HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a large skillet place corn oil and bring to high heat (careful!). Sear pork butt on all sides. Should be browned on all sides. Let pork butt rest on cutting board until cool enough to handle. Rub cumin, chili powder, salt, and pepper on all sides of pork. In large cast iron or equivalent make dutch oven style pan, place chicken stock. Add pork butt. Peel and slice into disk onion. Place onion on top of pork. Open can of poblanos and remove peppers, save sauce. Place poblanos on onions. Cover pan and set burner to lowest setting (May also be done in oven) allow to slow cook. Periodically it may be necessary to remove excess fluid from pan as meat cooks down. After approx 4 hours check to see if meat falls apart when prodded with fork. (Don't worry if it doesn't. I was told 4 hours of cooking time, my first time it took closer to eight before it flaked apart with a fork) If it doesn't flake apart, continue to cook covered and check each hour. When meat falls apart, remove any bones. Drain off liquid. Stir in poblano sauce left from can. You may use immediately for tacos, burritos, enchiladas, flautas, or any other Mexican dish requiring shredded pork. I recommend adding a dash of rock salt. Keep refrigerated until needed. This meat easily reheats for that quick taco fix. Note: EXPERIMENT! I substitute Beer for the chicken stock. Add a chunk of fatty beef that has been seered on all sides to the pot, and WOW! I also add a few fresh Jalepenos cut in half with the tops removed. See what works for you.
Brown ground beef with onions. Add bbq sauce and brown sugar. Spray muffin tin with Pam and press biscuits into pan like a crust. Spoon beef mixture into cups. Sprinkle with grated cheese. Bake @400 degrees for 10-12 minute.
Combine the Italian dressing and garlic chunks in a ziplock bag. Add the meat and marinate for at least 30 minutes, or up to 12 hours. Works great with chicken, too!
Coat a 9 inch pie plate with nonstick cooking spray. Sprinkle bottom and sides with bread crumbs; Shake out the excess. Set plate aside. In a nonstick skillet, saute mushrooms and onions in oil for 12-14 minutes, or untill all of the liquid has evaporated. Remove from the heat. Stir in spinach. In a bowl, combine the milk, eggs, salt and pepper. Stir in the spinach mixture, 1 cup of the Mexican cheese blend and all of the parmesan cheese. Pour into the prepared pie plate. Bake at 350 for 35-40 minutes or until a knife inserted near the center comes out clean. Sprinkle remaining 1/4 cup cheese around edges of the tart. Let stand 5 minutes before slicing.
In a medium size bowl, combine flour, salt, and spread; mix thoroughly. In a small bowl, blend the egg whites with the cold water. Make a well in the center of the flour mixture, and put the egg mixture in the well; mix until the ingredients are blended. Press into a ball. Roll out until 1/8" thick on a floured board. Cut into strips 1 1/2" wide and 4" long. Bring whatever soup base you are making to a full boil and add the noodles all at once. Return to a boil and cook 15 minutes, stirring occasionally.
Heat oil in wok, add chicken. Cook, stirring, until change in colour. Add garlic, shallots and chilli sauce. Cook stirring until mixture is browned. Add remaining ingredients stirring till bok choy is tender. Serve over steamed jasmine rice.
Slice each lemon to obtain nice rounds and put in a big bowl. Put the lemon juice, obtained by the slicing, aside in the refrigerator. Sprinkle coarse salt over the lemon slices, toss to mix well, cover with a clean cloth and let to marinate for about 10 to 12 hours. When the timing is over, rinse thoroughly, dry well and pack the lemon slices in sterilized jars. Distribute the lemon juice, kept in the refrigerator, equally in each jar filled with lemon slices. Cover with olive oil. It is of the utmost importance that the lemon slices are all covered by the oil. The preserved lemons prepared this way are ready to use after 2 weeks.
