HumbleIntelligence/food-ner-1-Million huggingface dataset:
Heat the oven to 325°F Remove the neck, giblets, and tail (save these for the broth recipe) from the turkey, as well as any plastic parts, like leg connectors. Rinse the turkey well inside and out and pat it dry thoroughly with paper towels. Either stuff now, or bake the stuffing separately. Truss the turkey, if you like. Rub the turkey all over with the rub. For the rub: Combine all the rub ingredients together, hold back 1 1/2 tablespoonfuls of the rub, and lovingly massage the rest into your turkey, making sure you get some under the skin to flavour the meat underneath, as well. Put the turkey, breast side down, on a V-shaped rack in a roasting pan, preferably a heavy-duty flameproof pan so that you can make the gravy in it later. Roast the turkey (with the legs pointing to the back of the oven if possible) for 1 hour. With wads of paper towels in both hands, lift the turkey at the neck and tail ends and flip it breast side up. Carefully rub the rest of your herbs onto the breast. Continue roasting until a thermometer inserted in the thickest part of the thighs reads 170°F, another 2 to 2-1/2 hours (you also have to get a reading of 165F). While the turkey roasts, baste it every 30 minutes or so with pan drippings and rotate the pan occasionally for even browning. Transfer the turkey to a carving board or platter, tent it loosely with foil, and let it rest for 20 to 30 minutes (you can use the juices to make gravy at this point). Remove the trussing strings before carving.
Place potato patties in a 9 x 13 inch baking pan coated with nonstick cooking spray. Top with ham, bacon, sausage or any combination, and sprinkle with 1 1/2 cups of shredded cheese. Combine milk, soup, eggs, mustard and pepper; pour over cheese. Cover and refrigerate overnight. Remove from refrigerator 30 minutes before baking. Bake covered at 350 degrees for 1 hour. Uncover and sprinkle with remaining 1/2 cup shredded cheese. Bake 20-25 minutes longer or until a knife inserted near the center comes out clean. Let stand 10 minutes before serving.
Preheat oven to 425°F. In a medium mixing bowl, stir together flour, baking powder, baking soda, salt and thyme. Using a pastry blender, cut in butter until mixture resembles course crumbs. Then stir in shredded cheese and garlic, making sure to evenly distribute throughout the mixture. Make a well in the center of the dry mixture and add milk all at once. Using a fork, stir just until moistened. Onto a greased baking sheet, spoon dough by heaping tablespoons to make 12-14 biscuits. Bake for 10-12 minutes or until golden. Serve hot with butter.
Prepare a medium-hot grill fire. Meanwhile, combine the soy sauce, bourbon, sugar, mustard, and hot sauce in a large zip-top bag. Seal and shake to combine the ingredients and dissolve the sugar. Add the steak to the bag, seal, massage to cover the steaks with marinade, and set aside for 15 to 20 minute at room temperature. When the grill is ready, remove the steak from the marinade and shake off any excess, but don't pat it dry. Reserve the marinade. Grill the steak until good sear marks appear, 3 to 4 minute With tongs, rotate the steak 90 degrees (to get a crosshatch of grill marks) and continue grilling until grill marks form and the edges are a little crisp, another 3 to 4 minute Flip the steak and grill the other side in the same way until the exterior is nicely seared and the steak is cooked to your liking, 10 to 12 minute total cooking time for medium rare. Let the steaks rest for about 5 minute. Meanwhile, pour the marinade into a small saucepan and boil over medium-high heat until syrupy, about 3 minute (watch carefully to prevent burning). For flank steak, slice the meat thinly across the grain. For strip steaks, slice thickly or serve in chunks. Serve with a drizzle of the sauce.
Combine condensed milk and heavy cream in a large bowl. Add lime juice and whisk until thickened, about 1 minute. Spread 1 cup filling on bottom of deep dish pie plate or 11 inch oval casserole. Top with a single layer of Ritz cracker. Repeat steps, alternating layers of filling and crackers until pie plate is full, finish with a layer of filling. Sprinkle with grated lime peel. Refrigerate cover with plastic wrap overnight.
Saute onion and rice in lard until browned, 6 to 10 minutes, stirring constantly. Turn into baking dish. In large saucepan, combine broth, tomato juice, tomatoes, parsley, garlic, cumin and salt and pepper and bring to boil. Add broth to rice. Cover and bake at 350 degrees F for 20 to 30 minutes or until rice is fluffy. Use fork to fluff rice.
