HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring a large saucepan 3/4 full of water to a boil. Add a pinch of salt, the sugar, and the cauliflower and boil until tender, about 5 minutes. Do not overcook. Drain, rinse under running cold water, and leave to drain. In a large frying pan over medium heat, warm 4-5 Tb of the oil. When the oil is hot, add the crumbs and toss them constantly until they are evenly toasted, browned, and crisp, about 5 minutes. Add the garlic, turn the crumbs once or twice, and remove them from the pan. Do not allow the garlic to brown; it should be cooked only enough to flavor the crumbs. Heat the remaining 2-3 Tb oil in the same pan over medium heat. Add the cauliflower and mash and break it up a bit as it lightly browns in the oil and become slightly tender, about 5 minutes. Do not allow the cauliflower to become crisp and dark. Add the crispy garlic crumbs to the pan and toss them with the cauliflower over medium-low heat, mashing some of the cauliflower and allowing some of it to keep its shape, about 5 minutes. Season to taste with salt and pepper and serve hot.
Cut the potatoes into 20mm cubes. Heat the oil in a large frying pan and fry the sausage until brown all over. Remove the sausage, slice in 25mm lengths and set aside. Add the the onion and chili peppers to the pan and stir fry until the edges of the onion pieces are turning brown. Remove and set aside. Add the cubed potatoes to the pan with a little more oil if necessary and stir fry until brown all over. Return the sausage, onions and chilis to the pan and add the water, tomatoes, salt and pepper and bring to the boil. Cover tightly and simmer for about 20 minutes, stirring occasionally and adding a little more water if necessary. Serve hot.
The day before, cook the grits according to package directions (usually 4 cups of water to 1 cup of grits) to taste. Allow to cool and then spread onto cookie sheet or something similar and spread out grits so they are about 1" thick. Refrigerate overnight. The idea is to make them stiff and dry them out. The Morning of, create the Remoulade by combining all ingredients (except grits, ham, eggs) in a bowl. Rinse and thaw shrimp before adding to Remoulade. Cut grits into 4 sections the size of a piece bread or an English Muffin (a large cookie cutter works perfect). Lightly flour the grits so they will brown and hold together. Pan fry the grit cakes in butter and oil until slightly brown. Cut the country ham in a similar fashion to the grits so when you put the ham on the grit "cake" it will have similar proportions. Poach each egg and plate with grit section on bottom followed by country ham then poached egg. Pour Remoulade over stack and sprinkle with paprika.
In large bowl, add pork chops, vinegar and water. Let sit for 10 minutes. Rinse well, pat dry, and place in ziploc bag or lg. bowl. Add lime juice, soy sauce, garlic, oregano, salt and pepper. Toss to combine. Let marinade at least 30 minutes preferably overnight. The longer they marinade the better they will taste. Note: If marinating 1 hour or less you can leave them out at room temperature. If marinating over 1 hour or more refrigerate then bring to room temperature before cooking. In large frying pan on medium heat, add canola oil and 1 teaspoons sugar (other teaspoons is for next batch). When oil is hot and sugar turns a dark brown color (careful not to burn) add 4 pork chops. Cover and cook for 4 minutes. Flip pork chops, cover and cook for 2 minutes. Remove cover and cook for 1 minute. Remove pork chops and drain on plate lined with paper towels, add 1 more teaspoons sugar to oil, heat and repeat process with remaining pork chops.
Add all ingredients to a mixing bowl and whisk until evenly mixed. Reserve sauce. Cut chicken breast into 3/4 inch squares. Whisk eggs, milk, salt & white pepper together. Place potato starch in a mixing bowl. Dredge chicken through egg wash then dust in potato starch. Shake chicken in a strainer to remove excess starch. Heat 2 qts of water in a large sauce pan. Once boiling, cook chicken for 3-4 minutes or until cooked all the way through. (This helps pre-cook the chicken). Drain on paper towels and reserve. In a flat bottom wok or a large saute pan, heat 1 Tbsp of vegetable oil until smoking hot. Add minced garlic and tomatoes & return the chicken to the sauce then saute for 5-10 seconds. Add noodles, snap peas and carrots. Add the Blazing Sauce and toss to coat noodles evenly. Simmer and toss until sauce is 90% absorbed into the noodles. Dish should not be dry or overly saucy. Add green scallion sticks, basil and cilantro. Toss well and pour into 4 bowls evenly.
