HumbleIntelligence/food-ner-1-Million huggingface dataset:
Trim off any excess fat/skin. Wash bird well, remove all innards/giblets, turkey neck; save if you are going to use them to make gravy, otherwise discard, pat bird dry, inside and out. Blend all marinade wet and dry ingredients, heat to warm and blend either in microwave or on stove but do not let it scorch. Put 1 TBS of flower in a turkey roasting oven bag, shake to coat insides. Put a cake cooling rack (coat w/ cooking spray to keep from sticking) inside of bag to help raise bird off bottom, set inside of turkey roasting pan. Pour/rub marinade ingredients all over, making sure to get between skin, inside cavity of bird. Fold back wings, let legs lay free, put bird breast up in bag. Tie off bag and trim any excess beyond tie;. Puff up bag to keep it off skin as much as possible. Let bird marinate overnight in bag, in the pan ready to go in oven. Remove middle rack and put rack/roasting pan in lowest oven position. Preheat oven to 325, cook approximately 11 minutes per LB until core is up to 160 degrees, Before putting pan on oven, put 6 @ 1/2" long knife slits in bag around perimeter of breast to allow for venting. At half way point turn pan around 180 degrees in oven to allow even cooking in case oven has hot spots. Oven bag will suggest 350, I have found this cooks the bird too hot, too fast with less forgiveness. Pull out of oven, use scissors to cut slit in bag across top to allow it to sit for 30 minutes, tent a piece of aluminum foil over bird to help trap heat and moisture back inches. I usually go top down, starting with removing each breast half, and the cross cut against grain into portion slices, then cut drumsticks and present them whole, then remove thighs and wings and proceed to scrape and cut into portions. I will drizzle just a little of the pan drippings over cut portions in pan, helps to give the white meat a little more flavor and moisture.
Mix together flour, sugar, baking soda, and cocoa in a large mixing bowl. Slowly incorporate oil and vanilla, then vinegar and water, and finally the coffee and raspberry preserves. Mix the batter until it is smooth and creamy. Pour into a greased cake pan and bake at 350 degrees for 25 minutes or until a toothpick comes out clean. Allow to cool before frosting.
Add syrup and half and half to hot coffee and stir. Top with whipped cream. Drizzle caramel syrup on top.
Soak the moong dal for 2-3 hours. Now remove all the water and Grind the daal without adding water. Take a heavy Pan and add oil/refined. When oil goes warm, add grind daal in it. Now fry the continuous lentils. It takes about 20 minutes to roast it. Taste it a little and if you feel a bit raw in the dal then fry for a while. Now remove the lentils in a plate and keep it slightly or put it in a steel strainer. All the oil will get out of it. If you are using a plate, then it will take 2-3 hours. If you are going out in the strainer, then oil will get out in 15-20 minutes. Take a pan and Put water and sugar in it. Allow the sugar to dissolve after 5 minutes.Now add pulse to it slowly. Mix well in the syrup.Cover the pan and let it cook on a low flame. Cut cashews, pistachios and almonds. Stir the daal once again. Mix the dry fruits and stir again. Take the bowl to serve halwa and garnish it with dry fruits.
Preheat oven to 350 degrees. Spread 1/2 cup coconut on cookie sheet (ungreased). Bake 8 minutes, stirring occasionally. Lightly grease a 9-inch pie pan and either press macaroons into pan forming a crust or make a graham cracker crust. Bake crust at 350 degrees for about 10 minutes. Cool. In mixing bowl, at high speed, beat 2 1/2 cups cream with 1/4 cup plus 1 T sugar until almost stiff. Reserve. In large bowl, mix dry pudding with milk and extract. Stir in toasted coconut. Fold whipped cream into pudding mixture. Heat fudge sauce until just warm. (Two minutes in microwave). Spread 2 cups pudding mixture into crust. Spread 1/2 of fudge sauce over pudding layer. Top with remaining pudding mix; then top with rest of fudge sauce. Cover with plastic wrap and chill at least two hours. Just before serving, beat remaining cream and sugar until stiff peaks form. Spread over pie. Sprinkle with toasted coconut.
Toss the beans with the tomatoes. Add just enough olive oil to coat. Season with salt, pepper, and basil. Stir and serve at room temperature or warmed.
Combine first 7 ingredients in a large heavy duty zip-top plastic bag; add hens. Seal and chill 8 hours. Remove hens from marinade, reserving marinade. Tie ends of legs together, if desired, and place on a lightly greased rack in a roasting pan. bring marinade to a boil in a small saucepan, remove from heat. Bake hens at 400° for 1 hour and 15 minutes or until hens are done, basting occasionally with marinade. Cover hens loosely with aluminum foil after 1 hour to prevent browning, if necessary. Remove hens from oven, and cover with foil; let stand 5 minutes.
