HumbleIntelligence/food-ner-1-Million huggingface dataset:
In a small receptacle, soak the bolillo in milk for 5 minutes. Grind well the onion and garlic in a mortar. Add the tomatillos, mint, cumin, and grind together until it forms a paste. Add the mixture to the ground beef, salt and pepper, and mix well with your hands. Form Albondiga meatballs about 4 cm in diameter with a piece of the Chihuahua cheese inside. Set aside. To make the sauce, blend the tomatoes, onion, garlic, chiles and water in a blender to a puree. In a large pot, heat the oil and then add the puree. Let it boil around 8 minutes and then add the stock, bay leaf, and salt to taste Bring to a boil again. Reduce the flame and let it cook 5 minute. Add the Albondigas and cook on medium heat for 30 minutes. Spicy!
saute onion in large pan till translucent. Add garlic and chopped jalapeno, saute briefly, stirring. (Sometimes if I don't have cooked chicken on hand, I cut raw chicken in strips and saute it along with the onions.). Add chicken, seasonings and remaining ingredients (except tortillas and toppings). Cook over medium high heat, till ingredients are combined and liquid cooks down - about 5-10 minutes. This timing of the cooking is flexible, depending on how much seasoning you add, how much liquid is in your beans, if you add tomato sauce, etc. I make it spicy and just wet enough that it's not dried out, but not watery or gloppy. Adjust seasonings, salt to taste. (For me, it's often at this point when I decide if I want to add the taste of tomato sauce.). Serve in flour tortillas with your favorite toppings.
Cut beef fillet into fine stripes 2,5 cm long. Sprinkle with salt and pepper and place in a small ovenproof dish with 4 sliced shallots, onion and carrot, 1 crushed bay leaf and thyme. Add just enough white wine to cover the meat and leave to marinate in a cool place, covered, for 12 hours. Drain and dry the meat; reduce the marinade by half and set it aside. Saute very finely sliced onion on 25 g butter until soft and add sliced mushrooms; add some more butter. Saute until soft and water from mushrooms evaporates. Remove onion and mushrooms into separate dish where you will finish the meal. Wipe the pan and melt 50g butter in it; when hot add the meat and fry it over brisk heat, turning it frequently (don't put all meat, do it in several turns). When all meat is done put it all together, pour brandy and flame it. After the fire is gone, add the rest of reduced marinade and white wine. Heat it to boil (and to deglaze the pan) and after that add the meat with onion and mushrooms. Cook about 30-45 minutes. After 20 minutes add pickled cucumbers cut into stripes. Before serving add sour cream, lemon juice and minced parsley leaves. Stir and cut the heat. Serve hot with rice or potato, or whatever you like.
Place watermelon cubes and ice cubes in a blender, add honey; process until smooth. Add sparkling wine, stir gently. Pour into two glasses and serve immediately.
Mix cheese, margarine, and yolk together until fluffy. With a biscuit cutter or bottle cap about the size of a 50 cent piece, cut out rounds from bread without crust. spread mixture on rounds and lightly sprinkle with paprika. Place under broiler for a few minutes, until bubbly and brown.
In a large bowl, mix together the first six ingredients. Add ghee. Apply a little ghee on your palms and mix the mixture well so that it spreads evenly. Add the required amount of water (about 1/2 cup) to this mixture so that it is thick and lumpy. Take a squeezing mould and fix the plate for sev or omapodi on it (The plate has a number of tiny holes). Heat oil in a wok till smoking point. Reduce heat to medium. Add a handful of the mixture into the mould. Hold the mould over the hot oil. Start squeezing in a circular mode till the mixture gets over. Set aside the mould. Turn the omapodi to the other side with a ladle. When the omapodi turns golden in colour, remove from oil and allow it to drain on clean paper kitchen napkins. Store in an airtight container for upto 2 weeks.
