HumbleIntelligence/food-ner-1-Million huggingface dataset:
SAUCE: Place garlic in cold, non-reactive (non-aluminum - use non-stick or ceramic lined) large sauce pan with oil. Bring up to a medium heat, stirring so that garlic doesn't scorch. Saute for 1 minute, then add onions. Add remaining dry spices (through parsley) and saute for 3-4 minutes, to develop oil & spices' flavors. Add remaining ingredients, except cilantro. Simmer gently on low for 30 minutes. Add cilantro at the end. Cool, and then chill overnight in fridge to let flavors meld. ENCHILADAS: Preheat oven to 350°. Spray a 9 x 13 lasagna pan thoroughly with Pam. Spread 1 cup of enchilada sauce in bottom of baking pan. Combine cheeses, chilies, onions, and olives in large mixing bowl, tossing gently to thoroughly mix. Stuff and roll enchiladas with 2/3 of the cheese mixture. Place them, seam-side down in pan - in two rows of 4-5; long the long side of the pan. When all are in pan, pour remaining enchilada sauce FIRST over the outside edges (as they will dry out if not covered), then once down the center. Spread remaining cheese mixture on the two "lanes" that remain uncovered by sauce. Bake, uncovered for 25-30 minutes, until bubbly and melted. Cool for 5 minutes to re-congeal before serving. Makes 8-10 enchiladas, serving 4-6 people. For Vegetarian option use Vegetable broth.
Cook the ears of corn as suggested in *Steps #4 and #5. Sauce: combine ingredients and mix well. For each ear of corn, spread on approximately 1 tablespoon of the sauce. *Note: For stove top directions to cook corn, bring large pot of water to boil. Add the prepared corn cobs to the water, cover and simmer for approximately 10-12 minutes. If grilling corn, spread sauce on cobs, wrap tightly in foil and grill. Or, grill corn directly on the grill basting on the sauce as the ears cook.
Break up tamales and place in bottom of 1 quart casserole. Layer chili, chips, onion, and cheese. Pour juice from tamales over all. Bake 1/2 hour at 350 degrees.
In a very large outdoor boiler/fryer or in a very large pot heat first 9 ingredients. Using half the water and adding as you need it so food is completely submerged with an extra 2-4 inches to cover. When it comes to a boil lower heat to medium high and add sausages cook 3 minutes add potatoes cook for 8 minutes add corn and Dungeness crabs cook for 4 minutes and follow with rest of the crabs cooking for 7 minutes. There should be enough water so that the crab is completely submerged. Strain into a large pot or bowl set aside and cover. If needed add more beer or water into the cooking liquid. Add lobster into pot and cook for 5 minutes. Add clams for 1 minute add shrimp for 3-4 minutes, toss. Dump and Serve on table covered with brown paper with melted butter, lemon, salt, and cocktail sauce. Open a lobster-- To open a boiled or steamed lobster. Break off large claws; separate tail from body; take body from shell, leaving "lady" or stomach on shell. Put aside green fat and coral; remove small claws; remove woolly gills from body, break later through middle and pick out meat joints. Cut with very sharp scissors through length of underside of tail, draw meat from shell,yum. Draw back flesh on upper end and pull off intestinal cord. Break edge of large claws and remove meat. Enjoy! For the Crab--. Twist off the legs and claws, take the mallet, and have fun gigging out the meat with forks or picks. Pry off the crabs "apron," the small flap on the underside, and discard it. Next, with the crab upside down, press down on one side of the top shell and pull up on the center and leg sections with the other hand until they come apart, discard top shell. Also, discard the intestine, which runs down the center of the back. Remove the gills (NOT EDIBLE) from each side and discard. The greenish yellow "mustard." Of course, it's not really mustard (it is the crustacean's equivalent of a liver). Many do eat it, but probably as many just toss it. The "crab butter" (the yellow, mushy stuff in the cavity. Is consider a delicacy and there are recipes that call for them. So, set them aside if you like. If not discard. Snap crab body in half. The edges where the two halves have broken open are where you'll find the biggest chunks of crabmeat. Pull it out with your fingers. As you dig deeper into the body closer to the leg openings, a knife or pick comes in handy. There are smaller cavities here, which should not be overlooked. To Crack claws either use a mallet or a nutcracker. A mallet is fairly self-explanatory but look out for flying bits of shell and juice. Before you roll up the mess in the paper, carefully check that no utensils or, even worse, a stray uneaten claw gets thrown away by accident. Be sure to put the garbage bags in tightly sealed cans to keep animals out. Even if you wash your hands thoroughly with soap the smell of crabs and Old Bay may linger for a day. Rubbing lemon juice mixed with baking soda on your hands will remove this odor.
