HumbleIntelligence/food-ner-1-Million huggingface dataset:
In skillet, saute celery and onion in butter until tender. Place in a lg bowl with corn bread, fresh bread crumbs, sage and poultry seasoning. Mix eggs and chicken broth; add to dry mixture, stir gently to mix. Stuff the cavity and neck of turkey. Fasten openings. Tie legs together. Place on rack in roasting pan. Brush with melted butter. Bake at 325* for 4 hours (cover with a foil tent), or until turkey tests done. Let stand for 20 minutes before cutting.
Blend cream cheese and sugar. Beat in yogurt and crushed fresh strawberries. Refrigerate until serving time. Serve with berries, fresh sliced fruit like bananas and apples, and grapes.
Peel and slice potatoes, carrots, and onion. Mix ham cubes with vegetables. spray 11x14 baking dish with Pam. Put vegetables in dish. Mix soups and milk with a wire whisk. When smooth add to vegetables and ham. Mix well then sprinkle with salt& pepper. You may cover the top with sliced Velveeta cheese if you prefer. Cover with aluminum foil and bake 1 hour at 350 or until vegetables are tender. Note: When ham prices are low, usually at Christmas& Easter I always buy 2 hams, cube it, then can it into pint jars. This way the ham is always tender and has it's own natural juices. I mix the juices with the soups.
For Crust: Preheat oven to 375°F (190°C). Cut the butter into 1-inch (2.5-cm) cubes. Combine the flour and sugar in a large bowl. Cut in butter until the mixture resembles coarse bread crumbs. Combine egg yolks and lemon juice. Add to flour mixture and blend well. Roll out or pat the pastry until 1/8 inch (3 mm) thick. Place in a 9-inch (23-cm) flan pan. Trim off excess and prick the pastry with a fork. Bake blind for 15 minutes in the lower third of the oven. Remove the pie weights. Bake for a further 5 minutes to partially bake the crust. Or another 10 to 15 minutes to fully bake the crust. For Filling: Bring cream to boil in large pot over medium heat. Remove from heat and stir in white chocolate until melted and smooth. Stir in mascarpone cheese until mixture is smooth and uniform. Pack raspberries in a tight layer over base of tart shell. Pour over chocolate mixture covering berries evenly. Refrigerate for 3 hours. Shave dark chocolate over tart if desired.
Cream butter, add sugar, then beaten egg yolks. Sprinkle some of the flour over the fruit and pecans. Add spices and salt to remaining flour. Combine butter, fruit and flour mixtures. Add vanilla extract and baking soda. Beat egg whites until stiff and fold together butter/flour mixture. Drop scant teaspoonfuls on greased cookie sheet and bake at 350°F for 10 - 15 minutes. Batter may be prepared several weeks ahead. Freezes well before and after baking.
Using a food processor, mix together all dry ingredients and pulse 4-5 times to blend. Add remaining ingredients and process until smooth. About 10 seconds. Do not overprocess. Pour onto a hot slightly greased griddle and cook until bubbles appear on the top side. Flip over and brown.
Mix all dry ingredients together. Add water and stir in until a really sticky dough has formed. Cover with a cloth and leave in a warm place to rise. Punch down and divide dough into two balls. If you are using the cracked wheat, roll the dough balls in the cracked wheat now. Place into well greased pans and bake at 400F for 1 hour. Cook's note: No need for a second rising as the bread rises perfectly in the oven on baking.
Mix all of the above ingredients together, except blueberries and syrup. Bake in a preheated waffle iron. Place a blueberry in each of the waffles "cups" and top with syrup.
Preheat oven to 350 degrees. Spray a 13x9x2-inch pan with vegetable oil spray. Dust with flour; shake off excess. In a large mixing bowl, sift together flour, sugar, cocoa powder and baking soda. Whisk in applesauce, buttermilk and vegetable oil. In a small saucepan, bring coffee to a boil over medium-high heat. Stir gently into batter. Mixture will be soupy. Pour into pan. Bake 35 to 40 minutes, or until a toothpick inserted in center comes out clean. Serve warm or let cool completely. Servings: 20.
Bring the chicken broth to a boil in a saucepan; reduce the heat, to low and cover the saucepan to keep hot. In another heavy-bottomed saucepan melt 1/4 cup butter over medium-low heat, add in onion and saute until very tender but not brown (about 8-10 minutes). Add in garlic and stir for about 2 minutes. Increase heat slightly and add in the rice; stir for 1 minute. Slowly add in 1-1/2 cups hot broth with a ladle; boil gently, stirring until the broth is absorbed. Add in another 1 cup broth, and stir until absorbed. Add in 1/2 cup broth at a time allowing the broth to absorb before adding in another 1/2 cup (do this until you have used up all of the broth) stirring frequently until the rice is tender and creamy (this should take between 25-30 minutes). Stir in 3 tablespoons butter and 1-1/4 cup (or less) grated Parmesan cheese; mix to combine. Season with salt and pepper. Transfer to a bowl and sprinkle with chopped parsley.
