HumbleIntelligence/food-ner-1-Million huggingface dataset:
To prepare the glaze, place the sake, soy sauce, miso paste and sugar in the top of a double boiler and cook for about 20 minutes, stirring often until the sugar is well dissolved and the mixture is fragrant. Set aside to cool. Place the salmon fillets in a glass baking dish and generously coat each fillet with the cooled miso glaze. Cover the dish with plastic wrap and refrigerate for at least 24 hours. Remove the salmon fillets from the miso glaze, quickly rinse under cold water and pat dry with paper towels. Pour the canola oil and sesame oil into a large saute pan or skillet and set over medium high heat. Carefully add the salmon fillets to the pan and cook for 2 to 3 minutes or until the first side has browned nicely. turn the salmon over, turn down the heat to medium and cook for 3 to 4 minutes longer, or until the salmon flakes easily when pierced with a fork. Remove the fillets from the pan, pat with paper towels to remove any excess oil, and transfer to a warm serving plate. Using the same paper towls, gently pat the saute pan to remove the excessoil and any burnt bits, but leaving the residual drippings. Return the pan to the heat, add 1/4 to 1/2 cup water and deglaze the pan to create a pan juice. Top the salmon fillets with the pan juice. Garnish with the sliced scallions.
Saute the carrots, onions, celery and ginger in the vegetable oil in a saucepan over medium heat until vegetables have softened, about 10-12 minutes. Add the chicken stock and bring to a boil. Add the cream and again bring the soup to a boil, reduce heat, then let simmer for 5 minutes. Pour the soup into a blender or food processor and puree, then strain it back into the saucepan. Season to taste with salt and pepper.
Cook the pasta in plenty of boiling salted water. Drain. Add the lemon juice, butter, zucchini and zest to the pasta. Stir gently. Serve hot.
Dissolve the salt in the cold water to make the brine. Soak the pheasant in the brine overnight, but no more than eight hours. When the birds are finished brining, rinse them and dry them off with paper towels. Mix up the spices and season the breasts lightly on all surfaces. Wrap the chicken skin over the pheasant so it's covered completely on top. You may have to play with the positioning a little. I use one whole piece and one half piece of the leg quarter skins on each breast. When the skin is in place, secure it with toothpicks. Dust a little more of the spice mix onto the skin. I've used alder and apple for smoke -- these will give the pheasant a light smoky flavor. Smoke for four to six hours at 200 degrees Fahrenheit, or until the temperature of the smoked pheasant reaches 165 degrees.
Cut fennel in half and boil for a couple of minutes to cool. Thinly slice fennel and dice the apple. Cut the oranges into segments. Mix everything together and season if desired.
Preheat broiler. Cut bell pepper in half lengthwise; discard seeds and membranes. Place pepper halves, skin sides up, on a foil-lined baking sheet; flatten with hand. Broil 15 minutes or until blackened. Place in a zip-top plastic bag; seal. Let stand 15 minutes. Peel and finely chop. Prepare grill to medium-high heat. Combine bell pepper, cheese, olives, and basil. Cut a horizontal slit through thickest portion of each chicken breast half to form a pocket. Stuff 2 tablespoons bell pepper mixture into each pocket; close opening with a wooden pick. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Place chicken on a grill rack coated with cooking spray. Grill 6 minutes on each side or until done. Remove from grill; cover loosely with foil, and let stand 10 minutes.
Wings: Remove wing tips from chicken wings and save for stock. Cut wings in half at the elbow joint, creating two pieces per wing. Place wings, mint, gingerroot, garlic, 1 tablespoon of soy sauce and vegetable oil in a self-sealing plastic bag, and mix evenly to coat wings. Squeeze out air and seal bag, Let marinate, refrigerated, for 2 hours or overnight. Preheat oven to 400 degrees F. Bake wings on a rack in a shallow baking pan until completely cooked, 30 minutes. Sauce: Put vinegar, sweet chili sauce, sugar and the 2 teaspoons of soy sauce in a small, 1 quart saucepan. Bring to a boil over high heat, stirring constantly. Reduce heat and continue to simmer briskly until sauce is reduced to 1/3 cup. Remove from heat. Reserve. At this point you may whisk in hot chili oil to taste, adding as you go to your favorite heat. Remove cooked wings from oven. Using tongs, place in a medium bowl. Add all the reserved sauce and toss repeatedly with rubber spatulas to coat wings. place wings back on baking rack. Return to oven. Let bake until glaze sets but does not burn, about 5 minutes. Remove from oven. Serve with plenty of napkins and cold beer.
