HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325°F Rinse turkey and pat dry inside and out; set aside. Combine dried fruit, raisins, and apples in a medium-size bowl. Put orange juice and chiles into a blender or food processor and process for 1 minute. Add 1 cup each of tequila and Grand Marnier, then pour the mixture over the. fruit and let rest 15 minutes. Drain the fruit, reserving the liquid. Cut half the butter into 1/2-inch pieces and combine with the fruit. Stuff cavity of the turkey with most of the fruit. Place the turkey in a roasting bag, arrange remaining fruit on top of the bird and pour reserved orange juice-liquor mix over it. Combine remaining tequila and Grand Marnier. Have ready a basting syringe fitted with a metal injection nozzle and inject. the mixture all over the turkey. Melt remaining butter and carefully pour over the turkey in the roasting bag. Seal bag and cut 1/4-inch slit on the top to let steam escape. Place in a roasting pan and roast for 2 1/2 hours. Every 30 minutes open bag (being careful to shield your face from steam) and inject more liquor, eventually using it up. When ready to serve, slit open bag, arrange turkey on a platter, and scoop out the fruit stuffing. Place all the fruit in a serving bowl. Strain the juices that have accumulated in the bag, skim off any fat, and serve in a gravy boat.
Grate potatoes, then put in clean tea towel and squeeze to remove as much moisture as possible. Mix potato in bowl with chilli, lemongrass, coriander, spring onions, egg and flour. Heat 1. 5cm (1/2 inch) oil in a frying pan. Use two heaped tablespoons of mixture for each cake and cook in batches for 3- 4 minutes on each side, or until crisp and cooked through. Drain on paper towels and keep warm whilst cooking remainder of cakes. Serve hot, with sweet chilli sauce.
Preheat oven to 350 degrees. In a large casserole, combine all ingredients, mixing well. Bake,covered, 35-45 minutes. Remove cover; bake 10-15 minutes longer. Serve immediately.
Heat oven to 375°. Mix thoroughly butter, shortening, powdered sugar, egg and flavorings. Blend in flour and salt. Divide dough in half; blend in red food coloring into one half. Shape one teaspoon dough from each half into 4 inch rope. For smooth, even ropes, roll them back and forth on lightly floured board. Place ropes side-by-side. Press together lightly and twist. Complete cookies one at a time. Place on ungreased baking sheet. Curve top down to from handle of cane. Bake about 9 minutes or until set and very light brown. Mix crushed candy and granulated sugar. Immediately sprinkle warm cookies with candy mixture; remove from baking sheet.
Cut up chicken into bite size pieces. Heat 1 Tbsp of oil in a large skillet on medium high heat. Add chicken and stir fry until no longer pink. Remove from skillet and set it aside. Add 1 Tbsp oil to skillet on medium high heat. Add garlic and brown for a minute. Add onions and saute for 2-3 minutes. Add peppers and saute an additional 5 minutes. Return cooked chicken to skillet. Add in chicken soup and milk. Reduce heat to a simmer. When mixture begins to bubble, add in mixed vegetables and simmer approx. 15-20 minutes. Serve over rice.
Cut your roast in half lengthwise and unfold it open like a book. Put it in a roasting pan and pour the apple cider over it. Inject some of the cider into the roast at 1" intervals. (this takes approximately 1 beer). Set aside. Prepare the stuffing: Mix all ingredients together in a large bowl, making sure all bread is moistened with the apple cider. Spoon approximately half of the stuffing onto the center of the pork, wrap the remaining in a foil packet.(another beer). Fold over one side of the pork so that the stuffing is now in the middle of the meat. Tie with butcher twine. Put the roast back into the pan and let marinate for a few hours or overnight. Cooking instructions: Preheat your coals, or gas bbq if that's what you have. If using coals: Separate coals to either side of bbq leaving a space in the middle. Put roast directly over coals on one side, fat side down. Let roast this way until seared,(approx. 1 beer) then turn over and place roast in center of bbq, over the space, between the 2 beds of coals. Let roast until internal temperature reaches 170 with meat thermometer (approx 3 hours or 6 beers). If using gas bbq: After preheating bbq, put roast on fat side down until seared (approx. 20 mins). Turn off one burner and turn the roast over placing over top of side with burner "off" Turn other burner down to "low". Put foil stuffing packet on bbq with roast. Roast until internal temperature reaches 170 with a meat thermometer. (approximately 3 hours). Cut strings, scoop out stuffing and slice roast into 3/4" thick slices. Mix stuffing with stuffing from packet and serve separately ( or with beer).
