HumbleIntelligence/food-ner-1-Million huggingface dataset:
Clean your fish, AGAIN. Rinse well from the market, make sure that all the nasty bits are gone- gills, intestines and all. Make 2 slits on each side, and salt your fish liberally inside and both sides outside. STUFF EACH FISH with 5 pinched grape tomatoes (pinch with fingers so juices come out!), one clove of smashed/sliced garlic, 1/4 of sliced yellow onion and 2 lemon slices. (If using fillets, you should have the stuffing sandwiched between two fillets). Lay out the fish on a piece of aluminum foil, and place lemon slices on each side, using half a lemon per side. (if using fillets, place lemon slices outside the "fillet sandiwich"). Wrap it in aluminum foil, sealing it shut, but don't overdo it. You need to be able to release the fish in one piece, with the lemons intact! Set aside. Make a "tray" with sides, using aluminum foil. Clean peppers, remove veins and seeds. Brush with hot sauce (my default is Sriracha, but use whatever you have available), place inside foil. Put the rest of the cherry tomatoes in the foil tray, season with salt and pepper. Preheat your grill. I use a gas grill, and this was set to medium heat. (Sorry, I don't know how to grill over charcoal.). Place your two fish packs and "vegetable tray" on the grill. Let the onions grill directly, so just place them wherever there is space. Cover the grill. While the fish cooks, heat up 1/4 cup of olive oil then roughly chop garlic into small pieces. Once hot, reduce fire to low and add rosemary sprig. Let it release its oils. Then add the chopped garlic in the pot. Cook the garlic a little, but not burning. About a minute, just for the flavor to bloom. Turn it off, and keep it in the pan. After 12-15 mins, one side of the fish is done. The onions and tomatoes will be done as the same time one side is done. You can tell because the tomatoes are oozing on the grill. Cook the other side of the fish for another 12-15 minutes (If this is your first time grilling fish, cook the next side for 12 minutes then turn the grill off. and leave the fish for another 5-7 minutes. Don't worry, the fish wont burn/dry out. The lemon will burn before it burns the fish). Remove onions and tomatoes from the grill. Place in blender. Once the bell peppers are properly grilled (they take a bit longer, depending on size/shape), add them in the blender too. Pulse until you have a semi chunky texture. Turn the heat back on the garlic and olive oil and sautee the mixture in the heat, for another 2-3 minutes until all flavors are incorporated. Plate and enjoy with pita bread/soft taco tortillas or garden salad.
Select some sort of stake (hammered into the ground) or more robust steel/cast iron/ whatever "stand" that can hold the turkey sort of like standing on its butt (would be interesting to do this with the "beer-butt" cooking method) . Place a (new) stainless steel garbage can over the bird (you could use cast iron, but if using galvanized metal, burn it out first). Around the sides of the can, bank with 10-12 lbs of charcoal briquettes, (fully grayed up) and cover the top of the can over with a layer or two of burning briquettes. Allow to cook for 1.5 hours (for a smaller bird) to 2 hours for a larger one, periodically "dusting" the briquettes and re-banking them. (No "peeking" obviously!) . On conclusion of the cooking period, sweep away the remaining embers and ash, and very carefully (anticipating a pretty vicious blast of hot air and steam) and test your bird that the required parameters of 160 in the breast, 180 in the thighs (okay, you can do it 10* less, as it will convect up that much, no point in it being too dry). If you want, there can be all sorts of "tweaks" -- you can in fact "beer butt" it, with a large soup can 3/4 full of onion soup/beer/cranberry juice/herbs/spices, pick you own poisons! You can do a rub, you can "brine" the bird, you can place cake tins of water for a "moister cook", you can toss in some wood chips (willow, alder, maple, hickory) that you cause the trash can to be a "smoker", you can inject it, you can stuff oils and herbs under the skin, fill it up with garlic cloves, stand it up a bit higher and stick in 6" of corn silks or even hay (using a bit of water with the latter) and get all sorts of different, but wonderful results. Of course, if, (incredibly!) your bird is "seriously underdone" you have only to cover it over with the can and stoke up the coals again -- .
Put potatoes, 1/2 cup nuts, dates, cinnamon and vanilla in processor and puree till smooth. Pour into a casserole dish. In another bowl, mix the remaining 1 cup nuts with salt and honey, and sprinkle over the potato mixture. I enjoyed this at room temperature, but still good straight out of the frig.