Roast the sesame seeds and set aside. Grease a 11.5 x 5 inch loaf pan. Dissolve yeast in a 1/2 cup of water. Sift flour into bowl. Add all other ingredients and mix until a smooth dough is formed. Fill dough into loaf pan and let dough rise for about 1 hour. The dough should rise noticable in that time. Otherwise extend time. Meanwhile preheat oven (480 F, 250 C). Put loaf pan into oven and bake for 15 minutes. Reduce heat to 390 F (200 C) and bake for another 45 minutes. Take bread out of the oven and turn it around. Bread should easily come out of the loaf pan. Put bread into the oven again and bake for additional 15 - 30 minutes. Check frequently. When you thump on the Bread and it sounds hollow, bread is done. Take the bread out of the oven and let cool down. NOTE: I take the bread out of the loaf pan after 1 hour of baking and bake it until it is done. If the bread should not come out of the loaf pan easily, bake it until it is done in the form. The bread is dense (I like it that way). The moisture can be regulated by baking time, but bake it at least for 1 hour. NOTE: You can replace the whole spelt flour against whole wheat flour. You could also use other seeds. Try what you like best.
Pre-heat oven to 325 degrees. Grease and flour a bundt cake pan. Note: You can use other cake pans, but because this cake is a bit heavy, layered cake pans are not recommended. Mix all of the dry ingredients together in a large bowl. Add applesauce and mix well until batter is smooth. Bake for 50-55 minutes, until done. You can always tell that a cake is finished baking by sticking a toothpick in the center of the cake. If the toothpick comes out clean, that is, not covered in batter, then your cakes is done baking. Frost, if desired, and enjoy!
Heat oil in a large deep skillet over medium-high heat. Add onion, and saute until light golden, then throw in the garlic and cook for 1 minute. Put in 1/4 cup of the water and tomato, then season with salt, red chili powder, cumin, and turmeric. Simmer for 1 minute. Add beef and cook for at least 10 minutes, adding another 1/4 cup of the water when it gets dry. When the beef mixture is fully cooked and again dry, pour in the black-eyed peas. Cook for 3 minutes. Stir in the remaining 1/4 cup of water, and reduce the heat to low. Cover and simmer until all of the water has evaporated and you can see the oil. Remove from the heat and mix in the garam masala. Transfer to a serving dish and sprinkle the lemon juice, cilantro, and green chilies over the top. Serve with warm pita/naan, raita (yogurt laced with a dash each of salt, black pepper, cumin powder and chopped green chilies), and finely sliced onion laced with lemon juice.
Whisk together first 8 ingredients (soy sauce - cayenne pepper) in a saucepan over medium heat. In a cup combine cornstarch and 1 tablespoon water and set aside. After mixture comes to a boil, reduce heat and stir in cornstarch/water mixture, stirring until sauce thickens.
Pour the olive oil into a hot frying pan or two quart pot, followed by the butter and stir until melted. Add the diced onion and saute until transparent. Add the rest of the ingredient, reduce the heat and simmer for 30 minutes or until the wild rice is soft. If small shrimp or cooked meat is to added, do this during the final 10 minutes of cooking.
Melt butter in a saucepan over medium heat. Stir in flour and cook over medium, stirring constantly, until mixture is smooth and bubbly, about 1 to 2 minutes. NOTE - It is best to use warm to hot liquids when making sauce, which helps to prevent lumps. Also, constant stirring will help prevent the sauce from scorching on the bottom. If sauce turns lumpy, whisk vigorously with a wire whip or strain through a wire sieve before serving. Stir in milk or other liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Season to taste with salt and pepper. Option: Reduce milk by the same amount you add white wine, sherry or brandy will create a lovely flavor. CHEESE SAUCE - Once sauce is made, remove from heat and stir in 1/2 to 1 cup sharp Cheddar cheese (or whatever flavor compliments what you are making -- better yet use 2 different cheeses), stirring until melted. To Au Gratin anything use this sauce mixed with potatoes, veggies, meats or whatever and heat through. Top with seasoned bread crumbs and more cheese finishing in the broiler. CURRY SAUCE - Stir in 1/2 teaspoon curry powder with the flour. DILL SAUCE - Stir in 1 teaspoon chopped fresh, or 1/2 teaspoon dried dill weed and a dash of ground nutmeg with the flour. MORNAY SAUCE. Add 1/2 cup grated cheese to 1 cup of hot sauce; stir over low heat until cheese is melted. Season with a little mustard or Worcestershire sauce to taste. VELOUTE SAUCE. Substitute chicken, beef, fish, or vegetable broth for the milk. HERB SAUCE. Add 1 teaspoon of freshly chopped herbs or 1/2 teaspoon dried herbs to 1 cup of hot sauce. Cook for a minute or two longer to get more flavor from the herbs. CREAM SAUCE. Add 2 or 3 tablespoons of heavy cream to the finished sauce. For an onion flavor, add an onion slice to the milk when heating; remove onion slice before adding milk to flour and butter mixture. MUSTARD SAUCE. Combine 1 teaspoon dry mustard to flour used in sauce. This sauce is especially good with fish and chicken.
