HumbleIntelligence/food-ner-1-Million huggingface dataset:
Combine molasses, salt, and water a container that is at least 6 quarts in size. Add pork making sure it is completely submerged in brine, cover, and let sit in refrigerator for a minimum of 8 hours. 12 hours is ideal.*(Note: I have run out of molasses before and used a mixture of 1 part molasses and 1 part dark corn syrup and 1/2 part dark brown sugar.)*. Rub: Combine all ingredients for rub mix in a small mixing bowl and stir to mix well. Feel free to adjust the amount of pepper if you want it spicier. You will have spice left over but do not worry. It makes a great rub for chicken, pork or beef, grilled or cooked inside. Remove pork from brine and pat dry. Make some punctures in the meat with a sharp knife and rub the spice rub evenly all over the meat, patting to to make sure as much of the rub as possible adheres. More rub will adhere to the meat if you are wearing latex gloves during the application. I let it sit for about 10-15 minutes and add more rub until I have a really good coating all over the pork. Do not worry it will be too spicy. You have a large amount of meat to season. It cooks into the meat and some even drips off into the juices. All this makes a crust of sorts on the meat that is amazing and helps to seal in a lot of the juices. Preheat smoker to 210 degrees F. Place pork in smoker and cook for 10 to 12 hours, maintaining a temperature of 210 degrees F. After 10 hours of low smoking, insert a fork into the meat in a few places. If the meat falls apart easily when pulling with a fork it is done. If you do not want to smoke it that long or you have to go somewhere (like to bed! lol ) I have taken it off the heat after about 4 hours and placed it in a roaster. Cover the meat with foil and put in oven on the lowest setting and allow to cook until done. I sometimes do this before I go to bed if I do not feel like 'pulling' all the pork at that time. Remove the meat to a large pot or roaster if you have not done so already in the previous step and allow it to cool for at least 1 hour or until the meat is cool enough to handle. Sandwiches: Pull meat apart with 2 forks or with your hands (I wear latex gloves again) discarding fat if you desire. Serve on buns as a sandwich with your favorite BBQ sauce or top a baked potato with the BBQ sauced meat. Roast: Slice against the grain as thin or thick as you like. Great served with any type of gravy. You may want to remove the roast a little before the falling apart stage for slices that are neater. The juices that accumulate in the roaster make a wonderful gravy. I always remove the fat from the juices first bc pork can be very fatty. Note: If you use the smoker/oven method you will have more accumulated juices as they will be saved in the roaster rather than fall in the fire.
HUSH PUPPIES: Heat oil to 350°F. Stir together all ingredients. Drop by tablespoon into hot oil (Hint: drop close to oil to prevent getting a bunch of little hush puppies). When hush puppies float and are golden on one side, flip and brown other side. Remove from oil and place on a paper towel lined cookie sheet, in a low oven. FRIED CATFISH. Rinse catfish fillets in cold water. Drain well. Salt and pepper the fish. (At this point other seasonings can be added, such as garlic, Old Bay Tony's, etc). Dredge fish in Seasoned Fish Fry. Deep fry in hot oil.
Lay pizza dough on a lightly floured surface so it can rest. Slice Italian sausage into 1/2 inch slices; fry in a 10" skillet over medium heat until browned, about 10 minutes. Add 1/2 cup water, peppers and onions; bring to boil and cover. Reduce heat to low and cook about 5-10 minutes more, or until veggies are tender and sausage is heated through. Drain liquid from skillet and sprinkle sausage mixture with Italian seasoning; set aside. ***If you have leftover sausage, onions and peppers, like I did, you just need to warm it up***. Preheat oven to 375 degrees and spray a baking sheet with cooking spray. Roll pizza dough (on a lightly floured counter) into a rectangle, approximately 11 x 17. Sprinkle with sausage mixture, then the cheeses. Start at the bottom of the long side and roll jellyroll fashion, stopping occasionally to stuff sides it. When you get to the end, pinch seam together, trying to squeeze air out as you go. Place seam side down on baking sheet; bake for about 25 minutes at 375 degrees. Remove from oven and lay a clean dish towel on top of loaf; this will allow the crust to soften up and it will be easier to slice and eat. After about 10 minutes or so, slice into 1 inch slices. Serve with warmed sauce for dipping, if desired. Enjoy!
