HumbleIntelligence/food-ner-1-Million huggingface dataset:
Adjust your oven rack to the lowest position. Preheat oven to 250°F. Rinse and dry the turkey breast. Even when I purchase a brined turkey breast, I still like to lightly salt the turkey breast under the skin. You, of course, do not have to. If the turkey breast that you purchase has NOT been brined or koshered, liberally salt the breast under the skin. Heat a large pot over medium-high heat with the oil. When hot, add the turkey, breast-side down. Add the onion around the edges of the bird. Add the garlic on top of the onions. Cook several minutes or until the skin has browned. Flip the bird over so that the breast is facing upward. Stir the onions and garlic. Cook a couple minutes longer. If you have a probe thermometer, insert it into the thickest part of the breast - making sure the probe is not sticking up in the air in a way that would impede your covering the turkey breast with a lid. Cover the pot with aluminum foil and top with a tight-fitting lid. Crimp the foil around the seam of the pot to ensure steam does not escape. Cook until the internal temperature reaches 160F - roughly 2 1/2 hours. When the turkey is done, remove it from the oven and flip the bird over so that the breast is submerged in the accumulated juices. Cover and let rest 15 minutes. During this time, the internal temperature will increase to at least 170°F. Remove the turkey from the pot and place it on a large platter. Keep it tented so it stays warm. Strain the liquid and solids from the pot into a large bowl. Use the back of a ladle to make sure you smash the onion/garlic to extract all of the juices. Discard the vegetable solids. Skim some or most of the fat that settles on top of the broth and discard any unwanted fat. Measure how much turkey broth you have. If you do not have at least 4 cups, add some chicken stock to come up to a total of 4 cups of liquid. If you like particularly thin gravy, you can add an extra 1/4 to 1/2 cups of turkey/chicken broth. If you like thicker gravy, reduce the liquid by 1/4 to 1/2 cup. To make the gravy, heat a saucepan over medium heat with three tablespoons of butter. After the butter has melted, add the flour and whisk to combine. Cook the butter/flour mixture for about 5 minutes or until it is brown in color. Add the turkey broth and whisk to make sure there are no lumps. Bring to a boil then simmer about 5 minutes. Too thin? Simmer another few minutes or until the gravy is your desired thickness. Too thick? Add more turkey broth, chicken broth, or even water. When the gravy is your desired level of thickness, taste it and add some salt and pepper, if needed. You'll probably need at least some salt. Serve the turkey breast and gravy with some mashed potatoes.
Rinse currants or raisins drain. Sift together flour sugar baking powder and salt. Cut in lard. Stir in currants or raisins beat eggs add milk turn into dry muffin mixture stir till flour is moistened. Fill greased muffin pans about 2/3 full bake at 375° for 20 to 30 minutes.
Combine cream cheese, milk and blue cheese in a medium bowl. Beat with an electric mixer at medium speed until smooth and creamy. Cover each grape with approximately 1 teaspoon of the cream cheese mixture. Combine walnuts and parsley in a small bowl. Coat grapes with walnut mixture. Line a plate or tray with waxed paper. Arrange the coated grapes on a prepared plate. Chill, covered for 30 minutes.
Pound the chicken breast halves to flatten. Place 1 slice of cheese on top of each breast, roll up, and secure with toothpicks. Dip each breast into beaten egg, then roll in mixture of half flour and half bread crumbs until well coated. Place breasts in greased baking dish. Mix parsley, sage, rosemary, and thyme into melted butter. Pour over chicken. Bake 30 minutes in a 325 deg. F. oven. Pour wine over chicken and bake another 25-30 minutes.
Combine all ingredients in a bowl. Place in an airtight container or a spice jar, and label. Use in place of regular taco seasoning. (I typically add about 2 T for each pound of ground beef or chopped chicken).
Mix all ingredients EXCEPT crab meat, flour, and oil. Lightly toss crab meat into mixture. Chill 1-2 hours (this helps it to stick together when forming the cakes.). Form into cakes approx 2 inches wide and 1/2 inch thick. Put flour in a shallow dish, flip each cake to coat. Heat oil in frying pan or skillet. Cook cakes in hot oil, 2-3 min per side till golden brown.
