HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 325 degrees. Rub the turkey breast inside and out with the butter. Generously sprinkle salt and pepper all over. Sprinkle the sage all over. Heat a large Dutch oven over high heat. Add the turkey, breast side down, and cook until the skin is dark golden brown on all sides, 7-10 minutes. Using tongs, lift out the turkey breast and scatter the onion and rosemary on the bottom of the pan. Return the turkey, breast side up, to the pan. Pour 3/4 cup of the broth into the pan; cover and bake for 1 hour. Stir the carrots, potatoes, and celery into the pan juices, coating well. Cover and continue baking until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the breast registers 160 degrees, 1 to 1 1/2 hours longer. Transfer the turkey breast to a cutting board and tent loosely with foil. Let rest for 20 minutes. Transfer the vegetables to a bowl and cover with foil. Pour the pan juices from the Dutch oven into a measuring cup or gravy separator. Let stand until the fat rises to the top, 1-2 minutes. Skim off the fat and reserve 3 tablespoons, discarding the rest. Add the pan juices to the remaining 2 1/4 cups broth. Return the 3 tablespoons fat to the pan and place on a burner over med-high heat. Scrape up any browned bits from the pan with a wooden spoon. Whisk in the broth mixture and bring to a boil, stirring. Cook until thickened, about 3 minutes. Strain the gravy. Taste and add salt and pepper, if needed. To serve, carve the breast and lay it on a pretty platter with the vegetables scattered around. Pass the gravy at the table.
Combine the first 5 ingredients in a large bowl. Stir together the last 3 for the dressing. You want almost equal amounts of vinegar and oil - but a bit more vinegar. Pour dressing over salad and refrigerate until ready to serve.
Preheat oven to 350'. In large bowl mix together all the ingredients til well blended. Spray a loaf pan with pam Place mixture in pan and press around to flatten it out. Bake in oven for 1 hour, or until no longer pink inside loaf.
Cut squash in halves. Clean and roast at 450 degrees until very tender, about 1 hour. Scoop out flesh with spoon and set aside. In large soup pot, saute onions in 1 tablespoon butter over medium heat until tender. Add leek and squash and cook 5 minutes. Add chicken stock, sugar, curry powder, cumin, salt and white pepper to taste. Place soup mixture in blender, a batch at a time, blending until smooth, and return to pot. Blend last batch with 1 tablespoon butter and cream. Return to remaining soup, stirring, and heat through. Adjust seasoning and thickness.
Mix together the cream and Miracle Whip. Add vinegar,, sugar, salt and pepper, whipping with a whisk until totally blended. Pour over 1/2 head cabbage and refrigerate for several hours, stirring occasionally.
Put the aubergines and courgettes into a colander, sprinkling a little salt over each layer to draw out excess juices. Cover with a plate, and weigh down with heavy cans for 30 minutes. Rinse well and pat dry with kitchen paper. Preheat the oven to 350°F Divide all the vegeatbles and garlic between two roasting tins in a single layer. Add the oil and toss to coat. Season. Roast for 35 - 40 minutes until tender and golden. Stir in the vinegar and set aside to cool. Put into a seving dish and garnish with the fresh basil and the rocket leaves. Serve at room temperature.
Heat the oven to 350. In a small bowl, whisk together the eggs, cream , salt & pepper. In another bowl, mix the chicken, chilies, cilantro & cheese. Place the phyllo cups on a baking sheet lined with parchment paper or foil. Spoon 1 rounded tsp of chicken filling into each shell, then add about 1 tsp of egg mixture. Let the shells sit for about 1 minute so the egg can settle to the bottom, then top with another tsp of egg mixture-filling it close to the top. Bake cups about 15 minutes, or until filling has set. *After cooling, can be frozen for upt to 2 weeks-reheat @ 350 for 10-15 min.*.
Cut 1/2 inch to 1 inch off the end of the asparagus. The asparagus should be at least 4 to 5 inches long. Toss the asparagus with olive oil- just enough to lightly coat and add a touch of salt and pepper (optional). Separate into bundles (approx. 4 to each bundle) and starting at bottom of asparagus bundle, wrap with 1 slice of uncooked bacon. Repeat with the rest. Place on broiling pan and bake at 500 degrees for 5 minutes, turn them over and bake another 5 minutes. Reduce oven to 350 degrees and bake for 15- 20 minutes.
