HumbleIntelligence/food-ner-1-Million huggingface dataset:
24 hours in advance, wash the turkey and remove the neck and giblets from the cavity and neck; reserve for broth. Mix together in a large pot 1 of the onions, 2 stalks celery, 2 carrots, 6 garlic cloves, peppercorns, 3 sprigs each of the rosemary, thyme and sage, 6 sprigs of the parsley, kosher salt and the cranberry juice; heat and stir until the salt dissolves and mixture begins to simmer; remove and let cool to room temperature. Place turkey in a very large pot or turkey bucket and pour brine over to submerge, adding cold water if needed; refrigerate 24 hours. Remove turkey from brine and rinse well; dry with paper towels. (It will be a lovely shade of pink but don't worry, it roasts a beautiful mahogany color). Season turkey cavity with salt and pepper. Place 2 stalks chopped celery, 2 chopped carrots, apple, orange, cranberries, and 4 garlic cloves inside cavity. Make a nest of 1 med chopped onion, 1 chopped celery stalk, 1 chopped carrot, 4 crushed garlic cloves, 3 sprigs each rosemary, thyme and sage, 6 sprigs parsley and 3 bay leaves in a large roasting pan. Place turkey on top of the vegetables and herbs. Put butter pats on the turkey or between the skin and breast meat. Roast in a 350°F (175°C) oven for 45 minutes. While turkey roasts the first 45 minutes, prepare a broth by placing the giblets in 5 cups of water; simmer to create turkey stock adding more water as needed; remove giblets. (You can chop the giblets and remove the meat from the neck and add it to your stuffing or discard it if you don't wish to use it. You can skip the turkey stock step and use canned chicken stock if desired. You will need 5 cups). After the first 45 minutes of roast time, pour half of the stock over the turkey; roast another 45 minutes and pour the remaining stock over the turkey. Continue to roast your turkey; basting with the juices from the bottom of the pan until the turkey has reached an internal temperature of 165 to 175°F (74 to 80°C). Remove from the oven and tent with foil; allow to rest for 10 or 15 minutes before carving. Strain and use the liquid in the bottom of your roasting pan to make gravy and to moisten your stuffing if desired. Simple gravy: Discard herbs from the bottom of the roasting pan and measure out 1 cup of the vegetables and 3 cups of the juices; puree in a blender. To thicken, add more vegetables, to thin, add more pan juice. Pour through a mesh strainer to make a smooth gravy.
Make your favorite 9 inch graham cracker pie crust. Bake & cool. Mix together (1) 4 ounce carton of the peach yogurt & the gelatin mix (Jello). Stir till gelatin is dissolved. Stir in remaining 2 cartons of yogurt. Fold in mango pieces. Incorporate whipped topping. Spread in prepared crust, cover & freeze for 3-4 hours. Let thaw at room temperature for 15 minutes before slicing. **** Note: This makes a rather tart pie. If a sweeter flavor is desired, toss the mango dice with 3 packets of Splenda before adding to yogurt mixture.
Place all ingredients into a large saucepan and cook over medium-low heat, stirring frequently, until the dough pulls away from the sides of the pan and gets too thick to stir (about 10-15 minutes). Remove from heat and let cool until it can be handled. Place on counter or wax paper and knead several times until smooth. Store in an air-tight container.
Peel carrots and cut into 1/4 inch thick slices. In a saucepan, melt butter. Add onions and saute for 3 minutes. Add carrots and 2 cups stock. Bring to boil, reduce to simmer, and cook 20 minutes. Puree soup in food processor, adding yogurt and milk. Return to pan and add stock or yogurt to adjust consistency. Add salt and pepper to taste. Serve hot or cold.
Mix all ingredients together in medium sized bowl with a whisk. Taste and adjust spices to your tastes. For a thicker dip, use less cream and more sour cream.