Cut salmon into 1 1/2 inch cubes and place in a resealable plastic bag. In a small bowl, combine soy sauce, juice, garlic and sesame oil; pour half the marinade into the plastic bag with salmon. Marinate the fish for 30 minutes in the fridge. Coat a nonstick frying pan or wok with nonstick spray. Remove salmon from bag; discard leftover marinade. Stir-fry salmon over medium-high heat, about five minutes. Turn salmon over gently so that all sides cook evenly. Be very careful with the salmon pieces so they stay intact - this was the hardest part for me; I didn't realize I'm quite the aggressive mad-woman stir-fryer! Remove salmon from wok and add sliced onion. Stir-fry onion until brown, about five minutes. Add snow peas and stir-fry until they turn bright green, about three minutes. Return salmon to pan and pour reserved marinade over fish and vegetables. Cook for 2-3 minutes or until sauce has thickened. Serve with 1/2 cup of brown rice for each plate, if desired.
Brown ground beef with diced onion in a skillet; drain grease. Season with salt and pepper and Sloppy Joe Seasoning Mix. Add can of crushed tomatoes and rinse can with the 1/2 cup water, adding this to the skillet as well. Stir in cooked rice, drained beans, and chopped green chilies with their juice. Simmer approximately 10 minutes. Spoon approximately 1 T. sour cream onto each tortilla and spread evenly over surface. Spoon sloppy joe mixture down the center of the tortilla. Sprinkle with cheese, to your liking. Roll up and enjoy!
In a skillet, cook beef over medium heat until no longer pink; drain. Stir int he chili powder, salt and pepper. Remove from the heat and set aside. Combine biscuit mix and water to form a soft dough. Press onto the bottom and up the sides of two 10-oz. ramekins or custard cups coated with nonstick cooking spray. Fill with meat mixture; top with tomato and green pepper. Combine the sour cream, mayonnaise, cheddar cheese, and onion. Bake, uncovered at 375 for 20-25 minutes or until heated through.
Marinade: In a bowl, whisk all the ingredients until well blended. Rub: Combine all in a bowl. Triple or quadruple the recipe and keep the rest in a zip lock bag for future briskets. Brisket Prep: Cut a hole in the top of the vacuum pack and drain out the blood. Using a funnel, pour in the marinade, working it around until all of the brisket is covered. You should still have about 1/2 the marinade left. That will be used as a basting sauce when you smoke the brisket. Patch the whole with duct tape. Marinate in the refrigerator for up to 2 days--overnight as a minimum. Remove the brisket from the bag, pat dry. Determine the direction of the grain and slice a piece across the grain. This will help you later when it comes time to slice and serve--it's more difficult to tell later when the brisket is cooked. Coat brisket generously with the rub. Allow the brisket to come to room temperature before putting in the smoker. I place the brisket in a low oven (200 degrees F) while I get the smoker going. Smoking the brisket: Fire up the smoker according to the manufacture's instructions. Bring it up to 225 degrees F. Place brisket in smoker at the level of the thermometer, be sure there is not direct heat hitting the brisket. For the first two or three hours it is best to keep the heat between 190 to 220 degrees. It can gradually get hotter up to a max of 250, but lower for longer is always better. It will take approximately 8-10 hours. Turn, rotate, and baste every hour. Add wood to smoker every 30 min (as required) to keep the heat at a constant temperature. I use hickory or pecan. Check the internal temperature, at the thickest part of the brisket after about 8 hours. When brisket has an internal temperature of 190 degrees F. it's done. If you go much beyond that, the brisket will shred rather than slice. Remove and wrap in aluminum foil. Let rest for at least 1 hour before slicing. Slice the point off the brisket. There is a natural division of fat between the point and the flat to slice along. Working with the flat, slice 1/4 inch slices across the grain starting at the starter slice you made before smoking. Determine the direction of the grain on the point, and slice across the grain just as before.
Combine in freezer bag: beef, red wine vinegar, 2 tablespoons horseradish sauce, rosemary, olive oil, worcestershire, and port. Marinate in refrigerator overnight. Soak about 10 bamboo skewers in warm water for 30 minutes. Meanwhile, bring the meat to room temperature and heat a grill or griddle. Thread a few pieces of meat on each skewer and cook 3 minutes per side (or until they reach desired doneness). Whisk together Creme fraiche, 4 tablespoons horseradish sauce, and dijon mustard. Serve alongside beef skewers.
Cut apples up into bite size pieces. Add yogurt, stevia and raspberry extract, mix well. Add walnuts and dark chocolate. Chill and enjoy.