MIX AND BAKE AT 350 FOR 1 HR COVERED. 1/2 HR UNCOVERED.
In a small pot of boiling water add peas and cook until tender about 10 minutes, cook sausage in a small frying pan adding a 1/4 cup of water, cook until browned and cooked thoroughly and water has evaporated (watch that it doesn't burn), in a medium frying pan add 2 tablespoons of olive oil, add mushrooms, 1/4 teaspoon of oregano, 1/4 teaspoon of parsley ,1/4 teaspoon of salt and 1/4 cup of water, cook on medium heat until tender and water has evaporated, stirring occasionally , watch that they don't burn. When done, add the drained peas, italian sausage to the mushrooms and combine well. In a large pot melt butter over medium heat, blend in flour and salt, gradually stir in milk , cook and stir over medium heat until mixture begins to bubble and thicken, remove from heat. In a medium baking pan (I used a 12x10) spread a ladle (using a 1/2 cup ladle) of sauce on the bottom of the pan (keeps the noodles from sticking) then doing 4 layers , place lasagna noodles (or strips) on top (I used 4 for every level, 1 noodle break in half length wise to fit the pan if need be), add 1 1/2 to 2 ladles of sauce (spread so that it covers the noodles), 1/4 of the mixture spread on top, 1/4 of the chopped mozzarella, and a 1/4 of the grated parmesan cheese for 4 layers. Bake in 350° degree oven for approximately 20-25 minutes. Let sit for 5 minutes before cutting . Enjoy! *the new oven ready lasagne (no boiling needed) is a perfect alternative. I'm sure you can find it in the pasta section of your supermarket.
If you're in a hurry, and you're planning on cooking and eating the ribs in 1 day, then START YOUR CHARCOAL NOW! If not, skip to step 2. Trim excess off of rib rack(s)but do not discard this excess. Use it later to test taste and doneness. Sprinkle Emerill's Rib Rub (or comparable mixture of spices) generously over both sides of rack(s). Sprinkle a thin layer of Onion Powder over both sides of rack(s). Sprinkle a good covering of coarse-ground black pepper over both sides of Racks(s). Shake-squirt Franks Red Hot Sauce over both side of Rack(s). This sauce is NOT very hot, just flavorful, so don't worry about making the ribs too spicy! I'm not joking. Thoroughly rub in Frank's sauce and spices. Work these ingredients into the raw meat with bare hands. Cover with plastic wrap, and let rack(s) sit in fridge for AT LEAST 1 hour--overnight would be better, though. Start your charcoal. Only use lighter fluid if you must. SMOKE CHIPS-Soak a good amount of wood chips in water for about 20 minutes (Hickory or Apple wood is best. Jack Daniel's Whiskey Barrell chips are even better. Yes, they exist and are sold in stores). Take the chips out of the water, and strain. Create a package for the chips out of aluminum foil. This package must be a size that can fit between your charcoal and the grate of your grill. Use a fork to poke a bunch of holes in the package for smoke to escape. Place smoking chips package on top of hot charcoals. Place metal grate over top of package. Replace lid to grill. Limit air ventilation on your grill so that all vents are just barely open. You want the grill to stay at a temperature around 250-300°F Wait until wood chips package is smoking heavily before putting the ribs on. Place the rib rack(s) directly on grill grate. The side of the ribs with more meat should be up. You never have to flip the rack(s) over. Fill a clean spray bottle with 1/2 cup of Bourbon Whiskey. Maker's Mark is best, followed by Jack Daniel's, but any whiskey will do great. Spray the ribs with the Whiskey until the bottle is empty. Replace the lid of the grill. Fill the spray bottle up with Apple Cider. You don't have to clean it out before filling it with cider, but make sure there's not much whiskey left at all. Wait 4 hours. The less you peek, the better, but if you can't contain yourself, be sure and spray the ribs with Cider whenever you peek. This part is confusing: After 4 hours, you have 2 final hours of cooking left (the ribs cook for 6 total hours). During those 5th and 6th hours, spray the ribs completely with Cider every 15 minutes. During the LAST hour, brush on BBQ sauce every 15 minutes as well. KC Masterpiece is my favorite, but you can suit your tastes. So, during the 5th hour of cooking, you should spray Cider every 15 minute and during the 6th hour, you should spray cider AND brush on BBQ sauce. Serve it up. I recommend having some friends over, because you have spent a long time on this meal, and these are the best ribs anyone has ever had. They're contest grade ribs, and you'll want your friends to taste them so you can brag.
