HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw and rinse frozen turkey, removing the giblets and neck from the cavities. Combine all brine ingredients and soak turkey overnight in a large cooler 8-12 hours. Preheat oven to 325°F. Rinse turkey after brining. Put 2 apples worth of quartered pieces in bottom of roast pan and stuff remaining apples in the turkey's cavities. Set turkey on apples in roast pan. Rub palm full of olive oil on turkey. Combine spices and rub onto turkey's skin Cook turkey according to size until internal temp is 180°F. Prepare Gravy by first straining pan drippings. Place 2 or 3 Tbsp of drippings in saucepan and heat on low. Add butter and melt. Add sage. Stir in Wondra flour a little at a time stirring with a whisk. Continue adding drippings until desired amount is achieved. Bring to a boil, stirring constantly, and cook 1 minute.
Empty cans of beans, undrained, into crock pot. Add ketchup, mustard, onions, ground beef, crumbled bacon, and salt. Stir together. Simmer in crockpot on low setting for 4-5 hours or until bubbly, or baked in oven at 375 degrees for 45-50 minutes. May be served with sour cream.
Cook pasta according to package directions, omitting salt. Meanwhile, heat oil in large nonstick skillet over medium heat. Add chicken and garlic; cook 4 minutes or until chicken is no longer pink, stirring occasionally. Remove from skillet; keep warm. Stir together undrained tomatoes, tomato sauce and lemon juice in same skillet; bring to a boil. Add cream cheese; stir until cream cheese is melted completely. Simmer 2 to 3 minutes to thicken slightly. Drain pasta. Add to sauce in skillet; stir to coat. Stir in chicken, basil and lemon peel. Sprinkle with pepper, if desired.
In a large saucepan or wok, saute carrots and onion in oil on medium-low heat until soft (about 10 minutes). Turn heat up to medium, and add in ground beef. Cook until no longer pink. Add in Worcestershire sauce, beef broth, tomato paste, peas, and spices. Reduce heat and simmer uncovered for 15 minutes. While sauce is simmering, bring a large pot of water to a boil. Add in potatoes. Cook for about 15-20 minutes until tender. Drain water, add in butter and milk, and mash with a potato masher. Preheat oven to 400 degrees. Pour meat and vegetable mixture into a 13x9 casserole baking dish. Top with mashed potatoes. Bake in oven for about 20 minutes until potato topping begins to golden up.
Preheat oven to 375°F In a medium bowl, mix cheese layer ingredients together well and set aside. VEGETABLES: In a large skillet, heat the onion and garlic over medium heat. Saute until the onions are translucent. Add the zucchini and mushrooms. Saute until the water has evaporated from the zucchini. Add sliced tomatoes, tomato paste and seasonings. Cook to reduce and thicken. Set aside. BECHAMEL: Melt the butter in a medium saucepan over medium heat. Whisk in the flour slowly until the roux, whisk or stir for about 1-2 minutes. Add the milk slowly while whisking constantly to avoid lumps. Cook over medium heat for about 5 minutes until the bechamel comes to a medium thickness (soft paste texture) Remove from heat and rest 2 minutes, stirring occasionally, to cool slightly. While whisking, slowly add the eggs a little at a time until incorporated well. ASSEMBLY: To a 9x13 pan, Spread a thin layer of Bechamel sauce into the bottom of the lasagna pan. Place a layer of cooked lasagna sheets, cut to fit into the pan if necessary. Add a thin layer of cheese mixture, then some spinach, followed with a vegetable layer. Repeat. Continue layering in this manner until ingredients are used up. Pour the remaining Bechamel sauce over top. Bake for 40-45 minutes or until bubbly. Let stand for 10-15 minutes before slicing.
Combine the minced vegetables and salt; let stand overnight. Rinse and drain thoroughly. Add mustard seed and brown sugar to the vinegar; heat to boiling. Pour over drained vegetables in a crock. Cool and store in the refrigerator. Serve within 3 days.
Heat oven to 425 degrees F. Cut the potatoes into nice thick "handcut fry slices," put in a large bowl and cover with cold water. You can do this in advance if you want - for up to 24 hours. It helps to remove the excess starch. Drain the potatoes and pat dry on paper towel. Arrange in a single layer on a baking sheet. Drizzle with oil, sprinkle with salt, pepper, and paprika. Bake until tender and golden crispy outside, about 40 minutes. When out of the oven, hit them with some dashes of steak spice.
