HumbleIntelligence/food-ner-1-Million huggingface dataset:
Pre-heat oven to 400 Degrees Fahrenheit. Rinse all peppers. Mix the Nanami Togarashi with the ground Szechuan peppercorns. The 1/8 teaspoons is purely a guide. ground Szechuan peppercorns have a powerful flavor, I suggest you add it a shake at a time and test the powder mix before you add to the other ingredients. Don't overwhelm the Nanami Togarashi with the ground Szechuan peppercorns. Add Oil, Sauces and spices to a large mixing bowl, mix well with a whisk. Add peppers to the mixing bowl and toss until thoroughly coated. Place on a cookie sheet or baking pan. Roast for 20 minutes. Adjust slightly to make sure you don't burn, but everything getting a slightly blackened crispy texture is desirable. Serve immediately. If desired, shake a bit more of the Nanami Togarashi to the dish if desired.
Make the rub: add the mustard, paprika, salt, peppers, garlic powder, onion powder, and cayenne in a bowl; stir to mix. Sprinkle rub all over the pork, patting it onto the meat with your fingertips; let the pork cure at room temperature while you make the mop sauce. Mop sauce: combine the vinegar, mustard, salt, and pepper in a large mixing bowl; add in 1/2 cup water and whisk until salt dissolves. Set up grill for indirect grilling and preheat to medium-low-for a gas grill, place all the wood chips in the smoker box and run the grill on high until you see smoke, then decrease heat to medium low. When ready to cook, place the pork, skin side up, in the center of the hot grate, over the drip pan and away from the heat, and cover the grill. Cook the pork until darkly browned on the outside and very tender inside, 4-6 hours. Test for doneness with an instant read thermometer; the internal temperature should be about 195°; if the pork starts to brown too much, cover it loosely with foil. Every hour, for the first 4 hours, swab the pork with some of the mop sauce, using a barbecue mop or basting brush. Make the mustard barbecue sauce: melt the butter in a saucepan over medium heat; add in onion and garlic; cook until soft but not brown, about 3 minutes. Stir in the mustard, brown sugar, vinegar, and hot sauce; add 1/2 cup of water; let sauce simmer, uncovered, until thick and richly flavored, 6-10 minutes. Taste for seasoning, adding more hot sauce as needed and seasoning with salt and pepper to taste. Let the sauce cool to room temperature before serving. When the pork is done, transfer the cooked pork to a cutting board, cover it loosely with foil, and let it rest for 20 minutes. You could pull the pork or chop the pork, but Steven likes to thinly slice it across the grain. Place the pork slices in a foil pan if you are not quite ready to serve, cover the pan with foil and place it on a warm, not hot, grill or in an oven turned on low. To serve: brush the buns with melted butter and lightly toast them on the grill; load each bun with sliced pork and slather with mustard sauce. Top the pork and sauce with pickles and serve at once.
Cook over medium heat till thick at least a couple of hours. Ladle into HOT jars, cover with new lids and cold pack pints for 15 minutes.
Combine ingredients in bowl. Mix well with whisk. Serve over rice, hot or cold noodles, pot stickers or as a spring roll dipping sauce.
In medium size bowl, soak bran in water (or milk) over night. Then mix with: sifted flour and brown sugar. Mix well and add mashed banana. Mix again until all ingrediants are well combined. Transfer into a medium size loaf pan, lined with baking paper (to prevent sticking) and bake in 200Degree oven for approx. 45 mins. Check your loaf every 10 mins after the 30 minute mark.
Combine dry cake ingredients together. Add wet ingredients and blend well for two minutes. Stir in the nuts, if desired. Bake in a preheated oven at 350° in a 9 x 13-inch pan for 55-60 minutes, or use two 8-inch round pans, a clean toothpick tell you when cake is done. Cool cake before frosting. Mix frosting ingredients together adding the powder sugar slowly to the taste and spreading consistancy you desire. Spread frosting evenly over cake. Decorate with additional nuts, and tinted frosting carrots is always a fun thing to do too. Enjoy!
