HumbleIntelligence/food-ner-1-Million huggingface dataset:
Whisk paprika, thyme, oregano, cayenne pepper, garlic powder, onion powder, white pepper, and black pepper together in a small bowl. Drain shrimp in a colander for at least 15 minutes. Transfer to a bowl lined with paper towels and dry shrimp for about 3 minutes. Remove paper towels from bowl and season shrimp with 1 teaspoon salt and 1 teaspoon spice blend. Toss to coat shrimp with spice blend. Heat vegetable oil a large heavy skillet over high heat until oil is smoking hot. Cook shrimp in the hot oil without stirring for 1 minute; stir, and cook 1 minute more. Transfer shrimp to a large bowl. Let stand until juice forms in bowl. Strain shrimp juices into chicken stock to total 2 cups, adding more chicken stock if necessary. Melt butter in large skillet over medium heat until butter begins to turn tan at the edges. Saute onion, celery, and green pepper in hot butter until softened, about 5 minutes. Pour in remaining spice blend. Sprinkle flour into vegetable mixture and saute until combined, 3 to 4 minutes. Stir in tomatoes; cook until tomato juices begin to brown on bottom of pan, about 3 minutes. Whisk stock into vegetable mixture, stirring until smooth. Bring to a simmer and cook until slightly thickened and reduced to a gravy consistency, 3 to 5 minutes. Stir in Worcestershire sauce and hot sauce. Season with salt to taste. Stir shrimp into etouffee sauce; let simmer until shrimp are cooked all the way through and no longer translucent, about 1 minute. Garnish with green onions and a dusting of cayenne pepper. Pour over rice in large, shallow bowls.
Place tuna into a mixing bowl and lightly break apart with a fork. Add green onion, celery, capers, chile paste, and mayonnaise. Pinch small pieces from mozzarella cheese into the tuna salad and stir to mix. Season with salt and black pepper; refrigerate tuna salad until needed. Heat oven's broiler. Line a baking sheet with aluminum foil. Spread butter generously on both sides of French bread slices. Broil buttered bread until golden brown on top, 2 to 3 minutes. Flip bread slices and broil other side until toasted, 2 to 3 more minutes. Remove from oven and turn bread slices over on the baking sheet so the darkest sides are on the bottom. Gently spread tuna salad onto bread slices using 2 forks. Press the salad onto the bread and spread tuna all the way to the edges of the bread. Spread shredded sharp Cheddar over each sandwich. Dust tops with cayenne pepper. Place sandwiches under broiler and cook until cheese is melted and bubbling, 5 to 6 minutes.
Preheat oven to 335 degrees F (168 degrees C). Mix 1 1/4 cup plus 2 tablespoons flour, egg yolk, and salt together in a large bowl. Cut in 1/2 cup butter with the tips of your fingers until mixture resembles a coarse meal. Add water; mix until dough begins to stick together. Shape dough into a flat disk and wrap with plastic wrap. Refrigerate until chilled, about 30 minutes. Combine corn syrup and brown sugar in a small saucepan over medium heat. Cook until sugar is dissolved, 1 to 3 minutes. Pour corn syrup mixture into a large bowl. Add 3 tablespoons butter, vanilla extract, and fleur de sel; whisk until butter is melted and mixture is smooth. Let filling cool, about 10 minutes. Whisk in 1 egg at a time. Stir in pecans. Separate the dough into 2 equal slabs; roll out onto a floured work surface and flatten into 2 long rectangles. Cut out 3 circles from each rectangle; press crusts into 6 tartlet pans. Divide the pecan filling over the crusts. Bake until crusts are golden and filling is set, 35 to 50 minutes. Let cool completely in the tartlet pans, at least 30 minutes.
Heat vegetable oil in a skillet over medium heat; cook and stir onion, ham, potatoes, tomatoes, green onions, and garlic in the hot oil until potatoes are tender, 15 to 20 minutes. Transfer vegetable mixture to a plate. Pour eggs into the same skillet and season with salt and pepper. Tilt skillet until eggs cover the entire bottom; cook over low heat until eggs are set in the middle, about 5 minutes. Spoon about 1/4 cup vegetable mixture onto 1 side of the omelet; sprinkle half the Cheddar cheese over vegetable mixture. Fold the other half of omelet over the filling. Top omelet with remaining Cheddar cheese.