Saute chopped garlic and leeks in olive oil while you peel and dice the potatoes. When the leeks are softened, add the broth and bring back to a boil. Add the potatoes and cook until soft. Add a cup or two of water if needed. While the potatoes are cooking remove the large stems of the cilantro and chop. Add cilantro for the last 5 minutes of cooking. I use a hand blender at this point to smooth the soup, but if you are more patient than me, you can cook it another few minutes until the starch in the potatoes thickens it up. The broccoli adds more nutritional value but sort of mutes the cilantro. Leave it out for a stronger cilantro taste. If you're not dairy conscious, serve with a dollop of sour cream on top!
Slice the loaf in half through the center and then in half so that you have two half moon sandwiches. Grill the beef on a hot griddle in a little olive oil. Do not overcook. Place meat on a bottom half of the sandwich. Top with the pizza sauce and cheese. Broil until melted. Top with onion and peppers. Place lid on sandwich and enjoy.
Mix mix the hoisin sauce, honey, soy/Chinese teriyaki sauce, salt, black pepper, ginger, garlic and scallion together. Marinate the chicken wings in this mixture for 15 minutes. Heat oven to 350°F Put the chicken wings onto skewers, two per skewer, and put on a baking tray or cookie sheet. Bake for 30-35 minutes, basting occasionally with the marinade. Change oven setting to "broil" and broil for 5-8 minutes, changing sides and basting occasionally to prevent the chicken from burning. Take out from the oven; remove from the skewers and serve. Tip: Skewers aren't necessary, I just use skewers because basting is easier and there's lesser chances of the chicken skin getting stuck to the tin foil on the baking tray or cookie sheet. Suggestion: I put in a tiny bit of extra-hot pepper paste when I make this for my boyfriend because he likes doesn't like anything too sweet. In case you don't have that, just increase the black pepper or use cayenne pepper instead.
Saute orzo and garlic in olive oil until lightly browned, about 5 minutes. Slowly add chicken broth and Italian seasonings. Bring to boil. Cover and cook on low until most of the water is absorbed, about 20 minutes, stirring now and then. Let cool. Add bacon, onions, broccoli, tomatoes. Season with salt and pepper. Chill in fridge about and hour; toss with cheese and serve. **I cook my bacon in the microwave on a paper plate with paper towels about 2 min for 4 slices, I also steam the broccoli in the microwave until just done, not mushy about 3 min.**.
Soak the cheese in Ouzo and dredge in flour. Heat olive oil until almost smoking. Saute cheese and brown about 1 minute on each side. Flame with more Ouzo. Transfer to serving platter and squeeze lemon juice and sprinkle oregano and salt and pepper. Serve with pita bread, olives and tomatoes.
Slice cake into 3 layers. Break toffee bars into tiny pieces. Whip the whipping cream, add the butterscotch topping to it. Frost bottom layer, sprinkle toffee bits on top of whipped cream. Place next layer of the cake on top of first, repeat, continue with 3rd layer. Frost sides of stacked cake with remaining whipped cream. Sprinkle toffee bits all over sides of cake. Drizzle butterscotch topping all over cake.
Preheat oven to 350. Combine flour, dry pudding mix and salt in a mdium bowl and mix well. Add milk, egg and butter stirring until blended. pat over the bottom and up the sides of a greased 9 or 10 inch round baking dish. Drain the peaches reserving 3 tablespoons of peach juice. Arrange the peach slices over prepared layer. Beat cream cheese, 1/2 cup sugar and reserved peach juice in a large bowl until well blended, scraping bowl occasional. Spread over peaches. Sprinkle with remaning 1 tablespoon of sugar and cinnamon. Bake for 30 minutes or until set. Let stand until cooled. Chill covered in the fridge.
