HumbleIntelligence/food-ner-1-Million huggingface dataset:
Saute onions and mushrooms in olive oil 4 to 5 minutes; set aside. Place 1/4 cup leftover Thanksgiving turkey stuffing in the center of 2 puff pastry squares. Top the stuffing with 1/4 pound leftover turkey pieces. Top turkey with sauteed mushrooms and onions. Add salt and pepper, to taste. Beat together egg and milk. Place remaining 2 puff pastry squares over filling and seal with the milk and egg wash. Bake at 375 degrees for 20 minutes or until golden brown. You can serve this Thanksgiving Turkey Wellington with heated Thanksgiving gravy on top with cranberry sauce and your favorite vegetable. Enjoy!
Casserole -- Spray a 13x9" pan with a non-stick spray such as Pam. Add in the potatoes, right from the freezer and top with the cheese. Lightly toss just so all the cheese is not sitting right on top. Egg Mixture -- Beat the eggs, milk, seasoning blend, parsley, hot sauce, salt and pepper and pour over the potatoes and cheese. Top with the ham and cover with foil or saran wrap and refrigerate over night or at least 8 hours. Bake -- Heat the oven to 350 and position the rack on the middle shelf. Bake uncovered for 30 minutes. As the casserole bakes prepare the crescent roll topping. Crescent Rolls -- Remove the rolls from the can and lay flat. Make sure to add a little little flour to the counter or on a sheet of parchment paper so they don't stick. I take a pizza cutter or a knife and cut the dough along the perforated sections. The rolls come out in a rectangle so I try to lay them right back on the casserole the same way. Cutting the perforations allows steam to get through the crust which will help brown the crust and help the casserole finish cooking. Back in the Oven -- Return to the oven and bake 15-20 minutes until the crescent roll topping is golden brown. Remove and let set 5-10 minutes before serving. Serve -- Cut into squares and enjoy. If you want to really make it special, serve a hollandaise sauce along the side, but I like it as is. Again, you can use bacon or sausage in this recipe, I just prefer the ham and usually serve up some crisp maple glazed bacon on the side. ENJOY!
Add the first 5 ingredients to a mixing bowl; use an electric mixer and beat on medium speed until smooth. Add in chicken, green onions, and celery; stir to combine. Shape into 1-inch balls (may need to chill mixture before shaping into balls). Roll balls in chopped nuts. Chill until ready to serve. May chill up to 2 days; freeze up to 1 month.
Butter a 9x5x3 loaf pan. Preheat oven to 325 degrees Farenheit. In a large saucepan, boil first 12 ingredients (brown sugar, water, butter, cinnamon, cloves, ginger, salt, orange peel and dried fruits) for 5 minutes. Remove from heat and allow to cool to lukewarm. Stir in two slightly beaten eggs. In a separate bowl mix together flour, salt and baking soda. Fold wet ingredients into dry and then add vanilla. Pour into prepared pan and bake 45 to 60 minutes until toothpick inserted into cake comes out clean. Optional: While still hot, douse with alcohol. Wrap and store a couple of days before serving.
Preheat oven to 350 F. Lightly butter a 9 1/2 inch springform pan. Cut a piece of wax paper or parchment to fit base of pan. Butter it and line bottom of pan with this. Put a piece of foil over outside of pan from the bottom in case the bottom seal is not tight. Cheesecake: In a food processor, combine cheeses with 3/4 cup sugar. Process until mixture liquifies, scraping down sides of the bowl. Add eggs and remaining sugar and continue to process until very smooth. Pour into prepared pan. Set pan in a larger ovenproof pan and add enough hot water to reach halfway up the sides of the springform pan. Bake 45 minutes, turn oven off, leave in an additional 15 minutes, then remove from oven and take out of water bath. Cool. Cover with saran wrap and refrigerate overnight. To serve, remove pan sides and invert onto serving platter. Smooth top, if necessary. Serve with raspberry sauce on the side. Raspberry sauce: Thaw raspberries. Puree in blender. Press through fine strainer to remove seeds. Mix in Grand Marnier.
