HumbleIntelligence/food-ner-1-Million huggingface dataset:
Preheat oven to 350°F Divide bread cubes between 2 large baking sheets. Bake until slightly dry, about 15 minutes. Cool completely. Saute sausages in heavy large skillet over medium-high heat until cooked through, crumbling coarsely with back of spoon, about 10 minutes. Using slotted spoon, transfer sausage to large bowl. Pour off any drippings from skillet. Melt butter in same skillet over medium-high heat. Add leeks, apples, celery and poultry seasoning to skillet; saute until leeks soften, about 8 minutes. Mix in dried cranberries and rosemary. Add mixture to sausage, then mix in bread and parsley. Season stuffing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.) Mix eggs into stuffing. To bake stuffing in turkey: Fill main turkey cavity with stuffing. Mix enough chicken broth into remaining stuffing to moisten (about 3/4 to 1 cup chicken broth, depending on amount of remaining stuffing). Spoon remaining stuffing into buttered baking dish. Cover with buttered aluminum foil. Bake stuffing in dish alongside turkey until heated through, about 45 minutes. Uncover stuffing and bake until top is golden brown, about 15 minutes. To bake all stuffing in pan: Preheat oven to 350°F Butter 15x10x2-inch baking dish. Mix 1 1/3 cups broth into stuffing. Transfer to prepared dish. Cover with buttered foil and bake until heated through, about 45 minutes. Uncover and bake until top is golden brown, about 15 minutes.
Put chocolate ( milk and white) in crock pot on low. stir after 30 minutes to blend. continue cooking 10 minutes. add in raisins, blend. with teaspoon drop onto wax paper. let cool. enjoy!
Prepare pasta according to directions on the box. Saute the onion in a little oil over med high heat until soft. Add garlic and saute another 2 minutes. Add the ground beef and brown. Drain off the fat, return to the stove and add the parsley, thyme, and cinnamon until combined. Stir in the can of tomato sauce and simmer over low heat about 10 minutes. Remove from the heat and let it cool. Once it has cooled stir in the beaten egg. Set aside. TO MAKE THE BACHAMEL SAUCE: In a large saucepan over med-high heat melt the butter. Once melted whisk in the flour until smooth. Keep whisking for 2 minute. Now whisk in the milk slowly until all the milk has been added. Keep whisking making sure there are no lumps in it. Add the salt and white and black peppers to your taste. Whisk pretty continuously until the milk is almost boiling, but not quite. Now whisk in the thyme and nutmeg (if you want it). The sauce should now be fairly thick. Quickly whisk in the beaten eggs. Remove from heat. TO ASSEMBLE THE DISH: Mix half the bachamel mixture into the pasta. Put half the pasta covered with the sauce into a 9x13 baking dish. Now layer the entire meat mixture over the pasta. You can top with a sprinkling on Parmesan cheese if you like. Now add the rest of the Pasta to form the top layer. Finally, pour and spread the remaining bachamel sauce over the top of the last layer. Bake it in the oven at 400 degrees for 45-60 min or until the top is golden brown. Enjoy!
Combine the first three ingredients in a bowl, cover and let cool. Grease a loaf pan. Sift dry ingredients together. Beat sugar and egg together and add to dates, alternatively with the sifted ingredients. Dredge nuts in a small amount of flour and stir into batter. Pour into prepared pan, let rise for 20 minutes. While batter is rising, preheat oven to 325°F. Bake for 50 to 60 minutes. Turn out onto cooling rack to cool. Serve sliced very thin for sandwiches, spread with cream cheese or butter.
Blend/whisk ingredients except*cinnamon and sugar mix, til all is moistened and lightly blended, but batter is still lumpy. Let rest 5 minutes. Meanwhile, lightly spray 9" deepdish pie pan or glass dish. I like to use a round of parchment paper then on the bottom and respray top of paper a little. Pour batter into prepared pan, sprinkle top fairly heavily with cinnamon and sugar mixed together. Bake in pre-heated 400° oven for 15-17 minutes. Top will be a nice brown, very tender on the inside.
Add 1/2 cup water to the pressure cooker. (Add more water if your p.c. requires it.). Place the carrots in a steamer tray (or steel vegetable steamer with feet - don't you have one of those folding steamers somewhere in your cabinet?). Place steamer tray on cooking rack if needed to elevate the steamer tray above the water level. Secure the lid. Over high heat, bring pressure up to 15 psi (high pressure), and immediately reduce heat to the lowest possible setting that will stay at that desired pressure. Cook 3 minutes. Remove from heat and use the quick release method recommended by your p.c. manual. Once depressurized, remove the lid, directing any steam away from you. Pour off the water and wipe the pressure cooker dry. Melt the butter in the pressure cooker over medium heat. Add the dill and thyme and fry for a couple of minutes or until the aroma is released. Add salt and honey, stirring to blend. Add the cooked carrots and saute, turning gently until they are well-coated with the honey mixture and heated through. Serve hot, spooning any remaining honey butter over the carrots.
