HumbleIntelligence/food-ner-1-Million huggingface dataset:
Slice the calamari tubes down one side and open them up to lay flat. Score the insides with a knife in a cross-hatch pattern. Set aside. Heat a small skillet over high heat with no oil. Add the peppercorns, and toast for a few minutes, stirring constantly, until they start to sizzle and pop. Remove them from the pan and set aside. Add the salt to the pan and cook over high heat until it has turned a gray color. Remove from the heat. Grind the salt and pepper with a mortar and pestle or spice grinder until it becomes a fine powder. Transfer to a resealable plastic bag and mix with flour and cornstarch. Heat the oil in a wok or heavy skillet over high heat until very hot. Place a few pieces of squid at a time into the bag and shake to coat. Shake off excess and quickly fry them in the oil until browned, turning once. Each one should take about 30 seconds. Serve and eat immediately.
Bring sugar and water to a boil in a saucepan; cook, stirring constantly, until sugar is dissolved, about 5 minutes. Stir rose water and saffron into the sugar mixture; cover saucepan and remove from heat. Melt butter in a large saucepan over low heat; stir flour into the melted butter until mixture is a smooth paste. Continue to cook, stirring often, until paste turns golden, about 5 to 10 more minutes. Slowly whisk sugar mixture into paste until smooth. Remove saucepan from heat and spread halva evenly onto a plate or platter. Make a pattern on the top of halva using the back of a spoon or a knife. Cover with plastic wrap and refrigerate until set, at least 1 hour.
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add potato, cauliflower, and carrots; cover and steam until very tender, about 20 minutes. Transfer potato mixture to a bowl and add milk and 1 1/2 teaspoons butter. Mash with a potato masher or hand mixer until smooth. Melt 1 1/2 teaspoons butter in a large saucepan over medium heat; saute onion, celery, thyme, salt, and pepper until fragrant, about 2 minutes. Add ham and cook and stir until ham is warmed, about 2 more minutes. Stir undrained navy beans and chicken broth into ham mixture, increase heat to high, and bring to a boil. Reduce heat and simmer. Blend drained navy beans and garlic together in a blender until smooth. Stir bean mixture into soup; simmer, stirring often, until soup thickens, about 10 minutes. Stir potato mixture into soup and simmer, stirring often, until thickened, about 5 minutes.
In a medium bowl, mix vanilla wafer crumbs, ground pecans, cocoa, 1 cup confectioners' sugar, corn syrup, water, and rum flavoring together. Roll mixture into 1 inch balls, and then roll in remaining confectioners' sugar. Store, covered, about a week before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish. Cut the kernels from the corn cobs. Mix corn and eggs together in a bowl until smooth; add milk, sugar, salt, and pepper and mix well. Transfer mixture to the prepared baking dish and dot with butter. Bake in the preheated oven until bubbling, about 1 hour.
Combine flour, wheat germ, baking powder, and salt in a large bowl. Set bowl aside. In a separate bowl, whisk together the skim milk, melted margarine, eggs, and sugar. Make a well in the center of the dry ingredients; stir in the wet ingredients, being careful not to over mix the batter. Gently fold in the chocolate chips. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until golden brown on the other side.
Combine heavy cream, mascarpone cheese, sugar, espresso, and vanilla extract in a large bowl; beat with an electric mixer until firm peaks form. Arrange a single layer of chocolate chip cookies in an 8-inch cake pan or springform pan, covering the bottom as much as possible. Spread 1/3 of the whipped cream mixture evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by 1/2 of the remaining cream. Repeat with the remaining cookies and cream. Smooth the top, cover with plastic wrap, and refrigerate until flavors combine, 4 hours to overnight.
