HumbleIntelligence/food-ner-1-Million huggingface dataset:
Masa harina is a fine corn flour you can find in large grocery or specialty stores. You also will need a large pot of boiling water for blanching the husks and a setup for steaming the tamales, such as a bamboo steamer and wok. Shuck the corn carefully so as to preserve the husks. To do this, cut off the stem end of the ear close to the base. Carefully peel off the husks from the bottom of the ear, keeping them intact. Trim off any dried or discolored areas from the top of each husk. Blanch the corn ears in boiling water for 5 minutes. Remove and drain well. Blanch the husks in same water for 3 minutes. Remove and drain well. Discard the water. Remove kernels from the corn cobs. Discard cobs. To make the masa filling, beat the lard in a large bowl until light and fluffy, the same way you would cream shortening when making a cake. This may take as long as 3 minutes. Use an electric mixer on medium speed. Begin adding the masa, about 1/2 cup at a time while beating constantly. Scrape down the sides of the bowl often. If the mixture becomes too stiff, beat in some of the warmed chicken broth, a little at a time. Beat in the salt. The masa is ready when it is very delicate and light and has the consistency of buttercream frosting. Any leftover masa can be frozen. To assemble: Place a large, blanched husk on work surface, vertically, with the pointed end of the husk facing away from you. Spread the center of the husk with a generous 1 tbs of masa mixture. Add about 2 tsp of blanched corn and about 2 tsp cooked chicken on top of the masa. If you run out of large husks, lay 2 smaller husks side-by-side. Adjust the amount of filling according to the size of the husk. Fold the tamales like this:. First, fold the long sides of the husk inward over the filling. If these edges are curling, make sure they are flat when folding. Then, fold the top of the husk over the filling. Finally, fold up the bottom edge of the husk to make a square-ish packet, about 1 3/4 to 2 inches square. If the tamale is difficult to fold, trim off the thick, stem end of the husk. Some cooks tie the tamale closed with long, thin strips of husk or cotton kitchen twine. Lay each completed tamale, face up, carefully into the steamer. You can use a two-level steamer with no problem. Steam over vigorously boiling water for about 1 hour, adding additional water to the steamer as needed. Remove from steamer to a serving plate. Cool briefly. To eat, unfold the tamale, top with your favorite salsa or condiment, scoop out the filling and enjoy. Red and green salsa for serving, along with guacamole and sour cream are good choices. A good accompanying dish is Mexican red rice. Just search "mexican red rice" on Recipezaar. Discard the corn husk.
Preheat oven to 375°F. In a large bowl, mix together ground meat, diced onion, and salsa. Then, season with taco seasoning, salt, and pepper. Place mixture into a large casserole dish. Then, pour on a can of black beans and corn. Bake at 375°F for 45 minutes. Use a large spoon to remove and grease that has come to the top. Sprinkle on cheese, place back in the oven for about 30 more minutes. Remove any more grease that has come to the top. Serve with hard shell tacos, Greek yogurt or sour cream, and avocado.
In a large saucepan, combine rice, broth, water, and ginger. Bring to a boil; reduce heat and simmer, stirring occasionally, until rice is soft and broth is slightly creamy, about 20 to 25 minutes. In a small bowl, combine beef and cornstarch. Using a whisk, mix beef into jook. Cook until beef is no longer pink, 5 to 6 minutes. Ladle into bowls and garnish with green onions, soy sauce, and sesame oil.
Cream together butter and sugars until light and fluffy. Add eggs, one at a time, beting well after each addition. Blend in the oil and vanilla. Sift together flour, baking soda, cream of tartar and salt. Gradually add dry ingredients to creamed mixture; mix well. Chill dough in refrigerator 8 hours or overnight. Shape dough in balls the size of a walnut. Place balls about 2" apart on ungreased baking sheets. Bake in 350 oven 10 to 12 minutes or until done. Remove from baking sheets: cool on racks. Makes 7 dozen.
