HumbleIntelligence/food-ner-1-Million huggingface dataset:
Bring 4 quarts lightly salted water to a boil in a large pot. Between two sheets of plastic wrap, pound turkey breast pieces to an even 1/4-inch thickness with a meat mallet. If you don't have a meat mallet, the back of a frying pan will work fine. You can do this a day ahead and leave them stored in the plastic wrap, folded over on each other. You can also ask a good butcher to cut and pound the turkey for you. Heat olive oil in a large saute pan over medium-high heat. Lightly coat the turkey pieces with flour, and pat off the excess; dip in beaten eggs and then dredge in bread crumbs. When oil is hot an bubbling, add turkey pieces. Do not crowd the pan. Let brown 2-3 minutes, then turn to cook the second side, another 30 seconds to 1 minute. The turkey will cook very quickly and will dry out if overcooked. When done, remove to a baking sheet or platter and keep warm. Do not wash saute pan! To make the sauce, add butter to saute pan and place over medium-high heat. At the same time, drop ravioli into the boiling water. When butter begins to turn light brown, add fresh sage. Stir for a few seconds; then add cranberries, and saute until skins begin to burst. Add molasses, balsamic vinegar, and broth, scraping bottom of the pan to pick up all the flavor of the turkey. Simmer until cranberries are soft and the sauce coats the back of a spoon, about 12-15 minutes. Season to taste with salt and pepper. Be sure to taste sauce for seasoning before you pour it over the turkey! Test ravioli for doneness in about 3 minutes--pinch edges of dough; it should be tender. Drain. Arrange 1/4 of the raviolis per person on hot plates and layer a piece of turkey over the ravioli. Spoon sauce over them. Tip: The sauce must be put together very quickly, so have all the ingredients premeasured and ready at the side of the stove. Copyright 2010 Michael Chiarello. Recipe provided by Chef Michael Chiarello - June 2010.
Wash and sort the beans and soak overnight in cold water to cover. Next morning drain beans. Put beans, ham and garlic in stockpot, add 2 to 3 quarts water. Bring to a boil, cover and simmer 3 hours or until beans are tender. While the beans are cooking, in a separate pan boil the onion, celery and carrots in enough water to cover for 30 minutes. Drain and add to the beans and ham and continue cooking for 45 minutes more. Put soup contents in blender or food processor to slightly puree the soup(You will need to do this in batches). Add salt and freshly ground black pepper to taste. Note: To use canned beans, allow 3 (15-ounce) cans undrained Northern beans and omit 1 quart water. Continue recipe as directed.
Melt the butter in a large saucepan. Add the marshmallows, stirring until melted. Add the Fruity Pebbles (about 8 1/2 cups); mix to coat well. Shape the cereal mixture into balls~grease your hands with some butter for this. Serve as is -- or spread the cereal mixture on a greased cookie sheet and let cool a bit before cutting into squares or desired shapes.
Place potatoes in a large saucepan and add enough cold water to cover the potatoes by at least 1-1/2 inches. Add 1 tablespoon salt. Bring to boil, cover partially, and cook over medium heat until tender, about 20 minutes. Drain the potatoes and return them to the saucepan. Dry the potatoes by shaking the pan over low heat for a few seconds until all visible moisture is gone. Press the potatoes through a food mill or potato ricer into a mixing bowl. Add the butter, egg yolks, and 1 tablespoon of flour. Mix well with a wooden spoon. Season generously with salt, white pepper and nutmeg. The mixture must be fairly dry or the croquettes will burst during frying. Spread the potato mixture evenly on a nonstick baking sheet and shape into a 10 x 5-inch rectangle that is no more than 1 inch high. Cover with plastic wrap and refrigerate until the mixture is quite firm, at least 1 hour. Prepare three bowls: In one, beat the egg whites until they are well mixed. Place the remaining 1 cup flour in the another bowl, and the bread crumbs in the third. Arrange in order: flour, egg whites, bread crumbs. Cut the potato mixture into small rectangles approximately 1 inch wide and 2 inches long. Use fingers and hands to shape them into cylinders. Dip each croquette, one at a time, first into the flour, shaking off the excess, then into the egg whites, and finally into the bread crumbs. Arranged the shaped and dipped croquettes on another baking sheet. At this point the croquettes can be refrigerated, covered, for several hours or overnight. In fact, they will be better if allowed to rest int he refrigerator until the following day. (They can also be wrapped in plastic and frozen for up to 2 months.). Heat the oil in a deep fryer to 380°F Add the croquettes in batches and fry until golden brown on all sides, 3 to 4 minutes. Drain on paper towels and serve. The finished croquettes can be kept warm in a preheated 300°F oven for up to 20 minutes, but it is best to serve them as soon as possible.
