HumbleIntelligence/food-ner-1-Million huggingface dataset:
First, peel and devein the shrimp. In a small bowl, combine Cajun seasoning, paprika, Italian seasoning and salt and pepper, to taste. Sprinkle the spice mixture over the shrimp to coat well and set the shrimp aside. Next, make your grits. In a medium saucepan, bring water, chicken bouillon cubes and 2 tablespoons butter to a boil. Slowly add the grits, whisking often with wire whisk for 5 minutes. Add tomato paste, cream, and cheese. Keep whisking for another 2 or 3 minutes until the grits become creamy. Don't skimp on the butter and the cream, folks. Now saute the shrimp. In a large saute pan, melt 2 tablespoons of butter. Add minced garlic and stir for 30 seconds. Add in the spice-coated shrimp, and cook only until they're just done and tender. Don't overcook. Remove the shrimp from the saute pan and set them aside in a bowl. You can taste 1 or 2, to see if they're okay. The roux is next. With all those wonderful drippings from the shrimp in the saute pan, add 3 tablespoons of all-purpose flour and stir with a wooden spatula to make a roux. Cook for 10 to 15 minutes until roux reaches a medium-tan color, then slowly add the chicken stock and heavy whipping cream. Whisk together and cook for 2 minutes, then whisk in Worcestershire sauce and hot sauce. Set aside. And last, a little country ham. Cook 1 center slice of cured country ham in a saute pan, and cut into cubes. To serve, and this is the best part-place a few heaping spoonfuls of steaming cheese grits onto a place, top with several sizzling shrimp. Drizzle that wonderful roux sauce over top of the shrimp, and sprinkle on a few cubes of country ham. Enjoy.
Cut the figs in half lengthwise and put a tablespoon of blue cheese on top of each half. Top this mixture with a teaspoon of balsamic vinegar. Put figs on a warm grill and cook until the cheese melts and the figs are heated through. Serve and enjoy!
Horizontally slice each pork fillet into 3 pieces and flatten slightly. Heat 2 tablespoons of oil in a large frying pan and sear the pork slices for about 2 minutes on each side, until lightly coloured. Transfer to a wire rack and leave to cool. To make the crust, combine the breadcrumbs, sesame seeds and sunflower seeds. Dust the cooled slices of pork with flour, and then roll the meat in the beaten egg, followed by the seeds. To make the sauce, whisk together the egg yolk with the Dijon mustard and white wine vinegar. Whisking continually, gradually pour in the vegetable oil, a little at a time, until combined. Stir in the diced egg, capers, gherkins and chopped chives; season well and set aside. When you are ready to serve, heat the remaining oil in a frying pan and cook the pork over a medium heat for a couple of minutes each side, until golden brown. Serve hot with steamed buttered greens.
Grease and flour three 8-in cake pans. Preheat oven to 350°F Mix oil and sugar in large bowl. Beat in eggs, one at a time. In another bowl, mix together dry ingredients. Add dry ingredients to egg mixture, blending well. Stir in grated carrots and pecans. Turn into prepared cake pans. Bake at 350F for 30 minutes, or until done. Cool in pans for 10 minutes then remove cakes and cool thoroughly. Cut each cake in half, crosswise so you end up with 6 disc-layers total. Place the first cake layer, cut side up and frost. Place the next layer cut side down on top of the frosted layer, frost it. Repeat previous two steps until all 6 layers are frosted. Garnish with whole pecans if desired. Pineapple cream cheese frosting. Beat cream cheese with butter until smooth. Add sugar a little at a time until smooth and fluffy. Blend in vanilla and drained pineapple. Chill about 30 minutes, or until spreading consistency.
Place drained green beans in small (1 1/2 quart) casserole dish. Melt together mushrooms soup, cheese, pimentos and mustard. Add drained mushrooms. Pour over green beans. Top with sliced almonds. Bake 20 minutes at 350 degrees or until heated through.
Cream together shortening and sugars. Beat in eggs. Add vanilla. Sift together flour and soda. Add dry ingredients, alternately with buttermilk to creamed mixture. Stir in chocolate chips and walnuts. Drop by teaspoon about 2 inches apart on greased cookie sheets. Put 1/2 walnut on top of each cookie. Bake in 350° degree oven for 12 to 15 minutes or until done. Remove from sheet and cool on racks.
Place milk, caramel syrup, and ice cream in blender container; cover. Blend until smooth and thick. Serve immediately!
