HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat the oven to 400°F. Cut off the ends of each butternut squash and discard. Peel the squash and cut in half lengthwise. Using a spoon, remove the seeds. Cut the squash into 1 1/4" to 1 1/2" cubes (large and uniform is best), and place them on a baking sheet. Add the melted butter, brown sugar, salt and pepper. With clean hands, toss all of the ingredients together and spread out in a single layer on the baking sheet. Roast for 45 minutes to 55 minutes, until the squash is tender and the glaze begins to caramelize. Turn the squash while roasting a few times with a spatula to be sure it browns evenly. Adjust seasonings if needed. Serve hot. Enjoy!
Rinse lettuce leaves and pat dry. Set aside. Brown ground turkey in the oil in a medium skillet over high heat, stirring often. Drain excess liquid. Add cornstarch mixture; mix in well. Continue cooking, over med heat. Add chopped onion. Add garlic, soy sauce, hoisin sauce, ginger, wine vinegar, and chili sauce. Add water chestnuts, green onions, and sesame oil. Continue cooking until onions are transluscent in appearance (about 2 minutes or so). Arrange lettuce leaves around the outer edge of a large serving platter and place the meat mixture in a separate container in the center. To serve, allow each person to spoon 2 portions of meat onto a lettuce leaf ... wrapping the lettuce around the mixture like a burrito.
Using a highball glass, add ice black cherry rum, light rum, pineapple juice and top with a splash of ginger ale. Garnish with a twist of lime and enjoy!
Place chicken in slow cooker. Combine remaining ingredients and pour over chicken. Cook on Low for 6-8 hours. Be careful not to overcook.
Beat the butter with the sugars, salt, vanilla and maple extract, until well blended. Beat in the flour to form a smooth dough. The dough will be crumbly at first, but will come together as it's mixed. Divide the dough in half, pat each half into a disk, wrap well and chill for about an hour. Preheat oven to 350*F. Line 2 baking sheets with parchment paper, or grease lightly. Sprinkle the dough and your work surface lightly with flour. Roll the dough till it's a scant 1/4" thick. Cut cookies with a cutter and place on the prepared baking sheets. Sprinkle with the extra maple sugar. Bake for 10 - 12 minutes or until lightly browned. Let sit on the baking sheet for several minutes before moving to a rack to cool completely.
In a food processor, add the green onions, celery and ham. Pulse until finely chopped. Place the ham mixture in a medium bowl, add the rest of the ingredients and mix together. Taste and re-season if needed. Place in icebox to rest for about 1/2 hour before serving.
In a big pot, combine the potatoes and water to cover generously; bring to a boil; cook until tender but slightly resistant when pierced with a fork, about 30 minutes. Drain and cool, but do not peel. When cool, cut into 1 1/2 inch pieces and place in a bowl. Make the dressing: in a small bowl, whisk the sour cream, mayo, celery, celery seeds, chives, mustard, parsley, and salt/pepper to taste together; mix well. Pour dressing over the potatoes; toss gently until coated; taste for seasoning and adjust. Cover and refrigerate 1-2 hours. Transfer to a serving bowl and garnish with parsley and chives; serve cold.
In a skillet, saute the rice in butter until the rice is golden brown; place in crock pot. Pour the tomato liquid, tomatoes, parsley, salt and pepper into the crock pot; mix well. Cover and cook on LOW setting for 6 to 8 hours. Before serving, sprinkle with grated Parmesan cheese and chopped chives.
Whip cream in a chilled bowl. Beat until stiff peaks, being careful not to make butter! In a separate bowl, mix cream cheese, brown sugar, vanilla and salt until combined. Fold the whipped cream into the cream cheese mixture. Leaving no streaks of the cream cheese mixture. Slice each cake round horizontally making 4 layers. Place the bottom layer of cake on a cake stand, put 1/4 of frosting on bottom layer, spreading to the edges. It is ok to have it extend over the edges a bit to show on the outside. Place the 2nd layer of cake and apply the next 1/4 of frosting, pushing it out to edges. Repeat until all layers of cake are used. Spread the last 1/4 of frosting on top, making it look nice and swirly. If you would like more decoration on the top, take a block of chocolate or a Hershey bar and make chocolate shavings with a vegetable peeler. Sprinkle on top.