For the pasta: In a large pot, bring 3 quarts of water and 1 tablespoon salt to a full boil. Add pastas and cook for about 10 minutes until al dente. Immediately strain pasta and cool by running cold water over pasta in strainer. Drain pasta completely and place in a bowl. Coat pasta with canola oil to prevent sticking. For the dressing: Place tuna in a large bowl and break down into small pieces. Add the remaining dressing ingredients and thoroughly whisk to combine. Combine the dressing and cooked pasta and mix thoroughly. ALLOW SALAD TO MARINATE FOR 8 HOURS! After 8 hours, top with more pickle juice and salt and pepper to taste. Bon Apetite!
Start by preheating the oven to 350 Fahrenheit. Chop the carrots and celery into 1 inch pieces, thicker ends may be cut lengthwise, and chop the red potatoes into quarters, halves if using mini red potatoes. Toss to coat the vegetables in 2 tbl of the olive oil and place them at the bottom of a roasting pan with roasting rack. Add 2 tbl of cubed butter to vegetables. Season the vegetables with Italian seasoning, pepper and garlic salt to taste. Trim fat from loin if desirable, I leave the fat on so the vegetables have the favor of the pork. Make slits along the loin and insert slivers of 3 garlic cloves. Season the loin with pepper, garlic salt and seasoning salt to taste. Take remaining 3 tbl of olive oil and heat in a large skillet over medium heat. Add the last slivered garlic clove to the oil and brown. Once the garlic turns golden begin to remove it. If you leave the garlic in to long it will burn give a bitter taste. Sear the loin in the skillet. You're going to do this for less than a minute per side. You want to just barely brown the meat. We do this to retain the juices during roasting. Transfer the loin to the roasting rack and coat the top with Herbs De Provence. Place into pre-heated oven for about 30-45 minutes. Measure the internal temperature for proper doneness, about 155-170. While the pork is roasting the sauce can be prepared. Place all sauce ingredients into a medium sauce pan. Heat to a boil over medium heat. Once sauce begins to boil stir constantly till it's reduced by 1/3 or about 10 minutes. Sauce will thicken when it cools a bit. Once roast is done. Let set for about 10 minutes for juices to settle. Carve into slices and serve along side the roasted vegetables. Spoon sauce over pork slices and enjoy.
Saute in skillet first four ingredients. Drain off excess fat and stir in remaining ingredients. Bring to a boil. Reduce heat to simmer, cover and cook about 35 minutes for quick cooking barley or 1 hour for pearl barley.
Heat oil in a large skillet over medium heat; whisk in the flour, salt and pepper until smooth. Cook and stir over medium heat until browned (about 10 minutes, the mixture MUST be browned!). Gradually whisk in milk or cream; cook/whisk until smooth and thickened (no lumps must remain). If the gravy becomes too thick add in a litle more milk and whisk until smooth and heated.
Gently boil the sweet potatoes until the skins can be slipped (a fork will easily pierce the potato, but not go into the center.) Drain the potatoes. Cool until they can be handled, then slice into 1/4 inch slices. Meanwhile, make the sauce. In a double boiler, melt the butter. Add the onions and let them cook until translucent. Stir in the flour, mustard, salt, and pepper. Cook and stir a few minutes until it is thickened and slightly changes color. Stirring, gradually add the milk. Stir in 3/4 cup of the cheese until melted, then remove from heat. Spray a 9" x 13" rectangle baking dish with Pam or grease it. Then layer 1/2 the sliced potatoes, 1/2 the ham, 1/2 the cheese sauce twice. Sprinkle with remaining 1/2 cup of cheese and bake 30 minutes at 350°F.
