HumbleIntelligence/food-ner-1-Million huggingface dataset:
Cut beans in rounds the size of corn; cook with 1/4 teaspoon salt about 15 minutes or until tender, drain. Saute green onions and red pepper in butter until transparent (do not brown). Add corn, 1/4 teaspoon salt, paprika, celery salt and sugar, then beans. Simmer succotash, covered, for about 10 minutes.
Combine cabbage,corned beef,cream of celery soup, onions,and mustard cook in uncovered in a skillet over low heat till cabbage is crisp-tender about 20-25 mins. This is very easy to make and delicious. Just make in a skillet on top of the stove.
In a large bowl, whisk together all of the ingredients for the shrimp marinade; set aside. Rinse the cleaned shrimp or chicken pieces under cold water then lay out on paper towels and pat until completely dry. Add shrimp or chicken to marinade and cover the bowl. Refrigerate for 30 minutes. While marinating, prepare the sauce by whisking together all of the sauce ingredients in a large bowl. Set the prepared sauce aside. Place the 1 cup of cornstarch in a large bowl. Add the marinated shrimp or chicken to the cornstarch, tossing to evenly coat. Transfer the coated shrimp to a colander and shake off any excess cornstarch. Place a large, deep saute pan over medium-high heat. Let it sit for 2 to 3 minutes until it is very hot. Add the peanut oil. It should slide very easily across the pan but not smoke. Add half of the prepared shrimp or chicken to the pan, spreading apart so as to keep pieces from touching. Allow them to cook 2 minutes, then flip them once and cook on the second side for 1 additional minute (for the shrimp) or just until they turn pink and are fully cooked throughout. The chicken cubes may take a couple of minutes longer. Remove with a slotted spoon and transfer to a plate lined with paper towels. Repeat the cooking process with the second half, adding more oil to the pan if necessary. Drain the excess oil from the pan and then allow the pan to cool before returning it to the stove (this is very important). Return the pan to the stove, placing it over medium heat. Add the prepared sauce and bring it to a boil. Add the cooked shrimp or chicken to the sauce and toss to evenly coat. Serve hot over rice.
Combine marinade ingredients in a large bowl. Add chicken breasts and cover well with marinade. Cover and refrigerate 3 hours or do it in the morning and leave in fridge until dinnertime. Curry: Heat oil on medium heat 1 minute. Add onions and saute till golden brown about 10 minutes. Edges of some onions will be slightly burnt and that's okay. Stir in tomatoes, jalapeno, cumin, coriander, cayenne, tumeric, cinnamon stick and salt. Cook 5 to 8 minutes or until oil glistens through tomatoes. Reduce heat to low. In a separate bowl, mix chick pea flour and 1 cup of water mixing thoroughly with whisk. Make sure there are no lumps. Add this mixture and remaining water to curry. Stir well and increase heat to medium. When curry boils, reduce to low and add coconut milk. Stir curry regularly and simmer for 20-30 minutes. The curry will thicken as it boils. Cook until the curry is the consistency of a cream sauce. Preheat BBQ or grilling pan to high heat. If in the kitchen, turn the exhaust fan on high and open the windows. Grill each chicken breast 4-5 minutes each side. Test for doneness and cook another minute per side if necessary.
In a medium sauce pan add oil, jalapeno, onions and tomatoes. Saute until onions are translucent, then add rice and stir to combine. Saute rice for 3 minutes, deglaze with white wine, then add oregano, cumin, paprika, and black pepper. Add chicken stock, water and tomato sauce, boil for 1 minute. Then cover and simmer for 25 minutes. Do not lift lid. Season with salt, then top with green onions and queso fresco. Serve immediately.
