HumbleIntelligence/food-ner-1-Million huggingface dataset:
Marinating the Eggplant: Lightly brush both sides of each eggplant slice with oil. Blend together the garlic, parsley, basil and pepper. Spread a little of the herb blend over each slice. Lay the slice side by side on a large platter, stacking them if necessary. Lightly cover with plastic wrap and let stand at room temperature 2 to 4 hours. Cooking Eggplant on an Outdoor Grill: Burn down a charcoal fire (using real wood charcoal briquets if possible), until a white ash has formed on the briquets. Heat should be moderate. Sprinkle the slices with salt. Grill the undrained eggplant slices about 10 minutes, turning once, or until deep golden brown on each side and soft when pierced with a knife. Spoon any seasonings left on the platter over each slice after turning. Transfer the finished slices to a platter and serve. Cooking Eggplant Inside: Grill undrained slices over medium heat on a gridded skillet or stove-top grill, until deep, golden brown on each side. Spread any seasonings left on the platter over each slice before turning. Do this in several batches unless your cooking surface is large enough to hold all the slices in a single layer. Or you may preheat broiler, placing eggplant about 4" from the flame. Spread any leftover marinade over the slices, and have them in a single layer. Broil slowly until slices are deep golden brown on each side, and eggplant is soft when pierced. Serve as a first course or main dish after topping the warm slices with long furls of Parmigiano-Reggiano or sheep cheese carved with a vegetable peeler. Enjoy!
Par-boil the potatoes first. Once they are peeled and cut into similar sizes (small potatoes in two, large ones in four), put the potatoes into cold, salted water and bring to the boil. As soon as they start boiling, boil for about 5 to 6 minutes, then drain all the water off (keeping some for the gravy later), let some of the steam evaporate off, then put the lid on securely and shake the potatoes in the pan until the edges are roughened and fluffed up. Add the flour and shake again, to coat all the potatoes in a thin coating of flour. This is what will absorb the hot oil to make a crisp surface as the potatoes roast. Leave the lid off now so they dry a little until the oil is ready. Heat the oil first. In a roasting pan, that is large enough to take the potatoes in a single layer, put enough vegetable oil, duck fat or goose fat to cover the bottom with ease. The potatoes mustn't be bathed in the oil, so keep it less than 1/2 cm or 1/4 inch deep. Put the tray into the hot oven (200°C/400°F) for 10 minutes before the potatoes need to go inches Once the oil is smoking hot, put the potatoes in so they sizzle and turn them around so they are all coated in the hot fat/oil, then return the tray to the oven to roast. The potatoes can be turned two or three times during cooking. Timing. The potatoes need to stay in the hot oven until the very last minute when you are ready to serve lunch. If they hang around keeping warm they lose their crisp edge and gradually dwindle into leathery bullets. They need 1 1/4 to 1 1/2 hours at 200°C/400°F to reach optimum crispiness. Time the meat to be ready 10 minutes before them, so it can rest, you can make the gravy and summon the troops to table, and only then produce the potatoes still sizzling from the oven, and sprinkled with freshly milled sea salt. (If people are late in arriving for lunch, the potatoes can take another 10-15 minutes getting even more crispy in the oven, but after that I'd just get on and eat them without the latecomers!). Roasting tin. I get the crispiest results from my enamel roasting tins. Pyrex or glass trays result in softer, less crispy potatoes. Metal trays are also excellent for roasting potatoes. Temperature. Keep the hottest part of the oven for the potatoes. Juggling the roast meat, roast potatoes and everything in a small oven is tricky but the potatoes will only get crisp if they can roast in blazing heat for a while. If all else fails, when the meat comes out, turn the oven up to the highest heat and put the potatoes on the top shelf for a blasting. Last on the list of emergency remedies, put them under a hot grill (broiler) for the last five minutes while you are getting the table ready.
Prepare all of the ingredients:peel the onions,mince 1/2 of an onion finely and set aside;chop the other onion and set aside.Mince the chiles,leaving the seeds in or de-seeding according to taste.Peel and mince garlic,Grate or finely mince the ginger.Chop the tomatoes the same size as the chopped onion,. Whisk the eggs until well mixed and frothy.Add the minced onion and serrano chiles. Heat 1 tablespoon of oil over medium heat.Pour in 1/4 of the egg mixture and cook until browned on one side,then flip and cook until done on the other side.Remove to a plate and repeat with the remaining egg until all is cooked. Heat the remaining 2 tablespoons of oil over medium.Add the onion and sautee for 2 minutes.Ad the ginger and garlic,and continue sauteeing,stirring as necessary to prevent burning for about 6 minutes or until the onions are well browned.Add tomatoes and cook another 6 minutes,or until the oils begin to seperate. Adt he ground spices,salt to taste,and the water.Bring to a boil,cover,and simmer for 8 minutes. Cut the omelets into strips.Add to the curry and cook only until heated through-only about a minute.Serve hot with bread or rice.
