HumbleIntelligence/food-ner-1-Million huggingface dataset:
Line a 9x12 inch baking pan with aluminum foil or parchment paper. Melt half of the white chocolate in the top of a double boiler over just barely simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread the white chocolate into the prepared pan. Sprinkle 1/4 of the crushed peppermints evenly over white chocolate. Chill until firm, about 15 minutes. Meanwhile, melt the dark chocolate, heavy cream, and peppermint extract together in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Quickly pour the chocolate layer over the chilled white chocolate layer; spread evenly. Chill until firm, about 20 minutes. Meanwhile, melt the remaining white chocolate in the top of a double boiler over just barely simmering water, stirring frequently, until just melted. Spread quickly over the chilled bark. Sprinkle with the remaining peppermint pieces; chill until firm, about 20 minutes. Cut or break into small pieces to serve.
Preheat oven to 350 degrees F (180 degrees C). Mix flour, butter and powdered sugar thoroughly. Press evenly into an ungreased 8 x 8 x 2 inch or 9 x 9 x 2 inch square pan. Make a little rim up the edges to hold in the filling. A quarter inch or so will do it. Bake 20 minutes. Beat remaining ingredients about 3 minutes of until light and fluffy. Pour over the hot crust, spreading it out evenly. Bake about 25 minutes longer or until no imprint remains when touched lightly in the center. Remove from oven, sprinkle the extra powdered sugar on the top, if you like. Cool, cut into squares.
Spread about 1 1/2 teaspoon softened cream cheese over a slice of salami; top with 1 to 3 slices of pepperoncini pepper. Roll the salami around the cheese and pepper; secure with toothpick. Repeat with remaining ingredients; serve immediately.
Preheat an outdoor grill for high heat and lightly oil the grate. Tuck in the chicken wing flaps so the wing forms a triangle. Combine olive oil with some of the garlic salt and pepper in a large bowl. Add a few chicken wings and turn to coat with seasonings. Add more wings, remaining garlic salt, and remaining pepper and turn to coat. Repeat until all wings are coated. Place on the preheated grill. Grill until wings are well browned, tender, and no longer pink at the bone and juices run clear, turning several times and rearranging them so they cook evenly, 30 to 40 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Combine the ground beef and onion in a skillet over medium-high heat. Cook, stirring occasionally until beef is no longer pink, and the onion is translucent. Drain off excess grease, and season with salt, pepper and garlic powder. Return to the heat, and stir in the golden mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 9x13 inch baking dish. Cover the ground beef mixture with a layer of frozen French fries. Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.
Stir tuna, 1/2 of the coconut milk, cashews, red onion, serrano pepper, cilantro, ginger, and salt together in a bowl; add lime juice and stir. Drizzle in remaining coconut milk until desired consistency is reached. Transfer tartare to a bowl and sprinkle red pepper flakes over the top.
Bring water to a boil in a large saucepan and stir couscous, 1 tablespoon butter, and salt into boiling water. Reduce heat to low and simmer until couscous is tender and plump, about 10 minutes. Heat remaining 1 tablespoon butter and olive oil in a saucepan over medium-low heat. Stir white wine, Parmesan cheese, garlic, and parsley into hot oil and butter. Cook and stir until parsley is tender and wilted, 3 to 5 minutes. Season with salt and black pepper. Increase heat to medium-high and add scallops to sauce; cook until scallops just become opaque, 3 to 4 minutes. Divide couscous onto serving plates and top each serving with scallops in sauce. Sprinkle each portion with 1 teaspoon Parmesan cheese and a pinch of fresh parsley.