Heat the oven to 350°F In a small frying pan over medium-low heat, melt the butter and warm the oil. Add the onions and saute until soft, stirring occasionally so they don't brown, about 10 minutes. Remove the pan from the heat and allow the mixture to cool until lukewarm. In a large bowl, mix the cornmeal, salt, sugar, and baking powder, and set the mixture aside. In a blender or food processor, puree the corn with the milk. Blend in the egg yolks and then combine this mixture, along with the cheese and onions, with the dry ingredients. In a separate bowl, beat the egg whites until stiff but not dry. carefully fold the egg whites into the corn mixture, and then pour it into a 7x11-inch buttered and floured baking dish. Sprinkle the casserole with Parmesan and bake it in the middle of the oven until golden brown, about 45 minutes. Allow it to cool for a few minutes before slicing and serving. Serves 6 as a main dish, 12 as a side dish.
Cut fish into 4-6 serving-size pieces. Combine orange juice, water and wine in large skillet. Bring to boil. Add fish pieces and return to a boil,then reduce heat to simmer. Simmer 7 or 8 minutes or until fish flakes easily when tested with a fork. Transfer fish to warm serving platter. Mix melted butter and cilantro. Drizzle over fish. Add salt and pepper to taste. Garnish platter with orange, lime and lemon slices.
Preheat oven to 450°F. Butterfly the pork by slicing it in half lengthwise, cutting to, but not through, the other side. Open the halves (like a book), laying pork flat. Place pork between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or rolling pin. Sprinkle the figs and blue cheese over the pork, leaving about a 1/2-inch margin around the outside edges. Roll up the pork lengthwise, like a jelly-roll. (I tucked in the sides prior to rolling to keep stuffing in, but this is optional.) Secure at 2-inch intervals with twine. Sprinkle pork with salt and pepper, and place on a foil-lined pan coated with cooking spray. The original recipe called for baking it at 450°F for 20 minutes, however, I've found the tenderloin to still be raw in some areas, so I've adjusted the pre-jelly cooking time to about 25-30 minutes. Use a thermometer to gauge. Remove the pork from the oven and brush with the melted apple jelly. Return the pork to the oven and bake for an additional 5 minutes or until the thermometer reads 160°F (slightly pink). Keep an eye on the pork if cooking for longer than the additional 5 minutes because I've found the apple jelly that melts onto the pan will begin to burn. Remove the pork from the oven and let it stand for 10 minutes. Remove the twine and cut the pork into 1 inch slices, or to the thickness of your liking. Yield: 4 servings (serving size: 3 1-inch slices).
Cut lettuce into bite sized pieces. Add cheese, pecans, seeds and strawberries. Whisk together dressing ingredients. Pour dressing over salad and toss gently. Serve immediately.
Boil peas until tender. Bring stock, water and wine to boil in a large saucepan, cover, keep hot. Heat half the oil in a large frypan. Cook mushrooms, stirring, until soft, remove from pan. Heat remaining oil, cook onion and garlic, stirring, until onion is soft. Add rice, stir to coat in oil mixture. Stir in 1 cup of the stock mixture, cook, stirring, over low heat until liquid is absorbed. Continue adding stock mixture in I cup batches, stirring until absorbed after each addition. Total cooking time should be about 35 minutes or until rice is just tender. Stir in cooked peas, mushrooms, chicken and cheeses, stir until hot. Serve immediately.
Put the oil, wine and water into a large heavy-based frying pan (skillet), add the garlic and parsley and season generously. Bring to the boil. Add the fish, cover and steam for about 8 minutes just until tender. Transfer the fish to a warm serving plate, spoon over the cooking liquid and serve.
Combine all ingredients except won ton wrappers in large bowl; let stand 20 minutes to blend flavors. Place 2 teaspoons filling in center of each won ton wrapper. Pull edges up around filling, pleating slightly and pressing in below top of filling to form purse shapes. Tap lightly on work surface to flatten bottoms. (Can be prepared 2 weeks ahead. Freeze on baking sheet until firm. Transfer to plastic bags and freeze.Thaw before steaming.). Lightly oil vegetable steamer. Add 2 inches water to saucepan and bring to boil. Arrange shao mai in steamer, spacing slightly. Place steamer on saucepan; cover and steam until filling is firm, about 15 minutes. (Can be prepared 2 hours ahead. Cover and refrigerate. Resteam until warmed through, about 4 minutes. Serve hot.