Put potatoes, celery, and onion into a medium to large stock pot -. Cover with water and cook until vegetables are tender. Add cabbage, sausage, and beans and continue to cook for approximately 1/2 hour. Adjust seasonings if needed. Sprinkle with chopped fresh parsley, if using.
In a large pot of boiling water, cook parsnips whole in salted water until tender. This will take about 20 minutes. Drain, halve lengthwise. In a large skillet, melt butter over medium-high heat; cook parsnips until lightly browned on both sides, about 5 - 8 minutes. In a lightly greased baking dish fit parnips snugly, arrange parsnips cut sides up. Sprinkle onions over top. Break cheese into pieces and distribute over the parsnips; grind pepper over all. Bake 500F degrees until cheese is very lightly browned, 10 - 12 minutes. Serves 4 as a main course; 6 appetizers.
Preheat oven to 400°F Butter 25cm (10inch) long loaf pan. In a large bowl combine first 8 ingredients and mix well with wooden spoon. Add butter and buttermilk to a dry mixture and stir just to combine all together. The dough will be very soft and sticky. Don't over mix. Transfer dough to prepared loaf pan. Bake until bread is light brown and tester inserted into center comes out clean about 40 minutes. Turn bread out of pan and cool on rack.
Preheat oven to 350°F. Place the salmon on a foil covered baking dish. Cut a slit down the middle of each filet. Place slices of butter inside the slit and dot the top of the salmon. In a zip lock bag, combine pecans, brown sugar and melted butter. Shake the bag and mix well crushing larger nuts. Spread nuts over the top of the salmon. Note: you can also use the pre-made pecans that they sell in the store for making pecan pie. Pour the entire bottle of Kikkoman Teriyaki Baste & Glaze over the top of the salmon and nuts and cover with foil. Bake @ 350 F for 30 to 35 minutes, uncover and bake an additional 5 minutes. Steam Jasmine rice while the salmon cooks, fluffing and stiring when cooked. Serve over hot, steamed jasmine rice. Feeds a family of 4.
Combine milk, ice cream or frozen yogurt, extract, ice cubes, and food coloring in a blender. Mix until smooth. Pour into glass. Add a splash of seltzer water and top with a dollop of whipped cream.
In a 9 inch pie plate or 2 quart oblong baking dish, arrange broccoli and turkey. In a small bowl, combine soup and milk, pour over broccoli and turkey Sprinkle cheddar cheese over soup mixture. In cup, combine bread crumbs and butter, sprinkle over cheese. Bake at 450 for 20 minutes or until hot and bubbling. Garish with grapes, parsley and bread sticks if desired.
In a small bowl, sprinkle yeast and sugar over 4 tablespoons of the warm water and leave it for 15 minutes. Place the flour in a bowl and make a well in the center. Pour in the yeast mixture and the remaining water. Mix everything to form a dough. Turn it onto a floured board and knead until smooth. Return dough to the bowl, cover and let it stand in a warm place for about an hour or until doubled in size. Punch down, cover again and let it stand for 20 minutes longer. Knead the dough again and shape into rolls. Bring the water in the bottom of a steamer to a boil. Place the rolls in the steamer, leaving a 1- inch gap between them. Cook for 10 minutes or until firm and cooked through. Serve them hot.
Pick through the lentils and discard any sticks or pebbles. Rinse in a strainer and add to a pot along with 6 cups of water and a few dashes of the vegan worcestershire sauce. Bring to a boil and then cover and simmer for about 30-40 minutes until the lentils are done. While those are cooking, chop the vegetables and cook the rice. Pulse the cashews in a food processor until they resemble a coarse meal. Preheat the oven to 350F and lightly grease a 9x13 baking dish. Heat the vegetable oil in a large pan over medium heat. Add the garlic, onions, celery and carrots and saute until softened. When the letils are done cooking, drain them and add them to a large mixing bowl along with the rest of the ingredients. Use a potato masher to mix and mash everything together. If it seems too wet, add more rice or flaxseed meal. If it seems to dry, add some vegetable broth. Pour the mix into the baking dish and smooth it out. Place in the oven for 1 hour. Let the loaf cool for 10 minutes before serving. Either slice and serve out of the dish, or flip it over onto a platter and serve. Goes great with a baked potato, steamed veggies and a side salad.