Preheat the oven to 375 degrees. Lightly grease a 6 cup casserole. In a large saute pan, melt the remaining butter. Add the onions and season with salt and pepper. Saute for about 2 minutes, or until the onions are soft. Add the spinach. Season with salt and pepper. Saute for 3 to 4 minutes. Add the garlic and cream. Mix well. Season the mixture with salt and pepper. Bring the liquid to a boil and reduce to a simmer. Simmer the mixture for 6 minutes. Remove the pan from the heat and turn into the prepared pan. Add 1/2 of cheese to casserole and stir. Sprinkle the top with the remainder of the grated cheese and place in the oven. Bake for about 4 to 6 minutes or until the cheese is slightly brown and bubbly.
Boil, steam or microwave the sweet potato until it is tender; drain. Mash the sweet potato with butter in a medium bowl; stir in the basil, nuts, garlic, cheese and breadcrumbs; when cool enough to handle, shape the sweet potato mixture into 8 patties. Heat the oil in a large pan, preferably non-stick, and cook the patties in 2 batches, until browned on both sides and heated through; serve with your choice of meats and salad greens.
Mix buttermilk and wheat bran in a bowl. Combine oil, egg, brown sugar and vanilla in another bowl then add to the bran mixture, mix in raisins. In another bowl, mix flour, salt, baking soda and baking powder. Mix dry to wet ingredients, only until blended. Grease muffin pan and fill. Bake at 375 F for 15 minutes or until done.
Bring the cream to a boil, making sure it doesn't burn. Meanwhile, break the chocolate into small pieces and put in a tall jug. Pour the cream over the chocolate and use a hand blender to mix well, until all the chocolate has dissolved. Blend in the egg and liqueur. Pour into ramekins or espresso cups and refrigerate until set.
Preheat oven to 375 degrees. Coat bottom of baking dish with 2 tablespoons of melted butter. Place layer of pan with sliced potato medallions. Cover with layer of sliced onions. Sprinkle with salt and pepper and brush with melted butter. Continue layers of potatoes and onions finishing with layer of potatoes. Cover dish and bake for 30 minutes. Remove foil and finish baking 15 to 20 minutes until golden brown. Variation: When grilling, make individual packages for each person. Brush melted butter over center of foil and layer the potatoes and onions with butter and salt & pepper. Seal foil and place on grill. Cook for approximately 15 minutes, turning package occasionally.
Heat oven to 350 degrees. Grease bottoms of 36-48 small muffin cups. Mix shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking powder, salt and nutmeg. Stir flour mixture and milk alternately into sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15 minutes or until golden brown. Dip immediately in melted butter, then in mixture of cinnamon/sugar. Serve hot.
Put the terrapins alive in boiling water. Let them remain for fifteen minutes and then take the shells from them, being careful not to break the galls. Clean the entrails from the meat, and scrape the black skin from the feet with a knife. After thoroughly cleaning the terrapins, lay then in a clear water for ten minutes, and then put then in a kettle to stew with 1 cup of water, and stew very slowly for about three hours. Boil the eggs hard, and rub the yelks (not misspelled) to a powder. Then add the butter to the eggs and beat together until it becomes cream. To this cream add the sherry wine and mix it well. Then add this preparation to the stew very gradually, stirring well, so as to thoroughly mix it in. While the stew is cooking, mix the mustard and the tbsp of wine and put in. Slice one lemon add to stew just before dishing it up for table. Three hours is sufficient time to cook it. You had better put the win in the stew and not mix it with the eggs, for fear you may not mix it in right and that there may be no mistake. With the above directions you have a perfect stew. 1/2 cup of sweet cream is an improvement, if you like it: also the allspice.
Preheat oven to 325 degrees. Cream butter, sugar, and vanilla. Beat in eggs. Blend in cocoa powder. Stir in flour. Add chocolate chips and mix well. Bake in greased 8x8 inch pan for 30 minutes. Cool before serving.
