HumbleIntelligence/food-ner-1-Million huggingface dataset:
Mix all ingredients together in a medium bowl. Store in an airtight container in a cool dry place. Makes about two cups. If using for turkey, take a couple of handfuls and rub all over the turkey and inside the cavity. Be very generous. Do not worry that it would over power the turkey, it does not. Store in refrigerator overnight. See my recipe for liquid injection too.
Preheat oven to 325 degrees F. For the crust: In a large bowl, blend together the butter and cream cheese. Stir in flour and chill for 1 hour in the refrigerator. Separate dough; reserving 1/3 for pie tops, and using 2/3 for pie crust bottoms. To form bottom portions of dough, create dough balls approximately 1-inch in diameter and place into bottom of muffin tin cups, flattening to form crust bottoms. Bake crusts only until golden brown, about 20 minutes. *You can use any pie crust and simply follow remaining filling ingredients and make one large pie. For the filling: In a saucepan, add butter and flour, stirring together over heat to create a roux. Cook until mixture is the color of peanut butter. Add all vegetables and saute until soft, about 5 to 10 minutes. Add crawfish, Cajun seasoning, and salt and pepper to taste. Saute mixture for 2 to 3 minutes. Add chicken stock and cook, stirring, until mixture boils and thickens. Spoon mixture into crusts. Top with circles of unbaked dough cut from the reserved 1/3 of original dough. Make a small slit in the top of the dough to allow steam to escape. Bake for 20 to 25 minutes or until golden brown. Serve while warm.
Scrub zucchini well before cutting or shredding. Heat butter in large saucepan. Add zucchini, potato and leek or onions. cover. Steam about 2 minute on high heat, shaking pan occasionaly to prevent sticking on the bottom. Add water or broth. Lower heat to medium low. Simmer until potato is tender, about 15 minute. Put mixture into blender or food processor. Puree until smooth. Return to saucepan. Add herbs. Add half-and-half. Reheat. Serve hot with a spoonful of sour cream on top of each serving. Good served with crusty french bread made into open faced sandwiches with cheese and ham and fresh fruit for dessert.
Preheat oven to 325°F. Cut off the top third of the garlic head so the cloves are exposed. Place garlic in a small baking dish or ramekin and drizzle lightly with olive oil. Turn garlic cut side down and roast for 60-75 minutes at 325F or until cloves have softened. Increase oven temperature to 400°F. Lightly oil a large baking sheet and set aside. Place russet-type potatoes in a large mixing bowl and toss with 1 tablespoon olive oil. Spread in a flat layer on baking sheet. In the same mixing bowl, toss zucchini and sweet potatoes with 2 tablespoons of olive oil and 2 tablespoons balsamic vinegar. Spread in a flat layer on baking sheet as well. Roast vegetables at 400F for 30 minutes, or until tender. Allow to cool. Squeeze roasted garlic cloves into a large mixing bowl and mash lightly with a fork. Add thawed peas, minced sage, honey, scallions, cayenne pepper, dijon mustard, mayonnaise, toasted pine nuts, salt, pepper, chili powder, and cumin to the garlic in the mixing bowl and stir until blended. Fold in the roasted vegetables and chopped egg. Cover and refrigerate several hours before serving.
Fry bacon and boil eggs. Crumble bacon and set aside. Run cold water over hard-boiled eggs until cool enough to peel, peel and set aside. Tear apart broccoli and cauliflower florets into small bite-sized pieces and place in tall deep Tupperware-type container (I think the one I use is a 21-cup one). The purpose of the small pieces is that you should be able to get a taste of all the ingredients in each spoonful. Chop onions and eggs and put in Tupperware container. Add cheese and crumbled bacon. Mix the dressing together Miracle Whip, white sugar and vinegar and if possible marinate overnight, occasionally turning container upside-down so that all the salad is covered well with dressing. It will work fine if you don't have time to marinate it at all, but is best if marinated for a few hours to overnight.
Spray with Pam a disposable foil pan large enough to hold all of the ingredients, normally 9x13 . (Or you can make your own "pan" w/ heavy-duty foil, doubled.) Place fillets first and top with veggies. Season w/ salt, garlic powder, and red pepper if using. (I rarely use these.). Pour whole bottle of sauce over all. Seal pan with foil cover, leaving room for heat to circulate inside. (It is at this point that I have prepared and refrigerated for a few hours before grilling.). This can be cooked on the grill or in the oven. Cook on medium-high heat or 450F for about 15-20 minutes. (You can turn over fillets if you wish but it really isn't necessary unless your fillets are really thick.). Cook until fish flakes easily with fork-vegetables should remain with a little crunch. Great served with savory, thyme, or lemon rice and a nice crisp salad.
