HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the shrimp peels and cook for 2 minutes, stirring constantly. Reduce the heat to medium, and add the leeks, carrot and shallots. Cover and cook for 2 minutes to sweat the vegetables. Season with paprika and cayenne pepper, and mix well. Stir in the cognac, white wine, water and fish stock. Simmer gently for 10 minutes. Strain the liquid from the skillet into another skillet, pressing any juices out of the shrimp peels and vegetables. Discard the solids. Return the strained liquid to the heat, and stir in cream. Season with salt and pepper and simmer for 5 minutes over medium-low heat. Remove from the heat, and whisk in the egg yolk. Preheat your oven's broiler. In a separate skillet, heat the remaining olive oil. Add the shrimp; cook and stir for about 1 minute. Divide the shrimp evenly between four oven-safe dishes. Pour the sauce over each portion of shrimp. Place the dishes on a baking sheet. Broil the dishes of shrimp for 2 to 3 minutes, or until nicely browned on the top. Remove from the oven, and sprinkle chives over the top.
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large bowl, combine horseradish, sour cream, mayonnaise and lemon juice. Stir well. Stir in bacon; cover and refrigerate one hour. Stir and top with parsley before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet. Process oats, coconut, blueberries, cashews, sesame seeds, and flax seeds together in a food processor until evenly chopped. Mix tahini, honey, and vanilla extract together in a bowl using an electric mixer. Mix tahini mixture into oat mixture using your hands until evenly moistened. Spread mixture onto the prepared baking sheet, forming a 1-inch high rectangle. Bake in the preheated oven until set, about 1 hour.
Combine garbanzo beans, red kidney beans, and artichoke hearts in a large bowl. Top bean mixture with cucumbers and tomatoes. Crumble feta cheese over the top. Sprinkle dill onto feta cheese layer. Stir Italian dressing into the mixture.. Arrange beets around the sides to serve.
In a large serving dish, spread the refried beans. Layer the guacamole on top of the beans. In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix. Spread over the layer of guacamole. Sprinkle a layer of Cheddar cheese over the mayonnaise mixture layer. Sprinkle tomato, green onions and black olives over the cheese.
Heat oil in a skillet over medium heat; cook and stir pork until lightly browned, 5 to 7 minutes. Add onion and mushrooms and cook until slightly tender, 2 to 3 minutes. Add chicken broth, celery, salt, and black pepper; bring to a boil. Cover skillet, reduce heat to medium-low, and simmer until pork is tender, 15 to 20 minutes. Mix bean sprouts and almonds into pork mixture. Whisk soy sauce and cornstarch together in a bowl until smooth; stir into pork mixture until thickened, 2 to 3 minutes.
Combine orange chunks, green onions, and jalapeno pepper together in a small bowl. Let sit until flavors combine, about 10 minutes. Season tilapia fillets with lemon juice, salt, and black pepper. Heat butter and oil in a large grill pan over medium-high heat. Cook fish until opaque on one side, about 3 minutes. Flip fish and cook until lightly browned and fish flakes easily with a fork, about 3 minutes more. Top fish with orange salsa and a sprinkle of lemon juice.
Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.
Whisk together the sugar, sesame seeds, sesame oil, poppy seeds, dried onion, paprika, oil and vinegar. Refrigerate until chilled. In a salad bowl, combine the spinach and strawberries. Drizzle with dressing, toss lightly and serve.
Pour soy sauce and mushroom stock into a large skillet over high heat; whisk in miso paste and oyster sauce until dissolved, 2 to 3 minutes. Add bok choy and mushrooms; bring to a rolling boil. Reduce heat to medium, cover skillet, and simmer until vegetables are tender, about 15 minutes.
Combine lemon zest and vodka in an airtight container. Cover and place in a cool, dark space, shaking the container to redistribute the lemon zest once a day for 5 days. Pour milk and sugar into a large pot and bringing to a low boil, stirring often, until the sugar has dissolved. Remove from heat and allow milk mixture to cool to room temperature. Slowly strain vodka mixture into the milk using a sieve. Discard the lemon zest. Pour limoncello into a capped bottle and place in the freezer to chill for 1 hour. Serve cold.
