HumbleIntelligence/food-ner-1-Million huggingface dataset:
Prepare your ribs by rinsing them off and removing the membrane on the back (slide a sharp knife under there to loosen it, then grab it with something dry like a paper towel and pull it off). You may cut your ribs into sections before brining, if desired. Mix together beer, salt, brown sugar, celery seed, cayenne pepper, black pepper and liquid smoke in a saucepan. Heat over low heat, stirring gently until all the salt dissolves; allow to cool. Place rib sections in a large ziplock or resealable bag and pour the cooled brine over; squeeze out as much air as possible and seal the bag. Allow the ribs to brine in this mixture, for 6 hours or overnight, rotating bag occasionally. Prior to cooking, remove ribs from brine and pat dry; discard used brine. Using a drip pan, prepare a grill for indirect cooking. Place the ribs over the drip pan and grill using indirect medium heat (test by placing your hand over the heat- you should be able to keep it there for about 3 seconds). Cover grill and cook for 1 1/2- 1 3/4 hours or until the ribs are tender, and the meat has pulled back from the edges of the bone slightly. Add additional coals during cooking if needed. Baste with honey bbq sauce during the last minutes of cooking, allowing the sauce to set. To make the sauce, cook onion and garlic in oil in a small saucepan until the onions become tender. Add the chili sauce, beer, honey, Worcestershire sauce and mustard to the pan, stirring to mix well. Bring sauce to a boil, then lower heat and simmer for about 20 minutes, stirring occasionally, or until it is as thick as you like it. Use sauce on ribs as a baste; sauce can be prepared ahead.
Heat oven to 400. Spray backing dish with Pam. In small bowl, beat egg white until frothy, stir in mustard until well mixed. In shallow dish combine breadcrumbs, garlic powder and sage. Dip pork chops into egg white mixture, coat with breadcrumb mixture. Place in baking dish, spray with Pam. Cook 20-25 minutes or until pork is no longer pink.
Place the tablespoon of vinegar or lemon juice in the bottom of a (one cup) measuring cup. Fill the cup with milk.
Place the apricots and 1 cup of the Grand Marnier in a small saucepan. Heat to boiling. Remove from heat and set aside. (If you simply must, simmer the giblets in a small saucepan covered with water for 5 minutes. When cool, remove and finely dice, discarding the liquid.). Melt 1/2 cup of butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large bowl. In the same skillet, cook the sausage, crumbling it with a fork, until it's no longer pink. Remove from heat and add to the celery & onion mixture. Add the stuffing mix, apricots with the liquid, the almonds (and the optional giblets.) Stir to combine. Heat the remaining 1/2 cup butter and chicken stock just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup of Grand Marnier. Stir well to moisten the stuffing, adding the thyme, salt and pepper to taste. Bake stuffing in a large buttered casserole at 325 degrees for 30-35 minutes. If you insist, you'll have enough to stuff a 21-24 pound bird with a small extra casserole on the side. Note: I usually make just 1/2 recipe. The Grand Marnier is expensive. If not in your budget, you might substitute another orange flavored liqueur (even Southern Comfort works.).
Cook tomatoes and sugar in a saucepan over medium heat until soft and the skins start to fall off, approximately 10 minutes. Add baking soda (it will get foamy) and cook another minute or two. Strain the tomatoes through a sieve set over a large bowl; discard the seeds& skins but reserve the juices. You should have 8 cups juice, approximately- set aside. (If you do not have enough juice, add canned tomato juice or vegetable broth to your juices to make up the difference, adjusting the salt later to account for these additions.). Over medium heat, melt the butter in a large stock pot, then add onions and saute until softened, about 5 minutes. Add flour, stirring, then add all spices except for the basil, stirring until well blended. Cook the flour mixture for about 3 minutes, stirring constantly- don't let it burn. Slowly add the milk, whisking to mix with flour mixture until smooth. Continue cooking until it starts to thicken. Add 1 cup of the milk mixture to the tomato juices to temper them, stirring well. Pour the tomato mixture into the stock pot and stir to mix. Continue heating until warmed through, but do not let boil. Taste for seasonings and adjust as needed. Add basil and serve with a sprinkling of crushed croutons on top if desired.
Combine all ingredients, and cook for about 20 minutes on med-low (till a little bit thick) - keeps for a year in the fridge!