In a small saucepan over medium hight heat, combine milk, butter, salt and sugar; bring to a rapid boil. Remove the pan from heat and add the flour, stirring vigorously. Return the pan to the stove over low heat, cook, stirring, until the mixture forms a ball and leaves a skin on the bottom of the pan. Remove the pan from heat and let mixture cool for 10 minutes. Add the eggs, one at a time, beating well with an electric mixer until dough is smooth and glossy. Stir in vanilla, pecans and toffee. Pour oil in saucepan or deep fryer to come 3-inches up the sides. Heat oil to 350°F Drop dough by the scant tablespoon into the oil and fry in small batches, turning them, until golden brown, about 3 minutes. Transfer to towel-lined platter with a slotted spoon and dust with confectioner's sugar and cinnamon. Serve hot.
Rub entire rib roast with rub mix. Smoke roast over indirect heat for 3-4 hours at 200-250 degrees or until meat thermometer reads 140 degrees (for medium rare) or longer if you prefer your meat more done. 3/4 way thru cooking you can sprinkle meat with crushed rosemary leaves if desired.
Soak Lima beans over night to re-hydrate. In a large stock pot, add all ingredients except orzo and bring to a medium boil. Reduce to a slow simmer for 30 minutes. Check flavor and add additional seasonings as desired. Add orzo and simmer for an additional 60 minutes. Reduce to low and keep warm until serving.
Put pumpkin and evaporated milk in mixing bowl. Break an egg and egg white into the mixture. With mixer or wooden spoon, beat mixture until smooth. Add the cinnamon. Mix well. Pour into custard cups. Place water inside casserole pan and put custard cups inches. Bake 15 minutes at 425°F. Lower temperature to 350°F and bake for another 40 to 45 minutes or until knife inserted comes out clean.
Preheat oven to 500 degrees. Put penne pasta into bowling water for 4 minutes. In a mixing bowl combined all ingredients. After cooking pasta for 4 minutes drain it and pour pasta in the mixing bowl. Butter Pan before pouring pasta and mixed ingredients in baking bowl. Sprinkle bread crumbs and parmesan cheese on top of pasta. Bake for 8-10 minutes.
Hard-boil 4 of the eggs by covering in cold water, bringing to the boil and simmering for 5 minutes. Then pop them into cold water to cool quickly and avoid a black ring around the yolk. Beat the fifth egg in a shallow plate and leave to one side. Put the flour in another shallow plate with a good seasoning of salt and pepper, and then put the breadcrumbs on another plate. Add the herbs, mace and spring onions to the sausage meat, mix well with your hands and then divide into 4 portions. (Add the optional mixed spice at this stage if using.) Shell the hard-boiled eggs and roll in the seasoned flour. Then flatten and mould a portion of sausage meat around each egg, making sure there are no gaps. Roll and coat in the beaten egg and then in the breadcrumbs. Heat a good 4 cm of oil in a small, deep frying pan or saucepan (big enough to hold the 4 eggs at once or two at a time) until it is hot enough to brown a small cube of bread in 60 seconds. Fry the coated eggs for about 8 to 10 minutes, turning them until they are brown all over and the sausage meat is cooked. Drain quickly on kitchen paper and leave to cool. When the Scotch eggs are completely cold you can keep them in the fridge until you are ready to transport them. You could use the same recipe for quails eggs (obviously using more of the tiny eggs) and this would make an elegant gourmet picnic starter with some pretty salad leaves and some mustard dressing.
Preheat a grill to high. Brush pork with oil, and then season it with salt and pepper. Set aside a few tablespoons of the Guava Glaze for brushing the cooked pork. Grill for 4 to 5 minutes per side, brushing frequently with the Guava Glaze. Remove from the grill, brush again with glaze and let rest for 10 minutes. Slice into 1/2-inch thick slices, drizzle with the Orange-Habanero Mojo, and serve immediately. Guava Glaze: Whisk jelly, mustard, and orange juice together in a small bowl. Season, to taste, with salt and pepper. Orange-Habanero Mojo: Heat oil in a small saucepan over medium-high heat. Add onion and garlic and cook, stirring, until soft, about 5 minutes. Add lime juice, orange juice, and habanero chile and bring to a boil. Cook until reduced by half. Whisk in the cilantro and cumin and season, to taste, with salt and pepper. Drizzle over pork.