Process chickpeas, yogurt, tahini, and garlic in a food processor until smooth. Stir in sun-dried tomato bits and herbs. Season to taste with lemon juice. Refrigerate 2 hours. Spoon hummus into serving bowl, and serve with toasted pita wedges.
For dressing, combine tamarind pulp and 100ml boiling water in a bowl and stand for 30 minutes. Place dried shrimp in a mortar and, using a pestle, pound until finely ground. Place ground shrimp, galangal, shrimp paste and palm sugar in a heavy-based saucepan and cook over medium heat for 5 minutes or until sugar melts. Increase heat to high and simmer for 5-6 minutes or until fragrant. Add tamarind mixture and fish sauce and return to the boil, then remove from heat, strain through a fine sieve and cool. Stir in enough cold water to achieve the consistency of pouring cream. Makes about 2/3 cup. Dressing will keep, refrigerated in an airtight container, for up to 3 weeks. Using a small, sharp knife, remove rind from lime, leaving a small amount of flesh on the skin, then chop rind into 2mm pieces. 3 Place grated coconut on an oven tray and roast at 180C for 15 minutes, stirring frequently until golden. 4 Char-grill or barbecue prawns over medium-high heat until just cooked through. Place 4 betel leaves on each plate. Combine peanuts, shallots, chillies, chopped lime rind, coconut and herbs in a bowl, then add 2 tbsp dressing, or to taste, gently combine and divide salad among leaves. Top each leaf with a cooked prawn and serve immediately. Recipe by Richard Purdue (Jonah's, Whale Beach).
In a small bowl combine the chili powder, turmeric, coriander, and salt. With a sharp knife, cut lengthwise slit in each okra pod, taking care not to cut completely through. Stuff each pod with a little of the spice mixture. In a medium saucepan, heat the oil over high heat. Add onions and cook, stirring constantly, 12 minutes, or until browned. Reduce the heat to low and add the okra. Add the water if the mixture seems to dry. Cook covered 10 minutes, or until the okra is tender but still retains it's color. Serve garnished with fresh coriander and lemons.
In a large saucepan over medium-high heat, cook celery and green onions in butter until tender, about 4 to 5 minutes. Add the rice and brown lightly, stirring frequently, for another 4 to 5 minutes. Add orange juice, salt and 1 cup water, heat to boiling. Cover and reduce heat, simmering the rice for 25 minutes until it is tender and the liquid is absorbed. Gently stir in the orange pieces and almonds.
In a large skillet, cook beef, onions, and carrots over medium heat until meat is no longer pink and carrots are crisp-tender; drain. Add the water, cabbage, mushrooms, green pepper, soy sauce and the contents of seasoning packet from the noodles. Break noodles into small pieces; add to pan. Cover and cook 10 minutes or until liquid is absorbed and noodles are tender.
Preheat oven to 500°F. Coat a baking sheet with cooking spray. In a small bowl, mix together Italian seasoning, flour and salt. Place bread crumbs in another small bowl. Dredge a zucchini fry in flour mixture and then dip into egg whites; dredge in bread crumbs. Place coated zucchini on prepared baking sheet and repeat with remaining ingredients; liberally coat with cooking spray. Roast, turning once, until desired crispness, about 10 minutes. Serving size: about 8 fries. Variations. Use this technique with any summer squash or even eggplant. Works great with thick-cut onion rings or even green tomatoes.
Pour the pineapple juice among 2 ice-cube trays and place in the freezer for 4 hours or until set. Combine lemonade and grapefruit juice in a large serving jug. Add the ice cubes and serve immediately. Notes & tips. You can make the ice cubes (step 1) and chill the lemonade and grapefruit juice up to 1 day ahead. Carry out step 2 just before serving.
Microwave oil on high for 3 minutes in a 2 or 3 qt microwavable dish. Mix raw chicken chunks, soy sauce, cornstarch, ginger, garlic and sherry in separate bowl to marinate flavors. After oil is hot, add the chicken to the oil. Cover with saran wrap and microwave on high for 3 1/2 minutes. Add peapods and cashews. Microwave for 2-3 more minutes. Serve over rice.