Boil potatoes and drain, set aside to cool. Fry bacon, reserve 4 Tbsp of the drippings. Fry diced onion in drippings until soft. Stir into the dripping the flour and stir well until brown. Add to browned mixture your water, vinegar and sugar. Stir fast so it does not lump up on you. It should get bubbly and thicken up. Pour hot mixture over potatoes. Add crumbled cooled bacon. stir in celery seed and salt and pepper. You can add sliced up green onions on top if you would like. The sauce is easily doubled if you like it saucier. * I use splenda instead of sugar and it works great.
Heat oven to 400°F Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 minutes Add the chicken and curry paste, then cook for 3 mins, stirring to coat. Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 1 cup boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Season to taste. Scatter with cilantro before serving.
Heat the oil and butter in the pressure cooker over medium high heat until the butter melts. Add the onion and cook, stirring occasionally, until wilted, about 5 minutes. Add the tomatoes and their juices, thyme, salt, pepper, and broth and stir to mix. Lock on the lid and bring to pressure over high heat, about 4 minutes. Reduce heat to medium and cook for 15 minutes. Remove from the heat and let sit for 10 minutes to finish cooking (this step also lets the cooker cool down so that the later release of steam is minimal). With the steam vent pointed away from your face, gently release any remaining pressure. Let cool enough to remove lid. Use immersion blender to puree soup (or transfer soup to blender or food processor and puree in smaller batches to avoid buring yourself). If after blending you see any chunks of tomato peel, put soup through strainer or food mill to remove. If using right away, place soup in large pan and stir in cream. Reheat gently without boiling then add garnish of choice and serve. If not using right away, store in the refigerator until ready to use; then stir in the cream, heat and serve.
In a medium bowl, whisk flour, baking powder, and salt. In a large bowl using a hand mixer, beat butter and cream cheese with sugar until light and fluffy, about 2 minutes. Beat in eggs, lemon zest, lemon juice, vanilla and food coloring. Beat in dry ingredients until just combined. Cover bowl with plastic and refrigerate until firm, at least 2 hours and up to overnight. Preheat oven to 325° and line a baking sheet with parchment paper. Roll dough into 2" balls, then roll in powdered sugar. Let sit 2 minutes until sugar is absorbed, then reroll in powdered sugar (do not shake off excess). Place about 2-inches apart on prepared baking sheet and bake until cookies crackle and are set but still slightly soft in the center, 17 to 19 minutes. Transfer to a cooling rack and let cool completely.
In a large skillet cook the tomatoes and onions until very soft (if there is a lot of fluid you may want to drain some off before adding the sour cream). Stir in the curry powder, paprika, salt and pepper. Let the mixture cool and stir in the sour cream. Pour into lightly buttered casserole dish. Sprinkle top with crumbs and parmesan. Bake in 350F degrees oven until the casserole is bubbly and the topping is well browned (about 30- 45 minutes). You can prepare ahead and pop it in the oven 45 minutes before dinner.
In a big bowl combine butter pieces, flour, vanilla sugar, sugar and egg. Knead into a smooth dough. Wrap dough into cling film and refrigerated for 30 minutes. On a lightly floured surface roll out the dough quite thinly (about 3 mm thick). Cut out elks or other shapes using a lightly floured cookie cutter and place on a paper-lined baking sheet. If you like attach a currant to each elk for eyes. Bake in the pre-heated oven at 190°C/375°F for 8-12 minutes or until just slightly browned around the edges. Allow to cool for 10 minutes on the cookie sheets and then transfer to a wire-rack to cool completely. Now you can add any decorations you might like to add. I used some eggnog flavoured icing dipping the cookies into it and attaching a chocolate chip as an eye afterwards. Let dry.
For the Chicken Nuggets: In a bowl, add the egg, garlic powder, black pepper, flour, and champagne; whisk thoroughly. Season cubes of chicken with herbed salt. Coat the chicken nuggets in the champagne batter. Cook the nuggets in hot oil, drain/cool. Place the nuggets in a serving container i.e. little tin buckets. Garnish with parsley. For the Aioli Sauce: Combine, in a small bowl, champagne vinegar, garlic, cayenne pepper, and egg yolk. Whisk in the olive oil. Add salt and whisk more.
Cook pasta according to package directions. While pasta is cooking, peel and dice boiled egg and onion. Drain cans of ham and place in a bowl. Using a fork, shred the ham. Once pasta is cooked, drain and transfer to a large bowl. Add egg, onion, pickle relish, and mayonnaise. Stir. If salad is too dry, add more mayonnaise. Add season salt to taste. Stir. Serve warm with Club Crackers or cover and chill several hours in the refrigerator and serve cold (preferred).