Combine all ingredients. Chill. Do not add any more hot sauce until it has melded for at least 24 hours Then add more as desired. Store,covered, in refrigerator.
Stir together first 5 ingredients. In another bowl, combine next 4 ingredients. Whisk flour mixture into liquids until combined. Dice bananas and add to batter along with the pecans. Drop batter by 1/4 cup onto greased griddle over medium heat and cook until bubbles appear around the edges. Turn and cook on other side until golden brown.
MIX yogurt, sugar, orange peel and juice in medium bowl until blended. Gently stir in whipped topping; cover. REFRIGERATE several hours or until chilled. SERVE with strawberries and other cut-up fresh fruit for dipping.
Put oven rack in upper third of oven and preheat oven to 500°F. Toss chicken with oil, thyme sprigs, garlic, salt, and pepper in a large bowl, then transfer to a large (17- by 12-inch) shallow heavy baking pan (1 inch deep). Bake chicken 10 minutes, then add lemon slices to pan (or slip under skin for added flavour). Continue to bake until chicken is golden and cooked through, 15 to 20 minutes more. Serve chicken with lemon slices.
Mix the cake mix, pudding and the oil in a bowl. Add eggs, one at a time, beating well after each. Add the Mountain Dew. Grease and flour 3 9" pans and pour the batter, baking at 325 degrees for 30 minutes. While the cake is baking, mix and cook the first three icing ingredients, stirring until thick. Remove from heat and add butter and coconut flakes. Ice while the mixture is still hot.
Slice all the mushrooms and cut up slices into small pieces. Chop onion. On medium heat, melt butter (I prefer margarine), saute onion until transparent. Add mushrooms, saute until soft. Add in thyme, salt, pepper and cayenne (optional). Add flour to mushroom mixture to create roue, stir in well, texture should be pasty but not gluey. Add in chicken broth till covered but enough that it's not watery but still has a thickness to the broth, stir while pouring to give proper consistency. Add in cream, and for a lighter version substitute with milk. Bring to a quick boil then reduce to simmer until thickened. Adjust seasoning to taste if necessary. Served great with a nice baguette for dunking! Enjoy! Add in soya sauce, it nicely balances out the colour and flavour.
To prepare sauce juice the oranges (about 1 cup). Prepare the 1/2 teaspoon orange zest to divide 1/4 teaspoon each between sauce and meatballs. Mix all sauce ingredients in a microwavable bowl. Heat to boiling. Let stand 10 minutes. Taste. Add additional hot sauce or brown sugar if desired. Pour a small amount of sauce into the bottom of a 6 quart crockpot, just enough to cover the whole surface. For meatballs mix the grated ginger and 1/4 teaspoon of the orange zest into the liquids to disperse them so that no one gets an unpleasantly concentrated suprise. Mix all the ingredients together very well. Form small meatballs and pack them firmly. Brown the meatballs in skillet or oven. Pile meatballs into the crockpot. Cover with the rest of the sauce. Cook on low for about 4 hours. Stir every hour to make sure that all meatballs absorb the sauce equally. Note:Prep time does not include time to brown meatballs because that will depend on the method chosen.
Cook onion in the olive oil in a large skillet until tender, 5-6 minutes. Add the garlic and heat until fragrant. Add the spinach and cook several minutes until the spinach starts to wilt. Drain the spinach on paper towels and allow to cool while preparing recipe. Mix feta cheese with cream cheese, ricotta, lemon juice, ground cumin, salt and pepper until smooth. Add the spinach to mixture, and stir to combine. Spoon 1/4 of mixture onto one side of a tortilla, leaving the other side bare. Do the same with the others. Heat 1-2 tsp butter in a large clean skillet and place tortilla in it, and when tortilla starts to warm, flip the bare side over onto the filled side using a spatula. When underside begins to turn golden, flip quesadilla, and brown the other side. Repeat with remaining tortillas, keeping finished quesadillas warm while you cook. You may cut the quesadillas into wedges if desired. Garnish with salsa if you wish.