Heat oven to 400 deg. In a glass bowl blend refried beans and chilles, cover and microwave for 1 minute. Stir together ricotta, egg, mexican seasonings and salt. set aside. Spread 1/2 cup of the enchilada sauce evenly in a 13 x 9 baking pan. Overlap 6 corn tortillas to create a layer. Spread half each of teh black bean mixture and ricotta mixture evenly over tortillas. Top with half the mexicorn, half the chicken and 1 cup of cheese.Top with 1/2 cup enchilada sauce. Add 6 more tortillas; top with 1/4 cup enchilada sauce. repeat layering teh black bean mixture, ricotta mixture, mexicorn, chicken and 1 cup of cheese. top with 1/2 c of the enchilada sauce and laast 6 tortillas. Spread with remaining enchilada sauce; sprinlkle with remaining 1 cup of cheese. Cover with foil; bake at 400 degrees for 40-45 minutes or until bubbly. Let rest 5 minutes before serving.
Boil potatoes and set aside to cool. When cool, cut to desired size cubes. Prepare the hard boiled eggs. When cooled, remove yolks and discard. chop the egg whites. Combine mayonnaise, french dressing, and vinegar. Add salt, pepper, sugar, celery seed, pickle and onion mix, and egg whites. Mix thoroughly. Add potatoes and mix well. Chill before serving.
Mix the pumpkin, walnuts, raisins, sugar, spices, flour and egg in a bowl. Heat the oil in a pan. Spoon the pumpkin mixture into the pan and cook until golden brown on both sides, about 4 minutes per side.
In a GALLON jug (empty milk or water container), fill container about 1/4 full with HOT water& add sugar. (This helps sugar dissolve immediately). Add remaining ingredients, squeezing juice from the lemons& oranges as well. Cut 1 each lemon& orange into thin slices (use the ones you previously squeezed the juice out of) and add slices into container. (The oils from the skins add alot of flavor.) Fill container with cold water, shake,& serve over ice! ~Yummyyyyyy!
Boil cream. Pour over chips in a bowl. Beat until smooth. Mix in jam. Set aside to cool until thick enough to spread on cake.
Grind or grate tomatoes. Mix tomatoes and sugar. Bring to a boil. Boil 15 minutes. Remove from heat. Add jello and stir well. Seal in jars or freeze. Enjoy!
Brown the ground beef and chop up. Add in the other ingredients and simmer for 7 or 8 minutes.
Dough:. Dissolve sugar in warm water. Sift the flour into a large mixing bowl, making a well in the center of the flour then pour the baking powder in the well. Gradually pour in the water solution, stirring until all the ingredients are well combined. Knead with lard, adding a little at a time, into the dough until smooth and elastic. Cover and set aside. Filling:. Put the cut up pork in a large bowl and season with garlic, ginger, 2 teaspoons sugar, and 2 Tbs. soy sauce. Mix well and set aside. In a small bowl, combine 2 teaspoons sugar, cornstarch, 2 Tbs. soy sauce, sherry and water. Stir well to make a slurry and set aside. Meanwhile, heat a 12" Dutch oven or wok over high heat, add oil and heat until starting to smoke. Stir fry pork mixture until browned, about 5 minutes. Add onion and stir fry 2 more minutes until onions are limp. Stir in cornstarch mixture and cook until thickened and bubbly. Cool mixture to room temperature or refrigerate to chill. Set aside. Divide the dough and filling into 24 equal portions. Flatten each portion of dough and roll into a 4" circle, leaving the center twice as thick as the edges. Cup one circle of dough and place 1 portion of the filling in the center, pressing the filling down with the thumb. With your other thumb and index finger, gather and pleat the edges of the dough up around the filling in loose folds, meeting at the top. Twist the top of the dough to firmly seal. Place on a piece of parchment paper, twisted side up. Arrange buns on a cake rack in a 12" Dutch oven or the bottom rack of a Camp Chef UDO14 (Ultimate Dutch oven) then the top rack. Let rise 10 to 15 minutes. Carefully pour 1 cup hot water into Dutch oven, not getting water on the buns. Cover and simmer over medium heat until water is evaporated or 10 to 15 minutes. Serve hot.