In a large pot, cook potatoes until almost tender, about 10 to 12 minutes. Drain and cool. In a very large heavy skillet, heat oil over medium-high heat. Add onion, and cook, stirring often, until beginning to soften, about 5 minutes. Add potatoes, and cook, stirring occasionally until crispy and brown, about 10 minutes. Add garlic, bell peppers, rosemary and"sausage. "Cook, stirring until peppers soften, about 10 minutes. Stir in spinach, and cook until the spinach wilts down. Salt and pepper to taste, add chipotle powder if desired. Serve hot.
Place the ingredients into your rice cooker and cook on the white rice setting until done. Add cheese or other ingredients just before serving.
Parboil zucchini. Saute pork sausage and onions drain off fat. Combine zucchini, sausage, onions, spices and eggs in a casserole dish. Top with bread crumbs and cheese. Bake at 350 degrees for 30 minute Serves 4-6.
Roast onion and garlic at 450 for 25 minutes. Cured Red Onions- Place the two thinly sliced onions in a small container and pour 2 Cups of fresh squeezed lime juice on top of onions. Add the habanero chile. Then add in salt and pepper to taste; mix. Cover tight and let sit in the refrigerator for three days, if you are that patient. Otherwise, just set it to cure first. Cilantro Puree- In a blender puree everything but the oil (Includes washed cilantro, 1/2 cup of freshly squeezed lime juice, roasted garlic cloves, roasted onions, and course salt to taste). While the blades are moving, add the oil slow stream. Pour into a squirt bottle if you want to do so. You will, most likely, have some left over and that is a good thing. Salad - In a stainless steel bowl combine all the black beans, Hass Avocado, pineapple, cured red onions, cilantro puree, chipotle sauce, coarse salt and pepper to aste, and 1 1/2 Tbsp fresh squeezed lime juice. Serving Suggestions- Presentation With a squirt bottle, drizzle a line or two of the Chipotle Pepper Sauce and the Cilantro Puree on to a plate (Be creative. Write your name or the guest of honor's, etc). Place two tablespoons of the salad in the center of the plate. Top the salad with one tortilla chip. Fill the tortilla chip with one large teaspoon of salad and serve. For a delicious and nutritious alternative, use the Avocado, Black Bean and Pineapple salad as a topping on chicken or fish. The sauce is just amazing and could be used with other things. Go ahead and roast more onion than you need. It is always handy to have in the fridge. Serves 2 as a meal or 4 as an appetizer, accompaniment or salad.
Tomatoes -- The tomatoes should just be cut in half or quarters. Drizzle with olive oil, salt and pepper and roast on a baking sheet lined with parchment or you can just use a non stick spray, in a 400 degree oven, middle rack for about 15 minutes, until they begin to caramelize and get golden brown. Once the tomatoes are done, remove from the oven and transfer all the tomatoes and the juice from the pan, into a food processor. Puree -- To the tomatoes add, the 1/2 cup onion rough chopped and jalapeno. Puree until smooth. Taste, if it isn't too hot you can add another jalapeno. I use two, but the is a tomato soup, so you don't want it too spicy. That is up to you. Base -- In a medium pot, add a little olive oil (1 teaspoon), and add the celery, 1/2 cup fine diced onions and garlic and saute on medium heat until tender, 3-4 minutes. Soup -- Then to the celery and onions, add in the tomatoes, (pureed roasted tomatoes, and the diced tomatoes), black beans, broth, and all the seasoning. Don't add the cilantro or the lime juice yet. Simmer -- On medium low, cook for about 15 minutes. Turn the heat off and add in the cilantro and lime juice. Corn Salsa -- As the soup is simmering, make the corn salsa. In a small bowl, add the corn, avocado, onion, lime juice, garlic, salt and pepper and mix well. It only needs to marinate a around 10 minutes. Serve -- Serve a big bowl of the soup with the corn salsa and a dollop of the sour cream. I also like to add some chopped olives, but that is optional, and some tortilla chips.
place daikon in a bowl. in another bowl, whisk the oil vinegar, oil, orange zest adn salt until dressing is well blended pour dressing over the daikon, toss salad well. serve immediately.
Make sure flowers are clean and dry. Pick as close to serving time as possible, but definitely the same day. Store in the refrigerator until ready to use. Mix cream cheese thoroughly with herbs. Season to taste. Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower. Pull petals upwards to cover the cheese as much as possible. Press lightly into cheese to stick. This makes 4 servings, 4 stuffed flowers per person.
