HumbleIntelligence/food-ner-1-Million huggingface dataset:
Season meat with salt and pepper as you normally would a roast. Dump everything in the crock pot. Cook on low for 6-8 hours or until meat can be easily pulled apart with a fork. Serve shredded in juice.
In a small bowl, mix together sugar, salt, pepper, cayenne, black pepper and garlic powder. Rub all sides of the steaks with this mixture. Cover and allow to rest for 1 hour. After 1 hour, preheat the grill to high or preheat the broiler. Grill or broil over high heat for about 3-4 minutes on each side (depending on the thickness of your steaks) or until desired doneness is reached.
Preheat oven to 375°F. In a saucepan bring water to a boil. Add rice and stir. Reduce heat, cover, and simmer for 20 minutes, or until tender and fluffy; set aside. Heat 1 tablespoon of oil in a large skillet over medium high heat. Saute carrots and onion until tender, 3-5 minutes. Add garlic and saute until fragrant, about 1 minute. Add pancetta or bacon and saute until crispy. Add ground beef and saute until browned; drain off any excess liquid and return to heat. Add marinara sauce, wine, and red pepper flakes, and simmer for 10 minutes. Stir in cream, half of the Parmesan cheese, and rice. Simmer 5 minutes more, or until most of the liquid has been absorbed. Place peppers in a shallow baking dish, and fill with beef mixture. Drizzle with remaining olive oil and top with remaining Parmesan cheese. Bake, uncovered, for 30 minutes in the preheated oven. Serve hot.
Preheat oven to 375 degrees F. FOR THE MUFFINS: Whisk together flour, sugar, baking powder & salt. In another bowl, Stir apple juice & eggs into melted butter, mixing well. Stir butter mixture into flour mixture. Add mincemeat & stir until moistened. Spoon into muffin cups. FOR THE GLAZE: Mix sugar & rum. Brush over top of each muffin before baking. Bake 15-20 minutes.
Boil 6 tablespoons wine in heavy medium saucepan over high heat until reduced by half, about 2 minutes. Add cream and boil until reduced to 1 cup, about 6 minutes. Set sauce aside. Preheat oven to 350°F. Brush baking sheet lightly with oil. Arrange salmon, flat side down, on prepared baking sheet. Sprinkle salmon with salt and pepper. Place zucchini slices atop salmon, overlapping slices to resemble fish scales. Bake salmon until just opaque in center, about 15 minutes. Meanwhile, heat 2 tablespoons oil in heavy large skillet over high heat. Add leek, carrot, squash, celery root and red bell pepper and saute until vegetables are just crisp-tender, about 3 minutes. Season to taste with salt and pepper. Rewarm sauce over low heat. Mix in dill. Season with salt and pepper. Arrange vegetables in center of plates. Using metal spatula, place salmon atop vegetables. Spoon sauce around salmon; serve.
Preheat oven to 180C/350°F. Prick cherry tomatoes, toss with one sliced clove of garlic and a quarter of the basil leaves. Drizzle with oil, sprinkle with salt and pepper, put in a roasting tray and cook for 20 minutes. Heat more olive oil in a large pot, add remaining garlic and basil stalks, stir and gently fry for a minute until softened. Add tinned tomatoes, fill tin with water, add that. Break tomatoes up with spoon, boil, then simmer for 15 minutes. Tear the bread into thumb sized pieces and add to pot, mix well, season to taste. Tear in the basil leaves and let soup sit on low heat for ten minutes. Remove roasted romatoes from tray and pour them into soup with their juices, basil, and oil from the tray. Stir soup, it should be a thick, silky, porridge-like texture (adjust with water if necessary. Remove from heat, add 6-7 tbsp olive oil. Serve with a little extra basil torn over the top.
