HumbleIntelligence/food-ner-1-Million huggingface dataset:
Beat eggs with a mixer until they are golden yellow and doubled in volume - 2 or 3 minutes. Add in 1 cup sifted powdered sugar and vanilla. Mix together flour, baking powder and salt. Take 2 tablespoons of flour mixture and stir in with candied fruit, nuts and currants, to keep fruit from clumping in the batter. Add the rest of the flour mix to the eggs and sugar. Fold fruit and nuts into batter. Spoon batter into a well greased 11" by 7" pan. Some years I use parchment paper instead. Bake at 350 degrees for 30 minutes. Mix together rum and second cup of powdered sugar to make a glaze. Spread the icing onto the bars about 5 minutes after they've come out of the oven. Let bars cool and cut into bars.
Drain & rinse chickpeas. Mash in medium size bowl with fork. Add celery, onion, dill and mayo. Mix and add salt & pepper and more mayo, if desired. Best on toasted wheat bread.
First marinate the fruit & peel in the brandy - set aside. Tear the bread into even sized pieces and soak in the milk for about 30 minutes. Pre-heat oven to 180C/350F/Gas 4. Melt the butter in the microwave or a small saucepan. In a large roomy bowl, mix the sugar, beaten eggs, melted butter, spices, orange & lemon zest together, then add the brandy-soaked fruits & mix well again. Tip it all into the milk soaked bread. Mix it all together - and then pour into a well buttered baking dish. Sprinkle demerara sugar on top & add some grated nutmeg if you wish. Bake for 1 hour, or until the bread pudding is well puffed up, crispy and golden brown. It will sink on cooling, but that's fine! Cut into squares - serve warm with cream, ice-cream or custard. As a final flourish - you can also grate some orange zest over the cream etc! N.B. You can also make this with Brioche or any type of Bread product, as long as it it not too savoury.
Combine garlic powder, pepper and 1/4 tsp salt. Rub on both sides of steak. Place a nonstick skillet coated with cooking spray over medium-high heat until hot. Add steaks; cook 2 - 3 minutes on each side, or until done. While steaks are cooking, place peppers and remaining 1/4 tsp salt in container of electric blender. Cover and process until smooth. Serve steaks with red pepper sauce.
NOTES: THOROUGHLY STUDY ARTICLES (OR WATCH YOUTUBE VIDEOS) REGARDING SAFETY HAZARD PREVENTION WHEN DEEP-FRYING TURKEY. I STRONGLY RECOMMEND PREPARE THIS RECIPE ONLY IF YOU HAVE A BARBOUR 1118 32-QUART STAINLESS STEEL TURKEY DEEP FRYER SET (WITH ACCOMPANYING INSTRUCTIONS, DEEP-FRYING BASKET, RACK AND HOOK). THE ENTIRE SET CAN PURCHASED ONLINE FOR AS LOW AS $92.00.DO NOT BRINE TURKEY IF USING PRE-BRINED TURKEY (TURKEY ENHANCED IN A SALINE SOLUTION OR BROTH; CHECK INGREDIENT LABEL). (STEP ONE): PLACE a large colander in sink; REMOVE neck and gizzards from one fresh (or properly, completely thawed) 14-16 pound turkey (save neck and gizzards for stuffing and/or gravy if desired); RINSE turkey inside and out under cold running water above colander; ALLOW to drain; MEASURE the BRINE ingredients into a sterilized 5 gallon bucket: 8 quarts (32 cups) water, 3/4 cup unseasoned meat tenderizer, and 6 tablespoons MSG. SLOWLY lower turkey into the bucket with brine; COVER turkey; ADJUST refrigerator racks to fit the 5 gallon bucket; PLACE bucket in refrigerator for 12 (and up to) 24 hours (if desired you may inject the brine solution into turkey evenly, using a poultry brine injector). MIX the 1/4 cup Recipe #422315 in a medium bowl (use seasoning mix only without adding flour). REMOVE