HumbleIntelligence/food-ner-1-Million huggingface dataset:
TO MAKE SLIDERS: Mix all ingredients together in mixing bowl. Form into 3 inch meat balls and gently/slightly flatten bottom and top with palm. Lightly grease a baking sheet with a drizzle of canola oil. Bake for 10 minutes at 350 degrees. Serve immediately. TO MAKE THE RICE CAKE: Put rice and water in a medium size sauce pan, medium heat. When water comes to a boil, turn heat down to low and cover. Let steep till water completely evaporated. Remove rice from sauce pan into medium size mixing bowl. Fluff with a fork. Add eggs, salt and scallion. Fully mix. Heat cast iron or sauce pan with canola oil on medium heat. Use an ice cream scoop to form rice cakes. Place rice cakes in skillet. When starting to become golden, flip and cook other side. When both sides are golden, remove from heat to serving plates. Serve immediately.
Take the giblets out of the cavity of the turkey.Take the neck of the turkey and chop into 2-inch pieces.Trim the liver and put it in the refrigerator. Heat 1 tablespoons vegetable oil in a large saucepan over medium-high heat. Add the turkey neck pieces, the heart and the gizzard. Saute for about 10 minutes, or until everything is brown on all sides.Quarter an onion and add along with carrot, chicken broth and enough cold water to cover the giblet mixture by 1 inch. Bring to a simmer.Skim foam that rises to the surface off the top of the mixture.Add thyme, salt and peppercorns.Reduce heat to low and simmer with saucepan partially covered, about 2 hours.Add the turkey liver and simmer an additional 15 to 20 minutes.Strain mixture and reserve stock if you want to use it for something else (like the gravy). Otherwise, toss it.Cool the giblets.Pull the meat off the turkey neck with your hands.Chop the neck meat, heart, gizzard and liver and set aside.Chop remaining onion.In a large skillet, melt butter over medium heat. Add onion and celery and cook 10 minutes, stirring occasionally.Place vegetables and butter in a mixing bowl and add bread and parsley. Drizzle enough stock over the bread mixture until it is just moist. Season with poultry seasoning, salt and pepper to taste.Gently toss in reserved neck meat, heart, gizzard and liver.Use to stuff a turkey, or place in a casserole dish, pour an extra 1/2 cup stock over the top, and bake, covered, in a 350 degree oven for 45 minutes, or until hot.
Preheat oven to 350 degrees. Grease and flour a square or round 8-9" cake pan. Combine first 8 ingredients well in a large bowl. Pour into pan. Bake 15 minutes. Turn 180 degrees and bake 15 minutes more or until golden brown on top and pulling away from edges. Let cake cool completely. For the Icing, combine chocolate chips, butter and 3 tablespoons milk in a saucepan. Melt over low heat. Add sifted powdered sugar to chocolate mixture and combine well until it is thick and spreadable. Turn cake out on serving dish or ice in the cake pan. This cake looks very pretty with sprinkles along the sides and edges and the center left clean for candles.
in a pot add oil, on med/low heat saute onions,carrots,peppers,peas. until onions have become slightly golden and vegetables are cooked. add garlic , ginger,bay leaf,pepper,and turmeric. saute for 5min on low heat. add salt and broth. Cover and bring to a boil. once it boils add the rice wait for it to come up to another boil. reduce heat, cover and allow to cook on low for 15-20Min's or until the fluid is gone and rice is fluffy. add butter and fluff with fork, serve with any side.
Soak fresh corn in cold water about 30 minutes. Heat grill on high. Grill corn in husk, 10 to 15 minutes, turning once. Let cool. Remove husks. Cut corn from cob into a bowl; combine with remaining ingredients. Cover and chill in refrigerator until ready to serve.