MIX TOGETHER 1/2 CUP BUTTER OR MARGARINE 1 CUP BROWN SUGAR AND 4 TBSP MILK BRING TO A BOIL OVER MED HEAT IN POT ON STOVE. REMOVE POT FROM STOVE ADD 2 1/4 CUPS ICING SUGAR THEN DEPENDING ON FLAVOUR ADD FLAVOURING FROM LIST OF INGREDIENTS. STIR WELL POUR INTO A GREASED 8X8 PAN REFRIGERATE.
Juice apples and ginger in your juicer. Place in 1/2 gallon jar. Pour in mineral water or purified water to top of jar. The mineral water makes it taste like sparkling ginger ale! Enjoy!
Cook the rice according to package directions, keep warm. In a large bowl, toss together the sausage, chicken, vegetables, garlic, 1 tablespoon of olive oil, cayenne and parsley; set aside. Combine the shrimp with brown sugar, remaining olive oil, paprika, and Tabasco sauce. Cut 4 pieces of heavy duty aluminum foil in 18x18 inch sheets. Place on a flat surface and divide the sausage mixture evenly among the packets. Top each packet with 3 of the shrimp, a couple of cubes of butter and a few grinds of fresh pepper and salt. Fold the top of each foil piece over jambalaya so edges meet, then crimp together and roll toward the center, fold the ends in the same manner, pressing to seal firmly. Put the packets on a preheated grill and cook for 8 to 10 minutes or until puffed; remove from grill and let rest for 2 to 3 minutes. Carefully open packets and spoon the jambalaya over the cooked rice; garnish with green onions and lemon wedges.
In a large pot, add olive oil and brown pork, onions, celery and green peppers. Add diced tomatoes and chicken broth and spices to pot. Mix thoroughly. Let pot simmer for about 1 hour. Add diced potatoes, kidneys and coleslaw mix to pot. Simmer for about another 1/2 hour. Serve!.
Cut off the ends of the baguette a reserve for another use. Cut the remainder in 1/2 inch slices. Let them stand for at least 4 hours or overnight to dry. In a 9x13 pan combine the orange juice, heavy cream, eggs, cinnamon, nutmeg and white sugar. Place the bread slices in the pan, turning the slices until the liquid is absorbed. In a large skillet, melt butter over medium to medium high heat. Add bread slices and cook until golden brown on both sides, about 5 minutes. Dust heavily with powdered sugar to serve. I always include maple or fruit syrup on the table. Heavenly way to start the day! Prep time doesn't include the bread drying step.
Measure the flour and put in a bowl. Add the liquid ingredients and mix well. Mix in the other dry ingredients, except for the 1/4 cup sugar to be used for dredging, and knead for just a couple of minutes. Cover the dough and let rise until doubled in size. The amount of time required will depend on the yeast and the dough temperature, but probably about 1.5 hours. Preheat a convection oven to 375. A standard oven to about 400 degrees. Place parchment paper on your baking sheet. When dough has doubled, punch it down to deflate it. Pinch off plum sized balls of dough, and roll into circles about 8 inches across and 1/8 inch thick. Note: Don't worry about using flour on the countertop, the oil will be oozing from every pore of the dough and it won't stick to anything. Put the sugar for dredging on a plate. Dredge one side of the torta by laying it on the plate of sugar. Place torta sugar side up, onto the parchment covered baking sheet. Bake tortas about 10 minutes. You will want to watch as they get close to the end to make sure they don't get too dark. Remove tortas from the baking sheet and cool them on a rack. Eat and enjoy!
Mix water and sugar gradually, tasting and adjusting as necessary. Pour into a pot and bring to a boil over high heat. Remove from heat and add baking soda. Dunk teabags several times and cover. Allow to steep for 15 - 30 minutes (taste at 15 minutes). Remove tea bags (do not press!) and let cool to room temperature. Then transfer to a 2-quart glass or plastic pitcher. Refrigerate for several hours. Serve/garnish with lemon or orange slices. Enjoy! For swamp water, substitute 1 cup freshly-squeezed lemon juice for the same amount of water when adding sugar.
Preheat oven to 350 degrees. In a medium saucepan combine tomato sauce, chili powder, oregano, cumin, and garlic. Cook until heated through, about ten minutes, stirring occasionally. Meanwhile, place the onions in a skillet and cook until translucent. Remove from heat to cool slightly. In a medium sized bowl, combine cheeses, sour cream, onion, parsley, and pepper. Place 3/4 cup sauce on the bottom of a 13x9 dish. Spoon 1/2 cup of cheese mixture into each of the 8 tortillas, roll, and place seam side down in dish. Pour remaining sauce over tortillas. Bake for 20 minutes or until cheese has melted inside tortillas. Sprinkle with remaining 1/4 cup of shredded cheese.