Cook spaghetti in boiling salted water as directed on label. Drain, rinse and set aside. Saute onion lightly in the butter in large saucepan. Stir in flour. Off heat, stir in milk, half-and-half and broth. Put back over heat. Cook, stirring, until thickened. Add ham, peas and spaghetti. Add salt and pepper to taste. Turn half the mixture into shallow 2-quart baking dish. Sprinkle with half the cheeses. Add remaining spaghetti mixture. Sprinkle with remaining cheeses. Bake at 350 degrees F for 30 minutes until golden.
Cook macaroni. In skillet, add a little oil to cover bottom- cut bacon into small pieces and put in pan. Add chopped onions, green pepper, hot peppers, salt, pepper, and paprika. Fry until bacon is done, but not hard. Add mushrooms and texas pete hot sauce. Drain macaroni. Mix all together. Enjoy!
Preheat oven to 400°. Bake breadcrumbs in a single layer on a baking sheet 5 to 7 minutes or until golden, stirring once after 2 1/2 minutes. Cook prosciutto, in batches, in a lightly greased large skillet over medium heat 3 to 4 minutes on each side or until crisp. Drain on paper towels; crumble. Prepare pasta according to package directions. Meanwhile, melt butter in a Dutch oven over medium heat; add shallot, and saute 3 minutes or until tender. Add wine, stirring to loosen particles from bottom of Dutch oven, and cook 1 minute. Gradually whisk in flour until smooth; cook, whisking constantly, 2 minutes. Gradually whisk in milk and next 4 ingredients; cook, whisking constantly, 12 to 14 minutes or until mixture thickens and begins to bubble. Remove and discard bay leaf. Place 4 cups (16 oz.) Cheddar cheese in a large heatproof bowl. Reserve remaining Cheddar cheese for another use. Add Gouda and Parmesan cheeses to bowl. Gradually pour white sauce over cheeses, whisking until cheeses are melted and sauce is smooth. Stir in pasta and prosciutto until blended. Pour into a lightly greased 13- x 9-inch baking dish; sprinkle with breadcrumbs. Bake at 400° for 15 minutes or until bubbly. Serve immediately.
Preheat oven to 350 degrees. Mix loaf ingredients together and form into a loaf shape and place in baking dish. Mix sauce ingredients together and divide into two portions. Using some of the first portion, lightly baste loaf in pan and place in the oven. Cook for 1 1/2 hours, using the remainder of the first sauce portion to baste occasionally. Let rest about 15 minutes, slice and serve with second portion of the sauce.
Heat oven to 350 F degrees. Melt butter and saute onion and barley. Pour mixture into a casserole dish. Add rest of ingredients. Cook 1 hour covered.
In a medium bowl, combine crabmeat, egg, mayo, green onions, milk, lemon juice, hot sauce, Worcestershire sauce, and Old Bay Seasoning. Mix the ingredients before adding 1/2 cup of panko; stir until completely incorporated. Divide crab mixture into 6 equal parts and form patties. Cover with plastic wrap and transfer to the fridge for 6 to 8 hours. A few hours later, place the remaining panko in a shallow bowl or plate. Remove the patties from the fridge and coat each of them in bread crumbs; transfer to a plate. In a medium skillet over medium-high heat, add oil and clarified butter. When hot but not smoking, place crab cakes and cook for 3 minutes per side or until golden brown. When cooked, transfer them on a plate lined with paper towel to absorb any excess grease. Serve crab cakes with remoulade sauce and a couple lemon wedges. Makes 6 cakes.
