HumbleIntelligence/food-ner-1-Million huggingface dataset:
To prepare stuffing: Heat butter in a large saute pan over high heat until very hot. Add onion, scallions(or shallots), garlic, and celery, and saute for 2-3 minutes. Add sherry and cook until only about 2 tablespoons of liquid are left, about 3 minutes. Remove from the heat and allow to cool. Meanwhile, place French bread, cornbread, and rice in a large bowl and toss to mix. When onion mixture is room temperature, combine with the bread and rice mix. Add enough chicken stock to moisten the bread well. Add the eggs and mix well. Add the walnuts, thyme, oregano, sage, celery salt, salt and pepper, and mix thoroughly. Preheat the oven to 350°F. To stuff turkey: Lay out the turkey breast on a cuttin board. Spread the stuffing evenly on the turkey to 1/2" from the edge. Roll the breast up and tie securely with twine. Heat olive oil in a large saute pan until smoking hot. Put in a baking dish and roast in the oven about 35-45 minutes, or until the internal temperature reaches 155°F. Allow to cool 2-3 minutes before removing the twine and slicing. Place on a pretty serving platter and enjoy!
Separate ribs into single pieces. In a large bowl, mix together soy sauce, sherry, scallion, ginger, and black beans. Add ribs and toss to coat well. Cover and refrigerate 30 minutes. Coat a 9" heatproof plate with oil. In a shalow bowl mix cornstarch, five spice powder, and salt. Toss ribs in seasoned cornstarch to coat and place on oiled plate. Place in a bamboo steamer. Pour any remaining marinade over ribs. Cover and steam 45 minutes, until ribs are tender.
Preheat oven to 425°F. In saucepan combine pineapple, cornstarch and 1/2 cup sugar. Mix and bring to low boil. Continue to cook until slightly thickened. Remove and set aside. In mixing bowl combine Ricotta, cream cheese, 1/4 cup sugar and 1 egg and rum if you want. mix until smooth. Pour into pie shell. Spread pineapple mixture evenly on top. Slowly add over the Ricotta mixture and try to cover evenly. Cut 2nd pie crust into 1" strips and arrange over the top in a lattice fashion. Mix remaining egg and milk in small bowl. Brush egg/milk mixture over top of pie. Bake in 425°F oven for 15 minutes. After 15 minutes, turn heat down to 375°F and cook for 20-25 minutes more. You want the top to be a nice golden brown and the mixture will be slightly "jiggly". Remove from oven and allow to cool for 1 hour before putting in fridge. It's best to let it sit in fridge for at least another hour before serving. Enjoy!
Grease a 9 x 13 baking pan. Cut marshmallows in half. Place marshmallows, cut side down in bottom of prepared pan. Prepare cake as directed on box and pour over the marshmallows. Bake cake as directed on box. Marshmallows will rise to the top and form a frosting. Allow to cool completely before cutting.
First make the basil filling: Combine all the ingredients with just a few tablespoons of olive oil in the food processor Process until finely chopped, scraping down the sides of the bowl With the processor running, add the rest of the olive oil through the food tube until a paste forms Place the chicken breasts between two sheets of plastic wrap and pound them with a mallet or with a cutting board to an even thickness Sprinkle with salt and pepper to taste Combine the margarine with the basil filling Spread 2 tablespoons of the stuff across each pounded chicken breast Roll up the breast and secure it with a toothpick Combine the cornflakes, ground cashews and paprika in a shallow bowl Beat the eggs in a separate bowl Dip the chicken bundles in the egg, then dredge in the crumb mixture Cover a baking dish in parchment paper and place the bundles in the dish Cover and place in the fridge for 6-8 hours Preheat the oven to 350 degrees F Bring the chicken to room temperature Bake uncovered for 35 minutes Let stand for 10 minutes Remove the toothpicks Wash the spinach well and tear the leaves into smaller pieces Wilt the spinach in a hot pan, with just the water clinging to the leaves, about 3 minutes Season to taste with salt and pepper Place the spinach flat on a serving dish Place the chicken bundles on top, garnish with sprigs of basil
Combine lentils, water and salt in heavy saucepan. Bring to boil; simmer until lentils are tender, about 20 min, adding more hot water if needed. Add 1/2 cup of the butter and all the bulgur; simmer 2-3 minute Remove from heat and cover; set aside 15 minute. In heavy skillet, melt remaining 1/4 cup butter over med heat. Add onion and saute until golden brown; stir frequently. In large mixing bowl combine sauteed onions with lentil and bulgur mixture. Wet hands in warm water and knead mixture until well blended, 2-3 minutes. (Wet hands again as needed). Add 3 Tbsp each: peppers, green onions, parsley and mint to mixture and mix well. Adjust seasonings to taste. Keeping hands moistened, form mixture into 1/2" thick patties. Arrange on serving dish; sprinkle with reserved sweet pepper, green onions, parsley and mint. Season to taste with paprika. (If you prefer your kibbee baked, place on oiled baking sheet and place in 375F oven until golden brown-- I never do this so am not sure how long it would take- 10-15 min?).
