HumbleIntelligence/food-ner-1-Million huggingface dataset:
Tear the bread into pieces, and place back into the bags overnight. Dice the onion, and leave covered on the counter. The next day, saute the diced onion in margarine, stir in sage and chicken broth. Place the bread pieces in a large mixing bowl, pour most of the onion mixture onto the bread and stir. The stuffing has enough moisture when you can squeeze a handful, and when opening your hand, the stuffing stays in a loose ball. If it falls apart, add a little more onion mixture. If it is soggy and squeezes together tightly, add a little more bread pieces. If the bird has skin which is binding it's legs together, cut this. Rinse the bird, remove and discard heart, neck etc. and pat the insides to remove some of the moisture. Push the stuffing into the carcass,until you cant' get anymore in, overstuffing the bird as seen in the picture. The tighter you push it in, the moister the stuffing will be. Stuff the neck cavity. If you have leftover stuffing, that is a good thing. Place it in a sprayed crock pot and cook on low for 4-5 hours. Wrap the legs and wings with foil, they will cook quickly. Put a piece of loose foil over the entire bird. Roast at 325°F for about 3 hours. Remove all of the foil, setting it aside and roast for another hour. If the turkey does not have a pop up timer, use a meat thermometer. When done, set the turkey out on the counter and cover loosely with the foil, let it stand 20 minutes for a moist bird. Remove the stuffing from the bird and mix it in with the crock pot stuffing. Carve the turkey and serve on a platter. Enjoy this time honored tradition with your loved ones. You may use more or less sage, according to your tastes.
Heat oil to medium temperature. Place all ingredients in oil except sugar. Cook on medium temperature for 2 1/2 to 3 1/2 hours. Take sugar and caramelize in small pan over medium heat almost to burn. Turn meat mixture heat to high and add caramelized sugar, stir and cook for an additional 15 minutes. Drain meat thoroughly. Serve with pico de gallo salsa, fresh homemade tortillas, frijoles and margaritas. Source: Luis Sanchez, Ernesto's Mexican Food, Sacramento, California.
Combine papaya, strawberries, milk, yogurt, and honey in a blender. Cover and blend until smooth. With the blender running, add ice cubes, one at a time, through the opening in the lid, until ice is crushed and mixture is smooth. Pour into 2 tall glasses. Garnish with papaya or strawberry slices and mint, if desired. Serve immediately. Makes 2 servings.
Preheat oven to 350 degrees. Grease and flour a 10 inch Bundt pan. In a large bowl stir the melted butter, eggs and the banana. Add the cake mix and crushed pineapple with juice and mix. Stir in the 1/2 cup chopped pecans and the coconut. Pour into the prepared pan. Bake for 50 - 55 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool and invert onto cake plate.
Rinse the trimmed tentacles and the body, holding it open under running water to flush the cavity. Slice the cleaned body crosswise, in rings 1/3 inch thick. Drain all the tentacles and rings in the steamer basket colander. Meanwhile, pour enough water into a steamer or deep pot so that when you set the basket in position it doesn't touch the water. Shave off the lemon peel (zest layer only) with a vegetable peeler, in short strips. Squeeze the juice of the lemon and reserve. Drop the zest into the water with the bay leaves, cover the pot, and simmer the water for about 1/2 an hour, to infuse it with the aromas of lemon and bay. Keep the water simmering, and set the steamer basket with all the calamari in it inside the pot. Put on the cover, making sure it fits snugly inside, and steam the calamari gently. After 2 minutes, lift the cover, tumble the calamari over a couple of times in the colander, and sprinkle over it a couple of pinches of salt. Cover and steam another 2 minutes, tumble, and salt again. Repeat after 2 more minutes-you should have used 1/4 teaspoon salt in all. Steam for a total of 8 to 10 minutes. When the calamari is tender but slightly resilient to the bite, remove the colander, season the pieces with another 1/4 teaspoon salt, mix well, then let them drain and cool for 5 minutes. Turn the calamari into a bowl while still quite warm. Toss with the olive oil and lemon juice, sprinkle over the remaining salt, the peperoncino, grated orange zest, and parsley, and toss well again. Taste, and adjust the seasonings. Serve warm or at room temperature.