Heat the oil in a large skillet over medium-high heat. Season the filets with salt and pepper, then fry on each side until browned to lock in the juices. Remove from the skillet and set aside to cool slightly. Add the mushrooms, wine and beef consomme to the skillet; cook and stir over medium heat until mushrooms are tender. Use a slotted spoon to transfer the mushrooms to a small bowl, reserving the consomme. Mix the pate with the mushrooms, adding a little consomme if needed to achieve a spreadable texture. Divide the mushrooms among the filets and spread on the top. Refrigerate about 30 minutes. Preheat the oven to 400 degrees F (200 degrees C). Lay the puff pastry out on a clean surface and cut out two 5 to 6 inch rounds for each steak. You can roll it out a little thinner if you need more area. Place a steak onto a round, and bring the edges up around the sides. Cover the top with a second piece of dough, overlapping the edges and pressing to seal into a package. Repeat with remaining steaks. Place the Wellingtons onto a baking sheet, and brush the tops with beaten egg. Bake for about 12 minutes, for rare, 16 minutes for medium, or 20 minutes for well done. For best results use a meat thermometer to determine the temperature of the steaks, with 140 degrees F (60 degrees C) being medium doneness. Remove from the oven and allow to rest for about 5 minutes. While the steaks are cooking, make the sauce. Melt the butter in a saucepan over medium heat. Stir in the flour and cook, stirring constantly, until browned. Stir in the green onions, and cook until tender, about 1 minute. Gradually stir in the reserved consomme and the remaining 1 cup of consomme; continue to cook and stir until the sauce thickens. Reduce heat to low and stir in the wine. Continue to simmer until thickened, about 15 minutes. Remove from the heat and stir in butter and parsley. Season with salt and pepper to taste. To serve, cut each Wellington in half and spoon some sauce onto the plate.
Preheat oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners. In a small bowl, cover the raisins with water, and set aside to plump. In a large mixing bowl, whisk together the all-purpose flour, whole wheat flour, sugar, baking powder, baking soda, salt, cinnamon, allspice, dry milk powder, wheat bran, and farina cereal until thoroughly combined. Drain water from the raisins. In a separate bowl, beat the egg whites until frothy, then mix in the drained raisins, applesauce, carrot, vegetable oil, and bran cereal. Pour the liquid ingredients into the flour mixture, and briefly mix just to moisten (do not overmix). Fill muffin cups about 2/3 full, and sprinkle each muffin with about 1/2 teaspoon of raw sugar. Bake in the preheated oven until the muffins are set and the tops are golden brown, 25 to 30 minutes. A toothpick inserted into the center of a muffin should come out clean. Serve warm.
Preheat oven to 350 degrees F (175 degrees C). Put margarine in a pie dish and melt in the preheating oven. Mix eggs, flour, and milk in a bowl; pour over melted butter. Arrange peach slices atop the egg mixture. Sprinkle sugar over the peach slices. Bake in preheated oven until the pancake is firm in the center, about 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Put the chicken into a mixing bowl. Add the chicken soup, mushroom soup, green chiles and broth. Mix well. In a 9x13 inch baking dish place a layer of corn tortillas to cover the bottom, then a layer of the chicken mixture, then a layer of cheese. Continue to layer, like you would lasagna, until all of the chicken mixture is gone. Bake in the preheated oven for 20 minutes or until the cheese is bubbly and brown. Let cool and serve.
Place pecans into bottom of pie shell. To Make Filling: In a heavy saucepan over medium heat, cook condensed milk, brown sugar, butter and corn syrup. Stir and bring to a boil; stir continuously for at least 5 minutes. Remove from heat, then slowly beat with a spoon until mixture starts to thicken; will take about 2 minutes. Be sure not to over beat or it will harden too much. Pour mixture into pie shell; cover and refrigerate for about an hour. Filling ingredients may be halved to make for a less rich pie. To Make Topping: In a medium saucepan, cook chocolate and butter over low heat until melted together. Stir in condensed milk; mix well. Remove from heat; allow to cool just enough so that yolk won't cook when added, but not so cool that the chocolate hardens; cooling time will be about 3 minutes. Stir in egg yolk to chocolate mixture; spread over cooled filling. Place pie back in refrigerator and cool for another hour.
Preheat oven to 350 degrees F. Blend flour, butter, sugar and cream cheese. Press into sandbakkel tins. Melt butter over low heat. Remove from heat and add eggs, chopped nuts, brown sugar, vanilla and salt, blending well. Fill tins about 3/4 full with mixture and bake until filling is well set and crust is brown.
Place egg in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop. In a large bowl combine eggs, green beans, mayonnaise, lemon juice, Worcestershire sauce, horseradish, pepper, garlic powder, onion powder and parsley. Serve chilled.
Heat the vegetable oil in a large skillet over medium heat. Stir in the onion, garlic, and cumin seeds. Cook and stir until the onion has turned golden brown; about 10 minutes. Stir in the diced tomato, cayenne pepper, salt, turmeric, and coriander. Continue cooking 2 more minutes, then stir in the cauliflower, and reduce heat to medium-low. Cook until the cauliflower is tender, about 10 minutes, stirring occasionally. Add the kidney beans; cook and stir until heated through. Sprinkle with garam masala to serve.
Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl. Lightly salt and pepper the chicken strips. Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Heat the oil in a skillet over medium heat and cook the onion and garlic until tender. Mix in ketchup, vinegar, Worcestershire sauce, brown sugar, dry mustard, salt, pepper and hot sauce. Bring to a boil. Reduce heat to low and simmer 10 minutes, stirring occasionally. Remove from heat and set aside. Preheat grill for high heat. Lightly oil grill grate. Place chicken on grill. Brush constantly with the sauce and cook 8 to 15 minutes on each side, depending on size of piece, until juices run clear. Discard any remaining sauce.
Preheat oven to 375 degrees F (190 degrees C). Place sweet potato cubes in a bowl. Drizzle coconut oil over potatoes and toss, using your hands, until each cube is coated. Spread sweet potato cubes onto a baking sheet; season with rosemary, thyme, salt, and pepper. Bake in the preheated oven until potatoes are softened, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C). Lightly grease and flour 1- 13 x9 inch square cake pan. Cream shortening and sugar together and add 1 tablespoon buttermilk. Sift flour three times and add baking powder and salt. Combine 1 1/2 cups buttermilk with 1/2 teaspoon baking soda. Alternate adding buttermilk to shortening mixture with flour. Beat egg whites until stiff and fold into batter. Stir in the vanilla and almond extracts. Pour batter into prepared pan. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes. Once cool frost with frosting of your choice. If you want you can add orange extract to the frosting, about 1 teaspoon.
Preheat oven to 350 degrees F (175 degrees C). Sift cake flour, sugar, and salt three times then stir in the boiling water. Let cool. Beat egg whites, cream of tartar, baking powder, vanilla and almond flavorings until stiff peaks form. Fold into the flour mixture and pour batter into one ungreased 12x18 inch baking pan. Bake at 350 degrees F (175 degrees C) for 35 minutes. Cool cake inverted in pan, laying a tea towel underneath the cake to absorb the steam. Frost as desired once the cake is cooled.
Place sausage and onion in a large, deep skillet. Cook over medium high heat until sausage is cooked and onions are translucent. Mix in the rice, celery, sprouts, mushrooms, water chestnuts, poultry seasoning and sage. Cook until all ingredients are warmed through. Place dressing in a cheese cloth large enough to hold enough stuffing to fit inside turkey cavity. Any remaining dressing may be put in cheese cloth and set along side turkey while baking so as to absorb turkey drippings.
Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir onion, garlic, jalapeno pepper, and oregano until onions are translucent, 8 to 10 minutes. Cook and stir red bell pepper and corn into onion mixture until red bell pepper is tender, 2 to 4 more minutes. Mash black beans in a large bowl. Stir vegetable mixture, bread crumbs, chili powder, cilantro, cumin, and salt into mashed black beans. Divide mixture into 4 patties and coat both sides of each patty with flour. Heat 1 tablespoon olive oil in a skillet over medium heat; cook patties until browned, 5 to 8 minutes on each side.
In a cocktail mixer full of ice, combine the spiced rum, coconut rum, grenadine, pineapple juice and orange juice. Shake vigorously and strain into glass full of ice.
Dissolve the gelatin in the boiling water. Mix in the cold water and set aside. Mix and bake cake as directed for one 9x13 inch pan. Let cake cool for 20 to 25 minutes. Poke holes in cake about 1 inch apart. Pour gelatin into holes and over the top of the cake. Refrigerate cake while making the topping. Mix instant pudding, whipped topping mix and milk until stiff. Frost cake and store in refrigerator.
Preheat oven to 350 degrees F (175 degrees C). Combine chicken, beans, diced tomatoes with green chile peppers, diced green chile peppers, cumin, chili powder, salt, and garlic in a saucepan over medium heat; cook and stir until filling is heated through, 5 to 10 minutes. Add Mexican cheese blend to filling and stir until cheese is melted, 2 to 3 minutes. Remove saucepan from heat. Place corn tortillas on a microwave-safe plate and cover with a wet paper towel; heat in microwave until tortillas are warmed, about 30 seconds. Spoon 2 to 3 tablespoons filling down the middle of each tortilla. Roll tortilla tightly around the filling and place, seam-side down, on a baking sheet. Spray the rolled tortillas with cooking spray. Bake in the preheated oven until lightly browned and crispy, about 30 minutes.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch fluted tube pan such as a Bundt(R). Mix together the coconut and ground pecans; set aside. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time. Beat in the crushed wafers alternately with the milk. Mix in the coconut and ground pecans. Pour batter into prepared pan. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.
