HumbleIntelligence/food-ner-1-Million huggingface dataset:
Grind venison, bacon, and chicken breasts through a course plate and place in large plastic mixing tub. Place sausage casings in bowl of warm water to soak at this time, also make sure to have some twine on hand to tie the open ends off. Pour in all dry seasonings, cure, garlic powder, and peppers over the ground meat. Then top with cold water. Mix thoroughly by hand for at least 15 minutes and make sure all seasoning is mixed in and the three meats are now homogeneous. The venison will be a dark red, the bacon a light pink, and the chicken all white starting out. When it is a uniform medium red the mixing is complete. I've found that the 2 lbs of bacon and chicken add just the right amount of fat content to the deer that it will still preserve well, but it doesn't get dried out after opening a roll and putting it back in the fridge. (I make my own homemade chipotle powder as well. I smoke assorted hot peppers out of my garden in the summer and then dehydrate them for a couple days. Then I grind them into pepper flakes with a food processor. They keep for a couple years if dried out all the way and then placed in an air tight container.) Stuffing the sausage in casings is a 2 person job no mater how you do it, so make sure you have a friend handy. Add the sausage tube to the grinder and slide the casing over to fill while the 2nd person feeds the meat mixture into the machine. Make sure to use a firm grip as the casings are filled, this makes the meat pack in nicely and keeps out air bubbles. When a casing is about an inch and a half from the end, stop, twist, and tie off the end of the casing with the twine. Once all the casings are filled, place in the refrigerator for about 24 hours to cure. On the next day remove the sausages from the fridge and allow to warm up while you are making your smoker fire. I use a combination of charcoal and oak for the main fire and then add some hickory to add flavor to it. Apple wood works great for this too if you can find it available. Fill the water pan 3/4 full and then add a beer to top it off. Make sure any lighter fluid is burned off and that it is smoking cleaning before adding the sausages. Hang them from the top rack and make sure there is clearance between them and the water pan. Leave in the smoker for about 4 hours and check the temperature. My little smoker doesn't burn very hot, so I always end up pulling them and finishing them off in the oven at 325 for 30 to 40 minutes at the end. They are done when they reach an internal temp of 155 to 160. Allow to cool, and then wipe each sausage down with a paper towel and wrap in plastic wrap. Once cured and cooked they will keep in the fridge for 2 to 3 weeks if they last that long. 15 lbs of meat at one time sounds like a lot, but some how all my friends and neighbors find out every time I make this and then it is gone before I know it.
Using a shaker filled with ice, combine all ingredients. Shake well. Strain into a chilled old-fashioned glass.
Preheat oven to 350 degrees. Grease and flour Bundt cake Pan. In large mixing bowl, combine all cake ingredients and blend on high for 2 to 3 minutes. Pour into Bundt pan and bake for 45 minutes. While cake bakes, combine in small saucepan, water and butter. Heat over medium heat until butter melts. Add sugar and boil for 5 minutes, stirring constantly. Remove from heat and stir in dark rum. Remove cake from oven and turn out into a 9 inch pie plate (with a lip) immediately. When cake is nearly cool, using a fork, poke holes all over the inside, outside and top. Slowly pour glaze over cake.
Heat oil in a large pan over medium high heat. Add garlic and, just as it starts to turn golden brown, mushrooms. Sautee until the mushrooms start to cook through. Add chopped chard. You may have to do this in batches, adding more as the previous batch wilts to a manageable amount in the pan. Once all the chard is in and slightly wilted, add broth. Cover and cook until the chard is tender. Uncover and, if there is still some liquid, allow it to cook almost completely off. When there is just a little bit of liquid, add butter and vinegar. These should combine with the small amount of remaining liquid and thicken into a nice coating for the veggies. Remove from heat. If serving to little ones who can't manage tortillas, separate out their portion of veggies, chop finely, and mix with some grated cheese. Wipe out pan and melt a pat of butter, swirling to coat bottom. Place a tortilla in the pan, sprinkle 1/2 of the cheese you want in a single quesadilla, top with veggies, sprinkle rest of cheese, and close with a second tortilla. When bottom layer of cheese melts and bottom quesadilla browns, flip. Melt and brown the other side, and viola! Repeat about 4 more times. Serve with choice of garnish(es).