Preheat oven to 350°F Line two cookie sheets with parchment paper or silicone liners. Sift confectioners' sugar and cocoa together in a large bowl. Add pecans to sugar and cocoa mixture; stir to combine well. In a mixing bowl, using a mixer fitted with a whisk attachment, whip egg whites until foamy, add salt and vanilla, and beat to soft peaks; do not allow mixture to get stiff or dry. Gently fold egg whites into the confectioners' sugar mixture, using a rubber spatula, until thoroughly combined. Using a spoon, drop batter onto a cookie sheet (12 to a sheet). Bake for approximately 10 minutes.
Mix honey, vinegar, tomato sauce, soy sauce, sate sauce, dry sherry and grated ginger in a jug well together. If honey is thick give it a short zap in the microwave. Put chicken drumsticks into a casserole dish in one layer. Pour marinade over drumsticks and let stand for a least 30 minutes, turning occassionaly. Put into a preheated 180 degree C oven and bake for 45 minutes.
Shake all of the ingredients together in a jar with a tight fitting lid (or mix in food processor as described above). The dressing can be refrigerated for up to 3 days; bring to room temperature then shake vigorously to recombine before using.
Heat butter and hot sauce in steamer or on stovetop. Deep fry chicken wings in 350 degree F oil -- 12-14 minutes for frozen wings; 8 minutes thawed. Put wings in large bowl or pot. Ladle sauce over wings, swirling until all wings are covered. Serve hot.
In a medium size mixing bowl, beat together eggs, onion, oregano, salt and pepper. Add spaghetti and toss well. In a large skillet, melt 2 TBSP butter or margarine over medium heat and heat until foam goes away. Add spaghetti mix, and sprinkle with cheese if desired. Cook until the bottom is lightly browned. Turn out onto a large plate. Melt remaining butter or margarine. Put spaghetti back into pan, uncooked side down. Cook until lightly browned. Turn out onto large plate or platter, cut into slices and serve.
Cut green beans into 1/4-inch slices crosswise. Spray a large soup pot with nonstick cooking spray. Put in green beans, potatoes, stock, vinegar, honey, garlic, caraway, salt and pepper. Bring to a boil, reduce heat to medium-low, cover and simmer until vegetables are tender, about 30 minutes. Meanwhile, in a 10-inch skillet, melt the butter over medium heat. Add onion and saute until softened, about 4 minutes. Add celery and saute another 3 minutes. Lower heat slightly and sprinkle paprika over mixture. Cook another minute, stirring constantly. Scrape onion mixture into green bean pot and add a little water to skillet to deglaze it. Add this to soup pot. Take soup pot off of heat. When ready to serve, have soup very hot. Disolve the cornstarch in the water, making a paste and stir the paste into the yogurt. Whisk a ladleful of the hot stock into the yogurt. Turn down heat to low and stir cornstarch mixture into the hot soup. Using a wooden spoon, stir gently until soup has thickened slightly. Check for seasoning. Add more salt and pepper if needed, and adjust sweet/sour ratio by adding more vinegar or honey as needed. Serve.
For the patties: Combine mince,onion,mustard and sauces in a bowl. Take two teaspoonfuls and shape into a ball, and then flatten slightly to form a patty. Repeat with all of the mixture. Cut 4 1/2 cm rounds from each slice of bread, 4 out of each slice. Brush with melted butter and bake in a moderate oven for approx 15 minutes, until lightly browned and crisp. Spread each round with tomato paste. Heat oil in a large fry pan. Cook patties until well browned; drain on kitchen towel. Place patties on top of the bread rounds and top with cheese. Grill until the cheese has melted.
Preheat oven to 350 degrees F. Place cocoa and butter in microwave mixing bowl and melt. Mix sugars and vanilla with melted butter and cocoa. Blend eggs into mixture. Gradually blend flour into batter. Fold chocolate chips and nuts into the batter. Pour into a 9X9 nonstick bake pan. Bake for 45-50 minutes and cool before cutting.
Melt the butter in a large soup pot and saute the chopped leeks, celery, onion, and garlic in the butter until tender. Add the chicken broth, apple juice, salt and white pepper. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. After 30 minutes, blend using an immersion blender/blender/food processor. Add the cream cheese and heavy cream and blend thoroughly. Bring back to a light simmer before serving.
Stir vanilla into pineapple; set aside. Cream shortening, sugars and eggs. Add pineapple and stir until well blended. In separate bowl, combine flour, salt, baking soda, and baking powder; mix well. Stir flour mixture gradually into pineapple mixture until thoroughly combined. Drop by spoonfuls onto ungreased cookie sheets. Bake at 350 degrees for 12-15 minutes.