Heat 1 TBS oil in a wok or a 10 inch frying pan. When hot, stir fry the cashew nuts until golden. Remove and set aside. Add a further 1 TBS oil and stir fry the ginger for 1/2 minute. Add the beans and continue to cook for 4 to 5 minutes, until tender but still crunchy. Transfer to a large bowl. Add another TBS of oil and stir fry peppers for 2 to 3 minutes, add the spring onions at the last moment. Add the peppers and onions to the beans. Add the final TBS oil to the pan and stir fry the asparagus tips for 3 to 4 minutes. Add 2 to 3 TBS water, cover the pan and steam for about 5 minutes until tender. Add the asparagus to the other vegetables along with the cashew nuts, coriander, sesame oil and lemon juice. Season to taste. Toss together and set aside to cool. Just before serving, twist off the watercress stalks and add the leaves to the salad. Toss again and transfer to a serving bowl.
Whisk together oil, mustard, vinegar, and herbs. Season to taste with a bit of salt & pepper and a large pinch or two of brown sugar. Cut lemon in half, zest that half and reserve; juice the same lemon half and add juice to marinade. Place chicken in a non-metal dish and pour marinade on top to coat. Cut the other whole lemon into halves and add three lemon halves to the chicken, marinate for several hours in the fridge, or overnight. Preheat oven to 200°C (400°F). Cut a thin slice of of the top of each garlic head, exposing the cloves. Drain marinade into a large roasting pan (big enough to also hold chicken later on) and add potatoes and garlic heads, tossing to coat then making sure the garlic heads are sitting upright again- roast for 20-30 minutes. Set chicken chicken on top, scraping in any remaining bits of rosemary, lemons, etc. Using tongs, toss to mix with veggies, then make sure chicken is skin side up (and garlic heads are upright again). Season well with salt & pepper (be generous), to taste. Roast for another 45-60 minutes or until potatoes are cooked and chicken is golden and crisp, fully cooked through, and juices ruin clear, garlic is mushy. Combine the reserved lemon zest and parsley and sprinkle over the chicken. Serve immediately, telling guests to squeeze out the garlic and then spread with a knife onto the chicken pieces and potatoes as desired.
In large bowl, add chopped slaw ingredients and stir till mixed evenly. Set aside. In small bowl, add 1st 5 ingredients for the dressing. Whisk together till smooth. Add poppy seeds and mix again. Pour on top slaw mixture and mix till all coated. Cover bowl with plastic wrap and chill in refrigerator at least 2 hours, prior to serving. Stir before serving.
For the topping: Put the sugar and cinnamon in a small bowl, and mix them well. Set the topping mixture aside. For the kugel: Cook the egg noodles in a 5-quart or similar pot following the package directions. While the noodles are cooking, drain cherries and mandarin oranges in a colander, and rinse them slightly with cool water. When the noodles are done cooking, drain them well, and return them to the pot off the heat. Set aside. Preheat oven to 350 degrees Fahrenheit. Coat a 9"x13" baking dish with non-stick cooking spray or grease it well. In a food processor(fitted with a steel blade) or a blender, combine the sour cream, cream cheese, sugar, vanilla, and eggs. Process until the mixture is completely smooth, about 1 minute or longer, scraping down the sides of the container once or twice. Pour the mixture over the noodles, then stir the noodles gently with a large spoon so that the cream cheese mixture is evenly distributed. Add the drained cherries and mandarin oranges, along with the pineapple, and gently stir so that the fruit is evenly distributed. Transfer the noodle mixture to the prepared baking dish. Smooth the top, pushing down any cherries that have floated to the top. Sprinkle all of the reserved cinnamon-sugar topping over the top of the kugel. Bake the uncovered kugel at 350 degrees for 1 hour or until set. Let it rest for at least 10 to 15 minutes before cutting it. Serve warm or at room temperature, cut into squares. Notes: If the kugel is made ahead, let it cool to room temperature. Then cover the top tightly with plastic wrap, and refrigerate or freeze the kugel. Defrost it, covered, in the refrigerator for several hours or overnight. Shortly before serving the kugel, reheat it, covered, in a microwave oven or a 350 degree oven until warmed through. Also, try to use the mandarin oranges canned in syrup. They hold their shape better than those canned in juice. For this recipe, all the syrup is drained off. And again, don't use non-fat sour cream or cream cheese.
Sift together the flour, cocoa and spice in a bowl. In the bread maker pan, pour in the water, orange juice; add the egg, butter, sugar and salt. Add the spiced flour making sure the water is all covered. Sprinkle yeast over the flour. If your machine recommends that you add the dry ingredients first simply reverse the order that you add them to the pan. Set the Bread Maker to sweet loaf, small loaf and medium crust, at the beep add the mixed peel and chocolate chips. Once the loaf is cooked remove from the pan and glaze with the sugar glaze.