Cook and drain bacon and set aside (pre-cooked microwavable bacon works great). Preheat oven to 450 degrees F. In a large saute pan, brown the ground beef in 1 tbsp of olive oil and drain. Add add remaining tbls of olive oil, chopped onion, grape tomatoes and sliced red bell pepper. Continue to saute until onion and pepper are tender. Add cooked and crumbled bacon and cheese and toss gently. Add salt and pepper to taste. Lay out four 18" x 18" pieces of Heavy Duty Reynolds Wrap. Unroll the pie crusts and lay one round crust in the center of each piece of foil. Add one quarter of the beef saute to the middle of each round pie crust leaving a 1" edge for folding. Carefully fold the Pie Crust over to make a turnover and crimp the edges to seal. Bring the Reynolds Wrap up and around the turnover leaving the top uncovered. Place on the center rack of a 450 degree oven and cook for approximately 20 minutes until lightly browned. Cool slightly and cut in half. Serve with a bottle of peppery Pinot Noir. Bon Apetite!
Mash hard cooked egg yolks very finely; cream with uncooked egg yolks, salt and sugar. Add butter and flour alternately, a little at a time. Cover and chill until stiff. Preheat oven to 400°F. Roll dough into strips 1/2" in diameter and about 5" long. Shape into rings, crossing the ends. Dip in egg white, then in sugar. Bake for 8 to 10 minutes.
Cook pasta in salted water till al dente. Drain well and toss with a little olive oil (to prevent it sticking together). While pasta cooks, in a large skillet, heat 1-1/2 T. olive oil over medium heat. Add shrimp, red pepper, garlic, and bay leaf to pan. Cook, stirring frequently, 3 minutes. Add wine and lemon slices to pan; increase heat to high and bring to a simmer. Cook till liquid is reduced by half (about 3 minutes). Turn off flame and add parsley and 1 T. butter, stirring till butter melts and is well distributed. Season with salt and pepper to taste. To serve, spread pasta on plates and top with shrimp mixture, drizzling a little sauce over each portion. Garnish with lemon wedges if desired. (You may want to warn guests not to eat the bay leaf, but the lemon slices are fair game, in my opinion, though some may prefer to remove them prior to serving).
Cream butter, brown sugar and vanilla in large bowl until light and creamy. Add egg and beat well. Combine next 5 ingredients in bowl and add to butter mixture. Mix well. NOTE: If dough is not sticking together add more milk. With rolling pin, roll out into large rectangle and cut with glass cup or cookie cutter. Bake on ungreased cookie sheets at 375° for 7 to 10 minutes. Let cool before icing. For icing: Add all ingredients together adding more milk to get easy spreading consistency.
In a large fry pan combine syrup and rum; bring to a simmer. Add bananas, cooking about 3 minutes, or until slightly softened, stirring occasionally. On each crepe, place about 1/3 cup vanilla pudding, 3 tablespoons of banana mixture and sprinkle with pecans; roll up and place on serving plate. Sprinkle with brown sugar. Variation:. Place instant vanilla pudding on each crepe with a layer of thinly sliced bananas. Roll and serve sprinkled with powdered sugar. Variation:. Substitute banana pudding, vanilla ice cream, frozen yogurt or whipped cream for bananas foster mixture. Makes 10 crepes.
Place beef in a large pot or Dutch oven. Add water, beef base, salt and pepper. Cover, bring to a boil, and simmer 1 hour. Add parsnips, carrots, leeks, celery and potatoes. Cover and simmer 30 minutes more, or until meat is tender. Add sorrel and spinach and simmer until greens are tender, 5-10 minutes more. Taste and add sugar if it's too sour. Ladle into soup bowls and garnish with sour cream.
Melt all ingredients in a double broiler. Serve with pretzels, cake, fruit or whatever else you like.
Cut rhubarb in to one inch pieces and place with water in a pot. Bring to a boil and then lower heat to a simmer. Allow to stew, uncovered, until the rhubarb cooks down. You want it the consistency of chunky apple sauce. Add the honey and lemon juice and remove from heat. Stir well. Place the cream and agar flakes in a thick bottomed pot. Heat the cream over low heat until it just starts to bubble. Remove from heat. Put three egg yolks in a small bowl or cup. Add the heated cream, one tablespoon at a time, to the egg yolks, stirring after each addition, until the eggs become warm. You do not want them to bake, just to be closer to the temperature of the cream. Add the yolks into the pot of cream and stir well. Put back on low heat and bring back to a near boil. Place the vanilla and stevia in a glass bowl and put a sieve over it. Pour the custard through the sieve, into the bowl. A lot of the agar flakes and any cooked egg will remain in the sieve to be discarded. Pour custard into six small bowls. Set aside until the rhubarb is finished. Spoon the rhubarb over the custard and serve.
