HumbleIntelligence/food-ner-1-Million huggingface dataset:
First, soak the wood chips for 30 - 60 minutes in an aluminum pan that can go on the grill. Combine and mix all ingredients in a blender or food processor. Save the peels of the limes. Refrigerate the mix for at least an hour (or overnight). Rub the meat with the limes and then the paste. Marinate if you like. Next, line the bottom of the grill with a drip pan filled with water and add any remaining spice or juice or lime peels to the water. Center the pan in the grill. Now place the pan of wood chips partially filled with water in the front of the grill off to one side. Add the meat to the rotisserie - be delicate so the paste remains on the roast. Balance and center the roast and place it one the grill. Close the cover- we leave our cover propped open about an inch. Now you can enjoy a Jamaican Red Stripe beer! Monitor the grill, try to keep both pans (drip pan and wood chip pan) at least half filled with water. Slowly cook the meat at a low constant temperature; add water to the drip pan and the wood chip pan every hour or so, so the smoke is subtle and even. Enjoy a Red Stripe! Slowley cook a roast for about 6-7 hours on a spit, (Grill steaks or chops or fish according to standard grilling methods. When the meat is done let it rest for 15-30 minutes before carving. Serve with rice. Enjoy your Jerk and a Red Stripe!
In a large bowl, put all of your vegetables, onion, garlic, salt and pepper. Add the sesame oil and enough Italian Dressing to coat the vegetables well. Let the vegetables marinate for 15-30 minutes, then place the vegetable and marinade into a large baking dish in a 350 degree oven and roast until the vegetables are cooked through and are soft. These are great served over basmati rice. Option: You can cook the vegetables on an outdoor grill rather than in the oven. Use the left over marinade from the bowl to baste the vegetables while they are cooking.
Combine the maple syrup and blueberries in a medium saucepan. Bring to a boil. Stirring occasionally. Remove from heat; stir in the juice. Pour into a bowl, and cover and chill. Serve warm.
Cook 10 pounds waxy new crop potatoes in their jackets in boiling salted water. Peel and cut into slices or dice while still hot. Finely chop 1/2 pound onions and sprinkle on the potatoes. Sliver a medium to large bunch celery, with the green leaves, and add. Slice a 1 quart jar of gherkins (small sweet pickles) and add. Sprinkle with 3 Tablespoons salt and 1/2 teaspoon pepper. Add 2 cups well seasoned French or Italian dressing and toss gently to mix. Mellow by setting in a cool place, but not the refrigerator, for an hour. Drain off any excess dressing. Spread in 3 flat pans about 9 x 13 inches. Spread each pan with 1 1/3 cups mayonnaise or salad dressing. Chop together 12 hard cooked eggs and 1 bunch parsley. Sprinkle on the salad. Mark each pan in 18 squares to make 54 portions. The Complete Potato Cookbook.
Assemble all ingredients in glass bowl, and mix well. Place 1-2 lb London broil in marinade in the refrigerator overnight. Grill.
Blend the cream cheese and butter. Add flour and salt then blend until flour is completely incorporated. Gather dough into a smooth ball, cover with plastic wrap and chill 1-2 hours. Preheat oven to 375 degrees. Lightly dust counter with flour and roll out 1/2 of the dough to 1/8 inch thickness and carefully cut into 2-inch squares, saving scraps to re-roll. Blend jar of preserves with a spoon so it is a smooth consistency. Place a 1/4 teaspoon dab of preserves in the center of each square. Fold over two opposite corners of square to the middle, overlapping slightly and pressing so they stick together and jam squishes out a bit. After folding each cookie, transfer to an ungreased cookie sheet, about 1 inch apart. Bake each batch for 10-12 minutes, until bottoms are barely golden brown. Gently press any overlapped corners down that have opened while baking. Transfer to a wire rack. Repeat with remaining dough. When cookies are cool, place an additional small dab of apricot preserves on each side of the folded cookie.
In a 5-quart dutch oven over medium heat, heat bone, split peas, carrots, onion, and water to boiling. Tie allspice, peppercorns, and bay leaf in a piece of cheesecloth. Add to bone mixture. Reduce heat to low; cover; simmer 1 hour. Discard spice bag; add salt if necessary. Remove bone to cutting board. Cut off meat and discard done. Cut meat into bite-size chunks and return to soup for serving.
To make the sticky rice, refer to my sticky rice recipe, which I have also posted. Season the coconut cream with some salt and refrigerate it. Dissolve sugar and salt in coconut milk. Mix and stir the coconut milk with the warm sticky rice and let it stands for 30 mins. To serve, place some mango strips over a large scoop of sticky rice mixture and add some coconut cream over the top.