Pat cutlets dry with paper towels. Heat oil in a fry pan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm. Blend wine and evaporated milk in pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings. Return cutlets to sauce and reheat, but do not boil. Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley. Makes 4 servings. German Cooking.
Fill large collins glass with shaved ice. Squeeze 1/2 lime. Add dash of angostura bitters, 1/2 oz. bourbon, 1/2 oz. dark Jamaican rum and dash of orange curacao. Fill glass with Hawaiian passion fruit juice to neck of glass and mix. Fill with more shaved ice. Float 1-1/4 oz. Lemon Hart 151 proof rum. Garnish with 18" straw wedge of pineapple, cherry and back-scratcher with vanda orchid.
Preheat oven to 425 degrees. Pierce each scrubbed, unpeeled potato several times with a fork. Bake directly on oven rack until tender, about one hour. Cool potatoes completely. Wrap in plastic wrap and refrigerate overnight. Preheat oven to 350 degrees. Grate potatoes with skin left on, using large holes of box grater, into large bowl. Add onion, 1 3/4 cup of cheddar cheese, salt and pepper. Toss gently to combine. Add 1/2 of sour cream, stir gently to blend. Repeat with remaining sour cream. Spoon potato mixture into buttered 1-2 quart baking dish. Sprinkle with remaining cheese. Bake in preheated oven until golden brown and bubbling, about 30 minutes,.
Slice eggs in half lengthwise; remove yolks and set whites aside. In a small bowl, mash yolks with a fork and add the next seven ingredients and mix well. Stuff or pipe into egg whites. Sprinkle with paprika. Refrigerate until serving .
Mix the onion soup with the water in a roasting. Season the meat with pepper. Place meat in pan and cover. Cook at325 for 2 hours or until meat is tender. Place gravy in a bowl and put in freezer. When the fat hardens, remove from gravy. Combine gravy with the catsup,beer and flour. Slice meat. Place in roasting pan and cover with gravy mixture. Bake at 325 for 40 minutes or until tender. Serve.
Cut sausage into slices. In a large skillet add: sausage, ground beef, mushrooms, and onions. Sprinkle with Italian seasoning. Brown until cooked through. Drain and add one jar of spaghetti sauce to the meat mixture. Mix the water with the other jar of spaghetti sauce. Spread a small amount on the bottom of the crock pot to prevent sticking. Place a layer of noodles in the bottom of the crock pot. You may have to break into pieces to fill in spots. Layer with sauce, meat mixture, spoonfuls of ricotta, and mozzarella on top of the noodles. Repeat layers. Cover and cook on low for 5 hours or high for 2 1/2 hours.
Combine butter and sour cream; mix at low speed of an electric mixer until smooth. Add flour, salt and baking powder, stirring just until blended. Spoon batter into ungreased miniature (1-3/4 inch) muffin pans, using 1 tablespoon batter per muffin. Bake at 400° for 16 to 18 minutes or until golden.
In a small bowl, combine the first six ingredients. Pour 1 cup marinade into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 5-6 hours. Cover and refrigerate remaining marinade. Drain and discard marinade. On six- eight metal or soaked wooden skewers, alternately thread chicken and vegetables. Grill, covered, over medium heat for 5-7 minutes on each side or until chicken juices run clear, basting frequently with reserved marinade.