Put the oil in a 10- or 12-inch skillet, preferrably non-stick, over high heat. A minute later, add the ginger and peas and stir and toss occasionally, until they are lightly browned and their green color is vivid, about 2 minutes. Add the soy sauce and transfer to a platter. Add the sesame oil to the same pan and heat for about 10 seconds. Pour over the snow peas, season with salt and pepper, and serve immediately.
Preheat the oven to 350 degrees (F). Mix all of the ingredients together in a bowl. On a greased cookie sheet, place balls of dough spaced about 2" apart. Bake for 8 minutes, then check on them. How long they take to bake will depend on your oven as well as how large you made each cookie. Mine usually take between 10 and tweleve minutes to bake.
Heat the oven to 425°F. Put the vegetables into a large roasting tin, drizzle with half the oil and seaon to taste. Roast for 20 mins turning once in a while until softened. Drizzle with the honey. Scatter the torn ciabatta and sunflower seeds over the top and return to the oven for a further 5 mins or until toasted. Put the spinach into a large bowl and tip in the vegetables and ciabatta. Whisk the vinegar, mustard and remaining oil together, season to taste and toss into the salad until the spinach wilts slightly. Serve immediately.
Following the directions on the pouch, zap the rice. Let cool slightly and pour it in a large bowl. Add the ice cream and cinnamon, stir well. Add the raisins, stir well. Scoop mixture into separate serving bowls, adding more ice cream, cinnamon and raisins on top, if desired. Serve warm during fourth quarter. Touchdown! Tips & Warnings: According to Real Simple, this recipe also works with any flavor of ice cream and recommends rum raisin and dulce de leche. I would add butter pecan to that list. Instead of cinnamon, the recipe says you can use a few drops of vanilla extract, pistachios or crystallized ginger. Watch out when you open that pouch. That rice will be hotter'n Jerry on Dancing with the Stars!
Place roast in bottom of medium sized Crock Pot. Add bouillon cube, all seasonings, and water to nearly cover. Seasonings may be adjusted according to taste, and any other of your favorite seasonings may be used. Cook on High setting for one hour, then reduce to Low setting for 6 hours.
In a food processor fitted with a steel blade: puree: celery, horseradish, onion, lemon juice, Worcestershire, celery salt, kosher salt, Tabasco. Chill for several hours or overnight. Pour tomato juice and Bloody Mary mixture into a glass pitcher, add vodka and stir to combine. Rim the glass with sea salt or celery salt for an added twist & garnish. Serve over ice with celery stalk for garnish.
In a medium bowl, combine all ingredients (Note: Adding water helps keep the burgers juicy as turkey tends to be dryer than beef). Spray a large skillet and heat to medium-hi. Separate meat in 4 and form into patties. Cook in skillet about 10 minutes, turning once or twice, until juices run clean. If adding cheese, turn heat to low, top with cheese, and allow to melt for a minute or two. Serve on buns and with preferred toppings.
Heat olive oil in a large nonstick frying pan using medium high heat . Add chicken and brown on both sides. Remove and keep warm. Add onion to pan and saute until it becomes tender. Add garlic and saute for about 30 seconds or til the garlic releases its aroma.Do not brown the garlic or it will become bitter. Add squash, thyme and rosemary and saute for 8 to 10 minutes and squash just begins to soften a little. Add broth to the squash mix and bring to a bubble. Scrape the bottom of the pan to release (deglaze) all the yummy browned bits. Decrease heat to medium and simmer (a slow bubble) until the squash is tender. stirring occasionally. If the liquid has not reduced and the squash is as tender as you like, turn the heat up and cook harder til sauce is at the thickness you want. Liquid should be reduced by about half. Serve over pasta preferably, whole grain or brown rice. Season, to taste, with salt and pepper and garnish each serving with freshly grated parmesan if desired.