In a large bowl arrange a layer meat, then onion, 2 bay leaves and some peppercorns. Continue with the rest ingredients. Stir in the vinegar. The meat must be all covered up with the vinegar. Put the lid or cover with foil and put it into the fridge overnight. Next day drain the meat. Arrange the meat cubes on a skewer. Broil or grill until done (20 minutes).
Scrub yams thoroughly, place on baking sheet and bake at 400 degrees F until cooked but still somewhat firm, about 30-40 minutes. Set yams aside to cool. Slice apples thinly. Leave the skin on, for its color, its wonderful nutritional value, and so the apples keep their shape. I used Granny Smiths because they have a nice tartness and don't fall apart in baking, but Golden Delicious or similar would also be good. Toss apples with lemon juice and set aside. Combine all remaining ingredients EXCEPT for cranberries in small saucepan, and cook until sugar is dissolved, creating a thin sauce. Set aside. Preheat oven to 350 degrees F. Slice sweet potatoes into thick slices, or cut into chunks as desired, leaving the skins on. (Remember--fiber is good!). Assemble casserole in a greased 9x13x2-inch baking dish (stoneware or glass), layering the yams, then apples, then the cranberries. There should be enough for two layers of each. Pour sauce over the top of the casserole. Bake uncovered casserole for 30-45 minutes, basting intermittently with its own juices (or with extra fruit juice for a more moist casserole--I used some apple cider I had on hand) until apples are tender and dish is hot. Let sit for 10 minutes before serving, if possible, so the juices can thicken up a bit. Variation: Drizzle lightly before serving with some warm maple syrup and/or flax oil. Alternatively: if you're preparing it ahead of time, cover dish with foil and refrigerate overnight, and bake as usual the next day. Note on the "maple syrup": you must use natural maple syrup, not pancake syrup! I used Grade B--it has a higher nutrient content and a richer flavor. If you don't have maple syrup on hand, just use honey instead. The taste won't be as rich, but it will still be yummy.
For the Salad: Preheat oven to 425 degrees F. Place butternut squash on a rimmed baking sheet and drizzle with olive oil. Season generously with salt and pepper and transfer to oven. Roast, flipping pieces after 20 minutes, until golden, about 25-30 minutes. Reduce oven temperature to 350 degrees F. Meanwhile, in a medium pot, combine quinoa, a large pinch of salt and 1 cup water. Bring to a boil over high heat. Top with a lid and reduce heat to low. Cook 12 minutes. Remove lid and continue to cook, stirring occasionally and adjusting heat if necessary, until water is evaporated and quinoa is tender but still al dente, about 4 minutes more. Place sunflower seeds on a rimmed baking sheet. Drizzle with 1 teaspoon olive oil, season generously with salt and pepper and sprinkle with cayenne. Toss to coat and transfer to oven. Roast until toasted and fragrant, about 10 minutes, stirring halfway through. Remove from oven and let cool. Divide greens, chicken, tomatoes, parsley leaves, avocado, apple, red onion, shaved parmesan, quinioa, butternut squash and sunflower seeds among two serving bowls. Dress with White Balsamic Vinaigrette and serve. For the White Balsamic Vinaigrette: Whisk to combine olive oil, white balsamic and dijon mustard. Season to taste with salt and pepper. Dressing can be kept up to two weeks in the refrigerator.
In a large skillet, saute onion in butter until golden and tender. Add chicken and brown lightly on both sides. Remove the chicken and cover with aluminium foil to keep warm. Add chicken broth and salsa to the skillet. Bring to boil. Carefully stir in rice and garlic powder. Place browned chicken on top of the rice mixture. Cover and simmer for 10 minutess. Turn the chicken over and then simmer for 10 minutes longer. Remove from heat. Sprinkle with cheese and cover. Let stand for approximately 5 minutes. Garnish with cilantro and jalapanoes. Enjoy!
Preheat oven to 350 degrees. Spray two 9x5 loaf pans with non-stick cooking spray. Cream shortening and sugar until light. Beat in eggs one at a time. In separate bowl, sift together flour,salt, baking soda, cinnamon, cloves and nutmeg. Add flour mixture to shortening mixture. Blend well. Add well mashed bananas, blend well. Add nuts. Pour into the two prepared pans. Bake for 45 minutes to 1 hour. Testing with wooden toothpick.