Preheat the oven to 350 degrees. Defrost chicken Season chicken with spices on both sides. Cut lime in 4 thin slices and place on top of chicken. Bake for 30 minutes.
Melt the butter in a saucepan over low heat. Sauce the onion and celery until the vegetables are very soft but not brown. While they are cooking, heat the milk to a simmer. Add the 6 tablespoons flour to the vegetables and cook over low heat, stirring constantly for 3-4 minutes. Slowly whisk in the hot milk. The mixture will be very thick. Continue stirring until the mixture comes to a boil. Remove from the heat and beat in the egg yolks one at a time. Beat in the salt, pepper, Tabasco sauce and parsley. Spread onto a large baking sheet and cool completely. Transfer to a bowl and stir in the crab meat. Refrigerate until firm. Form the mixture into 12 fat, hamburger-shaped cakes. Sprinkle a baking sheet with 1/2 cup of bread crumbs. Beat the egg with the water in a shallow bowl. Spread the flour and remaining breadcrumbs on separate plates. Coat each cake in flour, then in the egg, then in the breadcrumbs and place on the baking sheet. Heat 1 inch of vegetable oil in a large heavy frying pan over medium-high heat. Without overcrowding, fry the crab cakes until they are golden brown on both sides. Remove and drain on absorbent paper. Keep the cooked crab cakes warm in a 200 F oven while frying the rest. Serve immediately.
Tear or coarsely chop spinach. In pan, cook garlic and onion in 1/2 of butter until golden. Add spinach, cover and cook until wilted. Meanwhile, cook fettucine. Drain and mix with remaining butter. Toss with cream, cheese and spinach. Season with lots of pepper and some salt.
Preheat oven to 350 degrees farenheit. In large bowl, cream together sugar and butter. Add bananas and eggs. Sift the cake flour, salt, and baking soda together three times. Blend together the banana mixture and the flour mixture, being careful not to overmix. Bake in greased and floured loafpan for 45-50 minutes.
Break the package of noodles into 4 sections. Cook as package directs(boil in 2 cups of water for 3 minutes), then drain. Reserve seasoning packet. Put noodles in a bowl. Stir in zucchinik, scallions, carrot, eggs, flour and 1/2 teaspoons seasoning from mix(you may leave this out if you don't like or can't use-just add in some salt and pepper). Heat 1 tbls. oil in a large nonstick skillet over medium high heat. Using 1/2 of the mixure, make 4 pancakes. Fry 2-3 minutes on each side. Repeat, using remaining oil. Mix soy sauce and lemon juice. Serve with pancakes. Or serve with whatever sauce you enjoy(honey mustard is good, or mayo mixed with Thai sweet chili sauce).
Dice chicken into 1-inch pieces. Place the chicken cubes, oil, cornstarch, wine, and soy sauce in a bag and give a quick toss before placing in the refrigerator for 30 minutes to marinate. While the chicken is marinating, dice bell pepper and cucumber into 1/2-inch squares, dice the red onion, and chop the green onions into 1/2-inch pieces. Mince the garlic and grate the ginger; set aside. In a wok or any suitably large frying pan, dry-roast the dried red peppers and peppercorns until they release their aroma; set aside. In a blender or food processor, combine hoisin sauce, soy sauce, rice wine, vinegar, oyster sauce, sugar, and chicken stock. Toss in the roasted peppercorns and 2 dried peppers and puree until no big chunks of the dried red pepper remain and the peppercorns are pulverized. If you don't have a blender or food processor or if you want to be more thorough, crush the peppers and peppercorns with a mortar and pestle, then just whisk together with the sauce in a small bowl or use the blender anyway. In the same pan as before, heat 1 tbsp vegetable oil over high heat (smoking hot really) and dump the contents of the chicken bag into the wok and stir fry until it has just cooked through. Remove chicken from the pan, leaving the hot oil behind, and set aside. You could also fry the peanuts until they achieve a darker brown hue (especially if you only have unroasted peanuts) but I didn't bother. In the same oil, saute the cucumber, onion, green onion, and red bell pepper for about 4 minutes over high heat; just to remove their rawness while still retaining their crunchiness. If they start to release liquid, stop cooking and drain them right away. In the same oil, saute the ginger and garlic for 30 seconds. Add contents of the blender (the sauce) and bring to a boil. Keep it at a boil until it has reduced to a thick syrup-like consistency. Return the cooked chicken to the wok and add the peanuts, the remaining 5 dried peppers, and the cooked vegetables and toss to heat the chicken through and coat with sauce. Transfer to your serving plate and drizzle with sesame oil. Serve over a bed of rice.
