HumbleIntelligence/food-ner-1-Million huggingface dataset:
THE PREP WORD. 1 - Mix all these ingredients together as the rub for your smoked Boston Butt. This will store for weeks in an airtight container in your refrigerator. 2 - Apply a thin coat of mustard to the butt. You can use the cheap stuff or if you like it a little more tangy, use dijon mustard. The mustard provides some flavor, but also provides a base for the rub to stick to. 3 - Generously rub your butt with the rub recipe above. Wrap it up and let it sit overnight in the refrigerator to allow the spices to penetrate the meat. 4 - Buy a cheap spray bottle and fill it with Apple Juice and olive oil. You will spray the Boston Butt during cooking with apple juice to add flavor and to keep it moist as you cook. I recommend the dollar tree because the spray bottle will be done after this and you can buy a new one for $1.00. COOKING. 1 - Heat your BBQ to 225F degrees and put your butt on the grill. Indirect heat works the best and add your favorite soaked wood chips to add the smoked flavor. 2 - Plan on cooking the smoked Boston Butt about 60-90 minutes for every pound in the roast. 3 - Every 2 1/2 hours, open it up and turn the roast to ensure even cooking. Use the Spray bottle to spray your roast with combination of apple juice and olive oil to keep it moist. 4 - The meat is done when the internal temperature is above 190F degrees. The lower you keep the temperature, the more moist the meat will be. 5 - Don't be afraid to start early because it can take longer than expected. If it gets done early, you can always wrap it in foil and put it in a cooler. It will keep warm for hours after it is done. At least let the smoked Boston Butt sit for about an hour after you take it off the grill so you don't burn your fingers as you pull the meat. 6 - Serve with your favorite sides, salads, and drinks. You may consider cooking 2-3 smoked Boston Butts as your whole neighborhood will be stopping by to check what is cooking because of smells that will have tempted them all day long. Enjoy this recipe! Let us know what other recipes or tips you have for cooking the ultimate Smoked Boston Butt!
In a mixing bowl, stir all the ingredients together till combined. Place in a covered container. Store in refrigerator. Bring to room temperature to serve as a bread spread or ice cream topper.
Line a baking sheet with waxed paper. Spread butter on bread slices. Place two slices of bread on baking sheet, buttered side down; top with half of the sliced cheese and ham, dividing evenly; sprinkle with the dates. Top with remaining cheese and the two remaining bread slices; buttered side up. Refrigerate for 30 minutes (or up to 8 hours covered and wrapped in plastic; peeling plastic wrap away before continuing). Heat panini press and cook sandwiches according to manufacturer's directions. (Instead of using a panini press you can heat a heavy skilit on medium high heat; reduce heat to medium low and place sandwiches on skillet; place another skillet on top of sandwiches; place a weight on top of skillet and cook sandwiches until golden brown and cheese melts (3-5 minutes per side).
Preheat oven to 325°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Remove 1 cup of the batter and place in medium bowl. Stir in the pumpkin and spices. Spray a 9-inch pie plate with cooking spray ad sprinkle the bottom with crumbs. Pour the remaining plain batter into crust and then top with pumpkin batter. Bake for 40 minute or until center is almost set. Cool completely. Refrigerate at least 3 hours. Top each serving with 1 tablespoons of the whipped topping. Store leftovers in refrigerator.
In a large bowl, beat 11/4 cups sugar and butter at medium speed with an electric mixer until creamy. Beat in egg and vanilla. In a small bowl, combine flour, baking soda, and salt. Gradually add to sugar mixture, beating well. Cover, and refrigerate dough for 1 hour. On a lightly floured surface, roll dough into an 18x10" rectangle. In a small bowl, combine 2 tablespoons sugar, pecans, and cinnamon. Sprinkle evenly over cookie dough, pressing down gently with hands. Roll up dough, beginning with long side, jelly-roll fashion. Place roll seam side down. Wrap in heavy-duty plastic wrap and refrigerate for 2 hours to overnight. Preheat oven to 350°F Lightly grease a baking sheet. Cut dough into 1/2" slices, and place on prepared baking sheet. Bake for 10-12 minutes, or until lightly browned. Let cool for 2 minutes on baking sheet. Remove to wire racks to cool completely.
Heat oil in a large heavy pot over medium-high heat. Add onion and cook, stirring, until softened. Add garlic, cumin and paprika and cook 1 minute, stirring. Add tomatoes, water or vegetable stock, tomato paste, cilantro and 2 teaspoons salt. Bring to a simmer, cover and continue to simmer 30 minutes. Turn off heat, remove and discard cilantro and blend with immersion blender (or food processer or regular blender) until smooth. Season to taste with salt, pepper, lime juice and cayenne. Serve hot or cold, with a spoonful of yogurt in each bowl sprinkled with cilantro leaves.
