HumbleIntelligence/food-ner-1-Million huggingface dataset:
You'll also need: Butcher's string. 2 cups wood chips or chunks (preferably oak or mesquite), soaked for 1 hour in water to cover, then drained. 1. Place a tenderloin on your work surface. Remove the silver skin (the thin, translucent, sinew-like covering on the outside) by using a knife to trim it away from the meat. About 3 inches from the end of the tail (the skinny end), make a crosswise cut, slicing about halfway through the meat. This will enable you to fold the tail back over the rest of the roast, giving the tenderloin a roughly cylindrical shape which will help it cook more evenly. Tie the tail in place with butcher's string. Repeat with the remaining tenderloin(s). Place the tenderloins in a baking dish. 2. Place the coffee, salt, brown sugar, paprika, pepper, garlic and onion powders, cumin, coriander, and cocoa in a small bowl and stir to mix. Sprinkle this rub all over the tenderloins, patting it onto the meat with your fingertips. Drizzle the oil over the pork and rub it on well. Let the pork marinate in the refrigerator, covered, for at least 4 hours or as long as overnight. 3. Set up the grill for direct grilling and preheat to medium-high. If using a gas grill, place all of the wood chips or chunks in the smoker box or in a smoker pouch and run the grill on high until you see smoke, then reduce the heat to medium-high. If using a charcoal grill, preheat it to medium-high, then toss all of the wood chips or chunks on the coals. 4. When ready to cook, brush and oil the grill grate. Place the pork tenderloins on the hot grate and grill until cooked through, 3 to 4 minutes per side (12 to 16 minutes in all). To test for doneness, insert an instant-read meat thermometer into the meat: The internal temperature should be about 160 degrees F. 5. Transfer the grilled pork to a cutting board and let rest for about 3 minutes. Remove and discard the strings, then slice the tenderloins crosswise on a diagonal and serve at once with the Redeye Barbecue Sauce on the side. For the sauce: Place the bacon and onion in a heavy saucepan cook over medium heat until lightly browned, 3 minutes, stirring often. Stir in the remaining ingredients and gradually bring to a boil. Reduce the heat slightly and simmer the sauce until thick and richly flavored, 10 minutes, whisking from time to time. Correct the seasoning, adding salt and pepper to taste.
Pour into a tall Collins glass. Add a splash of 7-Up. Finish with 10 finely sliced half-moon cucumbers.
Heat oil in a large skillet over high heat. Stir in flour and cook, stirring constantly, for 5 minutes or until mixture is the color of a copper penny. Reduce heat to low and stir in bell pepper and onion. Cook 10 to 15 minutes, or until tender, stirring occasionally. Add chicken, tomatoes with green chile peppers, mushrooms, parsley, Worcestershire sauce, garlic, soy sauce, sugar, salt, pepper and hot sauce. Stir together, cover and simmer for 20 minutes.
Preheat the oven to 450°F Peel the potatoes, cut into quarters, and rinse with water. To ensure that the potatoes remain crisp, they should be completely dry before cooking. Place the butter and oil in a roasting pan and place in the oven to heat. When the butter has melted and is foaming, add the potatoes, red onions, garlic and rosemary. Toss well and then spread out in a single layer. Place the pan in the oven and roast for about 25 minutes until the potatoes are golden and tender when tested with a fork. Shake the pan from time to time to redistribute the potatoes. When they are cooked through, season with salt and pepper. Note: Salt the potatoes a few minutes before the end of cooking, as this will help them retain their shape. Enjoy!
I a bowl mix together pudding mix with two cups of milk, put in fridge. In a mixer with the whisk attachment, whip both packets of dream whip with 1 cups of cold milk and vanilla extract. When dream whip is light and fluffy, fold in the pudding. Now stir in coconut, nuts and marshmallows. Refrigerate for 2-3 hours or until set. Serve with banana slices and enjoy!
Put roast in bottom of slow cooker. Sprinkle with brown gravy mix and Ranch dressing mix on top. Place whole stick of butter on top of the roast and mixes. Lay 4 or 5 slices of pepperoncini peppers around the butter on the top of the roast. Close lid; set on high; cook 6-1/2 to 7 hours depending on size of roast.
Needed: 2 quart shallow casserole dish, sprayed with cooking spray. Warm tortillas, and roll hot dogs, burrito style. Pour 1 cup of the chili in bottom of casserole, and add the hot dog burritos. Pour the rest of the chili over all. Top with shredded cheese, and then the crushed Fritos. Bake in preheated 400°F oven, for 25-30 minutes.
