HumbleIntelligence/food-ner-1-Million huggingface dataset:
Toast the bread slices either in the toaster or on a baking sheet placed under the broiler. Let cool. Preheat the oven to 375 degrees F. Generously butter a 9 by 5-inch loaf pan, then line the bottom with waxed paper and butter the paper. Tear up the toasted bread slices and make crumbs out of them in a food processor. Place in a large bowl. Process the walnuts until finely ground and mix into the bread crumbs. Combine the eggs and onions in the processor and process until fine but not liquefied. Stir into the bread crumbs. Place the green pepper, celery, parsley, tomatoes, and oil in the processor and grind until fine but still with some texture. Stir into the loaf mixture along with the poultry seasoning, salt, and pepper. Mix this all very well until evenly moistened. (The mixture may be prepared to this point and refrigerated up to 8 hours in advance.) Scrape it into the prepared loaf pan and smooth over the top. Cover the loaf with foil. Bake 1 hour and 20 minutes, or until a knife inserted in the center of the loaf comes out dry. Let sit 5 minutes, then run a knife all along the sides of the loaf to help loosen it. Unmold the loaf onto a platter and remove the waxed paper. Let the loaf cool 20 minutes or so before slicing it. It's best to serve the loaf warm and the gravy hot. Mushroom gravy: Melt the butter in a medium-size saucepan over medium heat. Add the mushrooms and saute until brown, about 7 minutes. Stir in the flour; it will become very pasty. Cook this roux for 2 minutes, stirring constantly. It will stick to the bottom of the pan a little bit; that's okay. Stir in the stock, wine, soy sauce, and pepper, and bring to a boil. Cook the sauce at a bubbling simmer for 5 minutes, stirring almost constantly and scraping any crusty bits that stick to the bottom of the pan. Serve in a pretty gravyboat.
Pour all ingredients in a jar. Cover and shake well. Store in the refrigerator up to 2 weeks. Shake before serving.
Brush the rolls with a little olive oil and toast under a low broiler. (optional). Heat oven to 400 degrees F. Heat soup, water, worcestershire sauce and Kitchen Bouquet in a 2 quart saucepan over medium-high heat to a boil. Add beef and heat through, stirring occasionally. Divide beef among rolls, top with the onion, pepper rings and cheese, and place subs onto a baking sheet. Bake 3 minutes or until subs are toasted and cheese is melted. Spoon soup mixture onto subs. Chow!
Position oven rack 6 inches from broiler. Preheat broiler. Mix first 4 ingredients in bowl. Place mushrooms, stem side up, on heavy large baking sheet. Brush with oil mixture. Season with salt and pepper. Broil mushrooms until just cooked through, about 3 minutes. Place on work surface. Set oven temperature at 450°F. Spread Fontina cheese strips on bread. Cut each mushroom crosswise into 1/2-inch-wide strips atop each bread slice. Place bread on baking sheet. Bake until cheese melts, about 5 minutes.
First melt the butter over medium heat in a 3-1/2 quart saucepan, stir in the brown sugar, and cook until the sugar fully melts. Then rapidly stir in the lemon zest, the vanilla, the walnuts, the cinnamon, and the allspice and cook gently over medium heat until all the ingredients thoroughly come together. Then just before you're ready to serve, slowly pour in the rum, stir it quickly into the sauce, and cook it-slowly stirring all the while-for about 3 minutes to marry the ingredients and to drive off all but the essence of the liqueur.
1. beat butter until creamy, gradually add sugar, beating until light and pale. Gradually beat in rind. Add eggs one at a time beating after eack addition. 2. Fold flour into mixture alternately with sour cream and juice. Pour into greased and base lined 8 inch round cake pan. 3. Bake at 325 degrees for 35 or 40 minutes or until cooked. 4. Cool in pan for 5 minutes, Finish cooling on wire wrack. Dust with sugar before serving.
Preheat oven to 350 degrees. In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in eggs and vanilla. In medium bowl mix the flour, salt, and baking soda. Slowly add to wet ingredients along with chocolate chips until just combined. With a cookie scoop, form balls with the dough. Place one ball on top of an Oreo cookie, and another ball on the bottom. Seal edges together by pressing and cupping in hand until Oreo cookie is fully enclosed with dough. Place onto parchment or silpat lined baking sheets and bake cookies for approximately 13 minutes or until golden brown. Let cool for 5 minutes before transferring to cooling rack.
Using a blender pour entire contents of the can of whole tomatoes, liquid and all into blender. Add finely chopped green onion, the red pepper and salt. Pulse a few times in blender until the consistency of salsa. You may want to taste and adjust everything but tomatoes to taste, if you like it hotter, etc. It tastes better if chilled overnight as all the tastes combine together.
