HumbleIntelligence/food-ner-1-Million huggingface dataset:
Rinse, pick out bones and undesirable bits, lightly dry catfish. Mix the corn meal and seasonings in a pie plate. Scramble the eggs and buttermilk in a bowl. Heat a skillet filled about 1/2 an inch with corn oil over a medium flame. Throw a drop of water in it, when it sizzles you're ready to cook. While the oil is heating, dredge the fish in the corn meal mix. Then dip in egg mix. Then heavily coat it in then corn meal mix pressing the corn meal into the egg. Be sure to cover all the wet spots before lightly knocking off any loose corn meal. Last, set the piece aside to await frying. For an extra thick crust, dip in egg and corn meal again. You will need to increase the amount of egg, buttermilk and corn meal by 50%. Once the oil is hot, place as many pieces of coated fish into the skillet without over crowding it using the pieces that have been sitting the longest. After about 3 minutes, turn the pieces half way around keeping them on the same side and cook until the sides start to brown. You want a medium to dark brown color on the underside before flipping. Repeat the same after flipping but watch closely as it won't take as long to brown. Remove pieces from the skillet, let the oil drain off and place on a rack to cool while the next round gets fried. You can put them in a 200 degree oven to keep hot while the rest cook. Coat both sides of the onion rolls with Durkee Sauce (Mayo if you don't have it), place pieces of fish on the bottom half, cover top of fish with relish and onion, add top half of the roll and resist the urge to eat it all yourself. The crust is a bit dry so you want to eat it with some kind of dipping sauce. For left overs, just reheat in a 250 degree oven or eat it cold like fried chicken.
Mix together all marinade ingredients and pour over pork tenderloin. Refrigerate pork in marinade for no more than 24 hours. Discard marinade and grill pork until internal temperature reaches 155 degrees. When pork is almost done cooking, place apples slices on grill and grill approximately 4 minutes per side. Remove from apples and pork from grill, chop green apple slices into small pieces. While pork is grilling, prepare sauce: In a medium saucepan, saute onions in butter. Add salt, pepper, apple juice concentrate, cream and brandy and bring to a boil, stirring constantly. Reduce heat and simmer until sauce is reduced and thickened. Add grilled, chopped green apple and continue to simmer a few more minutes. Slice grilled pork into 1/2 inch slices. Place on serving plate with red apple slices. Top with cream sauce.
Preheat the oven to 350 degrees F. Rinse and dry the pork shoulder. Mix together the brown sugar, garlic, cumin, salt, and cayenne. Rub the mixture generously and evenly over the pork shoulder. In a large roasting pan or Dutch oven, add the chopped onions, broth, and cola. Place the seasoned pork in the Dutch oven and roast for 4 to 6 hours, checking the pork every hour for tenderness and liquid level. When the pork is tender enough that it is falling apart, shred it with a fork. Reserve the juices and pour them over the shredded pork before serving. Cook's Note: This recipe is so versatile for entertaining because it can be served in so many different ways. It's comfort food that is easy to serve and pleases the masses. Shredded Pork Serving Variations: Shredded Pork Salads (my favorite): Serve the shredded pork over toasted corn tortillas with romaine lettuce, fresh cilantro, pico de gallo, pinto beans, lime wedges, and dressed with a creamy tomatillo dressing. Serve with a quick coleslaw on the side as well. Shredded Pork Sandwiches: Serve the shredded pork on toasted potato buns. Shredded Pork Tacos: Set up a taco bar featuring guacamole, sour cream, pico de gallo, cilantro, lime wedges, cotija cheese, etc. Works well for a casual party atmosphere.
Preheat oven to 375 degrees. Mix steak cubes and butter in a large bowl to cover steak with butter. Arrange steak cubes in a large baking dish. Mix together tomato paste, broth, wine and vinegar in mixing bowl. Stir in olives, brown sugar and garlic. Pour over steak cubes to coat. Arrange bay leaves over beef mixture. Sprinkle over with the raisins. Then sprinkle over all with the cinnamon and ground cloves. Cover tightly with foil. Bake for 45 minutes. Remove the bay leaves, and discard them. Arrange the hot cooked rice on a large serving platter and spoon the meat and sauce over.
