HumbleIntelligence/food-ner-1-Million huggingface dataset:
At least 6 hours before cooking, make the marinade: Heat a heavy griddle or frying pan over medium heat and gently toast the chiles, pressing them down quickly with a spatula. Turn and repeat on the other side. Be very careful not to scorch the chiles or they will have an off taste. Cool and then remove the stems, seeds, and stringy ribs. Tear the chiles into small pieces and pulse in a spice grinder until they are as finely ground as possible. In a blender, combine the garlic, vinegar, achiote, salt, cumin, and cloves. Puree until well combined. Add the ground chiles and blend for several minutes, or until the sauce is very smooth; if necessary, add a tablespoon or so of vinegar to make a thick paste. Heat the oil over medium heat in a frying pan. Add the onion and cook, stirring, for 1 minute. Add the chile paste; use the water to swish out the blender and add to the pan. Cook, stirring, for 3 minutes, or until thickened. Scrape onto a plate and cool completely. Cut the pork into lengthwise slices about 3/4 inch thick and smear a layer of the chile paste on each side (thick enough to draw a line in). Stack the slices in a shallow container, cover, and refrigerate for 6 to 12 hours. Cut the crown off the pineapple and cut a slice off the bottom. Carve off the prickly skin, slicing from top to bottom, then cut the flesh into slices 1/2 inch thick; set aside. Grill Method: Half an hour before cooking, clean the grill thoroughly with a brush and wipe it down with an oil-dampened rag. Preheat the grill on high. Remove any thick blobs of chile paste from the meat, as these will burn. Grill the meat and pineapple for 7 minutes on each side, directly over the flame (if your grill is hot as heck -- medium is ok). Watch carefully to make sure the chile paste is not burning; if needed, turn down the heat or move the meat to a cooler part of the grill. The pineapple should be given a half-turn partway through cooking to make nice crosshatch marks. When the meat is cooked to an internal temperature of 145 degrees (don't overcook) remove to a warm plate. Oven method: Preheat the oven to 375°F Spread the meat out in one layer in a shallow, lightly oiled baking dish or a rimmed cookie sheet. There should be some open space between the pieces; it's better to use several baking dishes than crowd the meat. Cut half of the pineapple slices into quarters and scatter over the top. Reserve the rest for another use. Roast the meat and pineapple for 30 to 40 minutes, or until well browned and crisp; there should be some caramelized juices in the bottom of the dish. Remove from the oven, cover the cooked meat and pineapple loosely with foil, and let stand 5 minutes while you heat the tortillas. To Serve: Heat the tortillas' keep them warm in a cloth napkin or a tortilla warmer. Dice the meat into small bits, mix with the juices on the plate or in the baking dish, and fill the tortillas. The pineapple can be chopped up or cut into quarters. Serve with the onion, radishes, cilantro, and your choice of salsa or hot sauce.
Keeping the pieces large, remove as much meat as possible from the joints and cut it into pieces. Combine the onion and lemon juice in a bowl, add the chicken and marinate for at least 2 hours. Drain and combine the butter or ghee with the marinade. Thread the meat onto lightly greased skeweres and cook over glowing coals or - on a preheated grill - for 5 minutes or until the meat is tender. Baste with the marinade and turn once. Serve with melted butter, and Borani Esfanaj (Iranian Spinach Salad) and Chilau (Iranian Rice) (posted separately).
Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, then rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill. Set up the grill for indirect grilling (see instructions below) placing a drip pan in the center. If using a charcoal grill, preheat it to medium. If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium. Pop the tab on the beer can. Using a "church key" style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity. (Caution: the beer fizzes when you add the rub!). When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour. Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.). Memphis Rub: Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs. ** Indirect grilling on a Charcoal Grill: To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You'll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking. If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals.
Preheat oven to 200°C Mix pumpkin, oil and cinnamon then place on a cookie tray. Bake 15 minutes. Add red capsicum and garlic cook a further 10 or until cooked. Meanwhile, lightly toast pumpkin seeds in a fry pan. Place in salad bowl and with with feta, onion, basil and parsley. Mix together dressing ingredients and pour over salad. Sprinkle over pumpkin seeds and serve warm.