First, make Cream Cheese Frosting: mix all frosting ingredients together until smooth; set aside. Next, make rolls. In a bowl combine water, yeast and sugar. Stir until dissolved; set aside. In large bowl, take pudding mix and prepare according to package directions. Add margarine, eggs and salt; mix well, then add yeast mixture; blend. Gradually add flour; knead until smooth. Place in a greased bowl. Cover and let rise until doubled. Punch down dough and let rise again. Next, roll out on floured board to 34 x 21-inch size. Take 1 cup soft butter and spread over surface. In bowl, mix 2 cups brown sugar and 4 tsp cinnamon; sprinkle over top. Roll up very tightly. With knife, put a notch every 2 inches; cut with thread or knife. Place on lightly greased cookie sheet 2 inches apart. Take hand and lightly press down on each roll. Cover and let rise until double again. Bake in a preheated 350F oven for 15-20 minutes. Remove when they start to turn golden. DON'T OVERBAKE. Frost warm rolls with Cream Cheese Frosting. Makes about 20 very large rolls.
Prepare brine by boiling together the vinegar, water, and sugar. Stir and cool. Clean, skin, bone and cut herring into slices. Place one layer sliced herring in wide mouth gallon jar. Sprinkle 1/2 teaspoons pickling spices, 1 teaspoons peppercorns, and onion slices over herring. Repeat layers of herring, onion slices, and spices, using all the herring. Cover with cooled brine. Refrigerate 3 days before using.
Bring water, soy sauce, and ground ginger to a boil. (Go easy on the ginger!). Throw in rice. Return to boil, reduce to medium heat and cover for 15 minutes. Don't over cook -- you will end up with rice mush if you do. Uncover and let cool for 15 minutes occasionally fluffing with a fork. Mean while in oil saute your onions, peas & carrots until the carrots a heated thoroughly. Gently toss into the rice. Fry up your eggs scrambled style. Gently toss into rice mixture.
Beat egg white with 1 tbsp water and set aside. In large dutch oven combine coleslaw mix, ginger, water chestnuts, 2 tbsp water, soy sauce and vinegar. Heat on low and cover, steaming the vegetables with the liquid ingredients until just soft. Remove from heat and allow to cool for about 15 minutes. Toss in shrimp and fresh cilantro until well combined. Take 2-3 tbsp of filling and place in the middle of eggroll wrapper. Fold wrapper over bringing in the two sides. Wet the corners with egg wash and fold over. Heat oil to 375 degrees. Fry in oil, two at a time until golden brown and hot in the middle.
Preheat broiler. Heat cast iron skillet with 1 tbsp oil on stove. Add onion, pepper, saute over medium heat 4 minutes. Meanwhile beat eggs, milk, seasonings in bowl or large measuring cup. Add potatoes to pan salt and pepper to taste, saute another 6 minutes. Add sausage to pan, saute another minute. Turn down heat to medium low, add other tbsp oil, pour in egg mixture, sprinkle spinach on top. Cover and cook 10 minutes. Remove lid, with rubber spatula, loosen egg from sides of pan. Sprinkle tomato, cheese on top. Place under broiler about 6-8 inches from heat, broil 3-5 minutes, until slightly brown and bubbly. Cut into wedges.
Mix crab, cheese, onions, dill, lemon juice and salt and pepper together in a bowl. Heat oven to moderated. Spray a baking tray with oil. Open out the chicken fillet, spread one half with a quarter of the crab mix. Enclose with other half. Wrap each fillet with 2 thin slices of prosciutto, maing sure ends are on the underside. Place on the baking tray in the moderate oven and bake for about 25 minutes. We ate ours with hollondaise sauce.
In a mixing bowl, stir together dry ingredients. In another bowl, combine eggs, vanilla, milk and water. Add liquid to dry ingredients. Stir mixture until well blended. Pour 1/4 cup batter for each pancake onto a hot, lightly greased griddle. Cook both side of pancakes until golden brown.
heat oven to 350*F. Cover potatoes with boiling water. Let stand 5 minutes and drain. Drain salmon, saving liquid. Break into bite size pieces, discarding skin and bones. Break peas apart. Combine the peas with the carrot and onion. Put half the potatoes in a greased casserole dish and top with half of the salmon and half of vegetables. Repeat. Combine the salmon liquid and milk, spices and egg. Beat together with a fork and pour over top of the casserole. Combine the melted butter and crumbs and sprinkle on top. Bake covered for 45 minutes, remove cover and bake 15 minutes longer.