In a medium saucepan cook onion and sweet pepper in hot butter over medium heat about 4 minutes or until tender. Remove from heat. Stir in shrimp, cooked rice, soup, half and half, sherry, lemon juice, salt, and cayenne pepper. Transfer to an ungreased 2 quart square baking dish. Bake, uncovered, in a 350°F oven about 30 minutes or until heated through. Sprinkle with almonds.
Preheat oven to 375°F. Lightly grease 17x11 rectangular cookie sheet or a 16-ounce pizza pan. Press pizza dough into pan to form a crust.Bake as directed on package until crust is done and just slightly browned on top.(about 10 min) Remove the crust from the oven and let it cool. Combine the cream cheese, yogurt, Ranch dressing, salt and garlic powder. Add 1/2 cup chopped Chives and mix. Spread the cream cheese mixture over the cooled crust, then top with the chopped vegetables. Cover the pizza with saran wrap and gently press down all the vegetables.(this prevents the vegetables from falling off the pizza when sliced) Place in refrigerator for at least 30 minutes to chill. Top with cheddar cheese. Cut into wedges and serve. Keeps well in the refrigerator for several days.
In a large bowl, combine coleslaw mix, pineapple, broccoli, sunflower seeds and green chiles. Add dressing and red pepper flakes and toss. Toss again before serving.
Make 3 slashes in skin only of chicken breasts; set them aside. In bowl large enough to hold chicken breasts, whisk together garlic, herbes de Provence, pepper, mustard, oil and vinegar. Add chicken and turn to coat it evenly. Cover and refrigerate 30 minutes to 2 hours, turning at least once. Just before grilling, preheat or prepare grill to medium-high. Lightly oil grill grate. Sprinkle chicken with salt and pepper. Grill chicken, skin side down, 7 minutes or until crisp. Turn and continue grilling until chicken is thoroughly cooked, about 5 minutes more. Remove chicken from grill and serve hot.
Heat chocolate and 2 tablespoons of milk over low heat, stirring until chocolate is melted. Beat sugar into cream cheese. Add remaining milk and chocolate. Beat until smooth. Fold in cool whip. Put in crust and freeze for 4 hours.
Season the pork with the salt and pepper. Heat the oil in a large skillet over medium-high heat. Brown the pork on all sides, about 10 minutes. Transfer to a slow cooker. Pour off all but 2 tablespoons fat from the skillet. Add the onion and cook, stirring often, until softened, 3 to 5 minutes. Add the garlic and cook 1 minute longer. Add the chicken broth and increase the heat to high. Cook, stirring to pick up any browned bits on the bottom, until slightly reduced, about 3 minutes. Pour in the Hunt's Tomato Sauce and bring to a boil. Pour the contents of the skillet over the pork. Cover and cook on low until the pork is very tender, 8 to 10 hours. Remove to a plate or platter and cool. Skim off fat from the surface of the cooker and increase the setting to high. Stir brown sugar, mustard and Worcestershire sauce into the liquid in the cooker. Cook uncovered, stirring occasionally, while pulling the pork. Season with salt and pepper. When cool enough to handle, pull the pork into shreds, removing all fat and gristle. Return to the cooker and cook uncovered, stirring often, until blended and the sauce is thickened, about 30 minutes. Serve on hamburger rolls with coleslaw. Makes enough for 10 to 12 sandwiches.