Add ingredients to the bread machine pan in the order suggested by the manufacturer. Use the basic/white bread cycle and the light or medium crust color setting. Remove bread from pan; cool on wire-rack. To toast almonds: Spread in a shallow baking pan large enough to accommodate a single layer. Bake the almonds at 350 F for 6 to 12 minutes or until golden brown; stir a couple of times and check often or they will burn. Cool before adding to your bread machine!
Cut asparagus on a diagonal into 2" pieces. Cut steak lengthwise into 3" wide strips and cut strips crosswise into 1/4" slices. In a bowl, toss steak with soy sauce, sherry and cornstarch. Rinse black beans to remove excess salt. In a small bowl, mash black beans with garlic and 2 teaspoons oil. In a wok, heat remaining oil over medium heat. Add asparagus and stir fry until tender but still crisp, about 3 minutes. With a slotted spoon, remove to a plate. Return wok to high heat until smoking. Add ginger, scallions, and black bean mixture. Stir fry until aromatic, about 30 seconds. Add beef and cook until browned around the edges but still pink inside, 2-3 minutes. Add stock, oyster sauce, sugar, and asparagus. Stir fry over high heat until sauce is hot and blended, about 1 minute. Remove from heat. Sprinkle with sesame oil and serve.
Brush a large 10-inch pie plate with some melted butter (or margarine, if you need to keep this kosher) and set aside. In a large skillet over medium-high heat, heat the olive oil; saute the onions until soft (about 5 minutes), then add the garlic, chile, cinnamon stick, curry powder, fresh ginger, lemon zest and chicken chunks and saute for two minutes. Stir in the prunes, olives, chicken stock, lemon juice, and the salt and pepper; bring this to a boil. Reduce the heat to low, cover, and simmer, without stirring at all, for 10 minutes; then remove the lid and simmer for 5 more minutes, or until the liquid has evaporated; let this cool completely (I'm going to guess you discard the whole cinnamon stick, since it's not mentioned in the original recipe). Meanwhile, in a food processor (the mini one will work well), pulse the icing sugar, ground cinnamon and almonds until coarsely chopped. Preheat oven to 375F. When the chicken mixture has cooled completely, it's time to begin the assembly: on your work surface, arrange a sheet of phyllo (keep the remaining phyllo sheets under a damp tea towel) and brush it with some of the melted butter or olive oil. Lay this sheet of phyllo in the middle of the pie plate, letting the excess phyllo hang over the edge; repeat with 4 more sheets of phyllo. Stir the lightly beaten egg and chopped coriander into the chicken mixture, combine, then spoon the entire mixture into the pie plate, on top of the sheets of phyllo in it. Fold the phyllo edges that are hanging over the edge of the pie plate, one at a time, onto the middle of the pie, sprinkling some of the almond mixture between each layer; do this loosely and not tightly. Butter one piece of the remaining phyllo and sprinkle with some of the almond mixture; place over filling and tuck in any overhang; repeat with remaining phyllo and almond mixture--Christine Cushing says to do this one by one, not stacked together, to achieve a light, blossomy top. Bake in preheated oven for 20 minutes, or until the top is browned and crisp; let stand for 5 minutes before cutting into wedges to serve.
In double boiler over hot water, melt the bittersweet chocolate chips and butter. In large bowl with electric mixer, beat eggs and sugar until thick; stir in chocolate mixture. In small bowl, stir together flour and baking powder. Stir into chocolate mixture. Gently mix in semi-sweet chocolate chips and walnuts. On a sheet of plastic wrap, form dough into two logs, each 2 inches in diameter and about 8 inches long. Wrap tightly; refrigerate at least 1 hour or until firm. (Dough can also be frozen; thaw in refrigerator before proceeding with recipe.). Preheat oven to 375 degrees. Unwrap dough. With sharp knife, cut into 3/4 inch slices. Place slices 1 1/2 inches apart on greased or parchment-lined baking sheet. Bake 12-14 minutes or until shiny crust forms on top but interior is still soft. Cool on baking sheet.