Preheat a waffle iron according to manufacturer's instructions. Place about 1/2 of the potato nuggets on the preheated waffle iron, close the waffle iron, and cook until nuggets are golden brown and pressed to resemble a slice of bread, 3 to 5 minutes. Repeat with remaining potato nuggets. Place 1 slice of potato nugget "bread" on a plate; top with ham and turkey. Set tomato atop sliced meats and top tomato with potato chips. Place bacon over chips, Swiss cheese over bacon, and pickles over cheese. Top with remaining slice of potato nugget "bread".
Cut the top off the English muffin, using the muffin as the base for the Croque Madame. Place three slices of avocado on each muffin base, then place the Dietz & Watson Swiss Cheese on top. Place the Dietz & Watson Maple Honey Ham on top of that. Prepare a pot for the eggs. Fill a shallow saucepan with three inches of water and bring it to a simmer. Crack 1 egg into the saucepan and add distilled white vinegar to the water. Turn down the heat until the bubbles disappear. Use a wooden spoon to make the water swirl, keeping egg at the center of the whirlpool. Cook for 3 minutes and remove with a slotted spoon. The yolk should wiggle, but shouldn't be too loose. Repeat with the second egg. Place eggs over the ham. Poke eggs a little bit to allow the yolk to run down each muffin.
Thaw fish, if frozen. Prepare Blueberry Tzatziki (see Step 4 below); chill. Preheat broiler. Rinse fish; pat dry with paper towels. Measure thickness of fish. Brush fish with oil and lemon juice; sprinkle with oregano and pepper. Place fish on the greased unheated rack of a broiler pan. Broil 4 inches from heat until fish flakes easily when tested with a fork. Allow for 4 to 6 minutes per 1/2-inch thickness of fish, turning once if fish is 1 inch thick or more. Serve fish with Blueberry Tzatziki and blueberries. Garnish with fresh oregano (if desired). Blueberry Tzatziki: Whisk together the VOSKOS(R) Nonfat Blueberry Greek Yogurt, lemon peel, and garlic in a bowl. Stir in crushed blueberries. Cover and chill until serving time or up to 24 hours.
Adjust oven rack to bottom position. Preheat oven to 450 degrees F (230 degrees C). Grease a large roasting pan with olive oil. Toss potatoes, rutabaga, carrots, red onion, and white onion in a large mixing bowl. Add 1/4 cup olive oil and toss to evenly coat vegetables. Mix in lemon juice and garlic. Add Italian seasoning, lemon pepper, and sea salt; toss to thoroughly distribute ingredients. Transfer vegetable mixture to the prepared roasting pan. Roast in preheated oven until rutabaga is easily pierced with a fork and bright yellow or orange, about 45 minutes.
In a large soup pot, dissolve chicken bouillon cubes in 6 cups of water. Add all the vegetables, fresh and frozen, to the pot. Simmer for 30 minutes. Stir in cream of chicken soup. Add cheese, and mix until melted. Serve.
Heat the olive oil in a large pot over medium heat. Mix in the sausages, onion, potato, green bell pepper, and garlic. Cook 10 minutes, stirring often, until potatoes are slightly tender. Mix the zucchini into pot. Pour in the tomatoes and their liquid and 3/4 tomato can (21 fluid ounces) water. Season with basil, oregano, parsley, salt, and pepper. Bring to a boil, reduce to low, and simmer 40 minutes. Stir the green beans into the pot, and continue cooking 5 minutes, until beans are heated through.
Puree tomatoes, including seeds and juice, in a food processor or blender. Transfer to a lidded 2-cup container. Stir green bell pepper, onion, lime juice, garlic, sea salt, oregano, and rosemary into pureed tomatoes. Place lid on container and refrigerate at least 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5x3-inch loaf pan. Whisk flour, cinnamon, baking powder, and baking soda together in bowl. Combine nugget cereal and light cream together in another bowl. Beat eggs in another bowl until light and frothy. Stir cereal mixture, white sugar, and eggs together in a large bowl. Add flour mixture to cereal mixture and stir to combine batter. Pour batter into prepared loaf pan and sprinkle maple sugar over the top. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 40 minutes. Run a knife along the sides of the pan to loosen the loaf; tap pan gently while tilting the pan to turn the loaf out onto a wire rack. Cool completely.
Preheat oven to 350 degrees F (175 degrees C). Spray an 8-inch square baking dish with cooking spray; dust with 1 tablespoon flour. Beat 1/4 cup butter and 3/4 cup brown sugar together with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Beat egg into butter mixture. Add sour cream, vanilla yogurt, and vanilla extract to the mixture; beat to integrate. Stir 1 cup flour, 3/4 teaspoon cinnamon, baking soda, and salt together in a bowl; add to the butter mixture and beat to combine into a batter. Fold apples into the batter. Pour batter into prepared baking dish. Mix 1/4 cup brown sugar, 1/4 cup flour, 2 tablespoons butter, and 1/2 teaspoon cinnamon together in a bowl using a fork to achieve a crumbly consistency; sprinkle over the top of the batter. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 35 to 40 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.
