HumbleIntelligence/food-ner-1-Million huggingface dataset:
Place onion, bell pepper, cilantro, and jalapeno peppers into a food processor. Pulse until finely chopped. Add tomatoes, and pulse just a few times until the tomatoes are coarsely chopped. Transfer to a bowl with a tight-fitting lid. In a separate bowl, whisk together olive oil, red wine vinegar, lime juice, and salt. Pour dressing over tomatoes, and stir well. Cover, and refrigerate for at least 1 hour.
Stir the orange juice, pineapple juice, simple syrup, coconut-flavored rum, 151 proof rum, grenadine syrup, and fruit-flavored liqueur together in a 2-quart or larger pitcher. Refrigerate at least 2 hours, or overnight. Place 1 cup of crushed ice in each of eight 12-ounce glasses. Pour about 1 cup of the rum mixture into each glass, and garnish each with a maraschino cherry and an orange slice.
Place chopped bananas in freezer until frozen, 8 hours to overnight. Blend frozen bananas, milk, peanut butter, and chocolate in a blender until smooth.
Preheat oven to 350 degrees F (175 degrees C). Line 48 muffin cups with paper liners. Stir both packages of brownie mix with 1 cup vegetable oil, 4 eggs, and 1/2 cup water in a large bowl until evenly combined and smooth. Mix strawberry cake mix with 1 cup water, 3 eggs, and 1/3 cup vegetable oil in a separate bowl until moistened. Beat with an electric mixer on medium speed for 2 minutes. Spoon about 2 tablespoons brownie batter into the bottom of each prepared muffin cup. Top the brownie batter with strawberry cake batter, filling each cup about 2/3 full. Bake in the preheated oven until the cupcakes spring back when lightly pressed and a toothpick inserted into the center of a cupcake comes out clean, about 20 minutes. Cool in pans for about 10 minutes before removing to finish cooling on racks. Beat unsalted butter with an electric mixer on medium-high speed in a bowl until butter is pale and creamy, about 2 minutes. Beat confectioners' sugar into the butter, about 1/2 cup at a time, beating well after each addition and scraping down sides of bowl as needed. After each addition of confectioners' sugar, raise mixer speed to high to beat as much air as possible into the frosting; reduce speed to low and continue beating until frosting is smooth. Repeat until all confectioners' sugar is incorporated, about 5 minutes of beating time; beat in vanilla extract. Spread cooled cupcakes with buttercream frosting.
Mix almonds, dark chocolate chips, cranberries, mango slices, and candy corn together in a large bowl. Divide among plastic bags.
Combine water and wild rice in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 50 minutes, or until tender. Preheat oven to 350 degrees F (175 degrees C). In a large bowl, toss together the cooked rice, chicken, cream of celery soup, pimentos, onion, green beans, mayonnaise, water chestnuts, salt, and pepper. Transfer to a 3 quart casserole dish. Bake in the preheated oven for 25 to 30 minutes, or until heated through.
Preheat oven to 300 degrees F (150 degrees C). Generously season lamb chops with salt and black pepper. Heat vegetable oil in a Dutch oven over high heat. Place lamb chops in Dutch oven and cook until browned on all sides, about 8 minutes. Transfer lamb to a plate and reduce heat to medium. Stir onion and a pinch of salt into the Dutch oven; cook until onions are slightly golden, about 3 minutes. Stir in garlic and cook for 30 seconds. Pour pomegranate juice into the Dutch oven and scrape any browned bits off of the bottom of the pot. Pour in balsamic vinegar, increase heat to high, and bring to a boil. Stir rosemary, mint leaves, and red pepper flakes into pomegranate juice mixture. Continue to boil until liquid is reduced by half, about 10 minutes. Return lamb and any accumulated juices to Dutch oven, spoon pomegranate mixture over lamb, and cover. Cook in the preheated oven until meat is fork tender, about 2 hours. Transfer lamb to a plate and set Dutch oven on the stovetop over high heat. Bring pomegranate mixture to a boil; cook, skimming any fat that accumulates, until liquid is reduced by 1/3, about 5 minutes. Stir in honey and season with salt and black pepper to taste. Return lamb to the Dutch oven; stir to combine. Garnish with pomegranate seeds, sliced mint leaves, and pumpkin seeds.
