for dark mice). On each mouse, place dragees in appropriate spot for eyes, almond slices for ears, and a licorice string for the tail. Refrigerate for at least two hours, until firm.
Distribute frozen raspberries amongst 8 small glasses. Add 2 to 3 tablespoons of Greek yogurt to each glass and sprinkle a thick layer of brown sugar over each. Refrigerate uncovered for 24 hours so sugar crystallizes.
Preheat oven to 350 degrees F (175 degrees C). Coat the head of garlic with 1 tablespoon olive oil, salt, and pepper. Place on a baking sheet, and roast 45 minutes in the preheated oven, until golden brown. Once the garlic is roasted, cut the head in half horizontally, exposing all the cloves. Squeeze both halves into a bowl, discarding any skin. Whisk in 2 tablespoons of olive oil, salt, and pepper. Set aside. While the garlic is roasting, place the minced shallot in a bowl with the balsamic and red wine vinegars for about 30 minutes to let the flavors blend. Whisk in remaining olive oil, and season with salt and pepper. Place asparagus spears in the mixture until ready to grill. Preheat grill for medium-high heat. Place asparagus in a large skillet or directly on the grill. Grill the asparagus, turning over once, until tender, about 10 minutes. While asparagus is grilling, spread the roasted garlic mixture on the bread. Grill bread until toasted. Arrange the bread and asparagus on a plate, and drizzle with the remaining shallot and vinegar mixture.
Combine water, pork loin, onion, salt, and garlic in a large pot. Bring to a boil; reduce heat and simmer until an instant-read thermometer inserted into the pork reads at least 145 degrees F (63 degrees C), about 30 minutes. Transfer pork to a bowl. Strain broth into another bowl and reserve. Discard onion and garlic; keep the strainer handy. Toast pasilla chile peppers in a hot skillet until fragrant, about 1 minute. Tear into small pieces and place in a bowl; cover with 1 cup pork broth and let soak, about 30 minutes. Combine tomatoes and onion in the same skillet; cook and stir until lightly charred, about 5 minutes. Transfer to a bowl. Toast sesame seeds, squash seeds, and cinnamon stick in the skillet until browned, 1 to 2 minutes. Add to the bowl. Tear bread roll into pieces and toast it with the baguette in the skillet until browned, about 2 minutes. Add to the bowl. Working in small batches, blend the soaked chile peppers, the tomato and onion mixture, the squash seeds, sesame seeds, cinnamon stick, allspice, peppercorns, and the toasted breads with about half of the pork broth until smooth. Strain each batch of sauce through the sieve into a bowl; repeat until all sauce ingredients are pureed. Heat olive oil in a large pot over medium heat. Pour in sauce; cook and stir until heated through, about 3 minutes. Season with brown sugar and salt. Stir in pork, remaining broth, almonds, and prunes. Cook until flavors combine, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Combine 1 cup plus 2 tablespoons quick-cooking oats, 1 cup plus 2 tablespoons coconut flakes, sugar, 1/2 cup plus 1 tablespoon corn syrup, 1/2 cup plus 1 tablespoon maple syrup, eggs, milk, butter, and vanilla extract in a large bowl; beat with an electric mixer until smooth. Pour oat mixture into the pie shell. Bake in the preheated oven until crust is golden, about 15 minutes. Reduce oven temperature to 325 degrees F (163 degrees C). Continue baking until center is set, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Cream the shortening with the sugar. Add the egg and beat well. Stir in the vanilla. Add the flour and baking soda and mix well. Stir in the crushed potato chips and chopped nuts. Shape cookies into balls and roll in white sugar. Place cookies on an ungreased cookie sheet and flatten slightly. Bake at 350 degrees F (175 degrees C) for 10 minutes.
Bring a large pot of salted water to a boil. Add peeled and cut potatoes; cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. Add onions. In a large bowl, whisk together the mayonnaise, oil, vinegar, sugar, parsley, salt and pepper. Gently stir in the potatoes and onion. Let stand for 1 hour before serving to enhance flavors.
Heat the oil in a skillet over low heat. Add the onion, celery, carrot and garlic; cook and stir for about 5 minutes until onions are soft. Pat the chicken and lamb liver dry, and add to the skillet. Fry over low heat until all sides are browned. Pour the red wine over the liver, and let it vaporize for a minute. Stir in the tomato puree, half of the parsley, anchovies, chicken stock, salt and pepper. Cover, and simmer for about 20 minutes. Use a hand-held blender to puree the liver mixture. If you don't have one, transfer to a food processor, and process until smooth. Return to the skillet, and stir in the butter, capers and remaining parsley.