Mix the butter, sugar, milk, and cocoa in a medium saucepan. Heat on Medium/High, stirring until smooth. Bring to a boil; boil for 1 minute, stirring constantly. Remove from heat. Add the rest of the ingredients and stir until well combined. Allow the mixture to cool enough to touch it. Drop the mixture by rounded teaspoonfuls onto a wax paper lined cookie sheet. Refrigerate cookie sheet for 10 minutes. Remove the cookie sheet from the fridge and form the dropped cookies into elongated "balls". Cookies can be refrigerated for 2 weeks or frozen for 2 months.
Mix all ingredients except raisins. Place a few raisins in each tart shell. Fill 2/3 with lemon mixture. Bake 425 degrees for 12 to 15 minutes~.
Preheat oven to 350°F (175°C). In a bowl with an electric mixer, mix together the all-purpose flour, ground espresso powder, cinnamon, baking soda, baking powder, sugar, salt and orange zest. In another bowl, beat together the eggs and vanilla. Add all at once to the dry ingredients and beat until a dough is formed. Stir in the toasted chopped almonds. Turn the dough out onto a floured board and knead it into a ball. Halve it and form each half into a log 12 inches by 2 inches. Arrange the logs on a buttered and floured baking sheet approximately 3 inches apart. Bake the logs in the middle of oven for 35 minutes or until they are lightly browned and firm all over. Remove from the oven and allow to cool. On a cutting board, cut the logs diagonally into slices one inch thick. Position the slices on baking sheet and return to the oven and bake for 10 minutes on each side or until golden throughout.
In a large bowl, combine the ground beef, crumbs, egg, milk, barbecue sauce, onion, salt, pepper, and garlic powder. Mix with your hands until thoroughly combined. Cut the top and bottom off the onions, cut in half and peel off the outer skin. Then separate the onion into 'layers'. Use the outside layers. Stuff your meatloaf mixture between two onion 'layers' essentially making an onion seal around a large meatball. Wrap each 'bomb' with 3 slices of bacon and secure with toothpicks. Bake in a casserole dish at 425° for approximately 40 minutes or until the internal temperature is 165°. Top with additional BBQ sauce and bake an additional 5 minutes.
Preheat oven to 350F degrees. Slice across the stalk end to make a level surface. Sprinkle boullion granules to cover exposed area. Top with a thin slice of butter. Stand onions in a baking dish and bake 60 minutes.
In a large freezer-safe mixing bowl combine the sugar and hot coffee; stir until the sugar is completely dissolved. Add in 1 cup half and half cream; cover and chill for 9 hours. Let thaw slightly in the refrigerator; add in the remaining 1 cup half and half cream; beat with and electric mixer until smooth. Place in individual glass serving bowls or cups. Drizzle with chocolate syrup. Serve immediately. Delicious!
Heat the oil in a medium saucepan, then soften the onion and carrots for a few minutes When soft, turn up the heat, crumble in the lamb and brown, tipping off any excess fat. Add the tomato puree and Worcestershire sauce, then fry for a few minutes Pour over the stock, bring to a simmer, then cover and cook for 40 mins, uncovering halfway. Meanwhile, heat the oven to 180C/ fan 160C/ gas 4, then make the mash. Boil the potatoes in salted water for 10-15 mins until tender. Drain, then mash with the butter and milk. Put the mince into an ovenproof dish, top with the mash and ruffle with a fork. The pie can now be chilled and frozen for up to a month. Bake for 20-25 mins until the top is starting to colour and the mince is bubbling through at the edges. (To bake from frozen, cook at 160C/fan 140C/gas 3 for 1 hr-1 hr 20 mins until piping hot in the centre. Flash under the grill to brown, if you like.) Leave to stand for 5 mins before serving.