In a large bowl, add the rhubarb and sugar; stir to coat evenly. Cover the bowl, and place it in the refrigerator overnight. The next morning, place the rhubarb mixture in a large kettle. Cook over medium heat, stirring constantly; until the mixture starts to boil, then lower the heat just a bit, and cook for 12 minutes (stirring constantly). Remove the kettle from the heat, add the gelatin powder, and keep stirring for 1 minute. Add the can of pie filling, and stir thoroughly until mixed through. Return the kettle to the stove. Start to cook over medium heat; stirring constantly, until the mixture comes to a boil. Remove the kettle from the heat, and carefully ladle the jam into the sterilized glass jars. Cover the jars with the lids, then cool the jam to room temperature, before storing the jam in the refrigerator or freezer.
Chop potatoes into small (~1inch square) pieces (skin the potatoes, if you wish) and boil until soft. Pre-heat oven to 350 degrees Fahrenheit. Place in bowl large enough for all ingredients and mash. Add all other ingredients and knead with hands until mixed. Note: The potatoes will be VERY hot! You may want to wait a bit for them to cool before using your hands. Also, the meats will be very cold on your hands if not taken out of the refrigerator~ an hour ahead of time. Mold into an ungreased 9x13x2 pan and bake for 1 hour. Loaf will pull away from sides of pan and be surrounded by grease from the meat (more or less depending on the fat content of the meat you used). Cut into pieces and enjoy.
Blend together. Cover and refrigerate until 1/2 hour prior to serving. Yummy on crackers.
Place chicken in a 4-qt. slow cooker. In a large bowl, combine the sugar, soy sauce, vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 4-5 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking juices; transfer to a small saucepan. Bring liquid to a boil. Combine cornstarch and water until smooth. Gradually stir into the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken and rice if desired.
Set aside 1 teaspoon of fresh basil and keep separate from other ingredients for later use. Combine all remaining ingredients in a bowl and whisk to combine. Remove 2 teaspoons of marinate for future use in separate bowl. Place chicken in vinegar marinade, cover and allow to marinate for at least 2 hours in refrigerator. Preheat oven to 350 degrees Turn cook top to medium heat. Add 1 Tablespoon of Olive Oil to bottom of saute pan and brown chicken on each side (approximately 4 minutes) While chicken is browning, cover an oven proof pan with aluminum foil and lightly cover in cooking spray. Once chicken is browned on both sides, remove from saute pan and place on oven proof pan. Bake for 30 minutes Approximately 5 minutes before chicken is done, slice the tomatoes and mozzarella thinly. Once chicken has cooked for 30 minutes, remove from oven and first place slices of mozzarella, then place tomato slices on top of the cheese and sprinkle withe fresh basil that was previously set aside. Return chicken to oven, set to broil and cook for 3 minutes. Remove chicken from oven, and with reserved marinate that was set aside earlier, drizzle lightly over each chicken breast and serve.
Cut into the middle of each naan to make a pocket and set aside. Mix together the next 7 ingredients and then pour over the chicken and leave to marinade for about an hour. When ready to cook the chicken,preheat the grill to very hot,then lower the heat to medium.Place the chicken in a flameproof dish and grill for about 15-20 mins,until tender and cooked through,turning the chicken a couple of times (you can baste with a little sunflower oil if you feel it necessary). Remove from the grill and fill each naan with chicken.I also add shredded lettuce,red onion rings and cherry tomato halves,but feel free to do your own thing!
Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its strength for over a month. 1- 1 1/2 tablespoon of seasoning for each pound of meat.
Mix first seven ingredients together and refrigerate. Immediately before serving, add 1/2 cup Parmesan cheese and 1/4 cup sesame seed. Serve on lettuce with chopped water chestnuts. Note: I usually add the cheese and sesame seed directly to the salad, so as not to spoil the dressing for later use.
Combine 1 cup milk, sugar, and egg yolks in a small heavy saucepan; stir well with a whisk. Place over medium heat, stirring constantly. Cook for 8 minutes or until mixture reaches 180° and is slightly thickened (do not boil). Remove from heat. Pour custard into a cool bowl; place over ice water to cool completely. Combine 1/2 cup milk, dry milk, and vanilla. Stir in custard, banana, and syrup. Cover and chill. Pour mixture into the freezer can of an ice-cream freezer; freeze according to manufacturer's instructions. Spoon ice cream into a freezer-safe container; cover and freeze 1 hour or until firm.