In a large resealable plastic bag, combine peaches, peach nectar, and peach schnapps. Seal bag, and marinate for 1 hour. Remove peaches from marinade, reserving marinade. Grill peaches over medium-high heat (350-400 degrees) for 5 minutes per side. Slice peaches lengthwise; set aside. Preheat oven to 350 degrees. Place butter in a 13x9-inch baking dish. Place baking dish in oven until butter is melted. In a medium bowl, combine biscuit mix, sugar, and half-and-half. Pour batter into baking dish over butter. Arrange peaches on top of batter. Do not stir peaches. Pour reserved marinade over top of peaches. Bake for 55 to 60 minutes, or until lightly browned. Serve warm with ice cream.
Mix the bottom layer ingredients and put in an 8 inch springform pan. Put middle layer on top of that; and then mix top layer ingredients and put on top. Chill overnight. Use a cookie cutter on top and fill with caviar to make a nice design. We used a heart shape at the wedding and filled it with salmon roe and made a nice design of salmon roe around the border-- one of our colors was orange for the wedding so it looked lovely. I've also seen this with small red caviar in the middle in a heart shape with black caviar all around the edges-- gorgeous. remove the sides of the springform pan to serve with crackers.
Preheat oven to 425°F Unfold puff pastry and cut a 10-inch disc. Cover and keep refrigerated. Melt butter in a large skillet over medium heat. Add onions and a pinch of sugar and cook, stirring, until onions are golden and caramelized, about 15 to 20 minutes. Add 2 tablespoons of water to deglaze pan, scraping brown bits from bottom of pan. Transfer to a bowl and reserve. In a clean, oven-proof 9-inch skillet, combine 1/4 cup sugar and 3 tablespoons of water. Cook over medium heat, swirling gently (do not stir with a spoon) until sugar melts and turns into an amber-colored caramel, about 5 to 7 minutes. Add vinegar carefully and swirl again. The caramel will seize, but will re-melt in the oven. Sprinkle olives over caramel, then scatter tomatoes over olives. Sprinkle onions on top, then season with thyme, salt and pepper. Top with puff pastry circle, tucking edges into sides of pan. Cut several vents in top of pastry. Bake until tart crust is puffed and golden, about 30 minutes. Let stand for 5 minutes, then run a knife around pastry to loosen it from pan. Flip tart onto a pan lid and slide onto a serving platter. Cut into wedges and serve immediately.
Pour broth in saucepan and add bay leaf. Puree remaining ingredients in a food processor or blender. Pour puree in saucepan with broth and bring to a boil. Reduce heat, cover and simmer for 30 minutes. Serve hot, garnish with fresh basil leaves or parsley.
In a bowl whisk all ingredients together until blended and smooth. Cover and chill for a minumum of 2 or more hours before using.
Place flour in medium bowl, add celery seed, then place pork in bowl and mix until meat is throughly covered with flour. Heat olive oil in skillet, add pork and sautee, shaking time to time until pork is lightly browned about 10 minutes. Add paprika and sliced onions. Toss a few more minutes, then add cabbage, tomato puree, vinegar and water. Season with salt. Simmer on low heat for about 1 1/2 hours or until meat is done. Add a dollop of sour cream on each -- and enjoy!
Preheat oven to 350°F Lightly butter and flour 13 x 9 x 2-inch metal baking pan. In medium bowl, combine flour, baking soda, baking powder and salt. Using electric mixer, beat butter and 1 1/2 cups sugar in large bowl until blended. Add eggs and beat until fluffy. Mix in 3/4 cup sour cream, bananas and lemon juice. Add dry ingredients to banana mixture and beat until well blended. Transfer batter to prepared pan. Bake cake until top is golden and tester inserted into center comes out clean, about 30 minutes. Cool completely on rack. (Can be prepared 2 weeks ahead. Cover cake and freeze. Thaw before continuing.). Beat remaining 1/2 cup sour cream, powdered sugar and cream cheese in large bowl until well blended. Spread frosting over cooled cake.
Saute the onions for a few minutes until lightly browned. Add the garlic and ginger and fry for a few more minutes. Add the curry powder. Add the lemon juice with the stock and coconut milk. Add the tofu. Bring to the boil and then simmer gently uncovered for about 30 minutes or until the sauce has thickened. Serve over basmati rice.
Set oven to 350° (oven rack to second-lowest position). Grease a 13 x 9-inch baking dish. In a processor (I use my small processor for this) place the flour and sugar, process for a couple of seconds. Add in cold butter and vanilla; process until fine crumbs form (about 10 seconds or just until the mixture holds together). Press the mixture into bottom of the baking pan. Bake 350° (second-lowest oven rack) for about 12-15 minutes or until the edges are just golden brown. Meanwhile in a bowl whisk together brown sugar, corn syrup, 2 teaspoons vanilla, pinch salt and eggs until well blended. Mix in chopped walnuts. Pour over the crust. Bake for about 20 minutes or until set (these bars do not bake out high so watch closely they bake quickly!). Cool for about 1 hour or more before slicing. At this point you can drizzle with melted chocolate if desired. Slice into bar shapes.