Roll sausage into 100 very small balls using no more than 1 1/2 teaspoons meat per ball. Stir red wine vinegar, ketchup, brown sugar, soy sauce, and ground ginger together in a large saucepan over medium heat; bring to a simmer, reduce heat to low, and cook at a simmer until beginning to thicken, about 15 minutes. Heat a skillet over medium heat. Fry sausage balls in batches in the hot skillet until browned on all sides and no longer pink in the center, 3 to 5 minutes per batch. Remove cooked sausage balls with a slotted spoon to the saucepan and stir into the sauce to coat.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place the pepper, cut-side down, on the prepared baking sheet. Cook pepper under the preheated broiler until pepper skin blackens and blisters, 5 to 8 minutes. Place blackened pepper into a bowl and tightly seal with plastic wrap. Allow the pepper to steam as it cools, about 20 minutes. Remove and discard skin; thinly slice pepper. Stir mashed potatoes, egg, bread crumbs, salt, and black pepper together in a bowl until smooth. Heat olive oil in a large nonstick skillet over medium heat. Working in batches, drop batter by spoonfuls into hot oil and flatten out to form a small pancake. Cook until golden and crispy on one side, about 7 minutes. Flip and cook until golden and crispy on the other side, 5 to 7 minutes more. Wipe skillet clean with a paper towel. Place scallops in a bowl and season olive oil, cayenne pepper, and salt. Heat the same nonstick skillet over high heat. Place scallops in the center of the skillet; place red peppers in a pile in the side of the skillet. Cook scallops until a golden crust develops, 3 to 4 minutes. Transfer scallops to a plate, leaving peppers in the skillet. Cook and stir peppers, basil, butter, and capers together in the hot skillet; pour water into skillet, stir sauce, and remove from heat. Arrange pancakes in a single layer on plates or a platter; place 2 to 3 scallops on each pancake. Top with pepper sauce.
In a large bowl, combine the heavy cream and the half and half. Gradually whisk in the sugar until blended. Whisk in the vanilla. Refrigerate, covered, until very cold, at least 3 hours or as long as 3 days. Whisk the mixture to blend and pour into the canister of an ice cream maker. Freeze according to the manufacturer's directions. Eat at once or transfer to a covered container and freeze up to 8 hours.
Combine sugar and mint leaves in a pitcher; mash well with a cocktail muddler. Stir in lime juice and rum until sugar is dissolved. Stir in sparkling water.
Preheat oven on broiler setting. In a large bowl, place crabmeat, artichoke hearts, black olives, green onions, tomato, cheddar cheese, mayonnaise, and cayenne pepper. Mix well. Using a serrated knife, cut the baguette into 4 pieces, then cut each piece in half lengthwise. Spoon crab mixture onto baguette halves. Broil in the oven, on the lowest rack, until cheese is melted and top is starting to brown.
Heat the milk and lavender in a 3-quart saucepan over low heat until warmed through. Remove from heat, and allow lavender to infuse for about 20 minutes. Remove flowers. Beat the egg yolks and sugar together in large bowl. Whisk the lavender-infused milk into the egg mixture, then pour it back into the saucepan. Heat the mixture over low heat, whisking constantly, until the mixture thickens and can coat the back of a spoon, 7 to 10 minutes. Remove from heat, and cool slightly, about 5 minutes. Stir in the heavy cream. Transfer the mixture to a bowl, and chill in refrigerator at least 4 hours. Pour the chilled mixture into an ice cream maker and freeze according to manufacturer's directions until it reaches "soft-serve" consistency. Transfer ice cream to a lidded container; cover surface with plastic wrap and seal. For best results, ice cream should be place in the freezer at least 2 hours or overnight.
Preheat oven to 350 degrees F (175 degrees C). Melt butter in a large skillet over medium heat; cook and stir bell pepper and onion until vegetables are tender, about 5 minutes. Remove from heat and stir in chicken, shrimp, cream of shrimp soup, French onion soup, diced tomatoes, andouille sausage, chicken broth, and rice. Transfer mixture to a baking dish. Bake in preheated oven until rice is tender, about 1 1/2 hours.
Beat water, olive oil, yeast, sugar, and salt together with an electric mixer until evenly combined, about 2 minutes. Add flour, 1 cup at a time, stirring with a wooden spoon after each addition, until dough almost comes away from the sides of the bowl. Knead the dough with your hands until soft and smooth. Lightly oil a bowl and place dough in the bowl, flipping to coat all of the dough. Let dough rest for 5 to 10 minutes.
Peel, devein and butterfly the shrimp or prawns. (To butterfly shrimp: Split shrimp down the center, cutting almost completely through.) Insert a strip of provolone cheese and 1 teaspoon of the diced green chilies into each shrimp. Fold over the shrimp and wrap with a half strip of bacon. Secure with wooden picks. Cook shrimp on grill, basting with your favorite barbecue sauce, until bacon is cooked and shrimp is pink.
Preheat the oven to 350 degrees F (175 degrees C). Bring 1 quart of water to a boil in a large pot. Place shrimp and crab in a steamer basket on top of the pot without touching water; cover. Steam until shrimp are pink and cooked through, about 5 minutes. Remove shrimp and crab meat from steamer and chop. Combine seafood mixture and cream cheese in a bowl. Lay taco shells on a baking sheet and top with seafood-cream cheese mixture. Sprinkle Cheddar cheese on top. Bake in the preheated oven until cheese is completely melted, about 15 minutes. Remove from oven. Cut each taco into 4 pieces using a pizza cutter and top with sour cream and salsa.