Line an 8X8 dish with foil. Add the chocolate to a large mixing bowl; set aside. In a medium sized saucepan over medium heat, add the butter, sugar, cream, Irish cream liqueur, instant coffee granules and salt. Stir until the sugar and butter melt. Continue to cook the fudge, stirring frequently, until it comes to a boil. Continually scrape sides of the pan to prevent mixture from sticking to them. Once boiling, insert a candy thermometer and cook until it reads 233 degrees Fahrenheit (114 C) on the thermometer. At this point, remove from heat. Once the fudge reaches the desired temperature remove the saucepan from the heat and add to the mixing bowl with the chocolate; add the marshmallow cream. Stir until the chips and marshmallow cream are melted and well blended. Add the vanilla and stir well. Pour the fudge into the prepared pan. Allow it to set at room temperature for 2 to 3 hours; place in refrigerator afterwards.
Preparing the Achiote Rub: Note, if using prepared achiote paste instead of achiote seeds, skip the soaking and crushing step. Simply mash the paste with the orange juice and vinegar and then transfer the mixture to a blender. Mix the achiote seeds with the orange juice and vinegar and soak for 1 hour to soften them. Using a molcajete, or Mortar and pestle, crush the achiote seeds with a little of the soaking liquid. Transfer the seeds and soaking liquid to a blender and add the remaining rub ingredients; blend to a paste. Reserve 2 tablespoons of the paste for cooking with the tomatoes. Rub the pork cubes with the remaining achiote rub and set aside. Heat Oil in heavy skillet over medium heat. Add tomatoes, Onions and the reserved 2 tablespoons of achiote rub. Fry for about 3 minutes and set aside. Cooking the Pork: Preheat oven to 350 degrees. have a large heavy dutch oven ready. Using tongs, carefully sear the banana leaf over an open flame until flexible. Line the dutch oven with the banana leaf and arrange the pork cubes on the leaf. Cover the pork with Tomato mixture, folding the banana leaf over the top. Cover and cook in preheated oven for 2 to 2/12 hours basting occasionally with juices from bottom of the pot. Remove from the oven and transfer to a serving platter. Garnish with "Cebollas Rojas en Escabeche (mexican pickled vegetables)" and serve with white rice. Serve 6.
Cut the chicken into portion sized pieces. Legs and thighs can be left whole. Heat a small amount of oil in a frying pan, and stir in curry powder until fragrant. Stir in one cup of coconut milk until the powder mixture is well dissolved. Place the chicken into the mixture and simmer on low heat for 10-15 minutes, until the chicken is cooked through. Meanwhile, slice the onion, peel and dice the potatoes. Add the vegetables and remaining coconut milk and spices to the pan and simmer for 15-20 minutes (until the potatoes are tender.). Meanwhile, prepare rice according to package directions. Immediately serve the karee over top of the rice.
Preheat oven to 350°F. Beat eggs on high until thick, (5 minutes). Gradually add sugar and beat until light and fluffy. Combine flour and baking powder. Add to batter and beat on low until smooth. Add vanilla. In saucepan, heat milk and butter just until the butter melts. Add to batter, beat until combined. Pour into a well-greased 13x9 pan. Bake for 35 minutes. Test for doneness.
Preheat oven to 425°F. Butter a baking dish with 2 inch sides. Cut the tomatoes in half and squeeze out the seeds. Lightly salt them Melt the butter in a medium saucepan. Add onion and saute for 2 minutes. Add flour, salt pepper, paprika and mustard-whisk well and bring to a bubbling simmer. Add milk and Worcestershire sauce and whisk again. Turn up the heat to medium and slowly whisk in the egg yolks. Add the cheese and stir until melted. Place tomatoes, cut side up in the casserole dish and pour sauce over top. Bake about 25 minutes until browned.
Trim and discard stem ands of okra. Cut okra into 1/4-inch slices. Dice tomatoes. Melt butter in a skillet. Add okra, tomatoes and onion. Cook, stirring occasionally, until onion is tender, about 5 minutes. Add salt, chili powder and water to okra mixture in skillet; mix well. Cover; cook until vegetables are tender and mixture has thickened, about 30 minutes.
In blender, put flour,sugar,salt,and mustard. Blend well. Add vinegar and mix well, scraping sides a few times. Pour into a jar and keep refrigerated. Better if it ages a day or two. VERY hot!