Combine water, basmati rice, salt, olive oil, chili powder, garlic powder, brown sugar and orange zest. Bring to a boil, cover and simmer over low heat about 40 to 45 minutes, or until rice is tender and liquid is absorbed. Stir in pine nuts and black olives and serve. (It's nice to garnish with orange slices).
Remove sausage from casing if necessary and brown in 1 tbsp butter, preferably in a large wok or sauce pan. Meanwhile, cook penne in boiling salted water. Add chopped garlic to sausage and saute 1-2 minutes. Add salt and black& red peppers. Add additional 1 tbsp butter and melt. Sprinkle with flour; stir well to ensure flour is absorbed. Add milk and bring to boiling. When the mixture starts to boil, reduce to low heat, add herbs and parmesan, and stir well. Simmer on low heat 2-5 minutes, stirring frequently (to desired thickness). Drain pasta and add to wok/skillet; stir to coat with sauce and heat through. Top with chopped fresh scallions and additional red pepper flakes and/or grated parmesan if desired.
Place a rack on the lowest shelf of your oven. Preheat to 350 degrees F. Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Toss to coat completely. Place on the lowest rack of the oven and bake for 10 minutes. Remove from oven and stir so that kale can get crispy all over. Bake another 8 -12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch. If kale still bends, rather than crackles, when you touch it, it isn't done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy. Remove from oven, and sprinkle with sea salt (Maldon sea salt makes it taste fantastic) and serve immediately.
Season scallops with salt and pepper. Melt 1 Tbs butter in non-stick skillet over medium-high heat. Add garlic and cook until fragrant, about 30 seconds. Add spinach and stir until wilted. Transfer spinach to platter and cover to keep warm. Wipe out skillet and return to heat. Add remaining butter. When butter is melted, and just begins to sizzle, add half the scallops and cook until browned, about 2 minutes. Transfer to platter. Repeat with remaining scallops. Carefully add lemon juice to pan, scraping up any brown bits from bottom of pan. Remove from heat, stir in chives and zest. Pour over scallops and spinach and serve.
In food processor, finely chop pecans, cornstarch, thyme, salt cayenne and dry mustard. Whirl in parsley. Transfer to shallow bowl;set aside. In separate shallow bowl, beat egg. Dip each chicken breast into egg, then into pecan mixture, coating both sides well. (Make ahead: transfer to platter and cover loosley with plastic wrap; refrigerate for up to 2 hours.) In large nonstick frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside. Sauce: Meanwhile, in small bowl, whisk together sour cream, Dijon mustard, sugar and salt. Serve with chicken.
Preheat oven to 160&#8304;C. Rinse soaked beans, then put into saucepan & cover with cold water. Bring to a boil, then strain & rinse with cold water. Heat oil in a large enamelled cast-iron casserole & saute onion, garlic, carrot & bacon. After 5 minutes, when onion has softened & bacon is sizzling, add red & green peppers. Puree tomatoes & juice in a food processor & add to casserole with beans & remaining ingredients, except maple syrup. Mix well. Add sufficient cold water to cover beans by 4 cm. Transfer casserole, tightly sealed, into oven & bake for at least 4 hours. Stir well after 2 hours, checking that it is still reasonably sloppy (if too dry, add a little water & reduce oven temp). After 4 hours, stir in maple syrup, extra salt & plenty of freshly ground pepper. The beans should now be in a rich sauce. If too thick, add a little water; if too runny & the beans are tender, increase oven temp & continue to cook.
If necessary, cut roast to fit into a 3 1/2 to 4 quart crockery cooker. In a large skillet brown roast on all sides in hot oil. Transfer to cooker. Add the water to cooker. Sprinkle roast with 2 teaspoons of the fresh dillweed or 3/4 teaspoon of the dried dillweed, salt, and pepper. Cover and cook on high heat setting for 5 to 6 hours or on low heat setting for 10 to 12 hours, until meat is tender. Transfer roast to a serving platter, reserving juices; cover roast and keep warm. Pour cooking juices into a glass measuring cup; skim off fat. Measure 1 cup of the reserved juices. For sauce, in a small saucepan stir together yogurt and flour until well combined. Stir in the 1 cup reserved cooking juices and remaining dillweed. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Serve meat with sauce and noodles.