Preheat oven to 375 degrees. Place a large drinking glass upside down in the middle of a 9" glass deepdish pie plate. Open and separate crescent roll dough; lay side by side in the bottom of plate with the wide end over the side and the point of the crescent against the glass. In a large skillet, mix taco seasoning into ground meat and brown. Drain meat. Spoon cooked meat filling into the dough ring. Top with chopped onion and chopped green pepper (optional) and grated cheese. Fold the wide end up and over the filling and fold the point up and over the wide end, closing and making a ring. Remove the drinking glass. Place into the oven for 10 minutes. Remove and place the ring onto a large platter. I use all the garnishes. Fill the center of the taco ring with shredded lettuce, topped with tomatoes. Serve sour cream and salsa on the side for a special meal.
For Creamy Mango Chutney: Place all ingredients in a blender and blend until smooth. Pour into a bowl and refrigerate 4-6 hours. Sweeten with additional sugar or honey to taste, if desired. For Coconut Chicken Strips: Preheat oven to 400 degrees. Mix coconut, flour and salt in a bowl. Beat egg in a separate bowl. Dip chicken strips in egg, then coat in coconut mixture. Place on a very lightly greased shallow baking pan. Drizzle evenly with the melted butter. Bake for 25 minutes, turning once, until browned and cooked through. Serve with creamy mango chutney.
Preheat oven to 350 degrees. Sprinkle each side of the chicken cutlet lightly with salt (about 1/16 tsp per each side), let stand at room temperature 20 minutes. Combine Mozzarella and Provolone cheese in a bowl, set aside. In a shallow dish, whisk together flour and egg until smooth. In a separate shallow dish, toss together Panko bread crumbs, Romano cheese, oregano, lemon zest, garlic powder and 1/4 tsp pepper. Pat chicken dry with paper towels. Working with 1 chicken cutlet at a time dredge chicken in egg mixture, coating both sides and allowing excess to run off, then immediately transfer to Romano mixture and coat both sides with mixture, while pressing gently to allow crumbs to adhere. Transfer chicken to a plate and repeat process with remaining chicken cutlets. Pour 2 1/2 Tbsp olive oil and vegetable oil into a 10-inch non-stick skillet and heat over medium-high heat. Once oil is hot, add 2 coated chicken cutlets and fry without moving them until bottom is crispy and golden brown, about 2 minutes, then using metal tongs rotate to opposite side and cook until golden brown, about 2 minutes longer. Transfer fried chicken to a large plate lined with paper towels to drain. Repeat process with remaining 2 pieces of chicken. Place cutlets on rimmed baking sheet, sprinkle tops with Mozzarella cheese mixture and transfer to preheated oven to bake until internal temperature registers 165 degrees on an instant read thermometer, about 12 minutes (you can broil during the last 1 - 2 minutes if desired). Remove from oven and garnish with lemon slices or wedges, serve warm. Squeeze fresh lemon juice from lemon slices over chicken just before enjoying.
Melt the butter on low heat in a large pot. Blend together the bishop seeds, cardamom seeds and black cumin until powder form using coffee grinder or food processor. Pour into the butter. Add the dried koseret. Bring to a boil then simmer for 15 to 20 minutes. Remove from the heat and cool. When room temperature, skim the frothy milk solids off of the top. Carefully pour the clear, clarified butter into a large storage container.
Wash cucumbers. Cut 1/16-inch slice off blossom end and discard, but leave 1/4-inch of stem attached. Place cucumbers in large container and cover with boiling water. Six to 8 hours later, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt. On the second day, drain and cover with 6 quarts of fresh boiling water containing 1/4-cup salt. On the third day, drain and prick cucumbers with a table fork. Combine and bring to boil 3 cups vinegar, 3 cups sugar, turmeric, and spices. Pour over cucumbers. Six to 8 hours later, DRAIN AND SAVE the pickling syrup. Add another 2 cups each of sugar and vinegar to the pickling syrup and reheat to boil. Pour over pickles. On the fourth day, drain and save syrup. Add another 2 cups sugar and 1 cup vinegar. Heat to boiling and pour over pickles. DRAIN AND SAVE pickling syrup 6 to 8 hours later. Add 1 cup sugar and 2 tsp vanilla to the pickling syrup and heat to boiling. Fill sterile pint jars with pickles and cover with hot syrup, leaving 1/2-inch headspace. Adjust lids and process as below, or use the low temperature pasteurization treatment (see link provided above).
Preheat oven to 350 degrees. In a medium bowl, mix together butter, poppy seeds, onion, Worcestershire sauce and prepared Dijon-style mustard. Slice rolls in half horizontally and set aside tops. Spread bottoms with the butter mixture. Top with ham and Swiss cheese. Replace tops. Arrange rolls in a single layer in a medium-baking dish. Bake in the preheated oven 10 to 12 minutes, until rolls are lightly browned and cheese is melted.