Combine mushrooms, parsley and chives in a small bowl. Blend oil, lemon juice, mustard, pepper and salt together. Add to mushrooms and toss to mix. Cover and refrigerate 15 minutes. Place watercress in a large salad bowl. Add mushroom mixture and toss to coat all the leaves with the dressing.
NOTE: USE ONLY LAWRY'S SEASONED SALT, OR PREPARE MY Recipe #425753. TO MAKE CORNFLOUR, FINELY GRIND CORN MEAL IN A CLEAN SPICE MILL OR COFFEE GRINDER TO YIELD 2 TABLESPOONS. MODERATELY season chicken with salt and freshly ground pepper; RUB seasoning well into chicken. IN a large bowl add the BREADING ingredients except the flour and cornstarch; COMBINE ingredients well using a whisk; ADD the flour and cornstarch; WHISK well until mixture is thoroughly blended. IN a medium to large bowl, beat 4 large eggs; ADD the chicken pieces and turn to coat well; TRANSFER a few pieces chicken at a time into the breading container; ROLL chicken in breading until well-coated; GENTLY shake excess breading from chicken; PLACE breaded chicken on a platter and repeat procedures with remaining chicken; LET chicken rest a few minutes to absorb breading. ADD the manufacturer's recommended amount frying oil for deep-frying; PLACE deep-fryer basket into place in deep-fryer; PREHEAT fryer to 315°F (or preheat enough fat to immerse chicken completely in deep heavy stovetop pot between 315°F to 325°F, using a standard deep-fryer thermometer to gauge). CAREFULLY drop each piece breaded chicken one at a time, gently into the deep-fryer basket without crowding (if a standard size home fryer is used, add no more than 2-3 pieces at a time); (if stovetop frying, gently place breaded chicken pieces into hot oil using tongs, turning once halfway through frying duration). FRY chicken between 15-18 minutes until golden brown and fully cooked, depending on chicken portions/sizes (juices should run clear when chicken is done); BLOT chicken lightly to absorb excess oil. MAINTAIN frying fat temperature for each new batch and repeat the same cooking/steaming procedures for the remaining chicken. REHEAT chicken before serving, on grill-inserted broiler pan(s) in a preheated oven until warmed (keep oven temperature at 170°F (do not keep chicken in oven over 25 minutes, since it will lose moisture and flavor at that point). SERVE and enjoy!
Bring the milk to almost boiling point with onion, bay leaf and cloves. Cover and allow to cool. Remove Onion, bay leaf and cloves. Bring back to boiling point. Add semolina and stir over a medium / gentle heat until the mixture becomes stiff and difficult to stir. Remove from heat and stir in cheese and mustard. Pour into a greased dish and spread out to a thickness of about 1 - 1 and 1/2 cm. Allow to cool. Cut into squares. I find that it makes 12 squares. Dip into beaten egg and then roll in breadcrumbs. Fry gently in a good quality oil. I prefer Virgin Olive Oil. Serve with a fresh green salad and mashed potatoes and tomato sauce or ketchup. NB: The quantity of cheese can be adjusted. Reducing the amount of cheese and adding a couple of tbsps of Parmesan works well.