For the yellow food dye: Bring water to a boil, add vinegar, turmeric or saffron; turn off and let sit for 10 minutes. Add eggs and let steep 30 minutes to 3 hours. Makes 3 cups. For the purple food dye: Combine cabbage, vinegar, and water. Simmer 30 minutes then strain into a large bowl. Steep eggs 30 minutes or more. Different cabbage will yield different shades. Makes 3 cups. For the pink or red food dye: Combine beets, vinegar, and water. Simmer 30 minutes, then strain into a large bowl. Steep eggs 30 minutes for pink or up to 4 hours for a deeper red color. Makes 3 cups. For the green food dye: Combine 1/4 cup of the yellow dye and 2 cups of the purple dye. Let eggs steep 30 minutes up to 3 hours. Makes 2 1/4 cups. Try other combinations with any leftover dye.
Rinse the chicken and pat dry. Place the chicken in a heavy bag and set in a large bowl. In a small pot, heat the olive oil over low heat. Add the whole crushed garlic cloves to the oil and cook for 5 minutes. Remove from the heat and let the oil stand until cool. Remove the garlic from the cooled oil and discard. Combine the oil, paprika, piri-piri sauce, lemon juice, garlic powder and the salt and pepper. Pour over the chicken, turning to coat, then close bag and refrigerate overnight, turning several times. Let stand at room temperature for 1 hour prior to cooking. Preheat the oven to 350°F Remove the chicken from the marinade. Lay the carrots in the roasting pan then place the chicken on top of the carrots. Pour the marinade over the chicken then add the water to the pan. Bake in the oven, basting regularly for approximately 120 - 180 minutes, or until a meat thermometer registers 180°F (add a bit more water if sauce gets dry). Add the potatoes to the roasting pan after the chicken has been in the oven for 1/2 an hour. Taste the potatoes for salt and adjust to suit your taste. I like my sauce nice and red, so will usually add extra paprika while it's cooking. Remove the chicken from the oven and let rest for 5 minutes. Strain the marinade from the pan and serve with the chicken. ***Alternatively, the chicken can be placed on a rotisserie rod with a drip pan placed below and slightly in front of the bird to catch any drippings and prevent flare-ups as the bird rotates. Add the remaining marinade and water to the drip pan. Grill the chicken on a medium-high setting, brushing often with the marinade. Barbeque for approximately 120 minutes, or until the meat thermometer registers 180°F I have also cut up the chicken prior to marinating it, then barbequed it low and slow on the grill -- delicious.***.
Fill a large pot with water. Add garlic powder, salt, pepper and chicken. Boil for approximately 25 minutes or until done. Remove chicken from the pot (save the broth it was cooked in) and remove the meat from the bone. Discard skin and bones. While chicken is cooking, prepare yellow rice according to package directions. Add chicken and cream of chicken soup. Stir in about 2 to 3 cups of the chicken broth to get a good creamy consistency. Cover and heat through for just a few minutes before serving.
Preheat oven to 350 degrees F. Fry bacon in large pan/skillet and remove when done. Remove all but about 3 tbsp grease. Remove pan from heat and add butter, let it sit until melted. Add shallots, garlic and celery and saute over medium heat for about 1 minute. Add carrots and saute for about 1 minute. Add Guinness, bouillon cubes, pepper and stir well. Add 1/3 cup steak sauce and 1/3 cup ketchup. Return to simmer/very low boil and let simmer for about 90 seconds. Remove from heat. Chop fried bacon. Combine hamburger, pork, eggs, bread crumbs, and bacon in large mixing bowl; mix well with spoon or hands. Add brown sugar and shallot and Guinness mixture from pan and mix well. Knead until consistently moist - add more bread crumbs if too wet, or more Guinness if too dry - it should be a moist but not wet consistency. (we ended up adding more breadcrumbs. I would guess we used at least 3 cups total) Form into an evenly shaped loaf in a large pan - this will NOT fit in a normal meatloaf pan. Wipe top and sides with the remaining 1/3 ketchup mixed with the remaining 2 tbsp steak sauce. Bake about 75 minutes in preheated oven at 350 degrees F - until center of loaf measures 160+ with meat thermometer.