Preheat oven to 180 degrees. Seperate egg whites & beat until soft white peaks form. In another bowl, sift all dry ingrediants and mix them with a wooden spoon for about 5min. Add egg yolks, boiling water, vanilla extract & fish oil to dry ingrediants & mix until well blended. Lastly, fold in egg whites very gently until mixture is light & fluffy. Pour mixture into non-stick greased cake tin & bake at 180 degrees for 40min. Once cake is done,remove from oven & turn onto cooling rack. TOPPING (chocolate sauce). Melt chocolate on stove and add dessert cream bit by bit until it forms a smooth chocolate mixture, but be sure to save about 2 blocks of the chocolate for grating on top.(make sure the stove is on low heat or chocolate will burn) Pour chocolate over the cake and use a spoon to spread equaly. Once the topping has completely cooled, grate chocolate on top.
Heat a large heavy based pan, preferably one with a lid, add oil and when hot add diced onion and grated ginger and garlic, cook till soft but not coloured. If using whole spices, dry fry then in a small pan before grinding and adding to the onion, ginger and garlic mix along with the cinnamon. If not just add your spices all together, and cook for 2-3 minutes. Add the tinned tomatoes, tomato puree and honey to the pan and cook till the mixture thickens, about 10 minutes over a low-medium heat. Add chicken, coating in the sauce, cover and cook slowly till chicken is cooked, 15-20 minutes, but check first if you are using a different cut. Season to taste and sere with, cous cous, salad, crusty bread, flat bread or whatever you fancy.
Mix all ingredients together, adding just enough water to reach the 1 gallon mark, and divide up into spray bottles for all bathrooms. Can also be used to clean exterior windows. If doing a big job like that, make sure the water is hot. That will help to dissolve the dirt.
In a medium bowl, combine the cream cheese, scallion, parsley, chives, dill, garlic, lemon juice, salt, and pepper. Reserve a small amount of fresh dill for garnish. Mix until everything is evenly distributed. Cover and chill the mixture for at least 1 hour before serving. Spread 1 to 2 tablespoons of the cream cheese mixture on a crispbread cracker or rye bread (best if lightly toasted). Repeat until all of the cream cheese mixture has been used. Top with cucumber slices, and sprinkle with reserved fresh dill. Eat immediately! Variation: Instead of baby cucumbers, top the herbed cream cheese mixture with smoked salmon and red onions.
In a plastic bag mix flour, bisto, garlic powder and Salt and Pepper. Place some of the beef in the bag, seal and shake. Once coated brown in oil. While the beef is browning, put 2 cups of Beef boullion in Slow Cooker, add onions, potatoes, carrots. Add the beef as it cooks. If there is any of the Bisto/Flour mixture left after all the beef is coated add it to the Slow Cooker. Add water and the rest of ingredients. Mix it up and cook on low for 4-6 hours.
Preheat oven at 350°F In a big bowl, beat eggs until foaming. Add oil and vanilla. Add carrots, coconut and raisins, mix well. In another bowl, combine flour, salt, baking powder, cinnamon and sugar. Sift in the first mixture. Mix well (can use your hands). Pour in a greased and floured loaf pan. Cook about 1 hour. Remove from the pan and let cool on a rack. Note : The flavour and texture will be better if well packed in saran wrap and put in the fridge for a few days.
To make chipotle puree... Add a whole can of chipotle in adobo sauce in the jar of a blender and process until smooth. The next step is to measure 1 tablespoons and place it on a baking sheet. Transfer to the freezer until hard then put the frozen tablespoons in a re-sealable plastic bag and keep in the freezer. When needed, take a frozen tablespoon of chipotle in adobo sauce (or more as needed), place in a bowl and let sit until it becomes soft enough to mix. Proceed with your recipe. To make chipotle mayo... Add a tablespoon at a time of mayo (not Miracle Whip) to the pureed chipotle in adobo sauce until it suits your taste. Voila! You've got yourself chipotle mayo anytime you want -- Enjoy!
preheat the oven to 400 degrees. mix all ingredients together (get down and dirty, its easiest with your hands). roll into balls. bake for 10 minutes.
Add sugar to eggs gradually, beating until thick. Stir in remaining ingredients, except milk. Pour into ice cream freezer container. Fill with milk. Freeze using manufacturer's instructions.