Saute onion in olive oil. When onion becomes translucent, add cumin. Cook 30 seconds, then add garlic and cook for another 30 to 60 seconds. Add 1 can black beans and 2 cups vegetable broth. Bring to a simmer, stirring occasionally. Turn off heat. Using a hand blender, blend the ingredients in the pot, or transfer to a blender. Add the second can of beans to the pot along with blended ingredients and bring to a simmer. Serve soup with bowls of red onion and cilantro for garnish. I add a bit of cilantro to the pot, too. Can be doubled or frozen.
Combine pepper pieces and other ingredients in a saucepan. Bring to a boil, cover and cook over medium heat for approx 15 minutes. Drain. Place ingredients in a blender and process until mixture is smooth. Serve over steamed rice, green beans or spread on toasted Italian bread.
In a medium bowl,combine flour, Matcha powder, baking powder, and salt, set aside. In a large bowl, cream the butter and sugar, beat in the egg yolks. Beat in the vanilla extract. Gradually blend in the dry ingredients. Cover and chill for one hour. Preheat the oven to 375 degrees. Lightly grease 2 baking sheets, or line with parchment paper. On a floured surface, roll out the dough to a thickness of 1/4 inch. Using a 2-inch cookie cutter, cut out cookies and place 1 inch apart onto the prepared baking sheets. Bake for 10-12 minutes, until lightly colored. Sprinkle granulated sugar over the hot cookies and transfer to wire racks to cool.
Prepare noodles according to package directions, usually by soaking in water for a specified time,drain and have cut into 1/2 pieces (I used kitchen shears for this) before you been cooking. Prep all of your ingredients before you start as this cooks very quickly. Have the meat strips in a small bowl. Heat oil and garlic in a wok or large deep skillet on about medium or medium high heat and saute for about 1 minute. Sprinkle the meat quickly with salt& pepper, sprinkle lightly with some soy sauce, and just a little cornstarch or flour to coat very lightly and add to the pan. Stir fry until almost cooked (just a few minutes- try not to overcook), then add the broccoli (if using shrimp, add with the broccoli) and stir fry another couple of minutes (it will still be rather crisp). Lower heat to medium, add noodles, and stir fry to heat together- about 1-2 minutes. Clear a spot in the middle of the pan and pour in the beaten egg- tossing quickly to scramble the egg in that spot, then mixing the cooked egg in with the rest of the ingredients. Add remaining seasonings to taste quickly, stir to coat,remove from heat, and serve.
Chop the fennel very finely. Peel and take all the pith off the orange segments before shopping them roughly. Mix them with fennel and then with the sour cream. Season each sole fillet with salt and pepper, then roll them up like swiss roll using some sour cream mixture as "the jam". Wrap each fillet in buttered foil and stab a few holes in the parcel. Steam until cooked - about 10-15 minutes. The parcel will be firm when pressed. To serve, unwrap and drizzle with balsamic vinegar and some good olive oil. Serve with mashed potatoes, or a lentil stew.
Boil sugar and water 5 minutes for syrup. Prepare fruit for canning. Cut oranges in large pieces. Cut grapes in half removing seeds, I already told you; see it is an old recipe. Cut pineapple in small pieces; I already told you about tidbits. Mix all together. Pour into hot sterile jars. Pour boiling syrup over fruit. Seal tight. Put back in boiling water. Turn off heat and let stand 24 hours.
Put all ingredients in the bread machine pan in the order recommended by the maker. Select the basic white bread cycle, and press start. When done, remove bread from pan and cool for one hour on a metal rack.
Peel the carrots and cut crosswise into 1/4" thick round pieces. Place the carrots and just enough water to cover them in a pot. Bring to a boil and cook for 10 to 12 minutes or unil the carrots are tender. Drain the carrots and put back over medium heat. Stir in margarine, brown sugar, ginger and orange juice. Once orange juice mixture boils, it is ready to serve.
