HumbleIntelligence/food-ner-1-Million huggingface dataset:
Thaw turkey and remove any innards. In a large pot (enough to cover the turkey with water) Add salt and fill 1/3 of the way with cold water. Mix until salt is mostly dissolved. Add remaining ingredients and turkey. Fill till turkey is just covered with cold water. Put in refrigerator or an ice chest (with ice) and keep cool 12-24 hours. Once ready to cook turkey, remove from brine and pat dry. Make sure the inside of the turkey does not have any water. Place in a roasting pan. Take all the solid seasonings (garlic, rosemary, peppercorns, lemon) and put inside the turkey. Take a little sea salt and olive oil and rub the turkey down. Cover pan with aluminum foil. Bake at 325 for 20 minutes per lb. For the last 20 minutes, remove the foil and set the oven to broil (low broil if an option). This will brown the skin. Watch closely as each oven is different. It may take less or more time to brown depending on the oven. Once the turkey has reached an internal temp of 150-160 degrees, remove from the oven and let sit for 20 minutes before carving.
Spread the softened cookie dough into a lightly greased pizza pan, flattening it to the edges. Bake at 350 degrees for 8-10 minutes until it begins to brown SLIGHTLY. Remove the cookie from the oven and sprinkle the top with with the chocolate chips, graham crackers and marshmallows. Return the cookie to the oven for 5-8 minutes until crust is brown and chips and marshmallows are melted. Allow to cool slightly before serving. Garnish with chocolate syrup, if desired.
Mushrooms:. Place a large pot over medium heat. Sprinkle the bottom with a pinch of salt and heat for 1 minute. Add the oil and heat for 1 minute, being careful not to let it smoke. This will create a nonstick effect. Add the shallots and garlic and cook for 3-4 minutes, until softened. Add 1 tbls. of the Cajun seasoning, along with the wine, vinegar, and 1 cup water, bring to a boil, lower heat and simmer 20 minutes. Add mushrooms and cook 1 minute. Pour the mushrooms and liquid into a shallow container, cover, and set aside to marinate for 1 hour. Remove the mushrooms from the marinade and press between paper towels or in a dish towel to remove excess marinade, then sprinkle with remaining Cajun seasoning, pressing the seasoning into both sides of the mushroom slices. Discard the marinade(or save for another use). In a cast iron skillet over medium high heat, cook the mushrooms in a single layer(you may need to do this in two batches) until blackened, 2-3 minutes on each side. Remove to a plate. Remoulade:. Place all the ingredients in a food processor or blender and blend on high for 1 minute. Store, covered, in the refrigerator for up to 1 week. Makes 1 3/4 cups. Putting it together:. Spread a spoonful of the remoulade on one half of each roll. Top each with 1 or 2 lettuce leaves and a few slices of tomato and avocado. Divide the mushroom slices among the rolls. Close each sandwich and cut in half. Serve and enjoy!
Make sure to prepare all of your ingredients in advance! This includes five 6" vanilla cakes colored pink, a 2.5" round cookie cutter, buttercream in two colors, sprinkles, sugar cookie dough, royal icing in two colors, a wafer paper design, A4 paper for creating a template, toothpicks, angled pallet knife and an Exacto knife. I used Swiss meringue buttercream for this recipe for the entire cake. Create your sugar cookie toppings: You'll want to create your cookie toppings so the royal icing has time to dry. Make your favorite shape cookies using my recommended sugar cookie recipe halved. Fill, crumb coat and frost the cake: Prep four of your cakes by cutting out a hole in the center with the 2.5" round cookie cutter. Stack by frosting with buttercream in between each layer. Once you've stacked the four cakes, fill with sprinkles. Pro tip: more sprinkles means more fun! Fill with quarter inch remaining. Close the cake with the final layer and then crumb coat and frost your cake. Prepare your toucan: Print out your toucan or favorite shape on edible wafer paper. Use an Exacto knife to cut out the template. Pro tip: make sure your hands are completely dry and that the template is kept dry and out of light. Decorate the cake: Refrigerate the cake. Pro tip: you'll want a very, very cold cake for this step. Print your favorite shapes on a A4 piece of paper. Cut out the shapes with an Exacto knife. Place the template pieces against a very, very cold cake. Take a tooth pick and trace the template piece. Fill the stencil with the second buttercream color. Once filled, swipe using an angled pallet knife from the outside towards the center. Place your wafer paper toucan on the cake: Pro tip: place the toucan on last as warmth and too much moisture can make it curl.