In medium bowl combine, meat, egg,bread crumbs, parmesan cheese, basil& onion powder; shape into 3/4" balls. In large sauce pan, heat broth to boiling; stir in spinach, orzo, carrot& meatballs. Return to boil;reduce heat to medium. Cook at slow boil for 10 minutes or until orzo is tender. Stir frequently to avoid sticking. Serve with additional Parmesan cheese sprinkled on top.
Cook pasta in salted water. In a bowl big enough to hold everything, mix cheese with egg, salt, pepper, and enough milk to make it gloppy. Add well-drained cooked pasta and mix gently with a lifting motion to avoid mushiness. Serve with sauce poured over and a sprinkling of freshly grated parmesan, asiago, or pecorino cheese if desired. It doesn't get much easier than this!
In a 2 quart saucepan cook the uncooked rice, onion, and garlic in hot oil for 5 to 8 minutes or until the rice is golden and the onion is tender, stirring constantly. Remove from heat. Carefully stir in broth, tomato, salt, and pepper. Return to heat. Bring to a boil; reduce heat. Cover and simmer for 20 minutes or until the rice is tender.
In a sauce pan combine sugar, vinegar, garlic and ginger. Cook on low. heat for eight minutes or until caramelized. Add all the other items, bring to a boil then reduce heat and let simmer for 10 minutes. Note: I had to add about 1 tblspn corn starch to thicken sauce for my liking.
Note: I chopped the spinach finely in a food processor (only too about 5 seconds) then boiled it very briefly-about 15 seconds in boiling, salted water. Refreshed the spinach under cold running water in a fine mesh strainer and used a wooded spoon to squeeze out the excess water. The original recipes reads: Boil the spinach in well-salted water until tender, refresh under cool running water, and squeeze as dry as you can. Chop spinach finely (either in a food processor for evenly green dumplings or with a knife for a speckled appearance.). Mix the spinach with the ricotta and other ingredients except salt, pepper and tomato sauce to make a very soft dough. Season lightly with salt and pepper, but not with a heavy hand - the flavors are very subtle. Roll [1] golf ball-sized lump as round as you can in plenty of flour. The dough is so soft you will never manage a sphere, but that is why they are called malfatti. I used an oiled cookie scoop to shape the dough. I soon realized the less I touch the dough, the better. May take a few times preparing this recipe to get the hang of it. Bring a pot of salted water to a boil (the spinach water is fine if you still have it) and drop in the ball to make sure it is strong enough not to break up. If the ball doesn't break apart, roll the rest of your dough to make about a dozen dumplings. If it isn't, mix a bit more flour in, and then roll the balls. Cook at a gentle simmer for 10-15 minutes, counting from when they rise to the surface. You can take them out sooner if you like an oozing middle. I cooked the malfatti a solid fifteen minutes. Use a slotted spoon to transfer the dumplings to a serving platter. Two topping options and I tested both: Topping #1. Serve malfatti on a bed of warm tomato sauce and top with grated Parmesan or pecorino cheese. Topping #2: Or fry butter with 12 sage leaves until the leaves are crispy and the butter nutty; pour directly on top of the malfatti. Serve with amount of grated Parmesan. However, I skipped the Parmesan cheese for topping #2.
Cut potatoes into 2cm cubes. Cut onions into wedges. heat half the oil in a wok or large fry pan; stir fry beef, in batches, until browned all over, when all the beef is browned set aside on a plate. Heat remaining oil in same wok/pan stir fry potatoes until browned and almost tender. Add onions and garlic, stir fry until onion is just tender. Add curry paste, fry until fragrant. Blend cornflour with chicken stock. Add Chilli sauce, soy sauce and blended cornflour/chicken stock to wok/pan stirfry until sauce boils and thickens. Return Beef to wok/pan, stir fry until combined. Top with chives.
Heat oil in a heavy skillet. When hot add mustard seeds. When seeds pop, add tomato and curry powder. Cook a couple minutes then add remaining ingredients, stir, and cook 2-3 minutes or till heated through.
Combine first 4 ingredients and shape into meat balls with hands. If mixture sticks, dampen hands slightly. Pan fry in butter till light brown then cook in clear soup stock, bay leaves, stick cinnamon, and vinegar. Add water to cover. Simmer 1 1/2 hours.
Bake cake mix as box says too in a 9x13 pan. Let cake cool down. Mix puddings, milk, cream cheese, and rum. Cool mixture in fridge for 1-2 hours. Spread pudding mix on cake. Add crushed pineapple on top. Top with Cool Whip. Cool in fridge for 1-2 hours before serving.