Dissolve chicken bouillon cubes in 2 1/2 cups water in large saucepan. Bring to a boil; add carrots and onion. Cover and reduce heat to low. Boil 15 minutes or until carrots are done. Add salt, pepper, and couscous. Cook, uncovered, 1 minute. Add butter. Cook and stir 2 minutes. Cover and let stand 10 minutes. Stir and serve.
Thinly chop the onion; in a medium pot saute the onion with one tablespoon of oil for 5 minutes or until tender. To the saute onion add, 3 cups of water, milk, 1 tablespoon butter or 2 tablespoon oil, garlic, black pepper, turmeric powder, salt. Rinse the cracked Corn, add to the spiced boiling pot; in a lower heat, cook it for 20 to 25 minutes or until it absorbs the water, stir continuously and gently. Remove from heat; add the remaining butter or olive oil and mix it very well; serve it immediately or keep it in the fridge, warm it when needed.
Place sausage in a frying pan with 1/2 cup water. Poke a few holes on each side of the sausage with a fork so that grease will run out. Simmer on medium heat for 15 minutes, turning several times until sausage is no longer pink in the middle. Set aside to cool. In a big crockpot add the first eleven ingredients. Clean out frying pan and fry hamburger on medium heat until no longer pink. Use spatula to break into small pieces. Drain grease and add meat to the crockpot. Wipe out frying pan again. Chop onion and crush garlic cloves. Melt butter in frying pan and saute the onion and garlic until translucent - about 10 minutes on medium heat. Add to crockpot. Remove casings from cooled sausage and crumble sausage into the crockpot. Stir sauce, cover and cook about 8 hours on low. About 15 minutes before serving stir in the grated cheese. Serve over pasta. We like to sprinkle on more cheese and red pepper flakes and serve with a fresh salad and garlic bread.
In a dutch oven, cook the beef, onions and green pepper over medium heat until meat is no longer pink; drain. Add the tomatoes, bean, sugar and seasonings. Bring to a boil. Reduce heat and simmer, uncovered for about 2 hours.
Mix spices and flour in olive oil in saucepan over medium heat until fragrant and starting to brown. Slowly add chicken broth and tomato sauce and cook and stir until thickened. Use as red sauce over any beef, game, cheese or poultry enchiladas. A good mild sauce than can be easily"warmed" up by adding jalapenos, chipotles or other spices.
For the Nam Prik Gaeng Daeng paste: In a mortar and pestle, pound the ingredients for the red curry paste in the order listed, adding one at a time. Alternatively, a much easier method is to use a stick-blender. Blend all the paste ingredients together, with a few drops of water, until they form a fine paste. For the curry: Heat a wok on high, and add the vegetable oil. When hot, stir-fry the beef strips in batches for 1 minute, removing each batch when cooked. Set aside. Saute the garlic until golden brown, then stir 2 tablespoons of curry paste into the wok and fry for a few seconds. Add the coconut cream and stir well, bringing to the boil. Add the beef stock, and return to the boil, stirring constantly. Reduce to a simmer and stir in the Thai fish sauce, brown sugar, chilies, coconut shavings (if using) and baby spinach leaves. Heat gently but thoroughly. Just before serving, stir in the basil leaves. Serve with rice.
Preheat oven to 375°F. Grease 11x7 inch baking dish. Brown turkey and chopped onion in frying pan. Drain and return to pan. Add water, taco sauce, taco seasoning,and chiles. Stir. Simmer for 4-5 minutes. In greased baking dish, layer half of the taco shells in the bottom. Layer half of the meat on top of shells. Sprinkle the mild and sharp cheddar cheese over meat layer. Layer remainder of taco shells over the cheese. Layer remainder of meat on top of shells. Sprinkle Monterey/Colby mix on top. Arrange tomatoes, green onions, and orange pepper on top. Bake for 20-25 minutes, until bubbly and cheese is melted. Remove from oven. Serve with jalapenos and sour cream.