Arrange leaves on a large plate and layer with onions, mushrooms and tomato. Whisk together olive oil, lemon juice, garlic, honey, sumac and salt and pepper until well-blended. Drizzle dressing over salad platter.
Lightly toast sesame seeds in a dry saute pan over medium heat until golden and fragrant, about 3-5 minutes. Set aside and let cool. Grate rutabaga with a large-holed grater or a food processor. Toss with chopped apples and 2 Tbsp of lemon juice, to prevent browning, in a large bowl. Add grated carrot, and raisins, and chopped dates - Mix it all up. In a medium bowl, whisk together tahini, lemon juice, and sea salt, to taste, then add water and continue to whisk until smooth. Drizzle dressing over salad, and stir to combine, then add sesame seeds. Serve at room temperature or chilled. Enjoy the energy!
Combine all the ingredients (except cornstarch slurry, green onions and sesame seeds) in a large pot and bring to a boil over high heat. Reduce to low and cook very slowly, covered, until chicken is tender, about 30 to 35 minutes more. Continue to skim the broth for fat and impurities. Remove chicken to a serving platter. Strain the sauce and bring to a boil. Thicken with the cornstarch slurry, adding it very slowly to avoid any clumps to desired thickness. Glaze over the chicken. Garnish with slices of green onion. Suggestion: Save some of the sauce, it goes wonderfully over rice, the dish tastes better the second day -- ;-) Serve with rice, and what the heck, mac salad! Onolicious!
Set aside 1/2 cup of the rice and a small amount of each veggie type to use as a garnish. Mix the dressing ingredients with a whisk, seasoning well to taste. Mix everything together lightly, tasting for seasonings and adding more of anything as needed. Place a small mound of the reserved white rice in the center and garnish with the reserved veggie pieces. Serve immediately.
Preheat oven to 350°. To prepare bowls, lightly coat one side of each wrapper with cooking spray. Fit 4 wrappers, coated sides up, into the 4 corner cups of a nonstick muffin pan; press wrapper up sides of cups. Repeat procedure with remaining 4 wrappers. Bake at 350° for 8 minutes or until lightly browned. Remove wrappers from pans; cool completely on a wire rack. To prepare dressing, combine vinegar and next 6 ingredients (through garlic) in small bowl; stir with a whisk. Add peanut butter and honey to vinegar mixture; stirring with a whisk. To prepare salad, cook edamame in boiling water 5 minutes. Drain and rinse under cold water. Combine edamame and next 6 ingredients (through onions) in a large bowl; toss well. Drizzle dressing over chicken mixture, tossing gently to coat. Spoon about 1 cup salad into each egg roll wrapper bowl; top each serving with 11/2 teaspoons peanuts. Serve immediately.
In a medium size saucepan, add water, chicken livers, sliced onion and bring to boil. The onion used in cooking the chicken livers absorbs and reduces the liver odor. Reduce heat, cover and simmer for 20 minutes. When cooked, drain, remove onions and discard. Cut away any hard muscle portions of the liver and discard. In a food processor or blender, add liver and Sherry and process until smooth. Add 1/4 cup of finely chopped onion, butter, salt, pepper, mace and blend well. Remove pate from food processor, form into a ball using 2 large spoons and place on a serving plate or platter. Refrigerate for 1 hour to chill. Serve with thinly sliced brown bread, rye crisp, crackers or chips. Refrigerate any unused portion.