Combine flour, 2 tbsp paprika, salt and pepper. Dredge chicken pieces in flour mixture. Reserve left over flour. Add oil to large dutch oven. Heat oil over medium high heat. Add chicken and brown on both sides, about 10 minutes. Remove chicken from pot. Add little oil to pot (if bottom appears to be too dry). Add onion, red pepper, 1 tbsp paprika, and salt. Saute until onion is tender, about 2 minutes. Return chicken to pot, and add enough chicken broth to cover. Bring to boil, reduce heat, cover, and simmer about 30 to 45 minutes, until chicken is done. Remove from heat and let paprikash cool down. Combine reserved flour and 1/2 cup sour cream. Add small amount of liquid from pot into flour mixture and stir with whisk until smooth. Add mixture to pot, stirring constantly. Simmer 5 minutes. Let cool down again and add remaining sour cream, stirring constantly. Sauce should be a very pale orange color (almost white). Cook about 1 minute until heated. Serve over homemade Hungarian nokedli (spaetzel), wide egg noodles, or cooked cavatelli.
Preheat oven to 350°; brush a large baking sheet with olive oil. Place the tortillas on the baking sheet. Spread 1/4 cup of the cheese on the bottom half of each tortilla. Add a layer of figs (use about 1/4 cup for each tortilla). Sprinkle each with about 1/2 tablespoons red onion and 1/2 tablespoon cilantro; then top with 1/4 cup of the remaining cheese. Fold the tortilla over to make half-circles; press down lightly. Bake about 8 minutes or until the tortillas are golden brown on the bottom. Using a wide spatula, carefully turn the tortillas over; bake another 3 minutes or until the bottoms are golden. Remove the baking sheet from the oven and let cool slightly. Transfer the quesadillas to a cutting board; cut (using a knife or scissors) each one into 4 wedges. Serve immediately.
In a small saucepan, combine ingredients. Cook and stir until sugar is dissolved. Brush on salmon while grilling.
Whisk yoghurt & custard until smooth and pour into a loaf tin & freeze overnight. Place in a food processor and process until mixture is creamy but still firm. Return to the loaf tin, cover with plastic wrap and freeze for 1-2 hours. Soften slightly before scooping.
In a large saucepan, saute' onion and celery in butter until tender. Add potatoes and broth; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Puree in small batches in a blender until smooth; return to the pan. (I return it to a different pan. Another pan to clean, but it makes it easier for me.) Stir in the cheese, milk, pepper and paprika. Cook and stir over low heat until the cheese is melted. Garnish with parsley and croutons, if desired.
Season the prepared saddle of venison on all sides with salt and pepper, the sear it on all sides in the clarified butter in the roast pan over high heat until browned. Remove the venison briefly to insert a rack into the roasting pan. Replace venison on rack and sprinkle breadcrumbs on top; roast in pre-heated 400-degree oven for 15 minutes for rare, about 18 minutes for medium. Remove venison from the roaster, wrap in alumnium foil and keep warm. Remove the rack from the roaster. Scrape any browned bits from the rack into the roasting pan. On stovetop, saute the apple rings in the roasting pan, browning them lightly in the drippings. Remove the apple rings, reserve warm. Increase heat to high, and allow the drippings to bubble up. Reduce heat to medium and deglaze the roasting pan with the red wine and stock. Scrape up any browned bits. Pour the stock through a sieve into a saucepan. Reduce over medium-high heat (being careful not to burn and stirring constantly) until syrupy. Remove from heat and mix in cold butter flakes with wire whisk until melted and absorbed. Your stock is now a sauce. Season tot taste with salt and butter. If you would like the consistency to be slightly thicker, you should reduce the stock more before adding the butter flakes. Keep this sauce warm on the stove over low heat until ready to serve. In a separate saute pan, heat clarified butter over medium-high heat. Add juniper berries, grapes, chestnuts and banana cuts; lightly brown these over medium-high heat. Remove from heat and drizzle with honey, stir well to glaze all evenly. Keep warm until serving. Unwrap reserved venison saddle from aluminum foil. Using a deboning knife, separate meat from the bones and transfer the resulting filet to a cutting board. Arrange the saddle bones (the rack) on a warmed serving platter. (Pour any drippings from the foil into your sauce for extra flavor.) Cut the filet on a bias; reassemble the filet on top of the rack on the warmed serving platter. Garnish by surrounding the roast with apple rings, banana cuts, grapes, chestnuts and juniper berries. Nap the roast with a little of the sauce; serve the remaining sauce on the side. Serve this most delicious of all roasts accompanied by (commercially available) Spaetzle, Gnocchi, Polenta (cut into medaillions and pan-fried til crisp and golden brown) or oven-roasted Red Bliss potatoes.