Preheat oven to 375 degrees. Toast seeds in preheated oven for about 5 minutes, until oils release. Mix wet ingredients together. Mix all dry ingredients together.Except chocolate chips. Mix wet and dry to form a batter. Scoop on sheet pan with parchment paper. 12/ sheet. Place 8-10 mini chocolate chips on each cookie. Bake 6 minutes, then roatate tray and bake for 3 more minutes. Pull from oven and cool. Wrap and serve as a nutritious snack.
Cut pork into think strips and season with pepper. Heat oil over high heat. Add pork and cook until white throughout. Add bell pepper, scallions, and apple slices. Stir fry until scallions turn bright green. Add ginger and garlic and stir fry 1 minute longer. Reduce heat. Add sweet and sour sauce, lemon juice and 1/2 cup water. Cook until sauce is hot and coats meat and vegetables, about 2 minutes.
Preheat oven to 350. Line a Baking Dish. Spray with Cooking Spray. Place 1 cup almonds in dish. Spread out almonds, so they are not touching. Bake for 10 minutes. Take out of oven and set aside (Keep warm, cover with foil). Cut Spaghtti Squash in 2 halves. Add Salt and Pepper to inside of Spaghetti Squash. Line a Baking Dish with Foil. Place squash cut side down on foil. Roast Squash at 375 for 50 minutes. Saute 1/2 yellow onion, green pepper, and 2 cloves minced garlic. After 10 minutes, transfer to blender. Add almonds to blender. Blend on high for 2 minutes. When Squash is done, wait 1 hour before proceeding. Use a fork to dig into skin of squash and pull strands of "spaghetti" out. When all strands are out of squash, transfer "spaghetti" to a large pot. Pour sauce into "spaghetti" and stir 50 times, then you are done!
Brown meat in cooking oil. set aside. 	In same oil saute garlic and onion. 	Add lemon, soy sauce, peppercorn, tomato sauce, bay leaf and salt. 	Ssimmer for a few minutes then add water. 	Add potatoes and carrot. 	Cover and simmer until all ingredients are tender.
There are several great recipes here on Food for mashed cauliflower, pick your favorite. dice vegetables to 1/2" long pieces. brown ground chuck and add your favorite seasonings (I use salt, pepper, paprika, and garlic. Blind bake one pie shell for 8 minutes at 350°F. combine above ingredients in a bowl then transfer to baked pie shell and cover with second pie shell removing metal plate. cover outer edge of shells with aluminum foil. bake at 375F for 45 minutes then remove foil from edges and bake for an additional 15 minutes. slice and enjoy.
In a 3-cup casserole dish that's microwave-safe, whisk together the sugar, cornstarch and cinnamon; whisk in orange juice. Add carrots and stir. Dot with butter. Cover dish with vented plastic wrap and microwave on High for 3 minutes. Partially remove plastic and stir carrots. Put plastic wrap back in place and microwave on High until carrots are crisp-tender, 2 to 4 minutes longer (depending on the power of your microwave). This recipe can be cut in half to serve one, but cooking time will be shorter.
Heat oven to 375°F In 2-quart casserole, mix potatoes, sauce mix, boiling water, half-and-half and butter. Stir in remaining potato ingredients.Bake uncovered 35 minutes or until liquid is reduced. In the meantime, combine bread crumbs and butter in a small bowl; sprinkle mixture over potatoes. Bake 8 minutes longer or until topping is golden. Sprinkle with parsley to garnish. ***Variation: Instead of a breadcrumb topping in step 2, sprinkle some reserved bacon, cheddar and green onions on top!
Cook onion, garlic, bay leaf and oregano/majoram in the olive oil for 10 minute. add seasoning, pumpkin and tomatoes. stir well and heat until bubbling. cover and simmer for 20 minute. if you are not freezing this food, add the courgettes and cook for a further 30 min, stirring occasionally. *chill up to 4 days, add parsley before serving. *if freezing do not add courgettes until thawed, heat and garnish with the parsley.