Place 1/4 of the dry ranch mix in a small bowl; set aside. In a medium bowl, mix together the remaining ranch mix, ground beef, onion and barbecue sauce; mix well. Form into 4 large flat patties and grill over medium heat for 5 to 6 minutes per side or until cooked through. Top each with about 3 tablespoons shredded cheese while still warm. Grill bread slices until lightly toasted. Add mashed avocado to remaining dry ranch mix and mix well. To assemble, top each bread slice with a lettuce leaf, 2 tomato slices and a burger patty. Add a heaping spoonful of seasoned avocado.
To make the sauce, melt the butter in a saucepan; add mushrooms and cook about five minutes. Blend in flour. Add chicken broth gradually, cook until thickened, stirring constantly; add seasonings. Preheat oven to 400°F. Clean ducks thoroughly and wipe inside and out with a damp cloth. Cut off the wings, legs and breasts; sprinkle remaining carcasses with salt and pepper and bake in oven for six minutes. Remove carcasses from the oven and mash them. Place in a saucepan; add stock, mushrooms, tomatoes and onions and simmer for 15 minutes. Add butter and remaining duck parts; season with salt and pepper and cook briskly for five minutes. Add wine, mushroom sauce and lemon rind. Remove ducks and strain sauce and skim fat. Combine ducks and strained sauce and cook together until tender, about 15 minutes. Serve with the sauce.
Mix all ingredients together until smooth. Pour into Ziplock bags with the corner snipped off or into squeeze bottles. Paint your designs and let dry at least overnight.
In a large bowl, combine the flour, 3/4 Celsius brown sugar, baking powder, cinnamon, baking soda, pumpkin pie spice and salt. Whisk the eggs, pumpkin, milk, oil and 1 T. maple syrup; stir into dry ingredients just until moistened. Fold in pecans. In a small mixing bowl, beat cream cheese and remaining brown sugar and syrup until smooth. Gently stir into batter until mixture appears swirled. Fill greased or paper-line muffin cups about three-fourths full. Combine topping ingredients; sprinkle over batter. Bake at 400 for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pan to a wire rack.
In a large covered pot of cold water, bring potatoes to a boil over high heat, then reduce heat to medium & cook about 15 minutes or until potatoes are tender. Drain potatoes & leave them in the pot. Meantime, in a large frying pan, cook hazelnuts over medium heat, stirring often, until fragrant, about 5 minutes. Add butter to the nuts & cook about 5 minutes, stirring frequently, until butter is golden brown & flecked with brown bits & hazelnuts are dark brown, then pour hazelnut mixture into a bowl & set aside. Mash the hot potatoes in the pot, then add milk, yogurt, salt & pepper, mashing to blend. Transfer to a serving bowl, & spoon about half the warm hazelnut mixture over the top, serving the rest on the side.
Place all the ingredients in a nonreactive mixing bowl and whisk to mix. Taste for seasoning, adding lemon juice, salt, and pepper as necessary. Serve the sauce in a bowl or in individual ramekins, garnished with dill sprigs.
Heat oven to 350 degrees F. Line 2,8 or 9 inch cake pans with parchement paper, grease and flour bottom and sides of pans. Sift together the flour, cocoa, baking powder, baking soda and salt. Set aside. Cream the butter until fluffy. Gradually add the sugars scraping the bowl once or twice during this process. Add the eggs, one at a time, scraping bowl after each addition. Alternately add the flour mixture and sour cream in three additions. When adding the flour, pulse the mixer on and off to avoid flour flying everywhere. After all he flour and sour cream have been blended in, scrape bowl and mix for an additional minute. Pour the batter(it is quite thick) into the cake pans and smooth the top with a spatula. Bake for 35 to 45 minutes or until a toothpick inserted the center cames out clean.
Soak lentils overnight in enough water to cover. Cook lentils in boiling water until tender; drain. Finely dice the mushrooms, green pepper, celery, carrots, garlic, onion, and walnuts. Saute the vegetables and walnuts in margarine. Add salt, black pepper, chili powder, and mustard and stir well. In a bowl, mix sauted vegetables, lentils, and rolled oats. Mash together moderately. Add tomato paste, eggs, and Worcestershire and mix well. Form into 5 large flat patties. Broil until browned and crispy, about 6-8 minutes on each side. Top each patty with a slice of cheddar and return to the broiler until cheese is melted.