Wash and scald crock. Remove soiled outer leaves from cabbage but do not wash the heads (the wild yeast on the unwashed cabbage are a factor in the fermentation process). Shred the cabbage directly into the crock using a kraut shredder or mandolin so that it is not necessary to handle the cabbage. The shreds should be long and about the thickness of a nickel, 1/16". If cut too thinly, sauerkraut is soft and mushy; if too thickly, it is unattractive in appearance. Sprinkle a layer of salt over each 1" layer of cabbage. Pack each layer down well, using a potato masher or glass jar. When all the cabbage and salt are in the jar, cover with a clean white cloth; place an inverted plate on the cloth and top with as large a piece of limestone as possible. The weight of the stone holds the cabbage under the brine that soon forms and the small amount of lime that is dissolved by the brine aids in the lactic acid fermentation which gives sauerkraut is distinctive flavor. Allow to ferment from one month to six weeks in a cool place, preferably at a room temperature of 60F (basement, for example). A higher temperature speeds fermentation but the kraut is subject to spoilage. Skim off any film that may have formed during the fermentation period. The sauerkraut may be left in the crock for several months if care is taken that the brine always covers the kraut and that the film is removed eachtime the crock is opened. Use a clean cloth each time the crock is covered.
Combine rice and water in a large shallow dish, and cook on HIGH for 15 minutes, stir occasionally. Combine butter, garlic and nuts in a dish, cook on HIGH 2 minutes, stir occasionally. Stir in rice and remaining ingredients, cook on HIGH for about 3 minutes or until the mixture is heated through, stir occasionally.
Using a mixer beat together all the ingredients until a dough ball forms. The dough will look shaggy. Put the dough onto a clean, floured work surface and roll into a 15-inch long log that measures about 1 1/2-inches in diameter. Wrap the log in plastic wrap and freeze for 1 hour. Preheat the oven to 400 degrees. Unwrap chilled dough and slice into very thin (1/8-inch thick) coins. Arrange the cheese rounds in a single layer slightly apart on an ungreased baking sheet. Bake for 12-15 minutes, until the rounds begin to brown on the edges. Allow them to cool slightly before serving.
MAKE THE DUMPLINGS: Bring a large saucepan of water to a boil. Add the spinach and cook for 20 seconds. Using a slotted spoon, transfer the spinach to a colander. When the spinach is cool enough to handle, squeeze it dry, then coarsely chop it. Keep the water hot. Transfer the spinach to a medium bowl and stir in the tofu, cornstarch, jalapenos, soy sauce and sesame oil and season with salt and pepper. Working with 4 wonton wrappers at a time, dampen the edges and mound 1 1/2 teaspoons of filling in the center of each wrapper. Fold 1 corner of each up over the filling and seal to make triangles. Repeat with the remaining wrappers and filling. In a small serving bowl, stir the soy sauce with the vinegar and honey. Return the water to a boil. Add the dumplings and simmer over moderate heat, stirring gently, until the edges are al dente, about 3 minutes. Carefully drain in a colander and transfer to a platter. Serve with the dipping sauce.
Preheat oven to 325°. Spray cookie sheets with non-stick cooking spray and set aside. In a medium bowl, combine the butter, Splenda and vanilla. With electric mixer, beat on medium until butter is softened. Add egg substitute and orange peel, mixing briefly. Add the cornmeal, flour, baking powder, cinnamon, and nutmeg. Mix on low speed until dough is formed. Stir in cranberries until blended evenly, taking care not to overmix. Divide the dough in half and roll each into a log about 1-inch in diameter. Cover with plastic wrap and freeze approximately 1 hour, allowing dough to chill. Remove dough from freezer, unwrap and cut into slices about 1/4-inch thick. Place 1-inch apart on prepared baking sheet. Bake 8-10 minutes or until lightly browed. Remove to wire rack to cool.
Fry the beef and drain off grease. Sprinkle the taco mix over the meat and mix well. The beef should be at room temperature when mixing into salad. Then layer all ingredients and put salad dressing on top. Mix together lightly - Sprinkle with taco chips.
Peel, wash and cut into cubes 4 large potatoes. Cook the potatotes in a pan with hot water until brown. Drain and reserve. Chop 2 onions and fry them in a pan with hot water without browning. Drain the oil and reserve. Mix 4 eggs, a tablespoon of chopped parsley, salt and pepper to taste. Combine in a large bowl the potatoes and onions, add salt and pepper to taste and add the beaten eggs. Mix well. Bring a skillet over high heat with oil and when hot pour the preparation of potatoes. When you have cooked the base, lower the fire Turn the omelette and complete the cooking. You can serve hot or cold.
Cream the butter with the sugar. Add the egg, beat then add the flour, baking powder, salt, vanilla and sesame seeds. Beat well. Drop teaspoons of dough on a greased baking sheet making sure to space out each cookie. Bake in a preheated oven of 340 F for 8 to 10 minutes or until the cookies are hard. Let cool few seconds, then take them off the baking sheet carefully. Chilicat had 35 cookies, using a 1-teaspoon scoop.