Place rhubarb, 2 tablespoons caster sugar and vanilla in ceramic dish. Process in steam oven for 25 minutes. OR:. Steam in Thermomix on 90 degrees for 10 minutes. Cool slightly. Place in Thermomix bowl. Add gelatine, food coloring and whisk on reverse, Level 3 for 30 seconds or until blended completely. Either leave in Thermomix bowl and refrigerate over night or transfer to a different container. (Because clearly you cannot do without your Thermomix for 24 hours!). THE NEXT DAY:Using butterfly attachment, whisk cream with remaining sugar until peaks form. (WARNING: I made sweet butter the first time...no longer than 1 minute on 3 will do!). Add rhubarb mixture and blend, again in reverse and on 3. This may take over a minute, but just check and when happy, you're done! Put mousse into moulds or ramekins. Chill several hours or overnight. Drizzle melted white chocolate (Induction 1 for quite a while!) over mousse and then decorate with either a raspberry coulis or reserve some of the steamed rhubarb and make a rhubarb coulis with 1/2 cup caster sugar, at least 1/2 cup cooked rhubarb, and coloring, cooked on Induction 6 until blended. Push through sieve and store in fridge.
minced onion, garlic, ginger. turmeric and cayenne pepper. cut frond select parts of young leaves, wash and set aside. diced smoked fish, wash and set aside. stir-fry seasoning that has been mashed until fragrant, enter the bay leaf. enter the coconut milk, stir until boiling. after boiling enter salainya fern fronds and fish, add salt and flavoring. stir not to break the coconut milk, after the leaves and tender smoked fish, lift -- and ready to be served.
Cut the beef into hunks and season with salt, pepper, cumin powder, and garlic paste. Heat a little vegetable (or olive) oil in a stainless steel soup pot and pan fry the meat. When the meat is seared, add the chopped onion, aji panca, and aji amarillo. Stir until onion becomes translucent. Rinse the cilantro in water and cut off the bottom few inches from the stems. Chop by hand and transfer to blender. Add about 1/2 to 1 cup water to the blender and reduce the fresh chopped cilantro to liquid. Add liquid cilantro to soup pot, stir, lower heat and cover with lid. The meat will become tender, cooking in the liquid for at least 20 minutes. Add frozen peas, stir and cook covered another 10 minutes. Serve with white rice.
Combine all ingredients, except sesame seeds, and let marinate minimum 30 minutes. Quickly cook steak over high heat, using oil (peanut, safflower, etc.). Sprinkle sesame seeds over dish. Serve with rice.
Preheat oven to 425. Warm up the fish and potatoes per directions. I used the same skillet that I used to start the crust. I'm sure the microwave or oven would produce the same result. Place them off to the side. Prepare a large skillet (mine doesn't need oil or spray) to start your crust. Turn the stove on to med-high, place your pizza dough into the skillet and spread it out to the sides to form a little edge. I used a flat plate to press it down and shape it. Fry the crust until the bottom is slightly browned, about 5 minutes, and slide it onto a preheated pizza stone or baking sheet. Top with the tartar sauce, then the fish and potatoes, and finally the cheese. Bake 12-15 minutes until golden brown.
Mash potatoes with butter, egg yolk, milk, cheese and parsley. Take tablespoonfuls of mixture and form into croquette shapes (oval). Chill for 1 hour. Mix egg and water together. Dip croquettes in egg water then bread crumbs, then press an almond half in each. Chill for a further 1 hour. To make sauce, melt butter and stir in flour. Cook 1 minute, then remove from heat and stir in water, cream and mustard. Return to heat and stir until sauce boils and thickens. Heat oil and deep-fry croquettes until golden. Drain on wire rack. To serve, arrange croquettes on plates, pour sauce over and serve with roasts or fish.
For Vegetarian please read step 8 and omit the turkey. Preheated oven @ 350F or can be microwaved. Oven/microwave proof dish. Have the cannelloni cooked and well drained, ready for the filling. *If you are substituting manicotti shells, you will need to double the filling as canelloni tubes are 1/2 the size. Mix together the ingredients for the sauce and allow it to simmer over a very low heat while preparing the filling. In a large mixing bowl, mix the cream cheese to a smooth consistency, then add the ricotta cheese and egg. Add the oregano, chopped onion and cooked ground turkey. ** Finely chopped spinach, partially cooked and very well drained, may be substituted for the turkey. With a spatula, fold in the motzarella and parmesean cheeses. Spoon about 1/2 cup of the sauce into the bottom of your baking dish. To fill the canelloni, use a pastry tube or a plastic bag with one corner cut out. Hold one shell standing open inside the baking dish and pipe in the filling, being careful not to over stuff the shells. Lay the filled shells on the sauce, side by side. Bake at 350F for approximately 20 minutes or til heated through. Watch carefully as over heating may cause the cheese filling to spill out from the cannelloni, still tasting delicious but ruining the appearance. To serve, place 2 cannelloni on a heated plate, spooning a light amount of sauce over top. Be sure to have extra sauce and fresh grated parmesean cheese on your table for those that desire it.