Combine 3/4 cups of the sugar, flour and cinnamon; gradually stir in milk. Bring to a boil over medium heat, stirring constantly. Boil and stir 2 minutes. Beat egg yolks slightly. Blend a small amount of hot mixture into egg yolks; return all to the pan. Cook 1 minute (do not boil.) Remove from heat; add butter, vanilla and almond extract, blending well. Cover and chill. To assemble, spread cake with apricot jam. Dice fruit of choice; place in a bowl with Cointreau. Beat 2 egg whites with cream of tartar until frothy; gradually add the remaining 1/4 cup of sugar and beat until stiff but not dry. Fold into chilled custard a little at a time. Whip cream in a chilled bowl with chilled beaters until stiff peaks form. In a 2-quart serving bowl layer 1/3 of the custard, 1/2 of the cake, 1/3 of the fruit with a few teaspoons of Cointreau and 1/3 of the whipped cream; repeat once. Top with remaining custard, fruit and whipped cream. Garnish with chocolate curls.
Set oven to 350 degrees. Grease a 13 x 9" baking dish OR a casserole dish. In a skillet, saute ground beef with onion and garlic (if using), until meat is no longer pink; drain any fat. Add in tomatoes, chopped chilies, mushrooms, Pinto beans, chili powder and cumin, mix slightly; simmer, uncovered for 10 minutes. In a baking dish, arrange a single layer of tortilla strips. Pour 1/4 cup of the tomato mixture, and 1/3 of the cheese over the tortillas strips. Set aside a little of the cheese for the top Repeat layers. Bake for 30 minutes. Before serving, spread a layer of sour cream over the top of casserole, and sprinkle with any remaining reserved cheese.
Mix all ingredients together thoroughly. Roll out thin on a floured board. Cut into squares or rounds and prick all over closely with a fork. Bake on lightly greased cookie sheets in a hot, 400 degree oven for 10 minutes or until brown.
Preheat oven to 350 degrees. Mix thawed hashbrowns, cheddar cheese and onion in a large bowl. In a separate bowl combine milk, 1/2 cup melted butter, cream of chicken soup, sour cream, salt and pepper. Mix well. Pour milk mixture over potatoes and mix well. Pour into a greased 9 x 13 baking dish. Mix cornflakes and 3 tablespoons melted butter. Sprinkle over potatoes. Bake at 350 degrees for 1 hour.
Season beef with salt and pepper. Heat oil in large dutch oven over medium-high heat and brown beef in batches, without crowding. Transfer browned beef to bowl or platter. Add more oil to pot if needed. Cook onions until soft, about 6 minutes. Add garlic and cook one minute more. Add wine and coffee. Bring to a boil over high heat. Scrape up browned bits in bottom of pot with a wooden spatula. Return beef to pot and add thyme and bay leaf. Bring to a boil. Reduce heat to low, cover the pot, and simmer until beef is almost tender, about an hour and a half. Add veggies to the pot. Continue cooking until beef and veggies are tender, another 30 minutes. Mix butter and flour together to form a paste. Stir in to simmering stew a pinch at a time until desired thickness is achieved. Discard any remaining butter and flour paste.
Preheat oven to 400°F. Combine corn meal, salt and fat; add boiling water and beat thoroughly. Spread batter in pie plates 1/2 to 3/4 inch thick. Bake for 30 minutes or until crisp and brown. Serve hot with butter, gravy or as a side to stews.
Dissolve yeast in lukewarm water. Blend in rest of ingredients except butter. Shape into one large round loaf. Place on a greased cooking sheet and let rise until doubled. Brush with melted butter. Bake at 400 degrees Fahrenheit for approximately 25 minutes, or until it sounds hollow when tapped on the bottom.
Combine tea and raisins, stand for 10 minutes. Strain, reserve liquid. Combine butter and sugar in pan and melt over a medium heat. pour into large bowl and add 2 tblsp of reserved liquid. Cool then add eggs, combine well. Sift over flour, baking powder and a pinch of salt. Stir through drained raisins. Pour batter into well greased and floured 26 cm bundt tin. Bake 180 F for 40 minutes. Turn onto wire rack and cool.