Preheat the oven to 325 degrees. Place ribs in the oven to brown while preparing the sauce. Cook sliced onions and garlic in oil until soft, not brown. Remove from heat. Blend tomato paste with vinegar and add to onions together with the herbs, honey and Worcestershire. Dissolve beef cubes in 2 cups boiling water. Add to onion mix. Add salt and dry mustard. Stir and simmer uncovered for 15 minutes. Pour excess fat from ribs. Add sauce mix to cover the ribs. Cook 35 to 45 minutes or until ribs are done. Baste frequently. Ribs should be covered at all times.
Mix all ingredients together. Marinade 4 Pork Chops or 3-4 Boneless, skinless chicken breasts for 1-2 hours, then grill. Boil any leftover marinade for at least 5 minutes and pour over grilled meat.
Heat oil in wok or large frying pan. Add vegetables and stir-fry until crisp tender. Remove and keep warm. Add garlic and curry paste and stirfry for 45 seconds. Immediately add coconut milk and lime zest. Stir-cook for 1-2 minutes until it's bubbling and thick. Add beef. Stir-fry for 1 minute. Add fish sauce and sugar and stir-fry for 2-3 minutes. Return veges to pan. Add 3/4 of basil leaves. Stir-fry just until veges are hot. Transfer to serving dish and garnish with remaining basil. Serve immediately accompanied by steamed rice.
Combine first 4 ingredients in a medium bowl, stirring until sugar dissolves. Place onion in a small saucepan; cover with water. Bring to a boil; drain and plunge onion in ice water. Drain onion; add to juice mixture. Chill until ready to serve. Heat a large cast-iron skillet over high heat. Sprinkle chicken with oregano, cumin, salt, and pepper; toss to coat. Coat pan with cooking spray. Add chicken to pan; cook 4 minutes or until browned and done, stirring occasionally. Heat tortillas according to package directions. Divide chicken evenly among tortillas. Drain onion; divide evenly among tortillas. Top each tortilla with 2 tablespoons avocado and 1 tablespoon cheese; fold over. Serve with lime wedges, if desired.
Mix marinade ingredients in a bowl, stir through steak cubes to coat well and marinate for 30-60 minutes. For the sauce heat oil in a large saucepan and lightly saute the onion and garlic until soft. Remove from heat, add all other sauce ingredients and mix well. At this stage if you like you can place the sauce in the refrigerator for later. Heat oil in a wok or frypan and cook beef until done to your liking, it won't be cooked much further so make sure it is done but being cubed it doesn't take long to cook. Return sauce to medium heat and stir until sauce starts to thicken. Allow it to bubble but not boil hard, this step will take about 5 minutes. Place cooked beef in the saucepan and warm through and mix for a few minutes. Serve over cooked plain rice with generous lashings of the sauce.
In 4-quart Dutch oven bring water and 3/4 teaspoon salt to boiling. Add broccoli. Return to boiling. Cook, covered, 8-10 minutes or until tender; drain. Transfer to bowl. For sauce, add cream, juice, and 1/2 teaspoon cracked black pepper to Dutch oven; heat through. Spoon over broccoli; sprinkle almonds.
Rinse and pat dry the chicken. Drain champignon mushrooms. Put chicken into a lightly greased baking dish. Mix together remaining ingredients and pour over it. Bake uncovered at 370 degrees for about 60 minutes After 30 minutes stir completely. Serve with rice.
Combine oyster and soy sauces along with sesame oil, sugar and cornflour in a small bowl. Set aside. Heat 1 tablespoon of the peanut oil in a wok. Swirl to coat. Add half the beef and stir fry until browned. Remove and set aside. Repeat with the remaining peanut oil and beef and remove and set aside. Add garlic, ginger and chilli to the wok. Cook for 30 seconds. Add onion and capsicum and stir fry for 1 minute. Return the beef to the pan along with the combined sauces. Stir to warm through. Serve immediately with rice.