In a large soup pot over medium-high heat, heat the oil. Add the onions. Season with salt, pepper, crushed red pepper. Saute for 2 minutes. Add the garlic, bay leaf, and split peas and cook, stirring, for 1 minute. Add the broth and ham. Bring to a boil, then reduce the heat to medium and simmer, stirring occasionally, for 1 hour or more, until the peas are tender. Remove from the heat and let cool slightly. Remove the bay leaf and discard. Add the milk and, using a hand-held blender or potato masher, process until smooth. Add the hot sauce if desired and serve hot.
Combine the grits and some cold water in a bowl; the husks will rise to the top; drain in a mesh strainer. Combine the grits, 1 1/2 cups water, evaporated milk, and salt in a slow cooker. Using a wooden or plastic spoon, stir for 15 seconds. Add in the pumpkin and pepper, stir to combine. Cover and cook on HIGH for 3 to 3 1/2 hours or on LOW for 7 to 9 hours, until thick and creamy. Stir in the butter and cheese; cover, turn off the cooker and let stand for 10 minutes or until the butter and cheese melt. Serve immediately.
Preheat oven to 400 degrees F. Scald milk (I use 1 cup half and half mixed with 1-1/2 cups whole milk). Set aside. In large mixing bowl slightly beat eggs, blend in sugar, salt, vanilla and almond extract. Gradually stir in scalded milk. Do not overbeat as this will create an unwanted foam. Pour into prepared pie shell and lightly sprinkle freshly grated nutmeg over the top. Bake 30-35 minutes or until knife inserted in center of pie comes out clean. Remove from oven and let cool 30-60 minutes before slicing and serving.
Line an 11 x 15 jellyroll pan with wax paper, then grease well. Preheat oven to 375°F. Mix sugar and pineapple juice together; set aside. Beat egg whites until stiff, but not dry; set aside. Beat yolks until thick. Add sugar mixture a little at a time, beating well after each addition. Fold yolk mixture carefully into beaten egg whites. Sift flour, baking powder and salt. Fold gently into egg mixture. Add vanilla extract; fold in gently. Pour into prepared jelly roll pan. Bake for 12 minutes or until cake springs back when lightly touched. Turn out onto a damp cloth. Strip off paper; cut crisp edges. Spread with filling and roll. Filling: In saucepan put pineapple, sugar and liquid. Bring to boiling point. Dissolve cornstarch in small amount of cold water. Add to hot pineapple mixture. Cook until smooth and thickened, stirring constantly. Cool and spread on unrolled cake and re-roll. Sprinkle top of roll with confectioners' sugar.
All ingredients should be as cold as possible for maximum body-chilling benefit. Divide chilled noodles among serving plates. Add toppings of your choice. My personal favorite is ham, omelette, cucumber, carrot, bean sprouts and ginger. Add dressing of your choice just before eating.
Make the sauce: in a saucepan, heat olive oil over medium heat. Add tomato paste, flour, 2 teaspoons cumin, garlic powder, onion powder, and chili powder. Cook 1 minute, whisking. Whisk in broth, bring to a boil. Reduce to simmer, and cook until slightly thickened about 8 minutes. Salt/pepper to taste, and set aside. Saute the spinach in olive oil over medium heat for 1-2 minutes until slightly wilted. In a large bowl, combine beans, 2 cups cheese, spinach, corn, green onions, 2 teaspoons cumin, and cilantro. Preheat oven to 375. Lightly spray a 9x13 inch baking dish, and pour a small amount of the sauce to coat the bottom. Generously fill tortillas with mixture, roll up tightly with ends tucked in, and place seam side down in dish. Pour remaining sauce over the enchiladas, coating evenly. Sprinkle 1 cup cheese on top. Bake about 20 minutes, and garnish with cilantro and/or green onions (optional).
