HumbleIntelligence/food-ner-1-Million huggingface dataset:
Wrap potatoes in foil and place on pre-heated grill (325-350 degrees-set up for indirect cooking) on direct heat side. Pat dry shrimp with a paper towel, arrange on a foil pan in a single layer. Shake a light coating of Slap Your Mama seasoning on all, turn shrimp over and coat the other side. Sprinkle minced Garlic over top and put in fridge. Once potatoes start getting soft, add shrimp pan to indirect side and add a few chunks of Cherry wood to get the smoke rolling. After 10 minutes, stir shrimp around and cook for another 10 minutes until shrimp are done. Remove shrimp and potatoes. Remove foil from potatoes and cut in half lengthwise. Scoop out potato halves leaving roughly 1/8-1/4" layer in the shell to form the potato boat. Reserve 4 whole shrimp, rough chop the rest. Add an even amount of chopped shrimp to each potato boat, add cheese to each. Take the 4 reserved whole shrimp and place in a foil packet along with the juice from the foil pan, seal foil. Place the stuffed potato boats back on grill over direct heat for 10 minutes, place the reserved shrimp in foil pouch on the indirect side for another 5 minutes. Cheese should be thoroughly melted and the bottom of the potato boats should have a nice char. Remove all from heat. Add a layer of guacamole and sour cream, add one of the reserved shrimp on top of each boat and serve.
Preheat oven to 325°F. Grease and flour a 9x13 baking pan. Mix together in a bowl the flour, soda, ginger, nutmeg, cinnamon and salt. Mix well. With a mixer, cream together the butter and cream cheese with the sugar. Add the eggs, one at a time until smooth and fluffy. Reduce speed of mixer to low and add in the molasses and hot water. Keep beating until incorporated. Add in flour mixture, by large spoonfuls untill well blended. By hand, mix in the pecans and raisins with a large spoon. Pour batter into baking pan and bake for 45-60 minutes or until a toothpick inserted in the center comes out clean. Cool well before slicing.
Heat grill. Place all the ingredients except the chicken in a shallow glass baking dish and stir them together. Make shallow slits across the chicken breast, going a little deeper in the thick end. Make shallow slits long ways, resulting in a slight diamond pattern in the meat. Put the chicken in the marinade and make sure some gets in the slits. This only needs to marinade for 10 or 15 minutes to pick up the flavor, I believe this is because of the slits. Place on grill and cook for 8 to 10 minutes, until no longer pink. Turn once during cooking.
In medium saucepan over medium heat, heat milk and salt to boiling. Stir in rice; reduce heat. Simmer about 5 minutes, stirring constantly. Cover; cook about 45 minutes or until milk is almost absorbed and rice is tender and creamy, stirring occasionally. Add vanilla, almond extract and sugar, stirring until sugar dissolves. Pour into large bowl; cover. Refrigerate until chilled, about two hours. Fold in whipped cream. Cover; refrigerate until ready to serve. If serving with a sauce, spoon a little bit of the sauce into your serving dishes and layer it with tthe pudding. Doing that makes for a pretty visual effect to go along with the wonderful taste.