Preheat oven to 350°. Mix flour and salt, add egg whites, oil, vanilla, Splenda, Hershey's syrup, nuts and melted chocolate. Bake in a 9x13 pan that has been sprayed with a nonstick cooking spray and bake for 25-30 minutes or until done. Do not over bake.
Put the tamarind paste, soy and hot water into the smallest saucepan you have, and stir over a low heat to dissolve the tamarind. When it's as smooth as you think you can get it - the tamarind paste I use says it's without stones, but I do find the odd one, and I don't bother to get rid of them - remove to a bowl or jug, whisk in the oil and honey, and leave to cool. Do not use until it is cold. Put the bavette steak into a resealable freezer bag, pour in the cold marinade and squelch it about so that the thin steak is covered on both sides, then seal, lay on a plate and put in the fridge overnight or for 1 day. Bring it back to room temperature, prepare a large piece of kitchen foil, then heat a ridged griddle till very, very hot. Lift the steak out of its marinade, letting any excess (and there will be a lot) drip back into the bag and then slap the meat on the griddle and cook for 2 minutes a side. Immediately (I use tongs for all this) transfer the steak to the piece of foil and make a tightly sealed but baggy parcel, and let the meat rest, on a chopping board, or any surface that is not too cold, for 5 minutes. Then unwrap the foil, transfer the steak to a board, and carve in thin slices against the grain. MAKE AHEAD NOTE: The steak can be marinated 1 day ahead. Store in fridge until needed. STORE NOTE: Transfer leftover cooked steak to a container, then cool, cover and refrigerate within 2 hours. Will keep in fridge for up to 3 days. FREEZE NOTE: Leftover cooked and cooled steak can be frozen, in airtight containers or resealable bags, for up to 2 months. Defrost overnight in fridge before using.
In a large skillet, saute onion and mushrooms in heated olive oil until onions are golden brown. Add in the chicken and continue cooking 4-5 minutes. Remove skillet from heat; spread mixture on the unbaked pizza crust. Sprinkle walnuts, sage, and Gorgonzola cheese over the top. Bake in a 425°F oven for 15-20 minutes or until cheese has melted and crust is golden brown.
Wash and chop spring onion. Wash and slice the ham. In a mixing bowl, combine eggs, ham, milk and onion. Beat well. Heat a frying pan on medium and melt margarine. Pour egg mixture into pan. As the omelette begins to set, lift up edges with egg flipper so uncooked portion of egg can flow under the cooked portion. When eggs are set but the top is still moist, sprinkle 3/4 of the cheese over it. Fold one edge of the omelette over the cheese, then sprinkle the remaining cheese over the top. Slide omelette onto the plate and cut into portions.
In a large skillet, saute chicken, onion and garlic in oil until onion is tender. Transfer to a slow cooker. Stir in the remaining ingredients. Cover and cook on low for 7-8 hours or until chicken juices run clear and flavors are blended. Serve in bowls and top with cheese and a dollop of sour cream. Enjoy!
Preheat oven to 375 degrees. Beat the butter and sugar until fluffy. Add the egg, vanilla, salt, soda, and milk. Continue beating. Add 1 teaspoons each cinnamon and nutmeg and 1/4 teaspoons cloves. Continue beating. Add nuts, if using. Mix in flour one cup at a time until smooth with a wooden spoon. Refrigerate dough for 15-20 minutes and or overnight for easier handling. While the dough is being refrigerated, combine remaining cinnamon and sugar in a cereal bowl. Once the dough is chilled, roll into 1 inch balls and flatten between your palms. Dip into the cinnamon-sugar and place on a greased cookie sheet. Bake for 8-12 minutes. (Usually about 10.).