Heat the oil in a heavy soup pot. Add the chorizo, onion, and pumpkin; cook over high heat, stirring, for a few minutes. Add the leeks, garlic, and tomato, and cook for 3 minutes more. Tie the celery, parsley & bay leaves together w/kitchen string and add along with the lentils to the soup pot. Add enough water to cover the lentils by 2 inches, and bring to a boil. Reduce the heat, and simmer covered for about 20 minutes. Season with salt and black pepper, add the potato cubes, and simmer until the vegetables are soft, 15 minutes. If necessary, add more water. Before serving, discard the herb bundle, and taste for seasoning. Serve the soup piping hot, garnished with the parsley.
Add Bailey's, Goldschlager and Kahlua to an ice filled shaker and shake. Pour into shot glasses. You can ignite the shot by adding 151 to the top and sprinkle cinnamon on the flame to "cook" and for dramatic effect. Blow out and serve.
Mix liquid smoke, chili powder, vinegar, garlic salt and water in a roaster pan or electric skillet. Add country style ribs. Cover, place in oven at 350 degrees for 1 1/2-2 hours (or 350 degrees on electric skillet). Remove and drain liquid. Pour BBQ sauce over ribs and place in oven (skillet) 1/2 hour to 1 hour - remove and enjoy. Can use a crockpot.
Combine bacon, onion and cheddar cheese; set aside. Combine beef, spike and beer. Mix thoroughly and shape into 6 thin patties. Divide bacon/onion/cheese mixture onto three patties. Top with remaining patties and press edges to seal. Grill, broil or pan fry until well done, about 4 minutes per side.
Preheat oven to 450*. Fit pastry into pie plate and line with foil to prevent burning. Bake for 5-8 minute. Remove foil and bake 5-8 minute longer or until crust is set and just beginning to brown. Reduce oven temp to 375*. Meanwhile slice tomatoes and place on paper towel to drain. Sprinkle 3/4 cup mozerella on crust. Place tomatoes over mozerella. Combine basil and garlic and sprinkle over tomatoes. Stir together remaining 3/4 cup mozerella,mayo, parmesan, salt and pepper to taste then spoon on top garlic,/basil layer. Bake for 20-25 minutes or until edges are brown and cheese is bubbly. If necessary, shield edges of crust with foil to prevent burning. If desired, garnish with more basil. Serve warm. ENJOY!
Freeze the twinkies for at least 2 hours. can freeze overnight. Heat your oil in fryer to 375 degrees. Mix your batter as such: milk, vinegar,oil. In another bowl blend flour, baking powder and salt. whisk wet ingredients into dry, mix until smooth. refrigerate until oil reaches temperature. insert sticks into twinkies, leaving enough of a end to hold. dust with flour and dip into batter be sure batter covers the entire twinkie place twinkie in hot oil with utensil being sure the twinkie browns evenly (the twinkie will float) about 3- 4 minutes. Remove to paper towel- cool 5 minutes. Serve with a Berry Sauce Raspberries or mixed Berry preserves heated until warm. Use for dipping.
Combine ingredients in a large heavy-based saucepan and bring to the boil, stirring occasionally, over low heat. Cook, stirring occasionally, until mixture reaches 320F on a candy thermometer. Line a cookie sheet with parchment paper. Pour mixture into sheet and smooth top. Allow to cool slightly, using a sharp knife, cut into pieces. Let cool completely, and then break into pieces. Will keep in an airtight container for up to two weeks.
Preheat broiler. Combine first 8 ingredients, stirring with a whisk. Arrange eggplant slices on a baking sheet coated with olive oil. Spread miso mixture evenly over the eggplant slices. Broil 8-10 minutes or until topping is golden. Arrange eggplant slices on a platter.
Fill a cocktail shaker halfway with ice. Add in vodka, sour peach liqueur, and peach juice to the shaker. Squeeze the juice from the lime into the shaker. Shake vigorously for 5-10 seconds. Strain mixture into a chilled cocktail glass; garnish with a peach slice.
Preheat oven to 350° and insert paper liners in muffin tins. Cream butter and sugar until light and fluffy, then add eggs two at a time on medium speed of electric mixer. Add sour cream and vanilla. Sift together dry ingredients and with mixer on low speed, add to the butter mixture. Mix just until combined. Fill cupcake liners 3/4 full with batter and bake for 20 minutes or until a toothpick inserted in the center comes out clean. Cool to room temperature on a wire rack. For icing, mix together butter, cream cheese, sugar and vanilla at low speed of electric mixer until smooth. Spread frosting generously on each cupcake.
