HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F Grease a 1 to 1-1/2 quart casserole dish. Melt the butter in a medium size saucepan over medium-low heat. Add the garlic and saute about 30 seconds. Stir in the shrimp, sherry, onion, salt, cayenne, and paprika. Add 6 Tbsp of the bread crumbs and stir until moistened. Transfer the mixture to the casserole dish. Sprinkle the remaining 2 Tbsp bread crumbs on top and bake for 25 minutes, until browned and cooked through. Serve hot.
Preheat oven to 450 degrees. Remove giblets and neck. For those of you who have never cooked a turkey before, check inside the body cavity, and inside the neck chest cavity. Rinse turkey and pat dry. Mix melted butter and salad dressing. Draw up mixture into injector and inject bird in several locations in the brest, thighs and leg. Place in roaster pan and add all vegetables inside the body cavity. Cut 4, 1/2 inch slices from the butter and insert under the breast skin, and push up as far as it will go. Place the remaining stick of butter in the cavity. Cover with heavy foil, making sure the foil does not touch the turkey. Bake for 2 hours 30 minutes in 450 degree oven. If meat thermometer reads 185 degrees, it's time to uncover and baste using all of basting liquid. If it has not reached 180 degrees return to oven for additional 30 minutes. Check therometer. Bake another 45 minutes, until golden brown. Remove from oven and cover with foil again and let stand for 15 minutes before slicing.
Stir together 1/2 cup non-fat milk and non-fat milk powder until blended. Stir in remaining non-fat milk, egg substitute, 1/3 cup sugar and vanilla. Place 5 to 7 raspberries in bottom of each of 6 (5-ounce) custard cups. Pour custard mixture over raspberries. Bake in pan filled with hot water to 1-inch depth in 325-degree oven about 35 minutes or until custard is set. Chill. Fifteen minutes before serving, sprinkle 1/2 teaspoon sugar over top of each custard. Place cups on baking sheet and broil 4 inches from heat until sugar is caramelized.
Cook the macaroni firm; very al dente and pour into crock pot. Add remaining ingredients and stir well. Cover and cook on high 4 hours stirring every 2 hours. I usually find that 4 hours is enough time but like to leave it a bit longer as I love the baked cheese around the edges. Salt to taste as the cheese contains salt. I use the higher amount of onion though if you are leery, use the 1/4 cup. Actually I usually just grate 1/2 an onion. I have corrected an error in this recipe. I had said 4-6 hours cooking time and I have no clue why! LOL. I have always always only ever cooked this 4 hours!
Pour the Vodka and Sour Apple pucker into a collins glass half filled with ice cubes. Add a can of Mountain Dew, stir and serve.
Beat eggs well. Add oil and sugar, beating well. Beat in vanilla, baking powder, and salt. Gradually add flour. Chill dough. May be chilled overnight but let it sit out a while so it is not so cold - The dough will be easier to work with (I didn't include chill time in the preparation time). Roll dough onto floured board. Cut into 3 inch rounds. Place a heaping teaspoonful of filling. I used Solo poppyseed filling, Solo apricot filling, seedless raspberry preserves, and chocolate chips - They were all yummy. Take a little water and wet the outside area of the circle. Draw up sides to form a triangle and pinch closed. Place on parchment lined cookie sheets. Bake at 350 degrees for 7-10 minutes or until brown.
Fry bacon strips in a heavy skillet over medium heat, turning occasionally, until crisp and golden brown, about 10 minutes. Remove from pan and drain on paper towels, reserving grease in skillet. Preheat oven to 350*F. Add onions, celery, and green peppers to grease in skillet. Reduce heat to medium low and cook, stirring occasionally until vegetables are soft, about 15 minutes. Increase heat to medium, add rice to vegetables and cook, stirring constantly for 5 minutes. Add tomatoes and season to taste with salt and pepper. Transfer to a large baking dish and add 2 cups water. Cover tightly with aluminum foil, then bake for 1 hour. Serve topped with crumbled bacon.
Place eggs in a pot and add oil, salt, pepper, onion peels and coffee grounds, if using, in water to cover. Bring to a boil on high heat, then reduce to a simmer and cover the pot with the lid slightly ajar. (The eggs will be ready in one hour but most cooks leave them on very low heat overnight.). Fry the onion in the oil until lightly golden. Season the potatoes with salt and pepper to taste, add the onions and cheese if you're using it, and mix well. Set aside. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Roll the puff pastry quite thinly, about 1/4" or less, and cut into 6 equal squares. Divide the filling into 6 parts. Place one portion in the middle of a square and fold into a triangle. Press hard on the sides to seal well and brush with the egg yolk. Repeat with the remaining dough and filling. Sprinkle the borekas with sesame seeds. Bake on the middle shelf of the preheated oven for 25-30 minutes, or until crisp and golden. Check the bottoms to see if they are done they should be brown. Serve warm or at room temperature with haminados eggs. NOTES: These cannot be refrigerated, but can be frozen, preferably before baking.