In a large, tall, pot cover the bottom with about an inch of olive oil. (The more olive oil, the more the flavor will be distributed throughout the sauce). Heat on medium-low until slightly sizzling. (If temperature is too high, the garlic will burn too quickly). Add the onions and garlic and cook until onions are clear and soft and the garlic is a light brown, stir frequently so garlic doesn't burn. Add the hot and sweet sausage in separate little 1/4-inch balls and cook until browned, adding more olive oil as needed so that it doesn't burn, but still becomes brown. Add hand-crushed tomatoes, rind of Parmesan cheese, Emeril's Essence, and tomato paste. Stir. Turn down heat to a low simmer. Cover and let simmer for 1-4 hours. stirring occasionally. (The longer it simmers, the better the taste!). Serve over any kind of pasta. Top with freshly-grated Parmesan.
Preheat oven to 325. Butter a Bundt pan. In medium bowl whisk together flour, baking powder, baking soda and salt. Set aside. Combine butter and sugar in large mixing bowl and beat until fluffy. Add eggs, one at a time, beating after each. Blend in sour cream and vanilla. Gradually add dry ingredients and beat well. In separate medium bowl, combine brown sugar, nuts and cinnamon. Turn 1/3 of cake batter into buttered pan. (Blob it in and spread around evenly with a spatula.). Sprinkle with 1/2 of the nut mixture. Repeat. (1/3 batter, remaining 1/2 nut mix.). Add remaining 1/3 batter to pan and smooth to cover. Mix 2 T. vanilla and 2 T. warm water in small bowl and spoon over top of batter. Bake 60 to 70 minutes. Cool completely before removing from pan. Texture will be moist.
Saute mushrooms and onion in butter, stirring constantly, until lightly browned. Stir in rest of ingredients and simmer over medium low heat long enough to heat through and thicken a bit, but do not allow to come to a boil.
Put water on to boil for egg noodles. Once water is boiling add egg noodles and cook until done and drain. Fry meat, onion, & pepper until meat is done and onion & bell pepper are tender. Add corn, tomato sauce, cream of mushroom, and chili powder and mix well. . In 2 seperate 9x13 pans divide noodles and mixture and stir together. Top with cheddar cheese and bake at 350 degrees for 25 minutes. You can put 1 pan in freezer before baking and save for a later date. To bake after it has been frozen let it thaw and bake at 350 degrees for 25 minutes.
Preheat the grill. Blanch the sausages in simmering water until just firm to the touch; drain well. Heat 1 tablespoon of oil from the capsicums in a large pan and gently saute the garlic and onion until they have softened but not browned. Add the olives, the capsicums, the tomato cooking sauce and the seasonings. Mix well and cook until thickish. Then stir in 8 torn basil leaves. While the sauce is cooking, pan fry the sausages in a thin layer of oil in another pan until they are golden brown. Then cut the two baguettes into three pieces about the length of the sausages; make cuts in the centre (but NOT right through) and insert a sausage topped with the sauce inside each piece of the baguette. Place on the sausage-filled baguettes on a baking tray, top with cheeses and grill until golden and bubbling. Serve with a garnish of basil.
Combine cornstarch, Butter Buds, chicken stock and skim milk in the top of a double boiler and heat to thicken. Remove from heat. Add nonfat sour cream and Egg Beaters, and whisk inches. Return to heat. Add lemon juice to taste. This can be stored in a Ziploc Freezer bag and put in very hot water (not boiling) to heat.
Grease baking sheets; set aside. Mix shortening and sugar in a large bowl until smooth. Add egg, ground almonds and almond extract; mix well. In a medium bowl, sift together flour, baking powder and salt. Gradually add to egg mixture, mixing well. Dough will be stiff. Preheat oven to 350F degrees. Shape dough into 36 small balls. Place balls 2 inches apart on prepared baking sheets. Press an almond half on each ball and flatten with the palm of your hand to a 2-inch cookie. Mix egg yolk and water in a small cup to make a glaze. Brush each cookie with glaze and bake about 20 minutes until golden.