Mix all of the ingredients together and let sit in the fridge for 15 minutes or so . Remove from fridge and make 8 patties . BBQ till done. Serve with grilled eggplant and lettuce or anything else you like on your burger . Can also be called sausage burger. ENJOY!
Heat oven to 190c (350f). Butter an 8 cup ovenproof dish. Mix first three ingredients together and pour into dish. Mix topping ingredients together rubbing in the butter with your fingertips as you do. Pick up small amounts of the mix, then gently squeeze them together to give you clumps of mix. This makes for a nice texture on the top of the crumble. Spread the clumps of mix over the pie. Bake for about 30 minutes or until mix is bubbling around the edges of the topping and topping is golden brown. Remove from oven and allow to cool for 15-20 minutes. Serve with cream, ice cream or custard or all of these!
Heat sake in very large skillet over medium flame until it begins to simmer. Add baby bok choy heads. Cover, reduce heat and cook until bok choy is barely tender, 3-5 minutes. Remove bok choy to a plate and keep warm. Raise heat to high and reduce sake until it reaches a glaze consistency. Drizzle glaze over bok choy and serve immediately.
Pulse beetroot in blender until almost smooth. Add yoghurt, garlic, cumin, hot sauce& finely grated orange rind. Blend until combined. Add salt and pepper to taste. Refrigerate until chilled before serving.
Mix water, onion, celery, wine, salt, and curry powder in large saucepan. Add chicken breasts. Cover and bring to a boil. Turn down heat and simmer for one hour. Remove from heat and strain. Reserve broth. Place chicken in fridge to cool. Cut chicken into bite-size pieces. Prepare the rice according to package directions, replacing water with reserved broth. Preheat oven to 350 degrees. Mix chicken, mushrooms, and rice in bowl. Blend in soup and sour cream. Mix well. Lightly grease or spray a 9 x 13 baking dish. Spoon mixture into dish. Cook for one hour. NOTE: If mixture is chilled before cooking, allow to stand at room temp for 30 mins before baking.
In a large saucepan bring 4 inches of water to boiling. Add the broccoli & cauliflower and return to boiling. Cook covered for 2 minutes or until crisp-tender. Drain. Rinse with cold water; drain well. In 2 to 2 1/2 quart bowl layer half the broccoli, cauliflower raisins and walnuts. Repeat layers. Cover and chill. In a screw top jar combine the olive oil, vinegar, 1 tsp salt, the honey, basil, black pepper and red pepper. Cover tightly and shake well. Add dressing just before serving (drizzle over top). Toss to coat (let everyone admire the layers first!). Prep time does not include chill time in fridge.
To make the crust: Combine the parmesan cheese, bread crumbs and seasoning. Add butter and mix just until the ingredients are moist, without overmixing. Press into the bottom of a 9" springform pan; set to the side. To make the coulis: Heat the oil in a medium saucepan and saute the garlic and shallots until tender. Add the tomatoes and cook for five minutes. Add seasoning and mustard. Whirl mixture in food processor or blender and strain; let cool until needed. To make the filling: Preheat the oven to 350°F. In a large skillet, cook the sausage; drain off fat. In another pan, heat the olive oil and saute the onions, pepper and shrimp until the onions are translucent, about three minutes; set to the side. Beat the cheeses in a bowl until smooth. Add the cream, cooked sausage and vegetable mixture; blend in the eggs. Pour into the crust and place the springform pan into a larger pan; add an inch of warm water and bake for a 65 minutes or until set (the cheesecake should feel firm when lightly touched). To serve, pour a little coulis onto serving plate; place a slice of cheesecake on top.