Follow Directions on the 2 Package of Corn bread mix to make yellow corn bread. Once the corn bread is done let cool and crumble corn bread into small pieces. Saute' vegetables in butter. Add crumbled cornbread and add broth and stir until smooth and thin. Add sage and cream of chicken soup. Stir and mix well. Add diced Habanera Pepper, diced Jalapeno Pepper, Fresh Ground Black Pepper, Crushed Red Pepper, and Cayenne Pepper to taste. (I like a lot but I'm a Texan). Bake on 350 until slightly thick and brown. (I like to stir mine every 15 min and taste to see if I nee to spice it up). Once brown take out of oven and allow to cool. Place 4 to 5 beat eggs, flour and bread crumbs in 3 separate bowls. Once the dressing is cool, scope up some dressing with a spoon and form a ball. Dip the ball in the flour, then the beat egg, then the bread crumbs. Deep fry on 350 degrees for 2 to 3 minutes. (Not too long, remember the inside is already cooked. You just want a nice hard crunchy exterior).
Preheat oven to 375. -Pour the taco seasoning and poultry seasoning into bowl and mix. Dredge your chicken breasts in it and place in a 9x13 dish and bake in oven for 30-45 minutes. Shred or dice after cooked and set aside. -Melt butter and saute onion, garlic and jalapenos until onions are soft. -Drain and rinse the beans and add to onion mixture and cook for 5 minutes. Stirring occasionally to meld the flavors. -Add chili powder, cumin and flour into bean mixture and stir for 5 minutes. Make sure to scrape any of the bits off the bottom of the pot. -Add the chicken stock, 1/2 and 1/2, salt, white pepper, hot sauce and Worcestershire. Cook until thick. Again scrape the goodness off the bottom of the pot. -Add the chicken. Then slowly add the cheese a little at a time, until it is melted. Otherwise you will have a cheesy glob of a mess.
Preheat oven to 375°F. Arrange tomatoes on a baking sheet in a single layer, cut side up. Bake for 1 hour, until they shrink to half their original size. Let cool, then puree. Just before serving, mash cheeses together with a fork. Stir in tomatoes; mixture should be somewhat coarse. Add vodka or rum. Drizzle with oil and stir to mix; oil should not be completely incorporated. Place in a serving bowl and sprinkle with mint.
Warm the water up to 80 deg. (about 2 minute and a half in the microwave). Take about 2 ounces of that water and put in a small cup or plastic bowl. Let the rest of the water stand aside. Pour the yeast in the 2 oz warm water and mix slowly with 1 teaspoon of sugar. Cover and let stand. In a large deep bowl that has a cover, mix the flour, sugar and pinch of salt. Make a hole in the mix and pour in the risen yeast. Take a whisk (we use our fingers in Africa) and mix until blended. DO NOT USE AN ELECTRIC WHISK. Check that the remaining water previously put aside is still warm; if not, re-warm it for about 30 seconds. Pour in the water bit by bit, mixing vigourously each time, until you obtain a paste with a consistency just before that of a cake mix. Stop pouring the water and discard the rest, if any. Mix again for about 5 minutes. Close the bowl and put in the oven for about 2 and a half hours. After that time, you can see that the paste had risen for about 2 or 3 times what it was before, so choose the bowl wisely. Pour the vegetale oil ( about 30 oz.) in a deep sauce pan. The sauce pan has to be small and deep enough so that the oil fills it at least to the middle. Heat the oil until very hot. Put the heat down to medium, wait 1 minute. Mix the paste a bit to bring it down and start putting the paste in the oil using a tablespoon, one at the time, until there is no more space left in the pan. In Africa, again, we use our fingers for this part, dipping it in water now and then so that it won't stick. REMEMBER to dip the tablespoon in water now and then so that the paste won't stick to it. Turn it over now and then and control the heat; let it cook to a deep golden color. Too much heat will burn the outside while the inside is not cooked. Not enough heat will make the oil fill in the donuts. Remove the donuts from the oil and put in a colander covered with tissue paper to absord the oil. Serve warm. This recipe sounds long and difficult to make, but once you make it the first time, you'll see that there is nothing to it. I make it in 20 minutes for the mixing, 20 minutes for the frying. TIP: If you don't want to wait 2 hours for the paste to rise, put in the oven and turn the oven on to warm. It should rise in 30 minutes.
