HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cook 4-5lb Boston Butt Roast in a heavy pan with lid and place 2 quarts of water in pan. Slow cook for several hours. I usually cook at 250 overnight! Save the broth and grind the meat. Boil the broth but you need to know how much volume you have! For each 3 cups of broth you boil, you will add 1 cup of yellow corn meal slowly while stirring. Add to fast and the cornmeal will clump! In this case I used 24 cups of water and 8 cups of cornmeal. Add 3 Tablespoons of salt, 1 Tablespoon of pepper. You will also want to add about 1 cup of flour slowly! Mix and cook until mixture is done! It takes about 20-30 minutes of constant stirring to keep mixture from burning and to get cornmeal to soften. Once it is thick, you pour into pans. This makes 2 large pans about 3 inches thick. Cool overnight and then slice and fry. Maple syrup and butter makes a great meal.
Fry the onion and mushrooms in the oil a couple of minutes. Add curry powder and fry gently until softened. Add potato flour, stir. Add water, cream (or soy milk or coconut milk) and sweet chili sauce. Stir and cook 5-7 minutes on low heat.
Position a rack in the lower third of the oven and preheat the oven to 325°F Line the bottom and sides of an 8x8-inch square baking pan with parchment paper or foil, leaving an overhang on two opposite sides. Spray the pan and lining with cooking spray. Combine the butter, sugar, cocoa, and salt in a medium heatproof bowl and set the bowl in a wide skillet of barely simmering water. Stir occasionally until the butter is melted and the mixture is smooth, though it will appear somewhat gritty. Remove the bowl from the skillet and set aside briefly until the mixture is only warm, not at all hot. Stir in the vanilla with a wooden spoon. Add the eggs one at a time, stirring well after each one. When the batter looks thick, shiny, and well-blended, add the flour and stir until all the streaks of flour disappear, then beat vigorously for 40 more strokes with the wooden spoon or a rubber spatula. Stir in the nuts, if using. Spread evenly in the prepared pan. Bake until a toothpick plunged into the center emerges slightly moist with batter, about 25 minutes. Let cool completely on a wire rack. Set the pan in the freezer for 10 minutes (it will make for clean cutting of the brownies). Lift up the ends of the parchment or foil liner, and transfer the brownies to a cutting board. Cut into 16 squares.
Trim the rind from the brie and then roughly tear it into 2-inch pieces. (It is easy to trim if you first place the cheese in the freezer for 30 minutes or until it is sufficiently hard.) Set aside. In a small saucepan, reduce the sherry over medium-high heat to 1 cup. Set aside. in a medium stockpot over medium-high heat, melt the butter. Add the mushrooms, shallots, and lemon juice and cook 4 minutes, stirring constantly. Remove from the heat, add the flour, and stir until the flour is fully incorporated. Return the mixture to heat and add the beef broth and reserved sherry. Raise the heat to high and bring the mixture to a boil. Reduce the heat and simmer for 15 minutes. Add the trimmed Brie, stirring until the cheese has melted. Add the half and half and pepper and continue to simmer without boiling for 5 minutes. ladle the soup into separate bowls and garnish each with 1 to 2 tablespoons of the chives.
Cook noodles, drain. While noodles are cooking, prepare soup according to instructions on can. Turn on Broiler part of oven. While noodles are draining, place soup and all other ingredients, except crumbs in oven proof pan. I use an all stainless sauce pan so I can brown the topping all in one pot. Add noodles to other ingredients. Spread bread crumbs evenly over all and place pan in oven under broiler for 5-7 minutes until browned.
Beat eggs, yogurt, milk, salt, cinnamon, nutmeg, and vanilla in a mixing bowl. Heat a lightly oiled skillet over med-high. Dunk each slice of bread into egg mix, and soak both sides. Place in pan and cook on both sides until golden. Serve hot and top with yogurt and fresh berries, or your favorite syrup.