Preheat oven to 375. Cook the onions and butter slowly in a flameproof casserole over medium heat until soft but not browned. Blend the rice into the butter and onions and stir over moderate heat for several minutes, not letting the rice brown. The grains will get translucent first, then turn a milky white color. As soon as the rice looks milky, add the boiling stock. Add the herbs and salt and pepper to taste. Bring to a simmer, then cover and place in the oven. As soon as the liquid maintains itself at a slow boil (4-5 minutes), reduce the heat to 350 and continue to bake until the liquid has been absorbed (about 15 minutes). Remove from oven, uncover and fluff with a fork before serving (for al dente rice. FOr more tender rice, let stand, covered, for 10 minutes).
Brown ground beef in skillet, stirring until crumbly; drain. Add barbecue sauce, onion and brown sugar, mixing well. Flatten biscuits with a rolling pin and press them into greased muffin cups. Spoon in ground beef mixture. Sprinkle with cheese. Bake at 400 degrees for 10 to 12 minutes or until golden brown.
Saute onions in oil. Add chicken and stir fry until browned. If not marinated, season with soy sauce and garlic. Add vegetables except for baby corn and salt. Stir fry for 3-4 minutes. Add baby corn and soy sauce to taste, if desired. Pour sauce over, stir till all vegetables are coated. If more sauce is needed, just double the recipe. I haven't made this in ages, so you might need more. I can't remember. Sauce: stir all ingredients for sauce together until slightly thickened.
Combine all ingredients into mixing bowl. Using a tablespoon, spoon out a meatball, shape and place in greased baking pan. Once all meatballs are placed, cook in a 350 degree oven for 20-25 minutes until done. Then I drop into a pot of homemade spaghetti sauce and serve over farfalle pasta.
Preheat the oven to 375 degrees. Spray a 6-jumbo-cup (1 cup each) nonstick muffin pan with nonstick spray (or line with paper/foil liners). To make the crumb topping, combine 2 tablespoons of the all-purpose flour and the brown sugar in a medium bowl. With a pastry blender, cut in the butter until the mixture is crumbly. Stir in the walnuts. Combine the bran, wholewheat flour, the remaining 1/2 cup all-purpose flour, the baking soda, baking powder, and salt in a large bowl. With an electric mixer on medium speed, beat the egg, egg whites, sugar, and molasses in a large bowl intil blended. Gradually beat in the buttermilk. Gradually add the bran mixture, mixing on low speed until just blended. Stir in the raisins. Spoon the batter into the cups, filling each about half full. Sprinkle with the crumb topping. Bake until a toothpick inserted into a muffin comes out clean, about 25 minutes. Cool in the pan on a rack 5 minutes; remove from the pan and cool completely on the rack.
In a large saucepan set over high heat, bring lentils and stock/water to a boil. Skim off froth. Stir in chopped onion, garlic, seasonings and bay leaf. Reduce heat to medium-low. Simmer, covered. Dice carrots and red pepper. Stir into soup. Continue simmering, covered, until carrots are very tender, about 15 minutes. Lentils in soup will need a total of about 20 minutes to cook. Stir in red onion, coriander, lemon juice and pepper. Remove bay leaf. Liquidise if required. Serve immediately or refrigerate, covered, up to 3 days or freeze.
slowly beat the cheese until smooth.bat in the flour and sugar. blend in the eggs slowly, then add the cream and vanilla extract. pour the batter over the pecan crust in the pan. bake at 300F until set, approx 1 to 1 1/2 hours. cool completely brfore removing the sides of each pan.
In a large bowl, combine dry ingredients. Stir in oil, buttermilk, and eggs. Add water and stir until combined. Pour into a greased 13x9x2-inch baking pan. Bake at 350 degrees for 35-38 minutes or until toothpick inserted in the middle comes out clean. Cool completely. Frost as desired.