In saute pan heat garlic in oil on medium heat. Add onion and jalapeno as oil begins to warm. Add oregano and cumin and saute, stirring frequently, until vegetables are tender, adding a few drops of water if they begin to stick. Add contents of cans of black beans and bring to a boil. Reduce heat and simmer for 20-25 minutes, to allow flavors to blend. Add chopped cilantro and lime juice and stir. Serve.
Choose the side of each orange that will be the face. If necessary, cut a slice off the bottom of each orange so it will rest flat. Cut a small slice off the top of each and spoon out the pulp. Chop pulp (if necessary) and mix with the apple and grapes; set aside. Cut faces on orange skins and decorate with almonds and cloves. Spoon the fruit salad into the oranges.
Mix all ingredients in a medium pot. Heat to a boil. Reduce to a simmer for 20 to 25 minutes or until potatoes are tender. Stir frequently.
Chop one egg finely, place in salad bowl; stir in salad dressing and pepper. Add spinach; toss until evenly coated. Chop remaining two eggs coarsely. Slice tomatoes thinly. Top salad with eggs, tomatoes, bacon and croutons. Serve right away.
In small frypan cook the bacon with or without oil till crisp. Set aside to drain. Use a deep frypan on heat and add the shredded cabbage and onion. Add the water and keep on a medium heat. Crumble the stock cube over and mix well. Turn the cabbage over as it steams and cooks. When the water has almost evaporated (you may need to add more, if the cabbage isn't cooked through) add the butter and pepper and reduce the heat to low. Finely chop the bacon and stir through. Garnish with parsley and black pepper.
Heat oven to 400 degrees. In small bowl, combine 2 tablespoons of sugar and 1 tablespoon cinnamon for topping mix. Set aside. In large mixing bowl, combine 1 1/2 cups sugar, the margarine, shortening, vanilla and eggs. I find the texture of the cookies best if I stick to this margarine/shortening ratio. Sift together flour, cream of tartar, baking soda and salt. Mix thoroughly into wet mixture (eggs/butter, etc). Shape into balls- I usually make a heaping teaspoonful-depends on your preference. Roll tops of balls into sugar/cinnamon mixture to coat. Place approximately 2 inches apart on an ungreased cookie sheet and bake 8-10 minutes until set. Remove cookies immediately from sheet to rack to cool. TIP- I find best results also when I refrigerate the dough/balls between batches until they are baked. This keeps them from spreading out as much. ENJOY! ;).
Preheat oven to 375 degrees F, then coat a 2-quart baking dish with nonstick cooking spray. In a bowl, combine the THREE cups of cooked brown rice, blueberries & 3 tablespoons of brown sugar, then spoon the rice & berry mixture into prepared baking dish & set aside. In a bowl, combine bran, flour, walnuts, remaining 1/4 cup of brown sugar & cinnamon, then, with a pastry blender, cut in the margarine until mixture resembles coarse meal. Sprinkle this struesel over the rice & berry mixture, & bake 15-20 minutes or until thoroughly heated. Most tasty served warm!
Preheat oven to 350°F. Mix all the dry ingredients together. Mix all the wet ingredients together. Mix everything together. Shape into 8-12 balls, put on cooked sheet lined with parchement. Flatten slightly. Leave room between them because the will spread out. Bake for 10-12 minutes at 350°F.
Combine all ingredients, except for the mayonnaise, salt and pepper, in a the bowl of a food processor and blend until smooth. Add mayonnaise and process until combined. Season with salt and pepper to taste. Refrigerate until ready to use.
Cut the tops of the peppers, remove the core & seeds. Place the peppers in a large saucepan with salted water. (The water should cover the peppers.). Bring the water to a boil, then cover and simmer on low 5 minutes. Drain peppers upside down on paper towels. Brown lamb and garlic in a large skillet over medium heat. Remove from heat; stir in lemon juice, mint, spices, cooked rice and 3/4 cup of the broth. Stuff peppers with mixture. Stand stuffed peppers in remaining broth in a large saucepan. Bring to a boil then reduce heat to low. Cover and simmer 15-20 minutes until peppers are just tender.
Mix salad dressing and cream cheese. Spread onto bread. Peel and slice cucumber (@1/8inch thick). If you want, leave strips of green on the cucumber (looks nice) Place 1 slice of cucumber onto bread. Sprinkle with Dill.