Preheat oven to 350 degrees. Grease well an individual sized oven-proof dish/ramekin (at least 12 oz, this will bubble a bit). In a small bowl, combine first 5 ingredients (oats through chocolate chips, plus nuts if you're using them). In a separate bowl, combine remaining wet ingredients (milk through vanilla). Mix together wet and dry ingredients. Pour into baking dish. Bake 30-40 minutes or until top is crispy and oatmeal is relatively firm (quick-oats will firm up more than old-fashioned). Let cool 5-10 minutes. NOTE: Alternately, all milk can be used, but this may make the oatmeal a little looser in consistency, since oats absorb water a little better than milk. If you choose to use all milk, quick oats may be a better choice :). Also, If you want a larger serving size, use 3/4 cup oats and increase water to 1/2 cup.
Grate the cheese. Mix the grated cheese in with the sour cream in a microwavable bowl. Heat the mixture, stirring frequently, until the cheese is melted and the dip reaches the desired temperature.
Combine ingredients in large bowl. Working in two batches, pulse ingredients in food processor until chocolate is finely ground. Store in airtight container for up to 3 months. Too make hot cocoa, stir 1/3 cup of the mix into 1 cup of hot (not boiling) milk. Top with whipped cream or mini marshmallows and a little chocolate powder. I sometimes use cinnamon or nutmeg powder, instead. A little brandy and a crackling fire make for a real treat!
Beat sugar and eggs until thick and creamy. Mix nuts and pineapple together. Add to egg and sugar mixture. Add flour and beat well. Grease and flour a ring tin. Spoon in mixture, sprinkle with coconut. Bake 180 C for 40 - 45 minutes till golden. Frost if desired.
In large pot add olive oil. Add onion and bell pepper. Saute for about 2 minutes until onions are translucent. Add garlic salt and black pepper. Put all meat in pan and saute until fully cooked. Drain 3/4 of oil from pan (leave some in for flavor). Add both cans of tomatoes with chilies; mix. Add chili powder; mix. Add cayenne pepper. Add Splenda; mix well. Let simmer on low heat for at least an hour. The longer it cooks, the better it will taste!
Saute the onions and garlic in butter until softened. Add the ground beef, season with salt and pepper, and cook until browned. Drain and add the can of tomato sauce. Simmer and adjust seasoning. Keep ready. Boil the pawpaws until tender. Drain, mash with a fork with a little margarine, and season with salt and pepper to taste. In a buttered casserole, put down a layer of the pawpaws. Put a layer of the ground meat mixture on top. Now layer on slices of tomato, and sprinkle with grated cheese. Liberally sprinkle with breadcrumbs and dot with butter. Bake at 350 degrees for 30 minutes or until bubbling hot and golden on top.
If using dry shallots, rehydrate by soaking in 2 tbsp water for 5 minutes. In a 2 quart saucepan, saute shallots in butter until lightly browned. Add both types of rice, chicken stock (or water), salt (if using), and bay leaves. Bring to a rapid boil, cover, and reduce to a simmer. Simmer for 45 minutes and do not remove the cover until the 45 minutes have passed. Fluff with a fork. If any liquid is left after 45 minutes, stir lightly, then continue to cook over low heat for about 5 more minutes, or until all water is gone.
Make the CHEESE SAUCE: Put the cheese and milk in a pan and heat. As soon as it starts to rise, add the cornflour (mixed to a paste with a little water). Stir until thick. Now make the TOMATO SAUCE: Fry the onion until brown. Add the tomatoes and tomato paste and simmer gently. Add herbs and spices, salt and freshly ground black pepper to taste. Cook 1 300g packet of Macaroni in the usual way. Layer the Macaroni, Cheese Sauce, and then the Tomato Sauce in a casserole dish- (I usually finish with a layer of Macaroni, though it doesn't really matter what layer you finish with). Top with grated cheese and bake at 180'C (350'F) until brown on top (approximately 20 minutes) VOILA.
Place the pineapple juice, apricot juice, ginger beer, soda water and lime juice in a large mixing jug and stir to combine. Pour into a serving jug and add the ice and lime slices. Serve immediately. NB/Leftover punch can be frozen in a shallow tray to make a granita or slushie. Freeze until just set, then run a fork through the mixture to separate the ice crystals.
Mix dry ingredients together. Cut in margarine. Add liquid and stir quickly until just incorporated. Form into palm-sized balls and place on baking sheet. Bake 13-15 minutes at 425 (You can put them in as the oven heats).