In a saucepam combine bouillon cubes and hot water.Cook over low heat until cubes dissolve. Boil the spaghetti in the bouillon until cooked. Set aside. In another saucepan melt the butter. Add the flour, salt, pepper and cayenne. Blend thoroughly. Pour in the milk. Add the sour cream, cottage cheese, chicken, mushroom and parsley. Mix thoroughly, and bring to a boil. Add the spaghetti. Pour the mixture into a large baking dish. Top with grated cheese. Bake at 350°F for approx 40 minutes, until top is golden brown.
Cook bacon in a pan. Crumble and put in a mixing bowl. Sautee onion and garlic in bacon drippings. Drain and place in bowl with bacon. Mix in egg, spices, spinach, and cheese. Slice the turkey breast and open like a book. Apply spinach and cheese mixture to one inch from edges. Roll tightly and keep in place with butcher's twine. Smear on butter. Wrap in foil and place in oven at 350°F Cook until internal temperature reaches 165F (about 1 1/2 hrs). Unwrap and slice like a loaf of bread.
Gently press the sun-dried tomatoes between several layers of paper towel to remove excess oil. Combine the well mashed yolks with the sour cream and lemon juice. Blend in the sun-dried tomatoes, rosemary, capers, and garlic powder; taste, then season with salt and pepper. Fill the whites evenly with the mixture and garnish each egg half with slivers of sun-dried tomato.
Grease a shallow 6x6 inch pan with ghee. In a frying pan over a low flame, mix almonds, sugar and milk and keep stirring. After 5 minutes, add ghee. Continue stirring till the mixture thickens to the consistency of bread batter, and starts leaving the sides of the pan. Continue stirring for another couple of minutes. Remove from flame and pour it into the prepared greased pan; smoothen surface of the mixture if necessary. 20 minutes later, after it partially cools down, cut into 1 inch squares using a knife or pastry cutter. Cool completely, and store squares in an airtight tin.
Bring a large pot of lightly salted water to a boil. Add pasta and cook according to the package directions until al dente. (Time the pasta so it is done about the same time as the sauce). Meanwhile, heat the oil in a medium skillet over medium heat. Add the onion and garlic and cook, stirring occasionally until the onion is translucent, about 3 minutes. Add ham and peas and cook, stirring occasionally until heated through, about 3 mins or more. Reduce the heat to very low to keep warm. Drain the pasta, reserving 1 cup of the pasta cooking water. Return the pasta to the pot. Add sauce, salt and pepper to pasta. Toss pasta with enough of the pasta water to make a light sauce.
Toss orange sections, cucumber slices, onion rings and dressing in a bowl. Cover and refrigerate 1 to 2 hours. Serve over salad greens. Orange Dressing: Shake 1/4 cup oil, lemon juice, orange zest, 2 tablespoons orange juice, sugar, 1/8 teaspoon salt and 1/8 teaspoon dry mustard in a jar.
In food processor, combine cocoa powder, hazelnut flour, and oats. Pulse until well combined and almost smooth. Add honey and salt and pulse until combined. Press evenly into bottom on springform pan or 12 ramekins. Cover and refrigerate 1 hour before using.
Combine porcini mushrooms with 1 cup boiling water and let stand for 20 minutes. Drain and rinse; chop finely and set aside. Heat oil in a small skillet over very low heat. Add unpeeled garlic; cook stirring often, for about 10 minutes or until softened and skins are golden. Remove from skillet; let cool slightly. Squeeze garlic out of skins into large bowl, mashing with the back of the spoon. Add porcini mushrooms, ground beef, tarragon, salt and pepper to garlic; lightly combine. Form into 6 thick patties. Grill patties over medium-high heat for 5-7 minutes per side, or until rapid -read thermometer inserted sideways into center of each reads 160°F. Meanwhile, grill sides of buns until lightly golden. Place arugula on bottom halves; top each with cooked patty. Top each patty with goat cheese, tomato slice, and bun on top.
Wash tripe thoroughly, place in a kettle and cover with water; simmer for 8 hours. Drain and cool. Cut into 1/2-inch pieces. Cover veal shank with 3 quarts of cold water and simmer about 3 hours. Remove meat from bones and cut into small pieces. Strain broth and return to kettle. Add onion and bay leaf; simmer about an hour. While onion is cooking, make dumplings by combining all the ingredients together and roll into small balls (about the size of marbles). Add peeled and cubed potatoes with the pot herbs. Add meat and cooked tripe; season with salt and cayenne to taste. Roll dumplings lightly in flour to prevent sticking and drop into hot soup. Cook for about ten minutes, add chopped parsley and serve at once.