Cover the tomatoes in boiling water for about 30 minutes. Squeeze dry and then slice on a cutting board. Put them into a food processor with the garlic and basil and process for a minute or two. Add the vinegar. Start adding water, one tablespoon at a time, while the machine is running. The mass should start to turn into a deep red paste. Add one tablespoon of oil. Taste and then add the salt and pepper as needed (some brands of dried tomatoes are very salty). You may need more water to make it spreadable. Spoon into a glass jar, pressing down with a spoon and then pour olive oil over top to keep out the air. Always make sure that the top is covered with olive oil. Keep refrigerated. Shira says: I buy the tomatoes in the shuk (outdoor market), it pays to shop around because they can be quite expensive. I have also made this with lemon juice instead of vinegar but I think it spoils faster.
Bring large pot of salted water to boil. Add potatoes and cook till tender but still firm, about 15 minutes. Drain and rinse with cold water, then chill till cold thru. In medium bowl, combine sour cream, dill, parsley, mustard, salt and pepper. Pour dressing over completely cold potatoes and toss gently. Chill for a couple of hours or overnight for best flavor. Garnish with sliced green onions before serving.
For Cookie Dough: Cream butter & sugar. Beat in eggs, baking powder, extracts and 3 cups of flour. Add remaining flour until a stiff dough forms. Chill dough for at least an hour to make it easier to work with. At this point you can form the dough into knots (small for cookies- larger knots yield egg biscuits) or roll out the dough and use cutters. Bake for 10-12 minutes at 375°. For Glaze: I put about 2 cups of powdered sugar in a bowl, add the extract (just a splash) and a little milk. Then I mix and add more milk until it gets to a smooth consistency- I don't like it too runny. Should be like the consistency of a thick alfredo sauce. Once cookies are cooled, dip the tops of each one into the glaze, or drizzle glaze over the cookies, and allow to dry completely. Can be topped with colored sugar or sprinkles, your choice.
Trim the ends off the key limes and halve lengthwise. Cut each half into 4 slices. In a cocktail shaker, using a wooden spoon or a pestle, muddle the key limes with the 1/4 cup of sugar until juicy and the sugar dissolves. Add the cachaca and the crushed ice and shake for 10 seconds; taste and add more sugar if desired. Pour (not strain) into an old-fashioned glass or tumbler ice and serve.
Let cream cheese soften to room temperature. In a bowl mix cream cheese with mayonnaise. Add chopped olives and mix well. Spread mixture onto 6 bread slices and top with remaining 6 bread slices to make sandwiches. Cut crust edges off and slice each sandwich into quarters.
Slice onion thin; separate into rings. Peel carrots and slice diagonally. Saute onion in oil 1 to 2 minutes. Toss in cauliflower and carrots. Add a bit of water; cover and steam vegetables about 15 minutes, stirring occasionally. Toss with parsley and pumpkin seeds. Serve hot.
Toss greens with the citrus cumin salad dressing and arrange on a platter. Sprinkle evenly with queso fresco and candied pumpkin seeds. Serve immediately. Enjoy! Citrus Cumin Salad Dressing:. Whisk together orange juice, lemon juice, sugar, cumin, salt and pepper in a small bowl; add oil in a slow steady stream, whisking constantly till smooth. Use right away , or cover and chill in fridge up to 3 days. Whisk before serving. Makes 1/2 cup. Enjoy!
Season chicken strips or tenders with salt, pepper, onion powder, garlic powder and cayenne pepper to taste. Grill on a grill or in a grill pan. Heat olive oil in a skillet and saute mushrooms. Season mushrooms with the same spices as the chicken. Finish mushrooms by deglazing the pan with the Marsala wine and allow to reduce until the wine has evaporated. Meanwhile, take a loaf of Italian bread and invert it. Cut a"V" wedge out of the bottom of the loaf and set aside. Into the hollowed out portion of the loaf, sprinkle Parmesan cheese, layer thinly sliced provalone, chicken, Swiss cheese, and mushrooms. Repeat the layering until it is even with the top of the bread. Put wedge back in loaf and roll tightly in aluminum foil-- shiny side in. Bake at 325 for 20 minutes. Remove and let the loaf rest a few minutes. Serve by slicing portions on a diagonal.