1.Beat together butter and sugar until light and fluffy. Stir in egg and vanilla. 2.Add flour and baking powder in intervals. (Dough will seem too dry but it will improve when chilled.). 3.Divide dough into four equal parts and refrigerate about an hour. 4.Roll out dough between 2 sheets of waxed paper, 1/4 inch thick for crisp cookies or 1/3 inch thick for soft cookies. 5.Cut out shapes with cookie cutters and and bake for 7-8 minutes @ 375°F.
Preheat broiler. Melt 2 tablespoons butter in a small saucepan over medium heat and saute garlic for 1-2 minutes. Remove from heat and add flour, mixing well with a whisk. Return to medium heat and cook for 1-2 minutes, stirring often. Add evaporated milk, a little at a time, continuing to whisk sauce as it thickens. Add sherry and allow sauce to simmer. Stir in 1/4 cup lowfat milk or more, if needed, to thin sauce to a creamy consistency (should lightly coat a spoon). Add lemon juice and blend well; set aside. Place fish in a small broiling pan that has been sprayed with a non-stick cooking spray. Season lightly with pepper. Dot each piece with butter and broil for 4-5 minutes per side. Salmon is cooked when fish is no longer translucent. Do not overcook. Serve immediately with reserved sauce.
SEASONING/MEAT Mixture: Gently pound chicken to tenderize, then grill until cooked. Slice into strips. Mix together all ingredients under "Seasoning" and toss to coat shrimp, and sliced, grilled chicken in a large bowl. Set aside. Meanwhile, in a skillet sweat garlic in the olive oil on low until translucent. Pour entire contents of the pan over the shrimp and chicken mixture. Set aside. In the same skillet add chopped bacon and cook to brown. Drain off fat and add bacon bits to the shrimp/chicken mixture. Stir well and refrigerate for at least 2 hours. SAUCE: In a saucepan whisk together the flour and butter and cook to form a roux. Carefully add in tomato sauce, water and brown sugar, and stir well (this will be very thick!). Stir in the can of mushroom soup, and milk. Finally, add the parmesan cheese and shrimp/chicken mixture. Simmer on low. Bring pot of water to a bowl, and cook pasta until tender. Drain and combine with sauce. This will look VERY watery, and will need time to thicken. It's best left over night in the fridge and reheated, but can be eaten right away.
Heat oven to 350 degrees Fahrenheit. Lightly coat a loaf pan with vegetable cooking spray. Stir together flour, sugar, walnuts, baking powder, rosemary, salt and lemon zest in bowl. In a separate bowl, mix eggs, wine, and olive oil, then stir into dry ingredients. Transfer the batter into pan and smooth the surface. Bake 55 minutes or until a toothpick inserted into the center comes out clean.
Combine and seal all ingredients in a large heavy plastic bag, except for the Parmesan cheese. Seal the bag and refrigerate for 24 hours, turning bag occasionally. Turn out into a large serving bowl. Top with the Parmesan cheese, if desired.
Heat olive oil in a 4-quart pot. Sautee the sliced leeks about 5 minutes or until slightly tender. Add garlic and sautee another minute or so. Add potatoes and broth. Bring to a boil. Reduce heat to medium and simmer 20 minutes or until potatoes and leeks are quite tender. Add beans, rosemary, salt, and pepper, and more broth, if necessary. Puree until smooth, using an immersion blender or in small batches in a regular blender. If necessary, return to heat until warm enough. Sprinkle with soy cheese, if desired.
Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 degrees. Meanwhile, season steaks with salt and let sit at room temperature. Combine butter, shallot, parsley, chives, garlic, and 1/4 teaspoon pepper in bowl; set aside. When oven reaches 500 degrees, pat steaks dry with paper towels and season with pepper. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving them, until lightly browned on first side, about 2 minutes. Flip steaks and cook until lightly browned on second side, about 2 minutes. Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 to 125 degrees (for medium-rare), 7 to 9 minutes. Transfer steaks to carving board, dollop 2 tablespoons herb butter on each steak, tent with aluminum foil, and let rest for 5 to 10 minutes. Slice steaks 1/2 inch thick and serve.