Make the spaetzle dough about thirty minutes to an hour before cooking; the dough needs time to rest. To make spaetzle dough: In a large bowl whisk the eggs, salt and water together. Gradually add flour, beating well. Let rest, then beat again. Let rest, then beat. You want a batter that is shiny and elastic and a little runny, but slightly stiff. (For instance, it should be thicker than pancake batter, but runnier than mashed potatoes. More like pudding, sort of. You'll get the hang of it, and it doesn't have to be !00% perfect.). About 40 minutes before serving: Preheat oven to 325°F Also, put a big pot of water over high heat; this needs to come to a boil. Melt the butter in a large skillet over medium-high heat. Add the onions, reduce heat to medium, and cook, stirring occasionally with a wooden spoon, until onions are dark caramel colored, about 30 minutes. The trick is to stir the onions enough to keep them from burning, but not so often as to interrupt the browing process. While onions are slowly cooking, make the spaetzle. When the water is boiling, place the spaetzle maker across the top of the pot, add dough to the metal cup of the machine, and starting sliding the cup back and forth across grater-like flat part of the machine. Gravity will pull the slightly runny dough through the holes at the bottom of the cup, and eventually little drops of dangling dough will fall into the water. These are the spaetzle. Continue sliding the cup until all the dough has emptied. Let the spaetzle cook for a few moments. When the batch is floating on the surface, scoop them out with a slotted spoon, place in a baking dish, and set aside. Repeat the process until all the dough is used. (Note: if you don't have a spaetzle maker, roll out small amounts of the dough on a cutting board until about 1/4-inch thick. Then use a knife to cut into pieces about 1/4-inch wide by 1-inch long -- about the size of elbow macaroni, were it straight. Scrape the pieces into the boiling water.). When all the spaetzle is made and in the baking dish, add the grated cheeses and use a wooden spoon to stir and distribute cheese evenly throughout the spaetzle. Sprinkle onion over top. Place in oven for 5 to 10 minute, just enough to melt cheese and reheat some of the early spatzen that may have cooled down.
Melt butter in a saucepan over medium heat. Add onion and garlic and cook, stirring until tender. Stir in the tomatoes, water, chicken base, and season with dill weed, pepper, bay leaf and optional salt. Bring to a boil, then reduce heat and simmer gently for 45 minutes. Remove from heat, and discard bay leaf. Use a food processor or hand blender to puree the soup in small batches until smooth. Serve immediately with a dollop of sour cream. You could chill it and serve it cold, but I have never had any leftovers to try it this way!
Heat a small dry skillet over medium heat, and add the clove, allspice berries, and coriander seeds or cumin seeds. Heat, shaking the pan, until the spices begin to smell toasty, about three minutes. Transfer to a bowl and allow to cool for a few minutes, then grind in a spice mill. Add the cinnamon, and set aside. In a mortar and pestle, mash the garlic with 1/4 teaspoon salt to a paste, and stir into the yogurt. Set aside. Place the baby spinach in a bowl, and add just enough boiling water to cover. Let sit for a couple of minutes, then drain, rinse with cold water, squeeze out excess water, and chop coarsely. Heat the olive oil over medium heat in a wide, heavy skillet, and add the pine nuts. Stir until they begin color (two to three minutes), then remove from the oil with a slotted spoon and set aside. Add the spices to the oil. When they begin to sizzle, cook for about 30 seconds and add the spinach, toasted pine nuts, and salt and pepper to taste. Cook, stirring, until the spinach is heated through and coated with the oil and spices, two to three minutes. Transfer to a serving dish, and spoon the yogurt over the top.
Preheat broiler and preheat a medium skillet over medium-high heat with 1 tablespoon oil and 1 tablespoon butter. Mix chicken with apple, syrup, grill seasoning, poultry seasoning, cinnamon and nutmeg and score the meat into 4 sections. Form 4 large, thin patties and set into hot butter and oil. Cook 5 minutes on each side.
Cream together butter and sugar in a large mixing bowl. Add egg, stirring until blended. Add flour, baking powder, and salt gradually to butter mixture, alternating with additions of sour cream. Beat mixture just until blended, and add vanilla. In a small bowl, mix together pecans, brown sugar, 1 tbsp of sugar, and cinnamon. Pour half of batter into a greased and floured loaf pan, and sprinkle with half of streusel mixture. Pour remaining batter on top, and sprinkle with remaining streusel mixture. Bake at 350°F for 45-60 minutes or until toothpick inserted in the middle removes clean (if loaf starts to brown excessively, cover with foil during last 15 minutes of baking). Cool in pan 10 minutes, then remove and finish cooling on wire rack.