In a medium-sized pot over medium-high heat, bring the honey, white wine, butter, cranberry juice and pomegranate juice to a boil. Reduce heat to low and allow the mixture to simmer for 10 minutes. Remove from heat and set aside to cool. Preheat the oven to 450 degrees F. Rinse the turkey and pat dry. Vigorously whisk together melted butter, olive oil, rosemary, salt, thyme and black pepper until smooth. Rub the mixture all over the entire outside and inside of the turkey, as well as underneath the breast skin of the bird, taking care not to tear the skin. Evenly distribute the cranberries and onion on the bottom of a roasting pan. Place the turkey in the roasting pan, breast facing up. Stuff (if desired) and tie the turkey's legs together with cooking twine. Whisk together the turkey stock with 2/3 cup of the glaze and pour the mixture into the roasting pan, around but not over the turkey. Arrange 4 sprigs of rosemary around the bird in the stock and add the bay leaves to the stock in the pan. Tent Reynolds Wrap(R) Aluminum Foil over the entire roasting pan, leaving 1 inch between the foil and the skin. Leave a small opening in the tent to allow for basting the bird as it cooks. Roast for 30 minutes and then lower the heat to 350 degrees F and continue cooking for 15-20 minutes per pound of turkey. Baste the bird every 20 minutes with the pan drippings and baste the bird with the glaze once per hour. Rotate the roasting pan once every hour to help the bird cook evenly. When the skin of the bird begins to look lightly golden, take the temperature of the turkey, and once it reaches 165 degrees F in the breast, stuffing cavity and thigh, it is safe to eat. If you want to brown the bird a bit more, remove the foil and roast another 10-15 minutes. It will brown very quickly due to the glaze's sugar content, so keep a close eye on it. Once removed, place the remaining 4 sprigs of fresh rosemary around the turkey for garnish. Allow the bird to rest for 30 minutes before carving and serving.
Place banana, orange, soy milk, and ginger in an electric blender. Process until ingredients are blended and smooth.
Soak bean mix in water overnight. Place drained soaked beans, tomato sauce, tomatoes and chilies, celery, carrots and sausage in slow cooker. Add enough water to cover all ingredients and season soup to taste with salt, pepper, chicken seasoning, onion powder, and garlic. Simmer on low for 8 to 10 hours until beans are tender.
Preheat oven to 350 degrees F (175 degrees C). Line three 9x13 inch baking pans with parchment paper. In a large bowl, break apart almond paste with a fork, and cream together with butter, sugar, and egg yolks. When mixture is fluffy and smooth, stir in flour to form a dough. In a small bowl, beat egg whites until soft peaks form. Fold egg whites into the dough. Divide dough into 3 equal portions. Mix one portion with red food coloring, and one with green food coloring. Spread each portion into one of the prepared baking pans. Bake 10 to 12 minutes in the preheated oven, until lightly browned. Carefully remove from pan and parchment paper, and cool completely on wire racks. Place green layer onto a piece of plastic wrap large enough to wrap all three layers. Spread green layer with raspberry jam, and top with uncolored layer. Spread with apricot jam, and top with pink layer. Transfer layers to a baking sheet, and enclose with plastic wrap. Place a heavy pan or cutting board on top of wrapped layers to compress. Chill in the refrigerator 8 hours, or overnight. Remove plastic wrap. Top with melted chocolate chips, and refrigerate 1 hour, or until chocolate is firm. Slice into small squares to serve.
Toast guajillo chiles, ancho chiles, and chipotle chiles in a dry pan over medium heat, stirring constantly, until warm and aromatic, about 3 minutes. Transfer to the blender with chicken broth. Heat 2 cups chicken broth in a saucepan until it begins to simmer, about 5 minutes. Pour broth into a blender. Toast dinner roll pieces and tortilla strips in a dry pan over medium heat, stirring constantly, until lightly browned, about 3 minutes. Transfer to the blender with chicken broth and chiles Allow the chiles and toasted bread and tortillas to soak, fully submerged, in the chicken broth until softened, about 10 minutes. Blend the mixture until smooth. Cook tomatoes and tomatillos in a dry skillet on medium-high heat until soft and blackened, 3 to 4 minutes per side. Place tomatoes in the blender with the chile puree. Melt lard in a large skillet over medium heat. Stir in onion, garlic, peanuts, raisins, cumin seeds, thyme, cinnamon sticks, cloves, and allspice berries; cook and stir until onions are soft and golden, 5 to 8 minutes. Remove the cinnamon sticks and other whole spices; add onion mixture to the blender with the chile-tomato mixture and blend until smooth. Pour chile puree into a large saucepan over medium heat. Stir in chocolate chicken broth, sugar, and salt. Bring mixture to a simmer; stir until chocolate is melted and sauce is thickened and slightly reduced, 10 to 15 minutes.