Put cloves, peppercorns, bay leaves, and cardamom capsules in a metal tea filter ( the kind that is a ball with a hook and chain on it). Heat 3 TB oil in a large pot over medium-high heat and sear the meat in 3 batches until browned. Remove the meat and salt it. Add another 3 TB oil in the pot and saute the onions, chile, garlic, and ginger until onions are translucent. Add the meat and sprinkle with the chile powder, curcuma, garam masala, and cumin. Stir well until all is coated with the powdered spices (about 2-3 minutes). Add enough chicken broth until meat is covered, add the tea filter with the spices, cover and bring to a boil. Reduce heat and simmer for 90 minutes. Remove spice filter, and add the heavy cream, let simmer for 30 minutes more, do not let it boil! Adjust seasonings ( we usually need more salt here, and maybe a bit more heat). Clean and wash the spinach. Add the fresh spinach to the pot right before serving, and incorporate it, stirring it into the curry just until it becomes soft, about 1 minute. Serve immediately, with rice.
Brown pork chops in olive oil, remove and set aside. Add rice, onion, celery, and chilies to the pan; saute (stir-fry) for 2 minutes. Add garlic saute another 2 minutes. Add 1 cup stock to pan, scrape to deglaze. Pour onion/rice mixture into the crock pot. Add the 2 cans of soup add remaining 4 cups of stock to the crock pot; mix well. Place the pork chops on the onion/rice. Cook on high for 1 hour, then on low for 3 hours.
Fry bacon until crisp and well browned. Drain and set aside. Add chopped onion to the bacon grease and stir until translucent. Add cabbage, pepper flakes, salt and pepper, stirring until all cabbage is coated. Add the crumbled bacon bits and cover. Cook over low heat until cabbage is tender.
Grill, cool and chop the chicken breast. Cook the pasta and drain it twice in cold water. Combine the chicken, pasta, spinach, grapes, cranberries and green onions in a large bowl. In a separate bowl, combine the mayonnaise, seasoned rice vinegar, salt and pepper. Pour over pasta mixture and toss. Cover and chill 4-24 hours. Stir in the mandarin oranges just before serving.
For the cake: Heat oven to 350 degrees. Grease two 9-inch round cake pans with baking spray. Line bottom of pans with waxed paper; spray paper with baking spray. Dust with flour; tap out excess. In a medium bowl, combine flour, cocoa powder, grated chocolate, baking powder, and salt. In a 2-cup glass measuring cup, stir together buttermilk, food coloring, vinegar, vanilla, and baking soda. In a large bowl with an electric mixer, beat butter and sugar on medium-high until light and fluffy. Beat in eggs, one at a time, until well blended. Beat in flour mixture alternately with buttermilk mixture on medium-low speed. Pour batter into prepared pans. Bake 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Invert onto wire rack; invert again and let cool completely on rack. For the frosting: Place white chocolate and cream in a small micro-wave-safe bowl. Microwave on high 15 to 30 seconds; whisk until smooth. Let stand 2 minutes; cover with plastic wrap and chill. In a large bowl with an electric mixer, beat cream cheese, butter and vanilla on medium-high speed until light and fluffy, about 2 minutes. Beat in cooled white-chocolate mixture until blended. On low speed, add confectioners' sugar in batches and beat until combined. Increase speed to medium-high and beat until fluffy, about 1 minute. To assemble the cake: Cut each cake layer horizontally with a long serrated knife, to make 4 layers. Place one layer on a serving plate and spread with about 1 cup of frosting. Repeat with remaining 3 layers, frosting the top and sides of the cake. Sprinkle coconut on top and sides of cake. Refrigerate cake about 1 hour to let it set.
Combine ingredients in a 3-1/2 or 4 quart crockpot. Cover and cook on LO heat for 5-6 hours. Stir gently to mix.
Preheat oven to 325°F. Spread bread cubes on 2 baking sheets. Bake until bread cubes are dry and crisp, stirring occasionally, about 25 minutes. Transfer bread to large bowl. Saute bacon in heavy skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour off all but 1/4 cup drippings from skillet. Add chopped leeks and celery to skillet and saute until tender and beginning to brown, about 10 minutes. Add mushrooms, sage, thyme, salt and pepper and saute until tender, about 10 minutes. Pour mushroom mixture over bread cubes. Add bacon and toss to blend. Mix in 2 cups broth. (Stuffing can be prepared 1 day ahead. Cover and refrigerate. Preheat oven to 350°F. Butter 13x9x2" glass baking dish. Beat eggs and baking powder in small bowl to blend. Mix eggs into stuffing; moisten stuffing with more broth if stuffing is dry. Transfer to prepared baking dish. Bake stuffing until cooked through and golden brown on top, about 1 hour.