In a saucepan (big enough to accomodate the potatoes without crowding), add potatoes, water to cover, and 1 teaspoon salt per quart of water. Cover partially and bring to a boil; cook about 20-25 minutes or until the potatoes are tender when pierced. Drain the potatoes in a collander; return potatoes to the warm saucepan and toss them over low heat to dry them. When cool enough to handle, peel and cut into 1/4-inch cubes. Put potatoe cubes in a large bowl and sprinkle with the cider vinegar while still warm. To make the dressing: in a bowl, whisk the canola oil, sugar, vinegar, salt, pepper, and Tabasco until well blended. To the potatoes add the black-eyed peas, bell peppers, celery, onion, sausage, and cilantro. Pour the dressing over all and mix gently to coat thoroughly. Season with salt and pepper. Cover and refrigerate. May serve chilled or at room temperature. Right before serving, garnish with radish slices.
FOR CRUST: Mix together ingredients then press into bottom and up sides of 9" springform pan. FOR FILLING: Beat cream cheese and sugar until smooth. Add eggs, 1 at a time, beating well after each addition. Add flour, sour cream and vanilla. Pour 1/2 of the batter into the prepared pan. Sprinkle all of the chopped Reese's Cups on top. Pour rest of batter over the Resse's cups. Bake at 425 degrees for 15 minutes. Lower oven to 225 degrees and bake 1 hour or until set.
Remove sausage from casing and place in a 2 quart sauce pan. Fry until browned. Pour off any extra grease. Add water, drained tomatoes, and rice mix to sausage in 2 qt pan. Bring to a boil. Turn down to allow mixture to simmer for 10 minutes or until waters is evaporated and rice is cooked. While simmering, halve peppers and place in a large pot of boiling water for 5 minutes. Remove and place in casserole dish with reserved tomato liquide on the bottom. Add 3/4 cup of the cheddar cheese to the rice mixture and remove from heat. Stir until combined. Spoon rice mixture into pepper halves. Top with remaining cheese. Place in preheated oven at 350 degrees until cheese is melted.
Instructions: Mix all ingredients. Cover and refrigerate until chilled. Variations: Also good with Garlic & Herb or Basil & Tomato Feta.
Trim off any fat and cut pork into 1" size cubes. Heat oil in large pot or dutch oven. Add pork and cook till browned. Add onion and garlic and cook till tender. Sprinkle flour over all, mix thoroughly and stir for 1-2 minute. Add tomatoes and chilies with juices. Add cumin, salt and pepper to taste. Cover and simmer gently for 1/2 hrs., or until pork is tender. This is great alone, or with a side dish of hot refried beans, a crisp salad with avocados and tomatoes, and warmed flour tortillas. Add a frosty cold beer and you've got it made! Be sure to double or triple in case the neighbors stop by. This recipe is fantastic as leftovers.Place a big spoonful into a warmed flour tortilla, add beans and cheese and you've got a great burrito! Enjoy!
To a non-stick frying pan add onion and garlic. Fry, adding a little water or oil if necessary, until softened. Add chicken, olives and 1/2 cup vinegar. Cook, stirring, until chicken is done through and vinegar is caramelizing. Add the extra tablespoon of vinegar for the last 30 seconds of cooking. Garnish, season and serve.
Bring to a boil the margarine, water, shortening and cocoa; set aside to cool. In another bowl, combine flour and sugar. When chocolate mixture has cooled, add the eggs, baking soda, cinnamon, buttermilk and vanilla. Bake in greased and floured pan in 350 degree oven until done.***I have no idea how long that might be.