Preheat your oven to 375F and spray 8 cups in a muffin pan with nonstick spray. Taking each crescent roll, press into the cup shape of the muffin cups and make sure that you get the dough up the sides as well. It's important to get all of the edges sealed in there! Peel and chop the apples into small pieces and mix with the brown sugar, cinnamon, maple syrup, flour and sea salt. Spoon equal amounts into the cups. Bake for 15 minutes until the edges are browned. Serve hot with a little more maple syrup drizzled on top.
Preheat oven to 375 degrees. Mix dry ingredients, then add egg, water, and oil. Spread batter on a silicone baking mat on a cookie sheet. Bake 8 minutes or until top is dry and bottom is crispy. Flip crust over and bake an additional 5 minutes or so. Crust can be made even more crispy by heating in a pan on the stovetop after baking. Transfer to cookie sheet (minus silicone mat). Top crust with sauce, cheese, and favorite toppings. Bake until cheese is melted. Broil to brown cheese and crisp pepperoni.
Insert an apple corer halfway through the unpeeled potato. While corer is still in the potato cut into the potato around the corer. Remove corer leaving the "stem" behind. Immediately place potato in ice water to prevent browning. Remove potatoes from water and place in a roasting pan. Sprinkle liberally with seasonings and oil. Cover tightly and bake at 400 degrees for approximately 45 minutes or until done.
Preheat oven to 425 degrees. Spray muffin cups with nonstick spray or line with paper cupcake liners. In a large bowl, sift together the flour, baking powder, baking soda and pudding mix, then stir in brown sugar. In a separate bowl, combine the egg and sour cream. Fold in the pineapple and oil. Add the egg-pineapple mixture to the flour mixture and stir until moistened. Batter will be thick. Bake at 425 degrees for 15 minutes.
Thaw turkey as directed on packaging. Remove giblets from inside. Rinse completely inside and out. In a container large enough to hold the turkey, mix the water and kosher salt. Place cold turkey in solution and allow to soak for 24 hours. Be sure to keep it cold, if you can't refrigerate it, add ice throughout the day as needed. Remove the turkey from the brine solution. To infuse the meat with flavor, fill the cavity of the bird with garlic, leeks, herbs (set aside enough bay leaves to insert under skin later), citrus fruit, onions, apples, carrots, celery, shallots. You won't use all the fruit and veggies you cut during preparation to fill the bird, so don't panic. Preheat oven to 450. Use a roasting pan with a V-Rack in the pan. Fill 1/3 of the pan with apple cider, beer, chicken broth, and any remaining filling for the bird. Truss the bird before roasting if not sold that way. Insert Bay Leaves under skin all over, as much or as little as you like. Rub entire bird with softened butter. Sprinkle with salt and freshly ground pepper. Place turkey on roasting pan. This pan will be VERY HEAVY--you may need some strong arms to assist putting in oven! Reduce heat to 325. Cook for about 15 to 20 minutes per pound, use a digital thermometer, till internal temp reaches 160. The temp will rise while the turkey is resting, be sure not to let it rise above 160 while cooking in oven! Tent the bird loosely with foil during the first hour of cooking and cover it again if the skin starts getting too brown. Baste the turkey every 1/2 hour with more softened butter and the juices in the bottom of the pan. I use an injector about every hour as well. After cooking, allow turkey to rest for a half hour before carving. ENJOY THE FRUITS OF YOUR LABOR!
mix all ingredient and marinate fish for 1 to 2 hours. thread on skewers and cook in hot pan.squeeze lemon juice on fish.serve it hot.
In a small saucepan, heat 3 tablespoons of the olive oil over medium heat with the garlic. As soon as the garlic begins to sizzle remove from the burner, add the cumin, coriander, cardamom, and fenugreek, stir, and set aside. Place the lentils in a medium saucepan of lightly salted cold water and bring to a boil. Cook until al dente, about 25 minutes from when you turned the heat on(or a little longer if you want them softer). Drain and toss with the garlic, olive oil, and spices while still hot. Season with salt and pepper, toss, and arrange on a serving platter. Drizzle the remaining 1 tablespoon olive oil over the top. Serve at room temperature. Enjoy!
sear venison in oil until browned add spices ,brown not burn add water add juice sauce garlic and onion cook for 2 hours add veggies cook 30 more minutes remove meat and veggies. add roux that you have mixed together pour into stock stir add back meat and veggies cook 15 more minutes.