Preheat oven to 350F; butter a casserole dish (or spray with Pam) and set aside. Peel and dice turnip (this can be a tough job, as turnips are very dense) and place in a large pot. Cover with cold, lightly salted water and bring to a boil. Boil until turnip is tender (this takes longer than potatoes, usually), then drain and return to the pot. Mash turnip with the 1 tbsp butter and cream; stir in 1/4 cup brown sugar and the cinnamon; set aside. Peel apples, core, and slice. In prepared casserole dish, layer 1/3 of the turnip, then half the sliced apples, then 1/3 of the turnip, then the remaining apples, then the remaining turnip; smooth top. At this point, you could cover the dish tightly and refrigerate for several hours; don't put topping on until you're ready to pop this into the oven. When ready to bake, combine topping ingredients in a small bowl until they are crumbly; sprinkle over top of turnip. Bake in preheated oven for one hour; serve.
Preheat oven to 350 degrees. Place cranberries, zest from the orange, orange peel, cut up orange pieces, cinnamon, and sugar into a 2 inch deep casserole dish. Cover dish with foil and bake at 350 degrees for 60 minutes. Stir mixture and check for sweetness. If too tart, may add up to one half cup more of sugar. Add bourbon. Cover and bake an additional 30 minutes. Stir in orange juice and heat on top of the stove, stirring constantly over medium heat until thickened. Remove peel and refrigerate until cold before serving.
Preheat oven to 450. Cut squash in half lengthwise, scoop out seeds and place cut side down on a baking sheet. Roast the squash for 40-45 minutes or until it is very tender. Allow squash to cool. While the squash is roasting,saute the onion and ginger in the butter over a medium heat until the onion is translucent and soft. Add the broth, cover and simmer for 10 minutes. Scoop the cooled squash from the skin. Place half the squash and half the broth in a blender, puree until smooth. Repeat with the other half of the squash and broth. If needed, add water to achieve the desired consistency. Return the soup to the sauce pan and reheat. Salt and pepper to taste. If desired, garnish each serving with a spoonful of sour cream.
In a mixing bowl, combine the cream cheese and dressing mix. Spread on slices of party rye bread, then top with cucumber slices. Refrigerate until ready to serve.
Slice each tomato into 4 thick slices. Arrange in single layer in shallow baking dish. Thinly slice goat cheese. Arrange over tomatoes. Sprinkle with pepper to taste then basil. Broil for 2 to 3 minutes or microwave at high for 2 minutes or until cheese melts.
Bring sugar and honey to a boil in a 2 quart saucepan. remove from heat; stir in peanut butter until blended. pour in cheerios and peanuts and mix until well coated. spread on a buttered 9x13 pan and let cool. cut into squares.
Mix the first 5 ingredients together. Preheat your oven to about 180d C. Place about 1/3rd cup of filling into the centre of each pasta sheet and roll into a cylinder. When all sheets are filled place a cup of the sauce on the bottom of a 9 x 12 inch pan and then lay the cannelloni's on top of it. After all have been assembled spread the remaining sauce on top then sprinkle with remaining cheese. Bake about 30 mins until they are bubbling and golden then let stand for 10 minutes before serving.
In medium saucepan, melt butter; blend in the 1/3 cup flour. Add the 1 1/2 cups milk all at once; cook and stir until thickened. Add pepper and nutmeg. Stir about 1/2 cup hot mixture into egg yolks; return to hot mixture. Cook and stir 10 minutes. Add cheese; stir until smooth. Spread cheese mixture in lightly greased 11x7x1 1/2 inch baking pan. Chill until firm. Cut chilled mixture into 12 portions. In small bowl, beat together the 2 eggs and the 1/2 cup milk. Roll cheese croquettes carefully in the 1/2 cup flour; dip in egg mixture, then roll in crumbs to coat. Deep fry in oil heated to 375° until golden, 2 to 3 minutes. Drain.
Clean birds, wipe with a damp cloth and brush with salt, pepper, and butter. Wrap in bacon and broil under moderate heat until well-browned and tender (about 30 minutes). Place birds on hot French toast. Combine fresh lemon juice with the juices in the broiler pan; pour over birds and garnish with lemon slices and parsley.