Slice the peel off of the 3 oranges and then section them out and get rid of any seeds. Chope one orange into chunks and place the other two into the blender. Add the avocado & dill to the oranges in the blender and process until smooth. Pour the dressing over the cabbage, toss, add in the additional orange, and toss again. Spoon this mixture into romaine leaves, top with tomato slices, wrap up and enjoy!
Heat oil in a large heavy Dutch oven on high heat. Season oxtails with salt and pepper. Brown on all sides. Transfer to platter. Add celery, carrots, leeks, onion. and garlic to pot. Saute until golden brown, about 8 minutes. Place oxtails on top. Add wine, thyme, parsley, cloves, and bay leaves. Boil until liquid is reduced by half, about 15 minutes. Add chicken broth. Cover tightly and simmer until meat is tender-about 1+1/2 hours. Remove oxtails from liquid. Tent with foil and keep warm. Strain cooking liquid. Skim fat from surface. Reserve 2 T fat. In a medium saucepan heat fat over medium heat. Add flour and stir until mixture browns, about 10 minutes. Whisk in cooking liquid. Simmer until sauce is reduced to 2 cups, stirring often, about 45 minutes. Season to taste with salt and pepper. Return oxtails to sauce. Heat on low until serving temperature.
In a large pitcher, combine the pineapple juice, lemon juice and orange and lemon slices; mash gently with a wooden spoon until fruit is partially crushed. Add the wine, apple slices and triple sec. Refrigerate for 2-4 hours. Just before serving, add soda. Serve over ice.
Peel, and slice potatoes. Simmer until barely tender. Simmer fish in water until tender, about 10 minutes Flake with fork. Arrange layers of potatoes and fish in baking dish. Make a med. white sauce to equal 2 cups. Add peas, onion, and chopped eggs. Pour over fish and potatoes. Bake at 325, for about 20 mins., or until potatoes are lightly browned. Add salt and pepper, to taste.
Put all ingredients in crock pot. Cook on high for 6 to 8 hours.
Trim the potatoes of any eyes or damaged areas and wash well in cold water. Arrange as many potatoes as will fit in one layer in a 10-inch nonstick skillet (there should be a little room to spare; save any extra potatoes for another use). Add the rosemary, broth, oil, butter and salt. Bring to a boil over high heat. Reduce the heat to medium, cover the pan but leave the lid a tad ajar, and boil until the potatoes are tender when pierced with a fork, about 20 minutes. The liquid should still halfway surround the potatoes; if it doesn't, add more broth or water until it does. Remove the pan from the heat and press on each potato with a fork or 1/4-cup measure just until it cracks open. (do not press too hard) Set the pan over medium-high heat and cook, uncovered, until all the liquid has evaporated and the potatoes have browned on one side, about 10 minutes. Gently turn the potatoes and brown the other side, another 4 to 5 minutes. Remove the pan from the heat and let the potatoes rest for 5 minutes before transferring them to a serving platter. Sprinkle with the chives and serve immediately, passing the fleur de sel so diners can sprinkle some on if they want.
In a skillet, heat oil and saute the onion and garlic until they are softened. Add the meat and brown. Add the can of tomatoes and all the seasonings. Heat until the mixture is bubbly, reduce the heat and cover. Simmer for about 30 minutes. Add the jalapeno peppers, green peppers, carrots and celery. Simmer for about 20 minutes longer or until the carrots are softened.
Mix all marinade ingredients. Using a culinary food injector, inject chicken absolutely everywhere -- including wings and back. Use up as much marinade as possible. The chicken should be overflowing with marinade. Discard any remaining. Truss chicken (you could put some orange slices and garlic cloves in the cavity first, if desired). Affix chicken securely to rotisserie spit. Roast about 1 hour or until instant-read thermometer reads 170 to 180 when inserted in thigh. If possible, turn heat off rotisserie and let chicken spin 10 to 15 minutes off the heat. Or remove from spit and let rest, covered, breast side down, 15 minutes before carving.