Melt butter in a large skillet. Add chicken and season with salt, pepper, and paprika. Brown on both sides. Add scallions, parsley, chicken stock, and lemon juice; bring to a boil. Reduce heat and simmer covered about 20 minutes, or until chicken is tender. Remove chicken and arrange on a serving planter. Add mushrooms to the stock. Simmer uncovered 3 minutes. Blend in yogurt and walnuts. Add a little water if too thick. Heat just to warm yogurt; do not boil. Pour sauce over chicken.
Take a pitcher and put equal parts ginger ale and fruit punch. Chill. Mix sherbet into pitcher to make a foam at top. Pour into cups, champagne flutes or glasses and add a scoop of sherbet foam to garnish the top. -OR-. Take a bowl and put 2 liters of ginger ale and 2 liters fruit punch. Chill. Mix in orange sherbet to taste. Ladle into cups. Enjoy!
Heat butter and sugar over medium heat until butter melts. Dissolve coffee in hot water. Stir coffee mixture into butter mixture. Let cool. Beat in eggs and vanilla with mixer. Mix together flour, baking powder, and salt. Stir flour mixture into butter mixture. Stir in nuts and chocolate chips. Spread into buttered 9x13 pan. Bake at 350°F until lightly browned. 25-30 minutes. DO NOT OVERBAKE. Cool and cut into squares.
Preheat oven to 400 degrees. Spray baking dish with cooking spray. Season breasts with taco seasoning. Bake breasts uncovered for 20 minutes. Remove from oven, spoon salsa over each piece, taking care not to drench them. Bake uncovered for 15 minutes. Remove from oven, top breasts with more salsa, sliced avocado and cheese. Bake uncovered 5 minutes. Note: cooking times will vary depending on your oven, or thickness of cuts. The ones I used were very thick.
Rinse and pat dry chicken. Combine the chorizo and parsley. Stuff the thighs with equal portions of mixture. Fold thighs around stuffing. Secure with toothpicks or kitchen string. Dredge in 2 T. of the flour. Shake off excess. Melt butter in a large skillet on med-high heat. Add chicken and saute' until golden brown on all sides. Remove chicken and set aside. Add onion and garlic to skillet. Cook until onion is soft. Add remaining flour to skillet. Cook over medium heat, stirring until mixture is light brown and smooth. Gradually stir in the juice from the tomatoes and water. Cook until mixture has thickened. Add tomatoes and green pepper to skillet. Top with the chicken thighs. Simmer, covered, for 30 minutes. Uncover, discard toothpicks or kithen string. (Needlenose pliers work great to remove toothpicks. Have a pair just for work in the kitchen). Top each chicken thigh with a slice of swiss cheese. Let simmer, uncovered, for another 10 minutes, or so, to let cheese melt. Yummy served over rice or noodles.
Cut the carrot and onion into very large chunks and place into a roasting tin, together with the lamb shoulder and the peeled garlic cloves. Pour the pint of water over the lamb. Cover the roasting tin with foil and bake in a slow oven (around 140 degrees) overnight or for around 8-10 hours. If you don't have enough time for this, roast at 170 degrees for around 3-4 hours. Remove the lamb from the roasting tin and place on a rack to drain for around ten minutes. The lamb should"fall apart" and the carrots are wonderfully juicy and tender. Shred the lamb onto a serving plate If pomegranetes are in season, squeeze the seeds over the shredded lamb for a lovely warm summer salad.
Defrost quorn tenders in the microwave for about a minute. Mix quorn with yogurt and tikka paste and marinate in the refrigerator for 1-6 hours. Take tenders out of marinade,(keep the remaining marinade, as you will need it later), and bake on cookie sheet until some of the yogurt bakes away (do not over cook tenders, or they will be dry). At medium temperature, heat baking spray in saute pan. When the pan is hot, add the onion and pepper. Saute for 1-3 minutes, then add the spice (with garlic powder, curry, graham masala, ginger powder, vinegar, grated ginger, soy sauce, diced garlic, turmeric, cumin, chili powder, and salt) mixture. Stir for 2 minutes. Combine 1 tbsp lukewarm water with the yogurt marinade that was kept aside earlier. Slowly add this mixture to the pan, letting about half of the liquid evaporate. Add the tomato puree and stir briefly. Add the silk and quorn tenders (or other chicken substitute pieces) and cover and simmer on low heat, for approximately 10-15 minutes. Remove from heat and let cool slightly. Salt and pepper to taste.