Preheat oven to 450 degrees. Mix four, salt and pepper on a sheet of wax paper. Beat egg white and 2 tsp water in a shallow bowl. Spread walnuts on another sheet of wax paper. Cat fish in flour mixture, dip in egg white mixture then press into walnuts to coat. Arrange in pan. Bake 5 to 10 minutes until fish is barely opaque at center when tested with tip of knife. Serve with Orange Salsa.
Sprinkle tomatoes with sugar, set aside. In a Large Soup Pot: Melt butter, add scallions and saute until golden. Add parsley, 1/2 the dill and all the tomatoes. Sprinkle with salt and pepper, cover and cook on medium heat for 10 minutes stirring every 2 minutes. Add the chicken stock, bring to a boil; reduce heat and simmer 30 minutes. With a wire wisk, mix 4 T. flour with milk until lump free. Slowly pour into the soup stirring constantly. Cover and bring to a boil over medium heat stirring occasionally to avoid scorching. Reduce heat and simmer. Dumplings: Mix together the ingredients for the sour cream dumplings. The dough will have a consistency firmer than pancake batter, but softer than dumpling dough. As the soup simmers, dip a small spoon into soup. Using the hot spoon, take almond size pieces of dough and drop into the simmering soup. Cook until dumplings all come to the top of the soup. Take 1 cup sour cream and whisk it with a few spoonfuls of the hot soup. Stir until smooth. Add back into the soup. Sprinkle with remaining dill on top. Adjust seasoning by adding more salt and pepper. If the soup is too acidic add more sugar. Enjoy.
In pot, bring potatoes and enough salted water to cover to boil over high heat. Reduce heat to medium; cook until tender, 15-20 minutes. Drain; rinse under cold water until slightly cooled. Transfer potatoes to serving bowl; toss with vinegar, salt and pepper. Cover; refrigerate until chilled, about 1 hour. Stir celery, scallions and parsley into dip; toss with potatoes until evenly coated.
COOK beef in skillet until browned. Pour off fat. MIX beef, onion, garlic, soup, tomatoes, water, beans, chili powder and cumin in 3 1/2-qt. slow cooker. COVER and cook on LOW 8 to 10 hr.* Serves 6. *Or on HIGH 4 to 5 hours.
Place chopped chocolate in a small microwave-safe bowl; nuke for 30 sec in HIGH, stir, nuke again, stir- repeat until chocolate is completely melted; set aside and cool. Beat cream cheese and sugar together until light and fluffy. Add melted chocolate, milk and vanilla, beat at low speed until smooth. If necessary, add additional milk 1 tsp at a time for desired speading consistency. Frost cakes, cupcakes or bars; store frosted items covered in refrigerator.
Wash broccoli, remove and discard the stems. Cut the florets into small bite-sized pieces, about 2 inches in length. Place on a plate and set aside. Beat the egg whites and water together in a small bowl. Combine the cornstarch and flour in another bowl;season to taste with salt and white pepper. Heat a deep pan or fryer with 3 inches of vegetable oil to a temperature of 375 degrees. Meanwhile, dip the shrimp into the egg whites and then coat completely with the cornstarch flour mixture. Lay the shrimp out in a single layer on a sheet lined with waxed paper. Test oil by dropping in a few drops of cold water. If it quickly sizzles and pops, you're ready. Deep fry the shrimp, no more than 8 at a time, in the hot oil. When crisp and golden, transfer to absorbent paper to drain. It is important that the oil maintain a constant temperature of 350 degrees. Place the garlic, ginger, pepper flakes, and chopped garlic on a tray with the cup of wine. Place the hoisin sauce,honey, tomato paste, oyster sauce, chicken stock, vinegar and cornstarch in a small bowl. Have all these ingredients ready and near the stove for the quick action that will be required after stir-frying the broccoli. Heat a wok or large frying pan over a high flame. Add the peanut oil and swirl to coat the bottom. Quickly stir-fry the broccoli. In stir frying, keep the contents of the wok in constant motion, using a metal spatula or wooden spoon. This prevents browning and provides fast cooking. When the broccoli is bright green, after 1 minute, add 1/4 cup water and cover for 30 seconds. Make a ring of the broccoli around the edge of a platter and keep warm. Return the wok to the high flame. Add an additional tablespoon of peanut oil and cook the ginger, red pepper, and garlic. After 30 seconds add the white wine and reduce. Add the remaining sauce ingredients and bring to a boil. Taste and adjust seasonings, if necessary. You may also want to balance the flavors with additional honey or vinegar. When sauce becomes clear and thickens slightly, stir in the shrimp. Toss gently to coat. Add the scallions and pile the Volcano Shrimp in a mound in the center of the round platter with the broccoli. Serve immediately with steaming white or brown rice.