Sprinkle pork chops with salt and pepper, coat with flour. Shake off excess. Cook pork shops in hot oil in a heavy skillet over medium-high heat 3 minutes on each side. Add sliced onion and cook 5 minutes turning chops once. Add beer and beef broth cover and reduce heat and simmer 15 minutes or until chops reach desired doneness. Remove pork chops reserving onion mixture in skillet. Keep warm. Stir together cornstarch and water until thoroughly blended. Stir into onion mixture cook over medium high heat. Stirring constantly 3 minutes or until gravy is thickened and bubbly. Spoon over pork chops and serve immediately.
Crepes:. Combine flour, sugar, baking powder and salt in mixing bowl. Add eggs, milk and oil to dry ingredients. Mix only until moistened. Pour 1/4 cup batter for each crepe into hot-either well greased or non-stick pan and cook until top is full of bubbles, edges dry and underside browned. Turn and brown other side. Place on waxed paper. Crepes may be made ahead and frozen with wax paper between them. Filling:. Combine sour cream, sugar, and Grand Marnier. Spread crepes with equal amounts of sour cream mixture and a few sliced strawberries. Roll up and arrange in long, shallow dish. Cover and refrigerate until serving time. To heat, melt butter in a skillet or crepe pan over medium high heat. Heat crepes carefully. Add remaining strawberries and heat only until completely warmed. Place 2 or 3 crepes on dessert plate and garnish with powdered sugar.
Add above ingredients in large pot. Boil hard for 20 minutes then simmer until peas are tender, about another 25-20 minute. Take ham hocks out and set aside to cool. Strain soup through fine sieve. Take meat off ham hocks and add back to soup. Reheat and enjoy. Makes 8 bowls of yummy soup.
add all the pesto ingredients to a food processor, except the olive oil. Pulse and blend well. Slowly drizzle in the oil. You can decide how much oil you want in your pesto. You can also add water or chicken broth if you want it a bit saucy. Cook pasta in boiling water. While the pasta cooks: Saute the chicken in the pan with 1 TBS of olive oil until browned and done, about 5-8 minutes depending on size of pieces. Remove chicken from the pan. Cut up all the veggies and add then to the pan. Saute until crisp tender, about 5 minutes. Drain pasta. In a large pot or bowl, combine the pasta, chicken, sauteed veggies and pesto. Stil together until combined well. Add cut up tomato, stir to combine, plate and serve.
Cut away the hard stalk of the cabbage, chop coarsely and set aside. Melt butter over low heat; add onions and simmer until tender but do not brown. Add cabbage and potato; stir over low heat. Add mace. Stir in the flour to coat all ingredients, but do not brown. Add milk and chicken broth; bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are tender. Transfer soup mixture to blender or use your immersion blender to whip soup until smooth. Return to pan; reheat; add salt and pepper to taste. If soup is too thick, add small amounts of milk until you reach desired consistency. Serve with a spoonful of whipped cream on each serving. Sprinkle parsley and grated cheese on top of the cream.
Preheat oven to 350°. Butter and flour a 12x18x1-inch baking sheet. Melt together the butter, 1 lb. of the chips, and the unsweetened chocolate in a medium bowl over simmering water. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla, and sugar. Stir the warm chocolate mixture into the egg mixture and allow to cool to room temperature. In a medium bowl, sift together 1 cup of flour, the baking powder, and salt. Add to the cooled chocolate mixture. Toss the walnuts and 12 oz of chips in a medium bowl with 1/4 c flour, then add them to the chocolate batter. Pour into the baking sheet. Bake for 20 minutes, then rap the baking sheet against the oven shelf to force the air to escape from between the pan and dough. Bake for about 15 minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into squares. Ina's notes: Flouring the chips and walnuts keeps them from sinking to the bottom. It is very important to allow the batter to cool well before adding the chips, or the chips will melt and ruin the brownies. This recipe can be baked up to a week in advance, wrapped in plastic and refrigerated.