Preheat oven to 350 degrees F (175 degrees C) and lightly grease a 9x5 inch loaf pan. In a large bowl, combine flour, sugar, baking powder, salt, cinnamon and cloves. In a separate bowl, mix together milk, egg and oil until well blended. Stir milk mixture into flour mixture. Fold in apple. Pour into prepared pan. Bake in preheated oven for 1 hour 20 minutes, until loaf springs back when touched lightly in center. Cool in pan 10 minutes before removing to wire rack to cool completely.
Melt semisweet chocolate in a microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Melt white chocolate in a separate microwave-safe bowl in 15-second intervals, stirring after each melting, 1 to 3 minutes. Line a baking sheet with parchment paper. Pour semisweet chocolate on the parchment paper; spread into a large rectangle. Drizzle white chocolate over the semisweet chocolate in lines and zigzags. Swirl chocolates together into a marble pattern using a toothpick or skewer. Scatter conversation heart candies over chocolate. Scatter freeze-dried strawberries and pink sprinkles in the remaining gaps. Let stand at room temperature for about 20 minutes. Refrigerate chocolate bark until firm, about 30 minutes. Break into large chunks.
Cut 2 small triangles from the top corners of a rectangular graham cracker using sharp kitchen scissors. Cut 2 long, thin triangles from the bottom of the graham cracker to create a coffin shape. Repeat with remaining graham crackers using the first one as a template. Lay 6 graham crackers on a plate. Draw crosses and the letters "RIP" on the center of each coffin lid using the black decorating gel. Break 3 dark chocolate squares in half. Leave remaining 12 squares whole. Lay remaining 6 graham crackers on a baking sheet. Place 2 1/2 squares of chocolate on each, leaving room on for the skull. Arrange 11 miniature marshmallows on top of the chocolate in the shape of a skeleton: 4 for arms, 5 for the body, and 2 for legs. Set oven rack about 6 inches from the heat source and preheat the oven's broiler on the low setting. Place graham cracker coffins under the broiler until marshmallows bring to color, 10 to 20 seconds. Place skull candies above the marshmallow skeletons. Drizzle red icing over the s'mores. Sandwich the s'mores with the decorated graham cracker coffin lids.
Whisk together the olive oil, lime juice, and garlic in a bowl. Rub the tuna steaks with the mixture. Place the steaks in a sealable container and chill in refrigerator 3 hours. Combine the mango, bell pepper, Spanish onion, green onion, cilantro, and jalapeno pepper in a bowl; stir. Add the lime juice and 1 1/2 teaspoons olive oil and toss to combine. Chill in refrigerator 1 hour. Stir together the paprika, cayenne pepper, onion powder, salt, pepper, thyme, basil, oregano, and garlic powder in a bowl. Remove the tuna steaks from the refrigerator and gently rinse with water and then dip each side of each steak in the spice mixture to coat. Heat 2 tablespoons olive oil in a large skillet over medium heat. Gently lay the tuna steaks into the hot oil. Cook the tuna on one side for 3 minutes; remove to a plate. Pour the remaining 2 tablespoons olive oil into the skillet and let it get hot. Lay the tuna with the uncooked side down into the skillet and cook another 3 minutes; remove from heat immediately. Spoon about 1/2 cup of the mango salsa onto each of 4 plates. Lay the tuna steaks atop the salsa and serve immediately.
Preheat oven to 450 degrees F (230 degrees C). Spread rice in the bottom of a 9x13 inch baking dish; set aside. In a medium saucepan melt butter or margarine and stir in flour until smooth. Gradually add milk, bouillon granules, seasoned salt, garlic powder and pepper. Stir all together and bring to a boil. Let simmer and stir for 2 minutes or until thickened and bubbly. Reduce heat; add chicken, cheese and sour cream. Stir until cheese is melted. Mix all together and pour mixture over rice. Melt 1/2 cup butter or margarine in saucepan and toss with crushed cracker crumbs. Sprinkle crumb mixture over casserole. Bake in the preheated oven for 10 to 15 minutes or unti heated through.