Open each whole breast so it lies flat. Pound breasts between sheets of waxed paper with a mallet until thin, leaving each whole breast intact. Arrange opened breasts on a tray, smooth side down. Cut a piece of ham and a piece of cheese the same size as half the breast and arrange on top of it. Fold breast in half to cover ham and cheese. Seal edges by pounding with mallet. Repeat with remaining breast. Roll breasts in 2 tablespoons of flour to coat, shake off excess. Heat 2 tablespoons of butter and the oil in a 10-inch skillet. Add chicken breasts; cook until underside is golden brown. Turn and cook other side 6 to 8 minutes or until golden brown. Place breasts on a platter and keep warm in a low oven. Add mushrooms, shallots to skillet in which chicken cooked; cook until tender and lightly browned. Add tomatoes and wine; simmer until most of the liquid has evaporated. Stir in heavy cream; cook until reduced by half. Remove from heat. In a 1 quart saucepan melt remaining butter over low heat. Stir in the remaining flour with a wire whisk; blend well. Add light cream; cook, stirring constantly, until thickened and smooth. Add salt and pepper. Gradually add sauce to tomato mixture in the skillet and cook over low heat until heated through. Pour sauce over chicken and sprinkle with chopped parsley.
Cream together the softened margarine, sugars, egg replacer, and vanilla. In a separate bowl, mix the flour, salt, baking soda and baking powder. Add this to the creamed mixture. Stir in the remaining ingredients. Drop by spoonful onto an ungreased cookie sheet and bake at 375° for 14 minutes. Turn sheets around halfway through baking (and switch racks too, if baking more than one sheet at a time). Cool well before removing from sheet.
Drain and rinse the beans and peas. Chop the pimentos. Chop the celery. Chop the onion. Chop the jalapenos. Add the corn. Mix together the above solids:. Then in a saucepan mix: olive oil. cider vinegar. sugar. Cook liquids until the sugar dissolves. Pour liquid over the solids - cover and put in refrigerator for at least one hour. Drain liquid and serve. Fritos scoops work great with the dip.
Preheat oven to 350'. Press the ground beef into the bottom of a 13x9x2 baking pan. Sprinkle with onion soup mix. Spread the mushroom soup over the top. Cover with the frozen tater tots. Bake 50 minutes. Turn off oven. Remove casserole sprinkle with the shredded cheddar. Place back in oven, keep in oven for 10 minutes or until cheese is melted. Take out of oven, let sit for 5 minutes before slicing.
Mix all ingredients in large mixing bowl, cover and let rest for at least 15mins. (You can also let rest in the fridge covered until ready to use but bring back to room temp before next step). Separate into 4-6 equal parts depending on how large you want your burgers. Roll each part into a ball then form into patties. (A pattie press does wonders for this step). Heat grill to 275-350F internal air temperature. Using a silicone brush lightly coat grill with Olive Oil to keep burgers from sticking. Cook burgers to desired doneness and let rest for at least 5 minutes before serving.
Preheat oven to 350°F. Mix all wet ingredients with a fork. Add dry ingredients and mix well with a fork. Place in an 8x8 pan. I use silicone so I don't have to prepare the pan. If you don't use silicone, prepare the pan. Bake for 20-30 minutes, until a toothpick comes out clean. Enjoy.
Begin by juicing about 4 carrots. Mix all ingredients well, and spread dough on Teflex sheets on your dehydrator trays. Should fill about a tray and a half. Dehydrate dough at 104 degrees for 4 hours. Flip bread, peel away Teflex, and score tray into 9 slices of bread. Dehydrate another 6 hours, until desired consistency.
Rinse and pat dry. With a sharp knife, remove the outside membrane, cut in half, and remove any white fat and tubes from center. Place in the bottom of a medium bowl, cover with cold water and 1/4 cup of wine vinegar. Let soak for half and hour. Remove from solution, rinse and pat dry. Set aside. In a skillet, melt the butter and oil and lightly brown the kidneys. Remove and set aside. Next, add the onion and mushrooms to the pan and cook, stirring frequently, until onion becomes near translucent. Add the wine and cook for another minute or so. Return kidneys to pan, heat through and serve immediately with mixed vegetables.
Fill blender 3/4 way with ice. Add all the ingredients and blend well. Note: simple syrup is a mixture of 1/2 water& 1/2 sugar that is simmered til sugar is dissolved& cooled.