Marinate lamb fillets in a the yoghurt, cumin and coriander for 1 hour. Combine chickpeas, capsicum, tomatoes, onion, mint, oil, vinegar, salt and pepper in a bowl. Stir together remaining yoghurt and garlic in a bowl. Pan-fry lamb fillets in a non-stick pan over medium heat or until cooked through. Place salad onto four serving plates and top with sliced lamb fillets. Finish with a generous dollop of garlic flavoured yoghurt.
In a saucepan, bring the stock to a boil. Add the couscous. Cover the pan and remove from heat. Let stand about 6 minutes or until all of the liquid has been absorbed. Fluff with a fork. In a large nonstick frying pan over medium heat, combine the corn, tomatoes, garlic, chili powder and cinnamon. Cook until the liquid from the tomatoes evaporates, about 5 minutes. Stir in the chives and lemon juice. Add the couscous and stir to combine.
Draw a bath with warm water. Mix together the grapeseed oil and milk powder in a plastic bowl. Add it to the running bath water. Pour the essential oil of your choice from those listed above, or, a personal favourite you prefer. Dip in and enjoy this sensuous rejuvenating spa to the fullest! I promise you will step out of your bath tub with the best make-up: An unforgettable happy smile! Enjoy!
Dice onion. Brown hamburger meat and onion, add cajun salt, garlic powder, and black pepper to taste. Drain any grease. On the bottom of 9x13 pan, layer meat and onion mix. Layer tater tots on top of meat. Pour/spoon soup over tater tots. Top with cheese. Bake at 350 degrees for 30 minutes.
Have ready a large bowl of ice water. In pot of boiling salted water, cook green beans until they turn bright green and start to soften. Transfer beans to ice water immediately. When cool, drain them and pat them dry with a clean towel. Meanwhile, prepare pasta according to package directions (cook until al dente.). Drain pasta and rinse with cold water until pasta is completely cool and drain again until free of excess water. Set aside. In large bowl, combine cooked green beans, pasta, shrimp, dill to taste, vinegar, lemon juice, olive oil, feta cheese, salt and pepper to taste. Serve immediately, or cover tightly and refrigerate up to 2 days.
Preheat oven to 350°F. Lightly grease or spray muffin cups or line with papers. Set raisins in a bowl of hot rum to soak. In a large bowl, mix dry ingredients. Make a well, and add oil, milk, and honey. Mix just until combined and moistened (Do Not overmix). Stir in fruit, nuts, and raisins (drain raisins before adding). Drop the batter into muffin tins. Bake for 25-30 minutes, testing with toothpick to see if they're done.
Coarsely chop almonds. Cut pound cake into 1 inch cubes; set aside. Set aside one strawberry for garnish. Hull remaining strawberries and cut into quarters. In a small bowl combine fresh and frozen strawberries, mix well. Juice lemon to measure 2 tablespoons. Place in a large bowl and whisk in yogurt and pudding mix until smooth. Put half of the cool whip container in bowl and fold mixture inches Reserve the other half of the cool whip. To assemble trifle: place one third of the pound cake into bottom of a trifle bowl. Top pound cake with one-third of strawberry mixture. Top with half the yogurt mixture, spreading evenly. Sprinkle with one third of toasted almonds. Repeat layers one more time. Top with remaining pound cake cubes and remaining strawberries. To garnish, spread reserved cool whip topping over top of trifle, forming a flat surface. Sprinkle remaining almonds over cool whip. You can then sprinkle with powdered sugar and create a strawberry "fan" with reserved strawberry. To do this just use an egg slicer and place strawberry, stem down in the slicer. Slice most of the way down through the wires. Remove the strawberry from the wires and gently fan out the slices.
Salmon: Whisk together honey, ancho chili powder and mustard in a small bowl and season with salt and pepper. Preheat nonstick saute pan over high heat. Brush salmon with oil on both sides and season with salt and pepper. Place salmon in the pan, skin-side down and cook until golden brown and a crust has formed, about 2 to 3 minutes. Brush the top of the salmon with some of the ancho glaze, flip over, and continue cooking about 2 minutes longer, until a crust has formed and the salmon is cooked to medium. Remove salmon from the pan, glazed-side up and brush with some more of the ancho glaze. Spoon some of the Spicy Black Bean Sauce onto a plate, drizzle with some of the Roasted Jalapeno Crema and set the salmon in the center, glazed-side up. Black Bean Sauce: Combine the beans, onion, garlic, chipotles and cumin in a medium saucepan; add cold water to cover by an inch. Bring to a boil, reduce heat and simmer until beans are tender. Add more water if the beans appear dry. Using a slotted spoon, transfer mixture to a food processor. Add 1 cup of the cooking liquid and process until almost smooth; sauce should be a little chunky. Season with salt. Roasted Jalapeno Crema: Place crema and jalapenos in a food processor and process until smooth. Season with salt and pepper. Refrigerate for 30 minutes before serving.