Advance preparation: combine all ingredients except apple, banana, fresh blueberries and almond milk. Soak overnight. Grate apple, slice banana, add to mixture. Place in serving bowls, sprinkle blueberries on top. Add milk or coconut milk yogurt and serve. Can try warming it gently if you like.
1. Bring turkey carcass, onion, carrot, celery, garlic, wine, bay leaf, and 4 1/2 quarts water to boil in 12-quart stockpot over medium-high heat, skimming fat or foam that rises to surface. Reduce heat to low and simmer, uncovered, 2 hours, continuing to skim surface as necessary. Add parsley and thyme; continue to simmer until stock is rich and flavorful, about 2 hours longer, continuing to skim surface as necessary. 2. Strain stock through large-mesh strainer into large bowl or container; remove meat from strained solids, shred into bite-sized pieces, and set aside; discard solids in strainer. Cool stock slightly, about 20 minutes; spoon fat from surface. Use stock in one of the related recipes or cool to room temperature, cover, and refrigerate up to 2 days.
Cook the orzo according to package directions. Meanwhile, heat a nonstick saucepan. Add the olive oil, then add the onion, celery, and garlic. Saute until softened, 3 to 4 minutes. Stir in the spinach, half the broth, and the vinegar; cook, stirring frequently, until the liquid evaporates, 2 to 3 minutes longer. Stir in the orzo, cheese, the remaining broth, and the pepper.
Heat the oil over medium-high heat in skillet or wok. Add the pork and cook quickly until lightly browned but not fully cooked. Remove the meat from the pan and set aside. Add half the broth to the wok followed by the onion, shallots, and ginger and simmer for a few minutes, until softened. Add the remaining broth and the soy sauce, molasses, and seasoning. Bring the mixture to a simmer and return the meat to the wok. Simmer for a couple of minutes longer, until the meat is just cooked through. Serve over rice and broccoli. Garnish with sesame seeds and cilantro.
Divide the meat into 4 equal portions (~6 oz. each); form each portion loosely into a 3/4 inch thick patty and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. Brush the patties with the oil. Heat a grill pan over high heat on top of stove; cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef, 5 minutes for turkey. Flip burgers over; cook beef burgers until golden brown and slightly charred on second side, 4 minutes for medium rare or until cooked to desired doneness (cook turkey burgers until cooked throughout, about 5 minutes on second side). During last minute of cooking top each patty with a slice of Swiss cheese and cover with a basting cover, inverted sturdy metal bowl, or tent patties with foil. Add the tomato slices to the grill pan, cover each with a slice of American, a slice of goat cheese, and some Parmesan; cover and melt for 1 minute. Arrange some arugula leaves on the bun bottoms and top each with a burger and a tomato slice. Cover with the bun tops and serve immediately.
Squeeze juice from lemons into water and add honey & orange blossom water. Mix together thoroughly and chill before serving, if not using cold water already. Enjoy!
Cake: In a large bowl, with an electric mixer, beat butter and sugar until light. Add eggs and vanilla and mix. In another bowl, mix flour and baking powder. Add dry ingredients to the butter mixture, alternating with the milk, and mix well. Pour the batter in a greased 13' x 9' oven glass dish. Sauce: In a large saucepan, bring to boil the syrup, brown sugar, heavy cream and butter while stirring. Reduce the heat and let simmer for 2 minutes or until the sauce has slightly reduced. Pour slowly the boiling sauce on the batter. Cook in a preheated oven of 325 F for about 35 minutes or until the top of the pudding is golden and a toothpick inserted in the middle comes out clean. Serve warm or at room temperature.
Process mayonnaise, basil, Parmesan, lemon juice, and garlic in food processor until smooth and pale green, about 10 seconds. Combine chicken, celery, apples, and mayonnaise mixture in large bowl. Gently toss arugula into chicken salad and season with salt and pepper to taste; serve.
In microwave or double boiler, melt chocolate. Add raisins and currants, rum or vanilla, and nuts. Combine well. Drop onto wax paper in rounded spoonfuls, using two spoons or a cookie scoop. Refrigerate for 30 minutes, then store in a Ziploc bag in a cool place.
Place the potatoes in a large pot of cold water, add 2 tablespoons of salt and cook until potatoes are tender, but still firm, about 15 minutes. Drain and let cool slightly. Heat the grill to high. While the potatoes are cooling, heat 2 tablespoons of the oil in a small saute pan on the grates of the grill. Add the garlic, thyme and chili flakes and cook until the garlic is just soft, about 45 seconds. Remove from the heat. Slice each potato in half lengthwise then slice each half into 3 or 4 wedges, depending on the size. Brush the wedges with the remaining 3 tablespoons of oil and season with salt. Grill until lightly golden brown and just cooked through, about 6 minutes. Remove to a platter and immediately toss with the garlic mixture and chopped parsley.