Saute shrimp and onions in 4 T. butter, until shrimp are pink, about 2 minutes. Add mushrooms, and cook 5 minutes. Add remaining remaining 2 T. butter, flour, salt, and pepper. Mix well. Stir in sour cream, but do not boil. Serve hot over rice, flavored with juice of 1 large lemon.
Hard boil the eggs for 10 minutes. Cool them in cold running water. Shell them, rinse clean, slice thickly and arrange in a greased, heat-proof dish. Peel and slice the onion, and fry it in the butter in a small saucepan over a moderate heat, until soft (about 5 minutes). Add the tomatoes, salt, pepper, sugar and herbs, and cook gently for a further 5 minutes. Heat the grill. Pour the tomato mixture over the eggs, top with the de-rinded bacon rashers and place under the hot grill until the bacon is cooked. If you do not have a grill, fry the bacon in the pan with the onions, remove it and keep it hot while the tomatoes are cooking, then top the tomato mixture with the hot, cooked bacon.
In a pitcher, stir the wine, sugar, orange liqueur and brandy until sugar is dissolved. Stir in soda and fruit. Serve over ice.
Mix flour, baking powder and salt in a large bowl. Add just enough water to form a smooth thick batter. Then blend in lemon juice and brandy. Allow batter to stand for 15 minutes. Preheat deep fryer to 325°F or heat oil in a deep saucepan until it begins to smoke. Drop batter, 1 teaspoons at a time, into oil, cooking 3 fritters at once. When fritters swell and turn golden brown remove and drain on paper towels in a warm oven. Pour honey into an enameled saucepan, add cinnamon, lemon juice and enough warm water, about 2 tablespoons to form a syrup. Boil for 5 minutes. Arrange fritters on a warm platter, pour a little honey syrup on each one and sprinkle with walnuts. Serve at once. Serves 6 or more. From the Kitchens of the World . A Canadian Feast.
Put meat, fattiest part facing up, in the crock pot. Combine all ingredients in a small bowl and pour over the pork Cook on low in a crock pot for 6 hours.
Saute the carrots, celery, and onions in the oil until lightly browned. Bring the soup stock to a boil, add the vegetables, and simmer for 45 minutes. Dredge the cheese in the flour, and mix into the soup, stirring constantly until the mixture thickens. Keep stirring until you serve. Add the salt, pepper, mustard, Tabasco, and Worcestershire. Finally, add the beer, and stir until all is hot. Garnish with parsley, and serve. You may add sliced cooked sausage to this soup; add just before serving.
Simmer all ingredients over low heat until the sugars dissolve. Refrigerate sauce or use immediately to baste ham.
Peel off the outer leaves of the brussels sprouts. Slice off about 1/8" from the stem of the brussels sprouts. Score an "x" in the bottom of the stem end. Steam until tender. Saute pepper, onion, and garlic in butter until tender and beginning to brown. Add brussels and brown further. Add lemon and stir around.
Saute the green onions, shallot and garlic in the butter in a medium skillet over medium heat, stirring constantly, until tender. Set aside. Cook the diced potatoes in boiling water to cover for 15 minutes, or until tender (depends on how small you diced them); drain well, and set aside. Bring the chicken broth to a boil in a large saucepan; add green beans, and cook 30 to 35 minutes or until tender. Add the reserved green onions and potato; stir well. Transfer half of the green bean mixture to the container of an electric blender; cover and process until smooth, stopping once to scrape down the sides. Repeat the procedure with the remaining green bean mixture. (Sometimes I like to use my immersion blender, leaving some of the pieces whole). Return the pureed mixture to the saucepan and bring to a boil. Reduce heat; stir in whipping cream or half and half, lemon juice, and tarragon. Cook until thoroughly heated. Serve, and sprinkle with black pepper.
Place pork cubes in shallow glass baking dish. Combine marinade ingredients. Mix well. Pour over pork and marinate for 2 and a half hours. Threat cubes (4 or 5) on skewers. Place on grill over low heat and cook 8-10 minutes. Turn and cook another 8-10 minutes. To make sauce: Combine ingredients in saucepan. Bring to a boil and simmer 5 minutes, stirring constantly. Place indificual servings of pork cubes and peanut butter sauce at each place setting.