Preheat an outdoor grill to medium heat. Break off the artichokes' small outside leaves. Cut off the top with a knife and trim the sharp points of the leaves with scissors, rubbing with cut lemon as you go to avoid discoloration. Cut the artichokes in half and also rub with lemon to avoid discoloration. Squeeze the lemon halves into a bowl of cold water, soak the artichokes for 10 minutes, then wash with cold water to remove sand. Place artichokes in a large steamer insert over simmering water and steam until heart is tender, about 25 to 35 minutes depending upon size. Allow to cool then remove choke with a spoon. Meanwhile, in a small saucepan over medium heat, melt the butter with the olive oil. Stir in the white wine and lemon juice, keep warm. Grill the artichokes, basting with the butter mixture, until golden on the surface and heated through, about 5 to 10 minutes. Season with salt and pepper. Serve with the Spicy Smoked Tomato Mayonnaise. Instructions to make the Spicey Smoked Tomato Mayonnaise: Special equipment: smoker/dehydrator. Chef's Note: If you do not have access to a smoker/dehydrator, you can substitute 4 sun-dried tomatoes and 2 teaspoons ancho or pasilla powder for the tomatoes and pasillas, eliminating the tomatoes and pasilla peppers from the recipe. Dry the tomatoes and pasilla peppers in an oak smoker/dehydrator overnight. Preheat an outdoor grill, preferably wood fired with oak wood, for indirect heat cooking. Wrap garlic and onions loosely in 2 separate foil packets and roast/grill over indirect heat until they are soft, being careful not to burn them. The garlic should take about 1 to 1 1/2 hours; the onions should take about 30 to 45 minutes. In a food processor, puree the smoked pasilla peppers and tomatoes with the garlic and onions. Add the cayenne, chili powder, paprika and salt. Mix in the mayonnaise. Leftover mayonnaise will keep, refrigerated, for up to 3 or 4 days.
Pour the Hawaiian Punch into a punch bowl. Add the chilled soda by pouring it down the side, slowly. Add ice and serve.
Preheat oven to 350 degrees. Line a baking sheet with parchment paper. In small mixing bowl use a wire whip to mix the egg, sour cream and salt. Using a rubber spatula incorporate the almond flour, then the baking powder. Drop with cookie scoop on to prepared baking sheet into 6 mounds. Do not flatten. Bake at 350 for 18-20 minutes.
Butter one side of two slices of bread. Place one slice of bread on your pie iron with buttered side down. Top with 1 1/2 tablespoons of pizza sauce, cheese and pepperoni. Place other slice of bread on top with buttered side out. Place pie iron on hot coals. Turn often until bread is toasted.
Boil potatoes until tender and drain well. Combine potatoes and broth in a bowl and mash to desired consistency. Season with salt and pepper if desired. Tip: For a 'buttery' look without the butter, add a few granules of chicken bouillon- Thanks SusieQusie! You could also add some butter flavored granules like Butter Buds or Molly McButter).
In a saucepan combine orange juice, apple juice, cinnamon, and cloves. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Sieve to remove cinnamon and cloves. Serve warm. If desired, float orange slices on top.
Melt the butter in a 3-quart saucepan; add the onions and saute on medium-low heat until translucent. Whisk in sherry and chives. Add ground ham. Let simmer for 5 minutes on low heat. Remove from heat, add mashed potatoes and blend completely. Taste and season with pepper and a little salt if necessary. The ham probably has enough salt already. Spoon the mixture into a baking dish and refrigerate until well chilled, at least 1 hour. TIP: The mixture needs to be firm enough to form into rolls. If the mixture is too soft or sticky, mix in some bread crumbs. Beat the eggs with water in a mixing bowl until frothy. Combine the bread crumbs and flour in a second bowl with salt and pepper. Shape the ham/potato mixture into logs about 3/4 inch thick and 3 inches long. Dip the logs in the egg wash and roll them in the seasoned bread crumbs. Dip a second time and roll again in bread crumbs until they are completely covered. IMPORTANT: Place the logs in a lightly greased baking dish, cover with plastic wrap, and refrigerate for 2 to 3 hours. (You may also freeze for later use, or use the freezer to quickly chill them.). In a large frying pan, add enough vegetable oil to cover half the croqueta at a time. Heat the oil to the frying stage -- about 360 to 375 degrees F. Saute a few croquetas at a time in the hot oil for 3 to 4 minutes, turning occasionally, until golden brown. Remove from oil and drain on paper towels.