Using a hand held mixer, beat cream cheese until soft. Add the remaining ingredients and beat until creamy and combined. Cover and refrigerate for about an hour.
Trim fat from steaks. In a large skillet, brown steaks on both sides in hot oil. Drain off fat. Transfer steaks to slow cooker. In a bowl, combine undrained pineapple, green pepper, brown sugar, tapioca, ketchup, soy sauce and dry mustard. Pour over steaks. Cover and cook on low for 7-8 hours or on high for 3 1/2-4 hours. Serve meat and sauce over hot rice. Enjoy!
Bring water to a boil in large saucepan over high heat. Reduce heat to medium; add bulgur wheat,raisins,salt,cumin,cinnamon,saffron and cayenne pepper. Cook and stir 1 minute. Remove from heat; cover and let stand 15 minutes. Fluff bulgur with fork; place in medium bowl. Refrigerate 30 minutes or until cool. Stir in oil until blended. Gently stir in parsley, pine nuts and basil.
Preheat the oven to 325°F Insert liners into medium cupcake pans. Prepare cupcakes. Melt butter and lemon zest on low heat; the heat helps release the flavors and spice the butter. In a bowl, sift flour, baking powder and salt. Place eggs and sugar in a mixing bowl, beating on medium speed. Gradually add in the dry ingredients, alternating with the melted butter and mix until mixture is light and airy. Fill the cupcake liners two-third full. Bake for 20-25 minutes or until cupcakes are springy to the touch and a toothpick inserted in cupcake's center comes out clean. Remove from oven and cool on wire rack for 10 minutes. Prepare glaze: in an eletric mixer,beat butter with powdered sugar and lemon juice until frosting is integrated and smooth (add 1 more tablespoon of lemon juice for creamier texture if desired). Using a spatula, spread frosting on each cupcake, decorating with lemon zest.
Preheat oven to 350 degrees. Cook rotini according to package directions. Set aside. Meanwhile, cook and stir ground beef and onion in large skillet over medium high heat until meat is no longer pink. Season with salt and pepper. Combine rotini, pizza sauce, tomato sauce, tomato paste, sugar, garlic salt and oregano in large bowl. Add beef mixture, stir until blended. Plave half of mixture in 3 quart casserole, top with 1 cup cheese. Repeat layers. Arrange pepperoni slices on top. Bake 25 to 30 minutes or until heated through and cheese is melted.
Mix together flours, shortening, salt, and sugar in mixer using dough hook attachment at medium speed until mixture resembles coarse meal. Add water and egg and mix 5 minutes (dough will be very sticky). Scrape down side of bowl and cover with plastic wrap, then let stand at warm room temperature at least 1 and up to 4 hours. Put oven racks in upper and lower thirds of oven and preheat oven to 350°F. Stir together butter (2 tablespoons) and garlic. Lightly brush baking pans with additional melted butter. Turn out dough onto a well-floured surface and dust generously with flour, then divide dough into 2 equal portions. Roll out 1 portion of dough with a lightly floured rolling pin into a roughly 10- by 7-inch rectangle. (Dough will be very soft.) Dust backs of your hands with flour and slide them under dough. Working over 1 of the baking pans, gently stretch dough as evenly as possible to fit into pan. Pull sides and corners of dough to cover bottom of pan evenly. (Sides of dough may be slightly thicker than center.) Repair any holes in dough by pinching and pressing dough together. Repeat with second piece of dough and other baking pan. Brush surface of dough lightly with garlic butter (be careful not to tear the dough), then sprinkle evenly with sesame seeds, lightly pressing to help them adhere. Sprinkle with cheese. Bake, switching position of baking pans in oven and rotating them 180 degrees halfway through baking, until golden, 25 to 35 minutes total. Cool lavash in pans on racks, about 15 minutes. (Lavash will crisp as it cools.) Break into pieces to serve.
Shake ingredients with ice and strain into a chilled cocktail glass. Garnish with a sprig of mint, and serve.