Butter 1 quart square baking dishes with two tbsp of butter. Cook the pasta for 2 min less than the package directions suggest, about 6-8 min; drain and return it to the pot. In a small saute pan, melt 2 tbs of butter. Add cracker and bread crumbs. Stir until crumbs have fully absorbed the butter. Remove from heat and let cool. In a bowl, mix together parsley, french fried onions and Parmesan cheese. Add cooled crumb mixture. Set aside. Crisp up bacon in a large pot. Remove bacon pieces with a spoon and set aside. Pour off all drippings. Heat a tbs of olive oil to a medium sized sauce pot. Saute onions and mushrooms until unions are tender, about 3-mins. Add garlic stirring often until softened. Remove from pan and return pan to heat. Melt remaining butter in same pot over medium heat. Sprinkle flour over butter and cook 2 to 3 minutes on medium heat, whisking until a roux or paste forms. Add cold milk and whisk vigorously until dissolved. Cook sauce on medium-low heat until thick and bubbly. Add heavy cream, all cheeses, salt, pepper, and nutmeg. Cook until cheeses are fully melted, stirring occasionally. To the sauce, add the mushroom mixture, pasta and crispy bacon; stir to combine well. Mixture will be slightly wet. Divide evenly into prepared baking dishes and sprinkle with cracker topping. You can freeze this to prepare later on. Just cover completed unbaked mac n' cheese with plastic wrap, then foil, and freeze for up to 3 months. To bake, let thaw overnight in frig. Remove plastic wrap then re-cover with foil, and bake at 350F until heated through, about 50-55 minutes. Uncover and continue to bake until top is golden, 5-10 minutes. To bake immediately: Bake at 350F until golden brown.
To Make the Crust: In a food processor, mix sandwich cookies until they are in small bits. Add melted butter, and mix again. Pour the mixture into a pie pan. Using the bottom of a drinking glass, compress the cookies until you have a tightly packed crust on the bottom and around the edge of the pie pan. Chill for 1 hour. To Make the Filling: In a bowl, blend cream cheese until silky with a hand-held blender. Add sweetened condensed milk; mix until it's a smooth consistency. Add lemon juice, vanilla extract and mix until combined. Separate the mixture equally into two bowls. In one bowl, mix the filling with blue spirulina. In the second bowl, mix the green spirulina with the filling. To Finish the Pie: Spoon in each colored filling in the pie pan on top of the chilled crust. Creating a tye-dye filling. Sprinkle blue and green spirulina on top of the filling. Use an offset spatula to spread the mixture and gently combine the colors to create a wave effect. Chill for 4 hours. Sprinkle blue and green rock candy on top.
Beat cream cheese, sugar and vanilla until fluffy. Gradually add melted vanilla chips; beat until smooth. Fold in whipped cream. Spread hot fudge topping in bottom of crust. Spread cream cheese mixture over fudge topping. Mix strawberries, sugar and glaze. Spoon over filling. Chill until ready to serve.
Heat the oil in a medium saucepan and saute the onion over medium heat until it has softened, about 5 minutes. Add the cayenne, coriander garlic ginger, and turmeric and stir for 3 to 4 minutes. Mix in the tomato and cook until it is soft, about 5 minutes. Add the dill, chickpeas, water, and salt, and simmer (I covered the skillet) until the dill is soft and tender, 5 to 8 minutes. Serve warm with rice.
Combine all ingredients. Add 3 tablespoons to each pound of meat when making chili. Replace commercial chili powder in favorite recipes. Use to season meat for tacos or taco salad. Add to ground beef for grilled burgers or a meat loaf.
In large skillet, brown meat. Drain. In slow cooker, combine browned meat and remaining ingredients EXCEPT beans. Stir well. Cook on high setting for 1 hour. Reduce to low and cook 3 hours to allow flavors to blend. You can also let mixture cook on low for 6 to 7 hours. Add chili beans. Cook on low setting for 30 minutes or until thoroughly heated. Serve in bowls and add Frito's and shredded cheese if desired.