Place beef in Dutch oven. Cover with water. Bring to a boil, then reduce heat. Add 1 small chopped onion. Simmer about 1 hour until beef is tender. Add remaining onion and next 8 ingredients. cook 30 minutes. Add seasonings and cook slowly for 2 hours or more. Better the second day, if you can wait!
Combine chili powder, cumin, garlic and 3/4 teaspoon salt in a shallow bowl. Toss steak with seasoning, cover and refrigerate for at least 30 minutes. In a small mixing bowl, whisk together sour cream, milk, green onion and remaining salt. Cover and set aside. Heat 1 teaspoon of oil in a medium sized saute pan over high heat. Add peppers and cook for 3-4 minutes until just tender and lightly charred. Transfer to a clean plate and set aside. Add 1 more teaspoon of oil to pan and saute corn over medium-high heat for 2-3 minutes until golden, then transfer to a separate clean plate. Pour remaining oil into pan, and saute seasoned steak over high heat for 3-4 minutes, stirring and turning occasionally until browned and cooked through. Transfer to a clean cutting board and chop into thin strips. In a large mixing bowl, toss romaine lettuce with creamy cilantro dressing. Divide onto four plates. Top each plate of lettuce with consecutive strips of poblanos, steak, corn, California Ripe Olives, beans and cotija cheese and serve immediately.
HEAT oven to 350°F Line 15x10-inch jelly roll pan with wax paper. Coat with no-stick cooking spray with flour. BEAT egg yolks in medium bowl with electric mixer on high speed until lemon colored. Gradually beat in sugar. Add flour, cocoa and vanilla. Blend until smooth. Beat egg whites in small bowl until stiff, but not dry. Fold into chocolate mixture. Spread evenly in prepared pan. BAKE 15 to 17 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes. Invert pan onto towel dusted with powdered sugar. Remove wax paper. Roll up with towel from short end. Cool completely. COMBINE whipped topping and 1/3 cup preserves. Unroll cake. Spread with topping mixture. Re-roll without towel. Chill 30 minutes. STIR 3 tablespoons preserves with strawberries. Cut cake roll into slices. Top with strawberry mixture.
In buttered shallow baking dish, layer potatoes, onion, and mushrooms. Sprinkle with salt, pepper and tarragon. Pour whipping cream over all. Cover with foil. Bake at 350° for 30 minutes. Remove foil, continue baking 30 minutes longer, or until the potatoes are tender. Sprinkle with parsley.
Preheat oven to 400 degrees Farenheit. Place the salt in an even layer over the bottom of a 12-inch cast-iron skillet. Pour the olive oil into a medium bowl. Dip onion in oil to coat all over. Place onion on salt in the center of the skillet, and roast in oven for 10 minutes. Coat the potatoes with the remaining oil and set them around the onion in the skillet. Roast until the onion is tender and potatoes are cooked through, about an hour and 10 minutes. Using tongs or a kitchen spoon, transfer the onion to a cutting board. Measure 1/4 teaspoon of salt from the skillet and set aside. Turn off the oven, and return the skillet with the potatoes to the oven, leaving door slightly ajar. Peel and coursely chop the onion. Transfer to a small bowl and season with the reserved salt. Place the potatoes on a serving platter, split and open each. Spoon one-quarter of the salted onion into each potato. Top with sour cream, serve hot.
Pre-heat George Foreman Grill. Wash & dry chicken breasts. Dip in olive both sides. Salt & Pepper. Place chicken on grill and grill for 5 minute on one side then flip and grill another 5 minute. Take chicken off then slice each chicken in half lenghtwise and place on bun. Top with Swiss cheese. Then guacamole. Then tomato & lettuce. Enjoy!