To Make the Dumplings: In a small bowl mix together the coconut cream, roasted chile paste, salt, sugar and pepper. In food processor workbowl, add the minced lemongrass, green onion and salmon; process into a rough paste. Add the coconut cream mixture;process until it is a smooth paste. Fold in the lime leaves. To Fold the Dumplings:Place 1 heaping teaspoon of the filling in the center of the wrapper. Moisten the edges of the wrapper with water. Fold in half to enclose the filling to form a half circle. Pinch the edges together to seal. Set the dumplings on a baking sheet lined with wax paper; cover with a towel. Repeat with the remaining filling and wrapppers. (may freeze them at this point). To Make the Broth: Colmbine the coconut milk, chicken stock, galangal, lemongrass and green chilies in a stock pot. jBring to a boil, reduce to a simmer for 15- 20 minutes. Do not continue simmering or the lemongrass will loose its taste. Strain the broth into the soup pot. Add fish sauce, lime leaves, and mushrooms; simmer together for 3-5 minutes. When ready to serve, stir in the lime juice. To Cook the Dumplings and Serve: In a large pot, bring 2 quarts of water to a rolling boil. Drop the fresh or frozen dumplings into the boiling water. When the water returns to a boil, with a slotted spoon scoop out the dumplings that flast to the top. Transfer 6 dumplings to each to a soup bowl (flat bowl is best). Ladle about 1 cup of hot brothe into each bowl. Garnish with red chilies, cilantro, and crispy shallot flakes.
Set cheese sauce packet from dinner mix aside. Bring 6 cups water to a boil. Add macaroni; cook for 4 minutes. Add the broccoli, onion and garlic. Cook 3-6 minutes longer or until macaroni is tender; drain. In a large saucepan, melt 1/2 cup butter. Stir in cheese sauce mix and milk. Add ham, mustard, salt and pepper. Stir in macaroni mixture. Transfer to a greased broiler-proof 2-1/2-qt. baking dish. Melt remaining butter; toss with bread crumbs and Parmesan cheese. Sprinkle over top. Broil 4-6 inches from the heat for 4-5 minutes or until top is golden brown. Yield: 8 servings.
Pat the chicken dry with paper towels, then season generously with salt and pepper. Heat 1 teaspoon of the oil in a large nonstick skillet over medium-high heat until just smoking. Add the chicken and cook until browned on the first side, about 5 minutes. Flip the chicken over, add 1/2 cup water, and reduce the heat to medium-low. Cover and continue to cook until the thickest part of the breast is no longer pink and registers about 165 degrees on an instant-read thermometer, about 5 minutes. Transfer the chicken to a plate and cover with plastic wrap. Poke a few vent holes in the plastic wrap and refrigerate the chicken while preparing the other ingredients. When the chicken is cold, shred it into bite-sized pieces. Meanwhile, shake the vinegar, remaining 1 tablespoon oil, hoisin, soy sauce, and ginger together in a jar with a tight-fitting lid; set aside. Toss the shredded chicken, carrot, cabbage, red pepper, sprouts, scallions, and cilantro in a large serving bowl. Shake the dressing to recombine, pour it over the chicken salad, and toss to coat. Sprinkle with the chow mein noodles before serving.
Heat oil in a wok or dutch oven until shimmering. Add sugar to oil. Mix constantly until it melts (~370F). Add pork belly and sear until golden brown. Stir constantly and scrape bits of sugar that have stuck to the pot. The sugar will burn quickly so pay attention. Add soy sauce, dark soy sauce, rice wine, and water. Add ginger and star anise. Bring to a boil and then lower heat to a simmer. After an 45 minutes to an hour, remove meat to serving bowl. Boil sauce until desired consistency and skim off scum and fat. Pour over meat. Garnish with chopped green onions and sesame seeds. Serve.
Whip cream cheese with sugar until fluffy. Blend in vanilla. Fold in whipped cream. Blend thoroughly. Spoon into pie shell. Spread cherries over the top. Refrigerate over night, covered.
In a soup pot, render the salt pork until just crisp, remove and discard. cook the onion, celery, and carrots in the pork fat until tender. add the potatoes, okra, corn, clams+juice, and fish. cover with milk and heavy cream. add basil, old bay, salt&pepper. bring to boil and let simmer until potatoes are soft. add chopped parsley.