Place all ingredients in a blender and puree until smooth. Pour into 2 stemmed glasses.
2-3 hours prior to cooking. In a large bowl or dutch oven, place gizzards, water and 2 Tbls salt. Let soak. (This draws out that bloody/organ taste). Change salty water every 1/2 hour to hour, for 2-3 hours. Drain gizzards. Place drained gizzards on paper toweling, and pat dry. Salt and Pepper both sides of the gizzards. In a large zippy bag, place flour and salt and pepper. In your favorite chicken frying pan (I use Grandma's old cast-iron skillet), melt enough shortening to get 1/4" in the pan. Place a handful of gizzards in flour baggie. Shake. Remove gizzards from baggie. Shake off excess flour mix. Gently place gizzards in the hot shortening. Cover with lid ajar. Cook for 5 mins on Medium-High heat, or until browned. Turn gizzards, and cover for another 5 mins or until browned. (Pleae note: Gizzards will fry better if cooked in batches. Place cooked gizzards in the oven on 'warm' or 200 degrees, between batches.). Enjoy!
In a large pan, heat oil. Add carrots and stir until carrots are soft. Add all other ingredients apart from the yoghurt. Bring to the boil, cover and simmer for approx 25 minutes, stirring every so often. Remove pan from heat and, using a hand blender, blend until the soup is nice and smooth. Return to the heat and heat through again. Optional: add a dollop of plain yoghurt to garnish, or even sprinkle with chives.
In a non-stick pan, place the oats and bake at 325 degrees for 10-15 minutes to toast to a golden brown. Transfer the oats to a large bowl, add the cereal and raisins, and toss well to combine. In a blender or food processor, place the dates and water; allow to sit 5 minutes, and then process for 2-3 minutes or until smooth. Transfer the pureed dates to a saucepan and add the apple juice concentrate, maple syrup, and cinnamon. Bring the mixture to a boil, reduce heat, and simmer for 2 minutes. Remove from heat and stir in the extracts. Pour the date mixture over the oat mixture and toss well to combine. Pour the mixture into the same pan used to toast the oats, and place a piece of waxed paper on top of the mixture. Use a can on top of the waxed paper to roll out the mixture evenly, and compress it firmly. Bake at 325 degrees for 30-40 minutes or until lightly browned. It will seem soft but will harden as it cools. Allow it to cool for 10 minutes, cut into 24 bars, and transfer to a rack to cool completely. Wrap them individually in aluminum foil, waxed paper, or plastic cling film, or store in an airtight container.