Preheat the oven to 350°F. TO MAKE THE CRUST: Mix the ingredients and press them into a 9" removable bottom tart pan or 9" pie plate. Bake for 10-12 minutes, until lightly browned. Place on a rack to cool. Reduce the oven heat to 325°F. TO MAKE THE FILLING: Whisk together the the egg yolks, condensed milk, and lime juice and zest until well blended; the mixture will thicken almost immediately. Pour into the crust and bake for 18-20 minutes, till just set. Remove from the oven, and cool at room temperature for several hours before topping. TO MAKE THE TOPPING: Rinse the berries, and set aside all but 3/4 cup to dry. Stir together the water or fruit juice, salt, lime juice, sugar, and cornstarch in a medium-sized saucepan set over medium heat, cooking till the sugar has dissolved. Add the 3/4 cup berries, and bring to a boil. Remove from heat, pour over the reserved beries and spoon onto the cooled tart. Chill for several hours.
Place potatoes, carrot, chicken, and bell pepper in bottom of crock pot. In a large saucepan on medium heat, saute onion in olive oil and margarine until translucent. Then stir in garlic paste, curry powder, turmeric, white pepper, ginger, cinnamon, and salt. Next, gradually add flour mixing thoroughly into a pasty consistency. Finally, slowly pour in chicken broth, thoroughly diluting the flour mixture. Make sure there are no lumps. Last, pour broth mixture over the ingredients in the crockpot. Cover and cook on high for 6 - 8 hours, stirring occasionally. Serve over hot rice accompanied by sour and/or sweet pickled condiments.
Preheat oven to 350°F. Grease a 9 or 10-inch bundt pan. Streusel: Combine brown sugar, almonds, flour and cinnamon. Stir in melted butter; set aside. In a separate medium bowl, combine flour, baking powder and baking soda. Mix well. In a large bowl, beat sugar and butter with electric mixer until fluffy. Add eggs one at a time; beat after each addition; add vanilla. Set mixer to low. Alternately beat flour mixture and orange juice into egg mixture. Put half of the cake batter into the bundt pan. Add half of the streusel. Spoon and spread remaining batter over struesel. Bake for 15 minutes. Remove from oven and add remaining streusel. Bake 35-40 minutes more. When completely cool, remove from pan and glaze with icing (a zig-zag pattern looks very nice!).
Combine the dry mix ingredients in a large bowl. Sift dry mix ingredients into the apple mixture and mix combine gently but thoroughly. For muffins ( 18 mins) and puddings(20 mins add 2/3C cherries + 1 cup of chocolate chips) it makes about 12 bake in a 190c oven, for mini cakes makes (about 50) bake in 190c oven for 15 minutes For a cake it takes about 40-60 mins at 180c but keep an eye on it., check for firmness and make sure a skewer comes out clean.
Preheat the oven at 350 degrees F. On a parchment paper-lined baking sheet, arrange the slices of ham and cover with another piece of parchment paper and another baking tray on top. This technique will ensure the Serrano stays flat while it cooks. Bake in the oven for approximately 30 minutes, or until crispy. Remove from oven and set aside on paper towel. For the polenta: In a heavy saucepan, combine the stock and milk. Add the cilantro and garlic and bring to a boil. Let simmer on medium heat for 2 minutes to flavor the mixture. Remove the cilantro and garlic. Whisk in the cornmeal and cook over low heat for 10 to 15 minutes, stirring often with a wooden spoon until the grains are soft. Fold in the Asiago cheese. Season with salt and pepper. Keep warm and covered. For the egg: In a large saucepan, bring the water to a boil and drop in the eggs for 6 minutes. Remove the eggs with a slotted spoon, run under cold water to shock the eggs and reserve. Before serving, rattle them around to crack the shell and peel them. In the same saucepan containing boiling water, cook the kale for 1 minute. Drain and reserve in an ice bath. In a saucepan on medium heat melt the butter. Squeeze out the excess liquid from the kale with your hands, chop it in half. Saute the kale with lemon juice for 1 minute. Season with salt and pepper. Set aside. For serving: Place a large spoon of polenta on each plate. Top with the kale, a soft boiled egg and garnish with more grated Asiago cheese and 2 slices of Serrano ham. Serve immediately. Add 1/4 to 1/2 cup water or stock, cover the dish, and reheat in the microwave or over low heat. Whisk well before serving. Grate a dusting of Parmesan or other favored cheese over the top just before serving. Cook's Note: The polenta can be made ahead and reheated.