For the stock:. In a large stockpot, place chicken thighs in water. Leave about a 2-3 inch space from top of the pan. Add bouillon cubes. Bring to a boil, cover and reduce heat to medium. Allow chicken to cook throughly. When it's done, remove chicken from stock and pull the meat off the bone discarding skin and bones. Strain broth. You can refrigerate the broth if you need to. For the noodles:. In a large bowl combine eggs and flour. When dough is ready, roll out on a floured surface to desired thickness. Remember that these will expand when you cook them so you want them to be pretty thin when rolling. When rolled, use a pizza cutter to cut out 1/4 to 1/2 inch strips the length of the dough. Once you have them cut length wise, cut them width wise to make normal noodle length. *NOTE: You don't want this dough to be wet. You want to add enough flour that it's pliable and easy to roll out. I can't give you an exact amount because it changes each time I make the noodles. *Note 2: Make sure that the noodles stay covered pretty well in flour when cutting or they will stick together. Putting it all together:. Bring broth back to a boil. Add noodles, reduce heat to medium and cook until al dente. Add 1 heaping tsp cornstarch to a bit of water and mix until cornstarch is dissolved. Add this mixture to your noodles and stir well. Add the extra bouillon cubes and stir well. Let cook 15 minutes, stirring occasionally. If desired thickness is not reached yet, repeat the cornstarch until you reach it.
In a saucepan: combine sugar, vinegar, water, chili pepper sauce and salt. Stir, cook over low-medium heat until sugar dissolved. Pour warm mixture over prepared cucumbers, onions and cilantro. Refrigerate until ready to eat. At least one hour cooling is best. Longer works too. Just before serving, sprinkle with additional cilantro & peanuts if using. I doubled the amount of cucumber but did not double the vinegar - sugar marinade.
Preheat oven to 350. Butter two round 9 inch cake pans, line bottom with parchment paper and butter again. Mix together flour baking powder, soda, and salt - Set aside. Beat butter and sugar together until pale and fluffy. Beat in vanilla. Add eggs one at a time, beating well after each addition. With mixer on low, mix in buttermilk until just combined. Add flour mixture in three parts, mixing after each addition until just combined. Don't over mix! Spread batter in pans and rap on pan a time or two to remove bubbles. Bake 35 - 40 minutes at 350 (until a toothpick inserted in the center comes out clean).
Preheat oven to 400°. To prepare crust, combine the butter, 1/2 cup sugar, and vanilla in large bowl. Beat at medium speed with hand-held mixer until light and fluffy (about 2 min.). Add flour and salt to butter mixture; beating at low speed until well-blended. Pat dough into a 13" X 9" baking dish coated with cooking spray, and pierce bottom of dough several times with a fork. Bake for 12 minutes or until lightly browned. Cool crust on a wire rack. Turn oven off. To prepare filling, drain mandarin oranges over a large bowl, reserving 1/2 cup juice. Combine juice, 1/4 cup sugar, sour creams, and both boxes pudding mix in a large bowl. Gently fold in the mandarin orange segments. Spoon orange mixture over crust, spreading evenly. Top with whipped topping. Chill 1 hour. Garnish with mint, if desired.
Do not cook the potatoes too long and cut into slices. Add small onion pieces. Mix a marinade by using vinegar, oil, salt and pepper and pour it over the salad. Let it sit a little bit before serving.
In a medium saucepan, heat milk over very low heat, stirring occasionally. Make sure to keep an eye on the milk, don't let it boil. Meanwhile, in a large skillet, heat the butter/margarine over medium high heat until melted, then add sausage. Crumble and cook the sausage until well-browned and no longer pink. Sprinkle flour over the sausage and cook, stirring, for a minute or two. Add warm milk all at once and cook, stirring, until thickened and bubbly. Turn heat all the way down, add paprika (if desired) and season well with salt and pepper, stirring and tasting frequently until the flavor is to your liking. Turn off the heat. Gravy will continue to thicken as it cools. Serve over warm biscuits.
Make the stuffing - directions below. Preheat oven to 450°F Rinse the turkey inside and out and pat dry. Squeeze the juice of the oranges all over the turkey and in the neck and body cavities. Spoon the stuffing loosely into the cavities. Set aside any extra stuffing. Sew up the cavities or close with small trussing skewers. Place the turkey on a roasting rack in a roasting pan. Sprinkle all over with thyme and salt and pepper to taste. Spread the butter all over the turkey. Turn breast side up in the pan and cover the pan with aluminum foil. Place turkey in the oven and reduce heat to 425. Roast for 3 hours. Remove the foil and roast, basting occasionally until the juices run clear when the meaty part of the thigh is pierced with a sharp skewer, about 2 more hours. Bake the leftover stuffing in a baking dish at 325 for 30 minutes. Let turkey stand, covered with foil for 15 minutes before carving. STUFFING: Place the apricots and 1 cup of Grand Marnier in a small saucepan. Heat to boiling. Remove from the heat and set aside. Simmer the turkey liver and heart in water to cover in a small saucepan for 5 minutes; set aside and cool. Melt 1/2 cup of butter in a large skillet over medium heat. Add the celery and onion and saute for 10 minutes. Transfer to a large mixing bowl. Cook the pork sausage in the same skillet, crumbling with a fork, until it is no longer pink. Remove and add to the celery mixture. Add the stuffing mix, apricots with liquid, and almonds. Finely dice the turkey liver and heart and add to the stuffing mixture, stir to combine. Heat the remaining 1/2 cup butter and the stock in a small saucepan just until the butter melts. Pour over the stuffing mixture and add the remaining 1/2 cup Grand Marnier. Stir well to moisten the stuffing. Season with thyme, salt and pepper to taste. Enough for a 21-24 pound turkey.