Preheat the oven to 350 degrees F. Line a shallow baking sheet with parchment paper or aluminum foil and set a wire baking rack on top. Using kitchen twine, tie the ham at 2 to 3-inch intervals both horizontally and vertically. This will hold the slices together as well as help the ham remain moist while baking. Position the ham (bottom side up) on the rack. Combine the remaining ingredients in a small bowl and whisk together. Pour 1/4 cup glaze evenly over the ham, then turn the ham so that the uncoated side is up. Pour 1/2 cup glaze evenly over the top. Bake the ham for 30 minutes. Remove ham from the oven and brush with remaining glaze. Bake 30 minutes longer. Baste the ham a final time with the juices that have accumulated on the bottom of the pan and cook 10 minutes longer, or until the ham is heated through and the edges are nicely browned. Remove the ham from the oven and let it rest for 5 minutes. Remove and discard the kitchen twine and transfer the ham to a serving platter. Carefully pour any accumulated glaze/cooking juices from the baking sheet into a small gravy boat or container. Brush the ham a final time with the glaze. Serve ham hot or at room temperature. Leftover ham is delicious in sandwiches. Note: If ham begins to brown excessively before it is heated through, tent loosely with aluminum foil and continue cooking.
1) DELETE RECIPE! MEASUREMENTS ARE ALL WRONG AND I NEED TO RE-DO IT! 2) In a large stock pot, combine sauce and seitan and cook over medium heat for five minutes, making sure all pieces get coated with the sauce. This will absorb all the flavors into the seitan. 3) With a slotted spoon, transfer seitan to a large frying pan. Fry over medium heat for about 10 minutes, gently turning pieces over every 1-2 minutes. This will help firm and dry the seitan a bit. Serve.
Combine 1/3 cup of pie crust mix and 4 teaspoons water with fork to form a ball. Divide and form into two smaller balls. On a lightly floured board roll out one ball slightly larger than the pan. Fit into greased pan. Fill with 2 tablespoons desired pie filling. Roll out other ball of dough and cut into 6 strips each 1/4" wide. Place on pie filling for lattice top. Bake 25 to 30 minutes. Note: Fill pie with pre-sweetened cherry, apple, or peach canned pie filling, mincemeat, jams, preserves or marmalade.
Heat skillet to medium heat and add about 3 tbsp olive oil. Add the onions and a little salt and pepper. Cook a few minutes until onions are almost translucent. Add garlic. Add potatoes and about 1 tablespoons more olive oil. Stir with onions and garlic. Cover skillet and let cook 4-5 minutes, stirring a couple times. Potatoes should now be slightly fork tender. Add ginger, paprika and cayenne and stir. Make a "hole" in the mixture, exposing a small circle of the bottom of the skillet and add sesame oil to it. Stir ingredients well and let cook another couple minutes. Remove ingredients from skillet to a bowl and set aside. Add a little more olive oil and brown the ground beef. Mix in a dash of salt and pepper. Drain liquid, leaving a little bit in the pan. Add the onion/garlic/potato mixture back to pan and combine with beef. Add soy sauce and rice wine vinegar and stir well. Taste mixture and add whatever you think it needs. I usually add a little more ginger at this point. Soy sauce adds tangy/salty flavor, rice wine vinegar is sour, etc. After cooking a couple more minutes, add cilantro and stir well. Serve by itself or over steamed rice. Enjoy!
Score ham 1/4 inch deep in diamond pattern. Combined sugar, horseradish, and lemon juice and bring to boil, sitrring constantly. Place ham on grill 3 inches from coals. Cook 15 minutes each side, basting frequently.
Preheat oven to 350°F. Dice onion, and put into casserole dish with rice. Pour beef consomme & water over rice & onion. Cut butter into pats and layer on top of mixture. Bake, covered, for 60 minutes or until rice is done.
Place butter in a bowl & microwave on HIGH for 30 seconds. Stir in flour & return to the microwave for 30 seconds. Pour milk into a sml jug or lrg coffee mug & heat on HIGH for 1 minute. Then gradually blend heated milk into butter/flour mixture. Cook on HIGH for 2 minutes, whisking every 30 seconds. Add next 5 ingredients (tomato puree thru salt & pepper) to the sauce & stir in the crabmeat. Sprinkle avocado flesh w/remaining lemon juice. Pile crabmeat filling into avocado halves & sprinkle w/Parmesan cheese. Place in a shallow dish & cook on HIGH for 3 minutes. Serve hot w/brown bread & butter.
To make the dressing: add all the dressing ingredients to a food processor or blender; process until well blended; cover and refrigerate until ready to use. To make the salad: in a large bowl, toss the pasta with the oil; cover and refrigerate until cool. Add the next 5 ingredients to the pasta; toss with enough dressing to coat. Cover and chill several hours to allow flavors to blend. Just before serving, fold in blueberries and sprinkle with almonds.