Preheat the oven to 325 degrees F (165 degrees C). Grease a 9x9 inch square baking pan. In a saucepan over medium heat, melt butter. Remove from heat and add 1 cup vanilla chips, but do not stir. In a large bowl, beat eggs until foamy. Gradually mix in the sugar. Stir together the softened chips and butter, and blend into the egg mixture along with the almond extract. Combine the flour and salt; stir into the batter until just mixed. Spread half of the batter into the prepared pan. Bake for 15 to 20 minutes in the preheated oven, or until golden brown. In a small saucepan, over low heat, warm the jam to make it more liquid. Spread the jam over the warm crust. Stir the remaining cup of vanilla chips into the batter, then drop the rest of the batter by teaspoonfuls over the jam. Sprinkle with almonds. Bake for an additional 30 to 35 minutes in the preheated oven, or until a toothpick inserted into the center, comes out clean. Cool in pan on a wire rack before cutting into bars.
Whisk together the lemon juice, vinegar, oil, mustard, pepper, and salt in a large salad bowl, then add the red and green apples and feta cheese. Place the green and red lettuce over the apple mixture. Refrigerate until ready to serve; toss immediately before serving.
Mix together vanilla instant pudding mix, cream and milk. Cover and refrigerate to set. Preheat oven to 425 degrees F (220 degrees C). In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet. Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry. When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells.
Preheat oven to 325 degrees F (165 degrees C). Line 36 muffin cups with paper liners. Combine cake flour, all-purpose flour, white sugar, baking powder, and salt in a large mixing bowl; mix with hand mixer on Low until combined, about 3 minutes; add butter and mix just until butter chunks are coated with flour. Beat 1 egg into the flour mixture at a time, assuring each is integrated fully before introducing the next; beat until the mixture forms a cake batter. Slowly add milk, vanilla extract, coconut extract, and pineapple extract to the batter, beating and intermittently scraping down the sides of the bowl as you mix, until fully integrated; spoon into paper liners to about 2/3 full. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 17 to 20 minutes.
Heat olive oil in a large pot over medium heat. Cook and stir onion in hot oil until soft and translucent, 5 to 10 minutes. Stir in pumpkin puree and coconut milk; add broth until desired consistency is reached. Stir thyme, salt, paprika, garlic powder, and herbes de Provence into pumpkin mixture; bring to a boil, reduce heat to low, and simmer until flavors combine, 45 minutes to 1 hour.
Mix the 5/8 cup of flour with salt. In a clean, wide mouth 1 quart or 1 liter jar, layer the ingredients in the order given. Starting with the flour and salt mixture, and ending with the walnuts. Attach a decorative tag to the out side of the jar with the following directions: Sand Art Brownies: 1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x9 inch square baking pan. 2. Pour the contents of the jar into a large bowl, and mix well. 3. Stir in 1 teaspoon vanilla, 2/3 cup vegetable oil, and 3 eggs. Beat until just combined. 4. Pour the batter into the prepared pan, and bake in the preheated oven for 25 to 30 minutes.
Preheat oven to 375 degrees F (190 degrees C). Place the chicken breast halves in a baking dish, and drizzle evenly with honey and mustard. Sprinkle with lemon pepper. Bake chicken 25 minutes in the preheated oven. Top each breast half with 2 bacon slice halves, and sprinkle evenly with cheese. Continue baking 10 minutes, or until chicken juices run clear, bacon is crisp, and cheese is bubbly.
Mix watermelon and strawberries together in a bowl; add mint leaves and lavender flowers. Squeeze lemon over watermelon mixture and stir.
Combine Roma tomatoes, 1 cup water, diced tomatoes, and tomato paste in a Dutch oven over medium-low heat. Simmer for 45 minutes. Add remaining water, black beans, mushrooms, green bell pepper, onion, celery, garlic, olive oil, fennel seeds, bouillon, parsley, basil, and Italian seasoning. Simmer over low heat until thickened to desired consistency, about 45 minutes more. Season with salt and pepper.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets or line with parchment paper. In a clean and dry glass or metal bowl, beat egg whites until soft peaks form. Gradually add sugar while continuing to whip until stiff peaks form. Fold in cereal, coconut and vanilla. Drop by heaping spoonfuls onto the prepared cookie sheets. Bake for 15 to 20 minutes in the preheated oven, until firm. Allow to cool completely before removing from cookie sheets.