turkey from brine after marinating; SET turkey again in the large colander in sink; ALLOW turkey to drain in colander; PAT turkey as dry as possible; LOOSEN skin from turkey from the neck end by sliding fingers under the skin to the end of the breast without tearing skin; GENEROUSLY apply the seasoned RUB mixture well under the beast skin, on the outer skin, and in the inner cavities; PLACE seasoned turkey into a roasting pan; COVER; PLACE into refrigerator; ALLOW turkey to absorb seasonings for 8-12 hours. REMOVE turkey from refrigerator; UNCOVER turkey; ALLOW to rest at room temperature for 1 1/2 to 2 hours. POUR 4 gallons vegetable oil or peanut oil into 32-quart stainless steel turkey deep frying pot; PLACE pot over a sturdy outdoor propane burner; SLOWLY heat FRYING OIL to 250°F; USE a deep-frying thermometer to moniter heat. CAREFULLY and slowly lower the deep-fryng rack with hook containing brined turkey into the preheated frying fat; RAISE the oil temperature to 295°F. SET timer for 55 minutes; MAINTAIN oil temperature between 275°F and not over 300°F (check the oil temperature often using a deep-frying thermometer). STEADILY pull the hook with rack to lift turkey; TEST the temperature of the turkey in the deepest part of where the thigh and breast meet without touching the bone, using a probe instant-read meat thermometer; CAREFULLY pull turkey from the hot oil when an instant-read thermometer inserted into the thickest part of the breast reads at least 165°F, and in the thigh, 180°F; PLACE turkey on a well-placed large cutting board to rest; TENT turkey loosely with foil. ALLOW turkey to rest between 20-30 minutes, without piercing or carving turkey in the meantime; CARVE turkey properly for maximum enjoyment; SERVE immediately and enjoy!
Blend in Vitamix until creamy then place in glass jars. Will thicken over a few hours. Taste to decide if it needs either vinegar or water to thin it out.
Chop cauliflower into small florets (1/2 inch). Steam cauliflower on the stove until fork-tender, not more or a stronger "cauliflower" smell develops. Allow cauliflower to cool then place in a large bowl. Add celery, onion, parsley and egg. Stir in veganaisse, mustard and salt. Serve.
In a large dutch-oven pan, heat the Olive oil over medium-high heat. Add sliced onion, stir and cook until onions become limp and translucent. Adjust heat so they don't burn. Add garlic and stir. Add chopped chicken and stir again. Cook for about 10 minutes, stirring occasionally, until chicken looks mostly done. Add zucchini and dried basil. Stir in the tomato soup. Cook for approximately 30 minutes - until zucchini is soft (but still slightly crunchy) and chicken is done (Remove one of the larger chicken bites and cut to make sure it isn't pink inside.). Taste for seasoning and add salt if needed. Serve over cooked brown or white rice or pasta. Delicious.
In a pot, combine all ingredients except the pears. Bring to the boil. While the liquid is boiling, peel the pears and cut them in half from top to bottom. Use a paring knife to core the pears. When liquid is boiling, add pears, return to boiling, then simmer until tender but not mushy. This will depend on the pears you choose and how ripe they are. Start with about 5-8 minutes, but be aware that it may take much longer (when I use bosc pears that aren't quite ripe yet it can take half an hour or more). Remove the pears, increase the heat, and reduce the liquid by half. Spoon the reduced liquid over the pears and top with homemade whipped cream (use recipe # 80157).