Marinade:. Place roast in a glass oblong pan, add red wine, 2 sliced onions, garlic, salt and pepper. Put in refrigerator and marinate for 24 hrs and turn a few times. Heat oil in a dutch oven or heavy kettle with lid, add the remaining 1 sliced onion, brown, remove and save for later. Remove roast from marinade, drain and dry. Save marinade for later. Brown roast in hot oil on all sides, add browned onions and marinade. Add water. Water should cover 2/3's of the roast. Cover tightly and simmer for 4 to 4 1/2 hours, turning occasionally. The last half hour, add sliced tomatoes and cook uncovered for the last 30 minutes. You can strain and thicken the sauce, if desired.
FOR THE DOUGH: In a saucepan, combine the first six ingredients; bring to a boil, stirring frequently. Set aside to COOL to 120 to130 F. In a mixing bowl, combine 2 cups flour and yeast. Add cooled cornmeal mixture; beat on low until smooth. Add eggs and 1 cup of flour; mix for 1 minute. Stir in enough remaining flour to form a soft dough. Turn onto a floured board; knead until smooth and elastic, about 6 to 8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. FOR THE TOPPING: Combine the first three topping ingredients in a saucepan; bring to a boil, stirring occasionally. Pour into TWO greased 13 x 9 x 2 inch baking pans. Sprinkle with pecans; set aside. Punch dough down; divide in half. Roll each into a 12 x 15 inch rectangle; spread with butter. Combine sugar and cinnamon; sprinkle over butter. Roll up dough from one long side; pinch seams and turn ends under. Cut each roll into 12 slices. Place 12 slices, cut side down, in each baking pan. Cover and let rise in a warm place until nearly doubled, about 30 minutes. Bake at 375 F. for 20 to 25 minutes or until golden brown. Let cool 1 minute; invert onto a serving platter. Yield: 2 dozen.
Cut potatoes into wedges and steam until fork tender, about 18 minutes. Add green beans during the last 2 minutes of cooking, and then let it cool to room temperature. In a large bowl, whisk together viniger, honey, mustard, mayonnaise and oil. Roughly cut salmon into chuncks, and to dressing along with the potatoes, green beans, parsley, and green onions. Toss gently, and season to taste with salt and pepper. Either serve warm or let refrigerate to serve chilled.
Combine all ingredients in blender. Blend on high until well mixed and foamy. Serve (or freeze for later use).
Cream puffs: Melt butter in boiling water. Add flour and 1/4 tsp salt- stir vigorously. Cook and stir until mixture forms a ball. Cool slightly. Add eggs one at a time- beating until smooth. Grease cookie sheet and spoon small spoonfuls of mixture onto cookie sheet. Bake at 450 degrees for 20 minutes. Let cool. Once cool, cut off top and remove inside carefully with a spoon. Add Warm Shrimp Salad or other filling and replace top. Warm Shrimp Salad: Chop shrimp into small pieces and set aside. Chop avocados and tomatoes into small pieces and mix with the minced onions and chopped parsley. Next, saute the minced garlic in the olive oil in a frying pan until fragrant. Add the chopped bacon and saute for a minute or two, or until just beginning to brown. Add shrimp and toss until they are opaque. Add salt and freshly ground pepper to taste. Add lemon juice and half of the cheese. Toss together and immediately add to avocado mixture. Toss again. Sprinkle remaining cheese and toss again. Add a spoonful to each mini cream puff cup and serve immediately.
Bake or microwave sweet potatoes in their skins until done but still firm. Peel and cut into large dice. Combine peas and tomatoes in a large saucepan and bring to simmer over medium heat. Stir in the sweet potatoes, curry, and coconut milk. Cook over low heat for 5 minutes. Stir in the cilantro and serve.
In a skillet, cook beef and sausage until no longer pink; drain. Add the next 7 ingredients and simmer for about an hour, stirring occasionally. In the bowl of a food processor, combine eggs, parsley, cottage cheese and ricotta cheese. Process until smooth. In a 13x9x2 baking dish, spread 1 cup meat sauce. Layer with 3 noodles, provolone cheese, 2 cups cottage cheese mixture, 1 cup mozarella, 3 noodles, 2 cups meat sauce, remaining cottage cheese mixture and 1 cup mozzarella. Top with remaining 3 noodles, meat sauce and mozzarella. Cover and bake at 375 degrees for 50 minutes. Uncover and bake 10-20 minutes longer. Let stand 15 minutes before cutting.