After cooking chicken, cut up into pieces. Chop veggies, throw into pot of chicken stock. I start out with 4 cans of chicken stock and if needed I'll add 1 or 2 more cans. Add cut up chicken. add spices. Let come to boil, then take down to simmer. Add noodles. I usually cook noodles seperately and add when done. Eat.
Heat butter on low heat and add rice, milk and salt and cook for 1 minute. Heat the oil and fry cumin seeds until they begin to crackle. Add onion and fry for 1 minute. Then add the green chilli and fry for some time. Add spinach and salt and cook till spinach is soft. Spread spinach at the bottom of a greased jelly mould. Spread the rice on top. Press well and cover. Bake in a preheated oven for 10 minutes at 400°F. While serving, invert on a plate and serve with hot cream of tomato soup ro any other thick soup.
Prepare grill using mesquite chips or coals. Brush turkey with oil. Combine remaining ingredients and sprinkle over turkey. Place turkey on grill. Cover grill and cook according to package directions. Wrap in foil and let stand 10 to 15 minutes. Remove netting from turkey and slice it.
Bring 4 quarts of water to boil in a stockpot. Cook pasta according to package directions until al dente. Drain pasta and keep warm. Wash asparagus and remove and discard tough ends. Slice asparagus into one inch pieces. Cook asparagus in a large skillet in shallow water and steam for 1-2 minutes until crisp tender. Drain well and reserve. Chop chicken into one inch pieces. Cut grape tomatoes in half. Combine Italian dressing ingredients in a large bowl. Add cooked pasta and asparagus to the Italian dressing and mix together until everything is evenly coated. Add chicken, tomatoes, basil, olives, and cheese and stir to combine. Serve pasta salad warm or at room temperature.
Tomato Sauce Base: Heat olive oil and brown the carrot, salt pork and garlic for 5 minutes. Add remaining sauce ingredients and simmer for 40 minutes. After simmering is done discard the carrot, salt pork and green pepper. Cacciatore: Heat 2 Tbl oil and add red pepper, green pepper, garlic, salt and pepper and saute for 5 minutes. Add the tomatoes, onion, mushrooms and stir fry until onion is softened, but not mushy. Stir in 1 1/2 cups tomato sauce base and the white wine. Simmer for 10 minutes. In a separate pan heat 1 Tbl olive oil and add shrimp and garlic salt and cook until shrimp are JUST cooked. Add shrimp to the sauce and serve over pasta.
Arrange salad ingredients in a large bowl or platter that has been rubbed with the garlic clove. Combine the dressing ingredients in a bowl and beat until well blended. Pour the desired amount of dressing over the salad. Let sit for 10 minutes, toss gently and serve.
Pour milk into large bowl. Add dry pudding mixes. Beat with a wire whisk 2 minutes or until well blended. Gently stir in half of the whipped topping. Pour into pie crust. Refrigerate 4 hours or until set. Garnish with remaining whipped topping and cookie halves just before serving. Store leftover pie in refrigerator. Great Substitute: Honey Maid Graham Pie Crust.
Peel tough"skin" from broccli stems; slice stems about 1/8"- 3/16" thick. Cut florets into bite size picees. Steam broccoli until just crisp. (Stems will take slightly longer than florets to steam.) Do NOT overcook. Mix dressing ingredients and toss w/ broccoli. Stir in grated carrot, sliced mushroom and almonds. Chill.
Salad: Dice all vegetables, and halve cherry (or grape) tomatoes. Cover with dressing. Dressing: Mix all ingredients together until well blended. Pour over Confetti Salad. Marinate for 2 hours to overnight.