Preheat oven to 400 degrees F. For the salsa: On a baking tray, roast tomatillos, onion, garlic and jalapenos for 12 to 15 minutes. Transfer the roasted vegetables and any juices on the bottom of the tray to a food processor. Add the cumin, salt, cilantro, and lime juice and pulse mixture until well combined but still chunky. Enchiladas: Meanwhile heat a 2 count of olive oil in a medium saucepan over medium heat. Add the onion and cook until soft and caramelized - this should take 5 to 7 minutes. Add the garlic and cumin then cook for a further minute. Sprinkle on the flour and stir to ensure the flour doesn't burn then gradually add the chicken stock to make a veloute. Continue stirring over a low simmer until the flour cooks and the liquid thickens. Turn off the heat, add half of the roasted tomatillo chile salsa, some additional fresh chopped cilantro and fold in the shredded chicken meat. Season, to taste, with salt and pepper. Change the temperature of the oven to 350 degrees F and begin assembling the dish. Take a large baking dish and smear the bottom with some of the reserved tomatillo salsa. Now take the flour tortillas and briefly flash them over the stove-top flame (or put them briefly under the broiler if using an electric stove). Using a shallow bowl, coat each tortilla lightly with the reserved salsa mix. Put a scoop of the shredded chicken-enchilada mix on top of the tortilla followed by a sprinkle of the shredded cheese. Fold the tortilla over the filling and roll like a cigar to enclose it. Using a spatula place the tortillas in the baking dish and continue to do the same with all the tortillas. Finally pour over some more of the salsa and top with the remaining shredded cheese. Bake uncovered for about 30 minutes until bubbly and cracked on top. Garnish, cilantro and tomato. Serve hot with Spicy Black Beans and Yellow Rice, the remaining tomatillo salsa, sour cream and fresh guacamole, if desired.
Mix all ingredients for sauce in small pan. Cook, stirring constantly until thickened. Set aside but keep warm. Beat eggs in large bowl. Add all other ingredients. Drop by spoonfuls into hot oil, cook on both sides to brown. Drain well on paper towels. Serve with sauce.
Season meat with cumin, salt, and pepper; set aside. Heat 1 tablespoon oil in 12-inch skillet or wok over medium-high heat; add garlic, stir-fry 15 seconds. Add half the beef at a time; stir-frying for 2 to 3 minutes or until done, and setting aside. Return beef to skillet; add broth; bring to boiling. Add pasta, sweet peppers, and onions to skillet. Cook, uncovered, 2 to 3 minutes,. until pasta is tender. Stir in the 1/2 cup salsa and oregano; heat through. Ladle into bowls; twirl pasta into nests. Top with salsa and pepper mix.
Vinaigrette: In a bowl combine olive oil, balsamic vinegar, Dijon mustard, salt, pepper and whisk until all is well blended. Vegetables: Place all the vegetables in a 8-by-12-inch casserole dish. Pour the balsamic vinaigrette over the vegetables and toss, making sure the vegetables are well coated. Put the dish of vegetables in a 225°F smoker for about 4 hours. These can also be baked in a 350°F preheated oven for about 45 minutes.
In a large bowl, cream the butter and cream cheese together. Add the strawberry preserves, vanilla, lemon extract, salt and food coloring and beat until incorporated. Add powdered sugar, half a cup at a time, and continue to beat while adding the cream. Once the ingredients are well mixed, turn the mixer to high and beat for 5-7 minutes until fluffy.
Flatten the fillets with your palm to an even 3/4-inch thickness, taking special care with the thicker ends. Spread the flour in a shallow dish. Season the hake with salt, and dredge it with flour. Shake off the excess flour, and set the hake aside. Using a wire whisk or a fork, beat the whites in a bowl to the "snow point" -until they are very foamy, just before they start to thicken to soft peaks. Lightly whisk the yolks, and then stir them into the beaten whites until the mixture is smooth. In a large skillet, heat the oil medium-high heat. Dip the fillet pieces into the egg, and then drop them into the pan. Reduce the heat to medium-low and fry the fish for about 2 minutes. Raise the heat back to medium-high. After about 30 seconds, turn the fillets. Reduce the heat to medium-low again, and fry the fish 3 minutes more. Using a slotted spoon or tongs, remove the fish, and drain it on two layers of paper towels. Serve at once.
for frosting, in small bowl beat cream cheese and butter with electric mixer on medium heat until smooth. Beat in lemon curd. Add powdered sugar; beat until smooth and fluffy. Set aside. Place two cakes, well sides up, on two dessert plates. Divide berries, in a single layer, between wells of two cakes. Spoon 1/2 tablespoon of preserves over each. Place remaining cakes, well sides down, over filling. Spread frosting on cakes. Serve immediately or refrigerate, loosely covered, up to 48 hours. Makes 2 cakes (4 servings).