Put oven rack in middle position and preheat oven to 425°F. Toss together mushrooms, shallots, carrots, bell pepper, garlic, parsley and thyme sprigs, and oil in a flameproof roasting pan. Roast, stirring occasionally, until vegetables are golden, 35 to 40 minutes. Transfer vegetables with a slotted spoon to a 4-quart saucepan. Straddle roasting pan across 2 burners, then add wine and deglaze pan by boiling over moderate heat, stirring and scraping up brown bits, 1 to 2 minutes. Transfer to saucepan and add bay leaf, tomatoes, water, and salt. Bring to a boil, then reduce heat and simmer, covered, stirring occasionally, 45 minutes. Pour stock through a large fine-mesh sieve into a bowl, pressing hard on and then discarding solids.
In a small saucepan combine glaze ingredients (pomegrante juice - lemons) and bring to a boil. Reduce heat and let simmer for 10-15 minutes or until reduced by half. Remove ginger and lemons and set aside to cool. Rinse salmon and pat dry and then sprinkle with salt and pepper. Grill salmon in an oiled grill pan for 5-7 minutes per side or until done. Drizzle with glaze and serve.
Keep all ingredients in the fridge for a few hours. Shake with 5-6 ice cubes and sieve into a cocktail glass. Enjoy.
Cook ramen noodles in boiling water fro 1-2 minute. Squeeze thawed spinach to remove all water, you should end up with 1/4 cup spinach. In a small skillet heat olive oil, add onion, red pepper,ham & oregano; heat until onions are transparent. Add drained spinach to skillet, cook for 2 minute. Lightly whip eggs, salt & pepper, and half-half mixture in a small bowl. Rub the bottom and sides of a 1-1/2 quart casserole or 8"x8" baking dish with margarine. Place drained ramen noodles in baking dish, then ham & spinach mix, then egg mixture and lastly top with Parmesan cheese. With a fork slightly break through the mixture allowing the egg mixture to spread to the bottom of the dish. Bake in a preheated 350 degree oven for 30-35 minutes or until casserole begins to set and puffs up,garnish with sour cream if desired.
Mix bran flakes and milk and set aside for 15 minutes. Mix all of the other ingredients together, then add the bran mixture when it has sat for 15 minutes. Pour into 12 muffins. Bake at 350°F for approximately 20 minutes or until toothpick comes out clean.
Stir together first 3 ingredients. In large mixing bowl, cream together butter, sugar, eggs and vanilla until fluffy. Alternately add dry ingredients and buttermilk to creamed mixture. Beat just til blended after each addition. Fold in pecans and cherries. Turn batter into greased loaf pans. Stud with pecan halves and halved cherries, if desired. Bake for 55-60 minutes at 350 degrees. Cool in pan 10 minutes. Remove from pan;cool on wire rack.
In skillet, combine olive oil, onion, bell pepper & garlic. Saute over medium heat until veggies are tender. Add tomatoes, oregano, salt & pepper. Bring to a boil for 1 minute. Reduce heat & simmer for 10 minutes. Add Seafood & simmer another 3 minutes. Serve warm sauce over pasta. Top with parmesan cheese, if desired.