Remove and dicard the fat just inside the body cavities of the game hens. Remove any packages of giblets. Rinse the hens, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Cut each game hen lenghtwise in half with poultry shears. Place birds in a large, deep nonreactive bowl or baking dish and set aside while you make the marinade. Combine the onion, parsley, cilantro, lemon juice, oil, salt, cumin, paprika, ginger and pepper in a small bowl and whisk to mix. Pour the mixture over the game hens, turning them to thoroughly coat. Cover and let marinade in the refrigerate for 1 to 8 hours, (the longer the better) turning the birds occasionally. Preheat the grill, one area for high heat and another area for medium heat. When ready to cook, oil the grill grate. Remove the game hens from the marinade and arrange, skin side down, on the grate over the hotter section of the grill 3-5 minutes and then move to medium heat for another 5-7 minutes Using tongs turn the hens over (skin side up) and onto the high heat area and cook 3-5 minutes and then move over to the medium heat and continue cooking for 5-7 minutes or until juices run clear. Transfer the hens to serving plates and serve immediately, garnished with lemon wedges.
Heat oil in frying pan add leek and garlic and cook until softened. 5 to 10 minutes. Add thyme, red peppers, zucchini and tomatoes to slow cooker and cook on low for 5 hours. Stir though spinach one handful at a time until wilted. Add olives, and leave to heat through 20 minutes. Serve!
Grind Peppercorns and Coarse Salt in your spice grinder (Coffee Bean Grinder). Rub into the Sirloin Beef and cover tightly in plastic wrap. Allow to sit in the Refrigerator for 1-2 hours. Bring a large saute pan to medium-high heat with 2 TBS Olive OIl. Add Bell Pepper and Onion. Cook until translucent. Add Mushrooms. Cook for another 3 minutes, until softened. Remove vegetables from pan and set aside. Add 1 TBS additional Olive oil to Pan and bring to high heat. Add sirloin steak. Sear for 1-2 minutes on each side until crusty. Place the pan in a 450 degree oven to finish cooking through desired doneness. Stop at about 5-10 degrees shy of the desired temperature. Pull steak off of pan and onto a cutting board. Cover with foil and allow to rest. Place the saute pan back on the stove at medium-high heat. Add Butter. Once melted add flour. Whisk vigorously until mixture is golden brown. DO NOT BURN! Add garlic, stock, and wine. Whisk vigorously until mixture is boiling. Reduce heat to medium low. Continue whisking as sauce thickens. Season with salt and pepper. Slice the steak into thin strips. Serve each of four plates by doing the following:. *Ladle some sauce into the middle. *Add 1/4 vegetable mixture, arrange to appear pretty. *Arrange 1/4 steak tips on top of the vegetables. *Drizzle additional sauce on top. *Sprinkle some fresh chopped parsley on top. *Enjoy!
In a large skillet, saute onions in butter until brown. Set aside. In a small saucepan over medium heat, combine the brown sugar and white wine. Stir constantly until mixture is reduced by about 80 percent. Watch carefully that it doesn't turn to caramel! Add reduction to large pan with beef consomme. Bring to a boil and stir in the sauted onions, salt and pepper. Simmer for 30 minutes. For maximum flavor, this soup is better if you immediately cool and then reheat just before serving. To serve, spoon 6 to 8 ounes of soup in an ovenproof bowl, place a slice of sourdough bread over the soup and sliced swiss cheese over the bread. Place under broiler until the cheese is melted. Serve immediately.
Peel and devein shrimp. Combine shrimp and next 5 ingredients in a shallow bowl; stir well. Cover and marinate in refrigerator 30 minutes, stirring occasionally. Discard stems from mushrooms. Cut mushrooms tops in half; set aside. Heat oil in large nonstick skillet over medium-high heat. Add green onions and shrimp; stir-fry 1 minute. Add mushroom tops; stir-fry 2 minutes or until shrimp turns pink. Serve over rice.