Mix bread crumbs, salt and pepper in a shallow bowl. Dredge fish fillets in the crumbs mixture, shake off any excess. Heat olive oil in a non-stick skillet large enough to accommodate 4 fillets in single layer. Add the flounder fillets to the skillet and saute them until done, about 2 to 3 minutes on each side. Transfer the fish to a large serving plate, cover to keep warm. Add wine, garlic, lemon juice and orange juice to the pan, stir to mix for about 1 minute or until the sauce is thicken. Add green onion and butter and quickly remove from heat. Pour sauce over fish, garnish with chopped chives and serve immediately with steamed rice and your favorite steamed vegetable.
In a large skillet, saute onion in oil until softened. Reduce heat to medium-low; cook, uncovered for 30 to 35 minutes or until the onions are golden brown, stirring occasionally. Set aside to cool. In a small bowl, whisk the mayonnaise, sour cream, buttermilk, pepper sauce and worcestershire sauce. Stir in the cheese and onion. Store in an airtight container in the refrigerator for up to 2 weeks.
Spray the bottom and sides of the inside of a brown paper lunch bag with the cooking spray. Add the popping corn to the bag, fold over the top of the bag once or twice to seal, and place it in the microwave. Microwave on high for 3 & 1/2 minutes or until popping significantly slows. When the popcorn is done popping, quickly add the Truvia and salt, reseal the bag, shake, and serve. Enjoy an entire bag of Kettle Corn microwave popcorn all to yourself for only 4 Weight Watchers(R) PointsPlus points (as opposed to 27 points for eating an entire bag of store-bought microwave kettle corn such as Pop Secret Old-Fashioned Kettle Corn!).
PREHEAT oven to 400°F Combine eggs, mayo and milk in greased 3-qt. baking dish. Add hash browns, meat, vegetables, seasoning salt, pepper and 1/2 of the cheese; mix until well blended. SPRINKLE with 1/2 cheese. BAKE 35 to 40 minute or until center is set.
Preheat oven to 325. All ingredients should be room temperature. Grease and flour 10 cup bundt pan. Sift together flour, cocoa powder, baking powder, baking soda, and salt. Cream butter and sugar in electric mixer until light and fluffy. Add eggs and vanilla. On low speed, alternate in three additions the cocoa mixture and sour cream, ending with flour until just blended. Fold in chocolate. Pour batter into pan and spread batter to sides. Bake about 1 hour, or until toothpick inserted in center comes out clean. Cool for 10 minutes before inverting. Combine all ingredients for glaze except liqueur and stir over low heat until sugar is dissolved. Remove from heat and stir in liqueur. Glaze cake when cooled to room temperature, and dust with confectioner's sugar before serving.
In a medium size bowl, mix celery, red onion, carrot, basil, thyme, tarragon, parsley, celery seed, honey mustard and mayonnaise. Add chopped chicken. Add salt and black pepper to taste. Mix well. If placing in a sandwich, multi-grain wheat bread is good.
Heat a large skillet with cover over high heat. Add olive oil and just as the oil begins to smoke add the roast to the pan and brown on all sides, seasoning with salt and pepper. Add the onions, carrots and celery to skillet and stir to coat in oil; let vegetables cook for 3 minutes. Add the brandy and the beef stock and bring mixture to boil; add the thyme and bay leaf; cover. Reduce heat to simmer and cook for 2 hours; add the mushrooms and potatoes and cook for another 45 minutes. Remove the beef from pan and let it rest on cutting board, tented with foil; with a slotted spoon remove the vegetables and place in a serving bowl; increase the heat and reduce the sauce to desired consistency; if you want a thicker gravy cook 1 tbsp butter and 1 tbsp flour together in a small saucepan. Pour the liquid from the skillet into saucepan and whisk vigoroulsy; season with salt and pepper to taste. Slice the pot roast and serve with vegetables. Pour the sauce over the top or serve separately.