Cook potatoes in boiling salted water for 10-12 minutes or until fork tender. Time may vary with size. Drain potatoes and cut into quarters. Gently toss together potatoes with dressing, parmesan cheese, parsley and roasted red peppers. Season with salt and pepper if desired. Sprinkle with almonds just before serving. Serve warm or chilled.
Melt chocolate, butter and 2tbsp water in a double-boiler. (I actually did this in a metal bowl over lightly simmering pan of water). Make sure the water isn't boiling hard - chocolate melts remarkably quickly and you don't want to rush this process or you'll lose the shiny texture. While melting it, continuously stir the chocolate. Again, in a double-boiler, whisk the egg yolks and sugar. The eggs should get cooked just a tad. 2-3 minutes, maybe. Again, don't let the water get too hot. Make sure you don't scramble the eggs. Add the egg mixture to the chocolate mixture and allow to cool slightly below room temperature (You can achieve this by setting it on top of a bowl of ice for a few minutes). Whip the heavy cream so that you get soft peaks. Basically, you want the peaks to stay, but not too sharply (otherwise the texture isn't as "sexy"). Add ground chipotle and salt to the chocolate/egg mixture and fold in the whipped cream. Fill into ramekins or similar container. Chill overnight or at least 3-4 hours.
Optional garnishes: shredded lowfat cheese, light sour cream, chopped cilantro or onion Heat oil in large saucepan over medium heat. Add onion, garlic,and bell peppers. Cook 3-4 minutes, stirring occasionally. Add turkey, chili powder, cumin, salt, sugar and vinegar. Cook another 5 minutes, stirring to break up turkey. Add tomatoes, salsa, and beans. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes, stirring occasionally.
In a bowl, mix the flour, chili powder, turmeric, baking powder and salt. Add the crushed cumin seeds, onion, green chili's and coriander leaves, toss well. Very gradually mix in enough cold water to make a thick batter coating all of the ingredients. Heat enough oil in a wok or deep frying pan. Drop by spoonfuls into the hot oil and fry until golden brown leaving enough space to turn fritters easily. Drain well and serve hot.
Chop chicken into bite-size pieces. Cook in a nonstick pan over medium high heat until cooked through, but still moist - about 5 minutes. Reduce heat to low. Add butter, allow to melt. Add lemon pepper - I really coat the chicken with this, but if you like a milder flavor you can cut back on it. Stir to combine. Add paprika and lemon juice. Sauce will thicken after a few minutes of simmering. Serve over hot basmati rice. Note: depending on the size of your chicken breasts, you might want to adjust the sauce. This recipe makes a nice amount of sauce to coat the chicken, if using medium sized (~6oz) breasts. I never actually measure the ingredients for this, I just do it by taste. You could also substitute a 1/2 cup chicken stock for the butter to reduce the fat in this.
Peel and de-seed papaya. Cut in half. Cube 1/2 of the papaya. Set the other half aside. Remove milk from coconuts. Crack them open and clean out the insides. Young coconut meat is soft and easily removed. I use a spoon to scoop it out. Put the coconut milk and meat in a blender and blend until smooth. Strain. This will remove any little pieces of hard shell that get into the mix. Clean out the blender to ensure no hard pieces remain. Return the strained coconut mixture back to the blender and add the cubed papaya, one of the bananas, cinnamon, vanilla, and dates. Blend on high until totally incorporated. Put in large bowl and then cube the rest of the papaya, chop the other banana in 1/2 inch pieces and add to the puree. You can add other raw fruits such as strawberries or raspberries, its up to you. Serve cold and store left overs covered in the refrigerator. This is very perishable so eat it quickly! Bon Appetit.
Place flour, sugar, salt, sugar, and shortening in large tupperware or other plastic container with lid. (If all else fails, use a really strong large slide lock plastic bag). Seal tightly. Shake 3 minutes. Open & make sure mixture is uniform. Add water. Shake 3 more minutes & open to see if mixture is large dough ball of uniform consistency. Roll out on floured surface. Can be frozen for later use.