To toast the coconut, preheat oven to 225°F Place coconut on a baking sheet, and place in a 225° oven. Bake for 20-30 minutes, turning every ten minutes until golden brown. Set aside. Increase oven temperature to 325°F. In a large mixing bowl, beat butter until creamy. Add sugar and rum flavoring, beating until fluffy. Add eggs, one at a time. In a small bowl, mix together flour, baking soda, baking powder and salt. Slowly add flour mixture to the large mixing bowl, alternating with sour cream until fully mixed. Fold in crushed pineapple. Pour batter into a well greased and floured bundt pan. Bake at 325° for 85-90 minutes. (NOTE: This makes a very tall cake that will puff up above the top of your pan. It's okay.). Remove bundt pan from oven and allow to cool about 15 minutes in pan. Invert onto a wire rack and cool completely. For the glaze, whisk the milk, powdered sugar and rum flavoring until smooth. Drizzle on cooled cake and immediately sprinkle toasted coconut on top of the glaze.
Fry bacon and ham in pan for about five minutes. Drain and cool in fridge. Sprinkle yeast over warm water and sugar. let stand 10 minutes. Scald milk in a saucepan. Add sugar, salt, and butter. Allow mixture to cool until it is lukewarm. Add 3 1/2 cups flour, sour cream, egg yolks and yeast. Beat with spoon until smooth and shiny. Cover bowl and let rest for 1 hour. Turn out on floured board and gradually add remaining flour kneading until dough is elastic. Let rise another 45 mins Preheat oven to 400. Roll out dough until about 1/4 inch thick. Cut circles into dough. A small drinking glass is ideal size. Spoon 1 tsp of filling on to each circle. Fold over. Press and tuck under seam. Place rolls on greased cookie sheet and brush with beaten egg. Let rise about 20 minutes. bake at 400 for 10 mins or until golden brown.
1. Preheat the oven to 350 degrees. 2. Cook the chopped bacon in a pot over medium heat until browned (about 10 minutes). 3. Remove the bacon with a slotted spoon, reserving the bacon grease in the pan. Drain the bacon on paper towels. 4. Add the chopped onions to the pot with the bacon grease and cook for 15 minutes over medium-low heat, or until caramelized. 5. Remove the pot from the heat. Add the bacon back to the pot as well as the remaining ingredients. 6. Stir it all together. 7. Pour the beans into a greased 8" baking dish and bake at 350 degrees for 2 hours. 8. Remove the beans from the oven and let sit for 5 minutes before serving.
Toss steak in combined flour, stock powder & pepper. Heat oil in frypan, cook steak and onions until browned. Add remaining ingredients and simmer for approx 10 mins or until tender. Set aside to cool. To make pies follow pie maker instructions, If you don't have instructions I have listed below what I do. Pre heat Pie Maker. I use shortcrust for the base of the pie and Flaky pastry for the top. When pie maker is up to temperature, place shortcrust pastry in the pie mould. Place a 1/3 of a cup of filling in the mould. Top with puff pastry. Cook for 6-10 mins or until pastry is golden brown. Cooking time can vary with different piemakes.
For the jerk seasoning: In a small bowl combine the allspice, mustard, paprika, granulated onion, lemon pepper, dried red pepper flakes, ground pepper, cayenne, granulated garlic, cinnamon, salt and thyme. Rinse the tuna with cold water and pat dry with paper towels. Rub each side of the tuna pieces with a little of the olive oil. Sprinkle one side of each portion with 1 1/2 teaspoons jerk mixture; pat the seasoning onto the fish, turn and repeat with the second side. Let stand for 1 hour, until the seasoning is moistened, turning once. Store extra jerk blend in a sealed jar for up to 6 months. Grill the tuna over moderately-hot fire for 4 to 5 minutes, turning once. Do not overcook, since the seafood will continue to cook once taken from the fire. Serve with grilled plantains and a salad of chayote, orange and sweet onion, if you like.