Heat oven to 325°. In a 3-quart mixing bowl, beat all cake ingredients at medium speed, scraping bowl often, until well mixed, about 1 to 2 minutes. Pour into greased 6 cup cake pan. Bake for 35 to 45 minutes or until cake begins to pull away from the sides of the pan. Cool upright in pan for 5 minutes; remove from pan. Meanwhile, in saucepan melt butter over medium heat. Stir in sugar and cornstarch; add remaining sauce ingredients. Cook, stirring occasionally, until sauce comes to a boil. Boil for one minute. Pour 1/3 of the sauce over the cake. Serve additional warm sauce with cake.
Saute onion, garlic, celery and green pepper in olive oil in soup pot. Once onions are soft (about 5 minutes) add water, bouillon, tomatoes, black beans and chicken to pot and bring to a low simmer. (Use chicken broth instead of water and bouillon if you prefer). Remove corn kernels from cob and add to soup. Add whole ancho chilies to pot for a minute, just to get the dried chili to soften a bit. Remove from pot. Tear off stalk and remove seeds. Dice chilies into small pieces and return to simmering pot. Let soup simmer 20 minutes and remove chicken from pot. Shred or dice chicken and return to pot. Add barley and let soup simmer for 25 minutes. Add zucchini and let simmer an additional 25 minutes.
Chop up the chili peppers, put them in a pan with the corn oil. Let this heat up for about 10 minutes. Make sure you don't let it get too hot! Take off the heat and let it cool down. Add the sesame oil and the cayenne pepper, cover and leave for 12 hours or longer. Using a funnel and some cheesecloth, filter the oil into a clean bottle and seal. If you make this to give as a gift add a few dried chilies to the bottle.
Combine spices and tie in cheesecloth; add to all ingredients in large Dutch oven. Bring to a boil. Cover and simmer 30 minutes. Uncover and simmer an additional 30 minutes. Remove spices. This can be put in a crockpot to keep warm. Serve hot.
Brown meat, add onions and liquids. Simmer for at least 30 minutes or longer. The longer you simmer the more tender the meat will be. Add cabbage. Cook until cabbage is tender. Serve over rice.
Preheat oven to 325 degrees F (165 degrees C). Grease and flour two 8x4 inch bread loaf pans. In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, maple syrup, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the nuts and dates, if using. Divide the batter evenly between the two prepared loaf pans. Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 45 minutes. Allow to cool in the loaf pans on a wire rack before removing and serving.
bake cake according to directions in 9/13 pan. poke holes in cake while hot and pour eagle brand and coco lopez over the cake, let cool completely. frost with cool whip and top with coconut. must be kept in refrigerator. might want to use half the milk and lopez per taste because it tends to get runny, unless you use 2 boxes of cake mix.
Mix Marinade Mix, oil, bourbon and orange juice in small bowl. Reserve 1/4 cup marinade for brushing. Place pork in large resealable plastic bag or glass dish. Add remaining marinade; turn to coat well. Refrigerate 2 hours or longer for extra flavor. Meanwhile, preheat oven to 400°F Prepare corn muffin mixes as directed on package. Spread evenly in greased 13x9-inch baking pan. Bake 15 to 20 minutes or until golden brown. Cool completely on wire rack. Cut cornbread into 1 1/2-inch strips, then cut each strip in half. Grill over medium heat 1 to 2 minutes on each side or until grill marks appear, turning once with a wide spatula. (Do not use tongs as cornbread is fragile and tends to crumble.) Set aside. For the Grilled Peaches, mix Marinade Mix, brown sugar, melted butter and bourbon in large bowl until well blended. Add peach slices; toss to coat well. Let stand 1 hour. Fold the edges of a sheet of heavy duty foil to form a shallow baking pan. Place on grill over low heat. Place peaches on foil. Cover with second sheet of foil. Grill 6 to 8 minutes or until peaches are browned and caramelized around edges, turning occasionally and brushing with marindae. Set aside. Remove pork from marinade. Discard any remaining marinade. Grill pork over medium heat 25 minutes or until desired doneness, turning occasionally and brushing with reserved marinade halfway through cooking. Discard any remaining marinade. Let pork stand 5 minutes. Cut into 1/4-inch slices. To serve, warm peach preserves. Spread evenly on cornbread strips. Cut each cornbread strip into 1 1/2-inch squares. Place 1 slice pork tenderloin and 1 grilled peach slice on each cornbread square.