In 10-inch nonstick skillet, heat oil over medium-high heat. Add onion and garlic; cook 8 to 10 minutes, stirring frequently, until soft and golden brown. Reduce heat to medium. Stir in vinegar and herbes de Provence and cook 3 to 6 minutes, stirring frequently, until liquid is absorbed. Remove from heat. Meanwhile, heat oven to 375 degrees F. Unroll pie crust on ungreased nonstick cookie sheet. Lightly brush mustard over crust. Sprinkle 2/3 cup of the cheese over center of crust to within 11/4 inches of edge of crust. Spread onion evenly over cheese; top with artichokes and red peppers. Sprinkle with red pepper flakes, 1 teaspoon chopped thyme and remaining 1/3 cup cheese. Fold 11/4-inch edge of crust over filling, pleating crust as necessary. Brush egg white over crust edge. Bake 20 to 25 minutes or until crust is golden brown. Cool 15 minutes. To serve, cut into 8 wedges. Garnish with thyme sprigs. Serve warm.
Wash, peel and dice your mango (you can probably use frozen mango chunks as well) and set aside. Then give your green onions (aka scallions or spring onions) and peppers a fine chop. Now heat the butter in a heavy pot (distribute heat better) and start building a flavor base. Add the green onion, peppers, spices, black pepper and grated ginger to the pot and turn your heat down to low so it cooks very slowly. Stir and cook for 4-5 minutes. Turn up your heat and start adding the mango chunks, give that a stir and add everything else to the pot. It's important that you stir well and bring up to a boil. After it comes to a boil, reduce the heat so you have a gentle simmer going and place the lid on the pot and allow to cook for about 25 minutes. You will have to stir every 4-5 minutes as it may start to stick to the bottom of the pot. Your kitchen will have a very intoxicating aroma and your sense of smell will get confused. The same will happen when you taste this mango bbq sauce... you won't know if it's the mango, the mustard or the mellowness of the honey that's attracting all that attention from your taste buds. After 25 minutes, you should taste for salt and adjust accordingly. Since no 2 mango are the same (can be tart at times), you may have to add a little more honey or mustard. the goal is to have a wonderful blend of flavors, but keep the present of mango as the key subject of the sauce. By now your sauce should have started to thicken up and the mango should be dissolving. You can certainly play around with the consistency (if you want it chunky, runny or thick). I then turned off the stove and used a submersion blender to make my mango bbq sauce a bit smooth. You can use a wire whisk or potato masher as well with pretty much the same results. If using a blender as I did, try not to over work it or risk it going frothy.
Preheat the oven to 160C (320F or Gas Mark 3) Mix the margarine and sugar together and cream until light and fluffy. Then beat in the eggs, one at a time. Stir in the fruit juices and the flour and mix well. Pour the mixture into a cake tin measuring 8"x12"x11/2" (20cmx30cmx3.5cm) which has been lined with baking parchment and spread evenly. Bake in the pre-heated oven for roughly 35 minutes. Allow the cake to cool in the tin before removal and storage in an air-tight container.
Heat your oven to 350°F Coat a 12 cup muffin pan with nonstick cooking spray. On waxed paper, sift together the flour, sugar, baking soda and salt. In a large bowl, whisk together the yogurt, 1/4 cup water, egg, egg whites and melted butter. Stir the flour mix into the yogurt mix just until moistened. Gently fold in the blueberries. Divide the batter evenly among the prepared muffin cups, about a heaping 1/4 cup batter for each cup. Sprinkle the crushed granola over all the muffin tops(dividing evenly). Bake muffins at 350°F for 20 minutes or until golden around the edges. Let the muffins cool in the pan on a wire rack for 5 minutes. Transfer muffins directly to rack; serve warm, if desired. Enjoy!
In a Dutch oven or large, heavy saucepan, add the olive oil and bacon and cook until bacon is crisp and lightly caramelized, about 8 minutes. Add the onion, carrots, celery, salt, and pepper and cook, stirring, until vegetables are soft and lightly browned around the edges, about 6 minutes. Add the ground turkey and cook, stirring to break up any clumps, until meat is cooked through, 3 to 4 minutes. Add the white wine and garlic and cook until wine is nearly evaporated. Add the tomato paste and cook, stirring, until lightly browned, 5 minutes. Add the canned tomatoes, bay leaves, thyme, rosemary, salt, and crushed red pepper and bring to a boil. Reduce heat to a steady simmer and cook for 10 minutes. Add the chicken stock and cook, stirring occasionally, until flavors have come together and the sauce has reduced to a nice consistency, about 20 minutes. Add the evaporated milk and continue cooking, partially covered, for 15 minutes longer. Add the basil, stir to combine and let sit for 5 minutes before using as a sauce for cooked pasta or lasagna.
