HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a mixing bowl, whisk the milk, mustard and hot pepper sauce together. Season the mixture with salt and cayenne. Lay the fish in the milk mixture, cover, refrigerate and marinate for 1 hour. In a pie pan, combine the flour, cornmeal and 2 teaspoons of Essence. Remove the fish from the refrigerator and drain. Dredge each fillet in the cornmeal mixture, coating each side completely. In a large cast-iron skillet, heat the vegetable oil. When the oil is hot, gently lay each fillet in the hot oil. Pan-fry the fillets for 2 to 3 minutes on each side, or until the fish is golden brown and the meat is flaky. Remove the fillets from the oil and drain on a paper-lined plate. Season the fish with the remaining Essence. Serve the catfish with the Andouille Smothered Beans.
In a medium bowl, combine orange juice concentrate, orange juice, orange peel, onions, salt, pepper, cloves, coriander and cumin. Pour mixture over chuck roast and allow to marinate overnight (at least 6 hours) in the refrigerator. Remove meat from marinade; reserve liquid. Heat oil and butter in a large skillet on high; brown meat on all sides. Transfer meat to the slow cooker/Crock Pot and pour reserved marinade on top. Cover and cook on low for 9 to 11 hours, or until meat is tender. Remove to a warm platter and prepare sauce. Turn slow cooker/Crock Pot to high. Combine cornstarch and water; stir into the sauce mix. Add Madeira and orange slices and continue cooking for 15 minutes. Taste and adjust seasonings. Pour sauce over meat. Serves 6 to 8.
In a oven-proof Dutch oven or a large frypan with an oven proof tight fitting lid, melt the butter. Saute the onions, garlic, celery and green pepper until soft (about 4-5 minutes). Add in the converted rice and mix with a wooden spoon for about 3 minutes. Carefully add in the chicken broth and diced tomatoes (with juice) along with all the remaining ingredients; stir to combine, and simmer on top of the stove on low heat for 5-6 minutes (just long enough for the mixture to boil). Set oven to 350 degrees. Cover with an oven-proof tight fitting lid and place in oven to cook for about 30-35 minutes or until the rice is at desired tenderness. Fluff with a fork. Delicious!
In a Dutch oven or soup kettle, place the peas,water and ham bone; bring to a boil. Reduce heat; cover and simmer for 2 hours, stirring occasionally. Stir in the remaining ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes or until vegetables are tender. Remove ham bone; when cool enough to handle, remove meat from the bone. Chop ham and return to the soup; heat through.
Cook beans in a 5-quart pot of boiling salted water until crisp-tender, about 5 minutes. Drain in a colander and immediately transfer to a bowl of ice and cold water to stop cooking. Drain and pat dry. Toss beans with oil, salt, and pepper to taste, then toss with lemon juice and half of zest. Serve beans sprinkled with remaining zest.
Cut pound cake into cubes and place in large colander. Sprinkle juice from 1 lemon over cake. Toss gently. In separate bowl combine milk, sour cream and half of whipped topping, whisk until smooth. Add pudding and whisk until pudding begins to thicken. Set 10 blueberries aside for garnish (optional). Place 1/3 of cake in bottom of bowl(glass bowl make a pretty presentation). Top with 1/3 of blueberries. Then top with 1/3 of the pudding mixture and spread evenly. Repeat layers 1-2 more times. You can decorate the top with remaining whipped cream and reserved berries if you would like.
For Pistu ~ Blend the basil and 3 tablespoons of olive oil in a blender, whilst blending drizzle in the the rest of the oil (preference of consistency is up to you here you may want to add all the oil or less). Heat a large fry pan, add a splash of oil, heat oil and add the onions. Fry onions until they are just starting to soften, then add garlic, anchovy paste and fry for 1 minute, pour in the wine and allow to boil. Add the tomatoes and cream to the pan and place on a lid., Simmer for 10-15 minutes. Add in the capsicum strips and toss through sauce. Simmer without a lid for 5-8 minutes. Stir the cooked pasta through the sauce and serve with crumbled fetta and a drizzle of pistu.
Heat olive oil in a large pot on medium heat. Saute onions until they start to turn translucent, about 5 minutes. Add garlic and heat for another minute will stirring constantly. Stir in flour and cook for another minute while stirring constantly. Stir in chopped broccoli and potato, making sure to coat all pieces with the sauteed onion, garlic, and flour mixture. Add chicken broth and bring to a boil. Lower to medium heat and cook for another 20 minutes, or until broccoli and potato pieces soften. Stir in half-and-half. Transfer everything to a blender and blend until smooth. Return pureed mix to the pot. Stir in shredded gouda, Serve immediately.