Preheat oven to 400 degrees. Lightly coat 13x9-inch baking dish with cooking spray. In large bowl, combine marinara sauce and tomatoes with their juices. In separate bowl, combine ricotta and seasoning. Spread 1 cup sauce mixture over bottom of baking dish. Layer 3 lasagna noodles, half of ricotta mixture, 3 noodles, 1 cup sauce, half of eggplant and 1 cup mozzarella over sauce in dish. Repeat layers once, reserving 1 cup mozzarella. Top with remaining sauce. Cover with foil; bake 30 minutes. Uncover, bake until bubbly, about 10 minutes. Sprinkle with remaining mozzarella. Bake until cheese is melted and lightly browned, about 10 minutes. Let cool 20 minutes before serving. Garnish with basil, if desired.
For dressing, combine the first 10 ingredients in a blender; cover and process until blended. Cook spaghetti; drain and place in a large bowl. Add the broccoli, peas, red pepper, zucchini, celery and cooked beef. Add dressing and toss to coat. Cover and refrigerate at least 2 hours. Just before serving, sprinkle with sesame seeds, if desired.
brown ground beef and drain grease,. spread on bottom of casserole dish. layer the 3 sliced potatoes on top of ground. beef. layer the carrots,then the bell peppers,. next the sliced onions,then the tomatoes. put the 2 cups of cooked rice over the top. cover with foil, that has been sprayed w/vegetable spray. bake at 350°for 1 hour -- i love this.
Sautee the ground meat with the butter. Add bouillon cube or powder until meat is thoroughly cooked. Add the pasilla chili sauce and the cubed cream cheese. Simmer for 10 minutes. Fill the burritos with this preparation.
Brown ground chuck, chopped onion, and garlic in large skillet. Drain. Add rest of ingredients. Put in Crock Pot and cook on low 4-6 hours. Serve with sour cream and shredded cheddar, if desired.
Preheat oven to 350. Melt butter and peanut butter in microwave. Mix in baking powder, egg, protein powder, brown sugar, and milk until smooth. Stir in chocolate chips, peanut butter chips, and oats. Press into a 9x9 pan. Bake for 20-25 minutes. Mixture will harden as it cools. Cut into squares when cool.
Chef's Note: The amount of cayenne is a matter of taste but also the heat level of your paprika. If you are in the slightest bit timid, start with 1/2 teaspoon, blend and add more if desired. Mix all spices together in spice grinder or mini processor. Pulse quickly to mix spices and to break up the leaves of the herbs. Sprinkle on popcorn to taste. Hot stuff!
Spray a large skillet with cooking spray; preheat skillet over medium heat. Add in potatoes, mushrooms, carrot, zucchini, and onion (season with salt and pepper); cook/stir 3 minutes or until vegetables are tender. In a bowl, stir together eggs and milk; pour over vegetables. Cook, without stirring, until the mixture begins to set on the bottom and around the edge. Using a spatula or large spoon, lift and fold the partially cooked egg mixture so the uncooked portion flows underneath. Continue cooking and folding about 4 minutes or until egg mixture is cooked through but sill glossy and moist; remove from heat. Assemble pizza: place pizza crust on a 12-inch pizza pan; sprinkle with half of the cheese; top with egg mixture, tomato, and remaining cheese. Bake in a preheated 375° oven for 8-10 minutes or until cheese is melted.
Preheat oven to 350. Season pork chops with salt,pepper, paprika mixture on both sides. Heat skillet on a med flame with 1 tbsp oil and saute sliced onion rings till lightly carmelized Turn heat lower and add garlic and saute for another 2 mins taking care not to burn garlic. Remove onion/garlic from skillet and set aside. Return skillet to med-high flame and add 1 tbsp oil and brown pork chops on both sides, usually 3-4 mins per side. Turn heat to med and pour 1 cup Russian dressing over meat and add onions/garlic back to skillet and toss well to coat. ~~Also at this point you can put the pork chops etc away to freeze or refridgerate - to bake later. (At this time you could put scalloped potatoes in oven). or. Put skillet in preheated oven or transfer to oven proof dish (ensure you have sprayed it with non-stick spray. Cover and bake for 45 minutes. At this time you can remove cover and add another cup of dressing and bake for the last 15 minutes. Serve this dish with scalloped potatoes or buttered noodles or rice and a nice salad with a creamy type dressing to off set the sweetness of this dish. Oh and please enjoy.
In a saucepan combine mustard, sugar& salt. Combine the eggs and vinegar and add slowly to the dry mixture, stir constantly Cook over moderate heat, stirring all the while until it thickens and is smooth If it is not completely smooth use a whisk. Cool the put into a jar& refrigerate.