Cook onion and garlic in oil until soft, add peppers, basil, oregano, bay leaves, salt, chili peppers, tomatoes, and cook on low for 45 minutes until flavours have combined. Chop zucchini, mushrooms, and peppers. Combine olive oil, lemon juice, red wine vinegar, basil, oregano, salt, and pepper. Marinate veggies in this mixture overnight or for 12 hours, tossing frequently. Roast in a 400 degree oven in a Reynolds Hot Bag or a foil packet for 45 minutes or until tender. Half cook lasagna noodles. Defrost spinach, squeeze out all liquid. Combine with cottage cheese, nutmeg, and eggs. Spread a bit of tomato sauce in the bottom of the pan. Layer on 4 lasagna noodles. Add 1/2 of the spinach mixture. Follow with 1/2 roasted vegetables, 1/3 the sauce, and 1 pkg cheese. Layer on 4 more noodles, then the last of the spinach mixture, the last 1/2 veggies, 1/3 more sauce, and the last pkg of cheese. Add 4 more noodles, the last 1/3 of sauce, and the parmesan cheese. Bake at 375 for about an hour, until the middle starts to bubble. You might wish to cover it for the first 40 minutes.
Pre-heat oven to 350 deg F. Mix 1 1/2 cups of Raisin Brand, Milk, 2 tablespoons of the Margarine in bowl. Add Egg and 3/4 cup Sugar, mix well. Stir in Flour, Baking Powder and Cinnamon. Mix till well blended. Put in sprayed 9X5 loaf pan. Mix remaining 1/2 cup of cereal, 2 tablespoons Margarine and 1 Tablespoon Sugar. When well blended sprinkle over batter and press into the batter. Bake 50 minutes. Cool 10 minutes before removing from pan.
In a shallow bowl, combine the sherry wine, sherry vinegar, red onions, garlic and olive oil. Stir. Lay the steak over the marinade and turn it over. Wrap loosely and refrigerate overnight. Remove the steak from the marinade and season with the salt and pepper. Grill the steak over high heat for 4 to 5 minutes per side. Let rest for 5 minutes before thinly slicing. Chimichurri sauce: In the bowl of a food processor, combine the olive oil, sherry vinegar, lemon juice, parsley, basil, oregano, garlic and shallots. Pulse until well blended but do not puree. Add the black pepper, the salt and crushed red pepper flakes. Transfer the sauce to a bowl and cover with plastic wrap for at least 2 hours, and up to 6 hours at room temperature. Chimichurri sauce will keep refrigerated in a well sealed container for up to 3 days. For the yucca fries: Place the vegetable oil in a 6-quart Dutch oven and heat to 325 degrees F using a candy thermometer to register the temperature. While the oil is heating, peel the yucca and cut into wedges about 5 inches long and 1-inch wide. Place the yucca wedges in ice water to soak. When the oil reaches the desired temperature, remove the yucca from the ice water and pat dry with kitchen towels. Fry in batches in the hot oil, being sure to raise the heat as you add the yucca. Fry the yucca until they are soft, about 3 to 4 minutes. Remove from the oil using a slotted spoon and set aside on a paper-lined platter to drain. Repeat with the remaining yucca. Once all the yucca are fried, raise the temperature of the oil to 350 degrees F. Return the fried yucca to the oil and fry until crisp, golden brown, and puffed, 1 to 1 1/2 minutes. Remove the yucca fries from the oil using a slotted spoon and season with the salt and pepper. Repeat the process with the remaining yucca.
In a resealable plastic bag, or flat container with lid, mix dressing and mustard. Add chicken breast and marinate in refrigerator at least 2 hours, turning often. Grill over hot grill 10 minutes on each side or until chicken is no longer pink. Can also be baked in 350 degree oven until chicken is done.
Melt shortening, cool. Add sugar, molasses and egg; beat well. Sift dry ingredients, add to first mixture and mix well. Chill thoroughly (for at least a few hours, we chill overnight). Form into 1" balls, roll in granulated sugar and place on greased cookie sheet 2-3 inches apart. Bake at 375 degrees for 7-8 minutes. Cookies should be light, pillowy and soft, not dark and crispy.
Rim margarita, hurricane-style glass or cocktail glasses with sugar, if inclined. Blend all ingredients in a blender or food processor if using fresh or frozen mango. Otherwise, pour into cocktail shaker and shake. Strain into glasses. Squeeze juice from 1 lime quarter into each drink and garnish glass with lime slice.