Preheat an oven to 300 degrees F (150 degrees C). Combine the oats, flour, walnuts, yeast, salt, milk powder, and coconut in a large mixing bowl; set aside. Stir the sugar, water, canola oil, and peanut butter together in a small saucepan over low heat until the sugar has dissolved and the mixture is hot and smooth. Pour the peanut butter over the oats and stir until evenly combined. Spread out onto 4 baking sheets. Bake in the preheated oven for 45 minutes, stirring every 15 minutes. Turn the oven off and allow the granola to cool in the oven until dry, about 3 hours.
Line bottom and sides of a 9 inch springform pan with ladyfingers. In the top of a double boiler over hot water, melt the chocolate chips, stirring frequently. When the chocolate has melted, mix in the 2 eggs thoroughly. In a large bowl, whip the cream until it is thick. In a separate large bowl, with a clean whisk, whip the whites until stiff but not blocky. Add 1/3 of the whipped egg whites to the melted chocolate and fold in. Quickly add this to remaining whites and fold in. Fold in the whipped cream until no streaks remain, being careful not to overmix. Pour mousse into the cake-lined pan. Cover with plastic wrap and refrigerate for 4 hours.
Dissolve yeast and sugar in warm water in a bowl. Let stand for 5 to 10 minutes until the yeast softens and begins to form a creamy foam. Combine yeast mixture, flour, corn oil, and kosher salt in a large stand mixer with a hook attachment; knead until dough holds together but is still slightly sticky, about 2 minutes. Form dough into a ball and transfer to a buttered bowl, turning to coat. Cover bowl with a towel and allow dough to rise at room temperature until double in size, 6 hours. Punch down dough and let rest for 10 to 15 minutes. Press dough into a 10-inch deep dish pizza pan.
Preheat oven to 350 degrees F (175 degrees C). Grease a tube pan with some butter and dust lightly with flour. Mix flour, baking powder, and salt together in a bowl. Combine sugar and butter in a large bowl; beat with an electric mixer until creamy. Add eggs one at a time, beating well between each addition. Beat in flour mixture alternately with milk. Mix in vanilla extract. Pour batter into the prepared tube pan. Bake in the preheated oven until a toothpick inserted into the center comes out clean, 1 hour to 1 hour 30 minutes. Cool in the pan for 5 minutes. Invert onto a wire rack and let cool completely, about 30 minutes.
Bring a large pot of lightly salted water to a boil. Cook celery root slices until lightly softened, 5 to 7 minutes. Pat dry with paper towels. Beat eggs and seasoned salt in a shallow bowl. Pour bread crumbs into a second bowl. Dredge celery root slices in egg, then dip in bread crumbs. Heat oil in a skillet over medium heat and pan-fry celery slices on both sides until browned, about 5 minutes.
Fill a large pot with lightly salted water and bring to a rolling boil. Stir in tortellini and cook uncovered, stirring occasionally, until tender yet firm to the bite, 10 to 11 minutes. Drain. Melt butter in a large pot over medium heat. Add carrots and onion; cook and stir until slightly softened, about 5 minutes. Add chicken broth, tomatoes, dandelion greens, garlic powder, basil, salt, and black pepper. Bring to a boil. Reduce heat to medium-low and simmer until flavors combine, 10 to 15 minutes. Stir tortellini into the pot and serve.
Mix cream cheese and 1/2 cup sugar together in a bowl; add pineapple and mix well. Fold whipped topping into pineapple mixture; refrigerate until chilled, about 30 minutes. Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with a silicone mat or parchment paper. Combine pretzels, butter, and 1/3 cup sugar in a bowl until evenly coated; spread onto the prepared baking sheet. Bake in the preheated oven until pretzel mixture holds together like toffee, 6 to 8 minutes. Remove pan from oven and cool. Break pretzel mixture into pieces and mix into pineapple mixture.
Fill a rocks glass 1/2 full of ice. Pour in the peach schnapps followed by the citrus soda. Stir.
Dissolve gelatin in boiling water, then stir in cold water and lemonade. Chill in refrigerator until thick but not set, about 30 minutes. In large bowl beat together chilled lemonade mixture and whipped topping until completely incorporated, smooth and pale yellow (about 10 minutes). Pour into a large mold or individual dishes and chill until set.