1. Take the chicken off the bone in large pieces. In a deep dish pie plate, make alternate layers of chicken, ham and leeks. 2. In a saucepan over medium heat melt the butter and add the onions. Saute until the onions are soft. Stir in the flour and mustard and cook for a few minutes. Slowy add the chicken broth and cream, stirring until it is thickened. Pour the sauce over the chicken, ham and leeks in the pie pan. 3. Roll out the pie crust until it is slightly larger than the pie plate. Dampen the edges of the pie plate and cover with the pie crust. Crimp the edges and cut holes for steam. 4. Bake in a preheated 350 F oven until the crust is lighty browned, about 25 to 30 minutes.
Melt butter in a skillet over medium heat and cook shallots until tender. Pour half-and-half into large pot over medium-high heat. Add the butter and shallots, stirring constantly. Just before the mixture is ready to boil, Add in the oysters with their liquid. Season with salt and pepper. Be careful NOT TO BOIL. When the oysters begin to curl they are done. Garnish with dried parsley flakes and serve with crusty bread and butter.
In the large bowl of a stand mixer fitted with the paddle attachment, beat the butter for a few minutes on medium-high speed until light and fluffy. Scrape down the sides of the bowl and add the sugars, baking powder, baking soda and cinnamon, beating until the mixture is well blended. Reduce the speed to medium and add the eggs and vanilla extract, mixing until well incorporated. Reduce the speed to low and add the flour and oats, scraping down the sides of the bowl as necessary and mixing just until they are incorporated. Cover the bowl with plastic wrap and chill the dough for at least an hour before baking. Preheat the oven to 375 degrees. Line a large baking sheet with parchment paper. Form the dough into golf ball-size balls and place about 2 inches apart on the baking sheet. Sprinkle sea salt generously on top of each ball of dough, as you would sugar. Bake 1 sheet at a time for 15 minutes or until the cookies are puffed and beginning to turn golden, being careful not to overbake. (The cookies should have a tender interior.) Transfer the cookies, still on the parchment paper, to a wire rack to cool completely.
Heat oven to 350 degrees. Combine all sauce ingredients in 2-quart saucepan. Cook over medium heat until mixture comes to a full boil. Cool slightly. Place mixture in 5-cup blender container or food processor bowl fitted with metal blade. Cover; blend 1 minute or until smooth. Set aside. Melt butter in 10-inch skillet until sizzling; add onion. Cook over medium-high heat, stirring occasionally, until onion is softened. Stir in 1/2 cup mole sauce, shredded pork and red pepper; mix well. Divide pork mixture evenly among tortillas; roll up tortillas. Place into greased 13x9-inch baking dish, seam-side down. Pour remaining sauce over tortillas; sprinkle with cheese. Bake for 20 to 25 minutes or until hot and bubbly.
Heat oven to 350 degrees. Butter and flour three 9" x 4" loaf pans; or line with parchment paper so that edges overhang. Place pumpkin in large mixing bowl. Add eggs, honey, butter and milk until blended. Add cane sugar and beat well. In a smaller bowl, combine the flour, baking soda, cinnamon, nutmeg, cloves and ginger. Stir into the pumpkin mixture and beat well at medium speed for three to four minutes. Peel and dice the apples; stir into batter. Pour evenly into prepared loaf pans. Bake at 350 degrees 40 t0 45 minutes or until toothpick inserted in center of loaf comes out clean. Cool in pans 10 minutes. Loosen with sharp knife and invert pans onto baking sheet. Serve warm or cool and store. Freezes well. 3 Loaves.
Heat oven to 350 degrees. Beat butter and shortening in a large mixing bowl until well blended. Add brown sugar and granulated sugar; beat thoroughly. Add egg and vanilla; beat until well blended. Stir together flour, baking soda and salt; gradually beat into butter mixture. Stir in candies. Drop by rounded teapoons onto ungreased cookie sheets. Bake 10 to 12 minutes or until edges are lightly browned. Cool slightly; remove from cookie sheets to wire racks. Cool completely.