Cook pasta until al dente. Cover and set aside. Cook bacon, onion and garlic in frypan. Cook until bacon is crispy. Stir in cream, peas and parsley. Simmer uncovered for 4 minutes. Add cream mixture to pasta. Stir over heat till combined and warmed through. Season to taste.
Soak the bamboo skewers or cocktail sticks in cold water for 10 minutes to prevent them from burning. Season the crocodile or chicken generously with salt and freshly ground black pepper. Cut into strips about 1cm x 2cm (0.5in x 1in). Mix together the marinade ingredients and marinate the crocodile or chicken strips for half an hour or longer if possible. To make the satay sauce, combine all the satay sauce ingredients together in a small pan, adding just enough soy sauce to season. Add a little palm sugar or light brown muscovado sugar to sweeten, if necessary. Simmer very gently for five minutes. Preheat a barbecue, grill or griddle pan until very hot. Thread two or three strips of marinated crocodile or chicken meat onto each skewer and place on the barbecue or griddle pan or under the grill. Cook for a few minutes on each side until cooked through and golden, being careful not to overcook. Serve the skewers with the hot satay sauce for dipping.
Slice the shallots VERY THINLY-- cut them in half and julienne your way through-- Heat oil in frying pan-- chuck the shallots in the very hot oil until they turn brown and crunchy-- be sure that there's significant colour change but careful that they don't burn! Drain the shallots, place on a plate over paper towel to take out excess oil, and sprinkle with salt. When they cool, store in an airtight jar.
Combine sugar, red pepper flakes, salt, ginger, and 2 cups water in a small saucepan. Bring to a boil, reduce heat to low, and simmer for 15 minutes. Remove pan from heat, cover, and steep for 30 minutes. Strain ginger syrup into a jar and chill. Fill a 12-oz. glass with ice cubes. Add 2 tablespoons ginger syrup, squeeze a lime wedge into glass, and top with soda water. Stir to combine.
Cook the sliced potatoes till just tender, drain and set aside. In a large bowl mix together all the other ingredients. Add salt to taste, dilute with a little water if the flavour is too strong. You can add more oil, vinegar to make more dressing if necessary. Mix in the potatoes, stir all together gently so as not to break up the potatoes. Invite me to dinner, it's that good.
Sift first five ingredients into a mixing bowl. In a separate bowl, whisk together the oil, sugar and eggs. Stir the liquid mixture into the flour; mix well. Add the next four ingredients; stir again. Grease and flour a 9-inch square pan or four mini-loaf pans. (Fill the pans 2/3 full with batter). Bake at 350* for about 40 minutes. (Mini loaves take about 30 minutes.). Yield: one 9-inch square, or four 3" x 6" mini-loaves.
Steam broccoli 5 minutes, drain and refresh under cold running water; place in large bowl. Add scallions through seafood. Bring the chicken broth to a boil in a medium saucepan. Add the couscous, parsley and thyme, and cook 30 seconds; remove pan from heat, cover tightly and let stand 5 minutes. Make dressing: Whisk the seasonings into the lemon juice; gradually mix oil into the lemon juice until emulsified. Add the couscous, while still hot, to the vegetable mixture; add the dressing and toss to combine well. Chill at least 1 hour. Sprinkle with chopped pecans, pine nuts or other nuts of your choice before serving.
Preheat the oven to 350 degrees. Put the bread cubes and raisins in a buttered 3 quart oven dish. Then in a large mixing bowl, start with the eggs, and beat them, then add the remaining ingredients. Mix well and pour egg mixture evenly over bread. Stir around a bit to make sure all the bread is coated. Bake for 50 minutes or until the pudding is puffy and a knife inserted near the center comes out clean. Cool slightly before serving. (Yes, it will fall in the center. The eggs cause this to happen)
In a small bowl, mix together coconut milk, and curry. In a saucepan, heat oil over medium. Add onion, cinnamon and cumin. Saute until onions are soft. Stir in tomatoes, peas and coconut milk. Reduce heat and simmer until peas are tender. Serve over rice and pass naan bread.