Heat oven to 350°. Spray a 9-inch glass pie plate or a 8-inch square pan with cooking spray. In a small bowl, mix contents of the syrup cups from waffles, the preserves, and Worcestershire sauce. Place chicken, skin side up, in pie plate; sprinkle with salt and pepper. Spoon syrup mixture over chicken. Bake uncovered for 25 minutes. Meanwhile, toast waffle sticks as directed on box. Cool slightly, about 2 minutes. Cut waffles into 3/4-inch cubes; set aside. Spray a 1-quart casserole with cooking spray (or use a 9x5-inch nonstick loaf pan; do not spray). In a 10-inch nonstick skillet, melt butter over medium heat. Add onion; cook and stir 2 minutes or until tender. Stir in waffle pieces and broth, breaking up and moistening waffle pieces. Sprinkle with poultry seasoning and sage. Remove from heat; stir in spinach. Cool about 5 minutes. Stir in egg white and pecans. Spoon stuffing into casserole; place in oven with chicken. Bake uncovered for 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (170°F) and stuffing is thoroughly heated. Serve chicken with stuffing, spooning remaining sauce in pan over chicken.
1. Rinse the cod under cold running water to remove any surface salt. Place the fish pieces in a large nonreactive pot, cover with water and refrigerate (covered) for 24 hours, changing the water several times. 2. Pour off the water, refill the pot with clean water and gently boil the cod until it flakes easily with a fork, about 7 to 10 minutes (or longer), depending on the thickness. 3. Meanwhile, heat 3 tablespoons of the oil in a large skillet over medium heat, and saute the onions until barely brown. Add the garlic and cook a minute more. Set aside. 4. Drain the cod and let cool. Flake it into a large bowl and remove any bones or bits of skin. Add the onion-garlic mixture, nutmeg, white pepper and remaining olive oil, and toss lightly. Pack the mixture into well-oiled 9-x-13-inch ovenproof casserole dish. Cover the codfish with the potato slices. 5. Lightly oil a cookie sheet, place it over the casserole and invert. Carefully remove the casserole dish to keep the cod mixture intact. Bake in a preheated, 400°F (200°C) oven for 20 to 30 minutes, or until cod is lightly toasted. 6. To serve, cut a square of cod and center it on a plate. Drizzle with additional olive oil to moisten. Garnish with 2 egg halves, several olives and some parsley.
Heat butter in 12-inch nonstick skillet over medium-high heat; add onion and salt and cook, stirring frequently, until onion has softened and is beginning to brown, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add orzo and cook, stirring frequently, until most of orzo is lightly browned and golden, 5 to 6 minutes. Turn off heat and add vermouth and chicken broth. Go back to medium-high heat and bring to boil; reduce heat to medium-low and simmer, stirring occasionally, until all liquid has been absorbed and orzo is tender, 10 to 15 minutes. Gently stir in peas, cheese, nutmeg, and pepper to taste. Remove from heat and let it stand until peas are heated through, about 2 minutes.
Grease 2 loaf pans. Preheat oven to 350°. Mash 2 bananas with 1 teaspoon baking soda. Slightly beat 2 eggs, add sugar and peanut butter, mixing well. Mix in the banana mixture and the flour, combining well. Pour into prepared pans. Bake 40-50 minutes (check at 4 minutes with toothpick and adjust baking time if still "gummy"). Cool 10 minutes, then remove from pans and finish cooling on wire racks. Freezes well.
In a saucepan over med. heat Stir in the raisins, butter,, sugar,, eggs, milk, and vanilla. Stir over the heat for 5 minutes. Just until thick, and just coming to a boil. Remove from heat and add in dry ingredients. Add in nuts. Just until blended. Pour into 12 muffin cups. Bake 18 minutes at 350 degrees. Remove when done and drop 1 tsp of Lyles Golden Syrup over the top of each while still hot. Let cool in pan. Remove from pan. Thanks Andy.