Put oil into large frying pan and heat to 370 degrees. In large bowl, beat eggs well, add both sugars, cream together thoroughly, add melted butter, milk, sherry, vanilla, and zest. Stir in zucchini into same bowl as above. In a medium size bowl, stir together flour, baking powder, salt, cinnamon, and nutmeg. Stir dry ingredients into wet ingredients. Take about a teaspoon of dough, gently drop it into hot oil, and fry for about 1 minute per side. (Mom does about 18 at a time, but it depends upon the surface area of your frying pan.). Drain on paper toweling. Make a thin glaze by combining powdered sugar with a tablespoon of orange juice and keep adding orange juice until you think it is right.
Mix thoroughly 8 oz Cream Cheese and 1/2 cup Sugar. Add Cool Whip. Mix thoroughly. Add thawed Strawberries and mix until well blended. Pour into pie crusts. Chill.
Preheat oven to 350 degrees. Season thighs with salt, black pepper and cayenne. Peel 4 heads of garlic and crush half leaving the remaining cloves whole. Heat 1/2 cup olive oil in a roasting pan large enough to hold the chicken in 1 layer, over 2 burners on medium-high heat. Add chicken and brown on both sides, setting aside when brown. Add crushed garlic and cook, stirring about 1 minute. Remove from heat and add remaining ingredients, stirring to mix well. Place chicken in roaster, cover tightly and cook for 1 hour. Remove cover and roast until the chicken is brown and tender, about 30 minutes, basting occasionally. Remove and set aside. Spaghetti Bordelaise: In large pot bring salted water to a boil and cook spaghetti until al dente, about 10 minutes. Drain well. In medium saucepan heat oil over medium heat. Add minced garlic and green onions and cook stirring until fragrant and starting to turn golden, about 2 minutes. Add the wine, basil, oregano, thyme, salt, pepper and cayenne and cook 2 minutes. Add the butter and parsley and cook for another 2 minutes. Pour sauce over drained spaghetti, tossing to coat. Place in large serving bowl and coat with Parmesean Cheese. Place Spaghetti Bordelaise on plate and top with chicken thigh.
Preheat oven to 325°. Line baking sheet with parchment paper. Blend almond paste and egg whites in processor until smooth. Transfer to pastry bag fitted with 1/4- to 1/3-inch-diameter smooth round tip. Pipe 1 1/2-inch-diameter rounds onto baking sheet, mounding slightly in center. Bake until light brown, about 30 minutes. Cool. Place semisweet chocolate in medium bowl. Bring cream to boil in small saucepan. Pour cream over chocolate and stir until melted and smooth. Cool ganache until firm enough to mound on spoon, about 4 hours. (Cookies and ganache can be made 1 day ahead. Cover and chill cookies. Cover ganache and let stand at room temperature.). Transfer ganache to pastry bag fitted with 1/2-inch-diameter smooth round tip. Pipe generous amount of ganache atop center of each cookie (about 1-inch wide and 1/2-inch high). Chill cookies 2 hours. Stir bittersweet chocolate in small bowl set over small saucepan of simmering water until melted and smooth. Remove chocolate from over water; cool slightly. Line baking sheet with parchment paper. Working with 1 cookie at a time, grasp edges of cookie and dip ganache side down into melted bittersweet choolate, coating ganache and top of cookie. Transfer to prepared baking sheet, dipped side up. Repeat with remaining cookies. Chill until chocolate sets, about 20 minutes. (Cookies can be made 3 days ahead. Refrigerate in airtight container.).