Place all ingredients except tomatoes in a medium large mixing bowl. With your hands, gently mix and massage the avocado into the kale almost like kneading meatloaf. Continue until kale is a dark glistening green about 3 minutes. Lightly toss in tomatoes and serve.
Bring a pot of water to a boil. Cook the Rotini pasta until"Al Dente" (approximately 8-9 minutes, or just test them until done) Drain the pasta. While they are draining, pour the can of tomato sauce into the pot in which the pasta was cooked (this will heat up the sauce) Then, add the pasta to the sauce and mix thoroughly (the pasta will also help to heat up the sauce) Serve, and enjoy!
Combine lemon juice, softened cream cheese and mayonnaise in a medium bowl and mix until very well blended (I used my hand mixer). Depending on how you like your spreading consistency, you might wish to add more mayonnaise. Add the vegetables and stir by hand until well mixed. Refrigerate until ready to use.
Heat the oil in a large skillet. Saute the onion and garlic over medium heat for 3 minutes. Add the ground turkey and cook, stirring and breaking up the clumps of meat, until the meat has lost its pink color, about 5 minutes. Stir in the cumin and cook for 1 minute. Add the tomato sauce and water and simmer, partially covered, over low heat for 10 minutes. Raise the heat to medium, uncover the skillet, and simmer for 5 minutes more, or until mixture is quite thick but not dry. Stir in the crushed red pepper and cilantro and add salt to taste. While turkey mixture is cooking, preheat the oven to 350 degrees and arrange taco shells on a baking sheet. Prepare grated cheese, lettuce, scallions, and olives and put them into individual bowls. When turkey mixture is almost done, heat taco shells in preheated oven for 5 minutes or so. When turkey mixture and taco shells are done, each person can spoon some turkey mixture into the bottom of the half-moon-shaped taco shells and add toppings of choice. Finish with a sprinkle of hot sauce, taco sauce or salsa. Note: Turkey filling can be made ahead and will keep in the refrigerator for a few days.
Meatloaf: Preheat oven to 350 degrees. Finely crush croutons and combine with broth in small bowl. Let stand 10 minutes. Heat oil in skillet. Add onions and cook over medium heat 8 to 10 minutes or until soft. Set aside. In large bowl, beat eggs. Mix in pesto, pine nuts, Worcestershire sauce, seasoned salt and pepper. Add meat, spinach, cooked onion and crouton mixture. Mix well. Place mixture in bread pan and bake 1 hour and 15 minutes. Let stand 10 minutes before slicing. Remove from pan and slice. Serve topped with sauce. Sauce: Rub saucepan with garlic. Discard clove. Melt 4 tablespoons butter over low heat. Add flour and stir until blended. Stir in beef broth. Stirring constantly, cook sauce until it comes to boil. Add salt, pepper and Worcestershire sauce. Remove from heat, stir. Melt remaining 2 tablespoons butter in medium skillet. Add bell pepper and cook over medium heat 5 minutes or until it begins to soften. Add to reserved brown sauce. Adjust seasonings as needed and heat through.