Trim crusts from bread; reserve crusts. Cover bottom of greased 13 x 9-inch (33 x 23 cm) baking dish with slices of bread, trimming to fit if necessary. Cover with ham, then cheese. Top with another layer of bread. Whisk eggs. Add onion, green pepper, dry mustard, pepper, Worcestershire sauce and Tabasco; whisk to combine. Whisk in milk. Pour mixture over bread. Cover and refrigerate overnight. Meanwhile, pulse reserved crusts in food processor until coarsely chopped. Set aside 1-1/2 cups of the bread crumbs. (Remainder can be frozen for another use.) The next day, stir butter into bread crumbs until moistened. Sprinkle buttered crumbs over top of casserole. Bake in a preheated 350 degrees F (180 degrees F) oven until puffed, set and golden brown, about 1 to 1-1/4 hours.
Blend onion, vegetable oil, garlic, lemon juice, oregano, paprika, salt, cumin, and Worcestershire sauce together in a blender until smooth and creamy to form the marinade. Place lamb cubes in a large resealable plastic bag. Pour marinade into the bag, making sure to cover each piece. Refrigerate 4 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the peanut butter, shortening, and brown sugar. Stir in the egg, milk and almond extract. Sift together the all-purpose flour, rye flour, baking soda and salt, add to the creamed mixture and mix until just combined. Finally, stir in the chocolate chips and mini marshmallows. Drop cookies by rounded teaspoonfuls onto the prepared cookie sheets. Bake for 8 to 10 minutes in the preheated oven, or until golden brown. Allow cookies to cool for 1 minute on the baking sheets before removing to wire racks to cool completely.
Place the ice in a glass pitcher. Pour in the Prosecco, orange juice, and cranberry juice; stir. Pour the cocktail into champagne flutes, and sprinkle with lemon zest to serve.
Bring chicken broth and peas to a boil in a large saucepan. Slowly add egg to the boiling broth, stirring constantly. Serve hot, garnished with chopped green onions.
Melt the chocolate in the top of a double boiler over simmering water, stirring frequently and scraping down the sides with a rubber spatula to avoid scorching. Spread peanut butter onto a cracker and top with another cracker creating a sandwich. Repeat until all the crackers are used. Line a baking sheet with waxed paper. Gently place a cracker sandwich into the melted chocolate; spoon chocolate over the cracker until covered. Carefully lift coated cracker sandwich out of chocolate using a fork to strain off the excess chocolate and place on the prepared baking sheet. Repeat with remaining cracker sandwiches and chocolate; refrigerate until chocolate is hardened.
Cook ravioli according to package directions. While the pasta is cooking, prepare the sauce. In a large nonstick skillet, heat 1 tablespoon oil over a medium high heat. Add tomatoes, artichokes, scallions, garlic, and salt and pepper. Cook 2 to 3 minutes, stirring occasionally, until vegetables are warmed through. Remove from heat. Drain pasta well. Transfer to a large bowl, and toss with 1 teaspoon oil. Add half of the sauce to the ravioli; toss gently, but thoroughly to mix. Transfer ravioli to a large serving platter. Pour remaining vegetable sauce over ravioli. Garnish with Parmesan cheese.
Combine flour, butter, sugar, vanilla extract, and salt in a bowl to form a dough; stir in pecans. Shape dough into a large ball and refrigerate until firm, about 15 minutes. Preheat oven to 400 degrees F (200 degrees C). Roll dough into 1-inch balls and place on a baking sheet. Make an indentation with thumb in the middle of each ball, forming a 'nest'. Fill each nest with about 1 teaspoon chocolate chips. Bake nests in the preheated oven until edges are crisp (cookies will not brown), 10 to 12 minutes. Cool cookies on a wire rack, about 15 minutes.
Preheat oven to 375 degrees F (190 degrees C). Grease and flour a 9x5 inch loaf pan. Sift together flour, baking powder, cloves, cinnamon, allspice, baking soda, and salt in a bowl. Set aside. In a large bowl, cream the butter and brown sugar until light and fluffy. Add egg and beat well. Add flour mixture alternately with beer and mix well to combine. Fold in the chopped walnuts. Pour into a 9x5 inch loaf pan. Bake 40 to 50 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.
Combine flour, brown sugar, white sugar, and vanilla sugar in a large microwave-safe mug. Add egg and mix well. Stir in oil, milk, mashed banana, and pecans. Mix well to incorporate all the flour. Microwave at high power until cake has risen and is cooked through, 2 1/2 to 3 minutes. Remove and allow to cool slightly before eating.
Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes. Drain, place in a large mixing bowl and beat until smooth. Place eggs in a saucepan and cover with cold water. Bring water to a boil; cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a mixing bowl, combine the potatoes, eggs, onion, celery, relish and pimentos. Blend together the mustard and salad dressing, add to salad and mix well. Sprinkle with paprika and refrigerate until chilled.