In a skillet, cook beef until no longer pink; drain. Add noodles with contents of seasoning packet and water. Bring to a boil; cook for 3 minutes or until noodles are tender. Add the veggies and cook until tender, about 3 minutes as well. Makes about 4 servings. Here is another way to do it: Cook the beef as stated previously. During this time, heat up a saucepan of water to cook the ramen noodles in. Rather than just using 1 packet, use 2 packets of the beef flavor ramen noodles. When cooking the noodles, cook them without the flavoring. During this time, (after you drain the ground beef) add the veggies to the meat and continue to cook. As the veggies become cooked, add the two packets of flavoring to the beef-veggie mixture. The ramen noodles don't take long to cook, so be sure to watch them. When they are done, drain them, and add them to the beef-veggie mixture. The completed dish will have more flavor, and more noodles for the noodle lovers! Enjoy!
Preheat oven to 375°F Prepare pasta according to package directions. While pasta is cooking, heat oil in a medium saucepan over medium heat. Add onion, garlic, and jalapeno and cook until softened, about 3 minutes. Add chili powder and stir for 1 minute. Add tomatoes and liquid, cumin and oregano. Simmer until slightly thickened, about 15 minutes. When pasta is done, drain well. In bowl, combine pasta, chicken, olives, 3/4 cup cheese and sauce. Spoon into 2-quart baking dish lightly sprayed with cooking spray. Sprinkle remaining cheese on top. Cover loosely with foil and bake until warmed through and cheese is melted, about 15 minutes.
Mix shredded chicken, cream cheese, celery, and onion. When removing cresent rolls from package, leave together so that two cresent rolls form a square. This will leave you with 4 croissants. Put chicken mixture into center. Bring up each corner and secure together. Dip upside down in melted butter. Sprinkle with croutons. Bake at 350 degrees for 1/2 hour on a cookie sheet. Let set 5 minutes before serving.
In a deep pot, heat oil over medium-high heat. Add onions, eggplant and red pepper. Cook until eggplant is soft. Add garlic, tomatoes, sugar, wine and pepper flake. Crush tomatoes with a fork. Bring to a boil. Put heat on low and let simmer for 45 minutes. Add anchovies, capers, tomato paste, basilic and parsley. Add salt and pepper, cover and cook 5 minutes more.
Salt and pepper chicken to taste. Combine first 6 ingredients and mix well. Pour mixtrue over chicken, cover and marinate in refrigerator 2 hours or overnight. Drain chicken and discard marinade. Grill (or broil) chicken until fully cooked. Preparation time does not include marinate time.
Mince shrimp. Add water chestnuts, salt, sugar, 1 Tbls. cornstarch and 1 egg. Beat egg white and blend in 1 Tbls. cornstarch. Remove crusts from bread and cut into 4 triangles. Brush one side of bread with egg white mixture and then shrimp past. Fry shrimp side down in 375degree F. oil until golden. Carefully turn and brown bread side. Drain. Serve hot.
Preheat oven to 400. Pierce eggplants in 2 or 3 places and place on baking sheet. Roast for 20 minutes or until tender, turning once or twice. When cool enough to handle, halve lengthwise an scoop out the pulp, leaving a 1/2 to 1/4 inch shell. Set shells aside. Chop pulp and let drain in a colander in the sink. Heat 1 tablespoon oil in large skillet over medium heat. Add onion and bell pepper, cook for 8 minutes or until tender, stirring occasionally. Add garlic and beef, stirring to crumble the beef, for 5 minutes or until no longer pink. Stir in eggplant pulp, oregano, and tomato sauce. Reduce heat to low and cook, stirring occasionally, for 15 minutes or until thick. Stir in 1/4 cup cheese, salt, and black pepper. Place the eggplant shells on a baking sheet and evenly divide the beef mixture among them. Sprinkle with the remaining 1/4 cup cheese and drizzle with the remaining 1 tablespoon oil. Roast for 15 minutes or until lightly browned on top.
Combine gelatin with cold water. Add hot water. Use in place of 1 egg. ***For baking*** reduce the amount of liquid in the recipe by 1/4 cup per egg replacement used.
In a medium size bowl add butter and allow butter to sit for a couple of hours to come to room temperature. You can also microwave until it is at room temperature as well, but do not allow butter to melt! Preheat oven to 350 degrees. Add the garlic and parsley to the butter and mix well. Rub the basil and oregano between the palms of your hands to release the flavor and throw in the bowl. Mix content of the bowl well. Remove about 1/3 of the Garlic Butter Spread to use later. Cut your bread in half the long way. Spread about 2/3 of the Garlic Butter Spread onto the halves of the bread. Place each half directly on your oven rack and bake for 10 minutes. Remove from oven and allow bread to cool until you can handle the loaves. Turn oven to broil. Slice bread into thick slices (about 2" thick). Place bread on cookie sheet and spread with the extra Garlic Butter Spread. Place cookie sheet in oven and broil bread slices for 3 - 5 minutes, or until nicely browned to your taste. Make sure to watch VERY carefully so bread does not burn. Place a large clean kitchen towel in a bread basket and wrap the towel over the bread until served but no more than a couple of minutes or bread could get soggy! In my house, this serves about 3 or 4 because we eat this bread like CRAZY!