Mix all ingredients in a large sauce pan. Bring to a boil. Reduce heat and simmer for 2 hrs stirring occasionally. Store in mason jars in refrigerator.
In a large mixing bowl add the ground beef, soup mix, and water. With clean hands mix until well combined. Shape into eight patties and grill or broil until done. Serve with your favorite toppings.
Follow directions on box using the orange juice in place of the water called for. After pouring into pan, sprinkle with slivered almonds. Bake following instruction on box. Cool as directed. Serve plain or lightly iced.  Variations: Limeade or lemonade equally as good as orange juice.
Preheat oven to 375 Grease a 10x13 jelly roll pan and line with waxed or parchment paper. Grease paper and set aside. In bowl, sift together flour, baking soda, cinnamon,nutmeg, cloves and salt. Set aside. In mixing bowl of electric mixer beat eggs until light then gradually add sugar. Continue beating for approx. 5 minutes. Reduce speed and add pumpkin, remove bowl from mixer fold in flour mixture and then the melted butter. Pour into prepared pan and smooth out mixture. Bake for 12 to 15 minutes until springy to the touch Let cool, pull off any paper and invert on a piece of parchment paper dusted with confectioners sugar. Im mixing bowl, whip cream and sugar until almost stiff Then add rum and beat until rum is incorporated into the mixture Do not overbeat! Spread mixture completely over roll towards edges and then roll, jelly-style. Roll firmly as possible. Decroate top with chocolate curls or fresh flowers. Serve with caramel sauce, recipe is as follows. Caramel Sauce 1 stick butter 1 cup brown sugar 1/2 cup light corn syrup 1 cup heavy cream 1 tsp. vanilla Combine first four ingredients in a saucepan and bring to a boil. Whisk until smooth add vanilla.
Mix sugars, corn starch, salt, cinnamon and nutmeg in 4-quart duch oven. Stir in water, heat to boiling stirring often. Reduce heaat, cook stirring constantly until thickened and bubbly. Stir in lemon juice. Pack hot sterlized jars 1/3 of apple slices Pour on enough syrup to cover slices. Remove air bubbles with handle of wooden spoon. Continue packing jars 1/3 at a time with apple slices, then syrup. When filled to within 1 inch of tops, seal jars. Process in boiling water bath for 20 minute. When cool, tighten lids, but not too tight. Apple Crisp. 375 oven. Spread apple filling in greased baking dish 8x8. Mix remaining ingredients with fork, mixture should be crumbly. Sprinkle on top of filling. Bake 35 minute. For a gift I put this in a zip lock bag, except for the butter and put a jar of apple filling with it.
In a medium pot, combine rice with 2 1/3 cups lightly salted water. Bring to a simmer over medium-high heat. Reduce heat to low, cover pot and cook until rice is tender, 40 to 50 minutes. Let stand off the heat, covered, for 10 minutes. Toss in 1 tablespoon butter and salt to taste. Meanwhile, cut the chard leaves into 2-inch pieces and the stems into 1/2-inch lengths. Heat a large skillet over medium heat. Toast cumin seeds in the dry pan until they are fragrant and slightly darker in color, 1 to 2 minutes. Pour cumin onto a plate to stop the cooking. Add 1 tablespoon oil to the pan, let it heat for a few seconds, then add chorizo patties and cook until golden on both sides and cooked through, about 7 minutes. Transfer to a paper-towel-lined plate. Add 2 tablespoons oil to the skillet and then add garlic. Cook until golden and crisp, 1 to 2 minutes. Using a slotted spoon, transfer garlic to a paper-towel-lined plate. Add chard stems and a large pinch of salt to the skillet. Cook until stems are almost tender, about 5 minutes. Add chard leaves, another pinch of salt, 1 tablespoon butter and 1 tablespoon vinegar. Cook until leaves are wilted, 2 to 3 minutes. Toss chard with rice, toasted cumin, the remaining 3 tablespoons olive oil (or less), the chives, 1 tablespoon vinegar, the paprika, and salt and pepper. Taste and adjust seasonings if necessary. In a small bowl, toss together parsley, garlic chips, a generous drizzle of oil and large pinch fleur de sel. Divide rice into serving bowls, top with chorizo and sprinkle with parsley-garlic mixture.