Mix the yeast, sugar and milk in a bowl, let it rest until foamy. Mix with a mixer the butter and the eggs until well incorporated. Add the flour, the salt, and the yeast mixture. Mix with mixer until the dough is soft. Cover with a towel and let it rise for about 1 hour. At this point proceed to make the crema pastelera (sort of vanilla pudding). Punch the dough down. Divide in 12 pieces and form a ball. Cover with a towel and let rise again until double in size, about one hour. Fry in medium hot oil until they turn lightly brown. Remove from the oil and allow to drain the excess oil on a dish with paper towels. When they are not hot anymore cut a horizontal cut on the borla the fraile without cutting it completely (3/4 of the way). Fill them with crema pastelera or dulce de leche. CREMA PASTELERA (sort of vanilla pudding). Beat the yolks and egg with 1/2 of the sugar (1/2 cup). Add the cornstarch and beat again. Heat up the milk, the butter, the vanilla, and the other 1/2 cup of sugar. Bring to a boil. Incorporate to the egg mixture slowly, beating constantly. Return to a medium low heat and cook for about 5 minutes after reaches a boiling point. Stir constantly. Allow to cool down.
Preheat oven to 200°C. Lay out pastry trimmings if using or cut strips from the 1/2 sheet. Place the banana down on top of pastry. Dust with icing sugar, then wrap the pastry around the length of the banana. Bake in pre-heated for 10 to 15 minutes. Caramel Sauce - in a saucepan, melt the butter and add the sugar and continue to stir until caramel consistency is achieved.
Based on 1100w Microwave Oven please adjust for your's. Place bacon and onion (and garlic) in 4-litre casserole dish. Cook on high for 3 minutes. Add remaining ingredients and stir. Cook on high for 16 to 18 minutes, stirring once during cooking. Puree in food processor or blender and serve in individual soup bowls. Garnish with flakes of your favourite cheese (Parmesan) and some light sour cream and have some warm crusty bread rolls handy as well. Enjoy!
Preheat oven to 180oC. Grease and line the base of 23cm deep round cake tin. Put the dates in a pan with 1 3/4 cups water, bring to the boil then remove from the heat. Add the bicarbonate of soda and ginger and leave to stand for 5 minutes. Coarsley mash with a potato masher. Cream together the butter, sugar and 1 egg. Beat in the remaining eggs one at a time. Once the eggs are well beaten, gently fold in the sifted flour and spices, add the date mixture and stir until well combined. Pour into the tin and bake for 55-60 minutes, or until a skewer comes out clean when inserted into the middle. Cover with foil if over browning during cooking. Leave to stand for 5 minutes before turning out onto a serving plate. To make Caramel Sauce: Put all the ingredients in a pan and stir over low heat until the sugar has dissolved. Simmer uncovered, for about 3 minutes, or until thickened slightly. Brush some sauce over the top and sides of the pudding until well glazed. Serve immediately with the sauce and a dollop of cream.
In a medium saucepan, combine the sauce ingredients: tomato sauce, chicken broth, olive oil, garlic, curry powder, lemon juice and soy sauce. Bring to a boil, then simmer on low heat for 15 minutes. Remove from heat. Preheat oven to 450 degrees F. In large bowl, combine halibut fillet chunks with olive oil to coat. Add fine breadcrumbs, stirring around again to coat all sides of all pieces. Arrange breadcrumbed fish chunks in a greased 8x8 baking dish; evenly sprinkle all of the cheese on top and bake uncovered for 10 minutes. Remove from oven; evenly pour on 2/3 of the tomato sauce mixture; return to the oven for another 10 minutes. Serve fish with the rest of the sauce.
Place pork on a lightly greased rack of broiler pan. Sprinkle with salt and onion powder. Broil 5 1/2 inches from heat (with electric oven door partially opened) 7 minutes on each side or to desired doneness. Combine peaches and remaining 3 ingredients in a saucepan. Cook uncovered, over low heat 10 minutes, stirring often. Arrange pork chops on a platter. Pour peach sauce over pork.