In a small bowl, cover dried porcini mushrooms with boiling water; let stand until mushrooms soften ~ 15 minutes. Using a fork, lift mushrooms from liquid and chop fine - you should have about 4 teaspoons. Follow recipe for "Roasted Chicken Breast Base Recipe" reference recipe #316587, mixing porcini, thyme and rosemary into softend butter along with salt.
Place lettuce on bottom of 13x9 dish. Add (in layers) peas, onion, green pepper& eggs. Combine mayonnaise& sugar- spread on top of eggs, sealing to edges. Sprinkle cheese on top, then bacon. Cover dish tightly with plastic wrap& store in refrigerator. Serve next day.
Preheat oven to 325. Roll zwieback fine, mix with 1 cup of sugar, cinnamon, and the melted butter, and set aside 1/4 of the mixture to sprinkle over the top. Butter a 9-inch spring form pan; spread and press zwieback mixture on bottom and side of form. For the Filling: Beat eggs with sugar until light, add salt, lemon and vanilla. Stir in the cream, then add cheese and flour, mixing until smooth. Strain through a fine sieve, or pour into food processor, or in batches in a food processor, and process until smooth. 5	Pour into zwieback-lined form, sprinkle remaining zwieback crumb on top, and bake for 1 hour. 6	Turn off heat, let stand in oven for 1 hour, or until cooled. Remove rim of spring form pan and place with tin bottom on serving plate.
In a 5-6 quart electric slow cooker, mix together the beans, undiluted soup, hot water, carrots, onions, garlic powder and seasoned salt. Place the roast on top. Press into the bean mixture to cover as much as possible. Cover and cook on the Low heat setting 9-10 hours, or until the beef and beans are tender. Increase the heat setting to High. Stir in the liquid smoke, chiles, and bell pepper. Cook, uncovered on High for 10-15 minutes longer. Skim any excess fat from the top before serving.
Soak beans overnight in 4 quarts water. Drain. Combine beans, onions, green pepper, garlic, ham, oil, cumin, oregano, thyme, salt, pepper, and 3 cups fresh water. Stir well. Cover. Cook on Low 8-10 hours, or High 4-5 hours. For a thick soup, remove half of cooked bean mixture and puree until smooth in a blender or mash with potato masher. Return to cooker. If you like a soup-ier soup, leave as is. Add vinegar and stir well. Debone ham, cut into bite-sized pieces and return to soup. Serve in soup bowls. Can be topped with sour cream and fresh cilantro.
PREPARE stuffing mix as directed on package, using only 3 tablespoons butter or margarine. Set aside. PLACE 1 toast slice on each of six individual plates. Top evenly with turkey, stuffing and gravy. MICROWAVE to reheat, if desired. Microwave, one serving at a time, on HIGH 30 sec. or just until warmed.
Combine all ingredients, cover and chill. Serve over your favorite lettuce with a good bread roll or crackers.
Place vegetables in a large bowl (do not add avocado until ready to serve to preserve color). In separate bowl, mix dressing and spices. Pour over vegetables and mix. Chill or top with avocado and serve at once.
Finely chop the green onion. Cut chicken into bite-sized pieces. Marinate chicken in soy sauce and mirin for at least 10 minutes. If you don't have mirin, you can use sake and 1/4 tsp sugar. If you don't have sake, dry sherry can be used as well. In another bowl, break the eggs. Divide the yolks into halves. Stir the eggs, but do not fully blend them. In a saucepan, heat the dashi (substitute with chicken broth) to a boil. Add the chicken and cook quickly, stirring constantly. When the chicken is fully cooked, add the green onions and eggs in a circular motion. Roughly stir the mixture. In the traditional Japanese recipe, you would turn off the heat when the eggs are half-cooked and then place the pot on a cold wet towel (to keep the eggs from cooking any further), but they don't worry about salmonella poisoning over there, so I prefer to fully cook the eggs. Serve on steamed rice and garnish with nori to taste.