Preheat oven to 350 degrees F (175 degrees C). Beat sugar, peanut butter, and butter or margarine till fluffy. Blend in water, egg, and vanilla. Combine oats, flour and baking soda and add to the mixture. Shape into balls 1 inch in size. Place on ungreased cookie sheet, and flatten with a glass dipped in sugar. Bake 8 to 10 minutes. Cool completely. In a saucepan over low-heat, melt chocolate and shortening, stir until smooth. Take 1/2 teaspoon and spread over each cookie, sprinkle with nuts. Chill until set.
Preheat oven to 425 degrees F (220 degrees C). Mix together 2 cups flour and salt in a medium mixing bowl. Make a well in the center, pour in the oil and water and stir together. Separate the dough into two balls, using 3/4 of the dough for the first ball and 1/4 of the dough for the second. Place a sheet of wax paper over the bigger ball of dough, and roll it out; the dough can be crumbly, and the wax paper will help keep the dough in one large piece. Line an 8 inch pie pan with dough. Roll out the small ball of dough similarly, and set aside. In a small bowl, mix together sugar, 1/4 cup flour, and cinnamon. Place berries in a large bowl, and sprinkle sugar mixture over the berries. Gently stir to coat. Spread filling into the dough lined pie pan. Cover with top crust, and pinch the crusts together. Poke holes in the top to allow steam to escape during baking. Line the edges of the crust with tin foil to prevent burning. Bake for 30 to 45 minutes, or until crust is lightly browned and filling is hot and bubbly.
Cream butter, sugar, and egg yolks. Add flour, salt, poppy seeds and vanilla. Mix well. Chill dough for one hour. Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets. Form dough into teaspoon sized balls. Place on cookie sheet and dip the bottom of a juice glass into sugar and press balls flat. Bake 8 to 10 minutes.
Bring the rice, water, and chicken bouillon to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, 20 to 25 minutes. Remove from the heat, add the lime juice, cilantro, and salt; fluff with a fork and serve.
In a shallow glass dish, stir together the honey, soy sauce, balsamic vinegar, ginger, garlic and olive oil. Season fish fillets with salt and pepper, and place them into the dish. If the fillets have skin on them, place them skin side down. Cover, and refrigerate for 20 minutes to marinate. Heat vegetable oil in a large skillet over medium-high heat. Remove fish from the dish, and reserve marinade. Fry fish for 4 to 6 minutes on each side, turning only once, until fish flakes easily with a fork. Remove fillets to a serving platter and keep warm. Pour reserved marinade into the skillet, and heat over medium heat until the mixture reduces to a glaze consistently. Spoon glaze over fish, and serve immediately.
Stir apple cider, spiced rum, and cinnamon schnapps together in a saucepan over medium heat until hot, about 10 minutes.
Combine 1/2 cup soy sauce, Italian dressing, and chicken wings in a large, zip-top bag. Close bag and refrigerate 4 hours to overnight. Preheat an outdoor grill for medium heat. In a small saucepan, melt the butter. Stir in the 1 teaspoon soy sauce and the hot pepper sauce. Turn off heat and reserve. Remove the chicken wings from the marinade and pat dry. Cook the wings on the preheated grill, turning occasionally, until the chicken is well browned and no longer pink, 25 to 30 minutes. Place grilled wings in a large bowl. Pour butter sauce over wings; toss to mix well.
Beat confectioners' sugar and butter together in a bowl using an electric mixer until smooth and creamy; mix in melted chocolate and vanilla extract until smooth. Add eggs, 1 at a time, to creamed butter mixture, beating for 5 minutes before adding the next one; spread into the graham cracker crust. Refrigerate pie until chilled, at least 3 hours. Top pie with whipped topping.
Melt butter in a skillet over medium-low heat and cook onion and parsley until soft, about 5 minutes. Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish with butter. Spread out tomato slices in one layer in the casserole dish and season with salt. Distribute 1/2 of the onion mixture and 1/2 of the Parmesan cheese on top. Layer another row of tomato slices, season with salt, and sprinkle with remaining 1/2 of the onions. Finish with the final layer of tomatoes and season with salt. Whisk together sour cream, eggs, and salt and spread over tomatoes. Sprinkle with remaining Parmesan cheese. Bake in the preheated oven until set and lightly browned, about 30 minutes.