Preheat the oven to 400 degrees. Spray 4 cups of a regular size muffin tin with a butter-flavored cooking spray. Combine the hash browns, salt, pepper, onion, parsley, and butter and add 1/2 cup of mixture to each muffin cup, pressing up the sides to top of cup. Bake for 25 minutes. While hash browns are in oven, saute onions, sausage and red pepper for three minutes; cool. Mix the eggs, cream, salt, pepper, parsley, scallions, and cheese. Add sausage mixture and pour into hash brown cups. Turn oven down to 350°F, and bake for an additional 20-25 minutes or until eggs are set. Cool slightly, run a thin knife around the hash brown cup and gently remove from muffin tin with a rubber spatula.
To make the herb bouquet: tie the parsley, bay leaf and thyme together in washed cheesecloth. Remove the rind and cut the bacon into strips 1/2 inch wide and 1 1/2 inches long. In 2 quarts water, simmer the bacon for 10 minutes. Rinse in cold water and dry. In a fireproof casserole, saute the bacon for 2 to 3 minutes in 1 tablespoon of the butter until lightly browned. Transfer to a dish. Brown the chicken in the hot fat, breast side down. Brown for 2 minutes, regulating heat so the butter is always very hot but not burning. Turn the chicken on another side using 2 wooden spoons or a towel. Continue browning and turning the chicken until it is a nice golden color almost all over, particularly on the breast and legs. This will take 10 to 15 minutes. Add more oil, if necessary, to keep the bottom of the casserole filmed. Remove the chicken from the pan. Pour the fat out of the casserole. Set the oven at 325 degrees (F.). Drop the onions into boiling, salted water and boil slowly for 5 minutes. Drain and set aside. Peel the potatoes and trim them into uniform ovals about 2 inches long and 1 inch in diameter. Cover with cold water and bring to a boil. Drain immediately. In the casserole, heat the remaining 3 tablespoons butter until foaming. Add the potatoes and roll them around over moderate heat for 2 minutes to evaporate their moisture; this will prevent their sticking to the casserole. Spread them in the pan. Salt the chicken and place it breast up in the casserole. Place the bacon and onions on the potatoes and add the herb bouquet. Baste all the ingredients with the butter in the casserole. Lay a piece of aluminum foil over the chicken, and cover the casserole. Heat the casserole on top of the stove until the contents are sizzling. Transfer to the oven and roast for 1 hour and 10 to 20 minutes or until the chicken leg registers 180 degrees (F.) on an instant-read thermometer. Baste once or twice with the juices in the pan.
Scrub potatoes well and cut into 1 inch chunks. Cut sausage into 1/2 inch slices. Put all ingredients into a large soup pot. Stir well and bring slowly to a boil. Reduce, heat and simmer about 15 minutes or until the potatoes are tender. Remove bay leaves before serving. This is great with a nice salad and a piece of crusty bread.
Preheat a large, lidded skillet over medium-high heat. Saute the seitan for about 2 minutes. Add the onions and saute for another 5 minutes, until softened. Add the mushrooms, garlic, thyme, basil, salt, and pepper, and saute for another 8 minutes. Once the mushrooms are cooked and soft, add the wine and broth. Add the spinach in batches and use tongs to incorporate them with everything else. Cook for about 5 more minutes. Serve immediately with slices of lemon, if desired.
Brown the ground turkey. When it's almost done, throw the onion in and let it saute a bit. Put the ground turkey in a large soup pot along with the salsa and the chili beans and let simmer for 25-30 minutes. The longer you let it simmer, the tastier it'll be. :). Top with your choice of toppings and enjoy! Easiest ever!
Heat a grill pan over medium-high heat. Coat pan with cooking spray. Add onion; sprinkle with 1/8 teaspoon salt and 1/8 teaspoon black pepper. Cook 8 minutes or until browned, stirring occasionally. Remove from pan; keep warm. Combine garlic powder and next 5 ingredients (everything except the meat) in a small bowl; sprinkle this mixture over both sides of beef. Add beef to pan; grill 5 minutes on each side or until desired degree of doneness. Serve topped with grilled onions.