Preheat oven to 375 degrees. Butter shallow, medium-to-large baking dish. Prepare breadcrumbs, first melting butter in small skillet over medium heat. Stir in bread crumbs and toast until golden, stirring occasionally. Scrape bread crumbs out of skillet and reserve. Prepare cheese sauce, first melting butter in large, heavy saucepan over medium-low heat. Stir flour into butter gradually (so it doesn't develop lumps).When flour is incorporated, mix in onion and cook an additional 2 to 3 minutes, stirring frequently. Add green chile and any juice; cook until heated through. Raise heat to medium-high and gradually whisk in milk, buttermilk, and salt. Bring mixture to a boil and continue to cook until lightly thickened, stirring occasionally (about 5 minutes). Stir in creamy fresh goat cheese until melted into sauce. Remove sauce from heat and immediately mix in remaining cheeses, stirring until melted. Toss macaroni with cheese sauce and spoon into prepared baking dish. Scatter bread crumbs over macaroni and cheese sauce. Bake about 30 minutes, until heated through and golden-brown and crunchy on top.
Arrange tomato slices in a 15 x 10 x 1 inch jelly roll pan coated with cooking spray;, set aside. Combine breadcrumbs and remaining ingredients, stir well. Sprinkle breadcrumb mixture over tomato slices. Bake at 350f degrees for 10 to 12 minutes or until thoroughly heated.
Bring a large pot of water to boil for pasta; cook bowtie until al dente. Toss with a bit of olive oil and keep warm. Heat large skillet over medium heat, adding 1 tbsp olive oil, then butter. Add green onion (save a bit of the green part for later), lemon zest, broccoli,white wine and red pepper flakes. Season lightly with salt & pepper, toss together. Cover skillet and cook a few minutes and broccoli is bright green. Add peas, cook a few minutes, keeping their bright color. Add shrimp and toss gently, cooking about 2 minutes until shrimp are heated through. Add lemon juice,green onion, sprig of thyme and remaining butter and olive oil. Place warm pasta in serving bowl, sprinkle with salt, pepper & 1/4 c parmesan cheese. Remove sprig of thyme; add shrimp and vegetable mixture. Toss lightly, sprinkle with remaining parmesan and serve.
Cook spaghetti according to package directions; drain and rinse in cold water until completely cool; drain again. Place cooked, cooled spaghetti into a large bowl; mix in tomatoes, onion, cucumber, bell pepper, and olives. Whisk together salad dressing and seasonings and pour over salad. Toss to coat well. Cover and refrigerate for at least 2 hours before serving.
Put oil in frying pan. Turn the hotplate onto it's highest setting. Test that the oil is at the correct temperature by putting one kernel of corn into the pan - when the oil is ready, the kernel will begin to turn around in the oil and sizzle. Turn down the hotplate temperature by half. Empty the half-cup of popping corn into the pan, and put on the pan's lid. Shake the pan back and forth on the hotplate regularly to prevent the corn from burning - especially once the sound of popping corn commences. When most of the popping stops, turn off the hotplate. Keep the pan on the hotplate though, as the remaining heat will finish off the remaining kernels. Keep shuffling the pan back and forth until all popping has ceased. When all popping has ceased, take pan off the hotplate completely. Take the lid off the pan, and pour popped corn into a large mixing/serving bowl. Sprinkle the salt and pepper over, and use your hands to shake it through the popcorn. Sprinkle the parmesan over, using your hands to evenly disperse it through the popcorn. Sprinkle the paprika, smoked paprika and garlic powder over, and mix it through with your hands until evenly dispersed. Serve immediately.