To prepare pork, combine first six ingredients and mix well; add pork and marinate for one hour in the refrigerator, turning occasionally. Prepare grill to medium high heat in this time. Remove pork from marinade, and discard marinade. Sprinkle pork with salt. Place pork on grill rack coated with cooking spray. Cook to an internal temperature of 155 (about 22 minutes), turning occasionally. Remove from heat, and let stand 10 minutes. Cut into 1/2 inch slices, and then slice into thin strips; keep warm. To prepare salad, combine carrot and next six ingredients (through jalapeno) in medium bowl, toss well. Place 1-1/2 oz of pork on each 8 lettuce leaves; top each evenly with 1/4 c salad mixture and 2 tbsp of bean sprouts.
Grease a square cake tin by brushing it lightly with neutrally-flavoured oil. Line it with baking parchment, then oil lightly again. Preheat the oven to 180°C/Gas 4. Peel and trim the parsnips, then coarsely grate enough to give 250g of grated vegetable. Set aside. In a large mixing bowl, whisk the eggs together, then add the oil, sugar, lemon zest, vanilla extract and grated parsnips. Stir to combine and set aside. Sift the self-raising flour, cinnamon and salt into a second large mixing bowl. Make a well in the centre, then pour in the parsnip mixture. Add the chopped walnut pieces and stir just enough to combine the ingredients and make a stiff batter. Pour the mixture into the prepared cake tin, spreading it out fairly evenly into the corners. Bake for 1 hour - 1 hour 20 minutes or until the cake is well risen, the top is firm and brown, and a metal skewer inserted in the centre of the cake comes out clean. Remove the cake from the oven and allow it to cool for 5-10 minutes in the tin before lifting it out to a wire rack to cool completely. Dredge with icing sugar before serving.
Peel and slice the banana, then add to a blender with the ground almonds, coconut flour, ground cinnamon, eggs, almond extract and baking powder. Blitz until a smooth creamy texture is formed. Heat a splash of olive oil in a small frying pan, then add enough of the pancake mixture to cover the bottom (or even more if you like your pancakes thick). Repeat until all the mixture is used up (this should make 12 small pancakes or 6 medium sized). Plate up and serve with your choice of yoghurt, berries, honey and chopped brazil nuts.
Mix first seven ingredients. Add chicken breasts, turning to coat. Cover and let stand at room temperature NO LONGER THEN 30 minutes, turning once. Grill over medium heat for 10 minutes (turning once), or until cooked through.
Puree the beans to a coarse paste in a blender or food processor or mash by hand. Place the bean paste in a sauce pan with the water and heat. Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes. Put in chafing dish and serve hot. SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks.
Scrub yams well with vegetable brush. Place in a medium saucepan; add water to cover and salt. Over medium heat, bring to boiling. Reduce heat; simmer, covered 30 minutes or until just fork-tender. Drain; let cool. Then peel and slice crosswise 1/2 inch thick. Lightly coat each slice with brown sugar. In hot butter in a medium skillet, saute slices until browned, about 2 minutes on each side. With a slotted utensil, lift to serving dish. Drain fat from pan. In the same skillet, gently heat the rum just until steaming, ignite: pour over yams.
Preheat oven to 325 degrees. Wash your kale by drenching it in water. Be sure there is no dirt left on the kale. Rip the kale into about 2inch pieces. Put foil onto baking pan. Put kale onto foil and drizzle olive oil all over kale. Next, add the onion powder or garlic powder. Massage ingredients together with your hands. Place in oven for 20-30 minutes. Take out of oven and see if they are dry and brittle. If they aren't, put them back in for 10 minutes at a time. Do this until they are dry.
Preheat oven to 350 degrees F. In a large bowl, beat the cream cheese and sugar until light and fluffy. Add the eggs and beat well. Add the sour cream and vanilla; mix well. Place 1/2 cup of the cream cheese mixture in a small bowl and stir in the peppermint extract and red food color; mix well. Pour remaining cream cheese mixture into the pie crust. Drop the peppermint mixture by spoonfuls into the mixture in the crust and swirl with a knife to create a marbled effect. Bake cheesecake for 30-35 minutes or until edges are set (the center will be slightly loose). Allow the cake to cool for 1 hour, then cover it and chill for at least 6 hours before serving. To make it holiday-festive, garnish each slice of cheesecake with a dollop of whipped cream and a miniature candy cane.