Peel the bananas and slice into several pieces. Place the chocolate chips in a microwave safe bowl and cook on high until melted - about 1 minute, stirring every 30 seconds until smooth. Dip the banana slices in the chocolate, then roll them in other ingredients as desired.
Boil the potatoes, whole, for 15-20 minutes until tender. Drain and toss with olive oil, the grated zest and juice of a lemon. Season with salt. Serve hot.
Beat the eggs, then add milk and mix either by hand or in the electric blender. We use a blender because it mixes well and is easy to pour from. Add the spinach and blend well. Sift the flour with the salt, pepper and nutmeg and gradually add to the spinach mixture. Add the oil and blend thoroughly. Set aside and allow mixture to stand for at least an hour before using. If the batter is too thick, add a little milk and mix. Pour one or two tablespoons of the batter in the centre of a hot, nonstick frying pan. Tilt to spread the batter to the edges of the pan. Cook until the top is dry. Turn over and cook the other side for about 15 seconds. Don't worry if the first couple aren't perfect - those are the trial ones for me! Be adventuresome and stuff these with whatever sounds good with spinach! Try shrimp or chicken or other vegetables.
Trim excess fat off of pork chops and cut into cubes or chunks. Heat oil in the bottom of your stock pot over medium heat, add pork, salt and black pepper to taste. Cook until pork is browned and cooked through. Add tablespoon (or more) concentrated ham stock or four cups prepared ham stock, stir into the pork. Stir the mixture, cover the pot, turn down a touch and leave it alone. Peel tomatillos, garlic cloves, and yellow onions. Trim the roots off of the green onions and cut them into four inch pieces. Split and seed the jalapeno peppers. Chop the cilantro. Liquify all ingredients in a blender or food processor, adding water as needed. They must be liquified and smooth. Fill a large mixing bowl with the puree as you go. When all of the ingredients are liquified and in the large mixing bowl, whisk in the white pepper, black pepper and cumin. Set it aside. Stir the pork, oil, and ham concentrate. When the pork is browned and tender, add liquified ingredients, stir together, bring to a gentle simmer, cover the pot again, and turn heat down to just above "low." Ignore for a minimum of two hours (I generally go for three). This lets the flavors combine and develop and become very fragrant. Stir it if you want to, but I have not found it necessary. In two or three hours, your kitchen should reek and the stew should be bright green, potent, fragrant, and ready for completion. After a few hours, mix your favorite cornbread recipe (savory is better than sweet on this one), pop that in the oven (20 minutes or so?) and open the canned beans into a strainer or colander. Drain and rinse beans in cold water and add to the soup pot. Stir the beans into the stew, bring to a gentle simmer once again, and cover. Mix corn flour or wheat flour into very cold water until all of the lumps are gone and you have formed a thick-ish slurry. Add to the soup pot, stir constantly until thick. Time to eat. Serve with warm cornbread or tortillas or both. Top servings with shredded pepper jack or mexican blend cheese and sour cream, garnish with chopped cilantro. Salt and pepper to taste. Enjoy!
Preheat the oven to 400 degrees. Grease a baking dish with cooking spray. Mix butter, dijon mustard and honey. Set this aside. Combine bread crumbs, pecans and parsley in a food processor. Give it a few pulses to finely chop and mix. Place salmon fillets in the baking dish. Spoon or brush the honey and mustard mixture on top of the salmon. Top with 1-2 Tbs of the crumb mixture. Bake for 12 to 15 minutes until flakey and done to your likeness. Season with salt and pepper to taste.
Preheat oven to 350F (180C). Spread almonds and pistachio nuts in separate shallow baking pans and toast in oven for 5 to 10 minutes, turning once; remove and cool. Heat butter in a saucepan. Add carrots; cover and cook for 10 minutes. Scald milk in another saucepan; add milk to carrots and cook for 40 minutes, stirring frequently, until milk is absorbed. Add sugar and cook for an additional 10 minutes, stirring constantly. Remove from heat. Add almonds, and raisins if you're using them. Spread carrot mixture on a large platter and shape into a mound; decorate surface with pistachio nuts. Serve warm or at room temperature.
Heat olive oil in saucepan. Add garlic and saute until golden. Remove from heat and let garlic cool in oil. Whisk in ketchup, honey, vinegar and coffee. Simmer gently 15 minutes to blend flavors. Remove from heat. Smoke ribs 8 hours per rack, or place in crockpot. Coat ribs with sauce and heat through til sticky.