Wash leeks and chop up. Melt butter in saucepan and add chopped onions and leeks. Fry for 10 minutes, stirring occasionally. Add the potatoes, water, stock and salt. Bring to the boil and then simmer for 20 minutes. When vegetables are tender, put through blender; return to saucepan and re-heat. Add milk, cream and pepper. Do not re-boil. Serve in soup bowls with bread and butter or French stick and butter on the side.
Place all ingredients except the 151 rum into a blender until smooth. Pour this into the mote area circling the volcano. Pour 151 rum into the top of the volcano, and with a long fireplace match, ignite. Serve with long straws to sip from the mote.
For Stuffing. Combine all ingredients except pork in small bowl. Cut pork across grain into about 12 3/8-inch slices. Pound pork slices between sheets of waxed paper to 1/8-inch thickness. Spread 1 tablespoon stuffing down center of each slice, leaving 1/2-inch border. Fold long sides over stuffing. Starting at 1 short end, roll each slice up jelly roll fashion;tie rolls once in each direction with string. For Sauce. Pat salt pork dry;saute in heavy large skillet over medium-low heat until pork renders most of fat and turns golden, about 10 minutes. Remove with slotted spoon. Increase heat to medium. Pat pork rolls dry and brown (do not crowd) on 1 side. Turn pork, add onion to skillet and brown pork on all sides. Stir in parsley and garlic;saute until soft, about 2 minutes. Add red wine, Marsala,basil,oregano and mint. Simmer until sauce is reduced to glaze, about 10 minutes, stirring occasionally. Sprinkle pork lightly with salt and pepper. Add salt pork and tomatoes and bring mixture to simmer. Cover and cook until pork is tender, turning and basting occasionally, about 30 minutes. Degrease liquid. Transfer pork to heated platter, discarding strings;tent with foil tp keep warm. If necessary bring sauce to boil and reduce until thickened to saucelike consistancy. Taste and adjust seasoning. Spoon sauce over pork and serve immediately.
In a medium saucepan place both soups, water and green chilies. Stir the ingredients together and bring the mixture to a boil. Turn off the heat. In a large well-greased casserole dish place 3 of the tortillas in a staggered pattern. Sprinkle on 1/4 of the cheese. Add 1/3 of the chicken. Spoon on 1/3 of the soup mixture. Repeat the process two more times. Stagger the tortillas differently for each layer. Top the casserole with a layer of the cheese. Preheat the oven to 350 degrees. Bake the casserole for 1 hour, or until it is hot and bubbly. Prep time does not include cooking time for chicken.
Take apart all Peeps from packages and break graham crackers into 48 fourths. Place graham crackers pieces onto cookie sheets lined with wax paper. Place 3/4 pkg of chocolate chips into a bowl and melt according to instructions on package. Dip the bottom of each Peep bunny into the melted chocolate and place on a piece of graham cracker. Continue to do this until all of the Peeps are used. Put the cookie sheets of Peeps into the refridgerator for 15 minutes so the chocolate can cool and harden. Melt the rest of the chocolate chips and pour the melted chocolate into a plastic zipper bag. Cut a tiny piece off the corner to make the chocolate drizzle. Carefully squeeze the bag to drizzle melted chocolate onto each individual Peep S'more. Place them into the refridgerator again so the chocolate can harden. Peeps S'mores can be eaten at room temperature or warmed up in the microwave for 8 - 10 seconds. Enjoy!
Put water, lemongrass and ginger into a pot. Cover and bring to a rolling boil. Lower heat and continue to boil for another 20 minutes. The ginger will begin to bloom and fragrant. The tea will have reduced to 3 cups. Add in brown sugar and stir until dissolved. Remove from heat and serve immediately or left to cool and topped with ice cubes before serving.