Preheat oven to 350 degrees. Grease and sugar two 9" cake round pans. In a large bowl, combine cake mix, eggs, water, and butter. Mix on medium speed for 2 minutes. Pour evenly into prepared pans. Bake for 30-35 minutes. Cool in pans for 10 minutes, then transfer to cooling racks. Combine strawberries, sugar, and vanilla in a medium bowl. To assemble, place one cake layer on serving plate. Top with half of the Cool Whip. Arrange 3/4 of the strawberries on the Cool Whip. Carefully place second cake layer on strawberries. Cover cake with 1/4 of the remaining Cool Whip. Arrange remaining strawberries. Top with the last of the Cool Whip in a dollop. Garnish with a whole strawberry and mint leaves, if desired.
Mix spices with olive oil and heat in frying pan. Cook chicken breast 7-8 minutes. Add to taste cheese, lettuce, and Ranch dressing to tortillas. Add chicken breast. Wrap. EAT!
For the pecans: Combine the butter, salt, cinnamon, ground red pepper, and a dash of hot sauce in a medium bowl. Add the pecans, stirring to coat. Spread in a single layer on an ungreased baking sheet. Bake at 300 degrees for 15 minutes, stirring once. Cool completely on baking sheet on a wire rack. For the salad: Combine the lettuces, apple, cheese, and Spiced Pecans in a large bowl; toss gently, and set aside. For the dressing: Combine the olive oil, vinegar, mustard, salt and pepper in a jar. Cover tightly, and shake vigorously. Pour dressing mixture over the lettuce mixture; toss gently. Serve immediately.
PREHEAT oven to 350°F Grease baking sheet; cover with parchment paper. COMBINE water and coffee granules in small bowl; stir until coffee is dissolved. COMBINE flour, baking powder and baking soda in small bowl. WHISK together eggs, sugar, vanilla extract and salt in large bowl. Whisk in oil and coffee mixture. Stir in morsels. Stir in flour mixture just until combined. Cut dough in half; place each portion onto prepared baking sheet. Using floured hands, quickly stretch dough to form two flattened logs. BAKE for 15 to 20 minutes or until set and almost firm. Let cool to room temperature. CUT logs into 1-inch-thick slices using serrated knife. Lay slices on prepared baking sheet, cut-side-down and about 1 inch apart. BAKE, turning each slice over halfway through, for 15 minutes or until biscotti are slightly toasted and crisp. Let cool slightly on baking sheet; remove to wire rack to cool completely.
If younger kids are helping, boil the eggs ahead of time. Then let the eggs sit 20-30 minutes in the colors you make as instructed below. Wrap uncooked eggs with rubber bands or, draw designs on them with white crayons if desired & place on bottom of pan. Add water until eggs are submerged. Add one teaspoon vinegar. Add desired natural dye material. Use more material for more eggs or for richer color. Bring water to boil. Reduce heat and simmer for 20-30 minutes. Once desired color is attained, remove the eggs. (Note: If using red cabbage, the color will not turn blue until it cools off). If you want darker eggs, temporarily remove the eggs and strain the dye through a coffee filter. Cover the eggs with the filtered dye and let them remain in the refrigerator overnight.
Puree the tomatoes, cream cheese, sour cream, mayonnaise, red pepper sauce, salt and pepper in a food processor fitted with a metal blade. Add the scallions and pulse twice. Serve at room temperature. If making in advance, store in the refrigerator and take out the morning of to let the cream cheese soften.
1st Layer:. Cut together the powdered sugar, flour and margarine. Press into a 9 X 13 pan and bake for 35 minutes. Allow to cool for at least 15 minutes. 2nd Layer:. Beat cream cheese, powdered sugar, and cool whip to mix well and spread on cooled 1st Layer crust. 3rd Layer:. Mix the puddings and milk as directed on the box and spread on top of the 2nd layer. Cover and refrigerate for 6 hours. Passive cooking time includes time to refrigerate. 4th Layer:. Before serving, cover with remaining cool whip.