Combine condensed milk, water, and cinnamon stick in a saucepan and bring to a boil over medium-low heat. Continue to boil mixture, stirring constantly, until milk has thickened, about 10 minutes. Remove from heat and allow to cool slightly. Combine egg yolks and almonds in a blender; blend until smooth. Add warm milk and blend until well combined. Pour egg yolk mixture into the saucepan and bring to a boil over medium-low heat, stirring constantly. Boil for 2 minutes. Remove from heat and fish out cinnamon stick. Add rum in a very thin stream, stirring constantly. Cool completely, about 2 hours. Pour into a bottle and refrigerate.
Preheat the oven to 400 degrees F (200 degrees C). Heat oil in a large skillet over medium heat. Add cabbage and cook for about 18 minutes. Stir in butter and season with salt. Continue cooking until cabbage is soft, about 2 minutes more. Roll puff pastry out on a lightly floured surface into a large square. Place into a springform pan, allowing the corners to hang over the sides. Beat egg and water together in a bowl and stir in Swiss cheese. Pour cooked cabbage into the pastry-lined pan and cover with egg mixture. Fold pastry corners over filling and punch together in the middle. Bake in the preheated oven until pastry is golden brown, about 25 minutes.
Place shrimp in a glass bowl and cover with lime juice to marinate (or 'cook') for about 10 minutes, or until they turn pink and opaque. Meanwhile, place the plum tomatoes, onion and jalapeno (and avocados and celery, if using) in a large, non-reactive (stainless steel, glass or plastic) bowl. Remove shrimp from lime juice, reserving juice. Dice shrimp and add to the bowl of vegetables. Pour in the remaining lime juice marinade. Add cilantro and salt and pepper to taste. Toss gently to mix.
Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until smooth, about 4 minutes. Arrange short ribs in a 9x13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours. Remove short ribs to a plate and blot dry with paper towel to remove excess marinade. Preheat an outdoor grill for medium-high heat, and lightly oil the grate. Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).
Stir sweet potatoes, coconut milk, onion, basil, chili powder, and cumin together in a slow cooker. Cook on High for 6 hours (or on Low for 8 hours). Pour soup into a blender no more than half-full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Preheat oven to 400 degrees F (205 degrees C). Butter one large cookie sheet. Stir together the flour, brown sugar, baking powder, salt, nutmeg, cinnamon and ginger. Cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Stir in the pumpkin and mix to form a soft dough. On a lightly floured surface pat the dough out to 1/2 inch thick. Cut out biscuits with a round 2 inch cutter. Place biscuits on the prepared cookie sheet. Bake at 400 degrees F (205 degrees C) for 15 to 20 minutes. Serve warm from the oven.
Preheat the oven to 400 degrees F (200 degrees C). Grease a 9x5 inch loaf pan. In a large bowl, mix together the burger crumbles, onion soup mix and bread crumbs. Stir in oil and eggs, and season with garlic powder, salt and pepper. Mix well to blend in seasoning. Spread into the prepared loaf pan. Bake for 30 to 45 minutes in the preheated oven, or until firm.
Place the roast in a slow cooker, and season with salt. Place chile peppers and garlic on top of roast. Pour in the chipotle sauce and 1/2 cup water. Cover, and cook 7 hours on Low. In a pot, bring remaining 2 3/4 cups water and rice to a boil. Mix in the lime juice and cilantro. Reduce heat to low, cover, and simmer 20 minutes. Remove roast from the slow cooker, and use two forks to shred. Return pork to the slow cooker, and allow to sit 15 minutes to absorb some of the liquid. Serve over the cooked rice.
Trim the coarse ends of the asparagus and cut asparagus into one inch pieces. In a medium skillet over medium high heat, saute the asparagus in 1 cup of the broth for about 7 minutes, or until tender. In a large saucepan over medium high heat, melt the butter or margarine and remove from heat. Add the flour and stir well until smooth. Gradually add the remaining 2 1/2 cups broth. Return the saucepan to the heat and continue to cook, stirring occasionally, until slightly thickened. Add the half-and-half, salt, pepper and cooked asparagus with liquid. Stir well and heat thoroughly. Serve hot and enjoy!