Melt butter in a large Dutch oven over medium heat. Add onion, celery and jalapeno, cook for 3 minutes or until tender, stirring frequently. Add flour, cook 1 minute, stirring constantly. Stir in milk and remaining ingredients. Bring to boil, cook until thick, about 5 minutes.
Sift flour into a bowl, rub in butter with fingertips, stir in cheese, chives & garlic. Make a well in the centre of the mixture, add combined water & milk all at once reserving about 2 teaspoons. Mix quickly to a soft dough, turn onto a lightly floured surface, knead gently & form into 6 rounds. Arrange on a baking paper lined tray. Cut a cross in the top of each roll & brush with remaining milk mixture, sprinkle with extra cheese. Bake at 220.C for 15-20 mins or until hollow when tapped.
In a medium saucepan, bring vegetable broth to a gentle simmer. In a medium dutch oven (or large sauce pan), heat olive oil over medium high heat. Add rice and stir till well coated and golden. Add beer and stir till rice has absorbed all the liquid. Ladle in a cup or so of the stock and continue stirring till liquid is absorbed, about 5 minutes. Repeat till all broth has been absorbed (stirring constantly). While risotto is cooking, steam broccoli until bright green and just tender (I just pop it in a bowl, sprinkle with water, and microwave for a minute or so). When the last of the broth is absorbed, add mustard and cheese and stir till cheese is melted and well combined with risotto. Stir in broccoli and tomatoes and sever immediately. Season with salt and pepper to taste.
Cover the bottom of a 9-inch square pan with frozen hash browns. Cover hash browns with sausage. Sprinkle with Cheddar cheese. Stir together the remaining ingredients. Pour this mixture over everything. Refrigerate overnight. Bake at 350 degrees F for 30 minutes. Let stand for 30 minutes before cutting into squares and serving.
Spread cream cheese into bottom of 9-in pie plate. Mix tomatos and dressing and spoon over cream cheese. Top with parmesan cheese and basil. Serve with crackers of your choice or fresh vegetables.
1.Dice chicken into small pieces. 2.Combine chilli powder, cloves, garam masala, ginger, garlic, coriander, cinnamon, cardamom, salt and pepper. Coat chicken in the spices. 3.Dice onion and cook in oil and butter until tender, but not brown. 4.Add spice-coated diced chicken and onion and cook gently. 5.When chicken is partially cooked, add bay leaf, tomatoes and the almonds. Continue to cook until mixture has reduced and chicken is tender. Cook slowly. Add a little water if it reduces too quickly. 6.Add yoghurt and cream before serving. Taste to check flavour. 7.Serve with long grain rice.
Cream the butter until it is light. Cream in the powdered sugar and vanilla. Stir in the ground nuts, then the flour and cornstarch. Knead until smooth on a very lightly floured board. (This dough is sticky). Spray the shortbread pan very lightly with a non stick veggie spray. Firmly press the dough into the shortbread pan. Prick the entire surface with a fork and bake the shortbread right in the pan. Bake at 325 degrees for about 30-35 minutes, or until very lightly browned. Let shortbread cool in its pan for about 10 minutes before you loosen the edges with a knife and flip the pan over onto a wooden cutting board. If the shortbread does not come right out, tap one edge of the pan. Cut the shortbread into serving pieces while it is still warm.
Approximately 8 hours prior to making cake, combine sour cream, thawed coconut and sugar. Refrigerate 8 hours and let flavors blend. Mix cake mix, butter, eggs and water per instructions on box and pour batter into two 8" greased baking cake pans. Bake as per instructions and allow to cool. Cut cake layers in half making a total of four layers. (I have found that using dental floss cuts a layer nicely into halves. I also trim the brown off of the outer cake edges.). Frost with sour cream mixture and stack layers. Spread cool whip evenly on outer cake edges and on top. Sprinkle top with coconut flakes. Keep refrigerated at least one day before cutting cake. Better if you can wait two or three days, but it's very hard to do that! Enjoy this very moist cake!