Preheat oven to 350°F. Line bottom of a 13x9-inch rimmed baking pan or jelly roll pan with parchment paper (sprinkle a little water on bottom of pan to help parchment stay in place). To make crust, add flour, salt and sugar to work bowl of a food processor. Pulse to combine. Add butter and pulse until texture resembles coarse breadcrumbs. (Alternately, whisk dry ingredients together in a mixing bowl. Cut in butter by hand using two knives or a pastry cutter.). Spread crust mixture into baking pan, using hands to press evenly. Bake for 20-30 minutes, or until golden brown. Remove from oven. While crust is baking, whisk together corn syrup, brown sugar, salt and eggs. Spread nuts, fruit and chocolate evenly over crust. Pour corn syrup mixture over top and let it spread (gently tilt pan to get mixture into corners of crust if necessary). Reduce oven temperature to 325°F Bake for 20-30 minutes, or until just set. Remove from oven and cool completely before cutting.
In a large bowl combine the first 6 dry ingredients. In another smaller bowl whisk together buttermilk, eggs, melted butter and vanilla until well blended; add to the dry ingredients, whisk until blended (there might be some small lumps that still remain). Cover and chill for a minimum of 2 hours or overnight. Heat oil in a skillet. Drop about 1/4 cup of batter into the skillet. Cook the pancakes until the bottoms are golden brown and bubbles form on top (about 2 minutes). Turn the pancakes over and cook until the bottoms are golden brown, brushing the skillet with more oil or butter if necessary.
Sift together flour, baking powder, salt and sugar. Stir in nuts and fruit peels. Combine egg, carbonated beverage and shortening. Add all at once, stirring just enough to moisten dry ingredients. Pour into a greased and floured 9x5 inch loaf pan and bake at 350 for 45 minutes. Combine 2 T grated lemon peel and 3 T sugar to sprinkle over the top of bread last 5 minutes of baking.
Line dish with pastry. Slice 3 or 4 tomatoes and place as bottom layer. Over tomatoes, place a layer of sliced onion. The next layer is grated cheese. Season with salt and pepper to taste. Beat eggs and pour over contents in the dish. Bake at 375 for 30 minutes.
Divide dough in half. Knead the pistachio pudding, chopped pistachio nuts and green food coloring into one half. Shape into a small rectangle. Wrap in plastic and refrigerate for 1 hour. Into the remaining dough, knead the cocoa powder and the brown sugar. Shape into a small rectangle, wrap in plastic and refrigerate 1 hour. Roll out the pistachio dough between 2 sheets of waxed paper to a 12x8 inch rectangle. Repeat with chocolate dough, straightening edges with a ruler. Remove top sheet of waxed paper from chocolate dough. Remove the top and bottom sheets of waxed paper from pistachio dough and place it on top of chocolate dough leaving a 1/4-inch edge of chocolate showing on one long side. Starting with a long side, roll up doughs, jelly-roll fashion, using the bottom waxed paper as a guide and removing paper as you roll. Roll spirals as tightly as possible. Wrap in plastic and refrigerate for 2 hours. Heat oven to 350°F. Cut dough into 1/4-inch thick slices. Place on ungreased baking sheets and bake for 12 minutes. Remove from baking sheets and cool completely on a wire rack.
Preheat oven to 350°. Place sesame seeds on parchment lined baking pan. Roast in oven about 10 to 12 minutes, until brown. Remove from oven and set aside. Meanwhile, heat 1 tsp olive oil in a skillet. Sear fish in olive oil, until almost cooked through, about 3 minutes per side. Remove from skillet, saute onions and portabello mushrooms until onions are opaque. Fold phyllo dough in half and cut so that you have 8 sheets. Layer the phyllo, brushing each layer with melted butter. Use 4 1/2 sheets for each pocket. Place each piece of fish onto the layer of phyllo. Spread onion and mushroom evenly over each piece of fish. Sprinkle garlic powder and coriander over each piece of fish. Fold the phyllo dough around each piece to form a pocket. Place folded side down on parchment lined baking sheet. Brush each pocket with beaten egg and 1 tbsp water. Sprinkle toasted sesame seeds on top of each pocket. Bake on middle rack for 13 to 15 minutes util phyllo pastry is golden brown.
Pour milk into large bowl. Add pudding mix, 2 tablespoons of the juice and nutmeg. Beat with wire whisk 1 to 2 minutes. Let stand 5 minutes. Gently stir in whipped topping. Slice cake horizontally into 4 layers. Sprinkle cake layers evenly with remaining 2 tablespoons juice. Cut into 1-inch cubes. Place 2/3 of the cake cubes in bottom of a 2 1/2 quart straight-sided bowl. Spoon 2/3 of the whipped topping mixture over cake cubes. Top with strawberries and toasted almonds, reserving several for garnish, if desired. Layer remaining cake cubes and shipped topping mixture over strawberries. Garnish with reserved strawberries and almonds. Refrigerate at least 1 hour or until ready to serve.