In a bowl, combine the sour cream, mayonnaise, bacon, tomatoes and onions. Refrigerate until serving. Serve with crackers or chips.
Combine all ingredients in a bowl. Chill to combine flavours. Serve with warm ham and biscuits.
Remove and discard heads and beaks from the octopus, cut each octopus in half. In a large bowl combine octopus with sauce, ketjap manis, juice, garlic and coriander, cover and refrigerate for at least 20 minutes. Drain octopus, discard marinade. Cook octopus and lime slices on a heated oiled BBQ, uncovered, until octopus is browned and tender and lime slices are browned on both sides.
Combine apples, kiwi, strawberries, orange juice, zest, brown sugar, and apple jelly together. Cover and refrigerate. Place the tortilla wedges on a non greased baking sheet and sprinkle with desired amount of cinnamon and sugar. Bake the tortilla wedges at 325 degrees until warm. Remove from oven and let cool. Serve with fruit salsa.
Cake. Preheat oven to 325 °F. Grease an 8 1/2 by 4 1/2 inch loaf pan and dust lightly with flour, tapping out excess. Beat butter and sugar until light and fluffy. Beat in vanilla and lemon zest and add eggs one at a time, beating well after each addition. In a separate bowl, sift flour, cinnamon, baking soda and salt. Add half of the flour to the butter mixture, blending gently to incorporate. Stir in sour cream, then blend in remaining flour. Scrape batter into prepared pan. Topping. For topping, combine all ingredients to blend and sprinkle on top of cake. Bake for 55 to 65 minutes, until a tester inserted of the canter of the cake comes out clean. Allow to cool for 20 minutes before turning out to cool completely.
Soak the chickpeas in a generous amount of water overnight. Rinse the chickpeas and transfer to a medium saucepot. Add the water and 1 teaspoon of the salt. Bring to a boil over high heat. Skim the foam that rises to the top with a spoon and discard. Continue to boil until the chickpeas are tender, about 30 minutes. Remove from the heat. Drain the chickpeas over a bowl, reserving the cooking water and 10 chickpeas for garnish. Combine the chickpeas, 1/2 cup of the cooking water, the tahini, lemon juice, garlic, and the remaining 1/4 teaspoon salt in a food processor. Pulse until completely smooth. Transfer the hummus to a small bowl. Drag the back of a soup spoon 1 inch from the edge of the bowl to create a moat around the center. Pour the olive oil in the moat. Decorate the center and edges with the reserved chickpeas and garnish with a few sprinkles of Aleppo pepper. Cook's Note: Aleppo pepper is a dried red pepper popular in Middle Eastern and Mediterranean cuisine. It has a medium spice level and a subtle sweetness. Jeanette frequently uses Aleppo pepper in her dishes.
Heat oven to 350°F. Grease a baking sheet with butter and sprinkle it liberally with salt. Scrub the potatoes, while still damp cut in half lengthwise and place cut-side-down on the baking sheet. Sprinkle the potatoes liberally with salt. Bake until they are tender when they are poked with a fork. Serve with sour cream and/or butter.
Preheat oven to 350 degrees. Precook pie crust for about 20 minutes (prevents soggy crusts). Saute fiddleheads in olive oil until tender. Place fiddleheads in pie crust, place cheese on top pf fiddle heads. Blend eggs, mustard, milk, flour, and pour over fiddle heads and cheese. Bake at 350 degrees for 50 minutes. Pie is cooked when knife comes out clean when inserted into pie. Let set for 5 minutes or so before cutting. Serve hot or cold.
Wash jars well, and dry in 200 oven for 10 minute. Put Pickling spices into cheesecloth, and make a bag, tie top well, and leave several inches of sting. Tie to handle of pot. In 15 liter heavy duty pot , add all ingredients, and bring to boil, then reduce to simmer. Simmer for 1 - 1 1/2 hours until celery is soft, stirring often. Remove spice bags. Ladle into Jars, put lids on and allow to seal.