Put the olive oil and peppers in at least a 1 quart pot and bring to a simmer until the pepper skins are blistered. While this is happening mash the garlic and slice the tomatoe and onion into chunks. When the pepper skins are blistered add all other ingredients and simmer for 5 minute Remove from the heat and using your vertical blender frappe on high until a smooth creamy consistency is reached. At this point I put into a 1 quart mason jar, sterilized, and store in the refrigerator. Great on pork and seafood.
Heat the olive oil in large heavy-based saucepan or casserole dish. Add in the carrot, onion, thyme and garlic and fry gently over a low heat for 5 minutes. Add in the tomatoes and the fish stock. Season with salt, freshly ground pepper and a little sugar. Cover the tomato mixture with a cartouche (a lid made from baking paper) and simmer very gently for 2 hours, stirring now and then. Add in the monkfish, squid, king prawns, bass and mussels and simmer for 5-10 minutes until the fish and seafood is cooked through. Serve the Buridda over slices of toasted Garlic Italian bread.
1.	Combine all ingredients in mixer with a whisk, mixing well. Refrigerate well before use.
Preheat oven to 350 degrees F. Lightly spray a 9 by 13-inch baking pan with cooking spray. In a medium bowl, combine brownie mix, 2 eggs, vegetable oil, and mudslide drink or irish cream. Mix well to combine. Transfer to prepared baking pan and set aside. In a medium bowl, combine instant coffee and 1 tablespoon of hot water. Stir together until all the coffee has dissolved. Add cream cheese, sugar and remaining egg. Using an electric mixer beat on low speed until smooth. Fold in chocolate chips. Spread over brownie mixture. Use a butter knife to cut cream cheese mixture into brownie mixture for a marble effect. Bake in preheated oven for 40 to 45 minutes. Remove from oven and cool completely.
MIXING AND STORING THE DOUGH: Mix the yeast, salt and caraway seeds with the water in a 5-quart bowl or lidded (not airtight) food container. Mix in the remaining dry ingredients without kneading, using a spoon, or, if you have access, a 14-cup capacity food processor (with dough attachment) or a heavy-duty stand mixer (with dough hook). If you're not using a machine, you may need to use wet hands to incorporate the last bit of flour. Cover (not airtight), and allow to rest at room temperature until the dough rises and collapses (or flattens on top) approximately 2 hours. The dough can be used immediately after the initial rise, though it is easier to handle with cold. Refrigerate in a lidded (again, not airtight) container and use over the next 14 days. ON BAKING DAY, dust the surface of the refrigerated dough with flour and cut off a 1-pound (grapefruit-sized) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. This should take no longer than 30 seconds max. You want to handle the dough as little as possible during this step. elongate the ball into an oval-shaped loaf. Allow to rest and rise on a cornmeal-covered pizza peel for 40 minutes. TWENTY MINUTES BEFORE BAKING TIME: preheat the oven to 450F, with a baking stone placed on the middle rack. Place an empty broiler tray on any other shelf that won't interfere with the rising bread. MAKING THE CORN WASH: Using a fork, blend 1/2 teaspoon cornstarch with a small amount of water to form a paste. Add 1/2 cup water and whisk with the fork. Microwave or boil until mixture appears glassy, about 30 to 60 seconds on high. It will keep in the refrigerator for 2 weeks. Using a pastry brush, paint the top crust with cornstarch wash and then sprinkle with additional caraway seeds. Slash with deep parallel cuts across the loaf using a serrated bread knife. Slide the loaf directly onto the hot stone. Pour 1 cup of hot tap water (do not boil) into the broiler tray and quickly close the oven door. Bake for about 30 minutes or until deeply browned and firm. Smaller or larger loaves will require adjustments in backing time. Allow to cool before slicing or eating, but when you do -- O'M'GAWD!
In a large skillet, melt butter over medium high heat. Add bay leaf, onions, shallot, then garlic. Saute for 3 minutes. Add beef to the onion mixture and brown until mostly cooked through and in small pieces. Add coriander paste and ginger, stirring well, and let simmer a few minutes. Add water and the tomato paste then reduce to low heat. Keep simmering until ready to plate. Put on a large pot of water to cook dumplings. While it is rising to a boil, clean and mince/chiffonade the leeks and green onions. Reserve some green onions for garnish and combine the rest in a bowl with jalapeno, garlic, red pepper flakes, salt and pepper. Mix well. Lay out the wonton sheets. Brush a little warm water around edges of each wrapper, portion out a teaspoon of filling per dumpling and then place another wrapper on top of each, excluding as much air as possible as you press tightly to seal. Lay out on a baking sheet. Salt water when it has reached the boiling point then gently drop in dumplings. Cook for about 2 minutes each and then remove and drain. Spoon a light swirl of sauce in the center of each plate then lay 2 or 3 dumplings on top. Dress with sauce. Season yogurt with salt and pepper. Place a dollop on center of each plate over dumplings. Garnish with green onions and eat.