Preheat oven to 400 degrees. Roast the duck: Score fatty skin on duck breasts and place on roasting pan, fat side up. Roast in preheated oven 30 minutes. When cool, discard the skin, bones and fat. Reduce oven temperature to 350 degrees. Make the filling: Chop the meat finely. In a large bowl, combine chopped duck with cranberries, raisins, rosemary, salt and pepper. Prepare the chives: Blanch chives for 3 minutes in boiling water. Drain and plunge into ice water. Drain and let dry. Assembly: Place one sheet of phyllo dough on a clean surface. Cover remaining dough with damp dish towel. Brush dough with butter, then top with another sheet of phyllo. Brush with butter and repeat until you have four layers. Cut the phyllo into six squares. Place tablespoon of filling in center of each square. Pull corners to the center, pinching dough in center to close over filling. Tie each bundle with a single chive. Snip dough one inch above the chive ribbon so all tops are even. Bake the purses: Place the purses on baking sheets and bake in 350-degree oven for 10 to 15 minutes until golden brown.
Combine 1 cup all-purpose flour, whole wheat flour, baking powder, baking soda, 1/4 tsp salt, and 3/4 cups sugar in a large bowl; stir well. Make a well in the center of the flour mixture. Combine the buttermilk, 1/2 cup melted butter, eggs, and vanilla, beating well with a wire whisk. Add to the flour mixture, stirring just until the dry ingredients are moistened. Gently fold in the blueberries. Spoon the batter into paper-lined muffin pans, filling 2/3 full. Combine 1/4 cup sugar, 3 tbsp flour, cinnamon, and 1/4 tsp salt. Cut in 1 tbsp butter with a pastry blender until the mixture resembles coarse meal. Sprinkle mixture evenly over the batter. Bake at 375 degrees for 20 to 25 minutes or until golden. Remove from pans immediately and cool on a wire rack.
After your fish is totally cleaned, place it in a large baking pan and score it with a knife on each side, making three lines or incisions on its body. You can make it fancy and do another 3 lines the cross way if you're in a Jaques Pepin kinda mood. Season it generously with salt, pepper, and oregano, especially inside the gutted slit and on the side incisions. You may also add some garlic or slices in the belly and the incisions. Place the fish exactly in the middle of the pan. Around it, add the potatoes,onions and tomatoes in a row, alternating one after the other. Season those as well, with salt, pepper, parsley and lots of oregano. Place any leftovers inside the belly of the fish. Drizzle the food with the juice of one and a half lemons. Add the olive oil, evenly coating all ingredients. Add 1/2 cup water. Place in a 375 to 400 degree oven and cook until potatoes are tender for about 45 minutes to an hour. You may even foil it first for about half the time. The sauce shouldn't be too thick or too watery. The fish and potatoes should be a bit crisp and brown on their surfaces. Add more lemon if desired.
For the oyster sauce: Melt the butter in a saucepan over medium heat. Saute the garlic and shallots until the shallots start to brown, about 2 minutes. Add the veal stock and cream and cook for 5 minutes. Add the oysters and their reserved liquid, the Worcestershire sauce and cayenne. Season with salt and pepper. Cook until reduced by half, about 10 minutes. Keep warm. For the sauteed broccoli and oysters: Heat the oil in a wok or large skillet and saute the garlic, ginger and shallots. Add the oysters and their reserved liquid. Add the honey, soy sauce and broccoli and saute for 2 minutes. Add the lemon zest and juice, cayenne and salt and pepper. Keep warm. For the steak and mushrooms: Remove the steaks from the refrigerator 30 minutes before you're ready to prepare them. Rub the steaks with salt and pepper. Heat 1 tablespoon oil in a cast-iron skillet until hot. Sear the steaks on one side for about 5 minutes. Flip and continue cooking for 2 to 3 minutes on the other side. Transfer the steaks to a plate and cover loosely with foil. Heat the remaining 2 tablespoons oil in the skillet and saute the mushrooms. Season with salt and pepper. Top the steaks with oyster sauce and sauteed mushrooms. Serve the broccoli and oysters on the side. Wine suggestion for this recipe: Cabernet Sauvignon.