Heat the shortening in a large, cast iron skillet over medium-high heat. In a brown paper lunch bag, combine the flour, salt, and pepper. Shake two chicken pieces in the bag to coat, and place them in the skillet. Repeat until all of the chicken is coated and in the skillet. Fry the chicken over medium-high heat until all of the pieces have been browned on both sides. Turn the heat to medium-low, cover, and cook for 25 minutes. Remove the lid, and increase heat to medium-high. Continue frying until chicken pieces are a deep golden brown, and the juices run clear.
Combine water, chicken bouillon granules, minced onion, butter, celery flakes, parsley, salt, sage, and thyme in a microwave-safe 2-quart container. Heat in microwave oven on high until boiling, 2 to 3 minutes. Remove from microwave, stir rice into the liquid, and cover. Let rice stand until liquid is absorbed, 5 to 8 minutes. Stir well and serve.
Preheat the oven to 375 degrees F (190 degrees C). Beat butter, white sugar, and brown sugar together in a bowl with an electric mixer until smooth, 2 to 3 minutes. Add egg and vanilla extract; beat until combined. Add red wine; beat until fully incorporated. Stir flour, cocoa powder, baking soda, and salt into butter mixture until moistened. Scoop into small mounds on a baking sheet. Bake in the preheated oven until edges are crisp, 10 to 12 minutes. Let cool on baking sheet for 10 minutes before transferring to a wire rack.
Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain. Melt butter in a large heavy skillet over medium heat. Saute onion and bell pepper until soft, about 5 minutes. Add ground pork, and cook until evenly brown. Drain excess fat. In a large pot, heat spaghetti sauce until bubbling. Stir in pork mixture, pasta and sour cream. Cook until heated through, about 5 minutes.
Fill a cocktail shaker halfway with ice. Pour vodka, chocolate liqueur, Irish cream, and a splash of maraschino cherry juice over ice; cover the shaker and shake until chilled. Drizzle the bottom of a martini glass with chocolate sauce and drop maraschino cherry into the bottom of the glass. Strain shaker contents into prepared glass.
Preheat the oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish. Arrange layers of onions, potato chips and shredded cheese in the prepared baking dish. Mix together the cream of mushroom soup and milk; pour over the casserole. Sprinkle cayenne pepper over the top. Bake for 1 hour in the preheated oven, until browned and bubbly.
Preheat oven to 300 degrees F (150 degrees C). Combine flour, salt, and red pepper flakes in large bowl; add Cheddar cheese. Toss until cheese is coated. Pour in melted butter; stir until mixture is moist and crumbly. Add rice cereal and knead by hand until dough is well blended. Roll dough into small 1/2-inch balls; arrange on a baking sheet. Flatten each ball with a fork. Bake in the preheated oven until light and crispy, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Whisk egg yolks and water together in a small bowl. Combine egg yolk mixture, flour, 1/2 cup brown sugar, butter, white sugar, vanilla extract, baking soda, and salt in a large bowl; beat with an electric mixer on low speed until dough comes together. Press dough evenly into the bottom of a 9x13-inch baking pan. Scatter chocolate chips over dough. Beat egg whites in a glass, metal, or ceramic bowl, using clean beaters, until foamy. Gradually add remaining 1 cup brown sugar, continuing to beat until stiff peaks form. Spread beaten egg whites over chocolate chips. Bake in the preheated oven until top is lightly golden and edges start to pull away from the sides of the pan, 20 to 25 minutes. Cool completely before cutting into squares, about 30 minutes.
Cut the ribs apart if necessary. Place the separated ribs, apples, apple juice, onions, apple cider vinegar, and water into a large soup pot, and bring to a boil. Cover, reduce heat to a simmer, and cook the ribs until tender, about 4 hours.