Bring the Potatos to the boil in salted water and add the broccoli after 5 minutes. Cook until very soft (about 15-20 minutes). Drain the water off and add the knob of butter and a grating of nutmeg. Then mash into a puree. Cut the vegetables into cubes and sautee in a litlle olive oil for 5 minutes. Add the Lentils, Tomato Passata and stock and bring to a simmer. Simmer on a very low heat for 35 minutes. Check the seasoning. Adjust salt and season with fresh ground pepper. Give it a stir every now and then and if it becomes to dry add a little more water to keep it going. Put the Lentil mixture into a suitable pie/baking dish and spoon over the potato brokoli mash. Mix the cheese with the Breadcrumbs. Sprinkle over the cheese and breadcrumb mixture and bake in the oven at 170 degrees for 30 - 40 minutes until the top turns golden and crunchy!
Chop spring onions and fry in butter. Medium heat; add mascarpone and sour cream (low-fat version: replace with low-fat cream cheese and low-fat sour cream). Wait until it has melted and add mustard, salt, pepper, orange zest and juice (the amount of juice required varies; try it first with 1/2 orange, and add more if you want). Low heat, do not boil. Cook the spaghetti (angel hair is also delicious), and meanwhile pull the salmon in small pieces. Retain a bit of spaghetti-water. Immediately add the pasta to the sauce; you might need to add a bit of pasta-water. Put pasta on plates and sprinkle salmon and rocket on top.
To make Sesame Dressing: Whisk together sesame oil, tahini, vinegar and soy sauce in small bowl. To make Salad: Cook edamame according to package directions. Rinse under cold water to cool. Drain well. Divide edamame, tatsoi, mizuna, cucumber, tofu and green onion among 4 plates. Drizzle with Sesame Dressing. Sprinkle with sesame seeds, and serve.
Mix the nesco jerky works packets, sugar, paprika, honey, and teriyaki sauce ingredients in a bowl mix well blended then put the hamburger meat into the sauce mix very well with hands until very mixed up, then sit the meat in the icebox for 8 hours so the ingredients will be incorporated. Using the nesco jerky works kit to spread out the meat into strips of jerky using a food dehydrator set at high speed drying from 6 to 8 hours or depends on how thick the meat is. After drying put into paper towels to drained off fat from the meat cool for about a hour and enjoy.
Leave skin on the salmon & place it in a shallow dish. In a small bowl, blend together the garlic, coriander, mustard, ketchup, Tabasco, vinegar, sugar, salt & pepper, then gradually stir in the oil. Pour marinade over the salmon & leave it in the refrigerator for 24 hours. Peel cucumbers, then slice thinly. Place in a colander & sprinkle with salt, then let stand for 1 hour. Heat grill or barbecue. Gently squeeze the liquid from the cucumbers, then add pepper to taste & mix with chopped mint. Stir in the yogurt. Grill salmon until cooked, about 15-20 minutes, brushing with marinade as it cooks. Best served hot, with new potatoes & the cucumber salad.
Boil 4 cups of salted water and add the macaroni; cook 8 minutes, or until done; Drain macaroni and set aside. In a medium saucepan, melt butter over LOW heat. Add cheese slices, one by one, until all are melted through, and cheese is smooth. Stir in the canned milk, more or less to your desired consistency. Add drained macaroni to cheese mixture; add salt and pepper to taste, and mix well until coated. Serve immediately.
In a pot combine the water, bouillon cubes, 1 teaspoon salt, 1 teaspoon pepper, green onions, green pepper, carrots and tomatoes. Bring to a boil, reduce heat and simmer covered 30 minutes. Mix the meat, uncooked rice, 1 beaten egg, paprika, oregano, 1/2 teaspoon salt and 1/4 teaspoon pepper. Form into 1 inch balls. Add the meatballs to the broth, bring to a boil again, then lower heat and simmer, still covered, 30 minutes or until the meat is cooked and the rice is soft. Add parsely and Tobasco sauce to taste. Just before serving, beat the second egg with the lemon juice. Stir two teaspoonsful of hot soup into the lemon mixture, then stir this mixture back into the soup pot.
Dissolve sugar in water and add yeast to proof. Rest one to two minutes. Melt butter and, along with the salt, stir into yeast mixture. Mix in flour, 1 cup at a time until desired consistency is reached (this dough should not be terribly stick to the touch, but should have plenty of "give" and not be too tough). Knead until VERY well developed (important!). Your dough is finished when you can tear a small piece off, roll into a ball and stretch to form a nearly transparent "window" between your fingers without it tearing. Cover with plastic wrap and let stand until doubled in bulk (approx 40 minutes). Lightly dust a small amount of corn meal over well-greased pans, roll your dough into long, thin "logs" and place about 3" apart on the pans. Slash each loaf every inch and a half with a knife, brush with egg white and sprinkle with sesame seeds if desired. Let double in size. Bake in a 400°F oven until golden brown.