Bring turkey to room temperature before cooking. Keep it in its plastic wrapping until you are ready to cook it. While you are bringing it to room temperature, have it resting in a pan, so that if the plastic covering leaks for any reason, the juices will remain in the pan. If you get a frozen turkey, you will need to defrost it in the refrigerator for several days first. Remove the neck and giblets (heart, gizzard, liver). Use the heart and gizzard for making stock for the stuffing. The neck can be cooked along side the turkey or saved for turkey soup. Note that if your turkey comes with a plastic piece holding the legs together, check the instructions on the turkey's package. Most likely you do not need to remove those plastic ties for cooking (unless you plan to cook your turkey at a very high temperature). If you remove the plastic ties, you will need to use kitchen string to tie the legs together. Preheat the oven to 400 degrees F. Wash out the turkey with water. Pat the turkey dry with paper towels. Lather the inside of the cavity with the juice of half a lemon. Take a small handful of salt and rub all over the inside of the turkey. For flavor, put in inside the turkey a half a yellow onion, peeled and quartered, a bunch of parsley, a couple of carrots, and some tops and bottoms of celery. You may need to cap the body cavity with some aluminum foil so that the stuffing doesn't easily fall out. Close up the turkey cavity with either string or metal skewers. Make sure that the turkey's legs are tied together, held close to the body, and tie a string around the turkey body to hold the wings in close. Rub either melted butter or olive oil all over the outside of the turkey. Sprinkle salt generously all over the outside of the turkey. Sprinkle pepper over the turkey. Place turkey BREAST SIDE DOWN on the bottom of a rack over a sturdy roasting pan big enough to catch all the drippings. This is the main difference. Cooking the turkey breast down means the skin over the breast will not get so brown. However, all of the juices from the cooking turkey will fall down into the breast while cooking. Add several sprigs of fresh (if possible) thyme and rosemary to the outside of the turkey. Put the turkey in the oven. Check the cooking directions on the turkey packaging. Start taking temperature readings with a meat thermometer, inserted deep into the thickest part of the turkey breast and thigh, a half hour before the turkey should be done. The dark meat in the thigh should be about 175°F The white meat in the breast should be 160 F to 165°F The turkey juices should be clear, not pink. Once you remove the turkey from the oven, let it rest for 15-20 minutes. Turn the turkey breast side up to carve it.
Put the baby arugula into a large bowl. Squeeze half a lemon over the arugula and add the zest. Toss the shaved cheese on top of the arugula. If you're adding pears, put that in the bowl now. If you're adding toasted walnuts, toss those on top as well. Drizzle everything in the bowl with truffle oil. Sprinkle a pinch of sea salt across the top and crack some black pepper across the whole bowl to taste. Mix all those lovely things together. Pile your delicious salad on plates. If you've poached eggs, place these on top of each serving of the salad (this tastes delicious when you break the yolk and eat it mixed in with your salad. Sounds weird, but it's good!
Position oven racks so the cakes will bake in the middle of the oven; preheat oven to 400F. Grease and line six 6-ounce custard cups or souffle dishes. Here's how; using a pastry brush, lightly grease the bottom and sides of each pan with room-temperature solid shortening; place each pan on a sheet of parchment paper and trace around the bottom of the pan with a pencil, then cut out the traced shape with scissors; lay the parchment in the pan and use your hand to smooth out any wrinkles; if desired, lightly brush the paper with more solid shortening for easy removal of the paper after baking. Melt the chocolate and set aside to cool slightly. In a bowl or food processor, combine the butter, granulated sugar, salt and eggs and beat with an electric mixer at medium speed or process until well blended; add the flour and blend well. Add the vanilla and cooled chocolate and blend until smooth. Divide the batter evenly among the prepared baking dishes and smooth the surfaces with a small rubber spatula. Place on a baking sheet, transfer to the oven, and bake until the tops are well puffed, about 17 minutes. Remove the baking dishes to a wire rack to cool for about 5 minutes, then run a thin knife blade around the sides of each cake and invert directly onto individual serving plates; peel off the parchment. Sift a little powdered sugar over the tops of the cakes. James McNair recommends serving by spooning custard sauce or creme anglaise around each cake, then add dollops of mango and raspberry purees and swirling with a wooden skewer; he also recommends using edible gold leaf as the garnish instead of powdered sugar.