Boil the prawns or shrimp in 1 cup salted water for 5 minutes; remove shrimp, but reserve cooking liquid. Cut off the heads from the shrimp and remove the shell; chop flesh. Grate the coconut and reserve shells. In a small saucepan, combine the grated coconut with the shrimp's cooking liquid; slowly bring to a boil, remove from heat and let cool to room temperature. Strain liquid through cheesecloth, squeezing out as much liquid as possible (this is coconut cream!). NOTE: Shredded coconut can be dried and/or toasted for another use. Thoroughly wash the pawpaw to remove any sap; remove seeds and grate or finely chop the flesh. Put the pawpaw into the coconut shells with the chopped prawn and coconut cream; season with salt. Cover with banana leaves (they impart flavor), or aluminum foil, and bake in a slow oven for 1 hour. Serve in the shells.
Combine flour, salt and shortening. Beat egg yolks in measuring cup and add milk to make 2/3 cup liquid. Stir into flour mixture. Dampen counter top with water then roll out half the dough between wax paper into 17 x 12 inch rectangle; fit into and up side of 15.5 x 10.5 x 1 inch baking pan. Sprinkle with oatmeal, top with apple, combine sugar and cinnamon then sprinkle on top. Roll the remaining dough to 15.5 x 10.25; place over apples, seal edges; cut slits in top. Beat egg white until frothy; brush on crust. Bake in 350 degree oven for 50 minutes.
Preheat the oven to 350°F Grease two baking sheets or line them with parchment paper. Sift together the flour, nutmeg, cinnamon, cloves and allspice. Set aside. Beat the egg and sugar together on medium speed until light and fluffy, about 2 minutes. Scrape down the bowl. Beat in the honey and molasses until thoroughly combined. On low speed, stir in the flour mixture until just combined. Turn the dough out from the bowl onto a well-floured surface. Knead the dough, adding more flour as kneaded, until a stiff dough is formed. Wrap the dough in plastic wrap and chill until firm, about 2 hours or overnight. On a well-floured surface, roll out the dough into a 9x12-inch rectangle. Cut the dough into 18 3x2-inch rectangles. Bake for 10-12 minutes. Transfer the cookies to a wire rack and let cool. Whisk together the confectioner's sugar, water and lemon juice and brush or spread on top of the cookies. Allow the glaze to firm, and then store the cookies in an airtight container at room temperature.
Prepare the dough by mixing the flour, sugar and yeast. Pour warm water and mix without kneading for a minute. Then add the vegetable oil and salt and knead for 5 minutes until the dough is smooth and does not stick to the edges of the container. Cover and let rise for 45 minutes. Chop the onion and garlic. Fry in hot olive oil until the onion becomes translucent. Then incorporate paprika, 4-spice blend, chili pepper (optional) and stir for 2-3 minutes. Finely chop the parsley and cilantro. Finely dice tomatoes. Add the meat to the pan and mix well, then add the herbs and tomatoes. Add salt and pepper. Simmer for about 15 minutes, stirring occasionally. In a dry skillet, toast the pine nuts, stirring constantly. Knead the dough for a minute, then divide it into fifteen equal balls. Spread each ball of dough into thin circles with a rolling pin. Place the dough circles on a baking sheet lined with parchment paper. Divide filling among all mini pizzas. Press lightly with the back of a fork to squeeze the topping so that it adheres to the dough. Garnish with toasted pine nuts. Bake for about 10-15 minutes in an oven preheated to 400&deg;F. Bi lahme ajin meat pies are ready when the crust on the edges is golden. Optional: drizzle pomegranate molasses over the top!
Trim the fat on the ham to 1/4" thickness; score in a diamond pattern. Insert the cloves into the ham and place it in a 9x13" pan. Combine the soft drink, marmalade, brown sugar and mustard; pour over the ham. Basting every 20 minutes with pan juices, bake the ham at 350 degrees for approximately 2 1/2 hours. Let the ham rest for 15 minutes before serving. Garnish as desired.
Preheat the oven to 325*F. Split the turkey breast, remove the skin, and set skin aside. Place sage, thyme, parsley, garlic, pepper, and salt on one half of turkey breast, then place the other half of turkey breast on top. Place in a medium-size loaf pan, tucking reserved skin around the breast to seal in juices. Bake for approximately 2 1/3 hours (the standard is 35 minutes per pound). Poke the turkey with a fork. When the juices run clear, turkey is done. Enjoy!