Bring a small pot of lightly salted water to a boil. Cook tortellini in the boiling water until pasta floats to the top, 1 to 2 minutes; drain. Thread 1 tortellini, 1 salami slice, 1 sprig parsley, 1 artichoke heart quarter, 1 tomato half, 1 mozzarella cheese cube, and 1 olive half, respectively, onto a toothpick. Repeat threading with remaining toothpicks.
Blend whipped cream, milk, and chocolate-hazelnut spread in a blender until smooth and thickened, about 2 minutes. Pour mixture into ice pop molds; freeze until solid, at least 3 hours.
Preheat oven to 375 degrees F (190 degrees C). Grease 12 muffin cups. Combine flour, sugar, stevia, baking powder, and salt together in a bowl. Whisk sour cream, butter, and eggs together in a separate bowl; stir into flour mixture just until batter is moistened. Fold coconut and chocolate chips into batter. Fill the prepared muffin cups 2/3-full with batter and top with sliced almonds. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 18 to 20 minutes. Cool muffins for 5 minutes in the tin before transferring to a wire rack.
Preheat oven to 350 degrees F (175 degrees C). In a medium bowl, combine graham cracker crumbs, cinnamon, sugar and melted butter. Mix well and press into the bottom of a 9x13 inch baking dish. Bake for 5 minutes then remove from oven and allow to cool. In medium bowl, beat egg yolks on high speed until thick and lemon colored, about 5 minutes. Add softened cream cheese. Beginning on low speed and increasing to high, beat until smooth. In large mixing bowl, beat egg whites, cream of tartar and salt until foamy. Add 1/4 cup sugar, a little at a time, beating constantly until sugar is dissolved and whites stand in soft peaks. Fold 1/3 of the whites into the cheese mixture, then fold the lightened cheese mixture back into the remaining egg whites. finally, fold in the thawed whipped topping. Puree raspberries in a blender or press through a sieve. Spread half of fluffy cheese filling into the cooled crust. Pour half of the raspberry puree over the filling and swirl it in with a knife. Repeat with remaining filling and raspberry puree. Freeze until firm.
Mix butter, 3 tablespoons corn syrup, and brown sugar together in a saucepan; bring to a boil. Remove from heat and stir in rice cereal. Transfer and press mixture into a 9-inch pie pan. Freeze until firm, 15 to 20 minutes. Stir peanut butter, 1/4 cup fudge sauce, and 1 teaspoon corn syrup together in a bowl. Spread half the peanut butter mixture onto the crust. Return to freezer until set, 10 to 15 minutes. Pour the remaining half of peanut butter mixture into the fudge sauce jar; stir well. Refrigerate peanut butter fudge sauce until firm, 10 to 15 minutes. Spoon and pack ice cream into crust; freeze until firm, 10 to 15 minutes. Pour peanut butter chocolate sauce into a microwave-safe bowl; heat in microwave until warm, 30 seconds to 1 minute. Serve alongside pie.
Pour Benedictine into a cordial glass. Carefully pour in brandy so it floats on top of the Benedictine, creating a two-layered drink.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square pan with cooking spray. Mix melted butter and graham cracker crumbs together; press into an even layer at the bottom of the pan. Top with chocolate chips, butterscotch chips, and marshmallows. Drizzle sweetened condensed milk on top. Bake in the preheated oven until bubbly, 17 to 20 minutes. Let cool, about 30 minutes. To make it easier to cut into bars, cover with plastic wrap and chill, about 30 minutes.
Boil raisins in 2 cups of water for 15 minutes. Remove from heat. Add vegetable oil and cold water to the raisins. Mix sugar, flour, spices, baking soda, and salt in a large bowl. Add the raisin mixture, and stir till just mixed. Pour into a greased and floured 9 x 13 inch baking pan, and bake for one hour in a preheated 350 degrees F (175 degrees C) oven. It is done if a toothpick comes out clean.