Cook the bacon in a heavy large saucepan over medium-high heat until golden brown about 5 minutes;using a slotted spoon transfer the bacon to a plate lined with paper towels and reserve. Pour off all but 2 tablespoons of bacon drippings. Add the shallots to the bacon drippings, sprinkle with salt, red pepper flakes & black pepper and saute until translucent about 2 minutes. Add the garlic and saute for 1 minute. Reduce the heat to medium-low and stir in the flour. Cook the flour for 1 minute stirring constantly. Gradually whisk in the milk and cream, bring the sauce to a simmer over medium heat about 10 minutes. Reduce the heat to medium-low and gradually add the cheese stirring to blend. Meanwhile bring a large pot of salted water to a boil over high heat. Cook the pasta in the boiling salted water for 8 minutes stirring often to prevent it from sticking. Add the peas and continue boiling until the pasta is tender but still very firm to the bite and the peas are bright green and crisp-tender about 1 minute. Drain the pasta and peas. Stir the bacon into the cheese sauce. Stir the pasta and peas into the cheese sauce. The sauce will look loose but will continue to thicken once the pasta is added. If the sauce begins to thicken too much add more milk or cream to thin it to the desired consistency. Season to taste with salt and pepper. Butter 8 individual 6-inch-diameter casserole dishes or one 2 1/2-quart casserole dish; transfer the pasta to the buttered casserole dishes. Sprinkle the parsley over the pasta mixture then stir some of it into the pasta mixture. Preheat the broiler. In a small mixing bowl toss the breadcrumbs with the melted butter to coat well. Season with salt and sprinkle the breadcrumbs evenly over the pasta. Broil until the topping is golden brown watching closely about 2 minutes. Let stand at room temperature for 5 minutes before serving.
Heat the oil in a soup pot over medium heat. Add the prosciutto, garlic, onions, carrots and celery, and Herbes de Provence; saute until soft, about 5 minutes. Stir in the lentils and water/or broth, and bring to a boil. Skim off any foam, and lower heat to low, and simmer for 35-40 minutes or until lentils are tender, not mushy. Meanwhile brush the baguettes with olive oil and sprinkle grated cheese over them, and brown under the broiler until cheese is browned and bubbly. Taste soup and check for seasoning, adding salt and pepper if needed. Ladle soup into bowls, and top with toasted baguette. Serve immediately.
Put a little bit of enchilada sauce in bottom of crock-pot. Then layer burritos - sauce - cheese. There is no right way to do this, just make sure there is a little of sauce on each burrito. Cook on low for 4-5 hours or on high for 2-3. Serve with Sour cream and Salsa if you wish. ****I do this with FROZEN beef and been burritos, mild enchilada sauce, and mexican blend of cheese. But I'm sure you can use any kind of burrito out there. You can use larger cans of enchilada sauce if you like them a little more moist.
In a large, heavy pot, combine all of the ingredients except the beef, pork, and toppings. Cover and bring to a boil. Crumble the meats in gradually and return the mixture to a boil. Reduce the heat and simmer for 2 hours, uncovered, or until the chili is as thick as you like. Discard the bay leaves. Serve the chili in flat soup bowls by putting a layer of spagetti, then the chili over top, then passing the remaining toppings at the table for each person to personalize their own.
Cream butter and sugar. Add eggs, beat. Add other ingredients. Place in 1 1/2 quart casserole dish. Sprinkle cinnamon to top before putting in oven. Bake 40-50 minutes at 325°F.
Combine milk and vanilla in a medium saucepan and heat over low heat until warm. Sift confectioners' sugar into milk mixture. Whisk slowly, until well combined. Remove the glaze from the heat and set over a bowl of warm water. Dip doughnuts into the glaze, 1 at a time, and set on a draining rack placed in a half sheet pan for 5 minutes before serving.
Pour the red wine and water into the slow cooker crock; set aside. In a small bowl, combine the herbs, pepper, salt, and olive oil; stir to combine. Using clean hands, rub the oil and herb mixture all over the beef roast. Place the roast into the slow cooker crock. Sprinkle the garlic and onions aroudn the raost and lay the bacon strips over the top of the roast. Cover and cook on LOW for 10 hours. Before serving, flip the roast over in the slow cooker, then turn the slow cooker off and let the roast rest in the slow cooker for about 15 minutes. Remove roast to a platter and let it drain for a few minutes. To serve, use a sharp knife to slice the meat against the grain. If you like, dip the roast slices into the cooking juices before serving, or serve the cooking juices alongside the beef.