In a medium bowl, stir 2 cups boiling water into the raspberry gelatin until dissolved. Mix in blueberries and pineapple and pour into a 2 quart mold. Let set in refrigerator until firm (about 2 hours). In a small bowl, mix together the cream cheese, sour cream, sugar and vanilla until well blended. Spread over the set gelatin and sprinkle with chopped pecans, if desired. Refrigerate until serving.
Fill a large pot with water; add vinegar. Bring to a boil. Add potatoes and simmer until tender, about 15 minutes. Drain. Preheat oven to 300 degrees F (150 degrees C). Coat 2 rimmed baking sheets with 2 tablespoons olive oil each. Arrange potato slices on a towel. Dab with another towel to dry. Arrange potato slices on the oiled baking sheets. Bake in the preheated oven until bottoms are golden brown, about 20 minutes. Flip all slices. Continue baking until tops are golden brown, about 10 minutes. Remove from oven. Increase oven temperature to 350 degrees F (180 degrees C). Coat a 9x12-inch baking dish with the remaining 2 tablespoons oil. Combine ham, cream of mushroom soup, onion, milk, capers, salt, cayenne pepper, and chili powder in a large bowl. Spread ham mixture in the bottom of the baking dish. Cover evenly with Cheddar cheese and pepper Jack cheese. Arrange potato slices on top. Cover potato slices evenly with mozzarella cheese. Bake in the preheated oven until mozzarella cheese is melted, about 15 minutes. Garnish with parsley.
Heat the oil in a large pot or Dutch oven. Add 3/4 cup of chopped onion, green onions, and garlic; cook and stir until softened, about 4 minutes. Pour in the soaked beans and fill with enough water to cover beans by 3 inches. Bring to a boil, then reduce heat to medium-low, and simmer uncovered for 2 hours, or until tender. While beans are cooking, place ham hocks in smaller pot with 1/4 cup of the chopped onion. Cover with water and simmer, until meat pulls off of the bone easily, about 1 hour. Drain and add to the beans. Preheat oven to 375 degrees F (190 degrees C). Place ham, bacon, and remaining onion in a baking dish. Bake 15 minutes or until mixture is crispy. Drain the bacon and ham mixture, and add to the beans. Season with bay leaves, coriander, salt and pepper. Simmer uncovered 30 minutes more. Stir in chopped cilantro and parsley just before serving.
Pour the vodka and chai into a cocktail shaker over ice. Cover, and shake until the outside of the shaker has frosted. Strain into a chilled martini glass to serve.
Heat oil in a medium skillet over medium-high heat. Cook and stir meat until well browned on all sides, then transfer to a large stock pot. Cook and stir onions in the same skillet in the fat remaining from the meat. When lightly browned and tender, stir in tomatoes. Continue cooking until some of the tomato liquid has evaporated, then transfer to the stock pot with the meat. In a separate skillet, brown the potatoes in a small amount of oil over medium-high heat, turning occasionally. Add the potatoes to the meat, along with the tomato puree, spinach, red wine, garlic, and oregano. Add just enough beef broth or water to cover meat and vegetables, and bring to a boil. Reduce heat to a simmer, cover, and cook for one hour.
Preheat the oven to 350 degrees F (175 degrees C). In a small bowl, mix together the oyster sauce, and salad dressing. Coat salmon fillets with the sauce on both sides, and place in a shallow baking dish. Bake for 15 minutes in the preheated oven, until the fish flakes easily with a fork.
Preheat oven to 325 degrees F (165 degrees C). In a large saute pan heat olive oil over medium heat. Add squash, zucchini, onion, green bell pepper, and garlic. Saute until all vegetables are soft. Add tomatoes with juice. Season with basil, oregano, salt, and pepper. Transfer ingredients to a glass baking dish. Bake for 20 minutes in the preheated oven. Sprinkle with Parmesan cheese and bake another 10 minutes.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, butter and confectioners' sugar. Mix well and press into the bottom of a 10 inch springform pan. Bake in preheated oven for 10 minutes. Remove from oven and allow to cool. Turn off oven. Dissolve lemon gelatin in boiling water. Let cool until thick, but not set. In a large bowl, beat cream cheese, white sugar and vanilla until smooth. Set aside. In a separate bowl, whip evaporated milk until thick and stiff peaks form. Pour in lemon gelatin and keep mixing until well blended. Fold in cream cheese mixture. Pour filling into crust. Chill in refrigerator for at least 3 hours before serving.