Preheat oven to 350 degrees F (175 degrees C). Spray 10 rose-shaped cake molds with cooking spray. Sift flour, 1/4 cup plus 2 tablespoons almond meal, baking powder, and salt together in a bowl. Mix milk, rose water, and vanilla extract together in a small bowl. Combine 6 tablespoons sugar, egg yolks, and butter in a large bowl; beat with an electric mixer until light and fluffy. Add flour mixture in 3 batches, alternating with milk mixture, beating batter briefly after each addition. Beat egg whites in a separate bowl, with clean beaters, until foamy. Add remaining 7 tablespoons sugar gradually, continuing to beat until stiff peaks form. Fold into the batter. Spoon batter into the prepared molds. Bake in the preheated oven until golden brown and a toothpick inserted into the center comes out clean, about 20 minutes.
In a large skillet over medium heat, fry bacon until browned and crisp. Remove from pan, cool and crumble. Keep the grease in the pan. Dredge the liver slices in flour seasoned with salt and pepper. Fry liver in the bacon drippings over medium-high heat until browned on the outside. In a small bowl, mix together the French onion soup and chili sauce. Pour the mixture over the liver, cover, reduce heat to low, and simmer for 15 minutes stirring occasionally until tender. Remove lid, and continue cooking liver to desired doneness. Serve liver and sauce topped with crumbled bacon.
Preheat oven to 350 degrees F (175 degrees C). Combine extra-virgin olive oil, salt, black pepper, garlic powder, and parsley in a large zip lock bag; add cut red potatoes and shake until potatoes are covered. Line a cookie sheet with foil; lightly cover with oil. Arrange potatoes on cookie sheet. Bake potatoes, flipping every 20 minutes, until golden brown, about 45 minutes to 1 hour. Transfer fries to a large bowl. Whisk brown gravy mix with chicken broth in a saucepan, place over medium heat, and bring to a boil, whisking often. Reduce heat to low; simmer for 1 minute, continuing to whisk. Let stand off the heat for 1 minute for gravy to thicken. Layer cheese curds over fries and top with prepared gravy.
Preheat oven to 300 degrees F (150 degrees C). Grease several baking sheets. Beat the eggs, white sugar, and brown sugar in a bowl until the sugar has dissolved, then beat in lemon juice, almonds, baking powder, cinnamon, ginger, black pepper, allspice, and cloves until thoroughly combined. Mix in flour to make a sticky dough. Turn the dough out onto a well-floured work surface, and knead the dough 1 to 2 minutes, adding more flour if needed, to make a smooth, workable dough. Pinch off pieces of dough and roll them into balls about 1 1/2 inches in diameter, and place the balls on the prepared baking sheets at least 1 inch apart. Bake in the preheated oven until a toothpick inserted into the center of a cookie comes out clean, about 25 minutes. Remove from sheets immediately to cooling racks to prevent cookies from getting too hard. Stir together confectioners' sugar and water to make a glaze, and drizzle each cookie while slightly warm with about 1/2 teaspoon, spreading it around the top of the cookie.
Place the rice noodles in a large bowl, and cover with warm water. When soft, cut into 4 inch lengths, drain, and set aside. In a skillet over medium heat, brown the chicken and pork until no pink shows. Season with soy sauce and pepper. Remove from skillet and set aside. Saute the cabbage and carrots until tender. Stir in the noodles, green onions and shrimp. Cook for 4 to 5 minutes, stir in the chicken and pork, and cook for 5 more minutes.
Preheat oven to 400 degrees F (200 degrees C). Heat the olive oil in a large skillet over a medium heat. Stir in 1 tablespoon fresh rosemary and sage. Place roast in the skillet, and turn to brown on all sides. Transfer to a roasting pan. Pierce holes in top of roast using small knife, and insert garlic slices. Pour tomatoes, pineapple, and onion slices over the roast. Sprinkle with remaining rosemary, salt, and pepper. Cover and cook in the preheated oven for 30 minutes. Lower oven temperature to 300 degrees F (150 degrees C), and continue to cook 2 hours or until internal temperature of roast reaches a minimum of 145 degrees F (63 degrees C).
Heat olive oil in a saucepan over medium heat; cook and stir onion in the hot oil until softened, 5 to 10 minutes. Add salsa and water to onion and bring to a boil. Reduce heat and simmer; add chicken, black beans, and chili powder and return to a simmer. Cover saucepan and simmer chili until chicken is heated through, about 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or a silicone liner. Whisk together the flour, cinnamon, ginger, cloves, baking soda, and salt in a bowl until thoroughly combined. In a large bowl, mash vegetable shortening and sugar together until smooth and creamy; mix in the egg and molasses. Stir the flour mixture into the molasses mixture to make a smooth dough, and mix in the chocolate chips. Drop by scant tablespoon or small dough scoop about 2 inches apart onto the prepared baking sheets. Bake in the preheated oven until slightly golden brown, 10 to 12 minutes. Allow to cool on sheets 1 to 2 minutes before removing to finish cooling on wire racks.