Trim the feathery tops from the fennel bulbs, reserving several for garnish, and trim the stalks to the point where they meet the bulb, reserving them for another use. Quarter the bulbs, discarding the core, and slice the quarters thin crosswise. In a large. bowl combine the fennel, the artichoke hearts, the tomatoes, and the olives. In a bowl whisk together the anchovy paste, the oil, the lemon juice, the oregano, and the thyme. Toss the fennel mixture with the dressing, season it with the pepper and salt, and. garnish the salad with the reserved fennel tops. Serves 6.
Score the frozen ribs several times on the back of the rack.[3] Allow to thaw overnight. Preheat oven to 275 degrees Fahrenheit. Place a wire rack in a large shallow pan large enough to hold the rack of ribs. Rub 1/8 cup of the Texas Roadhouse rib seasoning over each side of the ribs. Use additional seasoning if needed to cover each side of the ribs. Combine the water and liquid smoke in the large pan. Mix well. Place the ribs in the pan on top of the wire rack. Do not allow the ribs to touch the water-liquid smoke mixture. Cover the pan tightly with aluminum foil. Bake for about five hours. Cook until the ribs nearly fall off the bone. While the ribs are cooking, saute the onion in vegetable oil in a saucepan. When the onion is soft, add the remaining ingredients and bring to a boil. Reduce heat to a simmer and simmer for an hour over low heat, until thickened. Preheat a charcoal or gas grill. Grill covered for about four minutes on each side. Brush with BBQ sauce, then flip to allow the sauce to caramelize. Repeat with the other side. Serve.
In a small bowl, toss cucumber with cherry tomatoes. Add feta cheese and a handful of pitted kalamata olives. Drizzle with a little vinegar or lemon juice and olive oil and season with salt and pepper. Spoon each serving into an iceberg lettuce leaf.
Preheat oven to 325 degrees. Mix cream cheese, sugar and vanilla with mixer on medium until well blended. Add eggs. Mix until blended. Spray 9 inch pie plate w/ cooking spray. Sprinkle bottom w/ crumbs. Pour in cream cheese mixture. Bake for 45 minutes. To reduce cracking, place cookie sheet of water in oven with cheesecake while baking. Cool thoroughly. Refrigerate 3 hours.
Melt half the butter in a large saute pan add the mushrooms and saute until tender. Remove from pan and set aside. Melt remaining butter and add chicken and cook until golden brown and cooked until no longer pink. Remove from pan and add green onions, wine and boullion. Bring to a boil and simmer until reduced by half. Add cream and cook until slightly thickened. DO NOT BOIL.Return mushroms and chicken to pan and reheat.
In a large mixing bowl, combine the water, oats, maple or brown sugar, honey, butter, salt, and cinnamon. Let cool to lukewarm, about 10 to 15 minutes. Add the yeast and flours, stirring to form a rough dough. Knead (about 10 minutes by hand, 5 to 7 minutes by machine) until the dough is smooth and satiny. Transfer the dough to a lightly greased bowl, cover the bowl with lightly greased plastic wrap, and allow the dough to rise for 1 hour. Since the dough is warm to begin with (from the boiling water), it should become quite puffy. Divide the dough in half, and shape each half into a loaf. Place the loaves in two greased 8 1/2" x 4 1/2" bread pans. Cover the pans with lightly greased plastic wrap and allow the loaves to rise until they've crowned about 1" over the rim of the pan, about 60 to 90 minutes. Bake the loaves in a preheated 350°F oven for 35 to 40 minutes, tenting them lightly with aluminum foil after 25 minutes, to prevent over-browning. Remove them from the oven when they're golden brown, and the interior registers 190°F on a digital thermometer. Turn the loaves out onto a rack to cool. Store at room temperature, well-wrapped, for several days; freeze for longer storage.