Mix eggs, cream and warm honey until well combined. Soak slices of bread for 35-45 sec per side then lay on a baking sheet and rest for no less than 5 minute This step is crucial do not skip. While bread is resting preheat oven to 350 and place a pan on low to med low heat and place in 1 Tbsp of butter. The butter should melt and slightly bubble if it turns brown the pan is too hot. Place bread slices in pan and cook until the slices just start to turn golden brown aprox 3-5 minute The middle should be very soft. Place on baking sheet and bake for 5-7 min until middle is firm. While the slices are in the oven melt remaining butter and mix with cinnamon. Once the slices are done brush with the cinnamon butter and let sit for 1-2 min then serve. Can be topped with fruit, whipped cream, maple syrup or my favorite banana foster. Using the oven creates a beautiful creamy custard middle to your toast very delicious!
Heat butter in sauce pan (which has a lid). Add chopped onions, stir and allow to cook until soft. Stir in crushed garlic. Add couscous, stir. Add chicken stock, stir and bring to boil. Remove off heat, cover and allow to stand for 5 minutes. Stir in coriander or parsley. Add salt and pepper to taste. Serve as a side dish.
Lightly grease oblong casserole dish. Mix first 6 ingredients and spread evenly into casserole dish. Place chicken pieces on top. Sprinkle chicken with onion soup mix; seal with foil and bake at 350 degrees for 2 1/2 hours. Don't peek.
Preheat oven to 300°F Grease and flour a 9-inch springform pan and cover outside bottom with foil. In large bowl, combine ricotta cheese and marmalade. Mix in eggs one at a time. Stir in remaining ingredients. Pour into prepared pan. Bake in prepared pan 80-90 minutes until set, but still a little jiggly in the center. Remove and let cool to room temperature. GLAZE: heat marmalade until warm. Spread over cooled cheesecake and refrigerate at least 4 hours or overnight.
Sauce: Brown the meat in a skillet with your italian seasonings and garlic salt, drain when done to get fat off. Heat sausage up so that you can cut it into little peices, it will cook the rest of the way when in the oven. Combine your pasta sauce, meat, and sausage and mix together over low heat. While making your filling start boiling your manicotti noodles. Follow directions on box to go about boiling the noodles. Filling: Mix ricotta, 1 and 1/2 cups mozarella (the rest will go on top), some of the parmesean (save enough to sprnkle on top), sugar, and chopped parsley in a large mixing bowl. Add in some dried basil. (about 3 shakes). Take a gallon size ziplock baggy and put the filling inside. Cut a hole in bottom corner so you can squeeze filling out. Layer some of your pasta sauce across the bottom of the pan so the noodles do not stick to pan and because theres no such thing as too much sauce! Take your noodles and your ziplock and fill noodles full of filling. When all noodles are filled and aligned in your casserole pan pour remaining sauce on top of manicotti. Sprinkle with your leftover mozzarella and parmesean. Cover with foil and bake in oven at 350 for 30 minutes, then take foil off and bake an addition 10 minutes. Take your manicotti noodles and fill the.
Cut the vegetables into very small cubes. Saute all the ingredients (except for the rice) using the butter until the onions are semi-transparent. Add salt to taste. Finally add the rice and combine all the ingredients. Fluff the rice using a fork. Dish up hot.
Combine broth, cabbage, onions, potatoes, carrots, celery, and reserved beet liquid in medium saucepan. Cook covered over medium-high heat until vegetables are tender, 20 minutes. Meanwhile, mash fish, butter, scallions, lemon juice, pepper and salt in small bowl. Spread pate on bread and cut each slice in half. Trim radishes and slice cucumber. Arrange on platter with open-faced sandwiches. To complete soup, stir in beets and dill. Ladle soup into mugs and top with sour cream. Serve hot soup with sandwiches and vegetables.
Lightly flour chicken and brown; transfer to slow cooker. Saute mushrooms and onion,garlic, curry powder, cayenne and spread over chicken. Add carrots, celery, raw potato, salt and pepper to taste;. add chickpeas if using. Add just enough broth mixture to cover ingredients. Cook 6 hours or more on Low. Add green peppers the last hour of cooking. If necessary, thicken broth before serving by removing potato from cooker, mashing with some broth and returning to pot. Serve over rice.
Cook pasta, drain and set aside in big bowl. Heat 3 tablespoons of the oil in skillet over medium low. Add garlic and cook 2 minutes. Add capers and olives and cook 3 minutes. Stir in parsley and cook 1 minute. Remove from heat. Add lemon juice, pepper and rest of oil. Top the pasta with the tuna and olive mixture.