Heat oil in a large skillet over medium heat. Add onion and red bell pepper; cook and stir until soft, about 5 minutes. Reduce heat; stir in green salsa. Add vegetarian crumbles; cook and stir to break up the crumbles, about 5 minutes. Stir in water and refried beans. Season mixture with cumin, chili powder, and garlic powder. Simmer until flavors combine, about 5 minutes. Divide iceberg and radicchio among serving plates. Top with rice. Scoop hot mixture over rice. Garnish with sour cream and Monterey Jack cheese.
In a medium bowl, cream the shortening, brown sugar, and white sugar. Stir in the egg, then the peanut butter. Sift together the flour, baking powder, baking soda, and salt; stir this into the creamed mixture. Refrigerate dough for 1 hour. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a mini muffin pan. Roll the dough into walnut sized balls and place into mini muffin cups; flatten slightly. Bake in preheated oven for 8 to 10 minutes, cookies should be light brown. While the cookies are baking, unwrap the mini peanut butter cups. Press mini peanut butter cups down into the center of the cookie tarts while they are hot from the oven. Allow cookies to cool slightly before removing from the pan. For special occasions, smooth off the top of the mini peanut butter cup with a small knife or spatula, and using a pastry bag, pipe a small star of whipped topping onto the center of each tart.
Melt butter in a pressure cooker over medium heat; cook and stir onions and salt in the hot butter until onions become translucent, about 10 minutes. Add potato, celery, green onions, and garlic; cook until slightly tender, 3 to 5 minutes. Add carrots and vegetable stock; increase heat to high. Place lid on pressure cooker and lock. Set valve to 15 pounds per square inch (psi) or 'high', depending on model; bring to pressure. Reduce heat to medium-high and cook for 7 minutes. Transfer pressure cooker to sink; pour cold water over the cooker to release pressure. Return cooker to stove and remove the lid. Stir cream and curry powder into soup. Puree soup with an immersion blender until completely smooth. Season with salt and black pepper.
Beat the eggs and water together in a bowl. Sift the flour, salt, and baking powder into a separate large bowl and make a well in the center. Pour the beaten eggs into the well, then stir in the flour mixture until a soft dough forms. Roll the dough into a very thin layer on a lightly-floured surface; cut into 1/2 inch strips. Allow to dry at least 4 hours before using.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan. In a medium bowl, stir together 2 cups flour and confectioners' sugar. Blend in the melted butter. Press into the bottom of the prepared pan. Bake in the preheated oven for 15 minutes, or until golden. In a large bowl, beat eggs until light. Combine the sugar, baking powder and 1/4 cup of flour so there will be no flour lumps. Stir the sugar mixture into the eggs. Finally, stir in the lemon juice. Pour over the prepared crust and return to the oven. Bake for an additional 30 minutes or until bars are set. Allow to cool completely before cutting into bars.
Place the potatoes, carrot, and onion in a large saucepan, and add enough water to bring the water level to about 2 inches. Bring to a boil. Cover, reduce heat, and simmer for 5 minutes. Mix in eggplant, broccoli, green beans, and zucchini; simmer for 2 minutes. Mix in tempeh, vegetable broth, crushed tomatoes, and garbanzo beans. Season with rosemary and garlic. Cook for 8 to 10 minutes, or until veggies are tender. Ladle into bowls, and top with cheese.
Heat oil in a saucepan over medium heat. Cook and stir garlic in hot oil until fragrant, 2 to 3 minutes. Stir tomato paste, sake, water, sugar, vinegar, miso paste, soy sauce, Worcestershire sauce, mustard, chili powder, ginger, and red pepper flakes with the garlic in the saucepan; bring to a simmer and cook, stirring frequently, until thickened, about 30 minutes.
Cook potatoes in boiling water for 10 to 12 minutes or until tender; drain. Heat a large skillet over medium heat for 3 minutes. Add sausage and cook, stirring frequently for 3 to 4 minutes or until sausage is lightly browned. Combine dressing ingredients in large bowl; whisk and set aside. Serve immediately or refrigerate.
Place the tomatoes in a large pot and squash them with your hands. Add the beans, onion, banana chile pepper, sugar, garlic powder and chili powder and simmer for about 20 minutes. Meanwhile, in a separate large skillet over medium high heat, saute the ground beef for 5 to 10 minutes, or until browned and crumbly. Drain the fat and add the beef to the simmering pot. Stir in the cheese, if desired. Allow to simmer for 1 more hour.
Preheat a grill for medium heat. Place peaches onto a large piece of aluminum foil. Use two if necessary to hold in all of the peaches without spillage. Drizzle the honey over the peaches, and sprinkle with cinnamon. Close up the foil, sealing tightly. Place the foil packet onto the preheated grill, and cook for 10 minutes, turning once halfway through. Carefully open the packet, and serve.