Heat the oil in a large skillet. Add the onion, macadamia nuts, ginger and garlic and saute until lightly browned. Add the turmeric (and cumin, if you use it) and stir. Add the apple and squash. Stir for 2-3 minutes and the add the chicken stock. Cover and cook for 20 minutes or until squash is quite soft. Pour all ingredients into a food processor and blend until smooth and creamy. Serve with a large dollop of yoghurt (or cream) and whole or halved macadamia nuts. Add a little hot water if the soup is too thick (I added some more stock).
Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30-40 minutes. Drain the meat, saving the liquid, and pat it dry. In a large heavy sauce pan, heat the oil over medium heat. Put as many cubes o meat into the pan as it will fit without crowding. Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan. Put the onion and garlic into the pan and cook for 2 minutes., scraping up any pan juices. Put in black peppercorns, cinnamon stick and bay leaves. Stir and cook for another minute. Return the meat into the pan with its accumulated juices, reserved marinade and the tomato paste. Stir and cook for another minute. Add 2 cups of waters and bring to boil. Cover, bring the heat to low and cook for 15 minutes. Meanwhile, peel the potatoes and cut them into 1 1/2 inch cubes. When the meat has cooked for 15 minutes, add the potatoes. Cover, and continue to cook for 45-60 minutes or until the meat is tender. Seed the bell pepper and cut it into 1/4 inch wide strips. When the meat is tender add the pepper into the stew. Stir and cook for another 3-5 minutes.
Place eggs in a saucepan, cover with cold water, add vinegar and 2-teaspoons fine sea salt. Bring to a full boil and cook for 6-8 minutes. Remove eggs and hold warm. In a small saucepan melt butter and stir in pastry flour, cook 2-3 minutes stirring flour to prevent from burning. Slowly wisk in heavy cream, fresh grated nutmeg, white pepper, Worcestershire sauce and bay leaves. Cook sauce 3-4 minutes or until sauce has thickened. Remove from heat and discard bay leaves. Season with fine sea salt and white pepper to taste. Cut biscuits in half and place on warm plates. Slice warm hard-boiled eggs, layer over biscuits and cover with Bechamel Sauce. Garnish with Fresh Sliced Tomatoes or Fresh Seasonal Fruit.
Mix beans with juice from one can of tomatoes and 2 tablespoons taco sauce. Mix remaining taco sauce with remaining tomato juice and set aside. Spread 1/4 of taco sauce mixture in bottom of a 9x13 pan. Continue layering starting with noodles and ending with beans on top. Noodles should be completely covered. You will have a sloppy mess. Cover with foil and bake at 350 for 45 minutes or until the noodles are tender. Sprinkle with olives and bake uncovered for a 5 minutes. Let stand 5 minutes.
For the pastry cream, whisk the egg yolks with the sugar until pale and thick, then whisk in the cornstarch. Add the cocoa powder to the milk and bring to a boil then switch off the heat. Pour the milk in a slow stream onto the egg mixture, whisking vigorously all the time. (Pour slowly to avoid scrambling the egg.). Return the mixture to a clean pot over a medium heat and whisk continuously. Make sure to scrape the sides and the bottom, otherwise it will burn. The cream will start to thicken. Once it releases a bubble or two, take it off the heat. Pour into a shallow bowl. Cover with cling film (pat the cling film so it sticks directly on to the cream) and refrigerate for at least an hour before using. For the meringue, put half the egg whites into a clean glass or metal bowl. Add the sugar, lemon juice and salt and whisk until white. Add the rest of the egg whites and continue whisking until the meringue forms stiff peaks when the whisk is removed. Melt the chocolate in a bain marie (a heatproof bowl set over a pot of simmering water) or in the microwave on a low setting. Whip the cream until soft peaks form when the whisk is removed. To make the mousse, beat the chilled pastry cream to remove any lumps before stirring in the melted chocolate. Mix in one third of the meringue, then gently fold in the rest followed by the whipped cream. To serve, brush 4 ramekins with soft butter. Add some cocoa nibs and roll them around the sides and bottom of the glasses until evenly coated. Divide the mousse between the glasses and chill for at least an hour, but ideally four hours. Serve chilled, sprinkled with cocoa nibs. The mousse is best eaten the same day and should not be kept for more than two days (due to the raw egg whites).