Render fat from bacon (more rendered bacon fat may be needed if you wish to use any two larger heads of cabbage). Remove bacon from skillet and chop into bite size pieces. Set aside and let drain on paper towels. Shred cabbage as if making coleslaw. Slice onions into thin half moon. Saute cabbage and onion in bacon fat until lightly browned. Mix bacon pieces in with cabbage and onions. Set aside and let drain on paper towels. Peel potatoes. Dice into bite sized pieces. Season chicken with Soul Seasoning and pepper (or whatever you have around). Fry until well browned in skillet with bacon fat. Add chicken broth, bouillon cubes, potatoes and water. Boil until chicken well tender. Set aside two chicken halves to cool. Shred into chunky bite sized shreds. Add chicken, potatoes, cabbage mixture and 2 cans of northern beans. Boil all until rendered down into thick gravy like consistency. Let cook until chicken is tender and all flavors are well blended, at least for 1-1 1/2 hours extra. Remember the longer you cook this, the better it is going to taste, so a crock pot would be "PERFECT" for this particular dish. NOTE: If dish is too fatty for you. After and only after frying the chicken, you may take a paper towel and take the grease out of the pan, if you are cooking in a skillet or pot of some kind do not clean the skillet. You will need all the flavor on bottom of pan for flavoring.
In a large heavy saucepan, bring water to a boil over medium-high heat; stir in rice and salt. Reduce heat; cover and simmer for 15 minutes or until water is absorbed. Stir in milk and sugar. Cook, uncovered, over medium heat for 30-40 minutes or until thickened, stirring frequently. Remove from the heat; stir in butter. Serve warm or chilled. Sprinkle with cinnamon. Garnish with cinnamon sticks and fruit if desired. .
Mix the shampoo and water together first then add the salt and fragrance. I usually only add the food coloring if I am giving this as a gift.
Lightly saute the onions in 1 Tbsp of the oil until golden. Meanwhile place the seasoned flour and paprika in a mixing bowl, add the chicken to coat. Remove the onions from the pan, Add the rest of the oil and saute the chicken for 2 - 3 minutes. Return onions to the pan, add the tomato paste, wine and stock. Bring to the boil and simmer for 6 - 7 minutes. Remove pan from the heat and stir in the yoghurt. (This can be made in advance and stored in the refrigerator.) CRUST Place the butter, sour cream and egg into a bowl, mix to combine. Stir in the flour and parsley to form a soft dough. Press the dough into a lightly greased casserole or flan dish, working it well up the sides to a thickness of 12 mm. Spoon the filling, cover and bake at 180C for 35 minutes. Uncover and bake for a further 10 minutes or until golden and crusty.
Place butter in fry pan and add onion rings; saute, stirring frequently. Add zucchini, cover and cook 6 minutes, stirring occasionally. Add seasonings, tomato and mushrooms. Cover and cook 4 more minutes and set aside. Add a little olive oil to fry pan with minced garlic and red chile peppers along with the shrimp. Cook approximately 2 to 3 minutes just until shrimp turn pink (You don`t want to over cook them). Serve hot shrimp over with skillet zucchini over a pile of linguini and sprinkle with parmesan cheese!
Cook 2 pounds of hamburger the night before you will eat this then add the 2 packages of taco seasoning. Right before you eat it add your cut up onion, lettuce, shredded cheddar cheese, I crunch the dorito's in the bag and then add the western dressing. It is the best taco salad you will ever eat. I put 8 hours for the time that I chilled the hamburger meat and taco seasoning.
Use pit BBQ or place a pan in the bottom of your BBQ to catch the drips. Remove backbone from turkey and crack the breast bone so that turkey will lay flat on the grill. Mix next 3 ingredients and marinate turkey several hours or overnight. Remove turkey from marinade, sprinkle with salt and pepper to taste. Place on grill- not directly on top of coals- breast side up. Cut whole lime in half, squeeze over turkey to baste every 20 minutes. Replace coals to keep temperature at 350-375. Turkey is done when thermometer reads 165. Tent with foil and let set for 15 minutes before carving.