Add the yeast to the warm water and let proof about 5-10 minutes, until foamy. Add flour in 1 cup increments, mixing with a wooden spoon until each cup is fully incorporated. Place dough on a lightly floured surface and knead for 8-10 minutes. Place dough in a lightly oiled large bowl, cover with plastic wrap and let rise in a warm, draft-free area until doubled (about 90 minutes). Preaheat oven to 500F and grease a large pizza pan. Punch down dough and knead in olive oil and salt. Let dough rest for 5 minutes. Roll dough out and spread over pizza pan. Crimp the edges to leave a slight lip. Spread sauce over pizza, up to 1/2" of the edges. Sprinkle mozzarella over sauce and drizzle a little more olive oil over, if desired. Bake for about 10 minutes, until cheese is bubbly. Remove from the oven, brush the exposed crust with a little olive oil and sprinkle fresh basil over the cheese.
In a sml bowl, combine currant jam, ketchup, soy sauce, brown sugar, mustard & Worcestershire sauce. Place lamb chops in lrg resealable plastic bag. Pour marinade over lamb chops. Close bag & marinate in refrigerator for 15 minutes. Remove lamb from marinade & discard. Place lamb & pineapple slices in center of cooking grate. Grill pineapple for 5-7 minutes or till grill marks appear, turning once halfway thru grilling time. Grill lamb chops 7-9 minutes for rare (140 degrees), 10-13 minutes for medium (160 degrees) or 14-17 minutes for medium-well (170 degrees). Turn once halfway thru grilling time. Serve lamb chops w/grilled pineapple rings. NOTE: Don't "over-marinate". You want to enhance the lamb flavor, not mask it!
Rub some salt and pepper on the pork shoulder (or beef if you're using that). In a dutch oven heat the oil over medium-high heat. Sear the pork shoulder on all sides until it is browned. Remove the pork and set aside for now. Add the cumin seeds to the pan and toast in the hot oil until fragrant. Add the chopped onions and saute until lightly browned on the edges. Then add the garlic and chopped chipotle peppers and saute until fragrant, about 30 seconds. Add the whole can of tomatoes including the liquid, bay leaves, dried oregano, cloves, chicken stock or some water and scrape up the browned bits on the bottom of the pan. Add the pork back to the pan and bring the contents up to a boil then lower to a bare simmer. Braise until the pork is fall-apart tender, about 3 - 4 hours (or 6 hours in a slow cooker). You can braise on the stovetop on a low heat setting, in the oven at 325 deg F, or in a slow cooker. The meat is done when it is fall-apart tender. Try your best to remove it in one piece and set aside. Remove the cloves, bay leaves, and oregano sprig (if you used the sprigs) from the braising liquid. Then using an immersion blender puree into a sauce. If the sauce is too thin, simmer it on the stovetop until it has reduced a little. Meanwhile, using two forks, shred the pork shoulder. Return the shredded meat to the simmering sauce. Let it heat through and soak up all the flavor and juices.
In shallow pan, mix first 4 ingredients. In another, mix egg and worcestershire sauce. Coat steaks with flour, eggs, then crumbs. Cook steaks in hot oil, until golden. Cook on med another 5 minutes, until done.
Mix bananas and lemon juice together in a mxing bowl. Cream the butter and one cup of the powdered sugar together in a separate mixing bowl. Add the banana mixture and enough powdered sugar to form a spreadable consistency.
Combine parsley, bread crumbs, salt and pepper. Sprinkle over steak. Place egg on top of steak and roll steak like a jelly roll.( you could also chop egg but we liked the look of whole egg when sliced when we were younger). Tie securely with string. Brown steak on all sides - add to favorite spaghetti sauce. Cook over slow simmer until tender -- several hours. Remove from sauce and before serving, untie string, slice 1 to 1 1/2 inch thick pieces. Serve with your favorite pasta! Much more impressive than meatballs!
Cook fettuccine according to directions on the package; drain and put in a big pasta bowl; keep warm. Add the oil to a big skillet over medium-high heat and let it get hot. Add the onion, garlic, eggplant, and bell pepper; saute and stir constantly for 10 minutes or until veggies are tender. Add in the tomatoes; stir to combine. Season to taste with salt, pepper and fresh herbs of your choice if desired. Spoon vegetable mixture over the fettucine and sprinkle with parmesan cheese.
Put all the spices in a dry frying pan over a low heat, and roast them for 30 seconds to bring out the oils. Tip them into a pestle and mortar and crush. Add the turmeric and chilli powder. Gently fry the onions, garlic and ginger in oil until soft. Chop the chicken breasts into cubes, or however you like it. Add to the frying pan, turn up the heat and tip in the crushed spices and garam massala. Season with salt and pepper. Add coconut milk, lime juice and cream. Simmer Gently for about half an hour. Serve with fresh coriander and rice.