Place all ingredients except oil in a blender and blend together until well combined. Add oil very slowly while blending. Blend until dressing is thick and creamy. Store in covered conatiner in the refrigerator.
Bring a large pot of salted water to boil and cook pasta 6-8 minutes until al dente (It will cook more in the sauce). Meanwhile, add 1 T. of olive oil in pan, saute onion and garlic until softened. Add tomato sauce, spices and juice from pineapple, bring to a boil and reduce heat. When pasta is almost done, add pineapple chunks and ham to sauce mixture, again bring the sauce to a boil and then reduce heat. Drain pasta and add to sauce mixture. Stir to combine. Sprinkle cheese on top, gently stir to combine and let sit 1-2 minutes until cheese is melted.
Wash rice and cook with a couple pinches of salt. Then, put it on a plate and cover with saran wrap and allow to cool in fridge for at least 1 hour. Slice the chicken to the size of 3 quarter dollars put together, or cut to your preference. Partially freeze the meat to make meat easier to cut small. Put the chicken in a small bowl. Add the cornstarch, garlic powder, 1/2 the salt, 1/2 the sugar, 1/2 the white pepper, 1/2 the MSG and 2 teaspoons of water. Mix by hand to coat the meat. This step keeps the meat juicy while cooking in hot oil. Heat 3 tablespoons oil in your wok at 80% heat. Add the chicken and cook until white. Drain off the oil and set meat aside. Add the remaining tablespoon of oil to the wok. Heat to 60% heat and add the beaten egg. Allow the egg to cook before stirring it. Stirring the egg while it is setting will make the egg more fluffy, like scrambled eggs. Turn the heat up to 80% and add the onion. Cook for 30 seconds and then add the cooled rice. Keep flipping or turning the rice over to heat it evenly in the pan for 1 minute. Add the remaining salt, sugar, white pepper, and MSG. Continue turning the rice for another minute. Add the chicken, oyster sauce, soy sauce, and peas and carrots. Continue turning and flipping for 3 minutes.
Cream together Butter, Sugar and Honey. Then add flour and Baking Soda to make dough. Roll the dough into small balls and place on a baking sheet. Use a cookie press or the bottom of a drinking glass dipped in sugar to flatten the dough balls. Pre-heat an oven to 300°F. Bake cookies for about 10 minutes (watch carefully, they burn easily). When cookies are light brown, remove from oven and place on a wire rack to cool.
Pour boiling water over Sunny Boy cereal and stir to blend; let cool. In a large mixing bowl, cream sugar, butter and eggs. Add vanilla, Sunny Boy cereal mixture and dry ingredients. Beat well and put into a greased 9 x 13 inch pan. Bake at 375 degF for about 30 minutes or till done. While cake is baking prepare the topping by mixing tog the melted butter, brown sugar and egg, beating it well. Add the coconut and vanilla. Spread this topping over hot cake and return to the oven for about 10 more minutes.
Preheat oven to 150C (fan forced). Line 2 baking trays with baking/parchment paper and put a rack over one. Put cut tomatoes halves on the rack, spray with the olive oil cooking spray and roast for 40 minutes (please note that during part of this time you will also cook the mushrooms). HERBED RICOTTA - put ricotta, lemon zest, parsley, dill and garlic in a small bowl and season with pepper and mix well to combine and put in the fridge until required. Put the mushrooms, stem side up on the second tray and spray with cooking spray and roast in the oven with the tomato halves for the last 10 minutes of cooking or until mushrooms are tender and tomato halves start to shrivel around the edges. Divide the mushrooms between 2 plates and spoon equal amounts of the herbed ricotta between the 4 mushroom caps . Place the tomato halves on the plates. Toss the rocket leaves (or baby salad leaves) in the balsamic vinegar together and place on the tomato halves. Serve with the bread (toasted if you like) and your juice of choice.