Position knife blade in food processor bowl; add cream cheese and blue cheese, and process until smooth, stopping at least once to scrape down sides. Spoon into a small bowl; set aside. Process spinach and next 4 ingredients in processor; with processor running, pour oil in a slow, steady stream through food chute. Stir in pine nuts and Parmesan. Line a 7 1/2 x 3 x 2inch loaf pan with plastic wrap, allowing edges to extend over sides of pan. Spread half of cheese mixture in loaf pan; top with half of sliced tomatoes. Spread with pesto mixture (may use store bought. pesto); top with remaining sliced tomatoes, and top with remaining cheese mixture. Cover with plastic wrap; chill 24 hours. Let stand at room temperature 30 minutes; remove outer wrap, invert onto serving platter. Remove remaining plastic. Garnish. Serve with crackers.
Thaw frozen bread until it can be cut in half (lengthwise) with a sharp knife, but has not started to rise. Take the halves and roll them out to about 16 inches in length and about 1 inch in diameter. The length and width are not that important, but they should all be the same length and width. Braid 3 of the halves together to make 2 loaves. Tuck the ends under so they will stay together and not burn. Place the loaves on a baking sheet that has been sprayed with non-stick spray and coated with corn meal. The corn meal is not necessary but addes that homemade look. Brush the egg wash on the bread and sprinkle with the poppy or sesame seeds. Let rise until double in size (Appr. 45 min.). Preheat oven to 375 degrees. Place loaves in the center of the oven and bake for 25-30 minutes or until the bread tapped sounds hollow. Option--at the end of 15 minutes turn the bread around. This insures even browning. Remove the bread from the baking sheet and cool on a wire rack. Note: I make this bread at Christmas time and give them to friends along with homemade cookies and candy.
Cake:. Preheat oven to 350 degrees; grease a 10-inch pie pan and set aside. Cream butter with sugar in large bowl. Add eggs and beat well. Sift flour, spices, soda and salt; blend into butter mixture. Add apples,nuts and vanilla and mix thoroughly. Pour into prepared pie pan and bake until lightly browned, about 45 minutes. Serve warm with vanilla ice cream (if desired) and Carmel Rum Sauce. Sauce:. Combine sugars and cream in top of double boiler and set over gently simmering water and cook 1 1/2 hours, replenishing water in bottom of double boiler as necessary. Add butter and continue cooking 30 minutes. Remove from heat and beat well. Add rum and blend thoroughly; serve warm. (Cake and sauce can be prepared ahead and reheated before serving.).
place potatoes in large saucepan and add boiling water to barely cover. Add salt, cover loosely and bring to a boil. Cook for 20 minutes or until potatoes are tender. Drain. Add shallot, tarragon and vinegar to potatoes and toss gently. Season to taste with salt and pepper and set aside to cool. Add mayonnaise and cream and toss gently to coat. Arrange arugula on a large serving platter. Top with potato mixture and serve.
Heat a skillet over medium-high heat. Add the shredded meat, and following seven ingredients. Stir well and add 1 cup of water. Bring to a boil and lower heat to simmer. Simmer until all the liquid in rendered out--approximately 10 minutes. Preheat the oven to 350 degrees F. Meanwhile, Mix 2 cups of masa with the baking powder, salt and cumin. Add the beef stock and mix to a crumbly consistency. Pour in the melted shortening and mix by hand until smooth. Spray your mini-muffin tins with non-stick spray. Roll the masa mixture into small balls-about 2 teaspoons each. Place one ball in each muffin cup and press with your fingers-or the back of a rounded measuring spoon-to make little shells. Once the beef mixture has rendered out the liquid, stir in the sour cream and lime juice. Salt and pepper to taste. Fill each masa shell with beef mixture. Bake for 15-20 minutes. Allow the tamale bites to cool 3-5 minutes before extracting them from the muffin tins. Use a small sharp knife to lift one side, then gently lift them out with your fingers. Garnish with crumbled queso fresco and thyme leaves. Serve warm!
Boil the water (or microwave it for approximately 1 minute and 20 seconds). Put in the Altoid and the tea bag. Let the tea steep for about 1 minutes and 30 seconds-2 minutes. Stir and make sure the Altoid has dissolved. Add sugar if desired (although it is quite good without it!) and enjoy!