In a Dutch oven, brown sausage and chicken in oil. Remove with a slotted spoon and keep warm. In the drippings saute red pepper, onion and celery until tender. Stir in all seasonings, cook for 5 minutes. Stir in the broth, rice and sausage mixture, bring to boil. Reduce heat, cover and simmer for 20-25 minutes or until rice is done. Stir in tomatoes, shrimp and okra, cook for 10 minutes or until shrimp turn pink, stirring occasionally.
Cut up Broccoli into small pieces. If you do not like the stalks they can be removed and only use the florets. Place broccoli into your serving bowl that has a lid. Slice the red onion into thin circles. Pop the layers of the onion out so the circles are separated. Place in bowl with the broccoli. In a separate bowl mix the remaining ingredients. Use a fork or a whisk to make sure everything is thoroughly combined. Pour dressing over the broccoli and onions. Cover the container securely with the lid and shake well. The salad can be served immediately. I prefer to let it chill overnight and serve it right from the refrigerator. If you get a chance while it is chilling flip the container over at least once so that the dressing can fully coat all of the vegetables. Shake again before serving. Enjoy.
On medium heat melt the butter and sautee the onion and bell peppers. Add the hamburger meat and cook until meat is well done. Add the tomato sauce, salt, pepper and garlic powder. Salt, pepper and garlic powder can be adjusted to your own tastes. Cook noodles as directed. Mix the sauce and noodles if you like, I keep them separated.
Combine the first 11 ingredients in the container or a food processor or blender; process until smooth. Put fish in a shallow dish; pour marinade over fish. Cover and refrigerate 30 minutes, turning once. Prepare grill or preheat broiler. Remove fish from dish; reserve marinade. Place fish on grill rack or broiler pan that has been sprayed with cooking spray. Grill/broil 5 minutes on each side or until fish flakes easily, basting frequently with reserved marinade.
Pour liqueurs and whiskey into Irish coffee glass. Add coffee and stir. Top with whipped cream and garnish with a chocolate covered mint.
Warm the oil in a large pan. Dice the onion finely and fry it for as long as you can without it burning, normally this takes about 10-15 minutes. you can add salt , about a teaspoon and a half at this stage, which speeds up the frying process. the onions need to be gold and crispy. Add the garlic and ginger and fry till gold. Add the cumin, coriander, fenugreek, garam masala, tumeric and chilli powder, stir fry for about 8-10 minutes till really fragrant, stir to avoid sticking and burning. Add the tomato puree and fry again all together, should thicken immediately. then add the chopped tomato, breaking the pieces into the spice mixture, till the whole thing is red. the whole idea is to fry for as long as possible without burning. this is the secret to a good curry! Add the chicken, combine well and fry a further few minutes till sealed. then add a cup of water, lower the fire and let cook till the oil rises above the sauce and chicken is tender. keep checking to make sure it doesnt dry out, but not too often. Check the salt, add if necessary. then add a handful of chopped coriander. Serve with boiled rice or nan.
Add 1/4 cup of water to the sweet matcha powder and stir. Microwave mixture for 30 seconds. Pour the milk into a separate mason jar and microwave for 60 seconds. Screw on mason jar lid, and shake the milk until it doubles in size. This will take a couple minutes. Pour the frothed milk into the sweet matcha mixture. Enjoy!
Preheat the oven to 400 degrees Fahrenheit. Melt butter in a pan, add the finely chopped onion and cook gently for 10 minutes or until soft. Stir in the cooked rice, dill, lemon juice, salt and pepper. Roll out the puff pastry on a lightly floured surface to a 12 inch square. Spoon the rice mixture over half the pastry leaving a 1/2 inch border around the edges. Arrange the salmon on top; scatter the egg between. Brush the pastry edges with egg; fold it over the filling to make a rectangle, pressing the edges together firmly to seal. Carefully lift the pastry onto a lightly oiled baking sheet. Glaze with a beaten egg; pierce the pastry a few times with a skewer to make holes for steam to escape. Bake on the middle shelf of the oven for 40 minutes, covering with foil after 30 minutes. Leave to cool on the baking sheet, before cutting into slices.
Cover salt cod with cold water and soak over night. Drain and cover with fresh water. Bring to simmer. Drain, taste and repeat if cod is too salty. Drain well and keep warm. In skilet fry salt pork until crisp (these are called scrunchions) and set aside. Cook vegetables until tender. Prepare whit sauce by melting butter ,adding flour and salt and stir together until smooth. Gradually stir in milk. Cook stirring constantly until thick. Arrange salt cod on heated platter. Arrange vegetables around fish. Pour white sauce over fish. Garnish with egg slices and scrunchions.