Boil the eggs, shell and cut in half lengthwise. In a small bowl mash the eggs yolks with a fork. Mix in the olive oil, mayonnaise, and Dijon mustard. Stir in the celery, fresh tarragon, capers and the shallots. Season to taste with salt and pepper. Divide and spoon the mixture into the egg halves. Garnish each egg half with 1 or 2 slices of celery. If not eating immediately, cover well and refrigerate.
Cream butter; add in sugar gradually. Beat in egg. Mix in cooled chocolate, milk, cherry juice, sifted dry ingredients (flour, baking soda, salt), chopped walnuts, and cherries. Drop batter by heaping teaspoonsful onto greased baking sheets. Bake in a 350° oven for about 12 minutes. Place marshmallows, cut side down, on hot cookies. Cool; frost with Glossy Chocolate Frosting; top with walnut pieces. To make Glossy Chocolate Frosting: Melt butter and chocolate together; mix in sugar, vanilla, and enough milk to make frosting of spreading consistency.
Combine sugar, 2 tablespoons juice, 1 tablespoon water, and garlic in a small microwave-safe bowl; cover with plastic wrap. Microwave at HIGH 40 seconds or until sugar dissolves. Cool. Stir in 1 teaspoon chili garlic sauce, fish sauce, and 1/4 teaspoon salt. Combine remaining 1 tablespoon juice, remaining 1 teaspoon chili garlic sauce, remaining 1/4 teaspoon salt, marmalade or preserves, and 1 teaspoon oil in a large bowl, stirring with a whisk. Add shrimp to bowl; toss to coat. Marinate shrimp in refrigerator 15 minutes, tossing occasionally. Remove shrimp from bowl, reserving marinade. Thread 3 shrimp onto each of 8 (8-inch) wooden skewers. Heat remaining 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp skewers and reserved marinade to pan; cook 3 1/2 minutes or until shrimp is done and glazed, turning once. Combine cabbage and remaining ingredients in a large bowl. Drizzle fish sauce mixture over cabbage mixture; toss well to coat. Arrange 2 cups cabbage mixture onto each of 4 plates; top each serving with 2 skewers.
Add lots of pepper to roast. Sprinkle with 1/2 of the Demi-glace mix. Place roast uncovered in 400* preheated oven. Cook for 1 hour. Turn oven off; let sit another hour in oven. Remove from oven and let sit 1/2 hour. Store drippings from the roast to add later. Thinly slice the roast. If serving the next day, place covered in refrigerator. Do not worry if your meat is no well done it will keep cooking in the broth. To serve:. In slow cooker heat up, consomme, water,remaining Demi-glace and drippings from roast on High. Add beef slices.Let it sit until it is ready to eat. To serve remove beef from au jus and place in a bowl. Ladle au jus in individual containers for each guest to dip his sandwich. Tip:. Used baguette, french bread or hoagy buns to make the sandwiches.
Preheat oven to 200C (180C fan forced). Combine tomato sauce, sweet chilli sauce, char sui sauce, garlic, ginger and sesame oil in a large glass or ceramic bowl (no metal), reserve 1/3 cup of the marinade (to be used for basting). Add chicken pieces to marinade for at least 30 minutes (longer is fine) in the refridgerator. Line a large roasting pan with baking paper and place the chicken pieces in a single layer in the prepared pan. Bake, basting the chicken with the reserved marinade and turning occasionally, for 35 to 40 minutes or until glazed and cooked. While the chicken is cooking combine the sesame seeds, coriander and green onion in a small bowl. Remove chicken from oven and put onto a serving platter and garnish with the sesame seeds, coriander and green onion mix and serve.