Put salted pork pieces in a pot and cover with water. Bring to a boil. Drain off this water. Repeat this process to draw off the excess salt from the salted meat. Heat the oil in a large pot and add the onion, garlic, celery and fresh herbs. Saute until fragrant, about 2 minutes. Add okras, pumpkin and dasheen leaves and saute for another minute or so. Add the coconut milk and stock or water, crab and hot pepper. Keep an eye on that hot pepper use one that is not bruised. You DO NOT want that pepper to burst while cooking. The heat from the burst pepper will overpower the other flavours. Bring to a boil and reduce heat to a simmer. Cook uncovered for about 35 minutes. Taste and add salt if needed. Remove hot pepper and crab or meat, and swizzle the callaloo, or put in a blender or you can use an immersion type blender, and beat until smooth. Return the crab or meat pieces to the soup. Add the cooking margarine or butter. Simmer for 5 more minutes. Stir well. Serve hot as a soup on it's own or as a side dish.
Heat the oil in large saucepan and fry the onion and garlic gently until onion is golden;. add tomato juice and 1 cup stock. Sprinkle on the paprika and when this is bubbling add the meat and stir to coat it. Reduce the heat to low, cover the pot, and braise slowly for about 45 minutes to 1 hour or until very tender. When everything else is cooked through, add potatoes, salt, pepper, remaining stock, and taste for seasonings; cook 25-30 minutes more. Serve with nokedli or csipetke.
Spread butter on bottom of casserole dish. Add rest of ingredients except for the water in a large bowl. Mix together well then place in buttered casserole dish. Add the boiling water. Bake at 350 degrees for about 1 hour. Let set for about 10 minutes before serving.
In a mixing bowl, cream butter and sugar until fluffy. Beat in flour. Cover and refrigerate for 1 hour. Roll out onto a well-floured surface to 1/4-in. thickness. Brush lightly with egg. Sprinkle with almonds and sugar if desired. Using a fluted pastry cutter or knife, cut into 2-in. x 1-in. strips. Place 1 inches apart on ungreased baking sheets. Bake at 350 degrees F for 10-12 minute or until lightly browned. Cool on wire racks.
Put all ingredients in a medium saucepan. Cook over medium heat until it begins to thicken.
Brown ground beef with taco seasoning. Add stewed tomatoes and black beans. Simmer for 5-10, until black beans heated through. Serve with tortilla chips or make soft tacos using soft tortillas.
Soften the cream cheese and add to a bowl. Slice the smoked turkey into small pieces and add to the cream cheese mixture. Add the 2 tsp of liquid smoke to the cheese mixture and form into a ball. On a sheet of waxed paper, mix the ground pecans and the dried parsley. Place the cream cheese ball in the pecan/parsley mix and cover the entire ball. Chill before serving, and serve with your favorite crackers. I like Triscuits.
Combine milk and sugar replacement. Beat well until sugar is dissolved. Add whole milk and vanilla extract; beat well. Add eggs; beat well. Pour into ice cream maker and follow manufacturer's directions.
Toast hazelnuts in a 400-degree oven for 5 minutes. Put them in a tea towel and rub them against each other to remove skins. Chop and set aside. Raise oven temperature to 500 degrees F. Combine honey and Scotch whiskey in a small sauce pan and bring to a boil, stirring. Turn off heat. Meanwhile, cut off stems of figs then cut in half, lengthwise. Spray an gratin dish large enough to hold all the figs in one layer with butter-flavor spray. Put in figs, cut side up. Drizzle with honey-Scotch mixture. Sprinkle with hazelnuts. Bake 7 to 10 minutes, depending on size, or just until they soften but are not falling apart. Cool to warm and put 4 to 6 fig halves on each of 4 serving plates. Spoon pan juices over figs. If desired, put a mint sprig in the middle.