Rub the chicken all over with the vinegar. Combine salt, pepper& curry powder and rub this mixture into the chicken. Mix flour& water together to make a paste about the thickness of yogurt, coat the chicken pieces (dip the chicken into the batter). Heat the oil in a skillet and when it is hot add chicken pieces. Keep a good constant sizzle to the frying chicken but regulate the heat so it does not burn the chicken. After 2 minutes rotate the chicken (do not flip yet) so the pieces are getting even heat& crispness on all the edges. After another 2 minutes (4 minutes total) flip the chicken and continue cooking the other side. Sprinkle with a little juice or vinegar just before serving.
Preheat oven to 350*F. Spray the bottom and sides of a 9x13 inch cake pan with nonstick spray. Crust:. Combine butter and confectioner's sugar in the bowl of an electric mixer fitted with paddle attachment. Beat on medium high for 2-3 minutes, until light and fluffy. Add flour and salt, and mix one more minute, until well combined. Move the dough to the prepared cake pan. Pat out to an even thickness over the bottom of the pan. Bake the crust for 20-25 minutes, until lightly golden. Remove from the oven, and cool on a baking rack. Topping:. Whisk the eggs and sugar together in a large bowl. Add the flour, and whisk until just combined, then whisk in the lime juice and zest. Pour the lime topping over the cooled crust, then bake for 25 more minutes, or until filling is set. Let the bars cool completely. Liberally dust with confectioner's sugar and cut into squares. For the neatest presentation, use a meta spatula to remove the bars from the pan. Leftovers will keep for 2-3 days at room temperature, or for up to a week in the fridge. Enjoy! Note:. The cookie crust dough can be prepared up to 2 days in advance, then wrapped in plastic and stored in the fridge. When you're ready to bake the bars, bring the dough to room temperature and pat out as described above.
Combine all ingredients in a large bowl. Cover and let sit at room temperature for 25 minutes, or refrigerate for 1 hour to let flavors combine. Serve over fresh greens and garnish with tortilla chips.
Preheat oven to 350°; line 3 12-cup muffin tins with cupcake papers; set aside. Sift together the flour, cocoa, baking soda, and salt into a bowl; set aside. In a big bowl, cream the butter (on medium speed) until smooth; add in the sugars and beat 3 minutes until fluffy. Add in the eggs, one at a time, beating well after each addition. Add the dry ingredients in 3 parts, alternating with the buttermilk and vanilla. With each addition, beat until the ingredients are incorporated, but do not overbeat. Using a rubber spatula, scrape down the batter in the bowl, making sure the ingredients are well blended. Carefully spoon batter in the cupcake liners, filling 3/4 full. Bake 25-30 minutes or until pick comes out clean. Cook cupcakes in tins for 15 minutes; remove from tins and cool completely on wire rack before icing.
Brown beef in pan. Add garlic and herbes de Provence, stir for about 30 seconds. Add wine, scrap up any browned bit, stir until slightly reduced, about 1 minute. In a small bowl, stir together beef broth and cornstarch. Add to pan and increase heat to high, bring to a simmer, stirring constantly. Add tomatoes, figs, olives and pepper and return to a simmer. Maintain a simmer, stirring occasionally until tomatoes have broken down, about 5 minutes. Heat through, about 2 minutes.
Stir together the yogurt, ground cumin, mint, coriander, ginger and chilli. Season well and sprinkle with cumin seeds.
saute the chopped onion and ground meat until meat is cooked. Set aside meat and strain off grease. Combine the chili beans and associated juice. Add the strained kidney beans. Add the green chilis, diced tomatoes, corn and garlic. 2 Tablespoons chili powder to taste. Cook on low stirring ocassionally. great with a Mexican cheese blend placed on top and over a bed of Fritos in a bowl.
Preheat over to 425 degrees. Combine ingredients in a bowl until the dough leaves the sides. Turn onto a lightly floured surface and knead 10 times. Cover with a bowl for 15 minutes. Make a pizza or pizza pocket and bake for 20 to 25 minutes.