Blend first 2 ingredients till smooth add to a large bowl or pot. Add the rest of the ingredients to bowl. Stir to mix. Place in 2-3 freezer bags and freeze overnight. Bring to room temperature 1 hour before serving. Give a mix to blend and scoop into glasses and serve.
Start heating vegetable oil in a heavy Dutch oven over medium heat. Meanwhile, in a spice mill, combine coriander, cardamom, fennel seed, cumin seed, and cloves. Grind until powdery. Add turmeric and process until evenly blended. Pour spice mixture into hot oil and saute 2-3 minutes until very fragrant. Add bay leaves, Thai bird chili and curry leaves. Sprinkle lamb with salt and pepper. Add seasoned lamb to pot and stir. Cook until brown, 5-7 minutes. Combine onion, garlic and ginger in food processor. Process into puree, then add puree to pot. Cook until they start to give up moisture, about 8 minutes. Add tomatoes and water. Cover and simmer 40 minutes. Skim fat from surface and discard. Stir in yogurt and simmer 5 minutes more. Serve over basmati rice with raita alongside. Garnish with chopped cilantro and scallions.
Simply stir these spices together well and store in a small airtight jar or old spice container that will hold about 6 oz. Sprinkle some onto your coffee grounds before you start the coffeemaker every morning -- it lends a wonderful aroma. You can also mix this with some white sugar, as you would cinnamon-sugar, to sprinkle on your buttered toast etc. Use it in any sweet baking -- its heavenly!
Peel off the boiled potatoes and mash it up. Heat oil, jeera, ginger, garlic in a ladle. When jeera begins to splutter and change colour, put off the flame. Transfer the content of ladle to the mashed potatoes. Roast the dried red chilly over slow fire. This might smoke, so switch on your kitchen ventilator. Break the roasted dry chilly in the mashed potato. Put salt, onion and 1 tbsp uncooked mustard oil. Add the dhania patta. Mash everything well, leaving no lumps of unmashed potato. Serve with daal-rice, khichdi, or stuff it inside flour dough to make aaloo ka paratha.
Toast the two slices of bread, right after it pops out of the toaster, top one side of toast with the grated dark chocolate. On the other toast add peanut butter. Layer banana slices on top of peanut butter, then add jam preserves on top of bananas. Put both slices together and enjoy the best peanut butter sandwich ever! You can add more or less of the ingredients, according to taste. Great for Breakfast or whenever you want a great snack. This is my son's favorite sandwich.
Mix the black eyed peas, onion, red pepper, celery, and jalapenos in a bowl. Whisk the vinegar, sugar, and garlic in a small bowl. Gradually whisk in the oil. Stir into the beans and season with salt and pepper. Cover and refrigerate for at least 2 hours, or up to 2 days. Just before serving, stir in the cilantro or parsley and bacon if using. Transfer to a serving bowl and serve at room temperature.
Heat peanut butter and Nutella in microwave, then mix together. Cut up the Reese's into small pieces and then mush in with the Nutella and peanut butter. Stir in peanuts.
Mix flour, baking powder, salt and a little of the milk to a smooth paste. Slowly add the remaining milk, while whisking. Add the egg, beating the mixture well. For a lighter texture, leave to rest for a few hours or overnight. Melt the butter and oil in a large frying pan and wait until it sizzles. Pour in enough of the mixture to cover the entire surface of the pan (spread the mixture evenly by tilting the pan). Bake until bubbles appear on the surface and turn over. Pancakes should be pale golden on both sides. Set aside and keep warm. Fry bacon in the pan until crisp. Remove to a paper towel to drain. Now add the sliced apples to the bacon fat and caramelize. Drain on paper towels. Serve pancakes open-faced on the plate, top with apples and bacon and drizzle some syrup on top.