Heat oil in a large saucepan & saute onions until soft & transparent. Add garlic, ginger & chilli, cook for a minute or two before adding curry powder, then cook for another minute to develop flavour. Add vegetables, bring to the boil then turn down the heat & simmer gently for about 15-20 minutes or until vegetables are cooked, adding water if necessary. Season to taste.
Place the cottage cheese in a strainer set over a bowl, and drain for 20 minutes while you prepare the remaining ingredients. Grate the squash, and place in a large bowl or colander. Sprinkle with salt and toss. Allow to sit for 20 minutes. Squeeze out excess water, then squeeze in a towel to dry. Preheat the oven to 350°F Oil a 2-quart gratin or baking dish. Heat the olive oil over medium heat in a medium frying pan, and add the onion. Cook, stirring, until tender, about five minutes. Add the garlic, and stir for another 30 seconds to a minute until fragrant. Remove from the heat. Beat the eggs in a large bowl. Stir in the cottage cheese, parsley, dill, Gruyere, onion and garlic, and squash. Combine well. Season to taste with salt and pepper, and scrape into the oiled baking dish. Bake 45 minutes or until set and lightly browned. Remove from the heat, and allow to sit for five to 10 minutes before serving. Serve warm or at room temperature.
Place bratwurst and beer in medium saucepan; bring to a boil. Reduce heat to low; cover and simmer 10 minutes. Remove from heat; let bratwurst cool in beer. In 10-inch frying pan cook onion in oil over medium heat until browned, 8 to 10 minutes. Add sauerkraut, sugar, salt, and red pepper; mix well. Continue cooking for 5 minutes to blend flavors. Place bratwurst in center of cooking grate. Grill 5 to 6 minutes or until browned and heated throughout, turning once halfway through grilling time. Split each in half lengthwise. Place 1/4 of sauerkraut mixture down center of each tortilla. Place 2 bratwurst halves on top of filling. Spread 1 tablespoon mustard on bratwurst and top with a slice of cheese. Fold two sides of tortilla over cheese; fold remaining bottom and top halves of tortilla to close. Place tortilla wraps flap-side down on grill; grill 3 to 4 minutes or until browned and heated through, turning once halfway through grilling time.
Make the masher: place the potatoes in a saucepan and cover by 1 inch with water. Place over high heat and bring up to a bubble. Add some salt and boil the potatoes until tender, about 12 minutes. Turn off the heat. Drain the potatoes and return to the pot; let them sit for a minute to dry out. Add the cream, the butter, and egg. Mash with a potato masher or fork. Add the chives and season with salt and pepper; continue to mash to a fairly smooth consistency. While the potatoes are cooking, start on the burgers-in a large bowl, combine the beef, Worcestershire sauce, parsley, and the grated onion (grate it right over the bowl so the juices fall into the meat); season with salt and pepper and mix thoroughly. Score the mixture into 4 equal portions and form them into patties slightly thinner at the center that at the edges. Heat the oil in a large skillet over med-high heat. Cook the burgers, flipping once, 10 minutes for medium. Slather the roll bottoms with mustard and top with the watercress, burgers, and a pile of mashers. The mashers will be the glue to hold the roll tops in place.
Combine all ingredients together in a small saucepan. Cook over low heat for 30 mnutes, stirring occasionally. Remove and discard star anise. Set sauce to cool. Pour cooled sauce into a sterilized jar with a tight-fitting lid. Sauce may be refrigerated about 6 months.
Mix first 4 ingredients in a small bowl or cup. Pour over oats (in larger bowl) and mix thoroughly. Spread onto two cookie sheets. Bake at 325 for half an hour or until golden brown. Cool. Serve as a cold cereal or cook in microwave or on the stove with 2 parts water or milk to one part toasted oats until thickened.