Cook the pasta while you are preparing the rest of the dish in a large saute pan. Reserve a little of the pasta water to add to the sauce if you would like to thin it a bit. Saute the onion and garlic in the butter for 2-3 minutes. Add the carrots and saute for a couple more minutes. Then add the broccoli and cook until bright green. I cover it and let the veggies get nearly done, as my family does not like their veggies with any crunch left. Add the ham, mustard and the italian seasoning and saute for a couple more minutes. Toss in the cooked spaghetti noodles and serve.
COOKIES:. Whisk the flour, cocoa, baking powder, cinnamon, orange zest, and salt together in a large bowl. In another medium bowl, briskly whisk the eggs, sugar and melted butter together until smooth and evenly combined. Make a well in the center of the dry ingredients and pour in the egg mixture. Gradually whisk the liquid into the flour to make a thick batter. When the pizzelle batter starts to clump up in the whisk, switch to a rubber spatula to finish mixing it together. (If you have a large pastry bag, put a big round tip in it, and fill with the pizzelle batter.) Preheat a pizzelle iron until a drop of water sizzles on the hot surface, about 10 minute Lightly spray the hot surface with nonstick cooking spray. Pipe or spoon about a tablespoon of the batter into the center of each cookie imprint. Close the iron and cook until whiffs of steam comes from the iron, about 30 to 45 seconds. Open and remove cookie from the iron, cool on a rack. Repeat with remaining batter. FILLING:. Put the chocolate and butter in a microwave safe bowl. Cover and microwave on medium power until soft and melted, about 3 minutes depending on the power of your oven; stir until smooth. Alternatively, put the chocolate in a heatproof bowl. Bring a saucepan filled with 1-inch or so of water to a very slow simmer; set the bowl on the pan (without touching the water). Stir occasionally until melted and smooth. Stir in mint extract. To serve pipe a tablespoon of the mint filling into the center of half the cookies. Top with another cookie and press to make a sandwich. Serve now or keep tightly covered for up to 1 week.
Place the bird in a kettle of water with the red building brick free of mortar and blemishes. Parboil the coot and the brick together for three hours. Pour off the water, refill the kettle, and again parboil for three hours. For the third time throw off the water, for the last time add fresh water, and let the coot and the brick simmer together overnight. In the morning throw away the coot and eat the brick.
Boil 3/4 cup milk with butter and sugar. Dissolve flour in 1/4 cup milk. Pour flour mixture into milk mixture to make think white sauce. Add to drained corn in a 1 -1.5 quart loaf pan. Mix in eggs. Bake 1 hour @ 400.
Preheat skillet. Cut raw chicken into app. 2" sq. pieces. Spray skillet with non-stick cooking spray. Place chicken in pan. Add water until it is approximately 1/2" deep. Sprinkle generously with Mrs. Dash. While this begins to cook, slice squash into thin circles. Place circles on top of chicken. Sprinkle squash with pepper to taste. Slice onion into circles, then cut circles in half. Separate pieces, and add to pan. Put lid on skillet and cook until juices from chicken run clear.
Preheat oven to 350. Lightly spray/grease a 3-qt casserole dish. Place cubed chicken and cubed ham in a large bowl; set aside. In a large saucepan on medium heat, melt butter. Add in onion, celery and mushrooms and sautee 5-6 minutes or until soft. In a small bowl, whisk together milk and flour until smooth; pour into saucepan. Add in salt, pepper, paprika, and parsley; stir well and heat through. Reduce heat to medium-low and stir in shredded cheese. Stir often until cheese is melted. Pour sauce mixture over chicken/ham mixture and toss to coat. Pour into prepared casserole dish; press down so all meat is covered with sauce. Sprinkle breadcrumbs over top. Bake, uncovered at 350 for 30-35 minutes or until bubbly and just beginning to brown. Serve over hot cooked noodles or rice, if desired.
Combine 1 cup flour, paprika and salt. Whisk in beer, worcestershire sauce and tabasco. Cover; let stand at room temperature at least 1 hour. Heat oil to 375 degrees. Dredge shrimp in flour, then dip in batter. Fry shrimp, a few at a time until golden. Drain on papertowels. Serve with Creole Tarter Sauce.