Place beef steak, olive oil, garlic, oregano, onion, white vinegar, beef stock, and salt in a gallon-size plastic bag. Turn until all the ingredients mix together. Refrigerate at least 4 hours or a couple of days (or freeze for later use). Place contents of bag in a heavy skillet and bring it to a boil. Lower heat to low, cover and cook for about 40 minutes or so. The meat will be very tender and tasty. Serve with white rice and fried plantains.
Prepare a bouquet garni and set aside. Heat butter, add onions and celery; cover and cook 4 minutes. Add carrots and season with salt and pepper; Cook 5 minutes uncovered. Add potatoes and chicken stock; drop in bouquet garni. Bring to a boil and cook 12 minutes at medium low. Add remaining ingredients and return to a boil. Cook 12 minutes at medium-low.
Set a rack over a sauce pan of boiling was. Put the saffron in a saucer on the rack and let the saffron steam for 3 to 4 minutes or until it is brittle. Remove from steam and crumble the saffron. In a large bowl stir together the flour, the crumbled saffron, baking powder, salt and sugar. Blend the mixture until it resembles a coarse meal. Sprinkle the dough with the orange flower water and blend it well. Pat the dough into an 8 inch square bakng pan and bake in the lower third of a pre-heated 350F oven for 1 hour, or until it is golden. Cut the shortbread into squares while it is still warm, transfer the squares to a rack, and let them cool.
Remove mushroom stems; set caps aside. Chop stems; set aside. In a skillet, cook sausage over medium heat until no longer pink; remove with a slotted spoon. In the drippings, saute onions and mushroom stems. Stir in spaghetti sauce and sausage. Stuff into mushroom caps. Sprinkle with cheese. Place in a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees F for 12-15 minutes or until cheese is melted.
Preheat oven to 190°C/375°F/Gas 5. For the base mix the crushed oreos with the melted butter and press firmly into a 14inch (12inch would also work) spring-form cake tin. For the filling, whisk the cream cheese, eggs, and sugar until smooth. Mix in the cream. Pour half of the mixture onto the cake base. Add the broken cookies and press down into the mixture. Pour the rest of the filling on top. Bake in the middle of the oven for approx 25 minutes, the cake edges should look quite set. Take it out of the oven and increase the temperature to 240°C/475°F/Gas 9. Mix the sour cream with the remaining 2 tbsp of sugar and cover the top of the cake with the mixture. Make sure the oven has reached the new higher temperature and then return to bake for exactly 5 more minutes. Take it out of the oven and allow it to cool completely, before spreading the remaining 4 tbsp of sour cream over the top and topping it off by sprinkling on chocolate curls.
Place chicken breasts in large non-metallic dish or resealable plastic bag. Place marinade ingredients in bowl and whisk until well combined. Reserve 1/4 cup marinade, cover and refrigerate. Pour remaining marinade over chicken, cover or seal bag and refrigerate at least 2 hours or up to 24 hours. Preheat grill and lightly coat grill rack with oil or cooking spray. To prepare Avocado Cream, place avocado in bowl and mash. Add juices, jalapeno peppers, sour cream and seasonings. Stir until combined and smooth. Cover and refrigerate. Remove chicken from marinade, drain and discard marinade. Place chicken on prepared grill about 4 to 6 inches from heat source. Grill about 7 minutes per side or until temperature on meat thermometer reaches 160°F and juices run clear when pierced with fork. Baste occasionally with reserved 1/4 cup marinade during grilling. To serve, place chicken breasts on serving platter. Spoon Avocado Cream on each and garnish with a sprinkling of cilantro, if desired. **Cook time does not include marinating time of 2 to 24 hours.
In large saucepan combine rice and water. cook over high heat until mixture boils. reduce heat to low and cover and cook 45-60 mins or until rice has absorbed all liquid. Place in a bowl. Mean while, in a small bowl whisk the orange juice, oil, balsamic vinegar, honey, orange zest and salt. pour dressing over the hot cooked rice and mix well. cover and chill till cold. just before serving stir in the spinach leaves, oranges, and onions, into the rice mixture.