Preheat oven to 350 degrees. Stir the soup, sour cream, picante/salsa and chili powder in a medium bowl, set aside. Stir 1 cup of soup mixture, beef, beans and 1/2 cup cheese in a large bowl. Divide the beef mixture among the tortillas (1/3 to 1/2 cup). Roll up the tortillas and place them seamside up on a 11 x 8" shallow baking dish. (You may need to secure with picks. JUST MAKE SURE TO REMOVE THEM BEFORE EATING). Pour the remaining soup mixture over the filled tortillas. Top with remaining cheese. Cover and bake at 350 degrees for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion, if desired.
Wrap the tortillas in foil and place in a 200 degree oven to keep warm while preparing the beef. Combine all marinade ingredients in a large bowl. Add in the beef strips and toss to coat with the marinade. Cover and refrigerate for 1 hour. Drain the beef and discard marinade. heat oil in a large skillet or wok over medium-high heat until hot. Add in sliced mushrooms and fry until the mushrooms loose there moisture and are browned (about 6-8 minutes) remove and transfer to a small bowl. Adding in a small amount of oil if needed, add in half the beef strips, then season with black pepper; stir-fry for about 2 minutes, or until the outside of the beef is no longer In a small cup or bowl combine the cold water with cornstarch until smooth. In the same skillet combine the cooked beef strips, sauteed mushrooms, coleslaw mix, green onions and the cornstarch mixture; cook and stir until the sauce is thickened and bubbly. Season with salt if desired. Spread about 2-3 tablespoons hoisin sauce on the warm tortillas, the spoon the beef mixture down the center of each tortilla. Fold bottom edge over the filling, then fold right side and left side to the center, overlapping.
In a 2 quart saucepan melt butter over medium heat. Saute minced shallots in butter until soft but not browned. Add the rice and cook until the rice becomes translucent. Add the wine and cook until nearly dry. Add one cup of hot, not boiling, clam juice. Stir the rice continually as it cooks. When the rice absorbs all the juice add another cup and continue to stir the rice. Continue in this manner until you add the last cup of clam juice. At this time the rice should be fully cooked. If not add a little water and continue to stir and cook until the rice is just cooked through. Next, add the clam meat and cook for one minute. Add the cream and season the rice to taste. Cook for one additional minute. Serve immediately.
Preheat oven to 350°F Place butter and brown sugar in 9x13-inch pan and place in the oven while it's heating; when butter is melted, stir to combine. Mix cake as directed, using juice from peaches in place of water. Arrange peaches on top of sugar mixture, and spread batter over fruit. Bake for 45 to 50 minutes, until cake tests done with a toothpick. Let stand 5 minutes for topping to set. Then place a large platter or cookie sheet over the pan and turn upside down. Serve warm or room temp with whipped topping or ice cream.
For each sandwich, toast 3 pieces of bread and spread with mayonnaise. Top one piece of toast with a lettuce leaf and 2 oz turkey and ham. Cover with a second piece of toast. Top with 1 lettuce leaf, two tomato slices, and three strips of bacon. Top with the remaining toast. Secure with 4 club frill pics. cut into four triangles.
Beat the cream cheese to a smooth and creamy consistency and blend in the mango chutney, mixing well. Chop up any large chunks of fruit in the chutney. Cover and chill. SUGGESTED DIPPERS: Sesame Crackers, Pineapple, Melon, Crab, Chicken, Ham
Combine fruits in a a large pan & cook over "low" heat until soft. This should take about 15 minutes. Stir in lemon juice & sugar, making sure sugar dissolves. Bring to a boil & continue to boil, stiring frequently, for about 15 minutes, or until the mixture thickens and reaches the jel stage (coats a spoon). Remove from heat and skim off foam. Pour into hot, sterilized jars. Seal and cool.