On top of stove at low heat, mix the first 6 ingredients until smooth and slightly thickened. Add the butter and peanut butter. Stir until smooth. It will start to thicken pretty quickly. Pour into a greased square pan. Cool at room temperature then cover and put in fridge. The alcohol doesn't burn off that much, so don't let the kids eat too much. Cut into little squares because it is rich. Cook time is cooling time before you should try and eat it.
Blend 1 cup baking mix, salt, pepper, and paprika; coat chicken pieces. Cook chicken in shortening and butter in skillet until light brown. Remove chicken and drain fat. Mix soup and 1 1/2 cups milk in skillet; add chicken pieces. Cover and heat to boiling. Cook over low heat about 45 minutes or until chicken is tender. Stir 2 cups baking mix, 2/3 cup milk, parsley flakes and poultry seasoning to a soft dough. Drop dough by spoonfuls onto hot soup mixture. Cook uncovered over low heat 10 minutes; cover and cook 10 minutes longer. Serve with tossed salad and apple pandowdy.
Preheat oven to 350. Grease inside of 9x13 baking dish with stick of margarine. Cook elbow noodles til they are half cooked. Drain and rinse in cold water. Layer noodles and cheese in baking dish alternating between cheese and noodles. In mixing bowl combine evaporated milk, eggs, salt, and pepper. Mix well, pour evenly over macaroni and cheese. Use stick of margarine and put 1 TBSP at each corner and in middle of macaroni and cheese. Push down slightly. Bake at 350 for about 35 minutes or until lightly golden and bubbly on top.
Pour the peach schnapps, coconut rum, Maui Blue Hawaiian schnapps, Melloni and pineapple juice into a mixing glass half-filled with ice cubes. Stir well and strain into a cocktail glass. Top with chilled soda, garnish with lime slice, cherry or pineapple slice and serve.
Make brine and batter at the same time so that they can be refrigerated for an adequate amount of time. The batter will be thin, but is quite adequate. It will thicken when chilled. Brine chicken in 2 quarts of water with 1/2 cup of sugar and 1/2 cup of salt whisked inches Refrigerate for 30 to 60 minutes. Heat oil (about 4 cups) to 350 degrees Farenheit in a 4 quart pot. Dry chicken and dredge in 1/2 Celsius cornstarch, shaking off any excess. Coat with batter and carefully drop into the oil, cooking for 5 to 7 minutes. Chicken will be light in color, but remove to a cooling rack or paper bags/towels. When all chicken is par-fried, reheat oil to 350 degrees. Dip fried chicken pieces into batter again and fry for another 5 to 7 minutes, then drain again. In a medium bowl, microwave honey and hot sauce for one minute. Place chicken pieces, one at a time, into warm mix and roll around until completely coated. Remove to a cooling rack. Enjoy hot or cold. Even when chilled, the chicken will remain super crispy.
Grease a 9"x13" glass baking dish and set aside. Cook the noodles according to the directions on the box. Cook the noodles only to the al dente stage. Drain them, return them to the cooking pot and add the melted margarine. Mix well and set aside to cool. Peel the apples, cut them in quarters, remove the core and seeds and slice the apples into the noodles. Add the raisins, cinnamon, sugar, honey and salt. Mix well. Gently beat the eggs together and mix into the noodle mixture. Pour into the greased pan. Cut a piece of aluminum foil and spray one side with non-stick cooking spray. Cover the kugel tightly and bake at 350°F for about 30 minutes. Remove the foil and bake for another 20 minutes or until a cake tester comes out clean. Let stand for about 15 minutes before serving.
Preheat oven to 375 degrees fahrenheit Grease a 12 cup muffin pan and set aside. In a large saucepan put milk and marshmallows together over medium heat and stir until melted completely. Set aside to cool. Assemble dry ingredients in a medium size bowl and put aside. After the marshmallow mixture has cooled down pour into a large mixing bowl then add the eggs and oil and whisk until well combined. Add the dry ingredients slowly and mix until just combined with other ingredients. Pour batter into greased muffin cups and then add chocolate chips at your own discretion into each container. Bake for approximately 15 minutes or until lightly browned on top Remove from oven and wait 10 minutes before putting on a plate to cool.