To make:. Wash the sweet potatoes and put them on a foil or parchment lined baking sheet. Bake in a preheated 350* F. oven for 1 - 1 1/2 hours until they are very tender. Remove from the oven and allow to cool briefly before peeling. Put the peeled sweet potatoes into the large bowl of an electric mixer fitted with beaters or a whip attachment. Mix the hot sweet potatoes on low speed to begin mashing them. Add the butter and mix until it is absorbed . Add the salt, nutmeg, honey, and both sugars and mix until they are thoroughly blended. Add the lightly beaten eggs and vanilla and beat on medium speed for 2 minutes. Reduce mixer speed to low and slowly add in the heated milk. When the milk is incorporated, taste carefully for seasoning and add more salt, nutmeg, or sugar as needed. Thoroughly butter a 9x13x2 baking dish with the softened butter and pour the sweet potato mixture into it. The topping:. Put the brown sugar, flour, baking powder, cinnamon, nutmeg, and salt into a mixing bowl and mix well. Use your fingers to work the chilled butter into the mixture until it resembles oatmeal with some large pea size pieces of butter in it. Stir in the pecan pieces and mix well. Sprinkle the mixture evenly over the top of the sweet potatoes and bake in a preheated 375* F. oven for 30 to 45 minutes until the topping is golden brown and crisp and the sweet potatoes are set but still slightly loose in the center. Serve hot.
Grease a lasagna baking pan. Place the cooked spaghetti in a bowl and toss with salt, pepper, eggs and 3/4 cup grated Parmesan cheese; set aside. For the sauce (this sauce is better if made a day in advance!). Brown the ground beef and pork in a medium heavy pot along with the dried oregano, basil, chili flakes, onion, one green bell pepper, jalapeno pepper, garlic and mushrooms; cook until the beef and pork are browned and the veggies are tender (about 12-15 minutes) drain fat, then add in the olives and crushed tomatoes; simmer uncovered for about 45 minutes. Season sauce with salt and pepper to taste. At this point you can cool to room temperature then refrigerate for up to 2 days. Place half of the spaghetti in the bottom of the baking dish/pan. Top with the half of the meat sauce, then about 1-1/2 cups mozza cheese. Repeat layers once ending up with the mozza cheese on top. Sprinkle a chopped green bell pepper on top of the mozza cheese. In a bowl mix together the soup with milk or water, then drizzle on top of the casserole. Top/sprinkle with about 1/3 cup (or more or less) Parmesan cheese (the pan will be full so I advise you to place the pan on a baking sheet to catch spills). Bake in a 375 degree oven for 35-40 minutes or until bubbly (if desired sprinkle some mozza cheese on top the last 5 minutes of baking).
In a large skillet, cook beef, onion, green pepper and garlic until meat is browned. Add tomato sauce, ketchup, sugar, oregano and pepper. Simmer for 10 minutes. Remove from heat and stir in cheeses until melted. Transfer to a fondue pot or chafing dish. Serve warm.
In a bowl combine 2 cups tomato juice with crushed tomatoes and milk. In a saucepan melt the butter over medium-high heat. Add in onion and dried oregano; saute until softened (about 3 minutes). Add in garlic and red pepper flakes; cook stirring for 2 minutes. Add in flour and stir for 1 minute. Slowly add in the tomato/milk mixture whisking constantly to remove any lumps; bring to a boil stirring frequently until bubbly and thickened, then season with sugar, salt and pepper (the mixture will be quite thick). Reduce heat to low, add in remaining 1 cup of tomato juice (or more) and simmer uncovered for 45 minutes to 1 hour (can simmer longer if desired, if the soup is still too thick for your liking add in more tomato juice and keep seasoning with salt and pepper if needed during cooking). Ladle into bowl then sprinkle with Parmesan cheese and croutons if desired. Delicious!
Layer ingredients in order given in a 1-quart wide-mouth canning jar. Press each layer firmly in place before adding next ingredient. Attach this to the Jar. Butterscotch Brownies 1 Empty jar of brownie mix into large mixing bowl. Use your hands to thoroughly blend mix; 2 Add: 3/4 cup (1 1/2 sticks) butter or margarine, not diet, very soft 2 eggs, slightly beaten and 2 tsp vanilla (opt.); 3 Mix until completely blended; 4 Spread batter into a sprayed 9x13 metal pan; 5 Bake at 375 degrees F for 25 minutes. Cool 15 minutes in baking pan. Cut brownies into 1 1/2 inch squares. Makes 2 dozen brownies.