In a mixing bowl, dissolve yeast in water. Add eggs, sugar, butter, salt and vanilla; mix well. Add 2 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl; turn once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours. In a saucepan, combine brown sugar, honey, butter and salt; bring to a boil, stirring occasionally. Boil for 1 minute. Pour into a greased 13 x 9 x 2 inch baking pan; sprinkle with pecans. Set aside. Punch dough down. Turn onto a lightly floured surface; roll into a 24 x 8 inch rectangle; brush with butter to within 1 inch of edges. Combine the pecans, brown sugar and cinnamon; sprinkle over butter. Roll up from long side; seal seam. Cut into 1 inch slices; place cut side down in pan. Cover and let rise until doubled, about 30 minutes. Bake at 350°F for 25-28 minutes or until golden brown. Cool 1 minute; invert onto a serving platter.
Put ingredients in bread machine according to bread machine manufacturer reccomendations. Use sweet or basic/white cycle with medium or white crust. Remove from loaf pan and cool on wire rack when done. Make glaze: Mix ingredients until smooth and thin enough to drizzle. Drizzle over cooled loaf.
Flatten chicken to 1/4-in. thickness. Sprinkle with pepper; place a ham slice and 3 tablespoons of cheese down the center of each piece. Roll up and tuck in ends; secure with toothpicks. Pour milk into a shallow bowl. In another bowl, combine the cornflakes, paprika, garlic powder and salt. Dip chicken in milk, then roll in crumbs. Place in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray. Bake, uncovered, at 350 degrees for 25-30 minutes or until juices run clear. Meanwhile, in a small saucepan, whisk the soup, sour cream and lemon juice until blended; heat through. Discard toothpicks from chicken; serve with sauce.
Combine turkey, coleslaw mix, cranberries, carrots, mayonnaise and mustard in small bowl; mix well. Fill pitas with turkey mixture.
Peel the potatoes, cube them, and boil them until they start to get tender, about 20 minutes. Dice the onions, saute them in a pan with a little bit of olive oil, about 6 minutes, or until they start to brown. season with turmeric and pepper while they are sauteing. add the garlic and saute for about 45 more seconds. set aside. brown the turkey. Add the frozen peas and cook for an additional couple minutes. de-stem the cilantro and parsley as best you can (honestly, i'm pretty lazy about this). dice. When the potatoes are tender, drain the water and mash with a tbsp of olive oil or butter. Season with salt, pepper, dried mint, and cayenne. Cut the flour tortillas in half vertically. put a dollop of the potato, onions, turkey, and herbs right in the middle. fold over vertically. fold and smush the sides (it might help to wet your fingers), making a triangular pocket. In a large, relatively deep pan, heat about half an inch of canola oil on medium high heat for about five minutes, or until it starts to crackle. Put your first batch of samosas in, and turn the heat down to medium low. Fry on both sides for about 3-5 minutes, until they are nice and brown. Alternatively, you can be a bit more healthy and bake them at 400 degrees for about 20 minutes, turning once. Just lightly brush olive oil on both sides.
In a large saucepan, combine cherry juice and pomegranate juice. Stir in pectin until dissolved. Stir in pepper flakes. Bring to a full rolling boil over high heat, stirring constantly. Add sugar in a steady stream, stirring constantly to dissolve sugar. Boil hard for 1 minute. Remove from heat and skim off foam if needed. Stir for 5 to 8 minutes to prevent pepper flakes from floating. (if desired pour mixture through a fine sieve to remove pepper flakes and omit the stirring step). Ladle into prepared jars leaving a 1/4" headspace. Process jars for 10 minutes in a boiling water bath. Adjust time according to your altitude. Variations:Hot Cherry - Omit the pomegranate juice and use a total of 4 cups sour cherry juice. Hot Cherry Cinnamon - Add 1 - 5" stick of cinnamon with the hot pepper flakes. Remove cinnamon stick after skimming, or pour mixture through a sieve to remove pepper flakes and cinnamon. Alternatively, stir in 2 Tbsp cinnamon liqueur after skimming off foam. Sweet Cherry Pomegranate - Omit the hot pepper flakes. Hot Cherry Pomegranate Balsamic - Replace 1/4 cup of the cherry or pomegranate juice with balsamic vinegar.