Preheat the oven to 250°F. Beat the eggs, milk, vanilla, and salt together in a large bowl until cream-colored. Pour into a shallow dish. Dip the bread in the mixture, one slice at a time, until soaked. Sweep a stick of butter around the inside of a hot oiled skillet. Fry the bread in batches over medium heat until golden brown, turning once, about 3 to 4 minutes on each side. Remove to a baking sheet in the oven to keep warm until all the slices are cooked. Serve sprinkled with cinnamon sugar and syrup.
Heat milk and water together on stove top to barely boiling. Add rest of ingredients, except for spices and stir. Cover and reduce heat to very low and cook for 45-50 minutes. Check rice to make sure it is tender and liquid is creamy and thickened, if not, cover again and cook another 5-10 minutes. Will thicken even more upon standing. Sprinkle with Nutmeg or Cinnamon.
Cut the paneer into one inch cubes or triangles. Remove stem, wash and chop green chillies. Take butter in a microwave dish, heat uncovered, for thirty seconds on Microwave HIGH (100%). Add bay leaves, peppercorns, cinnamon, green cardamoms and cloves. Add ginger paste, garlic paste and green chillies. Stir well and cook, uncovered, on Microwave HIGH (100%) for three minutes. Add tomato puree, Kashmiri red chilli powder, garam masala powder, salt and one and a half cups of water. Cook, covered, on Microwave HIGH (100%) for ten minutes. Add sugar or honey and crushed kasuri methi. Adjust salt and mix well. Add the paneer pieces, cook, uncovered on Microwave MEDIUM (70%) for eight minutes. Add fresh cream. Cook, uncovered, on Microwave LOW (50%) for two to three minute. Serve hot.
preheat oven to 350. topping:. beat until a coarse crumb is formed. muffins:. mix dry ingredients in a large bowl. add eggs and stir until combined. pour in oil and milk and mix thoroughly fold in cherries. pour into greased muffin tins and sprinkle with topping bake 18 minutes.
Mix all ingredients together. Cover and refrigerate for 1 hour up to 3 days.
Preheat oven to 350 degrees. Grease a 13 x 9-inch baking pan. Pour buttermilk into a shallow bowl. Combine flour, salt and pepper in a separate shallow bowl. Dip chicken in buttermilk and dredge in flour mixture. Heat oil in a large skillet over medium-high heat. Add chicken and cook until browned; transfer to baking pan. Drain pineapple, reserving juice. Add enough water to equal 11/2 cups liquid. Combine sugar and cornstarch in a medium saucepan. Add pineapple liquid, vinegar, soy sauce and ginger. Stir until cornstarch is completely dissolved. Bring to a boil and cook 2 minutes, stirring constantly. Pour over chicken. Bake, uncovered, 30 minutes. Add pineapple and green pepper strips. Bake 15 minutes longer, or until chicken is tender and no longer pink in the center. Serve over rice, if using.
Cook the pasta in a large pot of boiling water until al dente (do not overcook the pasta; drain in a colander then rinse well under cold water. Drain the pasta well in the colander. Place the pasta in a large bowl then toss with 2-3 tablespoons oil. Add in chopped tomatoes and cooked cubed chicken; toss to coat. For the dressing; in a processor puree the prepared pesto with the spinach and lemon juice. Add in the mayonnaise and pulse until blended. Add the mayo mixture to the pasta mixture; toss to combine. Mix in the Parmesan cheese then season with salt and pepper.
Make cake according to package instructions. Mix pudding mix with milk. Whisk until lumps are gone, about 2 minutes. Pudding should be pourable but not thin. While cake is still warm, poke holes in cake using a wooden spoon. Pour pudding over cake and gently press pudding into cake. Cool cake in the refrigerator. Remove foil from frosting. Microwave for 10-15 seconds and stir. Frosting should be pourable but not bubbly. Pour over cake and spread gently.