Preheat the oven to 400. Make sure the butter is softened (but not melted!) then mix it with the other CRUST ingredients. Beat these ingredients well with an electric mixer, it may appear very crumbly at first if the butter wasn't very soft. If that's the case let it sit for a few minutes to let the butter soften then beat again, it should have a very smooth consistency and wonderful smell. Smoosh the moist shortbread into an ungreased pie pan (see prep notes), so it is fully and evenly covered. Be sure to poke holes in the crust with a fork first so it gives it room to breathe. Bake for 10-15 minutes, then remove the pan and let it cool for 8-10 minutes-- the crust may have risen a bit if you didn't poke it first, the cooling will naturally let it fall too. Let it cool as you mix the filling. Meanwhile, raise the oven temp to 450. Beat the cream cheese and eggs together--followed by the vanilla, lemon juice, flour, and sugar. Mix in the vanilla yogurt. The mixture should have a runny consistency. Strain the mixture carefully in a fine-net colander if your cream cheese wasn't too soft and clumps got in there. Add in the matcha packets, and blend on low speed. Use a wooden spoon or rubber scraper to get all the green tea powder bits off the sides of the bowl and make sure it's all thoroughly mixed. Pour half the mixture into the pie pan (if making 2 cheesecakes) with your now cooked and cooled shortbread crust. If you're making just one large cheesecake, pour the entire mixture inches. Bake for 10 minutes. (If you're doing 2 cheesecakes--save the other half of the mixture in an airtight container, and refridgerate.). Lower the temperature to 300 and bake for 25-45 minutes according to your oven strength. I found that for the 8" cake this size in my convection oven, I only needed about 25 minutes because the top was nice and brown and it hardly moved when I tried to pull it out of the oven. It needed 35 for the 10" cake. The cake should be set in the center, that's how you'll know it's ready. Pull the cake out and let it cool for 5-10 minutes-- but leave the oven on at 300. In a medium sized bowl, mix the the GLAZE by first putting the plain yogurt and vanilla together. Add the sugar and mix well. To fully incorporate the cocoa powder, add the cocoa powder bit by bit (about 1/2 tsp at a time) and mix each time until there's no more cocoa left. You should have a bowl of what appears to be rich-looking chocolate mousse. When the cheesecake is done cooling, spread half of the chocolate glaze on top of the cheesecake (if doing the 2 cheesecake route, use the whole thing if you're doing the one large cheesecake). If you're making 2 cheesecakes put the other half of the mixture in an airtight container and refridgerate. Bake for another 10 minutes. Turn the oven off, and let the cheesecake sit in there for 45 min-1 hour. Cover the cake(s) in foil then refridgerate for 2-3 hours. Slice, serve, and enjoy!
In a shallow bowl, combine the flour, paprika and 1 1/2 tsp salt. Lightly dredge the shrimp in the mixture, shaking off the excess. Set aside. Heat a large heavy skillet over medium-low heat. Add the oil, garlic and a pinch of salt. Cook, stirring, until the garlic is tender (about 2 minutes). Using a slotted spoon, remove and reserve the garlic, leaving the oil in the pan. Turn the heat up to medium high and add the shrimp in a single layer. Cook undisturbed for 2 minutes, then flip and cook until nearly opaque in the center, 1 to 2 minutes more. Add the sake and 1/2 tsp salt and cook, flipping the shrimp once, until the liquid is reduced by half (about 3 minutes). Add the butter and the reserved garlic, and cook, swirling the pan, until the sauce is emulsified. Remove from the heat, add the cilantro and lemon juice and toss to combine. Season to taste with salt and serve. Serve over two scoops of hot white rice North Shore style.
Heat butter and saute chicken pieces for 5 minutes. Add shallots and green pepper, stirfry for 3-4 minutes. Remove sauteed items. Add the oil to the remaining butter. Add the whole spices: bay leaves, cinnamon, green cardamom and cloves. Add onion, garlic and ginger, and fry until lightly browned. Add ground cumin, coriander, turmeric, chili powder, tomato puree and salt. Cook gently until the oil separates. Reduce heat and slowly add in the yoghurt while stirring. Add chicken, shallots, green pepper and cashew-cream paste. Spinkle garam masala, simmer for 5 minutes. Garnish and serve with naan or rice.
slice and salt eggplant- let sit for about 20 minutes. in the mean time, make 1 cup of rice and saute the onion. Put sauce, some rice, and onion in the baking dish. Once eggplant is done, put a layer of eggplant down. Top each eggplant slice with a slice of cheese. Repeat layers- baked uncovered for 20 minutes.