Process all ingredients in your bread machine set on the dough cycle. Remove from bread machine, punch down, cover and let rest for 15 minutes. Prepare a baking sheet (I cover it with parchment paper). Punch the dough down, and shape it into an 8-inch circle, slightly flattened. Cover with wax paper, and let rise in a warm place for 1 hour. Preheat oven to 375°F Slash the top of the dough with a large X. Bake for 15 minutes, then reduce the temperature to 350 and continue to bake for 15 more minutes. Don't forget leftovers, if any, are great for sandwiches.
Heat oven to 350 degrees F. Grease 9-inch deep-dish pie pan or 9-inch square pan. cook spaghetti to desired doneness as directed on package. Drain; rinse with hot water. In large bowl, combine cooked spaghetti, Parmesan cheese, butter and 2 eggs; toss lightly. Press evenly over bottom and up sides of greased pan to form crust. Spread ham chunks over crust. Top with asparagus spears and mushrooms; sprinkle with with Swiss cheese. In small bowl, combine 2 eggs, sour cream, dill weed and chives; beat well. Pour over cheese. Bake at 350 degrees for 35 - 45 minutes or until crust is golden brown and a knife inserted near center comes out clean. Let stand 15 minutes before serving. 6 to 8 servings. You may substitute leaner ham to eliminate some of the salt.
Wash beans. Soak them in water with 1 large green pepper, sliced, until tender, about 8 hours. Cook beans in same water for 45 minutes. In medium skillet, saute sliced onion and remaining green pepper in 2/3 cup olive oil. Once soft, add this to the beans with salt, pepper, oregano, bay leaf, and sugar. Simmer for 1 hour. Add vinegar and wine; simmer for another hour. Meanwhile, in a flat pan, heat 3 T. oil. Fry garlic until it is light brown, then remove garlic from oil and discard. Add water and salt to the oil in pan and bring to a boil. Add rice immediately. Lower flame, cover, and simmer over low heat for about 30 minutes. When ready to serve beans, stir in 2 t. olive oil and serve the beans over white rice. This recipe can be halved easily or the leftovers can be frozen.
Grease a 2 quart, oven safe dish or casserole. Put dried bread cubes in dish and sprinkle with dried fruit. Mix together eggs, cream, vanilla, cinnamon and nutmeg until well combined. Pour egg mixture over top of bread cubes. Allow to sit at least 30 minutes, but more time is better. Mix crumb topping by cutting the butter into the flour and brown sugar. Sprinkle topping over the pudding mixture and bake in an oven preheated to 350 degrees F. Bake for 45 minutes to an hour. Remove from oven when a skewer inserted near the center comes out clean, but there is still a little pudding on it. There will be carry over cooking, so keep that in mind. Let cool to desired temperature. This is great warm or cold.
Cut both sides of steak in a diamond pattern, 1/8 inch deep. Cook and stir onions and 1/4 salt in butter until onions are tender. Keep this mixture warm. Mix remaining ingredients; brush half on one side of the beef. Broil 3 inches from heat for 5 minutes. Turn and brush with remaining oil mixture. Broil 5 more minutes. Cut across grain in thin slices. Serve with onions.