Heat oven to 425°F or Gas Mark 7 and grease a baking sheet. Sift the flour and salt into a bowl and rub in the butter. Mix in the sugar and cinnamon. Add the treacle or molasses and sufficient milk to make soft dough. Turn on to a floured surface and knead gently- the dough should be fairly moist and elastic. Roll out to about 1/2-inch thick, and cut into rounds with a 21/2-inch pastry cutter. Place on the baking sheet, brush with a little milk and bake for 10-15 minutes until golden in coIour. Cool on a wire rack. Serve split in half and buttered. Store at room temperature in an airtight container.
Have your fish store or monger grind the fillets or grind them yourself in a food processor or meat grinder; do not puree, but grind fine. Saute the diced onions in the oil until soft and translucent but not brown; remove from heat and let cool. Preheat oven to 325°F. In the bowl of an electric mixer fitted with the paddle attachement, combine fish, cooled onions, eggs, water, matzoh meal, salt, pepper, and sugar. Beat on medium speed for 15 minutes. Add grated carrots and mix until well combined. Transfer mixture to 12-cup bundt pan, smoothing the top with a psatula. Place bundt pan in a larger baking dish 2" high with water. (I place the container of water in stove first and then the bundt pan, so as to avoid burning myself and/or spilling on the floor!). Transfer to oven and bake for 1 hour. Cover bundt pan with parchment paper-lined foil and continue baking until center feels solid when a wooden skewer is inserted into the center, about 1 hour longer. Remove bundt pan from oven and let stand 5 minutes. Invert onto a flat serving plate and refrigerate overnight. Slice (as you would a torte) and serve garnished with parsley and the condiments in separate bowls.
Heat a non-stick pan over medium heat and spray with cooking oil spray. Add the garlic and cook gently, do not brown. Add the chicken and cook until chicken is just about cooked through, turning regularly so both sides cook evenly. Add the wine, tomato paste and herbs. Stir so that the paste mixes into the wine. Bring to a simmer and cook about 5 minutes or until chicken is just cooked through. Add the spinach leaves and mix through so they just wilt then quickly remove from the heat. Serve the chicken with spinach leaves on top and sauce drizzled over the spinach. Nice served with steamed broccoli and pasta or potatoes.
Fry ground beef or ground Bison in 10-12 inch skillet over medium heat, breaking up until it is fine and no pink remains. Drain off any excess grease and return to skillet. Add onion soup packet and water. Stir to distribute evenly. Reduce heat to low and simmer covered until onion is tender, about 15-20 minutes and replacing the cover when done stirring. Turn off heat. Stir in yogurt. Let sit 5-10 minutes until heated through - do NOT allow to boil - remove from heat, if necessary. Stir in mint, cover and let sit for 3-5 more minutes. Spoon into pita bread halves and serve. Add sliced tomato if desired.
in a 12 to 16 quart pot, bring 2 gallons water to boiling. Add shrimp or crab boil and Old Bay Seasoning; reduce heat. Simmer, uncovered, 10 minutes. Add potatoes, a few at a time, allowing water to continue simmering. Simmer 7 to 10 minutes, untl nearly tender. Add corn; simmer, uncovered, 5 minutes. Add sausage and shrimp. Simmer 3 to 5 minutes, until shrimp are almost opaque (do not overcook shrimp) and sausage is heated through; drain. Transfer to large platter. Add lemon halves and sprinkle with parsley. Serve hot or within 1 hour of cooking. Pass Garlic Mayo and Cocktail Sauce.
Use a large saucepan to saute chopped onion and potato in the butter. Add Brussels Sprouts, broth, salt, papper and curry powder. Bring mixture to boil; reduce heat to simmer. Cover and let simmer 10-12 minutes. Cool to room temperature. Puree in small amounts in blender. Return to pan. In small bowl, combine egg yolk and whipping cream. Stir into pureed soup. Cook 4-5 minutes over medium-low heat, but do NOT let boil. Garnish with sour cream and paprika if desired.
Cream the butter and sugar, beat in the egg-yolks and chosen flavouring. Pass through a fine hair sieve, chill, pile into a bowl and pass with the appropriate dish.
In a heavy skillet, melt butter. When foam subsides, add the bacon and fry for 5 to 10 minutes or until the bacon is lightly browned. Remove bacon from skillet and set on paper towel lined plate to drain. In same skillet used for bacon, fry the onion slices for 6 to 8 minutes adding more butter as necessary. When the onions are soft and transparent, add the apple rings. Put lid on skillet and simmer apples over low heat for 5 to 10 minutes. Carefully stir apples to keep them from sticking. When the apple rings are done, they should offer little or no resistence when pierced with the tip of a sharp knife, return the drained bacon to the skillet. Cover skillet and simmer an additional 3 to 5 minutes or until the bacon is heated through. Liberally grind fresh black pepper over the top and serve immediately.