Preheat oven to 350°F. Season chicken generously with paprika, salt and pepper; set aside. In a large ovenproof skillet over medium-high heat, add oil and clarified butter. Place thighs skin side down and cook until brown, about 4 to 5 minutes per side; remove and place them on a plate. Reduce heat to medium and holding paper towels with tongs, remove most of the fat in the skillet, leaving about 1 1/2 tablespoons Add red onion and celery; saute for 3 minutes. Add red pepper and cook for 3 minutes. Add garlic and saute for 1 minute. Add wine to deglaze and remove any brown bits at the bottom of the pan. Cook it down for about 1 minute. Add rosemary, chipotle puree, lemon juice and chicken broth; stir well and bring to a boil. When it starts, add lemon zest and continue stirring for another 2 minutes before adding corn kernels. Place chicken thighs skin side up back to the skillet, cover and transfer in the preheated oven for 45 minutes or until internal temperature reaches 165°F; baste every 15 minutes. When cooking time is up, remove from the oven and transfer chicken thighs onto a plate, covering loosely with foil to keep them warm. Turn the burner to medium heat and pour in heavy cream. Stir well and cook until sauce thickens about 5 to 7 minutes. Spoon sauce over the chicken thighs and serve immediately.
Preheat oven to 375 degrees fahrenheit. In a small saucepan add 1/2 cup of water to dried fruit and cook until nice and tender then set aside. In a blender or food processor pulse fruit mixture until nicely blended together to form a compote mixture. Combine dry ingredients in a medium size bowl and put aside. In a large mixing bowl put milk, eggs and oil together and whisk until nice and smooth. Put the softened fruit in the egg mixture and stir until well blended. Add the chopped walnuts and mix until they are well coated in batter. Fill muffin cups 2/3 full and put in the oven for 20 minutes. Let cool for 10 minutes before removing from pan to serving plate.
Preheat broiler. Heat oil in a large skillet over medium-high heat. Add shrimp to pan; saute 3 minutes or until done, stirring frequently. Remove from heat; stir in wine, chives, juice, and paprika, tossing to coat. Keep warm. Place polenta slices on a baking sheet coated with cooking spray. Top each slice with 1 teaspoon sauce and 1 teaspoon cheese; broil 3 minutes or until cheese melts. Place 2 polenta slices on each of 4 plates; top each serving evenly with shrimp mixture. Sprinkle with parsley. Enjoy!
Mix the yeast and the warm water together to proof. In a separate bowl put the milk, salt, cornmeal, honey, and butter (make sure the butter melts in the hot milk); mix well. Add 3 cups of the flour and mix well. Add the proofed yeast and mix well. Add the rest of the flour gradually, mixing to make a good dough. Knead for about 10 minutes or 100 times. Put in oiled bowl and let rise till double. Punch down and rise again till double. Divide in half and place in two greased bread pans and rise again. Bake at 375 degrees for 40-45 minutes. If the tops get browner than you like during the last part of baking, put foil around them.
Preheat oven to 450. Place cast iron cornstick pan in oven for 10 minues to preheat. Meanwhile, combine all ingredients. Remove pan and spray with PAM. Pour batter into pan. Bake for 20-25 minutes. Variations: Add one or more of the following: Cheddar cheese, diced canned chilis (drained), pre-cooked bacon bits, minced jalepeno pepper, bacon grease instead of oil.
Chop mushrooms roughly. Melt butter in pan, add mushrooms. Cook covered for 10 mins over low heat. Add crumbled stock cube, water, sherry and mustard. Bring to boil, reduce heat and simmer 15 minutes. Puree mushrooms and liquid with hand blender. Return to saucepan, add cream and season with salt and pepper. Reheat gently, stir in shallots.