Sift flour with sugar, baking powder, and salt into a mixing bowl. Stir in 1-1/4 cups of the walnuts. Add egg, shortening, milk and vanilla. Mix just until the ingredients are blended. Pour batter into a greased loaf pan. Sprinkle remaining walnuts over the top. Bake at 350 degrees for 60 to 70 minutes. Let stand in the loaf pan for about 10 minutes, then remove to a wire rack to cool completely.
Combine the chopped scallions, oil, lemon zest and lemon juice in a food processor and process until smooth. (If you don't have a food processor, you can use an electric mixer or a wooden spoon instead, but the dip will not be as smooth). Add the feta and process until smooth. Scrape the mixture into a serving bowl. (The dip can be made up to this point a few hours in advance, covered and kept refrigerated). Bring to cool room temperature before serving). When ready to serve, season to taste with salt and pepper and garnish with the sliced scallion. Heat your grill to high. Brush the pitas with a little oil and sprinkle with salt and pepper. Grill the pitas for 1 minute on each side, until lightly browned. Remove from the grill and cut each pita into 8 wedges for serving. Serve warm with the dip.
Prepare Hollandaise Sauce: In the bottom of a double boiler, bring water to a boil and then reduce the heat to keep it just below the simmering point. In the top of the double boiler, add egg yolks and 1 tablespoon cold water. With a whisk, beat the egg yolks and combine them with water. Continue to whisk until they are creamy. Add a handful of chilled butter cubes to the pan and whisk until the butter is absorbed into the egg mixture. Add remaining cubes, a few at a time until all the butter is absorbed into the mixture. Continue whisking the sauce until the sauce is thick and creamy, about 10 minutes. Season to taste with white pepper, pinch of cayenne and salt. Finish off the sauce with a few drops of fresh lemon juice. Keep warm over double boiled until ready to use. Poach Eggs: In a shallow saute pan, bring 2 to 3 inches of lightly salted water to a boil. Turn off the heat and add the eggs at once (break the eggs directly into the water to minimize spreading.) Cover the pan with a tight-fitting lid in order to retain heat. Allow the eggs to cook undisturbed for about three minutes. Then lift off the lid. When the whites are opaque and the yolks are covered with a thin translucent layer of white, the eggs are ready. Lift out of water onto a damp kitchen towel and trim ragged edges. To Assemble: Place one heated, cooked, crab cake on plate. Place one poached egg on top. Spoon Hollandaise Sauce over top and sprinkle with fresh or dried tarragon. Serve immediately!
Microwave cream cheese, milk and parmesan cheese in 1-quart microwave safe container. Microwave on MEDIUM (50%) 6-8 minutes or until sauce is smooth, stirring every 2 minutes. Stir in seasonings. Toss with hot cooked pasta or serve over cooked veggies. You may want to add some garlic, extra pepper, or other spices because this is a very mild cheese sauce. I have used a couple of cloves of garlic sauted in a little butter, when I cook it on the stove, and really like it that way also.
Combine flour, baking powder and salt in a medium bowl. Cut in butter (or margarine) until consistency of coarse crumbs. Add cheese. Stir. Combine potatoes and milk in small bowl. Add to flour mixture. Stir until soft dough forms. Turn out onto lightly floured surface. Knead 6 times. Shape into flat disc. Roll or press out to 8 inch circle, about 1/2 inch thick. Place on greased baking sheet. Brush surface with egg yolk. Score circle into 6 wedges. Bake in 425 degree F oven for about 20 minutes until risen and golden. Cut or break apart at score marks.
Boil all ingredients except the butter and vanilla together until the syrup forms a hard ball when you place a drop in cold water. Then add the butter and continue cooking until the mixture becomes brittle. Remove from the stove, add vanilla and pour into a buttered flat baking pan. When it is nearly cool, mark it with squares.
Stir 2 pkg. (4-serving size) any flavor JELL-O Gelatin into 2 quart water in large saucepan. Bring to boil at high heat. Add 8 oz. of pasta. Cook from 7-9 minutes until tender, stir occasionally. Drain pasta. Toss with margarine/butter and Parmesan cheese. Stir in 2 cups steamed chopped vegetables if desired.