Heat oven to 350 degrees. Mix all ingredients except crackers. Spread into 9" pie plate. Bake 15 minutes. Cool 5 mins, serve warm with crackers.
Preheat oven to 350°F. Brown the beef in a frying pan. While the beef is cooking, follow the directions on the instant potato box and prepare those in a separate pot. If you are using frozen vegetables, cook those now as well in a separate pot. If you use canned veggies, there is no need to cook them. When the beef is browned, drain any grease from the pan. Add the can of creamed soup directly to the frying pan and mix the meat and soup together. (heat should be off now.). On the bottom of a 13x9 baking pan smooth the beef mixture to cover the bottom. Add the vegetables on top of the beef. MAKE SURE TO DRAIN ALL LIQUIDS BEFORE ADDING TO THE DISH! On top of the vegetables smooth over the already prepared mashed potatoes. Sprinkle the cheese on the top and season with black pepper. Stick 'er in the oven for 20-30 minutes or until the cheese is nicely tanned. Enjoy!
Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450 degrees for 8 minutes. Remove foil; bake 5 minutes longer. Cool on wire rack. Reduce heat to 350 degrees. In large skillet, saute the mushrooms, onions and red pepper in butter until mushrooms are tender. Drain and set aside. In a bowl, combine the cheese and flour. Stir in the milk, eggs, savory, salt and cayenne until blended. Stir in mushroom mixture. Pour into crust. Bake for 40-50 minutes or until knife inserted near the center comes out clean (cover edges loosely with foil if needed to prevent overbrowning). Let stand for 10 minutes before cutting.
Heat oven to 350 degrees. Grease 13x9 baking dish. Cook noodles as directed on package and drain. Mix enchilada sauce, chilies and tomato. Mix chicken, Monterey Jack cheese, onions and 1 cup sour cream. Spread about 1/2 cup sauce mixture into baking dish. Spread about 1 teaspoon sauce mixture over each noodle; spread evenly with about 1/4 cup of chicken mixture. Roll up each noodle; place seam side down on sauce in dish. Spoon about 1 cup sauce over bundles. Sprinkle with the Cheddar cheese. Cover and bake 40 to 45 minutes or until hot in center. Heat remaining sauce in saucepan; spoon over bundles. Serve with additional sour cream.
Combine tomatos and breadcrumbs in a large bowl. Add spinach, eggs, half and half, and next five ingredients and mix. Spoon mixture into pie crust. Bake at 350 for 50 to 60 minutes (you might want to cover it about 3/4 the way through).
Hold an ear of corn in a deep microwavable dish with a lid. Barely cut the top off the corn kernels with a sharp knife. With the back of the knife, scrape all the pulp out of the corn kernels into the bowl. Stir in the water. Cover and microwave for 3 minutes on HIGH. Stir. Microwave on HIGH for another 3 or 4 minutes.
Grease deep 19cm-square cake pan. Fold 40cm piece of foil lengthways into thirds; place foil strip over base and up two sides of pan (this will help lift the slice out of the pan). Line base with baking paper. Combine butter, sugar and condensed milk in medium heavy-based saucepan; stir over medium heat, without boiling, until sugar dissolves. Bring to a boil; stirring constantly, about 10 minutes or until caramel mixture becomes a dark-honey colour and starts to come away from the base and side of pan. Working quickly and carefully (the mixture is very hot), pour caramel into pan; smooth with metal spatula. press nuts into caramel with spatula; cool 20 minutes. Stir chocolate and extra butter in small heatproof bowl over small saucepan of simmering water until smooth; spread chocolate mixture over slice. Refrigerate until set. Use foil strip to lift slice from pan before cutting into squares.