Cut the Queso Fresco into 3/4-1 inch cubes. In a large, shallow dish, combine all ingredients except cheese. (If you want, you could throw them in the food processor for ease). Stir to combine. Then add the cheese, toss to coat. Let stand at room temp for 2 hours before serving. However, this can marinate for up to 3 days in the fridge.
Combine the dry ingredients together add the egg and water and mix well. It will be a sticky dough. Divide the dough in half. Take a half at a time and dust your work surface with protein powder. Liberally dust the dough and roll out very very thin on your work surface. Fold the dough in half and cut into strips with a very sharp knife. Place the cut strips on to a dry towel and let them air dry for 2 hours. To cook drop noodles into boiling salted water. Use a large pot- water foams.
Add beans and water to very large pot over low heat. Add whole onions, whole zucchini and whole leeks to the pot along with chopped kale. Stir in carrot juice, celery juice and VegiZest or Mrs. Dash. Simmer about 20 minutes until onions, leeks, and zucchini soften. Transfer the soft onions, zucchini, and leeks from the pot to a blender along with some of the liquid from the pot. Completely blend or puree the vegetables. Add more soup liquid and the cashews to the mixture, and blend inches Return the creamy vegetable mixture back to the pot. Add the mushrooms and simmer another 30 minutes or until beans are soft.
Place ingredients in bread machine as shown. Set for dough. Form into loaf on floured board - do NOT punch down. Placed on greased cookie sheet and allow to rise 1 hour. Bake 30-35 minutes in PREHEATED oven at 350 degrees F.
In a shallow dish, with a fork or potato masher, finely crush the crackers. Brush each sides of cutlets with 1/4 cup of teriyaki sauce. Dip each cutlets in the cracker crumbs flipping them to coat well. In a large skillet, melt butter and oil at medium heat. Add cutlets and cook 5 to 7 minutes or until not pink inside (flip them one time).
Preheat oven to 375°F Mix flour, sugar, cinnamon, baking soda and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Beat eggs, sour cream and vanilla in medium bowl with wire whisk until well blended. Add to flour mixture; stir until a soft dough forms. Stir in chopped chocolate. Place dough on lightly floured surface. Knead about 1 minute or until smooth. Place dough on greased baking sheet and pat into a 10-inch circle. Score top of dough with sharp knife into 12 wedges. Bake 30 minutes or until golden brown. Cool slightly on wire rack. Melt and drizzle additional semi-sweet chocolate over scones, if desired. Cut into 12 wedges to serve.
Soak wood plank in water or other juice/herb mixture for a minimum of an hour (or use my trick and pull a pre-soaked plank out of the freezer -- see my recipe!). Place thawed scallops in a bowl and toss with lime juice, wine and spice. Let sit for 10 minutes. Light grill. When grill is ready, place wood plank on grill. After three minutes, flip plank. Place scallops on plank, close grill and let cook for about 10 minutes (depending on size of scallops!). Remove scallops from grill and serve. **Remember - food will continue to cook on plank after removed from grill, so adjust time according to your food!**. Sometimes, I wrap scallops with proscuitto and hold proscuitto in place with partially stripped rosemary "toothpicks" for a different flavor -- yummy!
Lay scallions in bottom of roasting pan. Put fish, skin-side down, on top of the scallions. Squeeze juice from 1 lime over fish, sprinkle onion over fish, pour 6 tbl of butter over fish and season with salt and pepper. Cover with plastic wrap and marinate for 30 minutes. Preheat broiler. Uncover fish, transfer to broiler and broil for 15 minutes. Meanwhile squeeze juice from remaining lime in a small saucepan. Add 2 Tbl butter, gin and bring to a boil over high heat. Remove fish from broiler and pour gin mixture over the fish. Return to the broiler and broil until brown on top, about 5 minutes. Serve fish hot with scallions on the side.
Wash and hull the strawberries. Put them in a blender with the ice cream, milk, powdered sugar and amaretto. Blend until smooth. Taste and add more amaretto if desired- I like a hint of amaretto but you may prefer it stronger. Strain through a sieve to remove the strawberry seeds (this produces a much smoother drink and is worth it if you have time). Serve ice cold and enjoy!
Juice the 2 lemons into a small boil, then add salt, pepper, olive oil, and balsamic (optional, Giada's recipe didn't include it but my version does, how much you use depends on the grade/strength of your balsamic) and whisk together to make the dressing; set aside. Get a large, decorative serving bowl and put the prepared endive, apple, and avocado into it. Squeeze the juice from the additional 1/2 lemon over the endive, apple, and avocado and toss well- this will keep them from turning brown. Add the cheese, cranberries, pomegranate seeds (if using), and corn. Just before serving, whisk the dressing again then pour it over the salad and toss to coat.