Combine first 6 ingredients and pour over meat in a shallow dish. Cover and place in refridgerator to marinate for at least 8 hours. Preheat oven to 350 degrees F. Remove meat from marinade and dredge pieces in flour. Heat olive oil in Doufeu on stovetop. Drop meat into heated oil and brown on all sides. Pour in remaining marinade and add beef broth. Let it come to a boil, then remove from heat. Add onions, carrots, turnips (or potatoes if you prefer), parsley, seasoning salt and pepper (I cover all the vegetables in pepper, stir them a little, then cover them in pepper again.). Fill doufeu lid with ice, then place in oven for 2 hrs and 45 minutes. Enjoy with a nice Irish soda bread or old fashioned corn bread.
In large pot melt first three ingredients on low heat. When many bubbles appear, pour in cornflakes. Immediately drop spoonfuls onto cookie sheet coated with waxed paper. Eat!
Combine 4 litres water; 1 cup carrots, sliced; 1 cup cabbage, sliced; 1/2 cup celery stalks, sliced; 1 cup white radish, sliced; and 1.5 tsp salt in a saucepan and boil for 1 hour, or until the liquid has reduced by half. Strain, and set aside. Pound the coriander roots, lemongrass, asafetida and chili to a rough paste using mortar and pestle. Alternatively, process in a blender with a few drops of water. Boil the vegetable stock in a saucepan over full heat. Drop in the kaffir lime leaves, mushroom, and tomato and cook for 2 or 3 minutes. Add the spice paste, reduce the heat to a simmer, add the tofu and sorrel and cook for another 2 minutes. Serve: Divide the extra chili, the soy sauce, lime juice and chopped coriander into large deep serving bowls and pour the boiling soup over. Serve with hot steamed rice.
Peel the vegetables and leave it whole. Put a large casserole filled with water on stove top. Put pieces of rabbit into it. Add the vegetables to the water. Bring to boil, remove foam all the time to keep the stock clear. Put the bay leaves, salt, and pepper. Simmer for about 40 minutes. Add oil or butter, how much - depending on the fat on the rabbit pieces. Serve with cooked noodles, garnish with dill, or just drink from a cup.
FOR THE CAKE: Making sure there is a rack in the middle of the oven, preheat oven to 300 degrees F, then butter & flour a 10" (12-cup) Bundt pan. Sift flour, baking powder & salt together TWICE. In a large bowl & with an electric mixer on medium speed, beat butter until light & fluffy. Gradually beat in 1 3/4 cups of sugar, about 3 tablespoons at a time, & continue beating until light & fluffy. Add the eggs, one at a time, beating well after each addition. Reduce speed to low & add flour mixture alternately with the milk, in batches, beginning & ending with the flour. Stir in 1 tablespoon of the zest & both extracts. Transfer batter to prepared pan & smooth top with a rubber spatula, & bake for 1 1/2 hours or until a wooden pick inserted in the center comes out clean. Remove from oven & let cool in the pan on a wire rack for 15 minutes. FOR THE HOT SYRUP TOPPING: Meanwhile, in a small saucepan over medium-high heat, bring 1/2 cup sugar, 2 teaspoons lemon zest & lemon juice to a boil, stirring until sugar has dissolved. Turn cake out onto the rack & IMMEDIATELY brush the hot syrup over the hot cake. Let brushed cake cool to room temperature, then cut into wedges & ENJOY!
Heat the olive oil in a skillet. Add onion and garlic and begin to saute. Cover and cook until softened, about 5 minutes (if onions begin to stick add a spoonful of water to the skillet and continue to cook). Add the red wine, clam juice, capers, and thyme and bring liquid to a boil. Simmer over low heat until reduced to 1/2 cup. Right before serving bring the sauce back to a simmer and add the fish. Cover and cook over very low heat until the fish is just cooked through, about 5 minutes. Remove from heat and swirl in butter and parsley (don't worry if fish falls apart). Adjust seasoning and spoon into deep plates over rice, potatoes or garlic croutons.
Put peanut butter in a medium bowl. Add about a quarter of the Cool Whip and stir until creamy. Add some more Cool Whip, stirring/ folding to further thin the peanut butter. Continue to add Cool Whip in batches until the dip is completely mixed. The trick is to mix completely but not mash any more of the air out of the Cool Whip than is necessary. It will taste great, regardless; but the texture is nicer, the lighter it is. The kids won't care, but adults might notice. Serve the peanut butter mixture with apple slices and dip away.