In a medium saucepan, bring the chicken stock and salt up to a simmer over medium-high heat. Add the rice and cook over moderate heat until the rice has softened and absorbed all the liquid, about 20 minutes. Transfer the rice to a baking sheet and spread it out evenly to allow it to cool completely. Place a skillet over medium heat with the olive oil. Once hot, add the mushrooms and cook until they've just begun to brown, about 5 minutes. Stir in the chopped green beans and cook until warmed through, 1 to 2 minutes longer. Remove from heat and let cool. Add the cooled rice to a large mixing bowl, along with the cooled mushroom and green bean mixture. Add the cheese, egg, and 3/4 cup of the crushed fried onions. Mix it all together until well combined. Form the mixture into balls, roughly the size of a golf ball, and place on a baking sheet lined with parchment paper. In a shallow dish, combine the remaining crushed fried onions along with the breadcrumbs. Roll each rice ball in the breadcrumb mixture, coating them as evenly as possible. Return to the baking sheet and continue coating each. Then chill in the fridge for at least 1 hour. This will help them stay together when you fry them. Fill a heavy-duty Dutch oven about halfway up with vegetable oil and heat to 350 degrees F. Fry the arancini in batches, until golden brown and crispy all around, about 4 minutes. Remove with a slotted spoon and drain on paper towels. Serve warm with gravy or marinara for dipping!
Preheat oven to 350 degrees F. Sift together flour, salt, sugar and soda. Mix the pumpkin, olive oil, eggs, water, nutmeg, cinnamon and allspice. Combine the two mixes (not to thoroughly). Stir in walnuts* (*Optional and should be chopped). Pour batter into well buttered pan. Bake 50-60 minutes until toothpick comes out clean. Turn out of pan and let cool on rack.
In small bowl stir together salt, cinnamon and pepper. Rub on both sides of pork chop. In small nonstick skillet coated with cooking spray cook pork chops over medium heat for 7 to 10 minutes or until lightly browned and nearly done, turning once. Remove from skillet. Keep warm. In same skillet combine pomegranate juice and sugar. Bring to boiling. Boil, uncovered, for 2 to 3 minutes or until mixture is reduced to half. Return pork chop to skillet. Cook, uncovered, about 1 minute more or until sauce thickens slightly and pork chop is done. Transfer to serving plate. Sprinkle with onions. MAKE IT A MEAL: -1 cup broccoli florets and 1/4 cup chopped or slivered red bell peppers steamed together. -8 ounces roasted new red potatoes. -1 cup raspberries with 1/2 cup vanilla frozen yogurt. -Sparkling water with lime wedge. (Total Calories: 459).
Mash together with a fork the goat cheese, cream cheese, herbs, tomatoes, salt and pepper. Chill this mixture in the refrigerator for a while to make it easier to work with. Roll small scoops of the goat cheese mix in your hands to make smooth balls. Put the balls in a clean jar, and completely cover with the evoo. Store in the refrigerator for at least 1 day, to give the flavors time to develop. Serve on a cheese platter, or with baguette, crackers, crudites. The oil makes a wonderful addition to a salad dressing!
Rinse and drain the chickpeas. Chop the onions, garlic, and tomatoes. Put the chickpeas and 1/4 cup broth into a blender and puree until smooth. Add the puree to the remaining broth in a large soup pot and simmer over medium heat for 15 minutes. Fry the bacon in a large skillet; remove and set aside. Saute the garlic and onions in the same pan until soft. Add tomatoes and cook 3 more minutes. Drain off as much fat as possible. Add vegetables and bacon to the simmering soup and season with salt and pepper to taste. Simmer until heated through. Serve very hot.
In a deep pot brown bacon add onion and garlic and optional sugar to fried bacon. Add collards layering with spices to fried bacon add broth and cover pot and cook until tender over medium heat for about 30 minutes. Taste and adjust seasonings.
In a large bowl, mix cabbage, onions and peas. In a separate bowl, mix sour cream, mayonnaise, vinegar, curry powder, ginger, and cayenne pepper. Toss with the slaw to coat. Cover and refrigerate.
Place the lettuce on a platter or serving dish. Top with tomatoes, then the olive salad, then the three-bean salad. Serve immediately.
In food processor while running, add all ingredients and process until well blended. Let stand at room temperature 1 hour before serving. Spread can be made one day ahead. Cover and refrigerate if so but make sure it stands out for 1 hour before serving. Serve on crackers, baguette slices or vegetables that you can dip with.
Separate cauliflower-ettes and slice them thin. Slice the onion into rings and separate rings. Add them to the cauliflower together with the sliced olives. Marinate it all in the dressing with black pepper to taste, anywhere from 1/2 an hour to overnight. When ready to serve, cut or tear the lettuce into small pieces. Put them in a bowl or on a platter, pour the marinated mix over it and crumble the bleu cheese on top. Note: Cook time is actually chill time.
Cut half of hot dogs in slices on bottom of Pyrex pan. Place sliced potatoes on hot dogs. Drain peas, then pour over potatoes. Put remaining sliced hot dogs on top of peas and pour cream of mushroom soup over top. Bake at 375 degrees for 1 hour or until potatoes are tender.