Wash and drain all three cans of beans. Dump the beans into a large mixing bowl. Add the chopped pepper and onion to the bowl. In a separate bowl, mix sugar, oil, vinegar, salt, pepper. Pour over salad. Chill in refrigerator for a couple of hours. Enjoy!
Place ingredients, in the order recommended by your manufacturer, into the bread pan (mine is liquids first). Press the menu button to select the dough program. When cycle is completed, remove dough from machine and transfer to a lightly floured surface and punch down to deflate. Preheat oven to 375°F and line baking sheets with parchment paper. Roll the dough out into a rectangle, about 1/4-inch thick, 10 inches long and 22 inches wide. Roll the rectangle so that its width runs from left to right. With a pizza cutter or sharp knife, cut strips that are each 1/2- inch wide. Twist each strip so it resembles a cheese straw. Place on parchment lined baking sheet and cover with plastic and allow to rest for about 30 minutes. Once breadsticks have rested brush with olive oil and bake until golden about 15 to 20 minutes. Allow to cool slightly and serve.
In a large non-aluminum saucepan or pot, combine the jus ingredients: carbernet, stock, port, peeled garlic cloves, shallot, bay leaves, and dried thyme. Simmer until mixture reduces to 2 cups, about 1 hour. (Note: Cabernet reduction can be prepared 2 days ahead, which gives the flavors time to meld nicely; cool, cover and refrigerate.). Preheat oven to 450 degrees F. Place the prime rib fat-side-up in a heavy baking pan (13x9x2-inch), and rub it all over with the pressed garlic and 2 teaspoons dried/crushed thyme, then season generously with salt and freshly ground black pepper. Roast in 450 degree oven for 30 minutes, then reduce temperature to 200 degrees F, tent the pan with foil, and continue roasting until a meat thermometer inserted into the center registers a rare 118 degrees F, about 2 1/2 hours (depending on cut and oven). (Alternately, instead of the slow roasting method you can follow what the recipe originally called for: 450 degrees F for 1 hour, tent with foil, then continue until it reads 118 degrees, about 35 minutes.). Transfer the meat to a serving platter, cover loosely with foil, and let stand for 20 minutes. About 5 minutes before serving, pour off all the fat from the roasting pan and place it over medium-high heat. Add the cabernet reduction to the pan and bring it to a boil - make sure to scrape up all the tasty browned bits - and season to taste with salt and pepper; pour the jus into a sauceboat. Garnish the beef serving platter with sprigs of parsley. Carve the beef and serve, passing the jus separately.
In dutch oven brown beef strips in hot oil over medium-high heat. Add beef broth and peanut sauce; bring to boiling. Stir in noodles; reduce heat. Simmer uncovered, 4 minutes, stirring occasionally to separate noodles. Add broccoli; return to boiling. Reduce heat. Simmer uncovered for 3 to 4 minutes more or just until noodles are tender, stirring occasionally. Divide beef and noodle mixture among four bowls. If desired, sprinkle servings with green onions.
Cook 1 cup rice according to package directions, about 50 minutes. In 2 TB olive oil, saute peppers, garlic and onion until onion is soft but not brown. Add tomatoes and mushrooms and seasonings, and steam, covered for about 5-10 minutes. Add rinsed beans to cooked rice, and line the casserole dish with the bean and rice mixture. Add the sauteed vegetables to the top of this, and top all with cheeses. Bake at 350 for 25 minutes, or until cheeses are melted.
Mix together the flour, butter, egg yolk, icing sugar, vanilla sugar, salt and grated lemon rind to form a dough. Leave the dough in a cool place for an hour. Out of the dough make small balls and place on a prepared baking tray. Make a small indentation in the middle of each ball, using your little finger and fill the hole, using a teaspoon, with raspberry jam. Bake your cookies at 200 degrees C for about 15 minutes. Leave them to cool and then coat the bottom of each cookie with melted chocolate and leave until firm.
Line muffin tins with paper liners, and set aside. Fry, crumble and drain sausage. Preheat oven to 375 degrees. Mix together bisquick, cornmeal, eggs, and milk. Add drained sausage, and cheese, and stir well. Ladle the filling into the prepared muffin tins, filling almost to top. Bake for 11-15 minutes. Allow to cool completely. Store in freezer in a large airtight container. Or place each in a sandwich bag, and then place a dozen in a large ziploc bag. Microwave on high for approx 90 seconds.
Combine mayo, garlic, lemon juice, herbs and pepper in bowl; mix well. Cover flesh side of each trout fillet with 1/4 of the mayo mixture. Broil 4" from heat source for about 3-5 minutes, or until fish flakes with a fork and topping is bubbly.