For the first stage: Thoroughly combine the flour or flours, salt and yeast in a 3- to 4-quart or larger bowl; mix with a large spoon. Add the water, stirring vigorously until evenly incorporated. Use a greased flexible spatula to scrape down the sides of the bowl. Drizzle the dough top with about 1/2 teaspoon of vegetable oil (no need to measure); use a pastry brush or your fingertips to spread it evenly over the dough and up the sides of the bowl. Cover the bowl tightly with plastic wrap and set aside at a room temperature of about 70 degrees or cooler for 12 to 18 hours. For the second stage: Use a fork to beat together 6 tablespoons melted butter, the sugar and powdered milk in a medium bowl until well blended. Beat in the egg until well incorporated. Vigorously stir the mixture into the raised dough until it deflates and the ingredients are well blended; the dough will seem rubbery. Vigorously stir in the 1 1/4 cups flour until thoroughly incorporated. (Second-stage mixing may be completed in a heavy-duty stand mixer, if desired. Transfer the raised dough to the mixer bowl; complete the mixing steps on low speed using the paddle.). Generously grease 12 "Texas-size" muffin tin cups or 24 standard-size muffin cups, or coat them thoroughly with nonstick cooking oil spray. Using a well-greased 1/4-cup measure for large muffin cups and a 1/8-cup measure (or coffee scoop) for small muffin cups, place a scoopful of dough in each cup. Divide any leftover dough evenly among the cups. Use 2 tablespoons total of the melted butter to drizzle over all the roll tops. (Use your fingertips to spread out the butter and smooth each top until the dough surface looks smooth. Sift a little flour over each cup; cover the muffin tins with plastic wrap. For a "regular" rise: Let the dough stand at room temperature for 1 to 1 3/4 hours or until the dough nearly reaches the cup rims. (The time will vary considerably depending on the temperature of the room and the length of the first rise.) Remove the plastic wrap. Let stand until the dough rises just above the rims. For a "quick" rise: Fill a microwave-safe container with 1 cup of the water and set it far to one side of the microwave oven. Microwave on high for about 2 minutes, until the water almost boils. Put a muffin tin in the microwave oven as far from the water as possible. Let rise 30 to 45 minutes or until the dough nears the cup rims. Remove the plastic wrap. Let stand until the dough rises just above the rims. To bake: Position an oven rack in the middle third of the oven; preheat to 400 degrees. Gently transfer the muffin pans to the middle oven rack; jarring can cause deflating. Bake about 15 to 18 minutes for smaller rolls and 17 to 21 minutes for larger rolls or until well browned on top and hollow sounding when thumped with a finger. Transfer the pans to wire racks and let cool just slightly, then run a knife around the rolls to loosen. Sift a little flour over the rolls just before serving, if desired. The rolls are best served warm.
Preheat oven to 350°F. Combine dry ingredients (except sugar) and blend well. In a separate bowl combine the wet ingredients plus sugar and beat until smooth. Stir dry ingredients into the wet mixture. Separate into 2 parts, cover, and refrigerate for 1 hour or more. Roll out cookies 1/8 inch thick and cut out shapes. Place onto aluminum foil lined baking sheet. Bake for 8 minutes.
Saute onions and garlic in butter until tender. Add mushrooms, soup and Tabasco sauce, salt & pepper to taste. Mix well. Add cooked broccoli and cheese. Mix well. Cook for about 5 minutes over low heat. Serve in chafing dish with Ritz Crackers.
Fry the 1/2 of the onions, 1/2 of the ginger, and all the garlic in a very hot pan/pot with vegetable oil. (Add ingredients to the pan in the above mentioned order so that you don't burn the garlic). After browning the edges of the onions (about 2-3 mins), add chicken. Fry for five more minutes. Add sweet chili sauce, fish sauce, red pepper flakes. (You can add salt/pepper here too if you are familiar with this dish, otherwise wait so that you don't oversalt.). Reduce heat to med-low and allow the chicken to simmer without the lid for about 20 minutes, stirring occasionally. The liquid should reduce by at least half. Salt/pepper to taste. (The chicken should be fully cooked at this point, so you can taste the sauce.). Add the rest of the onions and ginger, then cook for 3-5 more minutes. Enjoy with jasmine rice.
Preheat Oven to 325°F. Pans: Grease or spray with non-stick spray (non-stick with flour oil okay). Yield: Two nine-inch loaf pans or approximately six small loaf pans (for gift giving!). In mixer or large bowl, mix together very well the sugar, eggs and vegetable oil. Add vanilla and persimmon pulp, stir well. In a separate small bowl, stir together dry ingredients. Slowly add to wet mixture and stir until blended. Do not over stir. Fold in walnuts. Mix persimmon pulp and baking soda in a small bowl. Add to sugar mixture; mix well. Pour evenly into prepared pans (approximately 2/3 full). Sprinkle with chopped walnuts for garnish if desired. Bake for 55-65 minutes for large pans (check often and adjust time for your oven as mine cooks fast), or until the top of the loaf is firm and no uncooked batter can be seen. Start checking small pans at 30-35 minutes. Cool on a wire rack. Loafs may fall a bit but this is normal. Wrap in plastic wrap and then foil to keep moist and refrigerate or freeze if not serving right away. Can be deliciously served warm with whipped cream or butter or drizzed with a powdered sugar glaze.