In a saucepan bring the milk and the cream just to a boil. Do not boil but turn off the heat as soon as it gets to boiling stage. In a bowl whisk together the eggs, the sugar, the nutmeg, the salt, and the vanilla. Whisk 1/2 cup of the milk mixture into the egg mixture, and whisk the mixture into the remaining milk mixture. Cook the custard over moderate heat, stirring constantly with a wooden spoon, until it registers 175 degrees F. on a candy thermometer. Transfer the custard to a metal bowl set in a larger bowl of ice and cold water and stir it until it is cold. Freeze the custard in an ice-cream maker according to the manufacturer's instructions.
Add an inch of water to the bottom half of a double boiler and bring it to a simmer over a medium flame. (See below if you do not have a double boiler.). Combine the milk and cream in another pot and heat the mixture gently over a low flame. In the top of the double boiler, whisk the egg yolks and sugar to combine. Set the mixture over the simmering water and keep whisking as you slowly pour in the warm milk and cream. Continue to whisk until the mixture begins to thicken-do not allow it to boil or it will curdle. When the mixture has thickened enough to lightly coat the back of a spoon, remove from the heat. Stir in the grated lemon zest and let cool to room temperature. Stir in one tablespoon of rosewater and taste. If a stronger flavor is desired, add a little more rosewater, a teaspoon at a time. Pour the mixture into a covered container and chill in the refrigerator for 3 or more hours. Taste the mixture after it is cold and adjust the flavor if necessary. Freeze in an ice cream maker according to the manufacturer's directions. For my ice cream maker, the mixture was done churning in about 30 minutes. Serve as soon as it is ready, garnished with organic, unsprayed rose petals if desired. Or place in a covered container and store in the coldest part of your freezer. Note: If you do not have a double boiler, you can approximate one by setting a large, heat-proof bowl into the top of medium, heavy-bottomed pot filled with an inch of water. Be sure that the simmering water does not touch the bottom of the bowl, or the ice cream mixture may curdle. The bowl should sit partway into the pot, but well above the water. <<<--this technique works out well for me.
Peel sweet potato and cut into thick slices (about 2cm each slice). Boil steam or microwave until just tender. Heat some oil in a pan, add sweet potato slices and brown on both sides. Mix flour with some salt and pepper, sprinkle fish with garlic on both sides, dip fillets into flour, shake off any excess. Add fillets to a heated pan and cook until browned on both sides, remember they are small fillets so cooking time will be quick. Boil, steam or microwave the asparagus and snow peas until just tender. Mix tarragon with melted butter. To Serve: Divide sweet potato among plates, top with vegetables, then place fish on top of them. Drizzle combined melted butter and tarragon over.
Sift together the self raising flour and salt (and cocoa if using) into a bowl. Add the sugar, coconut, and melted butter. Mix well. Stir in the beaten eggs and milk (and vanilla if using). Spread mixture into a slice tin and bake in a moderate oven 350'F/180'C for 25-30 minutes. When cold ice/frost with either lemon or chocolate icing/frosting. Sprinkle some extra coconut over top of icing/frosting if liked. Cut into bars or squares.
Bring a large pot of salted water to a rapid boil. Cook spaghetti 8 -9 minutes, or until al dente. (Pasta cooking time will need to coincide with the finishing of the sauce). In a large frying pan heat thebacon pieces over medium high heat until they start to sizzle. Add the peas and cream. Bring the sauce to a boil and reduce heat slightly. Boil gently for 8 minutes. Sprinkle in parmesan and stir continuosly to blend in and thicken the sauce. Drain pasta and immediatley toss with the sauce. Add black pepper to taste and garnish with fresh parsley.
Heat ghee in a heavy bottomed pan. Crush the vermicelli in a tray. Add it to the ghee. Roast it lightly for 3 minutes. Remove from heat. Mix in currants, sugar, nuts, salt and water. Cook on very low heat, covered tightly, for 5 minutes. Serve hot.
Preheat oven to 375°F. In large bowl, beat butter, granulated sugar, brown sugar, vanilla and salt with electric mixer until creamy. Add eggs; beat well. Stir together flour and baking soda; gradually add to butter mixture, beating until well mixed. Stir in chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet. Bake 8-10 minutes or until set. Cool slightly; remove from cookie sheet to wire rack.
Puree watermelon using instructions above. Put a handful of ice into shaker. Add all ingredients and shake. Pour the drink over ice in a 10-ounce margarita glass. Garnish with a lime wedge on a toothpick and serve.