Mix beef, crushed gingersnaps, onion, salt, pepper, and evaporated milk in a large mixing bowl. (This may seem wet, but it will firm up with kneading). Spray a large non-stick skillet; shape meat mixture into meatballs and brown evenly. Mix remaining ingredients. When meatballs are browned, add liquid mixture. bring to a boil. Cover tightly, reduce heat to low, and simmer 15 minutes.
Fill a big pot with chicken stock, add water and bring to low boil and simmer. Add the cabbage. While you get that going, start making the meatballs. Squeeze out excess water from the mushrooms, mince and set aside, make sure to save the soaking water to add flavor to the soup later! Mix the ground pork with the egg, minced mushrooms, oyster sauce, tofu, salt, pepper, ginger, green onions, cornstarch, and 2 Tbs soy sauce, 2 tsp cooking wine, plus minced dried shrimp if using. (make sure you mince it finely before adding). Mix throughly, using a spoon to help, make meatballs and place into pot on top of the cabbage. Add brown sugar and left over 2 Tbs soy sauce to soup. Cover and simmer for 2-3 hours or longer for tender meatballs. Before serving taste and adjust seasonings of soup by adding more salt or soy sauce or pepper.
Whisk the eggs with baking powder, half and half together well with the salt and pepper; set aside. In a medium frypan melt about 2 tablespoons butter (can use more or less butter) and brown the salami pieces. Add in the green onions to the salami, and fry until soft (about 2 minutes). Pour in the egg/cream mixture. Then sprinkle with grated cheese. Adjust with more salt and pepper if desired. Cover frypan and cook until eggs are soft and fluffy, turning egg mixture occasionally with a spatula. *NOTE* don't overcook the eggs, you want them soft and fluffy. Delicious!
Preheat oven to 390 degrees F. Spread out Brussel sprouts onto a baking tray, do the same for the sweet potatoes. Drizzle each with 2 Tbsp of olive oil and season with salt and pepper. Roast for 15-25 minutes or until golden (you can turn or shake ever 7 minutes to get even color). 20 minutes prior to cooking bring your steak out of the fridge and cover all over with the coffee rub. Season both sides with salt and allow to come to room temperature. Add 2 Tbsp oil to a searing hot pan (preferably cast iron) and add your steak, it will be a seriously winning sizzle. Cook steak on each side for 45 seconds, add in your butter, garlic and thyme then turn every 15 seconds for a further 3-4 minutes basting the butter over the steak. If pan is oven proof pop in the oven, or transfer to a roasting tray, and cook for 5 minutes (Each steak is different, but for medium rare you want it to be soft but spring back once touched in the center). Remove from the oven and allow to rest for 6-8 minutes before slicing. Serve with your favorite sides (mine are Sweet Potato Fries and Roasted Balsamic. Brussels Sprouts).
Mix all ingredients together in a large bowl. Drop by teaspoonfuls into hot oil and deep fry. Balls will turn themselves over when one side is done. Fry until golden brown and cooked through adjust heat as needed if they brown too quickly without cooking through. Drain on paper towels to cool and absorb oil. When cool, sprinkle with powdered sugar.
Slice the steak against the grain into very thin slices. Combine the soy sauce, sherry, and cornstarch and pour this mixture over the steak. Marinate the meat for 15 minutes. While the meat is marinating, slice the broccoli at a diagonal and mince garlic and ginger. Heat a wok or large frying pan for 30 seconds, add oil, wait about 20 seconds, and add minced garlic and ginger root. Fry over high heat, stirring constantly for about 20 seconds more, then add the beef. Stir-fry, stirring constantly, for about 1 minute. Add broccoli and stir-fry for another 4 to 6 minutes, until the broccoli is cooked but still crisp and still dark green. Serve hot. This is low in carbohydrates.
Cover pheasant with water and simmer for 30 minutes. Cool, bone,and cut into strips,set aside. Mix tomatoes, soup, chilies, cumin, and garlic powder. Dip tortillas into broth left from boiling pheasant, place one on a plate,add 2 Tb. of mixture and 1 Tb. of cheese. Roll up and place seam side down in baking pan. After all are filled and rolled, Pour remaining sauce evenly over enchiladas and sprinkle with remaining cheese. Bake at 350 until cheese is melted (about 20 minutes).
Peel the mango if using a fresh one & finely chop. Peel the bananas & slice finely in rounds. Put the fruit into a large bowl. Add lemon and orange juice. Toss lightly. Place one scoop of ice cream in a sundae dish. Cover with 1/4 of the mixed fruit & repeat with the remaining ice cream & fruit.