Crush strawberries in a mortar & pestle. Don't go overboard because the sauce looks nicer with a thick texture. Mix all ingredients except salmon, oil and garlic well in a bowl and place in refrigerator (can be done ahead of time). Cook Salmon on a BBQ or grill. I used a medium BBQ plate for around seven minutes a side. Place garlic and olive oil in a saucepan and place over medium heat. Lightly sautee garlic for five minutes. Add the sauce mix to saucepan. Cook for 10 minutes, stirring occasionally. Don't let the sauce boil hard, just simmer. Once the fish is cooked plate up and pour over the sauce. Serve with fresh salad and/or light vegetables.
Grease or spray with nonstick cooking spray a 9x13 baking dish. Cut up the left over pizza and crusts into cubes. In a large bowl whisk together the milk, eggs and salt. Add the cubed pizza to the milk/egg mixture and stir until well coated, then pour into the baking pan and cover with plastic wrap. Place in the fridge overnight. Remove strata from fridge at least 30 minutes before you plan to place it in the oven. Next pre-heat the oven to 325 degrees. Remove plastic wrap and place strata in oven for 1hr. 30min. The strata should puff-up and be slightly browned. Ovens do vary so you may have to adjust baking time.
In a large mixing bowl, whisk together all the dry ingredients. Work in the butter with a fork just until the mixture is unevenly crumbly; it's ok for some large chunks of butter to remain unincorporated. In another mixing bowl, whisk together the eggs, vanilla and milk. Stir in the fruit, chips, and /or nuts, if using them. Add the liquid ingredients to the dry ingredients and stir until all is moistened and holds together. Scrape the dough onto a floured pan or a parchment lined baking sheet, and divide it in half. Round each half into a 5" circle; or a 6" circle ( if you've added fruit, nuts, etc. ). The circles should be about 3/4" thick. Using a knife that you've run under cold water, slice each circle into 6 wedges. Carefully, pull the wedges away form the center to separate them just a bit; there should be about 1/2" space between them, at their outer edges. Sprinkle scones with coarse sugar ( or cinnnamon ), if desired. Place the pan of scones in the freezer for 30 minutes, uncovered. While the scones are chilling, preheat the oven to 400° F. Bake the scones for 20 to 25 minutes, or until they're golden brown. Remove the scones from the oven, and cool briefly on the pan. Serve warm. To store scones, cool them in a wire rack. When they're completely cool, wrap in plastic and keep at room temperature for up to 5 days. Notes: To make free-form rather than wedge-shaped scones, use a large ice cream scoop or spoon, dollop the scone dough in a 1/3 -cupfuls onto a parchment lined baking sheet. Scones can be frozen. To reheat frozen scones, tent them lightly with foil and place them in a preheated 350° F oven for about 20 minutes.
Melt butter in large skillet over medium heat. Add yellow and red bell peppers, mushrooms, and onion to same skillet,until crisp-tender, about 4 minute. Add garlic and crushed red pepper to skillet and saute 3 minutes. Add whipping cream and chicken stock. Simmer until sauce re-heats and thickens slightly, about 5 minutes. Add basil and 1 cup grated Parmesan cheese to sauce, stirring to incorporate. Season sauce to taste with salt and pepper. Reduce heat to low, simmer; sauce will reduce and thicken. Wash and drain chicken breasts. Pound until very thin (the thinner the chicken breasts the better). Mix breadcrumbs, flour, and Parmesan cheese together. Place milk in dish for dipping. Dip chicken in breadcrumb mixture and then in milk and then back in breadcrumbs. Place in fry pan that the oil has been heated and fry at medium high temperature until golden crisp and cooked through. Add more oil as needed. Remove and drain chicken; keep warm. Meanwhile, cook bow-tie pasta in large pot of boiling salted water until tender but still firm to bite. Drain and return to pot. Add sauce and toss to coat. Place pasta with sauce on plate, and top with chicken breast. Serve, passing additional Parmesan separately.
Combine first seven ingredients; mix well. Pour 1 cup marinade in a large ziploc plastic bag; add turkey breast. Seal bag, turn to coat and refrigerate overnight. Cover and refrigerate remaining marinade. Drain and discard marinade from turkey. Place turkey on a rack in a shallow roasting pan. Bake uncovered at 350 degrees for 2 to 2 1/2 hours or until a meat thermometer reads 170 degrees, basting every 30 minutes with reserved marinade. Let stand for 10 minutes before slicing.
Instructions. In order to remove all traces of milk, put the udder into lukewarm water and let soak for 2 to 4 hours, permitting the water to cool off. Then cook the udder in a 2-percent to 3- percent salt water solution until tender. Remove from the cooking liquid and cut into 1/2-inch thick slices. Let the slices dry a bit. Season on both sides, dip into whisked egg, and then into breadcrumbs. Fry in butter, turning once, until golden brown on both sides. Serve with lettuce. Serves 4.