Preheat the oven to 325°F. Place the wonton wrappers on a work surface and brush lightly with the oil. Mold the wontons, oiled-side up, into the bottoms of miniature (1-inch) muffin tins. Bake until light brown, about 5 minutes. Remove from oven, let cool slightly and remove from the muffin tins. Cool on a wire rack. Place on a baking sheet and cover tightly with plastic wrap until ready to assemble. Cook the chicken at a simmer until cooked through, about 12 minutes. Cool the chicken slightly, then finely chop and shred with a fork. Season with a little salt. In a medium bowl mix together the Hot Sauce, liquid margarine, garlic powder, and cayenne pepper. Add the chicken and mix well. Refrigerate until slightly chilled. TO ASSEMBLE: Place 1 heaping teaspoon of the chicken mixture in each wonton cup and garnish with bleu cheese dressing and crunchy celery sticks for dipping. Serve at room temperature. NOTE: The wonton cups can be baked up to 3 days in advance and stored in an airtight container. The chicken mixture can be made up to 1 day in advance. Let sit at room temperature for 30 minutes before serving. The wonton cups can be filled up to 1 hour in advance.
In a small saucepan heat all ingredients to a boil over medium heat. Simmer 5 minutes. Spoon over Christmas pudding or fruitcake.
Beat eggs in very large bowl. Add sugar and mix well. Stir in cheese and vanilla until smooth and creamy. Add heavy cream and stir. Fold in cooled, cooked rice and then drained pineapple. Pour into a buttered 9-1/2 inch X 13-1/2 inch pain. Bake@325* oven for 1 hour. Check after 1 hour by inserting clean knife into center. Knife should come out clean and top should be golden brown. Refrigerate after throughly cooled.
Peel the cucumber and remove the seeds. Grate coarsely. Put the grated cucumber in a bowl and sprinkle generously with salt. Let sit for 10 minutes, then drain and squeeze out as much liquid as you can. If you're concerned about salt, rinse the cucumber and squeeze again. Peel and mince the garlic. I love garlic, so you may want to use a little less. Mix the cucumber, garlic, and yogurt. Let sit for a bit to mingle the flavors. Optional: Add olive oil and or minced fresh dill.
Combine all ingredients in a large bowl. Mix well. Pour into greased 9 inch square baking dish. Bake uncovered at 375 degrees for 25 minutes or until liquid is absorbed. To microwave this recipe, do the same as above but cover and cook at high for 15 minutes or until liquid is absorbed.
Drain the oysters in a colander over a bowl, reserve the liquid. Add enough clam juice to the oyster liquid to make one cup and set aside. Reserve the remaining clam juice for another use. Coarsely chop oysters. Combine water and saffron, if using, in a small bowl and set aside. Melt the butter in a large saucepan over medium heat. Add the onion and celery, cook for 5 minutes, stirring frequently. Stir in flour and coriander, cook 1 minute. Add the oyster liquid, saffron water if using, or tumeric, and milk,stirring with a whisk. Cook until thick, about 12 minutes, stirring frequently. Add the oysters, parsley, salt and cayenne. Cook 3 minutes or until edges of oysters curl.
Brown chicken in hot oil. Season with salt and pepper. Place in baking dish. Drain excess fat from skillet. Add everything else except the celery and bay leaf. Heat, scraping up bits. Pour over chicken. Tuck in celery among chicken. Tuck in the bay leaf in the middle of the dish. Cover and bake at 350 for 1 hour, 15 minutes. Remove bay leaf and celery before serving.
In a medium-size sauce pan, add water and memmi noodle soup base. Cook on medium-high heat until it begins to boil. Reduce heat to medium; add curry sauce and cook until curry is hot, stirring occasionally. In a separate sauce pan, boil water and cook udon noodles. Place udon in a bowl and cover with curry sauce. Add chopped green onions and boiled egg and serve immediately.