Bring the broth to a boil and add the barley. Stir, then let simmer for 30 minutes, covered. Meanwhile, heat the olive oil and butter in a saute pan over medium heat. Add the onion, celery, garlic, parsley, red pepper flakes, and the remaining herbs and saute until the vegetables are softened but not browned (about 5-6 minutes.) When the barley has cooked for 30 minutes, add this mixture to it along with the carrots and potatoes. Cook everything together at a simmer for another 30 minutes. Serve with a generous sprinkle of parmesan on top.
Beat eggs well. Add ricotta and cream cheese to eggs and beat to a thick creamy consistency. Add salt and pepper and blend well. Place a sheet of phyllo dough on work surface. Cut into three strips, lengthwise. Brush top side of each strip with melted butter. Drop a teaspoon of cheese mixture on edge of lower corner of strip, fold over one edge to meet the other, continue to fold side to side (like folding a flag). Brush entire triangle with melted butter and lay seam side down on baking sheet. Bake at 350°F for 15 - 18 minutes, until golden brown. Serve hot.
Heat oven to 375°F Spray 8-inch square (2-quart) glass baking dish with nonstick cooking spray. In large skillet, cook ground beef and onion over medium-high heat until beef is thoroughly cooked, stirring frequently. Drain. Melt butter, stir in flour and garlic powder. When bubbly gradually stir in milk to make a smooth white sauce. Heat until thickened. Add Parmesan cheese and salt to taste. Stir ground beef into white sauce. Spoon beef mixture into sprayed baking dish. Spoon pizza sauce evenly over top. Arrange pepperoni over sauce. Sprinkle with cheese. Arrange potato nuggets over cheese. Cover with foil. Bake 30 minutes. Remove foil; bake uncovered 15 to 20 minutes longer or until thoroughly heated.
Using a medium to low heat. Add cream to large pan. Add butter and melt. Add apple cider, apple cider vinegar, white wine and apple juice. Cook for 5 minutes. Add apple sauce, salt pepper freshly ground to taste, stock, mustard, tarragon and sage. Bring to the boil for 20 25 minutes stir continuously then use or store up to one week.
Fill your kitchen sink with water and wash the greens well. As you lift the greens from the sink, any grit will fall to the bottom. Repeat if necessary. Tear the greens into large pieces, and remove and discard tough stems. Place greens in a large bowl - do NOT drain in a colander. In a large pot, combine the onions, 2 cups water, oil, and jalapenos (if using). Bring to the boil over high heat. Gradually stir in the greens, letting one batch wilt before you add the next. Bury the turkey wing in the greens. Season with salt and pepper to taste. Cover the pot and reduce the heat to medium-low. Cook until the greens are tender, about 30 minutes, stirring occasionally. Remove the turkey wing, discard the skin and bones. Chop the turkey meat and return to the pot. Use a slotted spoon to transfer the greens to a serving dish. Serve hot.
Clean and remove cap from stuffing mushrooms. Melt butter in frying pan and saute mushrooms until they lose some of their water. Remove mushrooms to a small cookie sheet and cool slightly. Fill the cavity with a spoonful of Chevre. Sprinkle top with breadcrumbs. Dust tops with parmesan cheese. Bake in 350° oven for 20 minutes or until cheese is melted.
Boil shrimp until fully cooked. Chop into small pieces. Mix crab and shrimp in a small bowl. Add cream cheese and mayo and stir. Fold in dill weed and chopped onion. Spoon seafood mixture onto the crackers and serve.
Preheat oven to 375°F Chop onion and saute in oil 5 minutes. Add frozen spinach in the 3 tablespoons oil and continue cooking, stirring often until all liquid is gone. Transfer to a bowl and add remaining ingredients. Pour mixture into unbaked pie crust and bake degrees for 30 to 35 minutes or until knife inserted into center comes out clean.