PULSE almonds 2 or 3 times in a blender or food processor until chopped. Add brown sugar and 1 tablespoon flour; process 5 seconds. Add butter; pulse 5 or 6 times or until mixture is crumbly. Stir in oats; set aside. COMBINE 2 cups flour and next 5 ingredients in a large bowl; make a well in center of mixture. WHISK together buttermilk, oil, and egg; add to flour mixture, stirring just until moistened. TOSS blueberries with remaining 2 tablespoons flour; gently fold into batter. Spoon batter into greased muffin pans, filling two-thirds full; sprinkle batter with oat mixture. BAKE at 400° for 15 to 20 minutes or until golden brown. Remove immediately from pans, and cool on wire racks.
Preheat oven to 375. Sift together flour, soda, salt and cocoa. Cream shortening, sugar, egg and vanilla. Add dry ingredients to creamed mixture alternately with milk. Form into 1 1/2 inch balls and bake on greased cookie sheet for 8-10 minutes. Press 1/2 a marshmallow onto each cookie, bake an additional 2 minutes, or until marshmallow is melted. Combine frosting ingredients. Spoon frosting over each cooled cookie. (Or for a more dazzling effect, pour frosting into the corner of a ziplock bag, snip off the corner, and drizzle frosting across cookie.).
Preheat oven to 350 deg F. For Crust: Combine rice, cheese, egg and onion. Press into a buttered 9-inch pie plate. For Filling: Drain salmon, reserving liquid. Break salmon into large chunks and distribute over bottom of rice crust. Sprinkle broccoli over salmon. Add enough milk to reserved salmon liquid to equal 2/3 cup. Combine with eggs, dill, salt and pepper. Pour milk mixture carefully over salmon and broccoli. Bake at 350 deg F for 40 to 45 minutes or until a knife inserted near center comes out clean.
Preheat oven to 350 degrees. Put graham crackers in bowl, reserving a tablespoon or two for topping if desired. add and stir sugar,butter, and cinnamon until well blended. Place crumb mixture in pie pan, distributing the crumbs evenly, then press another pie pan of the same diameter firmly on top. Trim access. Bake crust for 20 minutes. Let shell cool before filling.
Whisk mayo and lime juice and curry powder in a large bowl. Add remaining ingredients, and toss to combine.
Mix all ingredients in 4-5 quart crock pot slow cooker. Cover and cook on low setting 8-9 hours or until veggies and barley are tender.
In a 4-quart Dutch oven combine the chocolates, half-and-half or light cream, and sugar. Bring to boiling; reduce heat. Simmer mixture, uncovered, over low heat about 2 minutes or until mixture is creamy, stirring frequently. Remove from heat; stir in the vanilla. Pour the hot sauce into 7 or 8 hot, clean half-pint jars or 16 (4-ounce) jars, leaving a 1/2-inch headspace. Place metal lids on jars. Screw metal bands onto jars following manufacturer's directions. Store chocolate sauce in the refrigerator for up to 3 weeks. (The sauce must be stored in the refrigerator after placing in jars. Even though the hot sauce may cause the lids on the jars to seal, this is not a secure canning seal. Do not store at room temperature.) Serve sauce warm* over ice cream, eclairs, or fresh berries. Makes eight 1/2-pint or sixteen 1/2-cup jars (128, 1-tablespoon servings)*Note: To reheat, place 1/2 cup sauce in a 1-cup glass measure. Microwave, uncovered, on 100% power (high) for 1-1/2 to 2 minutes or until heated through, stirring once. Or, place in a small saucepan. Cook and stir over medium heat about 5 minutes or until heated through.
cook carrots in 1 c chicken stock. until almost tender. meanwhile. melt 2T butter and. saute asparagus first add onions and mushrooms and carrots. stir in peas. take out melt 3 T butter whisk in flour to make a roux stir in wine to make a stiff paste add enough broth to make a thick gravy add stock gradually add rest of stock and cook down on low 20 minutes. season gravy to your taste. you should have 3 cups of sauce add chicken to veggies. pour half sauce over and mix. mince the herbs fold into chicken mixture. add zest and lemon juice pepper. preheat oven to 350. grease 9x13 baking dish put in 1 cup sauce over bottom. spoon 1/2 c chicken mixture into each crepe roll into fat rolls. arrange them seam side down in baking dish setting close together. pour rest of sauce over top. sprinkle with cheese put half in freezer now with tinfoil on top. bake until sauce is bubbling and cheese is golden brown. serve 2 crepes each. if freezing half cover with foil and bake frozen for 45 minutes at 375 remove foil bake 10 minutes more until sauce bubbly and browned.