Cream the butter in a large mixing bowl, gradually add the sugar and beat until light and fluffy. Beat in the egg and vanilla. Combine the flour, baking soda, cream of tartar and salt. Add the flour mixture to the creamed mixture. For all the types of cookie shapes preheat oven to 400 degrees F (205 degrees C) before baking. Bake all cookies on an ungreased cookie sheet. Shape the dough in one of the following ways: Roll out the chilled dough and cut with cookie cutters. Sprinkle with colored sugar if desired. Bake for 6 to 8 minutes. OR: Form dough into logs 2 inches in diameter and slice 1/8 inch thick when chilled. Sprinkle with chopped nuts, if desired, and bake for 7 to 9 minutes. OR: Shape into balls and bake. Balls may be rolled in sugar mixed with cinnamon if desired. Bake for 10 to 12 minutes. OR: Put unchilled dough into a cookie press and press into desired shapes chill shaped cookies before baking. Bake chilled cookies for 8 to 10 minutes. OR: Add 1 cup chopped walnuts and 1/2 cup flour to dough. Chill then shape into balls and bake for 8 to10 minutes. Roll still warm cookies in confectioners' sugar. Once cool sprinkle chilled cookies with more confectioners' sugar.
Combine the chicken, ham, lettuce, pineapple, and grapes in a large bowl; toss to combine.
Soak rice in a large bowl of water until mostly translucent, about 4 hours. Rinse and drain thoroughly. Soak mushrooms, shrimp, and scallops in 3 separate bowls of water until softened, about 15 minutes. Drain, reserving mushroom water and discarding other water. Chop mushrooms, shrimp, and scallops into small pieces. Heat olive oil in a large skillet over medium heat. Pour eggs into skillet, swirling to spread out into a thin layer. Cook until mostly firm, about 1 minute. Flip and cook until no longer runny, 3 to 5 minutes. Transfer egg to a cutting board and allow to cool slightly. Roll into a long tube and slice into thin ribbons. Stir Chinese sausage into the same skillet over medium heat. Cook and stir until fragrant and some of the oil is released, about 3 minutes. Add mushrooms, shrimp, and scallops; cook for 3 to 5 minutes. Transfer sausage mixture to a bowl. Stir drained rice into the skillet. Cook and stir until lightly toasted, 1 to 2 minutes. Pour in reserved mushroom water, stirring constantly until water is absorbed. Add hot water, 1/2 cup at a time, stirring until water is absorbed between each addition. Cook until rice is softened, about 25 minutes. Season rice with light soy sauce, dark soy sauce, and sugar. Stir in egg ribbons and sausage mixture. Top with cilantro before serving.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, cream the butter, sugar and egg yolks until light and fluffy. Stir in the vanilla, then the flour, and finally the walnuts. Roll dough into walnut sized balls, place them 2 inches apart on an unprepared cookie sheet. Bake for 10 to 12 minutes in the preheated oven. Cookies should be slightly brown. Cool and roll cookies in confectioners sugar.
Preheat oven to 325 degrees F (165 degrees C). Cut 20 deep slits evenly spaced around the leg of lamb without cutting the netting. Stuff a garlic clove into each slit. Rub garlic powder over the lamb. Slice rosemary sprigs under netting evenly around the lamb. Place lamb into a roasting pan. Roast in preheated oven until reddish-pink and juicy in the center for medium-rare, about 2-2 1/2 hours. An instant-read thermometer inserted into the center should read 130 degrees F (54 degrees C). Cover in aluminum foil; rest meat until thermometer reads 135 degrees F (57 degrees C) before carving.
Toss salad ingredients in large bowl. Whisk dressing ingredients in small bowl. Stir into salad. Serve immediately or refrigerate until ready to serve.
Heat olive oil in a heavy large Dutch oven or large pot over medium-high heat; cook and stir onion until translucent, about 5 minutes. Add garlic to onion; cook until garlic is fragrant, about 2 minutes. Stir 1/4 cup parsley, basil, oregano, red pepper flakes, and bay leaf into onion mixture; cook and stir until fragrant, about 1 minute. Add wine to seasoned onion mixture; bring to a boil. Cook and stir mixture until most of liquid evaporates, about 10 minutes. Pour tomatoes with juice and fish stock into seasoned onion-wine mixture; simmer until flavors blend, about 15 minutes. Season with salt and pepper. Stir mussels into tomato mixture; cover Dutch oven with a lid and simmer for about 2 minutes. Add clams to mixture; simmer about 2 more minutes. Add halibut, scallops, and crab legs to mussels-clams mixture; cover Dutch oven and simmer until mussels and clams break open and halibut and scallops are cooked through, about 2 more minutes. Add shrimp to cioppino and cook until heated through, 1 to 2 minutes. Discard any mussels or clams that didn't open. Divide cioppino among serving bowls; sprinkle with 2 tablespoons parsley.