Combine milk and pudding. Whisk together about two minutes. Fold in Cool Whip. Spoon mixture into pie crust. Refrigerate an hour before serving.
Heat oven to 375 deg F. Spray 9-inch pie pan with nonstick cooking spray. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, graham cracker crumbs and sugar; mix well. Add margarine; mix well. Press firmly in bottom and up sides of sprayed pie pan. In large bowl, combine brown sugar and cocoa; mix well. Aded all remaining filling ingredients except pecans (corn syrup to egg whites); stir until smooth. Stir in pecans. Pour into crust. Bake at 375 deg F for 28 to 38 minutes or until center is puffed and knife inserted in center comes out clean. Cool on wire rack for at least 1 hour or until completely cooled. Serve at room temperature or refrigerate until serving time. To serve, spoon or pipe whipped topping around edge of pie.
For the dressing; whisk all ingredients together until the sugar is completey dissolved; let stand at room temperature for 45 minutes to blend flavors (or chill overnight) before using. For the salad; Place the cooked wild rice, cooked chicken or turkey, water chestnuts, chopped onion, celery and snow peas in a large glass salad bowl; toss to combine. Pour the dressing over; toss to combine well and chill for about 2 hours. Just before serving, toss again and season with salt and black pepper. Sprinkle with crispy noodles and green onions. Delicious!
Put the lamb in a pot with the onions, carrots, bay leaf, lemon juice, salt, pepper and water. Bring to a boil, reduce heat, cover and simmer for 1 1/2 hours or until tender. 20 minutes before the end add the mushrooms. Arrange lamb and vegetables in a serving dish and keep hot. Reduce the cooking liquid to 2 1/2 cups by boiling rapidly. Make a roux with the butter and flour, add the reduced cooking liquid and simmer for another 5 minutes. Correct the seasonings. Blend together the egg and cream and add a little of the sauce to temper it. Add the egg/cream mixture to the sauce and return to the pan. Reheat but do not boil. Pour sauce over meat and vegetables.
Sprinkle the chicken with salt and pepper. Dredge the chicken in the flour to coat lightly. Shake off any excess flour. Melt 2 tablespoons of butter in a heavy large skillet over medium heat. Add the chicken and cook until brown, about 5 minutes per side. Transfer the chicken to a plate and tent with foil to keep it warm. Melt 2 tablespoons of butter in the same skillet over medium heat. Add the shallots and garlic and saute until the shallots are translucent, stirring to scrape up any browned bits on the bottom of the skillet, about 1 minute. Add the wine. Increase the heat to medium-high and boil until the liquid is reduced by half, about 3 minutes. Add the cream and boil until the sauce reduces by half, stirring often, about 3 minutes. Stir in the parsley. Season the sauce, to taste, with salt and pepper. Add the chicken and any accumulated juices to the sauce, and turn the chicken to coat in the sauce. Meanwhile, melt the remaining 2 tablespoons of butter in another large skillet over medium heat. Add the spinach and saute until heated through. Season the spinach, to taste, with salt and pepper. Arrange the spinach over a platter. Place the chicken atop the spinach. Pour the sauce over and serve.
Simmer, steam or roast the asparagus until tender but still firm. Use a paper towel to remove any residual water from the asparagus. Place the butter in a microwave proof container (I use a glass measuring cup) along with the lemon juice and chopped mint. While the asparagus is cooking warm the butter to the point where it's not quite all melted. Remove from the microwave and stir to finish melting the butter and mix the lemon juice and mint nicely together. Drizzle the butter mixture over the still hot asparagus. Sprinkle the lemon zest over the top if using.
Pack 12-oz. glass with cracked ice. Add the lime juice, then the Southern Comfort. Fill the glass with pineapple juice and stir.
Place water in a large microwave-safe bowl. Microwave, covered, at high for 10 minutes to bring to boil. Add the macaroni, stir and cover. Microwave 7 to 8 minutes at high. Stir, cover and let stand 3 minutes. Drain. Place half the cooked macaroni in a buttered 6-cup microwave-safe baking dish. Sprinkle with half the cheese, top with half the sour cream and dot with half the butter. Repeat with remaining ingredients. Sprinkle with paprika. Microwave, uncovered at high for 8 to 10 minutes. My notes: I cook macaroni on stove top instead of microwaving it. My microwave is so old it takes forever to boil water. I also will mix up the cheese sometimes using different cheddars but it's really great if you use some freshly grated pecorini cheese as well in the mix.