Fry sausage until brown and drain. Drain Ro-Tel and reserve 1/4 cup juice. Mix together cooked sausage, cream cheese, Ro-Tel and 1/4 cup juice. Place in a slightly greased 1 quart baking dish. Sprinkle cheese on top. Bake at 350 degrees for 20 to 25 minutes. Serve with corn chips or pita chips.
Carefully wash the morocho and soak overnight in at least twice as much water as there is corn. Drain the morocho and cook in a little water in a pressure cooker for 15 minutes. In a large saucepan place milk, citrus rinds and clove and bring to a boil. By this time the milk should be perfumed by the spices. Add morocho and cook at low heat for an hour (or as long as you can bear!). Finally, mix in sugar and vanilla. Serve hot.
Preheat oven to 350°F With a mixer on medium speed, cream together cream cheese and butter until light and fluffy. Add cayenne, blue cheese, flour, rice cereal, and bacon (if using) and beat on medium-low speed until well blended. The dough will be stiff. Roll 1-tablespoon portions into balls and place slightly apart on baking sheets. Flatten each ball with a fork. Bake until crackers are golden brown, 12 to 15 minutes.
Make a pizza base and top with cheese & tomato. Put it in the oven for 20 minutes then take it out and decorate with extra toppings and a stuffed crust.
Cook pasta per directions on box (al dente). heat olive oil in skillet. add garlic and onion and saute for 5 minutes (until light brown). Add chopped mushrooms, basil, oregano, salt & pepper. add butter and saute until mushrooms are almost tender. add vermouth and saute for 2-5 minutes or until liquid is almost completely absorbed. Add cream and cook until slightly thickened. when pasta is done drain and mix with pasta over low heat until coated. Add parmesan cheese to taste and serve.
Place first five ingredients in blender and mix well. Add ice cubes one at a time thru the opening in the top of the blender while it is running. When all the ice cubes have been added and crushed blend for one minute more-- serve imediately.
Pat turkey legs dry with a paper towel. You can also remove the skin to cut back on the cholesterol and fat. Mix 3 tbsp barbecue chicken spice blend, 1/2 cup vinegar, and 3 cups water in a pan or bag and marinate legs for 6 hours, turning once. Drain off 1/2 liquid, and salt lightly with more barbecue chicken spice blend (about 1 tablespoons.). Cover pan with aluminum foil and bake for 40 minutes at 350°F Turn legs over at 20 minutes. Heat grill and and transfer turkey legs when bake time is done. Brush on the barbecue sauce during the last 7 minutes of the grilling process; turn over legs and brush on the other side. Cook until a desirable brown.
Coat strips of meat with flour mixed with salt and pepper. Heat oil in a large frypan, brown meat on all sides. Drain off any fat. Add broth, tomato juice, (reserve the tomato pieces for later), onion and garlic to the meat. Cover and simmer for 1 1/2 hours until meat is tender Add tomato pieces, red pepper strips, jalepino and Worcestershire sauce. Stir and cook 4 to 5 minutes longer.
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Cut second pie crust into strips and lay across pie. Use a fork to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 minutes, or until the filling starts bubbling. Let cool before serving.
Heat tea in a sauce pan over medium heat. Add sugar and remaining brine ingredients. Heat through, stirring occasionally until sugar dissolves in tea. Pour brine into large bowl. Cool and refrigerate for 4 hours. Cut each rib in half and add to brine. Place in the fridge for 18 to 24 hours. Remove ribs from brine and pat dry. Place bone side on a cutting board and rub with rib spice. Turn rib over and rub other side with rib spice. Prep your grill for indirect grilling by placing coals on only one side of the grill. Cook over indirect heat (250 to 300 degrees temperature) for about 2 hours, turning often and checking flame for any small flare ups. Feel free to lightly brush ribs with your favorite sauce about 15 minutes prior to removing them from grill.