Stir boiling water into gelatin for at least 2 min, and completely dissolved. Mix cold water and ice to measure 1 cup. Add to gelatin, stirring until all ice melts. Stir in Cool Whip with wire whisk until smooth. Refrigerate until mixture is thick and can mound well. Spoon into graham cracker crust. Refrigerate 4 hours or overnight.
Pre-heat oven to 350. Stir all ingredients together in a large bowl until just blended (if you're going to add chocolate chips or fruit this would be the time). Spoon into lightly greased muffin tin. Bake 25 minutes or until golden brown and a toothpick comes out clean. Let cool in pan a few minutes before turning out to complete cooling.
Preheat the oven grill. Combine cheese, ale, mustard, thyme, salt and pepper in a pot over very low heat or in a double boiler. Melt, stirring occasionally, until smooth and well mixed. Spread mixture on bread, and heat under the grill for about 1 minute and serve, or spread on toasted bread and eat immediately.
Bring large pot of water to a boil. Add penne and cook until al dente. While pasta is cooking, trim fat off of proscuitto and slice into wide strips. In a large frying pan, melt the butter. Add onion and garlic and saute until onion is soft, about 4 minutes. Add chicken stock and simmer for 1 minute. Drain pasta and place into a warmed, large bowl. Add proscuitto, lemon zest, nutmeg, parley and salt and pepper to taste. Pour in stock mixture add toss well. Add parmesan cheese and mix well. Serve immediately.
Combine first 3 ingredients in a bowl, stirring with a whisk. Place peanut oil, curry powder, and chicken in a bowl, toss to coat. Thread chicken onto 8 (6 inch) skewers. Heat a grilling pan over medium-high heat, and coat with cooking spray. Add chicken to pan, cook 4 minutes on each side, or until chicken is done. While chicken cooks, combine pineapple, red onion, cilsntro, lime juice, and red pepper. Serve chicken with soy sauce mixture, and pineapple mixture.
Cut bread into 1/2-inch pieces. Slice bananas into 1/2-inch chunks. In large bowl, with wire wisk, beat eggs, half-and-half, and sugar until blended. Gently stir in bread, bananas, and chocolate chips to combine. Cover and refrigerate bread mixture at least 1 hour, occasionally pressing down bread to absorb cream mixture. Preheat oven to 350 degrees. Grease 9-inch round springform or cake pan (at lease 2-inches deep). Spoon mixture into pan. Pan will be very full. Bake bread pudding, covered, 35 minutes. Uncover and bake 45 to 50 minutes longer or until knife inserted in center of pudding comes out clean. Cool pudding slightly on wire rack to serve warm.
Place the panko in a pie dish. In another pie dish, beat the eggs to blend. Line a large cutting board with plastic wrap. Place 2 swordfish steaks on plastic wrap, about 2 inches apart. Place another sheet of plastic wrap over the steaks. Using the flat side of a meat mallet or a heavy rolling pin, gently flatten the swordfish steaks to 1/4-inch thick. Remove top plastic wrap and sprinkle the swordfish with salt and pepper on both sides. Set aside the swordfish steaks and flatten and season remaining 2 steaks, using the plastic wrap to help again. Dip each steak into the egg, then the panko, coating completely and patting to adhere. Working in batches, melt 2 tablespoons of butter with 2 tablespoon of light olive oil in a heavy large frying pan over medium-high heat. Place 2 coated swordfish steaks in pan and cook until brown and crisp and just cooked through in the middle, about 1 1/2 minutes per side. Transfer to a cooling rack set on a baking sheet and lightly tent with foil to keep warm (do not seal with foil or the breading will become soggy). Repeat with the remaining butter, olive oil, and 2 swordfish steaks. Whisk the lemon juice and extra-virgin olive oil in a large bowl to blend. Add the arugula and watercress, and toss lightly to coat. Season the salad, to taste, with salt and pepper. Transfer the swordfish steaks to plates. Top with the salad and serve.