Spray a 10x6" baking pan with nonstick cooking spray. In a large nonstick saucepan over low heat, melt the margarine. Add the marshmallows and cook, stirring constantly until the marshmallows are melted, about 5 minutes. Remove from the heat; stir in the cornflakes, apricots, sunflower seeds, almonds, dates, sesame seeds and vanilla. With moistened hands, press the mixture evenly into the baking pan. Refrigerate covered until firm at least 30 minutes. The cooking time is the 5 minutes cooking plus the 30 minutes in the fridge.
In a two quart saucepan, heat olive oil over medium-high heat and add minced fresh ginger and garlic. Saute until slightly browned, then add all other ingredients except cornstarch and water. Bring mixture to a gentle boil. Blend cornstarch into water and add to sauce. Stir frequently, bringing mixture to a full boil for at least one minute or until slightly thickened. Remove from heat and serve over the vegetables, noodles and protein of your choice.
Combine Olive Oil, Old Bay, Lime and Lemon Juice. Mix Well. Pour over Tuna Steaks and marinade 20 minutes, turning occasionally. Make sure grill is hot - place steaks in hottest section and Sear steaks 1 to 2 minutes per side to seal in the juices. Finish cooking just slightly away from the hottest area - 8 to 10 minutes per inch of thickness. My husband likes extra Old Bay on his steak so he sprinkles extra on before cooking and we also like to squeeze fresh lemon over our tuna before we eat it. ENJOY!
Take one of the the pizza crusts and spread it with the cream cheese. Layer with all the remaining ingredients. Top with the other crust; wrap in foil, and set on a baking sheet. Bake 25 minutes at 350 degrees. Cut into wedges. Note: The recipe does not call for it, but for "older" palates, I would add some oregano, crushed red pepper, perhaps some other things.
Place milk in 2 cup measuring cup and microwave up to 3 minutes until scalded. Stir in sugar, salt and butter. Measure warm water in 2 quart bowl and sprinkle in yeast. Stir. Add lukewarm milk mixture, egg and 2 cups flour. Beat until smooth. Stir in enough remaining flour to make a soft dough. Cover bowl and let stand in warm place, free from draft until doubled in bulk, about 30 minutes. Punch down. Shape into 24 rolls. Place in 9x13 pan or jelly roll pan Cover and let rise about 30 minutes (as above) Heat oven to 400* Bake rolls 15 minutes or until lightly browned.
Spray inside of crock pot with cooking spray. Add potatoes, soup, milk and onion rings, reserving 1/4 cup of the onion rings. Add salt and pepper to taste, stir to combine. Cover and cook on Low for 7 to 9 hours or High about 3 hours. Sprinkle reserved onion rings over top just before serving.
In a large bowl, dissolve yeast in warm water (110); let stand until bubbly (about 15 minutes). Stir together 2 cups of flour, sugar and salt. Add 6 tablespoons of melted butter, along with egg, yeast mixture and milk. Beat 5 minutes to blend well. Gradually add remaining flour. Cover bowl; Let batter rise for about 45 minutes or until doubled in size. Pour the remaining melted butter into a 9" X 13" baking pan; Tilt pan to coat the bottom. Beat batter down and drop by spoonfuls into buttered pan. Makes about 15 rolls. Drizzle remaining 2 tablespoons of butter onto rolls. Cover and let rise for 30 minutes (Almost doubled in size). Bake at 350 deg F for 15 to 20 minutes or until done. (Rolls will sound hollow when tapped on top lightly when they are done).
In a saucepan melt butter and add olive oil, onion, thyme, basil and salt and pepper. Cook, stirring, until onions wilt. Add tomatoes and tomato paste. Simmer 20 minutes. Blend together 5 T of the chicken broth with the flour. Add this to the soup, stir, then add rest of broth. Simmer 30 minutes, stirring often to prevent burning. Puree soup in blender. Return to heat. Add sugar and cream. Simmer 5 more minutes.