In a small bowl, combine the oil, garlic, thyme, oregano, pepper, and salt. Rub the garlic mixture all over the pork. Place the pork in a Dutch oven just large enough to hold it snugly, cover with aluminum foil and then the lid and refrigerate overnight, or up to 24 hours. Preheat the oven to 450°F. Remove the aluminum foil from the Dutch oven, replace the lid and bake for 30 minutes. Reduce the oven temperature to 375°FF and bake for 1 hour more, basting twice with the pan juices. Uncover, baste again and bake, uncovered, for 20 to 30 minutes more, or until an instant-read thermometer inserted into the thickest part registers 155-165°F. Remove the pork from the oven, cover and let rest for 1 hour to develop the flavors. Reheat in a 375°F oven for about 20 minutes and serve.
Sift together flour and baking powder. Stir in salt and sugar. Cut in the Crisco until the mixture resembles crumbs. Stir together eggs and milk. Make a well in the dry mixture and stir in the milk mixture with a fork. Stir just to moisten, then turn out onto a lightly floured board. Knead about 15 times, then pat lightly into a circle, about 1/2-inch thick. (The secret to light and fluffy biscuits is to handle the dough as little as possible) With a sharp round cutter, cut out rounds, without twisting the cutter. Just give it a sharp tap, then lift straight up (twisting the cutter causes the biscuits to slope over when they are baking) place on a baking sheet. Bake at 350°F for 15 to 20 minutes. Serve warm.
Add all ingredients in a large saucepan and bring the mixture to boil. Turn down heat to simmer and cook for 1 hour. The mixture should be reduced to about half. Sterilize the jar and lids. Fill and seal jars and process in boiling water bath for 30 minutes.
Preheat oven to 400°F Line a baking sheet with foil and lightly oil or coat it with nonstick spray. Season chicken on both sides with salt and pepper, then rub with 1/2 teaspoon thyme. Place bone-side up in a single layer on prepared baking sheet. Roast for 15 minutes for boneless or with bone in, 20 minutes. Meanwhile, in a small saucepan, heat jam or jelly, vinegar and remaining 1/2 teaspoon thyme over medium-low heat until glaze is melted. Season with salt and pepper and remove from heat. Turn chicken meat-side up. Brush liberally with jam glaze. Continue to roast, brushing twice with remaining glaze, until the chicken is cooked through, about 15 minutes more, (20 minutes for bone in). Serve with some brown (or white rice).
For the best taste, and tenderest squid, you need the freshest squid possible. Frozen squid is frozen as soon as it's caught, and will produce better results than previously thawed squid. Its also a lot less expensive. Check that the box is not bulging on one end, indicating it was thawed and refrozen. Thaw the squid by wrapping the box in plastic wrap, and submerging in tepid to warm water for a couple of hours. The thawed squid should smell fresh, and there should be no need to rinse. Clean the squid by separating the head and body, and pulling out the quill. On fresh squid, the quill will pull out easily, in one piece. The guts should pull out with the squid. Eggs can be left behind in the body. Cut the bodies into 3/4 inch squares. Clean the tentacles by squeezing the heads to push out the beak, and cutting away the beak, guts and eyes from the tentacles. For "black" rice, remove the ink sacs from several of the larger squid, and slit open to remove the ink. Add to the skillet at the same time as the squid. Traditionally this is a risotto, however this can result in overcooked squid, so we recommend pre-cooking the rice. Bring rice and water to a boil, then lid tightly and leave on low heat for 20 minutes. The rice should be added to the squid while still hot. In some oil in a heavy 12" skillet, fry onions until they start to turn golden. Then add crushed garlic and cook for a minute. Then add chopped squid (and optional ink). Stir on high heat until squid turns white, and then another minute. This will take about 6-10 minutes, depending on how hot your stove is. Do not overcook! Properly cooked squid will be completely white, yet very tender. Mix in parsley, remove from heat. Season with salt and pepper, and stir in hot rice. Finish with extra virgin olive oil. Check seasoning. Can be served thick, as a main course or side dish, or with more liquid, as a soup. Garnish with grated Romano cheese.
Roast marshmallows over open flame (or you can break a full graham cracker sheet in half, place 1 marshmallow on top of it, and put it in the middle of the microwave for 15 seconds, skip to step three if you used the microwave). Break a full graham cracker sheet in half and place a roasted marshmallow on top. Drizzle desired amount of Hersey's chocolate syrup on top of the roasted marshmallow. Sandwich with the other half of the graham cracker sheet. Enjoy in moderation! :-D.