Preheat your oven to 375 degrees. Spray a Bundt pan with cooking spray. Sprinkle a clean surface with a tablespoon of flour. Pop and unroll the package of Pillsbury French Loaf dough, and gently roll it into a ring shape. Place the dough ring into the prepared Bundt pan and slide it into your preheated oven and bake for 18-20 minutes. Remove and let cool for 5 minutes before using oven mitts and turning the Bundt pan over onto a cutting board. Continue to let the bread ring cool until safe to handle. Use a serrated knife to cut the bread into sections. Do not go all the way through the bread. Stuff the bread sections with the grated cheese, crispy bacon and sliced green onions. Reduce the oven temperature to 350 degrees and slide the stuffed ring onto a lined, rimmed baking sheet and place it back into the oven to continue to bake for and additional 10 minutes. Serve with your favorite dip in the center.
Whisk together the oils, soy sauce, lime juice, garlic, chili flakes and agave. Set aside. Chop a block of firm tofu into bite sized pieces. Cover with the marinade and leave for a couple of hours. As is the case with any tofu dish, the longer the better. Boil the soba noodles until tender, drain, rinse and set aside. Blanche broccoli florets until tender crisp. In a wok / saute pan, stir fry the tofu, reserving the extra marinade. Chiffonade the basil. Toss the noodles, broccoli and tofu together, dress with the extra marinade. Feel free to make a double batch if you like extra sauce. Heat through if you are serving warm, if not leave in the fridge, then bring to room temperature just before serving. Sprinkle with the basil and extra chili flakes if you'd like it extra spicy.
Preheat oven to 350. Mix chopped chicken, egg, ricotta, parsley, 1 1/2 cups mozzarella and 1/2 cup parmesan in bowl and set aside. Make white sauce: Melt butter in saucepan and add flour. Cook a little, but don't let butter brown. Add milk and salt, pepper and 1/2 cup parmesan cheese. Cook and stir until thickened. Spread half of the marinara sauce in bottom of pan. Fill cooled shells with chicken mixture. Pour white sauce over shells and drizzle rest of marinara over top. Sprinkle remaining mozzarella over all. Cover and bake about 40 minutes. Uncover and bake another 15 minutes.
Combine all ingredients except oil in blender and mix well, stopping as necessary to scrape down sides of container. With machine running, gradually pour in oil, blending until dressing is creamy. Transfer to container with tight-fitting lid and refrigerate before using, allowing flavors to blend. Whisk or shake if dressing separates upon standing.
Prepare the filling. For the nuts filling, finely chop the nuts and add sugar and enough orange-blossom water to moisten and hold the nuts together. If you're using walnuts, reduce the amount of the water to 1 tablespoon. For the dates filling, place the pitted dates in a microwave safe dish and microwave on high for 3-4 minutes, take out and immediately mash with a fork to form a paste. Set aside to cool completely. In a mixer or by hand mix the flour, sugar and butter. Add the water and milk just enough for the dough to hold together. Let rest for 30 minutes as this makes the dough easier to handle. Form the cookies. Take a walnut size lump of dough. Roll it into a ball and hollow it out with your thumb. Pinch the sides up to make a pot shape. Fill the hole three-quarters full with the filling. Bring the dough up over the opening to close into a ball. Flatten slightly. Slightly decorate the tops with tweezers or a fork, (this will help the confectioners' sugar to cling after they are baked. Place cookies on parchment paper and cook in a pre-heated 325 F oven for 20-25 minutes. Cookies should not become brown as this will affect the taste. While warm, dust the cookies with confectioners' or powered sugar.
Cook chicken breast (I use my George Foreman Grill cooks them fast and without any added fat). Chop chicken up into small bite-size pieces. Cook Rotini as directed on box. Cook vegetables until tender then drain. In large sauce pan blend together soup, milk and cheese stir until melted. Add in the chicken pasta and vegetables. Pour into Pam sprayed 9x13-inch baking pan. Cover with foil. Bake 35-45 minutes at 350°F.
Preheat oven to temperature 350°F Rinse fish, pat dry with towel and arrange in baking dish. Pour lemon juice over fish. Arrange vegetables around fish and sprinkle with pepper and hot red pepper sauce. Cover and bake 20-30 minutes or until fish flakes easily with a fork.