Mix together the apple butter and miso. Spread bread with a light layer of almond butter and apple-miso butter on the other. Put it together.
In a large skillet cook the beef, onion and garlic over medium heat until meat is no longer pink,drain. Stir in the water, tomato paste, salt, rosemary and pepper. Bring to a boil. Reduce heat and simmer uncovered for 30 minutes. Meanwhile cook lasagna noodles according to directions. In a greased 13x9x2-inch baking dish, layer a third of the meat sauce, noodles and swiss cheese. Repeat layers. Top with cottage cheese and the remaining swiss cheese, noodles and sauce. Sprinkle with mozzarella cheese. Cover and bake at 350°F for 30 minutes. Uncover and bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before serving.
Preheat oven to 350F and butter a 9 x 12 baking pan. Boil whole squashes for 20 minutes or until almost tender. Peel, halve, seed, and coarsely chop cooked squash. One at a time, whisk cream, garlic, chiles, cayenne, nutmeg, and garlic salt into eggs. Layer baking dish with half the acorn squash, top with chayote squash, then add remaining acorn squash. Scatter jalapeno, onions, and bell peppers evenly on each layer. Pour seasoned egg mixture over squash and bake for approximately 15 minutes or until custard sets.
Butter six 3/4-cup ramekins. Combine the white sugar with the water in a small, heavy saucepan and bring to a boil. Cook until the sugar reaches a dark golden brown. Immediately pour about 2 tablespoons into each of the ramekins, tilting to spread the caramel evenly along the bottom. Arrange the ramekins in a baking dish 2 inches deep and set aside. Combine the milk, cream, cinnamon stick and vanilla bean in a heavy saucepan. Bring just to a boil, cover and remove from the heat. Let steep for about 30 minutes. Preheat oven to 325 degrees. Whisk the eggs, yolks, brown sugar, molasses and Amaretto together in a medium bowl. Uncover the milk mixture and return it to the stove. Bring just to the boil again. Whisk about one-third of the hot milk into the egg-sugar mixture to temper it. Whisk in the remaining hot milk. Strain the custard through a fine sieve. (We skipped this step.) Pour into the caramel-lined ramekins, filling them to just below the rim. Pour enough warm water into the bottom of the baking pan to reach halfway up the sides of the ramekins. Bake for 30 to 40 minutes, or until almost set but still somewhat liquid in the center. Chill completely before serving. To unmold, run a small knife around the edge of the custard, invert onto a serving plate and give the ramekin a firm, sideways shake.
Boil water and rhubarb until tender, about 10-15 minutes. Stir occasionally. Add sugar, stir and bring to a boil again. Add pie filling, stir, boil 10 minutes. Turn off the heat. Stir in jello. Put in hot jars & seal.
Heat oven to 350 degrees F. Lightly beat the egg and egg yolks together in a large bowl and set aside. Whisk together the egg yolk mixture, milk, cream, sugar, salt and vanilla in a saucepan until well mixed and yellow. Bring to gentle simmer over medium-low heat and cook the custard, stirring constantly for 6 to 8 minutes, until the custard thickens (but is not lumpy). Transfer the custard to a bowl and cover with a piece of plastic wrap, touching the plastic wrap to the custard's surface to prevent a skin from forming. Place a sheet of the cold puff pastry dough on a clean work surface and cut the dough in half crosswise. Place one piece on top of the other. Starting from a short side, tightly roll up the dough to form a cylinder. Use your hands to roll the dough back and forth a few times so that the dough sheets seal together, and then flatten the ends with your hands. Chill in the freezer for 10 minutes to firm up the dough and make it easier to work with. Use a sharp knife to cut the cylinder into 12 equal sections. Place the dough sections flat side down on a work surface and use a rolling pin to roll them into 4-inch disks. Place a disk in the well of a standard-size muffin pan and use your index finger to press the dough directly against the bottom. Taking care not to trap any air bubbles, use your fingers to press the dough from the bottom up the sides until the dough reaches the top edge of the muffin well. Repeat with the remaining dough. If the dough becomes too elastic and difficult, place it in the freezer for 5 minutes to firm up. Fill each dough cup half full of custard. Bake the tarts for 20 to 25 minutes, until their centers are firm and the crusts are golden brown. With the muffins still in the pan, place under the broiler and broil them for three minutes, or until little burnt spots appear on their tops. Keep an eye on them so they don't burn too much. Serve the tarts at room temperature.