Spread butter onto a baking sheet. Combine sugar and corn syrup together in a microwave-safe bowl; heat in microwave for 3 1/2 minutes. Add cashews and heat in microwave for another 3 1/2 minutes. Stir vanilla extract into cashew mixture and heat in microwave for 1 3/4 minutes. Stir baking soda into cashew mixture and quickly pour onto the prepared baking sheet. Cool brittle to room temperature and break into pieces.
Preheat oven to 425 degrees F (220 degrees C). Combine the sugar, salt, cinnamon, nutmeg, ginger, allspice, cloves, pumpkin puree, evaporated milk and eggs; blending until smooth. Pour batter into the prepared unbaked pie shell. Bake at 425 degrees F (220 degrees C) for 15 minutes then lower oven temperature to 350 degrees F (175 degrees C). Continue to bake for about another 40 minutes or until pie is firm.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan. In a large mixing bowl, combine baking mix, sugar, baking powder and cornmeal. In a separate bowl, whisk together the eggs, milk and melted butter until creamy. Stir in flour mixture until blended. Fold in frozen corn if using. Pour batter into prepared pan. Bake in the preheated oven for 30 minutes, or until a toothpick inserted into the center of the bread comes out clean. Serve warm.
About one hour before smoking, make the dry rub. Combine all ingredients in small bowl; mix well. Brush thin layer of mustard on both sides of ribs; sprinkle an even coat of dry rub both sides of ribs. Set aside at room temperature for 1 hour. Heat charcoal or gas grill for indirect cooking at 250 to 300 degrees F. Add drained wood chips, if using. Place the ribs, meaty side down, over a drip pan and cook for 1 1/2 to 2 hours. Add about 12 coals to a charcoal grill every 45 minutes or so to maintain the heat. Meanwhile, make the sauce. Combine all ingredients in medium saucepan; bring to a simmer until flavors are blended, stirring frequently. Set aside to cool. Remove ribs from grill. Double-wrap each rack in heavy-duty aluminum foil. Return wrapped ribs to the grill and cook for 1 1/2 to 2 hours more over indirect heat, until very tender. Add more coals as needed to maintain temperature for a charcoal grill. Remove ribs from grill and unwrap. Place ribs over direct heat on grill and brush with sauce. Cook for about 5 minutes until the sauce is set. Turn ribs and repeat with more sauce. Serve ribs with remaining sauce.
Preheat oven to 325 degrees F (165 degrees C). Beat egg white until smooth; stir in nuts. In a small bowl combine sugar, cinnamon, nutmeg and cloves; stir into nut mixture. Spread on a baking sheet. Bake in preheated oven for 20 minutes, stirring occasionally. Remove from oven and stir in raisins and salt. Cool before storing in an airtight container.
In a blender, blend the apple, skim milk, and sugar until smooth. Garnish with mint to serve.
In a large punch bowl, combine raspberry lemonade concentrate, water and lime juice. Stir in lemon-lime soda and crushed ice. Garnish each glass with a fresh raspberry and a mint leaf.
Preheat the oven to 375 degrees F (190 degrees C). In a medium bowl, mix together the peas, pimentos, water chestnuts, cream of celery soup and onion. Pour into a 1 1/2 quart casserole dish. Top with shredded cheese. In a separate bowl, mix together the cracker crumbs and margarine; sprinkle evenly over the cheese. Bake for 30 to 40 minutes in the preheated oven, until browned and bubbly.
Preheat oven to 400 degrees F (200 degrees C). Melt butter in a saucepan over medium-low heat; stir in onions and pinch of salt. Cook, stirring occasionally, until onions are soft, about 5 minutes. Stir garlic into onions and remove from heat. Mix green onion mixture, spinach, artichoke hearts, cream cheese, Gruyere, Parmigiano-Reggiano, hot sauce, nutmeg, salt, and pepper in a large bowl until combined. Spoon artichoke mixture into two ramekins. Top each with shredded mozzarella cheese. Bake in the preheated oven until tops are golden brown and bubbling, about 25 minutes.
Blend chickpeas, water, lime juice, garlic, and kosher salt in a food processor until the chickpeas are broken up, about 20 seconds. Add tahini, tomato paste, basil, and Parmesan cheese; blend again while streaming olive oil into the mixture until smooth, about 20 seconds more.