Microwave water and bouillon cubes together until cubes have dissolved. Turn Crock pot onto high. Place pork roast into bottom of crock pot and add bouillon water over top. Place peeled and cut carrots into the bouillon in the crock pot, cover and cook for 4 to 5 hours. 1/2 hour to 1 hour before you are ready to eat add the jar of apricot jelly over the pork roast, cover and continue to cook. Serve with rolls and a salad. The apricot flavoring makes the carrots more like a dessert than a vegetable.
Heat oil in a large nonstick skillet over medium-high heat. Add the onion, garlic, thyme, and mushrooms:saute 5 minutes or until onion is tender. Add chicken; saute 4 minutes or until the chicken is lightly browned. Add wine, salt, and pepper; cook 3 minutes or until liquid almost evaporates. Stir in rice and broth. Bring to a boil: cover, reduce heat and simmer 5 minutes or until liquid is absorbed. Stir in cheese and parsley. Eat.
Heat oven to 350°; bring a big pot of water to a boil. Combine the tomato puree, anchovies, 1/4 cup olive oil, garlic, parsley, fennel, oregano, salt, red pepper flakes, and black pepper in a large ceramic casserole dish; bake for 30 minutes. Toast the bread crumbs by heating the remaining tablespoon of olive oil in a small saute pan. When the oil is very hot, toss in the bread crumbs and stir for 1-2 minutes, or until they are browned a bit, but not too dark. Transfer immediately to a small bowl; set aside. When the tomatoes have been in the oven for 25 minutes, generously salt the boiling pasta water and drop in the spaghetti. Cook, stirring often, to parboil, about 5 minutes; drain spaghetti, reserving 1/2 cup water. Remove the tomatoes from the oven; toss the spaghetti on top of the tomatoes. Add 1/4 cup reserved cooking water and toss together; there should be plenty of moisture in the dish. If not, add a tablespoon or more pasta water and toss again. Bake for 5 minutes until bubbly and hot; serve right away with toasted bread crumbs sprinkled on top.
Cut chutney into small pieces, if necessary. Stir together cream cheese, sour cream and curry (you can use more curry if you like things hot). Sit in chutney. Cover and refrigerate a minimum of 2 hours. Top with additional chutney if desired. Serve with crackers or vegetables.
Preheat oven to 375°F. Lightly spray 9x13 pan with cooking spray. Unroll 1 can of crescents (keep sections joined) and press into bottom of pan. Cream together cream cheese and 1/2 cup of sugar by cooking in microwave for 45 seconds on high, then stir until smooth. Spread cream cheese mixture evenly over crescent layer. Layer second can of crescents over cream cheese. Mix together 1/4 cup sugar and cinnamon and sprinkle over top. Melt butter and pour evenly over top. Bake at 375°F for 20 minutes. Variation: add 1 peeled and diced apple to cream cheese mixture (increase baking time by 5 minutes if fruit is added).
Squeeze roasted garlic cloves into a small plate; set aside. Cut onions in half lengthwise; peel. Cut off ends; cut lengthwise into 1/4 inch thick pieces. Coat a 13 inch skillet with cooking spray and set over med. heat. Add onions and cover. Cook, stirring occasionally, until softened and clear, about 15 minute. Add sugars; recover and cook till onions are golden brown, 20-30 minutes. Add 1/4 cup water and stir. Cover and cook till dark brown, about 20-30 minutes, again. Add balsamic vinegar, roasted cloves and another 1/4 cup of water, continue cooking till liquid has been absorbed, about 10 minutes. Transfer to a bowl to cool. Store in airtight container in the refrigerator for up to 1 week.
Put peanuts in a pan and stir fry till slightly brown and the skin begins to peel off. Remove from pan. Put into a blender and make a powder out of it. Put the peanut powder into a wok alongwith milk. Cook till slightly thick. Add khoya and mix. Once thick, add the sugar. Keep stirring on low flame for 15-20 minutes. Garnish with pistachios and serve on a tray!