Adjust oven rack to upper-middle position and heat oven to 400 degree. Brush 13- by 9-inch baking dish with 1 teaspoon oil; set aside. Toss zucchini and squash slices with 1 teaspon salt in large bowl; transfer to colander set over bowl. Let stand until zuccchini and squash release at least 3 tablespoons of liquid, about 45 minutes. Arrange slices on triple layer paper towels; cover with another triple layer paper towels and firmly press each slice to remove as much liquid as possible. Meanwhile, place tomato slices in single layer on double layer paper towels and sprinkle evenly with 1/2 teaspoon salt; let stand 30 minutes. Place second doube layer paper towels on top of tomatoes and press firmly to dry. Meanwhile, heat 1 teaspoon oil in 12-inch non-stick skillet over medium heat until shimmering. Add onions, remaining 1/2 teaspoon salt, and 1/4 teaspoon pepper; cook, stirring occasionally, until onions are softened and dark golden brown, 20 to 25 minutes. Set aside. Combine garlic, 2 teaspoons oil, remaining 1/2 teaspoon pepper and thyme in small bowl. In large bowl, toss zucchini and squash in half of oil mixture, then arrange in greased baking dish. Arrange caramelized onions in even layer over squash. Slightly overlap tomato slices in single layer on top of onions, Spoon remaining garlic-oil mixture evenly over tomatoes. Bake until vegetables are tender and tomatoes are starting to brown on edges, 40-45 minutes. Meanwhile, process bread in food processor or belender until finely ground (about 10 seconds). You should have about 1 cup crumbs. Combine bread crumbs, remaining teaspoon oil, parmesan and shallots in medium bowl. Remove baking dish from oven and increase heat to 450 degrees. Sprinkle bread crumb mixture evenly on top of tomatoes. Bake until bubbling and cheese is lightly browned, 5-10 minutes. Sprinkle with basil and let sit at room temperature 10 minutes before serving.
Sift flour into a large jug. Combine milk, eggs and oil in a second jug. Gradually whisk egg mixture into flour until smooth. Set aside to rest for 30 minutes. Heat a lightly oiled 19cm crepe pan (or frying pan) on high. Pour 1/4 cup measures of crepe mixture into pan, tilting pan to cover base with batter. Cook for 1-2 minutes until lightly browned. Flip crepe and cook other side for 1 minute or until lightly browned. Transfer to a plate. Repeat with remaining crepe mixture. SCRAMBLED EGGS. In a bowl whisk together eggs and milk. Season to taste. Melt butter in a frying pan on medium. Pour in the egg mixture. Cook, stirring for 3-4 minutes until egg starts to set. Stir through bacon, spinach and chives. Fill crepes with mixture, and roll. Serve with roasted tomatoes.
Follow directions on cake box, substituting champagne in place of water (add vegetable oil and eggs as the recipe asks for, only omit the water). The amount of champagne you add will depend on the brand of cake mix you buy, but it always turns out great! You can also add food coloring in this step if desired for a more festive effect. The most common is a "pink" champagne cake. Bake according to the directions on the box. A layered cake (two 8" or 9" rounds) is best for this recipe! While cake is baking, combine pudding, half-and-half, whipping cream, 3 tbsp champagne, and vanilla together and beat with a mixer until thickened. Refrigerate until you're ready to frost the cake. Once cake is completely cooled, put a layer of frosting on top of one of the cakes, and top with fresh strawberries. Place other cake on top of strawberries, and frost the whole thing. Refrigerate until eating.
If desired run some lme juice along the dish rim of the glass and dip into a dish of salt or sweetener. Mix all ingredients together. Pour over 1 cup crushed ice.