Bring 4 cups chicken broth and saffron threads to a boil in a saucepan over high heat. Stir in Arborio rice, return to a boil, then reduce heat to medium-low, cover, and simmer until the rice is tender, yet still a little firm, about 16 minutes. Heat olive oil in a large saucepan over medium heat. Stir in onion, and cook for one minute, then stir in garlic, and continue cooking until the onion has softened and turned translucent, about 3 minutes. Stir in wine, spinach, and butter, and bring to a boil. Reduce heat to medium-low, and fold in cooked rice and Parmesan cheese; cook a few minutes until the mixture is a little stiff. Spread onto a baking sheet, and cool in the refrigerator until completely cold, 4 hours to overnight. Once the rice mixture has cooled, form the arancini by enclosing a cube of mozzarella cheese in about 3 tablespoons of the rice to form a 1 inch ball; set aside. When you have finished making the balls, place flour, eggs, and bread crumbs into separate, shallow bowls. One-by-one, gently roll the arancini in the flour to coat, then shake off excess. Dip into beaten egg, then roll in bread crumbs; set aside. Heat the oil in a deep-fryer or electric skillet to 350 degrees F (175 degrees C). Deep fry the arancini 5 or 6 at a time in the hot oil until golden brown, about 4 minutes. Be sure to roll the arancini around with a metal spoon as they cook so they are evenly browned on all sides. Drain on paper towels, and serve hot.
In a large bowl, mix together the confectioners' sugar, flour and salt. Make a well in the center, and add melted butter, egg whites, heavy cream and vanilla. Mix until well blended. Cover and refrigerate for at least 2 hours or overnight. Preheat oven to 425 degrees F (220 degrees C). Grease 2 baking sheets with vegetable oil spray or shortening. Spoon a heaping tablespoon of dough onto one of the prepared baking sheets. Using the back of a spoon, spread the batter into a very thin 6 inch by 3 1/2 inch oval. Make as many as 4 per baking sheet (you'll need to work quickly to shape them after they bake). Bake until the edges are turning brown, about 6 minutes. Using a long metal knife or spatula, remove one cookie from the baking sheet to a clean surface. Use a chopstick or thin wooden dowel to roll the cookie up, starting at the long side. Repeat with remaining cookies. If cookies get too stiff to roll, place baking sheet back in the oven for about 30 seconds. Prepare the second sheet while the first is baking. Continue baking and shaping cookies until batter is used up. Cool on a wire rack. In a bowl over simmering water, combine the chocolate, corn syrup and remaining 1/4 cup butter. Stir occasionally until melted and smooth. Let cool slightly. Dip about 1 inch of the end of each cookie into the chocolate sauce. Allow the cookies to set up on waxed paper.
Preheat an oven to 325 degrees F (165 degrees C). Sift the flour, 1 cup sugar, baking powder, and salt together in a bowl. Make a well in the center of the flour mixture. Pour the coffee, oil, and egg yolks into the well; beat well by hand until the batter is smooth with no lumps. Beat egg whites with the cream of tartar in a large bowl until foamy. Gradually add 1/2 cup sugar, continuing to beat until stiff peaks form. Lift your beater or whisk straight up: the egg whites should form a sharp peak that holds its shape. Fold the batter into the egg whites; pour into a non-stick Bundt(R) fluted tube pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Loosen the sides with a knife and release the cake onto a serving platter.
Combine eggs, soup mix, bread crumbs, and parsley in a large bowl. Crumble beef over mixture and mix well; shape into 1-inch balls. Place 12 to 14 balls on a microwave-safe plate; cover with waxed paper. Heat in microwave on high until no longer pink, 3 to 4 minutes; remove to paper towels to drain. Repeat with remaining meatballs. Combine cranberry sauce, ketchup, beef broth, brown sugar, onion, and vinegar in a microwave-safe dish. Cover with waxed paper and heat in microwave on high until heated through, 3 to 4 minutes. Serve sauce with meatballs.
Preheat oven to 350 degrees F (175 degrees C). In a medium mixing bowl, beat softened cream cheese until fluffy. Mix in sugar until well combined. Add eggs and vanilla. Beat until smooth. Fold in all but 1/2 cup of chopped candy bars. Sprinkle reserved 1/2 cup of chopped candy bars onto bottom of graham cracker crust. Pour cream cheese mixture into crust. Bake in preheated oven for 20 to 25 minutes; do not brown on top. Will be soft in middle. Chill before serving.