Prepare a medium (375°F) gas or charcoal grill fire. Meanwhile, in a small bowl, mix the ancho powder with 1 teaspoons of the sugar, 2 teaspoons salt, and 3/4 teaspoons pepper. Pat the steak dry, sprinkle the ancho mixture on both sides, and let sit at room temperature while the grill heats. Set the onion rounds and jalapenos on a large plate and sprinkle with 1 Tbs. of the oil, 1/2 teaspoons salt, and 1/2 teaspoons pepper. In a large bowl, toss the cabbage with the lime juice, the remaining 1 teaspoons sugar, and 1/2 teaspoons salt. Add the remaining 1 Tbs. oil and toss again. Put the steak, onions, and jalapenos on the grill. Grill the steak, flipping once, until cooked to your liking, 5 to 6 minutes for medium rare (130°F to 135°F). Grill the vegetables, flipping once, until grill marks appear and they're just tender, 4 to 6 minutes for the jalapenos and about 8 minutes for the onion. (Move the onions to a cooler part of the grill or lower the heat if they start to burn.) Transfer the steak and vegetables to a cutting board; let the steak rest for 5 minutes. Chop the onions and finely chop the jalapenos, add to the cabbage mixture, and toss well. Season to taste with salt, pepper, and lime juice. Spread 4 tortillas on the grill and heat, flipping once, until warm and softened, about 1 minute. Stack the warmed tortillas in a kitchen towel; repeat with the remaining tortillas. Thinly slice the steak and put a few slices on each of the warm tortillas. Top with the slaw and a dollop of sour cream. Serve with the lime wedges.
Combine all ingredients except nutmeg in container of electric blender. Process mixture until well blended. Pour into a greased and floured 10-inch pie plate (mixture will be thin). Sprinkle top of mixture with nutmeg. Bake at 370 F for 25 minutes or until pie is set. Let pie stand 10 minutes before serving.
Brush pork with oil and sprinkle with salt and pepper. Let meat come to room temperature (about 30 minutes out of refrigerator). Make glaze: combine remaining ingredients in saucepan and bring to boil. Reduce heat and allow to thicken slightly. Heat grill or grill pan to medium high heat. Grill meat and cook to internal temperature of 155 degrees F (approx. 25 minutes). Glaze meat the last 5-10 minutes of cooking time. Let meat rest 5-10 minutes and slice.
Preheat oven to 375°F. take bread and hollow out to make a bowl ~ reserve removed pieces for dipping. cook & brown sausage till done and drain off excess grease. combine all ingredients in a bowl and mix until well combined place combined ingredients into bread spray bread, dip, and crumbs with cooking spray and sprinkle lightly with red pepper bake in oven for 20 minutes (or until bread is golden brown) serve immediately.
Into a large bowl, crack the eggs. Pour in the milk and the oil or margarine. Mix this up until it is emulsified nicely. Dump in the cornmeal, flour, baking powder, salt and sugar. Use a whisk or a spoon and a strong arm to mix this all up until it is quite smooth. Turn the batter into a round, oiled 9-inch pan, or an oiled 8-inch square pan. You culd also use a large iron skillet if you like. Bake the cornbread at 400F for about 30 minutes, maybe a smidgen more. Remove it from the oven and allow it to cool for a few minutes before cutting it into wedges.
PLACE potatoes in large saucepan. Cover with water; bring to a boil. Cook over medium-high heat for 20 minutes or until tender; drain. RETURN potatoes to saucepan; add evaporated milk and butter. Beat with hand-held mixer until smooth. Season with salt and ground black pepper. NOTE: Chopped garlic, green onions, parsley, chives, sour or cream, cheese, crumbled bacon, mushrooms or shredded cheese may be added to mashed potatoes.
Without removing seeds, crush tomatoes thoroughly to desired consistency. Finely chop the onion and pepper. Crush the garlic using a garlic press. Add all ingredients to stock pot, stirring well. Set stove to low heat, cover pot and simmer for 2 hours, stirring occasionally.
Melt butter in large soup pot. Add leeks and onion. Slowly saute until soft but not browned. Add potatoes, stock, salt and marjoram. Bring to boil. Cover and boil slowly for 30 minutes, potatoes should be fork tender. Reduce heat to a simmer, add half-and-half and simmer uncovered 10 minutes, stirring constantly. Add heavy cream and white pepper just before serving.
Slice the cooked potato in half lengthwise. Scoop out some of the inside potato. Fill the hollow with the cooked eggs. Top with grated cheddar cheese and heat in your microwave until the cheese melts. Serve with hot sauce and season to taste.