Mix all ingredients in a bowl. Place in crockpot on high for 1 hour. Mix from time to time. Turn to low heat.
Blend all ingrredients and let refrigerate one hour. Will keep several days. Serve with corn chips, crackers or whatever.
You will need a heavy-bottomed pot that can go into your oven for this recipe. Cooking starts on the stovetop, moves to the oven, then returns to the top-of-the-stove. As well, it can be prepared over 2 days. Preheat oven to 400*F. On top of stove, get pot"hot" and add oil. Coat ribs in flour, shaking off excess. Sprinkle with oregano. Brown ribs one-at-a-time, browning them on all sides. Remove last ribs and lower stove-top temp. Add onions and garlic and cook for two minutes. Add wine. Deglaze the pot by scrapping all the brown bits from the bottom Return the ribs to the pot and add the can of tomatoes. (The ribs should be almost covered, but if not, add some water.) Bring the pot to a simmer and cover with lid or foil. Place pot in 400*F oven for 1 hour. Reduce oven heat to 300*F and cook ribs for an additional 2 hours. (All the above can be done the day ahead. Should you go the 2-day route, re-warm the sauce and ribs just enough to pull the meat off the bones.) Shred the meat discarding the bones. Return meat to the sauce and reheat fully. TO ASSEMBLE: On the stove-top over medium heat (and in another large pot), toss the cherry tomatoes. Cook tomatoes until soft. Add the last group of onions, garlic and chilis and cook, stirring, for another 2 minutes. Add the rib-meat and sauce and top it off with the last cup of tomatoes. Cook, uncovered, for another 10 minutes. Cook your pasta. (The Chef of the CARIBOU RESTAURANT recommends using a pasta like BUCATINI- a thicker one you can easily eat with just a fork.) Drain the pasta and put into a warm bowl. Scoop meat and sauce over the pasta and toss. Top with fresh basil and grated cheese. Enjoy!
After cooking and draining the ground beef, add the onions, tomato sauce, corn, water, and taco seasoning. Spoon into a greased 2 1/2 quart baking dish. Prepare the corn bread according to the package directions. Pour over the beef mixture. Bake uncovered at 400 degrees for 20 minutes or until the cornbread is done. Top with cheese and bake 5 more minutes to melt the cheese. Enjoy!
In a large bowl, mix 1 cake Fleishman's Yeast or 1 envelope dry yeast and 1 teaspoon salt into one quart lukewarm water. Let stand a few minutes and then add 3 cups, or enough buckwheat flour to make a stiff batter, (may use 2 1/2 cups buckwheat flour and 1/2 cup all purpose flour). Cover and let stand overnight (or at least 4 or 5 hours). When ready to bake the cakes, dissolve 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, and 2 teaspoons sugar in 1 cup hot water (may use 1/2 cup milk). Stir into batter, then add about 1 cup or enough warm water to make a thin batter. Bake on a hot, (I use med/high on my electric stove) greased griddle. Use a long thin metal turner to lift edges and check bottom, it should be golden brown and bubbles should form on top, flip a cook on other side till done. We usually serve stacks of 2-4 cakes each. Save at least 1 cup of the batter for the next baking. (It will keep in the refrigerator for about a week) To renew, add 1 pint lukewarm water, 1/2 teaspoon salt and enough Buckwheat flour to make a stiff batter. Cover and let stand overnight (or at least 4 - 5 hours).
Place half the sliced onion in the bottom of the crockpot. Add meat, cloves and water. Add remaining sliced onion. Cover and cook overnight or 8-10 hours on LOW. Remove bone and fat from meat. Discard onions, cloves and water. Shred the meat and put it back in the pot. Add chopped onion and the BBQ sauce. Cook another 1-3 hours on HIGH or 4-8 hours on LOW, stirring several times. Serve on large buns. If your BBQ sauce has alot of sugar in it, stire more frequently to prevent burning.