Preheat oven to 400 degrees F (205 degrees C). Cut pumpkins in half and scoop out seeds. Spray a cookie sheet with non-stick cooking spray. Place pumpkins, flesh side down on the cookie sheet and roast until soft to the touch, about 45 minutes. Remove pumpkins from oven and let cool. Once pumpkins are cool scrape flesh from skins into a food processor. Discard skins. Add chicken stock to the pumpkin and puree. Pour soup into a large saucepan and bring to a simmer over medium heat. Stir in cream, nutmeg, sage and salt. Mix well and remove from heat. Serve garnished with a dollop of sour cream
Melt the butter in a small saucepan over medium heat. Stir in the shallot; cook until the shallot has softened and turned translucent, about 3 minutes. Pour in the wine, cream, chicken broth, and lemon juice. Simmer until the liquid has reduced by half, about 10 minutes. Stir in the rosemary, season to taste with salt.
Preheat oven to 425 degrees F. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes. Reduce oven temperature to 350 degrees F and continue baking 35 to 40 minutes or until knife inserted 1 inch from crust comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.
Cream butter in a mixing bowl. Gradually beat in the sugar with an electric mixer until light colored and well blended. Stir in the thoroughly cooled chocolate, and vanilla extract. Add the eggs, one at a time, beating 5 minutes on medium speed after each addition. Spoon the chocolate filling into a cooled, baked pie shell. Refrigerate at least 2 hours before serving.
Sort and clean chickpeas and wash them under cold water; drain. Combine chickpeas, 1/2 teaspoon salt, and baking soda in a large bowl; add 1 quart water. Soak chickpeas for 24 hours; drain. Combine onion, garlic, and ginger in a blender; add 3 tablespoons water. Blend mixture at high speed until a smooth paste forms. Heat vegetable oil in a 4-quart pot over medium-high heat. Add cumin seeds and asafoetida; cook and stir until asafoetida expands and cumin seeds darken, about 1 minute. Stir onion paste into cumin mixture, taking great care to avoid splattering. Cook and stir mixture until well mixed and fragrant, about 5 minutes. Stir chickpeas, potatoes, 1 teaspoon salt, coriander, garam masala, turmeric, and cayenne pepper into onion-cumin mixture; add 2 cups water. Bring liquid to a boil and cover pot; reduce heat and gently simmer for 1 hour. Stir tamarind paste into chickpea mixture; cook, stirring occasionally, for 10 minutes more.
In a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. Season with salt and pepper. Chill until serving.
Heat oil in a large saucepan over medium heat. Mix in shallots, garlic, crushed red pepper, and turmeric. Cook and stir until shallots are tender, about 5 minutes. Pour water into skillet, and mix in lemon grass and tamarind juice. Season with salt. Bring the mixture to a boil. Stir snapper into boiling mixture. Cook 10 minutes, or until fish pieces are easily flaked with a fork.
Combine enchilada sauce, salsa, and corn in a large frying pan over medium heat and bring to a simmer. Add tortillas and simmer until beginning to soften, about 30 seconds. Transfer tortillas to a plate and cover to keep warm. Reduce heat to medium-low. Crack 1 egg at a time and slide it gently into the sauce in the pan. Spoon a bit of sauce over each egg. Cover the pan and poach eggs to desired doneness, about 3 minutes for soft yolks. Place 1 warmed tortilla on a plate. Lift 2 eggs gently from the sauce using a large spoon and place on the tortilla. Spoon extra sauce over eggs and top with grated Colby cheese, sour cream, and olives. Repeat with remaining tortilla, eggs, sauce, and toppings.
Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper. Unroll crescent roll dough onto a silicone baking mat or lightly greased work surface and separate into 4 rectangles; firmly press diagonal perforations with your fingers to smooth them out. Mix brown sugar and cinnamon together in a small bowl; sprinkle mixture evenly over rectangles. Roll each rectangle into a log starting from the longer side; cut each log into 1/2-inch thick slices. Arrange mini cinnamon rolls close to one another on the baking sheet. Bake the mini cinnamon rolls in the preheated oven until golden, 10 to 13 minutes. Transfer baked rolls to a plate and set aside to cool for 1 minute. Combine the confectioners' sugar, milk, and vanilla extract together in a small bowl to make a smooth icing. Pour icing over warm rolls.