Roast the poblanos over and open flame or 4 inches below the broiler, turning regularly until blistered and blackened all over. About 5 minutes on open flame or 10 minutes in broiler. Place in a bowl, cover with a towel and let cool until handleable. Place the spinach in a microwavable bowl, cover it with plastic wrap, poke a few holes in the top and microwave on high until wilted, about 2 minutes. Set aside. Turn the oven on to its lowest setting. Heat the oil in a large skillet (preferable nonstick) over medium heat. Add garlic and cook til soft and lightly brown. Put garlic in blender. Rub the skin off the chiles and pull out the stem and seed pods. Rough chop and add to blender with the masa harina and milk. Blend till smooth. Return skillet to medium high meat. Sprinkle both sides of the fish with salt and pepper. Lay the fillets in the hot oil and cook until richly browned, about 2-3 minutes. Use a spatula to flip the fillets and cook until barely flakes when pressed firmly with a finger or the back of a spoon. You want it underdone. Move fish to oven safe plat and set in oven. With skillet still over medium high pour the mixture from the blender and whisk until it comes to a boil and thickens -- about 1 minute. Reduce heat to medium low and simmer, stirring frequently for 5 minutes. If thicker than cream, add a bit more milk. Taste and season with salt and pepper. Add spinach to the sauce and stir until it is warm and well coated. Plate fish with sauce under or over, your preference. Serve.
Cream butter and sugar together. Beat in eggs. Stir in dry ingredients. Stir in pecans and fruit. Form into rolls 1 1/2 inches in diameter. Wrap in plastic wrap; place in resealable plastic bag. Freeze. TO BAKE: Preheat oven to 375 degrees. Using wet sharp knife, slice into thin slices (1/4 inch thick), and place on greased baking sheet. Bake 6-8 minutes.
Preheat oven to 350^F. Butter and flour 13x9x2 inch baking pan. Combine the flour, baking soda, ginger, and salt in a medium bowl. In a larger bowl, combine the eggs, sugar and 1/4 cup butter until fluffy. Mix in 1/2 cup of the almonds and the pineapple with syrup. Gradually add the flour mixture and transfer to the baking pan. Bake until a tester comes out clean, about 40 minutes. Cool on a rack about 20 minutes. Meanwhile, beat the cream cheese, powdered sugar and remaining 1/4 c butter until blended. Spread over warm cake and sprinkle with remaining almonds.
Heat a grill to high (note if your grill gets super hot, you might want to do this on med-high). In a small bowl, whisk together the pesto and tomato paste. Drizzle both slices of the bread on both sides with olive oil. Grill the bread until it is lightly toasted on the bottom. Remove the bread from the grill. Spread half of the pesto mixture over the toasted side of each slice of bread. Top the pesto with tomato slices, then mozzarella slices and black olives. Season with pepper, then return to the grill. Cover, reduce heat to low, and grill until the bottoms are toasted and the cheese has melted, about 10 minutes. Sprinkle with basil.
Preheat oven to 350. Mix all ingredients til blended. Shape into balls and wrap in plastic wrap. Chill a few hours. Using rounded teaspoon of dough, roll into strips. Shape like pretzels. Place on ungreased cookie sheet. Bake for 10-12 minutes. Cool on rack. Vanilla Glaze:. Mix all ingredients in bowl. Double glaze and dip. Place on wire rack to dry.
Whisk cream and sugar in small saucepan over medium heat. When bubbles appear, turn down heat to very low and cook 12 minutes. Meanwhile, soak gelatine in cold water 5 minutes. Add the choocolate to the hot cream and stir until smooth. Lift gelatine sheets out of whater and stir into hot mixture to dissolve, then remove from heat. Add pistachios to the cream mixture and leave to stand 15 minutes. Strain through a sieve into a jug. Divide into 4 150 ml molds, ramekins, or cups. If turning out, dip bases of molds briefly in hot water and invert onto serving plates. Serve with dark chocolate biscuits (wafers) and sugared flower petals, for a fancy touch.