Adjust oven rack to lowest position. Heat oven to 350 degrees. With motor running, drop garlic through the feeder tube of a food processor to mince. Scrape down sides of bowl. With motor running, add oil through feeder tube; continue to process. Transfer to a small bowl, stir in thyme and set aside. Switch to the slicing blade and slice the potatoes (or thinly slice them with a knife). Brush a little of the garlic oil over the bottom of a 9-by-13-inch (or similar size) baking dish. Make 4 layers in this order: potatoes, a generous brushing of the oil, a sprinkling of salt and pepper. Slowly add broth at one corner to avoid washing off garlic and herbs. Bake until most of the broth has been absorbed, about 45 minutes. To brown, move pan to middle rack and broil until spotty brown, about 5 minutes. Let rest so potatoes continue to absorb liquid, about 10 minutes. May be made ahead, held at room temperature while roast cooks, then reheated.
In a small bowl, combine nutritional yeast, garlic powder, coriander, cumin, and black pepper. Dip seitan in tamari, then in the yeast and spice mixture. Set aside. Heat oil in a skillet over medium heat. Fry seitan in batches until browned on all sides.
Place the Russet potato pieces into a large saucepan, and cover with salted water. Bring to a boil, turn the heat down, and simmer for 10 minutes. Add the sweet potato, and cook about 15 minutes more. Remove a piece of each potato, and cut it in half to see if it is cooked enough. Once the potatoes are tender, add corn kernels; cook another 30 seconds. Drain through a colander. Fill the saucepan with cold water, and drop vegetables into water. Cool for 5 minutes, and drain. In a large bowl, whisk together mustard, lime juice, cilantro, and garlic. Slowly whisk in oil. Mix in salt and black pepper. Cut cooled potatoes into 1 inch cubes, and add to dressing along with cucumber, and red onion. Toss well. Serve at room temperature or chilled. Toss the peanuts in just before serving.
Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. In a medium bowl, cream together the butter and confectioners' sugar until light and fluffy. Stir in the vanilla and then the flour to form a soft dough. Roll the dough into walnut sized balls. Place the cookies 2 inches apart onto the cookie sheet. Flatten each cookie to 1/4 inch thick using the bottom of a glass dipped in confectioners' sugar. Bake for 8 to 10 minutes in the preheated oven, until the edges are just beginning to brown. Do not over cook. Remove from cookie sheets to cool on wire racks. Melt the coating chocolate over a double boiler or in the microwave, stirring frequently until smooth. Spread chocolate onto the bottom of each cookie. Place cookies chocolate side down onto waxed paper until set.
If using turkey, heat oil in a large saucepan over medium-high heat, and cook and stir the ground turkey for about 10 minutes, breaking it up with a spoon as it cooks, until the meat is no longer pink. Remove the turkey meat and set aside, leaving oil in the pan. Place the onion, green peppers, and carrots into the saucepan, and cook and stir for about 10 minutes, until the onion is translucent and the vegetables are tender. Stir in the chili powder, cumin, and black pepper, and pour in the diced tomatoes, frozen corn, black beans, garbanzo beans, and chicken broth. Bring the mixture to a boil. Place about 1 1/2 cups of the chili mixture into a food processor, and puree for about 1 minute until smooth. Pour the puree back into the rest of the chili to thicken. Add the cooked turkey meat, and bring the chili back to a simmer over medium-low heat.
In a medium saucepan over medium heat, melt butterscotch chips and peanut butter together. Remove from stove and stir in cornflakes. Drop by spoonfuls onto cookie sheets. Chill to harden.
Preheat oven to 350 degrees F (175 degrees C). Grease a 12-cup muffin tin or line cups with paper liners. Beat eggs, 1 cup plus 2 tablespoons white sugar, and brown sugar together in a bowl. Mix in oil and vanilla extract. Fold in carrots, pineapple, and coconut. Mix flour, baking soda, salt, cinnamon, nutmeg, and ginger together in another bowl. Add to the carrot mixture and mix until evenly moist. Transfer batter to the prepared muffin tin. Bake in the preheated oven until a toothpick inserted into a cupcake comes out clean, about 25 minutes.
Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Combine ground beef, tortellini, beef broth, cream of onion soup, diced tomatoes with green chile peppers, green beans, salt, and pepper in a slow cooker. Cook on High for 1 hour.
Preheat oven to 400 degrees F (200 degrees C). Grease a 9 inch Bundt pan. Toss together the shredded apple, 1 tablespoon cinnamon, and 1 tablespoon sugar in a bowl until evenly coated. Set aside. Whisk together the eggs, 1/2 cup sugar, and vanilla in a large bowl until the mixture is fluffy. Stir in the olive oil, orange juice, flour, xanthan gum, baking powder, salt, and 2 teaspoons cinnamon to make a batter. Fold the apple mixture into the batter. Pour mixture into the prepared bundt pan. Bake in preheated oven until toothpick inserted into center of cake comes out clean, about 60 minutes. Cool in the pan for about 15 minutes before turning out of the pan onto a wire rack to cool completely.
Melt butter in a saucepan over medium heat. Stir with a wooden spoon and add heavy cream. Stir until combined. Add Parmesan cheese to the cream mixture in the saucepan and stir until blended. Season with nutmeg.
Heat olive oil in a large skillet over medium-high heat. Season beef chuck roast with salt and pepper. Cook roast in hot oil until browned entirely, 2 to 3 minutes per side; transfer browned roast to a slow cooker. Sprinkle onion, chile pepper, hot sauce, taco seasoning, chili powder, cayenne pepper, and garlic powder over the roast. Cook on Low until meat is fall-apart tender, 8 to 10 hours.
Line a baking sheet with parchment paper; place the macadamia nuts into 6 circles 3 to 4 inches across, making sure to fill in the centers of the circles. Place caramels and milk into a microwave-safe glass bowl; set into microwave. Cook 1 minute; stir. Cook 1 minute; stir until smooth. Pour over macadamia nuts. Place chocolate chips and shortening into a microwave-safe glass bowl. Melt chocolate mixture in 15-second intervals, stirring after each melting, 1 to 3 minutes. Pour over caramel mixture. Push chocolate squares into the top of each candy. Refrigerate until cool.
Stir water and lemonade mix together in a cup until the mix dissolves. Combine ice cubes and strawberries in a blender. Pour lemonade mixture into the blender. Blend on high for 10 seconds. Stop blender and stir with a spoon. Blend again until smooth, about 5 seconds more.
In a small mixing bowl, combine the ranch dressing and Sriracha. Reserve refrigerated. In a separate mixing bowl, combine shrimp, salt, black pepper, red pepper flakes, and lime juice. Toss to combine. Heat a saute pan over medium high heat until hot. Add olive oil, then the shrimp, and saute until pink and cooked through (about 2 to 3 minutes), turning often to cook evenly. To assemble tacos, place about 4 warm shrimp into each tortilla and top with 1 tbsp. diced mango and 1 tbsp. diced onions. Drizzle with Sriracha ranch dressing and sprinkle with chopped cilantro. Serve with lime wedges to be squeezed over top.
Place the potatoes into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 20 minutes. Drain. Mash the potatoes with a potato masher; mash in butter and cream cheese. Stir in milk, bacon bits, Colby-Jack cheese, and steak seasoning. Season to taste with salt.
Place corn kernels in a colander to filter out small pieces; transfer to a bowl. Add leeks and garlic; stir to combine. Toss diced avocado with lemon juice in a separate bowl to avoid browning. Heat vegetable oil in a wok over high heat; cook and stir corn mixture until corn is uniformly browned, 4 to 8 minutes. Fold corn mixture, avocado, rice vinegar, basil, salt, and tarragon together in a serving bowl. Sprinkle with crabmeat.
Prepare Fast Chicken Soup Base. Bring to a simmer. Add these, then simmer until tender, 10-20 minutes: 2 16-ounce cans white beans, drained; 1 cup small pasta, such as ditalini; 1 14.5-ounce can diced tomatoes; 2 tsps. minced fresh rosemary. Before removing from heat, stir in: 1/2 cup chopped fresh parsley. Final touch: Add salt and pepper, to taste. Serve soup with grated Parmesan cheese.