Boil the potato in enough water to leave 5/8 cup potato water; drain and reserve the water. Mash the potato and add the potato water. When lukewarm, add yeast, a pinch of flour and a pinch of sugar; set aside. Scald 7/8 cup milk. Add 1/4 cup butter and melted Crisco. Stir well and pour into a large mixing bowl. Add the sugar and salt to the milk mixture. When lukewarm, add beaten egg and stir well. Stir in 2 1/4 cup of the flour. Add yeast mixture and 3 cup flour, or just enough to keep dough from being too sticky. Let rise 2 1/2 hours or until doubled in bulk. Meanwhile, simmer together the syrup ingredients: brown sugar, water, and butter. If using nuts, sprinkle them in bottom of 3 cake pans. Divide syrup between the 3 pans and pour over nuts. Set pans aside. Divide dough. Roll out a portion on a lightly floured surface into a 9 x 18-inch rectangle. Brush with melted butter. Sprinkle with cinnamon mixed with sugar. Add raisins evenly. Roll up dough from long side; cut in 1-inch pinwheels and place in pan. Roll out other portion of dough and repeat steps. Let rise 2 hours. Bake in a 375 degree pre-heated oven for 30 minutes.
Cream shortening; gradually add sugar, beating well at medium speed of an electric mixer. Add egg, and beat. Add vanilla and orange rind; mix well. Combine flour, baking powder, soda, and salt; add to creamed mixture alternately with milk, and mix well. Roll dough to 1/8-inch thickness on a lightly floured surface. Cut with a 3-inch cookie cutter, and place on lightly greased cookie sheets. Sprinkle with sugar crystals. Bake at 375* for 7 to 8 minutes or until lightly browned. Cool on wire racks. Yield: abut 5 dozen.
Mix ham, bell pepper, green onion, cheese and flour; toss all ingredients lightly. Mix half-and-half gently into eggs. Still gently; fold ham mixture into egg mixture. Pour this mixture into unbaked pie shell. Bake 10 minutes at 425 degrees, and then lower heat to 325 degrees and bake 20 minutes more or till done.
In 10 inch saute pan, combine stewed tomatoes, chicken broth, onion, parsley, pepper flakes, basil, garlic, thyme, ground pepper, and nutmeg. Bring to boil and reduce heat, simmering about 10 minutes. If your tomatoes are not chopped, break them apart with the back of a spoon. Add olives, capers, and mushrooms and continue to simmer until mushrooms are tender, about 10 minutes. If needed, add more chicken broth. Add Parmesan and stir into sauce. Add cubed tofu and gently fold into sauce. Cover and let simmer until tofu is heated and has absorbed some flavor, about 5 minutes. Stir in cooked shredded spaghetti squash and top with Feta. Re-cover and let sit on low heat until heated through and cheese has softened.
In a large skillet, melt the butter; stir in the cabbage, onion, and caraway seeds. Cover and cook over medium heat for 8-10 minutes or until the cabbage is crisp tender, stirring occasionally; set aside. Meanwhile, in a large bowl, combine the corned beef, Swiss cheese, and salad dressing. Seperate the biscuits; place 10 biscuits in each of two ungreased 9-inch round baking pans. Press the biscuits onto the bottom and halfway up the sides of the pans. Add cabbage mixture; top with the corned beef mixture. Bake, uncovered, at 350 F for 20-25 minutes or until heated through and biscuits are golden brown. Cut into wedges.
Preheat oven to 375°F. Spread vegetables in a roasting pan and drizzle with oil. Roast for 30 to 40 minutes or until vegetable are soft and lightly charred, strring and turning them after 15 minutes. Process the vegetables with 1 cup of stock until pureed. Pour into a sieve placed over a large saucepan and press the puree through into the pan. Add stock, sage, sugar, salt and pepper and bring to a boil. Add pasta and cook according to package directions for al dente. Ladle into serving bowls and drizzle with a little balsamic vinegar.
Spread desired amount of smooth peanut butter on one side of each of 2 slices of toasted white bread. Layer lettuce leaves and crisp bacon. Put both sides of toast together to make a sandwich.
Dissolve the sugar and the Kool-Aid in the hot water in a pitcher. Add the corn syrup and the vanilla extract. Sir well. Cover and chill syrup until cold. When the syrup is cold, pour 1/4 cup syrup into 1 cup cold club soda, stir gently and add 1 scoop of vanilla ice cream. (Make sure your cup is large enough because it will fizz and bubble!). Store remaining syrup in the refrigerator.