For the Guacamole: Cut the avocados in half and remove the seed. Scoop the flesh into a large bowl and mash with a fork or potato masher, until desired consistency is reached. Add the olive oil and lime juice. Adjust seasoning with salt. For the Corn: Remove the husk and silk from the corn. Grill over high heat until the outside is slightly charred, leaving some crunch on the inside of the kernels. Remove the kernels from the cob and set aside until ready to use. Adversely, you can remove the kernels from the cob and cook in a skillet over high heat. For the Sour Cream: To make it easier to spread the sour cream, place it in a large zip top bag. Cut off one corner and use it as a pastry bag. For the Cilantro: Clean the cilantro and roughly chop, making sure to not bruise the cilantro. Set aside until ready to use. For the Toasted Corn: Place the toasted corn in a zip top bag and crush with a kitchen mallet or large saute pan making sure to leave larger pieces for texture. For the Green Onion: Clean the green onion, removing any dirt on the base. Finely slice the green onion, using both the greens and the white. Set aside until ready to use. Building the Dip: Using a trifle dish or clear bowl, start the dip with the first layer of guacamole. Following the guacamole, add the grilled corn kernels. Using the zip top bag, add a layer of sour cream and spread evenly. Following the sour cream, add a layer of chopped cilantro. Cover the cilantro with the crumbled toasted corn. Following the toasted corn, add a layer of crumbled cotija or jack cheese. For the final layer, sprinkle the sliced green onions over the cheese and finish with a grating of fresh lime zest for flavor and color. Serve alongside warm tortilla chips. For the Spice Rub: Combine all of the spices and seasoned salt, and set aside until ready to use. For the Chips: Preheat canola oil in a deep fryer or large pan and heat to 350&deg;F When ready cut the tortillas into 6 pieces each, sprinkle into hot oil and fry for 2-3 minutes until crisp. Season immediately out of the fryer with the seasoned rub and serve warm. You can also make the same rub without salt, and season good quality store bought tortilla chips.
Preheat oven to 350 degrees. Saute chicken in broth for 2 minutes. add peppers, onions, garlic, salsa and taco seasoning. Cook until veggies are soft. Place tortillas on a baking sheet and spread refried beans onto half of each trotilla., top with chicken and veggie mixture and shredded cheese. fold each tortilla over and Bake at 350 degrees for 10-15 minutes. serve with fat free sour cream and salsa.
Heat oil in a large skillet over medium heat. Add the onions and cook 4 minutes, or until soft. Add garlic and chicken and cook until chicken is browned. Stir in the broth, poultry seasoning, black pepper, red pepper flakes, and salt. Bring mixture to a boil over high heat. Stir in rice and reduce heat to low. Cover and cook until rice is almost tender, about 10 minutes. Stir in peas and thyme. Cover and cook until heated through, about 10 minutes more.
Cut off hard part from top and bottom of Kobocha then cut into 3 to 4 wedges. Scoop out the seeds and cut into chunks. Steam in steamer, covered, for 15 minutes over med heat then use a chopstick and see if it can be pushed into center easily. Remove and leave covered for 5 minutes. Remove skin. Mash flesh and push thru sieve or process in food processor. Transfer to mixing bowl and add rest of ingredients. Mix well. Roll out makisu sushi mat as if you were making sushi. Wet muslin slighly and lay on mat. Spread mix on evenly. Hold nearest end and tightly roll up to other end. Close both other ends by rolling up or folding over muslin. Put roll in steamer for 5 minutes. Remove from heat and let rest 5 more minutes. Open the makisu when roll has cooled. Cut into 1 inch thick slices and serve cold on plates with thinly sliced nashi and kaki if desired.
Cook pasta according to package directions. In a small skillet, cook garlic in oil and butter over medium heat for 2-3 minutes. Drain pasta, add to skillet. Stir in the parmesan cheese, basil, parsley, salt and pepper, toss to caot. Cook and stir for 1-2 minutes or until heated through. Serve immediately.