Preheat oven to 400. Lightly spray muffin tin. Beat egg. Add 1/2 cup milk and 1/3 cup melted margarine. Combine flour, 3/4 cup sugar, baking powder, salt, and nutmeg. Blend well with egg mixture. Fill greased muffin tins 1/2 full. Bake 15 minutes until browned. Immediately remove muffins from pan and dip in remaining 1/3 cup margarine. Roll in cinnamon/sugar/vanilla mixture. Serve warm.
Set oven to 350 degrees. Grease a 9" x 13" baking pan. In a bowl, mix together the first 5 ingredients. Cut in the cold butter with a pastry blender until crumbly. Press mixture into the prepared baking pan. Bake for 8-9 minutes (don't overbake); remove and cool. Lower the oven temperature to 325 degrees. In a bowl, combine all topping ingredients; mix well. Spread topping over the cooled base. Sprinkle with pecan halves over top. Return to oven; bake for 30 minutes longer. Cool, cut into squares.
Poach chicken breasts in broth with bay leaf on medium heat. Add enough water to the pot to cover the chicken. Do not overcook. Remove from broth to cool and set aside the broth -- do not throw away. To a large pot of boiling, salted water, add pasta. Bring water back to a boil, stir pasta and cook only five minutes after boil restarts. Strain and rinse with cold water. Set aside. The pasta will still be raw in center but will finish cooking in the oven. Prepare cornbread mix re: package directions. Pour into a lightly greased 9x13 pan. Bake until a deep golden brown crust appears. Set aside to cool. In large mixing bowl, stir together the canned soup ,milk, horseradish, sage, and pepper. This will be rather stiff. Add milk in small amounts until you have a custard consistency. Stir in the pasta and mix well covering all the pasta. Cut chicken into cubes. Cut cornbread into cubes. Once all is cooled down, fold into the soup mixture. Let sit, covered about 20 minutes. Gently stir. If it appears dry, add some of the leftover broth until it is creamy again. Cover with foil Bake at 350 degrees for 20 minutes, uncover, continue baking until top is lightly browned. ++If you are not use to using ground sage, try the 1/4 teaspoons. Of course, you know your own family so add onions, mushrooms and any other veggie you know will be eaten.
Rinse and drain the garbanzo beans; place in a bowl. Boil water in a pan, add the diced potatoes and cook until they are soft and tender. Remove potatoes, drain and set aside to cool. In a small mixing bowl, mix the tamarind paste and water. Add the chili powder, sugar and salt; mix well. Pour the tamarind mixture on the garbanzo beans and add the potatoes, chopped onions and the cilantro. Mix well and adjust salt to taste. Garnish ideas: a slit green chili or a slice a tomato or a slice of lime with a sprig of mint leaves.
In bowl, mix together 3/4 cup of the panko, bell pepper, shallots, parsley, lemon juice, sherry, cream, egg, salt, pepper, Tabasco, celery salt and paprika. Combine thoroughly. Add crab and mix well. Shape into 8 to 10 patties and coat with remaining panko. Refrigerate until chilled, about 1 hour. In skillet heat butter&/or oil over medium heat. When nice and hot add crab cakes. Sear until coating is golden brown and lightly crispy, about 3 to 4 minutes on each side. Add more oil or butter as needed to the pan to prevent the cakes from sticking.
Combine all ingredients in a plastic food storage bag or marinade dish. Add 4- 6 oz seafood fillets of your choice. Refrigerate for at least 40 minutes. Discard marinade and broil seafood for 3 to 4 minutes on on each side or until fish flakes easily with a fork.
In a large skillet, cook beef and onion until no longer pink, drain. Add tomatoes, broth, wine, tomato paste rosemary, sugar, garlic, and salt. Bring to a boil. Reduce heat and simmer for about 30 minutes, uncovered. Cook ravioli according to directions and drain. Top with meat sauce and sprinkle with cheese.