Make the dough: Pulse the flour and fine salt in a food processor to combine. Add the butter and cheese and pulse until the mixture looks like coarse meal with some pea-size bits of butter. Drizzle in 6 tablespoons beer and pulse to combine. Squeeze the dough between your fingers; if it does not hold its shape, pulse in up to 1 more tablespoon beer. Pat the dough into a disk, wrap in plastic wrap and refrigerate until firm, at least 1 hour or overnight. Filling: Preheat the oven to 375 degrees F. Turn on the "Saute" feature on your Instant Pot. Toss the beef, flour, 1 1/4 teaspoons kosher salt, and pepper to taste in a large bowl. Melt the butter in the Instant Pot. Add the beef and cook, stirring occasionally, until browned all over, about 7 minutes. Remove and set aside. Add the beer and 2 cups water, scraping up any browned bits from the bottom of the pot. Bring to a simmer, then cover, and Using the high pressure "Meat/Stew" option cook for 7 minutes. Once done, do a "quick release.". Add the leeks, carrots and celery to the pot, set back on "Meat/Stew" for an additional 8 minutes. Once done, do a quick release. Meanwhile, put eight 10-ounce ramekins on a parchment-lined baking sheet. Roll out the dough between 2 lightly floured sheets of parchment into a 10-by-15-inch rectangle; cut into six 5-inch squares. Make a few slits in the middle of each square to let steam escape. Season the filling with salt and pepper and divide among the ramekins (there may be some filling left over). Top each with a square of dough, pressing the edges into the ramekin. Brush with the beaten egg. Bake until the crust is crisp and golden brown, 35 to 40 minutes. Let rest about 10 minutes before serving.
Cube the chicken and set aside. In a medium bowl, mix together mayonnaise, yogurt, salt, and paprika. Blend in dried cranberries, celery, onion, bell pepper (if using), and nuts. Add cubed chicken, and mix well. Season with black pepper, salt, and garlic powder to taste preferences. Chill at least one hour.
Preheat the oven to 350 degrees. Wrap each vienna sausage with a biscuit and place on a cookie sheet that has been sprayed with non stick cooking spray. Bake till biscuit is lightly browned, about 10 or 20 minutes. Keep an eye on them so the bottom does not burn.
Cut potatoes in half, then each half in quarters -- should come out with eight pieces per potato (Just cutting so they cook faster. Amount of pieces is not important). Place potatoes in sauce pan or pot with just enough water to cover. Bring to boil and simmer until potatoes are done (about 20-30 minutes). Drain water. Place potatoes in medium bowl and add remaining ingredients to your taste. Mash the potatoes. Beat in enough half-n-half to make potatoes light and fluffy. Add maybe a tablespoon at a time so you don't add too much liquid. Please note that if you taste it before the cream is added, it will taste salty.
Preheat oven to 350°F. Spray an 8" springform pan with vegetable cooking spray. In a small bowl, stir together flour, baking powder, baking soda, cinnamon, nutmeg and cardamom. Set aside. In a large mixing bowl, beat oil and molasses with an electric mixer on high speed for one minute. Add egg and vanilla and blend on high speed 30 seconds. Add Splenda and beat until smooth. Add flour mixture, grated apple, and apple butter. Mix until blended. Spread batter evenly in pan and bake for 30 minutes. Cool on wire rack. Remove springform sides from bottom. Serve warm.
Cook the pasta al dente, according to package directions, rinse and cool. Peel, halve lengthwise and seed cucumber, slice into 1/2 inch pieces. Put pasta, cucumber, herring, scallions, and mushrooms into a serving bowl. In a small bowl combine the vinegar, oil and salt, pour over salad ingredients and mix gently. Refrigerate for 2 hours. Just before serving, stir the curry powder into the sour cream, pour over salad and mix well.
Heat butter and olive oil in a skillet over medium heat. Once butter is melted and begins to bubble, add in garlic, stirring frequently, until it turns just golden, about 30 seconds to 1 minute. Stir in red wine and return mixture simmer. Add in mushrooms and toss to coat with sauce. Cover and simmer on medium-low heat for 15 minutes. Remove lid, season with salt and pepper, and continue cooking on medium-low heat for an additional 5-8 minutes, until the mushrooms are cooked through and the bottoms are golden. Drizzle with lemon juice and sprinkle parsley over the top.
Fill a saucepan with about an inch of water. Place your steamer in the saucepan. Poke a small hole in the large end of each egg. A pushpin or small screw works well but you can twist the end of a small knife into the shell carefully to make the hole. I've even forgotten about the hole, it still works. Put the saucepan on a medium-high heat, when the water comes to a boil, turn down to just above a simmer. Start timing from when you turn on the heat. I like 18 minutes. Cool in pan or under running water.