Remove giblets and wing tips from duck, trim neck, and remove excess fat, reserving all but fat (note--you can render the fat into duck schmaltz, if desired). Let sit at room temperature for 20 minutes (or until next step is done). Pour stock or water into a tall, narrow stockpot (deep enough to hold duck with plenty of room leftover). Note: if using a wider pot, more water or stock may be needed. Add wing tips, giblets, and neck. Cover and bring to boil over high heat. While stock is coming to a boil, prick duck skin all over with tines of fork, especially in fatty areas. Prick at an angle to avoid stabbing the meat. Carefully lower into boiling stock, breast end first, allowing cavity to fill as you lower it. Place a heat-proof plate or lid of smaller diameter than pot over duck to keep it submerged. Once the stock has returned to a boil, reduce heat and simmer for 45 minutes. Check every 10-15 minutes to ensure duck is still submerged (will tend to float even though weighted); keep stock at a gentle simmer to reduce likelihood of it rising above liquid. After duck has simmered for 45 minutes, spoon off about 1 tablespoon of fat from surface of liquid and spread around bottom of 12x18x1 1/2-inch roasting pan. Remove plate or lid and carefully remove duck from stock and allow to drain any liquid back into pan (reserve cooking liquid if planning to make broth later; cool and chill so you can scrape off the fat before making stock). Place duck in roasting pan. Spread neck flap out in pan. Pat duck dry with paper towelling and gently pat salt and pepper into skin (be careful, as it will be somewhat fragile at this point). Note: you can prepare duck up to this point in advance; cover and refrigerate for up to 1 day and bring back to room temperature before proceeding. Allow duck to cool for 30 minutes (if not made in advance) to allow skin to dry. Place oven rack on the second-lowest position. Preheat oven to 500* F. Place duck in oven feet first. Roast for 10 minutes, then remove duck from oven (keep door closed to keep it hot). Spoon off fat accumulated in bottom of pan. Wiggle duck around to loosen and return to oven for another 20 minutes. Be aware that any splatters or spills of fat will cause some smoke! Remove duck from oven and from pan; cover to keep warm while setting for 10-15 minutes. Again remove fat with a spoon. Deglaze pan with some stock or water, if desired for a sauce. Carve and serve immediately. If desired, reserve skin and bones for making duck stock.
Preheat oven to 325 degrees F. In a bowl, combine sugar cookie mix, melted butter, egg, cream cheese, and flour; mix together to form dough. Separate dough into 2 equal portions and place in 2 different bowls. Add red food coloring gradually to 1 bowl of dough, kneading together until desired shade of red is created. To second bowl of uncolored dough, add peppermint extract and knead together. On a floured work surface, shape each dough into balls and then roll each ball into 1/4-inch-wide ropes, each about 6 inches long. For each cookie, carefully twist some of the red and white ropes of dough together and shape into a candy cane. Spread candy canes out on cookie sheets and bake on the top shelf of the oven for about 10 to 12 minutes. Transfer to a rack to cool before serving.
Add parsley, cilantro, garlic, chiles, shallot and olive oil to a bowl. Toast cumin, coriander and peppercorns in dry saute pan until fragrant but not smoking. Cool then add to spice grinder and turn into a powder. Add powder, salt and cardamom to sauce. Stir in enough olive oil to make a thick chunky green salsa. Add the mixture to the food processor and pulse until the mixture is mixed well and coarse in texture. Taste, and reseason as needed.
Melt candy bars with shortening. Remove from heat. Add remaining ingredients and blend well. Spread in greased 9" square pan. Bake at 350 degrees for 25 minutes. Cut into bars while warm.
1. Preheat oven to 350 degrees F. 2. In a medium bowl, cream together the butter and sugar. Beat in the egg and lemon peel. In another bowl, stir together the flour,nut flour, cinnamon and cloves. Gradually stir the dry ingredients into the creamed mixture. The dough will be stiff, so you may need to knead it by hand to get it to come together. 3. Roll the dough out to 1/8 inch thickness and cut into rounds using a cookie cutter. Place cookies onto a cookie sheet spaced 2 inches apart. Count your rounds and use a small cookie cutter to cut the center out of half of the cookies. This can be done while the other half of the cookies bakes. Bake for 10 to 12 minutes in the preheated oven, until firm and lightly browned at the edges. Allow cookies to cool completely. Spread jam on the tops of the solid cookies and top with the cookies that have shapes cut out.
.Mix well. Keep in an airtight container. Does not need refrigeration. (Refrigerate during the summer months or whenever it is hot in your area.).
Preheat oven to 350 degrees. Spread oats onto an un-greased cookie sheet and bake for 15 minutes, stirring a couple of times. Mix oil, honey and vanilla in a large bowl. Add cooled oats, chocolate chips and nuts (if using) and mix well. (Note: If the oats are still warm at all, the chocolate chips will melt.). Line a 9x13 baking dish with parchment paper and mist with oil. Spread the mixture evenly onto the parchment. Lay a sheet of waxed paper over the mixture and press to compact. (I use the palms of my hands to start, and then I use the bottom of a drinking glass to make the surface as smooth as possible.). Remove the waxed paper and use a rubber spatula to press in any of the oats that may have "straggled" up the sides of the dish. Bake for 20 minutes. Cool completely and lift parchment from the dish. Cut into 16 bars.