Blend water, cornstarch and 1/2 cup sugar; pour over berries in a medium saucepan. Bring to a boil and when mixture thickens, pour into an 8x8 baking dish. Set aside. Sift together flour, 1 tablespoons sugar, baking powder, and salt. Cut in butter until crumbly and set aside. Combine milk and egg and add to flour mixture. Stirring just to moisten. Drop by spoonfuls onto hot fruit mixture and sprinkle top with remaining sugar. Bake at 400° for 20 minutes or until top is golden brown.
Scrub the potatoes under running water with a soft brush. Quarter them and drop them into a kettle of cold, salted water. Bring to a boil and cook until tender but still firm, 8 to 10 minutes after the water reaches a boil. Meanwhile, chop the bacon and saute in a small skillet until crisp. Remove bacon and reserve. In the bacon fat remaining in the skillet, saute chopped shallots until tender but not at all browned, 5 minutes or so. Reserve shallots and fat. When the potatoes are done, drain them and drop them into a mixing bowl. Pour vinegar, olive oil, shallots and reserved bacon fat over the still-hot potatoes. Season with salt and pepper to taste, and gently toss. Add purple onion and parsley and toss again. Cool to room temperature, cover, and refrigerate. Before serving bring back to room temperature, toss, correct seasoning and add additional oil and vinegar if the salad seems dry. Sprinkle reserved crisp bacon on top.
Combine chili, green chilies, taco seasoning, rice, and water in a medium sized pot. Heat uncovered over low heat about 20 minutes, stirring occasionally to keep from sticking to bottom of pan. Near the end of cooking time, you will have to stir nearly constantly as the chili will have cooked down to a nice thick consistency. Taste and make sure rice is cooked to your preferred softness and check thickness of chili to be sure it will stay in a tortilla. Warm tortillas for several seconds in microwave, spread several tablespoons of chili mixture in center of tortillas, add cheese, salsa, and sour cream to taste, and fold into burrito. Serve with chips and salsa or green salad.
Combine all ingredients and shape into 20-24 meatballs (1 to 1-1/2 inches each). To oven bake: preheat oven to 375 degrees F. Place in ungreased 9x13 pan (you may want to line it with foil for easier clean-up). Bake 20-25 min or until light brown and cooked through; turn meatballs halfway through, if desired, to help maintain a round shape. To pan fry: Cook in skillet on medium heat, turning as needed, until brown (approx 20 min). To microwave: Place in micro-proof 12x7 pan and cover loosely. Micro on high for 3 minutes; rearrange meatballs. Cover again loosely and micro until brown inside, approx 5-7 min more. Let stand covered for 3 minutes.
Using a fork, place it in the middle of the 1/2 lime and squeeze (turning fork) to get the juice in to the bowl. Add the sea salt, white pepper and granulated garlic and stir to combine. Cut avocado in half and remove the seed. With a dinner knife, score the avocado every 1/2 inch, turning knife length-wise and cross-wise to form 1/2-inch squares. Taking each avocado half, place a bouillon spoon between the skin and the pulp. Remove the pulp and place into the mixing bowl. With two forks, mash the avocados to make a chunky paste. Next add the onion, cilantro, jalapenos and mix to combine. Last, add the tomatoes. Serve with chips and enjoy!
Heat oven to 350°F. Combine seasoning ingredients; press 1/2 onto beef roast. Combine remaining seasoning with oil in large bowl. Add vegetables; toss. Place roast, fat side up, on rack in shallow roasting pan. Insert ovenproof meat thermometer so tip is centered in thickest part of beef, not resting in fat. Do not add water or cover. Roast in 350°F oven 1 3/4 hours for medium rare; 2 hours for medium doneness. After 15 to 30 minutes, place vegetables on rack around roast; roast vegetables 1 1/2 hours or until tender. Remove roast when meat thermometer registers 135°F for medium rare; 150°F for medium. Tent with foil. Let stand 15 to 20 minutes. (Temperature will continue to rise about 10°F to reach 145°F for medium rare; 160°F for medium.) Carve roast. Serve with vegetables.
Spray saute pan with non stick cooking spray. Add garlic and cook. Add tomato, red wine or tomato juice, basil, fennel or anise and oregano. Saute for 4-5 minutes. Remove to blender and puree to desired consistency. Return to stove. Adjust thickness and seasonings to taste.