Heat the oil in a frying pan or flat grill until very hot and stir-fry vegetables for 5 minutes, until onion is opaque. Prepare 4 parchment or aluminum foil papillotes (envelope). In a small bowl, stir together miso paste, sugar, rice wine or sherry and soy sauce until smooth. Place a piece of salmon in the center half of each opened papillotes heart. Brush the miso mixture over the salmon and top with seaweed, scallions, and grilled vegetables. Seal the packages and place them in the frying pan or on the grill. Grill for 10 to 12 minutes, or until the packages are puffed. (You may open one package to check that the fish is opaque.) Transfer to plates and let each diner open his or her own package.
Combine chicken broth, oyster sauce, vinegar, chili paste, and cornstarch, and mix well. Set aside. Spray a wok with olive oil spray and heat over high heat until a splash of water dances on the surface. Add garlic and ginger and stir fry for 30 seconds. Add sesame oil and broccolini and stir fry for 2-3 minutes. Add sauce and continue to stir fry for another 4-5 minutes until the sauce is thickened and broccolini is tender-crisp. Stir in scallions and heat through.
Preheat oven to 350 Degrees. Beat 1 Cup Sugar, Shortening, Egg, Vanilla and Orange Zest. Add Orange Juice. Stir in Flour, Soda, and Salt. Shape dough into walnut sized balls. Combine remaining sugar and cinnamon. Dip balls in cinnamon-sugar mixture and place on ungreased baking sheet. Flatten cookies with the bottom of a glass dipped in cinnamon-sugar mixture. Bake 10 to 15 minutes or until delicately browned. ADDITIONALLY, I tried this over the weekend using lime juice and zest and rolled them in plain white sugar and they were out-of-this-world!
Preheat the oven to 350 degrees. Spray two baking sheets with cooking spray. Sift the flour, baking soda, cinnamon, ginger, cloves and salt together and set aside. In a deep bowl, cream the butter and the dark-brown sugar together, mashing and beating them against the sides of the bowl until they are thoroughly blended. Beat in the egg, then add the flour mixture 1/2 cup at a time, stirring well after each addition. Beat in the wine and chopped almonds. With your hands, vigorously knead the dough in the bowl until it can be gathered into a somewhat firm, compact ball. If the dough then seems too soft, knead in up to 1/4 cup more flour, adding it a tablespoon or so at a time. On a lightly floured surface, roll the dough into a rough circle about 1/4 inch thick. With a cookie cutter or the rim of a glass, cut it into 2-inch rounds. Arrange the rounds about 1 inch apart on the buttered baking sheets. Then gather the scraps of dough into a ball, roll it out into another circle, and cut out rounds as before. Press a blanched almond half lightly into the center of each Soetkoekie and brush the entire top surface of the cookie with the beaten egg white-and-water mixture. Bake the cookies in the middle of the oven for 15 minutes, or until they are crisp and firm to the tough. With a wide metal spatula, transfer the cookies to a rack to cool. The cookies will keep for up to two weeks in a tightly covered jar.
In Large bowl, combine first 4 ingredients. Stir until smooth, then mix in the remainder of the ingredients. Put mixture into a baking dish. Top with a thick layer of either crumbled Potato Chips or Chow Mien Noodles. Bake at 3503F for 45 minutes or until hot and bubbly.
Combine first 3 ingredients. Spread mixture on bread slices. Layer lettuce, roast beef, tomato slices and onion.
Combine the carbonated water, sugar and root beer concentrate in an extra-large bowl or punch bowl - something that is food-safe and won't break when the dry ice is added. Don't cover with a lid. Gently stir until the sugar is dissolved. Add the dry ice to the mixture in a well-ventilated area. The mixture will start to bubble. Let the mixture sit for 15 minutes to fully carbonate. Ladle some of the root beer into a glass. Top with desired amount of vanilla ice cream.
PLACE all ingredients in large Dutch oven or stockpot. BRING to boil on medium-high heat, stirring occasionally. Reduce heat to medium-low; simmer 15 minute or until carrots are tender, stirring occasionally.
Heat oven to 450 degrees. Line pricked pastry shell with foil and bake 5 minutes. Remove foil and bake 5 additional minutes. Remove from oven and reduce temperature to 325 degrees. In a bowl, stir together eggs, milk, onion, salt, pepper, and nutmeg. Add vegetables or meat and stir. Toss shredded cheese with flour and add to egg mixture, stirring well. Pour into pastry shell and bake for 35 to 40 minutes. You might want to add foil around the edges to prevent over browning.
Combine the first three ingredients in a large bowl. Add the melon and berries. Stir gently to coat thoroughly.