Preheat oil in deep fryer or heavy sauce pan to 360°F. Combine beer,flour, Cream of Wheat, salt and paprika in a medium bowl, Stir in 1 cup coconut; mix well and let stand 5 minutes. Place remaining coconut in a shallow bowl. Place shrimp in batter and stir to coat. Remove shrimp individually and dip into coconut, covering evenly. Fry shrimp in batches 4 minutes or until golden brown. Remove with slotted spoon and drain on paper towels. Serve with your favorite dipping sauce.
Mix sausage, burger, 1/2 of the sour cream & the pizza sauce. Pour into a 9x13 pan. Add toppings (green peppers, mushrooms, pepperoni, or any other toppings you prefer) Bake 10-15 minutes at 350. Remove from oven& put remaining half of the sour cream& most of the cheese on the top. (reserve approx. 1/2 - 3/4 c. cheese for the very top) Layer the crescent rolls over the cheese. Sprinkle remaining cheese on top of crescents. Bake at 425 for 10-20 minutes, or until crescents are baked thoroughly, and golden brown.
Place steak in a large ziploc bag. Mix remaining ingredients together and pour over steak. Seal bag and refrigerate for 2-3 hours turning occasionally. Remove from fridge about 20-30 minutes before you are going to grill it. Brush a little olive oil on your grill rack and preheat the grill. Remove steak from marinade. Reserve a little of the marinade to brush on the steak while cooking. Grill, turning as needed and brushing with the reserved marinade until done to your liking. Mine took about 20 minutes for medium rare. Let stand 10 minutes and then slice thinly against the grain of the meat. Serve and enjoy!
Rub the defrosted brats with the garlic and leave it stuck to the brats. Lay the brats in the bottom of a foil lined pan, leave enough foil on the sides to tent it over the brats later. Quarter the onion and apple and spread the pieces out over the brats. Sprinkle the pepper over the whole thing and seal the foil over the top. Bake in a 350 oven for an hour.
Split the wheat bread in half. Put the thin slice of swiss cheese on 1 half of the wheat bread. Fold the honey ham and put it on the thin cheese. Put the pepperoni on the honey ham. Put the normal sized swiss cheese on top of the pepperoni. Sprinkle the basil and pepper on the pepperoni. Put the other half of the wheat bread on top of the spices and pepperoni. Microwave for 20 seconds or cook in frying pan until the cheese is melted and flowing. Put on olive on a toothpick and drive the other end of the toothpick into the top of the slider. Put lettuce around the base of the slider and it is ready to serve.
1. Puree onion, peppers, garlic and tomatoes in food processor. 2. Toast rice with olive oil on high in large stockpot, stirring to keep rice from burning. 3. Add puree and chicken broth to rice and stir inches. 4. Cover stockpot and simmer rice over low heat until all liquid is absorbed (approximately 15 minutes). 5. Remove from heat and stir in cilantro. 6. Add salt to taste.
Peel shrimp, reserving shells; devein shrimp, if desired. Bring shells and 4 cups of water to boil in a medium saucepan over medium-high heat; reduce heat to low, and cook 20 minutes. Pour shrimp broth through a colander over a large bowl, pressing shells with back of a spoon; discard shells. Heat oil in a Dutch oven over medium heat; stir in flour, and cook, stirring constantly until flour is caramel colored, about 8-10 minutes. Add onion and next three ingredients, and cook, stirring often, 5-7 minutes or until tender. Stir in 2 cups shrimp broth, tomato paste, and next 4 ingredients. Reduce heat to low, and cook, stirring occasionally, 45 minutes. Add shrimp and cook 10 minutes, stirring in 1/4 to 1/2 cup remaining shrimp broth to reach desired consistency. Meanwhile, bring milk, 2 1/2 cups water, and salt to boil in a saucepan over high heat. Gradually stir in grits. Reduce heat to low, and simmer, stirring occasionally, 10-12 minutes or until thickened. Serve Creole Shrimp over grits.