To prepare the mango layer. place mango nectar in a heat proof bowl and sprinkle gelatin on top. Gently stir until well incorporated. Set mixture sit for 10 minutes. Meanwhile, in a blender, puree the mango flesh until smooth. Transfer to a large measuring cup with beaker. Place the gelatin mixture in the microwave and heat for 1 minute on high. Stir until gelatin completely dissolved. Pour gelatin mixture into the mango puree and stir well. Prepare 8 (6-ounce) individual serving glasses and place them in a mini muffin pan (or you can also use egg carton) at an angle. Carefully pour the mango mixture into each glass until almost to the edge of each glass. Place in the fridge for at least 2 hours, or until set. To prepare the Vanilla Bean Layer, In a small sauce pan, place milk and sprinkle gelatin on top. Give it a quick stir and let mixture sit for 10 minutes. When 10 minutes is up, turn on heat to low, sugar and salt. Stir and heat until gelatin completely dissolved. Remove from heat and whisk in the vanilla bean paste. Place the heavy cream in a large measuring cup with a beaker. Pour in the milk/gelatin mixture. Give it a quick stir. To assemble: Take the individual cups out of the fridge with the mango layer already set. Then, pour the vanilla bean mixture into each cup. Return to the refrigerator to chill for another 2 hours, or until set. To serve, top each cup with a few fresh mango cubes for garnish and enjoy.
Dressing: In a salad bowl, mix all ingredients. Add all the ingredients for the salad. Add salt and pepper.
sprinkle thyme over both sides of fish. in a large saucepan cook fish in 1 tablespoon of hot oil. heat remaining oil and add onion and garlic and cook until tender. stir in flour and cook 1 minute. add chicken broth , stir in corn and potatoes. remove skin and bones from fish and add to pot. Simmer 35 minutes stirring often.
In a bowl, dissolve gelatin in boiling water. Add ice cubes and stir until slightly thickened. Remove any unmelted ice. Stir in pineapple and oranges. Stir in sour cream until blended. Fold in whipped topping and cake cubes until well coated. Spoon into an ungeased 13-inch x 9-inch x 2-inch dish, cover and refrigerate until serving.
Preheat oven to 450 degrees. Prepare pastry and line 9-inch pie plate. Line with double thickness of foil. Bake for 8 minutes, remove foil. Bake for 4 to 6 minutes more, or until lightly browned. Cool on rack. Reduce oven temperature to 425 degrees. Separate egg yolks from whites; place whites in medium bowl and set aside. In large bowl beat butter with electric mixer until fluffly. Beat in sugar until combined. Beat in egg yokes, lemon peel, lemon juice, flour, and salt until just combined. Add milk; beat until just combined (mixture will be thin and appear curdled). Thoroughly wash beaters. In medium bowl, beat egg whites with mixer on medium speed until stiff peaks form (tips stand straight). Fold egg whites into beaten mixture. transfer mixture to prebaked crust. Loosely tent top of pie with foil to prevent overbrowning, making sure the foil does not touch filling. Bake 10 minutes. Reduce heat to 350 degrees. Bake for 20 to 25 minutes more until set in the center. Cool 1 hour on wire rack. Cover and refrigerate 3 hours. To serve top with Candied Lemon Slices. Candied Lemon Slices: In a small saucepan, combine sugar, water; bring to boiling. Add thinly sliced lemon. Simmer gently, uncovered for 12 to 15 minutes or until syrupy. Transfer slsices to waxed paper. Discard remaining syrup.
Preheat the oven to 350 degrees. Lightly grease a baking sheet with olive oil. Toast the bread so that it is very done (typically toasting twice in a toaster oven will do). Let cool. In a food processor, grind the toast into crumbs. Add parmesan, rosemary, pepper and salt. Set aside bread crumbs in a pie plate. Between two pieces of plastic wrap, pound out the chicken to about 1/4 inch thickness. You can use a rolling pin or a unopened bottle of wine. Trim the excess fat. Cut into 1 inch wide strips. In another pie plate, pour buttermilk. Dregde chicken through milk and then through bread crumbs. Place on baking sheet. Bake at 350 degrees for about 15 minutes. Enjoy with a salad, fresh sides (my choice is my Cocoaed Strawberries and Chilied Green Beans).
Drain all fruits and add a few drops red food coloring to color. In mixer, whip cream cheese until fluffy. Add sour cream, sugar, salt, food coloring. Fold fruits into cream cheese mixture with nuts and marshmallows. Pour into Pyrex sprayed with Pam, cover with foil and freeze overnight. Cut into squares 30 minutes before serving.