In a large pot, saute the beef with onions, garlic, chili flakes, salt and pepper for about 10-15 minutes, or until the beef is browned; drain any fat. Add in the crushed tomatoes, kidney beans, onion soup mix and chili powder; mix well to combine and bring to a boil, stirring frequently. Reduce the heat, cover and simmer for 1 hour or up to 3 hours. Meanwhile from the top of the bun (do not cut in half) hollow out leaving about 1/2-inch bread all around, creating bowls (reserve excess bread for dunking in the sauce). Spoon the chili into the buns, allowing them to overflow slightly. Top sour cream, onions, peppers and cheese, or as desired. Delicious!
Preheat oven to 325°F. Combine coconut, sugar and rice flour. Stir in beaten egg white and almond extract. Mix well. Drop from teaspoon onto greased cookie sheet. Bake for 25 minutes until browned on edges. Then, place on cooling sheets.
Preheat oven to 350°F. In a large pot of boiling salted water cook the pasta to al dente. While the pasta cooks, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about 5 minute Make sure it is free of lumps. Stir in milk, onion, bay leaf and paprika. Simmer for 10 minute and remove bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2 quart baking dish. Top with remaining cheese and potato chips. Bake 30 minute Let stand for 5 minutes before serving, then bask in the compliments during dinner!
Mix all ingredient in a bag and marinate for 20 minutes in the refrigerator. Prepare grill to high heat and grill for 5-6 minutes turning to char all sides.
In pot combine sweet potatoes with enough salted water to cover. Over high heat bring to boil. Cook until tender, 10 minutes. Drain; return to pot. Meanwhile, in nonstick skillet over medium-hig heat cook bacon until crisp, 6-8 minutes; drain on paper towels. Crumble. In microwave-safe bowl combine half-and-half and maple syrup; microwave on High until warm, 1-2 minutes. Mash sweet potatoes with butter until smooth. Gradually mash in maple mixture. Stir in salt, cumin and pepper. Reserve 1/4 cup bacon and 1 t. chives. Stir remaining bacon and chives into potatoes. Transfer to dish; top w ith bacon and chives.
Simmer all the ingredients in a small saucepan over medium-low heat until the mixture becomes slightly thickened, about 5 to 7 minutes.
In a large bowl, combine the rhubarb with 1/4 cup sugar, cinnamon and lemon balm. Cover and let stand 2-3 hours. Drain the juice and set aside. Heat the oven to 425&deg;F. Combine the flours, baking powder and salt in a bowl. Cut in the shortening and tallow until the mixture resembles coarse meal. Sprinkle in the water, a tablespoon at a time, stirring with a fork until blended. Divide into two balls, one about 2/3 of the mass, the other the remaining third. Wrap the smaller ball in plastic and set aside. Roll out the larger ball to about 11" in diameter and place in a 9" pie pan, pressing it into place. Sprinkle bottom with raw sugar and place in the fridge. Add the jam and vanilla to the rhubarb mixture. Whisk together the remaining sugar and tapioca flour and fold through the rhubarb mixture until thoroughly incorporated. Roll out the top crust and cut to make a pattern / lattice (if you want a solid top, you'll need to multiply the crust recipe by 1.5). Place the top crust over the rhubarb and place pie on a cookie sheet. Brush with egg wash or milk if desired. Bake for 15 minutes, then reduce the heat to 350F bake 30 minutes longer.