In a 2-cup microwave-safe bowl, combine the first nine ingredients. Microwave, uncovered, on high for 1-1/2 to 2 minutes; stir until sugar is dissolved. Whisk in oil. Cover and refrigerate until serving. In a salad bowl, combine the greens, strawberries, oranges, onion, almonds and bacon. Drizzle with dressing; gently toss.
Crepes. In either a blender or mixing bowl mix together the Eggs and Water first. Add flour into this slowly till smooth. Put in refrigerator for at least 1/2 hour. (this can be made a day before to save on time). While the crepe mixture is resting, start on the filling. In a large bowl mix together the Ricotta, Pecorino Romano cheese, Mozarella, Prosciutto,Basil, Parsley, Eggs and Pepper. Mix till all ingredients are incorporated. Cover and put in refrigerator till needed. After the Crepe Mixture has rested for 1/2 hour you can start to prepare them. I use an 8" non stick fry pan. You can use one of them or a crepe pan. Just make sure it's non stick. Very important! Heat the pan on medium heat. Once heated spray with Pam till bottom and sides are covered. Pour 1/3 cup of the batter into the pan and swirl and tilt till the bottom of the pan is covered evenly. Return to burner. (if you think you need more or less mixture in the pan adjust accordingly. You want a thin even layer on the bottom of your pan). Let it cook till the top of the crepe appears dry. when you first put the mixture in the pan, the top is "wet" looking, slowly it will start to look "dry". Once it's all dry, take a butter knife or spatula and slide under the crepe and flip over. cook for 5 seconds more. The crepe should slide out of the pan onto your surface. I put a sheet of aluminum foil on my counter and as I made the crepes i just slide them out onto the foil till they cool. Once cooled you can arrange them on the foil so they overlap each other. Spray you pan again with Pam and make another crepe. Do this till all the batter is gone. This recipe makes approx 16-20 crepes. Preheat your oven to 325 degrees. Take a Baking pan (13x9 or larger) and cover the bottom with sauce. To assemble the crepe, place about 2 tablespoons of the filling in the crepe and roll it up. place them seam side down in the pan. Continue doing that till the pan is full. Based on what size pan you use, that will determine how many you can get in the pan. Any extra Manicotti that you roll that doesn't fit in the pan can be frozen and kept in a freezer bag for at least 3 months. In the description above I tell you how to recook them. Once the pan is full, put another layer of sauce on top of the stuffed Manicotti till they are all covered. Cover pan tightly in foil. Place in 325 degree pre-heated oven and bake for 40 minutes. Take foil off and sprinkle the remaining cup of shredded Mozarella evenly on the top. Put back in oven till cheese melts. (approx 5-10 minutes). take out of oven and let rest about 10 minutes and Enjoy! Serve with a nice salad and a warm loaf of Italian bread and you have a great meal!
Cook rice according to package directions. When rice is finished add spinach, the heat of the rice will cook the spinach. Add oil and soy sauce. Mix well and enjoy!
Heat stove to high heat. Half fill medium saucepan with water and heat to boiling. Add potatoes and carrot and cook until just tender. Drain and set aside. While potatoes are cooking, turn on another burner to medium-low heat. Combine soup, cheese and milk in a small saucepan. Cook and stir until sauce is hot. Add potatoes, carrots and corn to sauce. Cook and stir until all vegetables are hot. Add salt and pepper to taste.
Place all ingredients in blender and blend until smooth. Dressing last 2 weeks in frig.
Parboil the potatoes by first bringing a pot of of salted water to boil. Carefully drop the potatoes into the pot. Broil briskly, uncovered, until the potatoes are slightly resistant to piercing with a sharp knife. Be careful not to overcook the potatoes or they will be mushy in the final product. In a 12-inch skillet, cook the bacon over medium heat until crisp. With a slotted spoon or tongs, transfer the bacon to paper towels to drain. Add the onions and cook for 5 minutes, stirring frequently, until they are soft and translucent. Turn off the heat and set the skillet aside. Drain the potatoes, cool to the touch, then dice them (about 1/2 inch square). Add them to the onions in the skillet and cook over medium heat for 8-10 minutes, occasionally turning the potatoes with a spatula. In a small bowl, beat the eggs, milk, pasley, salt, and pepper with a fork until well mixed. Crumble the bacon and add it to the potatoes. Pour in the eggs. Reduce heat to low and cook undisturbed for 5-6 minutes or until the eggs are set, but slightly moist. To serve, invert onto a plate. Serve immediately.