Heat oven to 425 degrees F. In large bowl mix flour, sugar, baking powder, ground ginger, baking soda and salt. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add the pears, 1/3 cup of the almonds and the candied ginger. Toss to mix them inches Mix in buttermilk just to blend. Gather into a ball and gently knead 3 or 4 times on a lightly floured surface. Pat or roll out 3/4 inch thick. Cut out circles with 2 1/2- to 3-inch round cutter, rerolling scraps as needed. Place on baking sheet, spacing apart. Brush tops with egg, sprinkle with remaining almonds, dividing equally, and sprinkle with sugar. Bake in center of oven 12 to 15 minutes until springy to the touch and lightly browned. Remove to rack to cool. Serve warm or at room temperature. Makes 12 scones.
Stuffing:Mix gently in a bowl crab, cream cheese, onion, salt, pepper& hot sauce. Preparation of fish--------. Make a slit in each fillet about 3/4 way through. Divide the stuffing evenly between the 6 fillets. and stuff each one. Heat 2 tbsp oil in a hot skillet and brown the salmon fillets on both sides. Take out 2 sheets of phyllo pastry and cut them in half, lightly brush each piece with melted butter and layer them. Place a fillet with an asparagus spear on top of the (4layer) phyllo and fold the pastry over the salmon so it is completely covered. Repeat with remaining 5. You may now place the salmon in the fridge, covered, until ready to bake (can be prepared up to a day in advance). When ready to bake, preheat oven to 350F bake 20-25 minutes. Nice served with a white wine sauce or hollandaise.
Mix Marinade Mix, lime juice, oil and honey in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well. Refrigerate 30 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Grill chicken parts over medium heat with lid closed 30 to 40 minutes or until cooked through, turning occasionally. Grill boneless chicken breasts over medium-high heat 5 to 7 minutes per side or until cooked through.
Combine wine, oil, garlic and herbs together for marinade. Place beef roast in large ziplock bag and pour marinade mixture over top and seal. Refrigerate for up to one day but at least 4 hours. Remove roast from marinade and reserve 2 cups marinade for basting. Bring reserved 2 cups marinade to boil in saucepan, remove from heat and add butter. Use to baste roast while cooking every 30 minutes. Place roast on rotisserie spit making sure to get it as balanced as you can, secure tightly and place on grill over a high heat for 15 minutes. Reduce heat and continue cooking until done, about 1 hour 45 minutes total.
Heat the oil in a large flameproof casserole. Add the lamb and cook over a medium-high heat for 3-4 minutes until evenly browned, stirring often. Remove the lamb to a plate, using a slotted spoon. Stir the onion and garlic into the casserole and cook gently for 5 minutes until softened. Return the lamb to the pot. Add the stock, zest and juice, cinnamon, honey and salt and pepper. Bring to the boil then reduce the heat, cover and cook gently for 1 hour. Add the apricots and two-thirds of the mint and cook for 30 minutes until the lamb is tender. Stir in the ground almonds to thicken the sauce. Serve with the remaining mint and toasted almonds scattered over the top.
In a large bowl combine eggs, 1/2 cup of the sour cream, and milk; stir in bread crumbs, onion, parsley, Worcestershire sauce, mustard, salt and pepper. Add beef; mix throughly. Pat into a 9x5x3-inch loaf pan. Bake uncovered, in a 350°F oven for about 1 1/4 hours. Let cool 10 minutes remove from pan. Meanwhile for gravy, in medium saucepan stir together the remaining sour cream and the dry gravy mix. Add water as called for on package. Cook according to package directions. Slice meatloaf and serve with mashed potatoes and gravy.