Preheat the oven to 425° F. Place the cream cheese in a large bowl and mix on high speed with electric mixer until soft and fluffy. Add the sugar and continue to mix on high speed until completely absorbed. Reduce the mixer speed and add the eggs, one at a time, until evenly blended. Add the yams, evaporated milk and pumpkin pie spice, and mix until creamy. Pour the filling into the pie shells. Bake pies for 30 to 35 minutes until the edges puff, the crust browns and the custard is set. Meanwhile, mix the pecans, brown sugar and margarine; set aside. Remove the pies from the oven and sprinkle with the pecan mixture. Return the pies to the oven for 7 to 10 minutes or until the topping is golden brown and crisp. Cool the pies completely on a wire rack. Serve garnished with whipped cream if desired. Note: If mashed yams are unavailable, puree a 16-ounce can of drained whole yams or sweet potatoes in a food processor until smooth.
Preheat the oven to 375 degrees. In a large mixing bowl, combine the Simply Potatoes Shredded Hash Browns, panko bread crumbs and flour. Add the melted butter and mix well. Lightly beat the egg whites and add them to the bowl. Stir in the salt and pepper and mix until combined. Generously coat a 6-cup jumbo muffin tin with the non-stick spray. Evenly divide the potatoes among the 6 cups and using your fingers or the back of a spoon, press them firmly against the bottoms and all the way up the sides of the cups. Bake them for 30 minutes. While the shells bake, prepare the filling by beating the eggs, whipping cream and mustard together in a medium mixing bowl. Stir in the bacon pieces, green onions and red bell pepper. When the shells are done pre-baking, set the pan on the stovetop and place 1 tablespoon of goat cheese in the bottom of each shell. Give the filling a good stir, then, using a small ladle, fill each shell up to the rim. Bake them for 25-30 minutes, until the centers are set and the tops are puffed and golden brown. Let cool in the pan for at least 5 minutes before transferring them to plates. Use a flexible spatula to lift them out of the muffin tin. Serve warm. Makes 4 servings ( 1 1/2 mini quiches per serving).
Set out the cheese and steam heat the tortillas. Coat the bottom of a 13x9-inch baking dish with a little sauce. Roll 1/4 cup of the cheese into each tortilla and fit into the pan. Ladle 2 cups of the sauce over top, sprinkle with remaining cheese and bake at 425 degrees F until bubbly and browned. Sprinkle with chopped onion and cilantro to taste and serve. Cheeses to use - such as Chihuahua (queso menonita), asaderos, or quesadilla, a good substitute can be Sonoma Jack, Others - Monterey Jack or mild cheddar.
In a large pot, heat the oil and butter over low heat. Add the onions and garlic. Cover and cook, stirring occasionally, until very soft and beginning to turn golden, about 30 minutes. Raise the heat to moderate and continue cooking the onions and garlic, uncovered, stirring frequently, until deep golden, about 10 minutes longer. Add the stock, bread, bouquet garni, and salt. Bring to a boil. Reduce the heat and simmer about 15 minutes. Remove the bouquet garni and puree the soup in a blender or food processor. Strain the soup back into the pot. Add the half-and-half and pepper and bring back to a boil. Serve topped with the croutons or garlic chips, if you like.
Brown meats together and drain well. Add Tabassco and oregano. Cut Velvetta into chunks and add to meat in large skillet. When cheese is melted, spread on rye bread. Put on cookie sheet and bake at 350 degrees until hot. You can also make ahead and freeze then heat in 350 oven.
Mix almonds, pine nuts and sesame seeds together. Heat oil in a fry pan. Add chilli paste and fennel seeds, stirring to combine. Add almond mixture and toss often over a low heat for 2-3 minutes or until nuts have stared to brown and smell fragrant. Sprinkle over salt and cool.