Scoop seeds out of cucumber halves using a spoon. Discard seeds. Slice cucumber into 1/2-inch bites. Melt butter in a small skillet over medium-low heat; add cucumbers, tarragon, white pepper, and salt. Saute cucumber mixture until cucumber bits become translucent, 12 to 15 minutes.
Combine strawberries and sugar and set aside to macerate. Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form. Fold in macerated strawberries and rice. Sprinkle with grated chocolate.
Layer lettuce, corn, black beans, tomato, green onions, cilantro, green bell pepper, avocado, Cheddar cheese, and tortilla chips, in this order, in a serving bowl. Stir ranch-style dressing and salsa together in a bowl; pour over salad.
Line a 9x13-inch baking dish with parchment paper or aluminum foil. Place semisweet chocolate chips in a microwave-safe bowl; heat in microwave until melted, about 1 minute. Stir chocolate until smooth. Combine white chocolate chips and butterscotch chips in a separate microwave-safe bowl; heat in microwave for 1 1/2 minutes. Stir mixture until smooth. If chips aren't completely melted, continue heating in the microwave in 10-second intervals, stirring after each interval until smooth. Stir crispy rice cereal and peanut butter into white chocolate-butterscotch mixture; pour into the prepared baking dish. Spoon semisweet chocolate in lines across the peanut butter mixture. Run a knife in the opposite direction of the chocolate lines to achieve a swirled, tiger-stripe pattern. Cover dish with plastic wrap and refrigerate until set, at least 10 minutes. Cut into small squares.
Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish. Combine bread crumbs, Parmesan cheese, yellow cornmeal, and Italian seasoning in a shallow dish. Pour ranch dressing in a separate shallow bowl. Dip chicken thighs and chicken breasts in ranch dressing to coat; press into the bread crumb mixture to coat both sides. Arrange chicken pieces in the prepared baking dish. Cook chicken until no longer pink in the center and the juices run clear, 45 to 50 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Preheat the oven to 425 degrees F (220 degrees C). Place a rack in the upper third of the oven. Heat oil in an 8-inch cast iron skillet over medium-high heat. Add mushrooms and onions; cook, stirring occasionally, until starting to brown, about 4 minutes. Reduce heat to medium-low. Add garlic and sage; cook, stirring occasionally, until garlic starts to brown, about 2 minutes. Add kale and season with brown sugar, pepper, Cajun seasoning, and cardamom. Cook, tossing often, until kale is wilted, about 4 minutes. Sprinkle flour on top; cook and stir for 4 minutes. Meanwhile, combine chicken broth, apple juice, vinegar, pepper jelly, yeast extract, and hot sauce in a small saucepan. Bring to a boil and remove from heat. Stir broth mixture into the skillet 1/2 cup at a time. Add butternut squash and chicken. Bring to a boil. Reduce heat and simmer until squash softens and broth thickens, about 10 minutes. Unroll puff pastry sheet and smooth out any creases. Drape pastry over the skillet, allowing edges to hang over the sides. Whisk egg and water together in a small bowl. Brush egg wash over pastry. Cut four 1-inch slits in the top to vent. Bake in the preheated oven until pastry is golden brown and crisp, about 20 minutes. Let cool for 10 minutes before serving.
Bring chicken broth to a boil in a saucepan; add quinoa and place cover on saucepan. Reduce heat to low and cook quinoa at a simmer until the moisture is completely absorbed, 18 to 20 minutes. While the quinoa steams, heat oil in a skillet over medium heat. Cook green onions in hot oil until fragrant, 1 to 2 minutes. Stir corn into onions, reduce heat to medium-low, and continue cooking until corn is lightly toasted, about 5 minutes. Add shrimp and cook until they are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir the peas into the mixture and cook just until the peas are hot, 2 to 3 minutes. Stir cooked quinoa into the shrimp mixture. Return heat to medium. Pour soy sauce and sesame oil over the mixture; cook and stir until completely hot, 3 to 5 minutes. Remove skillet from heat and sprinkle cilantro over the dish to serve.
Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with aluminum foil. Place tortilla chips and flour into a food processor or blender, and process into crumbs. Pour into a bowl. Place chicken pieces into a sealable plastic bag with sour cream. Massage the bag to make sure chicken pieces are coated with sour cream. Let sit for 5 minutes. Dip coated chicken pieces into the chip crumbs, and place on the prepared baking sheet. Spray lightly with vegetable cooking spray. Bake for 30 minutes in the preheated oven, until chicken is cooked through and juices run clear.
Cover a large flat surface with waxed paper. In a large bowl, stir together the popcorn, cereal, corn chips, almonds, and pretzels. Melt the confectioners' coating in a glass bowl in the microwave for 1 minute. Continue to cook at 30 second intervals, stirring between each one, until the coating is smooth. Pour melted coating over the cereal mixture. It's best to use a large metal spoon, and pour 1 or 2 spoonfuls at a time then mix to ensure even distribution. (A second person can be useful here - one to pour, one to mix.) Once everything is coated, spread the mixture out onto waxed paper in a thin layer. Let stand for about 1/2 hour, or until coating is dry. Transfer to a bowl to serve, or store in an airtight container.
Slice baguette on the diagonal into 25 slices about 1 inch thick. Spread slices generously with cream cheese. Place a single basil leaf on top of the cream cheese and press down slightly so basil adheres to cheese. Top with a thin slice of capicola.
Heat the olive oil in a large skillet over medium-high heat. Add the red and yellow bell peppers, mushrooms, zucchini, onion and garlic, and stir to cook evenly. Season with steak seasoning and onion powder. Cover, and cook for about 10 minutes. Add the sausage to the skillet, and cook, stirring occasionally, for another 10 minutes. Just before serving, add a splash of balsamic vinegar, and sprinkle liberally with Parmesan cheese.
Preheat an outdoor grill for high heat and lightly oil grate. In a large bowl, combine the ground turkey and the bouillon and mix well. Form into four patties. Grill over high heat for 3 minutes per side, or until internal temperature equals 160 degrees F (70 degrees C).
Bring milk to a simmer in a saucepan; remove from heat and cool to room temperature. Whisk buttermilk into milk; let sit at room temperature, 8 hours to overnight. Strain mixture through cheesecloth over a bowl in the refrigerator, 8 hours to overnight.
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking pan. In a medium bowl, cream together the butter, brown sugar, and white sugar. Beat in the eggs and vanilla. Stir in the flour and pecans until just blended. Spread the mixture evenly into the prepared pan. Bake for 35 to 40 minutes in the preheated oven, or until edges begin to pull away from the sides of the pan. Allow bars to cool in the pan before cutting.
Preheat oven to 450 degrees F (230 degrees C). Lightly grease a 9x13 inch baking pan. In a blender, combine eggs, milk, flour, salt and pepper; cover and process until smooth. Pour into prepared baking pan. Bake in preheated oven until set, about 20 minutes. Sprinkle with cheese. Carefully loosen edges of omelet from pan. Starting from the short edge of the pan, carefully roll up omelet. Place omelet seam side down on a serving plate and cut into 6 equal sized pieces.
Melt the butter in a large skillet over medium heat. Cook the celery in the melted butter until slightly soft, about 5 minutes; transfer to a large mixing bowl. Add the chicken, hot sauce, and Cheddar cheese to the cooked celery and mix thoroughly. Season with salt and pepper. Separate and place the wonton wrappers onto your work surface. Spoon about 1 tablespoon of the chicken mixture onto the center of each wrapper. Use your finger or a pastry brush to lightly moisten the edges of the wonton wrappers with water. Fold one corner of the wrapper over the filling onto the opposite corner to form a triangle. Press the edges together to seal. Heat the oil in a deep-fryer or deep pan to 365 degrees F (185 degrees C). Deep-fry several wontons at a time, turning as needed, until lightly browned. Remove to drain on paper towels. Serve hot.
Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan. In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well. Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan. Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.
Remove the stem from the rehydrated chile pepper. Combine with 1 can of chicken broth in a blender or food processor, and puree until smooth. Pour into a 5 or 6 quart slow cooker. Pour in the remaining can of chicken broth, and add the beef broth, pork, chicken, onion, garlic, green chilies, and white and yellow hominy. Season with the bay leaf, oregano, and cumin. Cover, and cook on High for 4 to 5 hours, or on Low for 6 to 7 hours. Remove the bay leaf before serving.