Line an 8" pan with waxed paper. In a double boiler, melt chocolate chips, condensed milk, cocoa and peanut butter. While that is coming together, gather up the remaining ingredients. When the chocolate mixture becomes all creamy and blended together, remove from heat and quickly mix in the vanilla, chow mein noodles and oats. Dump into pan. With slightly damp fingers, press the fudge out to the edges. Place in the fridge to chill for about 1 1/2 - 2 hours. Cut into small squares. Keep covered as it will dry out.
Clean squid and cut into strips. Heat oil in sauce pan and brown garlic. Add squid, and saute about 10 minutes. Add salt,pepper, and wine, and cook about 10 minutes more and add tomatoes and parsley. Cover, and simmer for 15-20 minutes. Serve over pasta.
Bring the first 4 ingredients to a boil in a small saucepan. Reduce heat to medium, and cook 2 minutes or until slightly thickened. Stir in hot sauce.
Peel the potatoes and cut into 1/2-inch dice. Place in a medium saucepan and cover with cold water. Set over high heat, cover and bring to a boil. Once boiling, uncover, decrease the heat to maintain a simmer and cook until tender and easily crushed with tongs, approximately 10 to 15 minutes. Place the half-and-half and butter into a microwave-safe container and heat in the microwave until warmed through, about 35 seconds. Drain the potatoes in a colander and then return to the saucepan. Mash the potatoes and then add the half and half, butter, salt and pepper and continue to mash until smooth. Stir in the yolk until well combined. Preheat the oven to 400 degrees F. While the potatoes are cooking, prepare the filling. Place the canola oil into a 12-inch saute pan and set over medium high heat. Once the oil shimmers, add the onion and carrots and saute just until they begin to take on color, approximately 3 to 4 minutes. Add the garlic and stir to combine. Add the lamb, salt and pepper and cook until browned and cooked through, approximately 3 minutes. Sprinkle the meat with the flour and toss to coat, continuing to cook for another minute. Add the tomato paste, chicken broth, Worcestershire, rosemary, thyme, and stir to combine. Bring to a boil, reduce the heat to low, cover and simmer slowly 10 to 12 minutes or until the sauce is thickened slightly. Add the corn and peas to the lamb mixture and spread evenly into an 11 by 7-inch glass baking dish. Top with the mashed potatoes, starting around the edges to create a seal to prevent the mixture from bubbling up and smooth with a rubber spatula. Place on a parchment lined half sheet pan on the middle rack of the oven and bake for 25 minutes or just until the potatoes begin to brown. Remove to a cooling rack for at least 15 minutes before serving. Read more at: http://www.foodnetwork.com/recipes/alton-brown/shepherds-pie-recipe2/index.html?oc=linkback.
With a whisk, beat the oil into the mustard. Add mayonnaise and continue to beat, then add the sour cream or yogurt. Season to taste and add more mustard for a tangier taste. Thin dressing if desired with a little bit of cream. Mix with the celeriac. Marinate in the refrigerator for at least 2 hours before serving. This salad will keep for several days and get tender from sitting in the marinade.
chop chocolate and transfer into a heat proof bowl. heat cream and 1/4 cup mint until bubbles form around the edge of the pan, pour cream through strainer, over the chocolate. let sit for 1 minute then stir until combined. add butter and the remaining teaspoon of chopped mint and stir until combined. let cool then transfer to the refrigerator to thicken, 30 minutes to 1 hour.
Fry the vegetables and spices in olive oil until the peppers are soft and juicy. Season with salt. One at a time break the eggs into a saucer and then slip into the nest of peppers.Cook until the whites of the egg are set. Serve from the pan with a dollop of yoghurt.
You must also have a Barbie doll for this recipe, but I could not include it in the ingredients list as it is a non-food item. Preheat oven to 350 degrees farenheit. Grease and flour a an 8 cup rounded glass measuring cup, or you can use a metal mixing bowl. Prepare cake mix by adding first 4 ingredients and mixing for 2 minutes. Pour cake mix into prepared measuring cup (or metal mixing bowl, and bake 50-60 mins until knife inserted in center comes out clean. Let cool for 15 mins, then invert onto cake tray. Let cool completely before frosting, about 3 hours. After completely cool use frosting to decorate cake to look like Barbie's dress. Insert Barbie legs all the way down into middle of the cake, then use remaining frosting to cover her bosoms to complete the dress. Enjoy!