Combine all ingredients except the brisket. Coat the brisket in the mixture. Place meat in a roasting pan or dutch oven and pour the remaining mixture over the meat. Bake, covered, at 350 degrees for 2-3 hours or until done (very tender). Check on meat during cooking just in case you need to add a bit of water or pineapple juice to moisten and I like to turn the meat during the during the cooking. When done, let meat rest 10 minutes before slicing against the grain.
add half of softened ice cream to pie crust. add graham crackers, top with remaining ice cream. add marshmallow topping to cover, top w/marshmallows. freeze until firm, about 4 hours. for sauce heat cream to boil, remove from heat, stir in chocolate. to serve: preheat broiler, broil pie until marshmellows begin to brown, about 2 minutes, drizzle with sauce and serve.
Place all ingredients in slow cooker except for rice. Stir to combine. Cover and cook on low for 8-10 hours or high for 4-6 hours. Add rice 1.5 hours before end of cooking time. This soup freezes very well and will keep up to six months. Cooking time includes longest time in slow cooker. NOTE: If you can't find lemon basil, regular fresh basil will do fine. However, I love the robust taste of lemon basil in this soup. It really makes a difference.
DIRECTIONS. Preheat oven at 350 degrees F (180 degrees Celsius),and line a muffin pan with muffin liners. In a large bowl mix sugar and olive oil, add the eggs and mix. Add the yogurt, lemon peel and lemon juice and mix well. In another bowl blend flour with baking powder.Add the flour 1/2 a cup at a time to the batter while mixing. Fill the muffin cups 2/3 full. Bake for 25-30 minutes, or until an inserted toothpick comes out clean. Let them cool in the pan for about 5 minutes and remove and let them cool completely. When cool drizzle with glaze. Lemon Glaze. Add powdered sugar to lemon juice stirring with a spoon until you have a thick consistency that is pourable. The ratio is about 1/2 cup powdered sugar for every tablespoon of lemon juice. Start with the smaller amount and make more if needed.
beat softened butter and 1/2 cup sugar together till well blended. beat in egg. in a seperate bowl, combine flour, baking powder and salt and nutmeg.stir flour mixture into butter mixture alternately with milk.blend thoroughly. pour batter into 1 1/2" miniature muffin tins.2/3 full. bake at 375* 20 minutes. remove from pans. in bowl combine remaining sugar, cinnamon mix. set aside. while still hot, dip each muffin entirely into melted butter and roll in cinnamon sugar mixture. makes 12 muffins.
Heat oil in a nonstick skillet coated with non stick cooking spray over medium heat. Add broccoli. Cook, turning occasionally, for 8 minutes or unitl light browned and crisp tender. Remove from heat. Add vinegar, salt and pepper. Toss to coat.
Preheat oven to 350. In saucepan sautee onions in butter till tender. Remove from heat. Stir in Cream of Celery soup,sour cream, cooked chicken, cooked noodles,and garlic powder. Add Chicken Broth till "soupy". Salt and Pepper to taste. Pour into Shallow 3 quart Casserole dish Top with Grated Cheese. Bake covered 20 minutes.
Melt butter in a large frying pan over medium heat. Cook apple, stirring occasionally, for 4-5 minutes until tender. Stir in maple syrup, sugar, and cinnamon. Cook, stirring, for 4-5 minutes until liquid boils and thickens. Transfer mixture to a bowl. Stir in sultanas. Set aside for 15 minutes to cool, then chill until mixture is cold. Preheat oven to hot, 200°C Cut each pastry sheet into 4 even sized squares. Spoon 2 tablespoons of apple mixture onto one half of each pastry square. Brush edges with a little egg. Fold pastry over filling to form a triangle, pressing edges to seal. Brush with remaining egg. Bake for 15-20 minutes until golden. Dust with icing sugar and serve with icecream.