Wash and cut up the collards. Remove any large stems. (I wash mine on gentle in my washing machine with no soap. It gets them really clean.). Preheat an electric frying pan to 350 degrees. Add the fatback/bacon drippings. You can also use hog jowl drippings. Add collards. You will not have enough room in the frying pan, so you will have to repeat this step several times to get all of the collards in the pan. Add about 1 cup of water and 2 tablespoons of sugar. Cover and let the collards cook down. Check and stir your collards often, adding new collards when the previous batches cook down. Keep a decent amount of water in the collards. (Enough to steam them, but not boil them.) Once you have all of the collards in the pan, turn the pan to about 300 and let them simmer for about 3 hours. Remember to check them and stir them frequently. These are great with pepper vinegar!
Preheat oven to 350 degrees. For the crust: Combine butter and crumbs, mixing well with a fork. Press into the bottom of a 10-inch springform pan. For the caramel: Combine sugar and water in a saucepan over medium-high heat. Add zest and stir well. Cover with a lid and cook until sugar turns a medium amber color, about 3-6 minutes after mixture comes to a boil. Remove from heat and stir 30 seconds. Slowly stir in cream, being careful to avoid spatters. Set aside. For the cheesecake: Beat cream cheese and both sugars at medium speed with an electric mixer until soft and fluffy. Add vanilla and salt. Add eggs one at a time, beating on lowest speed of mixer just until incorporated. Pour two-thirds of batter over crust. remove zest from caramel and beat caramel mixture into remaining batter. Pour caramel batter over plain batter in pan and swirl mixtures with a rubber spatula. Place in center of the oven and bake for about 50 minutes, or until edges are firm but middle still Wiggles. Remove from oven and cool. Chill. Beat the 1 cup whipping cream till stiff and spraed on chilled cake. OPTIONAL --. Garnish: Combine sugar and water in a saucepan. Cover and bring to a boil. Boil until mixture is light brown and a small amount dropped in cold water forms a brittle ball. Remove from heat and immediately pour into 2 9-inch circles, on a well-buttered cookie sheet pan. When the caramel starts to harden, cut each circle into six wedges a sharp knife. As caramel continues to harden, recut the wedges several times. Slide the tip of a sharp knife under a wedge and remove from plate. Place on a buttered cookie sheet to continue cooling. Continue with remaining panes. Some may break. Save six of the most attractive panes for the decoration. Just before serving, placing panes vertically into the cheesecake.
Put vegetables into ovenproof baking dish, large enough to allow one layer. Pour olive oil and honey over the vegetables, and toss well. Snip as much of the rosemary off the stems as you can, and tuck the stems among the vegetables. Season well with salt and pepper. Roast at 375 until potatoes and parsnips are tender, and broccoli begins to caramelize, about 25 minutes.
Heat 2 tsp of the oil in a large skillet over medium-high heat. Add the beef and cook until browned on all sides, about 5 minutes. Transfer meat with its juice to a plate (keep warm.). Heat the remaining 2 tsp of oil in the same skillet over medium-high heat. Add the peppers (cut into strips) and onion and cook, stirring occasionally for 5 minutes. Add the garlic and continue cooking until the peppers are softened and the onions are trasnlucent, about 5 minutes more. Return the beef and juices to the skillet and add the broth, wine, soy sauce and pepper; bring to a boil. Reduce the heat and simmer until the liquid has reduced by half, about 5 minutes. Stir in the dissolved cornstarch and cook until the mixture thuickens, about 2 minutes. Serve over rice.
In a medium bowl, whisk together the mayo, lime juice & cumin. Stir in remaining ingredients & serve with chips.
If using breast halves place them between plastic wrap& pound them until they are apprx1/4" thick Season the cutlets on both sides with salt& Pepper. Melt 2 tbsp butter in a skillet and brown the cutlets on both sides, apprx 4 minutes per side remove chicken from pan. In the same pan melt remaining tbsp butter add shallots and bay leaves, saute 1 minute. Add wine, bring to a boil,reduce to a thick glaze, scrapping the brown bits from the bottom of the pan apprx 4 minutes. Add cranberries, broth& vinegar, cook until the sauce thickens slightly apprx 3 minutes. Return chicken to the pan& simmer until heated through apprx 2 minutes, remove bay leaves Place chicken on plates and spoon the sauce over.
Prepare rice according to package directions. In a large saucepan, cook the beef, green peppers and onions until meat iss no longer pink. Drain off excess fat. Add pasta sauce to the meat mixture. Add the tomatoes, the broth, and the prepared rice. Heat through.