Preheat oven to 375 degrees. Lightly oil a 9-x-13-inch gratin or baking dish. In a separate pot, bring water to a boil and add 1/2 teaspoon of salt, broccoli and garlic. Simmer the broccoli and garlic for 5 minutes, until softened. With a slotted spoon remove the broccoli and garlic to a large bowl. Bring the water back to the boil, add the pasta, and cook the pasta for about 2 minutes less than the package directions suggest, about 11 minutes. The pasta should be al dente, a little firm. Meanwhile, in a large Dutch oven set over medium-high heat, heat the oil. Add sausage and the garlic cloves from the broccoli bowl, and cook, stirring frequently until meat is fully cooked and no longer pink, about 4 to 5 minutes, if using fresh sausage. (If using fully cooked sausage, cook until surface is golden, about 2 to 3 minutes.) With a slotted spoon, transfer sausage to the broccoli, and drain most of the oil from the pan, leaving about 2 tablespoons. Discard the garlic. Toss drained pasta with sausage mixture. Add beans, stock, 3/4 cup of grated mozzarella cheese and all of the ricotta. Add remaining salt and pepper. Gently toss. Transfer to prepared gratin or baking dish, top with breadcrumbs, remaining 1/4 cup of grated cheese and 1/4 cup mozzarella cheese, and drizzle with olive oil. If making this in advance, allow the mixture to come to room temperature, cover with plastic wrap and place in the refrigerator. Bake for 25 minutes, until heated through and crusty on top.
This is Wales' traditional rich fruit bread. South Wales makes it with baking powder; Northerners prefer yeast as the raising agent. Either way it's delicious. Soak the dried fruit and sugar overnight in the tea. You can use either fresh tea, or the cold dregs from the teapot (this gives a good strong colour). Next day, sieve the flour and fold it it into the fruit. Mix in the lightly beaten egg. Line a small loaf-tin with buttered paper then tip in the mixture, smoothing it well into the corners. Bake in a gentle oven at 300 F (150 C) for 1-1/2 hours. Cool and store for at least 2 days in a tin so that it matures moist and rich. Traditionalists say you should never butter the Bara Brith, but it's lovely that way!
Cut the beef in very thin strips. The easiest way to do that is to put the meat in the freezer until slightly frozen. Add salt and pepper and 1 TBS oil to the beef strips and mix together. Melt 3 TBS butter and 1 TBS oil in a large skillet on medium heat. Increase heat and add strips of beef. You want to cook the beef quickly, browning it on each side. You may need to work in batches.When both sides are brown, remove the beef into a bowl and set aside while keeping warm. Add remaining butter and oil to the pan and saute the onions until golden, add the sliced mushrooms and cook for a few minutes, allowing them to soak up the pan drippings. Add the flour and continue stirring, add the broth and let it simmer until the sauce has thickened and the floury taste is cooked out. Stir in the lemon zest, lemon juice and mustard, add salt and pepper to taste. Put the meat back in the sauce, heat through and add 1/2 a cup of sour cream, do not let the sauce cook anymore otherwise it will curdle. Serve on egg noodles, topped with a dollop of sour cream and garnish with chopped parsley. Enjoy!
In a skillet, heat the olive oil over medium heat. Add the garlic, and fry it, stirring with a wooden spoon, for 2 to 3 minutes, until it is golden. Take care the garlic does not burn. Add the bread, and turn it several times so that it absorbs the oil. Sprinkle it with the paprika, and toss well. Add the water or broth, and cook for 10 to 15 minutes, stirring, until the soup is heated through and well blended and the bread has absorbed much of the liquid. Season to taste with salt and, if you like, the pepper flakes. Just before serving the soup, crack the eggs, and slide them onto the surface of the soup, taking care not to break the yolks. Let the eggs cook for 1 to 2 minutes, until they are set. Serve the soup by spooning it gently into shallow bowls, allowing 1 egg per serving.
Poach the chicken thighs in the chicken broth for 30 minutes. Add carrots, cilantro, cumin, salt and pepper. Remove chicken and debone; add meat back to broth without the skin or bones. Add green onion, spinach and green chilies. Add 2 cups water to which the corn starch has been added. Bring to a boil. Drop in wontons and simmer 10 minutes.