Mix all the ingredients together except the sauerkraut and cheese. Shape mixture into 5 patties, each about 3/4-inch thick. Set oven control to broil or 550 degrees F. Broil the patties 4 inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Top each patty with sauerkraut and a cheese slice. Broil until the cheese is melted and a light brown in color. Nice served on toasted rye or pumpernickel buns or bread.
Use medium pan over medium heat cook chicken after you've massaged it with oil (1 TBs). Cook 5 min on each side till it's thru. Then set aside. Using the rest of the oil saute green onion and red pepper till tender. 5 minute. Chop chicken and add to the veges. Add in beans, corn, spinach, peppers, and spices. Stir while cooking till well mixed and tender. Remove from heat, add cheese and mix in till it melts. Microwave torillias wrapped in damp paper towels ca. 1 minute or till soft. Fill tortillas with equal amounts of mixture. Roll it tightly not forgetting to wrap the bottom. Hold together with toothpicks. Place in freezer safe pan top with pastic wrap and freeze for minute 4 hours. In a deep pan heat frying oil to 375. Fry frozen tortillas (careful of splatter) 10 min each or till desired brown. (less fat variety bake at 400 for 20 min).
Combine sugar, honey and water in a medium saucepan and stir well to mix. Bring this mixture to a boil (DO NOT STIR, so use a non-stick saucepan). Once the mixture begins to boil, cook it until it reaches a soft ball stage (240 degrees on a candy thermometer). Again, DO NOT STIR. Remove from heat and add flavorings, then stir to blend. Allow this mixture to cool to a lukewarm temperature. Once it becomes lukewarm, beat this with a hand mixer until it becomes creamy, about 3 minutes. Add pecans and stir until they are completely coated. Drop by heaping teaspoon onto wax paper and cool completely.
Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours. Heat grill to high. Remove steak from marinade (discard marinade). Lightly oil grill rack (see Tip). Place steak on grill and cook for 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve. Tip. To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.
In an Irish coffee mug, pour a 4 shots of the liquor. Top with fresh brewed coffee. Top of with whipped creme (optional).
Set the oven on 150 degrees in celcius. Melt the butter, slowly, not allowing it to boil. Carefully stir eggs and sugar. To get a moisty cake, avoid whipping in much air in the mixture. Roughly chop the chocolate. Add butter and chocolate to the egg-sugar mixture. Stir in remaining ingredients, except the confectioner's sugar which is for decoration. Pour mixture into baking form of optional size (the smaller form, the higher and the softer cake!). Bake in the middle of the oven in approx 30 minutes. Allow to cool. Pour over confectioner's sugar. Serve with whipped cream, ice cream or just a coup of tea.
Dice the bacon into thin strips and fry in soup pot until crispy. Remove bacon from pot and put on a paper towel to drain. Sautee onion in the bacon drippings until tender. Add potatoes and water and simmer until potatoes are tender. Stir in remaining ingredients and cook until heated, stirring frequently. Top with crispy bacon before serving.
Quarter each lemon from top to 1/2 inch from bottom. Sprinkle with salt on exposed flesh and reshape fruit. Place 1 T of salt in the bottom of a sterilized one pint mason jar. Pack in the lemons, pushing down with addition and layering remaining salt and spices along the way. Press lemons down to release their juices. Add FRESH lemon juice to cover lemons if needed, leaving some head space. Top with a sterile lid, and shake jar well. Shake jar once every day, for 30 days, and then you're ready to use. Note---if you see a"lacy" white substance clinging to the lemon's don't worry, it's not harmful. You need to rinse your lemons anyway before using to remove the salty brine.
Place oil in pan and heat. Cook Bacon and Sausage. Remove and place on an absorbent sheet and keep warm. Keep oil in pan. Cut hole in the middle of the bread with the top of a small glass. Place in pan and break egg into the hole. Turn and cook until your perfect egg consistancy is produced. Take off Heat, put on plate and cover with a thin layer of vegemite. Serve with sausages and bacon on top. Pour barbecue sauce over completed Egg! Enjoy! Best served with Hash Browns and Grilled Tomato! Hmmm.
Mix dry ingredients in a bowl. In another bowl, mix only 1/2 cup lemonade, egg, milk, and oil. Add to dry mix, stirring until just moistened. Gently stir in nuts. Spoon into prepared pans and bake and bake at 375°F. for 15-20 mins or tests clean. While hot, brush with remaining lemonade and sprinkle with white sugar. Makes 8-9 large muffins.