Dissolve the chicken stock cube in the water and add the trimmed green beans. Boil for about 10 minutes (they should still be fairly crisp). Drain and rinse briefly under cold water. Arrange in a shallow bowl and pour over the French dressing while the beans are still warm (This ensures the beans "soak up" the dressing). Leave to cool completely. Arrange the sliced tomato and onion around the edge of the bowl and garnish with whole or chopped black olives, if desired.
In a large saucepan or cooking pot, add water and bring to boil. Add black peppercorns, celery, and bay leaves. Reduce heat and simmer for 10 minutes. Add chicken livers and cook gently for another 10 minutes. Drain, remove livers and set aside. In a small saucepan, heat butter, add onion and garlic and cook until onion is translucent, about 4 minutes. Transfer onion/garlic to a food processor. Add chicken, cognac, salt, thyme, allspice and four teaspoons of green peppercorns. Process until smooth. Pour in whipping cream, process until incorporated and transfer to a mixing bowl. Stir in remaining 1 teaspoon of green peppercorns. Mold into small ramekins and refrigerate. Unmold before serving. Serve with toast points or crackers of your choice.
Sprinkle chicken with salt and steam until tender; dry and keep cool until time to fry (it is better to do this the day before). Just before serving, preheat oil in a deep fryer or stockpot to 370°F. Roll chicken pieces in crumbs, dip in eggs and then in crumbs again. Fry until golden brown, about 10 to 12 minutes.
Adjust oven racks to upper- and lower-middle positions and preheat oven to 375 degrees F. Whisk flour, salt and baking soda together and set aside. If cocoa nibs are not already broken into small pieces (about the size of the chocolate chips) do this now, or better yet get your baking helper to do this. Cream butter and both sugars together until light and fluffy, scraping sides of bowl with a spatula as needed. Add eggs, vanilla and water. Beat to combine and scrape sides of bowl. Add dry ingredients and stir together just until combined. Add chocolate chips and cocoa nibs and stir just until combined. Use two spoons to drop dough onto cookie sheets, at least 1 inch apart. Bake, reversing position of cookie sheets halfway through baking, until cookies are light golden brown but not quite set in the centers, about 8 to 10 minutes. Cool on racks.
Sort and wash peas; place in a large Dutch oven. Add remaining ingredients and bring to a boil. Cover, reduce heat and simmer for 1- 1 1/2 hours, or until peas are tender.
Heat oven to 315°F Spread nuts on a baking sheet and bake about 5 minutes, until lightly golden. Allow to cool, then coarse chop. Place in a bowl with the chopped apricots and toss to combine. Place the couscous and sugar in a bowl and cover with 1 cup boiling water. Stir well then add the butter and a pinch of salt. Stir until the butter melts, then cover with a dish towel and set aside for 10 minutes. Fluff with a fork, then add the nuts & apricots, toss gently. The couscous can be served just like this, on a platter with the meat, or in a bowl. Some prefer it served in small bowls, sprinkled with the cinnamon and a little hot milk. This way it can be a dessert or a breakfast dish, much like we enjoy cream of wheat.
Preheat oven to 350 degrees and lightly grease 2 baking sheets. In a bowl whisk together butter, sugar and egg until smooth. Sift in flour and baking soda. Add apricots, sage, cornmeal, and salt, stirring until combined. Drop tablespoons of dough about 1 inch apart onto baking sheets and bake in batches in middle of oven 10 minutes, or until pale golden. Cool cookies on sheets 2 minutes and transfer to a rack to cool. Makes about 18 cookies.
Cream butter and sugar well. Add egg yolk, vanilla, orange and lemon zest and salt; beat well. Stir in lemon juice and flour. Cover and chill 3 or more hours. Preheat oven to 350F. Roll dough into 40 small balls of about 1/2 rounded teaspoon each. Dip balls into the slightly beaten egg white, then roll in the chopped nuts. Place 1 inch apart on a greased cookie sheet, and press 1/2 candied cherry on top of each. Bake 25 minutes.
Spoon the blueberries into 4, 4 oz oven proof ramekins. Mix the sour cream with the vanilla. Spoon over the blueberries. Top with the brown sugar. Broil 3 to 4 minutes, watching carefully. The brown sugar should melt and caramelize- DO NOT LET IT BURN. NOTE: This seems like a lot of brown sugar, but it is required. *****This is the original recipe as I copied it from the web site. See above explanation for adjustments I made.
Cut each potato lengthwise into 8 wedges; place in bowl, cover with cold water and let sit for 30 minutes; drain. Pat dry with paper towels; toss with oil and place skinside down on greased baking sheet; combine oregano, salt and pepper and sprinkle over potatoes. Bake in preheated oven at 400° for 45-50 minutes or until they are browned and tender; remove and sprinkle immediately with malt vinegar and serve.