Heat oil in a large skillet over medium heat. Add onions; cook, stirring occasionally, until the onions are slightly browned and somewhat soft, about 10 minutes. Stir in the ketchup, brown sugar, chili powder, hot sauce and cinnamon; mix well. Add the water and bring mixture to a boil; simmer, uncovered, until onions are completely tender and the liquid is mostly evaporated, an additional 10 minutes.
Soak Unglazed Clay Pot ( top and bottom. in water for 20 minutes - use a medium size one. Combine 1st 8 ingredients into a paste. Rub paste all over and on all sides of short ribs. Put into soaked pot and pour broth over. Put cover over and place into a cold oven. Turn up to 400°F Cook for 3 hours.
Soak beans for 24 hours in cold water. Rinse the beans or skin them by rubbing between your hands while rinsing under running water. Blend all ingredients in a food processor. Pour mixture into a bowl and hand whisk for 2-3 minutes to aerate. Heat oil in a pan and carefully drop small balls of the mixture into the oil from a spoon. Fry until golden brown. Drain on paper towel. Serve hot or cold with chili sauce.
rinse 20 medium size shrimp, and cut into pieces. chop 1 medium size onion. Heat the cream cheese and rotel on low heat. Add the shrimp and onion. Cook on low until creamy. Or -- put everything in a crockpot if you have plenty of time. serve with ritz crackers.
Prepare the asparagus: Wash the asparagus and snap each stalk in half. Cut the bottom halves into pieces and boil them for 10 minutes in 12 ounces of water. Discard these woody bits and save the water. Cut the top halves into three portions. Boil these more tender pieces in the same water for 5 minutes. Set the asparagus pieces to one side and save the water that now has been infused with the asparagus flavor. Cook the scallops: Drain the scallops and dry well between layers of paper towel. Put a heavy bottomed 10" or 12" saute pan over medium-high heat and add a Tablespoon of oil and a teaspoon of butter. Salt and pepper one side of the scallops and, when the pan is nice and hot, cook the scallops for 2 minutes on the seasoned side. Remove to a plate, salt and pepper the other side of the scallops, and put any liquid from the pan in with the asparagus water. Add another Tablespoon of oil and a little butter and cook the other side of the scallops for 2 minutes. Break the barely cooked scallops into pieces. Remove to a plate and keep the scallops warm in a 200° oven. Put any juices from the pan in with the asparagus nectar. Deglaze the pan with a few Tablespoons of water or white wine, as desired, and add the liquid to the asparagus water. Bring the asparagus water back to temperature, add the 2 cups of broth and the other 8 ounces of water and let simmer. Depending on the saltiness of the broth, you may want to add a little more salt, according to taste. By now, you will have a very nice broth with which to season the rice. Keep it hot but not boiling as you cook the rice. Sautee the chopped onion in 2 Tablespoons of oil and a Tablespoon of butter over medium heat until translucent. Add the dry rice and cook for 1 minute, stirring constantly. Add the white wine and simmer for 1 more minute. Raise the heat on the burner to medium high and set the timer for 16 minutes. Add 1 cup of the hot broth and allow it to cook in for 3 or 4 minutes. Then add another cup of broth, stirring to lift the rice off of the bottom. Add more hot broth as necessary to keep the rice wet and just a little soupy, keeping the heat fairly high throughout. Three minutes before the time is up, add the scallop pieces and any juice from the plate. One minute before time is up add the asparagus and carefully incorporate so the tips don't break apart. Add a small amount of broth if the rice is super-absorbent. There should always be a little extra liquid in the pan. When the time is up, remove from the heat and mix in the cheese. Top the risotto with a spoonful of parmesan and serve piping hot with crusty bread. Such good flavors - enjoy!
Mix water and maple syrup in a saucepan. Bring to boil and let simmer at a very low heat. Meanwhile, prepare the dough:. Dough: In a bowl, put flour, baking powder and salt. Add butter and rub with your hands. Add the milk and stir. With a spoon, let drop dough by spoonful directly in the boiling syrup. Cover and let simmer at very low heat for 15 minutes (Do not remove the cover in the 15 minutes).
Mix prunes and banana in food processor until combined well. Stir in milk, orange juice, egg and orange peel. In a separate bowl, mix oat bran,oats, flour, brown sugar, baking powder and cinnamon. Make a well in the center of dry ingredients and pour in prune/banana mixture. Stir until combined. Fill 12 paper-lined muffin tins 2/3 full and bake at 400 degrees F for about 20 minutes or until centers spring back when pressed.
Whisk the vinegar, lime juice, sunflower oil, fish sauce and caster sugar together. Stir in the spring onion and chilli to finish.