Preheat oven to 400. Cook lasagna noodles according to package directions. Meanwhile, cook ground beef, onion, garlic, and pepper in skillet until beef is browned; drain. Return beef to skillet and add the spaghetti sauce, water, parmesan cheese, and 1 cup of the mozzarella. Stir to mix. Lightly spray 9x13 glass baking dish with cooking spray. Place 3 lasagna noodles in bottom. Add 1/3 of the meat mixture. Repeat layers twice, ending with a layer of the meat mixture on the top. Sprinkle remaining 1/2 cup mozzarella on top. Bake uncovered for 30 minutes.
Cook the penne according to the directions on the package. Meanwhile, heat the oil in a large frying pan and add the salami and onion. Stir over medium heat for a couple of minutes, then add the remaining ingredients, except the basil, and bring the whole mixture to a boil. Reduce the heat to low and simmer for a few minutes, until the sauce has reduced and thickened to your desired consistency. Drain pasta and mix with the sauce. Stir in the basil and serve.
Shake oil, sugar, vinegar, and soup seasoning packets together in a dressing blender or jar. This step can be done up to one day in advance. In a dry skillet, toast the almonds to a light brown. Allow almonds to cool. Place the Ramen Noodles in a zipper bag. Use a rolling pin to crush the noodles. Add sunflower seeds and cooled almonds to the crushed noodles. Do NOT refrigerate. This step can be done up to one day in advance. In a large serving bowl, combine the slaw mix, onions, and carrots. (I buy the pre-cut carrot matchsticks in the produce section.). Just before serving, add the contents of the zipper bag and dressing shaker to the slaw mix. Toss and serve immediately.
Combine all the spices in a bowl. Stir to evenly distribute all the ingredients. If you want to monitor the amount of salt, combine all the spices except the salt in a bowl. Add 1 tablespoon Kosher salt and stir. Taste the rub and then gradually add more salt to taste. Rub the outside of each steak on all sides generously with the rub and store any leftovers in an airtight container. Wrap each steak in plastic wrap two times, and refrigerate up to 24 hours (my preference) or at most 3 days. This makes the steak taste aged. Preheat a gas or charcoal grill until hot. Brush the grill to remove any left over food, then oil the grill. Remove the steaks from the refrigerator about 20 to 30 minutes before cooking and let them come to room temperature. Just before cooking, remove the plastic wrap and lightly oil the steaks with extra-virgin olive oil. Place the steaks on a very hot grill and char both sides of the steaks, a few minutes per side. When the outsides of the steaks have become well seared, move the steaks to a cooler part of the grill to continue cooking for 6 to 7 minutes per side for medium rare. Remove steaks from the grill and let rest in a warm spot for 7 to 8 minutes. Cut the steak off the bone and slice on the bias across the grain in slices to the thickness you prefer, up to 1 inch thick. Add the bone to the serving plate if you have folks who will appreciate it. If desired, drizzle the meat with extra-virgin olive oil. Serve immediately.
In a large soup pot, saute the garlic and green onion in olive oil until soft over medium high heat about 4 to 5 minutes. Add celery, carrots, eggplant and sweet peppers. Mix well and cook for an additional 4 minutes, stirring frequently. Add sea salt, pepper and oregano. Mix well and add canned tomatoes, undrained garbanzo beans, red wine and vegetable broth. Bring to a rolling boil over medium high heat. Turn heat to medium. Cook and stir for 30 minutes. Stir in pasta and cook for an additional 15 minutes or until pasta is tender. Serve with a tossed green salad and fresh bread. Serves 8.
Preheat the oven to 350°F In a large saute pan, melt the butter over medium heat until just foaming. Reduce heat to low and saute leeks until very soft, about 10 minutes. In a large gratin dish, alternate layers of potatoes, leeks, and cheese, seasoning each layer with salt and pepper. Finish with a final sprinkling of cheese. Pour the cream over top and cover lightly with aluminum foil. Bake for 40 minutes. Uncover and bake for another 30 to 40 minutes, or until bubbling and brown on top. Let cool slightly.